Just curious - what are the differences between the two? Thanks!
At least for me tasting menu is a “longer” menu of dishes chosen by the kitchen (with no choice/influence by the customer). In addition, at least for restaurants which are not tasting menu only, often dishes of the tasting menu are not available on the regular menu.
A prix fixe menu is a shorter menu of dishes where each (or many) of the courses has two (or more) dishes/choices for the customer to make.
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Dokkaebier Brewery recently opened at 420 3rd St near Jack London Sq serving beers with Asian flavors such as peppercorn, cardamom, kimchi, and lemongrass.
Dokkaebier
420 3rd St, Unit A
Oakland, California 94607
[(510) 496-4228](tel:(510) 496-4228)
Monday Closed
Tuesday Closed
Wednesday 2:00 pm - 8:00 pm
Thursday 2:00 pm - 10:00 pm
Friday 12:00 pm - 10:00 pm
Saturday 12:00 pm - 10:00 pm
Sunday 12:00 pm - 8:00 pm
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From Oaklandside -
Taiwanese hot pot and stinky tofu from Tasty Point in Alameda
Tasty Point
"Alameda has a new Taiwanese-style hot pot eatery featuring shareable, specialty hot pot soups, rice and noodle plates, and snacky sides such as popcorn chicken, pig’s ears, stinky tofu and fried seafood. Tasty Point, 2412 Santa Clara Ave. (between Park Street and Park Avenue), Alameda "
Lori’s Diner at 500 Sutter near SF Union Sq reopens
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https://www.sfgate.com/food/article/san-francisco-clown-alley-restaurant-rivalry-18138659.php
SFGate story about Clown Alley…and its rival twin. Didn’t know there was another Clown Alley.
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Wed June 14 at 9 am on KQED FM host Madrigal, Luke, Sarah Kirnon and Papalote’s Escobedo talk about spices
https://twitter.com/KQEDForum/status/1668805309031399425?cxt=HHwWgoDSwcfl5KguAAAA
https://twitter.com/KQEDForum/status/1668805309031399425?s=20
·
WED at 9 AM PT w/
: We’ll speak w/
, Papalote’s Victor Escobedo,
, Sarah Kirnon & Tim Herod about how hot sauces bring food to life
SFChronicle names new lead restaurant critic
Bay Area native MacKenzie Chung Fegan joins her hometown paper after working as a senior editor at Bon Appetit
Bitker in the Chronicle. MacKenzie will start in January.
“Currently a senior editor at Bon Appetit magazine, Bay Area native Fegan has written about restaurants, worked in restaurants and even grew up in a restaurant family. In 1974, her grandparents opened locally beloved Henry’s Hunan in San Francisco, which the New Yorker once called “the best Chinese restaurant in the world.” She understands the weight and importance of restaurant criticism on a deeply personal level.”
https://www.sfchronicle.com/about/newsroomnews/article/mackenzie-chung-fegan-18141097.php
Mobley in the Chron -
“To prevent mildew, Parr sprays the vines with milk, not traditional fungicides. To add potassium to the soil and aid photosynthesis, he applies fermented nettles, rather than the typical fertilizer. “I try to treat the plants like I’d treat myself,” said Parr, whose arsenal of farming tools includes things he likes to eat, like honey, turmeric and seaweed.”
California’s most influential sommelier-turned-winemaker wants to radically change grape farming
https://www.sfchronicle.com/food/wine/article/phelan-farm-raj-parr-17857176.php
https://www.sfchronicle.com/food/wine/article/phelan-farm-raj-parr-17857176.php
A tractor sprays vines at Phelan Farm with a blend of cinnamon and turmeric oil, a natural alternative to conventional chemicals.
Jessica Christian/The Chronicle
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Excellent write up.
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Here’s the audio from June 14 KQED Forum broadcast with host Madrigal, Luke, Sarah Kirnon, Papalote’s Escobedo, Tim Herrod talking about Bay Area hot sauces. About 54 minutes long.
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Luke -
" The meal began with two different preparations of acorn: There was cold, velvety Ohlone black oak acorn soup, mild and refreshing. And then there were savory Korean acorn jellies, molded into the shape of actual acorns and topped with soy sauce, green onions and sesame seeds."
“There are so few cultures around the world who eat acorn. … And we thought that this could be an incredible way to bridge our cultures.”
Hannah Pae
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Went to the Hunan restaurant opened by Henry Chung every Friday night when we lived in SF in the late 1970’s. I even have a signed cookbook. Food was so good and so spicy!
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NorCalFishReports -
Kids to Experience 200,000 Hatchery Salmon Released in Richmond, CA Saturday, June 24, 2023
"The California Dept. of Fish and Wildlife is trucking many of its baby Feather River Fish Hatchery salmon to San Pablo and San Francisco Bays for release. In most years this will greatly increase their survival compared to if they were released into drought-stressed Central Valley rivers. "
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In Santa Clara. I’ve seen 3 articles, so I posted.
Also from SFGate:
https://www.sfgate.com/food/article/bay-area-bakery-makes-viral-cube-croissant-18163386.php
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Former Delfina chef opens SF restaurant dedicated to affordable pasta.
https://www.sfgate.com/food/article/former-delfina-chef-opens-sf-pasta-restaurant-18173362.php
Pasta Supply Co., at 236 Clement St.
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From KQED Forum today with a link to the 53-minute audio in the article below -
Thien Pham’s new graphic memoir, “Family Style”, tells the story of his family’s journey, when he was a young kid, from Vietnam, to a refugee camp in Thailand, to making a home in San Jose. It’s a story told through his memories of the meals he ate along the way. In our latest edition of All You Can Eat, our regular series on Bay Area food cultures with KQED food editor Luke Tsai, we talk with Thien Pham about his life, his art and his food infused memories. And we want to hear from you: tell us about a dish that will always be associated with a particular time in your life.
Guests:
Luke Tsai, food editor, KQED Arts & Culture
Thien Pham, comic artist and author, graphic novel “Family Style: Memories of an American from Vietnam”
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