The fast-casual little sister restaurant to SF’s DOSA brings all of the flavors of its namesake with none of the pretense.
A.K. Carroll
Freelancer Amanda Kuehn Carroll is originally from the cornfields of Nebraska, but she has spent most of her life wandering and wondering, often getting lost in the process. She is fascinated by the complexity of people and driven by a need to connect and a desire to understand. Amanda is a voracious eater and enthusiastic epicure who loves discovering new stories and being surprised by her food. She writers for various Bay Area publications and enjoys dancing in water and spinning essays in her (limited) free time. Follow her on Twitter @Akakuehn.
Posted inNosh
First Look: Izakaya hot spot Shinmai
Traditional ingredients and familiar flavors mingle in innovative and often unexpected ways at this new izakaya in Uptown Oakland.
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Daughter Thai turns up the heat in Montclair
This southern Thai restaurant serves an arsenal of flavorful recipes, some so spicy they can bring you to tears.
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Can Annie’s Homegrown really influence Big Food?
The Berkeley-based company claims its mission for organic and sustainable food remains true even after its General Mills acquisition.
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Komaaj Caspian tea parties blend Iranian cuisine with culinary education
Hanif Sadr hosts Komaaj at Alembique Apothecary in Berkeley, where he introduces people to the cuisine and culture of Northern Iran.
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Reem’s, a new Arab bakery where food, activism and culture come together
Reem Assil is bringing conversation, community support and delicious traditional Arab street food to Oakland’s Fruitvale district.
Posted inNightlife, Nosh
First Look: The Miranda and Fort Green in Oakland
Oakland’s got two new bars from the folks who own Drexl — The Miranda cocktail lounge and Fort Green, an updated sports bar.
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A day at the new Forage Kitchen in Oakland
Come along with Nosh as we explore the new shared kitchen space and café in Uptown Oakland.
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Q&A: J. Kenji Lopez-Alt, a scientist in the kitchen
The cook and writer tells us about his four essential kitchen tools and offers an insight into his Steak Myth lab, happening Oct. 15 at the Uncharted Festival of Ideas in Berkeley.
Posted inBusiness, Nosh
Ali Roth: A one-woman force behind Blue Willow Teas
In addition to running her wholesale tea company, Roth has been building out The Blue Willow Teaspot, a tea house, on her own. It is set to softly open Oct. 16.
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Montclair Baking now morphed into Batch Pastries
Batch Pastires will continue Montclair’s tradition of specialty and birthday cakes, but new owner Emily Buysse is shifting the bakery’s focus to smaller baked goods and coffee.
Posted inBusiness, Nosh
Teance owner branches out into cold-brew drinks
Berkeley’s Winnie Yu has launched a cold-brew coffee and tea company that brings out the best flavors in iced beverages.