.Jeffrey Edalatpour

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Banter Wine
August 23, 2023

Banter Wine

Most couples who have a glass of wine after work don’t go on to start their own wine bar and shop. But five months...
Best of East Bay 2023 - Food & Drink, Hawking Bird
June 28, 2023

Best of East Bay 2023 – Food & Drink

Bold Moves Hawking Bird makes a fried chicken sandwich new again Preparing a fried chicken sandwich across the street from Bakesale Betty is a bold move....
Sfizio
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June 27, 2023

Sfizio

Whether it’s pillows of gnocchi, spaghetti strings or the twisted strands of casarecce, the homemade pasta dishes at Matt Solimano’s Sfizio make one forget...
Pizzeria da Laura
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April 26, 2023

Pizzeria da Laura

Having only been open a couple of weeks, Pizzeria da Laura is already making a ton of dough. Alongside the Grandma, Meyer is making a classic New York thin crust, Sicilian squares and a Detroit deep dish. It sounds like a TV slogan from the 1980s, but there’s really something for everyone.
Upstairs Downstairs
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February 27, 2023

Upstairs Downstairs

The warming flames that emanated out of the stone hearth downstairs inspire a pub-like coziness. Risotto, pizza and gnocchi are on the menu, along with the feeling that intimate conversations, epiphanies and revelations are taking place at every table.
The Punchdown co-owner DC Looney celebrates 12 years in the natural wine business.
December 23, 2022

The Punchdown

The owners of The Punchdown named their natural wine bar and bottle shop after a harvest term. During the process of fermentation, winery workers push the grapes down as they’re producing carbon dioxide. “Those are the little bubbles that push the grapes to the top,” explained DC Looney, one of the co-owners. Throughout the winemaking process, you need to push down on the mixture, ‘for a healthier fermentation.’”
Chef James Syhabout's Commis
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November 25, 2022

Chef James Syhabout’s Commis

At the start of a weeknight meal service, a young, curly-haired commis, or assistant chef, asked his boss if he was plating an oyster dish correctly. Chef James Syhabout studied the plate for a nanosecond before directing the commis to rearrange the layers. Unlike a reality TV kitchen, the Michelin-starred chef of Commis didn’t shout at or berate his employee. Syhabout answered the question simply, neutrally, without an emotional flourish. The commis nodded, replied with an affirmative acknowledgment and returned to his station for a second attempt.
The Rendez-Vous, a new Frenchified boîte on the other side of Temescal.
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October 25, 2022

The Rendez-Vous

The Rendez-Vous is a new Frenchified boîte on the other side of Temescal.
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