Tag Archives: Hugh Groman
Nosh wanted to know which dishes or drinks — which bite or sip taken in the East Bay — was most memorable, maybe even transporting, this year for some of our favorite chefs. Not surprisingly they work so hard they don’t have much time to eat out. But when service is over, they know where to go! In the first of a two-part story, we bring you, in no particular order, their choices.
In Part Two, we will hear from the Nosh editors, as well as Oakland food writer John Birdsall, Berkeley-bred rapper Lil B, as well as a baker (Eduardo Morell), a brewer (Fieldwork’s Alex Tweet) and a butcher (Local Butcher Shop’s Monica Rocchino)! We’d love to hear what tantalized your tastebuds this year too — share your choices in the comments. … Continue reading »
Have you ever found yourself getting off work, with guests on the way, and you have an hour to throw together dinner?
In the video below, sponsored by our beloved Berkeley Bowl, Hugh Groman, who runs two successful catering companies and a restaurant in Berkeley, lays out a plan to make it all happen — with minimum effort for maximum effect. … Continue reading »
Have you ever walked through the produce department and felt less-than-confident about how to choose the best stuff?
In a new 2 Minute Tip video, below, sponsored by our beloved Berkeley Bowl, Hugh Groman, who runs two successful catering companies and a restaurant in Berkeley, advises us on how to use sight, smell, touch, and even sound to choose our fruits and vegetables. … 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.
TRIBUNE TAVERN The hot restaurant opening of the week happened Wednesday with the arrival of another big Chris Pastena eatery in Oakland (he’s behind Chop Bar and Lungomare and has others up his sleeve). Tribune Tavern is housed in the former Oakland Tribune building at 401 13th St., at Franklin. A meat-centric gastropub menu is overseen by chef Huw Thornton, who most recently worked at the short-lived Locanda da Eva in Berkeley. Before that he was at A16 and SPQR in San Francisco. One early review was more than positive. Oaklavore called the restauran’ts trotter and cheek fritters “nothing short of amazing.” … Continue reading »
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?
Eggs, aged cheddar, orange juice, cranberry juice, and produce from our weekly Full Belly Farms delivery. But, honestly, there wouldn’t be any food in there at all if it weren’t for my husband. I work all the time and would probably just eat out if left to my own devices.
What do you cook up for a late night snack?
I love making a shake of frozen bananas, milk and unsweetened cocoa. It is a completely satisfying and guilt-free dessert.
Where/what do you eat on your day off?
I love to eat at Tacubaya on Fourth Street, or Venus in downton for a delicious brunch or dinner, or Cha Am for yummy Thai food, or Café Rouge, or Kitchen 388 in Oakland, or 900 Grayson for lunch. I love Gather. I love Kirin Chinese on Solano or Shen Hua on College. The house-fried wontons at both of those places are incredible. We just tried Potala which has vegan Tibetan food and it was delicious. Fentons is a lifelong family favorite. … Continue reading »
Hugh Groman loves his dad. That much is clear when you learn he is naming his new restaurant after his pop. “My dad is someone who has always cared so much about how people feel, and that’s why I wanted to name my new venture after him,” he said.
Groman describes Phil’s Sliders — which will open next month in the old New China Express space at 2024 Shattuck, next door to the former Comic Relief — as “more organic than In-N-Out, with a twist”.
The menu will consist of $2.00 sliders (mini-burgers to the uninitiated), all made with Marin Sun Farms grass-fed beef and organic lettuce; potato tots (“crispy nuggets of goodness”); poppyseed coleslaw; and a smorgasbord of “delicious” baked goods, including s’mores bars, and not forgetting the house-made shakes and sodas.
“It will be a limited menu — simple and quick. People have so many decisions to make these days. Here the decisions are easy,” Groman said. … Continue reading »