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Diablo Dish: Kanishka’s Gastropub Shuts Down Unexpectedly

Black Angus Steakhouse in Pleasant Hill should reopen; Wooden Table Cafe brings Argentinian treats to Uptown; Homestead and Lime Ventures co-host a beer dinner; support the Alameda County Community Food Bank with beer and bites; and more Dish.


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Kanishka's Gastropub

Walnut Creek’s Kanishka’s Calls It Quits

After nearly three years, Kanishka’s Gastropub on Bonanza Street will close its doors. The main factor in the shutdown was the high cost of doing business and rent in Walnut Creek, according to chef/owner Paramita Roy—though she still plans to cater and do private events.

Fans will miss Roy’s focus on fresh, sustainable foods as well as her whimsically titled menu items, such as Kamasutra Chicken Wings and Delhi Belly Ground Lamb Bhuna Curry.

 

Pleasant Hill’s Black Angus Will Reopen—Eventually

Since a fire closed the Black Angus Steakhouse on North Main Street in July, the corporate office has been less than forthcoming about the fate of the restaurant. But now word is that it will definitely be coming back. When? Well, it took five months to let folks know that the steakhouse will return, so expecting an immediate reappearance of the famous 18-ounce bone-in rib eye is probably a little optimistic.

 

Wooden Table Baking Company

Can Uptown Get Any Cooler?

Well, there’s more to the Wooden Table Cafe at 23rd Street and Broadway than just Argentinian shortbread cookies. According to Berkeleyside, the traditional dulce de leche alfajores are complemented by Argentinian conitos (little cone-shaped sweets), bonbons, espresso, and yerba mate.

And even with Calavera, Drake’s Dealership, alaMar Kitchen and Bar, and all the other dining options, Argentinian treats are a foodie niche no one else occupies.

 

Lime Ventures and Homestead Team Up for a Beer Dinner

Concord’s Lime Ventures—which distributes rare and high-quality beers throughout California—is collaborating with Oakland’s Homestead restaurant for a special Beer Dinner on Sunday, December 10. The event will have a 5 p.m. and 8 p.m. seating and will feature Brussel’s Brasserie de la Senne, Ohio’s Jackie O’s, and San Luis Obispo’s Libertine beers—among others—plus a menu featuring eats with Korean flair.

Tickets cost $120—which includes food, drink, and gratuity—and must be purchased in advance.

 

Beer and Bites Benefit Alameda County Food Bank

Aisle 5—a relative newcomer to the restaurant scene in Oakland’s Grand Lake area—will host a Beer and Bites benefit on Thursday, December 14, to raise funds for the Alameda County Community Food Bank.

The evening event will feature suds curated by beer tour specialist Whole Brew World and food tour company Local Food Adventures. Guests will enjoy live music and have a chance to mingle with brewmasters and observe cooking demos from Aisle 5 executive chef Mark Scott. Drake’s Brewing Company, Oakland United Beerworks, Laughing Monk Brewing, and Gilman Brewing Company are all on board. Tickets for the 6 to 11 p.m. event cost $85 in advance or $95 at the door.

 

John Casey

 

 

The Trappist Turns 10

In the rapidly changing landscape of downtown Oakland, The Trappist has survived the turmoil by offering quality beer from the traditions of Europe in a comfortable and welcoming atmosphere.

The 10th anniversary Saturday, December 9 event will feature 10 unique beers from brewers from all around the world (Belgium and Denmark) and the country (New York, Ohio, and Maine), as well as food from Tamarindo—conveniently located next door.

 

 

 

 

Oaktown Spice Shop Adds Albany Outlet

The grand opening of the second iteration of Oaktown Spice Shop—the first is on Grand Avenue in Oakland—will be Sunday, December 10 from 2 p.m. to 6 p.m. Of course, spice lovers are already well aware of the store, but those who haven’t yet discovered this source for freshly ground spices and creative spice blends are in for a treat.

The new shop on Solano Avenue will offer the same enticing aromas and wide variety of seasoning selections, and owners John Beaver and Erica Perez are happy to share their extensive knowledge of spices, their history, and their use with anyone who comes in.


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