Tag Archives: Blondie’s Pizza
TEMESCAL BREWING OPENS SUNDAY Hot on the heels of Novel Brewing, which opened last week, Temescal Brewing is holding its grand opening celebration this Sunday. The brewery will be open from noon to 10 p.m. and will be participating in that day’s Temescal Street Fair. To mark the opening, Temescal Brewing is releasing a special beer called Block Party, a “super refreshing pale ale specially formulated for optimum block party enjoyment.” After Sunday, the brewery will be open Thurdays from 4-10 p.m., Fridays from 4 p.m. to midnight, Saturdays from noon to midnight, and Sundays from noon to 10 p.m. Temescal Brewing is focusing on what it calls “sunny day” beers; in other words, beers that are lower in alcohol and easier to drink on, yes, a sunny day. Its 15 barrel brewing system does, however, have the capacity to make lots of beers, so Temescal will also serve a range of beer types. “We owe it to the neighborhood to offer a wide variety of beers to match everyone’s taste,” Gilbert told Nosh earlier this spring. “We really get a kick out of exploring the whole spectrum of what beer can be, and constantly trying new stuff.” Temescal Brewing is at 4115 Telegraph Ave. (at 41st Street), Oakland. Connect with the brewery on Facebook, Twitter and Instagram.
Today this space is all about cheese. And crust. And toppings.
Got opinions about who turns out the best pizza in town? We know you do. So here’s your chance to share your pie picks with fellow readers.
That’s right folks, today, the Friday food column takes a break from regularly scheduled programming to poll readers about their pizza preferences. (The first in an occasional series where residents weigh in on their favorite foods found close to home.)
There’s pizza for all palates and pocketbooks here, whether you favor California-style, wood-fired pies pioneered by the Chez Panisse crew (foraged greens and artisan goat cheese, anyone?), Brooklyn-inspired bites with trademark thin crusts and judicious use of ingredients, or the sloppy cheese slices popular among the campus crowd. … Continue reading »