When one of my testers told me that he’d made the recipe for “Short Ribs with Citrus-Olive Herb Salad” not once, not twice, but five times, I was immediately alarmed.
But then he told me why: It wasn’t because anything was wrong with it. On the contrary, he and his wife ended up loving this dish so much that they couldn’t resist making it multiple times to share with friends.
While I’m fond of all the recipes in this cookbook that spotlights 41 restaurants in the dynamic East Bay, that testimonial convinced me right then and there that this recipe by Chef Jen Biesty of Oakland’s Shakewell was truly a winner.
Because of book-publishing timetables, my friend had to test this recipe at the height of summer. But I patiently waited until winter to give it a test-drive, since long-braised short ribs are so made for this time of year.
This is definitely a comfort dish taken up a level. The short ribs cook up fork-tender in an almost mole-like brothy sauce made with ancho chiles, fennel, garlic, thyme, chicken stock, a little ground coffee, some chopped bittersweet chocolate and a whole bottle of Zinfandel. How can that not be good?
Chef Gloria Dominguez was nearly set to sign a lease
for a restaurant space in Tucson, AZ in 2005 when her architect son Alfonso
called to stop her. He had found the perfect place in Old Oakland, a Victorian
with soaring ceilings and immense possibility. No matter if the neighborhood
was rather a ghost town back then with empty storefronts all around, Gloria and
Alfonso believed in it.
They put their heart and soul into creating Tamarindo Antojeria Mexicana. They transformed the space into a vibrant oasis with a pressed tin ceiling, vivid canvasses, and artsy white-washed wood chairs that Alfonso made himself. He created what’s thought to be the first Mezcal-focused bar in the area, serving up inventive cocktails to be enjoyed as old black and white Mexican movies projected on one of the walls of the lounge. Gloria attracted crowds, including the coaches and players of the Golden State Warriors, for her authentic chiles en nogada and chicken mole.
But now after 14 years, they plan to close the
restaurant, following notice from their landlord that their rent was not only
going to increase, but that they were limited to a two-year lease.
The restaurant’s last dinner service will be Nov. 30. After that, the restaurant will be available for private bookings through the end of December. The bar will be open during limited hours, 5 p.m. to 9 p.m., Thursdays, Fridays, and Saturdays until the end of the year. And a special mezcal and tequila tasting on Dec. 8. Tickets are $55 each.
Very, very difficult. Every day, I couldn’t sleep. It really hurt my son, too.
There are so many beautiful memories here – all the graduations, proposals,
bridal showers and weddings that were celebrated. People have been coming by
with tears in their eyes and choking up.
Sometimes I think that things happen for a reason,
though. I think better things will come along. Some investors who are doing
projects in San Francisco and Walnut Creek have already approached us. We
haven’t made any decisions. We’ll just see how it goes. We don’t want to rush
You still have your other restaurant in Antioch?
A: Yes, Taqueria Salsa, which we opened in 1988, which is much more casual. When we first opened, it was going to be everything with masa – like gorditas and sopes. But then we started selling burritos for the students and the Kaiser employees. Everyone always wants burritos. They are the Mexican burger. (laughs)
When Tamarindo closes, what will you do with your time?
The cookbook spotlights more than 40 top restaurants and bakeries in the Bay Area’s most populous and diverse region, including Tamarindo Antojeria Mexicana.
That evening, if you purchase a copy of the book at the restaurant ($32.99), you’ll receive a ticket for special complimentary appetizers, including a taste of shrimp aquachile, one of the restaurant’s signature recipes in the book. You’ll also enjoy a free surprise dessert.
Fried chicken with corn on the cobb — Basque-Japanese-style at Duende.
When you hear that Duende in Oakland just put fried chicken on the menu, you might scratch your head for a moment, thinking how is that a Spanish dish?
Turns out it is.
In the land of paella, gazpacho and croquettes, fried chicken definitely has its place. That’s what I learned last week, when I was invited as a guest of the restaurant with other media to try the new offering.
As Chef-Owner Paul Canales explains, his father, who is of Basque heritage, would often fry chicken in olive oil in the morning, then let it sit out to cool to room temperature before the family ate it, garnished with a squeeze of lemon, for an early dinner, hours later.
Chef-Owner Paul Canales in the kitchen.
Canales was inspired to put his version of fried chicken on the menu when an employee brought in some take-out Japanese karaage for staff meal. Canales considers the Japanese-style fried chicken the gold standard for fried chicken because of its light yet shatteringly crisp exterior.
After experimenting, he came up with a rendition that marries Japanese and Spanish sensibilities in one superlative crunchy bite.
Its name means “nest” in Spanish, and NIDO is very much a comforting place in every sense.
This Mexican restaurant was opened in Oakland in 2012 by husband and wife, Cory and Silvia McCollow.
It’s colorful and energetic, with a homespun air, as if a bunch of friends got together in a modern-day barn-raising to build a restaurant. Candles in mismatched glass containers give off a warm glow inside, along with a mini disco ball at the front that creates a party-like verve. The bar is built from repurposed wood pallets, giving it a “Gilligan’s Island” can-do look.
On Sunday nights, the restaurant offers a more truncated menu, dubbed “Sunday Night Tacos & Margaritas.” It’s super popular, too, as I found out, when I went a week ago, paying my own tab at the end. Even before the doors opened at 5 p.m., there were already more than half a dozen people lined up to get in.
Chips, salsa and guacamole.
A cocktail made with black vermouth.
The short and sweet menu encompasses two starters, two large plates, two taco choices, and chips with salsa and guacamole.