Press

Burmese food with a California spin is on the menu at Chef/owner Tiyo Shibabaw's cheery spot in Temescal, where the tea leaf salads come with kale and there's plenty of flaky, golden roti bread to go around.

Under the helm of an Ethiopian-born chef who got her chops at Burma Superstar, this two-year-old restaurant has found its footing and point of view.

Looking at Oakland's 78 square miles on a map, its shape roughly resembles a Rorschach inkblot test tilted right at a 45-degree angle.

If kale salad is — or was, circa 2010 — the quintessential Bay Area dish, then Teni East Kitchen's version proves, once again, that the love our cooks have for the omnipresent leafy green knows no ethnic or cultural bounds.