Owner Marc Kelly shares stories about his tiny takeaway business Soop in the Gourmet Ghetto.
The back story behind the artisan food business Phoenix Pastificio, a Berkeley Farmers' Market regular.
Eco-chef Aaron French, author of The Bay Area Hoemgrown Cookbook, dishes up breakfast standards with a local flavor at two cafes.
This is a story about a little neighborhood restaurant opened in 1994 — a shared vision between two partners in work and life, who built an acclaimed destination dining space serving up fresh, homey food with complex flavors and nods to Italian, French, and Californian cuisine.
The two self-professed clowns behind Kitchen on Fire, who like to ham it up with kitchen utensils for the camera, are quite serious about their mission: they want to teach people to cook real food for themselves.
Long known for the success of his premium wine and chocolate companies, John Scharffenberger is making a name for himself these days as a tofu hawker.
Alice Liu is the general manager of the Berkeley branch of Café Gratitude, a position she’s held for about a year.
Each Friday in this space food writer Sarah Henry will ask a well-known, up-and-coming, or under-the-radar food aficionado about their favorite tastes in town, preferred food purveyors and other local culinary gems worth sharing with visitors and residents.