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Anticipated Scandinavian Bakery and Restaurant Kantine Will Open in June

Plus: Winemakers test for smoke taint in wake of last year’s fires


Kantine readies for Market Street opening

A Scandinavian bakery and restaurant from former Nopa chef Nichole Accettola and her husband Joachim Majholm is almost here at 1906 Market Street after a long buildout process that started last fall. To catch the opening day for her smørrebrød (open-faced sandwiches) and more, “Clear your calendars completely between June 5 through 12,” Accettola writes.

BOUG Creole Deli goes from pop-up to outdoor eatery

BOUG Creole Deli, a Bayview food venture from chef/owner Tiffany Carter, has moved from a pop-up inside Huli Huli Hawaiian Grill to an outdoor space in a temporarily vacant lot at 4101 Third Street. Carter refer the space as her backyard, so wing on over for po’ boys, crab, and lobster rolls.

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Lafayette’s Batch and Brine awaits

A restaurant family that owns and operates several East Bay franchises of Mel’s and Black Bear Diners will open their first original restaurant, Batch and Brine, in downtown Lafayette this June. The Ghaben/Gonzales clan has “fancy burgers and sandwiches” and a hefty brunch in store on their menu, as prepared by chef David Suarez.

Assessing the lasting effects of wine country wildfires

Last year’s wine country wildfires are this year’s concern, too, the Verge writes, with Napa wineries testing their ‘17 vintages for dreaded damage known as smoke taint. But with vineyard fires more frequent than ever in wine regions the world over, what are winemakers to do? For one thing, a St. Helena wine lab is busy determining which varieties of wine are most susceptible to smoke taint, helping vintners decide what to grow.