Imperial rolls at Dragon Rouge are a new twist on a golden oldie.

Salty meets sour in the Dirty Chutney at dosa by DOSA.

Some of the East Bay’s most iconic restaurants are flocking to the Island for its family atmosphere and high foot traffic.

Shoulder tender, oyster steak, Vegas strip steak, and Merlot cut are coming to menus, though using underutilized cuts represents an old-school practice.

From Saul’s sodas to Pappo’s potato chips, making basics from scratch is one way restaurants can share the love.

Moro blood oranges bring a seasonal flair to an Enoteca Molinari salad.

It may seem contrarian to hold the grandest celebration of craft beers during the year’s coldest month. But if rehydration is all you seek, just drop a chunk of change to swill overpriced, plastic bottles of glitzy water or sports drink, hyped up with drugstore vitamins and miracle ingredients—like fructose, sodium chloride, and food coloring. But craft beer is far more than a retro thirst quencher. With a brewing history nearly 40 centuries old, just like wine it pairs well with foods, tastes great, and brings folks together. Exemplifying the latter, The Good Hop in Oakland, a woman-owned craft beer shop, features gatherings for women in the beer industry.

Mary Canales’ new shop keeps Downtown Berkeley Cool.

While not the coldest month, January marks the first full month of winter. Among ways to ward off seasonal chills, one of the best is also one of the oldest, as well—as one of the easiest and least expensive: a cup or bowl of toothsome noodles steaming in a rich, savory broth

Hanukah—liike many holidays, not only is food involved, but in this Festival of Lights, food plays a cardinal role in the rituals. While some of the foods are unique, many are generic, totally secular, and very commonplace.