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Oakland's Sobre Mesa is a dining paradise fit for a new 'Top Chef' player

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Oakland's Sobre Mesa is a dining paradise fit for a new 'Top Chef' player
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Nelson German, chef-owner of Sobre Mesa, in his Oakland restaurant.Stephen Lam / The ChronicleShow MoreShow Less
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Red stew chicken wings with duck fat at Sobre Mesa in Oakland.Stephen Lam / The ChronicleShow MoreShow Less
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Sadé Stamps, bar manager at Sobre Mesa in Oakland, greets a customer on the parklet.Stephen Lam / The ChronicleShow MoreShow Less
To look inside Oakland’s Sobre Mesa is like peeking into a time capsule: to catch a glimpse of an aesthetic optimism that is hard to find in the restaurant world of today, when dolling up the dining room is generally low on the long list of pandemic-era priorities. Its interior is lush with tropical greenery and lit with vivacious pink and green lighting; just from a glance, it’s easy to imagine how it must feel to sink into one of the tall, upholstered booths as the rum starts to hit you.

Get Delicious Vegan Thai Food At Glur In Chelsea


Get Delicious Vegan Thai Food At Glur In Chelsea
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The idea for opening a vegan-friendly Thai restaurant started when owner Eim Wee was pregnant, and found out she was suddenly allergic to fish sauce, an integral part of many of her favorite dishes. Would it be possible, she wondered, to maintain the flavors and textures of Thai comfort food cooking, but make it entirely plant-based? And so Glur, located in Chelsea — and delighting vegan and non-vegan diners alike for about a year and a half now — was born.
The menu at Glur is loaded with vegan options, including Impossible Larb, the classic meat salad made with the now-familiar Impossible Foods version of ground beef, and a Vegan Khao Mun Gai Tod, which substitutes a tender, plant-based fried "chicken" for the usual bird, piled over ginger rice and given some zing with a sweet pineapple chili sauce. You can also get any of Glur's curries, whether Green, Red, or Massaman, in vegan versions, adding mock meat or vegetables and tofu to the base.

McPlant? Beyond Meat Inks Deal with McDonald's, Taco Bell, Pizza Hut and KFC

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Where to eat & drink: Free-flow cocktails at Atlas, a new Bak Kut Teh joint & more

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February 05, 2021
Facebook/atlasbarsingapore
Always on the hunt for new dining spots? We bring you sound bites on where to eat, including new restaurant and eatery openings, the best places for your after-work tipple, and what’s new in the food scene.
What’s new right now? Indulge in a free-flow of delicious cocktails, wines and nibbles at Atlas, go plant-based with Baker & Cook’s new menu, or check out Friends Bak Kut Teh’s renditions of both herbal and peppery bak kut teh.
1. Baker & Cook Dempsey has a plant-based menu
[embed]https://www.facebook.com/bakerandcooksg/photos/a.726345010887409/1573138179541417/[/embed]
Baker & Cook has unveiled a new plant-based menu that’s available exclusively at its Dempsey restaurant.

– Reinventing the Future of Food


Reinventing the Future of Food
 
AMHERST, Massachusetts, January 7, 2021 (ENS) – Technologies like 3-D printing and lab-based meat now enable us to create food in new ways that have left the whole world with an array of new possibilities.
“There are so many exciting things going on in the food science area,” says David Julian McClements, professor of food science at the University of Massachusetts Amherst. “We’re in the midst of an unprecedented era of rapid scientific and technological advances that are transforming the way our foods are produced and consumed.”
McClements’ most recent book, “Future Foods: How Modern Science is Transforming the Way We Eat,” investigates the intersection of food and science today, not just for students but also for the general public. The book explores the use of technology and design principles to create foods of the future that are more sustainable, healthier, and tastier than foods are today.

Impossible Foods Slashes Prices 15 Percent to Rival Cost of Meat


If you’re not entirely plant-based and occasionally find yourself deciding between a beef burger or a plant-based option, Impossible Foods just made your decision a whole lot easier. The company just announced its plans to reduce the wholesale cost of its product by 15 percent. Impossible Food’s burger patty already famously mimics the taste of a meat-based burger, and now, with the recent price reduction, the cost of an Impossible product will closely resemble its meat-based counterparts.
Impossible Foods Lower Its Prices by 15 Percent
Earlier this year, Impossible decreased its wholesale price by an initial 15 percent. Now, with the additional decrease bringing the decrease to a total of 30 percent, for the first time, Impossible Food’s product, at 6.80 per pound, will cost less per pound than grass-fed beef. The company intends for the restaurants and grocery stores that sell Impossible’s products to reflect the decrease in the wholesale product’s cost.

Vancouver just got a new place to order Detroit-style pizzas

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For all its misfortunes, this past year has marked some incredible feats on behalf of local businesses that have been constantly adapting to new circumstances.
In that spirit, the creators behind the comfort food–forward CRAFT Beer Market have struck out again — this time with a restaurant that’s truly made for our times.
The new pizza-centric eatery, Pie Eyed Pizza, is serving up classics — for delivery only.
Situated on West 1st, the new locale marks the brand’s sixth Canadian location, following in close succession with openings in Toronto, Kelowna, Calgary, Edmonton, and Ottawa.
Their mission, in their own words, is to offer locals “the best damn pizza delivery you’ll ever taste.” The team even going so far as to taste test hundreds of pizzas to discern the best ones in order to curate their very own menu.

Keystone Bar and Grill's 'ghost kitchens' help keep restaurants open

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Keystone Bar and Grill's 'ghost kitchens' help keep restaurants open
Provided
and last updated 2020-12-24 12:09:09-05
CINCINNATI — When Four Entertainment Group faced the restaurant restrictions announced in March to slow the coronavirus spread, the group's leadership realized they needed to reinvent its business model.
"We've kind of shifted our model to better accommodate people who are wanting to stay at home," said Saijal Andreadis, marketing manager for Four Entertainment Group, which owns Keystone Bar & Grill.
That shift in operation involved launching what Andreadis called two "ghost kitchens," carryout and deliver-only concepts that operate out of Keystone Bar & Grill's three Greater Cincinnati locations.

5 plant-based meat alternatives in Singapore: Beyond Meat, Impossible Foods & more

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IKEA Plant Balls
IKEA
[embed]https://www.instagram.com/p/CGklP4bgCGy/?utm_source=ig_embed[/embed]
Australian company Beyond Meat’s plant-based meats not only look and taste like the real deal, but also cook similarly and have a similar nutritional profile, with 20g of plant protein per serving. All meats are made without soy or gluten.
As proof that they’ve gone mainstream, Beyond Meat products are now available at local supermarkets such as NTUC FairPrice, Cold Storage and RedMart. A 453g pack of minced beef currently costs $24.95 on RedMart.
Want to dine on Beyond Beef without having to cook it yourself? Visit Nature cafe, Mezza9 (at the Grand Hyatt), Original Sin and most Harry’s Bar outlets for a taste of Beyond Burgers.

Vegan Italian Deli Galioto's from JaJaJa Team Lands in Little Italy

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SDJ [Official]
New York City is dotted with delis on nearly every corner, but Galioto’s in Little Italy sets itself apart as one of just a handful selling only plant-based goods. Located at 131 Mulberry Street, near Hester Street, the deli and Italian pantry staples store is the latest venture from the team behind popular NYC restaurants Jajaja Plantas Mexicana, Gelso & Grand, and Manero’s Pizza.
“This whole concept came together because of the pandemic,” says Nima Garos, who co-owns the restaurant alongside Koorosh Bakhtiar, his sister Nicole Galioto and Manny Del Castillo. “It’s based around grab and go and it’s pretty on track for what we wanted it to be.”

Plant-based eggs to lab-grown chicken: Would you try these plant-based & cruelty-free options?

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December 08, 2020
Eat Just and Float Foods
Plant-based meat is no stranger to most of us, with Impossible Meat practically everywhere, from fast-food chains to cafes and restaurants, and most recently, available for sale at NTUC and Redmart.
But a new crop of players has joined the market, with companies offering everything from plant-based eggs to the world’s first vegan luncheon meat, and lab-grown chicken. Here’s a look
1. Lab-grown chicken by Eat Just
Ever wondered if lab-grown meat would taste like the real deal? You can soon find out because the Singapore Food Agency (SFA) has given regulatory approval for San Francisco-based startup Eat Just to offer lab-grown chicken meat in Singapore.

What's on the menu at Matty's Patty's Burger Club, chef Matty Matheson's new takeout-only spot for smash burgers

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Chef: Matty Matheson and Coulson Armstrong (Tamarack Farms)
Covid-19 safety measures: Customers can pre-order using a web form. Pickup and delivery only—no dine-in option. Hand sanitizer is available.
Accessibility: No barrier, as orders are currently passed through the front window.
The food
“I came back to Toronto because this is where it all began. This city gave me everything and this is where I grew my career,” says Matheson. “I opened during the pandemic so we could still make a living, create jobs and feed people.” For the burgers, Matheson is sourcing his AAA beef—brisket and chuck—from farms in southwestern Ontario. The house-ground meat is then portioned, refrigerated and smashed on a sizzling-hot flattop, giving each patty those delicious crispy edges. Various sauces are offered (spicy ketchup, pickled jalapeño may and the signature Matty’s Patty’s sauce) but all of the burgers come covered in American cheese on sesame-seed milk buns from Martin’s Bakery.

J.B. Smoove Intrview

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Image via Storm Santos
I could talk to J.B. Smoove forever. I feel like he's been entertaining me for forever. I was hitting freshman year in high school when he was first popping up on 
Def Comedy Jam, and I got my first steady job when 
Pootie Tang hit theaters. I was able to afford HBO on my own when he popped up on 
Curb Your Enthusiasm as the hilarious Leon Black, who showed up on Larry's doorstep in Season 6 and has become a fixture in the improv comedy series ever since. Throughout it all, he's been the same hilarious J.B.. That's not to say that he isn't a good actor, but he's just so good at being naturally funny that many of these characters 

Singapore Gets Its First All-Vegan Pizza Shop

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Shares
This week, Sunny Slices opened as the first all-vegan pizza shop in Singapore. Spearheaded by local chefs Addis Tan and Dylan Choong and technology-driven food and beverage company Ebb & Flow Group, the shop evolved from pop up Hllo.bb, which was started by a group of friends to create approachable vegan food. “It was clear to us that there was a gap in the market for consumers who enjoy fast food but with plant-based options,” Feline Gondokusomo, Chief Strategy Officer of Ebb & Flow Group, said. “People have a misconception that vegan food has to be plain and healthy but we want to show that it can be fun and delicious.” 

McDonald's to Test Plant-Based Burger, the McPlant, Next Year

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The moment we've all been waiting for is here: McDonald's is adding a plant-based burger to the menu called the McPlant and will be testing the new item worldwide starting next year.
The McPlant will be made with a plant-based patty and served on a sesame seed bun. The burger will be topped with all classic condiments including mayonnaise, so vegans will have to remove accordingly. 
“As we have worked to better understand customer demand, some markets around the world have tested plant-based products. Informed by those learnings, we have created a delicious burger that will be the first menu option in a plant-based platform we are calling McPlant. McPlant is crafted exclusively for McDonald’s, by McDonald’s,” said McDonald’s International President Ian Borden on a virtual investor update.

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