Tag Archives: FuseBOX

Salsipuedes aims for ‘heartfelt cooking’ in Oakland

Jay Porter and Katie Mayfield plan to open Salsipuedes in North Oakland later this year. Photo: Courtesy of Jay Porter
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With Salsipuedes, Jay Porter hopes to bring the first farm-to-table restaurant to Oakland’s Longfellow neighborhood. Continue reading »

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Bites: What’s new in East Bay food, XXXVII

Meats with sauerkraut (Boudin blanc; corned beef with parsley sauce). Photo: Emilie Raguso
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Openings, closings…

BOX AND BELLS This week’s biggest opening has to be James Syhabout’s latest restaurant, Box and Bells, in Rockridge. Berkeleyside Nosh wrote about a preview of the endeavor in February at one of Syhabout’s other Oakland restaurants, Hawker Fare. Syhabout is most known for being the only Michelin-starred chef in the East Bay for his Piedmont Avenue restaurant Commis. With Box and Bells, he said he aimed to offer the “things we like to eat as cooks that no one else is making. On our days off we want to spoil ourselves and indulge.” Added executive chief Benjamin Coe, at the preview, “This is the food that we eat after a long day at Commis.” According to Inside Scoop, Syhabout has been working on Box and Bells for more than a year: “It’s about getting back to basic cooking,” he told the San Francisco-based food news blog, which is run by the San Francisco Chronicle. Box and Bells is located at 5912 College Ave., the former location of Somerset. Items featured on the menu include fried chicken with raw oyster mayonnaise, sea scallops with spaetzle, blood pudding poutine, bone marrow with bagna cauda crust and more. The full food and drinks menus are available online. Check out the restaurant’s Twitter feed for updates.  … Continue reading »

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Nosh on the town: FuseBOX in West Oakland

Steak and chimichuri sauce
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We went “omakase” at FuseBOX and ended up with one of our most memorable meals in months. Continue reading »

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Sunhui Chang’s Korean cooking makes sparks fly

Chef-Chang cropped
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Sunhui Chang “fell in love” when he first tasted green mango pickles. At FuseBOX, his pickles and new take on Korean cooking are drawing rave notices. Continue reading »

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Nosh Talk: Suzanne Drexhage, Bartavelle

Suzanne Drexhage
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Nosh Talk is a regular Q&A with an East Bay chef, restaurateur or food artisan, published on Berkeleyside Nosh, in which we snoop for inside intelligence…

What is always in your refrigerator?
Preserved lemons, butter, and for some reason, Prosecco. And chicken stock and last summer’s slow roasted tomatoes in the freezer. Just in case.

What do you cook up for a late night snack?
I don’t usually snack late, but we occasionally eat a pretty late dinner after Stan gets home from work, maybe cooked greens with pasta or eggs, or leftover soft tofu soup. [Stan is Stanislaw Sobolewski, cookbook manager at Moe’s Books.]

Where/what do you eat on your day off? 
So many good places to check out lately, it’s hard to decide, but I love Fusebox in West Oakland, the new Ramen Shop on College Ave., Ippuku in Berkeley, and Duende in downtown Oakland.

Do you have a secret ‘junk food’ vice?
I don’t eat junk food. Street food, sure. Taco trucks, yes! … Continue reading »

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