New restaurants and coffee shops, foodie tours and book readings: it's all there in the new edition of Bites.
Do Berkeleyside readers even need an introduction to the mother of the American fresh, local, sustainable, organic food movement?
Chef owners Paul Arenstam and Charlene Reis have a slow food sensibility in a take-out business better known for fast food. That’s because the culinary couple (partners in life too) come with stellar cooking credentials: She’s an-ex Chez Panisse pastry chef, he did stints at upscale L.A. joints before landing at San Francisco’s acclaimed Rubicon. A decade ago Arenstam opened his own restaurant, Belon, in the city.
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