Recently on NOSH: Africa pop-up, quince tart, food trucks


Skylite Snowballs, one of the East Bay trucks that may pop up at the new Off The Grid Lake Merritt @ OMCA. Photo: Shaun Roberts/OMCA

Berkeleyside’s online food magazine NOSH, covering the East Bay, launched in November and publishes many stories every week on restaurant openings, ethnic food finds, news, chefs’ secrets, recipes, and much more. In case you missed them, here are some of the articles that have appeared there in the past few days:

Coming to Rockridge: Jules Thin Crust pizzeria The couple behind this new venture swear being directly opposite Zachary’s will work out just fine for everybody.

Off The Grid food truck market launches in Oakland Just weeks after Off The Grid closed up shop in Berkeley’s Gourmet Ghetto it is making its debut in Oakland on Friday nights outside the Oakland Museum of California.


Mimosa cupcakes: a sweet way to start the year. Photo: Moriah VanVleet

Mimosa cupcakes: a delicious way to usher in the new year Topped with beautiful candied mimosa flowers, these champagne-spiked, orange-flecked treats offer a delicate, celebratory sweetness and a burst of crisp, floral flavor.

Bites: What’s new, what’s hot, what’s happening So many new restaurants and eateries, so many exciting openings coming down the pike in Oakland and Berkeley. We round ’em all up for you.

Ms Barstool visits Hopscotch in Uptown Oakland Hopscotch has the familiar feel of a re-imagined diner. It also serves a mean Love and Virtue cocktail.

Nosh Talk: Scott Miller, Market Hall Foods Miller, who leads the culinary team at The Pasta Shop, Market Hall Caterers and Market Hall Bakery, admits to a pretzel problem.

A Taste of Africa

A Taste of Africa is a pop-up on Oakland’s Grand Avenue

Cameroonian feast in the heart of Oakland Hot sauce aside, the best reason for visiting pop-up A Taste of Africa at Room 380 is chef Malong Pendar. Personable, gregarious and energetic, he clearly cooks from his heart.

Use a magical fruit to make quince skillet tart A bowl of quince sitting on your counter will fill your kitchen with sweet, inviting perfume. Moriah VanVleet offers a recipe for what to make with this special fruit.

Make sure you don’t miss East Bay food news on Berkeleyside NOSH: bookmark NOSH and follow NOSH on Twitter, and on Facebook.

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  • Skinflint

    $7 for a sno-cone: you have got to be kidding me.

  • MarcusHart

    Part of the appeal is how expensive it is.

    I’m half kidding.

  • serkes

    You should see how much people are willing to pay for bottled water!

  • Stephanie Allan

    If you haven’t tried/reviewed the WhipOut Food Truck (have a Face Book page), do so immediately. Niman Ranch sliders, hand-made condiments, brioche buns and the best fried chicken wings anywhere.
    Chef is a BHS graduate/2004 and graduate of the Culinary Institute of America. Great food. Affordable prices. Hometown boy makes good. Stephanie Allan

  • The Sharkey

    $9 if you get both toppings.

  • emraguso

    Sounds yummy — thanks for the tip!

  • PragmaticProgressive

    They teach burgers and fried chicken at the CIA?

  • raceycarr

    I know, but those syrups are hand-made with organic seasonal ingredients, and the snow cones are really, really good. worth a try.

  • the Deer

    Nicely put! It’s not just some ice! These will go over better in Oakland where the sun actually shines more of the year than in Berkeley….