Lala Harrison’s Roux40 promises beloved Black American dishes with a farm-to-table sensibility.
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 New York Times, 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/
Posted inNosh
Vegan pop-up Don’t Be Chick’n launches a Bay Area food truck
Don’t be Chick’n’s hearty platters have attracted a loyal following to its ongoing Oakland pop-up.
Posted inNosh
Edith’s Pie isn’t your usual pandemic pastry 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).
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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.
Posted inNosh, Nosh Guides
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.
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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.
Posted inNosh
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.
Posted inNosh
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.
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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.
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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.
Posted inNosh
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.
Posted inNosh
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.