2023 Northern and Central California Food News and Journalism [SF Bay Area, Northern California, Central California, Northern Nevada]

Here’s the link to last year’s 2022 thread -



Johnny Sheng’s Lounge Chinatown specializing in Taiwanese food opened about a month ago in the old Eden Silk Road spot in Oakland Chinatown.

366 8th Street


open every day until 2:30 am

I stuck my head in and grabbed a menu hoping to check it out more thoroughly in a week or two.

These are some things that caught my eye on the menu -

  • sliced lamb/beef shank soup ($15)

  • Sichuan spicy duck blood appetizer ($16) add stinky tofu ($4)

  • Jade Whelk/Dongfeng sea snail sake steamed ($18)

  • Duck tongue ($10)

  • Salted duck tongue ($15)

  • Fried Thousand Year Egg ($10)

  • Braised pork knuckle rice bento ($15)

  • Hot pot is available after 5 pm.

1 Like

From Berkeleyside -

P.F. Chang’s in Emeryville has closed. The chain had been started by Paul Chang, son of icon Cecelia Chang. Also, Bay Fung Tong Seafood Tea House at 1916 Franklin St in Oakland has closed.

After 50 years, Golden Peacock in Oakland Chinatown has closed. It was one of the few places that had duck yee foo wonton soup.

From flickr -


Dave’s Hot Chicken, Nashville style, opens Friday, January 20 at 2228 Broadway in Uptown Oakland.

Photo: Dave’s Hot Chicken

Nice write up…


it’s no bueno.
not hot even tho for the hottest you sign some bs clickwrap release
only tenders and tender sandwiches, no wings, no skin, no bones.

do yourself a favor and go to hotboys in oakland.


Luke at KQED.org

nice to see so many Berkeley shops mentioned. I still wish they were better tho! I’m a Zachary’s man (not mentioned). Little Star will be sampled soon.

For this list, I guess I’d say Tony’s comes in first.

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Excerpt from Joanna Della Penna in Berkeleyside -

Longjiang pork knuckle rice and other Cantonese specialties are available to go from this revived restaurant in downtown Berkeley, which for 34 years was the home of Little Hunan.

Tacos in the old Nyum Bai space near Fruitvale BART -

Excerpt from Jeff Edalatpour in the E Bay Express -

Tacos El Último Baile maintains an active Instagram account. I’ve scrolled through many specials that come and go, such as jackfruit pastor tacos, whole fried fish imported from Ensenada, menudo and pozole

Palette Tea House in Ghirardelli Sq

Radhous beer hall at Fort Mason SF.

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Matts of Fisherman’s Life heads out on SF Bay and gets stopped by the Ccast Guard to check his paperwork and safety equipment. Near Sausalito he throws nets for herring in about 8 feet of water. After his catch, he takes it to a friend’s home to smoke the brined herring and they chow down.

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Cioppino at Sotto Mare on 552 Green St in SF North Beach -

A bowl is $49.95, serves two

Cioppino at Sotto Mare in San Francisco’s North Beach on Jan. 19, 2023.

Douglas Zimmerman/SFGATE


The Guardian has a long article about how Palestinians have steered San Francisco’s food scene.


I knew about the many bodegas run by Palestinians, but I did not know that they also started Ike’s Sandwiches, Philz coffee, Bi-Rite, and Pork Store.


Bitker in the Chronicle on Syhabout closing Hawker Fare after 9 years in SF Mission District -

1 Like

Luke Tsai and Rocky Rivera talk about crab dishes tomorrow, Tuesday Jan 31 on KQED FM radio 88.5 with Alex Madigal at 9 am and repeated at 8pm.

🦀 Join us tomorrow for the next installment of All You Can Eat with @KQEDFood! @TheLukeTsai & @RockyRivera will discuss all things crab with @AlexisMadrigal.

❓ Do you have a favorite #crab tradition?

📧 Forum@KQED.org
☎️ 415-553-3300
⬇️ Comment below pic.twitter.com/aiewIBgElY

— KQED Forum (@KQEDForum) January 30, 2023

Kadvany in the Chronicle -

Poppy Bagels soft opens Thurs Feb 2 at 8 am at 5004 Telegraph in Oakland’s Temescal District. Loose bagels are $3 each.


Freshly made bagels by Poppy Bagels, which will open a brick-and-mortar location this week.

Stephen Lam/The Chronicle

Excerpt -

[Kashuk] long used fresh-milled, high-gluten flour from Petaluma flour king Central Milling in her dough, which she said creates that “quintessential,” alluring bagel chew, and adds salt harvested in the San Francisco Bay. She tops them with standbys like lox and capers, but also tie-dye-like watermelon radishes, a fuchsia-tinted cream cheese made with beets, or a chive schmear mixed with lemon zest.