Sliver Pizzeria heads Uptown
Reader Alan G. sent us a tip that Berkeley-based mini-chain Sliver Pizzeria known for its changing daily menu of one vegetarian pizza and one salad has plans for a new location on the ground floor at Alta Waverly apartment complex in Uptown Oakland. He spotted a public notice for alcoholic beverage sales that stated Sliver’s intentions to occupy suite B at 2300 Valdez St. It was posted in September. Nosh contacted Sliver, which confirmed that the new site its fourth restaurant, joining two others in Berkeley and one in North Oakland is still in the works. Sliver CEO Eduardo Perez (brother of Sliver founder Willy Perez, a Cheese Board alum) told Nosh, “We are excited for our new location in Uptown Oakland. We are currently waiting on our final permits. COVID has slowed down the permitting process. Hopefully, we will open by the summer.”
Is there such a thing as a California-style whiskey? Finally, the answer is yes
Lou Bustamante
FacebookTwitterEmail
1of2
Earl Brown inspects whiskey aging in 200-liter barrels at Wright & Brown Distilling Co. in Oakland.Paul Chinn / The ChronicleShow MoreShow Less
2of2
Earl Brown produces whiskey at Wright & Brown Distilling Co. in Oakland.Paul Chinn / The ChronicleShow MoreShow Less
Bay Area distilleries have been producing whiskey for decades, and today there are roughly 20 local distillers who make, age and sell their own whiskey some of them world-class. Yet the Bay Area doesn’t have a well-defined local whiskey style in the same way that it has carved out a distinctive personality for wine, beer and craft cocktails. There is no expectation that a distiller here will use a certain type of grain, or age the whiskey in a specific sort of barrel, as is the case with categories like bourbon and Tennessee whiskey.