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Re: “Ethiopian Café Anfilo in Oakland, Where The Food Is As Strong And Bold As The Coffee

the restaurants are more than they were a couple of decades ago when i tried the coffee in what seemed to be the only one on telegraph avenue. i have ethiopian ancestors. i am more sure of ancestors ethiopian than i am descendants as the older people in my family seem to connect easier in the african area than the younger generations in my family. my family is literally all over the san francisco bay area, especially oakland.

Posted by Estella Davis on 04/20/2017 at 2:12 PM

Re: “Don’t Call It a Goodbye

Will you continue to review at San Francisco Magazine?

Posted by julie weeks on 04/20/2017 at 8:14 AM

Re: “Ethiopian Café Anfilo in Oakland, Where The Food Is As Strong And Bold As The Coffee

Ethiopian restaurants are on the rise all over America. They are definitely a model for people of African descent everywhere.

Posted by Orlando Coombs on 04/20/2017 at 4:41 AM

Re: “Ethiopian Café Anfilo in Oakland, Where The Food Is As Strong And Bold As The Coffee

Ethiopian Food is good. Them Ethiopians got North Oakland on lock. They got lots of businesses on Telehraph. Traditional Soul Food ain't really popping like that no more. You got a few left in Oakland but there fazing out, even Chinese restaurants are fazing out. People, especially in the Bay Area are all about new things and exploring new plateaus. That's Ethiopian restaurants and other African restaurants thrive. The bay area is a great place, I grew up there but its too expensive. But anyway, Ethiopian restaurants are on the rise all over

Posted by Orlando Coombs on 04/20/2017 at 4:38 AM

Re: “Nyum Bai Wants to Expand Your Vocabulary of Asian Noodle Soups

I was all excited about this place, but the use of Maggi seasoning means that there is MSG in the food which strikes it off my list. I get migraines from MSG and it also typically means that the food is not good quality enough to stand on it's own without flavor enhancers. Oh well....

Posted by Dana Carr on 04/16/2017 at 2:03 PM

Re: “Don’t Call It a Goodbye

I made a point of reading the Express every week so as not to miss your reviews. I always thought you captured not just the Bay Area but the East Bay voice perfectly - enthusiastic, knowledgeable, adventurous, unpretentious. I was especially happy that you would review my favorite hole-in-the-wall places and throw some much needed spotlight on good, hardworking, non-celebrity owners and chefs. I will greatly miss your reviews.

Posted by Susan Chaika on 04/10/2017 at 10:10 AM

Re: “The Wolf in Oakland Modernizes a Cal-Cuisine Legend

Monsieur Chateaubriand,

Your comments on this review were thoughtfully and poignantly written and I think you captured quite well the essence of what is at hand here. With regards to Queen Bauer, I concur. I've grown weary of his incapacity to see the glass half full and the condescending way he dismisses restaurants that clearly have a lot going for them like The Wolf.

The Wood's and Chef Yang have the heart, soul, tenacity and commitment to make The Wolf every bit as legendary as Michael Wild's beloved establishment. Additionally with a chef as young and talented as Yang we have yet to see what this amazing Oakland woman will achieve in her tenure at The Wolf.

With your writing skills perhaps you could throw your hat in the ring as the next food critic for The Chronicle. This reader would be grateful for new perspectives.

Posted by Laura Martin Bovard on 04/09/2017 at 3:41 PM

Re: “The Wolf in Oakland Modernizes a Cal-Cuisine Legend

Excellently argued review, and much better than Queen Bauer's never-ending condescension,even as both reviews argue essentially the same thing: The shadow of the rightfully legendary Bay Wolf perhaps impedes Peng from achieving the breakaway moment of which she is capable. Bay Wolf, over its forty year run, became a beloved staple, a wonderfully Latin-Euro (French, Italian, Spanish) and Cali take on comfort food.

What we all have forgotten, it seems, is that Bay Wolf made its bones by taking us all to new territory back in the day, and that its beloved "comfort" ethos developed only in the last decade of its multi-decade run.

The Wolf can pay true homage to Bay Wolf by doing what Wild and company did in the first place: take the recipes and improvise freely and lovingly, without the aim of playing solely to the past or becoming a Cali legend, both of which the Bay Wolf achieved almost as an afterthought.

To the ever-talented Ms. Peng: never mind the shadow. Do YOUR thang, and the ghost of Bay Wolf will smile approvingly.

Posted by Rene Chateaubriand on 04/08/2017 at 1:37 PM

Re: “Don’t Call It a Goodbye

Luke, although we never had the privilege to have met one another. I truly enjoyed all of your commentary and articles ,especially the ones that were about my past business the "BBQ HUT" (smile). But really you will be missed...don't stay away too long just continue to enjoy yourself!

-Lucky

Posted by sprately on 04/06/2017 at 7:19 PM

Re: “Don’t Call It a Goodbye

You'll be missed. I've greatly appreciated your searching out of smaller places that would otherwise be completely overlooked. I hope your successor will maintain this ethos, and that you'll imprint some of that perspective to the glossy pages of your new gig. Good luck!

Posted by Peter Chang on 04/05/2017 at 10:26 PM

Re: “Don’t Call It a Goodbye

I just saw this. We will miss you! I was going to eat elsewhere in San Leandro but to honor your reviews of the East Bay's thriving Asian restaurant scene I will now go eat again at Noodles Pho Me:

http://www.eastbayexpress.com/oakland/nood…

Posted by Hugh Morrison 1 on 04/05/2017 at 1:47 PM

Re: “Don’t Call It a Goodbye

Luke you were an East Bay treasure. NO ONE used the turn of phrase "lush fattiness" like you. San Francisco is lucky to have you. You will be deeply missed.

Posted by Alli1 on 04/05/2017 at 10:54 AM

Re: “Don’t Call It a Goodbye

Luke, your reviews will be missed. Hope you choose to return soon

Posted by Bruce Ferrell on 03/31/2017 at 11:42 PM

Re: “Don’t Call It a Goodbye

Your reviews have always been spot-on, and your net widely cast. You'll be missed! Best of luck in all your future endeavors!

Posted by Mitchell Halberstadt on 03/30/2017 at 11:33 PM

Re: “Nyum Bai Wants to Expand Your Vocabulary of Asian Noodle Soups

Sounds delicious. Too bad it's in Emeryville, the most ill-planned mall-town in California.

Posted by Vincent Blafard on 03/30/2017 at 4:25 PM

Re: “Don’t Call It a Goodbye

Best of luck in your new ventures! Thanks for the wealth of tips, including so many curiosity piquers in this final issue, and for putting so many deserving businesses in the spotlight.

Posted by hyperbowler on 03/30/2017 at 2:31 PM

Re: “Don’t Call It a Goodbye

Oh goodness you will be missed!
Best of luck with your new gig!
Where can a bay area native with a master's in creative writing and a deep love of all things epicurean apply for your position?

Posted by Jessica Stone on 03/30/2017 at 12:29 AM

Re: “Don’t Call It a Goodbye

Thank you Luke!

Posted by Tim Huey on 03/29/2017 at 12:27 PM

Re: “Don’t Call It a Goodbye

No! You have been great and we need more voices like yours. For you food from non-European origins wasn't "exotic" and you demonstrated a true connection and appreciation of real peoples' food. You will be missed.

Posted by Sherri Rita on 03/29/2017 at 12:26 PM

Re: “Don’t Call It a Goodbye

Always a pleasure to read your reviews and discover new places with you. Good luck with your new position and keep on eatin'!!

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Posted by Jim Richardson on 03/29/2017 at 8:39 AM

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