Daily Archives: January 15, 2013

News

The Berkeley Wire: 01.15.13

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Shop Talk: The ins and outs of Berkeley businesses

Caffe Venezia (1)
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CAFFE VENEZIA Caffe Venezia, on University Avenue at Grant Street, will close before this summer after 33 years of operation in Berkeley. Owners Jeff Wizig and Roger Feuer are retiring and selling the business, the restaurant’s manager said. A new owner plans to open a restaurant in the space eventually, but the lid is on precisely what it will be. Caffe Venezia, with its charming Venice street scene interior décor — fountains, balconies and washing lines included — has been a much-loved fixture on the local dining scene for generations of Berkeley families. Caffe Venezia’s founder, John Solomon, was the inspiration behind the “How Berkeley Can You Be Parade” that marched along University once a year for 13 years, until it was canceled in 2009. Berkeleyside Nosh will have a fuller report looking at the history of the restaurant and its place in city life soon. [Hat-tip: James Carr] … Continue reading »

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Police arrest Oakland man after three Berkeley crimes

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An Oakland man on probation is in custody after a police investigation linked him to a robbery, a grand theft and an auto theft in Berkeley in December, authorities say.

Rudolph Valentino Oneal, 43, is being held with a $385,000 bail, and is set for a court appearance Wednesday morning, according to the Alameda County sheriff’s department.

Spokeswoman Officer Jennifer Coats, of the Berkeley Police Department, said investigators linked Oneal to three separate incidents. (Scroll down for an interactive map.) … Continue reading »

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Berkeleyan inducted in 2012 Ultimate frisbee Hall of Fame

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Dennis “Cribber” Warsen, who calls Berkeley home, and Molly Goodwin who attended UC Berkeley, are two of four Ultimate frisbee players who have been selected for induction into the sport’s 2012 Hall of Fame.

Asked what the honor meant for him, Warsen told Berkeleyside: “For 20 years, I trashed my body and postponed adulthood to play this game. So having this honor given to me must mean that someone noticed, and that feels good. In a way, the Ultimate Hall of Fame is not just a list of players, it is a history of the sport and I am honored to be a part of that history.”

Warsen grew up in New York and went to SUNY Purchase, which is where he started playing Ultimate. After winning five world championships with New York, he was recruited by a San Francisco team and decided to move out west in 1996. In 2006 he moved across the bay and has been living in Berkeley ever since.

In the USA Ultimate’s write-up about Warsen, he is described as possibly “the best player ever on the best team ever.” … Continue reading »

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Big Screen Berkeley: ‘The Rabbi’s Cat’

The Rabbi's Cat
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There are very, very few films featuring humorous depictions of early 20th-century pogroms. In fact, after considerable effort, I can think of only one: The Rabbi’s Cat, a witty, thoughtful French animated feature opening this Friday, Jan. 18 at Landmark’s Shattuck Cinemas. [Update, 1:25 p.m.: The movie has been rescheduled since press time and is now due to open at the Embarcadero Center in San Francisco and the Rafael Film Center in San Rafael. Thank you reader Ed Erwin for the tip, and apologies for any inconvenience.]

Based on a series of graphic novels by writer-director Joann Sfar, The Rabbi’s Cat is set in 1930s Algiers, where Rabbi Abraham (a fictional representation of the filmmaker’s Sephardic ancestors) lives a quiet life with his daughter Zlabya, their annoying green parrot, and a grey tomcat who enjoys nothing quite so much as a freshly caught fish. … Continue reading »

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Nosh Talk: Rebecca Bernstein, Cioccolata di Vino

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What is always in your refrigerator?
Laura Chenel Goat Cheese.

What do you cook up for a late night snack?
Spicy sautéed spinach.

Where/what do you eat on your day off?
Vietnamese take out from Hu’o’ng Trà.

Do you have a secret ‘junk food’ vice?
Movie theater nachos with extra extra jalapeños.

Any food you can’t stand?
Any junk food (nachos notwithstanding).

What is your fantasy ‘last meal?’
Fresh oysters on the half shell to start. Followed by housemade charcuterie (Wood Tavern-style) and cheeses. … Continue reading »

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