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Other Food & Drink

How Comal and Oliveto Turned to Meyer Sound for Noise Control

Comal and Oliveto owe soothing sonic solutions to Meyer Sound of Berkeley and the company’s revolutionary computer-controlled Constellation electronic sound system and Libra sound-absorbent wall panels.
March 15, 2015

BUILD Pizzeria and Joshu-Ya Brasserie Lead the Way in Culinary Fusion Mash-ups

There’s a fusion revolution going on in the East Bay food scene, putting unusual twists on everything from pizza, sushi, tacos, burritos, hot dogs, and tapas.
March 8, 2015

Dining at The Habit, TrueBurger, and Shan Dong

Eat burgers at The Habit and TrueBurger, a pricey pork chop at The Growlers’ Arms, brunch at District Oakland, and sesame noodles at Shan Dong.
March 3, 2015

Full Belly Farm Talks up Tokyo Turnips

The vegetable of the moment moves from Asian cuisine to the mainstream, thanks to creamy texture and a certain sweetness.
March 3, 2015

Toasts' Tippler’s Tea Gets Your Irish Up

The cocktail of the month offers a nod to Irish heritage and St. Patrick’s Day, mixing breakfast tea–infused Jameson with sherry.
March 3, 2015

Anzac Biscuits Colonize Hopkins Bakery

The Down Under sweet biscuits once sent by women to soldiers on the front lines during war times can be found at the Berkeley bakery.
March 3, 2015

Sci-Fi Meets Coffee Shop at Emeryville’s Scarlet City

A new espresso bar brings an understated out-of-this-galaxy theme to its décor to complete a mission of delivering great coffee drinks.
March 3, 2015

Liba Falafel Jazzes up Sweet Potato Fries with Harissa and Raita

One of the original food trucks, Liba Falafel, opens a restaurant in Uptown where you better not miss The Love Boat, an under-$10 dish that loads up fries right.
March 3, 2015

A Dora Pies Leads a Dessert Throwback Renaissance

The trend in East Bay desserts leans toward nostalgic treats like pies, milkshakes, and banana splits, not to mention doughnuts.
March 3, 2015

Winter Chicories Add Earthy Bitterness to Dishes

Some people don’t like chicories, because they’re too bitter. But for Joe Shirmer, farmer and owner of Dirty Girl Produce, the earthy, nutty, bitter flavors that these stark, cool-weather beauties possess is almost addictive.
January 18, 2015