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.
Skordalia. Skor-dahl-YA. Please say it with me, because it is a word one should know, use, and use often. It is from the Greek skordalia, in case you were wondering.
Made from potatoes, olive oil, garlic, and more garlic, skordalia is a puree that may be served as a dip for bread or, even better, as an accompaniment to fried fish or roasted beets.