Tag Archives: Jack London Square
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 in 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 email@example.com 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 »