They couldn't handle the volume, on top of three kids...
Showing 1-19 of 19 posts
A year after scaling back hours drastically, the owners still say they spread themselves too thin.
Ike's is also doing a copycat fried-chicken sandwich from Bakesale Betty, which they're calling The Bakesale.
This would be Ike's fifth Bay Area location.
They pump out about five of those fried chicken sandwiches per minute.
Not wanting to close either location just yet, they're keeping the Uptown location open only on Tuesdays, and the Temescal spot open Wednesday through Saturday.
Hodo actually created a special new tofu for the sandwich that's brined, called Savory Tofu.
• A few farmers and vineyard owners in Sonoma, convinced the climate is just like Périgord, France, are ripping out vineyards and attempting to start black truffle farms, with the hope of fortune and glory. [Chron] • The ever-popular Bakesale...
Once the subject of the Food Chain, you can now try this at home.
For a prix fixe of $28-32, enjoy a perfect boudin blanc.
Former Project Runway contestant and Oakland resident Amy Sarabi talks to Jet SF about her favorite East Bay haunts, which include Alborz Persian Cuisine in Berkeley, À Côté in Rockridge, and the home of everyone's favorite fried chicken sandwich, Bakesale...
The notoriously "cerebral" chef talks about his upcoming casual concept in Oakland.
Bakesale Betty 2 arrives today at Broadway and West Grand in Oakland.
For all ye Oaklanders and East Bay workers, the downtown Oakland outpost of the Bakesale Betty empire debuts tomorrow morning at 7 a.m. at 2228 Broadway at West Grand Avenue. [Grub Street, Earlier]...
Oakland's Uptown district is about to get a whole lot more tempting for sandwich and baked good fiends.
"I basically lied and told Alice [Waters] I knew how to make it, and I spent the next twelve hours figuring it out on my own."
The spicy, jalapeno-laced slaw is what keeps Dotolo coming back for this sandwich.
Gourmet shares the restaurants it feels are worth the money, both on the high and low end.
Our patron saint of sustainability shares her haunts, both edible and non.