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Brenda’s French Soul Food Launches Its Fried Chicken and Beignets in the South Bay

Plus, Ju-Ni donates to end Asian hate

Beignets at Brenda’s
Beignets at Brenda’s
Patricia Chang

• South Bay fans of Creole comfort food icon Brenda’s can now have their crawfish beignets and shrimp and grits without the commute, as chef Brenda Buenviaje has launched a delivery-only version of her line-drawing restaurant in San Jose. Buenviaje decided to expand with a cloud kitchen model operation in San Jose after her downtown restaurants took a it during the pandemic. Without office workers crowding in for poboys at lunchtime, Buenviaje needed a way to reach customers where they live (and now work). Buenviaje’s three restaurants — Brenda’s French Soul Food on Polk, Brenda’s Meat and Three on Divis, and Brenda’s Oakland — are all in the slow process of reopening, too, with takeout and delivery available. [Hoodline]

  • Ever want have dinner in a van down by the Ferry Building? Chef Anthony Strong can make that happen. Strong, previously chef-owner of Prairie, converted a 1989 VW Camper Van into a mobile restaurant named SuperStella. The chef sets up a backyard charcoal grill next to the vehicle and creates multi-course meals with seasonal produce from the Ferry Plaza Farmers Market and other shops in the building. Patrons dine inside the van, which, according to the website has “... sexy lighting, legit stemware, lots of nerdy camping gear ...” The van can accommodate four customers. Prices start at $110 a person, plus a travel fee. Strong will start parking SuperStella on the Ferry Building’s back plaza on April 19.

• Bay Area mini-chain Sliver Pizzeria will take over 3,500 square feet in a new development in downtown Fremont. Sliver’s claim to fame is that the restaurant only offers one type of pizza a day and none of them ever contain meat. Most pies of the day are stacked with tons of vegetables like kale, mushrooms, squash, herbs, and more. Potential customers can check online for the pizza of the day. [The Mercury News]

• Omakase spot Ju-Ni pivoted to chirashi bowl takeout to make it through the pandemic. On Friday, March 26, the one-Michelin-starred restaurant took its omakase outdoors with a new curbside sushi counter and started to wind down the chirashi to-go program. The restaurant recently announced a new initiative on Instagram with a photo of the chirashi bowl stating that during the final five days of take-out, the owners will donate 30 percent of proceeds from bowl sales towards organizations fighting against Asian discrimination and hate.

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