Some of the East Bay’s most iconic restaurants are flocking to the Island for its family atmosphere and high foot traffic.

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.

Yahshimabet Sellassie runs a thriving baking company.

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.