Restaurants who are eliminating the plastic straws and takeout containers that are choking the oceans, killing sea life, and washing up on our beaches
OFF MENU IS SPONSORED BY BENDER’S BECAUSE THEY ARE BADASS. DROP BY AND MAKE SOME BAD DECISIONS WITH SOME GOOD PEOPLE! I’m happy to inform you that the Bay Area has finally gotten another place where you can consume Puerto Rican food. You’d think there’d be more than a handful of PR
Everyone should work in a restaurant at least once. Ask any server, bartender, barista, cook, dishwasher, buser, greeter, and they’ll agree. It’s a conversation I often have with other people in the restaurant industry. This conversation is half bitching about customers (sorry not sorry) and half enumerating all the ways that working in a restaurant makes you a better person.
Filipino chef Yana Gilbuena thrives on traveling and cooking Filipino food. In 2014, she embarked on a 50-week pop-up dinner tour across the 50 U.S. states, and wrapped up the Canadian provinces in 2015. She started the Latin America Tour in January 2016 but has to postpone due to
The Alley in Oakland, an amazing piano bar with a great deep-fryer is feeling the heavy hand of the health inspector and needs your support. $75,000 in upgrades are demanded and a closure of the bar’s kitchen stove was ordered until the county’s demands are met. That means no hot grub at
Off Menu is our tribute to the service industry. It’s where we cover restaurant openings and bar closings, industry rumors and inside dirt. It’s where we cheer on our favorite chefs, servers, and nightlife superheroes. And the best part is, it comes from those of us that live that life,
Dear Parents: You may not be aware of, but when you walk into a restaurant with your beautiful baby in your paisley Baby Bjorn wrap or with your MacLauren stroller and your gracious host walks your six top over to your table – your servers eyes may scan the insides
Last week, I read a thoughtful article on this site by Jamal Frederick entitled “Tipping While Black- The Struggles of a Black Barman.” I encourage you to read it. It offers keen insight into the racial attitudes and discrepancies characteristic of tipped service work. It also reinforced the strong opinions