"Fatto a Mano Alimentari, which is still in soft opening mode, offers an assortment of pastas made daily - spaghetti, bucatini, gnocchi, paccheri and the like - with varied sauces, including beef bolognese, pomodoro and four cheese. If you're looking for something on the lighter side, try the grilled eggplants dressed with cucumbers, black olives, Feta cheese, hummus and a side of focaccia, or the Tuscan bean soup."
"Flour + Water Pizza Shop, the upscale Italian restaurant's takeout and delivery concept, officially opens its doors on Jan. 22 at The Lark Uptown in Oakland. You can expect signature sourdough crust pizzas, with classic toppings like margherita and pepperoni, plus other creative toppings like smoky eggplant and fennel sage sausage. Look out for Nosh's forthcoming feature with more details on the restaurant and its menu, including wings seasoned with an Oaktown Spice Co. blend and served with an herby green sauce à la Cheeseboard."
Fatto a Mano Alimentari opened at West Oakland's Prescott Market offering daily-made pastas such as spaghetti, bucatini, gnocchi and paccheri with sauces like beef bolognese, pomodoro and four cheese. Lighter options include grilled eggplants with cucumbers, black olives, Feta, hummus and focaccia, plus a Tuscan bean soup; chef and owner Elena Fabbri operates the spot at 1620 18th St. Flour + Water Pizza Shop opens Jan. 22 at The Lark Uptown, serving signature sourdough-crust pizzas (margherita, pepperoni, smoky eggplant, fennel sage sausage) and wings seasoned with an Oaktown Spice Co. blend with an herby green sauce. Proyecto Diaz, inspired by Oaxacan and Latin American flavors, has opened a new Uptown café currently in soft-launch hours Monday–Friday, 7 a.m.–2:30 p.m.
Read at The Oaklandside
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