East Bay Magazine October 2022

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ON performs at Zellerbach Hall this

Home for the Holidays

Shopping local

is a gift

Time seems to be moving quickly this year. The moment the Great Bay Area “Heat Dome” dissipated, coffee houses were suddenly serving up pumpkin spice lattes. And then, like 15 minutes later, the autumnal itch apparently scratched, it’s the holiday season. I’m afraid if I blink, I’ll miss New Year’s.

Granted, my perception of time whizzing by is more an effect of my age than the avaricious peril of Late Capitalism, but doesn’t it seem early to be doing Christmas shopping?

I know the answer is a resounding “No!” followed by “commie,” muttered under someone’s breath.

As they say, you can never be too rich, too thin or too early to a holiday

Jeffrey Edalatpour ’s writing about arts, food and culture has appeared in KQED Arts, Metro Silicon Valley, Interview Magazine, Berkeleyside.com, The Rumpus and SF Weekly.

sale, and if you are, you can always bide your time with an aforementioned flavored coffee until the doors open. And they will open—they’re open now, in fact. The holiday season is when a number of retailers get back in the black—who can blame them for wanting it to start as soon as possible?

What this amounts to is that Retail Therapy is real—if not for the therapized then for the retailers of whom I’m a fan. Our local East Bay shops and purveyors and makers comprise a world class marketplace.

I used to think that the line “money makes the world go ’round” was just marketing spin. Turns out it’s a line from Cabaret. But it’s also a truism when it comes to local economies and why I encourage our readers to shop

Lou Fancher has been published in the Diablo Magazine, the Oakland Tribune, InDance, San Francisco Classical Voice, SF Weekly, WIRED.com and elsewhere.

locally this season. A dollar spent in town has a magnifying effect that’s lost when we point and click our money into the ether of e-commerce (unless, of course, it’s a locally-run operation, then click away).

To that end, we present an in-depth gift guide to help inspire some of your holiday shopping. It’s also the season to prep for home entertaining, with all of its requisite cleaning, decorating and sundry home improvement projects (all the more reason to outsource the cooking to caterers—we cover that too). Because, dear readers, the season is upon us and time is as fleeting as snow in the Berkeley Hills—forgive the pun, but as they say, there’s no time like the present.

— Daedalus Howell, Editor

Janis Hashe regularly contributes to the East Bay Express and other Bay Area publications.

Jane Vick writes about art, fashion and interesting experiences for the North Bay Bohemian and the Pacific Sun

PRESENCE OF MIND It's the thought that counts.

EntertainingOutsourced

How to cater the holidays

BY Lou Fancher

Hearing the buzz of the 2022 holiday season picking up, and with COVID-19 on the wane or rendered less severe due to vaccines and boosters, party and event catering companies welcome the return to something resembling pre-pandemic normal.Thecalls for annual catered gatherings and medium-size holiday parties are gaining momentum and volume, to the point that several Bay Area companies contacted during September reported being close to »

PARTY A corporate holiday party at the De Young Museum with an “Enchanted Forest’ theme.

fully booked during November and December.Ifanannual party or gala were back on the calendar this year, unlike in 2019 and 2020, caterers said timing was getting tight months in advance of the holidays. Clients who were flexible or had events large enough to pencil out were most likely to hop aboard and book the professionals to deliver high-end hors d’oeuvres, entrées, sides, desserts and beverages.Springing for event extras, such as music, decor, lighting, or marvelous entertainers like acrobats, servers on roller skates or Nutcracker snow scene ballerinas, and top tier staffing and service? All things were possible in the “new normal.” But this year more than ever before, everything came with a price. An increased price, that is. Even so, after a couple of years that made possible only stiff, socially

distanced outdoor gatherings; or indoor parties with surreptitious mask removals for eating and drinking; or “virtual visits,” the caterers we spoke to say their clients are expressing profound joy in actual, face-to-face celebrating.

To get an accurate picture of the catering scene in late 2022 and learn the top tips for party planning now and next year, we turned especially to two wellestablished, successful Bay Area experts for more extended interviews: Hugh Groman, founder in 2001 of the Hugh Groman Group, and Jane Hammond, owner/founder since 1975 of Jane Hammond Events.

The Hugh Groman Group is a fullservice catering and event planning company that has grown to include Greenleaf Platters, an online service launched in 2007 that creates, delivers and sets up high quality party platters at events throughout the Bay Area.

Phil’s Sliders was added in 2011. The outdoor pop-up restaurant specializes in beef, chicken and vegan sliders and homemade tater tots made on site and served buffet style. The Hugh Groman Group is green certified by Alameda County and applies sustainable—and importantly, equitable—practices to all sectors of the “Equitabilitycompany.doesmatter to our customers and their guests,” Groman says in an interview. “We think about it a lot. We are committed on a long term basis to it as a value. It goes well beyond just lip service or a trend; it’s about being inclusive. Hospitality as an industry is all about being inclusive. These things, environmental sustainability and equitable hiring, are interconnected. We’re certified as an LGBTQ-owned business and have been green certified for 15 years. We sort trash carefully. Our catering kitchen has new light fixtures and water-saving devices. Even the oil from our deep fryers gets strained and then picked up and recycled or reused for biodiesel fuel.”

Groman was born in Lafayette in the East Bay, where his parents and three siblings built a family ethos centered on food and entertainment. From his father, he witnessed lessons in how to put guests at ease—a dinner guest who toppled the contents of a wine glass onto a pristine white tablecloth was instantly made comfortable when Groman’s father intentionally upturned his own as if “red wine dyeing” were the “in thing” to do with fine Gromanlinens.recalls his mother was equally concerned with putting people at ease, but also with making sure the host was taken care of. “She loved to entertain,

» »

DESSERT The traditional Buche de Noel is a popular holiday dessert.

but she also had four children and a full time job and was not a martyr. One time, the guests were arriving and she said, ‘I have to go for a run.’ She put on her running clothes and headed out. People arriving saw her and waved. When she got back, the guests were having drinks, and she said she’d clean up and return. I remember she ran a bath—she was not going to take a quick shower. She was not going to be rushed. That’s my mother, and no one was surprised.” Or bothered, he suggested. What mattered was his mother’s terrific food, the relaxed atmosphere, the sincere desire to please everyone, which included herself.Thesame approach brought to his business means Groman, when former president Barack Obama wandered into the kitchen during a fundraising event, knew exactly how to handle it. “It was a fundraiser in San Francisco held before he was officially nominated to run for president. He walked through the kitchen and was very dynamic. I could feel his charisma. I asked if he’d had anything to eat and he said, ‘No, what should I try?’ I offered the cheesecake and said it was delicious. He popped a piece of pumpkin pecan cheesecake into his mouth and said, ‘That is delicious,’ then took off.”

Less famously, Groman is pleased with a recent event in Lodi, at which he and his staff simultaneously served a plated dinner for 200 and a buffet for 625 guests. The large event after two years of smaller gatherings was a stretch, he admits—which hardly seems possible for a company that regularly fields and deftly handles all manner of unusual challenges.

Asked about the most popular services and food requests this season, Groman says oysters are hugely in favor and sushi stations are always in demand. “People also want a mix of food stations for larger events because it’s festive, casual, lively. We cater a huge variety of events, and at all of them, especially after the pandemic, delicious comfort food is in style. People always love an upscale macaroni and cheese, a grilled filet mignon, a variation on a Margarita. Why that cocktail? Because it’s easy to play with a Margarita, using different fruit juices and spices and aromatics.”Another big hit that makes a splash at parties is made-on-the-spot donuts. “We own a fabulous donut machine, and they get made right in front of the guests. You can smell the donuts and watch them getting made; it’s like a Rube Goldberg machine. You can watch the donuts float down a lazy river of hot bubbling oil.”

Groman says the entire company is pleased to have moved beyond the "hygiene theater" of recent years. Guests, he says, have let go of the unnecessary safety obsessions, and masks are worn according to preference of the hosts and guests.“We ask our customers if they want our staff to wear masks during set up and during the event, or should it be optional. We are absolutely getting people who say they are tired of wearing masks. It varied during the past few years, but certainly as time goes by, more people are not wearing masks.”

If hosts forget to ask about whether or not the organic yogurt is vegan, the Israeli couscous comes with pine nuts, the chocolate caramel ganache bars are decorated or the smoked salmon musubi on sticky rice is dressed with wasabi cream and tamari, Groman’s best advice is that those oversights are harmless, but they should never forget to ask about costs. With food, labor and rental equipment all having gone up 10 to 20%, all caterers have had to adjust their prices accordingly.“Peopleneed to prepare for sticker shock if they want full-service catering for small groups. Even more so on Christmas Eve, Christmas or New Year’s Eve. It might easily be not $85-$100 per person; it’s likely to be $300 or more per person.” One economical choice is to engage the company’s Greenleaf Platter service. The high-end food is set out on white porcelain platters, making for sophisticated presentation and easy clean up. This choice might even leave enough in the budget to add a magical wall. “The guests ring a bell, and a hand holding a beverage or hors d’oeuvres tray pops

‘People also want a mix of food stations for larger events because it’s festive, casual, lively.’ —HUGH GROMAN

out of a hole in the wall. It might be a black velvet wall or a green wall like a big tree, or there’s a bell you ring, and a hand with a white glove pops out with a fancy cocktail.”JaneHammond

Events has for 47 years served a variety of private and public clients at events including corporate celebrations, product launches, gamer parties, gallery and store openings, wedding receptions, graduations, conferences, school and nonprofit fundraisers, and more. When she is not wearing multiple hats as the owner of a catering and events company, Hammond these days is most often found at Boxcar Flower Farm, a flowergrowing company located in an urban setting at the 16th Street train station in West Oakland. She and co-owner Linh Becker use sustainable, organic growing practices, and the floral and plant-based arrangements from Boxcar supply vivid, seasonal, custom floral designs at JHE events. For the holidays, Hammond anticipates Boxcar’s holiday wreaths that feature dried flowers and foraged pine cones will be in high demand.

In an interview, Hammond explains why she plans to bring the catering kitchen and operations to a close at the end of the year—she will pivot that branch of the company to consultation only—although HJE’s other events services will continue. “It’s getting very difficult to run a business with the enormous increase in prices. It’s time for me to consult and run my Boxcar Flower Farm. Jane Hammond Events will continue as a corporation and shift to supplying events.”

As the company approaches its final holiday season as a catering company, she

offers wise advice and keen predictions to hosts of in-home parties based on decades of experience. “If you are doing a small event and choosing a caterer, you can trust your gut feeling about whether or not it’s someone you’d want to have inside your house. You want an innovative menu, and make sure you are getting the real staff, not agency staff or temporarily hired help. They—hired help—won’t be as invested as regular staff will be in your event, so it matters immensely.”Ifaclient wants traditional holiday fare, Hammond says, “So be it.” But with the expense of a catered meal, she suggests doing something more unique, like a Swedish Christmas Eve with herring or a meal with an Asian flair that for example offers Vietnamese noodles with char siu pork. For large corporate gatherings, anything from 75 guests and higher, Hammond recommends having all rentals, food and staff covered by the catering company, so nothing falls

through the cracks. “If they want lighting or DJs and other things, we do it all ourselves to guarantee the client looks good.”Speaking about the trends she sees that will extend beyond this season and are welcome and she hopes permanent, Hammond says, “We’ve definitely had to do more outdoor events, which will shift somewhat during the late year months but will continue. For the holidays and menus specifically, it’s obvious that there’s no Christmas anymore. People are asking for a modern Indian cuisine station, or other less traditional menus are being requested because they have more diverse guests. There’s also less alcohol consumed and more non-alcoholic solutions, such as mocktails and non-alcoholic wines. A seedlip cocktail we’re offering is nonalcoholic and tastes more interesting than juice. It’s part of the trend to keep guests safe. Using Ubers and van transports is also more common, and valet parking is almostWhatnon-existent.”hasn’tchanged during the pandemic years are the caterers, it seems. Groman and Hammond, as their companies flex to meet new demands, still maintain core principles and practices that have made their companies successful. While accepting and adjusting to COVID and economic realities, the longtime professionals have not dropped their passion for terrific food, well-executed entertainment and creating warm, welcoming environments extended to diverse guests. Hammond says she will miss access to great food and then finds comfort: “I know a few chefs who might pop in and cook something up in my kitchen now and then, so I’ll be ok.” ❤

DECORATE An example of festive holiday-inspired home decor.

Where to find local East Bay treasures

BY Janis Hashe Gift-BoxOutside-the-GoingR

ing-a ding-ding! Get your shopping chops warmed up, because the holidays are upon us. Buying locally, as we know, supports local businesses, is better for the environment, is more fun—and nets cooler gifts. Maybe the one they will remember forever. The suggestions below are by no means definitive. But you might find the perfect inspiration. Take a look and

Vinyl

Vinyl LPs have been back for a while, and listening connoisseurs swear the sound quality is the best. If there is a vinyl junkie on your list, you’re in luck— the East Bay has a whole long-playing album of places to look for a real find, some old, some new, such as the Bryan Ferry release, The Best of Roxy Music. The following are just some of the groovy hangouts. Some specialize in certain music genres; others carry just about everything. Note that many of these stores are only open certain days; call or visit their sites/Facebook pages for hours.

ALBANY

Strictly Vinyl Records, 1060 Solano Ave., 510-679-5040

BERKELEY

Dave’s Record Shop, 1404 San Pablo Ave.,Hercules707-319-2578Records, 1736 Alcatraz Ave., 415-999-1139

EL CERRITO

Down Home Music Store, 10341 San Pablo Ave., 510-525-2129

OAKLAND

1-2-3-4 Go! Records, 420 40th St., 510-985-0325OpenMind Music, 5521 College Ave.,Stranded415-920-9400Records, 5488 College Ave., 510-808-5505

Ceramics/Pottery

Even people who have everything appreciate (and/or use) a unique,

artisan-crafted clay piece, whether functional or strictly art. The East Bay is fortunate to support many supertalented potters and ceramicists, as well as galleries and stores that feature beautiful work. Suggestions:

BERKELEY

ACCI Gallery, 1652 Shattuck Ave., 510-843-2527BerkeleyPotters Guild, 731 Jones St., 510-524-7031. Open Saturdays only.

Mary Law Pottery, 1421 5th St., 510-524-7546. Open by appointment only.

EMERYVILLE

Rae Dunn Clay, 927 Parker St., 415-515-9062CuongTa,510-520-1106. Call for gallery info.

Jered’s Pottery, 5743 Horton St., 510-891-1462

SPIN New vinyl ‘The Best of Roxy Music’ by Bryan Ferry.

OAKLAND

Unami Mart, 4027 Broadway, 510-250-9559. Grocery store with functional ceramics.

Yolin Art Studio, 539 Athol St., www.yolinartstudio.com

Wine

Help the friends and fam celebrate the burgeoning East Bay wine scene with a bottle or two from one of the scads of excellent local wineries, most specializing in a select group of varietals or blends. Just a sampling:

ALAMEDA

Dashe Winery, 1951 Monarch St., Hanger 25. Tasting rooms open by reservation.

BERKELEY

Broc Cellars, 1300 5th St., 510-424-7323TwoMileWines, 2816 San Pablo Ave.,Windchaser510-868-8713Wine Co., 1375 4th St., 415-806-7480 Oakland

Brooklyn West Winery, 200 2nd. St., 510-879-7763CoteWest,2102 Dennison St., Ste. A.,Visit510-698-4365www.blackvines.net for a whole selection of Black-owned vintners and wineries.

Teas and Teaware

Seems like all of us are drinking more tea these days, and the local scene offers multiple places to suss out both outstanding teas and teaware. Buy both and create a fabulous gift basket.

BERKELEY

Blue Willow Teaspot, 1200 10th St., 510-524-1933Teance,1036 Grayson St., 510-524-1696

OAKLAND

Sophie’s Cuppa Tea, 2078 Antioch Ct., 510-500-3404

ART Ceramic sculpture, She Listens to the Little Man s Stories,’ by ACCI Gallery artist Susan Press.

TEA TIME Blue Willow Teaspot interior.

Pet Presents

Someone you know loves their fur baby like family? (OK, that would be everyone.) Then don’t forget a little something for the favored canine or feline while you’re shopping. Hint: Treats always go over well.

BERKELEY

HealthySpot North Berkeley, 1510 Walnut St., 510-843-2133

EMERYVILLE

Faunamade (locally made pet baskets and cushions), www.faunamade.com

OAKLAND

Paws n Claws, 3436 Dimond Ave., 510-336-0105

RICHMOND

Bark Stix, 260 S. Garrard Blvd., 510-235-2430

Present for Pet’s Human

Ellen Shershow Photography, based in Oakland, does gift certificates for pix that really capture the personality of your designated dog lover’s beloved, whether goofy or dignified. Packages start at $497 and go up to www.ellenshershowphotography.com$2,100.

BusinessesBlack-Owned

This is a good year to give some love to the East Bay’s Black-owned businesses, many of which have gallantly made it through the pandemic. If none of these

ideas strike your fancy, visit buyblack. org to find other possibilities.

BERKELEY

Alchemy Collective Cafe and Roaster, 1791 Alcatraz Ave., 510-394-4758. A bag of locally roasted coffee makes a great host gift.

OAKLAND

Brundo Spice Company, 6419 Telegraph Ave., 510-289-4050. Specializes in spices and herbs from Ethiopia.Codacraft

Atelier, 6316 San Pablo Ave., 510-788-0481. Artisan jewelry gift store in North Oakland.

Joyce Gordon Gallery, 406 14th St., 510-465-8928. Fine art, glass, ceramics.

Museum Stores and Memberships

Gifts from museum stores support the East Bay’s world-class institutions. If you know the person you’re buying for is a real fan, consider giving a membership, which comes with many perks, and will definitely qualify you for “Best Present of 2022.” See an exhibit, visit the gift store and likely you will not be able to resist a little something for yourself as well, either at the ones below, or at any one of the wonderful museums we are lucky to have.

Oakland Museum of California, 100 Oak St., 510-318-8400

Berkeley Art Museum and Pacific Film Archive, 2155 Center St., 510-642-0808

Rosie the Riveter WWII Home Front National Historic Park, 1414 Harbour Way S, Richmond, 510-232-5050

PLAY Game from BAMPFA gift store.

Give an Experience

To give a truly valued experience, you need to know the recipient well. If you do, this can be one of the best choices of all. It’s not possible to list all the options, but here are some ideas that may resonate—or if not, use them as a starting point for your own gift sleuthing.

CALPERFORMANCES

With delight, we welcome back a full season of amazing offerings from the University of Berkeley’ s CalPerformances series. Starting in January and running through June, take your pick of some extraordinary, international groups. A few to consider from early 2023:

Monterey Jazz Festival on Tour/Celebrating 65 Years. This time, featuring icon Dee

Dee Bridgewater and acclaimed vocalist Kurt Elling. (Jan. 18)

Kodo/Tsuzumi: One Earth Tour. The taiko drummers of Kodo celebrate 40 years of drumming, and look ahead to a joyful future. (Feb. 4, 5)

Step Afrika! The Washington, DCbased company preserves and extends a dance tradition that began among enslaved people, and continues to thrive today. Visit www.calperformances.org for tickets, more information and other offerings.

BERKELEY REP

The acclaimed company starts off 2023 with Lynn Nottage’s comic drama, Clyde’ s, which was nominated for a Tony during its Broadway run. A pair of tickets to the show is a wonderful way to start off the New Year. Opens Jan. 20. www.berkeleyrep.org

CALPERFORMANCESOFCOURTESYPHOTOS

STAR DeeDee Bridgewater.

BEAT In ‘Kodo/Tsuzumi: One Earth Tour,’ the taiko drummers celebrate 40 years of drumming.

FREIGHT & SALVAGE

The beloved “Freight” remains an East Bay treasure. How about tickets to “We Banjo 3” on Jan. 29 (Steve Martin approved!) or “Classic Night at the Freight: Mozart Birthday Celebration” on Feb. 6. www.thefreight.org

EAST BAY REGIONAL

PARK DISTRICT

The vast majority of the hikes, wildlife expeditions and other offerings at the district’s many parks are free—so why not make your own gift card, offering to take your giftee to an experience of their choice? This could include the

annual Tilden Fungus Fair, in January in Berkeley’s Tilden Nature Area. All the choices can be accessed at www.ebparks. org/calendar.TheEBRPD also offers adult pole walking and hiking, boating and kayaking programs for a fee, including “Hiking with Poles: Skills and Practice Hike” at Oakland’s Reinhardt Redwood Regional Park, and “Boat to Brooks Island” from the Richmond shoreline. Visit www.ebparks.org/ register to access these and others (or make your own gift certificate and let your giftee choose).

Gift Grab Bag

These are ideas and makers that might just float someone’s boat, cut to the chase, sweeten their mood, almond butter their toast, acknowledge they’ re a gem or make them green with glee. In other words, the grab bag category!

ART KLEINER/ARTCANOES

Someone on your list who loves canoeing—and has been very, very good this year? Boatsmith Art Kleiner spent years floating in wooden boats on lakes in his native Switzerland. Now he creates handcrafted canoes as part of his Pinole-based business. A custom-

FLOAT YOUR BOAT Boatsmith Art Kleiner creates handcrafted canoes as ArtCanoe.

BLING Heavenly Fragments necklaces.

designed and built ArtCanoe will run you about $3,850. The meticulous craftsperson might need six months to finish an order, depending on the backlog, but your gift could well become a family heirloom.

Email: art@theboatsmith.com

JAY MORGAN HANDCRAFT/ HANDMADE KNIVES

Dedicated home cooks are very fussy about their knives. Give them one they’ll use for a lifetime, whether stainless steel or forged, from Oakland’ s master cutlery-maker, Jay Morgan. Expensive? Yes. Exquisite? Also yes. www.jaymorganhandcraft.com

LISA HEAVENLYIHNKEN/FRAGMENTS

Kensington jewelry maker Lisa Ihnken handcrafts pieces from vintage costume jewelry sourced from thrift stores, garage sales and anywhere else she can find it. Her necklaces and earrings reflect the original history of the jewelry from which they’re made. Custom pieces for special occasions are available. Ihnken also sells intact vintage pieces from her own collection. Currently, her line is available only on her Etsy shop, heavenlyfragments.lisa@gmail.com.mcnav,heavenlyfragments?ref=seller-platform-www.etsy.com/shop/orcontactherdirectlyat

THE XOCOLATE BAR

Founded in 2006 by life partners Malena Lopez-Maggi and Clive Brown, The Xocolate Bar has been a Solano Avenue stand-out, featuring “clean ingredients and ethical sourcing,” combined with charming and sometimes whimsical design. Houseblend chocolate is organic and fair trade, and there are vegan and glutenfree goodies available. The perfect host gift is the four-piece “Cocktail Time” truffle box, made with California craft liquors. Want to help them re-open their Solano Avenue storefront? Order many gifts online www.thexocolatebar.com.at

BERKELEY CENTER/THEECOLOGYECOSTORE

It’s impossible not to make amazing finds for the environmentalists on your list at the Eco Store. Books, housewares, organic gardening supplies, toys, games, recycled paper products, glassware, organic fibers—they have it. You’ll walk out with a few things for yourself as well. 2350 San Pablo Ave., 510-5483402.

LA BUTTERTOURNANGELLE/ALMOND(ANDALOTMORE)

Maybe stretching it a bit to say La Tourangelle is local—but their offices are in the East Bay, and the products are so yummy, we ’re going for it. Roasted in French iron kettles in Yolo County, palm oil and sugar-free, both the “Fleur de sel” Almond Butter (with sea salt) and the “French Roast Almond Butter” are simply the best ever tasted. La Tourangelle also makes a range of oils, cooking sprays, dressings and vinaigrettes. Gourmets and gourmands will be in heaven. www.latourangelle.com

Eclectic Stores

That Are All Local

Two places that carry a wide range of locally produced products, crafts and arts and might just make your giftbuying a one-stop dream.

OAKLAND Bay Made, 3295 Lakeshore Ave., 510520-4600Maker ’s Loft Boutique, 3972 Piedmont Ave., 510-214-2681 ❤

YUM Life is like a box of chocolates, or at least a chocolate sampler.

OkayIt’sSaysSanta

Spend time without the family this holiday season

BY Jane TVick

here are those who love their family—don’t get me wrong, I’m one of them— warts and all. And they have magical moments together around the holiday season. Or, the holidays can be a moment when the family that’s anywhere from mildly irritating to downright problematic can be an amplified nightmare.

»

CLASSIC The Fox Theater, a favorite Oakland venue.

Or maybe, sometimes, great family, mediocre or no family at all, we just want to spend the holidays solo. Well, this is my official seal of approval for all those looking for a holiday reprieve this year, and further, a list of spots to visit while dodging the family and getting some much needed R&R.

Xochi the Dog Cafe

Looking for an adorable local cafe with a garden, weekly events and a delectable menu? Xochi the Dog is my favorite Oakland spot for an iced americano and a pastry—baked at Starter Bakery, they’re nothing short of delectable. Full of intriguing characters and a sense of worldliness, this neighborhood spot is perfect for a restful and reflective solo visit. Bring a journal, a book of poems, and revel in the peace that comes from sitting amidst the chatter of Oakland’s eclectic and curious coffee community. Check out the events, listed on a chalkboard above the register, for potential evening activities. Anything goes, from fundraisers for abortion access to poetry and story nights with Oakland’s youth poet laureate, Nadia Elbgal.

ArcadeEmporium

I cannot say enough. Love this place! Emporium Arcade in Oakland is hands down the most fun to be had on Telegraph. Go alone, bring a friend; there’s no wrong way. Racing games, Night of the Living Dead 4, foosball,

Pacman, Pinball—easily pass four to six hours in the glitter and flash of the lights. Grab a beer from the bar, and vegan tacos or a vegan burrito from Taqueria Venganza, and play the night away. There is a catharsis to shooting zombies, which might be just what the doctor ordered… Oh and my favorite thing about Emporium? They have a movie library of just under 400 of the best in surreal, cult classic films, playing on a loop, curated by their gaming king manager, Adam. This is the ultimate escape into a 1980s/ timeless mashup dream.

The TheaterFox

Probably not news, but this place pulls some of the best musical acts in the world. Caroline Polachek, LCD Soundsystem, Giveon…I could go on. The red velvet, inner sanctum vibe is completed by two massive, ornate Ganesha statues that flank the stage. Ganesha, by the way, is the Hindu elephant god, known to be the remover of obstacles and the harbinger of new beginnings. Come snag a drink at the Fox’s bar, the Den—yep—dance out every single moment of frustration the year or the family has ever caused, and let those golden elephants clear obstacles and ring in the future!

JazzYoshi’sClub

Inimitable Japanese cuisine and jazz on the waterfront? A no brainer. Yoshi’s is also a place out of time—

this classic Jack London Square located jazz club has been home to such genius as René Marie, Karrin Allyson and Melody Gardot, to name but a few. It’s an intimate setting with a classic feel, small tables and booths dispersed gracefully around a stage. I was amazed to learn the space seats 310—it truly feels like being in an underground Berlin jazz club. Spend the evening nibbling tako sunomono, hamachi crudo, sipping junmai or Dewazakura “Tobiroku” sake and listening to music—current artistic director Daniel Grujic has expanded the lineup to include a wide variety. Happy listening!

The TheaterParkwayNew

The New Parkway Theater is on a whole other level of fun. For starters, they have something going on literally every evening, from karaoke to creative nights. For seconds, they bring a wide variety of films, one of which was the recent documentary Fire of Love, which covers the life and work of volcanologists Katia and Maurice Krafft and their incredible work with and footage of volcanoes. (It’s a visual/emotional masterpiece that must be seen.) Thirdly, the seats are all couches. Yes, couches and comfy chairs! No squirming in stiff theater seats. Literally lay out with a hard kombucha and some popcorn smothered in nutritional yeast, and enjoy the show. ❤

When Pastrami is a Pastime

Welcome to Delirama

BY Je rey Edalatpour

The kids in Stranger Things wouldn’t feel out of place if they traveled forward in time to eat at Delirama. Advancing beyond retro chic into a warm embrace of kitsch, the interior doesn’t look like it has been touched since 1979. For a brand new restaurant, this seems like an extraordinary approach.

Delirama is deli-adjacent rather than a full-fledged deli.

« On one hand, Delirama looks like it has been in business for decades, which provides a sense of easy informality and homey déjà vu. You think to yourself, “Have I already eaten here, or just other places exactly like this?”

The walls are carnation pink. Someone has affixed a 1980s print ad for Oscar Meyer Select Slices over a napkin dispenser. A doll-sized pickle grins while astride a piñata-sized pickle hanging above the counter. A green shag carpet “painting” of trees is framed in the center of the dining room. The rest of the groovy artwork matches up with Delirama’s “Psychedelic Pizza” cartoon logo. A many-petalled, multicolored flower opens up its mouth and stretches out its tongue towards a slice of happy pizza, googly-eyed, grinning and unaware of its imminent death-by-floral matter.

While you wait in line to order, and you will wait in a very long line to order, the menu is posted on one of those plastic black boards with changeable white letters and numbers. There are three sandwiches listed on it with three variations. An employee, who must have been a friend or relation of the owner, greeted customers in line, tallied the

sandwich count from each group and filled in details about the menu. She also explained the difference between the OG, Pyro’s Reuben and Dad’s Mustard. Delirama might have also called themselves Pastramirama. The OG ($17.95) contains pastrami, gruyere, coleslaw, thousand island dressing and mustard. On Pyro’s Reuben ($16.95), coleslaw is replaced with sauerkraut and the mustard is nixed. Dad’s Mustard ($15.95) is the most basic, just pastrami and mustard. They also have a vegan pastrami option. All of the sandwiches come with homemade potato chips, which are crunchy and delicious, spiced to evoke barbecue chips, but better than anything you’ve had in a pre-packaged wrapper.Theguardian at the front door told us about the chef’s homemade potato salad in the soft drink refrigerator and two additional specials, a beef brisket and a chicken schnitzel sandwich. She also promoted the fact that everything was made in house, from the bread to the chips to the hand-stretched pizza. When you arrive, at long last, to order, you get a glimpse of fresh potato chips emerging from the fryer, cheesy gooey pizzas and batches of freshly made bagels.

We ordered one bagel toasted with cream cheese and one as is to snack on. Instantly craveable, they were covered in all sorts of seeds, crisp on the outside, soft and tender on the inside. If we’d arrived early for breakfast, I would have tried a breakfast sandwich ($7.49). Since we got to Solano Avenue around noon, we ordered the OG and the chicken schnitzel.

I can imagine a lumberjack ordering the Husky option ($24.95) and, after a busy day of chopping wood, feeling intensely satisfied with many additional slices of pastrami. But the Classic was plenty meaty. I only managed to eat half of it. This was due, in part, to the house rye. Delirama cuts it in thick slices so that it will hold the hefty fillings. The chicken schnitzel wasn’t significantly different from the OG sandwich. All of the ingredients were the same except for the protein.

And this is where the name, Delirama, announces its difference from a delicatessen like Saul’s up the road in Berkeley. Delirama is deliadjacent rather than a full-fledged deli. Their main focus is pastrami, a delicious cut that’s enjoyable on occasion but, for folks like me, not an everyday item. What works at Saul’s is the variety. Pastrami and corned beef are featured on their menu, but more than supplemented by turkey, salami, tuna, patty melts and burgers. Delirama’s bagels are exceptional, but if you want to brave the lunch lines and subsequent wait times for your order, you really have to be a pastrami-ophile.

Delirama, open Mon, Thurs and Fri 7am–3pm and weekends 9am–5pm. 1746 Solano Ave., Berkeley. 510.647.9267. delirama.com

Engaging and eclectic in the East Bay.