More in San Francisco
Healthy and Deliciously Satisfying Allergy-Friendly Dessert Brands
Have a sweet tooth or allergies? Don't want all that sugar? Learn how to be healthy and still eat dessert.
by Shana de Urioste
at University of Southern California
Cupcakin’ Bake Shop: The Bay Area’s Favorite Stop for Cupcake Cravings
Cupcakin's cupcakes are muffins that believed in miracles.
by Lara Taniguchi
at University of California – Berkeley
This is the Ultimate Gift for Chocolate Lovers
Poco Dolce is an artisanal chocolate shop that creates confections perfect for any chocoholic.
by Alaina Mencinger
at Boston University
FEED Berkeley Hosts Cook-Off for Hunger & Homelessness Awareness Week
Chefs, you have arrived at the Chopping Block.
by Joshua Lin
at University of California – Berkeley
Izakaya Rintaro: A Delicious, Innovative Hideaway of Japanese Flavors
Get ready to discover your next favorite hideout.
by Matthew Mannucci
at University of California – Berkeley
Berkeley’s Bigger and Better SpoonFest: A Smash Hit Before Finals
Stress eating has never been so tasty.
by Jazmine Velasquez
at University of California – Berkeley
Rice and Bones's Ode to Colorful Vietnamese Culture
Bao-ntiful Vietamese fusion awaits.
by Francesca Hodges
at University of California – Berkeley
We’re Bringing Back SpoonFest and Taking the Best of the Bay With Us
Stomachs, let’s get ready to grumble.
by Lilian Kim
at University of California – Berkeley
Inside Ginger Elizabeth Chocolates: A Northern California Dessert Powerhouse
Northern California's one-stop shop for macarons, bonbons, and ice cream.
by Annabelle Long
at University of California – Berkeley
Where to Snag a Free Drink on Your Birthday in Berkeley
Just make sure it's your 21st birthday.
by Emily Breay
at University of California – Berkeley
The Musical Offering Café: Come for the Coffee, Stay for the Music
A community built over coffee, conversation, and Chopin.
by Francesca Hodges
at University of California – Berkeley
SF International Tea Festival: A Celebration of Tea Culture
We loved it so matcha.
by Nancy Wang
at University of California – Berkeley
