clock menu more-arrow no yes

Filed under:

Alameda County Shuts Down Oakland’s Most Popular Weekly Pop-Up Restaurant

Plus Prairie finally opens and more a.m. intel

Smellys Authentic Creole and Soulfood Catering

Alameda County’s pop-up crackdown

After first proclaiming all pop-up restaurants were illegal and then introducing a plan to allow pop-ups by December, we get word that the Alameda County health department has shut down Oakland’s most popular weekly pop-up, Chef Smelly. The timing is interesting, given the county had said it would ease restrictions until a new program was in place. But Chef Smelly is one such pop-up that’s not covered in the county’s proposed plan, which mandates pop-ups operate out of permitted restaurants. Chef Smelly served its creole and soul food out of Complex, a nightclub.

New school Italian

Chef Anthony Strong’s Prairie opens today, bringing inventive Italian dishes with Asian accents — like guanciale-wrapped mochi and short ribs topped with tea leaf salsa verde — to the Mission. Check out the full menu here, and gaze at photos of the food and interior here.

More movement at Ghirardelli Square

In addition to the recently opened Cheese School cafe, Ghirardelli Square has snagged another new eatery: Pico Latin Street Food. Details are scarce, but according to Hoodline, it should open today at 900 North Point Street.

Charlie Hallowell plots his return

The chef-owner of Pizzaiolo, who has been widely accused of sexual harassment, sent out a long open letter last night outlining his plan to return to his restaurant. It includes a dunk tank (really), and the name of his next restaurant in Berkeley, Western Pacific.

Festival weekend

After a yearlong hiatus, Treasure Island Music Festival returns this weekend to a new location in Oakland. With it comes a new focus on food vendors from Oakland, including the yet-to-open Temescal restaurant North Light.

PRAIRIE

3431 19th Street, , CA 94110 (415) 483-1112 Visit Website

Sign up for the newsletter Sign up for the Eater San Francisco newsletter

The freshest news from the local food world