East County Food and Drink 04.17.2026

FOOD DRINK ENTERTAINMENT GUIDE &

Spicing Things Up

Tips for stocking up your spice rack

Do You Want Fries with That?

Casual dining around town

A Night on the Town

Must-try upscale restaurants

Places to enjoy a fancier meal out

Highlighting ‘upscale’ restaurants in the area

For those seeking an elevated dining experience, East County’s upscale restaurants offer historic landmarks, weekly events, and relaxing environments- perfect for celebrations, date nights, or just looking to have a nice evening out. These restaurants can also be the perfect spot for a memorable evening.

♦ Eight Acres Kitchen & Bar

Michael French, General Manager at Eight Acres Kitchen and Bar at 801 Foothill Dr. in Brentwood, said they offer a lot of events and entertainment to give their guests an experience beyond dining out.

“We have Live Music every Thursday, Comedy Night every Monday and Family Feud (Trivia) Night every Tuesday to give the community something to look forward to every week. On top of our delicious food and drinks we strive to make every guest experience memorable,” French said. “Our new chef, Colin Mallet, has updated our menu, and we are constantly creating new dishes and refining our food and drink offerings to bring something unique and fresh to Brentwood. We plan to host many events in the future to bring people together and enjoy a night out.”

For more information, visit www eightacresbrentwood com

♦

Cap’s Oak Street Bar & Grill

“We love being a go-to spot where people feel comfortable coming back again and again,” Lynn Tei, co-owner of Zephyr Grill & Bar and Smith’s Landing Seafood Grill said.

Elaine Kardais, co-owner of Cap’s Oak Street Bar & Grill at 144 Oak St. in Brentwood, said Cap’s is a unique spot located in the heart of downtown. “The building is a historic landmark built in 1922,” she added. “Our ambience and food bring a feeling of San Francisco to Brentwood. Our patio dining is second to none, and our food is prepared with quality and pride. Try us.”

For more information, visit capsrestaurant com

♦ Vic Stewart’s

Owner Glenn Castro of Vic Stewart’s at 2270 Balfour Road in Brentwood has created a “refined menu that suits every age and palate, including mouthwatering aged Midwestern beef, fresh fish, pastas, chicken and vegetarian dishes.”

The restaurant offers happy hour every night in their “famous Roddy Room, featuring saddles owned by the seventime world professional rodeo champion Jack Roddy.”

Four private dining rooms and one outdoor patio are also offered.

For more information, visit vicstewarts com

♦ Zephyr Grill & Bar (Brentwood) / Smith’s Landing (Antioch)

Lynn Tei, co-owner of Zephyr Grill & Bar, an American Cuisine at 613 First St. in Brentwood, and Smith’s Landing Seafood Grill at 1 Marina Plaza in Antioch, said “Zephyr Grill & Bar is really about creating a place where people can come in, relax, and just enjoy themselves — whether that’s a date night, lunch or dinner with friends, or a casual night out. We try to strike that balance where it feels a little elevated, but still comfortable and welcoming.”

Tei added that the goal is for guests to have a “great overall experience — from the food and drinks to the atmosphere and service. It’s the kind of place where you can settle in, take your time, and leave feeling like you had a really good night.”

“I think what sets us apart is the consistency and attention to detail across the board. We focus on quality ingredients, a menu that has something for everyone, and keeping things fresh with seasonal updates.”

Tei said their service is just as important as their quality menu. “Our team really cares about the guest experience, and we want people to feel taken care of without it being over the top. We also take a lot of pride in being part of the Brentwood community. A lot of our guests are regulars, and we love being a go-to spot where people feel comfortable coming back again and again.”

During April for Autism Awareness Month, Zephyr Grill & Bar is offering a special dinner for two for $99 and donating 15% of the sale to Working Wonders, a local non-profit.

For more information, visit zephyrgrillbrentwood com, smithslandingantioch com

Places to enjoy a casual meal out

Highlighting informal restaurants in the area

From comfort food, to family-run diners, to body-fueling nutrient bowls and smoothies, the local dining scene is full of casual spots to grab a bite with friends or family.

♦ 311 Oak Street Pub

Niki Venoble, co-owner of 311 Oak Street Pub at 311 Oak St. in Brentwood, described the pub as “truly the ‘Cheers’ of downtown Brentwood.”

“Belly up to the bar and chat with our boisterous regulars and staff, or grab a table if you are interested in enjoying a quieter visit. We have it all. Our extensive food menu is an unexpected plus for a local pub feel and often leaves people very impressed,” she said. “Our staff prides itself on taking the time to get to know our customers and make them feel extremely welcome and wanting to return. On top of the welcoming environment, we have a large variety of delicious

food, leaving something for everyone.”

Venoble said their casual environment, dimly lit interior, and the open-air outdoor patio that allows customers to watch the downtown activities, leaves a comfortable environment for everyone.

For more information, visit 311oakstreetpub.net

♦ Black Bear Diner

Tim Augustine, owner of Black Bear Diner at 3201 Main St. in Oakley, said Black Bear Diner is a perfect spot for residents to grab a meal out in a casual style as it is “easy to get to, is located in the heart of Oakley at the Civic Center on Main Street with great parking, and is close to the Bridgehead Marina, and Highway 4.”

“Black Bear Diner offers a large array of comfort food, made fresh on premises, just like Mom used to make, served by our genuine friendly staff, in a comfortable cabin atmosphere,” Augustine said.

For more information, visit blackbeardiner.com.

♦ Digger’s Diner

Digger’s Diner has two locations, one at 2261 Balfour Road in Brentwood and one at 2453 Discovery Bay Boulevard in Discovery Bay. The eatery can be described as a “downto-earth diner offering American standards such as breakfast sandwiches, burgers, omelets and pancakes in casual quarters,” according to Yolanda, one of the co-owners.

The diner also has a patio for customers to enjoy with their dogs.

Digger’s Diner also offers a “Six Feet Under Challenge” where customers have 30 minutes to finish six items: a milkshake, an appetizer, The Crypt (two one-third-pound burger patties stuffed between three slices of thick, grilled Texas toast, layered with all the fixings plus two eggs, four bacon slices, grilled onions, Swiss, and American cheese), cheese fries, deep fried Oreos, and a fruit cup. Those who complete the challenge get the meal for free.

For more information, visit https://bit. ly/4vo6yeV

♦ Vitality Bowls

Diana Salas, independent owner and operator of Vitality Bowls at 2375 Sand Creek Road, Unit 102 in Brentwood, described Vitality Bowls as “making casual dining feel both effortless and nourishing.”

“Our menu is built around fresh, madeto-order items like signature açaí bowls, smoothies, fresh juices, wraps, and grain bowls — all crafted to be as convenient as they are satisfying. Residents can stop in for something light and refreshing or a more filling, protein-packed option, depending on their day. What really makes us stand out in a casual setting is the balance we strike: quick service without compromising on quality. Every bowl is layered with fresh fruits, superfoods, and house-made toppings like

granola, giving each dish texture, flavor, and nutritional value. It’s the kind of place where you can grab a meal that feels indulgent but is actually energizing and wholesome.”

Salas said their food philosophy is centered on whole, minimally processed foods such as fruits, vegetables, lean proteins, whole grains, and healthy fats, while also minimizing added sugars, salt, and artificial ingredients and transparency. “We use high-quality, nutrient-dense ingredients — like organic açaí, fresh-cut fruits, and superfood add-ons such as chia seeds, goji berries, and almond butter—to create meals that are both flavorful and functional.”

Salas noted that unlike many quickservice restaurants, they avoid artificial ingredients, fillers, and unnecessary additives. “Everything is prepared fresh, and many items can be customized to fit specific dietary preferences, whether guests are looking for high-protein options, dairy-free choices, or simply a balanced, feel-good meal,” she added. “Our menu isn’t just about eating — it’s about fueling your body. From antioxidant-rich bowls to refreshing smoothies and wholesome wraps, every item is designed to deliver sustained energy and great taste. That commitment to both nutrition and flavor is what truly sets us apart.”

For more information, visit vitalitybowls. com

arents of young children know that a day doesn’t go by when they don’t spend some portion of the day thinking about their youngster’s health.

Whether it’s getting kids to bed on time so they can reap the rewards of sufficient sleep or taking steps to protect children’s mental health or encouraging kids to be physically active, parents make various daily decisions

to be eaten. Consuming the occasional food containing high fructose corn syrup likely won’t have a significant impact on a person’s overall health if that individual is consuming sufficient amounts of fiber-rich fruits, vegetables and whole grains as well. But the NAM notes that ultraprocessed foods are engineered to feature an almost irresistible flavors profile, which makes it difficult for anyone, but especially children, who have limited impulse control, to avoid overconsumption. That is the danger of ultraprocessed foods, which tend to contain higher amounts of sugar, salt and saturated fat

The importance of a well-kept spice rack

Spices and herbs are an essential part of countless world cuisines, adding flavor and heat to a wide variety of dishes. From the five-spice blend of Chinese cuisine to the cayenne pepper and herbs of the American South, different cultures and regions each have their own blends.

Despite being much more commonly available than in centuries past, however, spices can be expensive. And if stored incorrectly, can lose much of their flavor and potency over time, necessitating more money spent to replace your supply. Mark and Joanne Sakulich of Discovery Bay’s HS Creations, purveyors of numerous spice mixes, gave some advice on which spices to buy for which cuisines, and how to keep those spices fresh and ready to use.

The difference between spices and herbs

The difference between these two flavoring agents “depends on who you ask and where you ask,” Mark said. In some regions, herbs refer to the flavorful leaves of a plant,

while spices are everything else – stems, roots, flowers, and even bark. In others, the leaves are referred to as tea, while herbs are other above-ground parts of the plant and spices are nuts and roots.

Different cultures, different spices

According to Joanne, it’s “hard to say what’s a perfect pantry” full of spices. For her, it all depends on the types of food you normally eat and the specific tastes of the people you cook for. Culture and region especially affect what spices you should use

see Spices page 8B

Foods from around the world to explore in your own backyard

Eating out at a restaurant for many maybe a once-a-week thing because it’s the weekend, and the last thing you want to do is stand over the stove for an hour. Or, for some it is a once a month outing that is cause for celebration.

Either way, we can use the opportunities of dining out with friends and family to explore the cultures within the community.

Poke Hana in Brentwood is not even a year old yet. Its inception in August of 2025 was the opening of the first poke restaurant in the area. Their menu offers a wide variety of proteins such as crab, salmon, ahi and shrimp. It is a build-ityourself kind of restaurant, the name says it all. You can either put together a concoction of your choosing that includes protein, vegetables, rice and more. Or you can pick from Poke Hana’s menu of an already crafted bowl.

Poke Hana is at 2440 Sand Creek Road, Brentwood, and they can be reached at 925-420-3994.

La Fuente Mexican Restaurant

opened in Brentwood 28 years ago with Oscar Olvera making many of his family recipes a part of the menu.

“It’s been my way of living,” Olvera said. “Not to get rich but just to make a living. I take all the pride (in his restaurant), it’s a Mexican restaurant and I make all the foods that I’ve learned through generations, most of them through my family. I take a lot of pride in what I do.”

La Fuente sits in downtown Brentwood at 642 First St., and can be reached at 925-516-2233. Their menu ranges from burritos, tacos, platillos con huevos or egg dishes to Mexican desserts like flan and xango. Serving Brentwood for the past 28 years means Olvera has devel-

Delicious food from around the world is served buffet style on a table outdoors with international flags hanging in the background.

oped relationships with customers who dine at his restaurant. It’s something he holds in high regard and a big part of what owning an establishment is all about — being there for the milestones of their lives.

“It’s a joy to see families come with little kids and see them grow,” Olvera said. “They become adults and there’s graduations and all kinds of things through life. It’s just a joy to see people grow.”

Shirashoni is one of the few restaurants in town that has an interactive food experience, with chefs using entertainment to pass the time while making their food right in front of you. In addition to providing a family-style dining environment where you can sit alongside strangers, it’s all about authentic Japanese Teppanyaki

Their menu consists of fresh seafood that includes salmon, scallops, shrimp, calamari, lobster and a variety of sushi. Others include their steak and chicken.

Located at 6367 Lone Tree Way, Brentwood, and can be reached at 925-2407808, Shirashoni is interactive and entertaining but emphasizes their authenticity.

Locanda Capri on 301 Oak St., in Brentwood, opened in December 2023. Though young in Brentwood, the restaurant chain itself has been operating since 2010. There are seven Locanda Capri’s in the Bay Area where the main goal has always been to bring the tastes and energy of Capri to customers within their community, according to their website.

Much of the menu can change as the seasons do, some items don’t. Those items being lasagna, meatballs, and parmigiana that are from Mama Carmela.

Locanda Capri can be reached at 925-390-5534.

Many of these restaurants are familiar to residents in and around Brentwood. Some have been open for a year while others have been a staple in the area for nearly three decades. What they all have in common is knowing that authenticity will always attract those who want a good meal.

• Kitchen Open M-F 11:30am - 9pm, Sat & Sun 10am - 9pm

• Late Night Menu Available Thurs-Sat 9pm - 10pm

• Full Bar • Full Restaurant Menu • Indoor & Outdoor Seating

• 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

Meet the growers behind the grapes

Not every great bottle of wine begins with a winery-owned estate. Many acclaimed wines rely on independent growers whose vineyards are farmed with precision and care, then sold to top producers. These growers play a critical, but often underappreciated, role in the wine world.

Uncorked:

Few names carry as much weight as Andy Beckstoffer, whose portfolio of Napa Valley vineyards — such as To Kalon and Georges III — supplies fruit to elite wineries.

Beckstoffer’s model emphasizes vineyard branding, where the site itself becomes as prestigious as any château. His grapes are highly sought after, and vineyard designation on a label signals quality and pedigree.

In Sonoma County, the Sangiacomo Family Vineyards have built a reputation over generations for exceptional Chardonnay and Pinot Noir fruit. Rather than focusing on producing their own wines, they partner with a wide range of wineries, allowing their vineyards to shine through multiple stylistic

interpretations. Similarly, Dutton Ranch is synonymous with high-quality cool-climate grapes, particularly in the Russian River Valley.

Farther south, Bien Nacido Vineyards in Santa Barbara County stands as one of California’s most historic and consistent sources of premium grapes. Known for Pinot Noir and Chardonnay, Bien Nacido fruit has been featured in wines from both boutique and internationally recognized wineries for decades.

Equally important are the close, longterm partnerships between growers and winemakers. Thomas Rivers Brown, one of Napa Valley’s most respected figures, has built his reputation on enduring relationships with trusted growers like Mike Hardin. Through labels such as Caterwaul and Double Diamond, this consistency in sourcing helps shape a recognizable style over time.

Together, these growers and partnerships highlight the quiet collaboration behind every bottle. So, if you’re looking for a special wine, take a moment to check the label — where vineyards or growers are named. It’s often a sign that something particularly thoughtful and rewarding awaits in the glass.

for cooking. Some common spice and herb blends for some popular styles of cooking are listed below.

♦ Chinese five spice powder: sichuan peppercorns, star anise, Chinese cinnamon, cloves, and fennel seeds

♦ Cajun: Cayenne pepper, black pepper, parsley, bay leaf, basil, thyme, and green onion

♦ Italian: Oregano, parsley, basil, red pepper, rosemary, thyme, and garlic

♦ Southern: black pepper, paprika, cayenne pepper, celery seed, cumin, coriander, nutmeg, cinnamon, curry powder, and dry mustard

♦ Middle Eastern: sumac, turmeric, coriander, curry, cardamom, cinnamon, clove, garlic, and black pepper

♦ Indian garam masala: cinnamon, cloves, turmeric, chili powder, asafoetida, cardamom, mustard seeds, cumin seeds, and bay leaf

♦ Mexican al pastor: chili pepper, onion, cumin, paprika, and garlic

How to keep spices from losing flavor

“A lot of ingredients that people have as staples in their kitchens, firstly, aren’t stored properly in clear, plastic, non-airtight containers, and secondly, by the time you remember to use it, it loses potency,” Mark said.

Ideally, he explained, spices should be stored in airtight, opaque containers in a dark, cool, and dry place. This slows down the process of evaporation of the spices’ aromatic oils, which give them their flavor. When the oils dissipate, the spices become

flavorless. Ground spices are particularly vulnerable to this process due to their greater overall surface area, which provides more places for the oils to evaporate from. According to the website of spice company McCormick, unground or ground leafy herbs lose flavor after one to three years, ground spices after two to four, and whole, unground spices after three to four years.

McCormick also gives some ways to “revive” the flavor of old spices. Firstly, you can toast spice mixes like curry powder and Chinese five spices in a dry pan over medium-low heat, stirring constantly. Secondly, you can fry some spices like curry powder, coriander, and cumin in hot oil just before cooking.

How to lower spice expenses

Mark recommends buying pre-made spice blends over containers of individual spices to get “fresh flavor without waste,” he said. This problem, where people purchase expensive individual spices that they use once and never again, is why he and Joanne started HS Creations, which sells four-ounce tins and refill packs of different spice blends, typically for under $15 apiece.

“Our Greek blend has 13 different ingredients,” Joanne said. “You can imagine the cost of that [over $45, according to Mark]. People can’t afford it and the spices go to waste.”

HS Creations can be found exclusively online at www hscreations com, and direct contact can be made at sales@hscreations com or call 925-550-8788.