[Oakland] Oakland News & Notes 2019


#1

https://www.visitberkeley.com/dine/berkeley-restaurant-week/

Oakland Restaurant Week
January 11–20

Berkeley and Alameda Restaurant Weeks

Starting Thursday, January 17 and running through Sunday, January 27, 2019

Concord Comfort Food Week
January 18–27
visitconcordca.com


#2

excerpt:

[Owner/baker Lori Hawkins will] sell traditional French pastries including well-known favorites like croissants, tarts, and macarons (though the macarons will come in some non-traditional flavors like green tea and black sesame). There’ll also be some more uncommon French pastries, like choux au craquelin (cream puffs with a crunchy, cracked top) and religieuse (two stacked choux buns stuffed with pastry cream and topped with ganache and buttercream).

Atelier Colibri
138 Pelton Center Way
San Leandro
expected to open Jan. 2


#3

#4

“Women in East Bay Food | In Her Own Words” is a series by Berkeley-based illustrator Kaitlin Strange created for Berkeleyside Nosh:

In Her Own Words: Dominica Rice-Cisneros of Cosecha


#5

#6

(Jeane) #7

Bummer! Janelle, so sorry to hear this.


#8

This is really unfortunate and perhaps a microcosm of what’s happening to traditional media.

And EBX has a long line of good food writers too- Kauffman, Tsai and Bitker, among others.

Hopefully Janelle Bitker and other EBX writers can land in a good place. Good luck.


#9

excerpts:


The Express will also be moving to a freelance model for nearly all of its ongoing coverage. Throughout its 40 years, the paper has relied heavily on freelance journalists in its pages. Before the recent layoffs, more than half the content in the paper each week was produced by freelance writers. In addition, several of the people laid off have agreed to freelance for the paper.

The paper is also committed to pursuing other possibilities for new revenue streams, including a community-based funding model similar to the one Berkeleyside recently launched. We’ve been heartened by the outpouring of support the paper has received in the past few days and readers’ stated willingness to pitch in to help. We likely will take you up on that. Stay tuned.


#10

#11

excerpts and contact info:

Though the hot dogs here are portioned pretty well, those with particularly ambitious appetites may want to upgrade to the Steakhouse Dog, a foot-long Wagyu beef hot dog that hangs over both sides of the bun. This one arrived topped with roasted red potatoes, blue cheese crumbles, grilled peppers, and grilled onions. My only gripe was that I wished it came with some kind of sauce to tie it together. Luckily, guests can add their own from the well-stocked condiment bar.

I tried my hand at a custom dog: a lamb sausage topped with a curry carrot-raisin slaw.

“Especially here in East Oakland … there’s just an astonishing amount of creativity,” Nilson said. Some people have filmed YouTube videos at Dogtown Sausage, and Nilson plans to invite local artists to work on a new mural for the shop. And once Dogtown Sausage opens its planned larger location in Ali’s father’s shop in Dogtown, they’re thinking about installing a recording studio — Ali’s family includes several budding musicians.

Dogtown Sausage
5916 International Blvd., Oakland
510-686-0771
Hours: Wed.-Sun. 11 a.m.-9 p.m.
Cash, all major credit cards

Sample Menu
Chicken-fried chicken dog … $8
Bull Dog … $8
Wagyu steakhouse dog … $11
Chili cheese fries … $5
Quinoa salad … $2
Fresh lemonade … $3