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Restaurants

New Cuts of Meat Are Trending Now

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

House-Made Marvels

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

Fresh and Simple

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

Motivated to Return to Donato & Co.

A new Italian eatery hits the ground running in Elmwood.

Ici Opens a Second Outlet

Mary Canales’ new shop keeps Downtown Berkeley Cool.

Lucia’s Pizzeria Introduces Cicchetti to Berkeley

Venetia tapas pairs well with Italian wines.

Parsnips Shine in Marica’s Purée

The little-known root vegetable adds winter flavors to the menu.

The Temple Club Does Amazing Everyday Vietnamese Food

At his East Oakland restaurant, Geoffrey Deetz cooks food that everyday Vietnamese eat, though lots of those dishes are unknown to Americans.

Copper Spoon Takes Over Arts Crab Shak Space

Daring global flavors and bold décor land on Broadway.

Magic With Mole

Agave Uptown combines cocoa beans, animal crackers, and more than a dozen secret ingredients for a delicious sauce.