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.
Join KQED, in partnership with M.Y. China and La Boulange, for “An Evening with Martin Yan and Jacques Pépin” — a celebration of two legendary chefs and public television cooking show pioneers. The evening will include food, wine and a noodle-pulling demonstration.
Carolino Abolio of Miss Arepita / Arepa Mobile discusses her burgeoning North Oakland business and her signature savory Venezuelan flatbreads.
This fall, a popular “Gourmet Century” ride is returning to California after an 11-year hiatus.
Along with dozens of new additions to the food and drink line-up at this year’s Outside Lands festival in Golden Gate Park, a new stage called “GastroMagic” will feature rock star caliber chefs, mixologists and even butchers.
At his ramen shop in Cambridge, Mass., chef Tsuyoshi Nishioka wants customers to follow their dreams. His philosophy? If you can finish a bowl of his ramen, you can accomplish anything in life.
Keller has done pretty well running a restaurant called The French Laundry, but how many clothes has he cleaned? We’ll find out on Wait Wait…Don’t Tell Me.
The State Department has a new exchange program for culinary professionals. A delegation from the Middle East and Africa recently discovered there’s more to American cuisine than fast food.
President Barack Obama stopped by the iconic sushi restaurant featured in the 2012 documentary “Jiro Dreams of Sushi.” Director David Gelb says eating there is both an amazing and nerve-wracking experience.
We journey into the kitchen of Charles Phan, Vietnamese-American chef of The Slanted Door Group, to cook a dish served during Tet.
Pabu and The Ramen Bar, slated to open in mid-June, will be among the hottest new restaurants in San Francisco. Chef Michael Mina shares with Mary Ladd his favorite dishes from ramen to sushi, as well as the fate of his East Indian concept on Steuart Street.
Sweat, stress and slow progress — those words basically sum up my sole stint as a prep cook at Momofuku Noodle Bar, the first establishment of Chef David Chang’s renowned restaurant group.