Partners Janice and Brandi Dulce have created a cozy, island-themed dining destination introducing and celebrating the flavors of the Philippines.
High-quality ingredients and the well-designed space of Anya Fernald's flagship restaurant impress, but mixed service and pricey-yet-simple dishes give pause.
The noodles at this Chinatown spot are a must-order, but you'd be remiss not to try other dishes, like the cold chili chicken and shredded potato with hot oil sauce.
We visited OCHO’s 25,000-square-foot facility, getting a peek at its unique process of creating perfectly sized chocolate bars with soft, creamy fillings.
Trained as painters, longtime friends and chefs Duncan Kwitkor and Andrew Greene now express their artistic side through the dishes they create at Abstract Table.
Reem Assil's new Jack London Square restaurant offers mezze and shared plates influenced by her Palestinian-Syrian heritage.
The neighborhood's recent crop of dining spots hit refresh to survive in the competitive East Bay dining scene.
While the future is uncertain for this Berkeley BBQ shack, the BBQ is most certainly worth trying.
The menu focuses on hotpot, noodles and other classic Sichuan street snacks.
The secret to chef Nora Dunning's childhood favorite and Drip Line's bestselling dish? A lot of time and crispy fried chicken skin.
California sensibilities hold true, while the Italian touches feel authentic at Donato Scotti's newest restaurant in the Elmwood.