Articles

  • 1 month ago | eastbayexpress.com | Jeffrey Edalatpour

    Daniel Gahr and Shirin Raza are co-owners of Bar Shiru and, since last fall, Gold Palm, which opened in Palmetto’s former space. Raza is the general manager of both establishments, and Gahr is the creative director. Before they opened Bar Shiru, Gahr worked at Pandora. The offices are nearby in the uptown/downtown neighborhoods. They chose to open a bar there because they loved the musical energy, the overall nightlife and the general feeling of hospitality.

  • 2 months ago | eastbayexpress.com | Jeffrey Edalatpour

    Chef Kanlaya Palivan and her team have transformed the space on San Pablo Avenue that formerly belonged to Paisan. They’ve added bright orange dining room chairs. Yellow, pink, red and blue lanterns hang down from the ceiling. And a botanical wall blooms with artificial flowers and butterflies.

  • 2 months ago | eastbayexpress.com | Jeffrey Edalatpour

    “These are the tales, the freaky tales / These are the tales that I tell so well”— Lyrics from “Freaky Tales” by Too ShortAnna Boden and Ryan Fleck take the title of their new film, which is set in the East Bay, from Too Short’s rap song, “Freaky Tales.” The imaginative overlap essentially ends there. Too Short raps about his sexual proclivities and his many, many—real or fictional—conquests.

  • Mar 26, 2025 | goodtimes.sc | Jeffrey Edalatpour

    For a hot minute, Hollywood was making movies with multiple characters whose storylines overlapped or intertwined. Films like Crash, Traffic, 21 Grams and Mother and Child come to mind. Last year, Yorgos Lanthimos attempted to reinvent this episodic genre in Kinds of Kindness, deploying his usual arsenal of cruel souls hellbent on harming others, self-destruction or both. But Quentin Tarantino’s Pulp Fiction is the template upon which Anna Boden and Ryan Fleck (Half Nelson) pattern Freaky Tales.

  • Mar 25, 2025 | eastbayexpress.com | Jeffrey Edalatpour

    In the line at Tarts de Feybesse last week, a customer couldn’t make up their mind. They paused to deliberate over the multiple choices on display. It was as if they were stunned and dazzled by the array of eclairs, entremets and viennoiseries. Paul Feybesse patiently answered every one of their questions, explaining flavors and ingredients, while also sensing the tension increasing in the room.

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