Chef Arnon Oren recently took over the picturesque restaurant space once operated by Black Star Pirate BBQ, situated at the Point San Pablo Harbor. He’s making the space his own with the new fast-casual restaurant Sailing Goat. Expect wood-fired pizzas, such as the seasonally appropriate mushroom and asparagus pie, alongside other dishes such as Brazilian moqueca, a seafood stew made with local fish, and roasted Peruvian chicken. Beers, wine, and some nonalcoholic drinks are available as well.

The new SanDai and adjacent Kopi Bar in Walnut Creek offer two ways to try chef Nora Haron’s food. SanDai is the restaurant side of things, serving Nusantara cuisine that spans Haron’s background and food from across Southeast Asia. There are sambal-laden dishes such as the grilled half chicken dish smothered in a coconut- and turmeric-flavored sambal, and Haron’s version of beef rendang. At Kopi Bar, Indonesian coffee and Haron’s pastries are front and center, with items such as a coconut egg cream cruffin among the offerings.

Laura Meyer’s competition-winning pizzas are the best reason to visit her first restaurant, Pizzeria da Laura, located in downtown Berkeley. The pies here come in four forms — New York, Sicilian, Detroit, and grandma — and pizzas are available in a mix-and-match style that sees toppings placed on the base of your choice. The Ray J features a tomato-based sauce, with mozzarella, thick and thin pepperoni, basil, stracciatella, fermented honey, and shaved parm — but we’ll leave it to you whether you go for Sicilian or Detroit-style. Make sure to give the pasta side of the menu a once-over too, as it comes packed with Meyer’s favorites, including a family ragu recipe courtesy of her dad.

Starter Bakery is already familiar to those in the East Bay as a wholesale operation outfitting grocery stores and cafes with kouignoù-amann and croissants for 10 years. Now it’s finally opening a retail shop on March 4. Expect updated recipes fit for being lifted straight from the oven directly into customers' hands; don’t skip the cardamom pistachio buns, the chocolate babka, or any of the new cake offerings. Savory options will include quiche, as well as a grab-and-go line of sandwiches and salads.

Many were saddened to see Oliveto’s 35-year tenure in the Market Hall building come to an end, but in its place is the new Acre, looking to fill out the two-story space with a cafe and restaurant. If you’re more in the mood for the feel of a “European-style” cafe, park yourself downstairs and pick out some sardines or garlic shrimp with a glass of wine. If you’d rather have bigger dishes for a dinner at night (with a cocktail), head upstairs for the heftier plates, such as a whole roasted branzino or a rotisserie chicken.

Bay Area fans of celebrity chef Baek Jong-won will be excited to note that an outpost of the Korean restaurant chain Hanshin Pocha has landed in Oakland. The restaurant will serve the late-night crowds past midnight — it’s open until 2 a.m. Thursday through Saturday — with plates of fried chicken, corn cheese, tteokbokki, and bowls of seafood-laden soondubu jjigae.

Oakland-based Mother Tongue Coffee is already known for its excellent coffee beans, but now the roaster opened its first cafe with an (expected) robust coffee program and perhaps an unexpected element: a cocktail menu. Taking advantage of a full liquor license that came with the space, along with the coffee, pastry, and toast offerings, there will be a chance to sip on pisco palomas and spritzes as well.

Chef Paul Iglesias recently opened Parche in Uptown Oakland, a new restaurant serving “contemporary Colombian” food in a well-designed setting. The menu offers small plates and shareable items, including build-your-own ceviches, which are well worth a look. The empanadas and carimañolas are also worth consideration, along with the restaurant’s Spanish-style gin and tonics.

There’s a new New York-style slice shop in the Town and its name is Mama’s Boy, from the Athletic Club team. Pies are sold whole or by the slice, but whatever your hunger dictates, make sure to scope out the daily special, or stick with the classic pepperoni slice to sate your pizza needs.

Mike Raskin and Jeffrey Wright built Edith’s Pie into a local favorite, selling all sorts of sweet and savory pies at pop-ups around the Bay Area. Now, the duo opened a brand-new shop in Oakland serving, of course, pies, including savory hand pies, sweet chocolate chess pies, plus some seasonal options. But this place is about more than just pies — alongside their crusted confections, the storefront also serves local wines and beers, plus low-ABV drinks, such as the Gemini & Leo, made with syrup from leftover strawberry tops, Manzanilla sherry, orange sweet vermouth, and citrus.

Señor Sisig became a well-known brand in the Bay Area through years of running their fleet of food trucks and expanding into permanent restaurants, slinging sisig burritos, and even expanding into vegan options. With their latest Oakland location, Señor Sisig is adding new shareable dishes such as sisig lumpia and a lechon kawali plate, but there’s also the addition of a bar and cocktails. The mezcal- and tequila-focused drinks menu will include cocktails like a tamarind and chile margarita or an ube colada slushy with rum and mezcal.

Charles Farrier has sold his popular cheesecakes and treats at farmer’s markets since 2016, but the La Cocina incubator alum opened his own space in Oakland’s Laurel District in December. Now, those who know Farrier for his sweets — the personal-sized cheesecakes are perfect for when you just want a sweet little something — can buy them at his permanent bakery, and sample more of Farrier’s food with the inclusion of breakfast and lunch.

Despite construction making it a bit hard to find, Saltbreaker can feel like a restaurant oasis in Alameda. The spot creates space for chef Justin Davis to use “basic French techniques and principles to reinterpret California cuisine,” per the East Bay Express. Go for the SB Burger, which features a bacon beef patty, or the solid steak frites. For drinks, the restaurant serves both a freezer martini and freezer Manhattans, as well as a spiked hot guava drink served with a spiced guava butter cookie.

PizzaHacker alums continue to spread the good pizza gospel, including pizzaiolo Derek Lau who opened State Flour Pizza Company in Berkeley, and Amrafel Tomas who debuted the new Castro Valley spot Pizza the Bay. Along with business partner Shimei Burgueno, the duo is baking sourdough pizza with a creative spin, such as the Washington Square pie with mozzarella, onions, aged prosciutto, grana padana, and an egg. They’re also providing non-pizza options, including calzones, sandwiches, and a selection of wings; if you’re a fan of dipping food into cups of ranch dressing, don’t skip Burgueno’s version.