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.
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.