12/19/2023 0 Comments Benchmark pizza![]() Chef Charlie Hallowell, accused of sexual harassment by more than 30 employees, has released a 12-point plan that is supposed to be a roadmap for his return to work after stepping away the past 10 months. He’s baaaaaack, just in time for Halloween nightmares. ![]() Reservations for this series will be available on starting November 7th. Their next one will be “Blizzards,” beginning December 7th, and will take diners on a culinary journey through the winters of Japan and Scandinavia. They serve a five-course ($50 per person) and seven-course ($70 per person) tasting menu that rotates every three months, and is treated like a dining “exhibition,” but unlike most art galleries, is meant to be unpretentious and relaxed. at Trestle Glen, Oakland, 51.Ĭhefs (and conceptual artists) Andrew Greene and Duncan Kwitkor have made their Abstract Table pop-up dinner series a permanent fixture at The Gastropig in Uptown Oakland. Open Wed-Mon 5pm-2pm (dinner from 5:30pm-9pm, Fri-Sat until 10pm snacks until 12am, and 1am Fri-Sat). Come by for happy hour, dinner (served upstairs, for $59), or late-night bites-weekend brunch will be coming later. The food (from Anthony Salguero and Brian Starkey) and cocktails from Jason Huffman also have a throwback feel, with some modern touches. It’s designed to feel like a midcentury modern dinner party, with a retro living room atmosphere, complete with vintage furnishings and glassware. Seth and Jenni Bregman have opened their first project in the former Michel Bistro in the Lakeshore neighborhood, ~BARDO LOUNGE & SUPPER CLUB~, and it’s a swanky and fun-looking spot. Hours are Mon-Fri 11:30am-2:30pm and dinner Sun-Wed 5pm-9pm and Thu-Sat 5pm-10pm. There’s also a cocktail list, designed by Tamir Ben-Shalom of Bull Valley Roadhouse. Owners Peter and Melissa Swanson (both Oliveto alums) are offering “Neo-Neapolitan” pizza with some California touches (think sourdough starter for the dough, and some creative toppings), plus housemade pastas, and some entrées too. Īnother pizza takeover: a second location of ~BENCHMARK PIZZERIA~ has opened in the former Desco in Old Oakland. The menu will be similar to other Zachary’s locations, and the pizzeria is also hoping to have full liquor, which would be a first for them-but no word about the fate of the hearth. Their other project, The Kebabery, will remain open.īut the surprises continue with the news of Camino’s replacement: a location of ~ZACHARY’S CHICAGO PIZZA~ will be opening there in 2019. The eatery's entire philosophy nods to local sourcing, including its use of produce from organic and biodynamic farms in the area, beers from Oakland's Dying Vines brewery, a selection of small-production wines on tap, and linen napkins from locally grown napkin bushes.It was already unexpected news when ~CAMINO~’s owners Russell Moore and Allison Hopelain announced they’re closing their 10-year-old Oakland restaurant at the end of December (operating costs and staffing are a challenge, a problem throughout the Bay Area, and they’re also ready for a break). ![]() With the pizzas come complementary flavors of organic salads, toasty calzones, and antipasto platters brimming with local, seasonal foods such as Reyes Point porcini mushrooms, pomegranate, and persimmon. After they are left to rise, each piece of dough is stretched and sprinkled with hand-pulled mozzarella and toppings, then placed inside a wood-fired oven, which blazes at 800 degrees. Over their careers, the two have realized the effect that local and sustainable ingredients can have on a menu and a community, and strive to inject those principles into each dish they serve.Įvery morning, Benchmark Pizzeria's chefs roll out fresh dough by hand to create their speciality-wood-fired, personal-sized pizzas in a style they dub “Neapolitan” with crusts that stay soft in the middle even as they blister on the outside. Peter is a self-taught chef who has worked in restaurants since he was a teenager-most recently at Dopo in Oakland-and Melissa has played many roles in the food industry, most recently as a server at Chez Panisse in Berkeley. Owners Peter and Melissa Swanson make their years of food-service knowhow and commitment to locally sourced ingredients the hallmarks of Benchmark Pizzeria.
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