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Food & Drink
Wolfsbane whimsically showcases California’s bounty
Wolfsbane is an herb and a poison. It’s also the name of Rupert and Carrie Blease’s new restaurant. When I spoke with Rupert Blease, the chef explained why he, his wife and their co-founder, Tommy Halvorson, chose...
Chez Panisse opens next-door cocktail lounge
Despite the darkness and a cold January wind, a line formed out the door of Bar Panisse. Inside, every bar stool and table was occupied. The Save César Berkeley campaign collected more than 4,000 signatures to protest...
Petite LaFleur handcrafts confections in Berkeley
After dinner at a friend’s house the other night, she laid out a small plate with pieces of candy. There were dark chocolate peppermint creams made by Summerdown, a company based in Hampshire. Their tagline sounds like...
Muster up some enthusiasm for seasonal mustards
The most popular condiment in the U.S. based on sales volume is mayonnaise. It was invented by a French chef in Spain in the 1750s. The first recipe for tomato ketchup, often called the “King of Condiments,”...
Museum café expands exhibit engagement
The Berkeley Art Museum and Pacific Film Archive (BAMPFA) upstairs café peers down on a gallery two floors below. This café is at once part of the museum and in its own liminal space. We walk into...
Crustacean reopens in downtown San Francisco
The legend of Thanh Long’s garlic noodles and roasted crab preceded my arrival in the Bay Area by several decades. But soon enough, friends and acquaintances would mention a restaurant in the Sunset, the San Francisco neighborhood...
Centuries of non-dairy leads to modern innovation
Perhaps this is the easiest time in history to make food choices based not only on taste, but sustainability, environmental concerns, promoting good health and vegan or vegetarian preferences. One of the fastest growing food markets is...
