Customers at La Taqueria will soon spy a new sign tacked onto the front window: “For Sale.” Miguel Jara, 77, and his immediate family have owned the taqueria, as well as the building that houses the business, since 1972, and lines continue to spill from the doorway all through the day and evening. But now a court-ordered sale, mediated by a receiver, has Jara bidding on his own building — and threatening to move La Taqueria from its iconic spot if he loses out to another buyer.

San Francisco wasn’t working out for Claude Lambert. In 1965, he’d fled to New York from the tiny town outside Orleans to which the French Ministry of Education had banished him, then fled New York as well (too cold) for San Francisco (warmer?). Here, though, he was working at a residence hotel, sleeping under the stairs, nowhere he could bring his wife and young daughter, who were still in France. Quebec, he thought, might be easier for a French speaker to settle in.

For much of the past decade, Copenhagen’s Noma has been one of the most influential restaurants on the planet, not to mention one of the most-sought-after reservations. Its impact has been felt across various realms, from ingredients and technique to design and social awareness. And now, a new book about fermentation appears to be poised to take its place as an essential tome in professional and home kitchens.

When Russian River Brewing co-owners Natalie and Vincent Cilurzo opened the doors to their new Windsor facility last week, they expected a crowd, but nothing too outrageous. Sure there would be an opening rush but it wouldn’t be anything their new 260 space parking lot couldn’t accommodate. Plus, the lot was built more for the crowds associated with their Pliny the Younger releases, not opening weekend for the 85,000-square-foot brewery and restaurant.

Disgraced Oakland chef Charlie Hallowell, who has been accused by more than 30 employees of sexual harassment over the last year, announced plans this week to reintegrate himself back into his East Bay restaurants. He stepped away from daily operations in the wake of the scandals roughly 10 months ago. In a letter addressed to the Oakland community, Hallowell apologized for his past behavior and laid out a 12-step plan to facilitate his return to work.

Anthony Strong’s modern Italian restaurant Prairie is open in the Mission where it took over the former home of Hogs & Rocks at the corner of 19th and San Carlos streets. It’s Strong’s first solo venture in the city, at least in the traditional sense. Strong’s most significant imprint on the restaurant, outside of the food, pertains to the service format. Once seated, guests will be handed a small menu and a pen.

Chef Smelly’s Creole and Soul Food, the legendary East Bay pop-up that draws lines down the street, has been forced out of its downtown Oakland home. At least for the time being. The pop-up has been operating out of Complex, an Oakland music venue, for the last three years. Edward Wooley, or Chef Smelly as he’s known in Oakland, said earlier this week that his operation was shut down after Alameda County declared pop-ups illegal.

It’s been exactly one year since the 2017 fires destroyed Kendra Kolling’s Kenwood home and left the future of her future of her beloved farmer’s market business in doubt. Today — Monday, Oct. 8 — marks the official opening of Kolling’s very first brick-and-mortar storefront, a cafe in Sebastopol’s Barlow shopping complex.

Russian Hill’s beloved Spanish restaurant Zarzuela will close in November as its longtime chef-owner Lucas Gasco retires and moves to Spain. The tapas spot has spent the last 24 years at the corner of Hyde and Union streets. Next in line for the building: Michael Pawlik, the executive chef of nearby Frascati. Pawlik and co-owner (and girlfriend) Amanda Banks Barker plan to open Abrazo, a Mediterranean restaurant with Spanish influences in the former Zarzuela space.

Roasted beet and garlic bring an unexpected va-va-voom to your ordinary hummus — velvety smooth, earthy and sweet. Not to mention that color — it’s a stunner. Serve with pita chips and crudites, or spread on a sandwich piled high with veggies.