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San Francisco Standard •

Fresh fried chicken in 3 minutes? SF bars now have fried chicken vending machines.

It’s 2 a.m, the music fades, and the overhead fluorescent lights flip on at the bar. Suddenly you’re terribly aware of your rumbling stomach and the tequila sodas you’ve been throwing back all night. Is there a hot-dog cart nearby? Do you have time to run to the halal food truck down the street before it closes?If Syed Saquib has his way, you won’t even need to leave the bar to satisfy your case of the drunchies. Instead, you’ll just grab a bucket of crispy chicken nuggets from a vending machine...
The Oaklandside •

‘We can’t take that risk:’ The Spanish Table says graceful goodbye to Berkeley

On Sunday afternoon, Aug. 17, Berkeley’s The Spanish Table, sparsely filled with longtime patrons and curious onlookers, buzzed with an energy that defied the moment. As the sound of flamenco guitar floated around the room, shoppers swapped stories and laughter among open bottles of Palomino Fino and Sierra Cantabria Unica, poured by store owner Bastian Schoell. It was the ending he envisioned for the Berkeley shop — a celebration rat...
Richmondside •

3 dishes to try at The Lot, Richmond’s reimagined food market

In the heart of the Iron Triangle is a food court and business incubator that is dishing up big flavors. The Lot is a downtown market that aims to create opportunities for sidewalk vendors and budding food entrepreneurs. Formerly known as the Richmond Mobile Vendor Program, the market launched in 2024 as an initiative to legitimize unregulated sidewalk vendors, which Nosh previously covered. Since then, it’s been revamped into a community staple where local food talent can get their start.
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