As a Korean-American foodie who resides in West Oakland, I’m lucky that there’s a slew of fine eateries not too far from our home all along Telegraph Avenue in Temescal.
Tag: michael bauer
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.
Chef Alex Ong is leaving Betelnut Restaurant (also briefly known as Hutong) after twelve years of cooking there. The East Bay resident may not be cooking the famed Betelnut shredded chicken lettuce cup dish during his time off (just yet), but says he looks forward to being a dad and relaxing with his family. And yes, pizza is on his mind.
From grass-fed shaking beef to locally sourced golden chanterelles to salt-roasted pear sorbet, San Francisco has long been a hub of dining innovation. What new restaurants or old standbys are your favorites? KQED’s Forum get the latest from dining critics on the best cuisine and dining trends in the Bay Area.
In 1971, Alice Waters and some friends opened a neighborhood bistro in Berkeley with the aim of serving meals with the food and atmosphere of a dinner party at home. Forty years later, the way the nation eats has been dramatically changed by Chez Panisse. As the restaurant marks its anniversary, Forum talks with local chefs and food writers about the impact Chez Panisse has had on the local and national food scene.
Like Hollywood actors, some chefs will claim that they don’t pay attention to the critics. The reality, of course, is that they do.
A good review, in a prominent publication or media outlet, can help launch an upstart restaurant or attract new customers to an old one. A bad one can sink the newcomer or spell trouble for a venerated establishment.