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"title": "From the Juke Joint to the Museum: A Celebration of Black Cocktail Innovators",
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"content": "\u003cfigure id=\"attachment_13975561\" class=\"wp-caption alignnone\" style=\"max-width: 1958px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13975561\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/sherry-cobbler-scaled.jpg\" alt=\"Amber-colored cocktail with ice, garnished by a blackberry, in a sherry glass.\" width=\"1958\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/sherry-cobbler-scaled.jpg 1958w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/sherry-cobbler-800x1046.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/sherry-cobbler-1020x1334.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/sherry-cobbler-160x209.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/sherry-cobbler-768x1004.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/sherry-cobbler-1175x1536.jpg 1175w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/sherry-cobbler-1566x2048.jpg 1566w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/sherry-cobbler-1920x2510.jpg 1920w\" sizes=\"auto, (max-width: 1958px) 100vw, 1958px\">\u003cfigcaption class=\"wp-caption-text\">Toni Tipton-Martin’s take on a sherry cobbler cocktail, from her book ‘Juke Joints, Jazz Clubs & Juice.’ \u003ccite>(Brittany Conerly, courtesy of Clarkson Potter)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Years ago, when food journalist Toni Tipton-Martin first started researching the history of African American \u003ca href=\"https://www.kqed.org/arts/tag/cocktails\">cocktail\u003c/a> recipes, she was struck by how few books were solely dedicated to that topic. Of course Tipton-Martin, who in the ’90s became the first Black food editor for a major American daily newspaper, is probably \u003ci>best\u003c/i> known for her \u003ca href=\"https://www.americastestkitchen.com/articles/3404-toni-tipton-martin-cookbook-collection-library\">prodigious collection of African American cookbooks\u003c/a>. Those hundreds of volumes, many of them rare, inspired and informed her two prior James Beard Award–winning books, \u003ci>The Jemima Code \u003c/i>and \u003ci>Jubilee\u003c/i>, which cast a spotlight on the unsung stories of Black cooks in America.\u003c/p>\n\u003cfigure id=\"attachment_13975566\" class=\"wp-caption alignright\" style=\"max-width: 350px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13975566\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/Toni-Tipton-Martin_Pableaux-Johnson-1-scaled.jpg\" alt=\"Woman in coral-colored top poses for author headshot.\" width=\"350\" height=\"525\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/Toni-Tipton-Martin_Pableaux-Johnson-1-scaled.jpg 1707w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/Toni-Tipton-Martin_Pableaux-Johnson-1-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/Toni-Tipton-Martin_Pableaux-Johnson-1-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/Toni-Tipton-Martin_Pableaux-Johnson-1-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/Toni-Tipton-Martin_Pableaux-Johnson-1-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/Toni-Tipton-Martin_Pableaux-Johnson-1-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/Toni-Tipton-Martin_Pableaux-Johnson-1-1365x2048.jpg 1365w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/Toni-Tipton-Martin_Pableaux-Johnson-1-1920x2880.jpg 1920w\" sizes=\"auto, (max-width: 350px) 100vw, 350px\">\u003cfigcaption class=\"wp-caption-text\">Tipton-Martin was the first Black food editor at a daily newspaper in the U.S. \u003ccite>(Pableaux Johnson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And yet the fact remained: “There are two books published in 1917 and 1919 by male bartenders, and then mixology disappears from the pages of Black cookbooks,” Tipton-Martin explains. “It’s only recently come back with any real gusto.”\u003c/p>\n\u003cp>Tipton-Martin’s investigation into this long absence and oversight — which, no surprise, was largely tied to racism — forms the basis for her 2023 book, \u003ca href=\"https://bookshop.org/p/books/juke-joints-jazz-clubs-and-juice-a-cocktail-recipe-book-a-celebration-of-black-mixology-toni-tipton-martin/19782063?ean=9780593233825&next=t\">\u003ci>Juke Joints, Jazz Clubs & Juice\u003c/i>\u003c/a>. It is, on the one hand, a wide-spanning cocktail recipe book that features a whole kaleidoscope of juleps, rum punches and home-fermented wines inspired by recipes she found in 200 years’ worth of African American cookbooks, ranging from an \u003ca href=\"https://www.scribd.com/document/114995111/1827-House-Servant-s-Directory-by-Robert-Roberts\">1827 domestic workers’ handbook\u003c/a> to T-Pain’s compulsively readable \u003ci>Can I Mix You a Drink?\u003c/i> (the rapper-turned-singer’s 2021 book of cocktails named after his own hit songs). More than that, it’s a celebration of all the mostly untold stories of how African Americans have helped shape this country’s cocktail culture.\u003c/p>\n\u003cp>The book is also the focus of “\u003ca href=\"https://www.moadsf.org/event/diaspora-dinner-featuring-toni-tipton-martin\">A Jazzed Up Evening with Toni Tipton-Martin,\u003c/a>” a swanky May 10 dinner event at San Francisco’s \u003ca href=\"https://www.kqed.org/arts/tag/museum-of-the-african-diaspora\">Museum of the African Diaspora\u003c/a>. Tipton-Martin will be on hand to give a talk. \u003ca href=\"https://www.kqed.org/arts/13953773/in-praise-of-tammy-hall-bay-area-jazz-piano\">Tammy Hall\u003c/a>, the Bay Area’s own Grammy-winning jazz pianist, will perform. And, naturally, there will be an opulent spread of food and drinks inspired by recipes from both \u003ci>Juke Joints \u003c/i>and \u003ci>Jubilee\u003c/i>: a California sherry cobbler cocktail, Savannah-style pickled shrimp, string beans a la Creole and more.\u003c/p>\n\u003cp>The event is part of MoAD’s long-running “Diaspora Dinner” series, curated by chef-in-residence \u003ca href=\"https://www.kqed.org/arts/13923936/moad-new-chef-in-residence-jocelyn-jackson-peoples-kitchen-collective\">Jocelyn Jackson\u003c/a>. It’s the museum’s flagship fundraising event, known for bringing some of the country’s most prominent Black scholars and chefs to San Francisco. (Recent editions have featured food historian \u003ca href=\"https://www.kqed.org/arts/13956497/moad-diaspora-dinner-high-on-the-hog-jessica-harris-sf\">Jessica B. Harris\u003c/a> and the Bay’s own \u003ca href=\"https://www.kqed.org/arts/13930013/moad-diaspora-dinner-bay-area-black-women-chefs-intergenerational-sf-bayview\">Sarah Kirnon\u003c/a>.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ultimately, Tipton-Martin says what she learned from her research is that there was a fairly simple explanation for why there were no Black cocktail books in the 1920s and ‘30s and on through the peak years of the civil rights movement — and it wasn’t because there weren’t talented, creative Black bartenders. Instead, what stood out to her was the stigma that was associated with alcohol consumption.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-13975571\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/COVER-Juke-Joints.jpg\" alt=\"Book cover featuring a cocktail garnished with lemon peel. The title reads, 'Juke Joints, Jazz Clubs & Juice.'\" width=\"350\" height=\"447\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/COVER-Juke-Joints.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/COVER-Juke-Joints-800x1022.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/COVER-Juke-Joints-1020x1303.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/COVER-Juke-Joints-160x204.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/COVER-Juke-Joints-768x981.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/COVER-Juke-Joints-1203x1536.jpg 1203w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/COVER-Juke-Joints-1604x2048.jpg 1604w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/COVER-Juke-Joints-1920x2452.jpg 1920w\" sizes=\"auto, (max-width: 350px) 100vw, 350px\">“Black people were depicted in very negative and stereotyped ways in post-slavery America, in retaliation for freedom,” Tipton-Martin says. “So when Black people are portrayed in relation to spirits, they’re associated with debauchery — violent Black men, wild Black women, people wasting their money.” As a result, Black cookbook writers who wanted to prove their competence and expertise tended to avoid focusing too much on alcohol.\u003c/p>\n\u003cp>Perhaps the most prominent example of how Black drinking culture was disparaged was the public perception of \u003ca href=\"https://capitalbnews.org/sinners-blues-juke-joints-clarksdale/\">juke joints\u003c/a>, the informal (and often secretive) Black drinking establishments located on the outskirts of rural farming communities in the South. In the ads, newspaper photos, literature and films in the early 20th century, juke joints were invariably portrayed as places where irresponsible drunkards would get into knife fights and gamble away their week’s wages. But as Tipton-Martin read more about juke joints, she found that they were also places where the local Black community might hold ice cream socials or church fundraisers. They were places where you could unwind with a good hot meal and moonshine served in a jar. (One need look no further than \u003ci>Sinners\u003c/i>, Ryan Coogler’s Southern gothic masterpiece of the moment, for a \u003ca href=\"https://andscape.com/features/sinners-movie-brought-us-home-and-refused-to-let-vampires-take-it-from-us/\">vision of a juke joint\u003c/a> as a testament to the power of community, diaspora and transcendent Black art — both before and after the vampires arrive.)\u003c/p>\n\u003cfigure id=\"attachment_13975560\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13975560\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/2024-5-4_Diaspora-Dinner_67_tinashe_chidarikire.jpg\" alt=\"Guests seated at long tables for a fancy dinner banquet. The neon sign on the wall reads, 'MoAD'.\" width=\"2000\" height=\"1125\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/2024-5-4_Diaspora-Dinner_67_tinashe_chidarikire.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/2024-5-4_Diaspora-Dinner_67_tinashe_chidarikire-800x450.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/2024-5-4_Diaspora-Dinner_67_tinashe_chidarikire-1020x574.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/2024-5-4_Diaspora-Dinner_67_tinashe_chidarikire-160x90.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/2024-5-4_Diaspora-Dinner_67_tinashe_chidarikire-768x432.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/2024-5-4_Diaspora-Dinner_67_tinashe_chidarikire-1536x864.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/2024-5-4_Diaspora-Dinner_67_tinashe_chidarikire-1920x1080.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Guests seated at MoAD’s 2024 Diaspora Dinner, which featured the food historian Jessica B. Harris. The dinner is the museum’s flagship fundraising event. \u003ccite>(Tinashe Chidarikire, courtesy of MoAD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">[aside postID='arts_13972079,arts_13953773']\u003c/span>\u003c/span>And so, as Tipton-Martin writes in her introduction to \u003ci>Juke Joints\u003c/i>: “My ambition is to ensure that African American workers who plied their trade behind the bar are not forgotten.” The MoAD dinner, with its menu chock-full of nods to this long, too-often-ignored history of influential Black mixologists, is just another part of that mission. And when guests go home at the end of the evening, perhaps with a new recipe or two in their repertoire, her hope isn’t that they’ll tell their friends that they made a drink from Toni Tipton-Martin’s \u003ci>Juke Joints\u003c/i>. Instead, she hopes they’ll talk about Malinda’s Russell’s \u003ci>Domestic Cookbook \u003c/i>from 1866, or Julian Anderson’s 1919 compendium, \u003ci>Julian’s Recipes.\u003c/i>\u003c/p>\n\u003cp>“That’s the way we keep the ancestors’ stories alive,” she says.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>MoAD’s Toni Tipton-Martin event will be on Saturday, May 10, 6–9 p.m. at the St. Regis Hotel (125 3rd St., San Francisco). As of this posting, a limited number of \u003c/i>\u003ca href=\"https://www.moadsf.org/event/diaspora-dinner-featuring-toni-tipton-martin\">\u003ci>tickets are still available\u003c/i>\u003c/a>\u003ci> — $250 for general admission, $500 for VIP tickets.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_13975561\" class=\"wp-caption alignnone\" style=\"max-width: 1958px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13975561\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/sherry-cobbler-scaled.jpg\" alt=\"Amber-colored cocktail with ice, garnished by a blackberry, in a sherry glass.\" width=\"1958\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/sherry-cobbler-scaled.jpg 1958w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/sherry-cobbler-800x1046.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/sherry-cobbler-1020x1334.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/sherry-cobbler-160x209.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/sherry-cobbler-768x1004.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/sherry-cobbler-1175x1536.jpg 1175w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/sherry-cobbler-1566x2048.jpg 1566w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/sherry-cobbler-1920x2510.jpg 1920w\" sizes=\"auto, (max-width: 1958px) 100vw, 1958px\">\u003cfigcaption class=\"wp-caption-text\">Toni Tipton-Martin’s take on a sherry cobbler cocktail, from her book ‘Juke Joints, Jazz Clubs & Juice.’ \u003ccite>(Brittany Conerly, courtesy of Clarkson Potter)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Years ago, when food journalist Toni Tipton-Martin first started researching the history of African American \u003ca href=\"https://www.kqed.org/arts/tag/cocktails\">cocktail\u003c/a> recipes, she was struck by how few books were solely dedicated to that topic. Of course Tipton-Martin, who in the ’90s became the first Black food editor for a major American daily newspaper, is probably \u003ci>best\u003c/i> known for her \u003ca href=\"https://www.americastestkitchen.com/articles/3404-toni-tipton-martin-cookbook-collection-library\">prodigious collection of African American cookbooks\u003c/a>. Those hundreds of volumes, many of them rare, inspired and informed her two prior James Beard Award–winning books, \u003ci>The Jemima Code \u003c/i>and \u003ci>Jubilee\u003c/i>, which cast a spotlight on the unsung stories of Black cooks in America.\u003c/p>\n\u003cfigure id=\"attachment_13975566\" class=\"wp-caption alignright\" style=\"max-width: 350px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13975566\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/Toni-Tipton-Martin_Pableaux-Johnson-1-scaled.jpg\" alt=\"Woman in coral-colored top poses for author headshot.\" width=\"350\" height=\"525\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/Toni-Tipton-Martin_Pableaux-Johnson-1-scaled.jpg 1707w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/Toni-Tipton-Martin_Pableaux-Johnson-1-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/Toni-Tipton-Martin_Pableaux-Johnson-1-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/Toni-Tipton-Martin_Pableaux-Johnson-1-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/Toni-Tipton-Martin_Pableaux-Johnson-1-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/Toni-Tipton-Martin_Pableaux-Johnson-1-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/Toni-Tipton-Martin_Pableaux-Johnson-1-1365x2048.jpg 1365w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/Toni-Tipton-Martin_Pableaux-Johnson-1-1920x2880.jpg 1920w\" sizes=\"auto, (max-width: 350px) 100vw, 350px\">\u003cfigcaption class=\"wp-caption-text\">Tipton-Martin was the first Black food editor at a daily newspaper in the U.S. \u003ccite>(Pableaux Johnson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And yet the fact remained: “There are two books published in 1917 and 1919 by male bartenders, and then mixology disappears from the pages of Black cookbooks,” Tipton-Martin explains. “It’s only recently come back with any real gusto.”\u003c/p>\n\u003cp>Tipton-Martin’s investigation into this long absence and oversight — which, no surprise, was largely tied to racism — forms the basis for her 2023 book, \u003ca href=\"https://bookshop.org/p/books/juke-joints-jazz-clubs-and-juice-a-cocktail-recipe-book-a-celebration-of-black-mixology-toni-tipton-martin/19782063?ean=9780593233825&next=t\">\u003ci>Juke Joints, Jazz Clubs & Juice\u003c/i>\u003c/a>. It is, on the one hand, a wide-spanning cocktail recipe book that features a whole kaleidoscope of juleps, rum punches and home-fermented wines inspired by recipes she found in 200 years’ worth of African American cookbooks, ranging from an \u003ca href=\"https://www.scribd.com/document/114995111/1827-House-Servant-s-Directory-by-Robert-Roberts\">1827 domestic workers’ handbook\u003c/a> to T-Pain’s compulsively readable \u003ci>Can I Mix You a Drink?\u003c/i> (the rapper-turned-singer’s 2021 book of cocktails named after his own hit songs). More than that, it’s a celebration of all the mostly untold stories of how African Americans have helped shape this country’s cocktail culture.\u003c/p>\n\u003cp>The book is also the focus of “\u003ca href=\"https://www.moadsf.org/event/diaspora-dinner-featuring-toni-tipton-martin\">A Jazzed Up Evening with Toni Tipton-Martin,\u003c/a>” a swanky May 10 dinner event at San Francisco’s \u003ca href=\"https://www.kqed.org/arts/tag/museum-of-the-african-diaspora\">Museum of the African Diaspora\u003c/a>. Tipton-Martin will be on hand to give a talk. \u003ca href=\"https://www.kqed.org/arts/13953773/in-praise-of-tammy-hall-bay-area-jazz-piano\">Tammy Hall\u003c/a>, the Bay Area’s own Grammy-winning jazz pianist, will perform. And, naturally, there will be an opulent spread of food and drinks inspired by recipes from both \u003ci>Juke Joints \u003c/i>and \u003ci>Jubilee\u003c/i>: a California sherry cobbler cocktail, Savannah-style pickled shrimp, string beans a la Creole and more.\u003c/p>\n\u003cp>The event is part of MoAD’s long-running “Diaspora Dinner” series, curated by chef-in-residence \u003ca href=\"https://www.kqed.org/arts/13923936/moad-new-chef-in-residence-jocelyn-jackson-peoples-kitchen-collective\">Jocelyn Jackson\u003c/a>. It’s the museum’s flagship fundraising event, known for bringing some of the country’s most prominent Black scholars and chefs to San Francisco. (Recent editions have featured food historian \u003ca href=\"https://www.kqed.org/arts/13956497/moad-diaspora-dinner-high-on-the-hog-jessica-harris-sf\">Jessica B. Harris\u003c/a> and the Bay’s own \u003ca href=\"https://www.kqed.org/arts/13930013/moad-diaspora-dinner-bay-area-black-women-chefs-intergenerational-sf-bayview\">Sarah Kirnon\u003c/a>.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ultimately, Tipton-Martin says what she learned from her research is that there was a fairly simple explanation for why there were no Black cocktail books in the 1920s and ‘30s and on through the peak years of the civil rights movement — and it wasn’t because there weren’t talented, creative Black bartenders. Instead, what stood out to her was the stigma that was associated with alcohol consumption.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-13975571\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/COVER-Juke-Joints.jpg\" alt=\"Book cover featuring a cocktail garnished with lemon peel. The title reads, 'Juke Joints, Jazz Clubs & Juice.'\" width=\"350\" height=\"447\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/COVER-Juke-Joints.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/COVER-Juke-Joints-800x1022.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/COVER-Juke-Joints-1020x1303.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/COVER-Juke-Joints-160x204.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/COVER-Juke-Joints-768x981.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/COVER-Juke-Joints-1203x1536.jpg 1203w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/COVER-Juke-Joints-1604x2048.jpg 1604w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/COVER-Juke-Joints-1920x2452.jpg 1920w\" sizes=\"auto, (max-width: 350px) 100vw, 350px\">“Black people were depicted in very negative and stereotyped ways in post-slavery America, in retaliation for freedom,” Tipton-Martin says. “So when Black people are portrayed in relation to spirits, they’re associated with debauchery — violent Black men, wild Black women, people wasting their money.” As a result, Black cookbook writers who wanted to prove their competence and expertise tended to avoid focusing too much on alcohol.\u003c/p>\n\u003cp>Perhaps the most prominent example of how Black drinking culture was disparaged was the public perception of \u003ca href=\"https://capitalbnews.org/sinners-blues-juke-joints-clarksdale/\">juke joints\u003c/a>, the informal (and often secretive) Black drinking establishments located on the outskirts of rural farming communities in the South. In the ads, newspaper photos, literature and films in the early 20th century, juke joints were invariably portrayed as places where irresponsible drunkards would get into knife fights and gamble away their week’s wages. But as Tipton-Martin read more about juke joints, she found that they were also places where the local Black community might hold ice cream socials or church fundraisers. They were places where you could unwind with a good hot meal and moonshine served in a jar. (One need look no further than \u003ci>Sinners\u003c/i>, Ryan Coogler’s Southern gothic masterpiece of the moment, for a \u003ca href=\"https://andscape.com/features/sinners-movie-brought-us-home-and-refused-to-let-vampires-take-it-from-us/\">vision of a juke joint\u003c/a> as a testament to the power of community, diaspora and transcendent Black art — both before and after the vampires arrive.)\u003c/p>\n\u003cfigure id=\"attachment_13975560\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13975560\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/2024-5-4_Diaspora-Dinner_67_tinashe_chidarikire.jpg\" alt=\"Guests seated at long tables for a fancy dinner banquet. The neon sign on the wall reads, 'MoAD'.\" width=\"2000\" height=\"1125\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/2024-5-4_Diaspora-Dinner_67_tinashe_chidarikire.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/2024-5-4_Diaspora-Dinner_67_tinashe_chidarikire-800x450.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/2024-5-4_Diaspora-Dinner_67_tinashe_chidarikire-1020x574.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/2024-5-4_Diaspora-Dinner_67_tinashe_chidarikire-160x90.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/2024-5-4_Diaspora-Dinner_67_tinashe_chidarikire-768x432.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/2024-5-4_Diaspora-Dinner_67_tinashe_chidarikire-1536x864.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/2024-5-4_Diaspora-Dinner_67_tinashe_chidarikire-1920x1080.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Guests seated at MoAD’s 2024 Diaspora Dinner, which featured the food historian Jessica B. Harris. The dinner is the museum’s flagship fundraising event. \u003ccite>(Tinashe Chidarikire, courtesy of MoAD)\u003c/cite>\u003c/figcaption>\u003c/figure>\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>And so, as Tipton-Martin writes in her introduction to \u003ci>Juke Joints\u003c/i>: “My ambition is to ensure that African American workers who plied their trade behind the bar are not forgotten.” The MoAD dinner, with its menu chock-full of nods to this long, too-often-ignored history of influential Black mixologists, is just another part of that mission. And when guests go home at the end of the evening, perhaps with a new recipe or two in their repertoire, her hope isn’t that they’ll tell their friends that they made a drink from Toni Tipton-Martin’s \u003ci>Juke Joints\u003c/i>. Instead, she hopes they’ll talk about Malinda’s Russell’s \u003ci>Domestic Cookbook \u003c/i>from 1866, or Julian Anderson’s 1919 compendium, \u003ci>Julian’s Recipes.\u003c/i>\u003c/p>\n\u003cp>“That’s the way we keep the ancestors’ stories alive,” she says.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>MoAD’s Toni Tipton-Martin event will be on Saturday, May 10, 6–9 p.m. at the St. Regis Hotel (125 3rd St., San Francisco). As of this posting, a limited number of \u003c/i>\u003ca href=\"https://www.moadsf.org/event/diaspora-dinner-featuring-toni-tipton-martin\">\u003ci>tickets are still available\u003c/i>\u003c/a>\u003ci> — $250 for general admission, $500 for VIP tickets.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "tallboy-martinis-hot-dogs-oakland-cocktail-bar-late-night",
"title": "’Tinis and Weenies Are a Winning Late-Night Combination",
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"content": "\u003cfigure id=\"attachment_13966037\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13966037\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/tallboy1.jpg\" alt=\"Illustration: Two men seated at a bar devour a spread of hot dogs.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/tallboy1.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/tallboy1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/tallboy1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/tallboy1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/tallboy1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/tallboy1-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Foodwise, vegan hot dogs are the main attraction at Tallboy. The martini bar in Oakland’s Temescal district is one of the East Bay’s most popular late-night hot spots. \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>A minute after walking into \u003ca href=\"https://www.tallboy.bar/\">Tallboy\u003c/a>, Oakland’s new self-styled “martini dive bar,” I thought I may have made a mistake in coming here. It wasn’t just that this was the most crowded bar I’d been in since pre-pandemic times, with a throng of people three deep all the way around the big, horseshoe-shaped bar counter. It was more that all of the hip party people in Oakland seemed to have packed themselves into this unmarked, dimly lit watering hole in Temescal, and we couldn’t have felt more out of place. Sharply dressed twenty-somethings were doing rounds of Jell-O shots, and the buzz of boisterous conversation was so loud, I couldn’t even really hear the music — all I could make out was a thumping electronic bass line. I had to raise my voice to almost a shout just to be heard by the person right next to me.\u003c/p>\n\u003cp>And all we’d wanted was to eat some hot dogs at 10 o’clock on a Friday night. So it felt like maybe we had come to the wrong place.\u003c/p>\n\u003cp>What I do like, however, is a bar with a legible theme. And among Oakland’s new cocktail spots, Tallboy has the clearest, most appealing three-word elevator pitch: hot dogs and martinis. Or, as the bar has branded itself online, “’tinis and weenies” — a \u003ca href=\"https://www.bustle.com/life/tinis-weenies-party-theme-tiktok\">TikTok dinner party trend\u003c/a> turned into a whole brick-and-mortar business. The cocktail list is mostly martinis and martini-adjacent drinks — seven different varieties served in classic V-shaped martini glasses, plus shot-size “teeny-tinis” and frosty espresso martini slushies. The food menu, meanwhile, is all hot dogs. And we’re not talking your average bar weenie, but an entire menu of whimsically souped-up \u003ci>vegan \u003c/i>hot dogs created by the team behind the recently closed vegan Singaporean sensation, Lion Dance Cafe.\u003c/p>\n\u003cp>’Tinis and (plant-based) weenies is the promise of a particular kind of good time — the kind of high-low schtick that plays particularly well online. The important thing is that once we finally squeezed into a spot at the counter, we found out that Tallboy’s martinis and hot dogs are both uncommonly good. The dirty martini I ordered came \u003ci>vigorously\u003c/i> shaken and was cold and refreshing as hell, shot through with enough olive brine to make it taste a little bit like the sea. If I were less of a lightweight, I would have happily thrown back two or three of them.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The hot dogs, meanwhile, were a thousand times better than the sad, desiccated Tofu Pups I remember from vegan-friendly cookouts I attended when I was in grad school. The dogs themselves are a relatively new product from Impossible Foods, a \u003ca href=\"https://www.reuters.com/markets/deals/impossible-foods-ceo-says-company-will-raise-cash-with-or-without-ipo-2024-04-29/\">multibillion-dollar corporation\u003c/a> that doesn’t exactly \u003ca href=\"https://www.sportingnews.com/us/tsn/news/joey-chestnut-impossible-foods-banned-hot-dog-eating-contest/ac243bf293a40a3288623297#:~:text=Chestnut%20agreed%20to%20a%20sponsorship,Chestnut%20promoting%20a%20rival%20brand.\">need me to shill for it\u003c/a>. But suffice it to say that the faux-beef wieners deliver on their promise of tasting almost indistinguishable from the real thing, down to the firm but slightly squishy texture I associate with all processed meats. The only thing missing? The \u003ca href=\"https://www.eater.com/24175365/vegan-hot-dogs-snap-uptons-naturals-oscar-mayer\">springy snap\u003c/a> of the casing that you get with the best beef dogs.\u003c/p>\n\u003cfigure id=\"attachment_13966041\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13966041\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/tallboy2.jpg\" alt=\"Illustration: The exterior of an unmarked, dimly lit bar at nighttime.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/tallboy2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/tallboy2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/tallboy2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/tallboy2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/tallboy2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/tallboy2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">It felt like all of Oakland’s hip party people had packed themselves into this unmarked, dimly lit cocktail bar. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But the main selling point of Tallboy’s hot dog menu is the Lion Dance–pedigreed array of multiculturally inspired topping combinations. The namesake Lion Dancing Dog comes garnished with cucumber, peanuts, pickled chilies, cilantro, fried shallots and a seriously spicy sambal aioli — a fire blast of bold, Southeast Asian flavors and crunchy textures. We liked the Korean-inspired Cheese in the Trap even better: The combination of well-fermented kimchi, vegan American cheese, gochujang aioli and crispy noodles is incredibly soothing, like a bowl of dressed-up Shin ramyun in hot dog form. If we had any minor complaint, it was that the buns were too big and overly bready — your classic \u003ca href=\"https://www.epicurious.com/recipes-menus/hot-dog-to-bun-ratio-is-a-scam-article\">wiener-to-bun ratio problem\u003c/a>. But even the simplest dog, topped with nothing but brown mustard and an avalanche of diced onions, scratched a certain comfort food itch.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">[aside postID='arts_13965215,arts_13962759,arts_13954597']\u003c/span>\u003c/span>Tallboy also serves a handful of other snacky vegan dishes created by the Lion Dance Cafe team. There’s a wedge salad, served chilled and topped with faux-bacon bits and an uncannily funky vegan blue cheese dressing, and a chips and dip plate that features a creamy, umami-rich dill pickle dip. And the limey, smoky, toasted-chile-spiked roasted peanuts — a Lion Dance Cafe staple — are simply an elite bar snack. (For the budget-minded, there’s also a free, serve-yourself popcorn station.)\u003c/p>\n\u003cp>For meat eaters, there’s an initial novelty to a meal like this, where upon sampling each new dish, you think, “Wow, is that really vegan??” It’s a testament to how far plant-based meats and cheeses have advanced — and to the broad appeal of Tallboy’s crowd-pleasing menu — that once we really dug in, we stopped thinking about that altogether. It was just damn tasty food.\u003c/p>\n\u003cp>After a while, the whole vibe of the place started to grow on us too. This is hardly the first time we’ve been in the position of being the \u003ca href=\"https://www.kqed.org/arts/13962759/viridian-asian-american-cocktail-bar-late-night-food-oakland\">only customers ordering a four-course feast\u003c/a> at a cocktail bar. But Tallboy is so crowded, and everyone is in such good spirits, there’s a pleasant kind of anonymity to the experience: No one is going to give you the side-eye for your gratuitous \u003ca href=\"https://www.npr.org/2024/09/03/nx-s1-5098967/joey-chestnut-hot-dog-eating-world-record\">Joey Chestnut impersonation\u003c/a>.\u003c/p>\n\u003cp>More to the point, though, when we finally took a minute to look around, what struck us was how vibrantly diverse the crowd was — bar patrons of all races and ethnicities, often mixed together in surprising groupings, everyone vibing and having a great time. It’s the kind of crowd you’d be hard-pressed to find anywhere else in the Bay other than in Oakland. The kind that makes the idea of some all-pervasive “doom loop” — everyone too scared to have fun — seem almost laughable. That makes you fall in love with Oakland all over again.\u003c/p>\n\u003chr>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"https://www.tallboy.bar/\">\u003ci>Tallboy\u003c/i>\u003c/a>\u003ci> is open 2 p.m.–midnight on weekdays and 2 p.m.–2 a.m. on Fridays and Saturdays at 4210 Telegraph Ave. in Oakland.\u003c/i>\u003c/p>\n\n",
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"excerpt": "Tallboy makes a compelling case that Oakland nightlife isn’t dead.",
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"title": "At Tallboy in Oakland, Martinis and Hot Dogs Are a Winning Combination | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_13966037\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13966037\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/tallboy1.jpg\" alt=\"Illustration: Two men seated at a bar devour a spread of hot dogs.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/tallboy1.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/tallboy1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/tallboy1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/tallboy1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/tallboy1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/tallboy1-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Foodwise, vegan hot dogs are the main attraction at Tallboy. The martini bar in Oakland’s Temescal district is one of the East Bay’s most popular late-night hot spots. \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>A minute after walking into \u003ca href=\"https://www.tallboy.bar/\">Tallboy\u003c/a>, Oakland’s new self-styled “martini dive bar,” I thought I may have made a mistake in coming here. It wasn’t just that this was the most crowded bar I’d been in since pre-pandemic times, with a throng of people three deep all the way around the big, horseshoe-shaped bar counter. It was more that all of the hip party people in Oakland seemed to have packed themselves into this unmarked, dimly lit watering hole in Temescal, and we couldn’t have felt more out of place. Sharply dressed twenty-somethings were doing rounds of Jell-O shots, and the buzz of boisterous conversation was so loud, I couldn’t even really hear the music — all I could make out was a thumping electronic bass line. I had to raise my voice to almost a shout just to be heard by the person right next to me.\u003c/p>\n\u003cp>And all we’d wanted was to eat some hot dogs at 10 o’clock on a Friday night. So it felt like maybe we had come to the wrong place.\u003c/p>\n\u003cp>What I do like, however, is a bar with a legible theme. And among Oakland’s new cocktail spots, Tallboy has the clearest, most appealing three-word elevator pitch: hot dogs and martinis. Or, as the bar has branded itself online, “’tinis and weenies” — a \u003ca href=\"https://www.bustle.com/life/tinis-weenies-party-theme-tiktok\">TikTok dinner party trend\u003c/a> turned into a whole brick-and-mortar business. The cocktail list is mostly martinis and martini-adjacent drinks — seven different varieties served in classic V-shaped martini glasses, plus shot-size “teeny-tinis” and frosty espresso martini slushies. The food menu, meanwhile, is all hot dogs. And we’re not talking your average bar weenie, but an entire menu of whimsically souped-up \u003ci>vegan \u003c/i>hot dogs created by the team behind the recently closed vegan Singaporean sensation, Lion Dance Cafe.\u003c/p>\n\u003cp>’Tinis and (plant-based) weenies is the promise of a particular kind of good time — the kind of high-low schtick that plays particularly well online. The important thing is that once we finally squeezed into a spot at the counter, we found out that Tallboy’s martinis and hot dogs are both uncommonly good. The dirty martini I ordered came \u003ci>vigorously\u003c/i> shaken and was cold and refreshing as hell, shot through with enough olive brine to make it taste a little bit like the sea. If I were less of a lightweight, I would have happily thrown back two or three of them.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The hot dogs, meanwhile, were a thousand times better than the sad, desiccated Tofu Pups I remember from vegan-friendly cookouts I attended when I was in grad school. The dogs themselves are a relatively new product from Impossible Foods, a \u003ca href=\"https://www.reuters.com/markets/deals/impossible-foods-ceo-says-company-will-raise-cash-with-or-without-ipo-2024-04-29/\">multibillion-dollar corporation\u003c/a> that doesn’t exactly \u003ca href=\"https://www.sportingnews.com/us/tsn/news/joey-chestnut-impossible-foods-banned-hot-dog-eating-contest/ac243bf293a40a3288623297#:~:text=Chestnut%20agreed%20to%20a%20sponsorship,Chestnut%20promoting%20a%20rival%20brand.\">need me to shill for it\u003c/a>. But suffice it to say that the faux-beef wieners deliver on their promise of tasting almost indistinguishable from the real thing, down to the firm but slightly squishy texture I associate with all processed meats. The only thing missing? The \u003ca href=\"https://www.eater.com/24175365/vegan-hot-dogs-snap-uptons-naturals-oscar-mayer\">springy snap\u003c/a> of the casing that you get with the best beef dogs.\u003c/p>\n\u003cfigure id=\"attachment_13966041\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13966041\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/tallboy2.jpg\" alt=\"Illustration: The exterior of an unmarked, dimly lit bar at nighttime.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/tallboy2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/tallboy2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/tallboy2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/tallboy2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/tallboy2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/tallboy2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">It felt like all of Oakland’s hip party people had packed themselves into this unmarked, dimly lit cocktail bar. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But the main selling point of Tallboy’s hot dog menu is the Lion Dance–pedigreed array of multiculturally inspired topping combinations. The namesake Lion Dancing Dog comes garnished with cucumber, peanuts, pickled chilies, cilantro, fried shallots and a seriously spicy sambal aioli — a fire blast of bold, Southeast Asian flavors and crunchy textures. We liked the Korean-inspired Cheese in the Trap even better: The combination of well-fermented kimchi, vegan American cheese, gochujang aioli and crispy noodles is incredibly soothing, like a bowl of dressed-up Shin ramyun in hot dog form. If we had any minor complaint, it was that the buns were too big and overly bready — your classic \u003ca href=\"https://www.epicurious.com/recipes-menus/hot-dog-to-bun-ratio-is-a-scam-article\">wiener-to-bun ratio problem\u003c/a>. But even the simplest dog, topped with nothing but brown mustard and an avalanche of diced onions, scratched a certain comfort food itch.\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>Tallboy also serves a handful of other snacky vegan dishes created by the Lion Dance Cafe team. There’s a wedge salad, served chilled and topped with faux-bacon bits and an uncannily funky vegan blue cheese dressing, and a chips and dip plate that features a creamy, umami-rich dill pickle dip. And the limey, smoky, toasted-chile-spiked roasted peanuts — a Lion Dance Cafe staple — are simply an elite bar snack. (For the budget-minded, there’s also a free, serve-yourself popcorn station.)\u003c/p>\n\u003cp>For meat eaters, there’s an initial novelty to a meal like this, where upon sampling each new dish, you think, “Wow, is that really vegan??” It’s a testament to how far plant-based meats and cheeses have advanced — and to the broad appeal of Tallboy’s crowd-pleasing menu — that once we really dug in, we stopped thinking about that altogether. It was just damn tasty food.\u003c/p>\n\u003cp>After a while, the whole vibe of the place started to grow on us too. This is hardly the first time we’ve been in the position of being the \u003ca href=\"https://www.kqed.org/arts/13962759/viridian-asian-american-cocktail-bar-late-night-food-oakland\">only customers ordering a four-course feast\u003c/a> at a cocktail bar. But Tallboy is so crowded, and everyone is in such good spirits, there’s a pleasant kind of anonymity to the experience: No one is going to give you the side-eye for your gratuitous \u003ca href=\"https://www.npr.org/2024/09/03/nx-s1-5098967/joey-chestnut-hot-dog-eating-world-record\">Joey Chestnut impersonation\u003c/a>.\u003c/p>\n\u003cp>More to the point, though, when we finally took a minute to look around, what struck us was how vibrantly diverse the crowd was — bar patrons of all races and ethnicities, often mixed together in surprising groupings, everyone vibing and having a great time. It’s the kind of crowd you’d be hard-pressed to find anywhere else in the Bay other than in Oakland. The kind that makes the idea of some all-pervasive “doom loop” — everyone too scared to have fun — seem almost laughable. That makes you fall in love with Oakland all over again.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.tallboy.bar/\">\u003ci>Tallboy\u003c/i>\u003c/a>\u003ci> is open 2 p.m.–midnight on weekdays and 2 p.m.–2 a.m. on Fridays and Saturdays at 4210 Telegraph Ave. in Oakland.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "viridian-asian-american-cocktail-bar-late-night-food-oakland",
"title": "We Hung Out With the Cool Kids at This Vibe-y Asian American Cocktail Bar",
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"headTitle": "We Hung Out With the Cool Kids at This Vibe-y Asian American Cocktail Bar | KQED",
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"content": "\u003cfigure id=\"attachment_13962763\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13962763\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/Viridian1.jpg\" alt=\"\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/Viridian1.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/Viridian1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/Viridian1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/Viridian1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/Viridian1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/Viridian1-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">At Viridian, we filled every available inch of our assigned counter space with plates and bowls piled high with food. The Oakland bar is best known for its cocktails. \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 list of Bay Area hotspots that I don’t feel cool enough to frequent is too long to enumerate, but suffice it to say that \u003ca href=\"https://www.instagram.com/viridianbar/\">Viridian\u003c/a>, Uptown Oakland’s sleek Asian American cocktail bar, is near the top. With its pulsing electronic music, purple-pink neon glow, abundance of paper lanterns and psychedelic light show projected onto the walls, the vibe at Viridian is somewhere between a moody Wong Kar-wai film set (one of the owners’ \u003ca href=\"https://sf.eater.com/2020/2/3/21119819/viridian-uptown-oakland-bar-cocktails-desserts-asian-photos\">stated inspirations\u003c/a>) and a particularly stylish rave.\u003c/p>\n\u003cp>The main thing you notice, though, is how impeccably cool and well-dressed everyone is, from the bar staff to the patrons. Viridian draws an ethnically diverse crowd, but the clientele does skew young (20s and 30s), and it especially skews toward the demographic I’ve always referred to as the Cool Asian, in every single strand: good-looking Cool Asians in designer black-framed glasses, in muscle shirts or showing off intricate full sleeve tattoos. Cool Asians wearing trucker hats or vintage Japanese denim.\u003c/p>\n\u003cp>The one thing that made us feel we hadn’t come to the wrong place at 9 o’clock on a Friday night? The fact that the bar also serves some of Oakland’s best late-night food.\u003c/p>\n\u003cp>To be fair, Viridian only qualifies as a late-night restaurant if you’re grading on a bit of a \u003ca href=\"https://www.kqed.org/arts/13951382/chinese-skewers-are-the-last-bastion-of-late-night-dining-in-the-bay\">Bay Area curve\u003c/a>. The bar is always open late, so you can stay and nibble at your plate of garlic noodles for as long as you like. But the latest the kitchen ever stays open is 10 p.m., and that’s only on weekends. During our recent visit, a server started politely collecting last-call orders at 9:30 sharp.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Not that it mattered much: We appeared to be the only customers in the entire bustling, fully packed bar who had ordered any food whatsoever. No one else had purchased even a single lonely bowl of tater tots. Meanwhile, in typical fashion, we’d filled every available inch of our assigned counter space with plates and bowls piled high with braised meats and pickled greens.\u003c/p>\n\u003cp>Anyway, I get it. The vibes at Viridian are great, and the cocktails are spectacular — and I say this as someone who’d never describe themselves as a cocktail person. The signature Tomato Beef, a magically crystal-clear tequila drink that tastes like the purest essence of a ripe summer tomato, might be my favorite cocktail in the Bay Area. For a change of pace, this time I tried the Cafe Sữa Đáddy, a jet-black iced coffee concoction topped with a thick, fluffy cloud of egg foam. It was dangerously sweet and smooth.\u003c/p>\n\u003cp>What we’re here to tell you, though, is that you shouldn’t skip out on the food — that, in fact, Viridian is well worth a dinner or after-dinner-snack visit even if you don’t drink at all.\u003c/p>\n\u003cfigure id=\"attachment_13962765\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13962765\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/Viridian2.jpg\" alt=\"Exterior facade of Viridian cocktail bar at night, lit up inside in purple neon.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/Viridian2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/Viridian2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/Viridian2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/Viridian2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/Viridian2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/Viridian2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The vibe at Viridian is somewhere between a moody Wong Kar-wai film set and a particularly stylish rave. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This is at least the third or fourth permutation that Viridian’s distinctly Asian American food program has gone through. When the bar first opened in early 2020, just a month before the start of the pandemic, it served almost exclusively desserts — elegant pandan custard pies and Thai tea tiramisu. It went through a period when the kitchen mostly served fancy reinterpretations of dim sum, and then various stretches when every intricately plated dish would have looked right at home at any three-star palace of fine dining.\u003c/p>\n\u003cp>The current food menu, which launched just a few weeks ago, is probably the simplest, most bar-snacky edition yet, leaning toward homey diasporic Asian flavors in a way we found especially enjoyable. There was piping-hot “mala spice chicken tempura,” which turned out to be spicy chicken nuggets, essentially, served with a carrot-flecked sweet chili dipping sauce — but such a tasty rendition that McDonald’s really should have consulted with \u003ci>them\u003c/i> before launching its own tepid version. There were tater tots served with a sour cream, chili crisp and chive dip. It wasn’t anything fancy, but a must-order for anyone who likes munching on hot, crunchy carbs when they drink.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">[aside postID='arts_13962340,arts_13961997,arts_13956218']\u003c/span>\u003c/span>Our favorite dish might have been the huge mound of cucumbers that came coated with a thick layer of fiery, extra-crunchy chili crunch — the ideal bar snack. As delicious as it was, the portion was so abundant that we still wound up taking half of it home.\u003c/p>\n\u003cp>Meanwhile, the best thing to order if you want a hearty \u003ci>dinner-\u003c/i>dinner, or to just sample a few different things, is the donburi. The rice bowl comes topped with a generous portion of mirin-glazed pork, crushed peanuts, pickled mustard greens topped with pork floss, and fresh cilantro. Taken all together, it was just like eating a deconstructed gua bao (pork belly bun) — pure comfort to my Taiwanese American soul.\u003c/p>\n\u003cp>We must have looked like we were having a good time, because toward the end of the night, one of those Cool Asians (black dress, tattoos) sitting just down the counter from us leaned over to ask what we’d recommend from the food menu. She and her date had already eaten before they came, but they’d noticed how delicious we made everything look when we were eating it. (This is, in the end, our one specialized skill.) So, we talked up the cucumbers, and the donburi, and the chicken, and…\u003c/p>\n\u003cp>“So everything’s good,” she said, laughing. And you could tell she believed us, too.\u003c/p>\n\u003chr>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>\u003ca href=\"https://www.viridianbar.com/\">Viridian\u003c/a> is open Fri.–Sat. 5 p.m.–2 a.m. and Wed., Thu. and Sun. 5 p.m.–midnight at 2216 Broadway in Oakland. The kitchen closes at 9 p.m. except for on Fridays and Saturdays, when it’s open until 10 p.m. \u003c/i>\u003c/p>\n\n",
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"excerpt": "Oakland's Viridian isn’t best known for its food. But maybe it should be.",
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"title": "Viridian Is an Asian American Cocktail Bar That Serves Great Food | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_13962763\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13962763\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/Viridian1.jpg\" alt=\"\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/Viridian1.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/Viridian1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/Viridian1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/Viridian1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/Viridian1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/Viridian1-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">At Viridian, we filled every available inch of our assigned counter space with plates and bowls piled high with food. The Oakland bar is best known for its cocktails. \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 list of Bay Area hotspots that I don’t feel cool enough to frequent is too long to enumerate, but suffice it to say that \u003ca href=\"https://www.instagram.com/viridianbar/\">Viridian\u003c/a>, Uptown Oakland’s sleek Asian American cocktail bar, is near the top. With its pulsing electronic music, purple-pink neon glow, abundance of paper lanterns and psychedelic light show projected onto the walls, the vibe at Viridian is somewhere between a moody Wong Kar-wai film set (one of the owners’ \u003ca href=\"https://sf.eater.com/2020/2/3/21119819/viridian-uptown-oakland-bar-cocktails-desserts-asian-photos\">stated inspirations\u003c/a>) and a particularly stylish rave.\u003c/p>\n\u003cp>The main thing you notice, though, is how impeccably cool and well-dressed everyone is, from the bar staff to the patrons. Viridian draws an ethnically diverse crowd, but the clientele does skew young (20s and 30s), and it especially skews toward the demographic I’ve always referred to as the Cool Asian, in every single strand: good-looking Cool Asians in designer black-framed glasses, in muscle shirts or showing off intricate full sleeve tattoos. Cool Asians wearing trucker hats or vintage Japanese denim.\u003c/p>\n\u003cp>The one thing that made us feel we hadn’t come to the wrong place at 9 o’clock on a Friday night? The fact that the bar also serves some of Oakland’s best late-night food.\u003c/p>\n\u003cp>To be fair, Viridian only qualifies as a late-night restaurant if you’re grading on a bit of a \u003ca href=\"https://www.kqed.org/arts/13951382/chinese-skewers-are-the-last-bastion-of-late-night-dining-in-the-bay\">Bay Area curve\u003c/a>. The bar is always open late, so you can stay and nibble at your plate of garlic noodles for as long as you like. But the latest the kitchen ever stays open is 10 p.m., and that’s only on weekends. During our recent visit, a server started politely collecting last-call orders at 9:30 sharp.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Not that it mattered much: We appeared to be the only customers in the entire bustling, fully packed bar who had ordered any food whatsoever. No one else had purchased even a single lonely bowl of tater tots. Meanwhile, in typical fashion, we’d filled every available inch of our assigned counter space with plates and bowls piled high with braised meats and pickled greens.\u003c/p>\n\u003cp>Anyway, I get it. The vibes at Viridian are great, and the cocktails are spectacular — and I say this as someone who’d never describe themselves as a cocktail person. The signature Tomato Beef, a magically crystal-clear tequila drink that tastes like the purest essence of a ripe summer tomato, might be my favorite cocktail in the Bay Area. For a change of pace, this time I tried the Cafe Sữa Đáddy, a jet-black iced coffee concoction topped with a thick, fluffy cloud of egg foam. It was dangerously sweet and smooth.\u003c/p>\n\u003cp>What we’re here to tell you, though, is that you shouldn’t skip out on the food — that, in fact, Viridian is well worth a dinner or after-dinner-snack visit even if you don’t drink at all.\u003c/p>\n\u003cfigure id=\"attachment_13962765\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13962765\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/Viridian2.jpg\" alt=\"Exterior facade of Viridian cocktail bar at night, lit up inside in purple neon.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/Viridian2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/Viridian2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/Viridian2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/Viridian2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/Viridian2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/Viridian2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The vibe at Viridian is somewhere between a moody Wong Kar-wai film set and a particularly stylish rave. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This is at least the third or fourth permutation that Viridian’s distinctly Asian American food program has gone through. When the bar first opened in early 2020, just a month before the start of the pandemic, it served almost exclusively desserts — elegant pandan custard pies and Thai tea tiramisu. It went through a period when the kitchen mostly served fancy reinterpretations of dim sum, and then various stretches when every intricately plated dish would have looked right at home at any three-star palace of fine dining.\u003c/p>\n\u003cp>The current food menu, which launched just a few weeks ago, is probably the simplest, most bar-snacky edition yet, leaning toward homey diasporic Asian flavors in a way we found especially enjoyable. There was piping-hot “mala spice chicken tempura,” which turned out to be spicy chicken nuggets, essentially, served with a carrot-flecked sweet chili dipping sauce — but such a tasty rendition that McDonald’s really should have consulted with \u003ci>them\u003c/i> before launching its own tepid version. There were tater tots served with a sour cream, chili crisp and chive dip. It wasn’t anything fancy, but a must-order for anyone who likes munching on hot, crunchy carbs when they drink.\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>Our favorite dish might have been the huge mound of cucumbers that came coated with a thick layer of fiery, extra-crunchy chili crunch — the ideal bar snack. As delicious as it was, the portion was so abundant that we still wound up taking half of it home.\u003c/p>\n\u003cp>Meanwhile, the best thing to order if you want a hearty \u003ci>dinner-\u003c/i>dinner, or to just sample a few different things, is the donburi. The rice bowl comes topped with a generous portion of mirin-glazed pork, crushed peanuts, pickled mustard greens topped with pork floss, and fresh cilantro. Taken all together, it was just like eating a deconstructed gua bao (pork belly bun) — pure comfort to my Taiwanese American soul.\u003c/p>\n\u003cp>We must have looked like we were having a good time, because toward the end of the night, one of those Cool Asians (black dress, tattoos) sitting just down the counter from us leaned over to ask what we’d recommend from the food menu. She and her date had already eaten before they came, but they’d noticed how delicious we made everything look when we were eating it. (This is, in the end, our one specialized skill.) So, we talked up the cucumbers, and the donburi, and the chicken, and…\u003c/p>\n\u003cp>“So everything’s good,” she said, laughing. And you could tell she believed us, too.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003ca href=\"https://www.viridianbar.com/\">Viridian\u003c/a> is open Fri.–Sat. 5 p.m.–2 a.m. and Wed., Thu. and Sun. 5 p.m.–midnight at 2216 Broadway in Oakland. The kitchen closes at 9 p.m. except for on Fridays and Saturdays, when it’s open until 10 p.m. \u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "late-night-japanese-whisky-highball-karaage-sunnyvale-nokori",
"title": "Sunnyvale’s Secret Japanese Whisky Bar Serves Killer Late-Night Karaage",
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"headTitle": "Sunnyvale’s Secret Japanese Whisky Bar Serves Killer Late-Night Karaage | KQED",
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"content": "\u003cfigure id=\"attachment_13957148\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957148\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-1.jpg\" alt=\"Illustration: a man shovels scallops into his mouth while sitting at an elegant bar. On the counter are tidy lobster sandwiches and fizzy cocktails in highball glasses.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-1.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-1-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nokori is a Japanese whisky highball bar hidden inside Sunnyvale’s TETRA Hotel. \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>Here in the Bay Area, the search for late-night food is mostly a matter of excavating the unexpected gems that are hiding in plain sight.\u003c/p>\n\u003cp>To wit: In order to get to \u003ca href=\"https://www.yelp.com/biz/nokori-sunnyvale\">Nokori\u003c/a>, an elegant Japanese whisky bar in Sunnyvale that most Sunnyvaleans haven’t even heard of, you first have to navigate the city’s maze of identical high-tech office parks. Sandwiched between a couple of these anonymous tech campuses sits a \u003ca href=\"https://www.marriott.com/en-us/hotels/sjcva-tetra-hotel-autograph-collection/overview/\">stylish boutique hotel\u003c/a>. And inside that hotel, after you walk through the cool, minimalistic lobby, past the shiny gold leaves dangling from the ceiling, you’ll spot this very chic, very Japanese little cocktail bar — with room for no more than seven or eight people at the counter.\u003c/p>\n\u003cp>When we sidled up to that counter at around 10 o’clock on a recent Friday, there was only one other gentleman there, nursing a cocktail and watching the Japanese F1 race on the TV with the volume turned off. So it really felt like we had stumbled on a secret spot.\u003c/p>\n\u003cp>Of course, we had come because we’d heard Nokori was open until midnight every night, and that it served a concise, appealing menu of fancy izakaya-style small plates until the kitchen did its last call at 11. And also because the bar specializes in the Japanese whisky highball, which happens to be my favorite drink.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A basic highball is just Japanese whisky, soda water and ice, but Nokori is one of a handful of bars around the Bay Area that has installed a \u003ca href=\"https://punchdrink.com/articles/toki-japanese-whisky-highball-machine-has-been-hacked/\">special soda dispenser\u003c/a> from Japan that makes the soda water extra-extra fizzy — so much so that the bubbles look visibly angry. The bar serves a whopping nine different highballs, and it uses the expensive kind of ice that’s just one long, perfectly clear cuboid in your glass. All of which to say: My yuzu highball was fantastic. Cold and refreshing as could be. Subtly citrusy. Sneakily strong.\u003c/p>\n\u003cfigure id=\"attachment_13957149\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957149\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-2.jpg\" alt=\"Illustration: An elegant hotel lobby with modern, minimalist couches and an elegant bar at one end of the room, with sparkly gold leaves dangling from the ceiling.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">For late-night diners looking for a more quiet and chill experience. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It was the food, however, that will bring me back. We ordered torched Hokkaido scallops that were served in a style you might expect to find at one of the Bay Area’s buzzier, Asian-inflected fine dining restaurants. The mostly raw scallops had a zippy leche de tigre dressing and were artfully garnished with algae, rice puffs and briny sea grapes that burst in your mouth — a fun pop-and-crunch effect.\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13956683,arts_13955884,arts_13954112']\u003c/span>\u003c/strong>\u003c/b>\u003c/span>I also had one of the tastiest versions of Japanese karaage-style fried chicken that I’ve eaten in months — just impeccably crispy, well-seasoned and juicy thighs, no bells and whistles other than the little bowl of watery onion salsa that you could spoon over the chicken for a bit of brightness. And, perhaps most decadently, there were furikake-topped lobster grilled cheese sandwiches, served on bouncy Japanese milk bread. (Could I \u003ci>really\u003c/i> taste that it was lobster, instead of some less rarefied protein, under all that cheese? Maybe not. But I did want to dunk everything on the table into the savory miso aioli that came with the sandwich.)\u003c/p>\n\u003cp>No surprise, all those small plates can add up to a bit of a hefty bill if you’re eating \u003ci>dinner\u003c/i> dinner. But for a fancy late-night snack at the bar? Considering that we were the only people ordering food at that hour, everything was so much more ambitious and better-tasting than it really needed to be.\u003c/p>\n\u003cp>So many of the Bay Area’s other after-hours spots are notable because of how crowded and bustling they are even late into the night, but Nokori’s virtues run in the opposite direction, appealing to anyone looking for a more chill and quiet late-night experience. This is the kind of elegant hotel bar where you might imagine yourself striking up a conversation with a beautiful stranger, or maybe your side-piece — or, if luck isn’t on your side, a couple of unkempt food writer types.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.tetrahotelsv.com/dining/nokori/\">\u003ci>Nokori\u003c/i>\u003c/a>\u003ci> is open daily from 3 p.m. to midnight inside TETRA Hotel (400 W. Java Dr., Sunnyvale); the kitchen is open 4–11 p.m. If you park in the hotel parking garage, Nokori will validate your parking.\u003c/i>\u003c/p>\n\n",
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"excerpt": "Nokori's highballs and Japanese small plates are some of the South Bay’s best-kept secrets.",
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"title": "Sunnyvale’s Secret Japanese Whisky Bar Serves Killer Late-Night Karaage | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_13957148\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957148\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-1.jpg\" alt=\"Illustration: a man shovels scallops into his mouth while sitting at an elegant bar. On the counter are tidy lobster sandwiches and fizzy cocktails in highball glasses.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-1.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-1-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nokori is a Japanese whisky highball bar hidden inside Sunnyvale’s TETRA Hotel. \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>Here in the Bay Area, the search for late-night food is mostly a matter of excavating the unexpected gems that are hiding in plain sight.\u003c/p>\n\u003cp>To wit: In order to get to \u003ca href=\"https://www.yelp.com/biz/nokori-sunnyvale\">Nokori\u003c/a>, an elegant Japanese whisky bar in Sunnyvale that most Sunnyvaleans haven’t even heard of, you first have to navigate the city’s maze of identical high-tech office parks. Sandwiched between a couple of these anonymous tech campuses sits a \u003ca href=\"https://www.marriott.com/en-us/hotels/sjcva-tetra-hotel-autograph-collection/overview/\">stylish boutique hotel\u003c/a>. And inside that hotel, after you walk through the cool, minimalistic lobby, past the shiny gold leaves dangling from the ceiling, you’ll spot this very chic, very Japanese little cocktail bar — with room for no more than seven or eight people at the counter.\u003c/p>\n\u003cp>When we sidled up to that counter at around 10 o’clock on a recent Friday, there was only one other gentleman there, nursing a cocktail and watching the Japanese F1 race on the TV with the volume turned off. So it really felt like we had stumbled on a secret spot.\u003c/p>\n\u003cp>Of course, we had come because we’d heard Nokori was open until midnight every night, and that it served a concise, appealing menu of fancy izakaya-style small plates until the kitchen did its last call at 11. And also because the bar specializes in the Japanese whisky highball, which happens to be my favorite drink.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A basic highball is just Japanese whisky, soda water and ice, but Nokori is one of a handful of bars around the Bay Area that has installed a \u003ca href=\"https://punchdrink.com/articles/toki-japanese-whisky-highball-machine-has-been-hacked/\">special soda dispenser\u003c/a> from Japan that makes the soda water extra-extra fizzy — so much so that the bubbles look visibly angry. The bar serves a whopping nine different highballs, and it uses the expensive kind of ice that’s just one long, perfectly clear cuboid in your glass. All of which to say: My yuzu highball was fantastic. Cold and refreshing as could be. Subtly citrusy. Sneakily strong.\u003c/p>\n\u003cfigure id=\"attachment_13957149\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957149\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-2.jpg\" alt=\"Illustration: An elegant hotel lobby with modern, minimalist couches and an elegant bar at one end of the room, with sparkly gold leaves dangling from the ceiling.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">For late-night diners looking for a more quiet and chill experience. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It was the food, however, that will bring me back. We ordered torched Hokkaido scallops that were served in a style you might expect to find at one of the Bay Area’s buzzier, Asian-inflected fine dining restaurants. The mostly raw scallops had a zippy leche de tigre dressing and were artfully garnished with algae, rice puffs and briny sea grapes that burst in your mouth — a fun pop-and-crunch effect.\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>I also had one of the tastiest versions of Japanese karaage-style fried chicken that I’ve eaten in months — just impeccably crispy, well-seasoned and juicy thighs, no bells and whistles other than the little bowl of watery onion salsa that you could spoon over the chicken for a bit of brightness. And, perhaps most decadently, there were furikake-topped lobster grilled cheese sandwiches, served on bouncy Japanese milk bread. (Could I \u003ci>really\u003c/i> taste that it was lobster, instead of some less rarefied protein, under all that cheese? Maybe not. But I did want to dunk everything on the table into the savory miso aioli that came with the sandwich.)\u003c/p>\n\u003cp>No surprise, all those small plates can add up to a bit of a hefty bill if you’re eating \u003ci>dinner\u003c/i> dinner. But for a fancy late-night snack at the bar? Considering that we were the only people ordering food at that hour, everything was so much more ambitious and better-tasting than it really needed to be.\u003c/p>\n\u003cp>So many of the Bay Area’s other after-hours spots are notable because of how crowded and bustling they are even late into the night, but Nokori’s virtues run in the opposite direction, appealing to anyone looking for a more chill and quiet late-night experience. This is the kind of elegant hotel bar where you might imagine yourself striking up a conversation with a beautiful stranger, or maybe your side-piece — or, if luck isn’t on your side, a couple of unkempt food writer types.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.tetrahotelsv.com/dining/nokori/\">\u003ci>Nokori\u003c/i>\u003c/a>\u003ci> is open daily from 3 p.m. to midnight inside TETRA Hotel (400 W. Java Dr., Sunnyvale); the kitchen is open 4–11 p.m. If you park in the hotel parking garage, Nokori will validate your parking.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "These Girl Scout Cookie Cocktails Are Only Available Once a Year in San Francisco",
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"content": "\u003cp>Thin Mints. S’mores. Lemon-Ups. Tagalongs. Samoas.\u003c/p>\n\u003cp>If you grew up in the United States of America, you’ve eaten at least a few boxes of Girl Scout Cookies. There might not be anything more discernibly American, in fact, than coughing up some dollar bills for the old-fashioned treats to a group of young girls and their overworked parents in a grocery store parking lot.\u003c/p>\n\u003cp>Now, for the true devotees, Girl Scout Cookies can now be imbibed in a cocktail glass during happy hour at \u003ca href=\"https://www.instagram.com/causwells/?hl=en\">Causwells\u003c/a>, a neighborhood bistro and bar in San Francisco’s Marina District, during the month of April.\u003c/p>\n\u003cfigure id=\"attachment_13955134\" class=\"wp-caption alignnone\" style=\"max-width: 1085px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13955134\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DSF8242.jpg\" alt=\"a cocktail made using ingredients from Girl Scout cookies is displayed at a bar\" width=\"1085\" height=\"1356\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DSF8242.jpg 1085w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DSF8242-800x1000.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DSF8242-1020x1275.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DSF8242-160x200.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DSF8242-768x960.jpg 768w\" sizes=\"(max-width: 1085px) 100vw, 1085px\">\u003cfigcaption class=\"wp-caption-text\">The S’mores cocktail incorporates mezcal, chocolate bitters, vanilla cream and espresso. \u003ccite>(Décanteur Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I was literally just walking down Chestnut Street and seeing girl scouts selling cookies, and thinking ‘What could we do to develop our menu with that?’ We bought out the whole stand, and the local troop leader had to bring more from down the street. And from there, it just began by eating a lot of cookies,” Elmer Mejicanos, the bar’s Beverage Director and co-owner, recalls.\u003c/p>\n\u003cp>The limited-time menu, which debuts on Tuesday, April 2, for its second annual iteration, is playfully designed to look like a Girl Scouts Cookie box.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Thin Mints are served as vodka with hits of creme de menthe, creme de cacao, fernet and cream (it has a distinctly mint-ish hue, too). Lemon Ups are represented by gin, hazelnut liqueur, and lemon and orange flower water poured over sugar-powdered Japanese shaved ice (to give it that cool lemony kiss). And Adventurefuls? That round cookie of brownie-esque girth? It’ll come as bourbon mixed with vermouth, lemon and mole bitters whisked in egg whites (for that extra creaminess).\u003c/p>\n\u003cp>Mejicanos’ favorite is the Samoa — which mixes rum with organic coconut milk, mint and fresh mandarin in a Tiki-inspired mug. In total, there are six cookies alchemized into cocktail form.\u003c/p>\n\u003cfigure id=\"attachment_13955133\" class=\"wp-caption alignnone\" style=\"max-width: 1085px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13955133\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DSF7989.jpg\" alt=\"a cocktail made using ingredients from Girl Scout cookies is displayed at a bar\" width=\"1085\" height=\"1356\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DSF7989.jpg 1085w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DSF7989-800x1000.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DSF7989-1020x1275.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DSF7989-160x200.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DSF7989-768x960.jpg 768w\" sizes=\"(max-width: 1085px) 100vw, 1085px\">\u003cfigcaption class=\"wp-caption-text\">The Thin Mint features vodka, fernet, cacao and mint. \u003ccite>(Décanteur Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Each cocktail incorporates the actual cookies, too — Mejicanos purchased over 250 boxes of each variety from local sellers — with a mix of infusions, syrups and actual shavings from the various cookies to highlight their iconic flavor profiles. A whole cookie garnishes every drink.\u003c/p>\n\u003cp>“The goal was to mimic the flavor without making it too rich or too sweet,” says Mejicanos.\u003c/p>\n\u003cp>Causwells started churning out their Girl Scout Cookie-inspired beverages a year ago, seasonally aligned with the time of year that local girl scouts distribute their cookies. It proved so popular that Causwells decided to bring it back.\u003c/p>\n\u003cp>“It was cool to get the [local girl scouts] to their goal and be involved in the neighborhood that way,” Mejicanos, who has a younger daughter, says. “The moms were really happy. We’re not just riffing on cocktails. We actually want to help out as much as we can.”\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=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003ca href=\"https://www.instagram.com/causwells/?hl=en\">Causwells\u003c/a> (2346 Chestnut St., San Francisco) will serve their second annual edition of Girl Scout Cookies cocktails from Tuesday, April 2 to Tuesday, April 30. One dollar from every drink purchased will be donated to the Girl Scouts of America Opportunity Fund for girls in low-income households.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Thin Mints. S’mores. Lemon-Ups. Tagalongs. Samoas.\u003c/p>\n\u003cp>If you grew up in the United States of America, you’ve eaten at least a few boxes of Girl Scout Cookies. There might not be anything more discernibly American, in fact, than coughing up some dollar bills for the old-fashioned treats to a group of young girls and their overworked parents in a grocery store parking lot.\u003c/p>\n\u003cp>Now, for the true devotees, Girl Scout Cookies can now be imbibed in a cocktail glass during happy hour at \u003ca href=\"https://www.instagram.com/causwells/?hl=en\">Causwells\u003c/a>, a neighborhood bistro and bar in San Francisco’s Marina District, during the month of April.\u003c/p>\n\u003cfigure id=\"attachment_13955134\" class=\"wp-caption alignnone\" style=\"max-width: 1085px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13955134\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DSF8242.jpg\" alt=\"a cocktail made using ingredients from Girl Scout cookies is displayed at a bar\" width=\"1085\" height=\"1356\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DSF8242.jpg 1085w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DSF8242-800x1000.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DSF8242-1020x1275.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DSF8242-160x200.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DSF8242-768x960.jpg 768w\" sizes=\"(max-width: 1085px) 100vw, 1085px\">\u003cfigcaption class=\"wp-caption-text\">The S’mores cocktail incorporates mezcal, chocolate bitters, vanilla cream and espresso. \u003ccite>(Décanteur Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I was literally just walking down Chestnut Street and seeing girl scouts selling cookies, and thinking ‘What could we do to develop our menu with that?’ We bought out the whole stand, and the local troop leader had to bring more from down the street. And from there, it just began by eating a lot of cookies,” Elmer Mejicanos, the bar’s Beverage Director and co-owner, recalls.\u003c/p>\n\u003cp>The limited-time menu, which debuts on Tuesday, April 2, for its second annual iteration, is playfully designed to look like a Girl Scouts Cookie box.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Thin Mints are served as vodka with hits of creme de menthe, creme de cacao, fernet and cream (it has a distinctly mint-ish hue, too). Lemon Ups are represented by gin, hazelnut liqueur, and lemon and orange flower water poured over sugar-powdered Japanese shaved ice (to give it that cool lemony kiss). And Adventurefuls? That round cookie of brownie-esque girth? It’ll come as bourbon mixed with vermouth, lemon and mole bitters whisked in egg whites (for that extra creaminess).\u003c/p>\n\u003cp>Mejicanos’ favorite is the Samoa — which mixes rum with organic coconut milk, mint and fresh mandarin in a Tiki-inspired mug. In total, there are six cookies alchemized into cocktail form.\u003c/p>\n\u003cfigure id=\"attachment_13955133\" class=\"wp-caption alignnone\" style=\"max-width: 1085px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13955133\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DSF7989.jpg\" alt=\"a cocktail made using ingredients from Girl Scout cookies is displayed at a bar\" width=\"1085\" height=\"1356\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DSF7989.jpg 1085w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DSF7989-800x1000.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DSF7989-1020x1275.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DSF7989-160x200.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DSF7989-768x960.jpg 768w\" sizes=\"(max-width: 1085px) 100vw, 1085px\">\u003cfigcaption class=\"wp-caption-text\">The Thin Mint features vodka, fernet, cacao and mint. \u003ccite>(Décanteur Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Each cocktail incorporates the actual cookies, too — Mejicanos purchased over 250 boxes of each variety from local sellers — with a mix of infusions, syrups and actual shavings from the various cookies to highlight their iconic flavor profiles. A whole cookie garnishes every drink.\u003c/p>\n\u003cp>“The goal was to mimic the flavor without making it too rich or too sweet,” says Mejicanos.\u003c/p>\n\u003cp>Causwells started churning out their Girl Scout Cookie-inspired beverages a year ago, seasonally aligned with the time of year that local girl scouts distribute their cookies. It proved so popular that Causwells decided to bring it back.\u003c/p>\n\u003cp>“It was cool to get the [local girl scouts] to their goal and be involved in the neighborhood that way,” Mejicanos, who has a younger daughter, says. “The moms were really happy. We’re not just riffing on cocktails. We actually want to help out as much as we can.”\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=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003ca href=\"https://www.instagram.com/causwells/?hl=en\">Causwells\u003c/a> (2346 Chestnut St., San Francisco) will serve their second annual edition of Girl Scout Cookies cocktails from Tuesday, April 2 to Tuesday, April 30. One dollar from every drink purchased will be donated to the Girl Scouts of America Opportunity Fund for girls in low-income households.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "bay-area-summer-cocktails-summer-guide-2023",
"title": "9 Bay Area Cocktails to Drink This Summer",
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"content": "\u003cp>\u003cem>\u003cstrong>Be sure to check out our full \u003ca href=\"https://www.kqed.org/summerguide2023\">2023 Summer Arts Guide to live music, movies, art, theater, festivals and more\u003c/a> in the Bay Area.\u003c/strong> \u003c/em>\u003c/p>\n\u003cp>Let’s be honest: Bay Area summers are hella weird. With inconsistent days that get interrupted by strong winds, fog and poorly-timed storms, it’s not quite the palm tree–saturated, sunglasses vibe that an uninitiated visitor might be craving. Still, it \u003ci>does \u003c/i>warm up around here (relatively speaking), and if you’re lucky, your boss might let you hop off the clock early so you can inhale more fresh oxygen than usual — or, better yet, unwind with a decadent cocktail in hand.\u003c/p>\n\u003cp>Whether it’s a non-alcoholic concoction with top-shelf botanical extracts sipped on a ritzy rooftop or a boozy behemoth poured with a heavy hand at a red-light dive bar, Bay Area bartenders will be serving up enough drinks this summer to keep Alcatraz Island afloat. Trust me, I did the science, it checks out.\u003c/p>\n\u003cp>Here’s where KQED employees will be sipping their favorite “warm-weather” cocktails around the Bay.\u003c/p>\n\u003cfigure id=\"attachment_13929628\" class=\"wp-caption alignnone\" style=\"max-width: 1707px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13929628\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/BackPorch_Bardo-scaled.jpg\" alt=\"A bourbon cocktail served in a glass tumbler, garnished with a lemon slice and a sprig of mint.\" width=\"1707\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/BackPorch_Bardo-scaled.jpg 1707w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/BackPorch_Bardo-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/BackPorch_Bardo-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/BackPorch_Bardo-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/BackPorch_Bardo-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/BackPorch_Bardo-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/BackPorch_Bardo-1365x2048.jpg 1365w\" sizes=\"auto, (max-width: 1707px) 100vw, 1707px\">\u003cfigcaption class=\"wp-caption-text\">The drink reminds the author of a hot Louisiana summer. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cb>Back Porch at Bardo Lounge & Supper Club\u003c/b>\u003c/h2>\n\u003cp>\u003ci>Bourbon, house black tea syrup, mint, Angostura, lemon peel ($14)\u003c/i>\u003cbr>\n\u003ci>3343 Lakeshore Ave., Oakland\u003c/i>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This slickly decorated, mid-century themed bar and restaurant tucked a few blocks away from Grand Lake Theater is a cocktail lover’s paradise. \u003ca href=\"https://www.instagram.com/bardo_oakland/\">Bardo’s\u003c/a> zine-length drink menu is sophisticated and diverse (including an impressive range of mocktails), but my personal favorite is the Back Porch. The name alone reminds me of a hot Louisiana summer, and the mix of bourbon and black tea syrup, with touches of fresh mint and lemon, give it that homemade sweet tea aroma you can’t ever go wrong with. \u003ci>—A.C.\u003c/i>\u003c/p>\n\u003cp>https://www.instagram.com/p/CblN8bbvQEu/?hl=en\u003c/p>\n\u003ch2>\u003cb>‘Surfer on Acid’ at White Cap\u003c/b>\u003c/h2>\n\u003cp>\u003ci>Coconut coffee rum, amaro, sherry wine, falernum, pineapple ($14)\u003c/i>\u003c/p>\n\u003cp>\u003ci>3608 Taraval St., San Francisco\u003c/i>\u003c/p>\n\u003cp>Summer is a tough season in San Francisco. And it’s especially tough in the Outer Sunset. In the two summers I lived out in the Avenues, the cold fog could get so thick that I wasn’t able to see any sand on the beach, mere blocks away. One way to cope was by building fires to stay warm. The other? To bundle up in a down jacket and grab a cocktail at \u003ca href=\"https://whitecapsf.com/\">White Cap\u003c/a>. The “Surfer on Acid” is a classic — tropical, boozy — and while you’re drinking it, you can pretend you’re somewhere where it’s actually hot in May, June or July. \u003ci>—Bianca Taylor\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_13929630\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13929630\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/Saturn_LittleHillLounge.jpg\" alt=\"Two mint-garnished tropical cocktails, lit from behind by candle light.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/Saturn_LittleHillLounge.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/Saturn_LittleHillLounge-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/Saturn_LittleHillLounge-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/Saturn_LittleHillLounge-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/Saturn_LittleHillLounge-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/Saturn_LittleHillLounge-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Saturn is one of the refreshing tiki drinks you can find at El Cerrito’s Little Hill Lounge. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cb>Saturn at Little Hill Lounge\u003c/b>\u003c/h2>\n\u003cp>\u003ci>Gin, passion fruit, orgeat, falernum, lemon juice ($12)\u003c/i>\u003cbr>\n\u003ci>10753 San Pablo Ave., El Cerrito\u003c/i>\u003c/p>\n\u003cp>Here’s a quick lesson for my non-Spanish speakers: “cerro” translates as “hill” and “El Cerrito” means “the little hill.” So the next time you’re on Highway 80, look for the tiny hillside along the San Pablo Bay shoreline and tell your Uber driver to hop off the first exit. At \u003ca href=\"https://littlehillelcerrito.com/\">Little Hill Lounge\u003c/a>, you’ll encounter tiki drinks inside a retro ’70s red-interior room with a gorgeous oval-shaped bar in the middle. There might even be a neighborhood regular belting jukebox favorites to himself. The Saturn is my beverage of choice here. It’s smooth, satiating, zesty and simple. \u003ci>—A.C.\u003c/i>\u003c/p>\n\u003cp>https://www.instagram.com/p/Coz_ZA6paN3/\u003c/p>\n\u003ch2>\u003cb>Chamborlada at Forbidden Island\u003c/b>\u003c/h2>\n\u003cp>\u003ci>Rum, Chambord, pineapple, coconut ($16)\u003c/i>\u003cbr>\n\u003ci>1304 Lincoln Ave., Alameda\u003c/i>\u003c/p>\n\u003cp>Full disclosure: I’m one of those maniacs whose favorite La Croix flavor is coconut. I want coconut everything. Coconut cake, coconut sake (it’s a real thing!), coconut protein bars — just give me all of the coconut. (Don’t tell me it tastes like sun block, I’ve heard it all before.) Because of that, \u003ca href=\"https://www.forbiddenislandalameda.com/\">Forbidden Island\u003c/a> is a cocktail paradise for me. There are ample drink options for coconut haters in this fantastically kitsch little joint, but there is also an entire section of the menu dedicated to “Coconutty Creations.” My favorite is the Chamborlada, a drink that combines light tropical flavors with a heavy hit of alcohol. It’s the perfect cocktail to transport you to a tropical island, even as the fog rolls over the Bay outside. —\u003ci>Rae Alexandra\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_13929632\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13929632\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/umami-mart-whisky-highball.jpg\" alt=\"A whisky highball in a tall glass, garnished with a slice of lemon peel.\" width=\"1920\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/umami-mart-whisky-highball.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/umami-mart-whisky-highball-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/umami-mart-whisky-highball-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/umami-mart-whisky-highball-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/umami-mart-whisky-highball-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/umami-mart-whisky-highball-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/umami-mart-whisky-highball-1536x2048.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Japanese whisky highball at Umami Mart is simple, elegant and extremely refreshing. \u003ccite>(Luke Tsai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cb>Whisky Highball at Umami Mart\u003c/b>\u003c/h2>\n\u003cp>\u003ci>Japanese whisky, soda, lemon ($12)\u003c/i>\u003cbr>\n\u003ci>4027 Broadway, Oakland\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13928804,arts_13929494']\u003c/span>As someone who goes for low-alcohol carbonated drinks almost exclusively (yes, I’m a lightweight), I love a good Japanese whisky highball. My drink of the summer this year is the version they’re pouring at \u003ca href=\"https://www.instagram.com/umamimart/?hl=en\">Umami Mart\u003c/a>, which you might know for its design-conscious Japanese bar gadget and kitchenware shop in North Oakland. But did you know about the not-so-secret bar in the back, where you can bop your head to old jazz records while perusing the finely curated shochu and sake collection? The classic highball couldn’t be simpler: a high-proof Iwai whisky from Nagano (so the drink isn’t actually \u003ci>that\u003c/i> weak), Fever Tree’s aggressively fizzy club soda, a slice of lemon peel and plenty of ice. It’s the kind of elegant cocktail you make for a person who enjoys cold beer: super smooth, super refreshing. On a hot day, there’s nothing better. \u003ci>—Luke Tsai\u003c/i>\u003c/p>\n\u003ch2>\u003cb>‘Last Mistake’ at North Light\u003c/b>\u003c/h2>\n\u003cp>\u003ci>Mezcal, Aperol, aloe, citrus, ginger, soda\u003c/i> (\u003ci>$15)\u003c/i>\u003cbr>\n\u003ci>4915 Telegraph Ave., Oakland\u003c/i>\u003c/p>\n\u003cp>\u003ca href=\"https://northlight.bar/\">North Light\u003c/a> appears to be a narrow bar hidden between busy Temescal stores, but keep going to the back and it opens into a beautiful patio. The place serves delicious food (love the tater tots), and my go-to drink is the “Last Mistake,” a smooth and uplifting blend of mezcal, citrus flavors and ginger. My favorite thing about North Light is that it doubles as a bookstore whose selection is curated by writers and artists as illustrious as Michael Chabon, Patti Smith and Samin Nosrat. Nothing I love more than snacks and a drink with a book in front of me. (Also on the drinks front: the \u003ca href=\"http://kqed.org/live\">KQED Live\u003c/a> team’s July 13 cocktail event with the podcast Bay Curious!) —\u003ci>Sarah Rose Leonard\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_13929633\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13929633\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/E_E_CatHouse.jpg\" alt=\"A hand holding up a cocktail, with fruity, pulpy bits floating on top. A fully stocked bar is visible in the background.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/E_E_CatHouse.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/E_E_CatHouse-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/E_E_CatHouse-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/E_E_CatHouse-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/E_E_CatHouse-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/E_E_CatHouse-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A fruity, spicy “E&E” from the Cat House Bar makes a good start or finish to a Lake Merritt excursion. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cb>‘E&E’ at the Cat House Bar\u003c/b>\u003c/h2>\n\u003cp>\u003ci>Tequila, mezcal, pineapple, cilantro, lime, jalapeño ($13)\u003c/i>\u003cbr>\n\u003ci>3255 Lakeshore Ave., Oakland\u003c/i>\u003c/p>\n\u003cp>When all else fails, add tequila and mezcal to your night for an extra summery kick. With fruity splashes of pineapple and lime and dashes of spice from the jalapeño and cilantro, \u003ca href=\"https://www.instagram.com/the_cat_house_bar/?hl=en\">The Cat House Bar’s\u003c/a> “E&E” is a perfectly balanced cocktail served in an elegant, laid-back environment. Pro tip: Both Lake Merritt and the aforementioned \u003ca href=\"https://www.bardooakland.com/\">Bardo\u003c/a> are within short walking distance. \u003ci>—A.C.\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_13929652\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13929652\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/Hitman_Dalva.jpg\" alt=\"A pink cocktail garnished with mint on a wood bar counter.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/Hitman_Dalva.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/Hitman_Dalva-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/Hitman_Dalva-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/Hitman_Dalva-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/Hitman_Dalva-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/Hitman_Dalva-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The ‘Hitman’ is an pink, effervescent beauty of a cocktail. It also happens to be alcohol-free. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cb>The ‘Hitman’ at Dalva\u003c/b>\u003c/h2>\n\u003cp>\u003ci>Grapefruit, lime, NA bitter, Mala syrup, soda ($7)\u003c/i>\u003cbr>\n\u003ci>3121 16th St., San Francisco\u003c/i>\u003c/p>\n\u003cp>There may not be another bar in San Francisco serving a better mocktail than this pink beauty at \u003ca href=\"https://www.instagram.com/dalva_thehideout/?hl=en\">Dalva\u003c/a>. The beverage is what some of my bar-hopping friends might call effervescent — it’s also light, minty, herbaceous and bubbly. Soak up the non-alcoholic (or \u003ca href=\"https://www.dalvasf.com/menu\">alcoholic\u003c/a>) vibes at this grown-up lounge with psychedelically-swirled decor next to the \u003ca href=\"https://www.instagram.com/roxie_theater/\">Roxie Theater\u003c/a>. Conveniently, it’s just a few feet away from some of the \u003ca href=\"https://www.instagram.com/panchitaspupuseria/?hl=en\">Bay Area’s best pupusas\u003c/a>. —\u003ci>A.C.\u003c/i>\u003c/p>\n\u003ch2>\u003cb>The Great American Sazerac at the Great American Music Hall\u003c/b>\u003c/h2>\n\u003cp>\u003ci>cognac, rye whiskey, simple syrup, absinthe rinse ($16)\u003c/i>\u003cbr>\n\u003ci>859 O’Farrell St., San Francisco\u003c/i>\u003c/p>\n\u003cp>In need of a good drink and show this summer? The \u003ca href=\"https://gamh.com/\">Great American Music Hall\u003c/a> is your place. This historic building lies in the heart of the city, surrounded by some of the best restaurants in San Francisco. Formerly known as “Blancos,” the venue was built in 1907, served as a speakeasy during Prohibition and, just like the movies, even had a small basement stage that remains to this day — the perfect place for an intimate show with your favorite artist. My go-to drink is the Great American Sazerac, a little drink that packs a punch and is as rich as the venue it’s named after. It’s complex, warm and just sweet enough to balance out the potent kick of rye whiskey. \u003ci>—Antony Fangary\u003c/i>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12127869\" src=\"https://ww2.kqed.org/app/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\n",
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"excerpt": "It's the season to unwind with an ice-cold Chamborlada, whisky highball or bourbon sweet tea.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003cstrong>Be sure to check out our full \u003ca href=\"https://www.kqed.org/summerguide2023\">2023 Summer Arts Guide to live music, movies, art, theater, festivals and more\u003c/a> in the Bay Area.\u003c/strong> \u003c/em>\u003c/p>\n\u003cp>Let’s be honest: Bay Area summers are hella weird. With inconsistent days that get interrupted by strong winds, fog and poorly-timed storms, it’s not quite the palm tree–saturated, sunglasses vibe that an uninitiated visitor might be craving. Still, it \u003ci>does \u003c/i>warm up around here (relatively speaking), and if you’re lucky, your boss might let you hop off the clock early so you can inhale more fresh oxygen than usual — or, better yet, unwind with a decadent cocktail in hand.\u003c/p>\n\u003cp>Whether it’s a non-alcoholic concoction with top-shelf botanical extracts sipped on a ritzy rooftop or a boozy behemoth poured with a heavy hand at a red-light dive bar, Bay Area bartenders will be serving up enough drinks this summer to keep Alcatraz Island afloat. Trust me, I did the science, it checks out.\u003c/p>\n\u003cp>Here’s where KQED employees will be sipping their favorite “warm-weather” cocktails around the Bay.\u003c/p>\n\u003cfigure id=\"attachment_13929628\" class=\"wp-caption alignnone\" style=\"max-width: 1707px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13929628\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/BackPorch_Bardo-scaled.jpg\" alt=\"A bourbon cocktail served in a glass tumbler, garnished with a lemon slice and a sprig of mint.\" width=\"1707\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/BackPorch_Bardo-scaled.jpg 1707w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/BackPorch_Bardo-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/BackPorch_Bardo-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/BackPorch_Bardo-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/BackPorch_Bardo-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/BackPorch_Bardo-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/BackPorch_Bardo-1365x2048.jpg 1365w\" sizes=\"auto, (max-width: 1707px) 100vw, 1707px\">\u003cfigcaption class=\"wp-caption-text\">The drink reminds the author of a hot Louisiana summer. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cb>Back Porch at Bardo Lounge & Supper Club\u003c/b>\u003c/h2>\n\u003cp>\u003ci>Bourbon, house black tea syrup, mint, Angostura, lemon peel ($14)\u003c/i>\u003cbr>\n\u003ci>3343 Lakeshore Ave., Oakland\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This slickly decorated, mid-century themed bar and restaurant tucked a few blocks away from Grand Lake Theater is a cocktail lover’s paradise. \u003ca href=\"https://www.instagram.com/bardo_oakland/\">Bardo’s\u003c/a> zine-length drink menu is sophisticated and diverse (including an impressive range of mocktails), but my personal favorite is the Back Porch. The name alone reminds me of a hot Louisiana summer, and the mix of bourbon and black tea syrup, with touches of fresh mint and lemon, give it that homemade sweet tea aroma you can’t ever go wrong with. \u003ci>—A.C.\u003c/i>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003ch2>\u003cb>‘Surfer on Acid’ at White Cap\u003c/b>\u003c/h2>\n\u003cp>\u003ci>Coconut coffee rum, amaro, sherry wine, falernum, pineapple ($14)\u003c/i>\u003c/p>\n\u003cp>\u003ci>3608 Taraval St., San Francisco\u003c/i>\u003c/p>\n\u003cp>Summer is a tough season in San Francisco. And it’s especially tough in the Outer Sunset. In the two summers I lived out in the Avenues, the cold fog could get so thick that I wasn’t able to see any sand on the beach, mere blocks away. One way to cope was by building fires to stay warm. The other? To bundle up in a down jacket and grab a cocktail at \u003ca href=\"https://whitecapsf.com/\">White Cap\u003c/a>. The “Surfer on Acid” is a classic — tropical, boozy — and while you’re drinking it, you can pretend you’re somewhere where it’s actually hot in May, June or July. \u003ci>—Bianca Taylor\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_13929630\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13929630\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/Saturn_LittleHillLounge.jpg\" alt=\"Two mint-garnished tropical cocktails, lit from behind by candle light.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/Saturn_LittleHillLounge.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/Saturn_LittleHillLounge-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/Saturn_LittleHillLounge-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/Saturn_LittleHillLounge-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/Saturn_LittleHillLounge-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/Saturn_LittleHillLounge-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Saturn is one of the refreshing tiki drinks you can find at El Cerrito’s Little Hill Lounge. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cb>Saturn at Little Hill Lounge\u003c/b>\u003c/h2>\n\u003cp>\u003ci>Gin, passion fruit, orgeat, falernum, lemon juice ($12)\u003c/i>\u003cbr>\n\u003ci>10753 San Pablo Ave., El Cerrito\u003c/i>\u003c/p>\n\u003cp>Here’s a quick lesson for my non-Spanish speakers: “cerro” translates as “hill” and “El Cerrito” means “the little hill.” So the next time you’re on Highway 80, look for the tiny hillside along the San Pablo Bay shoreline and tell your Uber driver to hop off the first exit. At \u003ca href=\"https://littlehillelcerrito.com/\">Little Hill Lounge\u003c/a>, you’ll encounter tiki drinks inside a retro ’70s red-interior room with a gorgeous oval-shaped bar in the middle. There might even be a neighborhood regular belting jukebox favorites to himself. The Saturn is my beverage of choice here. It’s smooth, satiating, zesty and simple. \u003ci>—A.C.\u003c/i>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003ch2>\u003cb>Chamborlada at Forbidden Island\u003c/b>\u003c/h2>\n\u003cp>\u003ci>Rum, Chambord, pineapple, coconut ($16)\u003c/i>\u003cbr>\n\u003ci>1304 Lincoln Ave., Alameda\u003c/i>\u003c/p>\n\u003cp>Full disclosure: I’m one of those maniacs whose favorite La Croix flavor is coconut. I want coconut everything. Coconut cake, coconut sake (it’s a real thing!), coconut protein bars — just give me all of the coconut. (Don’t tell me it tastes like sun block, I’ve heard it all before.) Because of that, \u003ca href=\"https://www.forbiddenislandalameda.com/\">Forbidden Island\u003c/a> is a cocktail paradise for me. There are ample drink options for coconut haters in this fantastically kitsch little joint, but there is also an entire section of the menu dedicated to “Coconutty Creations.” My favorite is the Chamborlada, a drink that combines light tropical flavors with a heavy hit of alcohol. It’s the perfect cocktail to transport you to a tropical island, even as the fog rolls over the Bay outside. —\u003ci>Rae Alexandra\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_13929632\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13929632\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/umami-mart-whisky-highball.jpg\" alt=\"A whisky highball in a tall glass, garnished with a slice of lemon peel.\" width=\"1920\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/umami-mart-whisky-highball.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/umami-mart-whisky-highball-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/umami-mart-whisky-highball-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/umami-mart-whisky-highball-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/umami-mart-whisky-highball-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/umami-mart-whisky-highball-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/umami-mart-whisky-highball-1536x2048.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Japanese whisky highball at Umami Mart is simple, elegant and extremely refreshing. \u003ccite>(Luke Tsai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cb>Whisky Highball at Umami Mart\u003c/b>\u003c/h2>\n\u003cp>\u003ci>Japanese whisky, soda, lemon ($12)\u003c/i>\u003cbr>\n\u003ci>4027 Broadway, Oakland\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>As someone who goes for low-alcohol carbonated drinks almost exclusively (yes, I’m a lightweight), I love a good Japanese whisky highball. My drink of the summer this year is the version they’re pouring at \u003ca href=\"https://www.instagram.com/umamimart/?hl=en\">Umami Mart\u003c/a>, which you might know for its design-conscious Japanese bar gadget and kitchenware shop in North Oakland. But did you know about the not-so-secret bar in the back, where you can bop your head to old jazz records while perusing the finely curated shochu and sake collection? The classic highball couldn’t be simpler: a high-proof Iwai whisky from Nagano (so the drink isn’t actually \u003ci>that\u003c/i> weak), Fever Tree’s aggressively fizzy club soda, a slice of lemon peel and plenty of ice. It’s the kind of elegant cocktail you make for a person who enjoys cold beer: super smooth, super refreshing. On a hot day, there’s nothing better. \u003ci>—Luke Tsai\u003c/i>\u003c/p>\n\u003ch2>\u003cb>‘Last Mistake’ at North Light\u003c/b>\u003c/h2>\n\u003cp>\u003ci>Mezcal, Aperol, aloe, citrus, ginger, soda\u003c/i> (\u003ci>$15)\u003c/i>\u003cbr>\n\u003ci>4915 Telegraph Ave., Oakland\u003c/i>\u003c/p>\n\u003cp>\u003ca href=\"https://northlight.bar/\">North Light\u003c/a> appears to be a narrow bar hidden between busy Temescal stores, but keep going to the back and it opens into a beautiful patio. The place serves delicious food (love the tater tots), and my go-to drink is the “Last Mistake,” a smooth and uplifting blend of mezcal, citrus flavors and ginger. My favorite thing about North Light is that it doubles as a bookstore whose selection is curated by writers and artists as illustrious as Michael Chabon, Patti Smith and Samin Nosrat. Nothing I love more than snacks and a drink with a book in front of me. (Also on the drinks front: the \u003ca href=\"http://kqed.org/live\">KQED Live\u003c/a> team’s July 13 cocktail event with the podcast Bay Curious!) —\u003ci>Sarah Rose Leonard\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_13929633\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13929633\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/E_E_CatHouse.jpg\" alt=\"A hand holding up a cocktail, with fruity, pulpy bits floating on top. A fully stocked bar is visible in the background.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/E_E_CatHouse.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/E_E_CatHouse-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/E_E_CatHouse-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/E_E_CatHouse-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/E_E_CatHouse-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/E_E_CatHouse-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A fruity, spicy “E&E” from the Cat House Bar makes a good start or finish to a Lake Merritt excursion. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cb>‘E&E’ at the Cat House Bar\u003c/b>\u003c/h2>\n\u003cp>\u003ci>Tequila, mezcal, pineapple, cilantro, lime, jalapeño ($13)\u003c/i>\u003cbr>\n\u003ci>3255 Lakeshore Ave., Oakland\u003c/i>\u003c/p>\n\u003cp>When all else fails, add tequila and mezcal to your night for an extra summery kick. With fruity splashes of pineapple and lime and dashes of spice from the jalapeño and cilantro, \u003ca href=\"https://www.instagram.com/the_cat_house_bar/?hl=en\">The Cat House Bar’s\u003c/a> “E&E” is a perfectly balanced cocktail served in an elegant, laid-back environment. Pro tip: Both Lake Merritt and the aforementioned \u003ca href=\"https://www.bardooakland.com/\">Bardo\u003c/a> are within short walking distance. \u003ci>—A.C.\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_13929652\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13929652\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/Hitman_Dalva.jpg\" alt=\"A pink cocktail garnished with mint on a wood bar counter.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/Hitman_Dalva.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/Hitman_Dalva-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/Hitman_Dalva-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/Hitman_Dalva-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/Hitman_Dalva-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/Hitman_Dalva-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The ‘Hitman’ is an pink, effervescent beauty of a cocktail. It also happens to be alcohol-free. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cb>The ‘Hitman’ at Dalva\u003c/b>\u003c/h2>\n\u003cp>\u003ci>Grapefruit, lime, NA bitter, Mala syrup, soda ($7)\u003c/i>\u003cbr>\n\u003ci>3121 16th St., San Francisco\u003c/i>\u003c/p>\n\u003cp>There may not be another bar in San Francisco serving a better mocktail than this pink beauty at \u003ca href=\"https://www.instagram.com/dalva_thehideout/?hl=en\">Dalva\u003c/a>. The beverage is what some of my bar-hopping friends might call effervescent — it’s also light, minty, herbaceous and bubbly. Soak up the non-alcoholic (or \u003ca href=\"https://www.dalvasf.com/menu\">alcoholic\u003c/a>) vibes at this grown-up lounge with psychedelically-swirled decor next to the \u003ca href=\"https://www.instagram.com/roxie_theater/\">Roxie Theater\u003c/a>. Conveniently, it’s just a few feet away from some of the \u003ca href=\"https://www.instagram.com/panchitaspupuseria/?hl=en\">Bay Area’s best pupusas\u003c/a>. —\u003ci>A.C.\u003c/i>\u003c/p>\n\u003ch2>\u003cb>The Great American Sazerac at the Great American Music Hall\u003c/b>\u003c/h2>\n\u003cp>\u003ci>cognac, rye whiskey, simple syrup, absinthe rinse ($16)\u003c/i>\u003cbr>\n\u003ci>859 O’Farrell St., San Francisco\u003c/i>\u003c/p>\n\u003cp>In need of a good drink and show this summer? The \u003ca href=\"https://gamh.com/\">Great American Music Hall\u003c/a> is your place. This historic building lies in the heart of the city, surrounded by some of the best restaurants in San Francisco. Formerly known as “Blancos,” the venue was built in 1907, served as a speakeasy during Prohibition and, just like the movies, even had a small basement stage that remains to this day — the perfect place for an intimate show with your favorite artist. My go-to drink is the Great American Sazerac, a little drink that packs a punch and is as rich as the venue it’s named after. It’s complex, warm and just sweet enough to balance out the potent kick of rye whiskey. \u003ci>—Antony Fangary\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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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 />",
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"marketplace": {
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"order": 13
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"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?",
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"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",
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"info": "Presented by KQED, KCRW and KPCC, and created and hosted by award-winning journalist Farai Chideya, Our Body Politic is unapologetically centered on reporting on not just how women of color experience the major political events of today, but how they’re impacting those very issues.",
"airtime": "SAT 6pm-7pm, SUN 1am-2am",
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"order": 15
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"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.",
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