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March Volume 36, Number 3
Features
24 Superhuman Students One is a star gymnast; another has his real estate license. Meet 21 East Bay high school students poised to take over the world with their smarts, creativity, athleticism, and drive. Edited by Stacey Kennelly
34 All in the Details These dynamic accessories will help your fashion sense spring forward. Edited by Caitlin McCulloch
42 Diablo’s Next Chapter There’s breaking news in Diabloland: The Magazine of the East Bay is now an employeeowned company. We look back on how we got here and look forward to where we’re going. By Diablo Staff
Department
NORMA CORDOVA; PHOTO ASSISTANT: MNK
21 Q&A | Oakland Mayor Diablo talks to Oakland’s new mayor, Libby Schaaf, who’s bringing fresh energy and ideas to the changing city. By James O’Brien
24
March Volume 36, Number 3
In Every Issue
Food Scene
10
55
Editor’s Note
Food News Sweet tooth fanatics will love Walnut Creek’s Ice Monster. Also, where to find the East Bay’s best stouts for St. Paddy’s Day.
107 Faces
56
112
Ingredients | Grains Diablo’s food editor talks to local chefs about using ancient grains instead of standard starches.
Click
Speak of the Devil
13
13 Why Oakland Museum of California’s new eco-conscious exhibit will be the bee’s knees; authors from Danville, Berkeley, and Orinda pen exciting children’s books; an onslaught of doughnut shops, a massive Slip ‘N Slide, and Frozen’s singing star are all coming to the East Bay; meet the man who keeps Children’s Fairyland running like a well-oiled machine; and Oscar-winner Geena Davis, a barreltasting weekend in the Livermore Valley, and a gigantic Marvel Comics exhibit make up this month’s must-do list.
Critics’ Reviews Diablo goes to Danville to try Royal Indian Grill and to Livermore for Wasabi Bistro, and rounds up the best places to dine with kids.
62
On the Cover Photography by Erika Pino.
TOP TO BOTTOM: ROLAN COVILLE; NICO OVED
Diablo Dish Find out why Walnut Creek’s 1500 Mt. Diablo Boulevard complex is taking shape as a red-hot dining destination. Plus, Blue Gingko adds a Dublin location, and Wente searches for a new chef.
56 6 M A RC H 2 0 1 5
60
ESTABLISHED IN 1979
EDITOR
Susan Dowdney Safipour
ART DIRECTOR
Roger Gurbani
SENIOR EDITOR/SENIOR WRITER MANAGING EDITOR A S S O C I AT E E D I T O R
ASSISTANT EDITOR
Kristen Haney
Stacey Kennelly
SENIOR FOOD EDITOR
ART/WEB ASSISTANT
Peter Crooks
Nicholas Boer
Rachelle Cihonski
Samantha Schneider
E D I T O R AT L A R G E
Michaela Jarvis
CONTRIBUTING ART DIRECTOR DISH COLUMNIST COPY EDITORS
Greg Silva Sara Hare
Judith Dunham, Linda Lenhoff
PRESIDENT
Barney Fonzi
ADVERTISING DIRECTOR
Toni Tighe
SENIOR ACCOUNT EXECUTIVES
Marilyn Beck Rivera, Megan Tuggle ACCOUNT EXECUTIVE
Nicole Alexander
MARKETING DIRECTOR
Dave Reik
M A R K E T I N G A N D C I R C U L AT I O N M A N AG E R
Melinda Solomon M A R K E T I N G C O O R D I N AT O R
Amanda Stratmeyer
C O N T E N T M A R K E T I N G A S S O C I AT E
Danielle Sensley
SENIOR ACCOUNT EXECUTIVE EMERITUS
Francine Lyall
CONTRIBUTING WRITERS
Robert Burnson, Deborah Burstyn, Ben Davidson, Lou Fancher, Ethan Fletcher, Gina Gotsill, Sarah Henry, LeeAnne Jones, Linda Lenhoff, James O’Brien, Lexi Pandell, Angela Sasse, Ian A. Stewart, Lisen Stromberg, Sarah Sung, Tracey Taylor EDITORIAL INTERNS
A.K. Carroll, Alexa Gambero, Katie Henry, Amanda Polick
CHIEF FINANCIAL OFFICER
Brendan N. Casey
STAFF ACCOUNTANT
Sylvia Bajjaliya
A C C O U N T S P AYA B L E
Ana Magaña
A C C O U N T S R E C E I VA B L E / R E C E P T I O N I S T H E L P D E S K A D M I N I S T R AT O R
ASSISTANT TO THE PRESIDENT
Eileen Cunningham
N AT I O N A L A D V E R T I S I N G O F F I C E S
AD PRODUCTION AND PRODUCTION
Jennifer Brazil, Debra Donovan, Ron Henry, Renate Woodbury P R O J E C T M A N AG E R / A D C O O R D I N AT O R
Sarah Schultz
HAWAII
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Nick Rubalcaba
David Bergeron
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D I R E C T O R O F O P E R AT I O N S
A D M I N I S T R AT I O N
Jodie Aranda
Lola Cohen Co., Lola Cohen, (808) 282-1322
N A PA / S O N O M A N E W YO R K
Wendy Tognetti, (707) 544-3643
Couture Marketing, Karen Couture, (917) 821-4429
SOUTHERN CALIFORNIA AND ARIZONA
Dorie Leo & Associates, Dorie Leo, (310) 822-4938
FOUNDER AND CHAIRMAN OF THE BOARD
Steven J. Rivera
HOW TO REACH US
(925) 943-1111 subscribe@maildiablo.com M A I L I N G A D D R E S S 2520 Camino Diablo, Walnut Creek, CA 94597-3939 T O C O M M E N T O N E D I T O R I A L C O N T E N T (925) 943-1111 B Y F A X (925) 943-1045 B Y E - M A I L d-mail@maildiablo.com O N T H E W E B diablomag.com W E B S I T E F O R D I A B L O C U S T O M P U B L I S H I N G dcpubs.com FA C E B O O K facebook.com/diablomagazine I N S T A G R A M instagram.com/diablomagazine T W I T T E R twitter.com/diablomagazine F O R A D V E R T I S I N G, S U B S C R I P T I O N, A N D G E N E R A L I N F O R M AT I O N
C I R C U L AT I O N E - M A I L A D D R E S S
Diablo (ISSN 1051-3434) is published monthly by Diablo Country Magazine Inc., 2520 Camino Diablo, Walnut Creek, CA 94597-3939. Periodical postage paid at Walnut Creek, CA, and additional mailing offices. Subscription rate: one year, $20, payable in advance. Single copies, $4.95. Back issues, if available, $4.95. POSTMASTER: Send address changes to Diablo magazine, 2520 Camino Diablo, Walnut Creek, CA 94597. For inquiries, call (925) 943-1111. All rights to the contents of this magazine are owned in full by Diablo Country Magazine Inc. Diablo may not be reproduced in whole or in part without written permission from the publisher. Views expressed herein are those of the authors and advertisers and do not necessarily reflect the opinion of the ownership or the management of the magazine. Contents © 2015. All rights reserved. March 2015, Volume 36, Number 3.
8 M A RC H 2 0 1 5
Editor’s Note
From Susan’s Desk
The Next Chapter Looking ahead to Diablo’s future—and back to its beginnings. w h e n d i a blo fo u n d e r st e v e r i v e r a
called a company meeting in the middle of the holidays—on December 29—I knew something was up. In his e-mail to us, he apologized for the unusual timing but urged us to come to the meeting, even if we had planned to take the day off. I had an inkling that Steve might announce that he was selling the company to us, his employees. I had read a newspaper article about employee-owned companies—and it sounded like something Steve might do. I thought he would want to hand over the reins of the company to those who love it best. So when he announced Diablo Publications was becoming an ESOP (employee stock ownership plan), I was thrilled but not completely surprised. Steve is always coming up with the big, bold idea. When I started here 15 years ago this month, I sometimes trembled at Steve’s big ideas because I feared we might not be able to pull them off. But we always did, and I think we usually surprised him with how well we executed his vision. So when we decided to tell you about Diablo’s milestone—starting on page 42—well, our team got creative. How about a timeline of all the company’s highlights? We could show some of the really early covers! And talk to some of the partners we’ve worked with over the years. Yup, Steve has infused a desire to think big and be bold. And we couldn’t be more delighted to be stepping into his shoes.
—1
On My Calendar I’m thrilled to be joining financial advisor and active community volunteer Eric Rudney at his table at the East Bay Women’s Conference on March 2. This is a sellout every year and one of the most inspiring events for Bay Area women.
—2
Contest Winner Congratulations to Walnut Creek’s Natalie Tognolini, who won two tickets to see the Warriors and was able to take her son, Andrew, who had never been to a game before. “My favorite moment is when I watch my 16-year-old’s face light up when he watches the Warriors play,” she says.
—3
Reminder The Best of the East Bay ballot closes Sunday, March 15. We’ve added a bunch of new sections and dozens of categories, so this year’s Best of the East Bay July issue will be bigger and better than ever. Vote at diablomag.com/vote.
SUSAN DOWDNEY SAFIPOUR
SHANNON MCINTYRE
Editor in Chief ssa f i p o u r @ m a i l d i a b lo . c o m
10 MARCH 2015
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Speak of the Devil
TRENDS | PEOPLE | CULTURE | STYLE
E X H I B I T
ROLAN COVILLE
BUZZ WORTHY How do you stress the crucial role that bees—whose numbers are rapidly and disturbingly dwindling—play in our ecosystem to kids who’d rather get stung than listen to grown-ups talk about crop yields and pesticides? For the curators at Oakland Museum of California, the answer was simple: tacos. You see, without enough pollinators, there’d be no way to grow tomatoes—hence, no salsa. Same thing with avocados—no bees, no guac. Bees are the catalyst for agriculture, and that’s the idea behind all
of the flip-up graphics and bee-centric menus inside the Bee Diner, one of several interactive parts of the museum’s newest exhibition, Bees: Tiny Insect, Big Impact, through September 20. “We want kids to draw the connection between the food they’re eating and the bees that pollinate it, in a really visual way,” says Sarah Seiter, the museum’s associate curator of natural sciences. The exhibit also includes people-sized beehives to climb on, beekeeping suits to try on, tips from real-life kid beekeepers,
and guides to plan and build your own backyard bee hotel. Seiter says the museum wants to encourage young people to get involved with bee health. The exhibit has partnered with outside research ventures, including the Great Sunflower Project, an organization that asks citizen scientists to upload their own data on bees online. “Other parts of the museum work really well for adults,” Seiter says, “but this is a sort of special kid-friendly exhibition.” museumca.org. —Ian A. Stewart D IA BLO 13
Speak of the Devil
B O O K S
READY, SET, READ
THREE LOCAL CHILDREN’S AUTHORS HAVE BEEN HARD AT WORK. HERE ARE A FEW RECENT ARRIVALS TO THRILL YOUR KIDS—FROM TODDLERS TO TWEENS.
BY LINDA L E N H O F F
# D I A B L O T I C K E R
Slam Dunkin’ >> The East Coast is bringing caffeinated reinforcements to the Bay Area in 2016, with plans to open almost 40 Dunkin’ Donuts locations in the Bay Area.
IN A VILLAGE BY THE SEA By Muon Van | Illustrated by April Chu For ages four to 10 (grades pre-K to five).
1
>> Berkeley author Muon Van, who left Vietnam as a child with the exodus of boat people, brings us In a Village by the Sea, an homage to her homeland’s culture. Magnificently illustrated by Oakland artist April Chu, this story’s poetic language brings emotion and longing to the simple tale of a fisherman’s family, who wait for him by the sea. Chu’s lovingly drawn details will give you lots to talk about with your child, as you explore another way of life yet recognize the similarities to your own lives, such as the importance of home and family. $16.95.
TIGER BOY By Mitali Perkins | Illustrated by Jamie Hogan For ages seven to 10 (grades two to five).
2
>> Author of the popular Rickshaw Girl, Orinda resident Mitali Perkins brings us another fresh tale in Tiger Boy. A Junior Library Guild Premier Selection for 2015, the story follows Bengali schoolboy Neel, whose family is counting on him to study hard for a tough math test and win a prestigious scholarship. When he learns that a tiger cub has escaped from the local reserve, and that a nefarious businessman hopes to find the cub and sell it, Neel must decide where his priorities lie. Available April 14, $14.95. Launch party on April 18, visit mrsdalloways.com for more information. 1 4 M AR C H 2 0 15
THE CODE BUSTERS CLUB, CASE #3 AND CASE #4 By Penny Warner For ages eight to 12 (grades three to seven).
3
>> Danville author Penny Warner’s interactive books, which require readers to solve puzzles and decipher clues within the text, are just the thing for your junior thrill-seeker. The Code Busters Club, Case #3: The Mystery of the Pirate’s Treasure takes middle-grade mystery fans on an adventure with the book’s four teen explorers, who have their own club with a secret hideout and passwords. On a class trip, the kids set out to solve the mystery of missing pirate gold by using their code-breaking skills, after learning about the pirate Hippolyte de Bouchard, who raided California’s treasures. Just released at the end of last year, The Code Busters Club, Case #4: The Mummy’s Curse follows the crew to learn about Ancient Egypt at the Rosicrucian Egyptian Museum, where someone is stealing priceless artifacts. (The museum is in San Jose, so you can take your own mystery solver anytime.) The Code Busters—and their readers—learn about steganography, the study of concealed writing. An Agatha Award–winning author for Best Children’s/Young Adult Mystery (and nominee this year for Case #4: The Mummy’s Curse), Warner has written more than 50 books and teaches child development at Diablo Valley College. Case #3, $6.99 (paperback); Case #4, $16.99 (hardbound).
Let It Go >> Elsa—we mean Idina Menzel— announced her summer tour late last year. Frozen’s snow queen will make her debut at the Concord Pavilion on August 7. Slip ’N Slide >> Ever rocketed down a 1,000-foot waterslide? This summer, Slide the City is bringing the mother of all Slip ’N Slides to Oakland in June and Concord in August. Plaza Police >> Code of Conduct signs posted near Walnut Creek’s Broadway Plaza fountains remind parents that skipping is a banned activity in the plaza, so make sure those kids keep their feet on the ground. Stellar Schools >> Acalanes Union High School District ranked number five on Niche’s list of the best public school districts in California, and Dougherty Valley High ranked 11th on the 2015 list of the best public California high schools. For links to these stories, visit diablomag.com/diabloticker. —Rachelle Cihonski
LEFT TO RIGHT: JAMIE HOGAN; CRESTON BOOKS; COVER ART © VICTOR RIVAS, 2014, JACKET DESIGN BY GEORGIA MORRISSEY; COURTESY OF DUNKIN’ DONUTS
East Bay in the news, on the air, and at the watercooler.
Speak of the Devil
BIO Name: Kevin Cruz Age: 35 Occupation: Engineer and ride mechanic at Children’s Fairyland
Attractions at 65-year-old Children’s Fairyland in Oakland—from Happy Dragon’s moving eyes to Willie the Whale’s waterspout—are coming back to life, thanks to mechanically minded dad Kevin Cruz. L EGACY C O N N ECT I O N
Growing up in Pittsburg, Cruz never visited Fairyland as a kid. But his uncle attended a ribbon-cutting ceremony for one of the park’s grand-opening parties. E A R LY A P T I T U D E
A love of building model cars and fixing his own ride (“I didn’t like paying for repairs”) led Cruz to the NASCAR Technical Institute in North Carolina, then a job making custom trailers in Martinez, before seeing Fairyland’s job ad a year ago. He brought his two-year-old son to the interview. N EC E SSA RY T R A I N I N G
Cruz’s NASCAR background does apply: electrical work, physics (for the Jolly Trolly track, understanding banking on a curve), and fabrication (“putting things together that aren’t designed to go together”). For example, the lights on the old carousel hadn’t worked in a decade. The contacts were worn down and the parts too old to replace. Cruz stacked three pressed pennies and anchored them with a leaf spring. “That’s what’s running the lights right now— and has been for about a year.” O F F I C E S PAC E
Cruz works in a 35-foot shipping container in the back corner of the park, with a phone, computer, workbench, welding station, and storage for spare parts and historical items. SA F E T Y H A Z A R DS
While he has to work carefully around live power, Cruz mostly looks out for the safety of young guests, from picking up litter to making sure the metal reins on the carousel horses aren’t fraying. “I walk around the place and think, What would my kid get into?” O N G O I N G P ROJ ECT
ENGINEER OF FUN 1 6 M AR C H 2 0 1 5
NICO OVED
O D D J O B S
Cruz has been trying to get the hands on the clock tower slide to spin fast, but new technology isn’t working well with old parts. “It’s been a challenge,” he says. “But I’m good at puzzles, so I’m having a blast. There’s something different every day.” fairyland.org. —LeeAnne Jones
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Politics
The Diablo Interview
Ready for Takeoff: New mayor Libby Schaaf wants more housing and big business, and less crime.
BEN MARGOT/AP/CORBIS
O
OAKLAND’S NEW CHAMPION HOW OAKLAND NATIVE AND MOTHER OF TWO LIBBY SCHAAF PLANS TO TRANSFORM ONE OF THE COUNTRY’S MOST MISUNDERSTOOD CITIES.
BY JA MES O’ BRIE N
Oakland’s new mayor, Libby Schaaf, 49, has never been one to retreat into her shell, despite her preference for showing up to events—including her inauguration—in a car modified to look like a giant mollusk. Schaaf grew up in the piney part of Oakland and later served as a city councilmember for her old neighborhood in the Oakland hills, as well as sections of the city’s flatlands hit hard by crime and violence. A lawyer by training, Schaaf now runs the whole city. She is wonkish, a protégée of Jerry Brown, who made her his special projects assistant at City Hall years ago. But unlike her often sour-seeming mentor, Schaaf has an easy laugh. An unabashed cheerleader for her city, Schaaf dreams of a wired Oakland, an Oakland that’s “open for business, with the least annoying government in America”—a city no longer on anyone’s list of the country’s 10 most dangerous places. She seeks an Oakland that is prosperous but protective of its hard-won soul. Schaaf takes over a city that could go in many directions in the next four years. It’s a city that threatens or promises—depending on whom you ask—to soon be home to more wealthy tech workers but fewer of the laborers, artists, and Oakland natives who give the city its earnestness and sturdy backbone. Now, early in her administration, the mayor talks with Diablo about tech, safety, changing neighborhoods, that fire-breathing snail car, and how to keep the Oakland sports teams where they belong: in Oakland. D IA BLO 21
Politics: The Diablo Interview Q: What power does the mayor really have to get things done? A: What a mayor gets done is only limited by his or her energy level. Much of what I hope to do is engage others to work to give resources to Oakland. [A big part of that is] convincing businesses that moving here will be good for them. I signed up for a hard job, and if I can’t be tough for my city, who can? Q: I thought the best line in your inauguration speech was addressed to Google: “Move here, and you won’t need those buses anymore.” A: I’ve already had two executives from Google contact me. They heard they were called out in my speech, and they want to get together to talk. Q: You once said you didn’t think Oakland needed big retail businesses to become a commercial destination. How do you keep small-business momentum going while also appealing to large tech companies? A: People want to be where other interesting people, businesses, and ideas are happening. We’re seeing these great coworking spaces opening up in Oakland, where the small entrepreneur, the starting idea, can get planted and grow. I’m very interested in the Maker Movement [small, DIY manufacturing]. It’s so perfect for Oakland. It resonates with our DNA. We are a city that has always had this kind of blue-collar, make-things-with-your-hands way. We are doers; we are workers; we have always been artists; and we have always been innovators. Q: When Jerry Brown was mayor, he had a plan to develop 10,000 housing units to draw residents and businesses to downtown. Would you try a similar plan for another neighborhood? A: Absolutely. We need more housing at all income levels. I think we can easily add another 10,000 units of housing in Oakland in eight years. Maybe in six. Q: So you want to see the cranes up there. A: Yes. We need more market-rate housing for the new, wealthier residents who are discovering how cool this city is. They’re going to move into Oakland; we cannot stop them; we don’t want to stop them. But let’s build housing for them so they don’t push people out of existing housing. Q: You grew up and live in a relatively affluent part of Oakland. When and how did you become aware of the suffering side of the city? A: I remember going to start a volunteer program for the Oakland public schools, and people said, “Oh, the first place you should go is to the parents, to the PTAs.” I started asking around and discovered almost no schools in Oakland had PTAs and that there were some schools where a majority of the children lived with neither parent. This idea that a majority of the school population did not live with either one of their parents was a rude awakening to the predominance of stress and hardship.
2 2 M AR C H 2 0 1 5
Q: Violent crime was down in Oakland in 2014 and 2013, but it could go back up. What can the city and you do to keep that from happening? A: We need to do everything within our power to prevent violence from happening in the first place. That includes trying to ensure that children have a caring adult in their lives, and providing places where children feel talented and good and productive and smart, so they can see there is some bright future for them. Q: What is one of the biggest misconceptions about Oakland? A: That downtown is dangerous. I know the Chamber of Commerce did a study and documented that there actually is more crime in downtown San Francisco than there is in downtown Oakland. I don’t want to make excuses about my city. I don’t want to whine that we are treated unfairly by the media, even if I may believe we are, from time to time. I want to focus on fixing the problem. We need to do better, and we need a safer city. And the city needs to be cleaner: Sometimes, you feel a lack of safety just because you see cues in the physical environment. This city’s got gorgeous architecture, incredible nature, and some beautiful people in it. It deserves to be showcased. Q: You want to preserve the city’s soul and identity, and for many, that identity is tied up with the Raiders, Warriors, and A’s. What can you do to keep them in Oakland? Isn’t it a business decision that’s up to the owners of those teams? A: Yes, but they make these decisions based on whether they feel their landlord is good to work with. So I am proactively reaching out and saying, “I want you to stay in my city, and I’m going to work to make it happen. I’m here to listen to your concerns and what you need to make that decision to build your new home here.” Already, I feel like that has made a difference. Q: Now that you’re the mayor, you’re not going to be able to please everyone. A: This is the wrong career choice if you want to make everyone happy. I try and work well with others, but I have to follow my conscience.
C alifornia
Dermatology Care Advanced Care with a Personal Touch
Center of Excellence with a 10,000 square feet, newly renovated suite dedicated to Medical, Cosmetic, and Surgical Dermatology for medical skin consultation, aesthetic rejuvenation, face/body contouring. * We welcome new Medicare patients Medical & Surgical Dermatology * Nonsurgical Superficial Radiotherapy for Skin Cancers * Acne and Rosacea * Skin Cancer Screening * Digital mole mapping and photography * Skin Biopsy and Mole Removal * Mohs Micrographic Surgery for Skin Cancers * Photodynamic therapy for treatment of precancerous lesions and acne * Eczema and Rashes * Skin Patch Test for Allergy Workup * State of the Art Psoriasis Suite with NBUVB phototherapy and Biologics * Excimer Laser for Psoriasis and Vitiligo * Melasma and Pigment Disorders * Hair and Nail Disorders * Warts and Molluscum * Cysts and Lipoma Removal * MiraDry®, a newly FDA approved technology providing lasting relief of Underarm Sweating * Keloid/Scar revision, and Warts * GenesisPlus laser for Toenail Infection * Full lines of Physician-Strength Skin Care Products
Q: Who do you think you’ll piss off first? A: The first person I catch not doing his or her job. I have high expectations for this organization. I want to see change quickly. I don’t have a lot of patience for things I think are silly. Q: You did a victory lap after the election in an art car that looks like a giant fire-shooting snail. Do you worry that snails, like some politicians, bring to mind sliminess and inertia? A: A lot of people think that government moves at the pace of a snail, but that car is turbocharged and breathes fire. So it is a great symbol of the new government, the city employee who goes beyond the call of duty and tries new things. It’s also a great symbol of Oakland—our vitality, our creativity, our secret sauce. ■
Cosmetic Dermatology * First and only in East Bay to offer PicoSure Laser for most effective technology of removal of tattoos, moles/birthmarks, scar revision, and rejuvenation * First and only clinic in East Bay to offer Ultherapy™ and Thermage™ for nonsurgical face, neck, body skin tightening, lifting, and rejuvenation * NeoGraft Hair Transplant for Men and Women (no linear scar, no stitching, and short downtime) * Only clinic in East Bay to offer Coolsculpting®, Liposonix® and Vaser Shape for noninvasive body sculpting * IPL/VBeam Perfecta/Excel V Next gen Laser for Rosacea, Facial Redness/Veins, and Bruising * State of the art Melasma Center of Excellence with Clear and Brilliant, Picosure, Spectra, GenesisPlus lasers, as well as LumaBright peel, safe for all skin types * Elite MPX™, most effective and safest laser for Laser Hair Removal for all Skin Types * Sculptra™ and Juvederm Voluma™ Liquid Face Lift * Fractional CO2 Laser Resurfacing for rejuvenation, reversal of sun damage and scar revision * Botox/Dysport/Xeomin for Frown Lines and Jawline Reduction * Most comprehensive modalities for acne scar reduction with Fractional CO2, Picosure, and GenesisPlus lasers with or without subcision
Dr. Ting and California Dermatology Care welcome the addition of two new clinical staff, Dr. Ingrid Freeny, boardcertified Dermatologist and Kathy Dao, PA-C. We continue to pride ourselves in delivering most competent medical, aesthetic, and surgical dermatologic care with unparalleled collection of technology and commitment patient service.
Call 925-328-0255 | www.DrWilliamTing.com Dr. William Ting, MD, Board Cer tified Dermatologist and Mohs Surgeon 2262 Camino Ramon • San Ramon, CA 94583 Tel: (925) 328-0255 • Email: staff@CalDermCare.com D IA BLO 23
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S EN IOR — PLEASANTO N
LACY DAGEN S U P ER POWER: F LIG HT WEAP O N O F CHO ICE : LIMB S O F ST E E L
Origin story: Lacy Dagen fell in love with gymnastics at age five, and the Foothill High student now trains six days a week for almost five hours at a time. The hard work has paid off: Last year, at the Junior Olympic Nationals in Mississippi, Lacy placed fourth on the vault, third overall in her age group, and first on balance beam. Sidekick: Her sister trains and competes alongside her, and pushes her to be better. Future stunts: Lacy will head to the University of Florida, and hopes to become a personal trainer or physical therapist. —Lexi Pandell
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S EN IOR — MO RAG A
TONI FINNANE
S U P ER POWER: SPEED WEAP O N O F CHO ICE : RUNNING SHOES Origin story: At Toni Finnane’s first cross-country practice meet, she smoked the other runners, posting the fastest time of the day for all girls at the meet. By the end of her first season, she was seeded second in her division, seventh in the state, and 22nd in the entire country. Not bad for the Campolindo student who quit soccer—her life’s passion—to pick up cross-country in her final year of high school. “Putting my heart into running was really difficult,” she says, “but I realized that taking risks is something you have to do in order to find yourself.” Other amazing feats: Toni leads Campolindo’s Project Open Hand club, which connects student volunteers to kids with special needs. Future stunts: Next fall, she’ll join the cross-country team at the University of Notre Dame. —Rachelle Cihonski
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I’M IN THE GYM UNTIL 8:15 P.M. SOMETIMES IT’S TIRING, BUT I’M USED TO IT NOW.” —LACY DAGEN
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ALEXANDRA FISHER
LAUREN SANTO DOMINGO
SENIO R — AL AMO
SUPERPOWER: FUN D RA I SI NG WEAPO N O F CHO IC E : SCHOL A RSHI P S
Origin story: After Alexandra (“Alli”) Fisher’s mother
OPENING SPREAD: MITCH TOBIAS. OPPOSITE PAGE: NORMA CORDOVA, PHOTO ASSISTANT: MNK. THIS PAGE: COURTESY OF STUDENTS (5)
passed away from cancer in 2013, Alli formed the Denise Fisher Memorial Fund in her mom’s honor. The fund has raised nearly $45,000 in scholarship money for students in the Kenya Registered Nurse Anesthetist Program. It continues the work of Alli’s mom, a nurse-anesthetist and medical missionary to Kenya who trained many women to be nurses at a time when Kenya’s health-care system was in shambles. Last year, Alli went to Kenya to meet students who benefited from the fund and film documentary interviews about the program. “It was so meaningful to see what my mom meant to these people,” says Alli, a student at Carondelet High, “but also to see these people who are able to provide medical care, which is so desperately needed.” Other amazing feats: Alli participated in the Technovation Challenge, an all-girls app-building program, and started a Girls Who Code club at her school. Future stunts: She received early acceptance to Duke University, and is considering studying computer science and attending law school. —Peter Crooks
S EN I O R — AL AM O
S UP ER P OWE R : F E M AL E EM P OWE R M EN T WE AP O N O F C H O I C E : P UB L I C S P E AK I N G Origin story: Lauren Santo Domingo has spent much of her high school career helping young women resist the pressure to look like the people they see on TV and in magazines. “The media sends a message to young women that they have to whittle themselves down,” says the Athenian School student. Lauren organized a daylong workshop with the Athenian middle school to talk about body image and is active in the gender equity club. She is also on the associate board of About-Face, a San Francisco–based nonprofit that organizes workshops for girls, educators, and parents. Alter ego: “The Scottish Sportswoman.” Lauren grew to love netball and ice climbing while studying in Scotland. Future stunts: She plans to continue public speaking and may pursue a career in social justice. —Stacey Kennelly
TONI FINNANE
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SENIOR — BENIC IA
DAVID RIOS LAUREN SANTO DOMINGO
R AV I M A D DA L I
S EN I O R — SAN R AM O N
S UP ER P OWE R : T R AD I N G FAI R WE AP O N O F C H O I C E : ACT I V I S M Origin story: Ravi Maddali wants you to think about that coffee you’re going to buy at the grocery store: Where did it come from? Did the person who picked the beans work in the hot sun for pennies an hour? Or did he or she work under humane conditions on a fair-trade farm? Ravi, a student at Quarry Lane School, worked with business leaders and local government officials to make San Ramon a fair trade–approved town. Doing so, he became the youngest founder of a Fair Trade Town in the United
SU PERPOW ER: A LTRU I S M WEA PON OF C HOIC E : COMMU NITY S ERVIC E
Origin story: David Rios’ Latino
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RAVI MADDALI
States. So, when the city buys a product, it does its best to ensure that product has been fair-trade certified. Other amazing feats: Ravi helped the city of Berkeley make improvements to the minimum wage ordinance. Future stunts: He has been accepted at Columbia University, and plans to study political science and economics. “Columbia is not a fair-trade university, so I have some work to do.” —P.C.
DAV I D R I O S
and Native American heritage is at the root of his volunteer endeavors. His mother, a native of El Salvador, fled the country when civil war broke out; his father, a descendant of the Gabrielino Indians, grew up poor and worked his way through college. David is starting a pen pal partnership between his school, the Orinda Academy, and a children’s orphanage in El Salvador. He has decided to put off college for a year to continue his volunteer work in El Salvador and Nicaragua, and also with the Federated Indians of Graton Rancheria in Rohnert Park. David also volunteers at the Monument Crisis Center. “I feel like I was born to do this type of work,” he says. Other amazing feats: David was awarded Soroptimist International Community Service awards in 2013 and 2014. Future stunts: Eventually, he’d like to major in political science. —A. K. Carroll
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CHRIS LEBOA
KUMARAN RATNAM
MATTHEW YEUNG
S U P ER POWER: PL ANET PROTECT I ON WEAP O N O F CHO ICE : MARINE RESE A RCH
Origin story: Last summer, Bishop O’Dowd High’s Chris LeBoa from was one of eight high school students selected to intern with the Ocean Exploration Trust. He studied deep-sea creatures in the Caribbean, helped launch a cost-efficient ocean drifter for the National Oceanic and Atmospheric Administration, developed lionfish population maps, and analyzed ocean sediments and underwater fault lines. He juggles jobs to finance research trips, including to Costa Rica, where he helped protect leatherback tortoises, and to the island of Espiritu Santo in the Gulf of California, where he studied a parasite affecting starfish. Other amazing feats: Chris has logged more than 600 volunteer hours at his local food bank and homeless shelter. Future stunts: Over spring break, he’ll work with giant turtles in the Galapagos. “I’ve been interested in becoming a medical researcher and making medicines derived from nature,” he says. —L.P.
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I WANT TO MAKE THE WORLD A BETTER PLACE, WHETHER IT’S THROUGH RESEARCHING THE ENVIRONMENT OR MEDICAL APPLICATIONS.” — CHRI S LEBOA
S O P H O M O R E — D UB L I N
S UP E R P OWE R : O C UL AR I M P R OV E M EN TS WEAP O N O F C H O I C E : H I G H -T EC H F I B E R Origin story: Retinal implants are a beacon of hope for the visually impaired, but the batteries have limited power, requiring invasive surgeries. Enter Dublin High’s Kumaran Ratnam, who developed the concept of using a fiber that eliminates the need for a battery. The discovery earned him the Grand Prize at the Alameda County Science and Engineering Fair, as well as a spot at the Intel International Science and Engineering Fair. Now, he is working with a team at Harvard to improve the design, apply for a patent, and make his concept a reality. Other amazing feats: Kumaran was featured as one of Popular Mechanics’ Nine Future Breakthrough Award Winners. Future stunts: He has been offered a full-ride scholarship to Arizona State University and has his eye on Harvard Medical School. —L.P.
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ASHLEY CHAN
S UP E R P OWE R : C O N N ECT I N G K I D S WEAP O N O F C H O I C E : I C E S K AT ES Origin story: Ashley Chan, a student at Valley Christian High, wanted to combine her two main passions: skating and working with autistic children. So she created a special-needs skating program at Dublin Iceland. “Working with the kids shows you that some of the struggles you have are nothing compared with what they go through,” says Ashley, a competitive skater. Other amazing feats: Ashley was one of 150 students accepted to UC Irvine’s summer school for math and science, where she worked in genome sequencing. Future stunts: Ashley plans to attend medical school and become a pediatrician. —R.C. 2 8 M AR C H 2 0 1 5
S EN I O R — SAN RA MON
S UP ER P OWE R : QU EER A DVOCACY WE AP O N O F C HOIC E : STRONG ROLE MODELING K U M A R A N R AT N A M
ASHLEY CHAN
M AT T H E W Y E U N G
Origin story: Matthew Yeung is a champion for queer and transgender youth, working to make society more inclusive. “A lot of my work has been inspired by the stuff I’ve been through,” says Matthew, who knows firsthand the challenges of growing up and coming out. “I really wanted to be able to help other queer and trans youth; I want to [model] strength.” Matthew’s advocacy started during his freshman year at California High, when he rebooted the school’s Gay-Straight Alliance, a club that educates the school community about homophobia and transphobia and meets to talk about sexual orientation. He has since taken on roles with the national arms of the Gay-Straight Alliance and The Trevor Project, the leading nonprofit to prevent suicide among LGBT youth. Matthew is also the student media ambassador for the Gay, Lesbian, and Straight Education Network, and has been featured on Good Morning America and in the New York Times. And he doesn’t plan to stop there. “I really want to start working on building community-based spaces, and working with healing and therapy,” he says. “Working with individuals makes me feel most whole.” Sidekick: “Can I say Beyoncé? I love her. She is my queen.” Future stunts: Matthew graduated early in January, and hopes to attend Hampshire College. His dream job is in gender education in the Peace Corps. —S.K.
THIS PAGE: COURTESY OF STUDENTS (4). OPPOSITE PAGE: MITCH TOBIAS
S EN IOR — SAN LEANDRO
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SENIOR — OA K L A ND
TORIN RITTENBERG
SU PERPOW ER: EXPRES S IVE VIRTU O S ITY WEA PON OF C HOIC E : WORD S Origin story: Torin Rittenberg chooses his words as if they were weapons going into battle. Give him a topic, and he’ll research it and make it his own, then deliver in the tradition of great orators. “I discovered spoken-word storytelling and poetry as this whole new type of art form,” says the Bentley High student. Last summer, Torin was chosen as a finalist for Oakland Youth Poet Laureate after submitting a series of performances to the Youth Speaks organization. This year, he has been performing with Youth Poet Laureates at venues around the Bay Area, offering powerful original works about challenging topics, such as racial discrimination and social justice. Alter ego: “The Soccer Star.” Torin plays varsity soccer and is cocaptain of the team this year. Future stunts: Torin is waiting to hear from Brown University, the University of Chicago, Columbia University, and others. —P.C.
“ I LOVE TO HEAR PEOPLE TELL STORIES BECAUSE WORDS TAKE ON A NEW MEANING WHEN YOU HEAR THEM SPOKEN.” —TORIN RITTENBERG
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I WAS ALWAYS VERY QUIET, BUT NOW I KNOW HOW TO DEMAND RESPECT.” —MEGAN YEE
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S EN IOR — L AFAYETTE
MEGAN YEE
S U P ER POWER: TRUTH SAYING WEAP O N O F CHO ICE : THE FIR ST AMENDMENT Origin story: Megan Yee learned the power of the pen at Acalanes High’s student newspaper, the Acalanes Blueprint. Reporting stories seemed scary at first, but soon Megan was reporting on teacher salaries and union negotiations, a sex education controversy, and the drama between the Acalanes and Campolindo boys’ waterpolo teams. She has earned awards from the National Federation of Press Women and the Dean S. Lesher Scholastic Awards program. “Journalism has shown me the difference I can make in a community,” Megan says. Alter ego: ”The Food Blog Fan Girl.” Megan skipped homecoming to meet Joy the Baker. Future stunts: She will be testing her skills at the Medill School of Journalism at Northwestern. —S.K.
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NEIL GUPTA
JACOB BAER
ERICA QUINN
Origin story: When Neil Gupta moved back to
Origin story: Jacob Baer started
Danville—after two years in India—as a sophomore in high school, he realized that social media could be harnessed to help students. So the Monte Vista High student created TeenMesh, a virtual version of a peerto-peer program used at his Indian embassy school that lets high school students around the world help one another with homework—for free. Now, Neil oversees a staff of top students who can help TeenMesh users with questions on a range of topics. It’s a remarkable resource, with more than 5,000 students signed up, but Neil makes sure students don’t use the network to shortcut their way through their homework. “We help students work through problems by taking them through it step by step when they are stuck,” says Neil. “We don’t just give them the answers.” Other amazing feats: Neil recently gave a TED talk in front of 400 students about how they can change the world through technology. Future stunts: He hopes to attend a top-tier school for computer science or finance. —P.C.
making short films at age 10. One of his early teachers was his father, who is deaf and teaches videography at California School for the Deaf in Fremont. Last year, Jacob submitted a 10-minute documentary, CODA [Child of Deaf Adults] Pride, to the All-American High School Film Festival, and it was selected to be shown in New York. Since its release, the film—which features interviews with children of deaf adults and scenes of Jacob with his family—has gotten more than 35,000 views on YouTube. “There’s this stereotype: deaf and dumb,” says Jacob, a student at Amador Valley High. “I was hoping that [this film] would make people think differently and realize that just because you can’t hear doesn’t mean you’re silent.” Another one of Jacob’s films received an honorable mention in the 2014 White House Student Film Festival, and he’s submitted another film for 2015, hoping to land one of the official spots. Sidekick: His buddy, Daniel Gurevich, helps him with audio and special effects. Future stunts: After he graduates, Jacob hopes to attend film school in Los Angeles or New York. —R.C.
SENIO R — DANVIL LE
J UN I O R — P L EASAN TO N
OPPOSITE PAGE: MITCH TOBIAS. THIS PAGE, CLOCKWISE FROM BOTTOM LEFT: MITCH TOBIAS; COURTESY OF STUDENTS (3)
PHOTO CREDIT
SUPERPOWER: HARNES SI NG B RA I N P OW E R WEAPO N O F CHO IC E : COMP U T E R NE T WORKS
SENIOR — BERK EL EY
S UP ER P OWE R : F I L M M AK I N G WE AP O N O F C H O I C E : CAN O N R EB E L T 3I
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SU PERPOW ER: PHOTO SYNTHETIC E NERGY IMPROVEMENT WEA PON OF C HOIC E : GREEN THU MB JACOB BAER
ERICA QUINN
SARANESH PREMBABU
TEENMESH’S BOARD OF ADVISORS INCLUDES TIM SBRANTI, THE FORMER MAYOR OF DUBLIN.” —NEIL GUPTA
Origin story: Plants have ways to protect themselves from the sun, but sometimes this sunscreen makes them less efficient. So last summer, Erica Quinn interned at UC Berkeley’s Niyogi Lab to study how photosynthetic energy conversion might be used to improve crop output. Working with a mentor, the senior at the College Preparatory School canned plants for fluorescent output, copied strands of DNA, and worked with E. coli bacteria. She later presented the research at her school. Other amazing feats: Erica is advanced in kung fu. Future stunts: She was accepted early into Harvey Mudd College in Southern California and wants to become a biomedical engineer. —L.P.
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SENIOR — SA N RA MON
SARANESH PREMBABU
SU PERPOW ER: ACA DEMIC PROW ES S WEA PON OF C HOIC E : NOBEL K NOW L EDGE Origin story: In December, Saranesh Prembabu was one of 20 high school students from around the world to attend Nobel Week in Stockholm, Sweden. The trip was eye opening for the Dougherty Valley High student. “It was very exciting,” says Saranesh, a member of the National Society of High School Scholars. “I was able to attend Nobel lectures and hear from Nobel laureates about their work in detail. I learned a lot about how these people are applying scientific talents to improve society.” Alter ego: “The Linguist.” He’s been teaching himself Russian. Future stunts: He hopes to go to MIT, Stanford University, or Caltech, possibly to study physics. —P.C. D IA BLO 31
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VERNON WETZELL
FATIMA HASANAIN
Origin story: Vernon Wetzell spent his early years on the island of Samoa, playing in the ocean. His love for all things marine inspired a research project on water desalination in his honors biology class at De La Salle High. The project focused on capacitive deionization, a process that uses electricity to pull ions out of water. Vernon and his project partner, Emily Bettencourt of Northgate High, won accolades at a regional science fair, and were published in the journal Wastewater Professional. They also received the Stockholm Junior Water Prize for California, earning them a trip to the nationals in Portland and a keynote speaker spot at the California Water Environment Association conference. Vernon wants to do more research on water desalination, if he gets funding. “It would reduce energy costs drastically and could ensure that everyone on Earth has clean and fresh water,” he says. Sidekick: While Vernon worked on the statistics and mathematical portion, Emily took care of the engineering. “There’s no way I could have done it on my own.” Future stunts: He is applying to astrophysics programs for college. —A.K.C.
Origin story: Fatima Hasanain started public speaking at the urging of her mom and dad. “My parents wanted me to do it because I’m talkative and like politics,” says Fatima. “They thought it was a good fit for me.” It was. Last year, Fatima was a semifinalist in extemporaneous commentary at the National Speech and Debate Association’s National Tournament. There, she spoke about issues as varied as drought, same-sex marriage, and Obama’s economic plan. Fatima has also taken her talents to the Mock Trial team at Miramonte High, and two years ago, she was named best pretrial attorney in the county. Now, Fatima hopes to qualify for state and/or nationals for congressional debate. Alter ego: ”The Compassion Captain.” Fatima is copresident of Miramonte’s Acts of Random Kindness Club, which her friend founded last year. Future stunts: She plans to study politics in college and then pursue law school. —L.P.
S EN IOR — CO NCO RD
S U P ER POWER: WATER DESALIN AT I ON WEAP O N O F CHO ICE : A DEIO NIZAT I ON CA PACI TOR
S E N I O R — O R I N DA
S UP E R P OWE R : D EBAT E WEAP O N O F C H O I C E : A S I LV ER TO N G UE
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S E N I O R — DAN V I L L E
BRADLEY BENZ
S UP E R P OWE R : T EAC H I N G AC C E PTAN C E WEAP O N O F C H O I C E : F R EED O M P U S H C H AI R Origin story: Last September, Bradley Benz spoke in front of more than 1,000 members of San Ramon Valley High’s student body about treating others the way you’d want to be treated—a concept he’s thought about a lot. Brad has cerebral palsy—”a part of my brain burst when I was an infant”—and he’s been in a wheelchair his whole life. But Brad’s school is a place where he is accepted for who he is, 3 2 M AR C H 2 0 1 5
F AT I M A H A S A N A I N
BRADLEY BENZ
and he has gone from being shy to cracking jokes and starting conversations. “When I first came to school, I didn’t really like it,” he says. “Now, I don’t want to leave. Senior year has been, by far, my favorite.” Sidekick: His friend, MacKenzie Loar, is training with him for a half marathon in May. The two launched a fundraiser to get a special jogger chair for Brad and raised more than $1,000 in 24 hours. Future stunts He plans to go to Diablo Valley College in the fall. “My ultimate dream is to be a sports broadcaster, but I have multiple dreams, so we’ll see what happens.” —A.K.C.
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S EN I O R — L AFAYETTE
PIPER KRUGGEL
S UP ER P OWE R : BOU NDA RY BU STING WE AP O N O F C HOIC E : L EA DERS HIP
PIPER KRUGGEL
Origin story: Piper Kruggel was adopted from China five years ago and moved to Lafayette. “When I first came here, I felt left out—like the people at school didn’t want to know me,” says Piper, a student at Las Lomas High. “Most [English Language Development, ELD] students feel like that.” Instead of fading into the background, Piper pursued a seat on the student council and has been helping other English learners—from Iran, Mexico, Asia, and other regions—attend campus events and join clubs such as the Pineapple Program, which pairs English learners with buddies and hosts field trips. “I want ELD kids to know that if they have troubles or difficulties, they can talk to me,” Piper says. Alter ego: ”The Craftswoman.” Piper likes to work with her hands on jewelry and in woodshop. Future stunts: She will attend Diablo Valley College to complete her English classes and will transfer to a four-year school after that. —S.K.
THIS PAGE, CLOCKWISE FROM BOTTOM LEFT: NORMA CORDOVA, PHOTO ASSISTANT: CHARLES MIRADOR; COURTESY OF STUDENTS (3). OPPOSITE PAGE: NORMA CORDOVA, PHOTO ASSISTANT: MAXINE BAUER
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JOSEPH WU
SU PERPOW ER: S EL L ING HOMES WEA PON OF C HOIC E : REA L ESTATE L IC EN S E Origin story: The summer after his freshman year, Northgate High student Joseph Wu started taking business classes at Diablo Valley College for fun. He realized he had found his calling when he took a course on real estate. Three classes, one review book, one week of studying, and one test later, Joseph received his real estate license and landed a spot in the Keller Williams Walnut Creek office—at just 18. Now, he is focused on building his business portfolio, garnering an income, and helping East Bay residents find their dream homes. “I got a head start, and I get to do something I really like to do,” he says. Other amazing feats: During his term as sophomore class president, Joseph started Northgate’s food court fundraisers to raise money for school events such as prom. Future stunts: He hopes to work in an upper-management position or open his own brokerage after graduation. —R.C.
“ I THOUGHT, ‘OH, I COULD DO THIS.’ SO I GAVE IT A SHOT. I HAVE TO CHALLENGE MYSELF SOMETIMES.” —JO SEPH WU
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S P R I NG ST Y LE
THIS SEASON, UNCOMPLICATED WARDROBE PIECES SHINE—BUT EYE-CATCHING ACCESSORIES DO THE TALKING. P H OTO G R A P H Y BY E R I K A P I N O ST Y L E D BY A D R E A C A B R E R A edited by ca itlin mcculloch
ALL IN THE D E TA I L S 3 4 M AR C H 2 0 1 3
THEGALA DISTINCT SHOES PAIRED WITH CLASSIC NEUTRALS KEEP AN EVENING LOOK FUN YET SOPHISTICATED.
THIS PAGE: Tom Ford silver cat-eye sunglasses, $490, at Eyes on Hartz; black leather clutch with floral beadwork design, $49, and original 1920 Edwardian seed pearl and lime citrine ring, $1,835, at Cottage Jewel; 10.8k peridot and diamond ring, $12,380, at Heller Jewelers; crystal hoop earrings, $45, at Estates Consignments; Vince Camuto Fontanela sandal in steel glitz suede, $168.95, at Nordstrom. For shopping information, see page 90. PREVIOUS PAGE: Halston Heritage structured cap-sleeve dress, $445, at Neiman Marcus; diamond paste ball drop earrings, $29, and circa 1915 antique cigar band diamond ring, $1,950, at Cottage Jewel; Diamonds by the Yard 16-inch necklace, $4,100, at Heller Jewelers; 18-inch 14k two-tone diamond necklace, $2,535, and Barons Estate Collection 10k white gold diamond bracelet, $560, at Barons Jewelers. For shopping information, see page 90.
S P R I NG ST Y LE
A WELL-CRAFTED, OVERSIZED BAG CARRIES TRANSITION PIECES WITH EASE.
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Tory Burch York buckle tote, $295, Steven by Steve Madden single pearl chain belt, $32, and Halogen Lauer Oxfords in white, $99.95, at Nordstrom; Christian Dior black sunglasses, $400, and David Yurman marbled tortoise glasses, $400, at Eyes on Hartz; Michele signature two-tone diamond deco watch face, $1,845, with a Michele 18mm two-tone deco band, $500, at Barons Jewelers; Linea Pelle wide vanilla cut-out belt, $120, at Alina B. For shopping information, see page 90.
WORK TO PLAY MAKE SUBDUED METALLICS YOUR NEW STAPLES— ESPECIALLY WHEN PAIRED WITH A POP OF COLOR.
Krisa silk and leather tunic, $245, and Kris Nations gold ring, $48, at Olive; Colette boyfriend jeans, $195, MalĂŹparmi tan and gold trench coat, $590, Elizabeth Franchu rose and gold bracelet, $195, and Irenka gold V necklace, $120, at Alina B.; Posh date bar necklace, $120, at Posh Mommy; diamondmounted wedding ring, $11,900, at Heller Jewelers; vintage couture gold-filled cuff bracelet, $38, at Cottage Jewel; Michele Serein 16 Diamond watch case in gold, $2,095, with a Michele Serein 12 watch bracelet in gold, $400, at Nordstrom; Stella McCartney Falabella small fold-over tote bag in bright coral, $1,195, at Neiman Marcus. For shopping information, see page 90.
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S P R I NG ST Y LE
HAIR AND MAKEUP BY ALEXIA OGLE; MODEL: JOSEE AT STARS MODEL MANAGEMENT
EXPECT THE UNEXPECTED IN A CRISP, CLEAN JUMPSUIT AND FLASHY EXTRAS.
ABS sleeveless cream jumpsuit, $330, at Neiman Marcus; Pesavento sterling-silver link necklace with rose-gold overlay, $2,060, and diamond stacking bands in rose gold with white diamonds, $1,775, and white gold with black and white diamonds, $1,520, at Heller Jewelers; circa 1875 Rose of France rose-gold and diamond enamel ring, $2,400, at Cottage Jewel; Julia O’Reilly rose-gold knuckle ring, $175, at Alina B.; Glint Linear Ridge clutch in silver, $58, at Nordstrom. For shopping information, see page 90.
3 8 M AR C H 2 0 1 5
GIRLSNIGHTOUT
DON’T BE AFRAID TO BREAK OUT JEWEL TONES AND SPARKLE TO ADD INTEREST TO COCKTAIL HOUR.
Saint Laurent Tribute sandal in pink, $925, and Saint Laurent small Sac de Jour leather tote in noir, $2,750, at Nordstrom; Colette black ribbon necklace with beads, $39, and Maliparmi dark blue studded purse, $230, at Alina B.; 1950s clip-on crescent moon–shaped earrings, $36, at Cottage Jewel. For shopping information, see page 90.
D IA BLO 39
S P R I NG ST Y LE
GARDENPARTY A TOUCH OF WHITE MIXED WITH WARM COLORS IS A WINNING COMBINATION FOR DAYTIME SPRING LOOKS.
4 0 M AR C H 2 0 1 5
THIS PAGE: Piper and Forest strapless dress, $70, at J. Colleen; vintage diamond paste earrings, $36, and circa 1940 diamond saddle 14k gold ring, $3,800, at Cottage Jewel; silver necklace with purple stones, $145, at Estates Consignments; Kris Nations silver arrow bangle, $58, at Olive; Prada Saffiano leather handbag in talco, $2,200, at Nordstrom. For shopping information, see page 90. PREVIOUS PAGE: Tassel clutch, $48, and Mansfield hat, $38, at Vici; orange Brighton watch, $95, at Christina S.; Manolo Blahnik Bibimi laser-cut pump in white, $795, at Nordstrom; rose-gold necklace with crystals, $36, at Estates Consignments; Glamour coral pashmina scarf, $39.90, and Glamour freshwater pearls, $89.90, at Glamorous Boutique. For shopping information, see page 90.
A FLOWY ATTENTIONGRABBING MAXI REQUIRES STATEMENT ACCESSORIES TO MATCH.
D IA BLO 41
The Magazine of the East Bay
Special Report
▼
How it Started ▼
Battling the Blaze ▼
Meet the Heroes
The Inferno
September 8 was a Sunday. A hot one. As many of us were getting ready to cheer on the Niners, Giants, A’s, or America’s Cup racers, a spark from target shooting on the back side of Mount Diablo started a fire that soon set our mountain ablaze... pg. 38 O CTO B E R 20 1 3 $4.95 ▼
Also in This Issue: Metallica’s New Movie / The New Duck Club / Guide to DIY Crafts W W W. D I A B L O M A G. C O M
azine of
st Bay
UC Hastings University of California
Made in San Francisco | Ready for the World
2014 MAY/JUNE
THE
The Law
ATHLETICS E OF THE MAGAZIN OFFICIAL
Students, faculty, and alumni dedicated to civil rights, the rule of law, and the democratic process
of War
SEA N TLE DOOLIT
& Peace
AND E HEAT— BRINGS TH
Zoe Dolan ‘05 was on the trial team that defended terrorism suspect Sulaiman Abu Ghaith, a son-in-law of Osama bin Laden.
THE TWEET
o
ady to rs, a Diablo 8
Plus:
ATHLETICS ATHLETICSMAGAZINE MAGAZINE$5.00 $5.00July/August May/June 2014 2011
0 2>
Nailing a dictator / Reforming
DIY Crafts FALL 2014
E O SHREDS HIS IMAGE GLOVES INSNIID A’s CK PUNT E TRADE: TH TOOLS OF
the military justice system / Game-changing scholarship 0
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SHN ORPHEUM THEATRE | NOV 2013–JAN 2014 | VOL. 1, NO. 6
11
The Magazine of
APR
the East Bay
THE TRUE LIFE CASE OF THE DIRTY P.I. Chris Butler was ready EXCLUSIVE REPORT
OFFICIAL MAGAZINE OF THE SAN FRANCISCO GIANTS
CHAMPS!
for his reality show close-up, but then he made his big mistake: He asked Diablo to write about him... page 36
AP R I L 2 0 1 1
APRIL APRIL2009 2011
$3.95
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3
W W W. D I A B L O M A G. C O M
Letter From the President
THE NEXT CHAPTER
BY BA R NEY FONZI
I
I have been with Diablo Publications for 30 years, and every year has been more exciting than the previous one. That’s because our founder, Steven J. Rivera, always has a new idea and a vision for something bigger and better. Steve’s story is much like the ones we tell in these glossy pages every month, in that it’s a story of hard work and success—and of dreaming big. In early 1979, Steve, a recent transplant from the Chicago area and veteran of the Chicago Tribune, decided to start a magazine in central Contra Costa County. At the time, Contra Costa was on the cusp of a major growth spurt and was transforming from a bedroom community into several dynamic cities. What the region didn’t have was a magazine to call its own. Steve believed the area needed a publication that would serve as a town square for the growing East Bay.
4 4 M AR C H 2 0 1 5
He wanted his magazine to be a place where people could come together to share ideas and stories. With a great idea and a passion for what was happening in the East Bay—but no employees and a small budget—Steve launched Diablo Country magazine. It was made of inky newsprint and published infrequently, and the editorial and design were contracted out. To say Diablo had humble beginnings would be an understatement. In fact, the first issue was done in such a bootstrap, rushed state that Steve forgot to put the name of the magazine on the cover. What it did have was Steve’s commitment to being involved in the community. The first few years were a struggle, as Steve juggled a new business and family. He moved the magazine’s headquarters from an extra bedroom in his Martinez home to a small office in Concord, above what was then T.R.’s Bar and Grill, owned and operated by now Congressman Mark DeSaulnier, although this was long before he entered the political arena. In order to grow, Diablo needed to look, feel, and read like a magazine. Newsprint was better for newspapers. The editorial direction needed to come
from dedicated editors who were gifted in storytelling and had their fingers on the pulse of the community. And the magazine needed to come out on a more regular basis to become part of the local lifestyle. It needed employees to pull all this off. With an infusion of investment capital, Diablo started to shape up and take off. One thing we did was change the name of the magazine from Diablo Country to Diablo. The area wasn’t country any longer, and we wanted the name to reflect that change. Steve also insisted that the editorial content be developed by editors who looked for great stories for our readers rather than a result of advertisers willing to pay for a story about their business. That ensured that Diablo’s content would be quality journalism, and over time, the magazine has won more than 30 awards for content and design. In September 1987, we moved to our current, much more visible location at the Highway 24/I-680 interchange, with a sign on the building identifying our new home. We went from “Where is your office?” to “I see your building every day when I drive by.” We also expanded coverage into the Tri-Valley and through the tunnel
to Oakland and Berkeley, and became the magazine of the East Bay. The East Bay was on the verge of a big change in its role as a dining and entertainment destination. One thing Steve always pushed for was that Diablo should be an authority on the restaurant scene, so we expanded our dining listings to cover nearly every restaurant in our readership area. Shortly thereafter, the Lesher Center for the Arts was built, transforming Walnut Creek into a regional entertainment draw. We partnered with the Lesher Center for the Arts to publish Diablo Arts, the playbill for its performances, and are delighted to see the center celebrate 25 years of outstanding performances this year. (And we love getting an early look at each upcoming season as we edit and publish this quarterly magazine.) With Diablo Arts, we learned we had the skills to produce magazines for other companies, so we expanded our business—and Diablo Custom Publishing, or DCP, was born. Now, we produce dozens of publications for sports, health, education, and arts organizations, in the Bay Area and throughout the country, including the magazines for both the Giants and the A’s. That’s right: When you go to a
JESSAMYN PHOTOGRAPHY
Marilyn and Steve Rivera at Threads of Hope.
“
Gourmet East Bay at Broadway Plaza.
News anchors Ann Notarangelo and Julie Haener at Diablo Women.
Diablo’s cover story [about the Taylor Family Foundation] made people open their eyes and hearts, and it allowed us to reach out to new children and new donors. With each story in Diablo, we were taken to a bigger benchmark. We never would have grown without those stories.” —Elaine Taylor, cofounder, the Taylor Family Foundation
CLOCKWISE FROM TOP LEFT: PETER CROOKS; SAMANTHA SCHEIDER; TOM TOMKINSON; PETER CROOKS
Devon, Elaine, Tony, and Bianca La Russa at Threads of Hope.
ball game, that magazine showcasing the players and loaded with the inside scoop is produced here at our offices. In 1996, Steve took everyone by surprise when the company bought KQED’s San Francisco Focus magazine. We changed the name to San Francisco and ran it for almost a decade, until we sold to Modern Luxury in 2005. And we didn’t stop there. Steve bought property in Napa and started a winery, earning outstanding scores from wine authority Robert Parker while helping to support nonprofit organizations. With that, the idea was born to launch hotel book Concierge Wine Country and Napa Sonoma magazine. A few years ago, we started a City Book series that showcases East Bay cities. And this year, we launched Diablo Weddings, an annual publication for NorCal brides. Even as we grew, we never lost our focus on being the East Bay’s town
square. We started producing signature events as our way of bringing to life the idea of Diablo magazine as a gathering place. We now host Diablo Women each May to celebrate businesswomen, and Gourmet East Bay each November to showcase excellent local food and wine. The event closest to Steve’s heart is Threads of Hope, which honors outstanding volunteers whose incredible acts of generosity make our home a better place. Steve’s dream is that Threads of Hope will inspire others to give back. We also dove deep into digital. Steve, a techie who always has the latest gadget, was enthralled by new ways to tell stories and connect with readers, with blogs, apps, and video. Clearly, it’s been a busy 36 years. When Steve started to think it was time to hang up his publishing hat to focus on winemaking and grandkids, he wanted to make sure “his baby” would be in good hands. He knew that
Elaine Taylor and Steve Rivera at Day in the Park.
with so many committed and loyal employees, the best thing to do was turn the company over to those employees, who would continue to build on what we’ve done so far. At the beginning of 2015, Steve became the chairman of the board, and I was promoted from publisher to president. I’ve had the honor of calling Diablo Publications my home for most of my career, and along with our incredible tenured team, we will continue to deliver all that you expect from us—and more. Diablo will always be a town square for you, our readers, where we can share stories and ideas. And we will continue to deliver the highquality magazines, digital products, events, and community connection you expect and deserve. Thank you for being a part of Diablo Publications. Without you, we couldn’t have become the company we are today.
“
We were fortunate from day one to have Diablo Arts, this professional magazine that promoted everything in one place. It forced us to not just think about what show we were working on in the moment, but where we want to go in the future.” —Scott Denison, general manager, Lesher Center for the Arts
D IA BLO 45
“
Diablo’s coverage of the Livermore Valley wine and food scene put a spotlight on the reemerging historic region and its significance to the California wine industry. Diablo helped heighten the awareness of the greater Bay Area to the gem located in their backyard.”
Timeline
THROUGH THE YEARS
1 979 – P R ES E N T
1987 The company moves to an office in Walnut Creek.
—Carolyn Wente, CEO, Wente Family Estates
1989 Diablo magazine wins its first two Maggie awards.
“
4 6 M AR C H 2 0 1 5
Da
▼
Diablo has been a fantastic partner in helping my Always Dream Foundation raise awareness about our work in early childhood literacy, and I know its support extends across many other philanthropic efforts in the community. I was honored to be on the cover of the 2010 Women’s Issue.”
Diablo balleT
The music man
fanTasy forum
beDforD Gallery
Dance troupe celebrates its 21st anniversary.
a fun comedy about a musical con man.
kids of all ages will love these classic shows.
heavy metal and light-as-air exhibitions.
—Pg. 6
—Pg. 12
—Pg. 16
—Pg. 26
DiabloArts ja n ua ry— m a r c h 2 0 1 5
the Book CluB Play —Pg. 8
1990 The company teams with the Lesher Center for the Arts to launch Diablo Arts.
▼
—Kristi Yamaguchi, Olympic Gold medalist and founder of the Always Dream Foundation
1981 Diablo Publications moves into its first office in Concord.
1979
Steven J. Rivera founds Diablo Country magazine in a bedroom of his Martinez home.
1991 The company creates its custom publishing division, DCP.
1992 California Shakespeare Festival Program is released. — DCP begins producing publications for John Muir Hospital. 1994 DCP starts working with the San Francisco Giants on Giants magazine. 1995 Diablo honors local volunteers with the first Threads of Hope issue and event. — DCP begins working with the Oakland A’s on Athletics magazine. C O N C I E R G E The Insiders Guide to Wine Country
HOTEL COPY - PLEASE DO NOT REMOVE
INSIDE | OUT
T H E STO RY O F CA LI FO R N IA T H E STO RY O F YO U OA K L A N D M USEU M O F CA LI FO RN IA
FOUR MOMENTS IN CALIFORNIA THAT CHANGED THE COURSE OF MODERN AND CONTEMPORARY ART
Songs and Sorrows / OMCA’s Días de los Muertos celebrates twenty years Sunshine and Superheroes / The cultural impact of Comic-Con SUMMER 2014
Next*
* The Next Generation of Energy Technology
Energy for the 21st Century
In this issue: A special report on Gorgon, a natural gas project of unprecedented scale–page 10
Wildlife Wonders Lindsay WiLdLife museum | Winter 2015
Inside:
Lindsay celebrates 60 years of inspiring and eye-opening wildlife encounters
— Shop Oxbow Public Market’s hottest must-haves
— Read Three new Wine Country cookbooks
— Celebrate 10 years of bliss at the Fantesca Estate
NAPA SONOMA LUXURY LIVING IN CALIFORNIA WINE COUNTRY
LamorindaVol.2
Food&Drink / Shopping&Fashion / Recreation&Community / Culture&Fun
NAPASONOMAMAG.COM
BON APPETIT
— Order like a pro, with Wine Country’s newest smartphone app
La or inda
diabloCityBooks
DIABLO KIDS
| special adver tising section |
PRIVATE HIGH SCHOOLS
No. High School Students
Student: Teacher Ratio
No. AP Classes
% of Students in AP Classes
Accreditation
Basics
Tuition
Avg. SAT Score (out of 2,400)
Coed; boarding available
$36,325
1,920
316
10:1
9
80%
CAIS, WASC
Coed
$35,450
1,856
313
8:1
12
29%
CAIS, WASC
Coed; Baptist
$9,740
NA
418
11:1
10
59%
ACSI, WASC
All-girls; Roman Catholic
$15,700
1,701
802
15:1
20
28%
NACAC, WCEA, WASC
Coed; nondenominational Christian
$10,230
1,800
100
9:1
6
41%
ACSI, WASC
All-boys; Roman Catholic
$16,150
1,655
1,000
14:1
20
NA
WCEA, WASC
Coed
$34,980
1,700
80
8:1
2
13%
WASC
Coed; Roman Catholic
$15,430
1,700
1,175
14:1
16
31%
WCEA, WASC
Coed
$37,090
2,165
360
8:1
15
35%
CAIS, WASC
Coed
$37,230
2,125
360
8:1
16
65%
NAIS, WASC
Coed
$32,750
1,990
105
5:1
2
28%
WASC
Coed
$29,800
2,118
280
10:1
17
60%
NCPSA, NIPSA, WASC
Contra Costa County High Schools Athenian School Danville, grades 6–12, (925) 837-5375, athenian.org.
Bentley Upper Lafayette, grades 9–12, (925) 283-2101, bentleyschool.net.
Berean Christian Walnut Creek, grades 9–12, (925) 945-6464, berean-eagles.org.
Carondelet Concord, grades 9–12, (925) 686-5353, carondelet.net.
Contra Costa Christian Walnut Creek, grades pre-K–12, (925) 934-4964, contracostachristian.org.
De La Salle Concord, grades 9–12, (925) 288-8100, dlshs.org.
Orinda Academy Orinda, grades 8–12, (925) 254-7553, orindaacademy.org.
Alameda County High Schools Bishop O’Dowd Oakland, grades 9–12, (510) 577-9100, bishopodowd.org.
College Preparatory School Oakland, grades 9–12, (510) 652-0111, college-prep.org.
Head-Royce School Oakland, grades K–12, (510) 531-1300, headroyce.org.
Maybeck Berkeley, grades 9–12, (510) 841-8489, maybeckhs.org.
Quarry Lane Dublin, grades Jr. K–12, (925) 829-8000, quarrylane.org.
5 0 M AR C H 2 0 1 5
| special adver tising section |
DIABLO KIDS
Bentley School Summer Science and Sports Camps Lafayette (925) 283-2101 bentleyschool.net/summercamps Bentley is delighted to offer two new camp opportunities this summer. Our Science Exploration Camp is an opportunity for rising 6th through 8th graders to engage in experiential learning in science and engineering. Working with expert faculty over four weeks, students will explore areas including physics, 3-D printing, robotics, and environmental science through hands-on activities and lab work, while cultivating a love of discovery and scientific inquiry. Our Sports Camps are an opportunity for rising 5th through 12th graders, depending on the sport, to remain active and develop skills and interest in a variety of sports. All camps are coed and include instruction and coaching Monday through Friday each week they are offered. Early bird discounts are available.
Iron Horse Equestrian Center 5959 Camino Tassajara, Pleasanton (925) 324-8485 www.ironhorse-eq.com Iron Horse Equestrian Center offers a beautiful and comfortable environment where new and mature riders can feel at ease while developing robust riding skills. Our award-winning trainer, Hilary Johnson, customizes programs for each rider to help them gain confidence and not only achieve their goals, but surpass them. All training lessons are personalized so riders can the take reins of their learning progress, improve riding skills at their own pace and establish a growing bond with their horse. If you are interested in taking training lessons and advancing your riding skills, please call us today to see how we can enhance and further develop your equestrian experience.
D IA BLO 51
DIABLO KIDS
| special adver tising section |
Laptop Lounge, Home of Reliable Receptionist 1701 North California Boulevard, Walnut Creek (925) 482-8300 www.laptoplounge.biz/diablo Working from home not working? If you or a loved one is struggling with the distraction or isolation of a home office, Laptop Lounge offers an inspiring shared workspace and community in downtown Walnut Creek. Work more productively in our relaxed, yet professional, business lounge. Host a client meeting in our private office or conference room. Impress clients and manage your workload with a live telephone receptionist. Even base your business at our downtown Walnut Creek address to receive mail and packages and get found online. Whether you need a full-time workspace or just an occasional alternative to the home office, café or commute, Laptop Lounge has a membership plan for you. Use the link above to save $50 off your community initiation fee.
Orinda Academy
Posy, Inc.
19 Altarinda Road, Orinda (925) 254-7553 www.orindaacademy.org
Pediatric Speech Therapy Services 2800 Pleasant Hill Road, #110, Pleasant Hill (925) 787-2297 www.posypediatrics.com
Orinda Academy has a 32-year history of providing superb college preparatory education for grades 8–12. The school’s hallmarks are structure and support to engender success for students’ various learning styles. Small classes, diverse population, and many co-curricular activities make Orinda Academy a jewel in the redwood hills, accessible to all East Bay communities. Open House is April 22, 7–9 p.m.
5 2 M AR C H 2 0 1 5
Katie Hall, M.A. CCC-SLP is the owner and lead speech pathologist with Posy. Katie has a passion for working with families and their children and is a certified autism specialist. Our vision at Posy is to create a wholesome and family-centered therapy environment where children with a variety of special needs may develop and thrive.
| special adver tising section |
DIABLO KIDS
Valley Christian Schools
Kumon
7500 Inspiration Drive, Dublin (925) 560-6262, www.valleychristianschools.org
Locations in Danville, San Ramon, Dublin, Pleasanton, and Alamo (800) 222-6284
The aim of Valley Christian Schools (preschool–12th grade) is to present the educational process in a manner that meets the unique academic, social, physical, emotional and spiritual needs of the individual child, while bringing honor and glory to God. We have developed a comprehensive educational experience that allows our students to excel in academics, spiritual formation, social skills, and creative expression based on their unique God-given design.
Kumon is an after-school math and reading program that unlocks the potential of children so they can achieve more on their own. Our learning method uses an individualized approach that helps children develop solid math and reading skills. Through daily practice and mastery of materials, students increase confidence, improve concentration and develop better study skills. Call to schedule a free placement test at a center near you.
Heather Marchman, Marriage and Family Therapist
Splash Swim School
171 Front Street, Suite 102, Danville (925) 407-7549 www.danvillecounseling.com
2411 Old Crow Canyon Road, Suite S, San Ramon 1531 Third Avenue, Walnut Creek (925) 838-SWIM (7946), www.splashswimschool.com
Parenting can be a daunting task these days, especially with the technological advances and globalization of our society. Children are far more exposed to information then ever before. Trying to even relate to your child’s world is a challenge in itself. Heather Marchman offers counseling to teens, parents, individuals, and couples.
Voted Best Swim Lessons in 2012, 2013 and 2014 by Diablo readers! At Splash Swim School, we believe that learning to swim should promote lifelong skills and be fun. We offer a comprehensive learn-to-swim program in a warm, loving environment. We are proud to offer small class sizes and weekly, year-round lessons in our specially designed indoor teaching facility. We love to swim, and our students learn to love it too! Kick off the New Year right, call today! D IA BLO 53
FoodScene NEWS | REVIEWS | TIPS | TRENDS
4
6 3
Walnut Creek’s Ice Monster, which opened last summer, serves up popular Taiwanese treats your kids will love: creamy milk teas with boba pearls, shaved snow ice—and a specialty that rivals the witch’s edible candy house in Hansel and Gretel. The ice-cream bread houses, known as “honey toast” in Taiwan, come in the form of five predesigned abodes, but you can be the architect of your own dream home (it’s the perfect size for a family of four) by putting a unique twist on the confection. Here are the blueprints for personalizing your own sweet treat, from foundation to satellite dish. 2230 Oak Grove Rd., Walnut Creek, (925) 988-8022, facebook. com/usicemonster. —Rachelle Cihonski
5
THE BREAKDOWN 2 CRAZY CONCOCTION
2.
HOME SWEET HOME
Walls and floor: a hollowed-out bread block. The removed bread is cut into nine breadsticks, baked with honey and a secret mixture, and placed back inside the but- tered and toasted bread house.
3. Roof: two large scoops of ice cream, with whipped cream to seal gaps and secure toppings. 4. Chimney: two waffle sticks. Choose from three flavors: chocolate, strawberry, or apple.
BUILDING AN ICE-CREAM DREAM HOUSE, FROM THE GROUND UP. 1
RACHELLE CIHONSKI
1. Foundation: decorative swirls of sauces, such as strawberry or blueberry syrup.
5. Exterior decor: toppings such as fresh fruit, Oreos, chocolate chips, sweet red bean (a Taiwanese favorite), or mochi. 6. Satellite dish: a macaron. Every house comes with one in chocolate, hazelnut, raspberry, caramel, or pistachio.
D IA BLO 55
K E Y I N G R E D I E N T
GOING WITH THE GRAIN
ANCIENT STAPLES TREND MAINSTREAM, ADDING INTRIGUE TO EAST BAY MENUS.
BY NIC H O L AS BO E R
Timeless grains are gaining favor with East Bay chefs, putting simple starches like white rice and pasta on the back shelf. Farro, fresh-milled polenta, and red quinoa are just a few of the healthy and flavorful grains livening up menus, from brunch to dinner. We got the scoop on how to make great grains from three top East Bay chefs: David Williams of Bull Valley Roadhouse in Port Costa; Matt Greco, formerly of the Restaurant at Wente Vineyards in Livermore; and Esin deCarion of Esin Restaurant and Bar, and Revel Kitchen and Bar in Danville.
FONDNESS FOR FARRO Farro is more complicated to define than it is to cook. (Derivations and product labeling vary.) This sturdy and forgiving heirloom wheat can be boiled ahead like pasta for cold salads, simmered as you would beans in a stew, or steamed like a rice pilaf. It’s become the go-to grain for gourmet vegetarian entrées, especially as a substitute for sticky Arborio rice. In winter, Williams features a farro risotto of red mustard greens and honey nut squash, while deCarion showcases one with Swiss chard, kabocha squash, and cauliflower. “It doesn’t get clumpy like risotto, even as it cools on the plate,” says deCarion. “And a tablespoon of mascarpone at the end gives farro the creaminess of risotto.” Williams will 5 6 M AR C H 2 0 1 5
Cool cousin: Barley is a bit heartier than farro but has a similar texture, and cooks up just the same. Williams likes to make a buttery, loose-style risotto with barley as a bed for fish such as black cod.
POLENTA’S POPULARITY Polenta may seem old hat, but fresh-milled, whole-grain flint corn—so perishable it requires refrigeration—is gaining the same cachet as farm-fresh organic produce. Williams sources his favorite polenta, a variety called Bloody Butcher, from Full Belly Farm in Capay Valley. “My stock is small and fresh,” says Williams. “You can really taste the corn.” Bloody Butcher’s color, which dries red and cooks to a bluish-
“ A tablespoon of
mascarpone at the end gives farro the creaminess of risotto.”
purple, makes for stunning presentations. Williams serves it alongside a long-simmered pork stew made with chiles and tomatillos. Greco is also a fan of Bloody Butcher. While a chef at Wente, where flint corn is one of the restaurant garden’s crops, he played with grinding his own polenta in a mini hopper. Although cooking polenta couldn’t be easier, Greco will sometimes add an extra step and bolster that great natural corn flavor by using a stock made from simmering stripped cobs in place of plain water. Cool cousin: Grits are a coarse white cornmeal that can be interchanged with polenta. For Revel’s shrimp and grits, deCarion gets stone-ground whole-corn grits from South Carolina. “They have such a wholesome flavor,” she says.
KEEN ON QUINOA Quinoa hit the American health food scene in the ’80s but is only now gaining a sophisticated reputation. Most chefs use the eye-dazzling red variety (black is also popular) in vividly colored salads, with greens such as kale and escarole. For a “big, cold, delicious” salad, deCarion tosses together quinoa, garbanzo beans, butternut squash, watermelon radishes, and baby arugula. Meanwhile, Greco says he’s always making red quinoa salads, “dressing the greens and sprinkling in some grains. “Quinoa is a bit like the toasted bread crumbs you might find in Southern Italian salads,” he says. “I love that texture on the lettuce.” Quinoa is good hot, too. In last summer’s Contra Costa County Mayors’ Healthy Cookoff, deCarion’s seared quinoa cake won best-tasting
dish honors. And when we talked to Williams, he was experimenting with a gluten-free, vegan-friendly, complete protein quinoa cake for brunch. “Lose the wheat, and keep the protein,” says Williams, about this quick-to-deploy culinary weapon. Cool cousin: Medium-coarse bulgur has the same nuttiness and cooks just as fast as quinoa (15–20 minutes), and is an ideal grain for salads and pilafs. The finest-grain bulgur needs no cooking at all, just a soak in hot water, which is how chef deCarion makes her lemony tabbouleh. For recipes from deCarion and Williams, visit diablomag.com/ grains. ■ S O U R C I N G
Where to Find Your Grains
The lemon quinoa kale salad is the most popular grain salad at Whole Foods in Northern California (wholefoodsmarket. com), which sells some 5,000 pounds of grain salads each week. With grains, the producer and origin are often highlighted, just as with produce from local farms. The kale Caesar with farro is a favorite among customers at The Pasta Shop at Rockridge Market Hall (rockridgemarkethall.com/pasta-shop), where you can find a range of premium grains, including varieties from Italy and Oakland’s Edison Grain (edisongrain. com). Oliveto founded Community Grains (communitygrains.com), an organization devoted to locally produced whole grains. Chefs also recommend SooFoo (soofoo.com) and Chieftain Wild Rice (chieftainwildrice.com). And you can find grains from Full Belly Farm (fullbellyfarm.com) at Berkeley’s Tuesday afternoon farmers market or online.
NICO OVED
T
sometimes add a splash of cream and a sprinkle of parmesan. Farro also makes a great side dish: Greco says the distinctive chew, pearly texture, and nutty flavor of farro make a cozy bed for the gamy undertones of lamb and fowl.
PHOTO CREDIT
A New Twist: At Revel Kitchen and Bar, a vibrant farro risotto highlights seasonal produce. D IA BLO 57
Food Scene
CANARY IN A COAL MINE
E.J. Phair Brewing Company Although technically a porter, Canary in a Coal Mine drinks like a stout (the two styles don’t differ much), and has notes of chocolate, coffee, and caramel. 2151 Salvio St., Concord, (925) 691-4253; 300 Cumberland St., Pittsburg, (925) 427-7204, ejphair.com.
DIABLO DARK
Schubros Brewery This inky nitro brew boasts hints of chocolate, caramel, and coffee, with a light, bittersweet finish and toffeebrown head. 12893 Alcosta Blvd., Ste. N, San Ramon, (925) 327-0700, schubrosbrewery.com.
DRAKE’S DRY STOUT T H E B U Z Z
TALL, DARK, AND MALTY
THIS ST. PAT’S, SIP A STOUT FROM AN EAST BAY BREWERY.
Drake’s Brewing Company Served on nitro, this beer features a creamy mouthfeel and toasty chocolate and light roast notes. 1933 Davis St., Ste. 117, San Leandro, (510) 568-2739, drinkdrakes.com.
O’BEARDSLEY’S STOUT
Eight Bridges Brewing Opaque black with a tan head, this stout veers slightly sweeter than a dry stout. Look for a balance between chocolate and coffee flavors, supported by some background sweetness. 332 Earhart Way, Livermore, (925) 961-9160, eightbridgesbrewing.com.
SMOOTH OPERATOR
Altamont Beer Works With this full-bodied oatmeal stout, expect rich flavors, with lots of chocolate and coffee notes. 2402 Research Dr., Livermore, (925) 4432337, altamontbeerworks.com.
EASE YOUR PAIN: HOW TO SURVIVE THE MORNING AFTER, WITH ADVICE FROM A MAN WHO KNOWS HIS WAY AROUND A BEER.
“ Soda water,
Angostura bitters, and lime juice: bitters for a little hair of the dog, and the soda water and citric acid in the lime juice to help the stomach. A good ol’ fried egg sandwich never hurt anyone, either.” —Tim Gant, bar manager at Pete’s Brass Rail and Car Wash in Danville, which has served more than 2,300 different beers on draft. petesbrassrail.com.
SHUTTERSTOCK
For a list of East Bay St. Patrick’s Day events, visit diablomag.com/ stpats2015. —Kristen Haney
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critics’ reviews THE RESTAURANTS that appear in this section are reviewed by our restaurant critics, who dine anonymously and at our expense. Diablo magazine accepts no advertising or other consideration in exchange for a listing. If your experience of a restaurant differs greatly from ours, please e-mail dish@maildiablo.com. Not all restaurants reviewed appear each month; for the complete listing, visit our website at diablomag.com.
NEW
Royal Indian Grill With top-notch food, the bottom line at Royal Indian Grill is that it’s well worth the sometimes-long wait for dishes to arrive. The sauces are complex and naturally rich (even our tikka masala wasn’t too creamy), and come with just enough hot spice to get your attention. Vegetarians should love the gingery chana masala (spicy chickpeas) and the palak paneer (cheese with silky spinach). Thick, stewlike lamb vindaloo and smooth lamb rogan josh bring tender meat, and plenty of it. Sealing the deal: The garlic naan is crisp and puffy, while the royal naan is amazing—slightly sweet, with fine nuts and coconut. Skip the fish and “fusion” dishes. 629 San Ramon Valley Blvd., Danville, (925) 7431747, royalindiangrill.net. Lunch and dinner daily. 134$$
A L A MO Cherubini Coffee House Tucked into
the back of Alamo Square, this charming café decorated in the style of a 19th-century apothecary is a gathering spot for regulars to relax with a latte, read the daily paper, or check out the antiques for sale displayed around the room. Specialty coffees, breakfast rolls and pastries, sandwiches, soups, and salads are the comforts of the simple menu. 37 Alamo Square, (925) 743-0824, cherubinicoffeehouse. com. Breakfast daily, lunch Mon.–Sat. 1 3 $ MaggieRay’s Barbecue The
barbecue chicken here couldn’t be more tender. Baby back ribs also fall off the bone. The tangy barbecue sauce packs just enough heat, and the ultra-fresh coleslaw cools it down. The grilled shrimp yield a sweet, succulent bite. The lineup of beer and wine is not fancy, but it probably does the trick for a casual supper on the back patio. 3206 Danville Blvd., (925) 838-1158, maggierays bbq.com. Lunch and dinner Tues.–Sat. 1 3 $$ Xenia With dim light-
ing, spacious booths, and fried mozzarella sticks, Xenia has a retro vibe. Start with a mean martini and finish with a 16-ounce rib-eye, or pair generous kobe beef sliders with a Sierra Nevada Pale Ale. Or enjoy classic spaghetti 6 0 M AR C H 2 0 1 5
and meatballs with a glass of Chianti. The bar here is front and center, while an arched open kitchen warms the homey dining room. 115 Alamo Plaza, (925) 855-9000, xeniabistro. com. Lunch Mon.–Fri., dinner daily, brunch Sat.–Sun. 1 3 $$
BE R K E L E Y Café Rouge This spacious Fourth Street restaurant has an impressive meat counter with the same sustainable products served in the dining room. On our visit, the rib eye steak (dry aged in-house) came with a red wine shallot butter and crisp, golden fries. The chicken was paired with an apple, Gruyère cheese, and onion puff pastry tart. Delicious. 1782 Fourth St., (510) 525-1440, caferouge. net. Lunch daily. Dinner Tues.–Sun. 2 3 4 $$$ César This pioneering tapas bar shares the same space and uncompromising standards as Chez Panisse. Serving small plates of vibrant Spanish-style food, César looks like a restaurant but is really more of a bar-café hybrid. Tapas such as fresh shrimp in paprika and garlic oil, a crock of spicy salt cod, and sandwiches with spare but flavorful fillings are designed to go with cocktails. 1515 Shattuck Ave., (510) 883-0222, cesarberkeley.com. Lunch and dinner daily.
2 3 5 $$$
PERENNIAL AND 2014 WINNER
Chez Panisse More than 40 years after she served her first prix fixe dinner (back then, the price was $3.95), Alice Waters and her 100-plus staff are still doing simple magic with the season’s best ingredients. Meals in the Craftsmanstyle dining room are all about showcasing these ingredients, with a daily changing menu. Reservations are essential, and you can book up to one calendar month ahead. The upstairs café offers a brief but intriguing menu of à la carte dishes—some say the “California pizza” was born in the rustic brick oven here—and is also open for lunch. 1517 Shattuck Ave., (510) 548-5525, chezpanisse. com. Dinner Mon.–Sat.
1 $$$$ Comal Choose the
sleek interior or back patio for sophisticated cocktails and a classy California approach to regional Mexican cuisine. Tamales and sweet-tart mole negro
share menu space with salmon and bok choy. Must-eats include the chile relleno, and the tripe guisado, an endlessly rich, layered tomato- and chile-based stew. The carne asada uses premium beef, and the stellar guacamole is made to order. 2020 Shattuck Ave., (510) 926-6300, comal berkeley.com. Dinner daily. 2 3 45 $$ Corso This Tuscan trat-
toria from the owners of Rivoli delivers straightforward yet beautifully prepared food. For starters, the tuna crudo is stunningly fresh, while the salad of romaine lettuces sparkles with a belt-it-out anchovy vinaigrette. The bistecca alla Fiorentina is best served red and juicy. The pastas are knockouts, too, especially the stuffed panzotti. Finish with chocolate budino and creamy, dense gelato. 1788 Shattuck Ave., (510) 704-8004, trattoriacorso.com. Dinner daily. 2 $$
KEY TO SYMBOLS
N E W A new review of a restaurant
U P D A T E An update of a previous review W I N N E R A Diablo Food Awards winner
$ $$ $$$ $$$$
1
Wine and beer
2 3
Full bar
4 5
Private room or parties of 50 or more
Cheap ($10 or less per dinner entrée) Inexpensive ($11–$17) Moderate ($18–$24) Expensive (more than $25)
Outdoor dining Late-night dining (service after 10 p.m.)
you
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critics’ reviews | berkeley
diablo dish B Y S A R A H A R E
➻
Still under-construction, the three-story 1500 Mt. Diablo Blvd. building, towering over Main Street and Mt. Diablo Boulevard in downtown Walnut Creek, has filled its second floor. Owner Brian
Hirahara of BH Development has tapped Telefèric, a family-owned restaurant group from Barcelona, Spain, to open an authentic tapas and pintxos (tapas anchored with a toothpick), sangria–centered restaurant. The family’s son, Xavier Padrosa, is moving to Walnut Creek to oversee the first U.S. outpost of Telefèric (which means “aerial tram” in Catalan). A Catalonian chef will also be brought over. In 2013, Telefèric won a people’s choice award for the best tapa in Barcelona. Recent openings: Veggie Grill, the much anticipated SoCal–based vegan restaurant group, finally opened in downtown Walnut Creek. Look for dishes such as the coconut milk–infused Bombay bowl and crunchy quinoa power salad. Blue Gingko in Dublin’s Fallon Gateway plaza has also opened. Owner Philip
Ippuku Unfinished
wood booths line one concrete wall, with traditional kotatsu tables along the other. Ippuku offers nearly 50 varieties of the Japanese liquor shochu. Bacon-wrapped mochi are a cult hit. Yakitori comes in many forms, including gizzards and a seared rare chicken breast. Yes, rare—and delicious. Great veggies include cucumber in vinaigrette, avocado sashimi, and raw cabbage. 2130 Center St., (510) 665-1969, ippuku berkeley.com. Dinner Mon.–Sat. 25$$
Yang and his team have nailed the izakaya-focused menu (Japanese small plates) that also offers innovative sushi and sashimi. In Oakland, Brendan Eliason of Periscope Cellars has opened Deep Roots in Swan’s Market. His wine, beer, and cocktail bar serves East Bay urban wines and more. Hen House is crafting great nibbles to accompany the drinkables. Haven, the Jack London Square outpost of the Daniel Patterson Group, has reopened with a focus on family-style prix fixe dinners. Speaking of restaurant groups, the Moana Restaurant Group, a San Rafael– based company, recently announced it has taken over operations of the majority of the Lark Creek Restaurant Group, which includes Yankee Pier, Lark Creek Walnut Creek, and Lark Creek Steak. Chef departures: After a very impressive run, Matt Greco has left his position as chef at The Restaurant at Wente Vineyards. He’s keeping his new post secret for now, and no word at press time on Greco’s replacement. Frank Jordan of Walnut Creek’s Sunol Ridge has also left. Evan Perlick, formerly at Michael Mina’s Arcadia in San Jose, is the new chef at the beer-focused restaurant. Walnut Creek’s Lift Lounge and Grill has closed. In its place, Justin DiMauro, former manager of Pete’s Coffee and Tea in Alamo Plaza, will be opening Coffee Shop, a back-to-basics coffee bar/café that will serve breakfast, lunch, and dinner focusing on hearty house-made sandwiches, soups, salads, and such items as mac ‘n’ cheese waffles. To the shock of food-loving East Bay denizens, James Syhabout’s Box and Bells closed on College Avenue. Syhabout opened a San Francisco outpost of Hawker Fare following the closure. Announced: A new Vitality Bowls is planned for Merrill Gardens in Lafayette, and a new Ike’s Love and Sandwiches is slated for the Willows Shopping Center in Concord. Got Dish? E-mail us at dish@maildiablo.com. Follow us online at diablomag.com/dish or on Twitter @diablodish. 6 2 M AR C H 2 0 1 5
Meritage At Claremont Hotel, Club and Spa’s signature restaurant, dishes are works of art. One example: sliced duck breast over grilled Belgian endive, an impressionistic smear of vanilla parsnip mousseline, and accents of Cara Cara orange, all framed by swooshes of huckleberry gastrique. We finished with a rich and fluffy chocolate soufflé with crème anglaise. 41 Tunnel Rd., (510) 549-8510, meritage claremont.com. Breakfast daily, dinner Tues.–Sat., brunch Sun. 2 4 $$$ Paragon Restaurant and Bar With its
sweeping views of the San Francisco Bay and hip cocktails, everything tastes good here. Our cheese board offered melt-in-your-mouth fresh Burrata and grilled persimmons. The burger, grilled cheese, and bamboo-steamed chicken dumplings
were great, as was the oversized pork chop with sweet braised red cabbage. 41 Tunnel Rd., (510) 549-8585, paragonrestaurant.com. Lunch and dinner daily.
234$$$ Revival Bar and Kitchen Theatergoers
flock here for artisanal cocktails and hip American favorites. The mixed pig plate is a marvel: Stuffed pork tenderloin, tender pork shoulder, pork belly, and sausage, with pickled peaches to boot. The chocolate cherry parfait, with cherry liqueur– soaked devil’s food cake, thick cream, and a dusting of chocolate “dirt” is outstanding. 2102 Shattuck Ave., (510) 549-9950, revivalbar andkitchen.com. Lunch and dinner Tues.–Sat.
2 45 $$$ C ONC OR D Bravo Bistro Sister
restaurant to Fiore in Concord, Bravo has an Italian supper club atmosphere with background opera and popular music. Bravo’s best bet is the fresh, succulent—and affordable—seafood. The Bravo salad brings together Gorgonzola with a cornucopia of fruit. Check out the tangy and tender lemon tart for dessert. 1050 Contra Costa Blvd., (925) 363-4443, thebravo bistro.com. Lunch and dinner daily. 134$$ 54 Mint This zesty Italian bistro’s menu changes frequently, but you’ll always find fresh pasta, like wild mushroom tagliatelle, as well as grilled fish. We loved the juicy chicken
paillard with arugula. Start with a soulsatisfying soup like the vegetarian chickpea or the fun suppli al telefono (rice balls stuffed with mozzarella). The octopus with potatoes is an Italian delicacy. 785 Oak Grove Rd., Ste. 4, (925) 969-9828, 54mint.com. Lunch Tues.–Fri., dinner Tues.–Sun. 1 3 4 $$$ Saina Veggie fans and vegans have a home away from home at Saina. Dishes from asparagus and shiitake spring rolls, to Kinoko, a medley of mushrooms with noodles, are complex and delicious. The no-fish sushi is as bright and pretty as it is crunchy and distinctive, and the soups make great healthy mealsin-one. The vegetables in the tempura were interesting and included sweet, tender kabocha squash. 1819 Colfax St., (925) 521-9555, saina japanese.com. Lunch and dinner daily. 1 $
DA N V I L L E Amber Bistro Sleek
yet woodsy, Amber is a great place for drinks or dinner. The bruschetta has a lively vinegar lift. Its special salad of arugula, fennel, and chèvre is just as refreshing. And the flatiron steak comes with a vibrant romesco sauce. Cocktails are just as zippy; a fruity pineapple martini features a not-too-sweet houseinfused and seriously chilled vodka. 500 Hartz Ave., (925) 552-5238, amberbistro.com. Lunch Mon.–Fri., dinner Mon.– Sat. 2 3 4 $$$
critics’ reviews | danville The Basil Leaf Cafe
Basil Leaf Cafe is as much about the outside world as it is about the inside, with two levels of attractive patio seating along Hartz Avenue. The owners have given this vintage building an airy, open feeling, and no matter where you sit, you’ll have a wide choice of basil-spiked pasta dishes—as well as grilled fish or rosemary chicken. 501 Hartz Ave., (925) 831-2828, thebasilleafcafe.com. Lunch and dinner daily, brunch Sun. 2 3 4 $$ Blackhawk Grille
The Grille’s seamless transition from fine to fun dining is complete, with a sexy new bar that draws you in. The huge exhibition kitchen dishes up trendy pizzas, classic salads, sandwiches—and filet mignon. Our short rib meat loaf captured the comfort food motif, while plump, skilletroasted mussels are one of many appetizers built to share. If you’re looking for an intimate experience, choose the retro booths or by the duck pond, where a warm-weather brunch is particularly lovely. 3540 Blackhawk Plaza Cir., (925) 736-4295, black hawkgrille.com. Lunch and dinner daily, brunch Sat.–Sun. 2 3 4 5 $$$ Blue Gingko at Blackhawk Blue
Gingko’s waterside lounge reels in passersby to a piscine paradise. The sushi is always pristine, but lunch is the best value, with generous slabs of nigiri (ask for halibut fin, when available),
6 4 M AR C H 2 0 1 5
spinach “sushi,” and seaweed salad. Winning small plates include crunchy soft-shell crabs and tempura prawn lettuce wraps. 3496 Blackhawk Plaza Cir., (925) 648-7838, bluegingkosushi.com. Lunch and dinner daily.
2 3 4 $$ 2014 WINNER
Bridges After 25
years, Bridges’ remains remarkably fresh. The refined, Asian- and French-accented menu shows both creativity (fig salad atop cubed butternut squash) and craftsmanship (New York steak with a classic French demiglace). Famous for its scene in Mrs. Doubtfire, Bridges’ stunning atmosphere (including the garden patio) is timeless. 44 Church St., (925) 820-7200, bridgesdanville.com. Lunch Mon.–Fri., dinner daily, brunch Sat.–Sun.
2 3 4 $$$$ Cafe Meyers Freshly
baked goods, pancakes, Belgian waffles, and three-egg omelets make Cafe Meyers a great place to start the day. The room is smartly comfortable, with granite-top tables and a soothing beige color scheme. At lunchtime, go for the soups, salads, and sandwiches. (There’s a café garden sandwich for vegetarians.) 3468 Camino Tassajara, (925) 736-7772, cafemeyers. com. Breakfast and lunch daily. 3 $
Chow The airy, open
Chow in Danville is more family centric than Chow Lafayette, but the food is simply inspired. Among our favorites was juicy wild salmon (available in small portions) with sautéed corn and poblano chilies. Winners also include the thin-crust pizzette, with wild mushrooms; grilled squid on red beans; and any of the salads. 445 Railroad Ave., (925) 838-4510, chowfoodbar. com. Breakfast Mon.– Fri., lunch and dinner daily, brunch Sat.–Sun.
2 3 45 $$ Domenico’s Delicatessen and Gelateria Mix,
match, and manipulate more than 20 types of rolls and breads, 60 cheeses, and 80 meats into the hoagie of your dreams. Owner Joseph Giacomini (Domenico is his middle name) puts an emphasis on “California first,” which means everything is fresh and house-made. Expect a line out the door during the lunch rush, and save time for gelato and espresso. 682 Hartz Ave., (925) 837-8301, domenicos deli.com. Lunch daily.
13$ PERENNIAL AND 2014 WINNER
Esin Restaurant and Bar It has a reputa-
tion for fine dining, but Esin is really more of a classy neighborhood bistro, attracting friends and families with its affordable “small” plates and three-course dinner specials. House-made pastas, pot roast and comforting cakes and pies, along with weighty flatware, crisp service,
and a serious wine list add up to one of Contra Costa’s most consistently excellent restaurants. Depending on your mood, choose seating on the casual patio or in the stately dining room. 750 Camino Ramon, (925) 314-0974, esinrestaurant.com. Lunch and dinner daily.
2 3 $$$ Faz Restaurant and Bar Faz’s warm wood
interior with surrounding redwoods, and a twinkle of tiny white lights creates an enticing mood. The menu features a Mediterranean medley of house-made pastas, smoked and spit-roasted meats, and fresh seafood. Start with baked brie with toasted walnuts, move on to grilled rack of lamb with mint chutney, and finish with tiramisu. 600 Hartz Ave., (925) 838-1320, faz restaurants.com. Lunch Mon.–Fri., dinner daily.
234$$ Ferrari’s Cucina Italiana Rodney
Worth’s first all-Italian concept offers unpretentious, family-friendly comfort food in ample proportions with modest prices. For starters, don’t miss the garlicky Diablo prawns. Hungry? Try the Luigi sandwich, with three huge meatballs smothered in mozzarella and marinara. Less heavy, but still big enough to share, is the refreshing antipasto salad. 3451 Blackhawk Plaza Cir., (925) 309-4180, rodneyworth. com. Lunch and dinner daily. 1 3 4 $$
Fieldhouse Sports Grill Fieldhouse is the
The Growler Public House For just $9,
hottest ticket in town. There are 25 TVs and nearly as many taps. We love the ahi tacos. The half-pound Wagyu beef burgers are amazing. There are plenty of salads (Chinese chicken is first rate) and pizzas (including the veggie “green monster”). The stadiumlike atmosphere is good for families and sports fans. 3483 Blackhawk Plaza Cir., (925) 886-1812, field housesportsgrill.com. Lunch and dinner daily.
create a flight from 20 beers on tap, or opt for wine on tap. The menu tops out at $10—for an avocado bacon cheeseburger, but you’ll save a buck with the deliciously spicy chicken sandwich. Our kale salad and veggie sandwich were vibrant. Minimalist decor but warm service. 515 San Ramon Valley Blvd., (925) 984-2706, growlerpubdanville.com. Lunch and dinner Tues.– Sun. 1 3 $
2 3 4 $$ Incontro Ristorante Forge The crusts here
have tang, and the toppings—made with pristine produce such as heirloom tomato, spinach, or even cauliflower—change with the season. Forge is urban cool, with a stark dining room and a simple bar, where you can nurse a pint while watching your pie burble in an 800-degree oven. Salads are as assertive as the smoke-kissed pizzas. 345 Railroad Ave., (925) 855-1700, theforgepizza. com. Lunch and dinner daily. 1 3 $$
Incontro is as soulful as it is dazzling. Impressive starters and salads include smoky strips of eggplant on roasted pepper sauce, and a clean presentation of prosciutto and mozzarella. We loved the crisped duck breast; rich ruby tuna with bitter greens; and moist, pancetta-wrapped chicken. Start or finish your meal on the front patio with drinks by the open fire pits. 455 Hartz Ave., (925) 820-2349, incontrodanville.com. Lunch Thurs.–Sun., dinner Tues.–Sun.
The Great Impasta
2 3 4 $$$
What makes the Great Impasta unique is that these folks will cook up just about anything for you if they have the ingredients in stock— and they usually do. They whip up all kinds of pastas and more than a dozen sauces, plus bread, salads, and desserts for the end-ofthe-workday crowd. Half of Danville, it seems, loads up on food to go. 318 Sycamore Valley Rd. W., (925) 831-9363, greatimpastadanville. com. Lunch and dinner daily. 1 3 $$
Kane Sushi You’ve got
to love a menu whose most expensive item is the bling bling roll: The $22 maki plate is piled with enough soft-shell crab, tuna, hamachi, and salmon to satisfy a crew of hip-hoppers. The atmosphere is casual and fun: On weekend nights, you’ll find happy Danvillians gorging on rolls and washing them down with “sake bombs” (sake shots dropped into a glass of Japanese beer). 125 Hartz Ave., (925) 362-8686. Lunch and dinner daily. 1 $$
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critics’ reviews | danville Kinder’s Meats, Deli, and BBQ This casual
East Bay chain is known for its smoky meats and big portions. On the patio and spacious deck, families and groups of high school students feast on signature ball-tip sandwiches, half-pound Angus beef burgers, and Louisianastyle hot links—with fresh, house-made sides like macaroni salad, potato salad, and pasta. 105 Town and Country Dr., Ste. G, (925) 552-6328, kindersbbq. com. Lunch daily, dinner Mon.–Fri. 3 $ The Little Pear
This tiny, cozy dining room opens to a tranquil patio, with the sights and sounds of Blackhawk Plaza’s waterways. Chat outside over fried artichokes, or enjoy a croque monsieur and espresso at the bar. Whatever your desire, Little Pear is a place to be fed, both body and spirit. We particularly loved the thin, buttery
omelets and crispy bread pudding. 3407 Blackhawk Plaza Cir., (925) 736-4800, rodney worth.com. Breakfast, lunch, and dinner daily.
1 3 $$ Lotsa Pasta Need a quick pasta fix? This raucous yet snug local spot is definitely a huge step up from chain Italian fare. Ordering can feel a little rushed, but you can linger over a range of pastas and Lotsa specialties, such as prawns served over linguine with olive oil, garlic, and mushrooms. Young servers make sure your meal is up to par. Once you’re a regular here, you’ll be treated like commendatori. 171 Hartz Ave., (925) 855-1400, lotsapastadanville.com. Lunch and dinner Mon.– Sat. 1 3 $ Luna Loca Luna Loca
is Spanish for “crazy moon,” but there’s nothing crazy about the food or the setting here. Traditional specialties shape the menu, with a prominent place held
BestBets
by the chicken, beef, shrimp, and vegetarian fajitas. Grab a table on the porch if you can. 500 Sycamore Valley Rd. W., (925) 831-3644, lunalocadanville.com. Lunch and dinner daily.
2 3 4 $$ Maria Maria At this
fifth incarnation in Danville, Maria Maria offers up creamy duck tacos and a trio of salsas that, well, rock. Carnitas and chicken enchiladas suizas remain favorites, as does the haunting blackberry mole gracing tender short ribs. 710 Camino Ramon Rd., (925) 820-2366, maria mariarestaurants.com. Lunch and dinner daily, brunch Sun. 2 3 4 $$$ Norm’s Place This
casual automobilethemed eatery offers food that goes well with beer. The simple menu includes a balance of fried appetizers (shrimp wontons, fries, rings) and low-carb options (grilled flatiron steak and marinated pork chops).
Salads and sandwiches are fresh and reasonably priced, and the menu claims to serve the biggest burger in town. (Also immense is the shrimp pasta diablo.) 356 Hartz Ave., (925) 552-6676, normsgrill. com. Lunch and dinner daily. 2 3 4 $$ Pascal French Oven
The early-morning crowd sits outside, sipping their first cups of coffee with housebaked pastries, Belgian waffles, or omelets. At lunch, the shift is to soup, salads, and sandwiches. Order at the counter, and the friendly staff will bring your meal to the table you’ve scored on the patio. All in all, Pascal French Oven offers a relaxed, casual, and simply satisfying experience. 155 Railroad Ave., (925) 838-7349. Breakfast and lunch daily. 3 $ 2014 WINNER
The Peasant and the Pear Chef Rodney
Worth serves smart salads and sandwiches, such as the Tuscan: sliced chicken and
Dining With Kids The Thomas the Train table isn’t the only draw at Walnut Creek’s Denica’s Real Food Kitchen. With blueberry-eyed piggy pancakes
and frosted cinnamon rolls as big as a newborn’s head, this place is a kid’s fantasy. For a mid-day treat, spoil them rotten with one of Denica’s signature cookies: snickerdoodles, sugar, and double chocolate (washed down, of course, with a cold chocolate or strawberry milk). 2280 Oak Grove Rd., Walnut Creek, (925) 945-6200, denicascafe.com. Menus to color on spark the creative flow at Skipolini’s, where junior chefs are encouraged to brainstorm and hand form their own pizza. Dough, tomato sauce, and a choice of toppings are delivered to your table. Then, the resulting masterpiece is transported to the deck ovens. While the pie blisters at the Walnut Creek and Clayton locations, kids can skip to the outside patio, with its jungle gym and mini arcade. 1033 Diablo St., Clayton, (925) 672-1111; 2001 Salvio St., Concord, (925) 680-6888; 1535 Giammona
Dr., Walnut Creek, (925) 280-1100, skipolinispizza.com. Bring the doggy to Ed’s Mudville Grill, where you can dine on the patio and enjoy Clayton’s vistas while the kids whoop it up in the game room. The $5.17 children’s menu is a bargain. (Why not let the kids cover the change?) If you can swing it, make a reservation for St. Patrick’s Day—Ed’s busiest—to enjoy Irish dancers and corned beef. (Good kids can skip the cabbage.) 6200 Center St., Clayton, (925) 673-0333, edsmudvillegrill.com. —Nicholas Boer
6 6 M AR C H 2 0 1 5
sun-dried tomatoes on focaccia. If you go for dinner, don’t miss the lamb shank and specialty martinis, such as the signature Spiced Pear-tini. The heirloom tomato salad (seasonal) with house-made Burrata also impressed. 267 Hartz Ave., (925) 820-6611, rodneyworth. com. Lunch and dinner daily, brunch Sun.
2 3 4 $$$ Pete’s Brass Rail and Car Wash It’s all
mythology and microbrews at Pete’s, where there’s nobody named Pete and certainly no place to get your wheels washed. No, the headliners here are the burgers and the locals who fill the place with stunning regularity. In summer, there’s no better place than Pete’s patio—with a cold beer from the impressive rotating selection. 201 Hartz Ave., (925) 820-8281, petes brassrail.com. Lunch and dinner daily. 235$$ Piatti Ristorante
Although Piatti is part of a chain, it’s one of the best CalifornianItalian restaurants in the Tri-Valley, with dishes such as Bellwether Farms ricotta gnocchi, Monterey Bay calamari, and fried Hog Island oysters. The flatiron steak is as thick and juicy as a filet mignon, and the well-trained waitstaff will help you choose a wine to match. 100 Sycamore Valley Rd. W., (925) 838-2082, piatti.com. Lunch Mon.– Sat., dinner daily, brunch Sun. 2 3 4 $$$
The Prickly Pear Cantina This boister-
ous hangout combines fantastic food with reasonable prices: Nothing costs more than $18, except the Millionaire and Billionaire margaritas made with aged Grand Marnier. After appetizers of carnitas bean dip and jalapeño chimichangas, dig into the tender steak fajitas rancheros. If you like it hot, the spicy prawns al diablo is a must. 3421 Blackhawk Plaza Cir., (925) 984-2363, rodney worth.com. Lunch and dinner daily. 2 3 4 $$ 2014 WINNER
Revel Kitchen and Bar Revel is the hipster
complement to Esin and Curtis deCarion’s statelier Danville restaurant, Esin. Entrées such as rabbit tagliatelle rock, but the menu’s thrust is bar snacks and small plates. We loved the garlicky hummus, and shrimp and grits. Desserts, famously homey at Esin, get an upscale twist. 331 Hartz Ave., (925) 208-1758, revelkitchenandbar.com. Dinner daily. 2 3 $$$ Santorini Living up to its Greek Island name, Santorini’s Mediterranean dishes shine. Start with baba ghanoush or warm dolmas lacquered in a sweetly sour pomegranate sauce. The moussaka is deeply satisfying, as are oversized plates of pomegranate chicken, lamb shanks, and kebabs of beef tenderloin. A noonday mural of the wine-dark Aegean sea creates a perfect milieu. 105 Town and Country Dr., (925) 743-1035, santorini danville.com. Lunch and dinner daily. 1 3 4 $
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critics’ reviews | danville Sideboard Order
at the counter, select mismatched silverware, and wait for consistently delicious dishes to be delivered in a rustic and quirky dining area. The cooking style here might best be described as “grandma gourmet.” Our favorites include an airy goat cheese pudding, and moist chicken salad with Pt. Reyes Blue Cheese, smoky bacon, and creamy avocado. Great coffee and desserts. 90 Railroad Ave., (925) 984-2713, itsonthesideboard.com. Breakfast, lunch, and dinner daily. 1 3 $$
DU B L I N Amakara Amakara
doesn’t look particularly Japanese, with its polished stone floor and big leather dining chairs, but the food is the genuine article. Starting with sweetand-sticky rice and finishing with cleansing ginger, the sushi here is superior. We loved the red tuna and its upscale cousin, toro. Items from the kitchen were good, too, but a little less so (greasy tempura). 7222 Regional St., (925) 803-8485, amakaraco. com. Lunch Mon.–Fri., dinner Mon.–Sat. 14 $$ Casa Orozco With standard Mexican favorites and complex dishes like the barbacoa (long-simmered beef in a spicy ranchero sauce), this restaurant has expanded many times over the years and is always crowded. Accompany that margarita with camarónes á la diabla (shrimp sautéed with
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spicy ranchera sauce). The staff—savvy and accessible—could not be better. 7995 Amador Valley Blvd., (925) 828-5464, casaorozco. com. Lunch and dinner daily. 2 3 4 5 $$ Denica’s Denica’s is the place to go if you have multiple personalities. Part pastry café, part taco lounge, Denica’s serves up just about anything— and does it well. The breakfast menu runs from huevos rancheros to killer cinnamon rolls. (Ask to have yours warmed.) At lunch, we liked the chicken pesto sandwich, fresh spring greens with walnuts, and the chicken tacos. Order a snickerdoodle to go. 6058 Dougherty Rd., (925) 829-6200, denicas cafe.com. Breakfast and lunch daily. 3 $$ Halu Shabu Shabu
The specialty of the house is shabu-shabu (meaning “swishswish”), a DIY dining experience where you swish thinly sliced beef, seafood, veggies, noodles, and tofu at the table in a cauldron of boiling water—then dip them in tangy ponzu sauce or creamy sesame sauce. For high rollers, American Wagyu and Japanese Kobe beef are available. 4288 Dublin Blvd., Ste. 110, (925) 833-9833, halushabu shabu.com. Lunch and dinner Tues.–Sun. 1 $$$ Hana Japan Steak House The teppan-style
cooking here is all about the show. Chefs prepare hibachi steak, chicken, and seafood at each table, showcasing their knife skills, juggling, and humor. Dinner comes with salad, soup,
rice, vegetables, and a couple of appetizer shrimp—the latter often tossed by the chef into the mouth of one brave volunteer. Birthday celebrations abound. 7298 San Ramon Rd., (925) 829-7491, hanajapan. com. Lunch Mon.–Fri., dinner daily. 2 $$$
veggies. The adventurous should try the heart attack roll appetizer, with fried jalapeños, cream cheese, and spicy tuna. 6599 Dublin Blvd., (925) 556-9575, yanagisushigrill.com. Lunch and dinner daily.
Matsu Sushi When you’re in the mood for ultralively, authentic Japanese food, opt for Matsu Sushi. The Titanic roll, with shrimp tempura, tuna, salmon, and more, is practically a meal. The tempura— two big shrimp, broccoli, and seasonal vegetables—is lightly battered and greaseless. Tempura works at dessert, too: Order the tempura-style green tea ice cream. 4930 Dublin Blvd., (925) 833-3966, matsusushiusa.com. Lunch and dinner daily.
L A FAY E T T E
1 $$ Pamir Restaurant
Where to start? We say bulanees, squares of fried flat bread filled with potatoes or leeks. Right behind is buranee badenjan (sautéed eggplant) topped with tomato and yogurt. Then on to the classics: mantu (beef dumplings smothered in meat sauce) and aush (noodle soup with tasty beans). Finish with vanilla ice cream topped with pistachios and cardamom. 4288 Dublin Blvd., Ste. 111, (925) 999-8820. Lunch and dinner daily. $$ Yanagi Sushi and Grill This spacious,
contemporary dining room is divided into three sections—a sushi bar, a teppan area, and regular booths—each with a different menu. We were taken with zippy chicken yakitori skewers and the delicate tempura shrimp and
14 $$
2014 WINNER
Artisan Bistro Chef
John Marquez hails from French Laundry and Coi—and it shows. We love the chicken, poached tender and crisped at the last minute. The duck and lamb were juicy, and the pan-fried rock cod rocked, served with sweet local corn and savory chunks of chorizo. It’s a welcoming atmosphere both inside and on the outdoor patio. 1005 Brown Ave., (925) 962-0882, artisanlafayette.com. Lunch Tues.–Fri., dinner Tues.–Sun., brunch Sat.–Sun. 234$$$ 2014 WINNER
The Cooperage American Grille At
once rustic and contemporary, the hip and sprawling Cooperage entices serious diners, burger bohemians, and cocktail-loving socialites. The focus is on comfort fare, such as fork-tender pot roast, prime organic steaks, and rotisserie meats. But we also loved the lighter dishes, including fresh oysters and hamachi crudo. Wines on tap and gorgeous handcrafted wood reflect the cooperage theme. 32 Lafayette Cir., (925) 298-5915, thecooperagelafayette. com. Lunch Mon.–Fri., dinner daily, brunch Sat.–Sun. 235$$$
El Jarro Mexican Café Owner Guillermo
Cortez serves MexicanAmerican classics as well as traditional dishes such as his torta Cancún—a soft French roll full of ripe avocado, melted cheese, and thinly sliced ham. Try the crispy cod served over tangy stewed nopalitos (cactus leaves). Service has a relaxed, personal touch, and entrées come with healthy steamed vegetables. 3563 Mt. Diablo Blvd., (925) 283-6639, facebook. com/eljarromexicancafe. Lunch and dinner Mon.– Sat., brunch Sun. 13$$ The Great Wall The barrel-vaulted ceiling and woven-cane dividers give the Wall’s room an airy and distinctively Asian feel. Are we in Singapore, Myanmar, Malaysia, or maybe Indonesia? No, the menu is pretty well split between Mandarin and Szechuan specialties. Fish dishes make up a good chunk of the menu, including whole fish steamed, braised, or dry-fried and sauced to your liking. 3500 Golden Gate Way, (925) 284-3500, lafayettegreatwall.com. Lunch and dinner daily.
2$$ i Sushi This is a
peaceful setting, cool with slate floors and dark lacquered tables. After a complimentary bowl of edamame, dig in to an impressive lineup of sushi rolls and nigiri. Also worth a taste are the crispy yakitori (teriyaki grilled items) and deep-fried tempura, as
well as the selection of delicious ramen bowls. We particularly loved the curry ramen with mapo tofu and green onion. 960 Moraga Rd., (925) 299-2882, isushi.biz. Lunch and dinner daily. 14$$ Lily’s House Chef Willy Ying and his wife, Lily Qiu, serve up what they call Shanghai-style cuisine. Some of the house specialties were iffy, but we couldn’t believe how delicious the mu shu pork was, with its crispy, faintly charred bits of pork and cabbage playing perfectly off the tender pancakes and sweet plum sauce. The kung pao chicken also hit the mark. 3555 Mt. Diablo Blvd., (925) 284-7569, lilyshouserestaurant. com. Lunch and dinner daily. 1$ Oyama Sushi Start your meal by allowing your server to suggest a fresh nigiri. Or ask for the white tuna, aka butterfish: It melts on the palate like, well, butter. Maki rolls, such as the aloha, are generous and elaborate. Oyama has all the other classic offerings, such as agedashi tofu and soft-shell crab, and they are done well. 3651 Mt. Diablo Blvd., (925) 283-6888. Lunch Mon.– Sat., dinner daily. 1$$ Park Bistro and Bar
The Lafayette Park Hotel’s new restaurant is inviting, just short of opulent, with a solid American menu. A Sonoma lamb porterhouse is a highlight from the Butcher Block. Standard dishes, including the Caesar salad and French onion soup, are transcendent. Don’t
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critics’ reviews | lafayette miss the DIY Straus ice-cream sundaes to finish. 3287 Mt. Diablo Blvd., (925) 283-7108, parkbistroandbar. com. Breakfast and dinner daily, lunch Tues.–Fri., brunch Sun.
2 3 4 5 $$$ Patxi’s Chicago Pizza With its heavenly
Chicago-style stuffed pizza, Patxi’s opened with lines out the door. Our favorite deep dish—Patxi’s also serves thin crust—is the spinach pesto pizza. Salads, including a butter lettuce with bacon and Point Reyes Blue, are deadly. Save room (if that’s possible) for Patxi’s double cheese artichoke dip. 3577 Mt. Diablo Blvd., (925) 299-0700, patxispizza. com. Breakfast, lunch, and dinner daily.
234$$$ Rustic Tavern
American classics such as grass-fed New York steak and thick pork chops receive a refined touch at this exceptional neighborhood-style bar and grill. Look for the house-smoked specials (the jerk chicken rocks), as well as hearty seasonal salads, such as burrata caprese and chopped kale with pine nuts and citrus. 3576 Mt. Diablo Blvd., (925) 385-0559, rustictavern lafayette.com. Lunch Tues.–Sat., dinner Tues.–Sun., brunch Sun.
2 3 $$$ Swad Indian Cuisine
The dining room at Swad Indian Cuisine is softly lit by the glow of tea lights, which the restaurant uses not only to decorate tables but also to keep food warm: Servers place decorative copper dishes over the
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candles. The masala prawns (shellfish bathed in spicy red pepper sauce) alone are worth the visit. Try them wrapped in the lacha paratha (whole-wheat naan). 3602 Mt. Diablo Blvd., (925) 962-9575, theswadindia.com. Lunch and dinner daily.
134 $$ Vino Restaurant The
bigger than life owner Castro Ascarrunz offers an eclectic mix of small plates influenced by Basque and Californian cuisines. Favorites include a simple potato salad with hot red chile and black olives, and Basque-style beef meatballs in paprika sauce. Ascarrunz cooks without excess fat or butter—so don’t miss the tiramisu. Reservations strongly recommended. 3531 Plaza Way, (925) 284-1330, restaurante vino.com. Dinner Tues.– Sat. 14 $$
L I V E R M OR E Campo di Bocce
On the outskirts of town, Campo di Bocce can evoke a Tuscan retreat, where osso bucco and grilled halibut grace romantic fireside nooks. But the cavernous indoor/ outdoor space—it seats 270—is family friendly: Reserve a bocce court (where bowling meets croquet), and order a plate of lamb lollipops or a pepperoni pizza. There’s a big bar with a great local wine list. 175 E. Vineyard Ave., (925) 249-9800, campodi bocce.com. Lunch and dinner daily. 2 3 4 $$$
Double Barrel Wine Bar Dish after delicious
dish complements a California and international wine list at this decidedly grown-up Livermore hangout. The spicy atmosphere, along with the selection of seasonal Latin and French tapas, calls for crisp and lush wines. Plump paellas, chorizoflecked quesadillas, bacon-wrapped dates, and sweet potato fries are rich and satiating. 2086 First St., (925) 243-9463, doublebarrel winebar.com. Lunch Sat.–Sun., dinner Tues.– Sun. 1 3 45 $$ Kawa Sushi Opened
long before Livermore’s boom, Kawa still offers good value in a pleasing environment. You’ll be delighted with the thicksliced sashimi. Ask or take note of what glistens at the sushi bar— “Nice hamachi!”—that dominates Kawa’s entrance. Entrées, such as ginger pork and salmon teriyaki, are cowboy size. Good selection of sake and Livermore Valley wines. 2180 Third St., (925) 606-7222, kawasushi. net. Lunch and dinner daily. 2 4 $$$ Lemon Grass In the
heart of Livermore, you’ll find Thai-food lovers ensconced at family-owned Lemon Grass, a longtime fixture of downtown. Lace curtains and oversized paintings create a peaceful backdrop. Sample the garlic prawns, fried tofu sautéed with sweet curry sauce and green beans, or fresh salmon specials featuring seasonal
vegetables. The wine list showcases Livermore Valley wines. 2216 First St., (925) 606-6496, thai-lemongrass.com. Lunch and dinner daily.
1$ Patxi’s This stylish pizzeria is twice as big as the Lafayette location, with a full bar and patio seating. We love the Chicago style, but unless you want a looong cocktail hour, order it online, and bring it home halfbaked, or have it delivered. Our “thin” crust was just OK, but the pan pizzas are great. Fresh salads make a healthful contrast to these irresistible “gut-bombs.” 2470 First St., (925) 371-1000, patxispizza. com. Lunch and dinner daily. 2 3 45 $$$ PERENNIAL WINNER
The Restaurant at Wente Vineyards
A commitment to a seasonal menu that emphasizes local ingredients keeps things happening at this restaurant in wine country. Standout dishes include heirloom tomato soup with charred balsamic, and grilled local calamari with fingerling potatoes, tomato confit, and black olive tapenade. The lemony-garlicky Caesar salad features hearts of romaine served with a judicious sprinkle of smoked paprika. Meanwhile, Wente’s famous smoked pork chop never fails to satisfy. An ever-evolving list of more than 500 wines includes some excellent Livermore selections. 5050 Arroyo Rd., (925) 456-2450, wentevineyards.com. Lunch Mon.–Sat., dinner daily, brunch Sun.
2 3 4 $$$$
NEW
Wasabi Bistro The best sushi in Livermore—and beyond—is also affordable and generously portioned, thanks in part to Wasabi’s out-of-theway digs, where rent stays low. The hamachi here is lustrous, sure, but brilliant too is less mainstream nigiri, such as black snapper and sea bass. (Plus, look for specials such as monkfish liver, live shrimp, and abalone.) The tempura is excellent, the teriyaki forgettable, and the rolls stunningly presented without being overly fussy or overwhelmed by sweet and gooey sauce. Even the free-with-entrée salad and miso soup are noticeably good, and the hot tea lovely. Wasabi’s service is genuine and best enjoyed at the sushi counter, where chef-owner Danny Pak orchestrates the action; with just eight tables, Pak keeps up with the demand. 922 Larkspur Dr., Ste. B, (925) 579-2952, wasabi livermore.com. Lunch and dinner daily. 1 $$
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Syhabout’s Commis is the East Bay’s only Michelin-starred restaurant. The food is so intense and precise, it must be seen and eaten to be believed. Ling cod with mussel liquor, and farm egg with pork jowl, are just two small examples on Commis’ prix fixe menu. It’s not for everyone. Courses are tiny, and the servers are quiet and respectful, like docents in a museum. 3859 Piedmont Ave., (510) 653-3902, commis restaurant.com. Dinner Wed.–Sun. 14 $$$$ District Located in the heart of revitalized Old Oakland, District is soulful and sexy. It has a 25-seat horseshoe bar, floorto-ceiling windows, and plush, velvety banquettes. Order a pizza (the guanciale pie is phenomenal), spicy lamb meatballs, roasted brussels sprouts, and—mandatory if offered—french fries with truffle aioli. District specializes in small-batch whiskey. 827 Washington St., (510) 272-9110, districtoak.com. Dinner Mon.–Sat., brunch Sat.–Sun. 2 3 4 $$ Doña Tomás This
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is Mexican slow food, made painstakingly by hand, using only seasonal, sustainable ingredients, such as Niman Ranch meat and Hoffman Farm poultry. There’s an outstanding variety of moles, innovative quesadillas oozing fillings, house-made corn tortillas, and
outstanding margaritas. The carnitas can be uneven, but when they’re good, they’re very good. 5004 Telegraph Ave., (510) 450-0522, donatomas. com. Dinner Tues.– Sat., brunch Sat.–Sun.
2 3 4 $$ Hawker Fare
Hawker Fare serves low-priced Southeast Asian street food in a graffiti-splashed dining room. The “blistered” green beans may have been our fave. Also great were tender mussels in a subtle coconut broth. Rice bowls star here, but the lemongrass chicken could have used some kick. You can’t go wrong with a Straus soft-serve sundae, topped with salted palm sugar caramel. 2300 Webster St., (510) 832-8896, hawkerfare.com. Lunch Mon.–Fri., dinner Tues.–Sat. 15 $ Miss Ollie’s
Caribbean comfort cuisine is as good as it sounds. The fried chicken is some of the best we’ve tried. Don’t miss the “doubles,” a vegan sandwich of spicy chickpea-squash mash between hearty bara bread (flat fried bread). The vibe is hip, decor is industrial chic with splashes of Caribbean color, and prices are more than reasonable. Check out the salt fish and ackee fruit. 901 Washington St., (510) 285-6188, realmissolliesoakland. com. Lunch and dinner Tues.–Sat. 1 $$
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scaloppine or fresh halibut float on tangles of angel hair pasta soaked in a buttery piccata-style sauce. Local wines add to the seduction. 436 Main St., (925) 484-3877, chiantisristorante. com. Lunch and dinner daily. 2 3 $$ 2014 WINNER
China Lounge Allen
Shi’s $1.2 million baby is a must visit. A theatrical open kitchen, pulsing bar, and impressively refined dining room complement moist ribbons of bang bang chicken, sublime crispy pork belly soup, and bold kung pao chicken made with tongue-numbing peppercorns, bright lemongrass, and a thin but darkly caramelized sauce. 4220 Rosewood Dr., (925) 227-1312, chinalounge.us. Lunch and dinner daily.
1 3 4 $$$$ Eddie Papa’s American Hangout
This affordable American hangout has a family-friendly menu as long as a cross-country road trip, but—spiked with historical tidbits and a full page of classic cocktails— it’s worth the ride. Enjoy jambalaya, a Reuben, or boneless Southern fried chicken (complete with lumpy mashed potatoes) in a spacious, skylit dining room. 4889 Hopyard Rd., (925) 469-6266, eddiepapas.com. Lunch and dinner daily, brunch Sat.–Sun.
2 3 4 $$
India Garden With exceptional chutneys and pappadam, enchanting service, and the coziest dining room in Pleasanton, India Garden has an atmosphere of grace. Curries and biryani fare better than treats from the tandoor oven, but all offer exceptional value. The enclosed patio is good for lunch, and the small back room, with its melon-colored walls and blood-red linens, offers intimate dining (at an easy price). 210 Rose Ave., (925) 485-4800, india gardenpleasanton.com. Lunch Mon.–Sun., dinner daily. 1 $$ Pho Hoa Pho, the
traditional Vietnamese noodle soup, is the ultimate do-it-yourself meal. The menu’s three sections—with selections for pho beginners, regular pho eaters, and adventurers—make choosing among the many cuts of meat easy. Top off your custom creation with hot green chiles, sweet Thai basil, lemon, or bean sprouts from the accompanying side plate of fresh, crisp garnishes. 201 Main St., Stes. E and F, (925) 484-4090. Lunch and dinner daily. 4 $
2638 Ashby Ave. (near College Ave.) Berkeley • 510.843.5367 Hours: Mon - Sat 10am - 6pm www.fpopt.com
Redcoats British Pub and Restaurant This
pub stays true to its name with fish and chips, bangers and mash, and lager and lime. Redcoats excels in the potato department, particularly with the bubble and squeak starter, a British hash brown dish. Chipotle fries
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critics’ reviews | pleasanton (one of the California twists) come smothered in sauce, and the lamb hot pot is topped with a mound of creamy mashed potatoes. 336 Saint Mary St., (925) 462-6600, redcoatspub. com. Lunch and dinner daily. 2 3 4 5 $$
P OR T C O STA Bull Valley Roadhouse Down
a windy road and filled with centuryold trappings (check out the marvelous pre-Prohibition cocktails), Bull Valley is turning Port Costa into a destination. Chef David Williams—formerly of The Slanted Door— turns classic American fare sublime. Crackling fried chicken, mapleglazed ribs, and honeyed pound cake conjure another space and time. But enjoy each bite; stay in the here and now. 14 Canyon Lake Dr., (510) 787-1135, bullvalleyroadhouse. com. Dinner Thurs.– Sun., brunch Sun.
2 3 4 $$$$ SA N R A M ON Erik’s DeliCafé Erik’s has been pleasing customers for more than 30 years. The lasagna, chili, and soups are closely guarded recipes. Try the Pilgrim’s Progress sandwich with turkey breast, avocado, and “secret goo” on nine-grain bread. (Then, just try to finish a slice of carrot cake.) Downhome appeal is guaranteed, with drinks served in wide-mouthed Mason jars. 2551 San Ramon Valley Blvd., (925) 743-0101, eriksdelicafe. com. Lunch and dinner daily. 3 $
8 2 M AR C H 2 0 1 5
2014 WINNER
Gianni’s Italian Bistro Gianni’s has
gone through several incarnations, but the restaurant has a menu that has changed little, for good reason. Some of the steady stars include silky cured salmon with shaved fennel, rustic polenta and wild mushroom gratin, gnocchi perfumed with truffles, and slow-cooked pork ragout over house-made tagliatelle. Ever-present Gianni Bartoletti is known for great service. 2065 San Ramon Valley Blvd., (925) 820-6969, giannissanramon.com. Dinner Tues.–Sun. 1 $$$ Giuseppe’s Giuseppe’s
copper-hooded hearth and decor evoke the Italian wine country. Bruschetta flaunts fresh pesto beneath diced tomatoes. Greens with Gorgonzola are fresh and spunky, the balsamic vinaigrette perfect. Much of the food is heavy, for better or worse. A lasagna features fennel-laced sausage and loads of cheese. Check out the warm brownie with vanilla ice cream. 2540 San Ramon Valley Blvd., (925) 820-8866, giuseppespastaandgrill. com. Lunch and dinner daily. 14 $$ Shiraz With its over-
flowing platters, Shiraz draws Iranian families from around the East Bay. There are plenty of exotic dishes on the menu, such as zereshk polo (chicken with currants) and ghormeh sabzi (a beef stew with sun-dried limes). But
the stars are moist and delicious kebabs grilled over an open flame, and finished with a squeeze of lime. 21314 San Ramon Valley Blvd., (925) 829-5558, shirazsanramon.com. Breakfast Sat.–Sun., lunch and dinner daily.
1 3 4 $$ Uncle Yu’s The San Ramon outlet of this popular Chinese restaurant is elegant and ambitious. Crisp and tender Peking spareribs are a scrumptious, candylike treat. Also excellent is the yu shiang eggplant, silky eggplant that’s fried to a golden brown and tossed with a dark, chile-flecked garlic glaze. Cashew chicken has a mellow flavor and pleasant crunch. Service is cordial and prompt. 2005 Crow Canyon Pl., (925) 275-1818, uncleyus.com. Lunch and dinner daily.
2 4 $$ WA L N U T CREEK Alborz Restaurant
Kebabs are perfectly grilled, juicy, and tender. Rice is light and fluffy. The kashk bodemjan, with its rich roasted eggplant, hint of mint, and fried onions, is the best we’ve eaten. Alborz’s dining room reflects the homeland: brightly colored Persian rugs and a mural of Tabriz. 1829 Mt. Diablo Blvd., (925) 944-9009, orderalborz.com. Lunch and dinner daily.
2 3 45 $$ Chef Jon Lee Playful
chef Jonathan Lee calls his food “Asian confusion.” We loved the sweet yet spicy tamarind curry, and a coconut milk and lemongrass soup with its soothing,
lightly spiced broth. Other dishes, however, were too sweet, too mild, or too confused. We rectified bland romaine lettuce wraps by spooning on the spicy chili and peanut sauces. 1250 Newell Ave., Ste. J, (925) 935-9335, chefjonlee.com. Lunch and dinner Mon.–Sat.
1 $$ Corners Tavern The Tavern is an urban, kitschy, and inviting mishmash of stylishness and warmth—like a reconstructed British bar but with much better food. Try the Greene King pale ale and fresh fish, batter-fried to a golden crispness. Or a glass of earthy, backboned López de Heredia Rioja and the brined and smoked half chicken. Or just order a Coke and a seriously good burger—and soak in the atmosphere. 1342 Broadway Plaza, (925) 948-8711, corners tavern.com. Lunch and dinner daily, brunch Sun. 2 3 45 $$$ Élevé Owner Michele Nguyen has taken the flavors of her family’s beloved Pho 84 in downtown Oakland and added class and sophistication. FrenchVietnamese must-try dishes include beef carpaccio, five-spice chicken, and any dessert that comes with mini madeleines. Sit at the sleek bar, with its artisanal liquors and hand-cut ice, for specialty cocktails. 1677 N. Main St., (925) 979-1677, eleverestaurant.com. Lunch Tues.–Sat., dinner Tues.–Sun. 2 3 4 $$$
1515 Restaurant Lounge Even after
the bar fills with cocktail-sippers, this downtown nightspot serves straightforward, feel-good food. We enjoyed a caprese salad with ripe heirloom tomatoes and tender buffalo mozzarella, and the smoky-sweet and tender baby back ribs. Doughy, pale pizzas need work. Young, energetic servers gush about almost every item, including a wildly indulgent, hyper-sweet dessert involving soft-baked chocolate chip cookies. 1515 N. Main St., (925) 939-1515, 1515wc.com. Lunch and dinner daily.
2 3 45 $$$ 54 Mint Il Forno
This cute bakery, with café seating and a few outside tables, is a very dangerous place. Creamy quiche, cheesy calzone, and cured-salmon cornetto— a lush and flaky sandwich—preen alongside custardy fruit tarts and crispy cannoli. For breakfast pastries, try the tart apricot, divine bittersweet chocolate, and bomboloni—lethal custard-stuffed doughnuts. 1686 Locust St., (925) 476-5844, 54mint. com. Breakfast and lunch Tues.–Sun. 3$ Havana Start with a
mojitobefore even looking at the Cuba-inspired menu. We enjoyed a refreshing halibutmango ceviche and silky seared day boat scallops on a sweet potato puree. Go for the heartier entrées, from the seared lamb chops in a balsamic reduction to the classic Cuban dish ropa vieja. Skip dessert, and have another mojito. 1516 Bonanza St., (925) 939-4555, havana restaurant.net. Lunch Mon.–Fri., dinner daily.
2 45 $$
House of Sake A somewhat raucous, easy environment, where couples and families pack in for top-notch sushi and a variety of sake served hot, room temp, or cold. The menu includes the usual suspects and a couple of twists, like the teriyaki mahi mahi or the vegetable garden, a dinner of flavorful sautéed vegetables. 313 N. Civic Dr., (925) 930-8811, thehouseofsake.com. Lunch and dinner daily.
14 $$ Il Fornaio Il Fornaio was a pioneer behind the modern Italian movement. At our meal, a beet salad melded zippy arugula with a lemony dressing, and a roasted chicken showed up piping hot and crispy alongside perfectly roasted Yukon gold potatoes. Finish a meal with any (or all) of the light, luscious Italian desserts. 1430 Mt. Diablo Blvd., (925) 296-0100, ilfornaio. com. Lunch and dinner daily, brunch Sat.–Sun.
2 3 45 $$$ Il Pavone Il Pavone retains the look of a house in the country, which is probably what it was when the intersection of Olympic and Tice Valley boulevards was truly in the hinterland. The extensive northern Italian menu adds sandwiches and panini at lunch and extravagances such as rack of lamb with rosemary-infused balsamic vinegar sauce at dinner. Early-bird specials are available nightly. 2291 Olympic Blvd., (925) 939-9060, ilpavonerestaurant.com. Lunch Mon.–Fri., dinner daily. 2 3 45 $$$
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critics’ reviews | walnut creek Kacha Thai Bistro
Miraku This spot
Kacha nails the classics: chicken satay; crunchy, pungent green papaya salad; and savory pad Thai. The Bengal’s Favorite brings beef bathed in a green curry redolent of lemongrass, galangal, and kaffir lime leaves, all hallmark herbs of Thai cuisine, brought by waiters in long black aprons swishing by monumental elephant art. 1665 Mt. Diablo Blvd., (925) 988-9877, kachathai. com. Lunch and dinner daily. 2 4 $$
is a beauty, with a babbling, rock-lined pond in the middle of the dining room. The food is beautiful, too. Udon soup arrives in a miniature iron cauldron. Tempura vegetables are like crunchy clouds. The sashimi glistens. An adjacent noodle bar serving deeply flavorful soups and noodles only adds to Miraku’s appeal. 2131 N. Broadway, (925) 932-1112, mirakuwalnutcreek.com. Lunch and dinner daily.
Nama Sushi and Teriyaki Nama Sushi is
Pasta Primavera Walnut Creek There’s
a party on wheels, with a line out the door on weekend nights. And it’s no wonder, considering the freshness of the sushi, the efficiency of the service, and the exuberant friendliness of the manager, Mr. Kim. Check out the snappy seaweed salad and the choice, buttery toro fatty tuna. Also in Pleasant Hill. 1502 Sunnyvale Ave., (925) 932-9540. Lunch and dinner daily.
a reason this café has been in business for more than two decades: The portions are large, the food is tasty, the prices are low, and the staff is hospitable. We loved the fettuccine carbonara—noodles bathed in egg yolks and cheese, and peppered with crisp bacon and chopped scallions. 2997 N. Main St., (925) 930-7774, pastaprima verawalnutcreek.com. Lunch and dinner daily.
1 $$
2 3 4 $$
14 $$ OI-C Bowl We couldn’t
Kanishka’s Neo-Indian Gastropub In this
modern lounge, the subtle spice of Indian food is paired with the cold quench of select North America and European beers. Our favorite noshes (it’s all small plates) are lamb sliders packed with mint and coriander, and the Asian shrimp po’boy. Prices here are steep, so arrive more thirsty than ravenous. 1518 Bonanza St., (925) 464-7468, kanishkasgastropub.com. Dinner Tues.–Sat. 1 $$ Le Cheval The
Oakland granddaddy of upscale Vietnamese made it to the burbs. Classic renditions, such as rice vermicelli salad with grilled pork, are vibrant. The Le Cheval combo—pork kebab, prawn kebab, fried chicken wings, and an imperial roll—is another standout. Cheval means horse, and Le Cheval’s bright and airy dining room renders them in art. 1375 N. Broadway, (925) 938-2288. Lunch and dinner Tues.–Sun.
2 4 $$
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Mixed Grain With its array of spicy side dishes called banchan, Korean cuisine invigorates. Add Mixed Grain’s dolsat bibimbop and it becomes pure comfort food. The classic dish is served in a lava-hot stone crock of fluffy rice, crisp veggies, soft egg and protein. There are plenty more choices here, but this is our top pick. 1546 Bonanza St., (925) 938-5959, mixedgrain. com. Lunch and dinner daily. $
find a single menu item that wasn’t delicious—no small feat for a restaurant offering everything from duck to dim sum. Spicy Szechuan cuisine— kung pao, mixed vegetable tofu, and sautéed string beans—is the mainstay here. At lunch, go for a bento box combo, fried rice, or the “super bowl,” a massive bowl of steaming noodle joy. 1616 N. Main St., (925) 287-8118, oicbowl.com. Lunch and dinner daily. 2 3 4 $
Mona’s Burger and Shakes The menu
Opa With a splashy interior and folding glass doors for seating that spills out into the street, Opa makes for a scenic setting. It serves authentic specialties like souvlaki, gyros, and moussaka, and more innovative dishes like the Metaxa chop, a double-cut pork chop rubbed with spicy paprika and glazed with Greek honey, Dijon mustard, and brandy. 1532 N. Main St., (925) 891-4700, opaauthentic greek.com. Lunch and dinner daily, brunch Sat.–Sun. 2 5 $$
has some zany names and combinations, but Mona’s has class, serving Niman Ranch beef in a handsome charcoal gray dining area. Go for broke, and pair a real milk shake— laced with espresso or Guinness—with the “screw diet” burger (bacon and fried egg), or the blue cheese–topped drunken burger. 1574 Palos Verdes Mall, (925) 278-1415, monasburgers .com. Lunch and dinner daily. 1 5 $
PERENNIAL WINNER
Prima Ristorante Our
most recent visit here, covering a 30-year span of extraordinary meals, proves Prima’s primacy once again. Silky slices of duck breast. Sweet and supple butternut squash ravioli. A lamb shank perfumed with aromatic fall vegetables. The service here reflects the ambience—relaxed, confident, and refined— with the staff’s energy rising as the dining room fills. The Italian wine list is second to none in the East Bay and, with the asking, a glass or a bottle will be carefully paired to your meal. This is our favorite place to linger; four courses is not too much. 1522 N. Main St., (925) 935-7780, primawine.com. Lunch Mon.–Sat., dinner daily.
2 3 4 $$$$ Sasa Specializing
in Izakaya, small but substantial plates of Japanese fare, Sasa is well-suited for noshing with sake, a shared lunch, or serious dining. The sushi rocks, too. Entrées range from ethereal black cod to
a hearty steak frites. With its water wall and refined Asian accents, Sasa is one of the coolest restaurants in town. 1432 N. Main St., (925) 210-0188, sasawc.com. Lunch and dinner daily.
2 3 4 $$$ 2014 WINNER
Sunol Ridge Draft beer and molecular gastronomy collide at Sunol Ridge. Ruby red ahi and avocado arrives amid an icy drift of coconut milk. A custardy “sauce” of sweet onions and stock is spooned alongside thick slices of dry-aged New York Steak, pink from edge to edge. And a serious beer menu fuels the fanciful front lounge. 1388 Locust St., (925) 278-1948, sunol ridgerestaurantandbar. com. Dinner Tues.–Sun.
1 3 4 $$$$ Tender Greens Part self-service restaurant, part hall of gastronomy, Tender Greens offers natural house-carved meats and garden-fresh vegetables sourced from small local farms. Choose them for a sandwich, on a hot plate, or in a simple salad. Platters of roasted and grilled vegetables brighten the chef’s counter, where you’ll see your meal assembled. 1352 Locust St., (925) 937-5100, tendergreens food.com. Lunch and dinner daily. 1 3 $$
PERENNIAL AND 2014 WINNER
Va de Vi The name
means “it’s all about wine” in Catalan, but this hot spot is also about great food. Va de Vi makes pasta in-house and cures its own charcuterie. The sautéed broccoli de cicco combines citrus, garlic, heat, and crunch to beautiful results, and the roasted Alaskan black cod remains one of the East Bay’s most stunning dishes. Have fun exploring wine with multiple flight options. 1511 Mt. Diablo Blvd., (925) 979-0100, vadevi. com. Lunch and dinner daily. 2 3 $$$ Vic Stewart’s This railroad depot turned steak emporium, with several dining rooms and a cozy dining car, features marbled Angus beef that will tempt you in all its forms: filet mignon, prime rib, and New York steak. A wine list loaded with hearty reds almost guarantees you’ll find the right Cabernet or Merlot. 850 S. Broadway, (925) 943-5666, vicstewarts. com. Dinner Tues.–Sun.
2 4 $$$$
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GRAND OPENING New! Amador Rancho Center & Rancho San Ramon Community Park
Amador Rancho Center featuring Rancho San Ramon Park the Bella Vista Room: featuring: • Kitchenette • 22-acre Community Park
www.Trustcare.biz •925-262-4250 Outside Patio with View of Mt. Diablo
• Seating for up to 180 guests
• Group Picnic Areas for up to 100 guests • Multiple Playgrounds • Splash Park
Please contact our staff for more information. Reservations available now for events in April, 2015. (925) 973-3200 • parks@sanramon.ca.gov www.SanRamon.ca.gov
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www.fremontbank.com FIN-0044-1214
UNCLE YU’S AT THE VINEYARD
MERITAGE AT THE CLAREMONT HOTEL CLUB AND SPA welcomes you to experience the Winemakers Dinner Series. Featuring stellar creations by Chef de Cuisine, Scott Quinn, and paired with artfully crafted wines from Trinchero, Napa Valley, winner of more than fifty 90+ awards and accolades. March 5, $185 per person. 41 Tunnel Road, Berkeley www.meritageclaremont.com
(510) 549-8510
KOI PALACE Located at Ulferts Center in Dublin, Koi Palace offers one of the best authentic Chinese cuisines in the Bay Area. Experience our exquisite dim sum, fresh live seafood, and extensive tea selections in a highly-decorated and upscale setting. Now featuring the delectable Business Lunch Set for 4 people, which includes Hot & Sour Wonton Soup, Dim Sum Combo, Minced Duck Lettuce Wrap, Stir-Fried Mixed Mushrooms with Garlic, Yang Chow Fried Rice, and Daily Dessert. Reservations welcome for banquets. 4288 Dublin Boulevard, Suite 213, Dublin www.koipalace.com
(925) 833-9090
THE COOPERAGE AMERICAN GRILLE was just rated one of the “Top Ten New Bay Area Restaurants” by the San Jose Mercury News. Locally owned by the McCormick Family and chef partner Erik Hopfinger, the menu features rotisserieinspired American classics using the freshest local ingredients. The Cooperage is the ideal gathering place offering four different areas: heated patio (dog friendly), comfortably warm dining room, stylish bar, and cozy boardroom with fireplace. For reservations, visit us online or call. 32 Lafayette Circle, Lafayette www.thecooperagelafayette.com
(925) 298-5915
BEAR REPUBLIC Located in the heart of downtown Healdsburg, the Norgroves invite you to come by for hearty, healthy food and our award-winning ales. Our beers pair nicely with every entrée and are often used as an ingredient. If you are looking for a relaxed, casual dining experience during your stay, be sure to visit Bear Republic Brewing Company. Our pub is a fun, unique departure from your tour of Wine Country. Open for lunch and dinner 7 days a week. 345 Healdsburg Avenue, Healdsburg www.bearrepublic.com
(707) 433-BEER
VA DE VI All the elements of food, wine, and ambience come together at Va de Vi Bistro and Wine Bar. The menu encourages customers to explore and share a variety of eclectic, international, small plate portions paired with a large selection of wines by the flight, taste, glass, or bottle. A large outdoor patio area is available. Open daily from 11:30 a.m. Full bar. In the heart of downtown Walnut Creek, next to Tiffany.
CHINA LOUNGE Winner of Diablo magazine’s 2014 Food Awards. Discover high-quality, authentic Sichuan food right here in Pleasanton! Executive Chef Jian Lee will not disappoint with his familiar plates such as Kung Pao chicken or the more exotic Mao Tsai pot. The restaurant’s contemporary design featuring wide cushioned chairs, a unique bar and stylish lounge, and a vast exhibition kitchen is sure to satisfy and will validate your return visit. Visit us for lunch or dinner, seven days a week.
1511 Mt. Diablo Boulevard, Walnut Creek www.vadevi.com
4220-A Rosewood Drive, Pleasanton www.chinalounge.us
(925) 979-0100
(925) 227-1312
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diablo dining guide
| special adver tising section |
4185 Blackhawk Plaza Circle, #220 Danville, CA 94506
diablo properties SPECIAL ADVERTISING SEC TION
The resource for distinctive East Bay homes
DESTINATION: A PLACE CALLED HOME PHOTOGRAPHY BY DAVID WAKELY CONTENT PROVIDED BY AIA EAST BAY
diablo properties
SPECIAL ADVERTISING SEC TION
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magine a destination that captures the essence of the meadow on which it is sited. The owners bought this Sonoma Valley property as a place for family —a second home for their immediate family, with three growing children, as well as their extended family of parents, siblings, and friends—to gather and enjoy the quintessential Sonoma lifestyle. They wanted their children to know the land in a way that was very different from the densely populated urban area where their main house is. Sited on 13 acres of meadowland running alongside a creek, the new structures designed by Zumaooh represent quintessential Sonoma living—modern yet pastoral, simple yet luxurious, formal in plan yet exuberant in spirit. The firm’s first step was to create an overarching master plan for the rustic property. Mark Szumowski, AIA, the firm’s architect, recalls, “The first structure to be built was the pool house—a great room and patio that set the tone for future building, and allowed the family to continue to use the property by maintaining the original house.” The new main residence extends the relationship between the living spaces and the surrounding landscape, creating a family-centered environment that literally exists on the meadow. The great rooms of the structures are connected visually by the pool, and the openness creates a relationship between the buildings that is reinforced by the transparency of the living spaces. The extensive use of windows produces a seamless transition from inside to out, and also gives the parents and children visual access throughout the day. “Opening the house to the landscape allowed us to create boundaryless freedom and flexibility for the children to explore the landscape, play, and hang out,” says Michelle Wempe, Zumaooh’s design principal.
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SPECIAL ADVERTISING SEC TION
diablo properties
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Opening the house to the landscape allowed us to create boundaryless freedom and flexibility…
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The main house is comprised of formal and informal dining areas, a library, and a bedroom wing. The children’s bedroom suites encourage outdoor play and exploration, and the master suite creates a private retreat for the owners. The house reflects the owners’ personal style, and color, pattern, and texture enhance their connection to the landscape in which they live and play. The design’s scope included architecture, interior design and decoration, landscape design consultation, art consultation, extensive custom fabrication, and accessories.
The overall design is an example of conscious stewardship, with the design team using sustainable ideas and materials to create environmentally sensitive solutions. Energy-efficient window and door selections allow for expansive openness and natural ventilation. In addition, concrete floors serve as a thermal mass; shade structures provide protection from the hot sun during the day at the main patios; and shade devices protect windows with sun exposure to keep the interior cool. All building systems (glazing, heating, cooling, water heating, insulation) are highly efficient, and solar panels support the property’s power requirement. Furthering the efficiency, software systems are used throughout to manage utilities and related services, and allow for off-site supervision when the property is not occupied. Also, all new plantings on the property are native to Northern California and, as such, are drought resistant. “Our clients were not local during much of the design and construction
processes, and so in addition to traditional responsibilities, our firm acted as the owners’ representative,” says Wempe. “We built a strong relationship during the initial phases, and the level of confidence they had in us really shines through in the final product.” d
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Previous Page: Main entry includes a custom Claro walnut and blackened steel frame door. Clockwise from top left: Great room looking toward the pool house over the pool. View of the kitchen from the great room. A custom screen in the great room transforms a two-dimensional African symbol of spiritual cleanliness and good fortune into a three-dimensional design element. The library and dining room beyond contain several custom furniture pieces by Zumaooh. AIA East Bay is an architectural community spanning the counties of Alameda, Contra Costa, Napa, and Solano. Our many programs include education for architects and outreach to the community on vital topics, such as sustainable design, earthquake safety, and architect-related issues that focus on how the Bay Area community benefits from well-informed design and development. www.aiaeb.org
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Contra Costa Collection Danville 925.743.9330 | Lafayette 925.444.4300 | Orinda 925.258.0090 PacificUnion.com
Lafayette, 101 Greenbank Drive $3,249,000
Clayton, 1185 Pine Lane $1,675,000
Team Rothenberg, 925.286.5530 Ron@TeamRothenberg.com LafayetteViewHome.com
Serafino Bianchi, 925.858.0649 SBianchi@pacunion.com 1185PineLane.com
Danville, 405 Alta Vista Court $1,279,000
Lafayette, 1258 Upper Happy Valley Road - Coming Soon! Call for Price
Ann Marie Nugent & Jim Walberg, 925.260.8883 AnnMarie@AnnMarieNugent.com 405AltaVistaCt.com
Dana Green, 925.339.1918 Dana@DanaGreenTeam.com DanaGreenTeam.com
Danville, 695 Blue Spruce Drive - Pending! $1,475,000
Blackhawk, 3467 Silver Maple Drive - Pending! $1,458,000
Ann Marie Nugent & Jim Walberg, 925.260.8883 AnnMarie@AnnMarieNugent.com 695BlueSpruce.com
Patty L. Cronin, 925.872.3842 Patty@PattyCroninProperties.com 3467SilverMaple.com
Realtors recommended for a reason
Scott Sans 925.216.7583
Leslie Piper 415.990.4929
Christine Gallegos 415.606.2047
Amy Price 925.997.6808
Kurt Piper 925.818.8000
The Kurt Piper Group has 65 years of combined real estate experience to help you sell or find your dream home. We are grateful to our 2014 clients that helped us achieve the top 1% in Real Estate sales for Lamorinda and Contra Costa County. Please give us a call to discuss our market insight, new homes coming on the market or a price evaluation of your home.
Kurt Piper Group KurtPiperGroup.com
Jack and Caroline
The Schlendorf Team
925.788.4303 Jack 925.997.3966 Caroline cschlendorf@pacunion.com TheSchlendorfTeam.com
204 Glenwood Court, Alamo | Visit 204Glenwood.com to Enjoy a Video of this Spectacular Property Simply gorgeous one-story with lovely views of Mt. Diablo and the foothills. The exceptional floor plan of approximately 5,424 square feet includes 4 bedrooms, 4 bathrooms, bonus room and a guest house. The front and backyard are beautifully landscaped with pool, outdoor bbq, tennis court and wonderful viewing spots of Mt. Diablo. Please call us for more details on this exquisite home.
Combining Global Knowledge with Local Expertise Our 43 year history in the community means we know it well. Our innovative marketing includes the most advanced digital media and print opportunities. Combined, we are a powerful resource for your real estate needs. We have built our business on integrity and pride that comes from knowing we exceed our clientsâ&#x20AC;&#x2122; expectations.
673 San Ramon Valley Blvd, Danville | pacificunion.com | License #: 01220770 & 00515655
Jennifer O’Grady 925.389.2380
jenniferogrady.com jennifer.ogrady@sothebysrealty.com 390 Railroad Avenue, Danville
CalBRE #01738517
“Complete Client Satisfaction is my #1 Goal!”
A 2014 TOP PRODUCER
6 Tamalark Lane, Danville | 6 Bedroom, 5.5 Bath, 5,435 Square Feet New Construction | Sold For $2,020,000 | Represented Buyer
135 Benjamin Lane | Danville
215 Gamay Court | Danville
859 Turrini Drive | Danville
4 Bedroom, 4 Bath, 3,800 Square Feet Sold For $1,410,000 | Represented Buyer
5 Bedroom, 4.5 Bath, 2,867 Square Feet Sold For $1,119,000 | 215GamayCourt.com
4 Bedroom, 2.5 Bath, 2,519 Square Feet Sold For $1,350,000 | Represented Buyer
Each Office Is Independently Owned And Operated.
FRIDAY + SATURDAY
APRIL 24 & 25
“The Best Home Tour of the East Bay”
LOCAL DIABLO READER SHOWS Sunday Morning Fairs 11am -4pm MARCH 1ST Milpitas Embassy Suites Hotel APRIL 19TH Pleasanton Double Tree Hotel MAY 17TH Concord Crowne Plaza Hotel IF YOU CAN’T MAKE IT TO ANY OF THE SHOWS ABOVE, WE HAVE THESE SHOWS ALSO AVAILABLE
MARCH 29TH San Francisco Parc 55 Hotel MAY 3RD Palo Alto Crowne Plaza Hotel
Media Partner TREVE JOHNSON PHOTOGRAPHY
JUNE 24TH Treasure Island Event Venue Wednesday Evening Fair 4:30pm-9:30pm JULY 26TH Pleasanton Double Tree Hotel Sunday Evening Fair 3:30pm-8:30pm
All proceeds benefit local nonprofits that serve at-risk children in Alameda and Contra Costa counties.
ChildrensSupportLeague.org 1 0 4 MA R C H 2 0 1 5
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BY PETER CROOKS | PARTIES | SOCIETY | GLAMOUR | NIGHTLIFE
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INSPIRING YOUNG MINDS
The Lawrence Hall of Science hosted the Inspiring Young Minds gala in Berkeley. Guests enjoyed interactive science exhibits and a performance by the Cal marching band, and met a gentle boa constrictor from the center’s Animal Discovery Room.
1—Kristi and Trey Flemming, Merissa Hamilton, Annette Tullo, Eric Rood; 2—Jennifer and Wayne McDonald; 3—Giants public address announcer Renel Brooks-Moon shows off her World Series rings; 4—Liam Mayclem; 5—Randy Schekman.
L E A D E R S H I P G A L A
Rising Stars
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Building Opportunities for SelfSufficiency’s Rising Stars Youth Leadership Gala in Berkeley honored 20 students who overcame poverty, homelessness, and family hardships. 6) Christine Lias, Lisa Loewy, Gwen Austin; 7) Iris Stegman. D IA BLO 107
COURTESY OF LAWRENCE HALL OF SCIENCE (1–5); COURTESY OF BUILDING OPPORTUNITIES FOR SELF-SUFFICIENCY (6, 7)
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BEARDS, BREWS, AND BITES Revelers mixed, mingled, and had a shave at 18/8 Fine Men’s Salons in Lafayette, raising more than $2,100 for the Cancer Support Community.
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1—Kristine Stebbins, Sierra Sanders; 2—Kara Davidson Alami, Tina Stone; 3—Yola Lerch, Lisa Lerch; 4—Nicole Carberry, Mara Jay, Jenny Schneider; 5—Joe and Alona Harrison.
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California Contractors Alliance held a party at Scott’s in Walnut Creek to support the Sentinels of Freedom Scholarship Foundation, a nonprofit that helps wounded war veterans. 6) Docker, Mary Piepho, Ryan Sykes; 7) Candace Andersen, Mike Conklin.
PETER CROOKS
Soldier Support
Faces
Be There
—3/7–3/8
Shop for vintage clothing and furniture at the White Elephant Sale, benefiting the Oakland Museum of California. WES Warehouse, 333 Lancaster St., Oakland, 10 a.m.–4 p.m., free, (510) 536-6800, white elephantsale.org.
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Support California Shakespeare Theater’s work on stage and in the community by attending Play It Forward, the company’s 20th annual gala. Four Seasons Hotel, 757 Market St., San Francisco, 6 p.m., $450, (510) 809-3297, calshakes.org.
—3/14
Dine with authors between the bookshelves of the Walnut Creek Public Library at the 2015 Authors Gala. Walnut Creek Public Library, 1644 N. Broadway, Walnut Creek, 6 p.m., $225, (925) 935-5395, wclibrary.org/gala.
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STARS TO THE RESCUE
American Idol star Taylor Hicks headlined ARF’s benefit concert at the Lesher Center for the Arts. Hicks also toured the Walnut Creek shelter, calling it “a model for the country to follow.”
—3/21
The Rotary Club of Danville hosts its annual Crab Feed, a benefit for Discovery Counseling Center and Danville Rotary Foundation’s programs. St. Isidore Catholic Church, 440 La Gonda Way, Danville, 5:30 p.m., $50, (925) 838-8721, danvillerotary.org For more Faces galleries, visit diablomag.com/faces/.
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1—Bob Ladouceur, Jill Winspear; 2—Vanilla, Nate Sfreddo, Elena Bicker, Nick Sfreddo, Chocolate; 3—American Idol winner Taylor Hicks, Vanilla; 4—Holly Harshman-Belknap, Echo, Vicki Muzny, Anna Stewart, Neon; 5—Performers Jonathan Singleton and Jim Beavers; 6—Catherine Benz-Yewell, Peter Yewell; 7—Sarah Long, Vanessa Mac Leod. 1 1 0 MA R C H 2 0 1 5
PETER CROOKS
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Explore the most intriguing planet in our solar systemâ&#x20AC;Ś our own.
A new planetarium experience, now open. Discover the living networks that connect all life and see Earth as youâ&#x20AC;&#x2122;ve never seen it before. Get tickets at calacademy.org This program is funded in part by the Gordon and Betty Moore Foundation.
CHILDREN’S SERVICES
“ Is there a cure for being a late bloomer?” Our pediatricians speak fluent “kid,” and they know that even the silliest questions can lead to serious conversations about health. That’s why we listen. We explain. And our partnership with Stanford Children’s Health brings big expertise to our littlest patients, right here in Walnut Creek. To find a pediatrician near you, visit johnmuirhealth.com/findadoctor.
Community-based, not-for-profit