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Nosh Box: Battle of the Burgers

Memorial Day’s passing marks the kickoff of grilling season. While year-round fare, hamburgers emerge in June, as their peak period kicks off. They’ll be the No. 1 food searing on the grill during the summer months ahead.
June 01, 2019

Home-Field Advantage Leads Robin Kim Win

The East Bay Spice Company mixologist competed with six others in three rounds to earn bragging rights as The Best Bartender in Berkeley.
May 24, 2019

Baker Marykate McGoldrick Thinks of Rhubarb in the Spring

The pastry chef uses rhubarb and buckwheat for an upside down cake that perfectly balances tartness and sweetness.
May 23, 2019

Brown Sugar Kitchen Satisfies Soul Food Cravings

The new Brown Sugar Kitchen skillfully renders chef Tanya Holland’s most iconic dishes, including her fried chicken and waffles.
May 17, 2019

Oakland’s 4505 Burgers & BBQ Roasts a Whole Hog Every Day

Chef/butcher/restaurateur Ryan Farr takes his time — sometimes as long as 18 hours — to barbecue a whole hog at his Laurel district location.
May 10, 2019

MIXT Greens Opens a Spot in Uptown

The salads, sandwiches, and bowls at MIXT contain real food that’s sourced responsibly and served in a location boasting a casual vibe that’s good for families.
May 03, 2019

Nosh Box: What Goes Around Self Bastes

Spring has sprung. May marks the climate transition from warm to hot — along with everything in between. It’s the beginning of the season for night baseball, picnics, beaches, hiking, biking, and casual eating. With activities a plenty, there’s no shame in opting for convenience when mealtimes roll around. And there’s a simple hack that can produce multiple meals at a bargain price. Enter the rotisserie chicken: The modern iteration combines mass marketing with production line techniques. But the history dates back eons. Early vertical rotisseries took the form of fish, fowl, or game suspended on strings in front of the open hearth, with a drip pan beneath. Twirling the food put twists in the string, causing it to rotate clockwise, then counterclockwise as the string unwound.
May 01, 2019

Kilduff Gets to the Bottom of the Kasper’s or Caspers Question

The East Bay hot dog empire traces its roots to a common Armenian-American ancestor, Kasper Castigian. According to his grandson, Paul Rustigian, these days, a Caspers sausage company also makes the hot dogs for Kasper’s.
April 29, 2019

Standard Fare’s Kelsie Kerr Makes Celery Root Soups

She looks beyond celery root’s gnarly exterior to expose a sweetly nuanced vegetable that can be used in myriad ways to enhance some of your favorite dishes or even be the lead culinary star all on its own.
April 26, 2019

Leaves & Flowers Revives the Sencha Tradition

The Berkeley online and wholesale tea outfit shares its own signature blend of Kyushu-grown sencha, reviving an ancient tea tradition.
April 19, 2019