West Oakland’s Hyphy Burger Celebrates Its Grand Opening
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This 24-Hour Burger Chain Is a Late-Night Landmark in the Bay
There’s No Late-Night Burger Like a Desi Burger
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"title": "West Oakland’s Hyphy Burger Celebrates Its Grand Opening",
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"content": "\u003cp>In discussing this Saturday’s grand opening party for \u003ca href=\"https://www.instagram.com/hyphyburger/\" target=\"_blank\" rel=\"noopener\">Hyphy Burger\u003c/a> in West Oakland, locally raised rapper\u003ca href=\"https://www.kqed.org/news/11943512/oakland-rapper-guap-on-his-black-and-filipino-roots-and-what-inspired-the-song-chicken-adobo\" target=\"_blank\" rel=\"noopener\"> Guap (aka Guapdad 4000)\u003c/a> sounds like he’s describing the circus coming to town.\u003c/p>\n\u003cp>“We’ve got face paint for the kids, a photo booth, a jumper and horses,” he says. “And then we’ll roll in the cars, and the DJ starts.”\u003c/p>\n\u003cp>Since its soft opening back in February, the burger-fries-and-shakes joint has had a constant line of patrons. Now, Guap and the team of local owners will celebrate the restaurant’s official grand opening with an expansion of the menu (with more burger options, including a pastrami burger and a veggie burger) and food giveaways for those who arrive early.\u003c/p>\n\u003cp>While Hyphy Burger is an ode to the term “the king of the super-duper-hyphy,” \u003ca href=\"https://www.kqed.org/arts/tag/keak-da-sneak\" target=\"_blank\" rel=\"noopener\">Keak Da Sneak\u003c/a>, helped popularize — one that represents the hyperactive energy that brewed out of the inner city of the Bay Area and fueled a cultural phenomenon in the early aughts — today the burger shack on West Grand and Market stands as another local eatery gaining its footing in a churning sea of ups and downs for East Bay food establishments.\u003c/p>\n\u003cfigure id=\"attachment_13979394\" class=\"wp-caption aligncenter\" style=\"max-width: 1707px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13979394\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/07/IMG_1739854768480-copy-scaled.jpeg\" alt=\"A man in a black jacket and braids poses for a photo outside of a burger joint while holding a soda. \" width=\"1707\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/07/IMG_1739854768480-copy-scaled.jpeg 1707w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/07/IMG_1739854768480-copy-160x240.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/07/IMG_1739854768480-copy-768x1152.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/07/IMG_1739854768480-copy-1024x1536.jpeg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/07/IMG_1739854768480-copy-1365x2048.jpeg 1365w\" sizes=\"auto, (max-width: 1707px) 100vw, 1707px\">\u003cfigcaption class=\"wp-caption-text\">Guap, part-owner of Hyphy Burger, stops by the restaurant for a meal. \u003ccite>(Courtesy of Guapdad 4000,)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To launch the restaurant, Guap (real name Akeem Hayes) teamed up with Darion Frazier (known for his social media food reviews under the moniker \u003ca href=\"https://www.instagram.com/bayareafoodz/\">@bayareafoodz)\u003c/a>, Julian “Jigga” Ervin and a duo of brothers, Fakri and Zakaria “\u003ca href=\"https://www.instagram.com/zackstv/?hl=en\">Zack\u003c/a>” Alwajeeh.\u003c/p>\n\u003cp>With an initial aim of opening a cheesesteak shop, Frazier joined Guap on tour with DMV Area lyricist Wale and Philadelphia MC Young Chris (of the Young Gunz), stopping in Philly to survey the local cuisine.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>“\u003c/b>I recommended that we change it to smash burgers because I live in Los Angeles,” says Guap, noting how the craze over the flattened burgers was taking over Southern California. “I liked the simplicity of it, and I felt like it was doable.”\u003c/p>\n\u003cp>Frazier, the food influencer, did more research and development, testing over 30 different burger spots and taking notes on his experiences. Guap, who in addition to rapping is an actor, designer and model, took the lead on other aspects of the business.\u003c/p>\n\u003cfigure id=\"attachment_13979395\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13979395\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/07/IMG_5425-scaled.jpg\" alt='A mini yellow bus and signage that reads \"you feel me\" appear at the Hyphy Burger kiosk.' width=\"1920\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/07/IMG_5425-scaled.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/07/IMG_5425-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/07/IMG_5425-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/07/IMG_5425-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/07/IMG_5425-1536x2048.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A mini yellow bus and signage that reads “you feel me” shows how the eatery is hyphy down to the details. \u003ccite>(Pendarvis Harshaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I run, for the most part, creative design and customer experience,” he says, adding that he designed the employee uniforms and created a comic book that will be given away during Saturday’s event. “I did the 3-D mock-up for the fry holders and the bag,” says Guap. “I learned how to do that just to make our own for the restaurant.”\u003c/p>\n\u003cp>The team added tables with signage that harken back 20 years to the era of going 18-dummy. The restaurant’s speakers blast local Bay Area hip-hop, new and old. The menu boasts a “Ya Feel Me” sauce, and the milkshakes are called “Stunna Shakes,” a play off of stunna shades.\u003c/p>\n\u003cp>There’s even a mini short bus parked outside of the restaurant, a nod to the unfortunate side of the hyphy movement that made light of stigmas about people with learning disabilities.\u003c/p>\n\u003cp>The bright logos and fresh yellow, red and blue paint have replaced the signage from the old All Star Donuts & Burgers that previously occupied the building.\u003c/p>\n\u003cp>“And it’s crazy too,” exclaims Guap, “because we finna add donuts to the menu, and really call back to that. I’m not even playing, I’m working on the logo now.”\u003c/p>\n\u003cp>The recent revitalization of West Oakland’s food scene has been a process of two steps forward and one step back. There are newer eateries like \u003ca href=\"https://www.prescottmarket.com/\" target=\"_blank\" rel=\"noopener\">the Prescott Market\u003c/a>, \u003ca href=\"https://junespizza.com/\" target=\"_blank\" rel=\"noopener\">June’s Pizza\u003c/a> and \u003ca href=\"https://www.instagram.com/soulblendscoffee/?hl=en\" target=\"_blank\" rel=\"noopener\">Soul Blends Coffee.\u003c/a> There’s also \u003ca href=\"https://oaklandside.org/category/nosh/restaurant-closures/\" target=\"_blank\" rel=\"noopener\">a running list of closures\u003c/a> that includes places like the famed \u003ca href=\"https://www.berkeleyside.org/2024/03/14/west-oakland-horn-barbecue-will-not-reopen-after-fire\" target=\"_blank\" rel=\"noopener\">Horn BBQ\u003c/a>, which last year closed its West Oakland establishment and reopened in\u003ca href=\"https://oaklandside.org/2025/03/17/horn-barbecue-oakland-updates/\" target=\"_blank\" rel=\"noopener\"> a new downtown location.\u003c/a>\u003c/p>\n\u003cp>Guap, who grew up in the neighborhood, understands this sea change. “I think the average person in the West, where we put the restaurant, wants to see new shiny things,” he says.\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=rLprO6K7KEw\u003c/p>\n\u003cp>In seeing how people have flocked to the business since its soft launch, whether to enjoy the food or \u003ca href=\"https://www.youtube.com/watch?v=rLprO6K7KEw\" target=\"_blank\" rel=\"noopener\">film music videos\u003c/a> at the establishment, Guap notes that there’s value in making something presentable for the community. But it has to be bigger than doing it for clicks and shares.\u003c/p>\n\u003cp>\u003ci>“\u003c/i>I want people to Instagram some quality,” he says, alluding to it being deeper than social media. “I want to bring actual value to the real estate in the community.”\u003c/p>\n\u003cp>It’s not an easy process. In the six months since its soft launch, the business has experienced employee turnover, isn’t yet on the delivery service apps and hasn’t opened its drive-thru window. But with the impending launch of a second location on 98th in Deep East Oakland, Guap says what they’re really celebrating on Saturday is the baby steps of a burgeoning business.\u003c/p>\n\u003cp>“It’s been crazy to have that line of people” says Guap. “It is a blessing though. It’s a great problem to have.”\u003c/p>\n\u003cp>The solution, he says — for his team or any other business in their position — is to do research, work with the City and find a team of people who have the same “motion as you.” Ultimately, Guap says, it’s about working with “your innermost community and pooling your resources” to create something that benefits the larger collective.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Oakland’s Hyphy Burger celebrates its grand opening all day Saturday, August 2, at 898 West Grand Ave. \u003ca href=\"https://www.instagram.com/hyphyburger/\" target=\"_blank\" rel=\"noopener\">Check the restaurant’s IG page for more information\u003c/a>. \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In discussing this Saturday’s grand opening party for \u003ca href=\"https://www.instagram.com/hyphyburger/\" target=\"_blank\" rel=\"noopener\">Hyphy Burger\u003c/a> in West Oakland, locally raised rapper\u003ca href=\"https://www.kqed.org/news/11943512/oakland-rapper-guap-on-his-black-and-filipino-roots-and-what-inspired-the-song-chicken-adobo\" target=\"_blank\" rel=\"noopener\"> Guap (aka Guapdad 4000)\u003c/a> sounds like he’s describing the circus coming to town.\u003c/p>\n\u003cp>“We’ve got face paint for the kids, a photo booth, a jumper and horses,” he says. “And then we’ll roll in the cars, and the DJ starts.”\u003c/p>\n\u003cp>Since its soft opening back in February, the burger-fries-and-shakes joint has had a constant line of patrons. Now, Guap and the team of local owners will celebrate the restaurant’s official grand opening with an expansion of the menu (with more burger options, including a pastrami burger and a veggie burger) and food giveaways for those who arrive early.\u003c/p>\n\u003cp>While Hyphy Burger is an ode to the term “the king of the super-duper-hyphy,” \u003ca href=\"https://www.kqed.org/arts/tag/keak-da-sneak\" target=\"_blank\" rel=\"noopener\">Keak Da Sneak\u003c/a>, helped popularize — one that represents the hyperactive energy that brewed out of the inner city of the Bay Area and fueled a cultural phenomenon in the early aughts — today the burger shack on West Grand and Market stands as another local eatery gaining its footing in a churning sea of ups and downs for East Bay food establishments.\u003c/p>\n\u003cfigure id=\"attachment_13979394\" class=\"wp-caption aligncenter\" style=\"max-width: 1707px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13979394\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/07/IMG_1739854768480-copy-scaled.jpeg\" alt=\"A man in a black jacket and braids poses for a photo outside of a burger joint while holding a soda. \" width=\"1707\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/07/IMG_1739854768480-copy-scaled.jpeg 1707w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/07/IMG_1739854768480-copy-160x240.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/07/IMG_1739854768480-copy-768x1152.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/07/IMG_1739854768480-copy-1024x1536.jpeg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/07/IMG_1739854768480-copy-1365x2048.jpeg 1365w\" sizes=\"auto, (max-width: 1707px) 100vw, 1707px\">\u003cfigcaption class=\"wp-caption-text\">Guap, part-owner of Hyphy Burger, stops by the restaurant for a meal. \u003ccite>(Courtesy of Guapdad 4000,)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To launch the restaurant, Guap (real name Akeem Hayes) teamed up with Darion Frazier (known for his social media food reviews under the moniker \u003ca href=\"https://www.instagram.com/bayareafoodz/\">@bayareafoodz)\u003c/a>, Julian “Jigga” Ervin and a duo of brothers, Fakri and Zakaria “\u003ca href=\"https://www.instagram.com/zackstv/?hl=en\">Zack\u003c/a>” Alwajeeh.\u003c/p>\n\u003cp>With an initial aim of opening a cheesesteak shop, Frazier joined Guap on tour with DMV Area lyricist Wale and Philadelphia MC Young Chris (of the Young Gunz), stopping in Philly to survey the local cuisine.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>“\u003c/b>I recommended that we change it to smash burgers because I live in Los Angeles,” says Guap, noting how the craze over the flattened burgers was taking over Southern California. “I liked the simplicity of it, and I felt like it was doable.”\u003c/p>\n\u003cp>Frazier, the food influencer, did more research and development, testing over 30 different burger spots and taking notes on his experiences. Guap, who in addition to rapping is an actor, designer and model, took the lead on other aspects of the business.\u003c/p>\n\u003cfigure id=\"attachment_13979395\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13979395\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/07/IMG_5425-scaled.jpg\" alt='A mini yellow bus and signage that reads \"you feel me\" appear at the Hyphy Burger kiosk.' width=\"1920\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/07/IMG_5425-scaled.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/07/IMG_5425-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/07/IMG_5425-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/07/IMG_5425-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/07/IMG_5425-1536x2048.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A mini yellow bus and signage that reads “you feel me” shows how the eatery is hyphy down to the details. \u003ccite>(Pendarvis Harshaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I run, for the most part, creative design and customer experience,” he says, adding that he designed the employee uniforms and created a comic book that will be given away during Saturday’s event. “I did the 3-D mock-up for the fry holders and the bag,” says Guap. “I learned how to do that just to make our own for the restaurant.”\u003c/p>\n\u003cp>The team added tables with signage that harken back 20 years to the era of going 18-dummy. The restaurant’s speakers blast local Bay Area hip-hop, new and old. The menu boasts a “Ya Feel Me” sauce, and the milkshakes are called “Stunna Shakes,” a play off of stunna shades.\u003c/p>\n\u003cp>There’s even a mini short bus parked outside of the restaurant, a nod to the unfortunate side of the hyphy movement that made light of stigmas about people with learning disabilities.\u003c/p>\n\u003cp>The bright logos and fresh yellow, red and blue paint have replaced the signage from the old All Star Donuts & Burgers that previously occupied the building.\u003c/p>\n\u003cp>“And it’s crazy too,” exclaims Guap, “because we finna add donuts to the menu, and really call back to that. I’m not even playing, I’m working on the logo now.”\u003c/p>\n\u003cp>The recent revitalization of West Oakland’s food scene has been a process of two steps forward and one step back. There are newer eateries like \u003ca href=\"https://www.prescottmarket.com/\" target=\"_blank\" rel=\"noopener\">the Prescott Market\u003c/a>, \u003ca href=\"https://junespizza.com/\" target=\"_blank\" rel=\"noopener\">June’s Pizza\u003c/a> and \u003ca href=\"https://www.instagram.com/soulblendscoffee/?hl=en\" target=\"_blank\" rel=\"noopener\">Soul Blends Coffee.\u003c/a> There’s also \u003ca href=\"https://oaklandside.org/category/nosh/restaurant-closures/\" target=\"_blank\" rel=\"noopener\">a running list of closures\u003c/a> that includes places like the famed \u003ca href=\"https://www.berkeleyside.org/2024/03/14/west-oakland-horn-barbecue-will-not-reopen-after-fire\" target=\"_blank\" rel=\"noopener\">Horn BBQ\u003c/a>, which last year closed its West Oakland establishment and reopened in\u003ca href=\"https://oaklandside.org/2025/03/17/horn-barbecue-oakland-updates/\" target=\"_blank\" rel=\"noopener\"> a new downtown location.\u003c/a>\u003c/p>\n\u003cp>Guap, who grew up in the neighborhood, understands this sea change. “I think the average person in the West, where we put the restaurant, wants to see new shiny things,” he says.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/rLprO6K7KEw'\n title='//www.youtube.com/embed/rLprO6K7KEw'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>In seeing how people have flocked to the business since its soft launch, whether to enjoy the food or \u003ca href=\"https://www.youtube.com/watch?v=rLprO6K7KEw\" target=\"_blank\" rel=\"noopener\">film music videos\u003c/a> at the establishment, Guap notes that there’s value in making something presentable for the community. But it has to be bigger than doing it for clicks and shares.\u003c/p>\n\u003cp>\u003ci>“\u003c/i>I want people to Instagram some quality,” he says, alluding to it being deeper than social media. “I want to bring actual value to the real estate in the community.”\u003c/p>\n\u003cp>It’s not an easy process. In the six months since its soft launch, the business has experienced employee turnover, isn’t yet on the delivery service apps and hasn’t opened its drive-thru window. But with the impending launch of a second location on 98th in Deep East Oakland, Guap says what they’re really celebrating on Saturday is the baby steps of a burgeoning business.\u003c/p>\n\u003cp>“It’s been crazy to have that line of people” says Guap. “It is a blessing though. It’s a great problem to have.”\u003c/p>\n\u003cp>The solution, he says — for his team or any other business in their position — is to do research, work with the City and find a team of people who have the same “motion as you.” Ultimately, Guap says, it’s about working with “your innermost community and pooling your resources” to create something that benefits the larger collective.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Oakland’s Hyphy Burger celebrates its grand opening all day Saturday, August 2, at 898 West Grand Ave. \u003ca href=\"https://www.instagram.com/hyphyburger/\" target=\"_blank\" rel=\"noopener\">Check the restaurant’s IG page for more information\u003c/a>. \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
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"headTitle": "Believe the Teens: Beep’s Is SF’s Best Spot for Late-Night Burgers and Shakes | KQED",
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"content": "\u003cfigure id=\"attachment_13972201\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13972201\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Untitled_Artwork-5.jpg\" alt=\"Illustration: Two Asian men in glasses devour a burger and fries.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Untitled_Artwork-5.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Untitled_Artwork-5-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Untitled_Artwork-5-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Untitled_Artwork-5-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Untitled_Artwork-5-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Untitled_Artwork-5-1536x1536.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You don’t have to be a teen to enjoy the burgers and fries at Beep’s Burgers, an Ocean Avenue institution since 1962. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003ci>The Midnight Diners\u003c/i>\u003c/a>\u003ci> is a regular collaboration between KQED food editor Luke Tsai and graphic novelist \u003c/i>\u003ca href=\"https://www.instagram.com/thiendog/?hl=en\">\u003ci>Thien Pham\u003c/i>\u003c/a>\u003ci>. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene.\u003c/i>\u003c/p>\n\u003cp>The ’60s-style neon “Beep’s Burgers” sign, with its blinking, stylized satellite logo, called out to us like a beacon in the night.\u003c/p>\n\u003cp>We’d come to Ocean Avenue at 10 o’clock on a cold, rainy Friday because we heard that this old-school drive-up burger shack is open until 2 a.m. — and that it’s \u003ci>the\u003c/i> late-night food spot for local teens, who are utterly devoted to the garlic fries and the chocolate shakes.\u003c/p>\n\u003cp>Turns out it’s true: Big, giggly groups of high schoolers kept pulling up all night, in matching varsity jackets after the game, or amped up on adrenaline on their way to a party. There were teenage couples, arm in arm. Lone wolf teens, there strictly for the food. Others arrived in minivans with their parents and siblings, all buttoned up in suits and ties on their way to the night service at a nearby church. The high school teacher in our duo even ran into a current student of his — who’d driven all the way from Oakland with his family to satisfy a burger craving.\u003c/p>\n\u003cp>If you have a teenager in your life, there are even odds you’ll run into them at Beep’s too.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As expected, everyone was ordering milkshakes and big, heaping trays of fries, which, if memory serves correctly, constitute something like 60% of the American teenage diet. You can trust their expertise on this topic is what I’m saying.\u003c/p>\n\u003cp>Usually, when Beep’s has gotten press in the decades since the restaurant first opened in 1962, it’s for being anachronistically affordable — “the best $7 burger in San Francisco,” \u003ca href=\"https://sf.eater.com/2017/12/19/16790324/beeps-burgers-classic-san-francisco-review\">one 2017 review\u003c/a> proclaimed. Like everywhere else in the city, the prices here have crept up a bit: The quarter-pound burger now starts at $9.25, without fries or a drink. Still cheap enough for a student budget, especially if you split an order of fries. More to the point, you’d be hard-pressed to find a better burger in the city at a lower price (and yes, that includes In-n-Out).\u003c/p>\n\u003cfigure id=\"attachment_13972202\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13972202\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Untitled_Artwork-4.jpg\" alt=\"Illustration: A burger shack lit up at night. The neon sign reads, "Beep's Burgers."\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Untitled_Artwork-4.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Untitled_Artwork-4-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Untitled_Artwork-4-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Untitled_Artwork-4-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Untitled_Artwork-4-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Untitled_Artwork-4-1536x1536.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The neon-lit burger shack is open until 2 a.m. every night. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The cheeseburger had everything I look for: a well-charred crust on a loosely compacted, exceptionally juicy patty. Melty American cheese (or cheddar for the wrong-headed). A squishy bun. There’s nothing complicated happening here; the closest comparison would be a really good backyard burger. We didn’t see until too late that you have to ask for pickles and onions, but the high school regulars behind us in line had their orders down to a science, requesting In-n-Out-style customizations like the addition of both grilled \u003ci>and\u003c/i> raw onions.\u003c/p>\n\u003cp>The only thing we didn’t love were those very popular garlic fries. We’d been expecting more of a ballpark style, overloaded with heaps of fresh garlic, and these were more subdued, with a starchy outer coating that stayed somewhat crispy while they cooled. They were fine. Mostly, we wished they were a lot hotter.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">[aside postID='arts_13971532,arts_13966812,arts_13959808']\u003c/span>\u003c/span>Just about everything else was fantastic. The compact, impeccably crunchy fried chicken sandwich was hot and juicy, and so much easier to eat than the behemothic chicken sandwiches most trendy shops are selling these days. The onion rings were similarly well-fried — the crisp breading a counterpoint to their soft, sweet, slippery insides. Even the very standard-looking chicken nuggets were much better than the norm.\u003c/p>\n\u003cp>If you’re going to go to Beep’s for one thing, though, let it be for those milkshakes, which are thick and substantial but still slurpable through a straw as soon as they come out. Both the chocolate and the Oreo were some of the very best we’ve had in the Bay — the rare shakes you drink down to the last drop.\u003c/p>\n\u003cp>The thing that’s great about Beep’s is how lively and social it feels, even though you’re essentially eating in a small, crowded parking lot. Double- and triple-parking seems to be the norm, and there’s almost no seating to speak of — just one picnic table (abandoned on this drizzly night) and a longish counter running along the front of the shop. Most customers either grabbed their food to go or sat back in their cars with the doors open, stereos blasting, to scarf it down while it was fresh and hot.\u003c/p>\n\u003cp>You don’t have to be a teenager to feel the buzz of excitement of being out late with the people you like best — of sharing a mess of fries, with the night still young and full of promise. You don’t even have to \u003ci>like\u003c/i> the burgers to feel a twinge of sweet nostalgia for that kind of free and easy life. But the burgers definitely help.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/beepsburgers/?hl=en\">\u003ci>Beep’s Burgers\u003c/i>\u003c/a>\u003ci> is open Monday through Saturday, 10 a.m.–2 a.m., and Sunday 11 a.m.–2 a.m. at 1051 Ocean Ave. in San Francisco. There’s also a newer East Bay location in Danville.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_13972201\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13972201\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Untitled_Artwork-5.jpg\" alt=\"Illustration: Two Asian men in glasses devour a burger and fries.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Untitled_Artwork-5.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Untitled_Artwork-5-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Untitled_Artwork-5-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Untitled_Artwork-5-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Untitled_Artwork-5-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Untitled_Artwork-5-1536x1536.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You don’t have to be a teen to enjoy the burgers and fries at Beep’s Burgers, an Ocean Avenue institution since 1962. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003ci>The Midnight Diners\u003c/i>\u003c/a>\u003ci> is a regular collaboration between KQED food editor Luke Tsai and graphic novelist \u003c/i>\u003ca href=\"https://www.instagram.com/thiendog/?hl=en\">\u003ci>Thien Pham\u003c/i>\u003c/a>\u003ci>. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene.\u003c/i>\u003c/p>\n\u003cp>The ’60s-style neon “Beep’s Burgers” sign, with its blinking, stylized satellite logo, called out to us like a beacon in the night.\u003c/p>\n\u003cp>We’d come to Ocean Avenue at 10 o’clock on a cold, rainy Friday because we heard that this old-school drive-up burger shack is open until 2 a.m. — and that it’s \u003ci>the\u003c/i> late-night food spot for local teens, who are utterly devoted to the garlic fries and the chocolate shakes.\u003c/p>\n\u003cp>Turns out it’s true: Big, giggly groups of high schoolers kept pulling up all night, in matching varsity jackets after the game, or amped up on adrenaline on their way to a party. There were teenage couples, arm in arm. Lone wolf teens, there strictly for the food. Others arrived in minivans with their parents and siblings, all buttoned up in suits and ties on their way to the night service at a nearby church. The high school teacher in our duo even ran into a current student of his — who’d driven all the way from Oakland with his family to satisfy a burger craving.\u003c/p>\n\u003cp>If you have a teenager in your life, there are even odds you’ll run into them at Beep’s too.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As expected, everyone was ordering milkshakes and big, heaping trays of fries, which, if memory serves correctly, constitute something like 60% of the American teenage diet. You can trust their expertise on this topic is what I’m saying.\u003c/p>\n\u003cp>Usually, when Beep’s has gotten press in the decades since the restaurant first opened in 1962, it’s for being anachronistically affordable — “the best $7 burger in San Francisco,” \u003ca href=\"https://sf.eater.com/2017/12/19/16790324/beeps-burgers-classic-san-francisco-review\">one 2017 review\u003c/a> proclaimed. Like everywhere else in the city, the prices here have crept up a bit: The quarter-pound burger now starts at $9.25, without fries or a drink. Still cheap enough for a student budget, especially if you split an order of fries. More to the point, you’d be hard-pressed to find a better burger in the city at a lower price (and yes, that includes In-n-Out).\u003c/p>\n\u003cfigure id=\"attachment_13972202\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13972202\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Untitled_Artwork-4.jpg\" alt=\"Illustration: A burger shack lit up at night. The neon sign reads, "Beep's Burgers."\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Untitled_Artwork-4.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Untitled_Artwork-4-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Untitled_Artwork-4-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Untitled_Artwork-4-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Untitled_Artwork-4-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Untitled_Artwork-4-1536x1536.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The neon-lit burger shack is open until 2 a.m. every night. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The cheeseburger had everything I look for: a well-charred crust on a loosely compacted, exceptionally juicy patty. Melty American cheese (or cheddar for the wrong-headed). A squishy bun. There’s nothing complicated happening here; the closest comparison would be a really good backyard burger. We didn’t see until too late that you have to ask for pickles and onions, but the high school regulars behind us in line had their orders down to a science, requesting In-n-Out-style customizations like the addition of both grilled \u003ci>and\u003c/i> raw onions.\u003c/p>\n\u003cp>The only thing we didn’t love were those very popular garlic fries. We’d been expecting more of a ballpark style, overloaded with heaps of fresh garlic, and these were more subdued, with a starchy outer coating that stayed somewhat crispy while they cooled. They were fine. Mostly, we wished they were a lot hotter.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/span>Just about everything else was fantastic. The compact, impeccably crunchy fried chicken sandwich was hot and juicy, and so much easier to eat than the behemothic chicken sandwiches most trendy shops are selling these days. The onion rings were similarly well-fried — the crisp breading a counterpoint to their soft, sweet, slippery insides. Even the very standard-looking chicken nuggets were much better than the norm.\u003c/p>\n\u003cp>If you’re going to go to Beep’s for one thing, though, let it be for those milkshakes, which are thick and substantial but still slurpable through a straw as soon as they come out. Both the chocolate and the Oreo were some of the very best we’ve had in the Bay — the rare shakes you drink down to the last drop.\u003c/p>\n\u003cp>The thing that’s great about Beep’s is how lively and social it feels, even though you’re essentially eating in a small, crowded parking lot. Double- and triple-parking seems to be the norm, and there’s almost no seating to speak of — just one picnic table (abandoned on this drizzly night) and a longish counter running along the front of the shop. Most customers either grabbed their food to go or sat back in their cars with the doors open, stereos blasting, to scarf it down while it was fresh and hot.\u003c/p>\n\u003cp>You don’t have to be a teenager to feel the buzz of excitement of being out late with the people you like best — of sharing a mess of fries, with the night still young and full of promise. You don’t even have to \u003ci>like\u003c/i> the burgers to feel a twinge of sweet nostalgia for that kind of free and easy life. But the burgers definitely help.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/beepsburgers/?hl=en\">\u003ci>Beep’s Burgers\u003c/i>\u003c/a>\u003ci> is open Monday through Saturday, 10 a.m.–2 a.m., and Sunday 11 a.m.–2 a.m. at 1051 Ocean Ave. in San Francisco. There’s also a newer East Bay location in Danville.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "nations-burgers-pies-late-night-diner-san-pablo",
"title": "This 24-Hour Burger Chain Is a Late-Night Landmark in the Bay",
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"headTitle": "This 24-Hour Burger Chain Is a Late-Night Landmark in the Bay | KQED",
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"content": "\u003cfigure id=\"attachment_13958934\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958934\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_1-1.jpg\" alt=\"Illustration: Two men eating a spread of diner food (burger, onion rings, bacon, strawberry pie) while a woman approaches the table carrying more food on a tray.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_1-1.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_1-1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_1-1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_1-1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_1-1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_1-1-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nation’s hefty cheeseburgers and glistening strawberry pies are classic Bay Area diner food. \u003ccite>(Briana Loewinsohn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003ci>The Midnight Diners\u003c/i>\u003c/a>\u003ci> is a regular collaboration between KQED food editor Luke Tsai and graphic novelist \u003c/i>\u003ca href=\"https://www.instagram.com/thiendog/?hl=en\">\u003ci>Thien Pham\u003c/i>\u003c/a>\u003ci>. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene. This week, they were joined by guest artist — and longtime Nation’s enthusiast — Briana Loewinsohn. \u003c/i>\u003c/p>\n\u003cp>\u003ca href=\"https://nationsrestaurants.com\">Nation’s Giant Hamburgers and Great Pies\u003c/a> probably doesn’t need much of an introduction.\u003c/p>\n\u003cp>Particularly if you grew up in the East Bay, chances are there was one of these fast food diners in or near your hometown. Maybe it was where your family went to grab a quick dinner when no one felt like cooking, or where the Little League coach would bring the team for post-game burgers and shakes. In high school, you might have spent hours there after school, multiple times a week, just shooting the shit with friends.\u003c/p>\n\u003cp>And for a wide swath of the Bay, the local Nation’s was almost certainly one of the only places in town where you could order a slice of pie or a full breakfast plate at 1 or 2 o’clock in the morning.\u003c/p>\n\u003cp>So when we saw that the chain’s original location in San Pablo is still open 24/7, we knew we had to pay a visit. The restaurant opened in 1952 as a tiny, \u003ca href=\"https://nationsrestaurants.com/our-story\">six-stool hot dog counter\u003c/a> (originally called “\u003ca href=\"https://www.sfgate.com/food/article/Nations-Giant-Hamburgers-East-Bay-16211282.php\">Harvey’s\u003c/a>”). The current, and much larger, iteration of the building sits across the street from the (also 24-hour) San Pablo Lytton Casino, and when you pull up after dark, it looks very much like the image of the quintessential diner that I hold in my mind’s eye: a squat, brick-faced beacon in the night, all aglow with red and white neon.\u003c/p>\n\u003cfigure id=\"attachment_13958936\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958936\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_2.jpg\" alt=\"Illustration: The exterior of a Nation's fast food burger restaurant, lit up in neon at night.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The original San Pablo location of Nation’s is still open 24/7. \u003ccite>(Briana Loewinsohn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On a recent Thursday night, the crowd inside was about 40% young families out late with their kids, 40% chatty high schoolers and 20% very hungry middle-aged men (salute to my people), with their diner breakfast plates \u003ci>and\u003c/i> chili con carne \u003ci>and\u003c/i> banana cream pie spread out on the table like some midcentury still life.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>More than anything, it seemed to be a strictly locals kind of place – Nation’s, as a rule, is not much of a destination restaurant. “I guess you guys are from out of town,” the woman next to us in line said, laughing, not unkindly, when she saw us taking photos of the pie case and gawking at the menu with a little bit too much excitement.\u003c/p>\n\u003cp>If in doubt, you’ll probably just want to order a cheeseburger. So many Bay Area people talk up In-N-Out, our most celebrated SoCal import, that it’s easy to forget that Nation’s is the Bay’s own homegrown — and arguably superior — fast food burger chain.\u003c/p>\n\u003cp>A Nation’s cheeseburger has its own particular architecture. It has a surprising heft, mostly attributable to the thick, 5-ounce patty, but the main points of distinction are 1) the massive dollop of mayonnaise slathered underneath the patty and 2) the thick rounds of crunchy raw onion that provide a sharp counterpoint to the salty, fatty beef and cheese. (Ignore the wrongheaded people who try to convince you that it’s “too much onion.”) It’s a tasty, well-constructed burger — and if you’re feeling decadent, the fried egg and the uncommonly crispy bacon are both excellent add-ons.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">[aside postID='arts_13958466,arts_13954597,arts_13956683']\u003c/span>\u003c/span>We found the rest of the menu to be a little bit hit or miss. The fries were mediocre. The onion rings, while piping hot, were crumbly and underseasoned, and fell apart when we tried to eat them. The Oreo milkshake, on the other hand, was fantastic, with the ideal, slurpable thickness. And the classic breakfast plates — available in One-Egger, Two-Egger and Three-Egger permutations — are as solid as they come for an after-midnight breakfast option, with properly runny fried eggs and more of that good bacon (even if the hash browns were a bit pale and limp).\u003c/p>\n\u003cp>Our apologies, though, that we’ve gone this far without talking about Nation’s second biggest claim to fame: its pies.To be more specific, the strawberry pies, which the chain sells each spring and early summer as part of a big seasonal promotion that also features strawberry pancakes, strawberry French toast, strawberry cheesecake and straight-up bowls of strawberries (the quaintest, and most Bay Area, option).\u003c/p>\n\u003cp>The stunner, though, is the individual-size strawberry tart: a fairly standard pie shell with a mound of whole, fresh strawberries piled probably six inches high, ringed with spray-can whipped cream and coated in goopy red glaze — a pleasing juxtaposition in the way it’s both natural \u003ci>and \u003c/i>unnatural. Despite the glop, the luxuriousness of this Nation’s pie is that you’re essentially just eating a whole pint’s worth of surprisingly sweet, ripe strawberries.\u003c/p>\n\u003cp>I suppose that’s Bay Area diner culture, in a nutshell. And to be able to eat such a pie, and such a burger, at 3 o’clock in the morning? It’s what makes Nation’s a Bay Area classic.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://nationsrestaurants.com/\">\u003ci>Nation’s\u003c/i>\u003c/a>\u003ci> has 28 locations in Northern California, mostly concentrated in the East Bay (plus two in Texas). The original San Pablo location at 13296 San Pablo Dam Rd. is open 24/7.\u003c/i>\u003c/p>\n\n",
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"excerpt": "Nation’s Giant Hamburgers has been a classic after-hours hangout spot for more than 70 years.",
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"title": "Nation's 24-Hour Burger Restaurant Is a Late-Night East Bay Landmark | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_13958934\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958934\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_1-1.jpg\" alt=\"Illustration: Two men eating a spread of diner food (burger, onion rings, bacon, strawberry pie) while a woman approaches the table carrying more food on a tray.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_1-1.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_1-1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_1-1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_1-1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_1-1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_1-1-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nation’s hefty cheeseburgers and glistening strawberry pies are classic Bay Area diner food. \u003ccite>(Briana Loewinsohn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003ci>The Midnight Diners\u003c/i>\u003c/a>\u003ci> is a regular collaboration between KQED food editor Luke Tsai and graphic novelist \u003c/i>\u003ca href=\"https://www.instagram.com/thiendog/?hl=en\">\u003ci>Thien Pham\u003c/i>\u003c/a>\u003ci>. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene. This week, they were joined by guest artist — and longtime Nation’s enthusiast — Briana Loewinsohn. \u003c/i>\u003c/p>\n\u003cp>\u003ca href=\"https://nationsrestaurants.com\">Nation’s Giant Hamburgers and Great Pies\u003c/a> probably doesn’t need much of an introduction.\u003c/p>\n\u003cp>Particularly if you grew up in the East Bay, chances are there was one of these fast food diners in or near your hometown. Maybe it was where your family went to grab a quick dinner when no one felt like cooking, or where the Little League coach would bring the team for post-game burgers and shakes. In high school, you might have spent hours there after school, multiple times a week, just shooting the shit with friends.\u003c/p>\n\u003cp>And for a wide swath of the Bay, the local Nation’s was almost certainly one of the only places in town where you could order a slice of pie or a full breakfast plate at 1 or 2 o’clock in the morning.\u003c/p>\n\u003cp>So when we saw that the chain’s original location in San Pablo is still open 24/7, we knew we had to pay a visit. The restaurant opened in 1952 as a tiny, \u003ca href=\"https://nationsrestaurants.com/our-story\">six-stool hot dog counter\u003c/a> (originally called “\u003ca href=\"https://www.sfgate.com/food/article/Nations-Giant-Hamburgers-East-Bay-16211282.php\">Harvey’s\u003c/a>”). The current, and much larger, iteration of the building sits across the street from the (also 24-hour) San Pablo Lytton Casino, and when you pull up after dark, it looks very much like the image of the quintessential diner that I hold in my mind’s eye: a squat, brick-faced beacon in the night, all aglow with red and white neon.\u003c/p>\n\u003cfigure id=\"attachment_13958936\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958936\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_2.jpg\" alt=\"Illustration: The exterior of a Nation's fast food burger restaurant, lit up in neon at night.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The original San Pablo location of Nation’s is still open 24/7. \u003ccite>(Briana Loewinsohn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On a recent Thursday night, the crowd inside was about 40% young families out late with their kids, 40% chatty high schoolers and 20% very hungry middle-aged men (salute to my people), with their diner breakfast plates \u003ci>and\u003c/i> chili con carne \u003ci>and\u003c/i> banana cream pie spread out on the table like some midcentury still life.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>More than anything, it seemed to be a strictly locals kind of place – Nation’s, as a rule, is not much of a destination restaurant. “I guess you guys are from out of town,” the woman next to us in line said, laughing, not unkindly, when she saw us taking photos of the pie case and gawking at the menu with a little bit too much excitement.\u003c/p>\n\u003cp>If in doubt, you’ll probably just want to order a cheeseburger. So many Bay Area people talk up In-N-Out, our most celebrated SoCal import, that it’s easy to forget that Nation’s is the Bay’s own homegrown — and arguably superior — fast food burger chain.\u003c/p>\n\u003cp>A Nation’s cheeseburger has its own particular architecture. It has a surprising heft, mostly attributable to the thick, 5-ounce patty, but the main points of distinction are 1) the massive dollop of mayonnaise slathered underneath the patty and 2) the thick rounds of crunchy raw onion that provide a sharp counterpoint to the salty, fatty beef and cheese. (Ignore the wrongheaded people who try to convince you that it’s “too much onion.”) It’s a tasty, well-constructed burger — and if you’re feeling decadent, the fried egg and the uncommonly crispy bacon are both excellent add-ons.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/span>We found the rest of the menu to be a little bit hit or miss. The fries were mediocre. The onion rings, while piping hot, were crumbly and underseasoned, and fell apart when we tried to eat them. The Oreo milkshake, on the other hand, was fantastic, with the ideal, slurpable thickness. And the classic breakfast plates — available in One-Egger, Two-Egger and Three-Egger permutations — are as solid as they come for an after-midnight breakfast option, with properly runny fried eggs and more of that good bacon (even if the hash browns were a bit pale and limp).\u003c/p>\n\u003cp>Our apologies, though, that we’ve gone this far without talking about Nation’s second biggest claim to fame: its pies.To be more specific, the strawberry pies, which the chain sells each spring and early summer as part of a big seasonal promotion that also features strawberry pancakes, strawberry French toast, strawberry cheesecake and straight-up bowls of strawberries (the quaintest, and most Bay Area, option).\u003c/p>\n\u003cp>The stunner, though, is the individual-size strawberry tart: a fairly standard pie shell with a mound of whole, fresh strawberries piled probably six inches high, ringed with spray-can whipped cream and coated in goopy red glaze — a pleasing juxtaposition in the way it’s both natural \u003ci>and \u003c/i>unnatural. Despite the glop, the luxuriousness of this Nation’s pie is that you’re essentially just eating a whole pint’s worth of surprisingly sweet, ripe strawberries.\u003c/p>\n\u003cp>I suppose that’s Bay Area diner culture, in a nutshell. And to be able to eat such a pie, and such a burger, at 3 o’clock in the morning? It’s what makes Nation’s a Bay Area classic.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://nationsrestaurants.com/\">\u003ci>Nation’s\u003c/i>\u003c/a>\u003ci> has 28 locations in Northern California, mostly concentrated in the East Bay (plus two in Texas). The original San Pablo location at 13296 San Pablo Dam Rd. is open 24/7.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "pakistani-desi-burger-fremont-late-night",
"title": "There’s No Late-Night Burger Like a Desi Burger",
"publishDate": 1708039941,
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"headTitle": "There’s No Late-Night Burger Like a Desi Burger | KQED",
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"content": "\u003cfigure id=\"attachment_13952390\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13952390\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-1-1.jpg\" alt=\"Two men in glasses look ravenously hungry as they dig into a burgers and fries.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-1-1.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-1-1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-1-1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-1-1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-1-1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-1-1-1536x1536.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">YSG Halal offers a Pakistani American twist on the late-night fast food burger. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003ci>The Midnight Diners\u003c/i>\u003c/a>\u003ci> is a regular collaboration between KQED food editor Luke Tsai and artist Thien Pham. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene.\u003c/i>\u003c/p>\n\u003cp>Fremont’s hottest club is a Pakistani burger shack in a little strip mall on Thornton Avenue.\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13951914,arts_13951382,arts_13904835']\u003c/span>\u003c/strong>\u003c/b>\u003c/span>That’s what it felt like, anyway, when we pulled up to YSG Halal at 11 o’clock on a recent Friday night. When we visited, the restaurant had only been open for about a week, and everything still felt a bit bare-bones and provisional — with not much in the way of amenities or decor beyond a perfunctory “YSG BAE” Instagram wall. But the place was \u003ci>hopping\u003c/i>, with a steady stream of customers lined up to get their late-night burger fix. Every takeout order seemed massive — six or seven desi burgers and a bunch of milkshakes in one shot. Meanwhile, big groups of twentysomethings crowded around the tables, reaching over each other to get at baskets of loaded fries.\u003c/p>\n\u003cp>YSG Halal is the brick-and-mortar descendent of a popular food truck, \u003ca href=\"https://www.instagram.com/yeeshaansgrubb/?hl=en\">YeeShaans Grubb\u003c/a>, which accounts for its mouthful of an official name: “YSG Halal YeeShaans Grubb.” If you squint the right way, it looks like a regular old slice of Americana from the outside — a little Hopper-esque glass box of a diner where the whole gang can load up on burgers and shakes after the big game.\u003c/p>\n\u003cp>One point of distinction: At least during our visit, almost all of the other customers appeared to be young people of South Asian descent.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Another: the actual food, which is a joyful distillation of the kind of diasporic mash-up you can find in any of the Bay Area’s \u003ca href=\"https://www.kqed.org/arts/13904835/san-jose-immigrant-food\">great immigrant food cities\u003c/a>. The backbone of the menu is a selection of six or seven different kinds of desi burgers, which, broadly speaking, refers to a burger with varying degrees of South Asian spicing and toppings — specifically Pakistani and made with halal-certified beef or chicken, in the case of YSG Halal. In the signature “DesYee” beef burger, those notes are relatively subtle: some cumin, coriander and diced onion in the patty give it a little bit of that kebab house flavor. Otherwise, it just eats like a really solid fast-food burger — which, a lot of times, is \u003ci>exactly \u003c/i>what I’m craving when midnight comes around. (Visit a Wendy’s or McDonald’s drive-thru around that time, and you’ll see I’m not the only one.)\u003c/p>\n\u003cfigure id=\"attachment_13952394\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13952394\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-3-1.jpg\" alt=\"Illustration of a restaurant exterior late at night: It's a small burger shop crowded with customers and lit up from within. The sign reads "YSG Halal YeeShaans Grubb."\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-3-1.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-3-1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-3-1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-3-1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-3-1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-3-1-1536x1536.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The place was hopping at 11 p.m. on a Friday night. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The “ChaplYee” burger, though, was what really sold me. Inspired by the thin, crisply seared chapli kebabs that you can get at any Afghan or Pakistani kebab spot, this beef patty featured the same house masala spice mix as the DesYee burger, but upped the onion quotient by a factor of ten, then added a bunch of chopped chili peppers to give it a spicy kick. The result is utterly delicious — the type of thing Pakistani American families might grill up at exactly the kind of backyard barbecue I’m always hoping I’ll be invited to.\u003c/p>\n\u003cp>YSG’s other big specialty is various permutations of saucy, meat-bedecked loaded fries. But coming at the tail end of a long night of indulgent eating, that felt a bit excessive, even to me. As it is, the burgers come with a generous portion of perfectly serviceable seasoned fries. My one tip is to ask for a tub of the pale green, aioli-like “SpiceYee” dipping sauce, a spectacularly addicting condiment that reminded me of the aji verde sauce Peruvian restaurants sometimes serve with rotisserie chicken. And, of course, you’ll want to wash it all down with one of the restaurant’s tasty, lassi-adjacent mango milkshakes.\u003c/p>\n\u003cp>What could be more American than that?\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12127869\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>YSG Halal is open at 4342 Thornton Ave., Ste. A, in Fremont, from Tuesday to Thursday 5 p.m.–midnight, Friday to Saturday 5 p.m.–1 a.m. and Sunday 5–10 p.m. On Friday, Feb. 16, the restaurant will host a \u003c/i>\u003ca href=\"https://www.instagram.com/p/C2--DnLPu7x/\">\u003ci>grand opening celebration\u003c/i>\u003c/a>\u003ci>, complete with a burger eating competition and free burgers for the first 50 guests.\u003c/i>\u003c/p>\n\n",
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"title": "The Best Late-Night Burger Is a Desi Burger Shack in Fremont | KQED",
"description": "At Fremont’s YSG Halal, burgers come with a hit of diasporic spice.",
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"source": "The Midnight Diners",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_13952390\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13952390\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-1-1.jpg\" alt=\"Two men in glasses look ravenously hungry as they dig into a burgers and fries.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-1-1.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-1-1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-1-1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-1-1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-1-1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-1-1-1536x1536.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">YSG Halal offers a Pakistani American twist on the late-night fast food burger. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003ci>The Midnight Diners\u003c/i>\u003c/a>\u003ci> is a regular collaboration between KQED food editor Luke Tsai and artist Thien Pham. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene.\u003c/i>\u003c/p>\n\u003cp>Fremont’s hottest club is a Pakistani burger shack in a little strip mall on Thornton Avenue.\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/strong>\u003c/b>\u003c/span>That’s what it felt like, anyway, when we pulled up to YSG Halal at 11 o’clock on a recent Friday night. When we visited, the restaurant had only been open for about a week, and everything still felt a bit bare-bones and provisional — with not much in the way of amenities or decor beyond a perfunctory “YSG BAE” Instagram wall. But the place was \u003ci>hopping\u003c/i>, with a steady stream of customers lined up to get their late-night burger fix. Every takeout order seemed massive — six or seven desi burgers and a bunch of milkshakes in one shot. Meanwhile, big groups of twentysomethings crowded around the tables, reaching over each other to get at baskets of loaded fries.\u003c/p>\n\u003cp>YSG Halal is the brick-and-mortar descendent of a popular food truck, \u003ca href=\"https://www.instagram.com/yeeshaansgrubb/?hl=en\">YeeShaans Grubb\u003c/a>, which accounts for its mouthful of an official name: “YSG Halal YeeShaans Grubb.” If you squint the right way, it looks like a regular old slice of Americana from the outside — a little Hopper-esque glass box of a diner where the whole gang can load up on burgers and shakes after the big game.\u003c/p>\n\u003cp>One point of distinction: At least during our visit, almost all of the other customers appeared to be young people of South Asian descent.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Another: the actual food, which is a joyful distillation of the kind of diasporic mash-up you can find in any of the Bay Area’s \u003ca href=\"https://www.kqed.org/arts/13904835/san-jose-immigrant-food\">great immigrant food cities\u003c/a>. The backbone of the menu is a selection of six or seven different kinds of desi burgers, which, broadly speaking, refers to a burger with varying degrees of South Asian spicing and toppings — specifically Pakistani and made with halal-certified beef or chicken, in the case of YSG Halal. In the signature “DesYee” beef burger, those notes are relatively subtle: some cumin, coriander and diced onion in the patty give it a little bit of that kebab house flavor. Otherwise, it just eats like a really solid fast-food burger — which, a lot of times, is \u003ci>exactly \u003c/i>what I’m craving when midnight comes around. (Visit a Wendy’s or McDonald’s drive-thru around that time, and you’ll see I’m not the only one.)\u003c/p>\n\u003cfigure id=\"attachment_13952394\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13952394\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-3-1.jpg\" alt=\"Illustration of a restaurant exterior late at night: It's a small burger shop crowded with customers and lit up from within. The sign reads "YSG Halal YeeShaans Grubb."\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-3-1.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-3-1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-3-1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-3-1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-3-1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-3-1-1536x1536.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The place was hopping at 11 p.m. on a Friday night. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The “ChaplYee” burger, though, was what really sold me. Inspired by the thin, crisply seared chapli kebabs that you can get at any Afghan or Pakistani kebab spot, this beef patty featured the same house masala spice mix as the DesYee burger, but upped the onion quotient by a factor of ten, then added a bunch of chopped chili peppers to give it a spicy kick. The result is utterly delicious — the type of thing Pakistani American families might grill up at exactly the kind of backyard barbecue I’m always hoping I’ll be invited to.\u003c/p>\n\u003cp>YSG’s other big specialty is various permutations of saucy, meat-bedecked loaded fries. But coming at the tail end of a long night of indulgent eating, that felt a bit excessive, even to me. As it is, the burgers come with a generous portion of perfectly serviceable seasoned fries. My one tip is to ask for a tub of the pale green, aioli-like “SpiceYee” dipping sauce, a spectacularly addicting condiment that reminded me of the aji verde sauce Peruvian restaurants sometimes serve with rotisserie chicken. And, of course, you’ll want to wash it all down with one of the restaurant’s tasty, lassi-adjacent mango milkshakes.\u003c/p>\n\u003cp>What could be more American than that?\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12127869\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>YSG Halal is open at 4342 Thornton Ave., Ste. A, in Fremont, from Tuesday to Thursday 5 p.m.–midnight, Friday to Saturday 5 p.m.–1 a.m. and Sunday 5–10 p.m. On Friday, Feb. 16, the restaurant will host a \u003c/i>\u003ca href=\"https://www.instagram.com/p/C2--DnLPu7x/\">\u003ci>grand opening celebration\u003c/i>\u003c/a>\u003ci>, complete with a burger eating competition and free burgers for the first 50 guests.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"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",
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"meta": {
"site": "radio",
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},
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"rss": "https://feeds.npr.org/510312/podcast.xml"
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},
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"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. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. 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": {
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"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. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"id": "here-and-now",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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"rss": "https://feeds.npr.org/510308/podcast.xml"
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},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5Nzk2MzI2MTEx",
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