I'm With Stroopie

Dutch waffle cookies you've probably never eaten fresh

When Todd Hartman and Lily Tsay tasted their first stroopwafels on the streets of Amsterdam, they wondered why no one in the Bay Area was making these crisp, thin waffle cookies...

Carnivore Central

Two new restaurants built on meaty premises

Central Oakland may have one of the highest concentrations of vegan restaurants in the state, but two new restaurants there don’t quail at the thought of a side of...

Torta Ruling

Everything's fresh at this sandwich shop

To call La Ciudad de México “closet-size” is no exaggeration. It’s practically an armoire. But Luis Bolaños and his two cooks make good use of the...

Frozen in Time

Hot biscuits anytime, anyplace

Emily Day says that as director of operations at La Boulange for six years, she kept coming up with ideas that were “too American” for the French bakery. So she saved...

Sweet Revolution

Parallel 37's new pastry chef is one to watch

Andrea Correa has one of the most intriguing résumés we’ve seen in some time. The new pastry chef at Parallel 37 has worked in the kitchens of El Bulli, Noma,...

Cold Comforts

Proving you can cook without fire

What happens when you put a chef in a kitchen with no stove? When we heard that Anthony Paone, whose food at Berkeley’s Sea Salt long impressed us, was cooking at 20 Spot,...