Perhaps one of the East Bay’s most remote restaurants, Black Star Pirate BBQ replaces its predecessor, Nobilis, atop a bumpy, winding, seemingly endless uphill road, on the waterfront — about as far west as you can drive in the East Bay without plunging into the actual bay. That means the views from the restaurant’s outdoor patio are pretty sweet, and the food — sauce-slathered brisket and tri tip, plus a brunch menu focused on big, comforting plates of shrimp and grits and biscuits and gravy — is also worth the trip.

Yes, Richmond, too, now has restaurants that cater to the bearded-and-tattooed, craft-beer-loving set — this one that also happens to serve some of the best grease-slicked, more-or-less New York-style pizza in this stretch of the East Bay. Run by a former pro skateboarder, the restaurant has an irreverent attitude (Rambo playing in a constant loop) but is still the kind of place that takes leopard-spotting (Google it if you don’t know) and dough fermentation seriously. Place your takeout or delivery order well in advance: During peak hours, the wait time often spans an hour and a half or longer.

This family-run, Mexico City-focused pop-up has been one of the stars of Richmond’s burgeoning quesabirria scene since 2019, attracting a big following for its cheesy tacos, consommé, and related items like birria-men (consommé with instant noodles). Head taquera Laura Rivera is also known for her fat, well-blistered gorditas and for making what is perhaps the Bay Area’s tastiest pambazo — a kind of sauce-soaked sandwich loaded with chorizo, soft-cooked potatoes, fresh lettuce, and Cotija cheese. The pop-up’s exact hours and location are subject to change; check Instagram for pre-ordering information and the latest updates.

This pioneer of the East Bay’s thriving quesabirria scene has come a long way since its occasional pop-up days, when dozens of taco lovers would stand on line for hours in the founders’ driveway. Now settled into its own storefront, a few blocks away from the Richmond BART station, El Garage dishes out its wildly popular cheesy, red-tinged beef birria tacos, Friday through Sunday — now available for both online pre-orders and walk-up customers. Make sure you get a side of consommé (the rich beef broth yielded by the cooking process) for sipping or double- and triple-dipping to complete the experience. 

Sure, it’s a chain, but it’s a chain most often found hidden inside of small, mom-and-pop gas station convenience stores, and when it comes to that Southern fast-food style, the chicken gives your local Popeyes outlet a run for its money. Well-seasoned, unfailingly crunchy skin — hence the name — and sweet honey biscuits are the hallmarks here.

In a neighborhood replete with taquerias, always-bustling El Mexicano (at some point rebranded from its former name, Los Mexicanos) stands out for its all-around consistency — there isn’t really a badly executed meat on the menu (though the suadero, the al pastor, and the cueritos, or braised pork skin, are paricular standouts), and the burritos are just as reliably tasty as the tacos. This is also home to some of the best tortas in the city — specifically a gut-busting carnitas number that’s overstuffed with tender, crispy-edged pork and fresh lettuce, tomato, and avocado.

Located on the northern edge of the 23rd Street taco corridor, El Chaparro offers all the usual standards, but the house specialty — and the main reason to visit — is Hidalgo-style lamb barbacoa. You can buy it as a taco or a plate that comes with rice and beans, but the real pro move is to order an entire pound of meat, which comes with little baggies of onion, cilantro, and lime wedges; three different salsas; and a thick stack of tortillas that you can use to build your own tacos. Don’t forget to order a big tub of deep-red consomé, which is rich and clarifying, studded with chickpeas and chunks of tender lamb — the perfect thing to sip between bites. 

The specialty at this colorful, rainforest-themed taqueria is the pollo al carbon: whole spatchcocked chickens grilled over charcoal in a garage adjacent to the restaurant. The chicken comes out supremely smoky and succulent, and the bright, zippy housemade salsas are a cut above. For the perfect family meal, order the whole chicken plate, which comes with rice, beans, and warm tortillas — the building blocks for a whole mess of delicious chicken tacos.

Parked just off the main drag of 23rd Street most nights, outside a used car lot, this little truck is a neighborhood staple for inexpensive, deep-fried evening sweets. The regular churros are enjoyable enough, but for a real treat, order one of the cream-filled churros rellenos, available in vanilla, caramel, and strawberry varieties.

This tiny, no-frills diner is a neighborhood favorite for its uncommonly friendly service and its inexpensive burgers and milkshakes served up quick. The menu has a handful of Asian touches (e.g., you can get teriyaki beef or chicken on your hoagie), but it’s especially known for being the place that serves the best cheesesteaks in the area. A note for Philly transplants: The sandwiches come with lettuce and tomatoes by default, but it’s no sweat to ask to have those omitted for something closer to an East Coast cheesesteak experience.

Actually located just across the border of neighboring San Pablo, this 23rd Street institution is one of the area’s older Lao restaurants. It’s a reliably good destination for homey noodle soups and nam khao (crunchy rice ball salad). Hours can be a little bit wonky, so call ahead before you head over to pick up dinner.

Part kebab-and-falafel house, part no-frills takeout pizza operation, Q’s Halal Pizza — the only pizza-focused spot in the local Q’s mini-chain — serves some of the best pies in Richmond, thanks in part to its kebab house–inspired topping combinations, like the fantastic Mama Mary’s (pepperoni, gyro meat, and red onion). Not in the mood for pizza? You can also get a traditional kebab or falafel plate, or chow down on a big order of some of the East Bay’s most succulent chicken wings.

Expect long lines at all times of day at this new Richmond taqueria, which practices all the hallmarks of the Tijuana-style taco: handmade tortillas; flame-grilled meats; and, on top of every taco, quesataco, or mulita, a big dollop of guacamole. Both the carne asada and adobada — a red-hued style of al pastor, sliced straight off the spit — are second to none. Since the start of the pandemic, the taqueria has continued to do a brisk takeout business, and it’s also set up some nice patio seating in front.

Tucked away in a cluster of warehouses on a side street next to the freeway, Gran Milan is one of Richmond’s real hidden gems. This little bakery-cafe has a short menu of pizzas and salads, but the main attractions are some of the finest sweet and savory Italian pastries in the Bay — a truly impressive lineup of flaky, delicate, and often-custard-filled beauties. There are a couple of outdoor tables set up in front.

Located at the southern end of the city, on the other side of El Cerrito, Saigon Harbor has been one of the East Bay’s most popular dim sum destinations for years. You’ll find solid versions of all the classics here, but the fried taro puffs and the stir-fried turnip cakes with X.O. sauce are especially great. The restaurant has been offering most of its steamed and fried dim sum items for takeout, and it’s also set up an outdoor dining area next to the parking lot. Walk off the steamed bun–induced food coma by walking over to the big 99 Ranch plaza next door to do your weekly grocery shopping.