Sparse produce, Shanghai, and Staying thin: SF Chronicle Food section in 60 seconds

by Sarah J. Gim, Posted Apr 28th 2006 @ 3:07AM

san francisco chronicle food section As if oil and gas prices weren't enough, now the heavy rains and cold weather in northern California have made fruits and vegetables expensive. Lettuces are at an all-time high, and it's difficult to find many things that are normally abundant in springtime.

In restaurants, there's gourmet salad at Mixt Greens and a new Japanese vegan restaurant, Cha-Ya, in Berkeley. Hanazen is the closest thing to sushi houses in Japan, and the Inside Scoop reports that Upper Noe has more Italian restaurants, Budo will re-open as Cuvee Napa with the move of former chef James McDevitt to New York, Home restaurants is undergoing staff changes, and Le Colonial has a new menu.

Recipes this week include: Turkey Trattoria Meatballs and Turkey Pineapple Salad to help stay thin, Avocado and Tofu Salad, Rhubarb Strawberry and Hibiscus Fruit Soup, and Japanese okonomiyaki.

Olivia Wu revisits Shanghai.

Filed Under: Vegetarian, Vegan, Newspapers, Ingredients, Chefs & Restaurants, Restaurants
Tags: america, bay area, bay area dining, bay area restaurants, BayAreaDining, china, dieting, diets, dinner, food, food and drink, fruit, lunch, recipes, rhubarb, san francisco, san francisco dining, san francisco restaurants, SanFrancisco, SF, sf dining, sf restaurants, SfRestaurants, shanghai, turkey, vegetables, west coast

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Reader comments (Page 1 of 1)

4-28-2006 @8:00AM Nicole Weston said... Cha-ya isn't new to Berkeley. It's been there for at least 5 years. The article mentions that a new one is opening in the Mission District. It's a great restaurant!
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4-28-2006 @12:43PM Marc said... A slight correction to the SF Chronicle's note about Cha-ya's opening in San Francisco:

Even before Cha-ya opens, SF vegans looking for vegetarian Japanese food only needed to go to the Crocker Galleria near Market and Post, not all the way across the Bay. Medicine Eat Station ( http://medicinerestaurant.com/ ) serves wonderful vegan Japanese food based on the temple cooking traditions (a.k.a. shojin ryori).
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