Every evening, the journalism, podcasting, and storytelling-focused coworking space, Studio To Be, transforms into The Lede. The Lede is a mid-priced, counter service Cal-Italian bar and restaurant from Cal Peternell, a chef at Chez Panisse for over 22 years who’s also authored several cookbooks. Appetizers like tinned Spanish sardines, served with housemade thinly sliced toast, creamy Dijon spread, and pickles, are ideal for snacking on with a house cocktail, glass of wine, or tap beer. The fritters are also a must order, made with seasonal vegetables in a crispy, light chickpea and rice flour batter. Pastas change frequently but might include creamy mushroom rigatoncini or torchio puttanesca with line-caught yellowtail jack. The duck leg confit, however, was a little dry. Don’t miss the chocolate and sesame wafers for dessert, and stop by for special events like cookbook launches and dance parties.
Payment Type: Cash, All Major Credit Cards
Hours: Tues.-Sat. 5 p.m.-10 p.m.