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.
Referencing classical art and pop culture to promote grocery shopping is a stretch, but it works for a place as Berkeley as the Bowl.
Assembly District 15 candidates Buffy Wicks and Jovanka Beckles discuss food policy and agriculture issues
At Food in the 15th, organized by the California Food and Farming Network, the candidates spoke on affordable food, urban agriculture social justice for food workers, more.
Finishing whiskeys in barrels from local makers like Drake's Brewing Co, The Rare Barrel and Bicycle Coffee gives Mosswood's spirits their distinct flavors.
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.