The city of Berkeley is hoping to dramatically rethink many elements of South Berkeley, thanks to a $750,000 planning grant it received from the Metropolitan Transportation Commission in May.
What does a pro look for when choosing produce? Our eyes were opened when shopping at Berkeley Bowl West with chef Linda Carucci.
By Julia Hannafin
Berkeley police officers arrested an Oakland man after he tried three times in a single night to steal beer from Berkeley Bowl, and struggled with loss prevention officers until police arrived, authorities said.
Owner Marc Kelly shares stories about his tiny takeaway business Soop in the Gourmet Ghetto.
In a teeny tiny, dark commercial kitchen on a small shopping strip on Gilman Street in Berkeley’s Westbrae neighborhood, four full-time, female food artisans, and a few part-timers too, are turning out sweet baked goods that have earned them mad props in the Bay Area.
Andre Green, food services coordinator for Berkeley's Food & Housing Project, talks about serving Thanksgiving to the homeless, cooking from the heart, and why he cares.
Andronico’s Markets, the 82-year old supermarket chain founded in Berkeley, filed today for bankruptcy in Oakland. Four of the seven existing Andronico’s stores are in Berkeley: on Telegraph, Shattuck, University and Solano (the original store, founded in 1929).
Bartlett’s Coffee, a small café in the Library Gardens on Kittredge near Milvia, has shut its doors.
Kyle Anderson opened his first restaurant, Slow, nine months ago. The skinny slip of an eatery resides in an emerging food corridor on University Avenue, home to Chocolatier Blue, eVe Restaurant, OctoberFeast Bakery and New Amsterdam Coffeeshop. (Anderson is an alum of acclaimed eatery Charlie Trotter’s in Chicago, as are the owners of eVe, and Christopher Blue, who owns the gourmet chocolate shop next door.)
Nick Christopher moved out West in the early 90s, drawn to the punk-rock scene here he toured with a band and hung out with Green Day.
Dafna Kory discovered the delights of jalapeňo jam during pre-dinner nibbles at a Thanksgiving gathering. She went out to buy a jar, couldn’t find the mighty spicy condiment anywhere, so she began experimenting with making her own. It became an instant hit among her posse.
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