Wednesday, February 5, 2014

Mid-Week Menu: Off the Grid Returns to North Berkeley, Daniel’s Caribbean Kitchen Reopens on San Pablo Ave., and Adesso Launches Its Morning Coffee Program

by Luke Tsai
Wed, Feb 5, 2014 at 12:44 PM

Welcome to the Mid-Week Menu, our roundup of East Bay food news.

1) It seems like every week marks the launch of a new Off the Grid outpost. According to Berkeleyside Nosh, the food-truck-gathering empire’s latest move marks a return to North Berkeley, after the Gourmet Ghetto market location was closed down (in part because of complaints from nearby brick-and-mortar shops). Hopefully, that won’t be an issue OtG’s new spot, in the North Berkeley BART parking lot, which is pretty far removed from the city’s main retail and dining districts. The new, ten-truck North Berkeley Off the Grid market will take place every Sunday from 5-8 p.m., starting this Sunday, February 9.

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Hawker Fare Puts Sticky Rice Front and Center

by Luke Tsai
Wed, Feb 5, 2014 at 9:55 AM

As first reported by Inside Scoop, Hawker Fare (2300 Webster St.), James Syhabout’s Uptown Oakland rice-bowl joint, launched a new dinner menu last night, replacing the meal-in-a-bowl simplicity that had been the restaurant’s stock-in-trade with a more traditionally Eastern, family-style approach: “Aahaan Kap Khao,” or food meant to be shared and eaten with rice.

Hawker Fare will continue to serve its established lineup of rice bowls for lunch.

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Tuesday, February 4, 2014

Uptown’s Pioneering New Takeout Window

by Luke Tsai
Tue, Feb 4, 2014 at 7:00 AM

Sophia Chang, the proprietor of Kitchener Oakland (372 24th St.), said she never intended to give up her office. But then one of the food entrepreneurs at her Uptown Oakland commercial kitchen came to her with a crazy idea: Convert the two big windows in the office into takeout windows to sell all the delicious food that the 36 artisans based at Kitchener were cooking every day — a sort of hyper-local snack bar.

So was born the Kitchener Takeout Window Project, which could be the most innovative food-business model to hit the Bay Area since Guest Chef shut its doors last year.

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