EastCountyFood&Drink 10-17-2025

Dining out in Brentwood on a gluten-free diet

If you are on a gluten-free diet and looking to eat out, there are plenty of options in Brentwood that offer specific dishes on their menu for gluten-intolerant people. There are some key differences between celiac disease and gluten intolerance.

According to local registered nurse Chris Cosper, celiac disease is an autoimmune disorder, while gluten intolerance is a sensitivity.

When dealing with celiac disease, the individual has to avoid gluten entirely as it damages your small intestine when digested. Gluten is a protein found in wheat, rye, barley and triticale, according to the Celiac Disease Foundation. Being gluten-intolerant can sometimes require limiting gluten from your diet but not removing it entirely.

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Gluten is a protein found in wheat, rye, barley and triticale, according to the Celiac Disease Foundation. Being gluten-intolerant can sometimes require limiting gluten from your diet but not removing it entirely.

Cosper noted that as a result of being gluten-free also there is a lack of vitamin intake, vitamins such as vitamin D, B12, calcium, magnesium, zinc, iron and fiber. He says that taking a multivitamin should be a part of your routine to ensure there are no vitamin deficiencies.

If you’re looking to dine out in downtown Brentwood or elsewhere, there is an option to do so while on a glutenfree diet. Zephyr Grill & Bar offers three dishes – butternut squash soup, molasses glazed meatloaf and grilled salmon – that are labeled ‘GF’ or ‘gluten-free’ on their lunch menu in bold letters next to each item. For dinner, they offer those three items as well as their braised short rib, scampi surf and turf, New York strip steak and their rib eye steak.

Celiac disease is an autoimmune disorder, while gluten intolerance is a sensitivity.

They also offer two vegetarian and three vegan options for dinner.

Zephyr states at the bottom of their menu that as a full-service kitchen, they can not guarantee that any item will be ‘completely’ free of any allergens.

While Zephyr is a full-service kitchen, Chipotle has gluten-free dishes and P.F. Chang’s has separate ovens for gluten-free dishes. There is a difference between crosscontact and cross-contamination.

Cross-contact, according to Beyond Celiac, is when a food is transferred from one surface to another, while crosscontamination is when bad bacteria touches safe food or surfaces.

There is a list of commonly asked questions and answers at beyondceliac.org for cross-contact and contamination such as the risk of using a toaster for both gluten and gluten-free products or using the same water to boil gluten-free and pasta that contains gluten.

Experience meets flavor at the Hen and Drake Tearoom

Tucked along Antioch’s waterfront, The Hen and Drake Modern Tearoom is redefining what a tea experience can be. With its sleek design, imaginative menus, and carefully curated events, this locally owned establishment has become a destination for those seeking both refinement and relaxation — a modern sanctuary where tea is more than a beverage; it’s an experience.

Owner Erin Green envisioned a tearoom that bridges the gap between classic British tradition and contemporary California sophistication. The result is a place at 520 W. 2nd St. that feels at once timeless and fresh. Colorful teal and yellow decor, a blend of modern minimalistic with traditional pastoral art, and a glossy onyx baby grand piano thoughtfully evokes the ambiance of a boutique hotel lounge rather than a traditional tea parlor. The aesthetic is intentional — elegant but unstuffy, luxurious yet welcoming.

Green’s approach to afternoon tea honors tradition while allowing creativity to flourish. Guests are served a four-course progression of savories, scones, and sweets, each plated with an eye for balance and beauty. The menu changes monthly, often inspired by the season’s ingredients or a thematic event. Recent offerings have included pear and frangipane tartlets, pumpkin cream scones, and Earl Grey panna cotta, all paired with a wide selection of fine loose-leaf teas sourced from around the world.

At The Hen and Drake, tea service is as much about experience as it is about flavor. The pacing encourages conversation and connection, inviting guests to slow down

and enjoy the moment — something increasingly rare in today’s fast-moving world. For many visitors, it’s a ritual of calm and celebration rolled into one.

Beyond its regular tea service, The Hen and Drake has gained attention for its creative themed events, which blend culinary artistry with theatrical flair. Seasonal favorites like Goth Tea Weekend and the Wicked Afternoon Tea Experience — featuring a meet-and-greet with Glinda and Elphaba — have drawn loyal crowds and new visitors alike. These immersive gatherings showcase the tearoom’s playful side while maintaining the high standard of hospitality that defines every visit.

Community is central to the tearoom’s story. Green, a longtime East County resident, designed The Hen and Drake

as a place where people could connect — across generations, occasions, and backgrounds. Whether hosting a birthday celebration, a bridal shower, or a simple afternoon outing, the tearoom offers a setting that elevates everyday moments into meaningful experiences.

Private events and local collaborations are also part of The Hen and Drake’s growing identity. The tearoom frequently partners with nearby arts organizations and community groups, hosting fundraisers and themed teas that bring people together in support of shared causes. In doing so, it’s helping to shape a new kind of cultural hub along the Antioch waterfront — one that pairs culinary craftsmanship with a sense of local pride.

“Hot exotic teas, tasty treats, and impeccable service” is their motto. The staff’s warmth and attention to detail have earned the tearoom its devoted following. Regulars describe it as “a hidden gem” and “a place that feels like a special occasion every time.”

As the East Bay’s culinary scene continues to evolve, The Hen and Drake Modern Tearoom stands out not just for what it serves, but for what it represents — a return to intentional dining, conversation, and community. In an age when most cafés cater to quick stops and to-go orders, The Hen and Drake invites guests to linger.

For those who appreciate the finer things — or simply crave a beautifully brewed pot of tea shared among friends — The Hen and Drake Modern Tearoom offers a modern interpretation of an age-old ritual, right in the heart of Antioch.

For more information, visit henanddraketea.com or call (925) 732-7153.

To view a video, visit www.thepress.net/multimedia

Advertorial

Poké Hana Brentwood: good food, good mood

Luis Wu is no stranger to the culinary world, having worked in San Ramon as a self-taught sushi chef for years. After commuting to San Ramon from Brentwood for years, Wu started to contemplate the idea of opening his own dining establishment in his hometown.

Despite being a creator of sushi, Luis realized that what Brentwood truly needed was a poké offering. “As a customer, I was driving as far as Walnut Creek or even further to get poké,” Wu said. “I realized, as a sushi chef, I know how to make poké, and I knew the community needed it. We already had enough sushi restaurants in town, but didn’t have actual poké. That’s how this whole project started.”

Since Wu and his brothers had already opened another Brentwood business, Wing Bros., it made sense to add to the restaurant ownership list. “One of my brothers helps here, as well as my cousin when I’m not in the restaurant.”

“Whoever helps has to know how to make sushi. It’s definitely a family business.”

In August 2025, Wu and his brothers officially opened Poké Hana Brentwood at 2440 Sand Creek Road in the Sand Creek Crossing shopping center. Poké Hana offers a build-it-yourself poké bar where customers are able to walk down the line and select their own, preferred rice, protein, veggies, sauces and more to create the ultimate poké bowl.

Selections include shrimp, salmon, ahi, crab and more, delivered fresh two to three times per week. “Poké offered at other restaurants around here have poké as an extra item,” Luis said. “Poké is an add on but not the main focus that they specialize in.” Of course, with Luis’ background, Poké Hana also offers a limited selection of fresh sushi rolls.

Poké Hana Brentwood is open seven days a week from 11 a.m. – 9 p.m., so even those who get off work late can have something fresh and tasty within minutes. They also offer first responder discounts and are working on discounts for those in the local school districts also. “We want to be supportive and helpful for our community,” Luis said. He also focuses on hiring high school students from Heritage and Liberty to give them the work experience they need while learning how to work together as a team to be successful.

For details, call 925-420-3994 or visit on Instagram@pokehanabrentwood.

– Advertorial

Vic Stewart’s invites family and friends to enjoy our beautiful restaurant and delicious traditional Thanksgiving dinner!  We are also offering a selection of steak, seafood and pasta for those who are looking for something a little different.

We are accepting reservations from 3pm - 7pm. For more information, please go to our website or to make reservations call us at 925-240-2828.

Rooted in historic Knightsen: The story of Corteza Vineyards

Corteza Vineyards is a familyowned winery rooted in the small agricultural town of Knightsen. What began over a decade ago as a humble grape-growing venture has blossomed into a boutique winery dedicated to crafting wines that reflect the character of the land and the care behind every vine.

From the start, the Corteza family has embraced organic farming practices, guided by a deep respect for nature and a belief that great wine begins in a healthy vineyard.

At Corteza Vineyards, quality takes precedence over quantity. Every decision — from pruning to harvest — is made with intention and precision, ensuring that each grape reaches its full potential. This smalllot approach allows the family to focus on detail, resulting in wines that are expressive, balanced, and unmistakably handcrafted. The goal has never been mass production, but rather the creation of wines that tell a story of place, time, and passion.

Knightsen’s distinctive climate and geography play an essential role in shaping that story. Nestled near the Delta, the region enjoys

a combination of rich alluvial soils, abundant sunshine, and cooling evening breezes. The daytime warmth allows the grapes to develop deep flavor and color, while the cool nights preserve freshness and acidity. This natural rhythm provides ideal growing conditions, producing fruit with exceptional depth and complexity. It’s a setting that perfectly complements Corteza Vineyards’ commitment to sustainable, organic cultivation.

The result is a portfolio of wines that speaks to the essence of Contra Costa County — bold yet refined, grounded yet full of life. Each bottle captures the character of the vineyard, reflecting both the vitality of the soil and the dedication of the family who tends it.

For Corteza Vineyards, winemaking is not just a craft but a continuation of a family tradition built on hard work, integrity, and connection to the land. Their wines are meant to be shared at tables filled with laughter and conversation, enjoyed with good food and great company. From their family to yours, every bottle is an invitation to slow down, savor the moment, and taste the spirit of Knightsen—where sunshine meets soil, and passion meets purpose. Corteza Vineyards wines are available for purchase online, with free local delivery. Visit www.cortezavineyards. com to explore their collection and experience the essence of Knightsen in every glass.

– Advertorial

the Taste of Knightsen

• Organically grown grapes, nurtured by the Delta breeze

• Handcrafted wines that capture the spirit of the season

• Ten years of passion for the land and community

• Perfect for your table, gifts, or special celebrations

• Available for purchase online and FREE local Delivery

email: cortezavineyards@gmail.com

instagram: @cortezavineyardsofficial

website: www.cortezavineyards.com

Eight Acres Kitchen & Bar has

Brentwood restaurant Eight Acres Kitchen & Bar has “hit the ground running” since its Aug. 26 opening, attracting “thousands” of patrons, according to General Manager Michael French.

The restaurant, which sits on the former site of the Deer Ridge golf course at 801 Foothill Drive, serves American fare such as handmade pizzas, hamburgers, fish, and steak in an upscale but still casual atmosphere.

“We are really fortunate that everybody has really welcomed us and come to dine with us,” French said. “I’m still getting people every day that say, ‘This is our first time in, and we’re so impressed with everything – it’s beautiful, everything is so great.’”

Eight Acres has a “soulful, farm-to-table ethos” with a focus on fresh seasonal foods, according to its website. Part of the produce it serves comes from the eponymous eight acres of olive trees, vineyards, and herb gardens surrounding it; another part of the produce, along with dairy products and baked goods, are provided by Vesta Foodservices of Hayward, run by a mutual friend of the restaurant’s owner, Michael Karp, and its executive chef, Harrison Chernick. While the restaurant’s team is still coming together, according to Chernick, they have plans to host weddings, live music performances, and other events in the future.

“The main goal that we want to do is try to highlight as many organic ingredients as we can, try to use a lot of local purveyors, and work with different bakeries and produce farms in the area,” French said. “Wineries, distilleries, things like that, to incorporate as many local aspects into our food and drinks as we can.”

The eight acres on which the restaurant was built are owned by Brentwood real estate entrepreneur Sean McCauley, according to Karp. The idea for the restaurant began to take root in 2023 after McCauley and his family visited The Forge Pizza in Napa, one of Karp’s three other restaurants, and contacted Karp about establishing a new concept restaurant in Brentwood. Karp and McCauley subsequently formed a partnership that saw Karp bring together a team to run the new restaurant: himself, French, and Chernick.

Chernick, who had previously worked under chef Michael Mina of the Mina Group of restaurants, was working at another concept restaurant in Los Angeles when he heard of the opportunity to work at Eight Acres from the head of Vesta Foodservices. He decided to take the opportunity because the restaurant’s location was closer to his family’s home in the Bay Area, Karp said. Chernick described his experience at the restaurant as “great so far,” and praised the community that has grown up around the

restaurant during its short existence.

“Everybody is really rooting for us to make [Eight Acres] their home away from home,” Chernick said. “Anything goes here, whether it’s events, coming and watching the game, grabbing a bite after church – I mean, we really hit a bunch of really amazing points when it comes to our restaurant.”

French, a Brentwood resident, was working in a restaurant in Napa when Karp hired him on as a general manager for one of his other restaurants. Karp also informed him of the new eatery opening in his hometown.

“I said, ‘Hey, in a year’s time, we’re going to open a place in Brentwood close to your home,’ which was perfect for [French] and his family,” Karp said. “Now we have both the general manager and the executive chef that are within a mile from their home, which in this industry, is unheard of.”

For details, call (925) 848-0858 or visit www.eightacresbrentwood.com.

To view a video, visit www.thepress.net/multimedia

How local restaurants are surviving inflation and tariffs

Using area vendors and navigating the economy

Brentwood restaurants have taken action to fight the rising cost of produce from inflation that has been prevalent since the COVID-19 pandemic in 2020 and the added costs of President Trump’s tariffs on imports.

“Prices have gone up,” said one Brentwood restaurateur who wished to remain anonymous due to politically motivated backlash to the effect of inflation and tariffs on food prices.

“Over the last couple of years, we’ve seen an increase in the cost of the food that we purchase,” said Nikki Venoble, manager of 311 Oak Street Pub. “We’ve had to get creative with ordering from different vendors, trying to compare costs, and see what’s not going to affect us too much because we don’t really want to pass it on to our customers if we can help it.”

Even with restaurants finding better deals from food vendors, they said they still

have needed to raise prices on their menus to keep up with rising costs because of inflation. Due to these increases in prices, their restaurants are getting fewer customers, they said.

“This year actually has been the worst where I have seen a lot of decline in customers due to the high prices,” said another restaurant owner who asked to not be identified for the same reason –possible politically-motivated backlash. “I lost a third of my business after COVID. At this moment, I feel like I’ve lost half of my business because of inflation.”

Some restaurants have tried to keep customers coming back by offering specials on cheaper menu items, enticing customers with happy hour deals for the bar, and a focus on being more involved with the community.

“Fortunately, (inflation) has not affected our business at all,” Venoble said. “I think that has a lot to do with our small downtown and the tight-knit community that there is, they really want to support local business.”

Trump’s tariffs on imported food have also led to further increases in restaurant costs. Brentwood restaurants, like Locanda Capri, have begun using more local vendors of fish and wine to avoid the added costs from tariffs.

“The great thing about being around Contra Costa and Alameda county is that

there’s many great wine places around here that we don’t really get affected,” said Chrsitian Ponce-Gomez, bar manager of Locanda Capri, on choosing local over imported food and drink items. “We get our fish from San Francisco ports. They try their best to get their inventory out across the Bay Area.”

Ponce-Gomez also mentioned Locanda Capri changes their menus based on the season or the deals they might get on seafood to avoid raising their prices. Rather than offer more expensive outof-season seafood dishes year round, they adapt to making cheaper in-season

seafood dishes.

Rising inflation and confusion from possibly more tariffs have rattled the economy, said restaurateurs, who agree that the current economy is the driving force behind fewer customers at their restaurants.

“The only way I can see it getting better is the economy getting better,” said another restaurant owner who declined to be identified. “People have less money than they had before. They are not spending money, they are very careful with their income, and a lot of people are losing their jobs.”

What to do with leftover Halloween candy

What can be better than spending a day with friends, decked out in costume as you accumulate a mountain of sweet treats?

That’s what trick-or-treaters do every Halloween, and sometimes the cache of candy is more than a person can consume in a lifetime. When October rolls into November and Thanksgiving is on the horizon, few people want to be staring at a witch’s cauldron full of chocolate bars. Rather than be wasteful and throw it away, they can utilize that candy in many different ways.

S’mores cookie:

Turn miniature chocolate bars into a campfire treat with a cookie twist. Press premade cookie dough into a round cast iron skillet and bake until cooked throughout. Add chopped up pieces of chocolate and marshmallows on top, and place under the broiler a few minutes until melted and gooey. Slice up to serve or dig in with spoons.

Confectionary pizza:

Purchase premade pizza dough or make your own. Bake the dough on a pan with no toppings. Afterwards,

spread a layer of peanut butter or hazelnut spread on top. Then set up a fixings bar with various candies that others can add to their pizza slices. Options include chocolate candies, miniature pretzels, marshmallows, or gummy candies.

Stained glass cookies:

Turn hard candies (like Jolly Ranchers) into works of art. Fill sugar cookie

cutouts with hard candies in the middle. When the cookies bake, the candies will melt and then turn soft after cooling.

Candy-topped brownies:

Brownies are delicious on their own, but they’re even better with some embellishments. Mix chopped caramels into

the batter, or add other candies for flavor and fun.

Candy bark:

Melt down any chocolate you may have and spread it on a baking sheet. Sprinkle chopped up leftover candy on top and allow to cool. Break into pieces for a homemade chocolate bark.

Gingerbread house:

Save the candy in a zip-top bag for freshness and reserve for decorating gingerbread houses around the holidays.

Birthday piñata:

If there is a birthday on the horizon, use the Halloween candy to stuff the piñata.

Parade route:

Veterans Day parades are held each November. Start a new tradition in town where donated candy will be tossed out to the crowd by those marching in the parade.

Donate:

Various organizations will gather and ship leftover candy to troops stationed overseas or donate the goods to first responders, veterans and others.