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    The Dish with Pete Tittl: The grain with the net gain

    BY PETE TITTL Contributing columnist
    Friday, Jul 18 2014 04:46 PM

    A trendy new grain has emerged to challenge quinoa. It’s called Freekah, and it’s actually an ancient grain being brought back to be used in soups, salads, stews or other places where rice and quinoa are usually found. The grain, available in grocery stores around the country and online at amazon.com and www.freekeh-foods.com, has six grams of protein, four grams of fiber and just 130 calories. It’s sold in eight-ounce packages for about $4.99, and is available in original, tamari and rosemary sage flavors.

    New and different Trader Joe’s has some amazing new cookies, Peanutters Peanut Butter cookies, ($3.99 for 14 ounces) that are made with peanut butter, dry roasted peanuts and peanut flavored chips … Jack-in-the-Box has a new Monster...

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    PETE TITTL: Great burgers, yes — and so much more

    Eureka! is the kind of restaurant that can be quite torturous after too many visits, kind of like 24th Street Cafe. They put new things on the menu. You try them. You love them. You have new favorites on the next visit, and after a half...

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    The Chew Review: Eat, stay, love at Grand Central Market

    Bakersfield has some great places to eat, but when a twinge of wanderlust combines with hunger, I head south to satiate those cravings. An average day trip may entail visits to as many as three restaurants in all corners of sprawling Los...

  4. Nibbles & Bits: Mammoth craft brew is just peachy

    As the 19th Annual Mammoth Festival of Beers and Bluesapalooza draws near at the end of July, so does the release of this year's new, limited-availability craft beer. Along with the four-day festival, which includes more than 80 craft...

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    Nibbles & Bits: Hungry? Let's go to BC

    Bakersfield College is making an interesting pitch -- thought up by marketing students? -- for dining at the Renegade Room over the summer. The restaurant, run by the culinary department, under the tutelage of chef Suzanne Durst, is...

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    The Chew Review: Taco Bell formula decoded!

    I sat next to a Taco Bell corporate executive on a two-hour-plus flight this week and she shared some interesting nuggets about the company. She also confirmed for me something I've long believed about Taco Bell's menu development strategy...

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    SCOTT COX: Tuna - not fried fish - at Mossman's

    Frequent readers know that I've recently started up an outlaw bowling league on Thursdsay nights at Westchester Lanes. And once again, I'd like to invite everyone to come bowl with us. It's fun, it's air conditioned, and you can do it...

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    PETE TITTL: Vietnamese cuisine on rise

    We've had decent pho for quite some time in Bakersfield. The Vietnamese noodle soup, pronounced fuh, was introduced by the pioneer in town, Saigon on Oak Street, followed by places like Maui Pho (bonus points for referencing Hawaii!) and...

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    The Dish with Pete Tittl: Diners not feeling the love for chains

    Bakersfield is famous for its love of chain restaurants, but nationwide most are struggling and it's not just due to the economy. The American Customer Satisfaction Index, a survey done regularly to help marketing departments, found that...

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    The Chew Review: Went to N.Y. for pizza, found it in Kern

    I visited New York this month and threw all dietary restraint out the window. The best meal I had was probably Carmine's Italian on West 44th Street, a half-block off Broadway. The seasonings were amazing and portions enormous. The chicken...

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    On the Town: Imbibe much more than a place for drinks

    Since it was opened in 2009 by David and Tamera Dobbs, Imbibe has established a unique presence in town. It's like a wine bar for people who don't really like bars, and places like Wiki's Wine Dive & Grill and Krush have followed in its...

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    Fest taps craft beer, barbecue cultures

    Those who think Kern County is strictly Bud Light territory better reconsider. With the diversity and growth of local festivals, the region is heeding the call of craft beer, and Tehachapi Mountain Brew & Grill Fest is popping the top on...

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    The Dish: There'll be a Bundt in the oven soon

    We're getting another place to satisfy your sweet tooth, and it's not just ordinary cupcakes. Signs have gone up at the shopping center at the corner of Truxtun Avenue and Coffee Road (location of Frugatti's) announcing that Nothing Bundt...

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