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Ajanta Chef Popularizes ‘Momos,’ a Favored Nepali Food

Chef Dhruva Thapa describes the steamed dumplings as a significant Nepali dish and arguably Nepal’s single most common dish.
March 18, 2019

FOB Kitchen Does Impeccable Filipino Food

Fresh is the word to sum up FOB Kitchen’s ingredients, its take on them, and the vibe.
March 15, 2019

Base Camp Bakery Finds Fans at Grand Lake Farmers Market

A husband-and-wife team of bread enthusiasts, Chase Agee and Ayla Groom, are transforming their farmers market stall into a retail bakery, where they can bring the community together through bread.
March 8, 2019

Nosh Box: Tasting Cuba Libre

If there’s a national Cuban dish it’s clearly ropa vieja. This is shredded flank steak that has been brazed in a zesty tomato-paste and beef-broth sauce. Throw in onions, bell pepper and garlic, then season with cumin and cilantro. Finally, a dash of olive oil and vinegar are added for mouth-feel and balance. But ironically, most Cubans don’t eat it, because beef is controlled by the state in Cuba, and is too expensive for the natives.
March 1, 2019

Phosphate Drinks Are Back in Favor at Benchmark

The bygone quack elixir with a toxic-sounding name is making an unexpected comeback as an avant-garde cocktail ingredient.
February 22, 2019

Nosh Box: Time for a Wise Crack

Now’s a great time to crack a Metacarcinus Magister, whom we know as Dungeness crab. After five years of Latin during high school and college, the literal translation is somewhat whimsical: “teacher crab.” This crustacean is renowned along the West Coast, and especially in the Bay Area. Dungeness crabs are a very important in California as one of the oldest and most valuable fishing grounds, creating jobs for coastal fishermen and processors, as well as emerging in local folklore.
February 19, 2019

The Importance of the Pop-Up Pathway

These mini food incubators that celebrate food diversity in the East Bay allow restaurateurs to create a brand and build a following in a less-risky manner than an all-out brick-and-mortar outpost.
February 19, 2019

Cholita Linda Introduces Latin Street Food to Alameda

The Park Street outpost offers refined, budget-friendly, Peruvian-accented fast-casual cuisine with stellar Baja tacos.
February 15, 2019

Make SF Forage’s Black Trumpet Mushroom Tart

A guided mushroom foraging trip is fun but far from necessary to make these seasonal tarts.
February 12, 2019

Marica Gets Reinvented as a Pizza Parlor

Pizza Marica elevates pizza to a higher level, with thin crusts and fanciful ingredients like lobster and filet mignon.
February 1, 2019