The wagyu abura soba at Noodle in a Haystack might be the best ramen dish in the Bay Area. (Luke Tsai)
I used to think that deliciousness was something that could be measured in absolute terms — that, even with elements of subjectivity, a dish’s taste came down to some combination of the skill of the cook and the quality of the ingredients.
Lately, though, I’ve been thinking about how much external circumstance is tied to many of my fondest food memories. Sometimes the food tasted better because I’d eaten it standing up — the only proper way to eat street food, after all. Sometimes deliciousness snuck up on me in an unusual, unexpected place. Oftentimes a loved one or dear friend was involved.
This year, too, as I thought about the best dishes I ate, it really felt like I was compiling a list of my most memorable experiences of the year — not just the tastiest bowl of stew, but the one I ate in the park with my bare hands. Not just a good sandwich, but one that I devoured in quiet contemplation on one of the rare weekends I had to spend on my own, doing whatever I pleased.
With that caveat, here are the 10 best things I ate in 2022, presented in roughly chronological order. I think you’ll find them pretty delicious too.
1. Bakso at D’Grobak
865 Marina Bay Pkwy. #865, Richmond
Sponsored
One of the pandemic’s silver linings has been the rise of the meal kit — a dish’s component parts packaged into neat compartments for you to assemble and heat up at home, avoiding the usual limp-tortilla and soggy-noodle pitfalls of takeout. In the case of the Indonesian pop-up D’Grobak’s bakso noodle soup, it’s like a magic trick transporting you to a street stall in Indonesia: the rich smell of beef fat and white pepper that wafts up as you warm the broth. The crisp, charred exterior of the bone-in short rib you’ve briefly reheated in the oven. The bounce of the signature bakso meatballs. The jiggle of soft tendon. What else is there to say? The dish tastes like home.
2. Banh mi dac biet at Duc Huong
2345 McKee Road, San Jose
Sometimes you want cloth napkins, “still or sparkling” and a dozen courses of beautifully composed plates with complicated garnishes. Other times (maybe even most of the time), you just want to pull up to the drive-in theater and eat banh mi on the hood of your car while watching the latest Marvel movie with your kids. In that case, you might as well head to Duc Huong, which almost certainly deserves to be in the conversation for best banh mi in San Jose — and, therefore, the best banh mi in the Bay — even if it isn’t your personal pick. The local mini-chain has five locations, each with a briskly efficient line out the door and the kind of fresh-baked baguettes and masterfully constructed sandwiches that are well worth the wait.
I love how Duc Huong offers a small, half-size option that allows an indecisive banh mi orderer to try two or three different sandwiches. When in doubt, though, go for the dac biet, with its hefty slices of headcheese and other cold cuts, and the precise balance it strikes between its bright pickled veggies and earthy swipe of pâté. For me, it was more satisfying, even, than a big tub of buttered popcorn: The trailers had barely ended, and I’d already finished every last bite.
3. Khorkhog at Dumpling House Mongolian Cuisine
2221 San Pablo Ave. #6, Richmond
I’d wanted to try the dish that had been described to me as “the real Mongolian barbecue” for several years. Then, in June, the kind Mongolian family that runs Richmond’s Dumpling House brought me to a park in the East Bay hills and showed me how they make the slow-cooked whole lamb dish known as khorkhog the traditional way — over a live fire, inside a heavy-duty, old-school pressure cooker that’s been sealed tight and filled with blistering hot rocks. We tore off hunks of meat and ate with our bare hands, scooping up pieces of carrot, cabbage and rutabaga that had soaked up the same savory lamb juices that were dripping down our chins. And while I cannot promise you the exact same experience, I can tell you that you can, in fact, order an indoor version of khorkhog at the restaurant. All you need to do is call a few hours ahead and bring at least three or four hungry carnivores with you to share the bounty.
4. East Coast oysters at Rocky Island Oyster Co.
1440 Harbour Way S., Richmond
A freshly shucked Pacific oyster is a lovely thing. But when Rocky Island Oyster Co. opened in Richmond late last year, it was with the express purpose of introducing Bay Area shellfish enthusiasts to a new love: the East Coast oyster. Specifically, oysters from the area near owner Danny Pirello’s hometown on the Massachusetts shoreline. And I must admit: It didn’t take more than a single slurp to turn me into a convert to the pleasures of these crisp, briny-sweet beauties (saltier and more substantial than, say, your typical Kumamoto), which I’d have happily made an entire meal of with no other addition than a lemon wedge and a little tub of mignonette. Of course, the waterfront outdoor seating area’s immaculate vibes and million-dollar view of Bay made everything taste even sweeter.
5a. Three Sisters’ Salad at Wahpepah’s Kitchen
3301 E. 12th St. #133, Oakland
I have said on the record many times that I do not, as a general rule, particularly care for salads. Maybe it’s more accurate to say I don’t like the kind of endlessly monotonous, Eurocentric salads made up of nothing but raw vegetables. Give me all the nuts, seeds and other assorted crunchy things! Mix in some cooked ingredients, fish sauce or fermented tea leaves, or big chunks of meat and cheese. The Three Sisters’ Salad at Wahpepah’s Kitchen, a new indigenous-owned restaurant in Oakland’s Fruitvale neighborhood, was the perfect antidote to my bland-salad doldrums. I loved all of the different textures from the variety of raw and cooked elements: the quinoa, amaranth, chopped nuts and, of course, the traditional “sisters” themselves (heirloom corn, beans and squash). And the dressing — a maple reduction mixed with chili oil — was such a memorable combination of sweet, spicy, smoky flavors that the only word that came to mind was one I almost never use to describe a salad: It was thrilling.
5b. Market grain salad with harissa grilled chicken at 2207
2207 Macdonald Ave., Richmond
No, no one has taken me hostage: I do in fact have (count ’em) two salads in this top 10 list. This one’s an old favorite recently brought back into the rotation now that my neighborhood takeout lunch spot, 2207, has reopened — on a preorder-only basis — after shutting down for the first two-plus years of the pandemic. The restaurant makes a fabulously beefy patty melt and some of my favorite fried chicken in the Bay, so it’s saying something that the one menu staple I keep coming back to is a market grain salad. It comes loaded not just with your usual mixed greens, but also cooked grains, thick slabs of feta, chicken thigh meat with the impeccably crispy skin still attached and whatever gorgeous produce happens to be in season — pomegranate seeds and slices of persimmon, perhaps, or sweet corn and ripe stone fruit if you’re lucky enough to snag this during the summer months. The tahini-based dressing is a little bit sweet, a little bit spicy and, like everything else about this salad, just right.
6. Wagyu beef abura soba at Noodle in a Haystack
4601 Geary Blvd., San Francisco
Noodle in a Haystack’s legend preceded it. From its roots as an underground supper club run out of its founders’ home kitchen, San Francisco’s most ambitious and eccentric ramen shop had acquired a reputation for serving the Bay Area’s best ramen by a wide margin — and, perhaps, some of the best you can find outside of Japan — years before its tiny Inner Richmond storefront debuted earlier this spring. I am simply here to tell you that the place lives up to all of the hype, even if the $175 price tag (for a 10-plus course tasting menu) isn’t for everyone.
I could write separate, well-deserved entries about the deviled egg opener (supercharged with fish powder, fish roe and crispy chicken skin), the crab and tofu soup or the fried pork belly. But suffice it to say that the ramen dish they were serving on the night of my visit — a soupless version featuring thick, springy noodles coated in a rich sauce made with rendered wagyu beef fat — was so delicious that it left me completely speechless.
7. Chicken fried steak at Marvin’s Breakfast Club in Novato
1112 Grant Ave., Novato
Let us take a moment to praise the short-order breakfast cook, whose workmanlike ranks have probably brought as much pleasure to my life as any Michelin star–chasing chef. This was the year I discovered Marvin’s Breakfast Club, a Platonic ideal of the short-order breakfast genre in Marin County, with its dependably crispy hash browns and its classic roster of omelets and Benedicts, each item as steadfast as your most dependable old childhood friend. What I love best is going to Marvin’s as a solo diner on a lazy Sunday, sliding into a counter stool with a paperback and ordering the chicken fried steak. This is a monstrous, supremely comforting plate of food, piled high with crisp, battered steak, runny-yolked eggs, country gravy, hash browns and buttered toast. I’ve been known to (against all odds) finish the entire thing, cross the bridge back home to the East Bay and immediately curl up for a nice long nap.
8. Taiwanese barbecue at Good-to-Eat Dumplings
1298 65th St., Emeryville
In Taiwan, Mid-Autumn Festival isn’t just an occasion to eat mooncakes; it has also become the unofficial national day of grilling, when folks young and old gather in riverside parks or crouch on the sidewalk over makeshift grill grates set over cement blocks or car tire rims, gorging themselves on meat skewer after well-charred meat skewer. This year, newly opened Taiwanese hotspot Good-to-Eat Dumplings celebrated Mid-Autumn Festival by firing up the grill and bringing this tradition to its Emeryville back patio, serving a slew of oversized grilled chicken breasts, sweet Taiwanese-style sausages, corn on the cob slathered in Taiwanese barbecue sauce and big bowls of lu rou fan for good measure. Needless to say, all of the food was delicious — but beyond that, watching the long queue of diners waiting in line for Taiwanese barbecue in the restaurant’s little backyard, the smell of charcoal wafting in the air, I felt closer to my home country than I had at any other point of the pandemic.
9. Galbi and beef neck at San Ho Won
2170 Bryant St., San Francisco
San Ho Won might be the most affordable among multiple-Michelin man Corey Lee’s fleet of San Francisco restaurants, but few diners would mistake it for an everyday kind of place. As a destination for celebrating that job promotion, or stimulus check, or unusually generous New Year’s red envelope? The charcoal barbecue spot is pretty darn great — especially if grilled beef is your indulgence of choice. Here, even more than at your average Korean barbecue joint, each order of beef neck and thick, double-cut galbi is the product of literal sweat labor: The grill masters spend the whole night on their feet, toiling in the smoke in front of red-hot charcoal. The first time I ate at San Ho Won, it was to celebrate an unexpected windfall of my own — and so, every precisely cut, crisp-edged, impossibly tender piece of meat felt like the luckiest kind of gift.
10. The ‘O.G.’ at Delirama
1746 Solano Ave., Berkeley
Sponsored
The best sandwich I ate in the Bay Area this year came on thick slices of fresh-baked rye bread griddled in enough butter to raise eyebrows. It was loaded with coleslaw (more mustardy than sweet), with Thousand Island dressing and gruyere cheese. And because I’d ordered the sandwich “husky,” with extra meat — since that’s the kind of sandwich eater I am — it came practically overflowing with Delirama’s claim to fame: house-made pastrami so flavorful, so lusciously fatty and crisp around the edges, that it set a new Bay Area standard for the deli classic from the first day the restaurant opened. This is a sandwich that commands your full attention — and requires short breaks to finish the whole thing. Let the record show: I was up to the task.
lower waypoint
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wagyu abura soba at Noodle in a Haystack might be the best ramen dish in the Bay Area.","description":null,"title":"noodle in a haystack_abura soba-cropped","credit":"Luke Tsai","status":"inherit","altTag":"A bowl of soup-less ramen, with thick noodles and a topping of two different cuts of wagyu beef.","fetchFailed":false,"isLoading":false}},"audioPlayerReducer":{"postId":"stream_live"},"authorsReducer":{"ltsai":{"type":"authors","id":"11743","meta":{"index":"authors_1716337520","id":"11743","found":true},"name":"Luke Tsai","firstName":"Luke","lastName":"Tsai","slug":"ltsai","email":"ltsai@kqed.org","display_author_email":true,"staff_mastheads":["arts"],"title":"Food Editor","bio":"Luke Tsai is KQED's food editor and resident stinky tofu connoisseur. Prior to KQED, he was an editor at Eater SF, \u003cem>San Francisco \u003c/em>magazine, and the \u003cem>East Bay Express\u003c/em>, and his work has also appeared in TASTE, the \u003cem>San Francisco Chronicle\u003c/em>, and the \u003cem>Best Food Writing\u003c/em> anthology. When he isn't writing or editing, you'll find him eating most everything he can get his hands on.","avatar":"https://secure.gravatar.com/avatar/d1ff591a3047b143a0e23cf7f28fcac0?s=600&d=blank&r=g","twitter":"theluketsai","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"","roles":["editor"]},{"site":"arts","roles":["administrator"]},{"site":"bayareabites","roles":["editor"]},{"site":"food","roles":["editor"]}],"headData":{"title":"Luke Tsai | KQED","description":"Food Editor","ogImgSrc":"https://secure.gravatar.com/avatar/d1ff591a3047b143a0e23cf7f28fcac0?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/d1ff591a3047b143a0e23cf7f28fcac0?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/ltsai"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"arts_13921917":{"type":"posts","id":"arts_13921917","meta":{"index":"posts_1716263798","site":"arts","id":"13921917","found":true},"parent":0,"labelTerm":{},"blocks":[],"publishDate":1670275354,"format":"standard","title":"The Best Dishes I Ate in 2022","headTitle":"The Best Dishes I Ate in 2022 | KQED","content":"\u003cp>I used to think that deliciousness was something that could be measured in absolute terms — that, even with elements of subjectivity, a dish’s taste came down to some combination of the skill of the cook and the quality of the ingredients.\u003c/p>\n\u003cp>Lately, though, I’ve been thinking about how much external circumstance is tied to many of my fondest food memories. Sometimes the food tasted better because I’d eaten it standing up — the only proper way to eat street food, after all. Sometimes deliciousness snuck up on me in an unusual, unexpected place. Oftentimes a loved one or dear friend was involved.\u003c/p>\n\u003cp>This year, too, as I thought about the best dishes I ate, it really felt like I was compiling a list of my most memorable experiences of the year — not just the tastiest bowl of stew, but the one I ate in the park with my bare hands. Not just a good sandwich, but one that I devoured in quiet contemplation on one of the rare weekends I had to spend on my own, doing whatever I pleased.\u003c/p>\n\u003cp>With that caveat, here are the 10 best things I ate in 2022, presented in roughly chronological order. I think you’ll find them pretty delicious too.\u003c/p>\n\u003cfigure id=\"attachment_13921974\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13921974\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/11/dgrobak_bakso.jpg\" alt=\"Overhead view of a bowl of noodle soup with a bone-in short rib.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/dgrobak_bakso.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/dgrobak_bakso-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/dgrobak_bakso-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/dgrobak_bakso-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/dgrobak_bakso-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/dgrobak_bakso-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">D’Grobak specializes in the Indonesian noodle soup known as bakso. \u003ccite>(Luke Tsai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>1. Bakso at D’Grobak\u003c/h2>\n\u003cp>\u003ci>865 Marina Bay Pkwy. #865, Richmond\u003c/i>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>One of the pandemic’s silver linings has been the rise of the meal kit — a dish’s component parts packaged into neat compartments for you to assemble and heat up at home, avoiding the usual limp-tortilla and soggy-noodle pitfalls of takeout. In the case of \u003ca href=\"https://www.kqed.org/arts/13908798/bakso-indonesian-street-food-noodle-soup-dgrobak-richmond\">the Indonesian pop-up D’Grobak’s\u003c/a> bakso noodle soup, it’s like a magic trick transporting you to a street stall in Indonesia: the rich smell of beef fat and white pepper that wafts up as you warm the broth. The crisp, charred exterior of the bone-in short rib you’ve briefly reheated in the oven. The bounce of the signature bakso meatballs. The jiggle of soft tendon. What else is there to say? The dish tastes like home.\u003c/p>\n\u003cfigure id=\"attachment_13921973\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/11/duc-huong_dac-biet-1020x1360.jpg\" alt=\"A banh mi sandwich held up with a drive-in theater movie screen in the background.\" width=\"640\" height=\"853\" class=\"size-large wp-image-13921973\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/duc-huong_dac-biet-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/duc-huong_dac-biet-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/duc-huong_dac-biet-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/duc-huong_dac-biet-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/duc-huong_dac-biet-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/duc-huong_dac-biet-1536x2048.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/duc-huong_dac-biet.jpg 1920w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">The ideal movie snack, courtesy of Duc Huong. \u003ccite>(Luke Tsai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>2. Banh mi dac biet at Duc Huong\u003c/h2>\n\u003cp>\u003ci>2345 McKee Road, San Jose\u003c/i>\u003c/p>\n\u003cp>Sometimes you want cloth napkins, “still or sparkling” and a dozen courses of beautifully composed plates with complicated garnishes. Other times (maybe even \u003ci>most \u003c/i>of the time), you just want to pull up to the drive-in theater and eat banh mi on the hood of your car while watching the latest Marvel movie with your kids. In that case, you might as well head to Duc Huong, which almost certainly deserves to be in the conversation for best banh mi in San Jose — and, therefore, the best banh mi in the Bay — even if it isn’t your personal pick. The local mini-chain has five locations, each with a briskly efficient line out the door and the kind of fresh-baked baguettes and masterfully constructed sandwiches that are well worth the wait.\u003c/p>\n\u003cp>I love how Duc Huong offers a small, half-size option that allows an indecisive banh mi orderer to try two or three different sandwiches. When in doubt, though, go for the dac biet, with its hefty slices of headcheese and other cold cuts, and the precise balance it strikes between its bright pickled veggies and earthy swipe of pâté. For me, it was more satisfying, even, than a big tub of buttered popcorn: The trailers had barely ended, and I’d already finished every last bite.\u003c/p>\n\u003cfigure id=\"attachment_13915379\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13915379\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/06/038_KQEDArts_MongolianKhorkhog_05092022.jpg\" alt=\"A man lifts up the lid of a pressure cooker to reveal lamb and cabbage inside.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/038_KQEDArts_MongolianKhorkhog_05092022.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/038_KQEDArts_MongolianKhorkhog_05092022-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/038_KQEDArts_MongolianKhorkhog_05092022-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/038_KQEDArts_MongolianKhorkhog_05092022-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/038_KQEDArts_MongolianKhorkhog_05092022-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/038_KQEDArts_MongolianKhorkhog_05092022-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Khorkhog, a Mongolian dish of pressure-cooked lamb, served at Wildcat Canyon Regional Park in Richmond. \u003ccite>(Beth LaBerge)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>3. Khorkhog at Dumpling House Mongolian Cuisine\u003c/h2>\n\u003cp>\u003ci>2221 San Pablo Ave. #6, Richmond\u003c/i>\u003c/p>\n\u003cp>I’d wanted to try the dish that had been described to me as “\u003ca href=\"https://www.kqed.org/arts/13915312/real-mongolian-barbecue-khorkhog-richmond\">the real Mongolian barbecue\u003c/a>” for several years. Then, in June, the kind Mongolian family that runs Richmond’s Dumpling House brought me to a park in the East Bay hills and showed me how they make the slow-cooked whole lamb dish known as khorkhog the traditional way — over a live fire, inside a heavy-duty, old-school pressure cooker that’s been sealed tight and filled with blistering hot rocks. We tore off hunks of meat and ate with our bare hands, scooping up pieces of carrot, cabbage and rutabaga that had soaked up the same savory lamb juices that were dripping down our chins. And while I cannot promise you the exact same experience, I can tell you that you can, in fact, order an indoor version of khorkhog at the restaurant. All you need to do is call a few hours ahead and bring at least three or four hungry carnivores with you to share the bounty.\u003c/p>\n\u003cfigure id=\"attachment_13921972\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13921972\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/11/rocky-island_oysters.jpg\" alt=\"A tray of oysters on ice.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/rocky-island_oysters.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/rocky-island_oysters-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/rocky-island_oysters-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/rocky-island_oysters-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/rocky-island_oysters-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/rocky-island_oysters-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rocky Island Oyster Co. puts the spotlight on East Coast oysters. \u003ccite>(Luke Tsai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>4. East Coast oysters at Rocky Island Oyster Co.\u003c/h2>\n\u003cp>\u003ci>1440 Harbour Way S., Richmond\u003c/i>\u003c/p>\n\u003cp>A freshly shucked Pacific oyster is a lovely thing. But when Rocky Island Oyster Co. \u003ca href=\"https://www.kqed.org/arts/13909648/rocky-island-oyster-bar-richmond-waterfront-view-lobster-roll\">opened in Richmond late last year\u003c/a>, it was with the express purpose of introducing Bay Area shellfish enthusiasts to a new love: the East Coast oyster. Specifically, oysters from the area near owner Danny Pirello’s hometown on the Massachusetts shoreline. And I must admit: It didn’t take more than a single slurp to turn me into a convert to the pleasures of these crisp, briny-sweet beauties (saltier and more substantial than, say, your typical Kumamoto), which I’d have happily made an entire meal of with no other addition than a lemon wedge and a little tub of mignonette. Of course, the waterfront outdoor seating area’s immaculate vibes and million-dollar view of Bay made everything taste even sweeter.\u003c/p>\n\u003cfigure id=\"attachment_13921976\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13921976\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/11/wahpepahs_three-sisters.jpg\" alt=\"A salad with cooked grains, squash, nuts, heirloom corn and more.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/wahpepahs_three-sisters.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/wahpepahs_three-sisters-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/wahpepahs_three-sisters-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/wahpepahs_three-sisters-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/wahpepahs_three-sisters-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/wahpepahs_three-sisters-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A salad featuring the “three sisters” (corn, squash and beans) that are traditional in several Native food cultures. \u003ccite>(Luke Tsai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>5a. Three Sisters’ Salad at Wahpepah’s Kitchen\u003c/h2>\n\u003cp>\u003ci>3301 E. 12th St. #133, Oakland\u003c/i>\u003c/p>\n\u003cp>I have said on the record many times that I do not, as a general rule, particularly care for salads. Maybe it’s more accurate to say I don’t like the kind of endlessly monotonous, Eurocentric salads made up of nothing but raw vegetables. Give me all the nuts, seeds and other assorted crunchy things! Mix in some cooked ingredients, fish sauce or fermented tea leaves, or big chunks of meat and cheese. The Three Sisters’ Salad at \u003ca href=\"https://www.kqed.org/arts/13903531/wahpepahs-kitchen-fruitvale-indigenous-restaurant\">Wahpepah’s Kitchen, a new indigenous-owned restaurant in Oakland’s Fruitvale neighborhood\u003c/a>, was the perfect antidote to my bland-salad doldrums. I loved all of the different textures from the variety of raw and cooked elements: the quinoa, amaranth, chopped nuts and, of course, the traditional “sisters” themselves (heirloom corn, beans and squash). And the dressing — a maple reduction mixed with chili oil — was such a memorable combination of sweet, spicy, smoky flavors that the only word that came to mind was one I almost never use to describe a salad: It was thrilling.\u003c/p>\n\u003cfigure id=\"attachment_13921980\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13921980\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/11/2207_salad.jpg\" alt=\"Takeout box filled with grain salad.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/2207_salad.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/2207_salad-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/2207_salad-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/2207_salad-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/2207_salad-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/2207_salad-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A salad that’s not just salad greens and other raw vegetables. \u003ccite>(Luke Tsai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>5b. Market grain salad with harissa grilled chicken at 2207\u003c/h2>\n\u003cp>\u003ci>2207 Macdonald Ave., Richmond\u003c/i>\u003c/p>\n\u003cp>No, no one has taken me hostage: I do in fact have (count ’em) \u003ci>two\u003c/i> salads in this top 10 list. This one’s an old favorite recently brought back into the rotation now that my neighborhood takeout lunch spot, 2207, has reopened — on a \u003ca href=\"https://twenty2zero7.square.site/?location=11eb70099aab40c6889eac1f6bbbd01e\">preorder-only basis\u003c/a> — after shutting down for the first two-plus years of the pandemic. The restaurant makes a fabulously beefy patty melt and some of my favorite fried chicken in the Bay, so it’s saying something that the one menu staple I keep coming back to is a \u003ci>market grain salad\u003c/i>. It comes loaded not just with your usual mixed greens, but also cooked grains, thick slabs of feta, chicken thigh meat with the impeccably crispy skin still attached and whatever gorgeous produce happens to be in season — pomegranate seeds and slices of persimmon, perhaps, or sweet corn and ripe stone fruit if you’re lucky enough to snag this during the summer months. The tahini-based dressing is a little bit sweet, a little bit spicy and, like everything else about this salad, \u003ci>just right\u003c/i>.\u003c/p>\n\u003cfigure id=\"attachment_13921975\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13921975\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/11/noodle-in-a-haystack_abura-soba.jpg\" alt=\"A bowl of ramen with no soup, topped with a slice of wagyu beef.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/noodle-in-a-haystack_abura-soba.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/noodle-in-a-haystack_abura-soba-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/noodle-in-a-haystack_abura-soba-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/noodle-in-a-haystack_abura-soba-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/noodle-in-a-haystack_abura-soba-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/noodle-in-a-haystack_abura-soba-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hype-worthy noodles. \u003ccite>(Luke Tsai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>6. Wagyu beef abura soba at Noodle in a Haystack\u003c/h2>\n\u003cp>\u003ci>4601 Geary Blvd., San Francisco\u003c/i>\u003c/p>\n\u003cp>Noodle in a Haystack’s \u003ca href=\"https://www.kqed.org/arts/13898743/noodle-in-a-haystack-ramen-pop-up-sf-richmond\">legend preceded it\u003c/a>. From its roots as an underground supper club run out of its founders’ home kitchen, San Francisco’s most ambitious and eccentric ramen shop had acquired a reputation for serving \u003ca href=\"https://www.sfchronicle.com/food/article/noodle-haystack-ramen-17458157.php\">the Bay Area’s best ramen\u003c/a> by a wide margin — and, perhaps, some of the best you can find outside of Japan — years before its tiny Inner Richmond storefront debuted earlier this spring. I am simply here to tell you that the place lives up to all of the hype, even if the $175 price tag (for a 10-plus course tasting menu) isn’t for everyone.\u003c/p>\n\u003cp>I could write separate, well-deserved entries about the deviled egg opener (supercharged with fish powder, fish roe and crispy chicken skin), the crab and tofu soup or the fried pork belly. But suffice it to say that the ramen dish they were serving on the night of my visit — a soupless version featuring thick, springy noodles coated in a rich sauce made with rendered wagyu beef fat — was so delicious that it left me completely speechless.\u003c/p>\n\u003cfigure id=\"attachment_13921982\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13921982\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/11/marvins_chicken-fried-steak.jpg\" alt=\"A plate of chicken fried steak, toast and hash browns.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/marvins_chicken-fried-steak.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/marvins_chicken-fried-steak-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/marvins_chicken-fried-steak-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/marvins_chicken-fried-steak-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/marvins_chicken-fried-steak-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/marvins_chicken-fried-steak-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Marvin’s is the North Bay’s short-order breakfast king. \u003ccite>(Luke Tsai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>7. Chicken fried steak at Marvin’s Breakfast Club in Novato\u003c/h2>\n\u003cp>\u003ci>1112 Grant Ave., Novato\u003c/i>\u003c/p>\n\u003cp>Let us take a moment to praise the short-order breakfast cook, whose workmanlike ranks have probably brought as much pleasure to my life as any Michelin star–chasing chef. This was the year I discovered Marvin’s Breakfast Club, a Platonic ideal of the short-order breakfast genre in Marin County, with its dependably crispy hash browns and its classic roster of omelets and Benedicts, each item as steadfast as your most dependable old childhood friend. What I love best is going to Marvin’s as a solo diner on a lazy Sunday, sliding into a counter stool with a paperback and ordering the chicken fried steak. This is a monstrous, supremely comforting plate of food, piled high with crisp, battered steak, runny-yolked eggs, country gravy, hash browns and buttered toast. I’ve been known to (against all odds) finish the entire thing, cross the bridge back home to the East Bay and immediately curl up for a nice long nap.\u003c/p>\n\u003cfigure id=\"attachment_13921979\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13921979\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/11/good-to-eat_bbq.jpg\" alt=\"Small bowl of lu rou fan next to a plate of grilled chicken.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/good-to-eat_bbq.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/good-to-eat_bbq-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/good-to-eat_bbq-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/good-to-eat_bbq-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/good-to-eat_bbq-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/good-to-eat_bbq-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lu rou fan and Taiwanese-style grilled chicken were just two of the offerings at Good-to-Eat Dumplings’ Mid-Autumn Festival event. \u003ccite>(Luke Tsai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>8. Taiwanese barbecue at Good-to-Eat Dumplings\u003c/h2>\n\u003cp>\u003ci>1298 65th St., Emeryville\u003c/i>\u003c/p>\n\u003cp>In Taiwan, Mid-Autumn Festival isn’t just an occasion to eat mooncakes; it has also become the unofficial national day of grilling, when folks young and old gather in riverside parks or \u003ca href=\"https://www.kqed.org/arts/13915306/bbq-in-the-bay-series-intro-multicultural-barbecue-bay-area\">crouch on the sidewalk over makeshift grill grates set over cement blocks or car tire rims\u003c/a>, gorging themselves on meat skewer after well-charred meat skewer. This year, newly opened Taiwanese hotspot Good-to-Eat Dumplings celebrated Mid-Autumn Festival by firing up the grill and bringing this tradition to its Emeryville back patio, serving a slew of oversized grilled chicken breasts, sweet Taiwanese-style sausages, corn on the cob slathered in Taiwanese barbecue sauce and big bowls of \u003ca href=\"https://www.kqed.org/arts/13897498/mama-liu-lu-rou-fan-taiwanese-food-comic\">lu rou fan\u003c/a> for good measure. Needless to say, all of the food was delicious — but beyond that, watching the long queue of diners waiting in line for Taiwanese barbecue in the restaurant’s little backyard, the smell of charcoal wafting in the air, I felt closer to my home country than I had at any other point of the pandemic.\u003c/p>\n\u003cfigure id=\"attachment_13921978\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13921978\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/11/san-ho-won_galbi.jpg\" alt=\"Korean-style short ribs on a rack.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/san-ho-won_galbi.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/san-ho-won_galbi-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/san-ho-won_galbi-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/san-ho-won_galbi-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/san-ho-won_galbi-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/san-ho-won_galbi-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The galbi at San Ho Won is as tender as butter. \u003ccite>(Luke Tsai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>9. Galbi and beef neck at San Ho Won\u003c/h2>\n\u003cp>\u003ci>2170 Bryant St., San Francisco\u003c/i>\u003c/p>\n\u003cp>[aside postID='arts_13907197']San Ho Won might be the most affordable among multiple-Michelin man Corey Lee’s fleet of San Francisco restaurants, but few diners would mistake it for an everyday kind of place. As a destination for celebrating that job promotion, or stimulus check, or unusually generous New Year’s red envelope? The \u003ca href=\"https://www.kqed.org/arts/13921461/san-ho-won-korean-lager-fort-point-beer-corey-lee-san-francisco\">charcoal barbecue spot\u003c/a> is pretty darn great — especially if grilled beef is your indulgence of choice. Here, even more than at your average Korean barbecue joint, each order of beef neck and thick, double-cut galbi is the product of literal sweat labor: The grill masters spend the whole night on their feet, toiling in the smoke in front of red-hot charcoal. The first time I ate at San Ho Won, it was to celebrate an unexpected windfall of my own — and so, every precisely cut, crisp-edged, impossibly tender piece of meat felt like the luckiest kind of gift.\u003c/p>\n\u003cfigure id=\"attachment_13921981\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13921981\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/11/delirama_og.jpg\" alt=\"A massive sandwich overflowing with pastrami and slaw.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/delirama_og.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/delirama_og-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/delirama_og-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/delirama_og-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/delirama_og-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/delirama_og-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The “OG.” \u003ccite>(Luke Tsai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>10. The ‘O.G.’ at Delirama\u003c/h2>\n\u003cp>\u003ci>1746 Solano Ave., Berkeley\u003c/i>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The best sandwich I ate in the Bay Area this year came on thick slices of fresh-baked rye bread griddled in enough butter to raise eyebrows. It was loaded with coleslaw (more mustardy than sweet), with Thousand Island dressing and gruyere cheese. And because I’d ordered the sandwich “husky,” with extra meat — since that’s the kind of sandwich eater I am — it came practically overflowing with Delirama’s claim to fame: house-made pastrami so flavorful, so lusciously fatty and crisp around the edges, that it set a new Bay Area standard for the deli classic \u003ca href=\"https://www.kqed.org/arts/13917120/delirama-pastrami-berkeley-opening-hella-hungry\">from the first day the restaurant opened\u003c/a>. This is a sandwich that commands your full attention — and requires short breaks to finish the whole thing. Let the record show: I was up to the task.\u003c/p>\n\n","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":2425,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":30},"modified":1705006091,"excerpt":"My year in ad hoc barbecue, memorable salads and game-changing pastrami.","headData":{"twImgId":"","twTitle":"The Best Dishes I Ate in 2022","socialTitle":"KQED Food Editor Luke Tsai's Best Dishes of 2022 %%page%% %%sep%% KQED","ogTitle":"The Best Dishes I Ate in 2022","ogImgId":"","twDescription":"","description":"My year in ad hoc barbecue, memorable salads and game-changing pastrami.","title":"KQED Food Editor Luke Tsai's Best Dishes of 2022 | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Best Dishes I Ate in 2022","datePublished":"2022-12-05T13:22:34-08:00","dateModified":"2024-01-11T12:48:11-08:00","image":"https://ww2.kqed.org/app/uploads/sites/2/2022/11/noodle-in-a-haystack_abura-soba-cropped-1020x638.jpg","author":{"@type":"Person","name":"Luke Tsai","jobTitle":"Food Editor","url":"https://www.kqed.org/author/ltsai"}},"authorsData":[{"type":"authors","id":"11743","meta":{"index":"authors_1716337520","id":"11743","found":true},"name":"Luke Tsai","firstName":"Luke","lastName":"Tsai","slug":"ltsai","email":"ltsai@kqed.org","display_author_email":true,"staff_mastheads":["arts"],"title":"Food Editor","bio":"Luke Tsai is KQED's food editor and resident stinky tofu connoisseur. Prior to KQED, he was an editor at Eater SF, \u003cem>San Francisco \u003c/em>magazine, and the \u003cem>East Bay Express\u003c/em>, and his work has also appeared in TASTE, the \u003cem>San Francisco Chronicle\u003c/em>, and the \u003cem>Best Food Writing\u003c/em> anthology. When he isn't writing or editing, you'll find him eating most everything he can get his hands on.","avatar":"https://secure.gravatar.com/avatar/d1ff591a3047b143a0e23cf7f28fcac0?s=600&d=blank&r=g","twitter":"theluketsai","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"","roles":["editor"]},{"site":"arts","roles":["administrator"]},{"site":"bayareabites","roles":["editor"]},{"site":"food","roles":["editor"]}],"headData":{"title":"Luke Tsai | KQED","description":"Food Editor","ogImgSrc":"https://secure.gravatar.com/avatar/d1ff591a3047b143a0e23cf7f28fcac0?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/d1ff591a3047b143a0e23cf7f28fcac0?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/ltsai"}],"imageData":{"ogImageSize":{"file":"https://ww2.kqed.org/app/uploads/sites/2/2022/11/noodle-in-a-haystack_abura-soba-cropped-1020x638.jpg","width":1020,"mimeType":"image/jpeg","height":638},"ogImageWidth":"1020","ogImageHeight":"638","twitterImageUrl":"https://ww2.kqed.org/app/uploads/sites/2/2022/11/noodle-in-a-haystack_abura-soba-cropped-1020x638.jpg","twImageSize":{"file":"https://ww2.kqed.org/app/uploads/sites/2/2022/11/noodle-in-a-haystack_abura-soba-cropped-1020x638.jpg","width":1020,"mimeType":"image/jpeg","height":638},"twitterCard":"summary_large_image"},"tagData":{"tags":["2022","bay area","Dumpling House Mongolian Cuisine","editorspick","featured-arts","food","wahpepah's kitchen"]}},"guestAuthors":[],"slug":"best-dishes-bay-area-2022","status":"publish","sourceUrl":"/food/","templateType":"standard","excludeFromSiteSearch":"Include","featuredImageType":"standard","sticky":false,"source":"Food","path":"/arts/13921917/best-dishes-bay-area-2022","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I used to think that deliciousness was something that could be measured in absolute terms — that, even with elements of subjectivity, a dish’s taste came down to some combination of the skill of the cook and the quality of the ingredients.\u003c/p>\n\u003cp>Lately, though, I’ve been thinking about how much external circumstance is tied to many of my fondest food memories. Sometimes the food tasted better because I’d eaten it standing up — the only proper way to eat street food, after all. Sometimes deliciousness snuck up on me in an unusual, unexpected place. Oftentimes a loved one or dear friend was involved.\u003c/p>\n\u003cp>This year, too, as I thought about the best dishes I ate, it really felt like I was compiling a list of my most memorable experiences of the year — not just the tastiest bowl of stew, but the one I ate in the park with my bare hands. Not just a good sandwich, but one that I devoured in quiet contemplation on one of the rare weekends I had to spend on my own, doing whatever I pleased.\u003c/p>\n\u003cp>With that caveat, here are the 10 best things I ate in 2022, presented in roughly chronological order. I think you’ll find them pretty delicious too.\u003c/p>\n\u003cfigure id=\"attachment_13921974\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13921974\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/11/dgrobak_bakso.jpg\" alt=\"Overhead view of a bowl of noodle soup with a bone-in short rib.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/dgrobak_bakso.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/dgrobak_bakso-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/dgrobak_bakso-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/dgrobak_bakso-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/dgrobak_bakso-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/dgrobak_bakso-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">D’Grobak specializes in the Indonesian noodle soup known as bakso. \u003ccite>(Luke Tsai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>1. Bakso at D’Grobak\u003c/h2>\n\u003cp>\u003ci>865 Marina Bay Pkwy. #865, Richmond\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One of the pandemic’s silver linings has been the rise of the meal kit — a dish’s component parts packaged into neat compartments for you to assemble and heat up at home, avoiding the usual limp-tortilla and soggy-noodle pitfalls of takeout. In the case of \u003ca href=\"https://www.kqed.org/arts/13908798/bakso-indonesian-street-food-noodle-soup-dgrobak-richmond\">the Indonesian pop-up D’Grobak’s\u003c/a> bakso noodle soup, it’s like a magic trick transporting you to a street stall in Indonesia: the rich smell of beef fat and white pepper that wafts up as you warm the broth. The crisp, charred exterior of the bone-in short rib you’ve briefly reheated in the oven. The bounce of the signature bakso meatballs. The jiggle of soft tendon. What else is there to say? The dish tastes like home.\u003c/p>\n\u003cfigure id=\"attachment_13921973\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/11/duc-huong_dac-biet-1020x1360.jpg\" alt=\"A banh mi sandwich held up with a drive-in theater movie screen in the background.\" width=\"640\" height=\"853\" class=\"size-large wp-image-13921973\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/duc-huong_dac-biet-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/duc-huong_dac-biet-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/duc-huong_dac-biet-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/duc-huong_dac-biet-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/duc-huong_dac-biet-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/duc-huong_dac-biet-1536x2048.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/duc-huong_dac-biet.jpg 1920w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">The ideal movie snack, courtesy of Duc Huong. \u003ccite>(Luke Tsai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>2. Banh mi dac biet at Duc Huong\u003c/h2>\n\u003cp>\u003ci>2345 McKee Road, San Jose\u003c/i>\u003c/p>\n\u003cp>Sometimes you want cloth napkins, “still or sparkling” and a dozen courses of beautifully composed plates with complicated garnishes. Other times (maybe even \u003ci>most \u003c/i>of the time), you just want to pull up to the drive-in theater and eat banh mi on the hood of your car while watching the latest Marvel movie with your kids. In that case, you might as well head to Duc Huong, which almost certainly deserves to be in the conversation for best banh mi in San Jose — and, therefore, the best banh mi in the Bay — even if it isn’t your personal pick. The local mini-chain has five locations, each with a briskly efficient line out the door and the kind of fresh-baked baguettes and masterfully constructed sandwiches that are well worth the wait.\u003c/p>\n\u003cp>I love how Duc Huong offers a small, half-size option that allows an indecisive banh mi orderer to try two or three different sandwiches. When in doubt, though, go for the dac biet, with its hefty slices of headcheese and other cold cuts, and the precise balance it strikes between its bright pickled veggies and earthy swipe of pâté. For me, it was more satisfying, even, than a big tub of buttered popcorn: The trailers had barely ended, and I’d already finished every last bite.\u003c/p>\n\u003cfigure id=\"attachment_13915379\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13915379\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/06/038_KQEDArts_MongolianKhorkhog_05092022.jpg\" alt=\"A man lifts up the lid of a pressure cooker to reveal lamb and cabbage inside.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/038_KQEDArts_MongolianKhorkhog_05092022.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/038_KQEDArts_MongolianKhorkhog_05092022-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/038_KQEDArts_MongolianKhorkhog_05092022-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/038_KQEDArts_MongolianKhorkhog_05092022-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/038_KQEDArts_MongolianKhorkhog_05092022-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/038_KQEDArts_MongolianKhorkhog_05092022-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Khorkhog, a Mongolian dish of pressure-cooked lamb, served at Wildcat Canyon Regional Park in Richmond. \u003ccite>(Beth LaBerge)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>3. Khorkhog at Dumpling House Mongolian Cuisine\u003c/h2>\n\u003cp>\u003ci>2221 San Pablo Ave. #6, Richmond\u003c/i>\u003c/p>\n\u003cp>I’d wanted to try the dish that had been described to me as “\u003ca href=\"https://www.kqed.org/arts/13915312/real-mongolian-barbecue-khorkhog-richmond\">the real Mongolian barbecue\u003c/a>” for several years. Then, in June, the kind Mongolian family that runs Richmond’s Dumpling House brought me to a park in the East Bay hills and showed me how they make the slow-cooked whole lamb dish known as khorkhog the traditional way — over a live fire, inside a heavy-duty, old-school pressure cooker that’s been sealed tight and filled with blistering hot rocks. We tore off hunks of meat and ate with our bare hands, scooping up pieces of carrot, cabbage and rutabaga that had soaked up the same savory lamb juices that were dripping down our chins. And while I cannot promise you the exact same experience, I can tell you that you can, in fact, order an indoor version of khorkhog at the restaurant. All you need to do is call a few hours ahead and bring at least three or four hungry carnivores with you to share the bounty.\u003c/p>\n\u003cfigure id=\"attachment_13921972\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13921972\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/11/rocky-island_oysters.jpg\" alt=\"A tray of oysters on ice.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/rocky-island_oysters.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/rocky-island_oysters-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/rocky-island_oysters-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/rocky-island_oysters-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/rocky-island_oysters-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/rocky-island_oysters-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rocky Island Oyster Co. puts the spotlight on East Coast oysters. \u003ccite>(Luke Tsai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>4. East Coast oysters at Rocky Island Oyster Co.\u003c/h2>\n\u003cp>\u003ci>1440 Harbour Way S., Richmond\u003c/i>\u003c/p>\n\u003cp>A freshly shucked Pacific oyster is a lovely thing. But when Rocky Island Oyster Co. \u003ca href=\"https://www.kqed.org/arts/13909648/rocky-island-oyster-bar-richmond-waterfront-view-lobster-roll\">opened in Richmond late last year\u003c/a>, it was with the express purpose of introducing Bay Area shellfish enthusiasts to a new love: the East Coast oyster. Specifically, oysters from the area near owner Danny Pirello’s hometown on the Massachusetts shoreline. And I must admit: It didn’t take more than a single slurp to turn me into a convert to the pleasures of these crisp, briny-sweet beauties (saltier and more substantial than, say, your typical Kumamoto), which I’d have happily made an entire meal of with no other addition than a lemon wedge and a little tub of mignonette. Of course, the waterfront outdoor seating area’s immaculate vibes and million-dollar view of Bay made everything taste even sweeter.\u003c/p>\n\u003cfigure id=\"attachment_13921976\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13921976\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/11/wahpepahs_three-sisters.jpg\" alt=\"A salad with cooked grains, squash, nuts, heirloom corn and more.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/wahpepahs_three-sisters.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/wahpepahs_three-sisters-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/wahpepahs_three-sisters-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/wahpepahs_three-sisters-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/wahpepahs_three-sisters-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/wahpepahs_three-sisters-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A salad featuring the “three sisters” (corn, squash and beans) that are traditional in several Native food cultures. \u003ccite>(Luke Tsai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>5a. Three Sisters’ Salad at Wahpepah’s Kitchen\u003c/h2>\n\u003cp>\u003ci>3301 E. 12th St. #133, Oakland\u003c/i>\u003c/p>\n\u003cp>I have said on the record many times that I do not, as a general rule, particularly care for salads. Maybe it’s more accurate to say I don’t like the kind of endlessly monotonous, Eurocentric salads made up of nothing but raw vegetables. Give me all the nuts, seeds and other assorted crunchy things! Mix in some cooked ingredients, fish sauce or fermented tea leaves, or big chunks of meat and cheese. The Three Sisters’ Salad at \u003ca href=\"https://www.kqed.org/arts/13903531/wahpepahs-kitchen-fruitvale-indigenous-restaurant\">Wahpepah’s Kitchen, a new indigenous-owned restaurant in Oakland’s Fruitvale neighborhood\u003c/a>, was the perfect antidote to my bland-salad doldrums. I loved all of the different textures from the variety of raw and cooked elements: the quinoa, amaranth, chopped nuts and, of course, the traditional “sisters” themselves (heirloom corn, beans and squash). And the dressing — a maple reduction mixed with chili oil — was such a memorable combination of sweet, spicy, smoky flavors that the only word that came to mind was one I almost never use to describe a salad: It was thrilling.\u003c/p>\n\u003cfigure id=\"attachment_13921980\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13921980\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/11/2207_salad.jpg\" alt=\"Takeout box filled with grain salad.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/2207_salad.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/2207_salad-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/2207_salad-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/2207_salad-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/2207_salad-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/2207_salad-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A salad that’s not just salad greens and other raw vegetables. \u003ccite>(Luke Tsai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>5b. Market grain salad with harissa grilled chicken at 2207\u003c/h2>\n\u003cp>\u003ci>2207 Macdonald Ave., Richmond\u003c/i>\u003c/p>\n\u003cp>No, no one has taken me hostage: I do in fact have (count ’em) \u003ci>two\u003c/i> salads in this top 10 list. This one’s an old favorite recently brought back into the rotation now that my neighborhood takeout lunch spot, 2207, has reopened — on a \u003ca href=\"https://twenty2zero7.square.site/?location=11eb70099aab40c6889eac1f6bbbd01e\">preorder-only basis\u003c/a> — after shutting down for the first two-plus years of the pandemic. The restaurant makes a fabulously beefy patty melt and some of my favorite fried chicken in the Bay, so it’s saying something that the one menu staple I keep coming back to is a \u003ci>market grain salad\u003c/i>. It comes loaded not just with your usual mixed greens, but also cooked grains, thick slabs of feta, chicken thigh meat with the impeccably crispy skin still attached and whatever gorgeous produce happens to be in season — pomegranate seeds and slices of persimmon, perhaps, or sweet corn and ripe stone fruit if you’re lucky enough to snag this during the summer months. The tahini-based dressing is a little bit sweet, a little bit spicy and, like everything else about this salad, \u003ci>just right\u003c/i>.\u003c/p>\n\u003cfigure id=\"attachment_13921975\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13921975\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/11/noodle-in-a-haystack_abura-soba.jpg\" alt=\"A bowl of ramen with no soup, topped with a slice of wagyu beef.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/noodle-in-a-haystack_abura-soba.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/noodle-in-a-haystack_abura-soba-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/noodle-in-a-haystack_abura-soba-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/noodle-in-a-haystack_abura-soba-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/noodle-in-a-haystack_abura-soba-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/noodle-in-a-haystack_abura-soba-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hype-worthy noodles. \u003ccite>(Luke Tsai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>6. Wagyu beef abura soba at Noodle in a Haystack\u003c/h2>\n\u003cp>\u003ci>4601 Geary Blvd., San Francisco\u003c/i>\u003c/p>\n\u003cp>Noodle in a Haystack’s \u003ca href=\"https://www.kqed.org/arts/13898743/noodle-in-a-haystack-ramen-pop-up-sf-richmond\">legend preceded it\u003c/a>. From its roots as an underground supper club run out of its founders’ home kitchen, San Francisco’s most ambitious and eccentric ramen shop had acquired a reputation for serving \u003ca href=\"https://www.sfchronicle.com/food/article/noodle-haystack-ramen-17458157.php\">the Bay Area’s best ramen\u003c/a> by a wide margin — and, perhaps, some of the best you can find outside of Japan — years before its tiny Inner Richmond storefront debuted earlier this spring. I am simply here to tell you that the place lives up to all of the hype, even if the $175 price tag (for a 10-plus course tasting menu) isn’t for everyone.\u003c/p>\n\u003cp>I could write separate, well-deserved entries about the deviled egg opener (supercharged with fish powder, fish roe and crispy chicken skin), the crab and tofu soup or the fried pork belly. But suffice it to say that the ramen dish they were serving on the night of my visit — a soupless version featuring thick, springy noodles coated in a rich sauce made with rendered wagyu beef fat — was so delicious that it left me completely speechless.\u003c/p>\n\u003cfigure id=\"attachment_13921982\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13921982\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/11/marvins_chicken-fried-steak.jpg\" alt=\"A plate of chicken fried steak, toast and hash browns.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/marvins_chicken-fried-steak.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/marvins_chicken-fried-steak-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/marvins_chicken-fried-steak-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/marvins_chicken-fried-steak-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/marvins_chicken-fried-steak-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/marvins_chicken-fried-steak-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Marvin’s is the North Bay’s short-order breakfast king. \u003ccite>(Luke Tsai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>7. Chicken fried steak at Marvin’s Breakfast Club in Novato\u003c/h2>\n\u003cp>\u003ci>1112 Grant Ave., Novato\u003c/i>\u003c/p>\n\u003cp>Let us take a moment to praise the short-order breakfast cook, whose workmanlike ranks have probably brought as much pleasure to my life as any Michelin star–chasing chef. This was the year I discovered Marvin’s Breakfast Club, a Platonic ideal of the short-order breakfast genre in Marin County, with its dependably crispy hash browns and its classic roster of omelets and Benedicts, each item as steadfast as your most dependable old childhood friend. What I love best is going to Marvin’s as a solo diner on a lazy Sunday, sliding into a counter stool with a paperback and ordering the chicken fried steak. This is a monstrous, supremely comforting plate of food, piled high with crisp, battered steak, runny-yolked eggs, country gravy, hash browns and buttered toast. I’ve been known to (against all odds) finish the entire thing, cross the bridge back home to the East Bay and immediately curl up for a nice long nap.\u003c/p>\n\u003cfigure id=\"attachment_13921979\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13921979\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/11/good-to-eat_bbq.jpg\" alt=\"Small bowl of lu rou fan next to a plate of grilled chicken.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/good-to-eat_bbq.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/good-to-eat_bbq-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/good-to-eat_bbq-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/good-to-eat_bbq-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/good-to-eat_bbq-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/good-to-eat_bbq-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lu rou fan and Taiwanese-style grilled chicken were just two of the offerings at Good-to-Eat Dumplings’ Mid-Autumn Festival event. \u003ccite>(Luke Tsai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>8. Taiwanese barbecue at Good-to-Eat Dumplings\u003c/h2>\n\u003cp>\u003ci>1298 65th St., Emeryville\u003c/i>\u003c/p>\n\u003cp>In Taiwan, Mid-Autumn Festival isn’t just an occasion to eat mooncakes; it has also become the unofficial national day of grilling, when folks young and old gather in riverside parks or \u003ca href=\"https://www.kqed.org/arts/13915306/bbq-in-the-bay-series-intro-multicultural-barbecue-bay-area\">crouch on the sidewalk over makeshift grill grates set over cement blocks or car tire rims\u003c/a>, gorging themselves on meat skewer after well-charred meat skewer. This year, newly opened Taiwanese hotspot Good-to-Eat Dumplings celebrated Mid-Autumn Festival by firing up the grill and bringing this tradition to its Emeryville back patio, serving a slew of oversized grilled chicken breasts, sweet Taiwanese-style sausages, corn on the cob slathered in Taiwanese barbecue sauce and big bowls of \u003ca href=\"https://www.kqed.org/arts/13897498/mama-liu-lu-rou-fan-taiwanese-food-comic\">lu rou fan\u003c/a> for good measure. Needless to say, all of the food was delicious — but beyond that, watching the long queue of diners waiting in line for Taiwanese barbecue in the restaurant’s little backyard, the smell of charcoal wafting in the air, I felt closer to my home country than I had at any other point of the pandemic.\u003c/p>\n\u003cfigure id=\"attachment_13921978\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13921978\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/11/san-ho-won_galbi.jpg\" alt=\"Korean-style short ribs on a rack.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/san-ho-won_galbi.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/san-ho-won_galbi-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/san-ho-won_galbi-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/san-ho-won_galbi-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/san-ho-won_galbi-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/san-ho-won_galbi-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The galbi at San Ho Won is as tender as butter. \u003ccite>(Luke Tsai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>9. Galbi and beef neck at San Ho Won\u003c/h2>\n\u003cp>\u003ci>2170 Bryant St., San Francisco\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13907197","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>San Ho Won might be the most affordable among multiple-Michelin man Corey Lee’s fleet of San Francisco restaurants, but few diners would mistake it for an everyday kind of place. As a destination for celebrating that job promotion, or stimulus check, or unusually generous New Year’s red envelope? The \u003ca href=\"https://www.kqed.org/arts/13921461/san-ho-won-korean-lager-fort-point-beer-corey-lee-san-francisco\">charcoal barbecue spot\u003c/a> is pretty darn great — especially if grilled beef is your indulgence of choice. Here, even more than at your average Korean barbecue joint, each order of beef neck and thick, double-cut galbi is the product of literal sweat labor: The grill masters spend the whole night on their feet, toiling in the smoke in front of red-hot charcoal. The first time I ate at San Ho Won, it was to celebrate an unexpected windfall of my own — and so, every precisely cut, crisp-edged, impossibly tender piece of meat felt like the luckiest kind of gift.\u003c/p>\n\u003cfigure id=\"attachment_13921981\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13921981\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/11/delirama_og.jpg\" alt=\"A massive sandwich overflowing with pastrami and slaw.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/delirama_og.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/delirama_og-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/delirama_og-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/delirama_og-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/delirama_og-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/delirama_og-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The “OG.” \u003ccite>(Luke Tsai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>10. The ‘O.G.’ at Delirama\u003c/h2>\n\u003cp>\u003ci>1746 Solano Ave., Berkeley\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The best sandwich I ate in the Bay Area this year came on thick slices of fresh-baked rye bread griddled in enough butter to raise eyebrows. It was loaded with coleslaw (more mustardy than sweet), with Thousand Island dressing and gruyere cheese. And because I’d ordered the sandwich “husky,” with extra meat — since that’s the kind of sandwich eater I am — it came practically overflowing with Delirama’s claim to fame: house-made pastrami so flavorful, so lusciously fatty and crisp around the edges, that it set a new Bay Area standard for the deli classic \u003ca href=\"https://www.kqed.org/arts/13917120/delirama-pastrami-berkeley-opening-hella-hungry\">from the first day the restaurant opened\u003c/a>. This is a sandwich that commands your full attention — and requires short breaks to finish the whole thing. Let the record show: I was up to the task.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13921917/best-dishes-bay-area-2022","authors":["11743"],"categories":["arts_1","arts_12276"],"tags":["arts_16340","arts_1331","arts_17897","arts_10342","arts_10278","arts_1297","arts_15618"],"featImg":"arts_13921920","label":"source_arts_13921917","isLoading":false,"hasAllInfo":true}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":17},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":2},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. 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It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. 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