Oakland, Berkeley, And East Bay News, Events, Restaurants, Music, & Arts
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.
Kensington Circus Pub
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.....
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
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.
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 !
Where does their shrimp come from?
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.
Tamaleria Azteca is located at the corner of Arlington and Market, not 60th.
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
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!
Dude! You killed it.
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!
"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.
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...
East Bay Express All Rights Reserved
Powered by Foundation