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Alix Wall

Alix Wall

Alix Wall is a contributing editor to J. She is also the founder of the Illuminoshi: The Not-So-Secret Society of Bay Area Jewish Food Professionals and is writer/producer of a documentary-in-progress called "The Lonely Child."

schnitzel sandwich
Posted inOrganic Epicure

Eli’s Deli brings Israeli flavors to reopened Marin JCC cafe space

Alix Wall by Alix Wall February 25, 2026February 25, 2026
Diners enjoy the 2025 installment of the “Soy Vey” dinner at Fang Restaurant in San Francisco. (Emma LauLau)
Posted inSmall Bites

‘Jew-ish’ deli comes to San Francisco. Saul’s delivers. Bagel Daddy opens in SoMa.

Alix Wall by Alix Wall February 5, 2026February 5, 2026
Latkes with housemade gravlax and salmon roe were served during the Berkeley Supper Club's Hanukkah party at Urban Adamah, Dec. 21, 2025. (Alix Wall)
Posted inOrganic Epicure

Berkeley Supper Club brings Jewish flavor to the community table

Alix Wall by Alix Wall January 23, 2026January 25, 2026
Yair Luria, author of "Private Chef: My Recipes and Stories From Israel to Silicon Valley," has worked as a chef for a Palo Alto couple for the past four years. (Aviv Tal)
Posted inOrganic Epicure

Israeli private chef in Palo Alto seasons his recipes with stories in new cookbook

Alix Wall by Alix Wall January 12, 2026January 12, 2026
Cookin’ owner Judith Kaminsky stands in her kitchen supply store in San Francisco. (Aaron Levy-Wolins/J. Staff)
Posted inOrganic Epicure

Cookin’ is ready to sell its last Jello-O molds and meat grinders

Alix Wall by Alix Wall December 12, 2025December 12, 2025
Gadi Cohen shaves off beef shawarma
Posted inSmall Bites

Shawarma joint closes. Washington Post’s new food critic. Etc.

Alix Wall by Alix Wall December 5, 2025December 5, 2025
Red bean babka has arrived. (Calvin Hu/Courtesy Mamahuhu)
Posted inSmall Bites

Sesame red bean babka is the ultimate Chinese-Jewish food collab

Alix Wall by Alix Wall December 3, 2025December 4, 2025
A recipe for carrot-cardamom loaf cake with a cream cheese glaze is found in "Dead in the Kitchen: The Official Grateful Dead Cookbook" by Gabi Moskowitz. (Mary Lagier/Courtesy Weldon Owen)
Posted inOrganic Epicure

Sample the devil’s lettuce with new Grateful Dead cookbook

Alix Wall by Alix Wall November 25, 2025January 9, 2026
Big Finish Wine Tavern proprietor Adam Manson’s great-grandfather founded Louis Rich Foods, a brand name still in the market today. (Aaron Levy-Wolins/J. Staff)
Posted inOrganic Epicure

At new S.F. wine bar, you can taste the final frontier

Alix Wall by Alix Wall November 18, 2025November 18, 2025
A house-made bagel is served alongside a borscht cocktail made with spirits, beet juice, pickled beets, ginger, poppy seeds and a mint garnish at Super Mensch. (Aaron Levy-Wolins/J. Staff)
Posted inOrganic Epicure

At Super Mensch, creative cocktails come with a side of Jewish nostalgia

Alix Wall by Alix Wall November 7, 2025November 20, 2025

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