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Comment Archives: stories: Food & Drink

Re: “A Barcelona-Style Dinner Pops Up in Berkeley

$50 seems kind of steep for paella, but maybe.

Posted by chris juricich on 10/04/2014 at 12:23 AM

Re: “Five Restaurants to Help You Escape Your East Bay Brunch Rut

Hopefully a new captain and corset can retain some of the staff as well. My wife and I went there on an impromptu date night and loved the relaxed atmosphere and it's a shame that the owners aren't willing to give it a chance.

Posted by Alan Pursell on 10/01/2014 at 6:55 PM

Re: “Your Guide to This Weekend's Eat Real Fest

Seems to me Patterson should have realized what sort of place would be appropriate in a spot between Luka's and Umami Burger, and next door to ike's (all of which are doing fine, thank you). This ain't rocket science!

0 likes, 2 dislikes
Posted by Mitchell Halberstadt on 09/16/2014 at 11:19 PM

Re: “At Belly in Uptown Oakland, the California-Korean Burrito Comes North

$12 for a burrito? No thanks.

2 likes, 4 dislikes
Posted by John C Osborn on 09/11/2014 at 4:22 PM

Re: “'Cruelty-Free' Sandwiches at Stag's Lunchette

"Stag's needs to step up its veggie game"? What for? They certainly aren't hurting for business.

Are they operating in violation of some sort of local ordinance? (Don't get any ideas -- and if you do get any such idea, please take it to Berkeley!) ;-)

Meanwhile, I'll take a double-meat Pastrami Reuben. Stags's pastrami is the best I've had anywhere west of the Hudson.

1 like, 1 dislike
Posted by Mitchell Halberstadt on 09/04/2014 at 3:43 PM

Re: “All You Can Handle

I detest fast food and fast food restaurants, but I have a secret passion for McDonald's hash browns. It's embarassing, but now I don't feel quite so bad.

1 like, 0 dislikes
Posted by Michele Nelson on 08/27/2014 at 11:38 PM

Re: “Shucking Delicious

Finally went to this place and had great expectations. We had the shrimp, market salad, mussels, fries, a glass of wine and two beers. The shrimp meat was somewhat soft and could have been previously frozen. When the fries came out they were twice fried and warm to the touch. I order another batch and they were great. The meal cost over $80.00 and I was charged for both orders at $ 7.50 a pop, really. Note, for anyone who goes, order at the counter and get a number then the food will arrive. Also, look at the chalk board for the entrees and specials. Finally, Swanns market place is a communal dinning space, order from either kitchen and enjoy.

Posted by David Crosby on 08/17/2014 at 7:56 AM

Re: “Shucking Delicious

I wouldn't expect anything but exceptional and hospitality is a family trait. To tell you the truth, my favorite place to eat in Pacific Grove is at Nani's mother's little patio in her seaside cottage. Cooking is in their DNA. Can't wait to go to Oakland. I cant believe I just said that. But I will. The same light and joy that emanated from the little blond bouncing child I first knew on Cannery Row infuses everything she touches with charm and fun and deliciousness from her books, to her catering and now this, her very own restaurant. Excellent!

2 likes, 0 dislikes
Posted by Irene Masteller on 08/11/2014 at 12:56 AM

Re: “Going Whole Hog

Hi! Just wanted to clarify, the show will be premiering on youtube soon, is an AKA for my youtube channel, and feel free to follow developments with the show at our Facebook hub:
And at Anh Hong, in addition to the beef, you can't go wrong with the wings or the clay pot fish. :)

Posted by Dominic Mah on 08/08/2014 at 9:03 AM

Re: “Going Whole Hog

Good job guys

2 likes, 0 dislikes
Posted by Sialeali Crawford on 08/07/2014 at 1:59 PM

Re: “Inside the Ethical Cheese Lab

It appears the process they are talking about for sourcing the milk protein is similar to the process used for sourcing insulin. In that case, using "gasp" genetic engineering, they took the genetic information from human genes that code for the production of insulin, and inserted it into a bacterial host to cause the bacteria to produce insulin. Thousands now have access to an abundant, affordable source of insulin as an alternative to having to extract it from the pancreas of slaughtered animals. Not only is the new source less expensive, but it is safer. The old insulin was effectively substituting bovine insulin for human insulin (although processes were available to minimize differences) which was not entirely efficient in the human metabolism and presented the risk of triggering sensitivities in some users. Also, the process for collecting it and purifying could not exclude the possibility that some pathogenic contaminants and other livestock hormones didn't stowaway in the final product diabetics injected. Similar situation for rabies vaccinations - less expensive and more pure source that is safer for your dog than the source of vaccine it replaces.

In the case of insulin, there is no "gmo insulin" -- there is no mysterious gmoness quality infused into the insulin. It is in fact identical to the insulin in every material way to that our own bodies produce, and at any rate far more identical than insulin extracted from animal organs. Its about like saying that if I prepare bread dough in my kitchen but bake it my neighbor's oven, that the bread is "neighbor bread" which is something different than bread.

Not sure I would buy the cheese products or home kits as I have no ethical issues with cheese made from milk collected straight from the cow. But I would have absolutely no fear in trying it because it was gmo, and if price and taste were favorable, might change my mind. But please, don't deny diabetics and our pets access to more affordable, safer insulin and rabies vaccines, and for that matter vegetarians a source of guilt-free cheese, because of some need to impose dogmatic fear of the gmo boogeyman.

3 likes, 0 dislikes
Posted by Rick Leonard on 07/11/2014 at 12:53 PM

Re: “Turning Japanese

Plum was the most pretentious restaurant I've ever been to. Daniel only digs his hole deeper saying SF would have taken to his cuisine. I rest my case.

3 likes, 4 dislikes
Posted by Matt_Chambers on 07/10/2014 at 8:57 AM

Re: “Inside the Ethical Cheese Lab

Clearly there remains some confusion about what a GMO is and whether or not they are safe for consumption or safe in the environment, at least according to these biochemists. I am all about getting the facts on these 'ethical GMOs' but I'll be damned if I'll accept their word on it from the get-go.

As consumers, we can choose to buy cheese from sustainably maintained creameries where cows are ethically treated without GMOs, etc. If you're a vegan, I understand your preferences and pity you that there are hardly any decent vegan alternatives (IMHO) to real cheese, ethically or sustainably maintained or not.

As for cattle polluting the environment with their methane, well...we all fart, too, and our very existence on this planet jeopardizes its future. But cows have as much right to exist as the next species. I applaud veganism for its positive effect on the environment, though less so for many vegans who have given the practice such a bad rap.

2 likes, 9 dislikes
Posted by chris juricich on 07/06/2014 at 12:26 PM

Re: “Inside the Ethical Cheese Lab

This comment was removed because it violates our policy against anonymous comments. It will be reposted if the commenter chooses to use his or her real name.

1 like, 2 dislikes
Posted by Editor on 07/05/2014 at 11:13 PM

Re: “Bissap Baobab Takes on the Downtown Oakland Lunch Scene

Warning: Do not read this review if you are hungry.

1 like, 0 dislikes
Posted by jennajameson on 07/03/2014 at 9:09 AM

Re: “Inside the Ethical Cheese Lab

Looking forward to this! Nature manipulates DNA all the time, so I'm not too worried about careful lab-based genetic modification, for the cause of stopping the horrible suffering of dairy cattle.

10 likes, 2 dislikes
Posted by Chris Watkins on 07/03/2014 at 7:04 AM

Re: “Inside the Ethical Cheese Lab

agree with the first comment. WTF are you creating GMOs? You should be eliminating them! I, for one, will never try your cheese. Hell, I'll even stick with Daiya before I try your chemicals. Thank goodness Miyoko Schinner is going commercial with her incredible cheeses!

4 likes, 23 dislikes
Posted by Ellen Kessler on 07/02/2014 at 11:37 AM

Re: “Inside the Ethical Cheese Lab

there are plenty brands and varieties of delicious vegan cheese already available. you can keep your greenwashed "ethical gmo" crap in the lab, thank you.

5 likes, 24 dislikes
Posted by Kelly H williams on 07/01/2014 at 11:18 PM

Re: “How the East Coast (Sausage) Rolls

Mike: I haven't had it recently enough to say "better" for sure, but Boot and Shoe Service, right down the street, often has a very good meatball sandwich on its lunch menu.

Posted by Luke Tsai on 06/27/2014 at 9:46 PM

Re: “How the East Coast (Sausage) Rolls

If I don't care about the price, where should I go for a better meatball sandwich?

Posted by Mike Lewis on 06/27/2014 at 4:02 PM

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