The restaurant scene is roaring back to life in the South Bay and a common theme among them is restaurants featuring a unique bar program paired to a dining menu equal in creativity. While the concept of bringing together your favorite bar with gourmet bar bites is no new feat, here are 15 top-notch gastropubs in the South Bay.
Sarah Henry hails from Sydney, Australia, where she grew up eating lamingtons, Vegemite, and prawns (not shrimp) on the barbie (barbecue). Sarah has called the Bay Area home for the past two decades and remembers how delighted she was when a modest farmers' market sprouted in downtown San Francisco years ago. As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the San Francisco Chronicle, San Jose Mercury News, California, San Francisco, Diablo, Edible East Bay, Edible Marin & Wine Country, and Berkeleyside. A contributor to the national food policy site Civil Eats, her stories have also appeared in The Atlantic, AFAR, Gilt Taste, Ladies' Home Journal, Grist, Shareable, and Eating Well. An epicurean tour guide for Edible Excursions, Sarah is the voice behind the blog Lettuce Eat Kale and tweets under that moniker too.
Sarah Henry's Latest Posts
Watch UC President Janet Napolitano Announce New Food Initiative at Edible Schoolyard with Alice Waters
At the Edible Schoolyard in Berkeley, UC President Janet Napolitano announces a new Global Food Initiative to address hunger, nutrition, and obesity. Sarah Henry reports.
Going to a game just got greener. And more delicious. The San Francisco Giants opened The Garden at AT&T Park. Sarah Henry reports from the field.
Can we expect more coverage of holes-in-the-wall, now that Jonathan Kauffman has joined the San Francisco Chronicle’s Food Section? Read Sarah Henry’s Q&A to find out.
Berkeley’s public schools are dealing with dramatic cuts to its garden and cooking program. Prior to a fundraiser for the program, Sarah Henry talks with a culinary instructor about what that means for students and staff.
Tara Duggan, author of Root to Stalk Cooking, shares tips, recipes, and advice on making the most of produce odds and ends with BAB’s Sarah Henry. Candied fennel, anyone?
The author of True Brews shares her homebrewing habit with BAB’s Sarah Henry. Watermelon-Mint Soda anyone?
In The New Persian Kitchen Louisa Shafia draws on her Iranian heritage to create modern flavors with Old World charm. Shafia talks dried limes and sumac with BAB’s Sarah Henry.
Berkeley public schools are in danger of losing their gardening and cooking classes due to federal funding cuts. Sarah Henry reports on how that community is trying to save their edible education program.