It’s the rare Jewish food professional who offers without prompting that he was his temple’s youth group president, and that after his bar mitzvah, the rabbi suggested to the teenager that he might consider a career in the rabbinate. But becoming a rabbi was not Danny Stoller’s destiny. Which might be a good thing, considering…
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Organic Epicure
Small Bites
Solomon’s Deli opens (finally!); bagel pop-up at Tartine; kosher sourdough; etc.
Food coverage is supported by a generous donation from Susan and Moses Libitzky. Nearly two years behind schedule, Solomon’s Deli opened July 1 in…
Organic Epicure
For authentic modern Israeli cuisine, check out Napa pop-up Balagan
Food coverage is supported by a generous donation from Susan and Moses Libitzky. First came the Israeli chopped salad, the heirloom tomato salad, the baba…
Small Bites
Israeli joint Ba-Bite reopening as Pomella; Israeli street food comes to the Mission
Food coverage is supported by a generous donation from Susan and Moses Libitzky. Ba-Bite, the Israeli restaurant on Oakland’s Piedmont Avenue that closed…
Organic Epicure
Is a meatless Jewish deli still a Jewish deli?
Food coverage is supported by a generous donation from Susan and Moses Libitzky. If a Jewish deli has no animal products, can it be called a Jewish deli?…
Organic Epicure
Q&A: For 25 years, a 'library' of 1,000 chocolates
Jack Epstein is the owner of Chocolate Covered, an artisanal chocolate bar boutique in Noe Valley. The store just celebrated its 25th anniversary, a…
Organic Epicure
New S.F. bagel alert! Boiled, then wood-fired at this surgeon’s new Dogpatch café
Daily Driver, a new café opening June 15 in San Francisco’s Dogpatch neighborhood, is well-positioned to elevate the Bay Area bagel scene. Its wood-fired…
Organic Epicure
20 years of Yali's Café, a mom-and-pop Berkeley mainstay
Ayal Amzel can point to the exact spot in Yali’s Café, near the south-facing window, where one of his employees was standing about 18 years ago when her…
Organic Epicure
The magician behind Mägo, the hotly anticipated new Oakland bistro
Every once in a while, a restaurant generates a lot of buzz before it even opens. It’s often because of the pedigree of the chef. Sometimes, it’s because…