I remember hearing about an ice cream store run by an ex- chez panisse pastry chef that was opening on the college and ashby corner in Berkeley. Has anyone heard any updates? I can't wait till it's open!!
Crab cakes are so often disappointing -- mushy or gummy, full of starchy filler. But these easy cakes are full of beautiful lump crabmeat, and a light panko coating ensures they fry up crispy and golden brown. Bright, lemony aioli makes a piquant counterpart to the sweet, sweet crab. Read more.