Bite Curious News Today

Berkeley cafe Bartavelle serves a perfect sandwich: the Toscana with FraMani salami.

Taiwan Professional Tea offers QQ noodles, made of squishy tapioca, as a bubble tea topping. More Bay Area boba shops should do the same.

One of the most prestigious food writing honors, the Craig Clairborne award celebrates the best restaurant criticism in the U.S.

Chronicle staff writer Janelle Bitker is taking over critic Soleil Hos newsletter today....

Plus: Wine Country vintners breath a sigh of relief

The Chronicles senior editor of food and wine, Serena Dai, has gained the reputation on...

Plus: What to know about masks in the age of the omicron variant

Skip to main content Currently Reading Few in the food world want to touch the Palestine issue. Heres why one S.F. bar is speaking up FacebookTwitterEmail Mohamed Dahleh waves the flag of Palestine while on the shoulders of Munir Abughannam in solidarity with hundreds of protesters outside the Israeli Consulate, Tuesday, May 18, 2021, in San Francisco, Calif.Santiago Mejia/The Chronicle Two weeks ago, when the current Israel-Palestine crisis began unfolding in the Gaza Strip, I noticed that a l...

Theres another high-profile fine dining abuse allegation. What do chefs do next? FacebookTwitterEmail Blaine Wetzel, chef at the Willows Inn on Washingtons Lummi Island, prepares dishes in New York in September 2011. A recent New York Times investigation detailed allegations of abuse at the restaurant under his watch.AFP PHOTO / Andrew EAVES If you haven’t read Julia Moskin’s investigation into the Willows Inn on Lummi Island, you should absolutely do so. In her New York Times story, report...

Is sustainable fish a scam, like Netflix documentary Seaspiracy suggests? FacebookTwitterEmail Trout fishing on Opening Day at Lake Merced, May 13, 1952Photographer Unknown / The Chronicle Last week, I spread the good word about Sea Forager, a community-supported fisheries company that has been a balm for me the past year. Besides the high quality of the fish and seafood it delivers, a major part of why I love it is because I know where every fillet comes from, who catches it, and how they do i...