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.
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.
Jeffrey Edalatpour visits Uptown's Shawarmaji and sits with Chef Mohammad Abutaha to discuss food, family, his Jordan upbringing, and the innovations he's bringing to traditional foods from his Oakland influences and access.
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