Dining Review: When Shotaro “Sho” Kamio took command of the kitchen at Yoshi’s Jazz Club and Japanese Restaurant in Oakland in 2006, the food took a dramatic turn for the better. Kamio, who had previously made his mark in San Francisco at Ozumo, expanded his sphere of influence with the opening of the much larger Yoshi’s in the Fillmore District. Last year, he left all that behind to strike out on his own in much more intimate digs, the West Berkeley space long inhabited by the beloved O Chamé.
New and return visits to restaurants on Webster Street, Old Oakland, Uptown, Jack London Square, and Contra Costa County.
Tea isn't just for sipping; you can eat it too, in a tea leaf salad a Thai Noodle, or try it as a savory soup from Numi Organic Tea.
Brian Wood of Starter Bakery introduces Kouign-amann to the Bay Area and launches a trend.
Tah-chin is an elegant, irresistible Iranian treat.
The popular Ramen Shop steps up its cocktail game under head bartender Chris Lane's direction.
Giuseppe Naccarelli opens an ambitious, good-looking Italian restaurant in Alameda's South Shore Center.
Typecast as a plebeian treat for plebeians ever since they first appeared in the English-speaking world, donuts, formerly and still sometimes known as doughnuts, are cheap and easy to make. A squirt of batter, boiling fat: They’re gloriously inglorious. But they’ve come up in the world as chefs in the trendiest shops and restaurants draw on global traditions, top-quality components, and culture-bending East Bay artistry to transform the lowly donut into pricey gleaming golden gourmet beignets, fritters, crullers, cronuts, churros, youtiao, zeppole, twists, filled pillows, and classic rings.
Legal Eats teaches foodie entrepreneurs the ins and outs of running a home business so they won't be breaking any laws.
Young Asian chefs and restaurateurs in Oakland love the food of their home countries and their youth, like the salty-sweet street fare from Mumbai’s beaches or the spicy roasted Siamese peanuts sold on Thailand streets. Oakland-based cooks like to do their own thing, often outpacing their counterparts elsewhere. They herald the rise of inventive, new dishes with fresh takes on traditional cuisine. Here are six spots raising the bar, and changing expectations, for what Asian food can be.