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Comment Archives: stories: Food & Drink

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

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

Re: “Antoinette Serves Hotel Food for the One Percent

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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

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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

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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

Re: “Taro Leaves and Turkey Tails at Katalina's Island Grill

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Posted by Editor on 03/17/2016 at 7:45 AM

Re: “Your Friendly Neighborhood Taqueria

Glad you enjoyed it as much as I did. Now the secret is out and that can only be a good thing as I'd like to see Aztecali enjoy much success!

Posted by Karen Hester on 03/10/2016 at 2:23 PM

Re: “Borinquen Soul Dishes Out Puerto Rican Grandma Food Inside an Oakland Convenience Store

Blessings, good luck. Wepaaaaa!

Posted by Lesvia Yvonne Faberlle on 03/10/2016 at 5:45 AM

Re: “Borinquen Soul Dishes Out Puerto Rican Grandma Food Inside an Oakland Convenience Store

Hello my name is Gerald (Payco) Lee I was born and raised in Oakland an I am one of the the many grand children of Esabela and BENTUDO FELICIANO we have a huge family here and everywhere I have traveled. Far and wide lived in lots of places but always ended up back in or close to my home town OAKLAND BLIEVE ME ALL OF US KNOW THE WORK AND I MEAN WORK that goes into making our beloved pastels, every Holiday we almost fight " If there is any" leftover of grandma's. Rice gandules,but mostly the hand made PASTELES! They are that good .

I am shamed that I have not yet been there to " EAT " But once again MY OAKLAND is calling me Home. First stop to EAT......BORINQUES. count on that.

I will follow this up with how real of a deal this is However the Oakland boys would have had a fit (to put it lightly) if it was not lol

Posted by Gerald Payco Lee on 03/08/2016 at 12:52 PM

Re: “The People's Choice for Ethiopian Food

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Posted by Editor on 02/25/2016 at 11:11 PM

Re: “People Over Profits

Good Luck to Restore Oakland Center! Looking forward to patronizing but hope (advertising) efforts are made to dispel perhaps overblown security concerns about Fruitvale. Last year a bunch of us had dinner in a Fruitvale restaurant, after which a security guard near the BART stop cautioned us not to linger after 7pm. Especially as the location of a BART stop, the Fruitvale business district needs to grow and prosper!

Posted by Ruby MacDonald on 02/18/2016 at 7:54 AM

Re: “Casa Cubana's New Clothes

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Posted by Editor on 02/17/2016 at 8:38 PM

Re: “Oakland Aims to Allow Food Trucks to Operate All Over the City

" Oakland is very late to the game in terms of creating a comprehensive food truck policy."

"Oakland's Planning Department have spoken of their intent to create a permanent, all-encompassing mobile food policy for the city"

Why institute a policy at all? If food trucks want to set up in Piedmont and people want to eat there what's the problem that needs policy? If people start getting sick from the food, wouldn't the proprietors' lack of customers "regulate"?

Posted by Dean Ludevo on 02/11/2016 at 6:52 PM

Re: “Saigon Deli Sandwich & Taco Valparaiso Offers a Lesson in Cross-Cultural Communication Via Banh Mi

I had the veggie sandwich and I was surprised that grilled tofu was included. The bread is perfect and I liked how they craved out the middle to stuff the pickled carrots, sliced cucumber, and cilantros . Torres insisted that I try the taco with a caramelized onion, a drop of avocado, a whole grilled jalapeno pepper, and pork which I don't usually eat) but I couldn't say no to Torres, he is so nice and friendly. Great place and prices are so reasonable.

Posted by Addie Brown-Mason on 02/11/2016 at 1:35 PM

Re: “The USDA Helps Grow Food Security Programs in Oakland

It's been a year since this article first appeared. How about a follow-up?

Posted by Dena Andersen on 02/10/2016 at 1:29 PM

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