One-day barbecue pop-up comes to Bay Area
Heads up, ’cue fans.
Two of the nation’s biggest names in barbecue — Aaron Franklin of Austin’s Franklin Barbecue and Rodney Scott of Scott’s BBQ in Charleston, South Carolina — will be manning the pits when the Hot Luck Road Trip food festival makes its way to the Bay Area for the first time.
The Oct. 13 event in Oakland will feature Franklin’s Texas brisket, Scott’s Carolina-style whole-hog specialties and meats from local pitmaster Ryan Farr’s team from Oakland’s 4505 Burgers & BBQ.
Other Bay Area chefs participating in the event will include Reem Assil of Reem’s California, Ravi Kapur of Liholiho Yacht Club and Chris Kronner of Henry’s and author of “A Burger to Believe In.”
DETAILS » Tickets, $65, available at Eventbrite for the Oct. 13 popup hosted by 4505 Burgers & BBQ at 3506 Macarthur Blvd., Oakland. Tickets include food from all chefs and three drinks. Other craft brews and wine will be available for purchase. More info at www.4505burgersandbbq.com.
Tartine opens inside Berkeley’s Graduate hotel
The legendary San Franciscobased bakery Tartine opened its first East Bay location Sept. 16 in Berkeley’s Graduate hotel and lines were already out the door that morning for Elizabeth Prueitt and Chad Robertson’s award-winning pastries, baked goods and Coffee Manufactory espresso drinks.
According to Berkeleyside, a selection of pastries are prepared at Tartine’s off-site commissary
kitchen but are proofed and baked fresh at the small, 1,000-square-foot bakery inside the historic Graduate Berkeley every morning. Tartine’s buttery croissants and flaky morning buns are among its most popular. (We also recommend the tarts.)
But it’s the crusty, rustic loaves of bread — made with locally milled flour and baked in a wood-fired brick oven — that will have UC Berkeley students and nearby residents carbo-loading for eternity. The Berkeley location offers four: country, porridge, whole wheat sesame and Danish rye in whole or half loaves.
Look for a lunch menu of salads and open-faced sandwiches — and a review from us — in the coming days.
The first Tartine Bakery opened at the corner of 18th and Guerrero streets in San Francisco in 2002, and it quickly shot to fame, garnering book deals, international acclaim and a James Beard award for Prueitt for outstanding pastry chef in 2008.
Eight years later, they opened the massive Tartine Manufactory, also in the Mission District, as well as their own coffee roastery, Coffee Manufactory, in Oakland’s Jack London Square. Since then, Tartine has opened locations at San Francisco International Airport, in Los Angeles and in Seoul, South Korea. The Berkeley location is the smallest in the Bay Area.
DETAILS >> 7 a.m. to 3 p.m. daily inside the Graduate Berkeley hotel at 2600 Durant Ave. www.tartinebakery.com.
L.A.’S Silverlake Ramen expanding to location in Santa Clara
A popular Southern California ramen restaurant is poised to open its second Bay Area location.
Months after opening its first at The Veranda in Concord, Silverlake Ramen will expand to the Santa Clara Square Marketplace near Highway 101.
Silverlake touts its traditional ramen made with natural ingredients. There’s the classic tonkotsu, a spicy version called Blaze, a chicken shoyu version, a vegan miso one and the creamy pork-and-fish dipping ramen, tsukemen. What if it’s too hot outside to eat ramen? Their mazemen features cold noodles (no broth) with pork, egg, herbs and spices.
No opening date has been set in Santa Clara.
DETAILS >> www.silverlakeramen.com.
Pleasanton’s new Patio restaurant brings crepes, eggs to downtown
A new restaurant, Patio, has brought an all-day menu of crepes, eggs and burgers — plus a fire pit — to downtown Pleasanton.
Already popular on the inaugural menu are the savory chicken pesto crepe and the sweet Nutella crepe with strawberries and bananas. The lineup of egg dishes includes a version of Turkish-style eggs poached on top of a spicy tomato-cilantro-jalapeño mixture. Two soups are offered daily, chicken vegetable and tomato basil, and both come with focaccia.
Besides Angus beef burgers, there are chicken, turkey and salmon burgers, plus a meat-free Beyond Burger.
Beer and wine are offered, along with a new appetizer menu and happy hour pricing.
DETAILS >> 8 a.m. to 9 p.m. daily at 310 Main St. in Pleasanton. www.patio pleasanton.com.