San Francisco Chronicle: Get a taste of Oakland’s most exciting restaurants. San Francisco has long been the epicenter of the Bay Area’s food scene — a place where restaurateurs delight and dazzle the tastebuds of diners seeking culinary adventures.
But in recent years, with the cost of opening a restaurant in the city skyrocketing, chefs have looked to less expensive locations for their innovative ventures. And they’re especially moving across the bay to Oakland.
Clove and Hoof, Oakland:
Owners John Blevins and Analiesa Gosnell hand pick the farms where they purchase the meat for their restaurant, choosing only those places that don’t use antibiotics and hormones and raise their animals using responsible and humane methods.
