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Souvla's Chicken Makes National News; A Crash Course in Paleo at Mission Heirloom

Plus, Shakewell extends lunch service and Nora Spanish Cuisine pops up with Sherry.

Patricia Chang

HAYES VALLEY— The extraordinarily plump and juicy feta-brined rotisserie chicken at Souvla has hit the national news cycle. New York Times columnist Melissa Clark has adapted Souvla chef Tony Cervone's method into a recipe that even home cooks without access to a metric ton of feta-brine can utilize. [EaterWire]

OAKLAND— As of January 28, Shakewell will extend lunch service from Wednesday-Friday, serving salads, small plates, Spanish-inspired sandwiches and a few larger dishes. They'll also serve coffee and pastries starting at 8 am, Wednesday-Friday. [Berkeleyside]

BERKELEY— Join Feastly for a popup at Mission Heirloom Garden Café, a recently opened gluten-free, paleo-focused restaurant in Berkeley. The meal will take place in their heated garden and offer a tasting of the co-founders' favorite paleo recipes like wild rice paella and a pavé of root vegetables. The event takes place Thursday, January 29 from 7pm-9pm; tickets are $40. [EaterWire]

FIDI— Learn the nuances of Sherry paired with paella at a special dinner from Nora Spanish Cuisine. The family-style meal aims to teach diners that Sherry "isn't just your grandmother's drink," through a series of pairings. Dinner takes place at 7pm, January 30; tickets are $55. [EaterWire]