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 April 2014

April 2014



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Build, East Bay Spice Company, Italian Colors, and Others Add Flowers to Food and Drink

by Anneli Rufus

You can and should eat the flowers making their way onto your dinner plate and into your highball glass.

Rotten City Pizza’s meatball sub proves better than a good slice.

by Matthew Craggs

Though Singing Pizza Elmo still greets you when you walk into Emeryville’s Rotten City Pizza, neither he—nor his anthropomorphic animatronic pizza—no longer dances while singing, “Yum-my,...

Asian Chefs From Sunhui Chang to James Syhabout Reinvent the Food of Their Youth

by Ethan Fletcher

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...

Pasta as Comfort Food, from Bellanico to Pizzaiolo

by Ethan Fletcher

Our favorite comfort foods are often those that we ate as kids. So perhaps it’s no surprise that in the case of pasta—one of the all-time top comfort foods—many of Oakland’s favorite...

Legal Eats Teaches Culinary Entrepreneurs the Laws on Home Businesses

by Rachel Trachten

Legal Eats teaches foodie entrepreneurs the ins and outs of running a home business so they won't be breaking any laws.

Homestead Does Hip Donuts

by Anneli Rufus

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...

Review of Trabocco Kitchen and Cocktails

by Derk Richardson

Giuseppe Naccarelli opens an ambitious, good-looking Italian restaurant in Alameda's South Shore Center.

Block Party Goes to Jack London Square

by Katie Cornell

Shop, eat, and play in Jack London Square.

New Drink Program at The Ramen Shop

by Stefanie Kalem

The popular Ramen Shop steps up its cocktail game under head bartender Chris Lane's direction.

Tah-Chin at Zand's

by Anneli Rufus

Tah-chin is an elegant, irresistible Iranian treat.

Berkeley's Thai Noodle Offers Great Tea Leaf Salad

by Anneli Rufus

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.

Starter Baker Sets off the Kouign-amann Trend

by Cynthia Salaysay

Brian Wood of Starter Bakery introduces Kouign-amann to the Bay Area and launches a trend.

Chicha, Lungomare, Cock-a-Doodle, Stag's, and Bull Valley Roadhouse

by Judith M. Gallman

New and return visits to restaurants on Webster Street, Old Oakland, Uptown, Jack London Square, and Contra Costa County.

Iyasare Commands Attention

by Derk Richardson

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...

Legionnaire Black Derby Updates an Old Favorite

by Stefanie Kalem

Zack Turner’s bar, the Legionnaire, on Telegraph between Grand Avenue and 23rd Street, is truly a brick-and-mortar extension of himself. It’s named in part for his long-running hip-hop crew,...

Fava Beans Star in Cosecha Tamales

by Cynthia Salaysay

One doesn’t generally think of fava beans as part of Mexico’s native culture. In the Bay Area, one’s apt to find them in the springtime, heaped in farmers market stalls and on the menus of...

Backyard Beekeeping Gains Fans

by Cynthia Salaysay

You don't need your own beehive to enjoy honey anymore in the East Bay.

Transported by the Flavors of Parmesan

by Matthew Craggs

A millimeter may not seem like a big deal, but when it comes to the thickness of the Berkeley Bowl’s shaved Parmesan, a millimeter goes a long way.

Cafe Colucci Creates Delicious Suff

by Anneli Rufus

restaurants, Ethiopian cuisine would make up a sizable slice. Nearly every neighborhood sports at least one Ethiopian restaurant; Rockridge and Temescal sport a lot. Granted, Oakland is home to one...

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We eat our way through Alameda, Jack London Square, and Downtown.