A walk-up window and a standout burger saved this Berkeley business
Cali Alley founder Dov Sims pivoted his family’s catering business to serve takeout comfort food when COVID hit, a change that’s here to stay.
Alix Wall
Alix Wall is an Oakland-based freelance writer. She is contributing editor of J., The Jewish News of Northern California, for which she has a food column and writes other features. In addition to Berkeleyside’s Nosh, her writing can be found in The San Francisco Chronicle, Edible East Bay and more. Alix is also the founder of The Illuminoshi: The Not-So-Secret Society of Bay Area Jewish Food Professionals and is producer/writer of a documentary in progress called “The Lonely Child.” Her web site is: https://alix-wall.com/
Articles by Alix
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Where to get Passover meals in the East Bay
Choose from several East Bay restaurants and caterers offering Passover dishes for your seder meal, including some kosher options.
Amy’s Drive Thru considers bringing its organic, vegetarian fast food to Temescal
The North Bay-based mini-chain has held two meetings about a potential site for a two-story drive-thru restaurant on the corner of 40th Street and Telegraph Avenue.
New York Times declares Berkeley’s Boichik Bagels among best in the nation
Boichik founder Emily Winston has experienced a deluge of national interest in her bagels since the article published Monday; she’s closed pre-orders for the next couple of days.
Square Pie Guys’ crave-worthy Detroit-style pizza shines in Old Oakland
The second location of the popular San Francisco restaurant opens March 1 with its signature cheddar-edged pan pizzas that even get
a nod from Detroit natives.
Local home cooks make and deliver free lasagnas to neighbors in need
Lasagna Love is a grassroots campaign that matches volunteer home cooks with anyone struggling during the pandemic who could use a free, hot meal.
A new film documents the struggle of restaurant workers who rely on tips
Albany-based filmmaker Abby Ginzberg’s documentary “Waging Change” spotlights the movement to change the federal tipped minimum wage of $2.13 an hour.
A Chez Panisse pastry cook started a side hustle called Sadie’s Babkas
When the pandemic cut hours at her new dream job at Chez Panisse, Sara Eisen launched her babka business.
Oakland’s Delphinium makes whimsical, intriguing chocolates
Founded by pastry chefs who met at The Wolf in Oakland, Delphinium specializes in handcrafted chocolates made with botanicals and seasonal ingredients.
Where to order Hanukkah foods for pickup and delivery in the East Bay
These local restaurants and caterers are churning out latkes, sufganiyot, brisket and other Hanukkah favorites so you don’t have to.
Everything to eat and drink at this new Oakland taproom is 100% gluten-free
Buck Wild Brewing Taproom is a partnership between California’s first gluten-free brewery and Kitava, a San Francisco-based ‘clean food’ restaurant.
Koji is the secret ingredient in this Berkeley-made, plant-based bacon
Prime Roots makes meat and seafood alternatives with the umami-rich mold that gives its products a meaty texture and flavor.
No reservations — Berkeley’s Gather relaunches with new menu, lower prices and a new vision
Once considered a special occasion restaurant, Gather hopes its new format will allow it to serve more people in the community.
Lion Dance Cafe’s shaobing lives up to the hype, but there’s lots more to try
Rich flavors and exciting textures delight at Oakland’s new plant-based Singaporean-Chinese restaurant.
In-the-know food lovers are flocking to this industrial yard in West Oakland
Coveted wood-fired pies from June’s Pizzas and Asian pastries and bentos at Magnolia Mini Mart are bringing hungry visitors to O2 Artisans Aggregate.
You don’t have to be a Deadhead to enjoy this hot sauce made by a Berkeley-based chef
With her personal chef business on hold due to COVID-19, Marla Simon is focusing on Scarlet Fire, a hot sauce that tips a hat to jam bands and spice lovers.
