The owners behind Imm, who brought Thai street food to Berkeley, want to introduce local diners to dishes that aren't on many menus outside of Thailand.
Raw Sauce was created by two recent college grads; Sexí Spice, made with adaptogens and medicinal mushrooms, is produced by a local herbalist in the kitchen at Boot & Shoe Service.
"It's definitely a huge learning curve," says the owner of Bluma Flower Farm, who took over the plots on top of the Garden Village building on Dwight and Fulton that used to be home to Top Leaf Farms.
Ayal and Leah Amzel opened Yali's in 1999, when local, independent coffee shops were in peril from the rise of Starbucks. Two decades later, the original café on Oxford Street and three Cal campus locations thrive.
Guest chefs from around the world share the cuisine of their homelands and the cultural back stories associated with their dishes.
This classic American diner chain has been a welcoming spot for many, including members of a Walnut Creek synagogue.
After founding the business in Bali, Jonathan Keim has recently started operations of his coconut-based frozen dessert brand at vegan food hub, Classic Cars West.
Chef-owner Rico Rivera, who took the reins from Charlie Hallowell, wants his restaurant to be known for two things: great food and substantial portions.
In memoriam: Mark “Leo” Horovitz, a Holocaust survivor involved in Jewish-German reconciliation work
He was one of the only known people to repatriate to Germany as a senior citizen after fleeing from there as a child during the Holocaust.
The concept for the series is still the same: a local restaurant hosts a family-style dinner to raise money for a nonprofit, but co-founder Charlie Hallowell is no longer involved.
Chefs Oscar Michel and Jake Weiss are constantly creating new combinations of flavors — for omnivores and vegans alike — at their new brick-and-mortar taco spot.
Owner Jamshied Basseri is a huge part of the charm of this café-specialty store that specializes in a range of dishes from throughout the Mediterranean.
The popular KQED food review show premieres its new series on Nov. 29 and it includes three young East Bay food lovers who each highlight an Oakland restaurant.
Locally sourced organic flowers — not grapes — make Free Range Flower Winery's drinkable and refreshing small-batch wines.
Bakery owner Iliana Imberman Berkowitz believes her naturally leavened sourdough loaves and French-style baguettes are the best in the Bay Area.
Seth and Jenni Bregman have transformed the former Michel Bistro into a mid-century modern styled restaurant as a nod to a by-gone era of entertaining and hospitality.