'oakland' on Serious Eats

First Look: All of the Cocktails at Tribune Tavern, Oakland CA

Downtown Oakland gets quiet on the weekends. The work week crowd, dispersed to Lake Merritt, Temescal, and Berkeley, leaves the streets more or less empty, and many of the restaurants closed. But tucked under the towering Oakland Tribune building lies a new cocktail destination, harkening back to the hard drinking, three-martini lunch days of newspaper glory. More

First Look: All the Cocktails at Duende, Oakland, CA

Duende's head bartender Troy Bayless walked us through each of the cocktails—the list takes advantage of the new Oakland restaurant's extensive sherry selection, though not every drink is a sherry drink. He's eager to feature distinctive spirits and mixers—local Sutton Cellars vermouth and nocino, bacanora and artisanal mezcal from Mexico, as well as a range of sherries. More

Learn Coffee Business in Food Craft Institute's 'Coffee Bar 101' Program

So, you want to open a cafĂ©? Sounds great—but where do you start? From writing a business plan to scraping up the dough, from deciding which espresso machine is best to learning how to use the darned thing, there's so much that goes into building a successful coffee business that it can seem nearly impossible to think of everything. But Oakland, California's Food Craft Institute is offering an upcoming program designed to help new coffee businesspeople start up without burning out. More

A Sandwich a Day: The Piggly Wiggly at Chef Edwards Bar-B-Que in Oakland, CA

Chef John Edwards has been serving Southern-style barbecue in uptown Oakland for over a decade. The "Piggly Wiggly" barbecue sandwich is still some of the best barbecue I've ever had. Like good Kansas City-style 'cue, the Piggly Wiggly's thick chunks of smoked pork shoulder stand up well to the rich, tomato-based sauce, which turns the bottom of half of the sandwich roll into an edible barbecue sponge. More

Video: Making Tofu at Hodo Soy Beanery in Oakland, CA

"If you get your conventional tofu here and you serve it in Asia, nobody would eat it, simply because its not delicious," says Minh Tsai, the founder of artisanal, organic tofu company Hodo Soy Beanery in Oakland, California. Tsai couldn't find the same quality of tofu he grew up with in Vietnam, so he decided to make it himself with the idea of making "the best tofu you've ever eaten." See how tofu is made at Tsai's soy beanery in the latest episode of Food Curated from documentarian Liza de Guia. More

5 Unique Bay Area Pizzas from 'SFoodie'

SFoodie's John Birdsall mentioned Slice's "United States of Pizza: Northern California" post earlier this week, saying, "...we like the fact that Kuban shared his obsession with us, even if they reveal an outsider's peccadillos." So I emailed Mr. Birdsall to ask if he'd mind sharing an insider's peccadillos. Yesterday, he and Jonathan Kauffman posted their thoughtful take on some unique pizzas in the area.... More

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