Rooibos cookies (2)
Rooibos Capetown macaron-style sandwiches. Photo: Moriah VanVleet

Bites: What’s new, what’s hot, what’s happening Paul Canales’ exciting new restaurant/bodega Duende opened this week a stone’s throw from Flora; as did the Loring Café. This and more delicious food news in our weekly round-up.

Four East Bay names are finalists in the Good Food Awards A salumi maker, a spirits manufacturer, a preserves specialist and a pickle expert are all on the finalists’ roster for tonight’s Good Food Awards.

Giovanni’s last stand: Family rallies to save Berkeley restaurant Fifty-one year old Giovanni’s may be the oldest restaurant on Shattuck Avenue; now the family that founded it is fighting to save it from being shuttered.


Contest: Name that nosh Our photo this week, left, has readers stumped. Yes it’s pho, but where from?

Nosh Talk: Rebecca Bernstein, Chef-Owner, Cioccolato di Vino The co-owner with her husband Curtis of this Berkeley dessert mecca, which is soon to be renamed Oggi, talks about her food fetishes.

New Berkeley pizza spot has philanthropic goal Three Cheese Board alumni opened Sliver Pizza this week on Center Street in downtown Berkeley amid a blitz of new East Bay pizza places.

Sweet Bar Bakery opens with Thriller flash mob This bakery’s owner used to be Michael Jackson’s personal chef, so it all made perfect sense.

Rooibos Capetown: From cup to cookie Moriah VanVeet shows us how to take a delicious tea from Rockridge’s Highwire and uses it to make scrumptious macaron-style sandwiches. They look pretty good too (see photo top).

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Tracey Taylor is co-founder of Berkeleyside and co-founder and editorial director of Cityside, the nonprofit parent to Berkeleyside and The Oaklandside. Before launching Berkeleyside, Tracey wrote for...