Press & Media

Diablo Magazine – 100 Best Bites in the East Bay

Thank you Diablo Magazine for choosing our Fish and Chips as one of the Best Bites in the East Bay!

Fish and Chips // Yankee Pier
A perfect take on the classic: Three large beer-battered pieces of tender whitefish served atop a basket of fries, with a cool side of coleslaw.

Mother’s Day at Yankee Pier

Diablo Magazine featured Executive chef Michael Dunn’s special Mother’s Day menu, including crab eggs benedict with freshly picked Dungeness crab, poached eggs, house-made hollandaise sauce, and red potatoes. The Mother’s Day brunch runs from 10 a.m. – 3 p.m.

Yankee Pier featured in 86 Degrees Magazine

Read the recent story featuring Executive Chef Michael Dunn and his influences on cooking.

Gayot Recommends Yankee Pier Lafayette for Thanksgiving

Joanna Della Penna of Gayot lists her recommendations for Dining Out for Thanksgiving in the East Bay and Yankee Pier Lafayette makes the cut!

“If laboring in the kitchen all day doesn’t sound like your idea of a holiday, leave it to the professionals to prepare your Thanksgiving meal. For an all-American feast of turkey and all the trimmings, visit these restaurants in San Francisco/Bay Area. And best of all? No dishes to wash.”

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Sixth Annual Gingerbread Wishes Event returns to Lark Creek Restaurant Group, benefiting the Make a Wish Greater Bay Area

Throughout the month of November, Yankee Pier Lafayette invites guests to celebrate the holiday season by giving to a worthy cause. With 100% of the proceeds benefiting Make-A-Wish, guests can order star-shaped, fresh-baked gingerbread cookies off the dessert menu for only $10.00 each, to decorate with frosting, sprinkles and candies. Designed by One Market Restaurant Pastry Chef Patti Dellamonica-Bauler, the cookies can be enjoyed while dining, taken home in a decorative bag or given as a gift.

Bottoms Up! Nonalcoholic Bar Drinks

Jody Shee for The National Culinary Review writes:
“Food and drink operators [offer] nonalcoholic bar drinks that leave water, juice, tea and soda in the dust.

“Call them mocktails or zero-proof cocktails, they [satisfy] children, pregnant women and those who choose not to drink alcohol.

“Drink naming is the biggest challenge, says John Hulihan, vice president of beverage and service for San Francisco-based Lark Creek Restaurant Group, which owns 14 restaurants. He prefers to give a name that’s a nod to the ingredients rather than give it a proprietary name. For example, the Kookaburra combines kiwi purée, kumquat, green tea syrup, coconut water, fresh lime and soda water. Kookaburra and kiwi birds are native to Australia, and kiwifruit is a major crop.

“Here’s a sampling [of Lark Creek Restaurant Group’s Zero-Proof Cocktail Menu]:

~ Ginger’s Island: fresh lemon juice, ginger simple syrup, pineapple juice and nonalcoholic ginger beer
~ Prickly Berry Smash: prickly pear juice, blueberry purée, fresh lemon juice, simple syrup and soda water
~ The Alamo: fresh grapefruit juice, pear purée, cayenne pepper, paprika and soda water
~ Kookaburra: kiwi purée, kumquat, green tea syrup, coconut water, fresh lime and soda water
~ The Southern Tart: fresh lemon juice, simple syrup, maple syrup, peach bitters and soda water
~ Bicoastal Citrus Punch: fresh blood orange juice, Key lime juice and nonalcoholic ginger beer
~ Sunflower: white cranberry juice, fresh orange juice, orange flower water and Fever Tree ginger ale
~ How You Like Them Apples: spiced North Coast apple cider, fresh lemon juice, mint syrup and nonalcoholic ginger beer
~ Cool in the Afternoon: fresh lemon juice, fresh lime juice, agave nectar, cucumber water and nonalcoholic ginger beer
~ Unusual Circumstance: lychee syrup, fresh lime juice, bitter lemon, lemongrass/rosemary syrup and nonalcoholic ginger beer
~ Riverfront Spritzer: fresh lime juice, fresh lemon juice, mint simple syrup, raspberry purée, peach bitters and soda water
~ Forgotten Memory: apricot purée, fresh orange juice, fresh lemon juice, agave nectar, cardamom syrup, orange bitters and soda water”

Napa Valley Register Reports “Dellar’s Success is No Lark”

Jennifer Huffman interviews Michael Dellar, president and CEO of Lark Creek Restaurant Group”, about achieving success in the volatile and competitive restaurant industry.

Yankee Pier Lafayette Designated Bay Area Green Business

The Bay Area Green Business Program distinguishes small businesses that protect, preserve and sustain our environment. Businesses that meet the Program’s standards are officially recognized as Bay Area Green Businesses. Recently, Yankee Pier Lafayette was officially designated a Green Business.

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Bradley Ogden and “Good Gravy!”

Jackie Burrell reports for the Bay Area News Group in “Good Gravy!” and features advice from Lark Creek Restaurant Group’s own Chef Bradley Ogden. “Simply put, don’t mess around with the most glorious condiment on the table, says Bradley Ogden, the co-founder of the Bay Area’s Lark Creek empire — and our unofficial Thanksgiving guide this year. (His new book, “Holiday Dinners With Bradley Ogden” — Running Press, 280 pages, $30 — was the source for the billowing triple-layer pumpkin pie recipe we showcased earlier this month.)… Done right, a good gravy raises the carved turkey, mashed potatoes and stuffing to new heights, and prompts guests to drizzle, dollop or wantonly pour it over everything but the pie. So while the turkey roasts in your oven … take a moment to peruse these gravy-making tips from the pros. Even veterans of the feast may want to try Ogden’s secret ingredient, sherry vinegar, to balance the sauce’s rich flavors.”

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“Foodie Chap” and CBS 5 “Eye on the Bay” host Liam Mayclem Interviews Bradley Ogden, co-founder of Lark Creek Restaurant Group, in the kitchen at One Market Restaurant

The Foodie Chap says Chef Bradley Ogden “is a superstar Chef with a big appetite for life and top drawer cuisine.” Mayclem recommends checking out Ogden’s new cookbook “Holiday Dinners by Bradley Ogden,” which is “brimming with sophisticated yet approachable recipes.”

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