15 Minutes with a Chef
Hopscotch chef Kyle Itani is a fourth-generation Japanese American and Vacaville native whose resume includes education via the Food Network and the California Culinary Academy, time living in Sendai, Japan, and stints at Yoshi’s in Oakland and San Francisco as well as New York’s Meatball Shop. His unique background—and plenty of traditional Japanese technique—is on display on the Hopscotch menu, which, on the surface, appears as American as, well, the First Base Burger.
Oakland’s Tribune Tavern, which Chris Pastena (Chop Bar) and Temoor Noor (Grand Tavern) opened last spring in the storied Tribune Tower, has a brand new chef, imported all the way from, like, right around the corner.
Lauded as a game-changer when it opened in 2010, Commonwealth has lived up to that promise, turning out small plates of inventive food that showcase a unique combination of local produce, modern technique, and international influence, which have surely informed the city's current culinary landscape.