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.
A new Italian eatery hits the ground running in Elmwood.
Mary Canales’ new shop keeps Downtown Berkeley Cool.
Venetia tapas pairs well with Italian wines.
The little-known root vegetable adds winter flavors to the menu.
At his East Oakland restaurant, Geoffrey Deetz cooks food that everyday Vietnamese eat, though lots of those dishes are unknown to Americans.
Daring global flavors and bold décor land on Broadway.
Agave Uptown combines cocoa beans, animal crackers, and more than a dozen secret ingredients for a delicious sauce.