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.Food & Drink
April 28, 2025
Cider takes root in the East Bay
It was four months ago when I was first introduced to the craft cider world. A winemaker friend in Livermore had taken my brother and I on a tour of what had to be 40 acres of...
.Food
February 28, 2025
Sirene arrives on Grand Avenue
Embroidery on Paul Einbund’s baseball cap reads “chartreuse” in yellowy-green letters. It serves a dual purpose, announcing his profession as a sommelier and his upcoming travel itinerary. The restaurateur behind The Morris in San Francisco is about...
February 28, 2025
Donkey & Goat pioneers pet nat in the Gilman District
The cacophony of noise coming from the ready-mix concrete plant across the street from Donkey & Goat’s campus doesn’t necessarily suggest that quality wine is being made anywhere nearby. Isn’t a normal California wine experience supposed to...
December 31, 2024
Preserved offers the goods, from scratch
Elizabeth Vecchiarelli teaches all of the core classes at Preserved, her Temescal culinary store. These “hands-on workshop experiences” explore a wide range of topics, such as fermented pickling, canning fundamentals and sourdough bread making. The workshops began...
November 29, 2024
In search of: Tiki Tidings
I was first introduced to the magic of a properly timed rum-based libation by Danville resident Kent Wisneor, known at some local bar tops as “Tiki Kent.” Out of the many important tell-tale signs of a great...
.Food
November 29, 2024
Seasonal produce is the star at Sun Moon Studio
When the dishes arrive at the table, Sun Moon Studio’s dining room undergoes a subtle transformation. On the bottom floor of a newer build in West Oakland, the restaurant is a small rectangular room. The cold concrete...
October 28, 2024
It doesn’t get better than Donato and Co.
The white truffles arrive once a week from Piemonte. By the time this article is published, they’ll be gone, just like the black truffles from Umbria, whose precarious shelf life dictates a twice-weekly shipment. Each variety is...
