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Chow’s Huge Cafe, Bakery, and Grocery Now Open on Piedmont Ave

Plus Brazilian cheese bread in Berkeley and a brewpub for the Castro

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When one Chow closes, another opens

Just after closing Park Chow, a brunch patio favorite in the Inner Sunset, proprietor Tony Gulisano has opened his biggest location of the 1997-founded Chow chain yet. It’s Chow Oakland Cafe, Bakery & Market, at 3770 Piedmont Avenue, and it’s more food palace than pure restaurant. As Gulisano told Eater SF, the Oakland Chow branch boasts kitchen space “essentially woven throughout the market... it’s as if you’re shopping around somebody’s kitchen, with station’s splayed open so cooks themselves and prep cooks can interface with the general public.” Hours are 7 a.m. to 9:30 p.m., Monday through Thursday, 7 a.m. to 10 p.m. on Friday, 8 a.m. through 10 p.m. on Saturday, and 8 a.m. to 9:30 p.m. on Sunday.

Black Hammer Brewing will strike next in the Castro

SoMa brewer Black Hammer is plotting its second brewpub and taproom operation in the Castro at 2196 Market St. at Sanchez. The brewery has already created collaboration beers with nearby Castro cafe Floré. A spokesperson says Black Hammer envisions an indoor style beer garden for the space, with a food partner in tow, and have applied for a Type 23 Small Beer Manufacturing license.

Brazilian Bread now baking in North Berkeley

Brazilian cheesy rolls, or pão de queijo, are now available in North Berkeley at newly opened bakery/cafe Brazilian Bread (1707 Solano Avenue). The traditional tapiocaria comes from Delvira Rodrigues, and serves classic, naturally gluten-free Brazilian rolls, which are made with tapioca flour, as well as sandwiches and dragon fruit and açaí bowls.

San Jose chef caters to Olympic ski team

The US Olympic Ski team is enjoying apres-ski meals and daily sustenance on the slopes in Pyeongchang from private San Jose chef John Barone. Barone typically cooks for the tech crowd at private functions, and before that, worked in Michelin star restaurant kitchens. He was chef de partie at The French Laundry before setting out on his own, and now enjoys cooking with an eye toward healthy food.

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