Jonathan King 
Member since Mar 25, 2015


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Recent Comments

Re: “Just Say Sun-Grown

Any reason the link to resolves to the EBX front page?

Posted by Jonathan King on 04/18/2019 at 3:13 PM

Re: “Henry's Soars to New Heights Thanks to the Kronnerburger Team

Could we agree not to call line cooks chefs? Different job descriptions and skill sets. Not everyone gets a prize for showing up.

Posted by Jonathan King on 06/19/2018 at 11:15 PM

Re: “Legion of Bloom Terrapen Vaporizer Hits Smooth And Looks Slick.

During that chat with your editor I suggest you ask for a bit more space so you can explain this device's approach yourself rather than relying on its not-quite-English website blurb. I haven't learned a thing about it except that it takes cartridges -- which, I assume but still don't know, are formulated from strains that have high concentrations of specific terpenes. How is this anything but a lazy product plug?

Posted by Jonathan King on 05/05/2017 at 11:39 AM

Re: “Darwin BondGraham, Ali Winston Win Prestigious George Polk Award For East Bay Express Series on Oakland Police Scandal

Bruce Ferrell: Who ya gonna believe, the New York Times or the Polk Awards website? Who pays their webmasters better? (I don't see it there either...)

Posted by Jonathan King on 02/20/2017 at 11:06 PM

Re: “Oakland Mayor Schaaf Issues Order Intended to Improve Safety of Unpermitted Housing While Avoiding Displacement

Those bullet points need a copyedit. Are they Schaaf's or the Express transcription? Neener-neener readers want to know...

Posted by Jonathan King on 01/12/2017 at 12:11 AM

Re: “Famous Bao in Berkeley Shines Spotlight on Xi'an-style Dishes

I enjoyed the spicy seafood hot pot I tried the other day, a bargain at $10.

Posted by Jonathan King on 08/18/2016 at 11:58 AM

Re: “A New Sichuan King on the Rise

Checked it out the other night, and was pretty disappointed. The Szechwan dishes that we are familiar with from China Village had little distinctive character: The pork shoulder looked like China Village's (see top photo in this article), but the meat was dry, as if it had been slightly undercooked and then removed from its braising liquid for a time. (And, like Luke Tsai, we found the "spicy" moniker wholly undeserved ... what we detected was a heavy hand with the five-spice.) The wok-charred cabbage that Tsai praises was limp, not very smoky, and overwhelmed by the black vinegar dosed on the finished dish -- bleccch. A spicy stir-fried chicken dish had wonderful color and was perfectly cooked, but lacked savor. The only real success was the braised eggplant, which my wife very much enjoyed.

Posted by Jonathan King on 08/12/2015 at 9:57 AM

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