What in the world could be more heavenly than a Pie Shake—a piece of your favorite pie blended with ice cream and milk and then slurped through a straw?
Once just a swampy divide between downtown and East Oakland, Lake Merritt, nexus of the Grand Lake neighborhood, is now a destination-worthy cultural hub, thanks to a $122 million renovation. With fresh green expanses, a revamped bird sanctuary, and one heck of a beautified lagoon, you’ll come for the nature but end up staying for the food.
The 25-seat Tenderloin bistro Huxley, which opened last fall, is the debut effort of Kris Esqueda (Saison, Sons & Daughters) and executive chef Sara Hauman (Bar Agricole). Its rustic, heartfelt menu includes the charred squid salad, full of California staples such as avocado, cilantro, and mint. The simple dish can be tailored to fit any season: Substitute chickpeas with lentils or quinoa for a hearty, cold-weather meal or, Hauman recommends, wait for summer to add sweet tomatoes for the perfect picnic salad.
Transforming the old Sarlo showroom in the San Francisco Design District into her own creative command post required a bit of a mindshift for designer Catherine Kwong. “Decorating my office needed a much different approach compared to how I work with residences,” she says. Kwong has become known for her gorgeous interiors, filled with sophisticated mixes of graphic patterns, offbeat vintage finds, and eye-catching art. But for her headquarters, she wanted to get down to business.
It’s the stuff of science fiction: Futuristic diets, with seemingly magical ingredients, promise a complete body overhaul—more energy, slimmer figure, longer life. Local techies may laud the diets’ transformative abilities, but these new trends beg the question: Can man survive on butter-fortified java?
At Oakland’s Doña Tomás, a stylish bastion for upscale Mexican fare (Oakland is ahead of the curve in this category), authentic chiles rellenos steal the show. Inspired by the traditional dish from Mexico City, chef Thomas Schnetz adds a healthy twist by serving the goat cheese-and-spinach-stuffed chiles baked, on a bed of creamy cauliflower sauce, with a drizzle of crema and a bright garnish of pomegranate seeds.
Party, drink, and be merry this three-day weekend.
Exciting foodie adventures for the week ahead.
Three years after Ubuntu, Napa's groundbreaking vegetarian restaurant, closed, former executive chef (and James Beard Award Nominee) Aaron London just opened his own 45-seat eatery in the Mission.
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