The Midnight Diners 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.
Top Dog Is Just as Good as You Remember
This San Jose Food Truck Slings Tiny Pancakes and Big-Ass Tacos Until 3 a.m.
San Bruno’s Late-Night BBQ Spot Is a Temple to Hip-Hop and Smoky Brisket
Marin County’s Best Late-Night Restaurant Is a Poker Room With $26 Prime Rib
Korean Fried Chicken Is the Perfect Late-Night Bar Snack
There’s No Late-Night Burger Like a Desi Burger
Some of the Bay Area’s Best Garlic Butter Crab Is Served in San Bruno After Midnight
Chinese Skewers Are the Last Bastion of Late-Night Dining in the Bay
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"title": "Top Dog Is Just as Good as You Remember",
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"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": "This San Jose Food Truck Slings Tiny Pancakes and Big-Ass Tacos Until 3 a.m.",
"headTitle": "This San Jose Food Truck Slings Tiny Pancakes and Big-Ass Tacos Until 3 a.m. | KQED",
"content": "\u003cfigure id=\"attachment_13954115\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13954115\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Orale1.jpg\" alt=\"Illustration: In a tented dining area, a man holds a large shrimp taco while his companion stuffs a huarache into his mouth.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Orale1.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Orale1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Orale1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Orale1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Orale1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Orale1-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Orale taco truck is open — and stays busy — until 3 a.m. on the weekends. It’s located in the Alum Rock neighborhood in Eastside San Jose. \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>The party is in full swing when we pull up to the \u003ca href=\"https://www.instagram.com/oraletaqueria2022/?hl=en\">Orale\u003c/a> taco truck at 11 o’clock on a drizzly Friday night, in a tire shop parking lot in Eastside \u003ca href=\"https://www.kqed.org/arts/tag/san-jose\">San Jose\u003c/a>. The tented, ad hoc dining area has the festive, easygoing bustle of a backyard barbecue, all lit up with string lights. Off to the side, a taquero grills up a massive batch of carne asada, perfuming the air with the smell of sizzling fat.\u003c/p>\n\u003cp>We drove out to this stretch of strip malls on Alum Rock because we’d heard that Orale stays open until 3 a.m. on the weekend — and, in fact, does a brisk business \u003ca href=\"https://www.instagram.com/p/Cy-n3XKuyzk/?hl=en\">all the way until 3\u003c/a>. And so it does: When we arrive, the line runs seven or eight customers deep. It only gets longer the further into the night we go.\u003c/p>\n\u003cp>Orale belongs to that new-school brand of taquerias and taco trucks we have here in the Bay, with the kind of wide-ranging menu that seems to encompass every Mexican street food trend to hit our region. In the mood for consomé-drenched \u003ca href=\"https://sf.eater.com/2019/11/21/20937687/el-garage-quesabirria-birria-taco-richmond-instagram\">quesabirria\u003c/a>? An \u003ca href=\"https://www.kqed.org/arts/13931115/tacos-el-rulas-richmond-taco-truck-alambre-papa-loca-instagram-food-influencer\">alambre\u003c/a>? A \u003ca href=\"https://www.instagram.com/p/CwJGFbgpXHG/\">bacon-wrapped hot dog\u003c/a> topped with everything under the sun? Orale has it all.\u003c/p>\n\u003cp>At the same time, the place doesn’t seem to have caught that social media–induced sickness where every burrito needs to be the \u003ca href=\"https://www.kqed.org/arts/13952597/worlds-largest-burrito-guinness-record-la-costena-mountain-view\">longest of all-time\u003c/a> and every plate gets drowned in an unconscionable amount of salsa — all \u003ca href=\"https://www.kqed.org/arts/13936325/social-media-biggest-pupusas-burritos-instagram-tiktok-latinextravagant-bay-area\">for the sake of the ’gram\u003c/a>. Orale serves some big-ass tacos, but they’re sensibly constructed and just darn tasty.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The flashiest menu item is probably the “mar y tierra” surf-and-turf taco, tailor-made for the kind of indulgent eater who thinks no steak dinner is complete without a broiled lobster tail. In this case, the “surf” consists of plump, well-seasoned grilled shrimp, which come draped, deliciously, over a layer of juicy carne asada, then topped with guacamole.\u003c/p>\n\u003cp>My favorite, however, is Orale’s tripas taco, for which the cow’s small intestines are cooked in their own fat until they reach textural perfection: crispy on the outside but not over-fried, so the inside retains its softness and chew. Topped with a drizzle of spicy orange salsa to cut into the slight gaminess of the meat, it’s one of the best versions I’ve ever had.\u003c/p>\n\u003cfigure id=\"attachment_13954117\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13954117\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/orale2.jpg\" alt=\"Illustration: Diners sit at folding tables set up under a white tent on a drizzly night while others line up outside a taco truck to order their food.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/orale2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/orale2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/orale2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/orale2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/orale2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/orale2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Set up in the parking lot of a tire shop, the taco truck features a quintessential Bay Area crowd and vibe. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Orale is also notable for its variety of masa-based specialties, like its huaraches — crunchy, slipper-shaped masa shells topped with lettuce, tomato, sliced avocado, crema, refried beans and your protein of choice. The vegetables are so fresh, you can almost order the dish as a (massive) “salad,” to balance out your meal.\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13953224,arts_13953702,arts_13904835']\u003c/span>\u003c/strong>\u003c/b>\u003c/span>Funny as it sounds, one of the main reasons we had driven out to Orale is because we heard that it also serves little pancakes, and late-night dessert (or breakfast??) options are a particular rarity. In this respect, too, Orale didn’t let us down. Next to the truck, they set up a couple of portable molded pancake griddles, where they’ll cook you a batch to order: nine little pancakes or 25 \u003ci>even tinier\u003c/i> pancakes for $10, each one flipped with a toothpick like a \u003ca href=\"https://www.youtube.com/watch?v=G845YGiLwaw\">Japanese takoyaki maker\u003c/a>. Then they dress them with whatever you pick from the toppings bar — I chose strawberries, condensed milk, cajeta and, why not, some smashed up Fruity Pebbles.\u003c/p>\n\u003cp>My friends, these were a delight. I don’t know if it was the lateness of the hour or the makeshift nature of the setting, but I can’t recall the last time I enjoyed a plate of pancakes so much — when the pancakes were so hot and fluffy and well-browned on the edges. It made me want to start a campaign for more street-side pancake vendors everywhere, or at least for one within walking distance of my home. Since it often takes a while for taco orders at Orale to come out, my advice is to go dessert-first. Have some pancakes while you wait.\u003c/p>\n\u003cp>Indeed, by the time we’d finished, the wait time for tacos was easily half an hour, and the line showed no sign of thinning out. But the vibe at Orale is so pleasant — so \u003ca href=\"https://www.kqed.org/arts/13904835/san-jose-immigrant-food\">quintessentially San Jose\u003c/a>, with an almost perfectly diverse crowd of twenty- and thirtysomethings (Latino, Black, Asian American) — that no one seems particularly pressed. Everyone is content to chill and make small talk with their neighbors at the long communal folding tables. About how great those tripitas are. And what a perfect time it is to be out here, eating this food, enjoying this night in the Bay.\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/oraletaqueria2022/\">Orale\u003c/a> is located at 2240 Alum Rock Ave. in San Jose. It’s open Monday through Thursday from 5:30 p.m.–1 a.m., Friday and Saturday from 5:30 p.m.–3 a.m. and Sunday from 1 p.m.–1 a.m. Cash only.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_13954115\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13954115\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Orale1.jpg\" alt=\"Illustration: In a tented dining area, a man holds a large shrimp taco while his companion stuffs a huarache into his mouth.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Orale1.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Orale1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Orale1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Orale1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Orale1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Orale1-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Orale taco truck is open — and stays busy — until 3 a.m. on the weekends. It’s located in the Alum Rock neighborhood in Eastside San Jose. \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>The party is in full swing when we pull up to the \u003ca href=\"https://www.instagram.com/oraletaqueria2022/?hl=en\">Orale\u003c/a> taco truck at 11 o’clock on a drizzly Friday night, in a tire shop parking lot in Eastside \u003ca href=\"https://www.kqed.org/arts/tag/san-jose\">San Jose\u003c/a>. The tented, ad hoc dining area has the festive, easygoing bustle of a backyard barbecue, all lit up with string lights. Off to the side, a taquero grills up a massive batch of carne asada, perfuming the air with the smell of sizzling fat.\u003c/p>\n\u003cp>We drove out to this stretch of strip malls on Alum Rock because we’d heard that Orale stays open until 3 a.m. on the weekend — and, in fact, does a brisk business \u003ca href=\"https://www.instagram.com/p/Cy-n3XKuyzk/?hl=en\">all the way until 3\u003c/a>. And so it does: When we arrive, the line runs seven or eight customers deep. It only gets longer the further into the night we go.\u003c/p>\n\u003cp>Orale belongs to that new-school brand of taquerias and taco trucks we have here in the Bay, with the kind of wide-ranging menu that seems to encompass every Mexican street food trend to hit our region. In the mood for consomé-drenched \u003ca href=\"https://sf.eater.com/2019/11/21/20937687/el-garage-quesabirria-birria-taco-richmond-instagram\">quesabirria\u003c/a>? An \u003ca href=\"https://www.kqed.org/arts/13931115/tacos-el-rulas-richmond-taco-truck-alambre-papa-loca-instagram-food-influencer\">alambre\u003c/a>? A \u003ca href=\"https://www.instagram.com/p/CwJGFbgpXHG/\">bacon-wrapped hot dog\u003c/a> topped with everything under the sun? Orale has it all.\u003c/p>\n\u003cp>At the same time, the place doesn’t seem to have caught that social media–induced sickness where every burrito needs to be the \u003ca href=\"https://www.kqed.org/arts/13952597/worlds-largest-burrito-guinness-record-la-costena-mountain-view\">longest of all-time\u003c/a> and every plate gets drowned in an unconscionable amount of salsa — all \u003ca href=\"https://www.kqed.org/arts/13936325/social-media-biggest-pupusas-burritos-instagram-tiktok-latinextravagant-bay-area\">for the sake of the ’gram\u003c/a>. Orale serves some big-ass tacos, but they’re sensibly constructed and just darn tasty.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The flashiest menu item is probably the “mar y tierra” surf-and-turf taco, tailor-made for the kind of indulgent eater who thinks no steak dinner is complete without a broiled lobster tail. In this case, the “surf” consists of plump, well-seasoned grilled shrimp, which come draped, deliciously, over a layer of juicy carne asada, then topped with guacamole.\u003c/p>\n\u003cp>My favorite, however, is Orale’s tripas taco, for which the cow’s small intestines are cooked in their own fat until they reach textural perfection: crispy on the outside but not over-fried, so the inside retains its softness and chew. Topped with a drizzle of spicy orange salsa to cut into the slight gaminess of the meat, it’s one of the best versions I’ve ever had.\u003c/p>\n\u003cfigure id=\"attachment_13954117\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13954117\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/orale2.jpg\" alt=\"Illustration: Diners sit at folding tables set up under a white tent on a drizzly night while others line up outside a taco truck to order their food.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/orale2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/orale2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/orale2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/orale2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/orale2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/orale2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Set up in the parking lot of a tire shop, the taco truck features a quintessential Bay Area crowd and vibe. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Orale is also notable for its variety of masa-based specialties, like its huaraches — crunchy, slipper-shaped masa shells topped with lettuce, tomato, sliced avocado, crema, refried beans and your protein of choice. The vegetables are so fresh, you can almost order the dish as a (massive) “salad,” to balance out your 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>Funny as it sounds, one of the main reasons we had driven out to Orale is because we heard that it also serves little pancakes, and late-night dessert (or breakfast??) options are a particular rarity. In this respect, too, Orale didn’t let us down. Next to the truck, they set up a couple of portable molded pancake griddles, where they’ll cook you a batch to order: nine little pancakes or 25 \u003ci>even tinier\u003c/i> pancakes for $10, each one flipped with a toothpick like a \u003ca href=\"https://www.youtube.com/watch?v=G845YGiLwaw\">Japanese takoyaki maker\u003c/a>. Then they dress them with whatever you pick from the toppings bar — I chose strawberries, condensed milk, cajeta and, why not, some smashed up Fruity Pebbles.\u003c/p>\n\u003cp>My friends, these were a delight. I don’t know if it was the lateness of the hour or the makeshift nature of the setting, but I can’t recall the last time I enjoyed a plate of pancakes so much — when the pancakes were so hot and fluffy and well-browned on the edges. It made me want to start a campaign for more street-side pancake vendors everywhere, or at least for one within walking distance of my home. Since it often takes a while for taco orders at Orale to come out, my advice is to go dessert-first. Have some pancakes while you wait.\u003c/p>\n\u003cp>Indeed, by the time we’d finished, the wait time for tacos was easily half an hour, and the line showed no sign of thinning out. But the vibe at Orale is so pleasant — so \u003ca href=\"https://www.kqed.org/arts/13904835/san-jose-immigrant-food\">quintessentially San Jose\u003c/a>, with an almost perfectly diverse crowd of twenty- and thirtysomethings (Latino, Black, Asian American) — that no one seems particularly pressed. Everyone is content to chill and make small talk with their neighbors at the long communal folding tables. About how great those tripitas are. And what a perfect time it is to be out here, eating this food, enjoying this night in the Bay.\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/oraletaqueria2022/\">Orale\u003c/a> is located at 2240 Alum Rock Ave. in San Jose. It’s open Monday through Thursday from 5:30 p.m.–1 a.m., Friday and Saturday from 5:30 p.m.–3 a.m. and Sunday from 1 p.m.–1 a.m. Cash only.\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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"slug": "best-late-night-prime-rib-marin-petes-881-club-poker-room",
"title": "Marin County’s Best Late-Night Restaurant Is a Poker Room With $26 Prime Rib",
"publishDate": 1709245943,
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"headTitle": "Marin County’s Best Late-Night Restaurant Is a Poker Room With $26 Prime Rib | KQED",
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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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"title": "Marin County’s Best Late-Night Restaurant Is a Poker Room With $26 Prime Rib | KQED",
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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": "Some of the Bay Area’s Best Garlic Butter Crab Is Served in San Bruno After Midnight",
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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>\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": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
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},
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"id": "baycurious",
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"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
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},
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},
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"order": 8
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"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"order": 1
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
},
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"meta": {
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"source": "WNYC"
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
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"source": "NPR"
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"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"hyphenacion": {
"id": "hyphenacion",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"order": 18
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
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