This week brings a congee destination to heal whatever ails you, plus a matcha cafe and a new Schilling Cider taproom. Plus, wine country destination restaurant Ōkta is set to make a comeback soon. For more ideas, check out our Easter food guide and our food and drink guide.
OPENINGS
Cozy Congee
Owner Jihae Kwon soft opened this fast-casual congee joint on April 4, serving up soupy, comforting broken rice simmered in house-made chicken bone broth (using organic chicken from Mary’s Chickens). Choose from toppings like Thai pork meatballs, Chinese pork threads, and century eggs, as well as a proprietary chili oil and crispy Chinese doughnuts for dipping (essential).
Buckman
