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Never before has Oakland had the kind of thriving, upscale restaurant scene that today not only gives Oaklanders the sort of options they used to seek out predominantly in San Francisco and Berkeley but also attracts more and more diners from those outsider bastions of gastronomic sophistication.
It’s been a good year for salumi. In January 2008, Slow Food Berkeley hosted a Laboratorio of Salumi at Café Rouge in Berkeley.
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