510 News Bites: No Tipping at Homestead, Haven Reopens, Analog, Flour & Co.

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Homestead’s Liz and Fred Sassen, ready to host you (sans tips, thank you). Photo via Facebook.

Another local restaurant is doing away with tips, and this time it’s ~HOMESTEAD~ in Oakland. East Bay Express reports that they are raising prices about 20 percent across the board and banning tips on March 2nd. Ultimately, partners Liz and Fred Sassen hope that the overall cost of dining out will be the same, and that it will equalize the take-home pay of the floor and kitchen. 4029 Piedmont Ave. at 40th St., 510-420-6962.

Speaking of restaurant trends, ~HAVEN~ has reopened after a brief closure, with a new (and au courant) menu format and revamped interior decor. According to Oakland Local, chef Charlie Parker is now offering a family-style prix-fixe that encourages diners to interact, not unlike the restaurant’s original format under Kim Alter. The menu will change nightly, with meat-focused and vegetarian options. The bar area will serve cheese, charcuterie, and pastas à la carte. Take a look at a sample menu here. The dinner menu is $45 per person Monday through Thursday, $60 per person Friday through Saturday. Hours are daily 5:30pm-10pm.

We’ve been tracking this for awhile, and now it’s open. Sean Asmar, who runs the kitchen at Bender’s Bar in San Francisco, has a new spot in Oakland called ~ANALOG~. Instead of focusing on newer technologies, Analog (as the name suggests) is all about celebrating VHS tapes and record players. The menu, much like the kitchen at Bender’s, is all about simple comfort food, with some surprising twists. There are sandwiches, like the pulled pork with smoked gouda. Vegans and vegetarians will find something, too, with their selection of meatless sandwiches like a vegan “Rachel”; here’s the menu and beer list. Hours are Tue-Fri 10am-2pm and 5pm-2am, Sat 5pm-2am, Mon 5pm-10pm. 414 14th St. (at Franklin), 510-682-1824.

Emily Day is opening a second location of her darling Nob Hill bakery ~FLOUR & CO.~ in Berkeley this summer. The new location will continue to offer her pastries and baked goods made with “the good stuff” (that would be flour, eggs, butter, and quality produce), but the larger kitchen means she’ll be able to try out some new things too. Here’s more in her blog post about the expansion. Congrats, Emily! 1398 University Ave. at Acton.