There’s a reason it is called, ‘ACME’!
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As Kneaded Bakery in San Leandro also provided flour and discards from their sourdough starter during the beginning of the pandemic.
from KPIX TV Channel 5 in SF -
The Banh Mi bus from Westminster in Orange County to the Bay Area for about $50 but now you have to bring your own sandwich.
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From Luke -
This year’s Taiwanese American Cultural Festival will take place on Saturday, May 13, 10 a.m.–4 p.m. at Union Square in San Francisco. Admission is free
In SFGATE Jessica Yadegaran writes about $10 spaghetti at Sfizio at 6099 Claremont in Rockridge Oakland -
https://www.sfgate.com/food/article/new-oakland-pasta-restaurant-opens-18096948.php
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HK Lounge Bistro in SF, Lion Dance Cafe in Oakland and others added to Michelin Guide.
Eve Batey will temporarily take over for Sarah Han until Han’s successor is found.
https://hoodline.com/2023/05/something-new-is-cooking-at-richmond-s-east-brother-beer-co/
A review of a new Vietnamese cookbook by Andrea Nguyen -
Recipes include "…Char Siu Roasted Cauliflower (Bong Cai Trang Nu’ong Vi Xa Xiu), Beef and Tofu La Lot Rolls (Bò Nướng Lá Lốt), Green Mango, Beet, and Herb Salad (Gỏi Xoài Xanh), and the Grilled Eggplant with Garlicky Green Onion Sizzle (Ca Tim Nu’ong Mo Hanh. "
Char Siu Roasted Cauliflower
Bông Cải Trắng Nướng Vị Xá Xíu
From Ever-Green Vietnamese: Super-Fresh Recipes, Starring Plants from Land and Sea by Andrea Nguyen, photographs by Aubrie Pick.
Chef Jose Andres will get to use gas stoves in his proposed restaurant in Palo Alto because the gas line was approved before the ban.
Borobudur opened about 40 years ago in SF
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Might be semantics for some people but Marlena is serving a prix fixe menu and not a tasting menu
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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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5 posts were split to a new topic: Oakland/ Alameda/ San Leandro eats
3 posts were split to a new topic: [Berkeley] Afghan Burritos
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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