The 10 Reasons It’s Never Been Better to Drink, Eat, and Cook in the West

These modern noodle shops master the age-old art of handmade noodles while adding their own twist to the Japanese comfort food. Now snag a table before the line gets too long.

Dining in the West is anchored by the enduring classic restaurants that have become templates for how we eat today: clubby steakhouse, farm-to-table, all-day elevated cafe, fine-dining tasting-menu temple. History never tasted so good.

Vincent Medina and Louis Trevino are cooking and sharing the food of their ancestors from the Ohlone tribe at their pop-up, Café Ohlone, located in the garden of a Berkeley bookstore. The cafe is part of Mak-’amham, the organization Medina and Trevino cofounded to preserve the history of their respective backgrounds and languages (Medina is Chochenyo Ohlone, Trevino is Rumsen Ohlone). Medina and Trevino are serving the food that was eaten in what is now the East Bay and down through Monterey long before the land was colonized and settled by Europeans. It represents the original, oldest of the old cuisine of California and uses traditional ingredients and techniques to educate and nourish modern diners. That translates to dishes like venison and local mushroom stew, dandelion soup, and acorn bisque served with local wildflower honey and walnut milk. They’re now serving lunch, dinner, and native tea service on select days. University Press Books and Musical Offerings Café, 2430 Bancroft Way, Berkeley.

This past year has seen the opening of three new restaurants expanding the definition of modern soul food. Here are the innovative chefs behind the movement.

These days, cannabis is becoming a crop that’s almost like wine, offering consumers different varietals, growing methods, and preparations. Recreationally, it’s now legal in several western states including California, Washington, Oregon, and Colorado. Artisan brands are crafting well-thought-out versions of both medicinal and recreational treats that are designed to fit into a modern lifestyle. Women-led companies like Kikoko and Kiva are tailoring their organic, small-batch products to appeal to broader audiences, women in particular.

Wild caviar from the Caspian Sea has been chronically overharvested—and overpriced. Luckily, American caviar producers are raising sturgeon in California, Idaho, and beyond. Here are a few producers who are farming sustainably and who ship their caviar to order so you can make this formerly stuffy special-occasion treat a more frequent indulgence.

Wide-open spaces and grasslands have long lured ranchers to the West to raise cattle. They’re still doing it, but now with sustainability in mind and dry-aging techniques that give steaks and other cuts an intense umami flavor.

One of a cook’s most important assets when searing a steak? An excellent cast-iron pan. These beauties are sturdy and will stand the test of time. A kitchen item and a family heirloom, all in one.

On a hike through the mountains, camping on the beach, or simply going somewhere you won’t have access to great coffee? These days it’s easy to stay properly caffeinated with the good stuff, even when a Chemex isn’t the best option. Western roasters are canning, bottling, and even dehydrating their coffees, making it easy to sip on the fly.

These bakeries set the tone for top-notch pastries with their foundational breads, trend-starting desserts, and signature techniques.