Tag Archives: Hawker Fare
Bites is Nosh’s round-up of restaurant and bar news in the East Bay. Got a tip or a scoop? Send it our way at email@example.com. Bites is produced by Nosh in collaboration with Christina Mitchell, founder of East Bay Dish. (And we’ve started numbering Bites so you can check out previous editions and be sure you are up with all the food news.)
CHOLITA LINDA BISTRO Word on the street is that Cholita Linda, which until now has served its Latin American “dressed up” street food treats at farmers markets and the like, is opening a bistro in Temescal. The plan is to take over three stores — S&S Seafood at 4923 Telegraph Ave., a vitamin store and a hair-braiding place — and turn them into a restaurant. Cholita would be one of three foodie newbies coming to this vibrant neighborhood: Indian street food spot Juhu Beach Club, run by Top Chef alum Preeti Mistry is due to open March 1 at 5179 Telegraph Ave. in the old SR24 location; and beer and sausage place The Hog’s Apothecary is coming to 375 40th St. soon. The transformation of this vibrant Oakland neighborhood continues. There’s no word yet on Cholita Linda’s Facebook page, and attempts to reach the business had been unsuccessful at press time, but we’ll keep you posted. … Continue reading »
Bites is Berkeleyside Nosh’s round-up of restaurant, bar and food-related news in the East Bay. To stay up-to-speed with all that’s going on locally, read our daily Nosh Wire, and check out previous editions of Bites. We always love receiving food-related tips at firstname.lastname@example.org.
GRAND LAKE KITCHEN Chef David Wasem (Park Tavern, Balboa Café) and General Manager May Seto (Delfina, Pizzeria Delfina), who happen to be husband and wife, opened Grand Lake Kitchen last Wednesday. Serving “a mix of traditional deli fare and seasonally driven dishes,” along with beer and wine, it’s a welcome addition to the neighborhood. Grand Lake Kitchen, 576 Grand Avenue, Oakland, 510-922-9582. Monday to Saturday, 10:30am-7:30pm
TEA HERE NOW Former non-profit fundraiser and event planner Andrea Tyler opened Tea Here Now last week. Offering freshly steeped tea, a few different salads and Fat Bottom Bakery scones and cookies, it’s a place to go for breakfast or lunch. Or just for a snack. Tea Here Now, 1721 ½ Webster, Oakland 510-832-4832, Monday to Friday, 7:30am-3:30pm. … Continue reading »
Everyone knows that when eating at In-N-Out Burger, the Double-Double Animal Style is the burger to get. It’s not on the official menu, but anyone with an Internet connection and a Google bookmark can learn that if they’re not eating a double cheeseburger smothered in grilled onions and special sauce, they’re not getting the true In-N-Out experience. Much of a restaurant’s popularity in this age of Yelp depends on fanatic Internet reviews and subsequent adoration of particular dishes just like the Animal Style burger. Sometimes these dishes actually reflect the essence of a restaurant’s identity, while other times they are simply too bold and nutty to ignore. In this column, we’ll be taking a look at many of the East Bay’s popular restaurants through the lens of a single sought-after dish. We’ll aim to learn if the food is a bunch of hype, or is is in fact “to die for.”
Hawker Fare’s 2011 opening press was brimming with eager anticipation — the chef behind the operation, James Syhabout, had already received Michelin-level praise for his ethereal take on Californian cuisineat Commis. With his casual second restaurant, he planned to explore Thai street food with an eye towards simplicity. Indeed, the menu at Hawker Fare lists little more than sides and rice dishes — far from the elevated cuisine for which Syhabout had previously been known. While some imagined his new restaurant would be an Oakland version of David Chang’s Momofuku, Syhabout (and his trusty head chef Justin Yu) has instead embraced relatively stripped down preparations of Thai dishes. Sure, pickles, bacon lardons, and dried shrimp abound across the short menu, but these each have their place; there is no bacon for bacon’s sake. … Continue reading »