Prior to that, Good-to-Eat had stayed fairly one-minded in its focus on dumplings with seasonal fillings its most famous dish was its long potstickers. (Good-to-Eat Dumplings)Īs with so many businesses, the turning point was the pandemic. The pop-up's most famous dish is probably its long potstickers. Opening toward the end of 2021 in the former Yuzu Ramen & Broffee location on 65th Street in Emeryville, the new Good-to-Eat Dumplings will be one of a small number of full-fledged Taiwanese restaurants in the Oakland and Berkeley area-one of the only places, in fact, where diners will be able to sit down for a family-style Taiwanese meal. Now, they will have a standalone restaurant of their own.
Good-to-Eat Dumplings stepped in to fill the void.Įventually, the wife-and-wife duo settled into a permanent gig popping up out of the kitchen at Original Pattern Brewing, in Jack London Square, and slowly built up an avid cult following for its distinctly Taiwanese style of dumplings and bao, which also showcased fresh Northern California produce. No one seemed to be repping what they believed to be an equally transcendent pairing: craft beer and handmade, “craft” dumplings.
When Angie Lin and Tony Tung first broke into the Bay Area’s burgeoning brewery-based pop-up scene about three years ago, all the cool craft breweries were slinging burgers or tacos or nachos.
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