Kathryn Bowen is an Oakland-based writer with a background in law and food policy.
Restaurateur Dona Savitsky says closing her 20-year-old Temescal sit-down restaurant and reopening as a quick-service spot on Piedmont Avenue was one of the best decisions she’s made.
As ESY enters its 25th year, Waters and the organization’s staff talk lessons learned, challenges and their most ambitious pledge yet — to help Americans eat their way out of climate change.
Just three weeks old, this taqueria in Richmond is already drawing hordes of hungry diners. Find out what the crowds are fussing about.
With new chef Leo Batoyon at the helm, North Light has found its place in Temescal, offering a solid weekend mid-day menu and great cocktails, to boot.
This California-style version of Nashville hot chicken comes in five degrees of spice: mild, medium, hot, hot hot, and hella hot.
With meat consumption waning and protein alternatives on the rise, what’s to come of butcher shops like Ver Brugge, Marin Sun Farms and The Local Butcher Shop that base their livelihoods on livestock?
Côte West winemaker Bret Hogan is taking California grapes to town — Meursault, Burgundy, to be exact — for his flagship wine. It’s not your grandma’s Chardonnay.
Bartavelle’s easy-breezy Tuesday and Friday evening wine bar offers a Portuguese and Spanish-influenced menu that’s seasonal, fresh and au courant.
Give your gut and mind a boost at the café’s recently opened second location in Uptown Oakland.
Stevie Stacionis and Josiah Baldivino’s new Oakland eatery welcomes guests with an accessible three-course menu and a budget-friendly wine list.
These days, Hatice Yildiz harnesses her innate curiosity and attention-to-detail to perfect recipes for baklava, bourek and other sweet and savory Turkish treats.
From June 26 through July 7, the Euro-Mediterranean restaurant in Rockridge will host a traditional Georgian food and wine dinner series.
There’s a growing number of local counter-service eateries offering flavors and forms not typically associated with halal cuisine. Their mission: to make more foods accessible to more diners.
The restaurant affords members a self-sustaining site for organizing socio-political projects, but Tamarack’s elevated comfort food will unite diners irrespective of politics.
Under owners Jen Cremer and Richard Clark, the former Charlie Hallowell restaurant has sought to rebuild its reputation as a warm, welcoming place with a focus on well-executed food and hospitality.
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