STATESIDE BAKERY Kate McEachern, founder of the popular Cupkates trucks (there are two of them), has just opened Stateside Bakery in the minuscule (as in 400 square feet) space next to the new Starbucks on Telegraph Avenue at Ashby, opposite Whole Foods in Berkeley. Stateside offers “all the childhood classics re-imagined with wholesome ingredients,” McEachern said — those desserts that can only be found stateside, from brands like Hostess and Little Debbie. The inspiration for her first brick-and-mortar spot, she said, came from her brother who recently had a child and was ruminating on how great it would be to be able to have his offspring experience the sweet treats he grew up with —but without all the additives and sub-par ingredients. “I thought, ‘I could make those — how hard can it be?'” said McEachern. Stateside opened very quietly this week — McEachern wanted to iron out any kinks before word got out — but at least one young customer is already a fan. Longfellow sixth grader Beatrix Shelton was on her way to Starbucks to do her homework when she was waylaid by one of Stateside’s Nutella-Stuffed Chocolate-Chip Cookies with Maldon Sea Salt. (We understand the homework was put on the back burner!) Also on the menu at the little shop: Madagascar vanilla Twinkies, housemade Oreos, oatmeal cream pies, and strawberry Pop-Tarts. McEachern said the space is so tiny it was destined to be an ATM vestibule. She and her team of four did all the build-out and navigated Berkeley’s permitting process themselves. McEachern reassured us that the two CupKates trucks will keep on rolling — they serve seven counties currently. Stateside Bakery is at 3001 Telegraph Ave., Suite E. Hours: Wed.-Sat. 11-6, Sund. 11-4, closed Monday and Tuesday. Connect with Stateside Bakery on Facebook.
THE GROWLERS’ ARMS British country pub The Growlers’ Arms opened on Halloween on Oakland’s Park Boulevard in the spot formerly occupied by Marzano. Husband-and-wife team Seamus and Shelley Mulhall (Chez Panisse, Gary Danko) are behind the new venture, with chef Brian Ventura running the kitchen. In the style of the British gastro-pub, where traditional dishes are given a modern spin using high-quality ingredients, the menu includes dishes like Bubble and Squeak; shaved Brussels sprout salad with Lancashire cheddar and farmers market apples; Snails and Soldiers in a fennel-parsley salad with scarlet turnips and herb dressing; and Spotted Richard and persimmon pudding for dessert. (See the full current menu.) The Growlers’ Arms is at 4214 Park Blvd., Oakland. Tel: 510-328 1315. Right now it’s dinner service only, but the restaurant plans to start serving weekend brunch. Connect with The Growlers’ Arms on Facebook.
OK FALLS / GRAND FARE San Francisco restaurateur Doug Washington is planning to open a new restaurant called OK Falls at 1542 Broadway. According to Inside Scoop SF, Washington, who is also developing a Market Hall-style space at the Grand Fare café at 3265 Grand Ave., OK Falls will be an homage to the agricultural Okanagan region of British Columbia where Washington’s parents live. The restaurateur said the food will be Italian-American, not regional Italian, with an emphasis on “the comforting and affordable.” Rebecca Boice, who spent 10 years at Zuni Café before moving to Oakland’s Toast Kitchen + Bar, is the chef. The menu will highlight seasonality and feature dishes, according to Tablehopper, such as beef carpaccio with rosemary chips and grilled bruschetta with chicken liver pâté. OK Falls will be at 1542 Broadway; Grand Fare is at 3265 Grand Ave. Both are in Oakland.
What else is going on…
BENCHMARK PIZZERIA Benchmark Pizzeria in Kensington is doing a special Capay Valley harvest dinner on Wednesday, Nov. 12. They are featuring produce from River Dog and Full Belly Farms as well as new olive oil from Séka Hills. The menu is a la carte, and service is from 5-9 p.m. Appetizers include Fettunta: garlic toast soaked in Olio Nuovo, housemade mozzarella on toast with rapini and new oil, roasted potatoes with “new” aioli, kale salad with honey-chile vinaigrette, and Ribollita finished with new oil. Wood-fired pizze include goat cheese with honey and arugula, and housemade mozzarella with Sicilian dried oregano. Entrées include Paccheri with olive oil confit of swordfish, capers, mint and olives, linguine with new oil, garlic, chile and pecorino, and braised beef with olive oil mashed potatoes and horseradish salsa verde. For dessert there’s new olive oil cake with honey and citrus, and Straus vanilla soft serve ice cream with new olive oil and sea salt. Benchmark Pizzeria is at 1568 Oak View Ave. Kensington. Tel: 510-647-9724. Connect with Benchmark Pizzeria on Facebook.
Recent Nosh stories, in case you missed them:
Why Berkeley passed a soda tax when other cities failed
Go forth and slurp: 6 spots to to eat ramen in Berkeley and Oakland
Mocktails and fresh roasted coffee at new West Berkeley Whole Foods
A Dora Pie opens in former Slow restaurant space in Berkeley
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