FOLLOW US
.Food & Drink
Apr 27, 2022
How Sweet It Is At Always Yours : Natalie Wong started a macarons pop-up...
Would you like a strawberry macaron with the face of Hello Kitty on it? Or a bear-shaped one that tastes like horchata? At Natalie Wong’s Always Yours Bakery Cafe, even the regular macarons come in less expected...
Apr 20, 2022
Ceron Kitchen’s Siren Song: Muddled dishes served in an impersonal Alameda dining room
Our meal at Ceron Kitchen began with a complimentary amuse-bouche. Served in a soft-boiled egg cup, the server described the pale orange liquid as butternut squash soup. It tasted like a viscous, overly sweet, macaroni and cheese...
Apr 13, 2022
Tarts de Feybesse: Wife and husband team expand pandemic bakery into a sweet success
Paul Feybesse arrived at my front door wearing a jaunty hat set at an angle. He smiled and handed me a box of éclairs. For a second, I thought an angel had descended from Heaven to bless...
Apr 6, 2022
Tane Vegan: Vegetables get the love they deserve at this vegan izakaya
There are those of us in the human community who love to eat okra. Others, perhaps many, many others, not so much. Unforgiving eaters slander the vegetable with a single, damning adjective—slimy. But that condemnation shouldn’t lie...
Mar 30, 2022
Humbowl: Chef Miles Kline and Managing Member Eric Wright are part of the humble...
If, as a parent, you’re exhausted by the eternally recurring question, “What’s for dinner?”, the co-founders of Humbowl have an answer for you. A couple of the co-founders, Miles Kline and Eric Wright, are both fathers who...
Mar 23, 2022
The Farmer’s Daughter Opens Pomet: Aomboon Deasy and Chef Alan Hsu are serving what’s...
Aomboon Deasy has a gift for making people feel comfortable. Last week, on the opening night of her restaurant, Pomet, Deasy greeted arriving diners like they were old friends. Her hospitable approach didn’t feel calculated. It felt...
Mar 16, 2022
A New Beginning at Nuevo Sol: Chef Gilberto Monroy can poach a perfect egg...
My keen sense of déjà vu kicked in this weekend while I was eating brunch at Gilberto Monroy’s Nuevo Sol. The plate of lemon ricotta pancakes I ordered looked exactly — and I mean exactly — like...
