Restaurant Review

Staying Saucy in Temescal

Saucy started with a group of friends in chef Tony Ngo's tiny Oakland apartment....

Gay4U Is Equal Parts ‘Party’ and ‘Future’

From the vegan fried chicken and waffles to the pink cocktail umbrellas that adorned...

Brenda’s Crosses the Bay

Chef Brenda Buenviaje and her wife, Libby Truesdell, opened Brenda's French Soul Food 12...

Spinning Bones Puts a Fresh Twist on Rotisserie

There's something comforting about rotisserie chicken. At the end of the day, when you're...

Vegan Mob Mashes Up Plant-Based Barbecue and Hip-Hop Culture

Clad in a gray sweatsuit, chef Toriano Gordon of Vegan Mob stared into the...

Low-Key Cal-Italian at The Lede

Coworking space by day, Cal-Italian restaurant by night. When news of The Lede's opening...

Would You Like a Taste of Northern Iran...

Sometimes memories of home come in unexpected places. For chef Hanif Sadr of Komaaj,...

Marugame Serves Udon, Cafeteria Style

It was a dark and stormy night — the perfect night, it seemed, for...

The Irresistible Allure of Wood-Fire Cooking at Popoca

Some chefs travel to big cities like Paris or Mexico City in search of...

Mela Bistro Is Forward-Looking Yet Respectful of Ethiopian Tradition

If Mela Bistro's tagline "Modern Ethiopian Cuisine" has you imagining tibs tacos, kitfo nachos,...

A New Restaurant Critic’s First Year in Review

I've been at this restaurant critic thing for a little over a year now...

Ambiance Makes a Big Impression at 4505 Burgers &...

If there's one food that's synonymous with fond childhood memories, it's barbecue, according to...

Pollara Pizza Brings Rome by the Slice to Fourth...

It should come as no surprise that pizza is serious business in Italy. And...

Fava Is All About Balance

Some chefs dream of white tablecloth, three-Michelin-star glory. But Sylvie Osborne-Calierno and Jeremy Scheiblauer,...
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Oakland
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