Benkyodo’s gleaming glass counter offers a selection of over a dozen types of treats that change by the season and even by the day. Brothers Bobby and Ricky Okamura painstakingly pound rice-flour dough without a recipe in sight; the treats are then molded and filled with sweet white lima bean or adzuki red bean paste, and ripe strawberries, apples, or juicy blueberries.
Long before brunch lines were cool, Eddie’s Cafe on Divisadero drew crowds for its hearty plates, mellow vibe, and kind service. Originally opened in 1974 by Edward “Eddie” Barrie, the restaurant served up Southern comfort in the form of stewed oxtail, fried chicken and waffles, and grits, geared toward the then primarily African-American Western Addition and Fillmore communities. Eddie sold the business about 15 years later to Helen and Min Hwang, who preserved the name and Southern flair, but focused on breakfast classics to attract neighborhood newcomers while also welcoming longtime guests.
