recent press:

The articles listed below are what our local press has to say about us.

 
 
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Calabash: An Afro-Caribbean, Malaysian and Persian restaurant-market takes shape in Oakland

BY Justin Phillips FOR THE San Francisco CHRONICLE, Feb. 8, 2019

Nigel Jones knows the soft, yellowish flesh of the African fruit ackee is almost as rare a sight on a Bay Area restaurant menu as saltfish, a Caribbean staple usually made from cured cod. Read More…

 
 

The Unapologetically Arab Restaurant That Reminded Me America is My Country, Too

PERSONAL ESSAY By Janelle Lassalle FOR VICE MUNCHIES, Jan 24 2019

At Dyafa, seeing people enjoying my heritage through food felt like a lifelong cloud of hatred was being lifted. Read More…

 

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Daniel Patterson Tries to Change the Rules for Building a Restaurant Empire

By Leslie Balla for Skift Table, December 26, 2018

The paradigm shifted considerably this year, with chefs and brands taking a much closer look at how they run both individual, independent units, and entire restaurant groups.

For Daniel Patterson, whose original restaurant Coi has won numerous awards and accolades for more than a decade, is bringing racial and gender equity, leveling out the pay gap, and building community to the forefront of his newly formed Alta Group. Not only are they talking about the issues, but they’ve been implementing systems and strategies to bring new voices and solutions to the table. Read More…

 

Rie sits down with Chef Keith Corbin to learn how he makes California soul food at his restaurant, Alta Adams.

By TASTY, February 28th, 2019

“Soul food for me is food created with love and with the intent to nourish, sustain and feed the soul.” - Keith Corbett, Chef, Alta West Adams

Watch on YouTube…