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Diablo Dish: Brown Sugar Kitchen 2.0 Coming Soon to Uptown Oakland

Concord’s Out the Dough expands to the City; happy birthday Donato and Co.; St. George Spirits releases a new whiskey; plenty of East Bay contenders for the Saucy Awards; and more Dish.


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Tim W./Yelp

Tanya Holland’s Next Venture Is Coming Soon

Tanya Holland gained national acclaim for her Brown Sugar Kitchen on Mandela Parkway in West Oakland, but after 10 years, she closed that location in August to move to an Uptown Oakland spot just down the street from Drake’s Dealership.

Plans for BSK call for lunch service to start sometime in late November, with dinner service arriving in early 2019. Whatever the timeline, expect the same off-the-charts soul cuisine and, of course, Holland’s signature chicken and waffles.

 

Concord’s Out the Dough Upends the Paradigm

Usually it works the other way around: A food idea starts in San Francisco and heads east, but for innovative Concord spot Out the Dough, expansion is moving in the opposite direction.

After proving that safe-to-eat, uncooked cookie dough served ice-cream-scoop style has an audience, the Clayton Road operation will soon open location number two in San Francisco’s Financial District.

Out the Dough has also branched out into a brand-new clientele, with its Chewlicious DogDough, which is expressly designed for canine customers.

 

Donato and Co.

Donato and Co. Celebrates Its First Birthday

Just down Ashby from College Avenue, Donato and Co. has carved out a nice Italian niche in Berkeley, and in honor of its one-year anniversary will offer a special three-course meal through Saturday, October 27.

The $40 dinner starts with a glass of prosecco, followed by an appetizer, main course, and dessert. Happy birthday to us …

 

Starbucks Somehow Finds Another Place to Expand

And you thought there couldn’t possibly be a mall without a Starbucks—but you were wrong. Beyond the Creek reports that Rossmoor’s Town Center is no longer a Starbuck’s desert, and caffeine fixes (not to mention those high-sugar concoctions that have only a passing acquaintance with coffee) are now near Tice Valley Community Gym and a lot of senior citizens who might need an energy boost.

 

Jon Santer

Breaking: Award-Winning St. George Spirits Pours New Whiskey

Nationally recognized St. George Spirits has released the new Breaking and Entering American Whiskey, which is available for tasting at its Alameda distillery (on the north end of the island).

The bourbon-rye blend combines whiskies from Tennessee and Kentucky as well as from St. George’s choice barrels. The all-American blend can be sampled from noon to 7 p.m. Wednesdays through Saturdays, and from noon to 5 p.m. on Sundays.

If you don’t want to traverse the wilds of North Alameda, you can buy B&E (as it’s known among the cognoscenti) at Diablo Foods and Jackson’s Wine and Spirits in Lafayette. You can also find it behind the bar at Barrel Aged Cocktail Bar and Lounge in Martinez, the newly opened Hops and Scotch in Walnut Creek, and the Lafayette Park Hotel.

Photo credit: Jon Santer

 

East Bay Nominees Vie for Third Annual Saucy Awards

Nite Yun of Oakland’s Nyum Bai is one of the candidates for the Rising Star Chef of the Year in the Golden Gate Restaurant Association’s The Saucy Awards, which includes restaurants and food businesses from seven Bay Area counties.

Other local contenders include two non-brick-and-mortar spots—Alicia’s Tamales Los Mayas in Hayward and Likha in Emeryville—and there’s even a nomination nod for the beer program at Oakland’s Hog’s Apothecary. Diners can also vote for their favorite restaurant in the People’s Choice Award category by going online. The deadline to do so is November 1, with winners announced on November 12 at San Francisco’s Herbst Theatre.

 

Calavera

Oakland’s Calavera Dives into Dia de los Muertos

Calavera loves the Day of the Dead celebration so much it’s dispensing with the “Day” and going with nearly an entire week (October 30 to November 4) of Mexican holiday traditions in its Uptown Oakland location.

There will be food specials—from guest chef Julio Aguilera, formerly of internationally renowned El Destilado in Oaxaca—with most featuring traditional ingredients such as octopus and mole, plus a smoked sour cream ice cream.

At the center of it all will be an altar to El Santo, the legendary masked Mexican wrestler who appeared in several lucha libre films and is a member of the WWE Hall of Fame.

Combine all that with elaborate decorations, face painters, and Dia de los Muertos–themed cocktails, and you’re bound to have a spirited time.

 

Wente Is Making Time with Singer Mat Kearney

Wente Vineyards has long offered music, food, and wine, but Saturday, October 27, the upscale Livermore farm/ranch/restaurant/vineyard is mixing those ingredients in a new way.

Starting at 2 p.m., the Make Time event will feature food trucks, wine, and fun for those with general-admission tickets ($89) before soft rock/folk singer-songwriter Mat Kearney takes the stage at 4:30 p.m. The food trucks—which serve up pizza, Spanish fare, barbecue, and cheesesteaks—and wine are not included in the ticket price, unless you pop for the VIP ticket ($150), which delivers reserved seating and bites from the restaurant paired with four Wente wines.

Note: This is a 21-and-over event, and though the day may be warm, bring blankets (and lawn chairs) for the cooler evening temperatures.

Finally, here’s a little reward for reading Diablo Dish (and this entire item): When you buy tickets, enter the discount code FRIEND at check out and keep a little extra money in your pocket to spend on food, wine, and fun.


Got Dish? Send an email to dish@maildiablo.com. Or follow me on Twitter @DiabloDish.

Happy Hour Bar & Bites at
The Cooperage

Monday through Friday
3pm – 5:30pm

 

This isn’t your typical happy hour. This quintessential neighborhood spot offers high-quality craft cocktails on tap and tasty bites. Menu features: $10 cocktails on tap, $5 select beer & wine, $1 oysters, $7 bacon cheeseburger sliders, $7 crispy beer battered shrimp sliders, $9 sashimi-grade ahi tuna tartare. 

32 Lafayette Circle, Lafayette
​Reservations: www.thecooperagelafayette.com or 925.298.5915

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