Edit ModuleShow Tags

Archive »

The Bloody Mariko Comes to Emervyille

It’s a Japanese version of the Bloody Mary at The Periodic Table.

Parsnips Shine in Marica’s Purée

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

Nosh Box: Cold Weather Noodling

While not the coldest month, January marks the first full month of winter. Among ways to ward off seasonal chills, one of the best is also one of the oldest, as well—as one of the easiest and least expensive: a cup or bowl of toothsome noodles steaming in a rich, savory broth

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.

The Loft at Duchess Updates the Hot Toddy

The Hot Symphony is a new take on an old favorite.

Magic With Mole

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

Feeling the Squeeze

Restaurants face an increasingly tough landscape.

Sláinte Delivers Great Pub Grub and Beverages

This newish Jack London Square Irish outpost produces food fit for foodies.

Sideshow Kitchen Follows a Mash-up Fusion Ethos

Halal beef, free-range chicken, cage-free eggs, organic produce, and local ingredients find their way into Mexi Cali Shawarma, kimchee-aioli wings, hot-link-and-Diablo-sauce sandwiches, sangria, and other Sideshow Kitchen menu items.