The garnet grenades bejewel local dishes, including pistachio- crusted lamb chops, and herald autumn.
A seafood-y sibling to Bourbon & Beef in Rockridge caters to pescaterians in downtown.
And the menu is refreshingly compact, consisting of about five starters, five vegetables, and 10 meat/fish entrees.
The national restaurant chain brings the local, sustainable food movement back to where it started.
Native-American fry bread goes global and gets fusionized at Berkeley’s Tigerlily.
Pican’s executive chef Jerome Fressinier shares a recipe for maque choux, a corny creation that’s essentially creamy corn succotash just in time for summer.
It turns out the handsome Berkeley drinking establishment is more than that, delivering the perfect meal with Zuni Cafe-esque chicken, an amazing burger, and inspired cocktails
An uncompromising Japan-trained chef dives deep into the chicken pond.
Four new vegan outlets convince an omnivore that meatless might be doable.
Executive chef Rick Hackett is celebrating local specialties, including ceviche, with a monthly multicourse regional dinner series that started this spring. Regions explored in the series thus far have included Argentina, Chile, and Mexico; future feasts will honor Peru, Brazil, and beyond.