Wednesday, February 22, 2012

Mid-Week Menu: Rico's Comes to Temescal, Christopher Lee Kicks Ass in NYC, and Have You Heard About Uptown?

By Jesse Hirsch
Wed, Feb 22, 2012 at 10:16 AM

Welcome to the Mid-Week Menu, a weekly roundup of restaurant openings, chef arrivals and departures, and other nuggets of gossip from the East Bay dining scene.

1) The Express learns of a new skewer-heavy West African restaurant soon to open at 2130 Oxford Street in Berkeley. Highlights will be grilled meats, fish, and veggies in a signature suya pepper rub, as well as a non-alcoholic Nigerian fruit punch called Chapmans. Call 510-981-8028 to check if it's open yet.

2) Like a phoenix from the flame, downtown favorite Rico's Diner will be opening a new Temescal location this year in the planned Waffle Boss spot.

3) Inna Jam is building a commercial kitchen in Emeryville, and they need your help! Cough it up, moneybags.

4) As noted by my esteemed colleague, Miss Pearl's re-opened yesterday, sans Jam House. SFoodie brings word on the retooled, New Orleans-focused drink program.

5) Oakland North has a nice little video on Soul's Restaurant, a church-run soul food spot that employs ex-felons.

6) Diablo Dish is all over the Uptown explosion this week, with news on the expansion of Beer Revolution, Flora, and Spice Monkey; a new restaurant called Camber; a new bar called Feezy; and the soon-to-open Stag's Lunchette.

  • Joe S./Yelp

7) SF socialite Marcia Gagliardi celebrates the sixth anniversary of her blog Tablehopper this week. To celebrate, she brings word that burger joint Flipside has finally opened in the old Adam's Burger location in Lakeshore. She gives a shout to the "sick-sounding" Hangover Burger, a half-pounder with American cheese, fried egg, bacon, French fries, and Tabasco mayo.

8) Curious about local hero Christopher Lee's recent move to New York? Sounds like country mouse is doing just fine in the big city, running the salumi program at Il Buco Alimentari e Vineria. New York Times dining critic Pete Wells reviewed Il Buco, and had these words of praise: “So let’s blame it on the salumi board, with satiny pink and white folds of lonza and capocollo and lardo that melt on the tongue into a lasting impression of salt, pig fat and time. The meats, cured and aged in the basement of Il Buco Alimentari e Vineria, are among the finest salumi in the country.” Score!

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