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Food & Drink

Smooth Operator

Shinmai is sleek, sexy, and ambitious — and settling in.
November 10, 2017

Chick’n Rice Specializes in Khao Mun Gai

Four Cal grads bring an easy Thai concept to Berkeley.
November 3, 2017

The Nutty American Stars Walnut and Rye

Speisekammer pours up a delicious cocktail chock-full of sensory pleasures.
October 27, 2017

Easy Pleasures

Mockingbird brings simple, elegant, destination dining to downtown Oakland.
October 6, 2017

Make up for Lost Time

Allendale’s Vientian Cafe sparkles with the peppery tastes of Southeast Asia.
September 8, 2017

From the Left Side of the Balcony: The Survey Says

The verdict is in on Northern California's best politically correct wines.
June 10, 2016

Dining Review of Pathos

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).
July 3, 2014

Doukkala Puts a California Slant on Moroccan Cuisine

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.
July 3, 2014

Camino's Old Cuban Is the Perfect Summer Drink

Oakland’s celebrated Camino is named for the fire over which its food is cooked—“camino” means “fireplace” in Italian—but it may as well be named for the discernible route each ingredient takes to your table. And there are other, more circuitous roads being mapped at the wide-open, woody Grand Avenue restaurant. “One of the things that makes this place unique,” says bartender Martha Chong, “is the relationship between the kitchen and the bar and the pastry department, all sharing ingredients.”
July 3, 2014

Venga Paella’s Manchego Con Membrillo

Certain food combinations are inextricably associated with specific locales. Fish and chips. Red beans and rice. Certain partnerships are so particular, so otherwise obtuse, as to evoke all by themselves the look, feel, history, and heritage of somewhere. That’s why Manchego con membrillo leads the dessert list at Venga Paella, a laid-back slice of Spain in industrial West Oakland.
July 3, 2014