What is your all-time comfort food? I would say chicken and waffles would be one for us. Itameshi…read moreoffers Italian and Asian fusion products. Plus, they have pop ups every now and then so we recommend checking out their page! We were able to try their chicken & waffles and their spicy Korean chicken. We love it so much, everything was crispy and the chicken was also so juicy inside. What we got: Spicy Korean Honey Butter Chicken, Fried Chicken & Waffles

Wow wow wow wow. Ok I'm not even joking when I say I've been trying to get to this pizza for years…read more Pizza Mason popped up a couple years ago and already has a little bit of a cult following. But the difference is, the is one is definitely worth the hype. The pie is thin crust and crispy but also bubbly. The sourdough crust also just takes this pie to a whole other level. The ingredients are so tasty and fresh. And I absolutely love the butter and parm finish on the crust too. This is a pie you have to try when you're in the bay! It is a bit hard to get though. They only open shop on Sundays and you have to reserve a pie and time when the ordering system opens up on Fridays at noon PT. All spots are usually gone in a few hours so don't be late! After grabbing the pie you can grab a drink next door at Dokkabier or you can do like me and take your perfect pizza to the nearby Oakland Coliseum to catch an As game

Have been following this cult of a pizza pop up for a while and finally got to try them today, and…read morewow - I'd say it's my new favorite pizza in the bay. It's a mix of different styles - light soft bubbly exterior crust from a neopolitan, some Sicilian, thin crust of a Brooklyn, maybe some New Haven in there as well. Honestly I don't know what this style is but it's perfect. Today we had their specialty called Dead Queen which was their margherita plus spinach and mushroom - the best toppings we could as for and it was perfect. Generous size but we devoured this pizza quickly between the two of us and could have had more. Can't wait to try their other flavors in the near future. Hype is real, hope the quality persists.

Man they gave out warm towels for your hands when we finished our meal. Player type ishh!…read moreDefinitely coming back.

What are you waiting for?! Just book the reservation! 10/10!!!!…read more Stopped in to try Samara's Southern Creations while in town for the weekend visiting the Black Food and Wine Experience. Of course me and the bestie had to grab brunch before we headed home. Was a bit thrown off when booking via OpenTable as it comes up as Haus of Chefs, but when I got the concept of hosting local chefs and rotating menus all was smooth. We got a few shareables and entrees and everything was so good. S/o to tik tok for putting us on to some amazing food. We ordered the boudin balls, crab stuffed shrimp, peach cobbler waffle, and catfish/ grits. For drinks, we had the brown sugar mint julep and madame butterfly. My fav items had to be the boudin balls, catfish / grits, and brown sugar mint julep. Presentation was so cute. Add a flower or herb to my drink or plate and I'm yours. Everything was so flavorful, paired nicely together , and wasn't too much. Portion sizes were on point and no need for condiments because sis seasoned the hell out that food! The ambiance is definitely brunch vibes. You can tell it's a local favorite as people were so chill about coming in and just enjoying their meal. Seating includes table and bar seating but no matter your area the service was on point almost little to no waiting and everything was freshly served ! Did I mention they had the jams in rotation. Again, who was on the aux because I need the playlist?! Prices for menu items were reasonable and worth it. I had a little moment when I realized the chef herself served us our plates and checked into see how everything was going. Like come on how cool was that! Overall, great experience and yes I'll be back for a dozen boudin balls. Big S/o to our servers/ bartenders Ashlee and Kia for the hospitality and customer service. Keep up the good work! If you in the Oakland neighborhood stop by and try!

Was lucky to catch them one Saturday morning in Pacifica. We got the veggie pancake and chicken…read moregyoza. Both were packed with flavor and fresh ingredients. The couple that owns this place is friendly and has good recommendations. Make sure to have your Venmo app ready if you don't carry cash!

Okinomiyaki is one of my favorite dishes that I always get when I'm in little Tokyo in LA. It's…read morebasically a savory Japanese pancake that generally has cabbage and eggs, and can be customized with different toppings, meat, etc. I was stoked to see a pop up doing this dish in the Bay Area! I had the basic but added mushroom to it. It was delicious, though next time I would add hot sauce for a kick. Definitely check this place out if they are popping up near you.

LaMar & his staff catered a private employee event for us today at Ruhstaller Farms in Dixon. The…read morefood was delicious. The menu included, Tri-tip, pulled pork, chicken, Mac n cheese, baked beans, green salad & grilled veggies. ALL the food was delicious ! I was excited to hear that he is in the Bay Area. I look forward to getting updates on where I can find future pop ups.

4.25 stars. LBQ's…read moreBBQ catered an event I attended at Hannah Nicole Winery in Brentwood. Their staff was so lovely about answering questions we had about the menu. We ordered both the Hot Link which was a plain link on a bun & the Big Link plate with fully loaded toppings. Crisp snap on the hot link with loads of spice & flavor. My group also really raved about the lamb chops, we really should've ordered a bigger portion. Great find, so glad we came across LBQ.

Full of meat and the flavor is so tasty. I was able to make it into two meals. Wish i could find…read morewhere they are at. I only had it at the Hayward Cabot College.

I had the pleasure of making my way down to Provecho's pop up at Mägo, and it was an absolute…read moreTREAT. Provecho is a culinary artist, who I'd been craving to try his food after he was doing a yakitori pop up at El Rio. His photos, the creative menu combinations, all of it made me want to know what eating a late night meal in his kitchen might feel like. And although Mägo gave off slightly pretentious vibes, the open layout in the kitchen was the perfect way to enjoy watching the chef at work. As always, I was indecisive as soon as I saw the menu. How do you pick only one or two things to put in your mouth when everything sounds amazing, and specific drinks were paired with this thoughtful menu? I started with the Red Herring and Pork Belly, and tried my best to ask the questions I'd want answered easily if we were merely exchanging messages through IG. Chef was kind, and enjoyed walking you through his creations. The sommelier was also a plethora of knowledge, about the food he served and the wine he'd selected just for this menu. I've never heard of a Verdelho (which probably embarrasses my vintner cousin, and shames the 12 years I spent working at Trader Joe's), but it was a delightful surprise. I should have purchased a bottle to bring home. Now, on to the food. When the Pork Belly arrived, it was a GENEROUS portion. If I wasn't a glutton, it could have easily been a meal. The pork had a crispy exterior, and a light smokiness that just dissolved in your mouth. The Almond romesco made me rethink my love of pesto for a moment. I could envision this slathered on morning toast with a runny egg, and some edible flowers. I never discovered what type of bitter greens were under the pork belly, but it was a balanced combination of bitter, acid, and CREMA. Yummy. After that bite, I ordered 2 more plates: the scallop crudo and oyster mushroom dish. Both tasty. The crudo in a beautiful coconut broth that was surprisingly spicy. Almost too pretty to eat. The mushroom dish, earthy and if it'd been served with a grain could have been a stand alone meal, too. After devouring 3/5's of the menu, and being enticed by a pink drink ordered by the two ladies sitting next to me, I decided it was my duty to taste everything on the menu. So I did. The shrimp was cooked perfectly, and the chipotle frijoles were intense. But the pickled onion helped brighten it up. Come to think of it, almost every plate had an element of pickling to it. And those dishes sung to me, while I greedily devoured each tasty creation from Chef. I ended with the Toro, which sounded like it was the highlight of the menu. But in all honesty, it did not live up to my favorite sushi spot in Cupertino. So, I was disappointed by that. Perhaps, just an off day in a new kitchen. I'll try again. My take away: I'd wished there was a tasting menu, of a small sample of each item, paired with the matched cocktail/wine (even if it was a small pour), and I would have easily dropped $107 for that. Of course, I spent more than that...after trying everything and ordering one more pork belly to enjoy at the end. Savory can be for dessert, right? Even this morning, I'm salivating over the memory of what I put in my mouth. I will definitely be back for another pop up, and I'm just happy the food tasted as good as it looked. And honestly, was a bit surprised at the price point based on how big the portions were. My take away: Very wonderfully executed menu, and this is a chef to keep your eyes on. Grateful I got to taste the art of his kitchen creations.

Went to his popup today and it was great! He made a Oaxacan mole better than some of the mole I had…read morewhen actually in Oaxaca. The rib was also particularly delicious - juicy meat with a perfect sauce. Looking forward to seeing what he cooks up next!

Standout items were Takoyaki and the matcha soba salad…read more Takoyaki had nice big chewy piece of taco Bonito flakes and kewpie mayo were delicious toppings. Matcha soba salad was refreshing on a sunny day. Also had the beef curry onigiri and salted egg onigiri to-go. Catch them during a pop-up if you can!

The food is authentically authentic. She uses sashimi grade octopus takoyaki is Wow. So fresh…read morethe textures in your mouth are an explosion of culinary perfection. The singe was crab used dill as a background flavor that pops the fresh crab.