Narrow Search

Comment Archives: stories: Food & Drink

Re: “Cal-Italian without Pretense

As their across the street neighbor, I've watched Peter and Melissa sweat and toil and build a truly exceptional restaurant over the past four years. The restaurant business is tough enough but building a good business in a somewhat obscure location is particularly daunting. By offering an exceptional product in a fun environment, hey have faced that challenge and prevailed!! Anybody who loves pizza will enjoy this restaurant and I am particularly impressed by their high quality produce. If you haven't been there, I strongly recommend going.

Scott McFadin
Owner
Kensington Circus Pub

Posted by Scott Mcfadin on 05/05/2016 at 3:51 PM

Re: “Decolonize Cinco de Mayo at Cosecha

Not having fun on Cinco De Mayo is the hottest thing happening right now. Pretty much every news outlet has a story today about how everyone who drinks Margaritas should go hang themselves. Don't see why I can't slam tequila shots and chalupas in peace.....

Posted by doc benway on 05/05/2016 at 1:48 PM

Re: “Cal-Italian without Pretense

While I agree with a lot of the positives about Benchmark especially the Strozzapreti dish, I beg to differ about the Caesar Salad...a large but mediocre salad compared to many I've had in the Bay area notably Zuni and without croutons! for $14?... when I got it I asked our server why no croutons..he said we just don't..given that they have terrific bread that I understand they bake there it was a real conceptual mistake.. (to their credit I asked for bread which was served)...they really need to rethink that

Posted by Bob Waks 1 on 05/04/2016 at 11:17 PM

Re: “Cal-Italian without Pretense

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.

Posted by Editor on 05/04/2016 at 8:54 PM

Re: “Cal-Italian without Pretense

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.

Posted by Editor on 05/04/2016 at 6:44 PM

Re: “Cal-Italian without Pretense

Actually to the south and east of El Cerrito or North of Berkeley along Arlington and Grizzly Peak Blvds to use more familiar "benchmarks". As often and as long as I've driven ( a VERY conspicuous 25 mph) along Arlington, I only know of the hardware store, church and gas stations as reasons to stop. My toddler on and I will very soon take the trip-- maybe on the way back from a late trip to Tilden Little Farm to partake in the very good deal prix fixe meal ! Thanks for the review !

Posted by Anthony Moore on 05/04/2016 at 3:42 PM

Re: “Getting Your Hands Dirty at Hang Ten Boiler

Where does their shrimp come from?

Posted by Christy Del Rio on 04/29/2016 at 9:19 PM

Re: “At Mien Tay, Pho is Not King

Nice article, I love pho and grew up with Vietnamese ninjas in Salinas/Seaside. One of the dishes reminded me of catching striped bass off the beach in marina and having my friends mom cook it. She would sear it and simmer it in a fish sauce with shallots and peppers. Amazing to say the least. If someone out here has a recipe please share, I love to cook and never was able to get the full recipe from my friend Bin.

Posted by Jay Vee on 04/24/2016 at 9:38 AM

Re: “Tamales, Without Fanfare

Tamaleria Azteca is located at the corner of Arlington and Market, not 60th.

Posted by Michele Nelson on 04/13/2016 at 2:24 PM

Re: “Taqueria El Paisa@.com Serves the Best Tacos in Town

What I really want to know is do you know of any places in Fruitvale that do proper al pastor? That is, cooked on a vertical spit? https://en.wikipedia.org/wiki/Al_pastor

Posted by Steve Hull on 04/12/2016 at 1:50 PM

Re: “Your Friendly Neighborhood Taqueria

Aztecali is the best addition to this neighborhood. Now I can walk there and enjoy a great meal at a great price. Thanks Luke for such a precise review! I completly agree with every one of your words!

Posted by ernestocuban on 04/11/2016 at 8:48 PM

Re: “Antoinette Serves Hotel Food for the One Percent

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.

Posted by Editor on 04/01/2016 at 10:00 AM

Re: “Antoinette Serves Hotel Food for the One Percent

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.

Posted by Editor on 03/31/2016 at 6:36 PM

Re: “Antoinette Serves Hotel Food for the One Percent

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.

Posted by Editor on 03/31/2016 at 6:36 PM

Re: “Antoinette Serves Hotel Food for the One Percent

Dude! You killed it.

Posted by RobertLauriston on 03/30/2016 at 9:05 PM

Re: “Antoinette Serves Hotel Food for the One Percent

As one who stayed at the Claremont many times over the years, before it became chi-chi, it is appalling to hear how fancy they have become. I'd often look forward to quiet, excellently prepared breakfasts, even having one's omelet made to order. The view, the quiet atmosphere, and remarkably reasonable prices, given the setting, always made it a go-to experience. Too bad that the food mavens have trashed the place. Thanks for the warning!

Posted by Franklin Graham on 03/30/2016 at 1:09 PM

Re: “Bourbon by the Bay

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.

Posted by Editor on 03/23/2016 at 11:38 AM

Re: “Bourbon by the Bay

"One is that it be aged for at least two years in new oak barrels"

Ummm, incorrect. According the the official Code of Federal Regulations, there is no minimum aging time in a new "charred" oak barrel in order to be labeled a bourbon. Here is the official definition:

"Whisky produced in the U.S. at not exceeding 80% alcohol by volume (160 proof) from a fermented mash of not less than 51 percent corn and stored at not more than 62.5% alcohol by volume (125 proof) in charred new oak containers"

Now, bourbon aged 1 day wouldn't be very good but it would in fact still be bourbon as long as it met the other criteria specified in the CFR.

Posted by Jim Hough on 03/23/2016 at 9:10 AM

Re: “Bourbon by the Bay

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.

Posted by Editor on 03/19/2016 at 12:08 AM

Re: “Bourbon by the Bay

To be called "Bourbon" there are several rules that have to be met. One is that it be aged for at least two years in new oak barrels.

If their first batch of "Bourbon" has only been aging for 8 months, they've got at least 16 more months to go. If they want to call it Bourbon, that is...

Posted by Joshua Daniels on 03/18/2016 at 12:51 PM

Most Popular Stories


© 2017 East Bay Express    All Rights Reserved
Powered by Foundation