Chef Jonathan Luce shares a recipe for sformato and chicory insalata starring red kuri squash.
A Montclair newcomer pays gracious attention to detail and delivers well-executed Cal-French flavors.
Shinmai is sleek, sexy, and ambitious — and settling in.
Four Cal grads bring an easy Thai concept to Berkeley.
Speisekammer pours up a delicious cocktail chock-full of sensory pleasures.
Mockingbird brings simple, elegant, destination dining to downtown Oakland.
Allendale’s Vientian Cafe sparkles with the peppery tastes of Southeast Asia.
The verdict is in on Northern California's best politically correct wines.
After our first dinner at Pathos in May, I said to Robin, “There wasn’t anything we ate that I wouldn’t order again.” And that was saying something, because five of us, parked in a comfy patterned banquette and amply cushioned white leather chairs around a large table, shared six dishes from the nine-item orektiko (small plates) section of the menu and two from the kyrio piato (main courses).
For all its food-loving extravagance, the Bay Area has little in the way of Moroccan cuisine. But if you ask Jamal Zahid, whose family has owned a Moroccan restaurant in Oakland’s Temescal district for 13 years, he’ll tell you there’s a natural connection between the local, sustainable culinary ethos of California and the traditional foodways of his native Morocco.