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"content": "\u003cfigure id=\"attachment_13956224\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956224\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown.jpg\" alt=\"Two men devouring a bowl of soup noodles and a plate of fried tofu, with chopsticks in their hands.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lounge Chinatown serves an array of Taiwanese street food classics — including stinky tofu — until 2:30 a.m. every night. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003ci>\u003cspan style=\"font-weight: 400\">The Midnight Diners\u003c/span>\u003c/i>\u003c/a>\u003ci> is a regular collaboration between KQED food editor Luke Tsai and artist Thien Pham. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene.\u003c/i>\u003c/p>\n\u003cp>Much has been written about the \u003ca href=\"https://www.theatlantic.com/technology/archive/2019/02/americas-chinatowns-are-disappearing/581767/\">demise of the American Chinatown\u003c/a>, as well as the specific troubles that have plagued Oakland Chinatown in recent years — a \u003ca href=\"https://www.mercurynews.com/2022/08/01/oakland-chinatown-faces-a-dual-pandemic-of-violence-covid/\">double whammy\u003c/a> of pandemic-related doldrums and \u003ca href=\"https://oaklandside.org/2021/02/12/oakland-chinatown-policing-hate-crimes-community/\">fears about anti-Asian violence\u003c/a>. These days, the neighborhood feels like a ghost town anytime after 6 o’clock at night, to say nothing of the late-night jook and roast duck feasts I remember enjoying even just five or six years ago.\u003c/p>\n\u003cp>You’d never guess at any of this, though, if your only data point was Lounge Chinatown, a stylish Taiwanese bar and restaurant that opened in December of 2022 with the explicit intention of being a late-night destination: It serves its massive menu of Taiwanese and Chinese street food specialties until 2:30 a.m., seven days a week.\u003c/p>\n\u003cp>Run by the folks behind Dragon Gate (\u003ca href=\"https://www.kqed.org/arts/13918993/dragon-gate-oakland-taiwanese-restaurant-reopening-karaoke\">another classic Oakland night spot\u003c/a>), Lounge stands out like a gaudily neon-lit, bamboo-bedecked beacon amid the well-weathered storefronts and boarded-up windows of 8th Street, in the heart of Chinatown. At a little past 9 o’clock on a recent Thursday night, it was one of just a small handful of places in the entire neighborhood that was still open.\u003c/p>\n\u003cp>The first thing you notice about Lounge Chinatown is the decor, which is so hiply and aggressively Asia-fied in its aesthetics that 20-year-old me, at the very height of my AZN pride, would have \u003ci>eaten it up\u003c/i> — all sleek red leather booths, lucky cat figurines and sexily back-lit Taiwanese whiskey bottles. Five or six different kinds of light fixtures, all designed to resemble various paper lanterns, bask the dining room in a nightclub-like glow. Meanwhile, a mural running the length of the restaurant depicts an unidentified Asian night market scene in such a way that the night market looks like the coolest damn place in the world.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This is the kind of restaurant where you might imagine Jet Li — or Son Goku, at the height of his powers — strolling in for a late-night bowl of noodles. And, honest to God, even middle-aged me found the whole vibe to be pretty badass.\u003c/p>\n\u003cfigure id=\"attachment_13956225\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956225\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-2.jpg\" alt='Exterior of a restaurant on a dark street. The sign reads \"Lounge Chinatown,\" and the entrance is suffused in glowing purple light.' width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The restaurant’s aggressively Asia-fied aesthetics are a whole vibe. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The main reason we’d come, however, is because I can never resist the siren call of \u003ca href=\"https://www.kqed.org/arts/13940133/stinky-tofu-childrens-book-ra-pu-zel\">stinky tofu\u003c/a> — or of \u003ca href=\"https://www.kqed.org/arts/13897272/bay-area-taiwanese-food-scene-nostalgia\">Taiwanese street food\u003c/a>, more broadly. Even more so when it’s still available hours after midnight. As it turns out, the menu covers a surprisingly (and intimidatingly) vast range of Chinese and Taiwanese food genres, running the gamut from meat skewers to hot pot and malatang. You’ll do very well for yourself if you stick to the most famous Taiwanese classics.\u003c/p>\n\u003cp>If you aren’t unnecessarily squeamish, you’ll start, as we did, with an order of the fried stinky tofu, which arrives at the table crisp-edged and deliciously pungent, served with all the standard accompaniments: pickled cabbage, soy paste dressing and a dollop of chili sauce. It’s about as tasty a version as you can find in the East Bay.\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13955884,arts_13951914,arts_13952823']\u003c/span>\u003c/strong>\u003c/b>\u003c/span>The best way to sample a bunch of things is to order one of the bento boxes, which come with a big scoop of \u003ca href=\"https://www.kqed.org/arts/13897498/mama-liu-lu-rou-fan-taiwanese-food-comic\">lu rou fan\u003c/a> (braised pork rice), pickles, sautéed greens and a marinated egg. We went with the fried pork chop — a nostalgic classic for anyone who’s ever bought a boxed lunch at a \u003ca href=\"https://www.eater.com/2019/3/6/18241749/bento-box-best-food-train-stations-taiwan\">train station in Taiwan\u003c/a>. Lounge’s version hits all the right notes: the jolt of five-spice powder on the crunchy batter, the juiciness and lavish fattiness of the thick, bone-in chop.\u003c/p>\n\u003cp>But the star of the menu has got to be the beef noodle soup, a faithful rendition of one of Taiwan’s most famous dishes. The noodles are thick and chewy. The generous chunks of beef shank and tendon are slow-cooked to a jiggly, luxurious tenderness. And the broth? Spicy and savory, heavy on the tongue-numbing Sichuan peppercorn — almost \u003ci>too \u003c/i>boldly flavorful for me to finish the entire bowl, making it perfect for sharing. It’s pure comfort food.\u003c/p>\n\u003cp>I’ll have to come back again, with more stomach space or a larger group, to try the extensive selection of lu wei, a uniquely Taiwanese genre of cold, braised street snacks.\u003c/p>\n\u003cp>My usual worry with a place like Lounge Chinatown is that it’ll be too loud or too trendy — too many weekend karaoke warriors singing badly in public. But the truth is, the restaurant was busy during our visit but not exceptionally so. The vibe was more Chill Place for Quiet Conversation than it was Loud Party Zone. Like the rest of Chinatown, it seems, the restaurant is just starting to get things rolling again. And I, for one, am ready to see what it looks like when it really hits its stride.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Lounge Chinatown is open 10:30 a.m.–2:30 a.m. daily at 366 8th St. in Oakland.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_13956224\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956224\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown.jpg\" alt=\"Two men devouring a bowl of soup noodles and a plate of fried tofu, with chopsticks in their hands.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lounge Chinatown serves an array of Taiwanese street food classics — including stinky tofu — until 2:30 a.m. every night. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003ci>\u003cspan style=\"font-weight: 400\">The Midnight Diners\u003c/span>\u003c/i>\u003c/a>\u003ci> is a regular collaboration between KQED food editor Luke Tsai and artist Thien Pham. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene.\u003c/i>\u003c/p>\n\u003cp>Much has been written about the \u003ca href=\"https://www.theatlantic.com/technology/archive/2019/02/americas-chinatowns-are-disappearing/581767/\">demise of the American Chinatown\u003c/a>, as well as the specific troubles that have plagued Oakland Chinatown in recent years — a \u003ca href=\"https://www.mercurynews.com/2022/08/01/oakland-chinatown-faces-a-dual-pandemic-of-violence-covid/\">double whammy\u003c/a> of pandemic-related doldrums and \u003ca href=\"https://oaklandside.org/2021/02/12/oakland-chinatown-policing-hate-crimes-community/\">fears about anti-Asian violence\u003c/a>. These days, the neighborhood feels like a ghost town anytime after 6 o’clock at night, to say nothing of the late-night jook and roast duck feasts I remember enjoying even just five or six years ago.\u003c/p>\n\u003cp>You’d never guess at any of this, though, if your only data point was Lounge Chinatown, a stylish Taiwanese bar and restaurant that opened in December of 2022 with the explicit intention of being a late-night destination: It serves its massive menu of Taiwanese and Chinese street food specialties until 2:30 a.m., seven days a week.\u003c/p>\n\u003cp>Run by the folks behind Dragon Gate (\u003ca href=\"https://www.kqed.org/arts/13918993/dragon-gate-oakland-taiwanese-restaurant-reopening-karaoke\">another classic Oakland night spot\u003c/a>), Lounge stands out like a gaudily neon-lit, bamboo-bedecked beacon amid the well-weathered storefronts and boarded-up windows of 8th Street, in the heart of Chinatown. At a little past 9 o’clock on a recent Thursday night, it was one of just a small handful of places in the entire neighborhood that was still open.\u003c/p>\n\u003cp>The first thing you notice about Lounge Chinatown is the decor, which is so hiply and aggressively Asia-fied in its aesthetics that 20-year-old me, at the very height of my AZN pride, would have \u003ci>eaten it up\u003c/i> — all sleek red leather booths, lucky cat figurines and sexily back-lit Taiwanese whiskey bottles. Five or six different kinds of light fixtures, all designed to resemble various paper lanterns, bask the dining room in a nightclub-like glow. Meanwhile, a mural running the length of the restaurant depicts an unidentified Asian night market scene in such a way that the night market looks like the coolest damn place in the world.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This is the kind of restaurant where you might imagine Jet Li — or Son Goku, at the height of his powers — strolling in for a late-night bowl of noodles. And, honest to God, even middle-aged me found the whole vibe to be pretty badass.\u003c/p>\n\u003cfigure id=\"attachment_13956225\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956225\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-2.jpg\" alt='Exterior of a restaurant on a dark street. The sign reads \"Lounge Chinatown,\" and the entrance is suffused in glowing purple light.' width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The restaurant’s aggressively Asia-fied aesthetics are a whole vibe. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The main reason we’d come, however, is because I can never resist the siren call of \u003ca href=\"https://www.kqed.org/arts/13940133/stinky-tofu-childrens-book-ra-pu-zel\">stinky tofu\u003c/a> — or of \u003ca href=\"https://www.kqed.org/arts/13897272/bay-area-taiwanese-food-scene-nostalgia\">Taiwanese street food\u003c/a>, more broadly. Even more so when it’s still available hours after midnight. As it turns out, the menu covers a surprisingly (and intimidatingly) vast range of Chinese and Taiwanese food genres, running the gamut from meat skewers to hot pot and malatang. You’ll do very well for yourself if you stick to the most famous Taiwanese classics.\u003c/p>\n\u003cp>If you aren’t unnecessarily squeamish, you’ll start, as we did, with an order of the fried stinky tofu, which arrives at the table crisp-edged and deliciously pungent, served with all the standard accompaniments: pickled cabbage, soy paste dressing and a dollop of chili sauce. It’s about as tasty a version as you can find in the East Bay.\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/strong>\u003c/b>\u003c/span>The best way to sample a bunch of things is to order one of the bento boxes, which come with a big scoop of \u003ca href=\"https://www.kqed.org/arts/13897498/mama-liu-lu-rou-fan-taiwanese-food-comic\">lu rou fan\u003c/a> (braised pork rice), pickles, sautéed greens and a marinated egg. We went with the fried pork chop — a nostalgic classic for anyone who’s ever bought a boxed lunch at a \u003ca href=\"https://www.eater.com/2019/3/6/18241749/bento-box-best-food-train-stations-taiwan\">train station in Taiwan\u003c/a>. Lounge’s version hits all the right notes: the jolt of five-spice powder on the crunchy batter, the juiciness and lavish fattiness of the thick, bone-in chop.\u003c/p>\n\u003cp>But the star of the menu has got to be the beef noodle soup, a faithful rendition of one of Taiwan’s most famous dishes. The noodles are thick and chewy. The generous chunks of beef shank and tendon are slow-cooked to a jiggly, luxurious tenderness. And the broth? Spicy and savory, heavy on the tongue-numbing Sichuan peppercorn — almost \u003ci>too \u003c/i>boldly flavorful for me to finish the entire bowl, making it perfect for sharing. It’s pure comfort food.\u003c/p>\n\u003cp>I’ll have to come back again, with more stomach space or a larger group, to try the extensive selection of lu wei, a uniquely Taiwanese genre of cold, braised street snacks.\u003c/p>\n\u003cp>My usual worry with a place like Lounge Chinatown is that it’ll be too loud or too trendy — too many weekend karaoke warriors singing badly in public. But the truth is, the restaurant was busy during our visit but not exceptionally so. The vibe was more Chill Place for Quiet Conversation than it was Loud Party Zone. Like the rest of Chinatown, it seems, the restaurant is just starting to get things rolling again. And I, for one, am ready to see what it looks like when it really hits its stride.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Lounge Chinatown is open 10:30 a.m.–2:30 a.m. daily at 366 8th St. in Oakland.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_13955888\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13955888\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi.jpg\" alt=\"A spread of Indian food on an outdoor table, including a rice combination tray, two samosas, a mango lassi and a plate of dahi puri. A man puts one of the dahi puri in his mouth.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Near midnight, all of the tables outside of Apni Mandi were occupied by diners feasting on chaat and curry. The Sunnyvale grocery store serves hot food 24 hours. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003ci>The Midnight Diners\u003c/i>\u003c/a>\u003ci> is a regular collaboration between KQED food editor Luke Tsai and artist Thien Pham. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene.\u003c/i>\u003c/p>\n\u003cp>One of my personal oddities is that I love going to the grocery store late at night, strolling the fluorescent-lit aisles of my local Safeway a few minutes before closing, when the place resembles a ghost town. There is a sort of Zen-like quietude, I find, to being the only person in the freezer aisle picking out a tub of ice cream, or contemplating the 17 different varieties of instant noodles. In these days of still-mostly-remote work, sometimes it’s the only time I leave the house all day.\u003c/p>\n\u003cp>Not that any of this could have prepared me for the mind-boggling crowd of produce browsers, chai drinkers and late-night snackers; the heaps of bagged spices and upbeat Bhangra music; and, all together, the glorious chaos of an Indian grocery store at midnight. Specifically, the 24-hour \u003ca href=\"https://apnabazar.com/\">Apni Mandi\u003c/a> (formerly \u003ca href=\"https://www.instagram.com/sunnyvale_adda/\">Apna Bazar\u003c/a>) supermarket in Sunnyvale.\u003c/p>\n\u003cp>Of course, it was news to us that there even \u003ci>is \u003c/i>a 24-hour Indian grocery store in the Bay Area, much less one that sells hot vegetarian curries and chaat at all hours of the night. But even knowing that the place existed in theory, we were amazed to see just how many people — all ages, almost exclusively South Asian — had come to the grocery store past 11 o’clock at night. Outside, the eight or nine umbrella-topped tables in front of the store were all occupied by groups of friends making happy conversation over spreads of roti, curry platters and pani puri, devouring the food in the half-darkness. The only light came from the big, neon-yellow “Apni Mandi” sign glowing overhead.\u003c/p>\n\u003cp>Inside, the aisles were jam-packed with shoppers loading their carts with various sundries — a bag of onions, a bunch of half-ripe bananas, some Maggi noodles. More than a few just stood there chatting with a cup of (quite tasty) hot chai in hand, poured from the free chai dispenser at one end of the store. Others stood in line at a kiosk dedicated to selling assorted Indian cakes and sweets.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If my typical late-night grocery jaunts are more of a soothing, slightly antisocial balm, this felt electric — reminiscent of my favorite night markets in Asia.\u003c/p>\n\u003cfigure id=\"attachment_13955889\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13955889\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi-inside.jpg\" alt=\"A crowd of people waiting in line to order food inside an Indian grocery store. \" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi-inside.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi-inside-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi-inside-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi-inside-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi-inside-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi-inside-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The longest line is at the hot food kiosk, where customers can choose from a variety of chaat, flatbreads and vegetarian curries. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By far the longest of the lines was the one for hot food. For 24 hours a day, customers can choose from an assortment of chaat, flatbreads and vegetarian curries, a \u003ca href=\"https://www.yelp.com/biz_photos/apna-bazar-sunnyvale?select=3570jvAKSEfKa0hWChZlHg\">rotating selection\u003c/a> of which are displayed in Apni Mandi’s steam table setup. There is, I’ll admit, a certain intimidation factor to ordering here if you’re a first-timer not fluent in the vocabulary of kulchas and bhaturas. When you get to the front of the line, none of the curries are labeled, nor is it obvious what anything on the chaat menu even \u003ci>is\u003c/i> if you haven’t had it before, and the long line behind you might add to the pressure.\u003c/p>\n\u003cp>But look: My feeling is that it’s healthy and character-building for every American to experience this mild level of discomfort at least once in a while — and when it’s in the service of procuring delicious food, who can complain? For the record, Apni Mandi’s friendly employees were happy to answer our questions, and, in a pinch, the smile-and-point method works perfectly well.\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13954983,arts_13954112,arts_13954597']\u003c/span>\u003c/strong>\u003c/b>\u003c/span>For just $8.99, the thali platter comes with rice, onions, roti and your choice of two of the day’s curries. The kadhi pakora was savory and tangy, with bits of vegetable fritter that had soaked in the sauce until they were pleasantly soggy. On the other end of the flavor spectrum, the paneer makhani was a chunky tomato-based curry with a wonderful zip of heat. Lunch, dinner, 3 a.m. snack, it doesn’t matter: This thali would make a fantastic meal at any time of day.\u003c/p>\n\u003cp>But really, everything we wound up ordering was delicious (and absurdly reasonable in price). The market’s hallmarks include its fresh, fat samosas, which come two to an order, with an aggressively well-spiced potato filling — the perfect thing to help you sort yourself out if you’ve had a little too much to drink. And the dahi puri are simply a delight: Close cousins to the better-known pani puri, the crispy semolina shells are topped with spices, tamarind chutney, yogurt and little crispy noodles. Try fitting the whole thing in your mouth at once for the ideal tangy-spicy-sweet bite.\u003c/p>\n\u003cp>With apologies, then, to my local Safeway, let us give praise to the 24-hour Indian grocer — to the pleasures of the hot food stand and the prospect of leaving home at midnight for the express purpose of sipping hot chai with friends in the produce aisle. Now that I’ve experienced it in all its glory, I’m afraid there’s no turning back.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/sunnyvale_adda/\">\u003ci>Apni Mandi\u003c/i>\u003c/a>\u003ci> is open 24/7 at 1111 W. El Camino Real Ste. 107 in Sunnyvale.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_13955888\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13955888\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi.jpg\" alt=\"A spread of Indian food on an outdoor table, including a rice combination tray, two samosas, a mango lassi and a plate of dahi puri. A man puts one of the dahi puri in his mouth.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Near midnight, all of the tables outside of Apni Mandi were occupied by diners feasting on chaat and curry. The Sunnyvale grocery store serves hot food 24 hours. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003ci>The Midnight Diners\u003c/i>\u003c/a>\u003ci> is a regular collaboration between KQED food editor Luke Tsai and artist Thien Pham. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene.\u003c/i>\u003c/p>\n\u003cp>One of my personal oddities is that I love going to the grocery store late at night, strolling the fluorescent-lit aisles of my local Safeway a few minutes before closing, when the place resembles a ghost town. There is a sort of Zen-like quietude, I find, to being the only person in the freezer aisle picking out a tub of ice cream, or contemplating the 17 different varieties of instant noodles. In these days of still-mostly-remote work, sometimes it’s the only time I leave the house all day.\u003c/p>\n\u003cp>Not that any of this could have prepared me for the mind-boggling crowd of produce browsers, chai drinkers and late-night snackers; the heaps of bagged spices and upbeat Bhangra music; and, all together, the glorious chaos of an Indian grocery store at midnight. Specifically, the 24-hour \u003ca href=\"https://apnabazar.com/\">Apni Mandi\u003c/a> (formerly \u003ca href=\"https://www.instagram.com/sunnyvale_adda/\">Apna Bazar\u003c/a>) supermarket in Sunnyvale.\u003c/p>\n\u003cp>Of course, it was news to us that there even \u003ci>is \u003c/i>a 24-hour Indian grocery store in the Bay Area, much less one that sells hot vegetarian curries and chaat at all hours of the night. But even knowing that the place existed in theory, we were amazed to see just how many people — all ages, almost exclusively South Asian — had come to the grocery store past 11 o’clock at night. Outside, the eight or nine umbrella-topped tables in front of the store were all occupied by groups of friends making happy conversation over spreads of roti, curry platters and pani puri, devouring the food in the half-darkness. The only light came from the big, neon-yellow “Apni Mandi” sign glowing overhead.\u003c/p>\n\u003cp>Inside, the aisles were jam-packed with shoppers loading their carts with various sundries — a bag of onions, a bunch of half-ripe bananas, some Maggi noodles. More than a few just stood there chatting with a cup of (quite tasty) hot chai in hand, poured from the free chai dispenser at one end of the store. Others stood in line at a kiosk dedicated to selling assorted Indian cakes and sweets.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If my typical late-night grocery jaunts are more of a soothing, slightly antisocial balm, this felt electric — reminiscent of my favorite night markets in Asia.\u003c/p>\n\u003cfigure id=\"attachment_13955889\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13955889\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi-inside.jpg\" alt=\"A crowd of people waiting in line to order food inside an Indian grocery store. \" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi-inside.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi-inside-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi-inside-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi-inside-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi-inside-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi-inside-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The longest line is at the hot food kiosk, where customers can choose from a variety of chaat, flatbreads and vegetarian curries. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By far the longest of the lines was the one for hot food. For 24 hours a day, customers can choose from an assortment of chaat, flatbreads and vegetarian curries, a \u003ca href=\"https://www.yelp.com/biz_photos/apna-bazar-sunnyvale?select=3570jvAKSEfKa0hWChZlHg\">rotating selection\u003c/a> of which are displayed in Apni Mandi’s steam table setup. There is, I’ll admit, a certain intimidation factor to ordering here if you’re a first-timer not fluent in the vocabulary of kulchas and bhaturas. When you get to the front of the line, none of the curries are labeled, nor is it obvious what anything on the chaat menu even \u003ci>is\u003c/i> if you haven’t had it before, and the long line behind you might add to the pressure.\u003c/p>\n\u003cp>But look: My feeling is that it’s healthy and character-building for every American to experience this mild level of discomfort at least once in a while — and when it’s in the service of procuring delicious food, who can complain? For the record, Apni Mandi’s friendly employees were happy to answer our questions, and, in a pinch, the smile-and-point method works perfectly well.\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/strong>\u003c/b>\u003c/span>For just $8.99, the thali platter comes with rice, onions, roti and your choice of two of the day’s curries. The kadhi pakora was savory and tangy, with bits of vegetable fritter that had soaked in the sauce until they were pleasantly soggy. On the other end of the flavor spectrum, the paneer makhani was a chunky tomato-based curry with a wonderful zip of heat. Lunch, dinner, 3 a.m. snack, it doesn’t matter: This thali would make a fantastic meal at any time of day.\u003c/p>\n\u003cp>But really, everything we wound up ordering was delicious (and absurdly reasonable in price). The market’s hallmarks include its fresh, fat samosas, which come two to an order, with an aggressively well-spiced potato filling — the perfect thing to help you sort yourself out if you’ve had a little too much to drink. And the dahi puri are simply a delight: Close cousins to the better-known pani puri, the crispy semolina shells are topped with spices, tamarind chutney, yogurt and little crispy noodles. Try fitting the whole thing in your mouth at once for the ideal tangy-spicy-sweet bite.\u003c/p>\n\u003cp>With apologies, then, to my local Safeway, let us give praise to the 24-hour Indian grocer — to the pleasures of the hot food stand and the prospect of leaving home at midnight for the express purpose of sipping hot chai with friends in the produce aisle. Now that I’ve experienced it in all its glory, I’m afraid there’s no turning back.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/sunnyvale_adda/\">\u003ci>Apni Mandi\u003c/i>\u003c/a>\u003ci> is open 24/7 at 1111 W. El Camino Real Ste. 107 in Sunnyvale.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "This Turkish Kebab Spot Is a Late-Night Oasis in the Outer East Bay Suburbs",
"headTitle": "This Turkish Kebab Spot Is a Late-Night Oasis in the Outer East Bay Suburbs | KQED",
"content": "\u003cfigure id=\"attachment_13955527\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13955527\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3671.jpg\" alt=\"Two men devour a Turkish cheese bread, pulling the stretchy cheese away from their mouths with grotesque expressions on their face.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3671.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3671-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3671-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3671-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3671-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3671-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The must-order item at Sultan’s Kebab is the boat-shaped cheese pide. The restaurant’s Livermore location is a late-night hub in the outer East Bay, open until 11:30 p.m. daily. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003ci>The Midnight Diners\u003c/i>\u003c/a>\u003ci> is a regular collaboration between KQED food editor Luke Tsai and artist Thien Pham. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene.\u003c/i>\u003c/p>\n\u003cp>Even with its handful of bustling dive bars and lounges, Downtown Livermore probably isn’t ever going to be known as an after-hours hotspot. But for the past year, at least, Livermoreans who get hungry after 11 o’clock at night have had at least one place — \u003ca href=\"https://www.instagram.com/p/BtUo7sYHm2D/\">Sultan’s Kebab\u003c/a> — where they can go to satisfy their cravings for shawarma, kebabs and, most spectacularly, hot, cheesy Turkish flatbreads.\u003c/p>\n\u003cp>At least that was how it seemed on a recent Friday night, when the casually chic counter-service restaurant only seemed to get busier and busier after 10 p.m. Every booth and table was filled with groups of friends, young couples on dates, even families with small children (no judgment!). By the time we left, it felt like every person in Livermore who was still awake must have been sitting down for a meal at Sultan’s.\u003c/p>\n\u003cp>Since the original Pleasanton storefront debuted in 2010, the restaurant has expanded into a mini sultanate, if you will, with three kebab shop locations spread across the sleepy Tri-Valley suburbs. With its sleek bar counter, fire-engine red interior and faux wisteria tree (in glorious, faux full bloom) overhanging the entrance, the year-old Livermore location is the fanciest-looking of the three — and the only one that’s open late enough to qualify as a late-night restaurant.\u003c/p>\n\u003cp>Sultan’s Kebab is a Turkish restaurant that markets itself as “Mediterranean” — which, in contemporary American restaurant parlance, largely functions as \u003ca href=\"https://melmagazine.com/en-us/story/should-you-be-embarrassed-to-confuse-middle-eastern-food-with-mediterranean-food#google_vignette\">a way for immigrant chefs to make their food businesses palatable\u003c/a> when they aren’t sure how comfortable customers will be with dining at an establishment that’s explicitly Afghan, Palestinian or Iranian. For most diners, it’s just shorthand for the fact that you’ll probably find hummus and some kind of kebab on the menu.\u003c/p>\n\u003cfigure id=\"attachment_13955528\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13955528\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3673.jpg\" alt=\"The exterior of a brick-lined restaurant. The lit-up sign reads, "Sultan's Kebab"\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3673.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3673-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3673-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3673-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3673-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3673-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">At 11 o’clock on a Friday night, it feels like every Livermorean who’s still awake is dining at Sultan’s. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At a place like Sultan’s, though, it really is possible to see the throughline between cuisines as seemingly disparate as Turkish and Italian — say, in the mild and delectable braised lamb shank, with its rich gravy studded with strands of celery, a dish which, if you look at it a little sideways, doesn’t look or taste so different from the osso buco served at your local homestyle Milanese spot. You can even see it in the Iskender kebab: thin slices of spit-roasted lamb and crunchy pita, all tossed in tomato sauce and served alongside a massive pool of yogurt. Sultan’s is the most “marinara” version of the dish I’ve ever eaten — so sweet and saucy, it wouldn’t feel out of place at my favorite red-sauce Italian joint.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13954983,arts_13954597,arts_13953224']\u003c/span>\u003c/strong>\u003c/b>\u003c/span>This act of cultural translation is perhaps most explicit in Sultan’s selection of the kind of traditional Turkish flatbreads that are popularly known in the West as “Turkish pizza” — a rarity here in the Bay Area. There’s the thin-crusted lahmacun, with its topping of heavily seasoned minced lamb and raw onions. And then there are the toasty, boat-shaped pides, which bear a passing resemblance to the (Republic of) Georgian cheese boats known as khachapuri. The one we ordered was topped with oozy melted cheese and shjouk (aka sujuk), a Turkish sausage that’s like a coarser, more thickly sliced pepperoni. This was exactly the kind of thing I crave late at night: hot carbs with a slick of grease and, as an added bonus, an epic cheese pull.\u003c/p>\n\u003cp>If I were to send you to Sultan’s — at any time of day but especially after 10 p.m. — I would have you start by sharing one of these piping hot cheese pides. From there, if you are a lamb eater, I’d have you order the lamb kebab plate: #1 on the menu, a straightforward classic, and also by far the tastiest of the entrees I tried. Super-savory, well-blistered and exquisitely tender, the meat comes with rice, good hummus, pita, salad — a perfect self-contained meal. Finally, for dessert, if you don’t \u003ca href=\"https://www.youtube.com/watch?v=DhrdSylKQ-Q\">pull an “Edmund”\u003c/a> and get distracted by Sultan’s colorful display case full of Turkish delight, I recommend the homemade rice pudding. It’s very cold and refreshing version, with a thin, golden-brown layer of milk skin on top that’s especially satisfying to cut into with your fork.\u003c/p>\n\u003cp>That’s a meal that will send anyone to bed feeling generously stuffed and well taken care of, whether you’re a Livermore resident heading home just down the road or a visitor passing through, on your way to some other, less kebab-wealthy part of the Bay.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>The Livermore location of \u003c/i>\u003ca href=\"https://www.sultanskebab.net/\">\u003ci>Sultan’s Kebab\u003c/i>\u003c/a>\u003ci> is open from 10:30 a.m. to 11:30 p.m. daily at 2491 1st St. The restaurant also has locations in Pleasanton and Danville, but those aren’t open as late.\u003c/i>\u003c/p>\n\n",
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"excerpt": "Sultan’s has made a name for itself with crowd-pleasing kebabs, braised lamb shanks and ‘Turkish pizza.’ ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_13955527\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13955527\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3671.jpg\" alt=\"Two men devour a Turkish cheese bread, pulling the stretchy cheese away from their mouths with grotesque expressions on their face.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3671.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3671-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3671-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3671-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3671-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3671-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The must-order item at Sultan’s Kebab is the boat-shaped cheese pide. The restaurant’s Livermore location is a late-night hub in the outer East Bay, open until 11:30 p.m. daily. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003ci>The Midnight Diners\u003c/i>\u003c/a>\u003ci> is a regular collaboration between KQED food editor Luke Tsai and artist Thien Pham. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene.\u003c/i>\u003c/p>\n\u003cp>Even with its handful of bustling dive bars and lounges, Downtown Livermore probably isn’t ever going to be known as an after-hours hotspot. But for the past year, at least, Livermoreans who get hungry after 11 o’clock at night have had at least one place — \u003ca href=\"https://www.instagram.com/p/BtUo7sYHm2D/\">Sultan’s Kebab\u003c/a> — where they can go to satisfy their cravings for shawarma, kebabs and, most spectacularly, hot, cheesy Turkish flatbreads.\u003c/p>\n\u003cp>At least that was how it seemed on a recent Friday night, when the casually chic counter-service restaurant only seemed to get busier and busier after 10 p.m. Every booth and table was filled with groups of friends, young couples on dates, even families with small children (no judgment!). By the time we left, it felt like every person in Livermore who was still awake must have been sitting down for a meal at Sultan’s.\u003c/p>\n\u003cp>Since the original Pleasanton storefront debuted in 2010, the restaurant has expanded into a mini sultanate, if you will, with three kebab shop locations spread across the sleepy Tri-Valley suburbs. With its sleek bar counter, fire-engine red interior and faux wisteria tree (in glorious, faux full bloom) overhanging the entrance, the year-old Livermore location is the fanciest-looking of the three — and the only one that’s open late enough to qualify as a late-night restaurant.\u003c/p>\n\u003cp>Sultan’s Kebab is a Turkish restaurant that markets itself as “Mediterranean” — which, in contemporary American restaurant parlance, largely functions as \u003ca href=\"https://melmagazine.com/en-us/story/should-you-be-embarrassed-to-confuse-middle-eastern-food-with-mediterranean-food#google_vignette\">a way for immigrant chefs to make their food businesses palatable\u003c/a> when they aren’t sure how comfortable customers will be with dining at an establishment that’s explicitly Afghan, Palestinian or Iranian. For most diners, it’s just shorthand for the fact that you’ll probably find hummus and some kind of kebab on the menu.\u003c/p>\n\u003cfigure id=\"attachment_13955528\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13955528\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3673.jpg\" alt=\"The exterior of a brick-lined restaurant. The lit-up sign reads, "Sultan's Kebab"\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3673.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3673-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3673-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3673-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3673-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3673-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">At 11 o’clock on a Friday night, it feels like every Livermorean who’s still awake is dining at Sultan’s. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At a place like Sultan’s, though, it really is possible to see the throughline between cuisines as seemingly disparate as Turkish and Italian — say, in the mild and delectable braised lamb shank, with its rich gravy studded with strands of celery, a dish which, if you look at it a little sideways, doesn’t look or taste so different from the osso buco served at your local homestyle Milanese spot. You can even see it in the Iskender kebab: thin slices of spit-roasted lamb and crunchy pita, all tossed in tomato sauce and served alongside a massive pool of yogurt. Sultan’s is the most “marinara” version of the dish I’ve ever eaten — so sweet and saucy, it wouldn’t feel out of place at my favorite red-sauce Italian joint.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/strong>\u003c/b>\u003c/span>This act of cultural translation is perhaps most explicit in Sultan’s selection of the kind of traditional Turkish flatbreads that are popularly known in the West as “Turkish pizza” — a rarity here in the Bay Area. There’s the thin-crusted lahmacun, with its topping of heavily seasoned minced lamb and raw onions. And then there are the toasty, boat-shaped pides, which bear a passing resemblance to the (Republic of) Georgian cheese boats known as khachapuri. The one we ordered was topped with oozy melted cheese and shjouk (aka sujuk), a Turkish sausage that’s like a coarser, more thickly sliced pepperoni. This was exactly the kind of thing I crave late at night: hot carbs with a slick of grease and, as an added bonus, an epic cheese pull.\u003c/p>\n\u003cp>If I were to send you to Sultan’s — at any time of day but especially after 10 p.m. — I would have you start by sharing one of these piping hot cheese pides. From there, if you are a lamb eater, I’d have you order the lamb kebab plate: #1 on the menu, a straightforward classic, and also by far the tastiest of the entrees I tried. Super-savory, well-blistered and exquisitely tender, the meat comes with rice, good hummus, pita, salad — a perfect self-contained meal. Finally, for dessert, if you don’t \u003ca href=\"https://www.youtube.com/watch?v=DhrdSylKQ-Q\">pull an “Edmund”\u003c/a> and get distracted by Sultan’s colorful display case full of Turkish delight, I recommend the homemade rice pudding. It’s very cold and refreshing version, with a thin, golden-brown layer of milk skin on top that’s especially satisfying to cut into with your fork.\u003c/p>\n\u003cp>That’s a meal that will send anyone to bed feeling generously stuffed and well taken care of, whether you’re a Livermore resident heading home just down the road or a visitor passing through, on your way to some other, less kebab-wealthy part of the Bay.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>The Livermore location of \u003c/i>\u003ca href=\"https://www.sultanskebab.net/\">\u003ci>Sultan’s Kebab\u003c/i>\u003c/a>\u003ci> is open from 10:30 a.m. to 11:30 p.m. daily at 2491 1st St. The restaurant also has locations in Pleasanton and Danville, but those aren’t open as late.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "This Viet-Cajun Spot in San Jose Serves the Freshest Crawfish Boils Until 4 a.m.",
"headTitle": "This Viet-Cajun Spot in San Jose Serves the Freshest Crawfish Boils Until 4 a.m. | KQED",
"content": "\u003cfigure id=\"attachment_13954986\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13954986\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Cajun-bistro-7.jpg\" alt=\"Two men in glasses devouring their food ravenously. There's a big bowl of shrimp and crawfish in front of them.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Cajun-bistro-7.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Cajun-bistro-7-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Cajun-bistro-7-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Cajun-bistro-7-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Cajun-bistro-7-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Cajun-bistro-7-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">By the end of our meal at Cajun Bistro 7, we’d left a pile of shrimp and crawfish carcasses in our wake. The Viet-Cajun spot in San Jose is open until 4 a.m. daily. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003ci>\u003cspan style=\"font-weight: 400\">The Midnight Diners\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> is a regular collaboration between KQED food editor Luke Tsai and artist Thien Pham. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene.\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The first thing you notice upon walking into San Jose’s \u003c/span>\u003ca href=\"https://www.instagram.com/cajunbistro/\">\u003cspan style=\"font-weight: 400\">Cajun Bistro 7\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is how barebones the setup is. Layers of disposable plastic tablecloth are stacked on every table, and there’s little decor to speak of beyond a potted bamboo plant and a few kitschy floral dinner plates mounted on the wall. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It’s a vibe I like to call “Asian Mom’s Basement,” and it happens to be the setting where I feel most comfortable — where a group of friends might spend several hours with a deck of cards and a spread of snacks, just shooting the shit. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In my experience, \u003c/span>\u003ca href=\"https://eastbayexpress.com/in-praise-of-late-night-ramen-2-1/\">\u003cspan style=\"font-weight: 400\">restaurants that look like this\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> always serve amazing food, and Cajun Bistro 7 proved to be no exception. We trekked to this relatively low-profile strip mall shop because we heard it serves some of the best Viet-Cajun seafood boils in San Jose until 4 a.m. (!!!) every night. But if anything, that \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">undersells \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">just how good the restaurant is. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">At a little past 10 o’clock on a Friday night, the place was packed with Vietnamese American twentysomethings, and every table had ordered one of the big seafood boil combinations — three or four pounds of crawfish, clams, mussels and head-on shrimp served in a plastic bag full of bright red sauce. It’s the kind of restaurant where plastic gloves are provided (and highly recommended), and you still wind up with a huge pile of dirty napkins at the end of your meal.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13954990\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13954990\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Cajun-bistro-7-2.jpg\" alt=\"The exterior of the Cajun Bistro 7 at night, when the restaurant is lit up as though glowing from within.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Cajun-bistro-7-2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Cajun-bistro-7-2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Cajun-bistro-7-2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Cajun-bistro-7-2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Cajun-bistro-7-2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Cajun-bistro-7-2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Don’t be deceived by the restaurant’s understated appearance. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">I will be honest: I’ve never been to Louisiana, and I’ve spent the bulk of my adult life telling people that I think crawfish are “OK” but, truthfully, a bit overrated. I realize now that I must have been eating a whole lot of frozen crawfish. The specimens at Cajun Bistro knocked my socks off — plump and meaty with firm, sweet flesh that was tastier than any lobster.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The other seafood was also excellent, especially the gigantic shrimp, whose heads we ripped off with our hands, sucking on the sweet, briny juices inside. What sets this seafood boil apart, too, is the sauce. We opted for the “Sweet California,” which the owner recommended. At first, I worried it would be too sweet and too far removed from the traditional Cajun style. But if anything, it grew on me with every bite — super-garlicky and buttery with slight sweetness balanced by a tingle of heat, and a creaminess that I found irresistible. The evidence? The pile of shrimp and crawfish carcasses we left in our wake.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This wasn’t just the best seafood boil I’ve had in San Jose. It might be the best one in the whole Bay Area.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">[aside postID='arts_13954597,arts_13954112,arts_13951914']\u003c/span>As if that that weren’t enough, Cajun Bistro also serves a full traditional Vietnamese menu, including one of the tastiest bowls of home-style bun rieu — the crab-infused tomato broth noodle soup — I’ve had in the Bay: a balanced, deeply flavorful broth, impeccably fresh herbs and a jolt of funky nuoc mam (fermented shrimp paste) to make you feel alive.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Right now is a good time to visit Cajun Bistro 7, as we’re nearing the peak of the Louisiana crawfish season (though the restaurant offers crawfish year-round, sourcing the little crustaceans from the Sacramento Delta during the fall and winter months). Maybe the most unbelievable thing about the restaurant, apart from the delicious food and friendly service, is — again — the fact that it’s open until 4 a.m. every single night. That decision, we were told, was born out of sheer practicality rather than some grand plan to dominate the South Bay’s \u003c/span>\u003ca href=\"https://www.kqed.org/arts/13954112/orale-taco-truck-san-jose-late-night-pancakes-midnight-diners\">\u003cspan style=\"font-weight: 400\">after-midnight food scene\u003c/span>\u003c/a>.\u003cspan style=\"font-weight: 400\"> Their live crawfish shipment comes in at 5 a.m. every morning, so they have to stay up that late anyway.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Though I must admit: The idea of eating a full-on seafood boil at 4 o’clock in the morning sounds like sheer lunacy, even to me. But if you’ve achieved that particular side quest, I’d love to meet you at Cajun Bistro someday for a pre-dawn meal. If only just to shake your hand.\u003c/span>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12127869\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/cajunbistro/\">\u003ci>\u003cspan style=\"font-weight: 400\">Cajun Bistro 7\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> is open from 11 a.m. to 4 a.m. daily at 3005 Silver Creek Rd. Ste. 116 in San Jose. \u003c/span>\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_13954986\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13954986\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Cajun-bistro-7.jpg\" alt=\"Two men in glasses devouring their food ravenously. There's a big bowl of shrimp and crawfish in front of them.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Cajun-bistro-7.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Cajun-bistro-7-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Cajun-bistro-7-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Cajun-bistro-7-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Cajun-bistro-7-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Cajun-bistro-7-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">By the end of our meal at Cajun Bistro 7, we’d left a pile of shrimp and crawfish carcasses in our wake. The Viet-Cajun spot in San Jose is open until 4 a.m. daily. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003ci>\u003cspan style=\"font-weight: 400\">The Midnight Diners\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> is a regular collaboration between KQED food editor Luke Tsai and artist Thien Pham. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene.\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The first thing you notice upon walking into San Jose’s \u003c/span>\u003ca href=\"https://www.instagram.com/cajunbistro/\">\u003cspan style=\"font-weight: 400\">Cajun Bistro 7\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is how barebones the setup is. Layers of disposable plastic tablecloth are stacked on every table, and there’s little decor to speak of beyond a potted bamboo plant and a few kitschy floral dinner plates mounted on the wall. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It’s a vibe I like to call “Asian Mom’s Basement,” and it happens to be the setting where I feel most comfortable — where a group of friends might spend several hours with a deck of cards and a spread of snacks, just shooting the shit. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In my experience, \u003c/span>\u003ca href=\"https://eastbayexpress.com/in-praise-of-late-night-ramen-2-1/\">\u003cspan style=\"font-weight: 400\">restaurants that look like this\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> always serve amazing food, and Cajun Bistro 7 proved to be no exception. We trekked to this relatively low-profile strip mall shop because we heard it serves some of the best Viet-Cajun seafood boils in San Jose until 4 a.m. (!!!) every night. But if anything, that \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">undersells \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">just how good the restaurant is. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">At a little past 10 o’clock on a Friday night, the place was packed with Vietnamese American twentysomethings, and every table had ordered one of the big seafood boil combinations — three or four pounds of crawfish, clams, mussels and head-on shrimp served in a plastic bag full of bright red sauce. It’s the kind of restaurant where plastic gloves are provided (and highly recommended), and you still wind up with a huge pile of dirty napkins at the end of your meal.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13954990\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13954990\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Cajun-bistro-7-2.jpg\" alt=\"The exterior of the Cajun Bistro 7 at night, when the restaurant is lit up as though glowing from within.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Cajun-bistro-7-2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Cajun-bistro-7-2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Cajun-bistro-7-2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Cajun-bistro-7-2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Cajun-bistro-7-2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Cajun-bistro-7-2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Don’t be deceived by the restaurant’s understated appearance. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">I will be honest: I’ve never been to Louisiana, and I’ve spent the bulk of my adult life telling people that I think crawfish are “OK” but, truthfully, a bit overrated. I realize now that I must have been eating a whole lot of frozen crawfish. The specimens at Cajun Bistro knocked my socks off — plump and meaty with firm, sweet flesh that was tastier than any lobster.\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\">The other seafood was also excellent, especially the gigantic shrimp, whose heads we ripped off with our hands, sucking on the sweet, briny juices inside. What sets this seafood boil apart, too, is the sauce. We opted for the “Sweet California,” which the owner recommended. At first, I worried it would be too sweet and too far removed from the traditional Cajun style. But if anything, it grew on me with every bite — super-garlicky and buttery with slight sweetness balanced by a tingle of heat, and a creaminess that I found irresistible. The evidence? The pile of shrimp and crawfish carcasses we left in our wake.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This wasn’t just the best seafood boil I’ve had in San Jose. It might be the best one in the whole Bay Area.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>As if that that weren’t enough, Cajun Bistro also serves a full traditional Vietnamese menu, including one of the tastiest bowls of home-style bun rieu — the crab-infused tomato broth noodle soup — I’ve had in the Bay: a balanced, deeply flavorful broth, impeccably fresh herbs and a jolt of funky nuoc mam (fermented shrimp paste) to make you feel alive.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Right now is a good time to visit Cajun Bistro 7, as we’re nearing the peak of the Louisiana crawfish season (though the restaurant offers crawfish year-round, sourcing the little crustaceans from the Sacramento Delta during the fall and winter months). Maybe the most unbelievable thing about the restaurant, apart from the delicious food and friendly service, is — again — the fact that it’s open until 4 a.m. every single night. That decision, we were told, was born out of sheer practicality rather than some grand plan to dominate the South Bay’s \u003c/span>\u003ca href=\"https://www.kqed.org/arts/13954112/orale-taco-truck-san-jose-late-night-pancakes-midnight-diners\">\u003cspan style=\"font-weight: 400\">after-midnight food scene\u003c/span>\u003c/a>.\u003cspan style=\"font-weight: 400\"> Their live crawfish shipment comes in at 5 a.m. every morning, so they have to stay up that late anyway.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Though I must admit: The idea of eating a full-on seafood boil at 4 o’clock in the morning sounds like sheer lunacy, even to me. But if you’ve achieved that particular side quest, I’d love to meet you at Cajun Bistro someday for a pre-dawn meal. If only just to shake your hand.\u003c/span>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12127869\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/cajunbistro/\">\u003ci>\u003cspan style=\"font-weight: 400\">Cajun Bistro 7\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> is open from 11 a.m. to 4 a.m. daily at 3005 Silver Creek Rd. Ste. 116 in San Jose. \u003c/span>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Top Dog Is Just as Good as You Remember",
"headTitle": "Top Dog Is Just as Good as You Remember | KQED",
"content": "\u003cfigure id=\"attachment_13954605\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13954605\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Top_dog_2000px-1.jpg\" alt=\"Illustration of two men eating hot dogs standing up, inside the hot dog shop. Behind them, a woman adds ketchup to her hot dog.\" width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Top_dog_2000px-1.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Top_dog_2000px-1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Top_dog_2000px-1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Top_dog_2000px-1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Top_dog_2000px-1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Top_dog_2000px-1-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Top_dog_2000px-1-1920x1920.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">In its own way, Top Dog is a quintessential Berkeley restaurant — one that feeds hungry college students, and also middle-aged cartoonists and writers, until 3 a.m. on weekends. \u003ccite>(Briana Loewinsohn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003ci>\u003cspan style=\"font-weight: 400\">The Midnight Diners\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> is a regular collaboration between KQED food editor Luke Tsai and artist Thien Pham. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene. This week, guest artist \u003c/span>\u003c/i>\u003ca href=\"https://www.instagram.com/brianabreaks/?hl=en\">\u003ci>\u003cspan style=\"font-weight: 400\">Briana Loewinsohn\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> joins the excursion.\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">If you attended UC Berkeley, or spent any significant amount of time near campus, then Top Dog requires no introduction. Open since 1966, the original Durant Avenue location is just a slip of a no-frills hot dog joint, with a bar of self-serve condiments and toppings and a small counter where maybe three diners, tops, can stand shoulder-to-shoulder while housing some classic all-beef wieners. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For generations of Berkeleyites, however, the place is magic. People always want to start with Chez Panisse when telling the city’s illustrious food history, but in its own way, Top Dog is just as much of a quintessentially Berkeley restaurant, with its jaunty wiener-in-a-top-hat logo, offbeat libertarian propaganda posters (“Discard Statism. Unbend the Knee!”) and gruff grill cooks who brook no bullshit. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Top Dog has \u003c/span>\u003ca href=\"https://www.sfgate.com/news/article/Top-Dog-Berkeley-libertarian-aid-coronavirus-15200903.php\">\u003cspan style=\"font-weight: 400\">endured\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> for all these years, through various \u003c/span>\u003ca href=\"https://www.berkeleyside.org/2017/08/13/berkeleys-top-dog-fires-employee-went-white-nationalist-rally\">\u003cspan style=\"font-weight: 400\">controversies\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and nightmarish street parking, for one simple reason: The hot dogs themselves are so damn good. Especially when you walk into the shop at 2 a.m., when every other restaurant in the vicinity is closed, there isn’t a more beautiful sight than the Top Dog flat-top, which is always piled high with dozens of sizzling sausages — more than you would think is advisable to cook at one time. But those grillmasters know what they’re doing. For as long as I’ve lived in the Bay Area, packages of cold Top Dog franks have been easy enough to buy and cook at home. They just never taste as good as they do at the mothership.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13954606\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13954606\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Top_Dog_2000px-2.jpg\" alt='Exterior of a hot dog restaurant. The \"Top Dog\" sign has a logo of a hot dog wearing a top hat.' width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Top_Dog_2000px-2.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Top_Dog_2000px-2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Top_Dog_2000px-2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Top_Dog_2000px-2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Top_Dog_2000px-2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Top_Dog_2000px-2-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Top_Dog_2000px-2-1920x1920.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The original Berkeley location has been open since 1966. \u003ccite>(Briana Loewinsohn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">There are 11 different sausages on the menu, each of them with their own brigade of loyalists. The original kosher all-beef dogs are, of course, unimpeachable, with that snappiness to their casing that’s at the heart of the restaurant’s almost-60-year legacy. If you eat pork, though? Allow me to recommend the garlic frankfurter, which boasts a 75/25 mix of beef and pork and fresh garlic in the sausage itself, resulting in the juiciest, most flavorful dog of them all.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">[aside postID='arts_13954112,arts_13930727,arts_13914585']\u003c/span>Really, though, it’s hard to go wrong. The hot links are excellent, more akin to spicy frankfurters than the kind of thing you’d get a barbecue spot. If you’d like something a little softer and squishier, the bockwurst has your name written on it. And, with apologies to anyone from Chicago or New York, I’m convinced that Top Dog’s crusty, well-toasted sesame-seed French rolls might be the greatest hot dog bun of them all. They just have the perfect amount of airiness and chew.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The best thing about eating a Top Dog at 1 o’clock in the morning is the simplicity of the meal. The dogs don’t really need anything added, though a tub of the mild, creamy potato salad makes for a nice side. And the standard, serve-yourself condiments station, in its own way, stays true to the restaurant’s libertarian spirit. Want to drench your hot dog with ketchup like you’re a small child? No one will judge you here.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">You would think that this slice of campus around Durant and Telegraph avenues would be a gold mine for after-hours deliciousness, but the options are surprisingly sparse. There’s Kingpin Donuts (a late-night legend in its own right), a couple of pizzerias, a boba shop — and, honestly, not much else of note. Gourmet sports bars, fancified Taco Bells, \u003c/span>\u003ca href=\"https://www.instagram.com/kqedfood/p/Ct4ciTYR5-t/?img_index=1\">\u003cspan style=\"font-weight: 400\">late-night coffee shops\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and “Munchie”-themed meal delivery services have come and gone and come again, but at the end of a long, hungry night, Top Dog is still the king. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">May it reign for many years to come.\u003c/span>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12127869\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.topdoghotdogs.com/\">\u003ci>\u003cspan style=\"font-weight: 400\">Top Dog’s\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> original Berkeley location is at 2543 Durant Ave. in Berkeley. It’s open Monday through Thursday from 10 a.m.–2 a.m., Friday 10 a.m.–3 a.m., Saturday 11 a.m.–3 a.m. and Sunday 11 a.m.–2 a.m. \u003c/span>\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_13954605\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13954605\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Top_dog_2000px-1.jpg\" alt=\"Illustration of two men eating hot dogs standing up, inside the hot dog shop. Behind them, a woman adds ketchup to her hot dog.\" width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Top_dog_2000px-1.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Top_dog_2000px-1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Top_dog_2000px-1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Top_dog_2000px-1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Top_dog_2000px-1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Top_dog_2000px-1-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Top_dog_2000px-1-1920x1920.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">In its own way, Top Dog is a quintessential Berkeley restaurant — one that feeds hungry college students, and also middle-aged cartoonists and writers, until 3 a.m. on weekends. \u003ccite>(Briana Loewinsohn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003ci>\u003cspan style=\"font-weight: 400\">The Midnight Diners\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> is a regular collaboration between KQED food editor Luke Tsai and artist Thien Pham. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene. This week, guest artist \u003c/span>\u003c/i>\u003ca href=\"https://www.instagram.com/brianabreaks/?hl=en\">\u003ci>\u003cspan style=\"font-weight: 400\">Briana Loewinsohn\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> joins the excursion.\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">If you attended UC Berkeley, or spent any significant amount of time near campus, then Top Dog requires no introduction. Open since 1966, the original Durant Avenue location is just a slip of a no-frills hot dog joint, with a bar of self-serve condiments and toppings and a small counter where maybe three diners, tops, can stand shoulder-to-shoulder while housing some classic all-beef wieners. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For generations of Berkeleyites, however, the place is magic. People always want to start with Chez Panisse when telling the city’s illustrious food history, but in its own way, Top Dog is just as much of a quintessentially Berkeley restaurant, with its jaunty wiener-in-a-top-hat logo, offbeat libertarian propaganda posters (“Discard Statism. Unbend the Knee!”) and gruff grill cooks who brook no bullshit. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Top Dog has \u003c/span>\u003ca href=\"https://www.sfgate.com/news/article/Top-Dog-Berkeley-libertarian-aid-coronavirus-15200903.php\">\u003cspan style=\"font-weight: 400\">endured\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> for all these years, through various \u003c/span>\u003ca href=\"https://www.berkeleyside.org/2017/08/13/berkeleys-top-dog-fires-employee-went-white-nationalist-rally\">\u003cspan style=\"font-weight: 400\">controversies\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and nightmarish street parking, for one simple reason: The hot dogs themselves are so damn good. Especially when you walk into the shop at 2 a.m., when every other restaurant in the vicinity is closed, there isn’t a more beautiful sight than the Top Dog flat-top, which is always piled high with dozens of sizzling sausages — more than you would think is advisable to cook at one time. But those grillmasters know what they’re doing. For as long as I’ve lived in the Bay Area, packages of cold Top Dog franks have been easy enough to buy and cook at home. They just never taste as good as they do at the mothership.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13954606\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13954606\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Top_Dog_2000px-2.jpg\" alt='Exterior of a hot dog restaurant. The \"Top Dog\" sign has a logo of a hot dog wearing a top hat.' width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Top_Dog_2000px-2.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Top_Dog_2000px-2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Top_Dog_2000px-2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Top_Dog_2000px-2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Top_Dog_2000px-2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Top_Dog_2000px-2-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Top_Dog_2000px-2-1920x1920.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The original Berkeley location has been open since 1966. \u003ccite>(Briana Loewinsohn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">There are 11 different sausages on the menu, each of them with their own brigade of loyalists. The original kosher all-beef dogs are, of course, unimpeachable, with that snappiness to their casing that’s at the heart of the restaurant’s almost-60-year legacy. If you eat pork, though? Allow me to recommend the garlic frankfurter, which boasts a 75/25 mix of beef and pork and fresh garlic in the sausage itself, resulting in the juiciest, most flavorful dog of them all.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>Really, though, it’s hard to go wrong. The hot links are excellent, more akin to spicy frankfurters than the kind of thing you’d get a barbecue spot. If you’d like something a little softer and squishier, the bockwurst has your name written on it. And, with apologies to anyone from Chicago or New York, I’m convinced that Top Dog’s crusty, well-toasted sesame-seed French rolls might be the greatest hot dog bun of them all. They just have the perfect amount of airiness and chew.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The best thing about eating a Top Dog at 1 o’clock in the morning is the simplicity of the meal. The dogs don’t really need anything added, though a tub of the mild, creamy potato salad makes for a nice side. And the standard, serve-yourself condiments station, in its own way, stays true to the restaurant’s libertarian spirit. Want to drench your hot dog with ketchup like you’re a small child? No one will judge you here.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">You would think that this slice of campus around Durant and Telegraph avenues would be a gold mine for after-hours deliciousness, but the options are surprisingly sparse. There’s Kingpin Donuts (a late-night legend in its own right), a couple of pizzerias, a boba shop — and, honestly, not much else of note. Gourmet sports bars, fancified Taco Bells, \u003c/span>\u003ca href=\"https://www.instagram.com/kqedfood/p/Ct4ciTYR5-t/?img_index=1\">\u003cspan style=\"font-weight: 400\">late-night coffee shops\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and “Munchie”-themed meal delivery services have come and gone and come again, but at the end of a long, hungry night, Top Dog is still the king. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">May it reign for many years to come.\u003c/span>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12127869\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.topdoghotdogs.com/\">\u003ci>\u003cspan style=\"font-weight: 400\">Top Dog’s\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> original Berkeley location is at 2543 Durant Ave. in Berkeley. It’s open Monday through Thursday from 10 a.m.–2 a.m., Friday 10 a.m.–3 a.m., Saturday 11 a.m.–3 a.m. and Sunday 11 a.m.–2 a.m. \u003c/span>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "San Bruno’s Late-Night BBQ Spot Is a Temple to Hip-Hop and Smoky Brisket",
"headTitle": "San Bruno’s Late-Night BBQ Spot Is a Temple to Hip-Hop and Smoky Brisket | KQED",
"content": "\u003cfigure id=\"attachment_13953708\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13953708\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/HIPHOPRIBSHACK.jpg\" alt=\"A man devours a spread of barbecue: brisket, ribs, collard greens, potato salad.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/HIPHOPRIBSHACK.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/HIPHOPRIBSHACK-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/HIPHOPRIBSHACK-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/HIPHOPRIBSHACK-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/HIPHOPRIBSHACK-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/HIPHOPRIBSHACK-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hip Hop BBQ Shack offers everything you could want at 10 o’clock on a Friday night: brisket, links, NBA Jam and a steady stream of ’90s and 2000s rap classic. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003ci>The Midnight Diners\u003c/i>\u003c/a>\u003ci> is a regular collaboration between KQED food editor Luke Tsai and artist Thien Pham. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene.\u003c/i>\u003c/p>\n\u003cp>San Bruno’s hip-hop-inspired late-night barbecue joint doesn’t simply play rap music while you eat your ribs; the actual name of the restaurant is \u003ca href=\"https://www.instagram.com/p/CsMg0XGPaeu/\">Hip Hop BBQ Shack\u003c/a>. Nearly every inch of the place is crammed full of assorted knickknacks and memorabilia, including a corrugated “Wall of Fame” that’s lined end to end with old vinyl and framed photos of hip-hop luminaries, both local and mega-national: Tupac, Kendrick, Mac Dre, Keak Da Sneak and, for some reason, Justin Bieber.\u003c/p>\n\u003cp>Waiting for our brisket plate, we fiddle with an NBA Jam mini arcade machine — itself an object of mid-’90s nostalgia. Over the speakers, Kid Cudi is off-key rap-singing about \u003ca href=\"https://www.youtube.com/watch?v=VrDfSZ_6f4U\">lonely loners\u003c/a>.\u003c/p>\n\u003cp>It’s all a little on the nose. But the formula seems to work, mainly because the barbecue itself is so solid.\u003c/p>\n\u003cp>It turns out that Hip Hop BBQ Shack is a fairly recent rebrand of The Famous Rib Shack, a longstanding Peninsula destination for ’cue, with the old sign still lit up out front. For the last few years, Chef Mae, the one-woman force behind San Francisco’s popular (and now-shuttered) Hyde Away Blues BBQ, has set up shop, slinging a barbecue menu that’s slightly fancier and more newfangled than your typical old-time joint. The mac and cheese has truffle oil in it here; the sauces are boozed up with bourbon or whiskey.\u003c/p>\n\u003cfigure id=\"attachment_13953710\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13953710\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Hiphopribshack2.jpg\" alt='Exterior of a barbecue restaurant, with a sign that says, \"Rib Shack\" lit up above.' width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Hiphopribshack2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Hiphopribshack2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Hiphopribshack2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Hiphopribshack2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Hiphopribshack2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Hiphopribshack2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The old “Rib Shack” sign is still lit up above the restaurant. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Late on a Friday night, we cobbled together a plate of hot links and brisket, and found both to be legitimately tasty. The links were plump and fatty, bursting with juice, and had that good snap you look for in a sausage. The brisket was chopped into big chunks rather than sliced and seemed to have some of the burnt ends — that \u003ca href=\"https://www.eater.com/2014/7/8/6194903/the-burnt-ends-of-kansas-city-a-guided-tour\">crunchy, well-blackened Kansas City innovation\u003c/a> — mixed in so that you might get several different textures in a single bite: the crisp, peppery bark; the tender, pleasantly smoky meat; the little nubs of fat.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Note that this is the style of barbecue that comes slathered with a lot of sweet sauce — two kinds, in this case: a red, bourbon-based barbecue sauce that was slightly spicy and another one that was gold and mustardy. (A 49ers theme, maybe?) You can, of course, ask for the sauce on the side. I just wished we’d been given some plain white bread to help sop it up.\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13953224,arts_13951914,arts_13951382']\u003c/span>\u003c/strong>\u003c/b>\u003c/span>Meanwhile, the collard greens might have been the most flavorful version I’ve ever had — slow-simmered in ham juices until they were loaded with savoriness and umami.\u003c/p>\n\u003cp>This is the kind of restaurant that sells out when it sells out — sometimes as early as 8 p.m., we were told, especially if there’s a big game on. If that’s the case, does it even qualify as a late-night restaurant? All I know is we arrived at close to 11 o’clock on a Friday night, and apart from a few side dishes that had sold out, the kitchen was still turning out big plates of ’cue. Call ahead if you want to be sure.\u003c/p>\n\u003cp>The Shack is also the kind of place where at the end of the meal, after we eat our fill and bob our heads to a steady stream of ’90s and 2000s rap classics, Chef Mae encourages us to consider throwing our next hip-hop-themed birthday party here. “You just have to wear all Adidas,” she says.\u003c/p>\n\u003cp>I don’t know if I have \u003ci>that\u003c/i> on my 2024 bingo card. But if I’m hungry for barbecue on the Peninsula late at night, now I know exactly where to go.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12127869\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003ca href=\"https://www.instagram.com/hiphopbbqshack/\">Hip Hop BBQ Shack\u003c/a> is open at 223 El Camino Real in San Bruno, Friday through Sunday from 6–11 p.m. (or until sold out), and Wednesday to Thursday 6–10 p.m. (or until sold out). \u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_13953708\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13953708\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/HIPHOPRIBSHACK.jpg\" alt=\"A man devours a spread of barbecue: brisket, ribs, collard greens, potato salad.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/HIPHOPRIBSHACK.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/HIPHOPRIBSHACK-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/HIPHOPRIBSHACK-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/HIPHOPRIBSHACK-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/HIPHOPRIBSHACK-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/HIPHOPRIBSHACK-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hip Hop BBQ Shack offers everything you could want at 10 o’clock on a Friday night: brisket, links, NBA Jam and a steady stream of ’90s and 2000s rap classic. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003ci>The Midnight Diners\u003c/i>\u003c/a>\u003ci> is a regular collaboration between KQED food editor Luke Tsai and artist Thien Pham. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene.\u003c/i>\u003c/p>\n\u003cp>San Bruno’s hip-hop-inspired late-night barbecue joint doesn’t simply play rap music while you eat your ribs; the actual name of the restaurant is \u003ca href=\"https://www.instagram.com/p/CsMg0XGPaeu/\">Hip Hop BBQ Shack\u003c/a>. Nearly every inch of the place is crammed full of assorted knickknacks and memorabilia, including a corrugated “Wall of Fame” that’s lined end to end with old vinyl and framed photos of hip-hop luminaries, both local and mega-national: Tupac, Kendrick, Mac Dre, Keak Da Sneak and, for some reason, Justin Bieber.\u003c/p>\n\u003cp>Waiting for our brisket plate, we fiddle with an NBA Jam mini arcade machine — itself an object of mid-’90s nostalgia. Over the speakers, Kid Cudi is off-key rap-singing about \u003ca href=\"https://www.youtube.com/watch?v=VrDfSZ_6f4U\">lonely loners\u003c/a>.\u003c/p>\n\u003cp>It’s all a little on the nose. But the formula seems to work, mainly because the barbecue itself is so solid.\u003c/p>\n\u003cp>It turns out that Hip Hop BBQ Shack is a fairly recent rebrand of The Famous Rib Shack, a longstanding Peninsula destination for ’cue, with the old sign still lit up out front. For the last few years, Chef Mae, the one-woman force behind San Francisco’s popular (and now-shuttered) Hyde Away Blues BBQ, has set up shop, slinging a barbecue menu that’s slightly fancier and more newfangled than your typical old-time joint. The mac and cheese has truffle oil in it here; the sauces are boozed up with bourbon or whiskey.\u003c/p>\n\u003cfigure id=\"attachment_13953710\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13953710\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Hiphopribshack2.jpg\" alt='Exterior of a barbecue restaurant, with a sign that says, \"Rib Shack\" lit up above.' width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Hiphopribshack2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Hiphopribshack2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Hiphopribshack2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Hiphopribshack2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Hiphopribshack2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Hiphopribshack2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The old “Rib Shack” sign is still lit up above the restaurant. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Late on a Friday night, we cobbled together a plate of hot links and brisket, and found both to be legitimately tasty. The links were plump and fatty, bursting with juice, and had that good snap you look for in a sausage. The brisket was chopped into big chunks rather than sliced and seemed to have some of the burnt ends — that \u003ca href=\"https://www.eater.com/2014/7/8/6194903/the-burnt-ends-of-kansas-city-a-guided-tour\">crunchy, well-blackened Kansas City innovation\u003c/a> — mixed in so that you might get several different textures in a single bite: the crisp, peppery bark; the tender, pleasantly smoky meat; the little nubs of fat.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Note that this is the style of barbecue that comes slathered with a lot of sweet sauce — two kinds, in this case: a red, bourbon-based barbecue sauce that was slightly spicy and another one that was gold and mustardy. (A 49ers theme, maybe?) You can, of course, ask for the sauce on the side. I just wished we’d been given some plain white bread to help sop it up.\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/strong>\u003c/b>\u003c/span>Meanwhile, the collard greens might have been the most flavorful version I’ve ever had — slow-simmered in ham juices until they were loaded with savoriness and umami.\u003c/p>\n\u003cp>This is the kind of restaurant that sells out when it sells out — sometimes as early as 8 p.m., we were told, especially if there’s a big game on. If that’s the case, does it even qualify as a late-night restaurant? All I know is we arrived at close to 11 o’clock on a Friday night, and apart from a few side dishes that had sold out, the kitchen was still turning out big plates of ’cue. Call ahead if you want to be sure.\u003c/p>\n\u003cp>The Shack is also the kind of place where at the end of the meal, after we eat our fill and bob our heads to a steady stream of ’90s and 2000s rap classics, Chef Mae encourages us to consider throwing our next hip-hop-themed birthday party here. “You just have to wear all Adidas,” she says.\u003c/p>\n\u003cp>I don’t know if I have \u003ci>that\u003c/i> on my 2024 bingo card. But if I’m hungry for barbecue on the Peninsula late at night, now I know exactly where to go.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12127869\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003ca href=\"https://www.instagram.com/hiphopbbqshack/\">Hip Hop BBQ Shack\u003c/a> is open at 223 El Camino Real in San Bruno, Friday through Sunday from 6–11 p.m. (or until sold out), and Wednesday to Thursday 6–10 p.m. (or until sold out). \u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_13953228\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13953228\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/pete-2.jpg\" alt=\"Man cuts a piece of prime rib while eating at the bar; next to him, another man devours a burger.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/pete-2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/pete-2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/pete-2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/pete-2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/pete-2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/pete-2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The $26 Thursday night prime rib plate at Pete’s 881 Club is one of the hidden gems of Marin County — but the poker room’s other bar food is also well worth seeking out. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003ci>The Midnight Diners\u003c/i>\u003c/a>\u003ci> is a regular collaboration between KQED food editor Luke Tsai and artist Thien Pham. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene.\u003c/i>\u003c/p>\n\u003cp>To find the best late-night food in Marin County, you have to snake through the dimly lit, warehouse-dotted back roads of San Rafael, past the auto dealerships and the landscaping supply stores, until you pull up to a low-slung, windowless brick building.\u003c/p>\n\u003cp>This is \u003ca href=\"https://www.instagram.com/petes881club/\">Pete’s 881 Club\u003c/a>, and at first glance, the place looks like a lot of different things before you’d ever suspect it of being a notable dining destination.\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13951914,arts_13952384,arts_13952823']\u003c/span>\u003c/strong>\u003c/b>\u003c/span>Most prominently, it’s a sports bar — an old-school one, in both its aesthetics and its (gracefully aging) clientele. Ten wall-mounted TVs ensure a clear view of the Warriors game from any seat in the house. Pete’s also happens to be the only legal poker room in Marin County, which accounts for the two felt-topped card tables set off to one side of the room. On any given night, you’ll find an assemblage of serious-looking Texas Hold’em players in rumpled sweatshirts and baseball caps, poring over their stacks of chips.\u003c/p>\n\u003cp>You order food at a place like this because you want something to snack on while you watch the game, or because you don’t want to drink too many PBRs on an empty stomach. But you don’t necessarily expect the food to be any good\u003ci>.\u003c/i> You certainly don’t expect a $26 prime rib that draws favorable comparisons to \u003ca href=\"https://www.youtube.com/watch?v=EkOZPxo3qPM\">House of Prime Rib\u003c/a> (at about half the price) — pink in the center, immaculately seasoned and succulently tender, with a charred crust and a streak of luscious, wobbly fat down the middle. The plate comes with horseradish cream, a big ol’ baked potato and some of the most delicious creamed spinach I’ve ever had — a super-rich version laced with bacon.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The prime rib plate at Pete’s is available on Thursday nights only, and it comes with one big caveat, for the purposes of this column: Even though the kitchen stays open until at least midnight every night, the prime rib — along with the prime rib dip sandwiches the bar sells on Fridays — \u003ci>always\u003c/i> sells out early. You have to get awfully lucky to snag a plate after 9 p.m.\u003c/p>\n\u003cfigure id=\"attachment_13953230\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13953230\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Petes-2-2.jpg\" alt=\"Exterior of a nondescript bar, with the sign for "Pete's 881 Club" above in green lettering.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Petes-2-2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Petes-2-2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Petes-2-2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Petes-2-2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Petes-2-2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Petes-2-2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pete’s is located in a sparse, warehouse-lined stretch of San Rafael. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fortunately, the rest of the food at Pete’s is also pretty darn good. Apart from the nightly specials, the menu reads like a typical sports bar menu — burgers, wings, pizzas and the like. But everything we tried was so much better than it needed to be. Better than it had any business being, to be honest. The chicken wings? Transcendently crunchy, served with the buffalo sauce on the side for dunking. The onion rings? Flawless. Everything tasted like homemade food, not freezer food.\u003c/p>\n\u003cp>We also tried Pete’s version of a “Juicy Lucy,” a \u003ca href=\"https://www.chicagotribune.com/2022/01/14/an-ode-to-the-jucy-lucy-or-juicy-lucy-of-minneapolis-which-may-be-the-best-cheeseburger-in-america/\">Minnesotan regional specialty burger\u003c/a> in which the patty itself is stuffed with cheese — a funky blue, in this case — so that the melted cheese oozes out when you bite into it. Delightful, even if the burger had a few too many toppings for our liking.\u003c/p>\n\u003cp>While we were perusing the menu, the friendly bartender told us we’d have to come back on a Wednesday to try their famous chicken Anselmo special, a pan-fried chicken dish that comes drenched with gravy.\u003c/p>\n\u003cp>“It’s fucking bomb,” she said about that chicken, and also literally every other menu item we asked about. And you know what? She didn’t lie to us once.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12127869\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://petes881club.com/\">\u003ci>Pete’s 881 \u003c/i>\u003c/a>\u003ci>\u003ca href=\"http://petes881club.com/\">Club\u003c/a> is open at 721 Lincoln Ave. in San Rafael from 10 a.m.–2 a.m. daily. The kitchen is open until 1 a.m. Thu.–Sat. and until midnight the rest of the week.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_13953228\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13953228\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/pete-2.jpg\" alt=\"Man cuts a piece of prime rib while eating at the bar; next to him, another man devours a burger.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/pete-2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/pete-2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/pete-2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/pete-2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/pete-2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/pete-2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The $26 Thursday night prime rib plate at Pete’s 881 Club is one of the hidden gems of Marin County — but the poker room’s other bar food is also well worth seeking out. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003ci>The Midnight Diners\u003c/i>\u003c/a>\u003ci> is a regular collaboration between KQED food editor Luke Tsai and artist Thien Pham. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene.\u003c/i>\u003c/p>\n\u003cp>To find the best late-night food in Marin County, you have to snake through the dimly lit, warehouse-dotted back roads of San Rafael, past the auto dealerships and the landscaping supply stores, until you pull up to a low-slung, windowless brick building.\u003c/p>\n\u003cp>This is \u003ca href=\"https://www.instagram.com/petes881club/\">Pete’s 881 Club\u003c/a>, and at first glance, the place looks like a lot of different things before you’d ever suspect it of being a notable dining destination.\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/strong>\u003c/b>\u003c/span>Most prominently, it’s a sports bar — an old-school one, in both its aesthetics and its (gracefully aging) clientele. Ten wall-mounted TVs ensure a clear view of the Warriors game from any seat in the house. Pete’s also happens to be the only legal poker room in Marin County, which accounts for the two felt-topped card tables set off to one side of the room. On any given night, you’ll find an assemblage of serious-looking Texas Hold’em players in rumpled sweatshirts and baseball caps, poring over their stacks of chips.\u003c/p>\n\u003cp>You order food at a place like this because you want something to snack on while you watch the game, or because you don’t want to drink too many PBRs on an empty stomach. But you don’t necessarily expect the food to be any good\u003ci>.\u003c/i> You certainly don’t expect a $26 prime rib that draws favorable comparisons to \u003ca href=\"https://www.youtube.com/watch?v=EkOZPxo3qPM\">House of Prime Rib\u003c/a> (at about half the price) — pink in the center, immaculately seasoned and succulently tender, with a charred crust and a streak of luscious, wobbly fat down the middle. The plate comes with horseradish cream, a big ol’ baked potato and some of the most delicious creamed spinach I’ve ever had — a super-rich version laced with bacon.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The prime rib plate at Pete’s is available on Thursday nights only, and it comes with one big caveat, for the purposes of this column: Even though the kitchen stays open until at least midnight every night, the prime rib — along with the prime rib dip sandwiches the bar sells on Fridays — \u003ci>always\u003c/i> sells out early. You have to get awfully lucky to snag a plate after 9 p.m.\u003c/p>\n\u003cfigure id=\"attachment_13953230\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13953230\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Petes-2-2.jpg\" alt=\"Exterior of a nondescript bar, with the sign for "Pete's 881 Club" above in green lettering.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Petes-2-2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Petes-2-2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Petes-2-2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Petes-2-2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Petes-2-2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Petes-2-2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pete’s is located in a sparse, warehouse-lined stretch of San Rafael. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fortunately, the rest of the food at Pete’s is also pretty darn good. Apart from the nightly specials, the menu reads like a typical sports bar menu — burgers, wings, pizzas and the like. But everything we tried was so much better than it needed to be. Better than it had any business being, to be honest. The chicken wings? Transcendently crunchy, served with the buffalo sauce on the side for dunking. The onion rings? Flawless. Everything tasted like homemade food, not freezer food.\u003c/p>\n\u003cp>We also tried Pete’s version of a “Juicy Lucy,” a \u003ca href=\"https://www.chicagotribune.com/2022/01/14/an-ode-to-the-jucy-lucy-or-juicy-lucy-of-minneapolis-which-may-be-the-best-cheeseburger-in-america/\">Minnesotan regional specialty burger\u003c/a> in which the patty itself is stuffed with cheese — a funky blue, in this case — so that the melted cheese oozes out when you bite into it. Delightful, even if the burger had a few too many toppings for our liking.\u003c/p>\n\u003cp>While we were perusing the menu, the friendly bartender told us we’d have to come back on a Wednesday to try their famous chicken Anselmo special, a pan-fried chicken dish that comes drenched with gravy.\u003c/p>\n\u003cp>“It’s fucking bomb,” she said about that chicken, and also literally every other menu item we asked about. And you know what? She didn’t lie to us once.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12127869\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://petes881club.com/\">\u003ci>Pete’s 881 \u003c/i>\u003c/a>\u003ci>\u003ca href=\"http://petes881club.com/\">Club\u003c/a> is open at 721 Lincoln Ave. in San Rafael from 10 a.m.–2 a.m. daily. The kitchen is open until 1 a.m. Thu.–Sat. and until midnight the rest of the week.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Korean Fried Chicken Is the Perfect Late-Night Bar Snack",
"headTitle": "Korean Fried Chicken Is the Perfect Late-Night Bar Snack | KQED",
"content": "\u003cfigure id=\"attachment_13952836\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13952836\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-2.jpg\" alt=\"Illustration of a man eating Korean chicken wings in a restaurant. He's blowing air out of his mouth because the chicken is too hot.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Zzan’s piping-hot Korean fried chicken wings and other bar snacks are among the best late-night options in San Francisco. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003ci>The Midnight Diners\u003c/i>\u003c/a>\u003ci> is a regular collaboration between KQED food editor Luke Tsai and artist Thien Pham. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene.\u003c/i>\u003c/p>\n\u003cp>Korean food isn’t necessarily San Francisco’s strong suit — not compared to what you can find on Telegraph Avenue in Oakland or in Santa Clara’s sprawling, suburban Koreatown, where the options are vast and better by several orders of magnitude.\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13952384,arts_13950866,arts_13951914']\u003c/span>\u003c/strong>\u003c/b>\u003c/span>But if you find yourself hungry in San Francisco after 10 o’clock on a weeknight, Korean might be your very best bet. That’s thanks to the slew of soju bangs, or Korean pubs, that are sprinkled all over the western part of the city, and in and around the Tenderloin. As a rule, these spots blast K-pop, sell large quantities of cold beer and soju, and serve spicy bar snacks and some of the best fried chicken around. If it’s late enough at night, they might be the only place in the neighborhood that’s still open.\u003c/p>\n\u003cp>That’s how we found ourselves in \u003ca href=\"https://www.instagram.com/zzan_sf/\">Zzan\u003c/a>, a low-key, slightly industrial-looking pub on Post Street, right on the edge of the Tenderloin. (It’s part of a little hub of late-night restaurants, with both Pinecrest Diner and Cocobang, another late-night Korean fried chicken specialist, right around the corner.) There’s a big white screen on the wall where they project K-pop and Korean hip-hop videos, but at least during our visit, the vibe was more chill than rambunctious — less big groups of salarymen getting hammered, more VC bro lecturing his date on international banking. (Diagonal mouth emoji.)\u003c/p>\n\u003cfigure id=\"attachment_13952917\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13952917\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/ZZAN.jpg\" alt='Illustration of the yellow-gold exterior of a restaurant, lit up at night. The sign reads, \"ZZAN.\"' width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/ZZAN.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/ZZAN-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/ZZAN-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/ZZAN-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/ZZAN-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/ZZAN-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Located on the edge of the Tenderloin, Zzan is part of a small hub of restaurants in the neighborhood that are open late every night. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Zzan’s main virtues are its fried chicken wings and more-fun-than-average selection of pub snacks, from cheese corn and giant cheese omelets to Spam omurice and fancified instant ramyun. My favorite of these are the creamy rice cakes, a carbonara-like dish that includes bacon, a hard-boiled egg, tubular rice cakes and a velvety, mildly spicy-sweet cream sauce that’s nearly impossible to stop eating — the overall effect falls somewhere between penne alla vodka and lobster bisque. That orange-pink sauce is delicious with the extra-chewy rice cakes; or ladled over white rice, with the egg yolk mashed in for extra richness; or simply spooned directly into your mouth.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As for the fried chicken, just know that it arrives at the table literally too hot to eat — burn-your-mouth hot. But once it’s cooled a little bit, it has the kind of impeccably crunchy skin and plump, juicy flesh that hits the spot at any time of day, but especially at midnight, after you’ve had a couple of drinks. If you order your garlic soy sauce on the side, as we did, know that those perfectly fried wings come almost entirely unseasoned, so you really do want to dunk it in that sauce — which wasn’t overly gloppy or sweet, as we’d feared it might be. It was just right.\u003c/p>\n\u003cp>Look, Zzan might not be in the drive-all-the-way-to-Santa-Clara-on-a-whim tier of Korean food. But late on a Thursday night in the city, it was exactly the meal we needed.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12127869\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Zzan is open 4 p.m. to 1 a.m. daily at 643 Post St., San Francisco.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_13952836\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13952836\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-2.jpg\" alt=\"Illustration of a man eating Korean chicken wings in a restaurant. He's blowing air out of his mouth because the chicken is too hot.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Zzan’s piping-hot Korean fried chicken wings and other bar snacks are among the best late-night options in San Francisco. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003ci>The Midnight Diners\u003c/i>\u003c/a>\u003ci> is a regular collaboration between KQED food editor Luke Tsai and artist Thien Pham. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene.\u003c/i>\u003c/p>\n\u003cp>Korean food isn’t necessarily San Francisco’s strong suit — not compared to what you can find on Telegraph Avenue in Oakland or in Santa Clara’s sprawling, suburban Koreatown, where the options are vast and better by several orders of magnitude.\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/strong>\u003c/b>\u003c/span>But if you find yourself hungry in San Francisco after 10 o’clock on a weeknight, Korean might be your very best bet. That’s thanks to the slew of soju bangs, or Korean pubs, that are sprinkled all over the western part of the city, and in and around the Tenderloin. As a rule, these spots blast K-pop, sell large quantities of cold beer and soju, and serve spicy bar snacks and some of the best fried chicken around. If it’s late enough at night, they might be the only place in the neighborhood that’s still open.\u003c/p>\n\u003cp>That’s how we found ourselves in \u003ca href=\"https://www.instagram.com/zzan_sf/\">Zzan\u003c/a>, a low-key, slightly industrial-looking pub on Post Street, right on the edge of the Tenderloin. (It’s part of a little hub of late-night restaurants, with both Pinecrest Diner and Cocobang, another late-night Korean fried chicken specialist, right around the corner.) There’s a big white screen on the wall where they project K-pop and Korean hip-hop videos, but at least during our visit, the vibe was more chill than rambunctious — less big groups of salarymen getting hammered, more VC bro lecturing his date on international banking. (Diagonal mouth emoji.)\u003c/p>\n\u003cfigure id=\"attachment_13952917\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13952917\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/ZZAN.jpg\" alt='Illustration of the yellow-gold exterior of a restaurant, lit up at night. The sign reads, \"ZZAN.\"' width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/ZZAN.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/ZZAN-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/ZZAN-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/ZZAN-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/ZZAN-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/ZZAN-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Located on the edge of the Tenderloin, Zzan is part of a small hub of restaurants in the neighborhood that are open late every night. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Zzan’s main virtues are its fried chicken wings and more-fun-than-average selection of pub snacks, from cheese corn and giant cheese omelets to Spam omurice and fancified instant ramyun. My favorite of these are the creamy rice cakes, a carbonara-like dish that includes bacon, a hard-boiled egg, tubular rice cakes and a velvety, mildly spicy-sweet cream sauce that’s nearly impossible to stop eating — the overall effect falls somewhere between penne alla vodka and lobster bisque. That orange-pink sauce is delicious with the extra-chewy rice cakes; or ladled over white rice, with the egg yolk mashed in for extra richness; or simply spooned directly into your mouth.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As for the fried chicken, just know that it arrives at the table literally too hot to eat — burn-your-mouth hot. But once it’s cooled a little bit, it has the kind of impeccably crunchy skin and plump, juicy flesh that hits the spot at any time of day, but especially at midnight, after you’ve had a couple of drinks. If you order your garlic soy sauce on the side, as we did, know that those perfectly fried wings come almost entirely unseasoned, so you really do want to dunk it in that sauce — which wasn’t overly gloppy or sweet, as we’d feared it might be. It was just right.\u003c/p>\n\u003cp>Look, Zzan might not be in the drive-all-the-way-to-Santa-Clara-on-a-whim tier of Korean food. But late on a Thursday night in the city, it was exactly the meal we needed.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12127869\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Zzan is open 4 p.m. to 1 a.m. daily at 643 Post St., San Francisco.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_13952390\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13952390\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-1-1.jpg\" alt=\"Two men in glasses look ravenously hungry as they dig into a burgers and fries.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-1-1.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-1-1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-1-1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-1-1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-1-1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-1-1-1536x1536.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">YSG Halal offers a Pakistani American twist on the late-night fast food burger. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003ci>The Midnight Diners\u003c/i>\u003c/a>\u003ci> is a regular collaboration between KQED food editor Luke Tsai and artist Thien Pham. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene.\u003c/i>\u003c/p>\n\u003cp>Fremont’s hottest club is a Pakistani burger shack in a little strip mall on Thornton Avenue.\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13951914,arts_13951382,arts_13904835']\u003c/span>\u003c/strong>\u003c/b>\u003c/span>That’s what it felt like, anyway, when we pulled up to YSG Halal at 11 o’clock on a recent Friday night. When we visited, the restaurant had only been open for about a week, and everything still felt a bit bare-bones and provisional — with not much in the way of amenities or decor beyond a perfunctory “YSG BAE” Instagram wall. But the place was \u003ci>hopping\u003c/i>, with a steady stream of customers lined up to get their late-night burger fix. Every takeout order seemed massive — six or seven desi burgers and a bunch of milkshakes in one shot. Meanwhile, big groups of twentysomethings crowded around the tables, reaching over each other to get at baskets of loaded fries.\u003c/p>\n\u003cp>YSG Halal is the brick-and-mortar descendent of a popular food truck, \u003ca href=\"https://www.instagram.com/yeeshaansgrubb/?hl=en\">YeeShaans Grubb\u003c/a>, which accounts for its mouthful of an official name: “YSG Halal YeeShaans Grubb.” If you squint the right way, it looks like a regular old slice of Americana from the outside — a little Hopper-esque glass box of a diner where the whole gang can load up on burgers and shakes after the big game.\u003c/p>\n\u003cp>One point of distinction: At least during our visit, almost all of the other customers appeared to be young people of South Asian descent.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Another: the actual food, which is a joyful distillation of the kind of diasporic mash-up you can find in any of the Bay Area’s \u003ca href=\"https://www.kqed.org/arts/13904835/san-jose-immigrant-food\">great immigrant food cities\u003c/a>. The backbone of the menu is a selection of six or seven different kinds of desi burgers, which, broadly speaking, refers to a burger with varying degrees of South Asian spicing and toppings — specifically Pakistani and made with halal-certified beef or chicken, in the case of YSG Halal. In the signature “DesYee” beef burger, those notes are relatively subtle: some cumin, coriander and diced onion in the patty give it a little bit of that kebab house flavor. Otherwise, it just eats like a really solid fast-food burger — which, a lot of times, is \u003ci>exactly \u003c/i>what I’m craving when midnight comes around. (Visit a Wendy’s or McDonald’s drive-thru around that time, and you’ll see I’m not the only one.)\u003c/p>\n\u003cfigure id=\"attachment_13952394\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13952394\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-3-1.jpg\" alt=\"Illustration of a restaurant exterior late at night: It's a small burger shop crowded with customers and lit up from within. The sign reads "YSG Halal YeeShaans Grubb."\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-3-1.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-3-1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-3-1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-3-1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-3-1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-3-1-1536x1536.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The place was hopping at 11 p.m. on a Friday night. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The “ChaplYee” burger, though, was what really sold me. Inspired by the thin, crisply seared chapli kebabs that you can get at any Afghan or Pakistani kebab spot, this beef patty featured the same house masala spice mix as the DesYee burger, but upped the onion quotient by a factor of ten, then added a bunch of chopped chili peppers to give it a spicy kick. The result is utterly delicious — the type of thing Pakistani American families might grill up at exactly the kind of backyard barbecue I’m always hoping I’ll be invited to.\u003c/p>\n\u003cp>YSG’s other big specialty is various permutations of saucy, meat-bedecked loaded fries. But coming at the tail end of a long night of indulgent eating, that felt a bit excessive, even to me. As it is, the burgers come with a generous portion of perfectly serviceable seasoned fries. My one tip is to ask for a tub of the pale green, aioli-like “SpiceYee” dipping sauce, a spectacularly addicting condiment that reminded me of the aji verde sauce Peruvian restaurants sometimes serve with rotisserie chicken. And, of course, you’ll want to wash it all down with one of the restaurant’s tasty, lassi-adjacent mango milkshakes.\u003c/p>\n\u003cp>What could be more American than that?\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12127869\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>YSG Halal is open at 4342 Thornton Ave., Ste. A, in Fremont, from Tuesday to Thursday 5 p.m.–midnight, Friday to Saturday 5 p.m.–1 a.m. and Sunday 5–10 p.m. On Friday, Feb. 16, the restaurant will host a \u003c/i>\u003ca href=\"https://www.instagram.com/p/C2--DnLPu7x/\">\u003ci>grand opening celebration\u003c/i>\u003c/a>\u003ci>, complete with a burger eating competition and free burgers for the first 50 guests.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_13952390\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13952390\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-1-1.jpg\" alt=\"Two men in glasses look ravenously hungry as they dig into a burgers and fries.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-1-1.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-1-1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-1-1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-1-1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-1-1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-1-1-1536x1536.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">YSG Halal offers a Pakistani American twist on the late-night fast food burger. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003ci>The Midnight Diners\u003c/i>\u003c/a>\u003ci> is a regular collaboration between KQED food editor Luke Tsai and artist Thien Pham. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene.\u003c/i>\u003c/p>\n\u003cp>Fremont’s hottest club is a Pakistani burger shack in a little strip mall on Thornton Avenue.\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/strong>\u003c/b>\u003c/span>That’s what it felt like, anyway, when we pulled up to YSG Halal at 11 o’clock on a recent Friday night. When we visited, the restaurant had only been open for about a week, and everything still felt a bit bare-bones and provisional — with not much in the way of amenities or decor beyond a perfunctory “YSG BAE” Instagram wall. But the place was \u003ci>hopping\u003c/i>, with a steady stream of customers lined up to get their late-night burger fix. Every takeout order seemed massive — six or seven desi burgers and a bunch of milkshakes in one shot. Meanwhile, big groups of twentysomethings crowded around the tables, reaching over each other to get at baskets of loaded fries.\u003c/p>\n\u003cp>YSG Halal is the brick-and-mortar descendent of a popular food truck, \u003ca href=\"https://www.instagram.com/yeeshaansgrubb/?hl=en\">YeeShaans Grubb\u003c/a>, which accounts for its mouthful of an official name: “YSG Halal YeeShaans Grubb.” If you squint the right way, it looks like a regular old slice of Americana from the outside — a little Hopper-esque glass box of a diner where the whole gang can load up on burgers and shakes after the big game.\u003c/p>\n\u003cp>One point of distinction: At least during our visit, almost all of the other customers appeared to be young people of South Asian descent.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Another: the actual food, which is a joyful distillation of the kind of diasporic mash-up you can find in any of the Bay Area’s \u003ca href=\"https://www.kqed.org/arts/13904835/san-jose-immigrant-food\">great immigrant food cities\u003c/a>. The backbone of the menu is a selection of six or seven different kinds of desi burgers, which, broadly speaking, refers to a burger with varying degrees of South Asian spicing and toppings — specifically Pakistani and made with halal-certified beef or chicken, in the case of YSG Halal. In the signature “DesYee” beef burger, those notes are relatively subtle: some cumin, coriander and diced onion in the patty give it a little bit of that kebab house flavor. Otherwise, it just eats like a really solid fast-food burger — which, a lot of times, is \u003ci>exactly \u003c/i>what I’m craving when midnight comes around. (Visit a Wendy’s or McDonald’s drive-thru around that time, and you’ll see I’m not the only one.)\u003c/p>\n\u003cfigure id=\"attachment_13952394\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13952394\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-3-1.jpg\" alt=\"Illustration of a restaurant exterior late at night: It's a small burger shop crowded with customers and lit up from within. The sign reads "YSG Halal YeeShaans Grubb."\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-3-1.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-3-1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-3-1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-3-1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-3-1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-3-1-1536x1536.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The place was hopping at 11 p.m. on a Friday night. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The “ChaplYee” burger, though, was what really sold me. Inspired by the thin, crisply seared chapli kebabs that you can get at any Afghan or Pakistani kebab spot, this beef patty featured the same house masala spice mix as the DesYee burger, but upped the onion quotient by a factor of ten, then added a bunch of chopped chili peppers to give it a spicy kick. The result is utterly delicious — the type of thing Pakistani American families might grill up at exactly the kind of backyard barbecue I’m always hoping I’ll be invited to.\u003c/p>\n\u003cp>YSG’s other big specialty is various permutations of saucy, meat-bedecked loaded fries. But coming at the tail end of a long night of indulgent eating, that felt a bit excessive, even to me. As it is, the burgers come with a generous portion of perfectly serviceable seasoned fries. My one tip is to ask for a tub of the pale green, aioli-like “SpiceYee” dipping sauce, a spectacularly addicting condiment that reminded me of the aji verde sauce Peruvian restaurants sometimes serve with rotisserie chicken. And, of course, you’ll want to wash it all down with one of the restaurant’s tasty, lassi-adjacent mango milkshakes.\u003c/p>\n\u003cp>What could be more American than that?\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12127869\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>YSG Halal is open at 4342 Thornton Ave., Ste. A, in Fremont, from Tuesday to Thursday 5 p.m.–midnight, Friday to Saturday 5 p.m.–1 a.m. and Sunday 5–10 p.m. On Friday, Feb. 16, the restaurant will host a \u003c/i>\u003ca href=\"https://www.instagram.com/p/C2--DnLPu7x/\">\u003ci>grand opening celebration\u003c/i>\u003c/a>\u003ci>, complete with a burger eating competition and free burgers for the first 50 guests.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Jon Stewart’s ‘Daily Show’ Return Is So Smooth, it’s Like He Never Left",
"headTitle": "Jon Stewart’s ‘Daily Show’ Return Is So Smooth, it’s Like He Never Left | KQED",
"content": "\u003cp>After watching Jon Stewart’s triumphant return to \u003cem>The Daily Show\u003c/em> on Monday night, I had two thoughts.\u003c/p>\n\u003cp>The GOAT of late night satire is back. And even some of the show’s biggest fans may not be all that happy to see him return.\u003c/p>\n\u003cp>That’s because, in his first episode returning as host — nearly nine years after he originally left — Stewart took on a subject that even his most liberal fans might find touchy: the idea that concerns about how age may have affected President Biden aren’t necessarily overblown.\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=NpBPm0b9deQ\u003c/p>\n\u003cp>He didn’t mince words about the erratic behavior of Biden’s likely opponent for the presidency, Donald Trump, either — showing how the former president couldn’t remember basic things during court depositions like how long he was married to Marla Maples or whether he had bragged about how great his memory was. (“It turns out, the leading cause of early onset dementia is being deposed,” Stewart cracked, after showing a montage of Trump’s grown children having similar recall issues.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[aside postid='arts_13952077']But even though some liberals may be sensitive to the idea that comparing Biden’s gaffes with Trump’s behavior is an unfair “both sides” balancing act, Stewart insisted supporters should do a better job showing the current president is vital and effective as they say he is.\u003c/p>\n\u003cp>“It’s the candidate’s job to assuage concerns,” Stewart said in a 20-minute segment that kicked off last night’s program. “Not the voter’s job not to mention them.”\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=6F4L5NkdaRY\u003c/p>\n\u003ch3>Easily slipping back into the host chair\u003c/h3>\n\u003cp>From the show’s opening moments, Stewart eased back into the host’s chair without missing a beat, firing off jokes with a familiar style that felt like he had left just a few weeks ago, rather than in 2015. He brought a confidence the program sorely needs; it’s been searching for a permanent host for more than a year since the departure of Trevor Noah, who succeeded Stewart as host.\u003c/p>\n\u003cp>Stewart returns in a unique arrangement, hosting\u003cem> The Daily Show\u003c/em> on Monday nights and serving as an executive producer for all evenings — similar to an arrangement crafted by another cable TV star, Rachel Maddow on MSNBC. The new setup allows him to avoid the grind of daily hosting, ceding the rest of the week to the show’s correspondents, starting with Jordan Klepper, who hosts Tuesday through Thursday.\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=7cmWbSv-GOE\u003c/p>\n\u003cp>Even as he eased into familiar rhythms — poking fun at the idea that he’s an old guy returning to his old job, highlighting concerns about two other old guys competing to get their old job back — Stewart faced a new challenge: reminding everyone why he was such a venerated host in the first place.\u003c/p>\n\u003cp>In his first 16 years hosting \u003cem>The Daily Show\u003c/em>, Stewart elevated the program into an incisive look at the hypocrisies of media, politics and society. Along the way, he helped birth a style of fact-based satire that has exploded all over television, from the work by \u003cem>Daily Show\u003c/em> alums John Oliver on HBO’s \u003cem>Last Week Tonight\u003c/em> and Stephen Colbert on CBS’ \u003cem>The Late Show\u003c/em> to the sharper political tone of \u003cem>Late Night with Seth Meyers \u003c/em>and \u003cem>Jimmy Kimmel Live\u003c/em>.\u003c/p>\n\u003cp>[aside postid='arts_13951374']But the media environment Stewart has returned to is quite different. Ratings in late night have declined, and the young audiences that once fueled the genre have moved on to TikTok and YouTube. With luck, Stewart’s appeal to \u003cem>The Daily Show\u003c/em>‘s old school fans will bring better ratings on the cable channel, but it’s still likely to be a smaller crowd than he once commanded.\u003c/p>\n\u003cp>Regardless, last night’s program shows Stewart’s still got the comedy chops and incisive ideas to power the show at least through the presidential election in November. He has \u003ca href=\"https://www.cbsnews.com/news/jon-stewart-daily-show-return-what-to-expect/\">said in interviews\u003c/a> that part of the appeal in returning was to have a place to “unload thoughts” as the election season progresses.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Last night’s debut proved Stewart will bring that and more, buying time for an influential show at a crossroads to figure out a new future for itself at least one more time.\u003c/p>\n\u003cdiv class=\"fullattribution\">\u003cem>Copyright 2024 NPR. To see more, \u003ca href=\"https://www.npr.org\">visit NPR\u003c/a>.\u003cimg decoding=\"async\" src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Jon+Stewart%27s+%27Daily+Show%27+return+is+so+smooth%2C+it%27s+like+he+never+left+&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/em>\u003c/div>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>After watching Jon Stewart’s triumphant return to \u003cem>The Daily Show\u003c/em> on Monday night, I had two thoughts.\u003c/p>\n\u003cp>The GOAT of late night satire is back. And even some of the show’s biggest fans may not be all that happy to see him return.\u003c/p>\n\u003cp>That’s because, in his first episode returning as host — nearly nine years after he originally left — Stewart took on a subject that even his most liberal fans might find touchy: the idea that concerns about how age may have affected President Biden aren’t necessarily overblown.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/NpBPm0b9deQ'\n title='//www.youtube.com/embed/NpBPm0b9deQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>He didn’t mince words about the erratic behavior of Biden’s likely opponent for the presidency, Donald Trump, either — showing how the former president couldn’t remember basic things during court depositions like how long he was married to Marla Maples or whether he had bragged about how great his memory was. (“It turns out, the leading cause of early onset dementia is being deposed,” Stewart cracked, after showing a montage of Trump’s grown children having similar recall issues.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>But even though some liberals may be sensitive to the idea that comparing Biden’s gaffes with Trump’s behavior is an unfair “both sides” balancing act, Stewart insisted supporters should do a better job showing the current president is vital and effective as they say he is.\u003c/p>\n\u003cp>“It’s the candidate’s job to assuage concerns,” Stewart said in a 20-minute segment that kicked off last night’s program. “Not the voter’s job not to mention them.”\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/6F4L5NkdaRY'\n title='//www.youtube.com/embed/6F4L5NkdaRY'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003ch3>Easily slipping back into the host chair\u003c/h3>\n\u003cp>From the show’s opening moments, Stewart eased back into the host’s chair without missing a beat, firing off jokes with a familiar style that felt like he had left just a few weeks ago, rather than in 2015. He brought a confidence the program sorely needs; it’s been searching for a permanent host for more than a year since the departure of Trevor Noah, who succeeded Stewart as host.\u003c/p>\n\u003cp>Stewart returns in a unique arrangement, hosting\u003cem> The Daily Show\u003c/em> on Monday nights and serving as an executive producer for all evenings — similar to an arrangement crafted by another cable TV star, Rachel Maddow on MSNBC. The new setup allows him to avoid the grind of daily hosting, ceding the rest of the week to the show’s correspondents, starting with Jordan Klepper, who hosts Tuesday through Thursday.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/7cmWbSv-GOE'\n title='//www.youtube.com/embed/7cmWbSv-GOE'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Even as he eased into familiar rhythms — poking fun at the idea that he’s an old guy returning to his old job, highlighting concerns about two other old guys competing to get their old job back — Stewart faced a new challenge: reminding everyone why he was such a venerated host in the first place.\u003c/p>\n\u003cp>In his first 16 years hosting \u003cem>The Daily Show\u003c/em>, Stewart elevated the program into an incisive look at the hypocrisies of media, politics and society. Along the way, he helped birth a style of fact-based satire that has exploded all over television, from the work by \u003cem>Daily Show\u003c/em> alums John Oliver on HBO’s \u003cem>Last Week Tonight\u003c/em> and Stephen Colbert on CBS’ \u003cem>The Late Show\u003c/em> to the sharper political tone of \u003cem>Late Night with Seth Meyers \u003c/em>and \u003cem>Jimmy Kimmel Live\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>But the media environment Stewart has returned to is quite different. Ratings in late night have declined, and the young audiences that once fueled the genre have moved on to TikTok and YouTube. With luck, Stewart’s appeal to \u003cem>The Daily Show\u003c/em>‘s old school fans will bring better ratings on the cable channel, but it’s still likely to be a smaller crowd than he once commanded.\u003c/p>\n\u003cp>Regardless, last night’s program shows Stewart’s still got the comedy chops and incisive ideas to power the show at least through the presidential election in November. He has \u003ca href=\"https://www.cbsnews.com/news/jon-stewart-daily-show-return-what-to-expect/\">said in interviews\u003c/a> that part of the appeal in returning was to have a place to “unload thoughts” as the election season progresses.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Last night’s debut proved Stewart will bring that and more, buying time for an influential show at a crossroads to figure out a new future for itself at least one more time.\u003c/p>\n\u003cdiv class=\"fullattribution\">\u003cem>Copyright 2024 NPR. To see more, \u003ca href=\"https://www.npr.org\">visit NPR\u003c/a>.\u003cimg decoding=\"async\" src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Jon+Stewart%27s+%27Daily+Show%27+return+is+so+smooth%2C+it%27s+like+he+never+left+&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/em>\u003c/div>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_13951921\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13951921\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-3.jpg\" alt=\"Illustration of two men in glasses eating Dungeness crab enthusiastically, breaking it apart with their hands. They're wearing plastic gloves.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-3.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-3-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-3-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-3-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-3-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-3-1536x1536.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Dungeness crab and garlic noodles at San Bruno’s A-One Kitchen hold their own against any restaurant in the Bay — and they’re available until 1 a.m. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ci>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">The Midnight Diners\u003c/a> is a regular collaboration between KQED food editor Luke Tsai and artist Thien Pham. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene.\u003c/i>\u003c/p>\n\u003cp>There’s late-night food you’re grateful for because it fills your belly when everything else is closed. And then there’s what they serve at San Bruno’s \u003ca href=\"https://www.aonekitchensanbrunoca.com/\">A-One Kitchen and Bar\u003c/a> until 1 a.m. every night: heaping platters of garlic butter crab and garlic noodles that are so delicious, I’d be willing to travel a long distance to eat them, at any time of day.\u003c/p>\n\u003cp>Sleepy downtown San Bruno doesn’t \u003ci>seem \u003c/i>like an obvious nexus for late-night dining — or it doesn’t, anyway, until you drive down San Mateo Avenue on a Friday night and see \u003ca href=\"https://www.instagram.com/artichoke_joes_casino/\">Artichoke Joe’s\u003c/a>, the city’s 100-plus-year-old casino, looming brightly over the horizon. Spend a few minutes watching the poker players shuffle out, maybe a bit woozy after a bad beat, and then the cluster of restaurants slinging relatively inexpensive, calorie-intensive food well past midnight starts to make perfect sense.\u003c/p>\n\u003cp>Located directly across the street from the casino, A-One Kitchen looks much like how I imagined a little family-run, late-night Thai-Chinese spot might look — a cheerful mix of red leather booths, bright lights (from five or six different sources, half of them blinking) and live sports on TV. The menu is a similarly lively hodgepodge of different Asian cuisines: red curries from Thailand and short rib pho from Vietnam, stir-fried eggplant oomphed up with funky Malaysian belacan and good old-fashioned American Chinese broccoli beef.\u003c/p>\n\u003cp>But we had come with a single-minded purpose: to try the garlic butter Dungeness crab (market price, which turned out to be $48 for a strapping 2.5-pound specimen) and a side of garlic noodles.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Friends, this is the kind of crab feast you dream about. The crab comes out a little less saucy than similarly garlic-and-butter-laden versions you’ll find at Viet seafood icons like Thanh Long and PPQ, but perfectly juicy and topped with about twice as much chopped garlic — a salty, umami-laden counterpoint to the crab’s sweet, succulent flesh. Donning plastic gloves, we tore that crustacean apart with our hands in about 20 minutes flat, leaving behind nothing but an empty carcass and a stack of hollowed-out limbs.\u003c/p>\n\u003cfigure id=\"attachment_13951926\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13951926\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-1.jpg\" alt='Illustration of the exterior of a restaurant on a rainy day. The sign reads, \"A-ONE BAR\"' width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-1.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-1-1536x1536.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The restaurant is located directly across the street from the Artichoke Joe’s casino. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At A-One Kitchen, the crab comes with French fries on the plate, a kind of ingenious addition that gives you something crispy and starchy to dip in that garlicky mash. But you’ll also want to order a bowl of white rice so that you have something to mix with the rich, creamy crab fat that lines the inside of the carapace. (IYKYK: crab fat rice might be the best part of the entire meal.)\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13951382,arts_13900855,arts_13923127']\u003c/span>\u003c/strong>\u003c/b>\u003c/span>And, even if triple-carbing it seems outrageous, you also definitely need to order the garlic noodles, which are some of the best I’ve had — thick, chewy, super-savory (not sweet like some places) and extra-extra-garlicky. \u003ca href=\"https://www.kqed.org/arts/13900855/garlic-noodles-sf-bay-area-iconic-foods-thanh-long-smellys\">It’s the ideal complement to Dungeness crab\u003c/a>.\u003c/p>\n\u003cp>Is this the best garlic butter crab and garlic noodles you can snag after midnight in the Bay Area? I’d put money on it. Is it the best garlic crab and garlic noodles you can get in the Bay at any time of day whatsoever?? Also, quite possibly, yes! It belongs in the conversation, at the very least.\u003c/p>\n\u003cp>The quality of the food at A-One Kitchen helps explain why the crowd is a little bit more mixed than what you often find at late-night restaurants. Yes, sports bros sitting at the bar who seemed to have wandered over from the casino, but also elderly Asian couples enjoying a bowl of hot soup. Add to that the warm friendliness of the service — “How \u003ci>are\u003c/i> you? Long time no see!” to every other customer, it seemed — and I could really see myself becoming a regular.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12127869\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.aonekitchensanbrunoca.com/\">\u003ci>A-One Kitchen and Bar\u003c/i>\u003c/a>\u003ci> is open 5 p.m.–1 a.m. daily, except for Wednesdays, when the restaurant is closed.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_13951921\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13951921\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-3.jpg\" alt=\"Illustration of two men in glasses eating Dungeness crab enthusiastically, breaking it apart with their hands. They're wearing plastic gloves.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-3.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-3-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-3-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-3-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-3-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-3-1536x1536.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Dungeness crab and garlic noodles at San Bruno’s A-One Kitchen hold their own against any restaurant in the Bay — and they’re available until 1 a.m. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ci>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">The Midnight Diners\u003c/a> is a regular collaboration between KQED food editor Luke Tsai and artist Thien Pham. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene.\u003c/i>\u003c/p>\n\u003cp>There’s late-night food you’re grateful for because it fills your belly when everything else is closed. And then there’s what they serve at San Bruno’s \u003ca href=\"https://www.aonekitchensanbrunoca.com/\">A-One Kitchen and Bar\u003c/a> until 1 a.m. every night: heaping platters of garlic butter crab and garlic noodles that are so delicious, I’d be willing to travel a long distance to eat them, at any time of day.\u003c/p>\n\u003cp>Sleepy downtown San Bruno doesn’t \u003ci>seem \u003c/i>like an obvious nexus for late-night dining — or it doesn’t, anyway, until you drive down San Mateo Avenue on a Friday night and see \u003ca href=\"https://www.instagram.com/artichoke_joes_casino/\">Artichoke Joe’s\u003c/a>, the city’s 100-plus-year-old casino, looming brightly over the horizon. Spend a few minutes watching the poker players shuffle out, maybe a bit woozy after a bad beat, and then the cluster of restaurants slinging relatively inexpensive, calorie-intensive food well past midnight starts to make perfect sense.\u003c/p>\n\u003cp>Located directly across the street from the casino, A-One Kitchen looks much like how I imagined a little family-run, late-night Thai-Chinese spot might look — a cheerful mix of red leather booths, bright lights (from five or six different sources, half of them blinking) and live sports on TV. The menu is a similarly lively hodgepodge of different Asian cuisines: red curries from Thailand and short rib pho from Vietnam, stir-fried eggplant oomphed up with funky Malaysian belacan and good old-fashioned American Chinese broccoli beef.\u003c/p>\n\u003cp>But we had come with a single-minded purpose: to try the garlic butter Dungeness crab (market price, which turned out to be $48 for a strapping 2.5-pound specimen) and a side of garlic noodles.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Friends, this is the kind of crab feast you dream about. The crab comes out a little less saucy than similarly garlic-and-butter-laden versions you’ll find at Viet seafood icons like Thanh Long and PPQ, but perfectly juicy and topped with about twice as much chopped garlic — a salty, umami-laden counterpoint to the crab’s sweet, succulent flesh. Donning plastic gloves, we tore that crustacean apart with our hands in about 20 minutes flat, leaving behind nothing but an empty carcass and a stack of hollowed-out limbs.\u003c/p>\n\u003cfigure id=\"attachment_13951926\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13951926\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-1.jpg\" alt='Illustration of the exterior of a restaurant on a rainy day. The sign reads, \"A-ONE BAR\"' width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-1.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-1-1536x1536.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The restaurant is located directly across the street from the Artichoke Joe’s casino. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At A-One Kitchen, the crab comes with French fries on the plate, a kind of ingenious addition that gives you something crispy and starchy to dip in that garlicky mash. But you’ll also want to order a bowl of white rice so that you have something to mix with the rich, creamy crab fat that lines the inside of the carapace. (IYKYK: crab fat rice might be the best part of the entire meal.)\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/strong>\u003c/b>\u003c/span>And, even if triple-carbing it seems outrageous, you also definitely need to order the garlic noodles, which are some of the best I’ve had — thick, chewy, super-savory (not sweet like some places) and extra-extra-garlicky. \u003ca href=\"https://www.kqed.org/arts/13900855/garlic-noodles-sf-bay-area-iconic-foods-thanh-long-smellys\">It’s the ideal complement to Dungeness crab\u003c/a>.\u003c/p>\n\u003cp>Is this the best garlic butter crab and garlic noodles you can snag after midnight in the Bay Area? I’d put money on it. Is it the best garlic crab and garlic noodles you can get in the Bay at any time of day whatsoever?? Also, quite possibly, yes! It belongs in the conversation, at the very least.\u003c/p>\n\u003cp>The quality of the food at A-One Kitchen helps explain why the crowd is a little bit more mixed than what you often find at late-night restaurants. Yes, sports bros sitting at the bar who seemed to have wandered over from the casino, but also elderly Asian couples enjoying a bowl of hot soup. Add to that the warm friendliness of the service — “How \u003ci>are\u003c/i> you? Long time no see!” to every other customer, it seemed — and I could really see myself becoming a regular.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12127869\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.aonekitchensanbrunoca.com/\">\u003ci>A-One Kitchen and Bar\u003c/i>\u003c/a>\u003ci> is open 5 p.m.–1 a.m. daily, except for Wednesdays, when the restaurant is closed.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_13951383\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13951383\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/DYNASTY-BBQ-1920X1920.jpeg\" alt=\"An illustration of a tray of Chinese grilled meat skewers, including kebab-style lamb and beef, pork intestines, whole shrimp and whole fish.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/DYNASTY-BBQ-1920X1920.jpeg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/DYNASTY-BBQ-1920X1920-800x800.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/DYNASTY-BBQ-1920X1920-1020x1020.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/DYNASTY-BBQ-1920X1920-160x160.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/DYNASTY-BBQ-1920X1920-768x768.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/DYNASTY-BBQ-1920X1920-1536x1536.jpeg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">At Newark’s Dynasty BBQ, you can get chewy-crisp pork intestines, chicken gristle and whole fish grilled on a stick — in addition to the usual beef and lamb skewers. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">The Midnight Diners\u003c/a>\u003ci> is a regular collaboration between KQED food editor Luke Tsai and artist Thien Pham\u003c/i>. \u003ci>Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene.\u003c/i>\u003c/p>\n\u003cp>The Bay Area has always been a tough place to be an incorrigible late-night snacker — and the triple whammy of the pandemic, a brittle economy and the prevailing “doom loop” narrative have winnowed down the options even further. (Did you know, for example, that even the \u003ca href=\"https://www.kqed.org/arts/13896138/ling-nam-starbread-filipino-bakery-senorita-bread-24-hour-daly-city-open\">24-hour Starbread\u003c/a> in Daly City now closes at 9 p.m.?)\u003c/p>\n\u003cp>We live in the \u003ci>epicenter\u003c/i> of the 8 or 9 o’clock last call.\u003c/p>\n\u003cp>The one notable exception, apparently? Chinese skewers. Even now, if you search online for what’s still open, say, past 10 p.m. on any given day, you’ll find a preponderance of Chinese restaurants with the word “\u003ca href=\"https://www.kqed.org/bbq\">BBQ\u003c/a>” in their name, scattered in suburbs like Dublin, Fremont and San Mateo. All of them specialize in the heavily spiced, cumin-forward grilled meat sticks that you’ll find sold on the street in northwestern China.\u003c/p>\n\u003cp>That’s what we were craving on a recent Friday night when we drove to a Newark strip mall in search of \u003ca href=\"https://www.instagram.com/oyama_bbq/\">Dynasty BBQ\u003c/a>, which was a bit tricky to find if only because the place just recently changed its signage, having merged with a \u003ca href=\"https://www.yelp.com/biz/dynasty-bbq-san-mateo-3\">San Mateo skewer spot\u003c/a> of the same name. Online, it’s still listed as “\u003ca href=\"https://www.yelp.com/biz/oyama-bbq-newark-7\">Oyama BBQ\u003c/a>.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Dynasty has this particular kind of high-low vibe that immediately charmed me: On the one hand, there was the traditional \u003ca href=\"https://en.wikipedia.org/wiki/Guzheng\">guzheng\u003c/a> music and elegant decor, down to the paper lanterns and the dozens of faux cherry blossoms hanging from the ceiling, like you’re dining in some Ming Dynasty temple courtyard. On the other hand, we were eating and drinking off the same kind of paper plates and plastic cups you would get at a child’s birthday party.\u003c/p>\n\u003cfigure id=\"attachment_13951387\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13951387\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/dynasty-decor.jpg\" alt=\"Spring blossoms and paper lanterns hanging from the ceiling of a traditionally decorated Chinese restaurant.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/dynasty-decor.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/dynasty-decor-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/dynasty-decor-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/dynasty-decor-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/dynasty-decor-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/dynasty-decor-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The vibes are immaculate. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The food hit the spot. More often than not, this is exactly what I want to be eating when I get hungry late at night — something salty and fatty that goes down expeditiously well with cold beer. The skewers all have the same standard spice coating that’s ubiquitous at this type of Chinese barbecue spot: a lot of cumin, ground chiles and Sichuan peppercorn.\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13950577,arts_13936332,arts_13933006']\u003c/span>\u003c/strong>\u003c/b>\u003c/span>At Dynasty, most of the sticks run just $2 to $4 an order, so we got a couple bowls of white rice and really went to town. Classic beef and lamb skewers that burst with hot, fatty juice when you bite in. Whole fish (yellow croakers) skewered onto the stick and grilled until the skin crackles and pops — pure pleasure to pick off the bones. Every kind of innard you can imagine, from crunchy chicken gristle to one of my favorites, pork intestines — the chewy-crisp, fatty Elastic Band King of the meat stick world.\u003c/p>\n\u003cp>Everything’s cooked to order in the kitchen (this isn’t one of those grill-it-yourself deals), so I’m not even sure if one of our surprise favorites was even prepared on the grill at all: a whole eggplant splayed open and cooked until the flesh is oozy soft, then topped with what appeared to be a whole head’s worth of chopped garlic.\u003c/p>\n\u003cp>Dynasty is the kind of place where you can eat well — and eat a lot — for $20 or $30 a person. My pro tip? Get just a few skewers at a time and order more as you go. The best bite is the first bite after that meat stick hits the table, when food is at its crisp-edged best and almost too hot to eat.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12127869\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>The Newark location of Dynasty BBQ (5492 Central Ave., Newark) is open Mon. through Fri. from 5 p.m. to midnight, and from noon to 2:30 p.m. and 5 to 11 p.m. on Saturday and Sunday. It has a \u003c/i>\u003ca href=\"https://www.instagram.com/oyama_bbq/\">\u003ci>sister location\u003c/i>\u003c/a>\u003ci> in San Mateo.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_13951383\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13951383\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/DYNASTY-BBQ-1920X1920.jpeg\" alt=\"An illustration of a tray of Chinese grilled meat skewers, including kebab-style lamb and beef, pork intestines, whole shrimp and whole fish.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/DYNASTY-BBQ-1920X1920.jpeg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/DYNASTY-BBQ-1920X1920-800x800.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/DYNASTY-BBQ-1920X1920-1020x1020.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/DYNASTY-BBQ-1920X1920-160x160.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/DYNASTY-BBQ-1920X1920-768x768.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/DYNASTY-BBQ-1920X1920-1536x1536.jpeg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">At Newark’s Dynasty BBQ, you can get chewy-crisp pork intestines, chicken gristle and whole fish grilled on a stick — in addition to the usual beef and lamb skewers. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">The Midnight Diners\u003c/a>\u003ci> is a regular collaboration between KQED food editor Luke Tsai and artist Thien Pham\u003c/i>. \u003ci>Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene.\u003c/i>\u003c/p>\n\u003cp>The Bay Area has always been a tough place to be an incorrigible late-night snacker — and the triple whammy of the pandemic, a brittle economy and the prevailing “doom loop” narrative have winnowed down the options even further. (Did you know, for example, that even the \u003ca href=\"https://www.kqed.org/arts/13896138/ling-nam-starbread-filipino-bakery-senorita-bread-24-hour-daly-city-open\">24-hour Starbread\u003c/a> in Daly City now closes at 9 p.m.?)\u003c/p>\n\u003cp>We live in the \u003ci>epicenter\u003c/i> of the 8 or 9 o’clock last call.\u003c/p>\n\u003cp>The one notable exception, apparently? Chinese skewers. Even now, if you search online for what’s still open, say, past 10 p.m. on any given day, you’ll find a preponderance of Chinese restaurants with the word “\u003ca href=\"https://www.kqed.org/bbq\">BBQ\u003c/a>” in their name, scattered in suburbs like Dublin, Fremont and San Mateo. All of them specialize in the heavily spiced, cumin-forward grilled meat sticks that you’ll find sold on the street in northwestern China.\u003c/p>\n\u003cp>That’s what we were craving on a recent Friday night when we drove to a Newark strip mall in search of \u003ca href=\"https://www.instagram.com/oyama_bbq/\">Dynasty BBQ\u003c/a>, which was a bit tricky to find if only because the place just recently changed its signage, having merged with a \u003ca href=\"https://www.yelp.com/biz/dynasty-bbq-san-mateo-3\">San Mateo skewer spot\u003c/a> of the same name. Online, it’s still listed as “\u003ca href=\"https://www.yelp.com/biz/oyama-bbq-newark-7\">Oyama BBQ\u003c/a>.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Dynasty has this particular kind of high-low vibe that immediately charmed me: On the one hand, there was the traditional \u003ca href=\"https://en.wikipedia.org/wiki/Guzheng\">guzheng\u003c/a> music and elegant decor, down to the paper lanterns and the dozens of faux cherry blossoms hanging from the ceiling, like you’re dining in some Ming Dynasty temple courtyard. On the other hand, we were eating and drinking off the same kind of paper plates and plastic cups you would get at a child’s birthday party.\u003c/p>\n\u003cfigure id=\"attachment_13951387\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13951387\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/dynasty-decor.jpg\" alt=\"Spring blossoms and paper lanterns hanging from the ceiling of a traditionally decorated Chinese restaurant.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/dynasty-decor.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/dynasty-decor-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/dynasty-decor-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/dynasty-decor-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/dynasty-decor-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/dynasty-decor-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The vibes are immaculate. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The food hit the spot. More often than not, this is exactly what I want to be eating when I get hungry late at night — something salty and fatty that goes down expeditiously well with cold beer. The skewers all have the same standard spice coating that’s ubiquitous at this type of Chinese barbecue spot: a lot of cumin, ground chiles and Sichuan peppercorn.\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/strong>\u003c/b>\u003c/span>At Dynasty, most of the sticks run just $2 to $4 an order, so we got a couple bowls of white rice and really went to town. Classic beef and lamb skewers that burst with hot, fatty juice when you bite in. Whole fish (yellow croakers) skewered onto the stick and grilled until the skin crackles and pops — pure pleasure to pick off the bones. Every kind of innard you can imagine, from crunchy chicken gristle to one of my favorites, pork intestines — the chewy-crisp, fatty Elastic Band King of the meat stick world.\u003c/p>\n\u003cp>Everything’s cooked to order in the kitchen (this isn’t one of those grill-it-yourself deals), so I’m not even sure if one of our surprise favorites was even prepared on the grill at all: a whole eggplant splayed open and cooked until the flesh is oozy soft, then topped with what appeared to be a whole head’s worth of chopped garlic.\u003c/p>\n\u003cp>Dynasty is the kind of place where you can eat well — and eat a lot — for $20 or $30 a person. My pro tip? Get just a few skewers at a time and order more as you go. The best bite is the first bite after that meat stick hits the table, when food is at its crisp-edged best and almost too hot to eat.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12127869\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>The Newark location of Dynasty BBQ (5492 Central Ave., Newark) is open Mon. through Fri. from 5 p.m. to midnight, and from noon to 2:30 p.m. and 5 to 11 p.m. on Saturday and Sunday. It has a \u003c/i>\u003ca href=\"https://www.instagram.com/oyama_bbq/\">\u003ci>sister location\u003c/i>\u003c/a>\u003ci> in San Mateo.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"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. ",
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"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. ",
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"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>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"radiolab": {
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},
"rightnowish": {
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"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
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