The Aug. 20 Dishcrawl in Jack London Square began in the brunch area at Scott’s Seafood. Dishcrawl invited Nosh along for a complimentary spot. The Aug. 20 Dishcrawl in Jack London Square began in the brunch area at Scott’s Seafood. Dishcrawl invited Nosh along for a complimentary spot.
Come along with Nosh as we explore the East Bay food scene in photographs. This week we focus on Dishcrawl, which takes place in various hot spots around the Bay. Last week’s Dishcrawl toured through Jack London Square, from stalwarts Scott’s Seafood and the Home of Chicken and Waffles to newer tenants Forge pizzeria and Bocanova. The event helps food-lovers explore an area and meet new friends, and can be a fun way to celebrate a special event, attendees said. If you’ve tried the spots we feature, please let us know about your experience in the comments below. Learn more about Dishcrawl here. (Photographs by Emilie Raguso.)
Scott’s Seafood offered three “courses”: clam chowder, pulled pork sliders and salmon on mashed potatoes. Scott’s Seafood offered three “courses”: clam chowder, pulled pork sliders and salmon on mashed potatoes.The sun setting over Jack London Square provided a picturesque backdrop to the evening.The second stop on the crawl was the Home of Chicken and Waffles, which opened in Oakland in 2004.Dishcrawlers took over one section of the restaurant and enjoyed crispy, cinnamon-tinged waffles and juicy fried chicken wings.Next stop: Forge pizza, which just opened over the summer and has quickly become a popular destination in the square.Crispy cheese curds, which tasted a lot like mozzarella sticks, delighted Dishcrawl participants when they sat down at Forge.Forge served a range of pizzas, with toppings such as potato and trout; spinach and speck; mushroom with housemade sausage, and more.The cocktail menu at Forge includes drinks like the Dark and Stormy, Ways & Means, Devils Slipper and High Tide.Bocanova ended the night with a warm chocolate croissant bread pudding; Mexican chocolate crème brulee; and ice cream sandwiches with avocado ice cream. Bocanova pastry chef Paul Conte (upper left) stopped by to tell the group about the restaurant and what he had prepared.And if all those good eats weren’t enough: Cotton candy maker Sugar and Spun gave all participants their choice of one of three flavors for a take-home treat. Pictured here: salted chocolate peanut butter. Green tea and black sesame varieties also were available. And if all those good eats weren’t enough: Cotton candy maker Sugar and Spun gave all participants their choice of one of three flavors for a take-home treat. Pictured here: salted chocolate peanut butter. Green tea and black sesame varieties also were available.
Emilie Raguso (former senior editor, news) joined Berkeleyside in 2012 and covered politics, public safety and development until her departure in 2022. In 2017, Emilie was named Journalist of the Year...
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