- 10/24/2014 - Uncharted: The Berkeley Festival of Ideas
- 10/21/2014 - The Nation's KATHA POLLITT / Pro: Reclaiming Abortion Rights
- 10/21/2014 - Brower Youth Awards 15th Anniversary
- 10/17/2014 - Berkeley City College's 40th Anniversary
- 10/10/2014 - Free Outdoor Screening! - This is Spinal Tap (Rob Reiner; US, 1984)
Tag Archives: Jack London Square
Come along with Nosh as we explore the East Bay food scene in photographs. This week we focus on Centouno in Oakland’s Jack London Square.
Owner Fabio Dalle Vacche has teamed up with his mother, Luigina Delfino — who’s been cooking for 40 years — to launch a cozy, rustic and stylish Italian restaurant on Broadway just north of Jack London Square. Dalle Vacche drew inspiration from his family’s trattoria, just outside Parma, Italy, and has state-side experience opening Borgo Italia in Old Oakland and consulting for restaurants in New York City. Dalle Vacche goes out of his way to make diners comfortable. Dishes are “an homage” to Delfino’s long culinary history, and reasonably priced to boot. Via the restaurant website, “Using only the best ingredients, her recipes are unassuming, delicious and served the way she does in her own kitchen. Not distracted by unneeded garnish, the food is rustic, cooked with love and speaks for itself.” See the initial menu here to get a sense of the offerings, but items do change.
Centouno, at 101 Broadway, at the Embarcadero in Oakland, opened in December, and Nosh was invited for a complimentary meal for two to try it out. If you’ve sampled the spots we feature, please let us know about your experience in the comments below. (Photographs by Emilie Raguso.) … Continue reading »
It happens numerous times a day, starting around noon and going into the afternoon: the “Bagel Brothers” at Authentic Bagel Company in Jack London Square are cleaning up and putting their kitchen back together after turning it into a retail store, when someone stops by for a bagel with a schmear. The reply is always the same: “We were sold out by 11:30.” When that reply deviates, it’s that they sold out even earlier.
The brothers’ bagel business is all about customer service, and they want to give their customers what they want. Which is why they’ve launched a Kickstarter campaign, to expand their business into a proper café and retail space next door.
“We do roughly between 1,200 and 1,800 bagels a day out of 650 square feet of space,” said Jason Scott, the younger of the two siblings. After they are done baking, an elaborate ritual of Tetris happens, in which they fashion their tiny space into a retail shop, moving counters, toasters and a flat-top so they can sell bagel breakfast sandwiches and coffee. … Continue reading »
Come along with Nosh as we explore the East Bay food scene in photographs. This week we focus on Dishcrawl, which takes place in various hot spots around the Bay. Last week’s Dishcrawl toured through Jack London Square, from stalwarts Scott’s Seafood and the Home of Chicken and Waffles to newer tenants Forge pizzeria and Bocanova. The event helps food-lovers explore an area and meet new friends, and can be a fun way to celebrate a special event, attendees said. If you’ve tried the spots we feature, please let us know about your experience in the comments below. Learn more about Dishcrawl here. (Photographs by Emilie Raguso.) … Continue reading »
Almost a year ago this week, Renato Sardo and Dario Barbone, compatriots from northwestern Italy, set up shop in Oakland’s burgeoning Jack London Square to make pasta. Not just any old pasta. Each of the twelve shapes produced by Baia Pasta — from the charming conchiglioni (“spinners”) to the traditional maccheroni — are made from organic American flours.
“The idea for the business started when I learned that many high quality dried pastas in Italy are made from American wheat,”said Renato Sardo as he stood in the Baia Pasta retail space that doubles as the production facility.
Hard durum wheat (as opposed to soft wheat, which has a lower protein content and is used for pie crusts and cakes) contributes that desirable toothiness in dried pasta cooked to al dente. Ground hard durum, also called semolina, remains their best seller. But Sardo and Barbone also experiment with other flours, such as spelt and kamut, grown organically in the areas surrounding the Rocky Mountain Range. They even make a rice-based noodle that appeals to the gluten-free crowd. … Continue reading »
There’s never a dull moment at Jack London Square these days. Last time we checked, the Oakland spot boasted seven full-fledged restaurants — Daniel Patterson’s Haven, Bocanova, Hahn’s Hibachi, Il Pescatore, Kincaid’s Bay House, Scott’s Seafood Restaurant and jazz hot spot Yoshi’s — as well as pretty as a picture Miette Patisserie and Confiserie with its showcase bakery open to the street, Ben & Jerry’s, Heinold’s First and Last Chance Saloon — even a good old Subway.
But the foodie destinations keep coming. This week saw the opening of Forge, a 4,100 sq ft, 150-seat pizzeria on Franklin St., and, on Thursday next week, Lungomare will make its debut in the former Miss Pearl’s Jam House space — just one of many spots planned by restaurant impressario extraordinaire Chris Pastena. … Continue reading »
Come along with Nosh as we explore East Bay restaurants in photographs. This week we focus on Haven, 44 Webster St., in Oakland’s Jack London Square. If you’ve tried the spots we feature, please let us know about your experience in the comments below. (See the menu.) If you’d like to submit your own photo gallery for consideration from a meal you enjoyed, please email firstname.lastname@example.org for more information. You can also add photographs to our Flickr group. (Photos by Emilie Raguso.) Caption info is under the fold. … Continue reading »
What is always in your refrigerator?
Cheese, St. Benoît yogurt, fruit, almond milk, and bottled water.
What do you cook up for a late night snack?
Quesadillas with avocado and sprouts.
Where/what do you eat on your day off?
Dim Sum at Yank Sing in the Rincon Center.
Do you have a secret ‘junk food’ vice? Popcorn.
Any food you can’t stand?
What is your fantasy “last meal?” Tripe done seven different ways.
What ingredient is overused and needs to be retired?
Foam. … Continue reading »