Arrivederci: After 33 years, Berkeley's venerable Caffe Venezia is closing its doors. The good news is that you still have a couple of months to sate your cravings for carbonara. In addition, a series of special events -- a bittersweet adieu, staffers say -- will be held, including a "Farewell to Venezia" opera night with singers from Berkeley's West Edge. But what of the underwear, you ask? No word as yet on what will become of the restaurant's signature murals and the colorful laundry that festooned the ceiling. The restaurant is being sold, and a new eatery will take its place. Details: 1799 University Ave., www.caffevenezia.com.
Wine-fed beef: At Wente Vineyards in Livermore, there are two answers to the "where's the beef?" question: right there on executive chef Matt Greco's menu, and right there on the Wente estate, which is raising its own cattle as part of its sustainability program. And it lets the cattle dine on wine-laced feed, to boot. The winery will hold Wente Estate Beef Week from Jan. 28 through Feb. 3, with a special beef-themed menu, including a 28-day dry-aged short loin with Bearnaise and a charcuterie plate of shank rillette, bierwurst and smoked sausage. Reservations: www.wentevineyards.com.
Grand openings: Oakland's Duende, the
The Forge at Jack London Square is lighting its 800-degree Italian Valoriani oven -- affectionately dubbed "The Pizza Altar" -- and throwing open its doors at the end of January with former XYZ exec chef Jeffrey Amber at the helm and Jeff "The Pizza Hacker" Krupman as director of pizza R&D. Margherita, pepperoni and pancetta, yes, but also potato with nettles and green garlic with lemon-tossed arugula. Plus, cocktails, seafood, burgers and pot pies. Details: www.theforgepizza.com.
Send your Bay Area restaurant tips to food editor Jackie Burrell, firstname.lastname@example.org.