Sure, it’s a bit hippie-dippie, but it’s also smart, creative, and tasty.
The father-and-son team Rajen Thapa and Pratik Thapa who took over Ajanta want to keep the Berkeley gem just like chef Lachu Moorjani envisioned it.
The Barrel Room hits the sweet spot with a wine-forward emphasis on ding.
The Temescal outlet celebrates the Americas: North, South, and Central.
Chef Saboor Zafari of Angela’s Kitchen in Alameda uses them in his recipe for aushak, or Afghani dumplings
Ramen restaurants proliferate hereabouts like the bamboo shoots they serve; has the East Bay reached ramen overload?
Chefs and restaurateurs weigh in on how food trucks stack up against bricks and mortar.
At Casa Cubana, traditional Cuban cuisine gets a 21st-century California twist.
Oakland’s minimum wage hike prompted more area restaurants to eliminate tipping. Is this the beginning of the end?
The answer depends on rent, jobs, more residents, and a host of other factors.