Korean-Japanese fusion food truck KoJa has opened a restaurant on Telegraph; but after 23 years Berkeley's Bel Forno is closing up shop.
NATURE’S EXPRESS CLOSING Nature’s Express at 1823 Solano is closing Dec 31 after four years on the Berkeley street. The healthy/vegan fast-food business failed, according to owner Carl Myers, who wrote a long note on the restaurant’s Facebook page. “When ventures fail, it comes down to leadership, so I am painfully aware that the failure has been mine,” he wrote. “I apologize to the employees who have put heart and soul into this venture and the customers who have supported us for our failure to serve them in the future.” Ironically, Myers also salutes McDonald’s who, he writes, “do a lot of things right,” including customer service, locations and advertising. Judging from the response from many loyal customers on Facebook, it will be missed. [Hat tip: Kenneth Goldberg] (more…)
THE FICKLE BAG The handbag and accessory store The Fickle Bag has shut its doors at 1885 Solano Ave. A note on the store’s website announcing the closure of the 3-year-old business does not provide details regarding why it closed. However, owner Jua Park also operates a Fickle Bag location in the San Francisco International Airport, which will remain open. (Hat tip: Jane Tierney)
Openings, closing and fun food events in the East Bay: it's all here in the new Nosh Bites.
New ice cream shop to Temescal Alley, new pizzeria to Piedmont Avenue, new Mediterranean spot to Berkeley's Epicurious Garden... and more food news.
FLAVOR A new Mediterranean restaurant is set to move into the former Picoso Taqueria space in Epicurious Garden at 1511 Shattuck Ave. Picoso closed in early May, and now Flavor Mediterranean Food, run by executive chef Ezra Malmuth, is claiming the Gourmet Ghetto takeout spot. According to a sign posted at the currently empty storefront, Malmuth has worked in “upscale eateries throughout the world” and interned at Chez Panisse. The sign says the new Flavor menu will highlight “California freshness enhanced with Middle Eastern spice,” and will change frequently with vegetarian and vegan options, alongside slow-braised meat and fish. (Hat-tip: Doug Ng) (more…)
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