Don’t listen to what the New Yorkers say: you can find a good bagel in the Bay Area. Here are ten bagel options in the East Bay.
Archive for November 9th, 2012
Most of us are familiar with two kinds of persimmon: the apple-sized, crunchy Fuyu and the bulbous Hachiya, best enjoyed when it’s so ripe, it’s gooey. I’m going to go out on a limb here and argue there’s an even BETTER persimmon, the Maru, or chocolate persimmon.