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Tanya Holland, Food Network chef and author of New Soul Cooking, is the driving force behind this tiny gourmet diner in industrial West Oakland. Her cooking is worth the trek. At breakfast, you must have the cornmeal waffle, an extraordinary version of the classic that’s all crispness and air, without a hint of soggy batter. It’s paired with lightly spiced, juicy fried chicken. Grits with cheese are cooked to perfection, as are the poached eggs that come alongside. At lunch, Creole shrimp and pineapple-glazed baby back ribs pack plenty of flavor. The atmosphere is urban hip, service is attentive, and Holland incorporates lots of fresh organic produce into her cooking. Breakfast and lunch Tues.–Sun.
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