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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">If any chef in San Francisco has mastered the art of the pop-up, Francis Ang has. As the chef for \u003c/span>\u003ca href=\"https://www.pinoyheritage.com/\">\u003cspan style=\"font-weight: 400\">Pinoy Heritage\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, the Filipino-Californian pop-up series he’s run with his wife Dian since 2016, Ang has slung countless little cardboard trays of sisig fried rice at food festivals and hosted communal kamayan feasts as warm and welcoming as a dinner party with friends. Even out of tiny, cobbled-together kitchens, he’s assembled the kind of precise, prettily plated tasting menu dishes that compare favorably to any Michelin-endorsed masterpiece.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And now, finally, Ang and his team are opening a full-fledged restaurant of their own. Located inside the brand new Kimpton Alton Hotel in Fisherman’s Wharf, \u003c/span>\u003ca href=\"https://www.restaurantabaca.com/\">\u003cspan style=\"font-weight: 400\">Abacá\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> opens today, Aug. 16, with an exciting, small plates–focused \u003c/span>\u003ca href=\"https://www.restaurantabaca.com/menu\">\u003cspan style=\"font-weight: 400\">dinner menu\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> from Ang and chef de cuisine Danica Aviles, as well as a panaderia serving Filipino breads and pastries during the morning and afternoon. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13901351\" class=\"wp-caption alignright\" style=\"max-width: 1706px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13901351\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/08/abaca_skewer-scaled.jpg\" alt=\"Longganisa pork sausage skewer, with egg yolk for dipping.\" width=\"1706\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/abaca_skewer-scaled.jpg 1706w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/abaca_skewer-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/abaca_skewer-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/abaca_skewer-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/abaca_skewer-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/abaca_skewer-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/abaca_skewer-1365x2048.jpg 1365w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/abaca_skewer-1920x2880.jpg 1920w\" sizes=\"(max-width: 1706px) 100vw, 1706px\">\u003cfigcaption class=\"wp-caption-text\">Longganisa pork sausage skewer, with egg yolk for dipping. \u003ccite>(Melissa de Mata)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">The idea is to carry forward with Pinoy Heritage’s primary mission: to introduce lesser known, regionally specific Filipino dishes to Bay Area diners. In other words, Ang says, “We’re using Abacá as an opportunity to show that Filipino food is not just your typical adobo and pancit.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In many ways, Ang has become the face of the Bay Area’s modern \u003c/span>\u003ca href=\"https://sanfran.com/finally-the-bay-areas-filipino-food-scene-takes-star-turn\">\u003cspan style=\"font-weight: 400\">Filipino food movement\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> over the course of the past five years, doing as much as anyone to expand diners’ understanding of what Filipino food is and has the potential to be. The driving force behind the Pinoy Heritage pop-ups was the series of extended research trips that Francis and Dian would take to the Philippines each year, traveling to as many of the country’s 7,000 individual islands as they could. On a trip to the southern island of Mindanao, for instance, they learned about chicken pyanggang, or grilled chicken blackened with coconut ash—a dish Ang had never even heard of during the 19 years he lived in the Philippines. Now it’s part of a whole section of of skewers on Abacá’s menu that’s meant as a nod to traditional Filipino barbecue.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">What sets Ang apart from a lot of other Filipino chefs in the Bay Area, though, is that he isn’t only interested in serving dishes in their most straightforward form. His pop-ups are known for presenting traditional dishes with a touch of fine-dining elegance (Ang’s background, after all, was as a fine dining pastry chef)—for pushing the envelope on what modern, California-inflected Filipino food might look like.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">One of Ang’s favorite dishes on Abacá’s opening menu is a tomato and peach salad that doesn’t look Filipino at all. But, as Ang explains, “If you taste it, it brings you back.” The salad has an herb sauce that transports diners back to the Filipino wet markets. It has smoked fish in it, which transports them to the breakfast table, since Filipinos traditionally eat smoked fish with eggs. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“There’s no boundaries; there’s no rules,” Ang says. “We interpret Filipino food in our own way, knowing its history and past.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13898436,arts_13896138']For years, there has been talk about whether Filipino food has developed enough “mainstream” \u003ca href=\"https://sanfran.com/finally-the-bay-areas-filipino-food-scene-takes-star-turn\">crossover appeal\u003c/a> in the Bay Area to support an upscale Filipino restaurant. The region has long been home to dozens upon dozens of superlative “mom-and-pop” Filipino restaurants catering mainly to the Filipino community, especially in the Daly City area. And it’s become a hotspot, too, for hip Filipino American joints slinging things like sisig burritos, creatively stuffed lumpia and loaded fries. But the few attempts at something approaching Filipino “fine dining” haven’t enjoyed a long shelf life: \u003ca href=\"https://www.yelp.com/biz/poleng-lounge-san-francisco\">Poleng Lounge\u003c/a> had a great run in the late aughts, but it never marketed itself as a purely Filipino restaurant—and felt more like a nightclub than a fine dining restaurant. Polk Street’s 1760 launched a \u003c/span>\u003ca href=\"https://sf.eater.com/2020/3/3/21163675/1760-prix-fixe-filipino-39-dollars\">\u003cspan style=\"font-weight: 400\">promising and elegant three-course Filipino prix fixe\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> last March only to have it get squashed by the pandemic shutdown just one month in.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Abacá will serve as an interesting test case, then. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Pinoy Heritage, for its part, was never purely a fine dining venture; some of its best pop-ups served straight-up street food. Even during the pandemic, Pinoy Heritage straddled both approaches: meal kits that allowed customers to assemble a bona fide fine dining tasting menu at home \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">and \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">value-oriented \u003c/span>\u003ca href=\"https://sf.eater.com/2020/9/21/21449340/pinoy-heritage-kamayan-regional-filipino-feast-takeout\">\u003cspan style=\"font-weight: 400\">kamayan takeout feasts\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, each focused on a different region of the Philippines.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13901352\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13901352\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/08/abaca_pastries-scaled.jpg\" alt=\"A trio of Filipino pastries, plated on top of banana leaves\" width=\"2560\" height=\"1706\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/abaca_pastries-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/abaca_pastries-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/abaca_pastries-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/abaca_pastries-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/abaca_pastries-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/abaca_pastries-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/abaca_pastries-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/abaca_pastries-1920x1280.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">A trio of pastries from Abacá’s panaderia. \u003ccite>(Melissa de Mata)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">According to Ang, Abacá will embrace all of those different aspects of the cuisine. What’s clear, though, is that the Bay Area has never had a Filipino restaurant quite like it, where diners might splurge on a $55 dry-aged ribeye served bistek style, craft cocktails (courtesy of Pacific Cocktail Haven’s Kevin Diedrich) and scallop pancit made with homemade noodles—where the attached bakery sells some of the prettiest laminated ensaymada you’ll ever see, and where hotel guests can even call in for room service.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Are we fine dining? It will be very, very fine,” Ang says. “But the idea is to have all the good stuff about fine dining, minus the stuffiness.”\u003c/span>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12904247\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg\" alt=\"\" width=\"400\" height=\"39\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-160x16.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-240x23.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-375x37.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">\u003ca href=\"https://www.restaurantabaca.com/\">Abacá \u003c/a>is now open, with both indoor and outdoor seating, at the Kimpton Alton Hotel (2700 Jones St., San Francisco). Dinner is served Monday through Saturday, 5–9pm; the panaderia is open 7am–2:30pm.\u003c/span>\u003c/i>\u003c/p>\n\n",
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"excerpt": "Abacá will continue chef Francis Ang's life's work: to expand diners’ understanding of Filipino cuisine.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">If any chef in San Francisco has mastered the art of the pop-up, Francis Ang has. As the chef for \u003c/span>\u003ca href=\"https://www.pinoyheritage.com/\">\u003cspan style=\"font-weight: 400\">Pinoy Heritage\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, the Filipino-Californian pop-up series he’s run with his wife Dian since 2016, Ang has slung countless little cardboard trays of sisig fried rice at food festivals and hosted communal kamayan feasts as warm and welcoming as a dinner party with friends. Even out of tiny, cobbled-together kitchens, he’s assembled the kind of precise, prettily plated tasting menu dishes that compare favorably to any Michelin-endorsed masterpiece.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And now, finally, Ang and his team are opening a full-fledged restaurant of their own. Located inside the brand new Kimpton Alton Hotel in Fisherman’s Wharf, \u003c/span>\u003ca href=\"https://www.restaurantabaca.com/\">\u003cspan style=\"font-weight: 400\">Abacá\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> opens today, Aug. 16, with an exciting, small plates–focused \u003c/span>\u003ca href=\"https://www.restaurantabaca.com/menu\">\u003cspan style=\"font-weight: 400\">dinner menu\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> from Ang and chef de cuisine Danica Aviles, as well as a panaderia serving Filipino breads and pastries during the morning and afternoon. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13901351\" class=\"wp-caption alignright\" style=\"max-width: 1706px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13901351\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/08/abaca_skewer-scaled.jpg\" alt=\"Longganisa pork sausage skewer, with egg yolk for dipping.\" width=\"1706\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/abaca_skewer-scaled.jpg 1706w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/abaca_skewer-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/abaca_skewer-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/abaca_skewer-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/abaca_skewer-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/abaca_skewer-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/abaca_skewer-1365x2048.jpg 1365w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/abaca_skewer-1920x2880.jpg 1920w\" sizes=\"(max-width: 1706px) 100vw, 1706px\">\u003cfigcaption class=\"wp-caption-text\">Longganisa pork sausage skewer, with egg yolk for dipping. \u003ccite>(Melissa de Mata)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">The idea is to carry forward with Pinoy Heritage’s primary mission: to introduce lesser known, regionally specific Filipino dishes to Bay Area diners. In other words, Ang says, “We’re using Abacá as an opportunity to show that Filipino food is not just your typical adobo and pancit.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In many ways, Ang has become the face of the Bay Area’s modern \u003c/span>\u003ca href=\"https://sanfran.com/finally-the-bay-areas-filipino-food-scene-takes-star-turn\">\u003cspan style=\"font-weight: 400\">Filipino food movement\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> over the course of the past five years, doing as much as anyone to expand diners’ understanding of what Filipino food is and has the potential to be. The driving force behind the Pinoy Heritage pop-ups was the series of extended research trips that Francis and Dian would take to the Philippines each year, traveling to as many of the country’s 7,000 individual islands as they could. On a trip to the southern island of Mindanao, for instance, they learned about chicken pyanggang, or grilled chicken blackened with coconut ash—a dish Ang had never even heard of during the 19 years he lived in the Philippines. Now it’s part of a whole section of of skewers on Abacá’s menu that’s meant as a nod to traditional Filipino barbecue.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">What sets Ang apart from a lot of other Filipino chefs in the Bay Area, though, is that he isn’t only interested in serving dishes in their most straightforward form. His pop-ups are known for presenting traditional dishes with a touch of fine-dining elegance (Ang’s background, after all, was as a fine dining pastry chef)—for pushing the envelope on what modern, California-inflected Filipino food might look like.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">One of Ang’s favorite dishes on Abacá’s opening menu is a tomato and peach salad that doesn’t look Filipino at all. But, as Ang explains, “If you taste it, it brings you back.” The salad has an herb sauce that transports diners back to the Filipino wet markets. It has smoked fish in it, which transports them to the breakfast table, since Filipinos traditionally eat smoked fish with eggs. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“There’s no boundaries; there’s no rules,” Ang says. “We interpret Filipino food in our own way, knowing its history and past.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>For years, there has been talk about whether Filipino food has developed enough “mainstream” \u003ca href=\"https://sanfran.com/finally-the-bay-areas-filipino-food-scene-takes-star-turn\">crossover appeal\u003c/a> in the Bay Area to support an upscale Filipino restaurant. The region has long been home to dozens upon dozens of superlative “mom-and-pop” Filipino restaurants catering mainly to the Filipino community, especially in the Daly City area. And it’s become a hotspot, too, for hip Filipino American joints slinging things like sisig burritos, creatively stuffed lumpia and loaded fries. But the few attempts at something approaching Filipino “fine dining” haven’t enjoyed a long shelf life: \u003ca href=\"https://www.yelp.com/biz/poleng-lounge-san-francisco\">Poleng Lounge\u003c/a> had a great run in the late aughts, but it never marketed itself as a purely Filipino restaurant—and felt more like a nightclub than a fine dining restaurant. Polk Street’s 1760 launched a \u003c/span>\u003ca href=\"https://sf.eater.com/2020/3/3/21163675/1760-prix-fixe-filipino-39-dollars\">\u003cspan style=\"font-weight: 400\">promising and elegant three-course Filipino prix fixe\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> last March only to have it get squashed by the pandemic shutdown just one month in.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Abacá will serve as an interesting test case, then. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Pinoy Heritage, for its part, was never purely a fine dining venture; some of its best pop-ups served straight-up street food. Even during the pandemic, Pinoy Heritage straddled both approaches: meal kits that allowed customers to assemble a bona fide fine dining tasting menu at home \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">and \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">value-oriented \u003c/span>\u003ca href=\"https://sf.eater.com/2020/9/21/21449340/pinoy-heritage-kamayan-regional-filipino-feast-takeout\">\u003cspan style=\"font-weight: 400\">kamayan takeout feasts\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, each focused on a different region of the Philippines.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13901352\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13901352\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/08/abaca_pastries-scaled.jpg\" alt=\"A trio of Filipino pastries, plated on top of banana leaves\" width=\"2560\" height=\"1706\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/abaca_pastries-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/abaca_pastries-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/abaca_pastries-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/abaca_pastries-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/abaca_pastries-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/abaca_pastries-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/abaca_pastries-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/abaca_pastries-1920x1280.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">A trio of pastries from Abacá’s panaderia. \u003ccite>(Melissa de Mata)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">According to Ang, Abacá will embrace all of those different aspects of the cuisine. What’s clear, though, is that the Bay Area has never had a Filipino restaurant quite like it, where diners might splurge on a $55 dry-aged ribeye served bistek style, craft cocktails (courtesy of Pacific Cocktail Haven’s Kevin Diedrich) and scallop pancit made with homemade noodles—where the attached bakery sells some of the prettiest laminated ensaymada you’ll ever see, and where hotel guests can even call in for room service.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Are we fine dining? It will be very, very fine,” Ang says. “But the idea is to have all the good stuff about fine dining, minus the stuffiness.”\u003c/span>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12904247\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg\" alt=\"\" width=\"400\" height=\"39\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-160x16.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-240x23.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-375x37.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">\u003ca href=\"https://www.restaurantabaca.com/\">Abacá \u003c/a>is now open, with both indoor and outdoor seating, at the Kimpton Alton Hotel (2700 Jones St., San Francisco). Dinner is served Monday through Saturday, 5–9pm; the panaderia is open 7am–2:30pm.\u003c/span>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Uncle Tito Is a Remix of Filipino Comfort Food—with Hella Bay Area Flavor",
"headTitle": "Uncle Tito Is a Remix of Filipino Comfort Food—with Hella Bay Area Flavor | KQED",
"content": "\u003cp>\u003cspan style=\"font-weight: 400\">[dropcap]I[/dropcap]n 1993, San Francisco rapper JT the Bigga Figga famously said, “Game recognize game in the Bay, mayne.” And though JT wasn’t talking about Filipino food, the lyricist unknowingly helped to instill the hustle behind \u003c/span>\u003ca href=\"https://www.uncletito.bar/\">\u003cspan style=\"font-weight: 400\">Uncle Tito\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, the newest Filipino-American restaurant to open in SoMa’s burgeoning Filipino cultural district.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For owners Joseph Alcasabas, Paolo Dayao and Vincent Dayao, listening to underground rappers like JT and his frequent collaborators, Mob Figaz, provided a necessary blueprint for taking entrepreneurial risks and representing their communities. The two brothers and their childhood friend were raised by immigrant parents in Concord and Pittsburg, and Alcasabas spent his adolescent years in the Philippines. The three grew up thinking of ways to “embrace heritage while pushing the needle forward,” as Alcasabas puts it. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Eventually, these lifetime homies recognized they had plenty of Pinoy game to share.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Whether it’s the restaurant’s homemade rendition of Mang Tomas all-purpose sauce (which is deliciously reminiscent of In-N-Out dressing), its bottles of tangy Mango Chili-Mansi juice, or its Pulutan Party baon box stuffed with laing wontons, lechon kawali, garlic adobo butter wings and salt and vinegar shrimp chips, Uncle Tito is going all out with their love for mixing traditional ingredients in untraditional ways to serve a diverse and modern palette of Bay \u003c/span>\u003cspan style=\"font-weight: 400\">Area folks. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“We really just took the Filipino-American concept and ran with it,” Alcasabas says. “It was seamless and easy because we were being authentic.”\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">With social distancing protocols on the verge of easing up, the restaurant will finally open its doors for its first full dine-in experience on June 15.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The trio—consisting of a graphic designer (Alcasabas), a bartender (Paolo), and a chef (Vincent)—created Uncle Tito to be a forward-thinking venue for food and culture that reflects their niche interests. Alcasabas’s art and in-house designs give the restaurant a sophisticated b-boy vibe, while the drinks and culinary concoctions are similar to what you might expect to find at a high-end restaurant, but grounded within the community.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13898457\" class=\"wp-caption alignnone\" style=\"max-width: 1242px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13898457\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/06/UncleTito_trio.jpg\" alt=\"Paolo Dayao, Vincent Dayao and Joseph Alcasabas pose in front of a mural inside their restaurant.\" width=\"1242\" height=\"1870\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_trio.jpg 1242w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_trio-800x1205.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_trio-1020x1536.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_trio-160x241.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_trio-768x1156.jpg 768w\" sizes=\"(max-width: 1242px) 100vw, 1242px\">\u003cfigcaption class=\"wp-caption-text\">From left: Uncle Tito owners Paolo Dayao, Vincent Dayao and Joseph Alcasabas. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Though the restaurant is undoubtedly the group’s magnum opus, it isn’t their first attempt in the local food industry. In 2016, Alcasabas and Paolo Dayao started out as a mobile catering service known as STRAIGHT UP, after working as bartenders throughout the Peninsula. Their original idea centered on serving classic alcoholic drinks in rotating spaces, but, as the two friends explain, the business lacked an essential ingredient: a culinary spin on their heritage. It wasn’t until they joined forces with Paolo’s younger brother, Vince, who was the sous chef at Namu Gaji in San Francisco’s Mission District at the time, that the business pivoted towards a more intentional curation of Filipino flavors.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Eating at Uncle Tito reminds me of what it was like to hang out at your best friend’s house as a kid—after playing a few hours of Nintendo 64 and listening to E-40 on 106 KMEL—before you got to grub at a table full of cool relatives you wanted to hang around because they would pass down knowledge with each inviting bite.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13898463\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13898463\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/06/UncleTito_friesfull-scaled.jpg\" alt=\"Kalye street fries, topped with onions, pickled jalapeños, pork sisig and Cheese Whiz\" width=\"2560\" height=\"1707\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_friesfull-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_friesfull-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_friesfull-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_friesfull-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_friesfull-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_friesfull-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_friesfull-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_friesfull-1920x1280.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">The Kalye street fries are a cross between an island-style pork dish and something you might get at an American baseball game. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">You might split an order of Kalye street fries—a massive heap of house-cut potatoes piled with Tito’s sauce, caramelized onions, pickled jalapenos, pork sisig and Cheez Whiz. Imagine eating an island-style pork dish, but tossed with the thickly cut wedges you might get at an American baseball game, then topped off with a generous dose of creamy and cheesy goodness stolen from your favorite uncle’s kitchen cabinet. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Or, you could smash on a baon box, which Alcasabas tells me is a nod to the traditional style of to-go food that Filipino families often give away after large gatherings. Uncle Tito has down-sized the familiar concept into a casual sampler platter that can be shared with a group of friends or on a date night.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For dessert, you can sweeten up with a dish of Milo banana creme and graham cracker-filled lumpia, or—my personal favorite—the cinnamon-sugar pandesal ube buns, which are ordered specially from Valerio’s Tropical Bakeshop, a Filipino chain that the three have frequented since they were kids. The treat is filled with white chocolate ube ganache whose deep, glazed lavender color comes from mashing a purple yam. It reminds me of a Cinnabon from the mall, but stickier and tastier—and handmade by a young, gamed-up Filipino chef with soul.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13898461\" class=\"wp-caption alignnone\" style=\"max-width: 1707px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13898461\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/06/UncleTito_Valerios-scaled.jpg\" alt=\"Ube buns and Milo banana creme lumpia on a white plate, dusted with powdered sugar.\" width=\"1707\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_Valerios-scaled.jpg 1707w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_Valerios-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_Valerios-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_Valerios-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_Valerios-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_Valerios-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_Valerios-1365x2048.jpg 1365w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_Valerios-1920x2880.jpg 1920w\" sizes=\"(max-width: 1707px) 100vw, 1707px\">\u003cfigcaption class=\"wp-caption-text\">The ube buns are a collaboration with Valerio’s Tropical Bakeshop, a staple of the local Filipino community. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Uncle Tito’s food is reminiscent of something that came straight from the bold, imaginative mind of a Filipino-American kid who got to pick and choose their favorite flavors to combine once their parents weren’t looking. But there is an unmistakable hint of tradition as well. “It’s comfort food. We’re playing with nostalgia,” Alcasabas says. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Their “old school meets new age” approach is apparent in everything they do: The laing wontons take the traditional dish of stewed taro leaves and repackage it in a crunchy, salty and buttery wrapper, turning it into a perfect snack after a night out drinking. The Ube Cha-Cha drink—a cereal-infused almond milk—literally tastes like Fruity Pebbles because, well, they put Fruity Pebbles in it. The goal, the partners say, is to not only feed stomachs, but to feed memories, too.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13898464\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13898464\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/06/UncleTito_wonton-scaled.jpg\" alt=\"Crispy, triangular-shaped laing wontons on a plate with a side of dipping sauce. \" width=\"2560\" height=\"1707\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_wonton-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_wonton-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_wonton-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_wonton-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_wonton-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_wonton-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_wonton-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_wonton-1920x1280.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">The laing wontons are one of the restaurant’s new-school mash-ups. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_13898462\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13898462\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/06/UncleTito_juices-scaled.jpg\" alt=\"Joseph Alcasabas holds two of Uncle Tito's housemade beverages in his outstretched arm.\" width=\"2560\" height=\"1707\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_juices-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_juices-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_juices-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_juices-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_juices-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_juices-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_juices-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_juices-1920x1280.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">Alcasabas shows off two of Uncle Tito’s signature drinks. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">“We want our food to be a gateway into learning more about our culture,” Alcasabas says. “For our kids, we want them to eat the kind of foods our parents would make us and ask questions about where it comes from, but present it in a way that is more interesting and familiar to them.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Alcasabas and the Dayao brothers also strive to be intentional about the businesses they choose to collaborate with. It’s about keeping their parents’ culture alive by giving back to those OG influences—like the aforementioned Valerio’s Tropical Bakeshop—while also being a part of a bigger movement for the future of Pinoy cuisine alongside places like \u003c/span>\u003ca href=\"https://www.senorsisig.com/\">\u003cspan style=\"font-weight: 400\">Señor Sisig\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003ca href=\"https://www.loskuyas.com/\">\u003cspan style=\"font-weight: 400\">Los Kuyas\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and \u003c/span>\u003ca href=\"https://www.fobkitchen.com/\">\u003cspan style=\"font-weight: 400\">FOB Kitchen\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, whom they credit as being at the forefront of the Bay Area scene. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID=arts_13896138,news_11815455,bayareabites_133626 label='More Filipino Eats']The restaurant is part of a \u003c/span>\u003ca href=\"https://sanfran.com/finally-the-bay-areas-filipino-food-scene-takes-star-turn\">\u003cspan style=\"font-weight: 400\">growing wave of new Filipino food businesses\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> that have emerged in the past five years in the Bay Area, where the cuisine has achieved a new level of \u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/133626/how-has-the-bays-filipino-food-scene-changed-just-ask-daly-citys-chel-gilla\">\u003cspan style=\"font-weight: 400\">mainstream popularity\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. Uncle Tito is just one of several new restaurants located in SoMa Pilipinas, the city’s five-year-old Filipino Heritage District—a self-described “\u003c/span>\u003ca href=\"https://www.somapilipinas.org/\">\u003cspan style=\"font-weight: 400\">celebration of the love, pride and people power of generations of Filipinos in San Francisco and beyond.\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">” A recent \u003c/span>\u003ca href=\"https://www.instagram.com/p/CPXQFqgFVlX/\">\u003cspan style=\"font-weight: 400\">Mercedes-Benz commercial\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> even featured Klay Thompson of the Golden State Warriors racing through the streets of San Francisco to snag a Señor Sisig burrito. But the cuisine—and the Filipino-American community it reflects—isn’t a trend. It’s a true staple of our region. And each new purveyor has something dope to offer—from pop-ups to events like the \u003c/span>\u003ca href=\"https://www.undiscoveredsf.com/\">\u003cspan style=\"font-weight: 400\">Undiscovered night market\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, which highlights emerging Filipino businesses in the area.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Uncle Tito seems to be building on this exposure. The team is also applying its streetwear aesthetic and rap influences—alongside its fresh take on the cuisine—in a way that has major crossover appeal. From their specialty dishes and business label designs to the merchandise they offer, like a ’90s-era snapback cap with a modified Wu Tang Clan logo written in Tagalog, the Uncle Tito crew really does it all.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Our goal is much bigger than food, because it pertains to preserving what was taught to us and pushing it forward to be taught to the next generation,” Alcasabas says. “There is a bigger mission in what we are doing. We want to leave a legacy and an imprint in our culture as first-generation Filipino Americans in the Bay Area.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It reminds me of how hip hop DJs, especially back in the day, would sample older sounds from soul and funk albums, then scratch them up, repackage them in newly updated formats and spin that noise for an emcee to lace his or her poetry over. \u003c/span>\u003cspan style=\"font-weight: 400\">What Uncle Tito is doing feels just as radically creative to me. \u003c/span>\u003cspan style=\"font-weight: 400\">But instead of taking the sounds of the past, they’ve taken the aromas and textures and flavors of what their moms and uncles cooked up, and they’ve cut and remixed them for us all to nod our heads in unison to.\u003c/span>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone 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=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Uncle Tito is located at 59 9th Street in San Francisco; it’s \u003ca href=\"https://www.uncletito.bar/order\">open for takeout\u003c/a> Thursday through Sunday, 4–8 p.m., with in-person dining set to debut on June 15.\u003c/em>\u003c/p>\n\n",
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"headline": "Uncle Tito Is a Remix of Filipino Comfort Food—with Hella Bay Area Flavor",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003cp>\u003cspan class=\"utils-parseShortcode-shortcodes-__dropcapShortcode__dropcap\">I\u003c/span>\u003c/p>\u003cp>n 1993, San Francisco rapper JT the Bigga Figga famously said, “Game recognize game in the Bay, mayne.” And though JT wasn’t talking about Filipino food, the lyricist unknowingly helped to instill the hustle behind \u003c/span>\u003ca href=\"https://www.uncletito.bar/\">\u003cspan style=\"font-weight: 400\">Uncle Tito\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, the newest Filipino-American restaurant to open in SoMa’s burgeoning Filipino cultural district.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For owners Joseph Alcasabas, Paolo Dayao and Vincent Dayao, listening to underground rappers like JT and his frequent collaborators, Mob Figaz, provided a necessary blueprint for taking entrepreneurial risks and representing their communities. The two brothers and their childhood friend were raised by immigrant parents in Concord and Pittsburg, and Alcasabas spent his adolescent years in the Philippines. The three grew up thinking of ways to “embrace heritage while pushing the needle forward,” as Alcasabas puts it. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Eventually, these lifetime homies recognized they had plenty of Pinoy game to share.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Whether it’s the restaurant’s homemade rendition of Mang Tomas all-purpose sauce (which is deliciously reminiscent of In-N-Out dressing), its bottles of tangy Mango Chili-Mansi juice, or its Pulutan Party baon box stuffed with laing wontons, lechon kawali, garlic adobo butter wings and salt and vinegar shrimp chips, Uncle Tito is going all out with their love for mixing traditional ingredients in untraditional ways to serve a diverse and modern palette of Bay \u003c/span>\u003cspan style=\"font-weight: 400\">Area folks. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“We really just took the Filipino-American concept and ran with it,” Alcasabas says. “It was seamless and easy because we were being authentic.”\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">With social distancing protocols on the verge of easing up, the restaurant will finally open its doors for its first full dine-in experience on June 15.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The trio—consisting of a graphic designer (Alcasabas), a bartender (Paolo), and a chef (Vincent)—created Uncle Tito to be a forward-thinking venue for food and culture that reflects their niche interests. Alcasabas’s art and in-house designs give the restaurant a sophisticated b-boy vibe, while the drinks and culinary concoctions are similar to what you might expect to find at a high-end restaurant, but grounded within the community.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13898457\" class=\"wp-caption alignnone\" style=\"max-width: 1242px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13898457\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/06/UncleTito_trio.jpg\" alt=\"Paolo Dayao, Vincent Dayao and Joseph Alcasabas pose in front of a mural inside their restaurant.\" width=\"1242\" height=\"1870\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_trio.jpg 1242w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_trio-800x1205.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_trio-1020x1536.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_trio-160x241.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_trio-768x1156.jpg 768w\" sizes=\"(max-width: 1242px) 100vw, 1242px\">\u003cfigcaption class=\"wp-caption-text\">From left: Uncle Tito owners Paolo Dayao, Vincent Dayao and Joseph Alcasabas. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Though the restaurant is undoubtedly the group’s magnum opus, it isn’t their first attempt in the local food industry. In 2016, Alcasabas and Paolo Dayao started out as a mobile catering service known as STRAIGHT UP, after working as bartenders throughout the Peninsula. Their original idea centered on serving classic alcoholic drinks in rotating spaces, but, as the two friends explain, the business lacked an essential ingredient: a culinary spin on their heritage. It wasn’t until they joined forces with Paolo’s younger brother, Vince, who was the sous chef at Namu Gaji in San Francisco’s Mission District at the time, that the business pivoted towards a more intentional curation of Filipino flavors.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Eating at Uncle Tito reminds me of what it was like to hang out at your best friend’s house as a kid—after playing a few hours of Nintendo 64 and listening to E-40 on 106 KMEL—before you got to grub at a table full of cool relatives you wanted to hang around because they would pass down knowledge with each inviting bite.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13898463\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13898463\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/06/UncleTito_friesfull-scaled.jpg\" alt=\"Kalye street fries, topped with onions, pickled jalapeños, pork sisig and Cheese Whiz\" width=\"2560\" height=\"1707\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_friesfull-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_friesfull-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_friesfull-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_friesfull-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_friesfull-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_friesfull-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_friesfull-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_friesfull-1920x1280.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">The Kalye street fries are a cross between an island-style pork dish and something you might get at an American baseball game. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">You might split an order of Kalye street fries—a massive heap of house-cut potatoes piled with Tito’s sauce, caramelized onions, pickled jalapenos, pork sisig and Cheez Whiz. Imagine eating an island-style pork dish, but tossed with the thickly cut wedges you might get at an American baseball game, then topped off with a generous dose of creamy and cheesy goodness stolen from your favorite uncle’s kitchen cabinet. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Or, you could smash on a baon box, which Alcasabas tells me is a nod to the traditional style of to-go food that Filipino families often give away after large gatherings. Uncle Tito has down-sized the familiar concept into a casual sampler platter that can be shared with a group of friends or on a date night.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For dessert, you can sweeten up with a dish of Milo banana creme and graham cracker-filled lumpia, or—my personal favorite—the cinnamon-sugar pandesal ube buns, which are ordered specially from Valerio’s Tropical Bakeshop, a Filipino chain that the three have frequented since they were kids. The treat is filled with white chocolate ube ganache whose deep, glazed lavender color comes from mashing a purple yam. It reminds me of a Cinnabon from the mall, but stickier and tastier—and handmade by a young, gamed-up Filipino chef with soul.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13898461\" class=\"wp-caption alignnone\" style=\"max-width: 1707px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13898461\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/06/UncleTito_Valerios-scaled.jpg\" alt=\"Ube buns and Milo banana creme lumpia on a white plate, dusted with powdered sugar.\" width=\"1707\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_Valerios-scaled.jpg 1707w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_Valerios-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_Valerios-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_Valerios-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_Valerios-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_Valerios-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_Valerios-1365x2048.jpg 1365w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_Valerios-1920x2880.jpg 1920w\" sizes=\"(max-width: 1707px) 100vw, 1707px\">\u003cfigcaption class=\"wp-caption-text\">The ube buns are a collaboration with Valerio’s Tropical Bakeshop, a staple of the local Filipino community. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Uncle Tito’s food is reminiscent of something that came straight from the bold, imaginative mind of a Filipino-American kid who got to pick and choose their favorite flavors to combine once their parents weren’t looking. But there is an unmistakable hint of tradition as well. “It’s comfort food. We’re playing with nostalgia,” Alcasabas says. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Their “old school meets new age” approach is apparent in everything they do: The laing wontons take the traditional dish of stewed taro leaves and repackage it in a crunchy, salty and buttery wrapper, turning it into a perfect snack after a night out drinking. The Ube Cha-Cha drink—a cereal-infused almond milk—literally tastes like Fruity Pebbles because, well, they put Fruity Pebbles in it. The goal, the partners say, is to not only feed stomachs, but to feed memories, too.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13898464\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13898464\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/06/UncleTito_wonton-scaled.jpg\" alt=\"Crispy, triangular-shaped laing wontons on a plate with a side of dipping sauce. \" width=\"2560\" height=\"1707\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_wonton-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_wonton-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_wonton-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_wonton-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_wonton-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_wonton-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_wonton-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_wonton-1920x1280.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">The laing wontons are one of the restaurant’s new-school mash-ups. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_13898462\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13898462\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/06/UncleTito_juices-scaled.jpg\" alt=\"Joseph Alcasabas holds two of Uncle Tito's housemade beverages in his outstretched arm.\" width=\"2560\" height=\"1707\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_juices-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_juices-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_juices-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_juices-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_juices-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_juices-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_juices-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_juices-1920x1280.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">Alcasabas shows off two of Uncle Tito’s signature drinks. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">“We want our food to be a gateway into learning more about our culture,” Alcasabas says. “For our kids, we want them to eat the kind of foods our parents would make us and ask questions about where it comes from, but present it in a way that is more interesting and familiar to them.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Alcasabas and the Dayao brothers also strive to be intentional about the businesses they choose to collaborate with. It’s about keeping their parents’ culture alive by giving back to those OG influences—like the aforementioned Valerio’s Tropical Bakeshop—while also being a part of a bigger movement for the future of Pinoy cuisine alongside places like \u003c/span>\u003ca href=\"https://www.senorsisig.com/\">\u003cspan style=\"font-weight: 400\">Señor Sisig\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003ca href=\"https://www.loskuyas.com/\">\u003cspan style=\"font-weight: 400\">Los Kuyas\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and \u003c/span>\u003ca href=\"https://www.fobkitchen.com/\">\u003cspan style=\"font-weight: 400\">FOB Kitchen\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, whom they credit as being at the forefront of the Bay Area scene. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>The restaurant is part of a \u003c/span>\u003ca href=\"https://sanfran.com/finally-the-bay-areas-filipino-food-scene-takes-star-turn\">\u003cspan style=\"font-weight: 400\">growing wave of new Filipino food businesses\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> that have emerged in the past five years in the Bay Area, where the cuisine has achieved a new level of \u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/133626/how-has-the-bays-filipino-food-scene-changed-just-ask-daly-citys-chel-gilla\">\u003cspan style=\"font-weight: 400\">mainstream popularity\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. Uncle Tito is just one of several new restaurants located in SoMa Pilipinas, the city’s five-year-old Filipino Heritage District—a self-described “\u003c/span>\u003ca href=\"https://www.somapilipinas.org/\">\u003cspan style=\"font-weight: 400\">celebration of the love, pride and people power of generations of Filipinos in San Francisco and beyond.\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">” A recent \u003c/span>\u003ca href=\"https://www.instagram.com/p/CPXQFqgFVlX/\">\u003cspan style=\"font-weight: 400\">Mercedes-Benz commercial\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> even featured Klay Thompson of the Golden State Warriors racing through the streets of San Francisco to snag a Señor Sisig burrito. But the cuisine—and the Filipino-American community it reflects—isn’t a trend. It’s a true staple of our region. And each new purveyor has something dope to offer—from pop-ups to events like the \u003c/span>\u003ca href=\"https://www.undiscoveredsf.com/\">\u003cspan style=\"font-weight: 400\">Undiscovered night market\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, which highlights emerging Filipino businesses in the area.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Uncle Tito seems to be building on this exposure. The team is also applying its streetwear aesthetic and rap influences—alongside its fresh take on the cuisine—in a way that has major crossover appeal. From their specialty dishes and business label designs to the merchandise they offer, like a ’90s-era snapback cap with a modified Wu Tang Clan logo written in Tagalog, the Uncle Tito crew really does it all.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Our goal is much bigger than food, because it pertains to preserving what was taught to us and pushing it forward to be taught to the next generation,” Alcasabas says. “There is a bigger mission in what we are doing. We want to leave a legacy and an imprint in our culture as first-generation Filipino Americans in the Bay Area.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It reminds me of how hip hop DJs, especially back in the day, would sample older sounds from soul and funk albums, then scratch them up, repackage them in newly updated formats and spin that noise for an emcee to lace his or her poetry over. \u003c/span>\u003cspan style=\"font-weight: 400\">What Uncle Tito is doing feels just as radically creative to me. \u003c/span>\u003cspan style=\"font-weight: 400\">But instead of taking the sounds of the past, they’ve taken the aromas and textures and flavors of what their moms and uncles cooked up, and they’ve cut and remixed them for us all to nod our heads in unison to.\u003c/span>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone 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=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Uncle Tito is located at 59 9th Street in San Francisco; it’s \u003ca href=\"https://www.uncletito.bar/order\">open for takeout\u003c/a> Thursday through Sunday, 4–8 p.m., with in-person dining set to debut on June 15.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Everybody’s Favorite 24-Hour Filipino Bakery Has Finally Reopened",
"headTitle": "Everybody’s Favorite 24-Hour Filipino Bakery Has Finally Reopened | KQED",
"content": "\u003cp>There isn’t any place quite like \u003ca href=\"https://www.instagram.com/lingnamstarbread/\">Ling Nam Starbread\u003c/a>. For the three decades that the Filipino restaurant-bakery held court at its strip mall location near the border of South San Francisco and Daly City, it was everybody’s favorite late-night pit stop—a place where night owls and early risers could stop in for a bowl of noodles or hot rice porridge or, especially, a box of the pillowy, piping hot deliciousness known as señorita bread. On Fridays and Saturdays, the bakery was open 24 hours, making it a popular first stop for hungry travelers stumbling off a late-arriving flight at SFO.\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/p/B_IzSODpXga/\">Until last April\u003c/a>, that is, when the restaurant-bakery closed its doors with promises to reopen soon at a new location just a mile up the hill. Naturally, COVID put a wrench on those plans, and so the business stayed closed until just last Friday, when the new Ling Nam Starbread storefront at 980 King Drive in Daly City finally opened—a cause for celebration within the area’s vibrant Filipino American community.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13896069,arts_13895488' label='More From KQED Food']\u003c/span>“We had an overwhelming turnout,” says Alexson Lim, who runs the restaurant along with his father Tony Lim and his brother Brandon Lim, noting the long lines they had through much of the weekend. Late-night customers will need to wait a little longer: For the time being, the bakery is keeping reduced hours, closing up shop at 9pm each night.\u003c/p>\n\u003cp>For those who haven’t yet had the pleasure, Starbread is best known for its señorita bread, a kind of sweet, yeasty roll that’s layered with sugar and melted margarine and—this is key—is always boxed up hot right out of the oven.\u003c/p>\n\u003cfigure id=\"attachment_13896140\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13896140\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/04/Starbread_senorita-800x1067.jpg\" alt=\"A hand holding up a piece of bread in front of a sign with the Starbread logo. of se\" width=\"800\" height=\"1067\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/Starbread_senorita-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/Starbread_senorita-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/Starbread_senorita-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/Starbread_senorita-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/Starbread_senorita-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/Starbread_senorita-1536x2048.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/Starbread_senorita-scaled.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The sweet, buttery insides of the señorita bread. \u003ccite>(Ling Nam Starbread)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003ca href=\"https://sanfran.com/senorita-bread-carb-addiction-waiting-happen\">bread has made Starbread a local icon\u003c/a>. For Filipino families in particular, boxes of hot señorita bread are a staple at almost any big family gathering or celebration, and the chain has a strong cult following among non-Filipinos as well. The bakery has at least a dozen locations spread across Northern California, almost all of which boast long lines from morning to night. But none of the other Starbread locations were late-night destinations the way the Ling Nam combo shop was. And none of them were located in Daly City, which boasts the \u003ca href=\"https://www.foundsf.org/index.php?title=DALY_CITY:_THE_NEW_FILIPINOTOWN#:~:text=At%2027%20percent%20of%20the,of%20Metro%20Manila's%20Quezon%20City.\">highest concentration of Filipinos in the U.S.\u003c/a> (The closest other Starbread shop is in Pacifica.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='bayareabites_133626' label='More Filipino Eats']\u003c/span>The fact that the restaurant and bakery closed last April, just weeks after the initial shelter-in-place order, was mostly a matter of coincidence, Lim explains. The restaurant’s 30-year lease had just expired, and the entire lot was sold. (It’s now being turned into a \u003ca href=\"https://www.smdailyjournal.com/news/local/mercedes-benz-rolls-into-south-san-francisco/article_d167b2b6-c001-11ea-9328-1bd1e3bff343.html\">Mercedes-Benz dealership\u003c/a>.) Even though the Lims were able to secure a new location right away, it was a former dentist’s office that required a full build-out—a process that dragged out for almost a full year due to pandemic-related construction and permitting delays.\u003c/p>\n\u003cp>Even before it added the Starbread kiosk to the front of the restaurant in 2009, Ling Nam Noodle Shop was a local institution going on two decades. The restaurant specialized in Chinese-Filipino cuisine, which is to say Chinese dishes like wonton noodles, steamed buns, and rice porridge that were made to cater to Filipino tastes. For families like the Lims—ethnic Chinese who had settled in the Philippines—these were deeply nostalgic dishes. As Lim explains, they were dishes that made first-generation Filipino immigrants who frequented the restaurant say, “That’s home.”\u003c/p>\n\u003cfigure id=\"attachment_13896143\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13896143\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/04/Starbread_menu-800x600.jpg\" alt=\"The Starbread menu, with señorita bread priced at 10 pieces for $5, 20 pieces for $10, etc.\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/Starbread_menu-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/Starbread_menu-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/Starbread_menu-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/Starbread_menu-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/Starbread_menu-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/Starbread_menu-2048x1536.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/Starbread_menu-1920x1440.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The menu. \u003ccite>(Ling Nam Starbread)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the time being, however, only the bakery is open. The Ling Nam part of the business, now located in a separate storefront next door, is still under construction and will likely open in the early summer, Lim says. (There’s also a second Ling Nam Starbread location, in Tracy, that’s owned by the Lims—but there, too, the bakery is the only part of the business that’s stayed open.)\u003c/p>\n\u003cp>These days, of course, the Starbread is probably the biggest draw anyway—especially since it was the only place in the Bay Area where the bleary-eyed could score a batch of hot señorita bread at, say, 3am on a Saturday night. Eventually, once nightlife and air travel (including late-night travel) go back to pre-pandemic levels, Lim expects to once again resume that 24-hour weekend schedule.\u003c/p>\n\u003cp>“Why not?” he says. “It’s what we’re known for.”\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12904247\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg\" alt=\"\" width=\"400\" height=\"39\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-160x16.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-240x23.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-375x37.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Ling Nam Starbread is open at its new location at 980 King Drive in Daly City from 5:30am–9pm daily. For now, only the bakery storefront is open.\u003c/i>\u003c/p>\n\n",
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"excerpt": "Ling Nam Starbread is once again selling hot señorita bread at its new Daly City storefront—with reduced hours for now.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>There isn’t any place quite like \u003ca href=\"https://www.instagram.com/lingnamstarbread/\">Ling Nam Starbread\u003c/a>. For the three decades that the Filipino restaurant-bakery held court at its strip mall location near the border of South San Francisco and Daly City, it was everybody’s favorite late-night pit stop—a place where night owls and early risers could stop in for a bowl of noodles or hot rice porridge or, especially, a box of the pillowy, piping hot deliciousness known as señorita bread. On Fridays and Saturdays, the bakery was open 24 hours, making it a popular first stop for hungry travelers stumbling off a late-arriving flight at SFO.\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/p/B_IzSODpXga/\">Until last April\u003c/a>, that is, when the restaurant-bakery closed its doors with promises to reopen soon at a new location just a mile up the hill. Naturally, COVID put a wrench on those plans, and so the business stayed closed until just last Friday, when the new Ling Nam Starbread storefront at 980 King Drive in Daly City finally opened—a cause for celebration within the area’s vibrant Filipino American community.\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>“We had an overwhelming turnout,” says Alexson Lim, who runs the restaurant along with his father Tony Lim and his brother Brandon Lim, noting the long lines they had through much of the weekend. Late-night customers will need to wait a little longer: For the time being, the bakery is keeping reduced hours, closing up shop at 9pm each night.\u003c/p>\n\u003cp>For those who haven’t yet had the pleasure, Starbread is best known for its señorita bread, a kind of sweet, yeasty roll that’s layered with sugar and melted margarine and—this is key—is always boxed up hot right out of the oven.\u003c/p>\n\u003cfigure id=\"attachment_13896140\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13896140\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/04/Starbread_senorita-800x1067.jpg\" alt=\"A hand holding up a piece of bread in front of a sign with the Starbread logo. of se\" width=\"800\" height=\"1067\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/Starbread_senorita-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/Starbread_senorita-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/Starbread_senorita-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/Starbread_senorita-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/Starbread_senorita-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/Starbread_senorita-1536x2048.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/Starbread_senorita-scaled.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The sweet, buttery insides of the señorita bread. \u003ccite>(Ling Nam Starbread)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003ca href=\"https://sanfran.com/senorita-bread-carb-addiction-waiting-happen\">bread has made Starbread a local icon\u003c/a>. For Filipino families in particular, boxes of hot señorita bread are a staple at almost any big family gathering or celebration, and the chain has a strong cult following among non-Filipinos as well. The bakery has at least a dozen locations spread across Northern California, almost all of which boast long lines from morning to night. But none of the other Starbread locations were late-night destinations the way the Ling Nam combo shop was. And none of them were located in Daly City, which boasts the \u003ca href=\"https://www.foundsf.org/index.php?title=DALY_CITY:_THE_NEW_FILIPINOTOWN#:~:text=At%2027%20percent%20of%20the,of%20Metro%20Manila's%20Quezon%20City.\">highest concentration of Filipinos in the U.S.\u003c/a> (The closest other Starbread shop is in Pacifica.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>The fact that the restaurant and bakery closed last April, just weeks after the initial shelter-in-place order, was mostly a matter of coincidence, Lim explains. The restaurant’s 30-year lease had just expired, and the entire lot was sold. (It’s now being turned into a \u003ca href=\"https://www.smdailyjournal.com/news/local/mercedes-benz-rolls-into-south-san-francisco/article_d167b2b6-c001-11ea-9328-1bd1e3bff343.html\">Mercedes-Benz dealership\u003c/a>.) Even though the Lims were able to secure a new location right away, it was a former dentist’s office that required a full build-out—a process that dragged out for almost a full year due to pandemic-related construction and permitting delays.\u003c/p>\n\u003cp>Even before it added the Starbread kiosk to the front of the restaurant in 2009, Ling Nam Noodle Shop was a local institution going on two decades. The restaurant specialized in Chinese-Filipino cuisine, which is to say Chinese dishes like wonton noodles, steamed buns, and rice porridge that were made to cater to Filipino tastes. For families like the Lims—ethnic Chinese who had settled in the Philippines—these were deeply nostalgic dishes. As Lim explains, they were dishes that made first-generation Filipino immigrants who frequented the restaurant say, “That’s home.”\u003c/p>\n\u003cfigure id=\"attachment_13896143\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13896143\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/04/Starbread_menu-800x600.jpg\" alt=\"The Starbread menu, with señorita bread priced at 10 pieces for $5, 20 pieces for $10, etc.\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/Starbread_menu-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/Starbread_menu-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/Starbread_menu-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/Starbread_menu-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/Starbread_menu-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/Starbread_menu-2048x1536.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/04/Starbread_menu-1920x1440.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The menu. \u003ccite>(Ling Nam Starbread)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the time being, however, only the bakery is open. The Ling Nam part of the business, now located in a separate storefront next door, is still under construction and will likely open in the early summer, Lim says. (There’s also a second Ling Nam Starbread location, in Tracy, that’s owned by the Lims—but there, too, the bakery is the only part of the business that’s stayed open.)\u003c/p>\n\u003cp>These days, of course, the Starbread is probably the biggest draw anyway—especially since it was the only place in the Bay Area where the bleary-eyed could score a batch of hot señorita bread at, say, 3am on a Saturday night. Eventually, once nightlife and air travel (including late-night travel) go back to pre-pandemic levels, Lim expects to once again resume that 24-hour weekend schedule.\u003c/p>\n\u003cp>“Why not?” he says. “It’s what we’re known for.”\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12904247\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg\" alt=\"\" width=\"400\" height=\"39\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-160x16.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-240x23.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-375x37.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Ling Nam Starbread is open at its new location at 980 King Drive in Daly City from 5:30am–9pm daily. For now, only the bakery storefront is open.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
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"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
"meta": {
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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}
},
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"here-and-now": {
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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},
"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
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"order": 18
},
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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