Homemade Cafe reopens with a no-tip model, dinner service
After a months-long shutdown, a beloved Berkeley diner is back
For more than 40 years, Berkeley’s beloved restaurant Home made coffee served dinner classics for breakfast and lunch – items like BLTs, pancakes, and burgers. It all ended in March, when a plumbing project caused a shutdown of several months for improvement and renovation works. But next month, Homemade will reopen – and for the first time since its inception in 1979, it will also serve dinner.
According to chef-owner Collin Doran, the restaurant will reopen on July 6, with a familiar new menu of “American comfort food heavily influenced by dishes and sensibilities from California, New York and southern cuisines.” And, as the name suggests, “our food is homemade whenever possible, and when not homemade it comes from local businesses,” Doran told Nosh.
Doran, a Berkeley native who started at Homemade as a busser before buying the business in 2011, said dinner would be offered every day of the week, in addition to his daily breakfast and lunch service. lunch. Also new is its ground-breaking business model, which Doran says is a way to “ensure our employees are paid adequately and fairly”. So now all sales will have an additional 7% “living expenses” and on top of that, all restaurant vouchers will have an additional 15% “hospitality expenses”. Take-out will be valued at an additional 10%, Doran said.
According to Doran, surcharges are a way for Homemade to keep “prices as low, if not lower than those of most comparable establishments,” while ensuring that staff members “earn a living wage, which allows them to earn a living. be part of the community in which they work “. So now when you order your homemade meatloaf, chocolate chip pancakes or hamburger for breakfast, your “tip is now included,” said Doran, “and we will never wait or ask. additional tip “. You can consult The new homemade dinner menu here and sound (unchanged from the pre-pandemic) breakfast and lunch menu here; the restaurant will reopen at 8:00 am on Tuesday July 6. Breakfast and lunch will be from 8:00 a.m. to 2:00 p.m. on weekdays and from 8:00 a.m. to 3:00 p.m. on Saturdays. The dinner service will begin on Friday July 9 and will run from 5 p.m. to 9 p.m. Home made coffee, 2454 Sacramento Street (at Dwight Way), Berkeley
Napa brewery opens new faucet room in Oakland
Since 2017, Tannery Bend Beerworks has served customers at its nano-brewery on Napa’s historic Tannery Row, but a second location is coming to Oakland, with an opening slated for next month.
The beer company was founded by master brewer Matt Cromwell and restaurateurs Tyler Rodde and Lauren Duncan, who also own the Italian spot Wine Country. Oenotri. He is known for his season and his India pale ales, both sold in barrels or cans.
Back in October 2019, the Temescal Telegraph Business District (TTBD) announced that Tannery Bend would open “soon” at 6363 Telegraph Ave., but as the pandemic raged it quickly became “later,” Duncan telling Nosh last fall that ‘they away to’ a possible opening. This shredding strategy appears to have worked, as last week an informant from Nosh noted that the company posted help ad search servers and other reception staff on its window.
Tannery Bend did not respond to Nosh’s request for opening details, but TTBD have the scoop: “The Telegraph Tannery will open in July 2021,” they write on Facebook, with eight of their beers on tap, “as well as beers, ciders and canned wine.” There is also a limited menu, says TTBD, “of starters, salads and sandwiches to go”. We’ll be keeping an eye out for more details on this one. Tannery Bend Beerworks, 6363 Telegraph Ave. (near Alcatraz Avenue), Oakland
Slanted Door Licensed Sommelier Started East Bay Wine Club
Winemaker Joe Catalino had a busy career, working as a sommelier in West Hollywood for Gordon Ramsay, at Michael Mina’s wine destination from shutters RN74, and for six years at the iconic Vietnamese SF spot, The Slanted Door. The latter location temporarily closed its doors from the Ferry Building at the start of the pandemic, and owner Charles Phan gave no indication that he plans to reopen anytime soon.
Instead of waiting to see if Phan would change his mind, Catalino and his wife, Celia, started an Oakland-based wine club and online bottle store called What to drink. The plan, the couple said, is to help their “friends (and friends of friends) access amazing wines” as well as “help amplify delicious produce from small, sustainable producers that might not be right. represented “, a laudable goal in the predominantly white and male wine industry.
Locally, the duo delivers their two favorite wines each month to club members throughout the Bay Area (the bottle store also ships statewide and Oregon). The company also has a mission-oriented component, as each month the company donates $ 1 on each bottle sold to a different charity. Most recently, the recipients have been Bay Area Immigrant Advocates. CALMA and Asian and Pacific Islands Steering Group AAPI Women Leader. To join the wine club, Click here. To browse their bottle store (which offers next day delivery across much of the bay), Click here. Either way, be prepared to uncork your What To Drink bottles as soon as possible – according to Joe, the couple “always choose[s] wines that are meant to be drunk now, not [get] hidden in a cellar.
For a limited time, you can tag a vegan chili dog at Stand-Up Burgers
Berkeley’s Standing Burgers had to head for longer buns this month: For just a few weeks this summer, the plant-based restaurant is breaking patties to offer a pea-protein hot dog, topped with its own meatless chili. Just like the one you used to have when you were a kid in the vegan stage!
As you may remember, Stand-Up Burgers is a fallout from the national vegetable chain Veggie Grill. Right now, the spin is very small: there are only two locations in Chicago, and one that opened last March in the former Veggie Grill space on Shattuck Square. According to a company spokesperson, Stand-Up is offering an all-vegan chili dog by July 27, for a “meaty hot dog solution” (heh).
The dog is from Field Roast, which means it’s a processed blend of pea protein, gluten, rice, and beans (here’s the complete list of ingredients) as opposed to usual processed mixture of pork, beef or “mechanically separated turkey. “The chili is home-made and is heavy on the beans – check with the restaurant directly if you’re sensitive to any potential ingredients. The chili dog is also drizzled with mustard and lay on a vegan poppy seed bun. I will note here. that Stand-Up uses Miyoko’s Creamery cheddar, which shreds and melts like a charm. Why they didn’t make this dish a chili cheese dog is an enigma, but even without cheese it’s a fun way to celebrate the Fourth in a herbal style. Standing Burgers, 2000 Kala Bagai Way (at University Avenue), Berkeley