Annie Chang/Staff

Being an avid coffee drinker, my goal is to try coffee from every country I visit, and international coffees in the States also easily grab my attention. When Semih, a dear Turkish friend of mine, asked me if I wanted to experience Turkish coffee one night at 11 p.m., I desperately wished I could — but, of course, that would mean no sleep that night. A couple of days later, I headed over to try the coffee that was constantly on my mind. Little did I know, drinking Turkish coffee had its own little ritual.

Semih began to make the coffee as soon as I entered his apartment, and I immediately started snapping photos. I was very interested, and everything grabbed my attention. He added a pure powdery coffee into hot water that was sitting in a cezve, a small copper Turkish coffee pot that makes about two espresso-sized cups of coffee. Traditionally, the cezve is held over flames and embers, but because his apartment only had an electric stove, he just rested the cezve on that. After a couple of minutes, Semih added some sugar into the coffee. He told me that it depends on personal preference: Some people drink it black, and some like it with sugar. He heated the mixture of coffee and hot water until it boiled and said that if it was done perfectly and taken off the stove the second it started to boil, there would be delicious coffee foam at the top of the cup. No cream or flavoring was added after the coffee was poured into the cup, and it was an intense, dark color characteristic of a perfect cup of pure coffee. The taste was deliciously bitter, with an almost grassy or charcoal-like note that differed greatly from regular black coffee in the United States. The bitterness was so unique that to add more sugar or cream would have overpowered the coffee taste. After drinking the coffee, we ate pieces of Turkish dessert, a type of starch gel and sugar with different flavors and pistachios or fruit jelly inside.

Then it was time for fortune-telling, in which the saucer is turned upside down and placed on top of the coffee cup. This combination is circled clockwise three times and then flipped over, so that the saucer faces up and the cup is upside-down on the saucer. A coin is placed on the cup to make it cool faster. The point is to leave the coffee residue in the cup so that it forms ambiguous patterns. My intrigued self could barely wait to see my fortune. Here’s what Semih told me:

-  There was a large part of the cup that was white: I had a pure and innocent heart.
- He saw the figure of a bird: Someone would come visit me soon.
- There was something not so pretty in the shape of a dead fish: Something would scare me.
- A bit of leftover coffee would not stop running although we were not moving the cup, which was quite strange: I was easily led by others and convinced by them, and my opinions were easily swayed.

After the fortune-telling from the cup, it was the plate’s turn. He told me to make a wish before the fortune telling started, then allow one drop of coffee to run down the back of the plate. The speed of the drop represented how fast the wish would come true, and the closer it got to the middle of the plate, the more likely it would come true. Unfortunately, my wish would start to look like it was coming true, but it would not. Reminding myself that I am not superstitious, I was fascinated by the ritual and did not let the wish bother me. Many things were revealed, and I am waiting to see whether anything comes true.

Contact Annie Chang at achang@dailycal.org

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Annie Chang/Staff

Walking down Shattuck Avenue, I’ve passed Venus many times, but it never stood out to me, because I was always in a rush to go elsewhere. It wasn’t until my roommate gushed about how delicious brunch there was that I made a point to go there. Having arrived early, I peered inside and was surprised to see how small the restaurant really was. At first glance, it looks like a diner because of the different sauces and bottles on each table. I decided to wait inside and ordered a cappuccino before delving into menu. The cappuccino tasted similar to any other average cappuccino: a deep, roasted flavor that was slightly acidic. The taste of coffee pierced through, unmasked by milk and foam, but I had hoped for a stronger and purer taste with more layers and flavor profiles. My preferences go to full-bodied, rich cappuccinos with fruity and acidic notes, which this cappuccino did not have enough of.

Glancing at the menu, I had difficulty sifting through the numerous selections. There were brunch dishes, such as a chicken-and-sausage scramble, the “Venus Benedict” and an apricot almond chicken salad. In the end, I went for the lemon ricotta hotcakes, which I hadn’t seen anywhere else. The choice turned out to be amazingly satisfying even before I took a bite, as the fruity aroma rose up through the steam and into my nostrils. One bite in, I started gushing to my roommate, who was dining with me, about how quickly it melted in my mouth. The softness from the ricotta cheese that was smoothly mixed into the hotcake batter enhanced the melty texture, and chewing was almost unnecessary. Because ricotta is so mild and creamy, it only added moisture to the hotcakes, all the while preserving the pure sweetness of hotcakes that I thoroughly enjoyed.

The hotcakes also came with small servings of lemon curd and homemade blackberry sauce. The lemon curd was a bit too sweet, but when mixed with the tangy homemade blackberry sauce, the combination perfectly complemented the hotcakes. I will definitely be back for more of these lemon ricotta hotcakes, and I have high hopes for the other tantalizing names on Venus’ menus.

Venus is located at 2327 Shattuck Ave. Call 510-540-5950 for reservations.

Contact Annie Chang at achang@dailycal.org

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The Sheng Kee Bakery on Telegraph has delighted people for months with its beautifully crafted Taiwanese breads, treats and desserts. I remember how I waited months for Sheng Kee to open. I was studying in a cafe when I heard that it was finally going to open, and I almost screamed. The opening day, I got there at 7:30 a.m. For the first two weeks, I visited Sheng Kee at least five or six times, and over the months, I have narrowed down a few favorites.

A classic that I have loved since I was a child is the pork sung bun. Pork sung is loosely chopped dried pork with a light and fluffy texture. The bakeries that make outstanding pork sung buns usually fill it to the brim, and Sheng Kee definitely does that. Their pork sung reminded me of a slightly sweet beef jerky but crispier and crunchier. What makes this particular pork sung bun stand out from the others is the puff pastry on top, which is similar to a very flaky croissant but with less of a  buttery taste and more of a slight cheese taste. The bun prompted me to think of potato chips with multiple flavors: the cheesiness of a cheese croissant and the savoriness of barbecued pulled pork, but slightly sweeter.

A new pastry that I recently tried is the peanut butter pineapple bun, which is a traditional pineapple bun with peanut butter and ground peanuts on top. Contrary to their name, pineapple buns don’t actually have any pineapple in them; the surface just has a  pineapple-like texture with its diamond grid-like formation. The slightly crumbly top tastes like milk with a hint of vanilla, similar to a less sweet creme brulee in bread form. The ground peanuts produce a nice contrast in texture against the soft pastry.

Something else that I usually buy there is the Asian version of garlic bread, which comes in a nice rectangular prism shape and doesn’t squish down easily. Somehow, Sheng Kee makes it taste even better than the American kind. The garlic and oil topping is still the same, but the texture of the bread changes everything. Once your teeth sink through the hard outside, they’ll reach the soft texture of Asian buttery white bread.

With Sheng Kee’s many choices, a breakfast stop for my usual peanut butter pineapple bun and pork sung bun always makes me happy. I look forward to trying every single Sheng Kee pastry and cake, and hopefully you will find your favorite here too. Sheng Kee is not only for those of us who are obsessed with Asian baked goods, but also for those who want to try Taiwanese pastries for the first time. So make a quick stop if you haven’t already. You won’t regret it.

Image source: John Loo under Creative Commons

Contact Annie Chang at achang@dailycal.org

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Berkeley foodies have plenty to be excited about, from fine dining on Fourth Street to cheap eats in the Asian Ghetto. But they really go gaga over the slightest mention of secret menu items, even ones at big chains. Who wouldn’t? Around Berkeley, Starbucks, CREAM and Jamba Juice have sweet secret beverages to try, so here’s an inside look at some of these hidden treats.

At Starbucks, there are the “red tux mocha” and the “cinnamon roll frappuccino.” The red tux mocha is half white chocolate mocha and half regular mocha with raspberry syrup. The mocha’s flavors were beautifully layered in a reddish-brown concoction reminiscent of one of my favorite desserts, red velvet cake. At first sip, the raspberry flavor excites the taste buds, and after a couple of seconds, the subtle white chocolate mocha flavor comes through. I usually dislike mochas because their heavy chocolate flavoring drowns out the taste of the coffee, but this drink balanced the mocha with different layers of flavors that pop at the exact right moments. Meanwhile, the cinnamon roll frappuccino is vanilla bean frappuccino with cinnamon dolce syrup, and it tasted like I had just taken a bite out of a warm and delicious cinnamon roll. The best part: It leaves a pleasant creme brulee aftertaste. While the flavors in this drink were also layered, the effect was more subtle. The entire experience was like eating two desserts in one go, except in smoothie form.

CREAM is famous for its ice cream cookie sandwiches, and it also offers an expansive milkshake menu. But you can be creative and ask for the cookie shake, which is a blend of your choice of ice cream and cookie. Just a heads-up: Not all employees recognize the cookie shake by name, so be prepared to describe it if you order one. As expected, picking the right combination of cookie and ice cream is crucial. Not looking to get too wild and crazy, I picked a chocolate chip cookie and chocolate chip cookie dough ice cream, and the shake ended up tasting exactly like if I had eaten the ice cream cookie sandwich version of this combination. The finished product was way too sweet, and it was very difficult for me to finish. The cookie chunks sank down to the bottom and were impossible to get without a spoon, so I ended up drinking a vanilla shake with some chocolate pieces here and there then eating cookie pieces afterwards. In hindsight, I should have chosen a coffee ice cream and chocolate chip cookie; the roasted bitter flavor of coffee would counter the sugar in the chocolate for a better balance.

To round out my secret-menu beverage run, I hit up Jamba Juice and ordered a Fruity Rocks smoothie, which was supposed to taste like Fruity Pebbles cereal. When I took my first sip of the purple, berry-color drink, my mind went to cherry Skittles. After about half the cup, the taste became increasingly familiar, but I couldn’t put my finger on it. Finally, 20 minutes later, I realized that it tasted exactly like Smarties candy, which always makes my mouth feel a little dry. This effect was not too enjoyable, but I continued to walk down Telegraph Avenue, sipping on my thick, fruity smoothie because, as a kid, Smarties were among the few nonchocolate candies that I really liked. The nostalgia made the experience worthwhile.

My friends always say that I’m adventurous when it comes to food. You know that feeling of an adrenaline rush when you’re on a roller coaster when the wind charges at you? That’s the feeling I get when I eat something I’ve never tried before. Squealing and screaming occur with both food and roller coasters, and taking the pass less traveled with cuisine usually comes with rewarding surprises. Secret menus exist to be dug out, and the adventures are definitely worthwhile.

Image source: Jed Schmidt under Creative Commons

Contact Annie Chang at achang@dailycal.org

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Annie Chang/Staff

Intense dim sum cravings require a certain quality of the doughy delicacy to satisfy. Dim sum is not just a meal or just some more Chinese food. It is a part of a weekly routine, a form of slowing down and relaxing. I will always remember my dad’s longtime college friend; every Sunday morning, while his wife and daughter slept in, he went to the nearby dim sum restaurant with a newspaper and enjoyed the food for three or four hours. He savored every bite while pondering the latest news. It’s a ritual for him. I always say to myself, “This man truly enjoys life and the small intricacies of food.” Dim sum is about savoring every bite of all the unique tastes. In Cantonese, dim sum holds many different meanings. The word can mean “treat” or “snack”, but it also means “to touch the heart.” The meal is designed to enlighten and touch you deep down in your passion for food, to be a treat for oneself. The warmth of dim sum embraces you each time you savor a bite.

As students, we might not have time for a three-hour meal, but we still deserve delicious dim sum. Asian Pearl is one of the good dim sum places accessible to UC Berkeley students by bus. Located in an indoor plaza with 99 Ranch Market and other Chinese shops, Asian Pearl draws crowds like no other. Go on a weekend, and be prepared to wait for about 30 minutes to an hour. Do not be scared away though; the restaurant is well worth the wait because its dim sum is one of the best around Berkeley.

In a brightly lit restaurant with white tablecloths, white ceilings and tan and beige walls, the mood is sure to please. Look through the windows and see a sea of people eating their hearts out. Although the food is great, the service is average, probably because there are so many people that the servers forget little things sometimes. I have always gone for the dim sum and order my staples: steamed shrimp dumplings, shiu mai (pork dumplings), baked barbecue pork buns, steamed egg custard bun (filled with salted duck egg’s yolk), shrimp rice noodle roll, baked crispy egg custard tart and turnip soft cake with scallops. Actually, I am especially judgmental about the egg custard tart. I order it every time I eat dim sum. Unlike the other dishes, every restaurant makes egg custard tarts a little differently. An excellent egg custard tart should be noticeably flaky, easily crumbled, so soft that I barely have to bite down and able to melt in the mouth. Asian Pearl’s egg custard tarts are almost up there with the best tarts I’ve had in Hong Kong and San Francisco’s Chinatown. Including the egg custard tart, all dishes arrive hot and fresh, creating the distinct light aroma of dim sum.

Dim sum exists to slow down life and to help one forget about stressful problems. Dim sum represents something a little bit different for everyone, whether it be a time to socialize with friends and family or indulge in filling treats to satisfy a passion for food. When I eat at Asian Pearl, I always feel relaxed, free and true to myself. Somehow the restaurant makes me regain a positive attitude toward daily life. I wonder if it was the same for my father’s friend.

Asian Pearl is located at 3288 Pierce St,, Suite A-118, Richmond, CA (inside the 99 Ranch plaza). You can call the restaurant at (510) 526-6800, but it doesn’t take reservations.

Contact Annie Change at achang@dailycal.org

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The first place I stopped at was La Boulange Bakery in San Francisco. There were many locations, so I just picked the one that was most convenient in the Westfield San Francisco Centre. Looking at all of the yummy flavors, I decided to buy passionfruit-mango and lemon. So far, I had only seen passionfruit-mango macarons at La Boulange, and it was my favorite flavor of them all. Tiny chunks of fruit on the outside of the macaron added a nice crunch, and it was still soft and chewy on the inside. The macaron was much thinner than many others I had tried before and was not as pleasing as a thick and chewy one. This macaron was a beautiful and fresh summery-salmon pink color with a mango yellow filling, and it was not overly sweet. However, I could not say the same about the lemon macaron. The filling was so hard and sticky that I really had to sink my teeth in. The lemon flavor was not very realistic and instead turned out tasting like a badly made lemon-meringue bar. Overall, the macarons here were not horrible, and they had a large selection of flavors, including pistachio, coffee, vanilla and chocolate.

The next stop was YakiniQ Cafe in San Francisco’s Japantown. A friend had informed me that YakiniQ had a unique Earl Grey flavor, so I sought it out. I bought the last Earl Grey macaron along with a rose-flavored one. As soon as I bit down on the rose macaron, I could really feel the proper chewy feel from a thick macaron. It had substance and was dense — the best texture for macarons. The YakiniQ macarons immediately made a better impression than La Boulange’s, and the rose flavor was beautifully crafted. It had a slight aroma that was not too strong, and the floral taste stood out against the sugary base flavor of the macaron. The taste along with the nice light pink color reminded me of a rose perfume.

The Earl Grey macaron was also very pleasing and impressive. The surface was slightly crunchy, and the taste was a union of Earl Grey tea, poppy seeds and coffee. The macaron was light brown on the outside with a white filling, and the surface had small Earl Grey pieces to decorate and add more of a realistic flavor. The texture of this macaron was just as excellent as that of the rose one. Sitting down to have a cup of sweet-potato latte and peacefully eating YakiniQ macarons make for a perfect afternoon.

The third stop was Miette inside the Ferry Building Marketplace near the Embarcadero BART station. I bought rose geranium and grapefruit macarons. The shop also had hazelnut and chocolate, but I wanted to try new flavors that would have been more difficult to find. Both macarons were a light brown color with dark brown speckles. The rose geranium had a purer yet subtler flavor than the YakiniQ rose macaron. The Miette macarons were also chewy and dense but still substantial, similar to the YakiniQ macarons. However, I still preferred the YakiniQ macarons that were slightly chewier. The grapefruit macaron I tasted at Miette featured the best-executed fruit flavor I have ever tasted. As soon as I took a bite, the light, tangy and fresh aroma of grapefruit filled my mouth. I thought of eating pomelos at home on a hot summer day. The taste completely enveloped the taste buds, and I completely forgot about the sugary taste of the macarons because it was not as present. Even after eating the macaron, the aroma stayed in my mouth for a few more minutes, and it was very refreshing.

My next stop was at DeLise Dessert Cafe in San Francisco. I bought date and walnut, pistachio and rose, and lavender-flavored macarons. I was quite excited to try these unique flavors, but I was quickly disappointed by both the texture and taste of the macarons. The date and walnut flavors clashed, so much so I could not even taste the walnut. There was also a small amount of date jelly in the middle, which made it feel like I was eating plain dates. The pistachio and rose macaron tasted refreshing and light, but I could not differentiate between the pistachio macaron and rose fillings. All of the flavors blended together and neither was distinct. The macarons were not chewy and cracked easily, and I left not wanting to return to DeLise.

The last stop was Berkeley’s own Masse’s Pastries. Masse’s Pastries is a regular stop for me on any Gourmet Ghetto trip because it is the closest pastry shop to campus, and their cakes are also quite exquisite. This time, I picked two unique flavors — cassis and pandan-coconut. The main ingredient of cassis is black currant, and pandan-coconut was a special flavor made for the Lunar New Year. I ate the pandan-coconut first and was a little disappointed. It did not taste at all like coconut. Instead, I was reminded of a blend of pistachios and sugar. The texture was also a little crumbly, and when I bit down, other parts of the macaron cracked. The macaron was very thin and not chewy or moist. The cassis was not much better. When I opened my box of desserts, I saw that it was cracked and that the top of the macaron had already come off. This macaron was even more thin and was almost too chewy. I really had to work to chew the macaron rather than being able to lightly bite down. It was also dry, and the sweetness stood out more than the fruit flavor.

YakiniQ Cafe offered the best macarons of the five I tried, even though it does not have an extensive selection of flavors. It only features four or five flavors at a time, but they are all made exquisitely with an excellent chewy texture that is crunchy on the outside and moist and dense on the inside. Coming in a very close second to YakiniQ Cafe is Miette. Macarons here are a little bit more prone to cracking than the YakiniQ ones, hence Miette’s position in the rankings. Third place is definitely La Boulange, because even though the quality of the macarons was not as great as it was at Miette or YakiniQ, La Boulange has a great selection of flavors. I would go there just for their passionfruit-mango macaron. Next up is Masse’s Pastries because the macarons generally have a good flavor, and the shop offers a large selection. Masse’s macarons are satisfying for an everyday macaron. Of course, the Bay Area has more macaron goodness to offer, but that will have to wait until next time.

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Annie Chang/Staff

When I found out that my family was going to New Orleans for a week during winter break, I immediately started looking up delicious restaurants and specialty dishes. I learned all about jambalaya, shrimp or crawfish etouffee, beignets, alligator sausage, seafood gumbo and bread pudding. The first full day I was there, I was not about to pass up any chance to try the local fare.

My first meal was at Jimmy Buffett’s Margaritaville, where I ordered jambalaya. The dish originated in the Caribbean Islands, and there are two types: Creole and Cajun jambalaya. The first is more common and has meat, celery, peppers, onions, tomatoes, other vegetables, seafood and rice added last. The second has no tomatoes. The taste and complex flavors in the dish reminded me of Spanish paella, the vaunted seafood rice dish. Four strong and immediate flavors hit me when I first took a bite — the smoky chicken, fresh tomato, tangy burst of onions and the zesty spice blend. The texture is similar to that of soupy rice, just barely moist enough so that the rice has weight and sinks in. The moisture made the rice less dry and put more weight in it, so it filled me up, unlike just a bowl of soup or a typical rice dish.

Right after lunch on the same day, we walked around on the streets and saw the original 1862 Cafe Du Monde coffee stand in the French Market. The cafe is famous for its chicory coffee and beignets, which are square pieces of dough that puff up when they are fried and then are covered in powdered sugar. When I read travel websites and blogs, this cafe kept coming up, so I was very excited to experience the hype. I was a little disappointed in the coffee and the beignets, though, because the chicory in the coffee was too strong and left a caramel aftertaste rather than a coffee aftertaste, which reminded me of eating caramel candy. The French originally added chicory to soften the bitterness of the dark roasted coffee, but I prefer to have that strong coffee taste. The beignets also did not taste any better than doughnuts. They made me think of crunchier Krispy Kreme doughnuts without the glaze.

For dinner that night, I decided to add to the list of exotic foods that I have tried, which includes guinea pig, buffalo and kangaroo. I had never had crawfish before, so I added that to my list by having crawfish etouffee. Etouffee is shellfish over rice and a thicker-than-typical stew. The dish is made with a blond or brown roux — a mixture of flour and fat to thicken sauces, soups and stews. The combination of vegetables, spices and meat tasted similar to jambalaya except with less tomato aftertaste, and it was noticeably spicier. I really enjoyed the texture of the crawfish because it was quite similar to that of scallop, a little bit chewy but springy as well. I was thankful that the meal came with two slices of white bread, because it was becoming increasingly salty due to the heavy spices and sauces. As someone who cannot handle any spiciness, I had to drink two large cups of water to balance that out. After this meal, I began to realize that many local dishes were variants of heavily spiced stew paired with rice, an assessment my next few meals proved to be true.

The next distinct dish I ate was alligator sausage and seafood gumbo at Red Fish Grill, located on the legendary Bourbon Street. Gumbo is a full-flavored mixture of meat or shellfish, a thickener and vegetables for seasoning such as celery, bell peppers and onions. Sometimes gumbo is served over rice, and it is usually an appetizer. The alligator meat in the dish added to my list of exotic foods, though it didn’t taste any different from regular breakfast sausage. The overall taste was a combination of seafood with a flavorful spiciness, not just plain bitter spicy. For me, the taste was similar to etouffee even though the dishes are different.

Because I had a small dinner, I needed to supplement it with a great dessert. There was nothing better to end with than double-chocolate bread pudding with white chocolate ice cream and chocolate almond bark. The dessert was cooked to order, and it came puffy and inflated like a successful souffle. The souffle was not sickeningly sweet because the restaurant used dark chocolate instead of milk chocolate, which made it complement the sweeter almond bark and ice cream. Like a perfectly made souffle, the bread pudding was gooey and creamy in the center yet still fluffy, and the chocolate fudge sauce sank into the bread pudding, keeping it warm and moist. The ice cream definitely helped cool down the souffle, and the almond bark added a crunchy texture to the creaminess of the souffle and ice cream.

As my food adventures in New Orleans came to an end, I realized that the city had not won my heart. I didn’t fall in love with the food enough to inspire a return visit, but it was a nice Southern culinary education. I was glad to try all of the strange and exotic new dishes, and I look forward to my next exotic culinary adventure.

Contact Annie Chang at achang@dailycal.org.

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Taking in the variety of cuisines on Berkeley’s Fourth Street requires one to have a certain curiosity. It also depends on the time of day — the mood and feel of every restaurant on the upscale shopping avenue shifts between lunch and dinner. Zut! is no exception to this trend.

Opened in 2010, the mood in Zut! shifts from breezy and relaxing to intimate and soft as the sun sets. Chef Jim Wimborough uses local ingredients to prepare Mediterranean dishes such as fried squash blossoms and mesquite-grilled whole fish, as well as desserts like Muscavado pot de creme and Santa Rosa plum crisp. With a menu that shifts daily, this restaurant satisfies curious diners and bring a unique perspective on the classics.

On a sunny weekend afternoon, Zut!, dotted with the conversations from tables of friends and families, conjures up a cozy feeling. People continue to stay after their meals to relax, catch up and laugh. The beige and yellow background combined with the covered and raised roof really helped to maintain the friendly and breezy environment.

Start off with a refreshing mint lemonade. Despite the plethora of fresh mint leaves at the bottom, the flavor is subtle and allows the freshly squeezed lemonade to shine through. My dining companion ordered a blossom soda, and when I stole a sip, my mouth filled with a refreshing rose aroma immediately.

My black forest ham panini came up next, and it looked very pleasing, although more than half the plate was filled with fries. I hoped that the panini would make up for this, but the taste was not particularly distinct from sandwiches I had tried elsewhere. The meat was a little salty with juicy sauces coming out. The level of saltiness and strength of taste was similar to that of a cheesesteak, and there was also a subtle peppery flavor in the panini. The fries were above average, though. It’s a crime when fries are too bland and thick, which makes the potato texture overly dominating. These fries were thin, with a sprinkle of parsley on top to add a bit of extra flavor, and not too oily or salty.

Dinner at Zut! is a completely different experience. When I have gone there for dinner, I often feel compelled to order the sausage and farm egg pizza. The best part of the pizza are the over-easy eggs in the middle. One bite, and the yolk oozes all over that slice. The egg tones down the spicy chili flakes and the sausage. The egg yolk is almost like a sauce that gives life to a typically flat dish — not to take away from the other excellent ingredients. The brick-oven-cooked thin crust was kneaded by hand and created that perfectly soft and fluffy bite. The tomato sauce was not overseasoned like that on typical American pizzas — there were tomato chunks in the sauce, and they tasted like actual tomatoes.

Zut! is a good choice for when you’re looking to spend a little more on a quality meal. The open, breezy atmosphere is great for lunch, and the dim, candle-lit environment is perfect for dinner. But in the end, Wimborough’s food will keep you coming back.

Contact Annie Chang at achang@dailycal.org.

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