Café Ohlone is scheduled for an August opening at 2430 Bancroft Way, Berkeley, inside University Press Books.
I’m not sure if Ohlone food falls into the category of “national cuisine” for purposes of this thread but it certainly is “underrepresented.”
photo below: Venison backstrap cooked with bay laurel and yerba buena, blackberries, mushrooms and bitter greens. Photo: Mak-‘amham
excerpt from about middle of article:
Many Ohlone ingredients are used in various ways in different dishes. Acorns are used to make soup (paamu) and flatbread (yuu-pitlaš). Bay laurel (sokoote) flavors roasted meats, sauces and stews. Yerba buena (čawrišim), which belongs to the mint family, is used as an herb to flavor dishes and an ingredient for tea. Medina said the repetition of ingredients has a purpose. “So much of our culture is based on pattern, repetition. This is a way that our culture become cemented and solidified in our identities.”
grand opening slated for August
Café Ohlone by Mak-‘amham will be inside University Press Books
2430 Bancroft Way (between Dana and Telegraph), Berkeley
will be open three days a week, most likely 10 a.m. to 3 p.m.
Thursday through Saturday