Food & Drink
Beer, Wine & Spirits
Customers have asked the co-owners where Hella Coastal is from and why they are defining the company with beers tied to racial and social causes. ‘We want to be a brewery but at the same time we want people to know that we’re taking ownership,’ Benjamin said. ‘We’re black in Oakland, and there are no other black breweries in Oakland — and that’s something, especially when it comes to ownership.’
Beer, Wine & Spirits
Alworth says that during the past few decades a gravitational shift has occurred in the United States. “There are now 9,000 breweries,” he begins. “We used to think of hotspots. What’s changed is that most cities of any size have brewing going on. Breweries sharing information and professional standards are causing a huge expansion. I’m sure there are amazing still-undiscovered little pockets all across the country.”
"While the event is now over for 2021, this may be just the moment for our own Solano Stroll, with stops along the way for some sweet treats. The shops listed below are stand-outs—but by no means our only options."
Food & Drink
"Boney asked himself the essential, existential question: What do I want to do with the rest of my life? The answer pushed him to open The Saint. 'If it fails, at least I tried,' he says. 'I talked about it with all my friends, and it just seemed like the right time.'"
"The atmosphere inside Jo’s Modern Thai is aglow and energetic, like the flickering filaments of a light bulb. Servers rush past the kitchen, calling out orders or busily delivering drinks and dishes to their customers. The robust cocktail and beverage menu is clearly conducive to chatter, laughter and conversation."
According to The Lede’s website, Espinas’ food “represents the geography, history and seasonality of California.” The latest version of a dish called “Three salads” marries Jimmy Nardello peppers, cucumbers and avocados on the plate. Each vegetable is seasoned simply, in its own particular way, but eaten together the flavors still complement each other.
"My BLT sandwich—by far the best BLT I’ve had this century—was delayed because a local farmer had just delivered the lettuce. And in the summer veggie bowl, I discovered a new favorite: lemon cucumbers cleaved apart like giant gemstones," writes Jeffrey Edalatpour in this week's 'What The Fork'.
Jeffrey Edalatpour dines at Tahina and speaks with self-taught chef Rumtin Rahmani about his unique menu and bringing Greek yogurt to a deprived strip of Alameda.
"A few years ago, 14th Street and its immediate proximity didn’t have much variety or versatility in terms of food options. There was a decent deli—since closed—on the corner of Franklin, a McDonald’s on Jackson, the Subway and not much else. Anyone who wanted some pizzazz with their meal had to venture into Chinatown or elsewhere downtown. That’s all changed in recent years." Eric K. Arnold notes the differences in this week's feature.
Jeffery Edalatpour visits Pizzeria Violetta and discovers what makes them so unique. "I tried a slice of the 'Sweet Little Pig' and one of the 'Cali Street Corn Pizza.' Ruppert, who currently cooks at the restaurant every day, puts candied bacon with brown sugar on the “pig” pizza. The sweetness nicely complements the pepperoni, basil and tomato sauce," he writes.
Las Delicias serves Mexican food for several reasons. “We know that, especially in California, people love tacos and burritos,” Nelson says. “But we’re serving a Salvadoran-Mexican fusion—the food that we know best—that we can combine with typical Mexican dishes we know people love.”
Jeffrey Edalatpour visits Oakland's Downtown Wine Merchants and speaks with co-owner Susanné Breen about their cuisine and selection of domestic wines. “They have to be from California, Oregon, Washington; some are from New York,” she says.
Jeffrey Edalatpour visits Berkeley's Bartavelle Coffee & Wine Bar, where Suzanne Drexhage oversees the menu and is the administrator, while her son, Sam Sobolewski, runs the front of the house and is in charge of their beverage program. Now in a new location, their admirable and enviable family business continues to thrive and evolve.
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