Monday, April 6, 2020

Reem's California Has Closed

Chef-owner Reem Assil announced the closure at Istagram.

by S. Rufus
Mon, Apr 6, 2020 at 4:00 AM

  • Photo courtesy of Star Chefs

Noted restaurateur Reem Assil has decided to close her Fruitvale restaurant, Reem's California.

"From the bottom of our hearts, we'd like to thank everyone who has supported us in keeping our humble oakland restaurant operation a force in our community. Today will be our Fruitvale location's last day open to the public for the foreseeable future," Assil announced on Istagram late last week.

"After much reflection and conversation, we have decided that it is no longer viable or desirable to try to sustain our current model in an economic system that will never allow us to live out our values," lamented Assil, a former labor organizer who was named a Rising Star Restaurateur last year by the Star Chefs organization, and who attracted controversy because one wall of Reem's California featured a large painting of Palestinian activist Rasmeah Odeh, who was convicted of being linked with a 1969 grocery-store bombing in Jerusalem that killed two students.

"Instead we want to use this time as an opportunity to be more radical--to act from a place of love, not fear and panic," wrote Assil, who recently opened a new bakery in San Francisco — Reem's Mission — which she assured readers would stay open for lunch "with limited hours" for the foreseeable future.

"The scrambling for dollars just to keep us 'in the game' is a distraction from the more important work we must do. That is to take care of our own in the absence of government and confront power to demand change.

"We need healthcare for all, regardless of employment. We need human rights for all, regardless of status. We need a society with no walls and no cages. And we need redistribution of wealth immediately.

We have no desire for the food industry to return to the way it was. When we rebuild it we must ensure we do so equitably, centering those who have been hurt the most by its exploitation," Assil wrote.

She also reassured fans that, over the next few months, "we will turn our space into a commissary kitchen providing hundreds of meals a day to those most vulnerable in this pandemic."

Friday, April 3, 2020

Matt Horn Will Stage Another Pop-Up Giveaway

The Oakland pitmaster will serve free lunches outside Horn Barbecue on April 4.

by S. Rufus
Fri, Apr 3, 2020 at 4:00 AM

  • Photo courtesy of Horn Barbecue

Renowned Oakland pitmaster and chef Matt Horn is serving free meals tomorrow — Saturday, April 4 — to those most affected by the Covid-19 outbreak.

From 1 p.m. to 4 p.m., or as long as supplies last, the meals will be given away in front of Horn Barbecue at 2534 Mandela Parkway.

This is the second popup giveaway that Horn has served. During the first one, on March 25, over 500 free to-go orders were served — inspiring Horn to keep up this practice.

The Horn Initiative is a philanthropic effort kindled by Horn's long-term commitment to helping those in need.

He has also established a Gofundme account to help him continue helping others.

"Our hearts are heavy, given the current circumstances of the COVID-19 virus and the impact it's had on the food and hospitality industries," reads the account's website.

"In an effort to support those affected most ... we will be hosting a series of cooks outside of our Oakland restaurant. Now is the time to step up and support those that have been affected by the current circumstances of this untimely pandemic, and we feel we have a responsibility to do what we can to support those in need. We are grateful for the help we can get to make these meals possible."

At last month's free giveaway, Horn and a team of volunteers placed servings of pulled pork and barbecued chicken in styrofoam containers on a table while wearing gloves and maintaining social-distancing measures.

Thursday, April 2, 2020

East Bay School-Lunch Company Pivots to Drive-Thru Pickup

Danville-based Choicelunch now lets customers order staples online.

by S. Rufus
Thu, Apr 2, 2020 at 4:00 AM

  • Photo courtesy of Choicelunch

A Danville-based school-lunch program has recently shifted its efforts to bring fresh food from local distributors straight onto the plates of consumers throughout the greater Bay Area.

Founded in 2003, operating five kitchens, and employing 200 workers, Choicelunch was accustomed to serving school lunches daily to 25,000 students at 300 schools.

But statewide school closures required the company to discover new ways of providing consumers with food.

“Almost everyone had stockpiled groceries prior to the shelter-in-place order, but we knew we were all going to be in it for the long haul,” said Choicelunch founder and CEO Justin Gagnon, a third-generation Danviller.

“We saw the frenzy and stockouts in the grocery stores, but knew that our food-service distribution partners had excessive capacity from restaurants and food-service businesses slowing down and even shutting completely.

"We wanted to find a way to reliably get the products our community needed into the hands our residents," Gagnon said.

He worked through last weekend building an online ordering platform — the Choicelunch Pantry — while his partners Keith Cosbey and Ryan Mariotti researched sourcing ingredients. Meanwhile, Gagnon's mother and sister, Mary Gagnon and Robbie Anderson, sewed protective masks for Choicelunch workers to wear.

The pantry is now offering milk, meat, seafood, eggs, bread, and other staples. It's accepting orders for pickup at its Danville kitchen and has also expanded to offer staples to consumers in Hayward, San Jose, Rossmoor, and other locations.

As he was building the ordering platform, Gagnon noticed a Facebook post by his friend Jason Pera, whose parents own San Jose's 117-year-old Roma Bakery.

Depicted on social media, "Jason’s mom was standing outside in a strip mall selling loaves of bread from a folding table. ... I knew there was a way I could help a friend’s family" and expand the Choicelunch Pantry's span of options, Gagnon said, "so I ran with it.”

Choicelunch has kitchens in both San Jose and Danville, and Gagnon plans to have a Choicelunch team member collect fresh bread daily in San Jose, then deliver it to Danville for drive-through pick-up the same day.

“My wife loves the saying 'Do the next right thing," and I’m a big believer that in times of crisis, that’s really all any of us can do,” he said.

“This is more of a community service than anything. Many of our neighbors are nervous about going to the grocery store or frustrated that when they do go, staple ingredients are often out of stock.

"My own brother couldn’t believe that we can get eggs," Gagnon said.

"Our goal right now is to help our community by getting food safely to our neighbors, and help our people by keeping as many of them working as possible.”

Wednesday, April 1, 2020

Berkeley Farms Is Closing

The 110-year-old Hayward-based dairy brand will soon cease to exist.

by S. Rufus
Wed, Apr 1, 2020 at 4:00 AM

Hayward-based Berkeley Farms is about to close permanently — with 315 workers set to lose their jobs.

Its parent company, Dean Foods, has just announced that although it had hoped to sell the 110-year-old dairy brand, this never came to pass and now the plant is set to close by the end of April.

Hailed as California's oldest continuous milk processor, Berkeley Farms provided Northern California stores with milk, cultured products, cream, butter, juice, and ice cream.

As reported by KTVU, Dean Foods — whose other brands include Alta Dena, Dairy Pure, Meadow Gold, and more — is now seeking to sell the real estate on which the Berkeley Farms plant now stands.

Friday, March 27, 2020

Emeryville's Grocery Outlet Is Strategizing for the Covid-19 Outbreak

After a wildly successful 2019, the supermarket group is "purchasing aggressively."

by S. Rufus
Fri, Mar 27, 2020 at 4:00 AM

  • Photo courtesy of Grocery Outlet

Emeryville-based Grocery Outlet has just announced this week that its earnings throughout the last fiscal year and 2019's fourth quarter surpassed all forecasted earnings goals.

The fiscal year saw net sales up 11.9 percent to $2.56 billion for the national supermarket group compared to $2.29 billion in 2018.

For last year's fourth quarter, which ended on Dec. 28, net sales surged 12 percent to $655.5 million from $585.2 million a year earlier, as reported by Supermarket News.

In a conference call with analysts on Tuesday, the company's CEO Eric Lindberg and president RJ Sheedy discussed Grocery Outlet's strategies for going forward through the Covid-19 outbreak.

“Due to our significantly higher customer demand, our buying organizations, supply chain teams, and IOs" — independent owners" — are working around the clock to keep shelves stocked for our customers. Our purchasing team is intently focused on working with our vendor partners to replenish the high-demand products for our stores,” Lindberg said in the conference call, as reported by Supermarket News.

Grocery Outlet maintains nearby stores in Oakland, Richmond, and Alameda.

“We have been working very closely with suppliers to purchase these basic needs, such as water, paper supplies, rice and beans, and canned goods. We are, amongst many others, experiencing some delay for those items. But broadly speaking, we continue to have good access to product and are purchasing aggressively to keep our warehouses full,” Lindberg said.

“As for the supply chain,” he added, “we are working hard to get products into stores as quickly as possible. We’ve made several adjustments in the past week based on sudden spikes in demand that we’ve seen.

"I want to recognize everyone in our logistics network for their dedication to supporting stores and customers. That includes our distribution center employees, our transportation fleet drivers, our third-party vendors, our DSD suppliers and their drivers, all of whom are working nonstop to keep goods on the shelves.”

At the end of 2019, Grocery Outlet had 347 stores in six states, up from 316 at the end of 2018. Ten more stores were exected to open before the end of March, chief financial officer Charles Bracher said during the conference call.

Tuesday, March 24, 2020

Would You Like a Cocktail to Go With That Take-Out?

The Department of Alcoholic Beverage & Control's COVID-19 Response: Cocktails To Go! 

by Daedalus Howell and Stephen Buel
Tue, Mar 24, 2020 at 2:48 PM

Thanks to a recent relaxation of California alcohol laws, Margaritaville is closer than ever.

Cocktails can now be ordered to-go and delivered curbside to customers courtesy of the Department of Alcoholic Beverage Control (ABC) and its response to COVID-19.

The department enacted the regulatory relief to "support the alcoholic beverage industry in its efforts to assist California in slowing the spread of the virus while assisting the industry in dealing with the economic challenges it is facing as a result," it said in a statement.

The ABC arrived at this decision after careful consideration of the public's health safety or welfare and whether it be negatively affected. "Exercised on a temporary basis," the ABC thinks not. There are rules, however — to-go cocktails can only be purchased with a matching meal, whether that be through a drive-thru, pick up or delivery. Other adult beverages available in this manner include wine and beer.

"Any such alcoholic beverages must be packaged in a container with a secure lid or cap and in a manner designed to prevent consumption without removal of the lid or cap (e.g., no lids with sipping holes or openings for straws)," reads the ABC's "notice of regulatory relief."

Naturally, consumers acquiring cocktails and other alcoholic beverages are discouraged from drinking them while driving or break open container laws by allowing non-drivers to do so.

Even though breweries have always been able to provide take-out containers and delivery directly to people's homes, the rules change has prompted Original Pattern Brewing near Jack London Square to rethink its business practices, owner Max Silverstein said on Sunday.

"The changes the ABC made were really for bars and restaurants," Silverstein said. "Breweries have always been able to deliver direct to people's houses. We never did it before. Now we are."

Breweries are permitted to deliver cans, growlers, and "crowlers," which are basically giant 32-ounce cans of beer. But since growlers and crowlers are meant to be consumed right away, Silverstein said Original Pattern is delivering just cans.

"This last week, we were still delivering cans," he said. "We would deliver a keg but no one was ordering any. Some restaurants that used to get kegs are now ordering cans to go with their to-go food."

"People are coming in," he said. "It's definitely nowhere close to as busy as if we were open and people could hang out and drink. ... We have a lot of inventory that we expected to use over the next two weeks."

Tuesday, March 17, 2020

Restaurants and Cafes Take Steps to Combat Coronavirus

Some places ban cash and reusable cups, while others have ended dine-in services or have closed temporarily.

by Katherine Hamilton
Tue, Mar 17, 2020 at 3:36 PM

Attempting to curb the spread of coronavirus via social distancing has hit large gatherings hard, from the suspension of the NBA season to the sudden cessation of performances of Hamilton to the closing of Bay Area public schools.

Most restaurants' capacities fall well under the 250-person event maximum that Governor Gavin Newsom called for last week. But as community gathering spaces, many restaurant owners are taking extensive steps to keep customers and food service workers safe.

On March 12, The Lumpia Company announced via Instagram that it would temporarily stop accepting cash. Al Pastor Papi, a San Francisco-based taco truck that vends at Temescal Brewing on Thursdays, also announced that it would accept credit cards only, and that all areas would be thoroughly disinfected every 15 minutes. Al Pastor Papi also offered to provide gloves to customers upon request.

And while several cafes started encouraging customers to bring reusable cups and charging customers for disposable cups earlier this year, it looks like some cafes are concerned about the safety of reusable cups. Subrosa announced last week that all food and drinks would be served in to-go containers. Farley's East also announced that it would no longer accept reusable cups, and that utensils and hot sauce would be handed to customers rather than self-serve.

Some restaurants have shut down their dine-in services entirely, opting for delivery or take-out options instead. Last Thursday, Monster Pho announced that its Oakland location would only be offering food through takeout and Door Dash, and offered 10 percent off all to-go orders. La Marcha in Berkeley also offered a special promo, offering 40 percent off of bottles of wine ordered to go. Meanwhile, other restaurants, including Binney Park in Oakland and La Note in Berkeley, are offering customers the option of drive-by pickup.

Food events have been hit hard, too. Taste of Temescal announced last week that its March 17 event would be postponed, likely until May. Oakland First Friday also canceled its upcoming April 3 event, with plans to return on Friday, May 1.

Some restaurants have decided to temporarily close down for the safety of all involved. Superhero Desserts in Alameda announced that it would be closed starting March 16, and Hangar One Distillery announced that its tasting room would be closed until further notice. Last week, Nick's Pizza announced via Instagram that it would be closed until at least the end of the week. "Safety of our community is top priority and the shop is too small for safe distances," the post read. "If you go out to eat/shop please give service people physical space, they are dealing with hundreds of people a day. Wash your hands, sanitize your credit cards, don't touch anything you don't need to."

Unfortunately, other restaurants were forced to temporarily close due to financial repercussions from the coronavirus outbreak. Last week, The San Francisco Chronicle reported that two large Oakland Chinatown restaurants, Peony Seafood Restaurant and Buffet Fortuna, are temporarily closed, with no scheduled date for reopening. In that article, Carl Chan, the president of the Oakland Chinatown Chamber of Commerce, reported that business in Oakland Chinatown restaurants had dropped by 50 to 75 percent on average since the onset of coronavirus fears.

Looking to support your local restaurants during this trying time while staying at home? Consider purchasing a gift card as a way to help local small businesses stay afloat.

Tuesday, March 10, 2020

Sobre Mesa Now Open in Uptown Oakland

Plus, Flint's BBQ schedules another pop-up — tickets are selling out quickly.

by Katherine Hamilton
Tue, Mar 10, 2020 at 2:41 PM

Sobre Mesa, the highly anticipated cocktail bar from chef Nelson German of alaMar, opened its doors to the public last Thursday.

Describing itself as an Afro-Latino cocktail lounge, the cocktail menu and tapas menu draw inspiration from chef German's Dominican-American heritage, as well as Cuba, Puerto Rico, and more. The signature drink, the Sobre Mesa ($14), is made with light rum from Berkeley's Mosswood Distillers, Dominican rum, lime, grapefruit, and smoke, with the addition of housemade mamajuana — a Dominican drink made by soaking a blend of botanicals in rum. The menu also offers drinks for groups to share, as well as some nonalcoholic options.

On the tapas menu are small dishes like housemade Dominican salami with mustard greens, cilantro mayo-ketchup, katsu-style Fontina cheese, and milk bread, as well as patatas bravas with guava barbecue sauce. Medium-size plates include dishes like sweet plantains stuffed with olives, Impossible meat, and salsa criolla; bacalao fritters; empanadas stuffed with white cheddar and plantains; and pernil pork belly with mofongo, garlic mojo, and black bean puree. Larger plates include peri peri petite wings and mussel toast.

The hip, tropical-inspired space is divided into three separate areas, with a lounge at the front and bar stools available for walk-ins as well as a more formal dining area with tables available by reservation only. At the back is a private room reserved for groups of up to 12 for spirit tastings, complete with a personal bartender.

Sobre Mesa is open Wed., Thu., and Sun. from 4 p.m. to midnight and Fri. and Sat. from 4 p.m. to 2 a.m. There's also a happy hour from 4 p.m. to 6 p.m. daily. Check out for more info.

In other food news, the Flint's BBQ revival is scheduled to return May 16 with a pop-up from noon to 6 p.m. at 675 41st St. in Oakland. This time, the $40 ticket gets you a four-way combo with chicken, ribs, brisket, and beef links (one of Flint's most popular items back in the day), plus sides of mac 'n' cheese, baked beans, string beans, potato salad, bread, and a drink. Tickets went on sale on Eventbrite last Friday. The pop-up sold out quickly last time, so we suggest grabbing tickets ASAP if you're interested.

Tuesday, March 3, 2020

La Frontera Mexican Restaurant Takes Over the Former Talk of the Town

It offers quesabirrias, dollar taco specials, free Tuesday night dancing, drag brunches, and is a gathering place for the LGTBQ community.

by Katherine Hamilton
Tue, Mar 3, 2020 at 3:45 PM

Taqueria Morelia, often known as Talk of the Town thanks to the bar next door, may have closed long ago, but nostalgic Oaklanders still mourn its famous burritos. Now, a new restaurant called La Frontera is bringing new life into the restaurant space.

La Frontera Mexican Restaurant is the first restaurant venture from Valentino Carrillo, also known as Valentino Presents, who was for 14 years the head promoter at the recently closed LGBTQ clubs Club BnB and Club 21 in Oakland. He's currently the promoter at The Port Bar and the White Horse, two other LGBTQ venues in Oakland. Carrillo was originally planning to promote events at the bar and nightclub next door, also named La Frontera, when he heard that the restaurant was available and decided to give restaurant ownership a shot. "I have aspirations myself of opening a nightclub in the near future, and ... this could be a good stepping stone to be able to eventually own the nightclub that I want," Carrillo said.

La Frontera's specialty item is the quesabirria, the very of-the-moment taco stuffed with tender beef birria and melted cheese inside a crisp orange shell. It's one of the few places in Oakland that serves quesabirrias every day. "We sell out like crazy almost every day," Carrillo said. Other menu items include street tacos (which go down to just $1 on Taco Tuesdays with an RSVP), burritos, quesadillas, tortas, and enchiladas as well as a seafood menu that includes items like aguachiles, camarones a la plancha, and camarones a la diabla. On weekends, you'll find brunch items like pozole, with plans to add chilaquiles and huevos rancheros soon. Pupusas, burgers, and chicken wings also are in the works. Next door at the bar, customers also can order margaritas, micheladas, and several flavors of mimosas.

Carrillo has a host of exciting events planned for the neighboring La Frontera nightclub. There'll be free dance lessons every other Tuesday from 7-8 p.m., featuring styles including bachata, salsa, and possibly even samba. Afterward, a DJ will take over, and there'll be free social dancing for all. Carrillo says that La Frontera has had a strong Latinx trans community for years, and his LGBTQ-focused events will be a natural fit for the venue. On Fridays, Carrillo hopes to host go-go dancers and drag shows. Every other Saturday, Carrillo plans to host a drag brunch called Tacos y Tacones (Tacos and High Heels), which also will feature 10 varieties of pour-your-own bottomless mimosas. Carrillo hopes that La Frontera will become a destination for the queer Latinx community.

"I'm gay ... so I want this to be a very gay-friendly venue for people to come out to, hang out, do LGBTQ fundraisers, stuff like that," Carrillo said. "There's very limited options for people, especially for the Latino community, because there's really no club for them to go to for events out there. ... It's basically a spot where you can all hang out, meet your friends — especially the friends you haven't seen in a while, because there's no clubs for you to go and hang out in."

La Frontera Mexican Restaurant is at 4481 International Blvd. in Oakland. For more info, follow @quericotacos on Instagram or check out

Tuesday, February 25, 2020

Sesame, A Tiny Bakery Coming to Berkeley

Fans of Marykate McGoldrick's cake pop-ups will soon be able to find her cakes at a brick-and-mortar bakery.

by Katherine Hamilton
Tue, Feb 25, 2020 at 4:35 PM

Maybe you first encountered Marykate McGoldrick's pastries when she left her teaching job nearly 10 years ago to head the dessert program at Namu Gaji, a now-closed Korean fusion restaurant in San Francisco. Or maybe you first tasted her desserts at Camino, where she was the pastry chef until its closure in 2018. Maybe you're one of the followers of her ongoing cake club, where she serves slices of cake at pop-up locations and allows subscribers to reserve whole cakes for pickup.

But for fans of McGoldrick's cakes, as well as those who have never tried her cakes before, there's good news: McGoldrick plans to open her first brick-and-mortar bakery soon, hopefully this summer. The small bakery, adorably named Sesame, A Tiny Bakery, will share a roof with The Kebabery's upcoming South Berkeley location, which will be at 2969 Shattuck Ave.

McGoldrick is known for her unique, not-too-sweet layer cakes, many of which feature fresh seasonal fruit, homemade jams, and light, airy frostings. Past cakes have included pluot cake made with pluot jam, buckwheat chiffon cake, creme fraiche whipped cream, and fig leaf pastry cream; and peach cake with fresh peaches, noyau pastry cream, black cardamom chiffon cake, and creme fraiche whipped cream.

"I think a lot of people get scared around having a big slice of cake, like there's gonna be too much frosting, or it's gonna be too sweet," McGoldrick said. "So I like to also reintroduce cake in a way that it can be satisfying without making you feel kind of terrible after."

At Sesame, McGoldrick plans to offer two different cakes by the slice each day: one made with seasonal fruit, and one year-round cake. Whole cakes will also be available for special order. Eventually, McGoldrick plans to offer other desserts, too, like fresh fruit tarts, cookies, and plated desserts.

Last week, McGoldrick launched a Kickstarter campaign to raise money for Sesame. She's hoping to raise $20,000 to make necessary improvements to the space, pay for permits and licenses, and purchase baking equipment.

Sesame may be small, but for McGoldrick, who's dreamed of opening her own bakery for years, it's perfect.

"I always have just loved the ingredient sesame, and I love the idea [of] being this tiny little seed. And this space is a very tiny little place, and hopefully it'll grow into something else."

To learn more, check out, or follow McGoldrick on Instagram @sesametinybakery. Curious about her cakes? Mark your calendar for March 8, when McGoldrick will be holding her next Cake Club pop-up at The Kebabery's Oakland location at 4201 Market St.

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