Found in an unlikely setting in Richmond, this new restaurant offers a farm-to-table tasting menu at a communal table for up to 10 diners per night.
Founder Bridge Ho creates flavors like soy sauce swirl, chrysanthemum tea and honey, and maple with Chinese sausage.
Thirty-nine-year-old Jonathan Hajdu is the first kosher wine professional to be honored in the secular wine world.
Chef Kasem “Pop” Saengsawang's second restaurant in Oakland serves bold Thai dishes that attract with visual appeal, but don't water down flavors or spice.
The popular fast-casual Israeli restaurant will serve its last meal on Monday, Aug. 13.
Mohamed Aboghanem left San Francisco to open the restaurant of his dreams in Berkeley, where he offers inventive, elevated dishes, including vegan-friendly and gluten-free options.
Tammy Powers credits hard work, determination and luck for taking her from living on the streets to meeting an unlikely partner who helped bring her waffle shop to the East Bay.
This bar in Old Oakland offers dinner and brunch — and now lunch — that showcases fresh, local and house-made fare in a beautiful, inviting space.
Author Laura McLively's new book features recipes to cook your way through Berkeley Bowl's entire produce section, from common to lesser known fruits and vegetables.
These granola cluster treats come in four flavors — infused with sativa, indica or a hybrid — that complement the taste of cannabis.
Albany's new restaurant harkens back to old-school, sit-down Mexican joints, where plates are large, drinks are strong and chips and salsa come as you're seated.
It’s not quite pastrami and it’s not quite corned beef — Montreal smoke meat takes the best attributes of both.