Lala Harrison’s Roux40 promises beloved Black American dishes with a farm-to-table sensibility.
Don’t be Chick’n’s hearty platters have attracted a loyal following to its ongoing Oakland pop-up.
Chef Mike Raskin has a plan to build Edith’s Pie into a permanent business with a focus on fair treatment of workers (and delicious pie).
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.
Choose from several East Bay restaurants and caterers offering Passover dishes for your seder meal, including some kosher options.
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.
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.
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.
Lasagna Love is a grassroots campaign that matches volunteer home cooks with anyone struggling during the pandemic who could use a free, hot meal.
Albany-based filmmaker Abby Ginzberg’s documentary “Waging Change” spotlights the movement to change the federal tipped minimum wage of $2.13 an hour.
When the pandemic cut hours at her new dream job at Chez Panisse, Sara Eisen launched her babka business.
Founded by pastry chefs who met at The Wolf in Oakland, Delphinium specializes in handcrafted chocolates made with botanicals and seasonal ingredients.