Eat + Drink
Just because it’s flu season doesn’t mean you have to give in to your inner Grinch.
Whether you want to relive the flavors of your childhood, or want to create some new traditions (Linzer cookies should be in everyone’s life, no?), here are some bakers (and an ice cream maker!) around town who all make special holiday treats.
Get into the holiday spirit this week with seasonal cocktails, traditional appetizers, and all the crab you can eat.
Sushi, Kurobuta malt cured pork chop, Snake River bavette steak, and grilled Wagyu beef tongue are part of the pleasing components of a new spot from a well regarded Yoshi’s chef in West Berkeley -- all the better when paired with sake or cold craft beer.
7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email firstname.lastname@example.org. Your wish may end up on the blog, along with the actual recipe from the chef.
The food world is nothing if not fickle.
Joining the ranks of the East Bay's most celebrated Italian restaurants comes a new dining experience that promises the best classic Italian flavors combined with a modern and comfortable atmosphere.
With the death of longtime Zuni Café chef-owner Judy Rodgers last week, there's been a lot of talk about her iconic wood-oven roast chicken and bread salad. It's a comforting, beautifully simple dish, as full of juiciness and balance as when she created it in 1988. But it's hardly the only signature of the restaurant.