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"bio": "Renée Alexander hails from North Carolina, where there are more pigs than people. Perhaps that explains her unapologetic addiction to pork, which culminates in an annual Pork of July potluck. After completing graduate school in the South, she drove West to Bend, Oregon, where she served as managing editor of the Source Weekly newspaper and ran one of the first online press release distribution services before launching grassrootsPR in 2002. She brought the business to San Francisco in 2009, where she continues to scout and share stories for non-profits and small businesses. When she isn't scouting stories for clients, she enjoys adventure travel that takes her off the beaten path. She drove a tuk-tuk across India in the Rickshaw Run, chased a solar eclipse through the Australian outback, crossed a remote Guatemala/Honduras border in the back of a pick-up truck, and contracted dengue fever on her honeymoon. Her life's goal is to get cheerleaders added to baseball. In addition to KQED's Bay Area Bites, her work appears in 7x7, Saveur, Wired, and The Atlantic. Follow Renée on Twitter \u003ca href=\"https://twitter.com/grassrootspr\">@grassrootspr\u003c/a>",
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"disqusTitle": "5 Bites: Ridiculously Good Asian Rice Bowls in Berkeley and Oakland",
"title": "5 Bites: Ridiculously Good Asian Rice Bowls in Berkeley and Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Whether its mac 'n' cheese or samosas, chocolate chip cookies or tamales, everyone has their own notions of comfort food. Growing up in a Korean-American home, rice was the foundation for many of my meals. We always had our rice cooker plugged in on our kitchen countertop, warming a big potful of rice I'd dig into for a fast after school snack. Cracking a raw egg into a bowl filled with hot white rice, butter and soy sauce, I'd mix it all together to let the heat cook the egg. I'm still partial to rice bowls, and here’s four places in Oakland -- plus one in Berkeley -- where you'll find an excellent selection of Asian options. Please let us know your favorites in the comments, and check out my companion post about \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/16/5-bites-a-list-asian-rice-plates-in-oakland/\" target=\"_blank\">rice plates\u003c/a>.\u003c/p>\n\u003ch3>\u003cstrong>Best Daily Donburi\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_102536\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102536\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6829.jpg\" alt=\"A recent donburi at Ramen Shop featured pork chashu and yellowfin tuna tonnato with charmoula-stuffed pimento pepper, scallions, ginger, kombu and sansho Tokyo turnips. \" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A recent donburi at Ramen Shop featured pork chashu and yellowfin tuna tonnato with charmoula-stuffed pimento pepper, scallions, ginger, kombu and sansho Tokyo turnips. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There's a gazillion variations of \u003ca href=\"https://en.wikipedia.org/wiki/Donburi\" target=\"_blank\">\u003cem>donburi\u003c/em>\u003c/a>, which literally means bowl in Japanese. While Rockridge's \u003cstrong>\u003ca href=\"http://www.ramenshop.com/\" target=\"_blank\">Ramen Shop\u003c/a>\u003c/strong> is known for its eponymous menu item, it also features a delightful \u003cem>donburi\u003c/em> that changes on a daily basis. Depending on what's in season or stocked at the nearby \u003ca href=\"http://www.montereymarket.com/\" target=\"_blank\">Monterey Market\u003c/a>, you'll just have to check in to see what magical combination Ramen Shop has heaped into their bowl. A recent special featured pork \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Char_siu\" target=\"_blank\">chashu\u003c/a>\u003c/em> and yellowfin tuna \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Vitello_tonnato\" target=\"_blank\">tonnato\u003c/a>\u003c/em> with charmoula-stuffed pimento pepper, scallions, ginger, kombu and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Zanthoxylum_piperitum\" target=\"_blank\">sansho\u003c/a>\u003c/em> Tokyo turnips.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.ramenshop.com/\" target=\"_blank\">Ramen Shop\u003c/a>\u003c/strong>\u003cbr>\nAddress: 5812 College Avenue [\u003ca href=\"https://goo.gl/maps/m2uKDJZz5Bm\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: 510-788-6370\u003cbr>\nHours: Mon-Thu 5-10:30pm; Fri 5pm-Midnight; Sat 12pm-Midnight; Sun 12pm-10:30pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ramenoakland\" target=\"_blank\">@ramenoakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/ramenshopoakland\" target=\"_blank\">@ramenshopoakland\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch3>\u003cstrong>Best Rice Bowl That's Also a Traditional Lunch Box \u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_102457\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102457\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/MUSH3.jpg\" alt=\"Kani Wappa Meshi at Musashi has a generous helping of real crab and shredded egg over steamed rice.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">\u003cem>Kani Wappa Meshi\u003c/em> at Musashi has a generous helping of real crab and shredded omelette over steamed rice. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>\u003ca href=\"http://www.tif.ne.jp/lang/en/foods/topic.html?id=1&category=1\" target=\"_blank\">Wappa meshi\u003c/a>\u003c/em> is a traditional Japanese dish that functioned as both a lunch box and cooking vessel for woodcutters from the Fukushima prefecture; river fish and wild vegetables were steamed together with rice in a wooden bowl. Berkeley's \u003cstrong>\u003ca href=\"http://www.musashiofberkeley.com/\" target=\"_blank\">Musashi\u003c/a>\u003c/strong> has a multitude of choices: you can get ground or sliced beef, marinated chicken or seafood with slivers of omelette over white rice. It's served with miso soup, \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Tsukemono\" target=\"_blank\">tsukemono\u003c/a>\u003c/em> (pickled vegetables) and a piping hot ceramic bowl of \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Chawanmushi\" target=\"_blank\">chawanmushi\u003c/a>\u003c/em>. This custard-like steamed egg dish is flavored with chunks of seafood, slices of mushroom and fish cake, seaweed and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Dashi\" target=\"_blank\">dashi\u003c/a>\u003c/em>. They've also got a fine selection of other \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Donburi\" target=\"_blank\">donburi\u003c/a> \u003c/em>such as sautéed chicken, egg, onion and mushroom (\u003cem>oyako don\u003c/em>) and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Unadon\" target=\"_blank\">unaju\u003c/a>\u003c/em> (eel). A special mention should also be made for their excellent \u003cem>chirashi\u003c/em>, which is a veritable buffet of raw fish over sushi rice.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.musashiofberkeley.com/\" target=\"_blank\">Musashi\u003c/a>\u003c/strong>\u003cbr>\n2126 Dwight Way [\u003ca href=\"https://goo.gl/maps/Y7CcCfvEeEv\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 843-2017\u003cbr>\nHours: Lunch Tue-Fri: 11:30am-2pm; Dinner Tue-Thu 5:30pm-9pm Fri-Sat 5:30pm-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Musashiya.berkeley?rf=116153461746308\" target=\"_blank\">Musashiya Berkeley\u003c/a>\u003cbr>\nPrice range: $$$ Entrees ($18-$24)\u003c/p>\n\u003ch3>\u003cstrong>Best Rice Bowl with a Sizzling Soundtrack \u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_102101\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102101\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6512.jpg\" alt=\"A symphony of sounds and flavors come with the sizzling dol sot bi bim bap at Bowl'd.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A symphony of sounds and flavors come with the sizzling \u003cem>dol sot bi bim bap\u003c/em> at Bowl'd. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem> \u003ca href=\"https://en.wikipedia.org/wiki/Bibimbap\" target=\"_blank\">Bi bim bap\u003c/a>\u003c/em>, which means \"mixed rice\" in Korean, is a smorgasbord of ingredients arranged on top of a big bowl of steamed rice. My favorite version is \u003cem>dol sot bi bim bap. \u003c/em>The dish is served in a hot stone bowl -- and it's really hot, so don't touch the sides! -- which announces its arrival at your table with an enticing sizzling sound. While I'm also a fan of the \u003cem>bim bim bap\u003c/em> at \u003ca href=\"http://issuu.com/adnote/docs/pyeongchang/7?e=4318403/4889627\" target=\"_blank\">Pyeongchang Tofu House\u003c/a> in \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/26/5-bites-korean-food-on-temescals-kimchi-row/\" target=\"_blank\">Temescal\u003c/a>, \u003cstrong>\u003ca href=\"http://www.bowldbbq.com/\" target=\"_blank\">Bowl'd BBQ\u003c/a>\u003c/strong> on Telegraph has a slight edge as they also offer a mixed grain option with barley, quinoa and several varieties of rice. Choose your protein (meat, tofu or fish) to accompany your assortment of fresh or sautéed vegetables. It's crowned with an over easy fried egg, but before you dig in, squeeze some \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Gochujang\" target=\"_blank\">gochuchang\u003c/a>, \u003c/em>or spicy fermented soybean paste, over the bowl. As you throughly mix it all together with your spoon, the egg yolk will cook quickly from the heat radiating from the bowl. And you'll love the tasty finale: eating the crispy, browned bits of rice that await you when you reach the bottom. Save some room for the complimentary \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Banchan\" target=\"_blank\">banchan\u003c/a>\u003c/em> that comes with your meal, too.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.bowldbbq.com/\" target=\"_blank\">Bowl'd BBQ\u003c/a>\u003c/strong>\u003cbr>\n4869 Telegraph Avenue [\u003ca href=\"https://goo.gl/maps/EGKvoB9LS6M2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609 (Additional locations in Albany and Berkeley; Check website for details.)\u003cbr>\nPh: (510) 654-2000\u003cbr>\nHours: Everyday 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Bowld-Korean-Rice-Bar-101188123296333/timeline/\" target=\"_blank\">Bowl'd Korean Rice Bar\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch3>\u003cstrong>Best Chinese Cheap Eats in a Clay Pot\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_102545\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102545\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/gumwah.jpg\" alt=\"Gum Wah's pork spareribs in black bean sauce over sticky rice is an affordable and filling lunch.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gum Wah's pork spareribs in black bean sauce over sticky rice is an affordable and filling lunch. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you have some extra time, head on over to downtown Oakland's Chinatown and stop in \u003ca href=\"http://www.yelp.com/biz/gum-wah-restaurant-oakland\" target=\"_blank\">Gum Wah\u003c/a> for one of their no-frills \u003ca href=\"https://en.wikipedia.org/wiki/Clay_pot_cooking\" target=\"_blank\">clay pots\u003c/a>. Each one is made to order, so the rice takes about 15-20 minutes to cook inside the pot. Choose between jasmine or sticky rice (for a slight surcharge). The tender, gingery pork spareribs in black bean sauce is a classic choice, but there's also eel, quail and even frog if you're looking for something besides the usual meaty offerings. Be sure to scrape the sides of the bowl so you can enjoy the crunchy crust of rice coating its sides at the end of your meal. Other house specialties include \u003ca href=\"https://en.wikipedia.org/wiki/Rice_noodle_roll\" target=\"_blank\">rice noodle rolls\u003c/a>, Chinese-style BBQ and porridge. And if this small establishment is packed with patrons, there's also Gum Kuo, Best Taste, Tay Ho or Binh Minh Quan nearby (see my previous \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/18/5-bites-chow-down-in-oaklands-chinatown/\" target=\"_blank\">'5 Bites' guides on Chinese \u003c/a>and \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/30/5-bites-un-pho-gettable-vietnamese-food-in-oakland/\" target=\"_blank\">Vietnamese food\u003c/a> in Oakland.)\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/gum-wah-restaurant-oakland\" target=\"_blank\">Gum Wah Restaurant\u003c/a>\u003c/strong>\u003cbr>\n345 8th Street [\u003ca href=\"https://goo.gl/maps/rQEpQpnTg982\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 834-3103\u003cbr>\nHours: Everyday 8:30am-7pm\u003cbr>\n$ (Entrees $10 and under)\u003c/p>\n\u003ch3>Best Filipino Feast in a Bowl\u003c/h3>\n\u003cfigure id=\"attachment_102540\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102540\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6535.jpg\" alt=\"The sweet and tangy pork menudo at Fruitvale's Lucky Three Seven.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The sweet and tangy pork menudo at Fruitvale's Lucky Three Seven. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The steam table at \u003cstrong>\u003ca href=\"http://luckythreeseven.webs.com/\">Lucky Three Seven's\u003c/a>\u003c/strong> is brimming with traditional Filipino stews, noodles and sides. They're available a la carte, but the best way to savor their menu is to pile it all on a large bowl of steamed white rice. Lucky Three Seven offers several standard items -- like juicy \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Longaniza\" target=\"_blank\">longaniza\u003c/a>\u003c/em> sausage and chicken \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Adobo\" target=\"_blank\">adobo\u003c/a>\u003c/em> -- as well as a few rotating daily specials. Choose small or large containers for one item over rice; it's $2 more for extra items (and the specials are another $2-3.) Their pork \u003cem>menudo\u003c/em>, a rich stew packed with tender chunks of pork, carrots and peppers in a sweet, tangy tomato sauce is perfect for a hearty lunch. Get your meal to go or sit out front in the sunshine on their outdoor deck.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://luckythreeseven.webs.com/\" target=\"_blank\">Lucky Three Seven\u003c/a>\u003c/strong>\u003cbr>\n2868 Fruitvale Avenue [\u003ca href=\"https://goo.gl/maps/cHKyE13eux62\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94602\u003cbr>\nPh: (510) 789-6343\u003cbr>\nHours: Mon-Sun 7am-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LuckyThreeSevenFilipino\" target=\"_blank\">Lucky Three Seven Fillipino\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/lucky37oakland\" target=\"_blank\">@lucky37oakland\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\n",
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"excerpt": "Whether you want a fancy or no-frills meal, here’s four tasty rice bowls to choose from in Oakland (plus one in Berkeley.)",
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"description": "Whether you want a fancy or no-frills meal, here’s four tasty rice bowls to choose from in Oakland (plus one in Berkeley.)",
"title": "5 Bites: Ridiculously Good Asian Rice Bowls in Berkeley and Oakland | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Whether its mac 'n' cheese or samosas, chocolate chip cookies or tamales, everyone has their own notions of comfort food. Growing up in a Korean-American home, rice was the foundation for many of my meals. We always had our rice cooker plugged in on our kitchen countertop, warming a big potful of rice I'd dig into for a fast after school snack. Cracking a raw egg into a bowl filled with hot white rice, butter and soy sauce, I'd mix it all together to let the heat cook the egg. I'm still partial to rice bowls, and here’s four places in Oakland -- plus one in Berkeley -- where you'll find an excellent selection of Asian options. Please let us know your favorites in the comments, and check out my companion post about \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/16/5-bites-a-list-asian-rice-plates-in-oakland/\" target=\"_blank\">rice plates\u003c/a>.\u003c/p>\n\u003ch3>\u003cstrong>Best Daily Donburi\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_102536\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102536\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6829.jpg\" alt=\"A recent donburi at Ramen Shop featured pork chashu and yellowfin tuna tonnato with charmoula-stuffed pimento pepper, scallions, ginger, kombu and sansho Tokyo turnips. \" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A recent donburi at Ramen Shop featured pork chashu and yellowfin tuna tonnato with charmoula-stuffed pimento pepper, scallions, ginger, kombu and sansho Tokyo turnips. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There's a gazillion variations of \u003ca href=\"https://en.wikipedia.org/wiki/Donburi\" target=\"_blank\">\u003cem>donburi\u003c/em>\u003c/a>, which literally means bowl in Japanese. While Rockridge's \u003cstrong>\u003ca href=\"http://www.ramenshop.com/\" target=\"_blank\">Ramen Shop\u003c/a>\u003c/strong> is known for its eponymous menu item, it also features a delightful \u003cem>donburi\u003c/em> that changes on a daily basis. Depending on what's in season or stocked at the nearby \u003ca href=\"http://www.montereymarket.com/\" target=\"_blank\">Monterey Market\u003c/a>, you'll just have to check in to see what magical combination Ramen Shop has heaped into their bowl. A recent special featured pork \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Char_siu\" target=\"_blank\">chashu\u003c/a>\u003c/em> and yellowfin tuna \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Vitello_tonnato\" target=\"_blank\">tonnato\u003c/a>\u003c/em> with charmoula-stuffed pimento pepper, scallions, ginger, kombu and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Zanthoxylum_piperitum\" target=\"_blank\">sansho\u003c/a>\u003c/em> Tokyo turnips.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.ramenshop.com/\" target=\"_blank\">Ramen Shop\u003c/a>\u003c/strong>\u003cbr>\nAddress: 5812 College Avenue [\u003ca href=\"https://goo.gl/maps/m2uKDJZz5Bm\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: 510-788-6370\u003cbr>\nHours: Mon-Thu 5-10:30pm; Fri 5pm-Midnight; Sat 12pm-Midnight; Sun 12pm-10:30pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ramenoakland\" target=\"_blank\">@ramenoakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/ramenshopoakland\" target=\"_blank\">@ramenshopoakland\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch3>\u003cstrong>Best Rice Bowl That's Also a Traditional Lunch Box \u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_102457\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102457\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/MUSH3.jpg\" alt=\"Kani Wappa Meshi at Musashi has a generous helping of real crab and shredded egg over steamed rice.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">\u003cem>Kani Wappa Meshi\u003c/em> at Musashi has a generous helping of real crab and shredded omelette over steamed rice. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>\u003ca href=\"http://www.tif.ne.jp/lang/en/foods/topic.html?id=1&category=1\" target=\"_blank\">Wappa meshi\u003c/a>\u003c/em> is a traditional Japanese dish that functioned as both a lunch box and cooking vessel for woodcutters from the Fukushima prefecture; river fish and wild vegetables were steamed together with rice in a wooden bowl. Berkeley's \u003cstrong>\u003ca href=\"http://www.musashiofberkeley.com/\" target=\"_blank\">Musashi\u003c/a>\u003c/strong> has a multitude of choices: you can get ground or sliced beef, marinated chicken or seafood with slivers of omelette over white rice. It's served with miso soup, \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Tsukemono\" target=\"_blank\">tsukemono\u003c/a>\u003c/em> (pickled vegetables) and a piping hot ceramic bowl of \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Chawanmushi\" target=\"_blank\">chawanmushi\u003c/a>\u003c/em>. This custard-like steamed egg dish is flavored with chunks of seafood, slices of mushroom and fish cake, seaweed and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Dashi\" target=\"_blank\">dashi\u003c/a>\u003c/em>. They've also got a fine selection of other \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Donburi\" target=\"_blank\">donburi\u003c/a> \u003c/em>such as sautéed chicken, egg, onion and mushroom (\u003cem>oyako don\u003c/em>) and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Unadon\" target=\"_blank\">unaju\u003c/a>\u003c/em> (eel). A special mention should also be made for their excellent \u003cem>chirashi\u003c/em>, which is a veritable buffet of raw fish over sushi rice.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.musashiofberkeley.com/\" target=\"_blank\">Musashi\u003c/a>\u003c/strong>\u003cbr>\n2126 Dwight Way [\u003ca href=\"https://goo.gl/maps/Y7CcCfvEeEv\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 843-2017\u003cbr>\nHours: Lunch Tue-Fri: 11:30am-2pm; Dinner Tue-Thu 5:30pm-9pm Fri-Sat 5:30pm-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Musashiya.berkeley?rf=116153461746308\" target=\"_blank\">Musashiya Berkeley\u003c/a>\u003cbr>\nPrice range: $$$ Entrees ($18-$24)\u003c/p>\n\u003ch3>\u003cstrong>Best Rice Bowl with a Sizzling Soundtrack \u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_102101\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102101\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6512.jpg\" alt=\"A symphony of sounds and flavors come with the sizzling dol sot bi bim bap at Bowl'd.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A symphony of sounds and flavors come with the sizzling \u003cem>dol sot bi bim bap\u003c/em> at Bowl'd. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem> \u003ca href=\"https://en.wikipedia.org/wiki/Bibimbap\" target=\"_blank\">Bi bim bap\u003c/a>\u003c/em>, which means \"mixed rice\" in Korean, is a smorgasbord of ingredients arranged on top of a big bowl of steamed rice. My favorite version is \u003cem>dol sot bi bim bap. \u003c/em>The dish is served in a hot stone bowl -- and it's really hot, so don't touch the sides! -- which announces its arrival at your table with an enticing sizzling sound. While I'm also a fan of the \u003cem>bim bim bap\u003c/em> at \u003ca href=\"http://issuu.com/adnote/docs/pyeongchang/7?e=4318403/4889627\" target=\"_blank\">Pyeongchang Tofu House\u003c/a> in \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/26/5-bites-korean-food-on-temescals-kimchi-row/\" target=\"_blank\">Temescal\u003c/a>, \u003cstrong>\u003ca href=\"http://www.bowldbbq.com/\" target=\"_blank\">Bowl'd BBQ\u003c/a>\u003c/strong> on Telegraph has a slight edge as they also offer a mixed grain option with barley, quinoa and several varieties of rice. Choose your protein (meat, tofu or fish) to accompany your assortment of fresh or sautéed vegetables. It's crowned with an over easy fried egg, but before you dig in, squeeze some \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Gochujang\" target=\"_blank\">gochuchang\u003c/a>, \u003c/em>or spicy fermented soybean paste, over the bowl. As you throughly mix it all together with your spoon, the egg yolk will cook quickly from the heat radiating from the bowl. And you'll love the tasty finale: eating the crispy, browned bits of rice that await you when you reach the bottom. Save some room for the complimentary \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Banchan\" target=\"_blank\">banchan\u003c/a>\u003c/em> that comes with your meal, too.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.bowldbbq.com/\" target=\"_blank\">Bowl'd BBQ\u003c/a>\u003c/strong>\u003cbr>\n4869 Telegraph Avenue [\u003ca href=\"https://goo.gl/maps/EGKvoB9LS6M2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609 (Additional locations in Albany and Berkeley; Check website for details.)\u003cbr>\nPh: (510) 654-2000\u003cbr>\nHours: Everyday 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Bowld-Korean-Rice-Bar-101188123296333/timeline/\" target=\"_blank\">Bowl'd Korean Rice Bar\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch3>\u003cstrong>Best Chinese Cheap Eats in a Clay Pot\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_102545\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102545\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/gumwah.jpg\" alt=\"Gum Wah's pork spareribs in black bean sauce over sticky rice is an affordable and filling lunch.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gum Wah's pork spareribs in black bean sauce over sticky rice is an affordable and filling lunch. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you have some extra time, head on over to downtown Oakland's Chinatown and stop in \u003ca href=\"http://www.yelp.com/biz/gum-wah-restaurant-oakland\" target=\"_blank\">Gum Wah\u003c/a> for one of their no-frills \u003ca href=\"https://en.wikipedia.org/wiki/Clay_pot_cooking\" target=\"_blank\">clay pots\u003c/a>. Each one is made to order, so the rice takes about 15-20 minutes to cook inside the pot. Choose between jasmine or sticky rice (for a slight surcharge). The tender, gingery pork spareribs in black bean sauce is a classic choice, but there's also eel, quail and even frog if you're looking for something besides the usual meaty offerings. Be sure to scrape the sides of the bowl so you can enjoy the crunchy crust of rice coating its sides at the end of your meal. Other house specialties include \u003ca href=\"https://en.wikipedia.org/wiki/Rice_noodle_roll\" target=\"_blank\">rice noodle rolls\u003c/a>, Chinese-style BBQ and porridge. And if this small establishment is packed with patrons, there's also Gum Kuo, Best Taste, Tay Ho or Binh Minh Quan nearby (see my previous \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/18/5-bites-chow-down-in-oaklands-chinatown/\" target=\"_blank\">'5 Bites' guides on Chinese \u003c/a>and \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/30/5-bites-un-pho-gettable-vietnamese-food-in-oakland/\" target=\"_blank\">Vietnamese food\u003c/a> in Oakland.)\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/gum-wah-restaurant-oakland\" target=\"_blank\">Gum Wah Restaurant\u003c/a>\u003c/strong>\u003cbr>\n345 8th Street [\u003ca href=\"https://goo.gl/maps/rQEpQpnTg982\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 834-3103\u003cbr>\nHours: Everyday 8:30am-7pm\u003cbr>\n$ (Entrees $10 and under)\u003c/p>\n\u003ch3>Best Filipino Feast in a Bowl\u003c/h3>\n\u003cfigure id=\"attachment_102540\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102540\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6535.jpg\" alt=\"The sweet and tangy pork menudo at Fruitvale's Lucky Three Seven.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The sweet and tangy pork menudo at Fruitvale's Lucky Three Seven. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The steam table at \u003cstrong>\u003ca href=\"http://luckythreeseven.webs.com/\">Lucky Three Seven's\u003c/a>\u003c/strong> is brimming with traditional Filipino stews, noodles and sides. They're available a la carte, but the best way to savor their menu is to pile it all on a large bowl of steamed white rice. Lucky Three Seven offers several standard items -- like juicy \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Longaniza\" target=\"_blank\">longaniza\u003c/a>\u003c/em> sausage and chicken \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Adobo\" target=\"_blank\">adobo\u003c/a>\u003c/em> -- as well as a few rotating daily specials. Choose small or large containers for one item over rice; it's $2 more for extra items (and the specials are another $2-3.) Their pork \u003cem>menudo\u003c/em>, a rich stew packed with tender chunks of pork, carrots and peppers in a sweet, tangy tomato sauce is perfect for a hearty lunch. Get your meal to go or sit out front in the sunshine on their outdoor deck.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://luckythreeseven.webs.com/\" target=\"_blank\">Lucky Three Seven\u003c/a>\u003c/strong>\u003cbr>\n2868 Fruitvale Avenue [\u003ca href=\"https://goo.gl/maps/cHKyE13eux62\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94602\u003cbr>\nPh: (510) 789-6343\u003cbr>\nHours: Mon-Sun 7am-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LuckyThreeSevenFilipino\" target=\"_blank\">Lucky Three Seven Fillipino\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/lucky37oakland\" target=\"_blank\">@lucky37oakland\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Bites: A-List Asian Rice Plates in Oakland",
"title": "5 Bites: A-List Asian Rice Plates in Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Sandwiches, burritos, slices of pizza -- these are all solid options if you want a fast, affordable meal. But as a Korean-American who grew up eating rice with breakfast, lunch and dinner, my idea of a \"meat and three\" often includes this staple grain from Asia. Given the \u003ca href=\"http://www.sfgate.com/bayarea/article/Asian-population-swells-in-Bay-Area-state-nation-3425777.php\" target=\"_blank\">diverse ethnic population of the Bay Area\u003c/a>, there's no shortage of restaurants to order a humble rice plate -- in its numerous incarnations -- around the clock. Here's five places that I've selected to show the range of tasty rice plates that are available in Oakland; please let us know your favorites in the comments. (And stay tuned for my follow-up post about rice bowls.)\u003c/p>\n\u003ch3>\u003cstrong>Tastiest Breakfast-For-Dinner Rice Plate\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_101920\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-101920\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6283.jpg\" alt=\"Chilli Padi's nasi lemak is a spicy melange of salty, fishy and savory flavors.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6283.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6283-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6283-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6283-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6283-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6283-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chilli Padi's nasi lemak is a spicy melange of salty, fishy and savory flavors. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Whenever I head to \u003cstrong>\u003ca href=\"http://chillipadimalaysiancuisine.com/index.html\" target=\"_blank\">Chilli Padi Malaysian Cuisine\u003c/a>\u003c/strong> -- which is located right in the heart of downtown Oakland's Chinatown -- I admit I'm rather lazy and default to ordering one of two of my favorite Malay dishes: a big bowl of \u003ca href=\"https://en.wikipedia.org/wiki/Laksa\" target=\"_blank\">\u003cem>laksa mee\u003c/em>\u003c/a>, a spicy coconut milk noodle soup, or \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Nasi_lemak\" target=\"_blank\">nasi lemak\u003c/a>, \u003c/em>which is considered\u003cem> \u003c/em>the country's national dish. Typically eaten for breakfast, it's now consumed all day in Malaysia and neighboring Southeast Asian countries. There's myriad incarnations, but a traditional version, like the one served at Chilli Padi, contains the following mini-buffet: stir-fried, chili-infused anchovies; roasted, salted peanuts; half of a hard-boiled egg, curried meat (in this case, tender slices chicken with potatoes); fresh cucumbers; and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Sambal\" target=\"_blank\">sambal\u003c/a>\u003c/em>, or chili paste. They also include a small side of pickled cabbage that's reminiscent of a milder form of \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Kimchi\" target=\"_blank\">kimchi\u003c/a>\u003c/em>. But the most alluring component is its centerpiece: an aromatic mound of coconut milk rice flavored with cloves and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Pandanus\" target=\"_blank\">pandan\u003c/a>\u003c/em> leaves. (Sometimes the entire dish is wrapped in or served on top of one of these leaves as well.) Its rich flavor lives up to the dish's name, as \u003cem>nasi lemak \u003c/em>translates to \"fat rice\" (although from a culinary standpoint, \u003ca href=\"http://zesterdaily.com/cooking/malaysian-rice-dish-nasi-lemak-recipe/\" target=\"_blank\">it means \"enriched\"\u003c/a>.) There's a good chance you'll leave the restaurant a little bit fatter and happier afterwards.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://chillipadimalaysiancuisine.com/index.html\" target=\"_blank\">Chilli Padi\u003c/a>\u003c/strong>\u003cbr>\n366 8th Street [\u003ca href=\"https://goo.gl/maps/Px7wDH83gDr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 891-8862\u003cbr>\nHours: Mon-Thu and Sun 11am-10pm; Fri-Sat 11am-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/chillipadimalaysiancuisine\" target=\"_blank\">Chilli Padi Malaysian Cuisine\u003c/a>\u003cbr>\nPrice range: $ (Rice Plates $10 and under)\u003c/p>\n\u003ch3>\u003cstrong>Best Cinderella-esque Rice Plate\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_102179\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/BUN.jpg\" alt=\"Bún Mam Sóc Trang's plentiful broken rice plate also comes with a small bowl of clear chicken-pork broth. \" width=\"1920\" height=\"1079\" class=\"size-full wp-image-102179\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/BUN.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BUN-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BUN-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BUN-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BUN-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BUN-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bún Mam Sóc Trang's plentiful broken rice plate also comes with a small bowl of clear chicken-pork broth. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I've heaped loads of praise upon \u003cstrong>\u003ca href=\"http://www.yelp.com/biz/b%C3%BAn-mam-s%C3%B3c-trang-oakland-2\" target=\"_blank\">Bún Mam Sóc Trang\u003c/a> \u003c/strong>in my previous '5 Bites' write-up about \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/30/5-bites-un-pho-gettable-vietnamese-food-in-oakland/\" target=\"_blank\">excellent Vietnamese food in Oakland\u003c/a>. It's worth trekking out to East Oakland to eat anything and everything that emerges from their homestyle kitchen -- but you can't go wrong with ordering the beloved Saigon (Ho Chi Minh City) street food dish, \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/C%C6%A1m_t%E1%BA%A5m\" target=\"_blank\">cơm tấm\u003c/a>\u003c/em>, or broken rice plates. (The dish originates from southern Vietnamese farmers that repurposed the unsellable grains that were broken during the milling process into cheap meals.) There's 11 to choose from on their menu, depending on whether you want grilled or shredded pork, crispy chicken or simmered prawns. They're paired with great sides such as \u003cem>s\u003c/em>\u003ci>trứng hấp, \u003c/i>or steamed\u003ci> \u003c/i>egg cakes filled with translucent noodles and pork and fried shrimp cakes with a delicate, flaky crust. Be sure to dip your meat in the \u003cem>nuoc cham\u003c/em> made from fermented fish sauce.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/b%C3%BAn-mam-s%C3%B3c-trang-oakland-2\" target=\"_blank\">Bún Mam Sóc Trang\u003c/a>\u003c/strong>\u003cbr>\n1326 E 18th Street [\u003ca href=\"http://goo.gl/maps/lCuGK\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 534-2828\u003cbr>\nHours: Tue-Sun 8am-6pm; From 4-6pm, Take-Out Only\u003cbr>\nPrice range: $ (Rice Plates $10 and under)\u003cbr>\nCash only \u003c/p>\n\u003ch3>\u003cstrong>The Best Polynesian Rice Plate with Thanksgiving-Sized Portions\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_102024\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102024\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6357.jpg\" alt=\"The overflowing BBQ Plate at Mo's Hut is more like a full-size platter of food.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6357.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6357-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6357-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6357-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6357-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6357-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The overflowing BBQ Plate at Mo's Hut is more like a full-size platter of food. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As global explorers landed on Hawaii's shores throughout its history of settlement, native foods that were gradually introduced -- such as \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Malasada\" target=\"_blank\">malasadas\u003c/a>\u003c/em> (Portugal) and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Cha_siu_bao\" target=\"_blank\">manapua\u003c/a>\u003c/em> (China) -- helped create a diverse indigenous cuisine. Japan's influence is most evident, with unique dishes like \u003ca href=\"https://en.wikipedia.org/wiki/Spam_musubi\" target=\"_blank\">Spam \u003cem>musubi\u003c/em>\u003c/a>, \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Poke_(fish_salad)\" target=\"_blank\">poke\u003c/a>\u003c/em> and \u003ca href=\"https://en.wikipedia.org/wiki/Shave_ice\" target=\"_blank\">shave ice\u003c/a>. Over at \u003cstrong>\u003ca href=\"http://www.yelp.com/biz/mos-hut-oakland\" target=\"_blank\">Mo's Hut\u003c/a>\u003c/strong>, a cozy \u003ca href=\"http://www.eastbayexpress.com/oakland/food-tastes-better-when-youre-having-fun/Content?oid=4247574\" target=\"_blank\">Samoan-Hawaiian venue\u003c/a> in Fruitvale, you can get a quintessential Hawaiian \u003ca href=\"https://en.wikipedia.org/wiki/Plate_lunch\" target=\"_blank\">plate lunch\u003c/a> with platter-sized portions. The standard two scoops of white rice and macaroni salad (with a hefty addition of potatoes and imitation crab) are crammed into a container that barely holds a huge pile of grilled short ribs (prepared and seasoned like Korean \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Galbi\" target=\"_blank\">kalbi\u003c/a>\u003c/em>) and barbecued chicken thighs and beef that are glazed with a sweet teriyaki sauce. This feast will easily feed two people, so sharing is encouraged. If you're in the mood for something different, they also have the \"Mo's Special\" with corned beef, \u003cem>chop suey\u003c/em>, barbecued chicken and coconut milk bananas.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/mos-hut-oakland\" target=\"_blank\">Mo's Hut\u003c/a>\u003c/strong>\u003cbr>\n2676 Fruitvale Avenue [\u003ca href=\"https://goo.gl/maps/k7sn2iuxAT52\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94601\u003cbr>\nPh: (510) 328-1677\u003cbr>\nHours: Tue-Fri 10am-7pm; Sat 9am-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/mos.hut.7\" target=\"_blank\">Mo's Hut\u003c/a>\u003cbr>\nPrice range: $$ (Rice Plates $11-$17)\u003c/p>\n\u003ch3>\u003cstrong>The Rice Plate with the Best International Pedigree\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_101991\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-101991\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/Dama.jpg\" alt=\"Juicy pork tonkatsu swims in a pool of savory curry sauce from AS B-Dama.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dama.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dama-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dama-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dama-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dama-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dama-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Juicy pork tonkatsu swims in a pool of savory curry sauce from AS B-Dama. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Curry rice, or \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Japanese_curry\" target=\"_blank\">karē raisu\u003c/a>\u003c/em>, is a fusion dish that dates back to the 19th century. \u003ca href=\"http://www.seriouseats.com/2010/06/big-in-japan-kare-raisu-japanese-curry-rice.html\" target=\"_blank\">It was introduced to the Japanese by the British\u003c/a> (who developed a taste for curry during the era of colonial rule in India.) A part of my mom's repertoire of Korean \"fast food,\" it was one of the quick-and-easy dinners she'd throw together for my brother and me. She'd sautée chopped onions, carrots and potatoes with chunks of beef, then simmer the mixture with water and cubes of concentrated curry spices from the popular \u003ca href=\"http://www.sbfoods-worldwide.com/foodCulture/curry/foods.html\" target=\"_blank\">S & B \"Golden Curry\" brand\u003c/a>. (Koreans also became partial to curry rice through similar wartime circumstances; they were influenced by Japanese culture during the \u003ca href=\"https://en.wikipedia.org/wiki/Korea_under_Japanese_rule\" target=\"_blank\">35-year period of occupation\u003c/a> in the early 20th century.) The \u003ci>katsu-karē\u003c/i> variant comes with a breaded, deep-fried pork cutlet that downtown Oakland's \u003cstrong>\u003ca href=\"http://www.asbdama.com/\" target=\"_blank\">AS B-Dama\u003c/a>\u003c/strong> offers on its lunchtime menu. With no added vegetables, their earthy, flavorful curry is less like a stew and functions more as a dipping sauce for their juicy \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Tonkatsu\" target=\"_blank\">tonkatsu\u003c/a>\u003c/em>. And a fresh garden salad with ginger dressing nicely balances the substantial helpings of starch and protein. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.asbdama.com/\" target=\"_blank\">AS B-Dama\u003c/a>\u003c/strong>\u003cbr>\nSwan’s Market, 907 Washington Street [\u003ca href=\"https://goo.gl/maps/k2qXvgaucZx\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 251-1113\u003cbr>\nHours: Everyday 11:30am-2pm; 5:30-10pm; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/asbdama\" target=\"_blank\">AS B-Dama\u003c/a>\u003cbr>\nPrice range: $$ (Rice Plates $11-$17)\u003c/p>\n\u003ch3>\u003cstrong>Best Thai Comfort Food Rice Plate\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_101923\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-101923\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6279.jpg\" alt=\"Khao mun gai is a classic Thai comfort food dish.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6279.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6279-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6279-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6279-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6279-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6279-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Khao mun gai is a classic Thai comfort food dish. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I've been a fan of Oakland's \u003cstrong>\u003ca href=\"http://www.hawkerfare.com/\" target=\"_blank\">Hawker Fare\u003c/a>\u003c/strong> since its opening back in 2011 when I first \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/04/hawker-fare/\" target=\"_blank\">reviewed it for Bay Area Bites\u003c/a>. They've tweaked their offerings over the years and now serve nine rice plates, instead of bowls, at lunchtime. It's no surprise that \u003ca title=\"Hainanese chicken rice\" href=\"https://en.wikipedia.org/wiki/Hainanese_chicken_rice\">Hainanese chicken rice\u003c/a>, one of Singapore's national dishes (which originally hailed from southern China), is featured on Hawker Fare's street food-centric menu. They serve the Thai rendition here (\u003cem>khao mun gai\u003c/em>) but the basic components are similar: poached, boneless chicken that's silkily soft in texture; unctuous rice cooked in chicken broth and fat; crisp cucumber slices; sprigs of cilantro; and a thick, fermented bean dipping sauce. (Chili sauce or chicken broth often accompanies the Singapore or Malay versions.) Be sure to add an over easy fried egg for $1.50 to up the umami quotient.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.hawkerfare.com/\" target=\"_blank\">Hawker Fare\u003c/a>\u003c/strong>\u003cbr>\nAddress: 2300 Webster Street [\u003ca href=\"https://goo.gl/maps/GNPZALUqjvR2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 832-8896\u003cbr>\nHours: Lunch: Mon–Fri 11am–2:30pm; Dinner: Tue–Thu 5:30pm-9:30pm Fri-Sat 5:30pm–10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Hawker-Fare/149165815151519\" target=\"_blank\">Hawker Fare\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/hawkerfareOAK\">@hawkerfareOAK\u003c/a>\u003cbr>\nPrice range: $$ (Rice Plates $11-$17)\u003c/p>\n\n",
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"excerpt": "Sandwiches, burritos, slices of pizza — these are all solid options if you want a fast, affordable meal. But as a Korean-American who grew up eating rice with breakfast, lunch and dinner, my idea of a “meat and three” often includes this staple grain from Asia.",
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"description": "Sandwiches, burritos, slices of pizza — these are all solid options if you want a fast, affordable meal. But as a Korean-American who grew up eating rice with breakfast, lunch and dinner, my idea of a “meat and three” often includes this staple grain from Asia.",
"title": "5 Bites: A-List Asian Rice Plates in Oakland | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sandwiches, burritos, slices of pizza -- these are all solid options if you want a fast, affordable meal. But as a Korean-American who grew up eating rice with breakfast, lunch and dinner, my idea of a \"meat and three\" often includes this staple grain from Asia. Given the \u003ca href=\"http://www.sfgate.com/bayarea/article/Asian-population-swells-in-Bay-Area-state-nation-3425777.php\" target=\"_blank\">diverse ethnic population of the Bay Area\u003c/a>, there's no shortage of restaurants to order a humble rice plate -- in its numerous incarnations -- around the clock. Here's five places that I've selected to show the range of tasty rice plates that are available in Oakland; please let us know your favorites in the comments. (And stay tuned for my follow-up post about rice bowls.)\u003c/p>\n\u003ch3>\u003cstrong>Tastiest Breakfast-For-Dinner Rice Plate\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_101920\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-101920\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6283.jpg\" alt=\"Chilli Padi's nasi lemak is a spicy melange of salty, fishy and savory flavors.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6283.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6283-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6283-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6283-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6283-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6283-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chilli Padi's nasi lemak is a spicy melange of salty, fishy and savory flavors. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Whenever I head to \u003cstrong>\u003ca href=\"http://chillipadimalaysiancuisine.com/index.html\" target=\"_blank\">Chilli Padi Malaysian Cuisine\u003c/a>\u003c/strong> -- which is located right in the heart of downtown Oakland's Chinatown -- I admit I'm rather lazy and default to ordering one of two of my favorite Malay dishes: a big bowl of \u003ca href=\"https://en.wikipedia.org/wiki/Laksa\" target=\"_blank\">\u003cem>laksa mee\u003c/em>\u003c/a>, a spicy coconut milk noodle soup, or \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Nasi_lemak\" target=\"_blank\">nasi lemak\u003c/a>, \u003c/em>which is considered\u003cem> \u003c/em>the country's national dish. Typically eaten for breakfast, it's now consumed all day in Malaysia and neighboring Southeast Asian countries. There's myriad incarnations, but a traditional version, like the one served at Chilli Padi, contains the following mini-buffet: stir-fried, chili-infused anchovies; roasted, salted peanuts; half of a hard-boiled egg, curried meat (in this case, tender slices chicken with potatoes); fresh cucumbers; and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Sambal\" target=\"_blank\">sambal\u003c/a>\u003c/em>, or chili paste. They also include a small side of pickled cabbage that's reminiscent of a milder form of \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Kimchi\" target=\"_blank\">kimchi\u003c/a>\u003c/em>. But the most alluring component is its centerpiece: an aromatic mound of coconut milk rice flavored with cloves and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Pandanus\" target=\"_blank\">pandan\u003c/a>\u003c/em> leaves. (Sometimes the entire dish is wrapped in or served on top of one of these leaves as well.) Its rich flavor lives up to the dish's name, as \u003cem>nasi lemak \u003c/em>translates to \"fat rice\" (although from a culinary standpoint, \u003ca href=\"http://zesterdaily.com/cooking/malaysian-rice-dish-nasi-lemak-recipe/\" target=\"_blank\">it means \"enriched\"\u003c/a>.) There's a good chance you'll leave the restaurant a little bit fatter and happier afterwards.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://chillipadimalaysiancuisine.com/index.html\" target=\"_blank\">Chilli Padi\u003c/a>\u003c/strong>\u003cbr>\n366 8th Street [\u003ca href=\"https://goo.gl/maps/Px7wDH83gDr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 891-8862\u003cbr>\nHours: Mon-Thu and Sun 11am-10pm; Fri-Sat 11am-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/chillipadimalaysiancuisine\" target=\"_blank\">Chilli Padi Malaysian Cuisine\u003c/a>\u003cbr>\nPrice range: $ (Rice Plates $10 and under)\u003c/p>\n\u003ch3>\u003cstrong>Best Cinderella-esque Rice Plate\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_102179\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/BUN.jpg\" alt=\"Bún Mam Sóc Trang's plentiful broken rice plate also comes with a small bowl of clear chicken-pork broth. \" width=\"1920\" height=\"1079\" class=\"size-full wp-image-102179\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/BUN.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BUN-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BUN-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BUN-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BUN-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BUN-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bún Mam Sóc Trang's plentiful broken rice plate also comes with a small bowl of clear chicken-pork broth. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I've heaped loads of praise upon \u003cstrong>\u003ca href=\"http://www.yelp.com/biz/b%C3%BAn-mam-s%C3%B3c-trang-oakland-2\" target=\"_blank\">Bún Mam Sóc Trang\u003c/a> \u003c/strong>in my previous '5 Bites' write-up about \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/30/5-bites-un-pho-gettable-vietnamese-food-in-oakland/\" target=\"_blank\">excellent Vietnamese food in Oakland\u003c/a>. It's worth trekking out to East Oakland to eat anything and everything that emerges from their homestyle kitchen -- but you can't go wrong with ordering the beloved Saigon (Ho Chi Minh City) street food dish, \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/C%C6%A1m_t%E1%BA%A5m\" target=\"_blank\">cơm tấm\u003c/a>\u003c/em>, or broken rice plates. (The dish originates from southern Vietnamese farmers that repurposed the unsellable grains that were broken during the milling process into cheap meals.) There's 11 to choose from on their menu, depending on whether you want grilled or shredded pork, crispy chicken or simmered prawns. They're paired with great sides such as \u003cem>s\u003c/em>\u003ci>trứng hấp, \u003c/i>or steamed\u003ci> \u003c/i>egg cakes filled with translucent noodles and pork and fried shrimp cakes with a delicate, flaky crust. Be sure to dip your meat in the \u003cem>nuoc cham\u003c/em> made from fermented fish sauce.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/b%C3%BAn-mam-s%C3%B3c-trang-oakland-2\" target=\"_blank\">Bún Mam Sóc Trang\u003c/a>\u003c/strong>\u003cbr>\n1326 E 18th Street [\u003ca href=\"http://goo.gl/maps/lCuGK\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 534-2828\u003cbr>\nHours: Tue-Sun 8am-6pm; From 4-6pm, Take-Out Only\u003cbr>\nPrice range: $ (Rice Plates $10 and under)\u003cbr>\nCash only \u003c/p>\n\u003ch3>\u003cstrong>The Best Polynesian Rice Plate with Thanksgiving-Sized Portions\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_102024\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102024\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6357.jpg\" alt=\"The overflowing BBQ Plate at Mo's Hut is more like a full-size platter of food.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6357.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6357-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6357-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6357-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6357-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6357-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The overflowing BBQ Plate at Mo's Hut is more like a full-size platter of food. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As global explorers landed on Hawaii's shores throughout its history of settlement, native foods that were gradually introduced -- such as \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Malasada\" target=\"_blank\">malasadas\u003c/a>\u003c/em> (Portugal) and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Cha_siu_bao\" target=\"_blank\">manapua\u003c/a>\u003c/em> (China) -- helped create a diverse indigenous cuisine. Japan's influence is most evident, with unique dishes like \u003ca href=\"https://en.wikipedia.org/wiki/Spam_musubi\" target=\"_blank\">Spam \u003cem>musubi\u003c/em>\u003c/a>, \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Poke_(fish_salad)\" target=\"_blank\">poke\u003c/a>\u003c/em> and \u003ca href=\"https://en.wikipedia.org/wiki/Shave_ice\" target=\"_blank\">shave ice\u003c/a>. Over at \u003cstrong>\u003ca href=\"http://www.yelp.com/biz/mos-hut-oakland\" target=\"_blank\">Mo's Hut\u003c/a>\u003c/strong>, a cozy \u003ca href=\"http://www.eastbayexpress.com/oakland/food-tastes-better-when-youre-having-fun/Content?oid=4247574\" target=\"_blank\">Samoan-Hawaiian venue\u003c/a> in Fruitvale, you can get a quintessential Hawaiian \u003ca href=\"https://en.wikipedia.org/wiki/Plate_lunch\" target=\"_blank\">plate lunch\u003c/a> with platter-sized portions. The standard two scoops of white rice and macaroni salad (with a hefty addition of potatoes and imitation crab) are crammed into a container that barely holds a huge pile of grilled short ribs (prepared and seasoned like Korean \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Galbi\" target=\"_blank\">kalbi\u003c/a>\u003c/em>) and barbecued chicken thighs and beef that are glazed with a sweet teriyaki sauce. This feast will easily feed two people, so sharing is encouraged. If you're in the mood for something different, they also have the \"Mo's Special\" with corned beef, \u003cem>chop suey\u003c/em>, barbecued chicken and coconut milk bananas.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/mos-hut-oakland\" target=\"_blank\">Mo's Hut\u003c/a>\u003c/strong>\u003cbr>\n2676 Fruitvale Avenue [\u003ca href=\"https://goo.gl/maps/k7sn2iuxAT52\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94601\u003cbr>\nPh: (510) 328-1677\u003cbr>\nHours: Tue-Fri 10am-7pm; Sat 9am-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/mos.hut.7\" target=\"_blank\">Mo's Hut\u003c/a>\u003cbr>\nPrice range: $$ (Rice Plates $11-$17)\u003c/p>\n\u003ch3>\u003cstrong>The Rice Plate with the Best International Pedigree\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_101991\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-101991\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/Dama.jpg\" alt=\"Juicy pork tonkatsu swims in a pool of savory curry sauce from AS B-Dama.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dama.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dama-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dama-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dama-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dama-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dama-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Juicy pork tonkatsu swims in a pool of savory curry sauce from AS B-Dama. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Curry rice, or \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Japanese_curry\" target=\"_blank\">karē raisu\u003c/a>\u003c/em>, is a fusion dish that dates back to the 19th century. \u003ca href=\"http://www.seriouseats.com/2010/06/big-in-japan-kare-raisu-japanese-curry-rice.html\" target=\"_blank\">It was introduced to the Japanese by the British\u003c/a> (who developed a taste for curry during the era of colonial rule in India.) A part of my mom's repertoire of Korean \"fast food,\" it was one of the quick-and-easy dinners she'd throw together for my brother and me. She'd sautée chopped onions, carrots and potatoes with chunks of beef, then simmer the mixture with water and cubes of concentrated curry spices from the popular \u003ca href=\"http://www.sbfoods-worldwide.com/foodCulture/curry/foods.html\" target=\"_blank\">S & B \"Golden Curry\" brand\u003c/a>. (Koreans also became partial to curry rice through similar wartime circumstances; they were influenced by Japanese culture during the \u003ca href=\"https://en.wikipedia.org/wiki/Korea_under_Japanese_rule\" target=\"_blank\">35-year period of occupation\u003c/a> in the early 20th century.) The \u003ci>katsu-karē\u003c/i> variant comes with a breaded, deep-fried pork cutlet that downtown Oakland's \u003cstrong>\u003ca href=\"http://www.asbdama.com/\" target=\"_blank\">AS B-Dama\u003c/a>\u003c/strong> offers on its lunchtime menu. With no added vegetables, their earthy, flavorful curry is less like a stew and functions more as a dipping sauce for their juicy \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Tonkatsu\" target=\"_blank\">tonkatsu\u003c/a>\u003c/em>. And a fresh garden salad with ginger dressing nicely balances the substantial helpings of starch and protein. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.asbdama.com/\" target=\"_blank\">AS B-Dama\u003c/a>\u003c/strong>\u003cbr>\nSwan’s Market, 907 Washington Street [\u003ca href=\"https://goo.gl/maps/k2qXvgaucZx\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 251-1113\u003cbr>\nHours: Everyday 11:30am-2pm; 5:30-10pm; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/asbdama\" target=\"_blank\">AS B-Dama\u003c/a>\u003cbr>\nPrice range: $$ (Rice Plates $11-$17)\u003c/p>\n\u003ch3>\u003cstrong>Best Thai Comfort Food Rice Plate\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_101923\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-101923\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6279.jpg\" alt=\"Khao mun gai is a classic Thai comfort food dish.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6279.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6279-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6279-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6279-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6279-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6279-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Khao mun gai is a classic Thai comfort food dish. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I've been a fan of Oakland's \u003cstrong>\u003ca href=\"http://www.hawkerfare.com/\" target=\"_blank\">Hawker Fare\u003c/a>\u003c/strong> since its opening back in 2011 when I first \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/04/hawker-fare/\" target=\"_blank\">reviewed it for Bay Area Bites\u003c/a>. They've tweaked their offerings over the years and now serve nine rice plates, instead of bowls, at lunchtime. It's no surprise that \u003ca title=\"Hainanese chicken rice\" href=\"https://en.wikipedia.org/wiki/Hainanese_chicken_rice\">Hainanese chicken rice\u003c/a>, one of Singapore's national dishes (which originally hailed from southern China), is featured on Hawker Fare's street food-centric menu. They serve the Thai rendition here (\u003cem>khao mun gai\u003c/em>) but the basic components are similar: poached, boneless chicken that's silkily soft in texture; unctuous rice cooked in chicken broth and fat; crisp cucumber slices; sprigs of cilantro; and a thick, fermented bean dipping sauce. (Chili sauce or chicken broth often accompanies the Singapore or Malay versions.) Be sure to add an over easy fried egg for $1.50 to up the umami quotient.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.hawkerfare.com/\" target=\"_blank\">Hawker Fare\u003c/a>\u003c/strong>\u003cbr>\nAddress: 2300 Webster Street [\u003ca href=\"https://goo.gl/maps/GNPZALUqjvR2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 832-8896\u003cbr>\nHours: Lunch: Mon–Fri 11am–2:30pm; Dinner: Tue–Thu 5:30pm-9:30pm Fri-Sat 5:30pm–10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Hawker-Fare/149165815151519\" target=\"_blank\">Hawker Fare\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/hawkerfareOAK\">@hawkerfareOAK\u003c/a>\u003cbr>\nPrice range: $$ (Rice Plates $11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Where to Get Your International Street Food Fix in San Francisco & Berkeley",
"title": "Where to Get Your International Street Food Fix in San Francisco & Berkeley",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Experienced international travelers will tell you that eating street food is always a gamble. Delicious yet not without risks, street food will delight you now but may betray you later. Fortunately, San Francisco and Berkeley host a plethora of chefs from around the world who recreate dishes from their native countries that aim to please both the street food-phobic and the more adventurous souls who brave dysentery for a decent \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Baleada\" target=\"_blank\">baleada\u003c/a>\u003c/em>. This list represents eight local spots where you'll find some of our favorite international street foods; be sure and let us know yours in the comments.\u003c/p>\n\u003ch3>Indian: Pani Puri\u003c/h3>\n\u003cfigure id=\"attachment_101664\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/Dosa-panipuri.jpg\" alt=\"DOSA's Pani Puri, available on Monday nights\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-101664\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dosa-panipuri.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dosa-panipuri-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dosa-panipuri-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dosa-panipuri-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dosa-panipuri-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dosa-panipuri-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">DOSA's Pani Puri, available on Monday nights \u003ccite>(Renée Alexander)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>India is awash in street food, and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Panipuri\" target=\"_blank\">pani puri\u003c/a>\u003c/em> is the most ubiquitous. (It might also be the closest you'll get to nirvana.) Roughly the size of a walnut, one \u003cem>pani puri\u003c/em> nestles comfortably on your tongue. When you crunch down on the crispy shell, resilient mung beans pop between your teeth while a juicy deluge of sweet, spicy tartness drenches your palate. In India, \u003cem>pani puri\u003c/em> is served by roadside vendors - always men - who punch a thumb through the top of a puffed disc of \u003cem>puri\u003c/em>. It's stuffed with spiced potatoes and beans, then roughly equal amounts of minty, spiced \"\u003cem>pani\u003c/em>\" water and tangy, tamarind chutney are ladled inside before handing over each bite-sized bubble.\u003c/p>\n\u003cp>In San Francisco, you can get \u003cem>pani puri\u003c/em> every Monday at \u003ca href=\"http://dosasf.com/dosa-on-valencia/\" target=\"_blank\">\u003cstrong>DOSA Valencia\u003c/strong>\u003c/a> on Valencia during \"Chaat Night,\" which also features a few other Indian street food specialties like \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Bhelpuri\" target=\"_blank\">bhel puri\u003c/a>\u003c/em>, \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Sevpuri\" target=\"_blank\">sev puri\u003c/a>\u003c/em> and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Vada_pav\" target=\"_blank\">vada pav\u003c/a>\u003c/em>. DOSA's \u003cem>pani puri\u003c/em> \"kit\" is served artfully on a single plate with all the ingredients you'll need to make your own mini flavor bomb, and your server will \u003ca href=\"https://www.youtube.com/watch?v=aJSX8_BWFRg\" target=\"_blank\">demonstrate the proper procedure on request\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://dosasf.com/dosa-on-valencia/\" target=\"_blank\">\u003cstrong>DOSA Valencia\u003c/strong>\u003c/a>\u003cbr>\n995 Valencia St., San Francisco [\u003ca href=\"https://goo.gl/3hSp63\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (415) 642-3672\u003cbr>\nHours: Mon-Wed 5:30-10pm; Thu 5:30-11pm; Fri 5:30-midnight; Sat 11:30am-midnight; Sun 11:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DOSA-on-Valencia-196326700404830/timeline/\" target=\"_blank\">DOSA on Valencia\u003c/a>\u003cbr>\nPrice range: $ ( $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_101659\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ViksPaniPuri2-1920.jpg\" alt=\"Pani Puri at Vik's Chaat\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-101659\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ViksPaniPuri2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ViksPaniPuri2-1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ViksPaniPuri2-1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ViksPaniPuri2-1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ViksPaniPuri2-1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ViksPaniPuri2-1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pani Puri at Vik's Chaat \u003ccite>(Renée Alexander)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://vikschaat.com/\" target=\"_blank\">\u003cstrong>Vik's Chaat\u003c/strong>\u003c/a> in Berkeley serves \u003cem>pani puri\u003c/em> everyday on the same kind of cafeteria-style metal trays you'll find all over India. What Vic's lacks in presentation, it makes up for in flavor. Their version of \u003cem>pani puri\u003c/em> features garbanzo beans instead of mung beans, and the green \u003cem>pani\u003c/em> juice is served in a small bowl that encourages you to dip your stuffed \u003cem>puri\u003c/em> directly into the dish. You're encouraged to lick your fingers afterwards; after all, \"chaat\" means \"to lick\" in Hindi. And if you're in the South Bay, you'll find tasty \u003cem>pani puri\u003c/em> at \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/03/31/5-bites-satisfy-your-indian-curry-and-chaat-cravings-in-and-around-fremont/\" target=\"_blank\">several Indian restaurants\u003c/a>. \u003ca href=\"http://chaatbhavan.com/\" target=\"_blank\">Chaat Bhavan\u003c/a> in Fremont is universally praised by my chaat-loving Indian friends.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://vikschaat.com/\" target=\"_blank\">\u003cstrong>Vik's Chaat\u003c/strong>\u003c/a>\u003cbr>\n2390 Fourth St., Berkeley [\u003ca href=\"https://goo.gl/CaiUTJ\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 644-4432\u003cbr>\nHours: Mon-Thu 11am-6pm; Fri-Sun 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ViksChaat\" target=\"_blank\">Vik's Chaat\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ViksChaat\" target=\"_blank\">@ViksChaat\u003c/a>\u003cbr>\nPrice range: $ ( $10 and under)\u003c/p>\n\u003ch3>Honduran: Baleadas and Pastelitos de Carne\u003c/h3>\n\u003cfigure id=\"attachment_101666\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ElPaisaBaleada-1920.jpg\" alt=\"Baleadas at El Paisa Restaurante \" width=\"1920\" height=\"1285\" class=\"size-full wp-image-101666\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElPaisaBaleada-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElPaisaBaleada-1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElPaisaBaleada-1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElPaisaBaleada-1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElPaisaBaleada-1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElPaisaBaleada-1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Baleadas at El Paisa Restaurante \u003ccite>(Renée Alexander)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In its simplest form, the \u003cem>baleada\u003c/em> is a thick, folded flour tortilla filled with refried beans. But this humble description does scant justice to Honduras' de facto national dish. They're made fresh by mostly middle-aged women at makeshift streetside stalls equipped with only rickety table and a Coleman-style camping stove. And for just a dollar, one \u003cem>baleada\u003c/em> will stave off hunger for about an hour. Starting with malleable dough made from wheat flour, the \"\u003cem>baleada\u003c/em> lady\" flattens a ping-pong-sized ball between her palms into a disc, then slaps and spins it back-and-forth between her hands until it stretches beyond her fingers. Then she fries it in a dry skillet, turning it by hand to brown on both sides. While it's still piping hot, she smears on a layer of flavorful Salvadorean red beans that have been mashed and refried to a spreadable consistency. Upon request, she might top it with crumbled cheese and \u003cem>crema\u003c/em>, avocado, or \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Chismol\" target=\"_blank\">chismol\u003c/a>\u003c/em> (diced tomato, onion, and bell pepper), which are all folded inside the soft, slightly chewy flour tortilla. Unlike thin tortillas that exist primarily to keep burritos intact, these slightly-puffed flatbreads take a starring role in this warm and comforting Honduran-style taco.\u003c/p>\n\u003cfigure id=\"attachment_101668\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ElPaisaPastelito1920.jpg\" alt=\"Pastelito de Carne at El Paisa\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-101668\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElPaisaPastelito1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElPaisaPastelito1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElPaisaPastelito1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElPaisaPastelito1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElPaisaPastelito1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElPaisaPastelito1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pastelito de Carne at El Paisa \u003ccite>(Renée Alexander)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Pastelitos\u003c/em> are nearly as popular as \u003cem>baleadas\u003c/em> on Honduran streets, and they cost about the same. These deep-fried, meat-filled pockets typically feature ground beef and potatoes or shredded chicken. The corn-flour dough -- made from \u003ca href=\"http://www.mimaseca.com/en/productos-maseca/d/maseca-corn-flour/1\" target=\"_blank\">Maseca\u003c/a> or homemade \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Masa\" target=\"_blank\">masa harina\u003c/a>\u003c/em> -- is flattened into a disc, then molded into a half-moon shape around a fistful of meat filling before being pan-fried in an oiled skillet over a camping stove flame. \u003cem>Pastelitos\u003c/em> are always served warm with a ketchup-consistency tomato salsa and a lightly fermented cabbage relish called \"\u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Curtido\" target=\"_blank\">curtido\u003c/a>\u003c/em>\" that has a mild, salty crunch. \u003c/p>\n\u003cp>You'll find both at \u003ca href=\"http://www.yelp.com/biz/restaurante-el-paisa-san-francisco\" target=\"_blank\">\u003cstrong>El Paisa Restaurante\u003c/strong>\u003c/a> in the Mission. Their \u003cem>baleadas\u003c/em> are as soft, chewy and fulfilling as any of the street food versions I tried in Honduras, and their \u003cem>pastelitos\u003c/em> are as crispy as I remember (and juicier). Though the \u003cem>baleadas\u003c/em> are listed on the Spanish-only menu, you'll have to ask for the \u003cem>pastelitos\u003c/em> by name from the \"secret menu.\" \u003cem>Baleadas\u003c/em> are available in three different versions: \u003cem>sampedranas\u003c/em> with beans, cheese and Honduran crema; \u003cem>ceibeñas\u003c/em> with beans, cheese, crema and avocado; and \u003cem>al paisa\u003c/em> with beans, cheese, crema, avocado, eggs and chorizo. The \u003cem>pastelito de pollo\u003c/em> is stuffed with spiced shredded chicken, while the \u003cem>pastelito de re\u003c/em>s is filled with ground beef and potatoes. Both are topped with \u003cem>curtido\u003c/em> and warm tomato sauce.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/restaurante-el-paisa-san-francisco\" target=\"_blank\">\u003cstrong>El Paisa Restaurante\u003c/strong>\u003c/a>\u003cbr>\n3322 Mission Street, San Francisco [\u003ca href=\"https://goo.gl/9Onmmy\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (415) 550-0557\u003cbr>\nHours: Daily 9am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/El-Paisa-Restaurante-Jenny-Jesse/111487272208171?fref=ts\" target=\"_blank\">El Paisa Restaurante-Jenny & Jesse\u003c/a>\u003cbr>\nPrice range: $ ( $10 and under) CASH ONLY\u003c/p>\n\u003ch3>Salvadoran: Pupusas and Tamales de Elote\u003c/h3>\n\u003cfigure id=\"attachment_101670\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/BalompiePupusa-1920.jpg\" alt=\"Balompie Café Pupusas\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-101670\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/BalompiePupusa-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BalompiePupusa-1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BalompiePupusa-1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BalompiePupusa-1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BalompiePupusa-1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BalompiePupusa-1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Balompie Café Pupusas \u003ccite>(Renée Alexander)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Honduras and El Salvador share more than a border. The same red beans inside \u003cem>baleadas\u003c/em> and the Maseca dough used to make \u003cem>pastelitos\u003c/em> in Honduras are turned into \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Pupusa\" target=\"_blank\">pupusas\u003c/a>\u003c/em> in El Salvador. If you've walked down 16th Street between Valencia and Mission on a weekend evening, you've probably seen these stuffed tortillas being hand-slapped into shape at the sidewalk stall in front of Panchita's. Pupusas are similar to South American \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Arepa\" target=\"_blank\">arepas\u003c/a>\u003c/em> and Mexican \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Gordita\" target=\"_blank\">gorditas\u003c/a>\u003c/em>, except that they are stuffed prior to cooking instead of after. Typical fillings include any combination of beans, \u003cem>queso\u003c/em> (cheese), \u003cem>chicharrones\u003c/em> (fried pork skins), shredded pork, and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Fernaldia_pandurata\" target=\"_blank\">loroco\u003c/a>\u003c/em>, a succulent, green vine with edible flower buds. Pupusas are also served hot off the griddle with \u003cem>curtido\u003c/em> and tomato sauce; smother your \u003cem>pupusa\u003c/em> with the condiments and devour it all with a knife and fork, or tear off strips and use them as a utensil for grabbing condiments.\u003c/p>\n\u003cfigure id=\"attachment_101673\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/BalompieTamalesDeElote2-1920.jpg\" alt=\"Balompie Café Tamales de Elote\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-101673\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/BalompieTamalesDeElote2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BalompieTamalesDeElote2-1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BalompieTamalesDeElote2-1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BalompieTamalesDeElote2-1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BalompieTamalesDeElote2-1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BalompieTamalesDeElote2-1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Balompie Café Tamales de Elote \u003ccite>(Renée Alexander)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Maseca dough is also a main ingredient in \u003cem>tamales de elote\u003c/em>, or corn tamales. Slightly sweet and lightly studded with corn kernels, these fresh corn cakes can be served steamed or fried, usually for breakfast or as a starchy side dish with lunch or dinner. \u003cem>Tamales de elote\u003c/em> are usually topped with Salvadoran crema, which is creamier than sour cream and tastes like \u003cem>crème fraîche\u003c/em>.\u003c/p>\n\u003cp>\u003ca href=\"http://balompiecafe.com/balompie3.html\" target=\"_blank\">\u003cstrong>Balompie Café\u003c/strong>\u003c/a> (pronounced bah-loam-PEE-ay) has been serving handmade \u003cem>pupusas\u003c/em> and \u003cem>tamales de elote\u003c/em> in San Francisco's Mission District for over 25 years. Their pupusas are as good as they get, with a wide variety of traditional and specialty stuffings such as shrimp, prosciutto, ground beef and \u003cem>jalapeños\u003c/em>. While I can attest to the finger-licking goodness of the basic bean and \u003cem>chicharrón\u003c/em> versions, \u003cem>loroco\u003c/em> and cheese was my favorite flavor by far. The \u003cem>curtido\u003c/em> and tomato salsa were served on the side in separate dishes, and no one batted an eye when I set aside the silverware and dug in with my bare hands. You'll also find \u003cem>tamales de elote\u003c/em> on Balompie's menu, both steamed and fried, presented with a side ramekin of Salvadoran \u003cem>crema\u003c/em>. \u003c/p>\n\u003cp>\u003ca href=\"http://balompiecafe.com/balompie3.html\" target=\"_blank\">\u003cstrong>Balompie Café\u003c/strong>\u003c/a>\u003cbr>\n3349 18th Street, San Francisco [\u003ca href=\"https://goo.gl/pShVZ4\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (415) 648-9199\u003cbr>\nHours: Tue-Sun 8am-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Balompie-Cafe/1163377030344568?fref=ts&rf=111240085565671\" target=\"_blank\">Balompie Cafe\u003c/a>\u003cbr>\nPrice range: $ ( $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_101677\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ElsyPupusa2-1920.jpg\" alt=\"Elsy’s Pupusas\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-101677\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElsyPupusa2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElsyPupusa2-1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElsyPupusa2-1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElsyPupusa2-1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElsyPupusa2-1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElsyPupusa2-1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Elsy’s Pupusas \u003ccite>(Renée Alexander)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another source of Salvadoran street food is \u003ca href=\"http://www.yelp.com/biz/elsys-restaurant-san-francisco\" target=\"_blank\">\u003cstrong>Elsy's Pupusas y Mas!\u003c/strong>\u003c/a>, located next door to La Taqueria on Mission at 25th. This neighborhood eatery is prized more for its authenticity than its ambiance, and you can watch your \u003cem>pupusas\u003c/em> being made to order in the open kitchen with traditional fillings of beans, cheese, pork and \u003cem>loroco\u003c/em>. They're available individually or on a platter with up to four pupusas, with \u003cem>curtido\u003c/em> and tomato salsa served on the side.\u003c/p>\n\u003cfigure id=\"attachment_101678\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ElsyTamalesDeElote1-1920.jpg\" alt=\"Elsy’s Tamales de Elote\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-101678\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElsyTamalesDeElote1-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElsyTamalesDeElote1-1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElsyTamalesDeElote1-1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElsyTamalesDeElote1-1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElsyTamalesDeElote1-1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElsyTamalesDeElote1-1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Elsy’s Tamales de Elote \u003ccite>(Renée Alexander)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Elsy's \u003cem>tamales de elote\u003c/em> aren't listed on the menu; instead, they are advertised on a handwritten sign posted by the counter. Available both steamed and fried, they're served with a dollop of \u003cem>crema\u003c/em> and a small portion of \u003cem>casamiento\u003c/em>, which is a \"marriage\" of beans and rice. The steamed version is soft, moist, and slightly sweet, with fresh kernels of corn cooked inside. The fried version is the same, with a crispy exterior. For a taste bud trifecta, combine \u003cem>tamal\u003c/em>, \u003cem>casamiento\u003c/em> and \u003cem>crema\u003c/em> into a single bite.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/elsys-restaurant-san-francisco\" target=\"_blank\">\u003cstrong>Elsy's Restaurant\u003c/strong>\u003c/a>\u003cbr>\n2893 Mission St., San Francisco [\u003ca href=\"https://goo.gl/BdMZ1m\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (415) 642-0104\u003cbr>\nHours: Daily 9am-9pm\u003cbr>\nPrice range: $ ( $10 and under)\u003c/p>\n\u003ch3>Nepalese: Momos\u003c/h3>\n\u003cfigure id=\"attachment_101682\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/BinisMomo3-1920.jpg\" alt=\"Momos from Bini's Kitchen, topped with tomato sauce\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-101682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/BinisMomo3-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BinisMomo3-1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BinisMomo3-1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BinisMomo3-1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BinisMomo3-1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BinisMomo3-1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Momos from Bini's Kitchen, topped with tomato sauce \u003ccite>(Renée Alexander)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you've traveled in or near the Himalayas, you've probably had a \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Momo_(dumpling)\" target=\"_blank\">momo\u003c/a>\u003c/em>. Sold in restaurants and at roadside stalls throughout Nepal and some parts of northeastern India, these handmade dumplings are traditionally filled with meat from a freshly-slaughtered water buffalo, steamed and topped with a spicy tomato sauce. \u003cem>Momos\u003c/em> can also be fried or stuffed with vegetables, and they are eaten at all times of day as a snack or a meal.\u003c/p>\n\u003cfigure id=\"attachment_101680\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/BinisMomo1-1920.jpg\" alt=\"Momos ready for steaming at Bini's Kitchen\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-101680\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/BinisMomo1-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BinisMomo1-1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BinisMomo1-1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BinisMomo1-1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BinisMomo1-1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BinisMomo1-1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Momos ready for steaming at Bini's Kitchen \u003ccite>(Renée Alexander)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lacking a water buffalo supplier, Binita Pradhan of \u003ca href=\"http://biniskitchen.com/\" target=\"_blank\">\u003cstrong>Bini's Kitchen\u003c/strong>\u003c/a> makes turkey \u003cem>momos\u003c/em> and vegetarian versions which she sells at \u003ca href=\"http://offthegridsf.com/markets/fort-mason-center#about\" target=\"_blank\">Fort Mason's Off the Grid on Friday nights\u003c/a>. Each round \u003cem>momo\u003c/em> is a treasure of functional art, featuring a thumbprint-sized opening in the top to accommodate a bit of tomato cilantro sauce. The slightly chewy wrapper of Bini's turkey \u003cem>momo\u003c/em> provides just the right amount of resistance before your teeth pierce a tender morsel of spiced ground meat, releasing a warm cascade of savory juices that slides across your tongue. Pradhan takes great pride in her \u003cem>momos\u003c/em>, going so far as to dry, grind and mix her own imported spices for the sauce and fillings. She learned the recipe from her mother, who worked as a royal chef in Nepal, although she's toned down the heat of her tomato sauce to cater to local palates. \u003c/p>\n\u003cp>\u003ca href=\"http://biniskitchen.com/\" target=\"_blank\">\u003cstrong>Bini's Kitchen\u003c/strong>\u003c/a>\u003cbr>\nOff the Grid at Fort Mason on Fridays\u003cbr>\nFort Mason Center, 2 Marina Blvd., San Francisco [\u003ca href=\"https://goo.gl/8Ued4p\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (415) 361-6911\u003cbr>\nHours: Fridays 5pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/biniskitchen?fref=ts\" target=\"_blank\">Bini's Kitchen\u003c/a>\u003cbr>\nPrice range: $ ( $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_101684\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/LittleNepalMomo3-1920.jpg\" alt=\"Momos at Little Nepal\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-101684\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/LittleNepalMomo3-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/LittleNepalMomo3-1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/LittleNepalMomo3-1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/LittleNepalMomo3-1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/LittleNepalMomo3-1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/LittleNepalMomo3-1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Momos at Little Nepal \u003ccite>(Renée Alexander)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you want a \u003cem>momo\u003c/em> with a little more kick, try Little Nepal in Bernal Heights. Available in minced chicken, pork, and vegetable varieties, these \u003cem>momos\u003c/em> are crescent-shaped and served six to a platter, alongside a dish of tomato chutney sauce spiced heavily with chilis, roasted sesame, garlic, ginger and cumin. Little Nepal's \u003cem>momos\u003c/em> may not be as pretty as Bini's, but they're unapologetically spicy and available six nights a week.\u003c/p>\n\u003cp>\u003ca href=\"http://www.littlenepalsf.com/\" target=\"_blank\">\u003cstrong>Little Nepal\u003c/strong>\u003c/a>\u003cbr>\n925 Cortland Avenue, San Francisco [\u003ca href=\"https://goo.gl/mkxk5z\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (415) 643-3881\u003cbr>\nHours: Tue-Sun 5pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/littlenepalsf?fref=ts\" target=\"_blank\">Little Nepal Restaurant\u003c/a>\u003cbr>\nPrice range: $ ( $10 and under)\u003c/p>\n\u003ch3>Sri Lankan: Kottu Roti and Egg Hopper\u003c/h3>\n\u003cfigure id=\"attachment_101687\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/1601KottuRoti1-1920.jpg\" alt=\"Kottu Roti at 1601 Bar & Kitchen\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-101687\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/1601KottuRoti1-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/1601KottuRoti1-1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/1601KottuRoti1-1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/1601KottuRoti1-1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/1601KottuRoti1-1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/1601KottuRoti1-1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kottu Roti at 1601 Bar & Kitchen \u003ccite>(Renée Alexander)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sri Lankan \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Kottu\" target=\"_blank\">kottu roti\u003c/a>\u003c/em> might be the only street food that produces \"music\" while it's being cooked. Roadside vendors stir-fry shredded \u003cem>roti\u003c/em> (a thin flatbread), egg, vegetables, spices and sometimes leftover chicken curry on a griddle, then chop and tos the mixture with a pair of handheld blades that look like oversized dough scrapers. Each \u003cem>kottu roti\u003c/em> maker \u003ca href=\"https://youtu.be/qSnqHbH19KA?t=3m3s\" target=\"_blank\">chops to his own beat\u003c/a>, creating a signature rhythm for his dish. The customer decides how much of each ingredient goes into the mix, so every \u003cem>kottu roti\u003c/em> is an original work of edible, audible art.\u003c/p>\n\u003cfigure id=\"attachment_101686\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/1601Hopper3-1920.jpg\" alt=\"The Egg Hopper at 1601 Bar & Kitchen\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-101686\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/1601Hopper3-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/1601Hopper3-1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/1601Hopper3-1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/1601Hopper3-1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/1601Hopper3-1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/1601Hopper3-1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Egg Hopper at 1601 Bar & Kitchen \u003ccite>(Renée Alexander)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sri Lanka's other favorite street food, the egg hopper, is a cup-shaped crepe cradling a steamed egg topped with spicy condiments such as chili paste and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Pol_Sambola_(Coconut_Sambol)\" target=\"_blank\">sambol\u003c/a>\u003c/em>, which is similar to a chutney or relish. Made from a batter of fermented rice flour and coconut milk, the crepes are crispy around the edges and easy to eat with your fingers. \u003c/p>\n\u003cp>You can try both street foods at 1601 Bar and Kitchen, a Sri Lankan-inspired SOMA eatery with a French flair. 1601's egg hopper is served with spicy chili paste, sweet and tangy onion \u003cem>sambal\u003c/em> and toasty coconut \u003cem>sambal\u003c/em>. If Chef Brian Fernando had his druthers, he'd toss all the condiments into the hopper himself to give diners a medley of diverse flavors he knows and loves from Sri Lanka. Instead, he provides generous portions of the onion and coconut \u003cem>sambols\u003c/em> on the side, with a big dollop of chili paste to spice things up.\u003c/p>\n\u003cp>The \u003cem>kottu roti\u003c/em> at 1601 is a tapas-sized dish topped with a fried Chesapeake Bay soft-shell crab. Toothsome strips of \u003cem>roti\u003c/em> provide a stable stage for shredded carrots and cabbage that are stir-fried with spices and sauces that bring all the ingredients together without stealing the limelight from the tender crab.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://1601sf.com/\" target=\"_blank\">\u003cstrong>1601 Bar & Kitchen\u003c/strong>\u003c/a>\u003cbr>\n1601 Howard Street, San Francisco [\u003ca href=\"https://goo.gl/muFIKx\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (415) 552-1601\u003cbr>\nHours: Tue-Fri 6-10pm; Sat 5:30-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/1601BarAndKitchen?fref=ts\" target=\"_blank\">1601 Bar & Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://www.twitter.com/1601sf\" target=\"_blank\">@1601SF\u003c/a>\u003cbr>\nPrice range: $ ( $10 and under)\u003c/p>\n\n",
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"excerpt": "International street food lovers rejoice! Local chefs from around the globe are recreating their favorite native street foods, right here in the Bay Area. No passport required.",
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"description": "International street food lovers rejoice! Local chefs from around the globe are recreating their favorite native street foods, right here in the Bay Area. No passport required.",
"title": "Where to Get Your International Street Food Fix in San Francisco & Berkeley | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Experienced international travelers will tell you that eating street food is always a gamble. Delicious yet not without risks, street food will delight you now but may betray you later. Fortunately, San Francisco and Berkeley host a plethora of chefs from around the world who recreate dishes from their native countries that aim to please both the street food-phobic and the more adventurous souls who brave dysentery for a decent \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Baleada\" target=\"_blank\">baleada\u003c/a>\u003c/em>. This list represents eight local spots where you'll find some of our favorite international street foods; be sure and let us know yours in the comments.\u003c/p>\n\u003ch3>Indian: Pani Puri\u003c/h3>\n\u003cfigure id=\"attachment_101664\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/Dosa-panipuri.jpg\" alt=\"DOSA's Pani Puri, available on Monday nights\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-101664\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dosa-panipuri.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dosa-panipuri-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dosa-panipuri-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dosa-panipuri-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dosa-panipuri-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dosa-panipuri-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">DOSA's Pani Puri, available on Monday nights \u003ccite>(Renée Alexander)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>India is awash in street food, and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Panipuri\" target=\"_blank\">pani puri\u003c/a>\u003c/em> is the most ubiquitous. (It might also be the closest you'll get to nirvana.) Roughly the size of a walnut, one \u003cem>pani puri\u003c/em> nestles comfortably on your tongue. When you crunch down on the crispy shell, resilient mung beans pop between your teeth while a juicy deluge of sweet, spicy tartness drenches your palate. In India, \u003cem>pani puri\u003c/em> is served by roadside vendors - always men - who punch a thumb through the top of a puffed disc of \u003cem>puri\u003c/em>. It's stuffed with spiced potatoes and beans, then roughly equal amounts of minty, spiced \"\u003cem>pani\u003c/em>\" water and tangy, tamarind chutney are ladled inside before handing over each bite-sized bubble.\u003c/p>\n\u003cp>In San Francisco, you can get \u003cem>pani puri\u003c/em> every Monday at \u003ca href=\"http://dosasf.com/dosa-on-valencia/\" target=\"_blank\">\u003cstrong>DOSA Valencia\u003c/strong>\u003c/a> on Valencia during \"Chaat Night,\" which also features a few other Indian street food specialties like \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Bhelpuri\" target=\"_blank\">bhel puri\u003c/a>\u003c/em>, \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Sevpuri\" target=\"_blank\">sev puri\u003c/a>\u003c/em> and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Vada_pav\" target=\"_blank\">vada pav\u003c/a>\u003c/em>. DOSA's \u003cem>pani puri\u003c/em> \"kit\" is served artfully on a single plate with all the ingredients you'll need to make your own mini flavor bomb, and your server will \u003ca href=\"https://www.youtube.com/watch?v=aJSX8_BWFRg\" target=\"_blank\">demonstrate the proper procedure on request\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://dosasf.com/dosa-on-valencia/\" target=\"_blank\">\u003cstrong>DOSA Valencia\u003c/strong>\u003c/a>\u003cbr>\n995 Valencia St., San Francisco [\u003ca href=\"https://goo.gl/3hSp63\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (415) 642-3672\u003cbr>\nHours: Mon-Wed 5:30-10pm; Thu 5:30-11pm; Fri 5:30-midnight; Sat 11:30am-midnight; Sun 11:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DOSA-on-Valencia-196326700404830/timeline/\" target=\"_blank\">DOSA on Valencia\u003c/a>\u003cbr>\nPrice range: $ ( $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_101659\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ViksPaniPuri2-1920.jpg\" alt=\"Pani Puri at Vik's Chaat\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-101659\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ViksPaniPuri2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ViksPaniPuri2-1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ViksPaniPuri2-1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ViksPaniPuri2-1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ViksPaniPuri2-1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ViksPaniPuri2-1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pani Puri at Vik's Chaat \u003ccite>(Renée Alexander)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://vikschaat.com/\" target=\"_blank\">\u003cstrong>Vik's Chaat\u003c/strong>\u003c/a> in Berkeley serves \u003cem>pani puri\u003c/em> everyday on the same kind of cafeteria-style metal trays you'll find all over India. What Vic's lacks in presentation, it makes up for in flavor. Their version of \u003cem>pani puri\u003c/em> features garbanzo beans instead of mung beans, and the green \u003cem>pani\u003c/em> juice is served in a small bowl that encourages you to dip your stuffed \u003cem>puri\u003c/em> directly into the dish. You're encouraged to lick your fingers afterwards; after all, \"chaat\" means \"to lick\" in Hindi. And if you're in the South Bay, you'll find tasty \u003cem>pani puri\u003c/em> at \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/03/31/5-bites-satisfy-your-indian-curry-and-chaat-cravings-in-and-around-fremont/\" target=\"_blank\">several Indian restaurants\u003c/a>. \u003ca href=\"http://chaatbhavan.com/\" target=\"_blank\">Chaat Bhavan\u003c/a> in Fremont is universally praised by my chaat-loving Indian friends.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://vikschaat.com/\" target=\"_blank\">\u003cstrong>Vik's Chaat\u003c/strong>\u003c/a>\u003cbr>\n2390 Fourth St., Berkeley [\u003ca href=\"https://goo.gl/CaiUTJ\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 644-4432\u003cbr>\nHours: Mon-Thu 11am-6pm; Fri-Sun 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ViksChaat\" target=\"_blank\">Vik's Chaat\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ViksChaat\" target=\"_blank\">@ViksChaat\u003c/a>\u003cbr>\nPrice range: $ ( $10 and under)\u003c/p>\n\u003ch3>Honduran: Baleadas and Pastelitos de Carne\u003c/h3>\n\u003cfigure id=\"attachment_101666\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ElPaisaBaleada-1920.jpg\" alt=\"Baleadas at El Paisa Restaurante \" width=\"1920\" height=\"1285\" class=\"size-full wp-image-101666\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElPaisaBaleada-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElPaisaBaleada-1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElPaisaBaleada-1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElPaisaBaleada-1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElPaisaBaleada-1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElPaisaBaleada-1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Baleadas at El Paisa Restaurante \u003ccite>(Renée Alexander)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In its simplest form, the \u003cem>baleada\u003c/em> is a thick, folded flour tortilla filled with refried beans. But this humble description does scant justice to Honduras' de facto national dish. They're made fresh by mostly middle-aged women at makeshift streetside stalls equipped with only rickety table and a Coleman-style camping stove. And for just a dollar, one \u003cem>baleada\u003c/em> will stave off hunger for about an hour. Starting with malleable dough made from wheat flour, the \"\u003cem>baleada\u003c/em> lady\" flattens a ping-pong-sized ball between her palms into a disc, then slaps and spins it back-and-forth between her hands until it stretches beyond her fingers. Then she fries it in a dry skillet, turning it by hand to brown on both sides. While it's still piping hot, she smears on a layer of flavorful Salvadorean red beans that have been mashed and refried to a spreadable consistency. Upon request, she might top it with crumbled cheese and \u003cem>crema\u003c/em>, avocado, or \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Chismol\" target=\"_blank\">chismol\u003c/a>\u003c/em> (diced tomato, onion, and bell pepper), which are all folded inside the soft, slightly chewy flour tortilla. Unlike thin tortillas that exist primarily to keep burritos intact, these slightly-puffed flatbreads take a starring role in this warm and comforting Honduran-style taco.\u003c/p>\n\u003cfigure id=\"attachment_101668\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ElPaisaPastelito1920.jpg\" alt=\"Pastelito de Carne at El Paisa\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-101668\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElPaisaPastelito1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElPaisaPastelito1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElPaisaPastelito1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElPaisaPastelito1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElPaisaPastelito1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElPaisaPastelito1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pastelito de Carne at El Paisa \u003ccite>(Renée Alexander)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Pastelitos\u003c/em> are nearly as popular as \u003cem>baleadas\u003c/em> on Honduran streets, and they cost about the same. These deep-fried, meat-filled pockets typically feature ground beef and potatoes or shredded chicken. The corn-flour dough -- made from \u003ca href=\"http://www.mimaseca.com/en/productos-maseca/d/maseca-corn-flour/1\" target=\"_blank\">Maseca\u003c/a> or homemade \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Masa\" target=\"_blank\">masa harina\u003c/a>\u003c/em> -- is flattened into a disc, then molded into a half-moon shape around a fistful of meat filling before being pan-fried in an oiled skillet over a camping stove flame. \u003cem>Pastelitos\u003c/em> are always served warm with a ketchup-consistency tomato salsa and a lightly fermented cabbage relish called \"\u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Curtido\" target=\"_blank\">curtido\u003c/a>\u003c/em>\" that has a mild, salty crunch. \u003c/p>\n\u003cp>You'll find both at \u003ca href=\"http://www.yelp.com/biz/restaurante-el-paisa-san-francisco\" target=\"_blank\">\u003cstrong>El Paisa Restaurante\u003c/strong>\u003c/a> in the Mission. Their \u003cem>baleadas\u003c/em> are as soft, chewy and fulfilling as any of the street food versions I tried in Honduras, and their \u003cem>pastelitos\u003c/em> are as crispy as I remember (and juicier). Though the \u003cem>baleadas\u003c/em> are listed on the Spanish-only menu, you'll have to ask for the \u003cem>pastelitos\u003c/em> by name from the \"secret menu.\" \u003cem>Baleadas\u003c/em> are available in three different versions: \u003cem>sampedranas\u003c/em> with beans, cheese and Honduran crema; \u003cem>ceibeñas\u003c/em> with beans, cheese, crema and avocado; and \u003cem>al paisa\u003c/em> with beans, cheese, crema, avocado, eggs and chorizo. The \u003cem>pastelito de pollo\u003c/em> is stuffed with spiced shredded chicken, while the \u003cem>pastelito de re\u003c/em>s is filled with ground beef and potatoes. Both are topped with \u003cem>curtido\u003c/em> and warm tomato sauce.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/restaurante-el-paisa-san-francisco\" target=\"_blank\">\u003cstrong>El Paisa Restaurante\u003c/strong>\u003c/a>\u003cbr>\n3322 Mission Street, San Francisco [\u003ca href=\"https://goo.gl/9Onmmy\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (415) 550-0557\u003cbr>\nHours: Daily 9am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/El-Paisa-Restaurante-Jenny-Jesse/111487272208171?fref=ts\" target=\"_blank\">El Paisa Restaurante-Jenny & Jesse\u003c/a>\u003cbr>\nPrice range: $ ( $10 and under) CASH ONLY\u003c/p>\n\u003ch3>Salvadoran: Pupusas and Tamales de Elote\u003c/h3>\n\u003cfigure id=\"attachment_101670\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/BalompiePupusa-1920.jpg\" alt=\"Balompie Café Pupusas\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-101670\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/BalompiePupusa-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BalompiePupusa-1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BalompiePupusa-1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BalompiePupusa-1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BalompiePupusa-1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BalompiePupusa-1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Balompie Café Pupusas \u003ccite>(Renée Alexander)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Honduras and El Salvador share more than a border. The same red beans inside \u003cem>baleadas\u003c/em> and the Maseca dough used to make \u003cem>pastelitos\u003c/em> in Honduras are turned into \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Pupusa\" target=\"_blank\">pupusas\u003c/a>\u003c/em> in El Salvador. If you've walked down 16th Street between Valencia and Mission on a weekend evening, you've probably seen these stuffed tortillas being hand-slapped into shape at the sidewalk stall in front of Panchita's. Pupusas are similar to South American \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Arepa\" target=\"_blank\">arepas\u003c/a>\u003c/em> and Mexican \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Gordita\" target=\"_blank\">gorditas\u003c/a>\u003c/em>, except that they are stuffed prior to cooking instead of after. Typical fillings include any combination of beans, \u003cem>queso\u003c/em> (cheese), \u003cem>chicharrones\u003c/em> (fried pork skins), shredded pork, and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Fernaldia_pandurata\" target=\"_blank\">loroco\u003c/a>\u003c/em>, a succulent, green vine with edible flower buds. Pupusas are also served hot off the griddle with \u003cem>curtido\u003c/em> and tomato sauce; smother your \u003cem>pupusa\u003c/em> with the condiments and devour it all with a knife and fork, or tear off strips and use them as a utensil for grabbing condiments.\u003c/p>\n\u003cfigure id=\"attachment_101673\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/BalompieTamalesDeElote2-1920.jpg\" alt=\"Balompie Café Tamales de Elote\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-101673\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/BalompieTamalesDeElote2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BalompieTamalesDeElote2-1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BalompieTamalesDeElote2-1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BalompieTamalesDeElote2-1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BalompieTamalesDeElote2-1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BalompieTamalesDeElote2-1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Balompie Café Tamales de Elote \u003ccite>(Renée Alexander)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Maseca dough is also a main ingredient in \u003cem>tamales de elote\u003c/em>, or corn tamales. Slightly sweet and lightly studded with corn kernels, these fresh corn cakes can be served steamed or fried, usually for breakfast or as a starchy side dish with lunch or dinner. \u003cem>Tamales de elote\u003c/em> are usually topped with Salvadoran crema, which is creamier than sour cream and tastes like \u003cem>crème fraîche\u003c/em>.\u003c/p>\n\u003cp>\u003ca href=\"http://balompiecafe.com/balompie3.html\" target=\"_blank\">\u003cstrong>Balompie Café\u003c/strong>\u003c/a> (pronounced bah-loam-PEE-ay) has been serving handmade \u003cem>pupusas\u003c/em> and \u003cem>tamales de elote\u003c/em> in San Francisco's Mission District for over 25 years. Their pupusas are as good as they get, with a wide variety of traditional and specialty stuffings such as shrimp, prosciutto, ground beef and \u003cem>jalapeños\u003c/em>. While I can attest to the finger-licking goodness of the basic bean and \u003cem>chicharrón\u003c/em> versions, \u003cem>loroco\u003c/em> and cheese was my favorite flavor by far. The \u003cem>curtido\u003c/em> and tomato salsa were served on the side in separate dishes, and no one batted an eye when I set aside the silverware and dug in with my bare hands. You'll also find \u003cem>tamales de elote\u003c/em> on Balompie's menu, both steamed and fried, presented with a side ramekin of Salvadoran \u003cem>crema\u003c/em>. \u003c/p>\n\u003cp>\u003ca href=\"http://balompiecafe.com/balompie3.html\" target=\"_blank\">\u003cstrong>Balompie Café\u003c/strong>\u003c/a>\u003cbr>\n3349 18th Street, San Francisco [\u003ca href=\"https://goo.gl/pShVZ4\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (415) 648-9199\u003cbr>\nHours: Tue-Sun 8am-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Balompie-Cafe/1163377030344568?fref=ts&rf=111240085565671\" target=\"_blank\">Balompie Cafe\u003c/a>\u003cbr>\nPrice range: $ ( $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_101677\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ElsyPupusa2-1920.jpg\" alt=\"Elsy’s Pupusas\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-101677\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElsyPupusa2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElsyPupusa2-1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElsyPupusa2-1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElsyPupusa2-1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElsyPupusa2-1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElsyPupusa2-1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Elsy’s Pupusas \u003ccite>(Renée Alexander)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another source of Salvadoran street food is \u003ca href=\"http://www.yelp.com/biz/elsys-restaurant-san-francisco\" target=\"_blank\">\u003cstrong>Elsy's Pupusas y Mas!\u003c/strong>\u003c/a>, located next door to La Taqueria on Mission at 25th. This neighborhood eatery is prized more for its authenticity than its ambiance, and you can watch your \u003cem>pupusas\u003c/em> being made to order in the open kitchen with traditional fillings of beans, cheese, pork and \u003cem>loroco\u003c/em>. They're available individually or on a platter with up to four pupusas, with \u003cem>curtido\u003c/em> and tomato salsa served on the side.\u003c/p>\n\u003cfigure id=\"attachment_101678\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ElsyTamalesDeElote1-1920.jpg\" alt=\"Elsy’s Tamales de Elote\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-101678\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElsyTamalesDeElote1-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElsyTamalesDeElote1-1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElsyTamalesDeElote1-1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElsyTamalesDeElote1-1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElsyTamalesDeElote1-1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElsyTamalesDeElote1-1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Elsy’s Tamales de Elote \u003ccite>(Renée Alexander)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Elsy's \u003cem>tamales de elote\u003c/em> aren't listed on the menu; instead, they are advertised on a handwritten sign posted by the counter. Available both steamed and fried, they're served with a dollop of \u003cem>crema\u003c/em> and a small portion of \u003cem>casamiento\u003c/em>, which is a \"marriage\" of beans and rice. The steamed version is soft, moist, and slightly sweet, with fresh kernels of corn cooked inside. The fried version is the same, with a crispy exterior. For a taste bud trifecta, combine \u003cem>tamal\u003c/em>, \u003cem>casamiento\u003c/em> and \u003cem>crema\u003c/em> into a single bite.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/elsys-restaurant-san-francisco\" target=\"_blank\">\u003cstrong>Elsy's Restaurant\u003c/strong>\u003c/a>\u003cbr>\n2893 Mission St., San Francisco [\u003ca href=\"https://goo.gl/BdMZ1m\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (415) 642-0104\u003cbr>\nHours: Daily 9am-9pm\u003cbr>\nPrice range: $ ( $10 and under)\u003c/p>\n\u003ch3>Nepalese: Momos\u003c/h3>\n\u003cfigure id=\"attachment_101682\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/BinisMomo3-1920.jpg\" alt=\"Momos from Bini's Kitchen, topped with tomato sauce\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-101682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/BinisMomo3-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BinisMomo3-1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BinisMomo3-1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BinisMomo3-1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BinisMomo3-1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BinisMomo3-1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Momos from Bini's Kitchen, topped with tomato sauce \u003ccite>(Renée Alexander)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you've traveled in or near the Himalayas, you've probably had a \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Momo_(dumpling)\" target=\"_blank\">momo\u003c/a>\u003c/em>. Sold in restaurants and at roadside stalls throughout Nepal and some parts of northeastern India, these handmade dumplings are traditionally filled with meat from a freshly-slaughtered water buffalo, steamed and topped with a spicy tomato sauce. \u003cem>Momos\u003c/em> can also be fried or stuffed with vegetables, and they are eaten at all times of day as a snack or a meal.\u003c/p>\n\u003cfigure id=\"attachment_101680\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/BinisMomo1-1920.jpg\" alt=\"Momos ready for steaming at Bini's Kitchen\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-101680\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/BinisMomo1-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BinisMomo1-1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BinisMomo1-1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BinisMomo1-1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BinisMomo1-1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BinisMomo1-1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Momos ready for steaming at Bini's Kitchen \u003ccite>(Renée Alexander)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lacking a water buffalo supplier, Binita Pradhan of \u003ca href=\"http://biniskitchen.com/\" target=\"_blank\">\u003cstrong>Bini's Kitchen\u003c/strong>\u003c/a> makes turkey \u003cem>momos\u003c/em> and vegetarian versions which she sells at \u003ca href=\"http://offthegridsf.com/markets/fort-mason-center#about\" target=\"_blank\">Fort Mason's Off the Grid on Friday nights\u003c/a>. Each round \u003cem>momo\u003c/em> is a treasure of functional art, featuring a thumbprint-sized opening in the top to accommodate a bit of tomato cilantro sauce. The slightly chewy wrapper of Bini's turkey \u003cem>momo\u003c/em> provides just the right amount of resistance before your teeth pierce a tender morsel of spiced ground meat, releasing a warm cascade of savory juices that slides across your tongue. Pradhan takes great pride in her \u003cem>momos\u003c/em>, going so far as to dry, grind and mix her own imported spices for the sauce and fillings. She learned the recipe from her mother, who worked as a royal chef in Nepal, although she's toned down the heat of her tomato sauce to cater to local palates. \u003c/p>\n\u003cp>\u003ca href=\"http://biniskitchen.com/\" target=\"_blank\">\u003cstrong>Bini's Kitchen\u003c/strong>\u003c/a>\u003cbr>\nOff the Grid at Fort Mason on Fridays\u003cbr>\nFort Mason Center, 2 Marina Blvd., San Francisco [\u003ca href=\"https://goo.gl/8Ued4p\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (415) 361-6911\u003cbr>\nHours: Fridays 5pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/biniskitchen?fref=ts\" target=\"_blank\">Bini's Kitchen\u003c/a>\u003cbr>\nPrice range: $ ( $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_101684\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/LittleNepalMomo3-1920.jpg\" alt=\"Momos at Little Nepal\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-101684\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/LittleNepalMomo3-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/LittleNepalMomo3-1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/LittleNepalMomo3-1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/LittleNepalMomo3-1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/LittleNepalMomo3-1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/LittleNepalMomo3-1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Momos at Little Nepal \u003ccite>(Renée Alexander)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you want a \u003cem>momo\u003c/em> with a little more kick, try Little Nepal in Bernal Heights. Available in minced chicken, pork, and vegetable varieties, these \u003cem>momos\u003c/em> are crescent-shaped and served six to a platter, alongside a dish of tomato chutney sauce spiced heavily with chilis, roasted sesame, garlic, ginger and cumin. Little Nepal's \u003cem>momos\u003c/em> may not be as pretty as Bini's, but they're unapologetically spicy and available six nights a week.\u003c/p>\n\u003cp>\u003ca href=\"http://www.littlenepalsf.com/\" target=\"_blank\">\u003cstrong>Little Nepal\u003c/strong>\u003c/a>\u003cbr>\n925 Cortland Avenue, San Francisco [\u003ca href=\"https://goo.gl/mkxk5z\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (415) 643-3881\u003cbr>\nHours: Tue-Sun 5pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/littlenepalsf?fref=ts\" target=\"_blank\">Little Nepal Restaurant\u003c/a>\u003cbr>\nPrice range: $ ( $10 and under)\u003c/p>\n\u003ch3>Sri Lankan: Kottu Roti and Egg Hopper\u003c/h3>\n\u003cfigure id=\"attachment_101687\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/1601KottuRoti1-1920.jpg\" alt=\"Kottu Roti at 1601 Bar & Kitchen\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-101687\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/1601KottuRoti1-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/1601KottuRoti1-1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/1601KottuRoti1-1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/1601KottuRoti1-1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/1601KottuRoti1-1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/1601KottuRoti1-1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kottu Roti at 1601 Bar & Kitchen \u003ccite>(Renée Alexander)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sri Lankan \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Kottu\" target=\"_blank\">kottu roti\u003c/a>\u003c/em> might be the only street food that produces \"music\" while it's being cooked. Roadside vendors stir-fry shredded \u003cem>roti\u003c/em> (a thin flatbread), egg, vegetables, spices and sometimes leftover chicken curry on a griddle, then chop and tos the mixture with a pair of handheld blades that look like oversized dough scrapers. Each \u003cem>kottu roti\u003c/em> maker \u003ca href=\"https://youtu.be/qSnqHbH19KA?t=3m3s\" target=\"_blank\">chops to his own beat\u003c/a>, creating a signature rhythm for his dish. The customer decides how much of each ingredient goes into the mix, so every \u003cem>kottu roti\u003c/em> is an original work of edible, audible art.\u003c/p>\n\u003cfigure id=\"attachment_101686\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/1601Hopper3-1920.jpg\" alt=\"The Egg Hopper at 1601 Bar & Kitchen\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-101686\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/1601Hopper3-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/1601Hopper3-1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/1601Hopper3-1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/1601Hopper3-1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/1601Hopper3-1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/1601Hopper3-1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Egg Hopper at 1601 Bar & Kitchen \u003ccite>(Renée Alexander)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sri Lanka's other favorite street food, the egg hopper, is a cup-shaped crepe cradling a steamed egg topped with spicy condiments such as chili paste and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Pol_Sambola_(Coconut_Sambol)\" target=\"_blank\">sambol\u003c/a>\u003c/em>, which is similar to a chutney or relish. Made from a batter of fermented rice flour and coconut milk, the crepes are crispy around the edges and easy to eat with your fingers. \u003c/p>\n\u003cp>You can try both street foods at 1601 Bar and Kitchen, a Sri Lankan-inspired SOMA eatery with a French flair. 1601's egg hopper is served with spicy chili paste, sweet and tangy onion \u003cem>sambal\u003c/em> and toasty coconut \u003cem>sambal\u003c/em>. If Chef Brian Fernando had his druthers, he'd toss all the condiments into the hopper himself to give diners a medley of diverse flavors he knows and loves from Sri Lanka. Instead, he provides generous portions of the onion and coconut \u003cem>sambols\u003c/em> on the side, with a big dollop of chili paste to spice things up.\u003c/p>\n\u003cp>The \u003cem>kottu roti\u003c/em> at 1601 is a tapas-sized dish topped with a fried Chesapeake Bay soft-shell crab. Toothsome strips of \u003cem>roti\u003c/em> provide a stable stage for shredded carrots and cabbage that are stir-fried with spices and sauces that bring all the ingredients together without stealing the limelight from the tender crab.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://1601sf.com/\" target=\"_blank\">\u003cstrong>1601 Bar & Kitchen\u003c/strong>\u003c/a>\u003cbr>\n1601 Howard Street, San Francisco [\u003ca href=\"https://goo.gl/muFIKx\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (415) 552-1601\u003cbr>\nHours: Tue-Fri 6-10pm; Sat 5:30-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/1601BarAndKitchen?fref=ts\" target=\"_blank\">1601 Bar & Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://www.twitter.com/1601sf\" target=\"_blank\">@1601SF\u003c/a>\u003cbr>\nPrice range: $ ( $10 and under)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>In ancient China, black rice was considered so superior and rare, it was reserved exclusively for the emperor and royalty. These days the grain, also known as forbidden rice, has become the darling of gourmets and people seeking superior nutrition.\u003c/p>\n\u003cp>These folks are onto something: The color of black rice is the result of plant pigments called anthocyanins, which research has linked to a number of positive health effects: from anti-inflammatory properties to \u003ca href=\"http://www.npr.org/sections/thesalt/2013/01/14/169323332/women-with-a-berry-snacking-habit-may-have-healthier-hearts\">healthier arteries\u003c/a> and better insulin regulation.\u003c/p>\n\u003cp>And now, geneticists \u003ca href=\"http://www.plantcell.org/content/early/2015/09/11/tpc.15.00310.abstract\">report\u003c/a> they've traced the birth and spread of black rice.\u003c/p>\n\u003cp>Modern, domesticated rice comes in a range of colors, usually described as white, red and black. The wild rice from which it was domesticated has reddish grains, but the early farmers who created the rice we eat today selected for white grains. Collectors have never found black grains in more than a thousand samples of wild rice stored in genebanks. And yet black varieties are fairly widespread, albeit sporadically, across Asia — from India to Japan — with black varieties in each of the three subspecies of edible rice.\u003c/p>\n\u003cp>All of which poses a bit of a problem for the origin of black rice. The fact that it has never been found in wild rice means that it must have arisen after the start of domestication. How, then, did it spread across Asia and into the different subspecies?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A team of researchers led by Takeshi Izawa, of the \u003ca href=\"http://www.nias.affrc.go.jp/index_e.html\">National Institute of Agrobiological Sciences\u003c/a> in Tsukuba, Japan, studied 21 different varieties of black rice that had been maintained by farmers. They found that changes to a single gene causes the black coloration, by restoring the chemical pathway that makes the pigments. That pathway is blocked in white rice. The researchers also found tell-tale leftovers from one of the rice subspecies flanking the gene in the other subspecies. That suggests that black grains arose once and then spread by crossing with already domesticated varieties of the other subspecies, probably more than once.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ucl.ac.uk/archaeology/people/staff/fuller\">Dorian Fuller\u003c/a>, a professor of archaeobotany at University College London and an authority on the domestication of rice, agrees that it is highly likely that farmers selected for black grains when they showed up after accidental crossing. \"Color, like fragrance, is often a target of post-domestication cultural selection — think of all the colors of maize or potatoes.\"\u003c/p>\n\u003cp>But the question remains: Just why did those farmers select black varieties? And why was black rice a tribute for the emperor?\u003c/p>\n\u003cp>It's tempting to believe that the ancient Chinese somehow knew black rice was more nutritious. And indeed, traditional Chinese medicine speaks of black rice as being good for old people and as a tonic. Farmers who grow black varieties also talk of medicinal effects: For example, according to Nepali hill farmers, black rice is good for you in \"the maternal period.\" But while some cultures value black rice, in other places, such as Laos, it is viewed as nutritionally inferior to white rice.\u003c/p>\n\u003cp>Modern nutritional science has shown that colored rices are more nutritious than white rice, even after milling. In addition to beneficial pigments, they often contain higher amounts of minerals like iron and zinc and, sometimes, more protein, which could indeed improve the health of people who ate them.\u003c/p>\n\u003cp>As \u003ca href=\"http://www.nutrition.tufts.edu/faculty/peterson-julia\">Julia Peterson\u003c/a>, an adjunct assistant professor with the Friedman School of Nutrition Science and Policy at Tufts University, puts it, while some ancient peoples might have known black rice had medicinal properties, they probably weren't attributing those health benefits to anthocyanins.\u003c/p>\n\u003cp>Perhaps black rice was incidentally healthier, and farmers and the emperor selected it simply because it was rare and interesting. Which might also explain its popularity today.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>\u003ca href=\"http://www.jeremycherfas.net/about/\">Jeremy Cherfas\u003c/a> is a biologist and science journalist based in Rome.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In ancient China, black rice was considered so superior and rare, it was reserved exclusively for the emperor and royalty. These days the grain, also known as forbidden rice, has become the darling of gourmets and people seeking superior nutrition.\u003c/p>\n\u003cp>These folks are onto something: The color of black rice is the result of plant pigments called anthocyanins, which research has linked to a number of positive health effects: from anti-inflammatory properties to \u003ca href=\"http://www.npr.org/sections/thesalt/2013/01/14/169323332/women-with-a-berry-snacking-habit-may-have-healthier-hearts\">healthier arteries\u003c/a> and better insulin regulation.\u003c/p>\n\u003cp>And now, geneticists \u003ca href=\"http://www.plantcell.org/content/early/2015/09/11/tpc.15.00310.abstract\">report\u003c/a> they've traced the birth and spread of black rice.\u003c/p>\n\u003cp>Modern, domesticated rice comes in a range of colors, usually described as white, red and black. The wild rice from which it was domesticated has reddish grains, but the early farmers who created the rice we eat today selected for white grains. Collectors have never found black grains in more than a thousand samples of wild rice stored in genebanks. And yet black varieties are fairly widespread, albeit sporadically, across Asia — from India to Japan — with black varieties in each of the three subspecies of edible rice.\u003c/p>\n\u003cp>All of which poses a bit of a problem for the origin of black rice. The fact that it has never been found in wild rice means that it must have arisen after the start of domestication. How, then, did it spread across Asia and into the different subspecies?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A team of researchers led by Takeshi Izawa, of the \u003ca href=\"http://www.nias.affrc.go.jp/index_e.html\">National Institute of Agrobiological Sciences\u003c/a> in Tsukuba, Japan, studied 21 different varieties of black rice that had been maintained by farmers. They found that changes to a single gene causes the black coloration, by restoring the chemical pathway that makes the pigments. That pathway is blocked in white rice. The researchers also found tell-tale leftovers from one of the rice subspecies flanking the gene in the other subspecies. That suggests that black grains arose once and then spread by crossing with already domesticated varieties of the other subspecies, probably more than once.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ucl.ac.uk/archaeology/people/staff/fuller\">Dorian Fuller\u003c/a>, a professor of archaeobotany at University College London and an authority on the domestication of rice, agrees that it is highly likely that farmers selected for black grains when they showed up after accidental crossing. \"Color, like fragrance, is often a target of post-domestication cultural selection — think of all the colors of maize or potatoes.\"\u003c/p>\n\u003cp>But the question remains: Just why did those farmers select black varieties? And why was black rice a tribute for the emperor?\u003c/p>\n\u003cp>It's tempting to believe that the ancient Chinese somehow knew black rice was more nutritious. And indeed, traditional Chinese medicine speaks of black rice as being good for old people and as a tonic. Farmers who grow black varieties also talk of medicinal effects: For example, according to Nepali hill farmers, black rice is good for you in \"the maternal period.\" But while some cultures value black rice, in other places, such as Laos, it is viewed as nutritionally inferior to white rice.\u003c/p>\n\u003cp>Modern nutritional science has shown that colored rices are more nutritious than white rice, even after milling. In addition to beneficial pigments, they often contain higher amounts of minerals like iron and zinc and, sometimes, more protein, which could indeed improve the health of people who ate them.\u003c/p>\n\u003cp>As \u003ca href=\"http://www.nutrition.tufts.edu/faculty/peterson-julia\">Julia Peterson\u003c/a>, an adjunct assistant professor with the Friedman School of Nutrition Science and Policy at Tufts University, puts it, while some ancient peoples might have known black rice had medicinal properties, they probably weren't attributing those health benefits to anthocyanins.\u003c/p>\n\u003cp>Perhaps black rice was incidentally healthier, and farmers and the emperor selected it simply because it was rare and interesting. Which might also explain its popularity today.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>\u003ca href=\"http://www.jeremycherfas.net/about/\">Jeremy Cherfas\u003c/a> is a biologist and science journalist based in Rome.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 5 Favorite Fusion Dishes",
"title": "Bay Area Bites Guide to 5 Favorite Fusion Dishes",
"headTitle": "Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food",
"content": "\u003cp>Earlier this year, the Onion ran an article titled “\u003ca href=\"http://www.theonion.com/article/restaurant-gives-totally-unwanted-twist-to-mexican-38088\" target=\"_blank\">Restaurant Gives Totally Unwanted Twist To Mexican Cuisine\u003c/a>.” The location stamp? Berkeley, California. As any Bay Area resident knows, that article was far from satire. Thanks to a combination of a diverse population and a constant quest to find the next zeitgeisty food trend, the Bay Area has an abundance of food mashups: some good, some bad, some completely misguided. From Korean tacos to Indian pizza, here’s a roundup of five of my favorites; let us know yours in the comments.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" ids=\"100737,100739,100738\"]\u003c/p>\n\u003cp>Indian pizza may not be authentically Indian or Italian, but it’s definitely a Bay Area original with restaurants from Fremont to Berkeley offering Indian-influenced pies. In San Francisco, the most popular is \u003ca href=\"http://www.zantepizza.com/\" target=\"_blank\">Zante’s\u003c/a>, whose owner Dalvinder Multani is said to have have invented Indian pizza in 1986.\u003c/p>\n\u003cp>Zante’s was closed when I made the trek out to Bernal Heights (but they do offer free delivery within San Francisco,) so I tried out newcomer Namaste Pizza in North Oakland which has been open for about six months. We tried the Tikka Masala pizza with paneer (other options included the “Tandoorilicious” or “Mango Monsoon”) and were pleasantly surprised by the quality of the ingredients: thick chunks of well-spiced, bright orange chicken; creamy, salty paneer and a generous amount of tomatoes and cilantro.\u003c/p>\n\u003cp>The crust is the opposite of the naan-thin, blistered Italian-style popular at fancy pizza places around the bay. It's crispy, but thick and hearty enough to withstand the heavy ingredients piled on top. It seemed like there was a layer of mozzarella, whose decidedly non-Indian flavor initially seemed a little strange in conjunction with the other toppings, but ended up serving as a solid base for the piles of well seasoned toppings. Ultimately, Namaste was a success, a pleasantly decadent compromise when some people want Indian and others want pizza. Their current promotion was an added bonus: any large pizza that you pick up comes with a free order of their mint bread, a spicy and cheesy snack.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.namastepizza.com/\" target=\"_blank\">\u003cstrong>Namaste Pizza\u003c/strong>\u003c/a>\u003cbr>\n5942 San Pablo Avenue [\u003ca href=\"https://goo.gl/maps/O3B7t\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94608\u003cbr>\nPh: (510) 601-1100\u003cbr>\nHours: Mon 4:00pm-10:00pm; Closed Tue; Wed-Thu 4:00pm-10:00pm; Fri-Sat 11:00am-10:30pm; Sun 11:00am-10:00pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/namastepizza\" target=\"_blank\">Namaste Pizza\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/namastepizza510\" target=\"_blank\">@NamastePizza510\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" ids=\"100734,100735,100736\"]\u003c/p>\n\u003cp>In 2008, Peter Yen trademarked the unique name \"Sushiritto\" and opened his first store in 2011. It was born of Yen’s simple desire: a quicker way to eat sushi. Now his concept has expanded to four official Sushiritto restaurants, with three in San Francisco and one in Palo Alto. Marrying the two seems like an odd choice at first; sushi is typically consumed in smaller quantities, appealingly minimalist in its ingredients and whether deserved or not, has a reputation as a healthier-than-most meal choice. Burritos, on the other hand, will always be overstuffed and indulgent. But the combination appears to be successful, as eight people came into the tiny Soma location while I was placing my order and formed a line that stretched out the door.\u003c/p>\n\u003cp>A Satori sushi burrito seemed like it featured ingredients closest to those found in traditional rolls: yellowtail, cucumber, and tobiko. Wrapped in seaweed, it tasted fine for the most part, but the inclusion of roe and corn was off-putting. I preferred the more decadent Sumo Crunch. The farthest from a traditional roll, this was stuffed with shrimp tempura, Surimi crab, and “ginger guac.” It had a satisfying crunch and an almost crab cake-like taste, and the sheer amount of ingredients justified the $11 price tag.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sushirrito.com/\" target=\"_blank\">\u003cstrong>Sushirrito\u003c/strong>\u003c/a>\u003cbr>\n59 New Montgomery Street [\u003ca href=\"https://goo.gl/maps/YB1Jx\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94105\u003cbr>\nPh: (415) 495-7655\u003cbr>\nHours: Mon-Thu, 11:00am–4pm; Closed Sat and Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Sushirrito/168065739903897\" target=\"_blank\">Sushirrito\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sushirrito\" target=\"_blank\">@Sushirrito\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" ids=\"100733,100732\"]\u003c/p>\n\u003cp>While most of these fusion foods gain something from being paired together--adding the delicate flavors of sushi to the convenience of a burrito, stuffing wonderfully messy Indian food into an easy-to-eat wrap--the ramen burger is a head scratcher. What, you may ask, is there to gain by replacing one carb for another: a pile of cooked ramen noodles shaped into a bun, then lightly fried? A ramen bun doesn’t add any flavor. It doesn’t elevate a mediocre burger into something greater. It seems to mainly provide something new for your Instagram followers to gawk at. If the beauty of ramen comes from the complex interplay of textures and flavors--rich, savory broth, a custardy egg, and perfectly cooked meats--why borrow arguably the weakest part of it for your fusion dish?\u003c/p>\n\u003cp>But what do I know? There are enough \u003ca href=\"http://www.yelp.com/search?find_desc=%22Ramen+Burger%22&find_loc=San+Francisco%2C+CA\" target=\"_blank\">restaurants and trucks\u003c/a> offering the dish to prove that it obviously has a following. I tried the ramen burger at R&B Cafe, a nondescript cafe off the lobby of a SOMA office building. R&B is one of those delightfully indiscriminate places that seems to have selections from every style of cuisine. Their speciality is ostensibly ramen, but they have an equally large collection of burgers (categorized as either “fancy” or “Asian”). There are Southern offerings (grits, cajun fries), Mexican options (quesadillas) and American specialties (patty melts, bacon cheese dogs). The ramen burger, which they proudly advertise as an “East Meets West” eating experience, was fine. The ramen bun was chewy, slightly crispy, and diligently absorbed the teriyaki sauce the burger was slathered with. If it intrigues you, you should try it, but I'm betting that you’ll quickly go back to eating burgers and ramen separately.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/r-and-b-cafe-san-francisco\" target=\"_blank\">\u003cstrong>R&B Cafe\u003c/strong>\u003c/a>\u003cbr>\n633 Folsom Street [\u003ca href=\"https://goo.gl/maps/Tq5wS\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94107\u003cbr>\nPh: (415) 359-6263\u003cbr>\nHours: Mon-Fri, 7:30am–3pm; Closed Sat-Sun\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" ids=\"100731,100729,100730\"]\u003c/p>\n\u003cp>Many of the Yelp reviews for North Berkeley’s Urban Turbann compare it to an Indian Chipotle. (\u003ca href=\"http://www.yelp.com/biz/urbann-turbann-berkeley-2?q=Chipotle\" target=\"_blank\">159 of the 353\u003c/a> total reviews, in fact.) It’s easy to make the comparison: both offer burritos and bowls piled high with meats and vegetables and emphasize the quality of their ingredients. But Urban Turbann’s slightly gimmicky concept belies the extremely high-quality Indian food this tiny restaurant is preparing daily. Naan is fried in a 1000 degree tandoor in front of you. A giant vat of chutney simmers on a stove. The workers quickly wrap gigantic burritos with enough speed to rival their counterparts in the Mission.\u003c/p>\n\u003cp>Tandoori chicken with potatoes wrapped in naan had well-seasoned, tender and juicy chicken complimented by a refreshing dollop of raita. Vegetarian options were equally satisfying. The vegetables and paneer wrapped in roti was a messy, five-napkin affair; its spicy tomato sauce added an intense, flavorful kick. Both wraps were huge, more than enough for two meals. And with prices less than $10, they’re a bargain.\u003c/p>\n\u003cp>\u003ca href=\"http://www.urbannturbann.com/\" target=\"_blank\">\u003cstrong>Urbann Turbann\u003c/strong>\u003c/a>\u003cbr>\n1870 Euclid Avenue [\u003ca href=\"https://goo.gl/maps/Yz8Ud\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nHours: Mon-Sat, 11:30am–8:30pm; Sat 12:00pm–8pm; Closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Urbann-Turbann-108342199184003/timeline/\" target=\"_blank\">Urbann Turbann\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/urbannturbann\" target=\"_blank\">@urbannturbann\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" ids=\"100728,100727\"]\u003c/p>\n\u003cp>Korean tacos have been an established trend for a few years now, ever since popular LA food truck helmed by celebrity chef Roy Choi -- \u003ca href=\"http://kogibbq.com/\" target=\"_blank\">Kogi Korean BBQ\u003c/a> -- debuted their tacos in 2009. (Kogi went on to gross $2 million that first year.) The concept, the subject of many trend pieces, quickly spread to other urban areas where people like to wait in line for fashionable food: Austin, Portland, and yes, the Bay Area. There's \u003ca href=\"http://www.yelp.com/search?find_desc=korean+taco&find_loc=San+Francisco%2C+CA\" target=\"_blank\">a few local spots\u003c/a> serving up the Easternized tacos, which typically feature pork belly, bulgogi-like steak and lots of kimchi. One of the most worthy versions is served at Oakland’s Belly, which specializes in unconventional fillings for tacos and burritos: steak and eggs, tempura shrimp and fried tofu. (They’re also one of the \u003ca href=\"http://www.eastbayexpress.com/oakland/the-search-for-a-california-burrito-leads-to-an-office-park-in-alameda/Content?oid=4489243\" target=\"_blank\">few places \u003c/a>in the Bay Area where you can get a riceless and fry-stuffed “Cali Burrito.”) Their Belly taco features incredibly tender beef marinated in \u003ca href=\"https://en.wikipedia.org/wiki/Mirin\" target=\"_blank\">mirin\u003c/a>, soy sauce and a selection of spices. Rice adds bulk and heft, a “Korean slaw” adds crunch, but a bright orange kimchi aioli adds only the mildest fermented kick--I wish it had more distinctive kimchi funk.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.bellyuptown.com/\" target=\"_blank\">\u003cstrong>Belly\u003c/strong>\u003c/a>\u003cbr>\n1901 San Pablo Avenue [\u003ca href=\"https://goo.gl/maps/wjJUv\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 839-0000\u003cbr>\nHours: Mon-Sat, 11am–9pm; Closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/bellyuptown\" target=\"_blank\">Belly\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/bellyuptown\" target=\"_blank\">@BellyUptown\u003c/a>\u003cbr>\nPrice Range: Between $-$$ Entrees (entrees under $11)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Earlier this year, the Onion ran an article titled “\u003ca href=\"http://www.theonion.com/article/restaurant-gives-totally-unwanted-twist-to-mexican-38088\" target=\"_blank\">Restaurant Gives Totally Unwanted Twist To Mexican Cuisine\u003c/a>.” The location stamp? Berkeley, California. As any Bay Area resident knows, that article was far from satire. Thanks to a combination of a diverse population and a constant quest to find the next zeitgeisty food trend, the Bay Area has an abundance of food mashups: some good, some bad, some completely misguided. From Korean tacos to Indian pizza, here’s a roundup of five of my favorites; let us know yours in the comments.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Indian pizza may not be authentically Indian or Italian, but it’s definitely a Bay Area original with restaurants from Fremont to Berkeley offering Indian-influenced pies. In San Francisco, the most popular is \u003ca href=\"http://www.zantepizza.com/\" target=\"_blank\">Zante’s\u003c/a>, whose owner Dalvinder Multani is said to have have invented Indian pizza in 1986.\u003c/p>\n\u003cp>Zante’s was closed when I made the trek out to Bernal Heights (but they do offer free delivery within San Francisco,) so I tried out newcomer Namaste Pizza in North Oakland which has been open for about six months. We tried the Tikka Masala pizza with paneer (other options included the “Tandoorilicious” or “Mango Monsoon”) and were pleasantly surprised by the quality of the ingredients: thick chunks of well-spiced, bright orange chicken; creamy, salty paneer and a generous amount of tomatoes and cilantro.\u003c/p>\n\u003cp>The crust is the opposite of the naan-thin, blistered Italian-style popular at fancy pizza places around the bay. It's crispy, but thick and hearty enough to withstand the heavy ingredients piled on top. It seemed like there was a layer of mozzarella, whose decidedly non-Indian flavor initially seemed a little strange in conjunction with the other toppings, but ended up serving as a solid base for the piles of well seasoned toppings. Ultimately, Namaste was a success, a pleasantly decadent compromise when some people want Indian and others want pizza. Their current promotion was an added bonus: any large pizza that you pick up comes with a free order of their mint bread, a spicy and cheesy snack.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.namastepizza.com/\" target=\"_blank\">\u003cstrong>Namaste Pizza\u003c/strong>\u003c/a>\u003cbr>\n5942 San Pablo Avenue [\u003ca href=\"https://goo.gl/maps/O3B7t\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94608\u003cbr>\nPh: (510) 601-1100\u003cbr>\nHours: Mon 4:00pm-10:00pm; Closed Tue; Wed-Thu 4:00pm-10:00pm; Fri-Sat 11:00am-10:30pm; Sun 11:00am-10:00pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/namastepizza\" target=\"_blank\">Namaste Pizza\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/namastepizza510\" target=\"_blank\">@NamastePizza510\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In 2008, Peter Yen trademarked the unique name \"Sushiritto\" and opened his first store in 2011. It was born of Yen’s simple desire: a quicker way to eat sushi. Now his concept has expanded to four official Sushiritto restaurants, with three in San Francisco and one in Palo Alto. Marrying the two seems like an odd choice at first; sushi is typically consumed in smaller quantities, appealingly minimalist in its ingredients and whether deserved or not, has a reputation as a healthier-than-most meal choice. Burritos, on the other hand, will always be overstuffed and indulgent. But the combination appears to be successful, as eight people came into the tiny Soma location while I was placing my order and formed a line that stretched out the door.\u003c/p>\n\u003cp>A Satori sushi burrito seemed like it featured ingredients closest to those found in traditional rolls: yellowtail, cucumber, and tobiko. Wrapped in seaweed, it tasted fine for the most part, but the inclusion of roe and corn was off-putting. I preferred the more decadent Sumo Crunch. The farthest from a traditional roll, this was stuffed with shrimp tempura, Surimi crab, and “ginger guac.” It had a satisfying crunch and an almost crab cake-like taste, and the sheer amount of ingredients justified the $11 price tag.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sushirrito.com/\" target=\"_blank\">\u003cstrong>Sushirrito\u003c/strong>\u003c/a>\u003cbr>\n59 New Montgomery Street [\u003ca href=\"https://goo.gl/maps/YB1Jx\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94105\u003cbr>\nPh: (415) 495-7655\u003cbr>\nHours: Mon-Thu, 11:00am–4pm; Closed Sat and Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Sushirrito/168065739903897\" target=\"_blank\">Sushirrito\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sushirrito\" target=\"_blank\">@Sushirrito\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While most of these fusion foods gain something from being paired together--adding the delicate flavors of sushi to the convenience of a burrito, stuffing wonderfully messy Indian food into an easy-to-eat wrap--the ramen burger is a head scratcher. What, you may ask, is there to gain by replacing one carb for another: a pile of cooked ramen noodles shaped into a bun, then lightly fried? A ramen bun doesn’t add any flavor. It doesn’t elevate a mediocre burger into something greater. It seems to mainly provide something new for your Instagram followers to gawk at. If the beauty of ramen comes from the complex interplay of textures and flavors--rich, savory broth, a custardy egg, and perfectly cooked meats--why borrow arguably the weakest part of it for your fusion dish?\u003c/p>\n\u003cp>But what do I know? There are enough \u003ca href=\"http://www.yelp.com/search?find_desc=%22Ramen+Burger%22&find_loc=San+Francisco%2C+CA\" target=\"_blank\">restaurants and trucks\u003c/a> offering the dish to prove that it obviously has a following. I tried the ramen burger at R&B Cafe, a nondescript cafe off the lobby of a SOMA office building. R&B is one of those delightfully indiscriminate places that seems to have selections from every style of cuisine. Their speciality is ostensibly ramen, but they have an equally large collection of burgers (categorized as either “fancy” or “Asian”). There are Southern offerings (grits, cajun fries), Mexican options (quesadillas) and American specialties (patty melts, bacon cheese dogs). The ramen burger, which they proudly advertise as an “East Meets West” eating experience, was fine. The ramen bun was chewy, slightly crispy, and diligently absorbed the teriyaki sauce the burger was slathered with. If it intrigues you, you should try it, but I'm betting that you’ll quickly go back to eating burgers and ramen separately.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/r-and-b-cafe-san-francisco\" target=\"_blank\">\u003cstrong>R&B Cafe\u003c/strong>\u003c/a>\u003cbr>\n633 Folsom Street [\u003ca href=\"https://goo.gl/maps/Tq5wS\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94107\u003cbr>\nPh: (415) 359-6263\u003cbr>\nHours: Mon-Fri, 7:30am–3pm; Closed Sat-Sun\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Many of the Yelp reviews for North Berkeley’s Urban Turbann compare it to an Indian Chipotle. (\u003ca href=\"http://www.yelp.com/biz/urbann-turbann-berkeley-2?q=Chipotle\" target=\"_blank\">159 of the 353\u003c/a> total reviews, in fact.) It’s easy to make the comparison: both offer burritos and bowls piled high with meats and vegetables and emphasize the quality of their ingredients. But Urban Turbann’s slightly gimmicky concept belies the extremely high-quality Indian food this tiny restaurant is preparing daily. Naan is fried in a 1000 degree tandoor in front of you. A giant vat of chutney simmers on a stove. The workers quickly wrap gigantic burritos with enough speed to rival their counterparts in the Mission.\u003c/p>\n\u003cp>Tandoori chicken with potatoes wrapped in naan had well-seasoned, tender and juicy chicken complimented by a refreshing dollop of raita. Vegetarian options were equally satisfying. The vegetables and paneer wrapped in roti was a messy, five-napkin affair; its spicy tomato sauce added an intense, flavorful kick. Both wraps were huge, more than enough for two meals. And with prices less than $10, they’re a bargain.\u003c/p>\n\u003cp>\u003ca href=\"http://www.urbannturbann.com/\" target=\"_blank\">\u003cstrong>Urbann Turbann\u003c/strong>\u003c/a>\u003cbr>\n1870 Euclid Avenue [\u003ca href=\"https://goo.gl/maps/Yz8Ud\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nHours: Mon-Sat, 11:30am–8:30pm; Sat 12:00pm–8pm; Closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Urbann-Turbann-108342199184003/timeline/\" target=\"_blank\">Urbann Turbann\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/urbannturbann\" target=\"_blank\">@urbannturbann\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Korean tacos have been an established trend for a few years now, ever since popular LA food truck helmed by celebrity chef Roy Choi -- \u003ca href=\"http://kogibbq.com/\" target=\"_blank\">Kogi Korean BBQ\u003c/a> -- debuted their tacos in 2009. (Kogi went on to gross $2 million that first year.) The concept, the subject of many trend pieces, quickly spread to other urban areas where people like to wait in line for fashionable food: Austin, Portland, and yes, the Bay Area. There's \u003ca href=\"http://www.yelp.com/search?find_desc=korean+taco&find_loc=San+Francisco%2C+CA\" target=\"_blank\">a few local spots\u003c/a> serving up the Easternized tacos, which typically feature pork belly, bulgogi-like steak and lots of kimchi. One of the most worthy versions is served at Oakland’s Belly, which specializes in unconventional fillings for tacos and burritos: steak and eggs, tempura shrimp and fried tofu. (They’re also one of the \u003ca href=\"http://www.eastbayexpress.com/oakland/the-search-for-a-california-burrito-leads-to-an-office-park-in-alameda/Content?oid=4489243\" target=\"_blank\">few places \u003c/a>in the Bay Area where you can get a riceless and fry-stuffed “Cali Burrito.”) Their Belly taco features incredibly tender beef marinated in \u003ca href=\"https://en.wikipedia.org/wiki/Mirin\" target=\"_blank\">mirin\u003c/a>, soy sauce and a selection of spices. Rice adds bulk and heft, a “Korean slaw” adds crunch, but a bright orange kimchi aioli adds only the mildest fermented kick--I wish it had more distinctive kimchi funk.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.bellyuptown.com/\" target=\"_blank\">\u003cstrong>Belly\u003c/strong>\u003c/a>\u003cbr>\n1901 San Pablo Avenue [\u003ca href=\"https://goo.gl/maps/wjJUv\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 839-0000\u003cbr>\nHours: Mon-Sat, 11am–9pm; Closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/bellyuptown\" target=\"_blank\">Belly\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/bellyuptown\" target=\"_blank\">@BellyUptown\u003c/a>\u003cbr>\nPrice Range: Between $-$$ Entrees (entrees under $11)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Here's 12 Things We Tried (and Loved) at the 2015 Eat Real Festival",
"title": "Here's 12 Things We Tried (and Loved) at the 2015 Eat Real Festival",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The \u003ca href=\"http://www.foodcraftinstitute.org/\" target=\"_blank\">Food Craft Institute's\u003c/a> 7th annual \u003cstrong>\u003ca href=\"http://eatrealfest.com/\" target=\"_blank\">Eat Real Festival\u003c/a>, \u003c/strong>the outdoor food extravaganza that showcases local, organic and sustainable fare, kicked off today in Oakland's Jack London Square. We heroically sampled our way through many of the vendors' more offbeat and unusual dishes, so here's 12 stellar items that you can also try this weekend (and everything's priced under $8, too.)\u003c/p>\n\u003cfigure id=\"attachment_100924\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/wtf-brisket1920b.jpg\" alt=\"WTF SF: Slow-roasted Angus brisket with egg noodles\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100924\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">WTF SF: Slow-roasted Angus brisket with egg noodles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.wtfsf.com/\" target=\"_blank\">WTF SF\u003c/a>: Slow-roasted Angus brisket with egg noodles\u003c/strong>\u003cbr>\nI guarantee the lines will be long at What's the Feast SF's booth -- as it was for us during the opening day lunchtime rush. But it's definitely worth the wait, as their only regular appearance is at the \u003ca href=\"http://www.agriculturalinstitute.org/stonestown/\" target=\"_blank\">Stonestown Farmers' Market\u003c/a> on Sundays (although they're available for catering). The slow-roasted Angus brisket with a sweet Asian barbecue glaze is dished over garlicky egg noodles and garnished with pickled cucumbers; it's a delicious combination of sweet, salty and sour flavors.\u003c/p>\n\u003cfigure id=\"attachment_100926\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/wtf-noodles1920.jpg\" alt=\"WTF SF: What's The Feast?!\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100926\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">WTF SF: What's The Feast?! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100912\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c.jpg\" alt=\"Hella Vegan Eats: Birthday Burger\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100912\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hella Vegan Eats: Birthday Burger \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.hellaveganeats.com/\" target=\"_blank\">Hella Vegan Eats\u003c/a>: Birthday Burger\u003c/strong>\u003cbr>\nYou may have spotted the colorful truck (and equally animated staff) of the Hella Vegan Eats truck at various farmers' markets around the Bay Area. You can't go wrong with ordering their lively 'Birthday Burger,' which is stuffed with an organic seitan-beet patty, local and organic smoked \u003ca href=\"http://www.rhizocalitempeh.com/#about-rhizocali\" target=\"_blank\">Rhizocali Tempeh\u003c/a> 'bacon,' slices of heirloom tomato, Russian dressing, dill pickles and pancake buns speckled with funfetti (add avocado for $1.) Or you try their mac & 'chorizo' tacos and the three alluring donuts they've got for dessert: caramel brownie, chocolate cheesecake and maple 'bacon.'\u003c/p>\n\u003cfigure id=\"attachment_100963\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/hella-vegan-final1920.jpg\" alt=\"Hella Vegan Eats\" width=\"1920\" height=\"1704\" class=\"size-full wp-image-100963\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920-400x355.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920-800x710.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920-1440x1278.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920-1180x1047.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920-960x852.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hella Vegan Eats \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100903\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/burmese-bear-palata1920.jpg\" alt=\"Burma Bear: Palata\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100903\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Burma Bear: Palata \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.burmabear.com/\" target=\"_blank\">Burma Bear\u003c/a>: Palata\u003c/strong>\u003cbr>\nWhile the plates of smoked baby back ribs or pulled pork over coconut rice were calling our names, we decided to try the \u003cem>palata\u003c/em>, a pan-fried, vegetarian flatbread dish paired with an aromatic green curry dipping sauce. It's reminiscent of \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Paratha\" target=\"_blank\">Indian paratha\u003c/a>\u003c/em> and great for sharing with your friends as an appetizer. If the tent is mobbed by festivalgoers, check out their brick-and-mortar venue at the \u003ca href=\"http://secondactsf.com/\" target=\"_blank\">Second Act Marketplace\u003c/a> on Haight Street in the city.\u003c/p>\n\u003cfigure id=\"attachment_100904\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/burmese-bear-palata1920b.jpg\" alt=\"Burma Bear\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100904\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Burma Bear \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100921\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/paella1920d.jpg\" alt=\"La Marcha: Seafood paella\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100921\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Marcha: Seafood paella \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lamarchaberkeley.com/#new-page-3\" target=\"_blank\">La Marcha\u003c/a>: Seafood paella\u003c/strong>\u003cbr>\nGigantic paella pans cooking up huge portions of rice, seafood and vegetables always draws huge crowds, and La Marcha's bustling tent that emanated big clouds of steam was no exception. Plans to open up a tapas bar in Berkeley are currently in the works, so for now, they're still in pop-up mode at events. Their signature paprika-and-saffron infused paella dish was bursting with meaty chunks of chicken, chorizo, shrimp, roasted garlic, sweet red peppers, English peas and \u003ca href=\"http://www.mercurynews.com/ci_21412400/paella-rice-bomba-vs-arborio\" target=\"_blank\">Spanish Bomba\u003c/a> rice.\u003c/p>\n\u003cfigure id=\"attachment_100920\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/paella1920a.jpg\" alt=\"La Marcha paella\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Marcha paella \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100899\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bombzies1920c.jpg\" alt=\"Bombzies BBQ: Korean BBQ chicken bowl\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100899\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bombzies BBQ: Korean BBQ chicken bowl \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.bombziesbbq.com/\" target=\"_blank\">Bombzies BBQ\u003c/a>: Korean BBQ chicken bowl\u003c/strong>\u003cbr>\nWhile Asian barbecue is fairly commonplace, the large, hungry crowds that congregated around the smoky grills filled to capacity with Korean, Vietnamese lemongrass and Thai-coconut flavored chicken were a sure sign that we had to try Bombzies BBQ. The tender, flavorful meat is served as kabobs or as a heaping bowl of rice topped with the complimentary add-ons of \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Kimchi\" target=\"_blank\">kimchi\u003c/a>\u003c/em> and green onions.\u003c/p>\n\u003cfigure id=\"attachment_100898\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bombzies1920a-1440x2160.jpg\" alt=\"Bombzies BBQ\" width=\"640\" height=\"960\" class=\"size-large wp-image-100898\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920a-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920a-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920a-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920a-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920a-960x1440.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Bombzies BBQ \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100907\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920.jpg\" alt=\"Eat On Monday: Fried calamari tacos\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100907\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eat On Monday: Fried calamari tacos \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://eatonmonday.com/\" target=\"_blank\">Eat On Monday\u003c/a>: Fried calamari tacos\u003c/strong>\u003cbr>\nThere's chicken, braised oxtail and even ice cream tacos for sale at Eat Real -- but the salt-and-pepper fried calamari corn tortilla tacos topped with jalapeños, shredded cabbage, cilantro and a spicy crema-remoulade-like sauce won us over instead. They've also got buttermilk fried chicken sandwiches and mini chipotle cheeseburgers if you want to try their other tantalizing-looking dishes. \u003c/p>\n\u003cfigure id=\"attachment_100967\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/truck.jpg\" alt=\"Eat On Monday truck\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-100967\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eat On Monday truck \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100905\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/chix-waffle1920a.jpg\" alt=\"BOK SSAM: Spicy chicken and waffle sandwich\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100905\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">BOK SSAM: Spicy chicken and waffle sandwich \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://bokssam.com/\" target=\"_blank\">BOK SSAM\u003c/a>: Spicy chicken and waffle sandwich\u003c/strong>\u003cbr>\nBrace yourself for the decadent (and delectable) fried chicken and waffle sandwich from the folks at BOK SSAM, especially if you're watching your waistline. Billed as a \"Korean-American comfort food\" catering company, you'll spot plenty of photos of these food porn-ready sandwiches on Instagram. There's two Korean sauces to choose from: sweet soy-garlic or a sweet-and-spicy \u003ca href=\"https://en.wikipedia.org/wiki/Gochujang\" target=\"_blank\">\u003cem>gochujang\u003c/em>\u003c/a>, a thick, fermented soybean-red chili sauce.\u003c/p>\n\u003cfigure id=\"attachment_100906\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/chix-waffle1920c.jpg\" alt=\"BOK SSAM booth\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100906\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">BOK SSAM booth \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100923\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/southerncomfortkitchen1920b.jpg\" alt=\"Southern Comfort Kitchen: Fried Mac & Cheese balls\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100923\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Southern Comfort Kitchen: Fried Mac & Cheese balls \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.southerncomfortkitchen.net/\" target=\"_blank\">Southern Comfort Kitchen\u003c/a>: Mac n' cheese balls\u003c/strong>\u003cbr>\nThe Southern Comfort Kitchen crew -- overseen by three brothers from New Orleans -- have lots of calorie-busting courses on deck, including hush puppy-sized mac & cheese balls. Made with sharp cheddar and smoked Gouda, they're rolled in Italian bread crumbs and then deep-fried to crunchy perfection. Dip them in the housemade marinara sauce and then fight the urge to curl up and take a nap next to their truck afterwards. \u003c/p>\n\u003cfigure id=\"attachment_100922\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/southerncomfortkitchen1920.jpg\" alt=\"Southern Comfort Kitchen truck\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100922\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Southern Comfort Kitchen truck \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100965\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/pork.jpg\" alt=\"Jeepney Guy: Slow-roasted pork belly\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-100965\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jeepney Guy: Slow-roasted pork belly \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://jeepneyguy.com/\" target=\"_blank\">Jeepney Guy\u003c/a>: Slow-roasted pork belly\u003c/strong>\u003cbr>\nWe were bursting at the seams by the time we waddled over to the Jeepney Guy booth (a common form of \u003ca href=\"https://en.wikipedia.org/wiki/Jeepney\" target=\"_blank\">public transportation in the Philippines\u003c/a>), but we couldn't resist sampling a bite of their \u003ca href=\"https://en.wikipedia.org/wiki/Lechon\" target=\"_blank\">lechón\u003c/a>, or slow-roasted pork belly -- especially after we saw the glistening racks of meat lazily turning in their mobile rotisserie. Jeepney Guy caters events if you want to wallow in your own personal supply of crispy skin and succulent pork at a private party.\u003c/p>\n\u003cfigure id=\"attachment_100917\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/jeepney-guy1920c.jpg\" alt=\"Jeepney Guy: Slow-roasted pork belly\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100917\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jeepney Guy: Slow-roasted pork belly \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100952\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/girl-friday-zeppole1920a.jpg\" alt=\"Girl Friday Zeppole: Savory zeppole\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100952\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Girl Friday Zeppole: Savory zeppole \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.girlfridaysf.com/\" target=\"_blank\">Girl Friday Zeppole\u003c/a>: Savory zeppole\u003c/strong>\u003cbr>\nSave room for dessert, because there's also a wealth of sugary, deep-fried delights available at Eat Real. Girl Friday Zeppole's Italian fritters are made to order, so your \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Zeppole\" target=\"_blank\">zeppoles\u003c/a>\u003c/em> arrive piping hot after they're poured into paper cones. While most folks gravitate towards the sweeter versions made with powdered sugar and lemon zest (with a choice of vanilla bean crème fraîche, Earl Grey chocolate ganache or seasonal blackberry stout dipping sauces), we had to try the sole savory option prepared with smoked salt, parmesan cheese and herbs that matched well with the creamy, mild chili pepper \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Harissa\" target=\"_blank\">harissa\u003c/a>\u003c/em> sauce.\u003c/p>\n\u003cfigure id=\"attachment_100951\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/girl-friday-zeppole1920-use.jpg\" alt=\"Girl Friday Zeppole\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100951\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Girl Friday Zeppole \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100919\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/mamacitas1920a.jpg\" alt=\"Mamacita Café : Cardamom donut kebab\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100919\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mamacita Café : Cardamom donut kebab \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.mamacitascafe.com/\" target=\"_blank\">Mamacita Café\u003c/a>: Cardamom donut kebab\u003c/strong>\u003cbr>\nBorn through a successful Kickstarter campaign, Mamacita Café is both a mobile pop-up and an innovative workforce program that \u003ca href=\"http://www.eastbayexpress.com/oakland/food-served-with-a-side-of-social-justice/Content?oid=4247620\" target=\"_blank\">supports young women in Oakland\u003c/a> by training and hiring local high school students. Their popular 'donut kebab,' or three tasty donut holes skewered on a stick, came in three flavors at Eat Real: a 'very berry' jam, cardamom glaze (our choice) and a vegan nectarine jam. We passed on the scoop of Fenton's vanilla ice cream (although we would have ordered it under normal, non-food-festival-gorging circumstances.)\u003c/p>\n\u003cfigure id=\"attachment_100959\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/mamacitas1920b.jpg\" alt=\"Mamacita Café booth\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100959\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mamacita Café booth \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100902\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bowl-acai1920c.jpg\" alt=\"Bowl’D Acai: Original Gangster\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100902\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bowl’D Acai: Original Gangster \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.bowldacai.com/\" target=\"_blank\">Bowl’D Acai\u003c/a>: Original Gangster\u003c/strong>\u003cbr>\nIn an attempt to cleanse our palate and unclog our arteries, we made a beeline at the end of our moveable feast towards the bright silver Bowl'D Acai truck. Their 'OG' is made with a blend of \u003ca href=\"https://en.wikipedia.org/wiki/A%C3%A7a%C3%AD_palm\" target=\"_blank\">açaí\u003c/a> berries, strawberries, bananas and coconut water topped with organic \u003ca href=\"http://www.oneplanetgranola.com/\" target=\"_blank\">One Planet granola\u003c/a>, fresh fruit and coconut shavings and honey. They also had two other punny smoothies -- the 'Hella Green' and the 'Berry White' -- if you want a healthier alternative to the ample beer, cider, wine and spirits for sale as a part of the \u003cstrong>\u003ca href=\"http://eatrealfest.com/about/beverages/\" target=\"_blank\">Drink Real\u003c/a>\u003c/strong> festivities. (But we indulged in both.) \u003c/p>\n\u003cfigure id=\"attachment_100901\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bowl-acai1920.jpg\" alt=\"Bowl’D Acai truck\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100901\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bowl’D Acai truck \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>As a final pro tip:\u003c/strong> Be sure to bring lots of sunblock as you wander through the festival tomorrow and Sunday (here's an online \u003ca href=\"http://eatrealfest.com/about/map-schedule/\" target=\"_blank\">map\u003c/a> to help you plan ahead); it's looking to be another warm weekend according to the weather forecast. You can also check the \u003ca href=\"http://eatrealfest.com/wp-content/uploads/2015/09/ERF_2015_SCHEDULE.pdf\" target=\"_blank\">schedule \u003c/a>to find out more about the numerous DIY demos, tastings, live music performances, kids' activities and other events happening at Eat Real. And if you somehow manage to explore everything going on, the first annual \u003ca href=\"https://www.facebook.com/events/1649631578627403/\" target=\"_blank\">Town Eats Festival\u003c/a>, co-hosted by \u003ca href=\"http://oaklandish.com/\" target=\"_blank\">Oaklandish\u003c/a> and \u003ca href=\"http://www.lungomareoakland.com/\" target=\"_blank\">Lungomare\u003c/a>, will be in the western section of Jack London Square (East Bay Express has more \u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2015/09/15/town-eats-offers-a-lower-key-oakland-centric-alternative-to-eat-real\" target=\"_blank\">info about the event\u003c/a>.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://eatrealfest.com/\" target=\"_blank\">Eat Real Festival\u003c/a>\u003c/strong>\u003cbr>\nJack London Square\u003cbr>\n65 Webster Street\u003cbr>\nOakland, CA 94607\u003cbr>\nSaturday 10:30am-9pm\u003cbr>\nSunday 10:30am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/eatrealfestival\" target=\"_blank\">Eat Real Festival\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/eatrealfest\" target=\"_blank\">@eatrealfest\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/eatrealfest/\" target=\"_blank\">eatrealfest\u003c/a> \u003c/p>\n\n",
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"excerpt": "We heroically sampled our way through many of the vendors' more offbeat and unusual dishes, so here's 12 stellar items that you can also try this weekend for $8 or less. ",
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"description": "We heroically sampled our way through many of the vendors' more offbeat and unusual dishes, so here's 12 stellar items that you can also try this weekend for $8 or less. ",
"title": "Here's 12 Things We Tried (and Loved) at the 2015 Eat Real Festival | KQED",
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"headline": "Here's 12 Things We Tried (and Loved) at the 2015 Eat Real Festival",
"datePublished": "2015-09-18T23:04:26-07:00",
"dateModified": "2018-03-12T12:36:28-07:00",
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"slug": "heres-12-things-we-tried-and-loved-at-the-2015-eat-real-festival",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The \u003ca href=\"http://www.foodcraftinstitute.org/\" target=\"_blank\">Food Craft Institute's\u003c/a> 7th annual \u003cstrong>\u003ca href=\"http://eatrealfest.com/\" target=\"_blank\">Eat Real Festival\u003c/a>, \u003c/strong>the outdoor food extravaganza that showcases local, organic and sustainable fare, kicked off today in Oakland's Jack London Square. We heroically sampled our way through many of the vendors' more offbeat and unusual dishes, so here's 12 stellar items that you can also try this weekend (and everything's priced under $8, too.)\u003c/p>\n\u003cfigure id=\"attachment_100924\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/wtf-brisket1920b.jpg\" alt=\"WTF SF: Slow-roasted Angus brisket with egg noodles\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100924\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">WTF SF: Slow-roasted Angus brisket with egg noodles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.wtfsf.com/\" target=\"_blank\">WTF SF\u003c/a>: Slow-roasted Angus brisket with egg noodles\u003c/strong>\u003cbr>\nI guarantee the lines will be long at What's the Feast SF's booth -- as it was for us during the opening day lunchtime rush. But it's definitely worth the wait, as their only regular appearance is at the \u003ca href=\"http://www.agriculturalinstitute.org/stonestown/\" target=\"_blank\">Stonestown Farmers' Market\u003c/a> on Sundays (although they're available for catering). The slow-roasted Angus brisket with a sweet Asian barbecue glaze is dished over garlicky egg noodles and garnished with pickled cucumbers; it's a delicious combination of sweet, salty and sour flavors.\u003c/p>\n\u003cfigure id=\"attachment_100926\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/wtf-noodles1920.jpg\" alt=\"WTF SF: What's The Feast?!\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100926\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">WTF SF: What's The Feast?! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100912\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c.jpg\" alt=\"Hella Vegan Eats: Birthday Burger\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100912\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hella Vegan Eats: Birthday Burger \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.hellaveganeats.com/\" target=\"_blank\">Hella Vegan Eats\u003c/a>: Birthday Burger\u003c/strong>\u003cbr>\nYou may have spotted the colorful truck (and equally animated staff) of the Hella Vegan Eats truck at various farmers' markets around the Bay Area. You can't go wrong with ordering their lively 'Birthday Burger,' which is stuffed with an organic seitan-beet patty, local and organic smoked \u003ca href=\"http://www.rhizocalitempeh.com/#about-rhizocali\" target=\"_blank\">Rhizocali Tempeh\u003c/a> 'bacon,' slices of heirloom tomato, Russian dressing, dill pickles and pancake buns speckled with funfetti (add avocado for $1.) Or you try their mac & 'chorizo' tacos and the three alluring donuts they've got for dessert: caramel brownie, chocolate cheesecake and maple 'bacon.'\u003c/p>\n\u003cfigure id=\"attachment_100963\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/hella-vegan-final1920.jpg\" alt=\"Hella Vegan Eats\" width=\"1920\" height=\"1704\" class=\"size-full wp-image-100963\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920-400x355.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920-800x710.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920-1440x1278.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920-1180x1047.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920-960x852.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hella Vegan Eats \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100903\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/burmese-bear-palata1920.jpg\" alt=\"Burma Bear: Palata\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100903\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Burma Bear: Palata \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.burmabear.com/\" target=\"_blank\">Burma Bear\u003c/a>: Palata\u003c/strong>\u003cbr>\nWhile the plates of smoked baby back ribs or pulled pork over coconut rice were calling our names, we decided to try the \u003cem>palata\u003c/em>, a pan-fried, vegetarian flatbread dish paired with an aromatic green curry dipping sauce. It's reminiscent of \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Paratha\" target=\"_blank\">Indian paratha\u003c/a>\u003c/em> and great for sharing with your friends as an appetizer. If the tent is mobbed by festivalgoers, check out their brick-and-mortar venue at the \u003ca href=\"http://secondactsf.com/\" target=\"_blank\">Second Act Marketplace\u003c/a> on Haight Street in the city.\u003c/p>\n\u003cfigure id=\"attachment_100904\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/burmese-bear-palata1920b.jpg\" alt=\"Burma Bear\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100904\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Burma Bear \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100921\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/paella1920d.jpg\" alt=\"La Marcha: Seafood paella\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100921\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Marcha: Seafood paella \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lamarchaberkeley.com/#new-page-3\" target=\"_blank\">La Marcha\u003c/a>: Seafood paella\u003c/strong>\u003cbr>\nGigantic paella pans cooking up huge portions of rice, seafood and vegetables always draws huge crowds, and La Marcha's bustling tent that emanated big clouds of steam was no exception. Plans to open up a tapas bar in Berkeley are currently in the works, so for now, they're still in pop-up mode at events. Their signature paprika-and-saffron infused paella dish was bursting with meaty chunks of chicken, chorizo, shrimp, roasted garlic, sweet red peppers, English peas and \u003ca href=\"http://www.mercurynews.com/ci_21412400/paella-rice-bomba-vs-arborio\" target=\"_blank\">Spanish Bomba\u003c/a> rice.\u003c/p>\n\u003cfigure id=\"attachment_100920\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/paella1920a.jpg\" alt=\"La Marcha paella\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Marcha paella \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100899\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bombzies1920c.jpg\" alt=\"Bombzies BBQ: Korean BBQ chicken bowl\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100899\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bombzies BBQ: Korean BBQ chicken bowl \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.bombziesbbq.com/\" target=\"_blank\">Bombzies BBQ\u003c/a>: Korean BBQ chicken bowl\u003c/strong>\u003cbr>\nWhile Asian barbecue is fairly commonplace, the large, hungry crowds that congregated around the smoky grills filled to capacity with Korean, Vietnamese lemongrass and Thai-coconut flavored chicken were a sure sign that we had to try Bombzies BBQ. The tender, flavorful meat is served as kabobs or as a heaping bowl of rice topped with the complimentary add-ons of \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Kimchi\" target=\"_blank\">kimchi\u003c/a>\u003c/em> and green onions.\u003c/p>\n\u003cfigure id=\"attachment_100898\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bombzies1920a-1440x2160.jpg\" alt=\"Bombzies BBQ\" width=\"640\" height=\"960\" class=\"size-large wp-image-100898\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920a-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920a-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920a-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920a-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920a-960x1440.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Bombzies BBQ \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100907\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920.jpg\" alt=\"Eat On Monday: Fried calamari tacos\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100907\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eat On Monday: Fried calamari tacos \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://eatonmonday.com/\" target=\"_blank\">Eat On Monday\u003c/a>: Fried calamari tacos\u003c/strong>\u003cbr>\nThere's chicken, braised oxtail and even ice cream tacos for sale at Eat Real -- but the salt-and-pepper fried calamari corn tortilla tacos topped with jalapeños, shredded cabbage, cilantro and a spicy crema-remoulade-like sauce won us over instead. They've also got buttermilk fried chicken sandwiches and mini chipotle cheeseburgers if you want to try their other tantalizing-looking dishes. \u003c/p>\n\u003cfigure id=\"attachment_100967\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/truck.jpg\" alt=\"Eat On Monday truck\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-100967\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eat On Monday truck \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100905\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/chix-waffle1920a.jpg\" alt=\"BOK SSAM: Spicy chicken and waffle sandwich\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100905\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">BOK SSAM: Spicy chicken and waffle sandwich \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://bokssam.com/\" target=\"_blank\">BOK SSAM\u003c/a>: Spicy chicken and waffle sandwich\u003c/strong>\u003cbr>\nBrace yourself for the decadent (and delectable) fried chicken and waffle sandwich from the folks at BOK SSAM, especially if you're watching your waistline. Billed as a \"Korean-American comfort food\" catering company, you'll spot plenty of photos of these food porn-ready sandwiches on Instagram. There's two Korean sauces to choose from: sweet soy-garlic or a sweet-and-spicy \u003ca href=\"https://en.wikipedia.org/wiki/Gochujang\" target=\"_blank\">\u003cem>gochujang\u003c/em>\u003c/a>, a thick, fermented soybean-red chili sauce.\u003c/p>\n\u003cfigure id=\"attachment_100906\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/chix-waffle1920c.jpg\" alt=\"BOK SSAM booth\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100906\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">BOK SSAM booth \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100923\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/southerncomfortkitchen1920b.jpg\" alt=\"Southern Comfort Kitchen: Fried Mac & Cheese balls\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100923\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Southern Comfort Kitchen: Fried Mac & Cheese balls \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.southerncomfortkitchen.net/\" target=\"_blank\">Southern Comfort Kitchen\u003c/a>: Mac n' cheese balls\u003c/strong>\u003cbr>\nThe Southern Comfort Kitchen crew -- overseen by three brothers from New Orleans -- have lots of calorie-busting courses on deck, including hush puppy-sized mac & cheese balls. Made with sharp cheddar and smoked Gouda, they're rolled in Italian bread crumbs and then deep-fried to crunchy perfection. Dip them in the housemade marinara sauce and then fight the urge to curl up and take a nap next to their truck afterwards. \u003c/p>\n\u003cfigure id=\"attachment_100922\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/southerncomfortkitchen1920.jpg\" alt=\"Southern Comfort Kitchen truck\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100922\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Southern Comfort Kitchen truck \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100965\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/pork.jpg\" alt=\"Jeepney Guy: Slow-roasted pork belly\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-100965\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jeepney Guy: Slow-roasted pork belly \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://jeepneyguy.com/\" target=\"_blank\">Jeepney Guy\u003c/a>: Slow-roasted pork belly\u003c/strong>\u003cbr>\nWe were bursting at the seams by the time we waddled over to the Jeepney Guy booth (a common form of \u003ca href=\"https://en.wikipedia.org/wiki/Jeepney\" target=\"_blank\">public transportation in the Philippines\u003c/a>), but we couldn't resist sampling a bite of their \u003ca href=\"https://en.wikipedia.org/wiki/Lechon\" target=\"_blank\">lechón\u003c/a>, or slow-roasted pork belly -- especially after we saw the glistening racks of meat lazily turning in their mobile rotisserie. Jeepney Guy caters events if you want to wallow in your own personal supply of crispy skin and succulent pork at a private party.\u003c/p>\n\u003cfigure id=\"attachment_100917\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/jeepney-guy1920c.jpg\" alt=\"Jeepney Guy: Slow-roasted pork belly\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100917\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jeepney Guy: Slow-roasted pork belly \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100952\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/girl-friday-zeppole1920a.jpg\" alt=\"Girl Friday Zeppole: Savory zeppole\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100952\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Girl Friday Zeppole: Savory zeppole \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.girlfridaysf.com/\" target=\"_blank\">Girl Friday Zeppole\u003c/a>: Savory zeppole\u003c/strong>\u003cbr>\nSave room for dessert, because there's also a wealth of sugary, deep-fried delights available at Eat Real. Girl Friday Zeppole's Italian fritters are made to order, so your \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Zeppole\" target=\"_blank\">zeppoles\u003c/a>\u003c/em> arrive piping hot after they're poured into paper cones. While most folks gravitate towards the sweeter versions made with powdered sugar and lemon zest (with a choice of vanilla bean crème fraîche, Earl Grey chocolate ganache or seasonal blackberry stout dipping sauces), we had to try the sole savory option prepared with smoked salt, parmesan cheese and herbs that matched well with the creamy, mild chili pepper \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Harissa\" target=\"_blank\">harissa\u003c/a>\u003c/em> sauce.\u003c/p>\n\u003cfigure id=\"attachment_100951\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/girl-friday-zeppole1920-use.jpg\" alt=\"Girl Friday Zeppole\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100951\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Girl Friday Zeppole \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100919\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/mamacitas1920a.jpg\" alt=\"Mamacita Café : Cardamom donut kebab\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100919\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mamacita Café : Cardamom donut kebab \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.mamacitascafe.com/\" target=\"_blank\">Mamacita Café\u003c/a>: Cardamom donut kebab\u003c/strong>\u003cbr>\nBorn through a successful Kickstarter campaign, Mamacita Café is both a mobile pop-up and an innovative workforce program that \u003ca href=\"http://www.eastbayexpress.com/oakland/food-served-with-a-side-of-social-justice/Content?oid=4247620\" target=\"_blank\">supports young women in Oakland\u003c/a> by training and hiring local high school students. Their popular 'donut kebab,' or three tasty donut holes skewered on a stick, came in three flavors at Eat Real: a 'very berry' jam, cardamom glaze (our choice) and a vegan nectarine jam. We passed on the scoop of Fenton's vanilla ice cream (although we would have ordered it under normal, non-food-festival-gorging circumstances.)\u003c/p>\n\u003cfigure id=\"attachment_100959\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/mamacitas1920b.jpg\" alt=\"Mamacita Café booth\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100959\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mamacita Café booth \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100902\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bowl-acai1920c.jpg\" alt=\"Bowl’D Acai: Original Gangster\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100902\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bowl’D Acai: Original Gangster \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.bowldacai.com/\" target=\"_blank\">Bowl’D Acai\u003c/a>: Original Gangster\u003c/strong>\u003cbr>\nIn an attempt to cleanse our palate and unclog our arteries, we made a beeline at the end of our moveable feast towards the bright silver Bowl'D Acai truck. Their 'OG' is made with a blend of \u003ca href=\"https://en.wikipedia.org/wiki/A%C3%A7a%C3%AD_palm\" target=\"_blank\">açaí\u003c/a> berries, strawberries, bananas and coconut water topped with organic \u003ca href=\"http://www.oneplanetgranola.com/\" target=\"_blank\">One Planet granola\u003c/a>, fresh fruit and coconut shavings and honey. They also had two other punny smoothies -- the 'Hella Green' and the 'Berry White' -- if you want a healthier alternative to the ample beer, cider, wine and spirits for sale as a part of the \u003cstrong>\u003ca href=\"http://eatrealfest.com/about/beverages/\" target=\"_blank\">Drink Real\u003c/a>\u003c/strong> festivities. (But we indulged in both.) \u003c/p>\n\u003cfigure id=\"attachment_100901\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bowl-acai1920.jpg\" alt=\"Bowl’D Acai truck\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100901\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bowl’D Acai truck \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>As a final pro tip:\u003c/strong> Be sure to bring lots of sunblock as you wander through the festival tomorrow and Sunday (here's an online \u003ca href=\"http://eatrealfest.com/about/map-schedule/\" target=\"_blank\">map\u003c/a> to help you plan ahead); it's looking to be another warm weekend according to the weather forecast. You can also check the \u003ca href=\"http://eatrealfest.com/wp-content/uploads/2015/09/ERF_2015_SCHEDULE.pdf\" target=\"_blank\">schedule \u003c/a>to find out more about the numerous DIY demos, tastings, live music performances, kids' activities and other events happening at Eat Real. And if you somehow manage to explore everything going on, the first annual \u003ca href=\"https://www.facebook.com/events/1649631578627403/\" target=\"_blank\">Town Eats Festival\u003c/a>, co-hosted by \u003ca href=\"http://oaklandish.com/\" target=\"_blank\">Oaklandish\u003c/a> and \u003ca href=\"http://www.lungomareoakland.com/\" target=\"_blank\">Lungomare\u003c/a>, will be in the western section of Jack London Square (East Bay Express has more \u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2015/09/15/town-eats-offers-a-lower-key-oakland-centric-alternative-to-eat-real\" target=\"_blank\">info about the event\u003c/a>.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://eatrealfest.com/\" target=\"_blank\">Eat Real Festival\u003c/a>\u003c/strong>\u003cbr>\nJack London Square\u003cbr>\n65 Webster Street\u003cbr>\nOakland, CA 94607\u003cbr>\nSaturday 10:30am-9pm\u003cbr>\nSunday 10:30am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/eatrealfestival\" target=\"_blank\">Eat Real Festival\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/eatrealfest\" target=\"_blank\">@eatrealfest\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/eatrealfest/\" target=\"_blank\">eatrealfest\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 10 Favorite South Bay Sushi Restaurants",
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"headTitle": "Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food",
"content": "\u003cp>Since the mid-90s, sushi restaurants have enjoyed mainstream popularity in America, serving as both a tasty, quick lunch and date night option. While nigiri and sashimi sushi showcase the simple beauty and taste of fresh, high-quality fish, signature rolls reveal the sushi chef’s creativity with a combination of flavors, colors and textures. In the South Bay Area, there are hundreds of sushi options from high-quality sushi bars to lunchtime buffets. For an even comparison, I worked with a $30 budget for each restaurant and sampled the chef’s daily nigiri special in addition to a signature dish if budget allowed.\u003c/p>\n\u003cp>[contextly_sidebar id=\"uPfmwuWGMQY4JWOACLnlPzbBg9L5OJle\"]\u003c/p>\n\u003cp>Whether you are a purist with a connoisseur’s taste for fine sashimi or you seldom stray from a California roll, this guide will direct you toward a new favorite sushi restaurant in the South Bay. If I missed your go-to sushi restaurant in the South Bay, please be sure to let me know in the comments section.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"100622,100621,100620\"]\u003c/p>\n\u003cp>Jin Sho is run by two former executive chefs of the highly acclaimed Nobu sushi restaurant in New York City. This popular Palo Alto restaurant (reportedly a favorite of Steve Jobs) serves high-quality sushi and Japanese small plates. The sushi dinner deluxe is a great deal with a six piece tuna roll, eight beautiful pieces of nigiri sushi as well as a roll of smoked salmon skins and a salmon roe roll. In addition to sushi, the Black cod with miso is the restaurant’s most popular dish.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.jinshorestaurant.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Jin Sho\u003c/strong>\u003c/a>\u003cbr>\n454 California Ave, Palo Alto [\u003ca href=\"https://www.google.com/maps/place/Jin+Sho/@37.4258954,-122.1455247,17z/data=!3m1!4b1!4m2!3m1!1s0x808fbae5f0e7db21:0x860ec1011089e42e\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (650) 321-3454\u003cbr>\nHours: Mon-Thu, 11:45am–2pm and 5:30–9:30pm; Fri, 11:45am–2pm and 5:30–9:45pm; Sat, 5:30–9:45pm; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/JIN-SHO-Restaurant-Palo-Alto-124282590925654/timeline/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Jin Sho\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/JIN_SHO\" target=\"_blank\" rel=\"noopener\">\u003cstrong>@JIN_SHO\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$$$ (Entrees more than $25)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"100647,100646,100645\"]\u003c/p>\n\u003cp>Be prepared to wait upwards of 25 minutes for a table at this popular sushi restaurant in downtown Mountain View. The sushi chefs behind the small bar at Sushi Tomi serve colorful \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Omakase\" target=\"_blank\" rel=\"noopener\">omakase\u003c/a>\u003c/em> specials featuring uni, salmon toro, kanpachi, amaebi and unagi. The buttery smooth fish tastes as fresh as it is pretty. The popular Tomi special roll features your choice of hamachi, salmon or white tuna which the sushi chefs then briefly sear with a torch.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tomisushi.us/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sushi Tomi\u003c/strong>\u003c/a>\u003cbr>\n635 W Dana St, Mountain View [\u003ca href=\"https://goo.gl/ZwCfmC\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (650) 968-3227\u003cbr>\nHours: Mon-Fri, 11:30am-2pm and 5:30–9:30pm; Sat, 11:30am-2pm and 5–9:30pm; Sun, 11:30am-2pm and 5–9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sushitomimtview?fref=ts\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sushi Tomi\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$$$ (Entrees more than $25)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"100615,100616,100614,100613\"]\u003c/p>\n\u003cp>This quiet Los Altos Japanese restaurant serves Japanese specialties in a comfortable yet romantic setting. The deluxe nigiri dinner features eight pieces of nigiri alongside a six piece tuna roll. The tasty yet simple signature Akane roll features spicy tuna and avocado garnished with toasted sesame seeds.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/akane-japanese-restaurant-los-altos\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Akane Japanese Restaurant\u003c/strong>\u003c/a>\u003cbr>\n250 3rd St, Los Altos [\u003ca href=\"https://goo.gl/HNsKzg\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (650) 941-8150\u003cbr>\nHours: Tues-Sat, 11:30am–2pm and 5:00–9:00 pm; Closed Sunday and Monday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Akane-Japanese-Restaurant/113731301981816?fref=ts\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Akane Japanese Restaurant\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$$$ (Entrees more than $25)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"100650,100651,100649,100648\"]\u003c/p>\n\u003cp>Yuki Sushi has enjoyed a long time fan following in the South Bay, being honored as Silicon Valley’s best sushi restaurant for the past 3 years by Metro Silicon Valley. The restaurant serves a menu of signature rolls, bento boxes and udon noodle soups in a casual setting. The popular Roku roll features a spicy tuna roll topped with avocado, tempura crumbs, spicy sauce and green onions.\u003c/p>\n\u003cp>\u003ca href=\"http://yukisushi.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Yuki Sushi\u003c/strong>\u003c/a>\u003cbr>\n1140 Lincoln Ave #8, San Jose [\u003ca href=\"https://goo.gl/xd1H0g\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (408) 287-9854\u003cbr>\nHours: Mon-Wed, 11:30am–2pm and 5–9pm; Thu-Fri, 11:30am–2pm and 5–10pm; Sat, 11:30am–10pm; Sun, 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/yukisushiWG?fref=ts\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Yuki Sushi\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/yukisushiWG\" target=\"_blank\" rel=\"noopener\">\u003cstrong>@yukisushiWG\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"100642,100644,100643,100641\"]\u003c/p>\n\u003cp>This small Japanese restaurant located near Stanford University serves a menu of sushi specials as well as hibachi and ramen. A seven piece daily sushi special features the chef’s selection of daily fresh fish such as bluefin tuna, tai, sea bream and salmon toro. The tasty fantasy roll features a roll of spicy tuna and cucumber topped with white tuna, tobiko and green onions.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/odori-sushi-and-teppanyaki-palo-alto\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Odori Sushi and Teppanyaki\u003c/strong>\u003c/a>\u003cbr>\n2111 El Camino Real, Palo Alto [\u003ca href=\"https://goo.gl/HK3eDr\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (650) 327-2222\u003cbr>\nHours: Tue-Sat, 11am–2:30pm and 5–9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Odori-Sushi-and-Teppanyaki-249354418553167/timeline/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Odori Sushi and Teppanyaki\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"100624,100627,100625,100626,100623\"]\u003c/p>\n\u003cp>Reopened at the beginning of this year with a handsome remodel, Kaizen Japanese Bar & Grill serves high-quality sushi bar creations as well as a collection of Japanese small plates. Jo Yakumi-style nigiri features fresh pieces of fish with special marinades such as bigeye tuna with sake wasabi dressing and garlic ponzu. The nigiri special features the chef’s selection of fresh and velvety pieces of fish.\u003c/p>\n\u003cp>\u003ca href=\"http://kaizencampbell.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Kaizen Japanese Bar & Grill\u003c/strong>\u003c/a>\u003cbr>\n330 E Hamilton Ave #7, Campbell [\u003ca href=\"https://goo.gl/1mIMro\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (408) 370-1600\u003cbr>\nHours: Mon-Sun, 11am–2:30 pm and 5–10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/SATO-Japanese-Restaurant/117360311616727?rf=622200631212726\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Kaizen Japanese Bar & Grill\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"100619,100618,100617\"]\u003c/p>\n\u003cp>Tucked away in a Cupertino shopping center, Gokaku: Japanese Tapas and Sushi serves an extensive menu of hot and cold Japanese small plates as well as special rolls and sashimi. The toku-jo nigiri special features salmon roe, uni, albacore, squid and yellowtail. A popular item from the hot small plates menu, \"the bomb\" features fried tofu skins with spicy crab mix and avocado drizzled with a sweet and spicy sauce.\u003c/p>\n\u003cp>\u003ca href=\"http://www.gokakurestaurant.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Gokaku: Japanese Tapas and Sushi\u003c/strong>\u003c/a>\u003cbr>\nPacific Rim Shopping Center, 10789 S Blaney Ave, Cupertino [\u003ca href=\"https://goo.gl/Y1SAUW\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (408) 973-0722\u003cbr>\nHours: Tue-Thu, 11:30am–2pm and 6–10:30pm; Fri-Sat 11:30am–2pm and 5:30–11pm; Closed Sunday and Monday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/gokakurestaurant?fref=ts\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Gokaku Restaurant \u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"100638,100640,100639,100637\"]\u003c/p>\n\u003cp>This popular Campbell Japanese restaurant serves a menu of sushi specials as well as Japanese-Korean fusion dishes. Mizu serves a collection of raw and cooked signature rolls in addition to a menu of tasty hot and cold small plates. If you’re feeling extra hungry, the \"signature boat\" is a feast of nigiri, sashimi and signature rolls.\u003c/p>\n\u003cp>\u003ca href=\"http://mizusbg.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Mizu Sushi Bar & Grill\u003c/strong>\u003c/a>\u003cbr>\n1035 S Winchester Blvd, San Jose [\u003ca href=\"https://goo.gl/J3iAUo\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (408) 260-7200\u003cbr>\nHours: Mon-Thu, 11:30am–2:30pm and 5–10pm; Fri-Sat 11:30am–2:30pm and 5–11pm; Sun 5–10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MizuSBG?fref=ts\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Mizu Sushi Bar & Grill\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/MizuSBG\" target=\"_blank\" rel=\"noopener\">\u003cstrong>@MizuSBG\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"100634,100635,100633,100636\"]\u003c/p>\n\u003cp>Sushi chefs serve daily specials and signature rolls to customers on a conveyor belt bar at Sushi Maru. The lunchtime chef’s sushi special is a great value with an assortment of nigiri, California rolls and pieces of baked salmon. The popular Nanook nigiri are pieces of fresh salmon that are lightly seared and brushed with a tasty soy dressing.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/sushi-maru-san-jose\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sushi Maru\u003c/strong>\u003c/a>\u003cbr>\n262 Jackson St, San Jose [\u003ca href=\"https://goo.gl/MVfIil\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nHours: Mon-Thu 11:30am–2pm and 5:30–9pm; Fri-Sat, 11:30am–2pm and 5–9:30pm; Sun, 11:30am–2pm and 5–9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Sushi-Maru/120701004608675?fref=ts\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sushi Maru\u003c/strong>\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"100629,100632,100631,100630,100628\"]\u003c/p>\n\u003cp>This popular sushi restaurant in San Jose’s Japantown features an extensive menu of inexpensive rolls and Japanese specials. The restaurant’s sushi special serves nine nigiri pieces alongside a California roll. If you enjoy over-the-top rolls, the Lion King roll features a baked California roll with shrimp tempura and a special spicy sauce. A little more simple, the Alaskan roll is filled with crab and mayonnaise and topped with smoked salmon and a sliver of lemon.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.kazoorestaurant.com/direction/san-jose-japan-town\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Kazoo Restaurant\u003c/strong>\u003c/a>\u003cbr>\n250 Jackson St, San Jose [\u003ca href=\"https://goo.gl/UZIHNW\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nHours: Mon-Thu 11:30am–2pm and 5–9:30pm; Fri 11:30am–2pm and 5–10pm; Sat, 11:30am–2pm and 5–9:30pm; Sun, 11:30am–2pm and 5–9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Kazoo-Japanese-Restaurant/109689959066380?fref=ts\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Kazoo Japanese Restaurant \u003c/strong>\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Since the mid-90s, sushi restaurants have enjoyed mainstream popularity in America, serving as both a tasty, quick lunch and date night option. While nigiri and sashimi sushi showcase the simple beauty and taste of fresh, high-quality fish, signature rolls reveal the sushi chef’s creativity with a combination of flavors, colors and textures. In the South Bay Area, there are hundreds of sushi options from high-quality sushi bars to lunchtime buffets. For an even comparison, I worked with a $30 budget for each restaurant and sampled the chef’s daily nigiri special in addition to a signature dish if budget allowed.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Whether you are a purist with a connoisseur’s taste for fine sashimi or you seldom stray from a California roll, this guide will direct you toward a new favorite sushi restaurant in the South Bay. If I missed your go-to sushi restaurant in the South Bay, please be sure to let me know in the comments section.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Jin Sho is run by two former executive chefs of the highly acclaimed Nobu sushi restaurant in New York City. This popular Palo Alto restaurant (reportedly a favorite of Steve Jobs) serves high-quality sushi and Japanese small plates. The sushi dinner deluxe is a great deal with a six piece tuna roll, eight beautiful pieces of nigiri sushi as well as a roll of smoked salmon skins and a salmon roe roll. In addition to sushi, the Black cod with miso is the restaurant’s most popular dish.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.jinshorestaurant.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Jin Sho\u003c/strong>\u003c/a>\u003cbr>\n454 California Ave, Palo Alto [\u003ca href=\"https://www.google.com/maps/place/Jin+Sho/@37.4258954,-122.1455247,17z/data=!3m1!4b1!4m2!3m1!1s0x808fbae5f0e7db21:0x860ec1011089e42e\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (650) 321-3454\u003cbr>\nHours: Mon-Thu, 11:45am–2pm and 5:30–9:30pm; Fri, 11:45am–2pm and 5:30–9:45pm; Sat, 5:30–9:45pm; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/JIN-SHO-Restaurant-Palo-Alto-124282590925654/timeline/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Jin Sho\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/JIN_SHO\" target=\"_blank\" rel=\"noopener\">\u003cstrong>@JIN_SHO\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$$$ (Entrees more than $25)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Be prepared to wait upwards of 25 minutes for a table at this popular sushi restaurant in downtown Mountain View. The sushi chefs behind the small bar at Sushi Tomi serve colorful \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Omakase\" target=\"_blank\" rel=\"noopener\">omakase\u003c/a>\u003c/em> specials featuring uni, salmon toro, kanpachi, amaebi and unagi. The buttery smooth fish tastes as fresh as it is pretty. The popular Tomi special roll features your choice of hamachi, salmon or white tuna which the sushi chefs then briefly sear with a torch.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tomisushi.us/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sushi Tomi\u003c/strong>\u003c/a>\u003cbr>\n635 W Dana St, Mountain View [\u003ca href=\"https://goo.gl/ZwCfmC\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (650) 968-3227\u003cbr>\nHours: Mon-Fri, 11:30am-2pm and 5:30–9:30pm; Sat, 11:30am-2pm and 5–9:30pm; Sun, 11:30am-2pm and 5–9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sushitomimtview?fref=ts\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sushi Tomi\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$$$ (Entrees more than $25)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This quiet Los Altos Japanese restaurant serves Japanese specialties in a comfortable yet romantic setting. The deluxe nigiri dinner features eight pieces of nigiri alongside a six piece tuna roll. The tasty yet simple signature Akane roll features spicy tuna and avocado garnished with toasted sesame seeds.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/akane-japanese-restaurant-los-altos\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Akane Japanese Restaurant\u003c/strong>\u003c/a>\u003cbr>\n250 3rd St, Los Altos [\u003ca href=\"https://goo.gl/HNsKzg\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (650) 941-8150\u003cbr>\nHours: Tues-Sat, 11:30am–2pm and 5:00–9:00 pm; Closed Sunday and Monday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Akane-Japanese-Restaurant/113731301981816?fref=ts\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Akane Japanese Restaurant\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$$$ (Entrees more than $25)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Yuki Sushi has enjoyed a long time fan following in the South Bay, being honored as Silicon Valley’s best sushi restaurant for the past 3 years by Metro Silicon Valley. The restaurant serves a menu of signature rolls, bento boxes and udon noodle soups in a casual setting. The popular Roku roll features a spicy tuna roll topped with avocado, tempura crumbs, spicy sauce and green onions.\u003c/p>\n\u003cp>\u003ca href=\"http://yukisushi.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Yuki Sushi\u003c/strong>\u003c/a>\u003cbr>\n1140 Lincoln Ave #8, San Jose [\u003ca href=\"https://goo.gl/xd1H0g\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (408) 287-9854\u003cbr>\nHours: Mon-Wed, 11:30am–2pm and 5–9pm; Thu-Fri, 11:30am–2pm and 5–10pm; Sat, 11:30am–10pm; Sun, 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/yukisushiWG?fref=ts\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Yuki Sushi\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/yukisushiWG\" target=\"_blank\" rel=\"noopener\">\u003cstrong>@yukisushiWG\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This small Japanese restaurant located near Stanford University serves a menu of sushi specials as well as hibachi and ramen. A seven piece daily sushi special features the chef’s selection of daily fresh fish such as bluefin tuna, tai, sea bream and salmon toro. The tasty fantasy roll features a roll of spicy tuna and cucumber topped with white tuna, tobiko and green onions.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/odori-sushi-and-teppanyaki-palo-alto\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Odori Sushi and Teppanyaki\u003c/strong>\u003c/a>\u003cbr>\n2111 El Camino Real, Palo Alto [\u003ca href=\"https://goo.gl/HK3eDr\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (650) 327-2222\u003cbr>\nHours: Tue-Sat, 11am–2:30pm and 5–9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Odori-Sushi-and-Teppanyaki-249354418553167/timeline/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Odori Sushi and Teppanyaki\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Reopened at the beginning of this year with a handsome remodel, Kaizen Japanese Bar & Grill serves high-quality sushi bar creations as well as a collection of Japanese small plates. Jo Yakumi-style nigiri features fresh pieces of fish with special marinades such as bigeye tuna with sake wasabi dressing and garlic ponzu. The nigiri special features the chef’s selection of fresh and velvety pieces of fish.\u003c/p>\n\u003cp>\u003ca href=\"http://kaizencampbell.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Kaizen Japanese Bar & Grill\u003c/strong>\u003c/a>\u003cbr>\n330 E Hamilton Ave #7, Campbell [\u003ca href=\"https://goo.gl/1mIMro\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (408) 370-1600\u003cbr>\nHours: Mon-Sun, 11am–2:30 pm and 5–10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/SATO-Japanese-Restaurant/117360311616727?rf=622200631212726\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Kaizen Japanese Bar & Grill\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tucked away in a Cupertino shopping center, Gokaku: Japanese Tapas and Sushi serves an extensive menu of hot and cold Japanese small plates as well as special rolls and sashimi. The toku-jo nigiri special features salmon roe, uni, albacore, squid and yellowtail. A popular item from the hot small plates menu, \"the bomb\" features fried tofu skins with spicy crab mix and avocado drizzled with a sweet and spicy sauce.\u003c/p>\n\u003cp>\u003ca href=\"http://www.gokakurestaurant.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Gokaku: Japanese Tapas and Sushi\u003c/strong>\u003c/a>\u003cbr>\nPacific Rim Shopping Center, 10789 S Blaney Ave, Cupertino [\u003ca href=\"https://goo.gl/Y1SAUW\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (408) 973-0722\u003cbr>\nHours: Tue-Thu, 11:30am–2pm and 6–10:30pm; Fri-Sat 11:30am–2pm and 5:30–11pm; Closed Sunday and Monday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/gokakurestaurant?fref=ts\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Gokaku Restaurant \u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This popular Campbell Japanese restaurant serves a menu of sushi specials as well as Japanese-Korean fusion dishes. Mizu serves a collection of raw and cooked signature rolls in addition to a menu of tasty hot and cold small plates. If you’re feeling extra hungry, the \"signature boat\" is a feast of nigiri, sashimi and signature rolls.\u003c/p>\n\u003cp>\u003ca href=\"http://mizusbg.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Mizu Sushi Bar & Grill\u003c/strong>\u003c/a>\u003cbr>\n1035 S Winchester Blvd, San Jose [\u003ca href=\"https://goo.gl/J3iAUo\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (408) 260-7200\u003cbr>\nHours: Mon-Thu, 11:30am–2:30pm and 5–10pm; Fri-Sat 11:30am–2:30pm and 5–11pm; Sun 5–10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MizuSBG?fref=ts\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Mizu Sushi Bar & Grill\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/MizuSBG\" target=\"_blank\" rel=\"noopener\">\u003cstrong>@MizuSBG\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sushi chefs serve daily specials and signature rolls to customers on a conveyor belt bar at Sushi Maru. The lunchtime chef’s sushi special is a great value with an assortment of nigiri, California rolls and pieces of baked salmon. The popular Nanook nigiri are pieces of fresh salmon that are lightly seared and brushed with a tasty soy dressing.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/sushi-maru-san-jose\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sushi Maru\u003c/strong>\u003c/a>\u003cbr>\n262 Jackson St, San Jose [\u003ca href=\"https://goo.gl/MVfIil\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nHours: Mon-Thu 11:30am–2pm and 5:30–9pm; Fri-Sat, 11:30am–2pm and 5–9:30pm; Sun, 11:30am–2pm and 5–9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Sushi-Maru/120701004608675?fref=ts\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sushi Maru\u003c/strong>\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This popular sushi restaurant in San Jose’s Japantown features an extensive menu of inexpensive rolls and Japanese specials. The restaurant’s sushi special serves nine nigiri pieces alongside a California roll. If you enjoy over-the-top rolls, the Lion King roll features a baked California roll with shrimp tempura and a special spicy sauce. A little more simple, the Alaskan roll is filled with crab and mayonnaise and topped with smoked salmon and a sliver of lemon.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kazoorestaurant.com/direction/san-jose-japan-town\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Kazoo Restaurant\u003c/strong>\u003c/a>\u003cbr>\n250 Jackson St, San Jose [\u003ca href=\"https://goo.gl/UZIHNW\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nHours: Mon-Thu 11:30am–2pm and 5–9:30pm; Fri 11:30am–2pm and 5–10pm; Sat, 11:30am–2pm and 5–9:30pm; Sun, 11:30am–2pm and 5–9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Kazoo-Japanese-Restaurant/109689959066380?fref=ts\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Kazoo Japanese Restaurant \u003c/strong>\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Are Your Grandparents Being Served?",
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"content": "\u003cp>James Wong is a man of routine. Every morning, the 63-year-old resident of San Francisco’s Sunset District meets his friends for some tai-chi exercise. Then they decide where to eat lunch. It’s usually at one of three senior centers in the southwest corner of the city. There they can get a hot meal, perhaps even freshly cooked, for $2.\u003c/p>\n\u003cp>Recently Wong and his crew have added a new element to their routine: dinner at S & E Café or Prince Cooking, two Hong Kong–style cafes in the Outer Sunset. These restaurants that are part of an innovative new program that allows seniors to choose from a special menu of healthy Chinese American favorites and dine with friends and family whenever they want.\u003c/p>\n\u003cp>“We go there, have a good time, gossip a little bit,” he said. His favorite menu item is fish with curry sauce over pasta. “It’s a good value for us, considering you usually pay $10 to $12 for a dish. Now it’s $3.50 for a dish, a drink, and a little dessert.” He’s a fan, and he knows what a well-run dining program should look like: he previously worked as a restaurant manager at a Mariott hotel in San Mateo.\u003c/p>\n\u003cp>The program, called CHAMPSS (Choosing Healthy Appetizing Meal Plan Solutions for Seniors), is a step towards giving seniors more flexibility and choice beyond the two usual ways to get low-cost meals: congregate meals at senior centers or home-delivered meals. Both are limited in terms of menu variety (there’s usually only one meal option per day) and meal-time (diners must eat at set times for congregate meals, usually limited to an hour or 90 minutes). Plus, some seniors just don’t find the idea of a congregate meal at a senior center that appealing.\u003c/p>\n\u003cp>“A lot of seniors now, especially the baby boomers, they don’t want to tell people they’re attending a senior center program,” said Josephine Ma, director of fund development at Self-Help for the Elderly, the San Francisco senior service agency that runs the program. With CHAMPSS, “they can just go to a restaurant any time they want and enjoy gathering and having fun with friends. That opens up the social life of the seniors. They love it. They can go whenever they want, and pick whatever they want from the menu.”\u003c/p>\n\u003cfigure id=\"attachment_100262\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/prince-cooking.jpeg\" alt=\"Outer Sunset resident David Lok eating lunch off the CHAMPSS Menu at Prince Cooking.\" width=\"1024\" height=\"682\" class=\"size-full wp-image-100262\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/prince-cooking.jpeg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/prince-cooking-400x266.jpeg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/prince-cooking-800x533.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/prince-cooking-960x639.jpeg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Outer Sunset resident David Lok eating lunch off the CHAMPSS Menu at Prince Cooking. \u003ccite>(Andria Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At S & E Café, a Hong Kong-style diner on 19th Avenue near Taraval Street, diners can order from the 16-item CHAMPSS menu four days a week, anytime during the café’s hours, 10:30 a.m. to 2 a.m. Another perk is that the CHAMPSS menu is heavy on Chinese American fare, ideal for the Sunset’s large Chinese American population; about half of the district’s residents are Asian American, and 99 percent of the CHAMPSS diners are as well. There’s wonton noodle soup, BBQ pork fried rice, fish fillet with bok choi over rice, braised tofu with bok choi and mushroom over rice, and the Hong Kong–style perennial favorite comfort food, baked rice dishes. The meals come with milk or calcium- and vitamin D–fortified orange juice, and fruit or Jello for dessert—all for a bargain suggested donation of $3.50, tax and tip included. (A second CHAMPSS dining establishment, Prince Cooking on Noriega Street near 21st Avenue, was added in June. The menu has a similar Asian and American bent: salmon pasta with Japanese gravy and seafood udon with vegetables, for example.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The CHAMPSS program is only the newest approach in a longstanding effort dating back to the 1970s, that aims for culturally appropriate, low-cost meals for an exponentially growing and increasingly diverse senior population. And the call to address this population is only getting stronger. The number of people age 65 and older is expected to double over the next 30 years. Today two in 10 elders are elders of color; by 2050 that number will double to over four in 10. Over the next four decades, AAPI elders will have the largest relative population growth among all elders. And diverse elders experience disproportionately higher poverty rates, according to a 2012 report by the Diverse Elders Coalition: nearly 10 percent of AAPI elders have incomes below the Federal Poverty Thresholds, compared to 9 percent of all American elders and 7 percent of non-Hispanic white elders.\u003c/p>\n\u003cp>San Francisco in particular has seen an explosion of growth among Asian American seniors. Asian Pacific Islanders made up 27 percent of the city’s senior population in 1990; that jumped to 40 percent by 2008. During that time, the number of white seniors decreased by over 9,000, while Asian Pacific Islanders increased by almost 25,000. Today more than 60,000 API seniors live in San Francisco, and a third of those live below 150 percent of the Federal Poverty Line.\u003c/p>\n\u003cp>Groups catering to this booming AAPI elder population today with culturally sensitive meals must navigate not only cuts in funding but also strict regulations on food preparation and nutrients. Yet ambitious and innovative new programs like CHAMPSS are attempting to serve this population—literally—with not only healthy, nutritious meals from their heritage but also with increased choice and flexibility about how and when they eat their meals.\u003c/p>\n\u003cp>The issue of culturally appropriate meals has been enduring challenge.\u003c/p>\n\u003cp>“It’s been an issue ever since communities of color and Jewish communities have complained about how the meal program doesn’t meet their needs,” said Donna L. Yee, CEO of the Asian Cultural Center in Sacramento. “There’s been an ongoing roil about how to make the program be more responsive to the seniors it serves.”\u003c/p>\n\u003cp>Although a number of groups in California and New York have been serving culturally appropriate meals for the past 30 years, Wesley Lum, president and CEO of the National Asian Pacific Center on Aging, says that progress on the issue is uneven throughout the states. “To be frank, to have just tasty nutritional meals for seniors, that seniors want to eat, is a challenge, let alone something that is culturally or ethnically specific,” Lum said.\u003c/p>\n\u003cp>Yet Lum notes that he’s seen a push towards meals that can be tasty and nutritional. “Meals can be done creatively so that they’re diverse and people have choice. So it’s not just something that’s served, and it’s not just mush.”\u003c/p>\n\u003cp>The CHAMPSS program in San Francisco is run by Self-Help for the Elderly, a nearly 50-year old group that serves some 60 to 100 Chinese meals a day (suggested donation: $2.50) at each of 11 senior centers spread throughout the Bay Area. It’s one of a number of providers that the city’s Department of Aging and Adult Services has contracted with to serve solely cuisine targeting different ethnic populations, among them Centro Latino de San Francisco (serving Mexican and Central American meals), Kimochi in Japantown, and Russian American Community Services.\u003c/p>\n\u003cfigure id=\"attachment_100261\" class=\"wp-caption alignright\" style=\"max-width: 512px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/pasta-dish.jpeg\" alt=\"A pasta dish served as part of the CHAMPSS menu for seniors at Prince Cooking, a Hong Kong-style restaurant in San Francisco’s Outer Sunset district.\" width=\"512\" height=\"768\" class=\"size-full wp-image-100261\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/pasta-dish.jpeg 512w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pasta-dish-400x600.jpeg 400w\" sizes=\"(max-width: 512px) 100vw, 512px\">\u003cfigcaption class=\"wp-caption-text\">A pasta dish served as part of the CHAMPSS menu for seniors at Prince Cooking, a Hong Kong-style restaurant in San Francisco’s Outer Sunset district. \u003ccite>(Andria Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We take a lot of effort to make sure people have meals that are culturally appropriate because we know that nutrition is really important,” Anne Hinton, executive director of San Francisco’s Department of Aging and Adult Services. “We know people in their 70s, 80s, and early 90s, who are used to eating certain types of food, are more likely to eat a meal they’re familiar with. As you get older, senses can dim. Taste buds can be not as sharp as when you’re younger. So familiar food will attract them to eat the food more than something less well known.” And the food is good, Hinton notes. “We get a lot of praise for all of our ethnic foods. Some people even travel all over the city to because they think the food is so good.”\u003c/p>\n\u003cp>Hinton had been on the lookout for novel ways to operate programs in areas of the city where affordable properties for senior services are scarce but the need is great, like the Sunset District. “We only have one senior center in that area, run by Self-Help, and it already has two meal seatings,” Hinton noted. “The site cannot accommodate any more meal servings. We knew they would want to expand if they could, they just didn’t have the site. That just seemed like a great opportunity to do something different.” Then she heard about Kansas.\u003c/p>\n\u003cp>The first-ever CHAMPSS meal was served in 2008 at a Hy-Vee grocery store food court in Johnson County, Kansas, which contains many of Kansas City’s affluent suburbs. Like the Self-Help for the Elderly, Johnson County had watched the number of seniors at their congregate meal sites decline in recent years, despite a growing number of older adults. In fact, on a national basis, both congregate and home-delivered nutrition programs have been experiencing declines since 2010, for a variety of reasons. Johnson County managed to correctly pinpoint the source of its decline to limited dining hours and menu choices. The CHAMPSS in Kansas became a success, and the people behind the program gave presentations around the country to show how it could be done.\u003c/p>\n\u003cp>To Hinton, the Kansas program was a revelation. “They were using businesses to deliver programs,” she marveled. “Find a business that has a kitchen and make use of it in a neighborhood where you’re having trouble finding a kitchen yourself.” She was confident it would be perfect for the Sunset. “We didn’t have any reservations that people would go to the site. We were pretty clear that if we could establish a site like this, we would have more than enough customers.”\u003c/p>\n\u003cp>The hardest and most time-consuming part was finding a restaurant to partner with, according to Kelly Chew, Self-Help for the Elderly’s director of nutrition and senior centers, who visited about 60 eating establishments in the Sunset and the adjacent Richmond District over the better part of 2013 before signing on with S & E Café, already well-known among the Chinese American community. Chew and Ma both admit that the café sees very little profit, and may even operate at a loss, in the CHAMPSS partnership—the actual cost for each meal is around $10, Self-Help gives the café $7, and the rest is covered through Self-Help’s fundraising efforts and funds from the city’s Department of Aging and Adult Services. They highly praised S & E Café’s owner for his generosity and support of seniors and the community.\u003c/p>\n\u003cp>Following a kitchen remodel and meetings with Self-Help’s dietician to develop a menu, the first CHAMPSS meal was served in July 2014. Within a month, they had dished up 2,000 more meals. Today the restaurant sees around 50 CHAMPSS customers a day on average, and on some days up to 90 such customers, far exceeding expectations of 40 customers per day. The number of active CHAMPSS clients has ballooned from 200 in the first few months to about a thousand today.\u003c/p>\n\u003cp>Most are Chinese: “It’s been really well-received by seniors in the Chinese community,” Ma said proudly. Chew underscores that fact by saying that the vast majority pay the full $3.50 suggested donation—a testament to how much they appreciate the program. “They love the CHAMPSS program, that’s why they are willing to support it,” she said.\u003c/p>\n\u003cfigure id=\"attachment_100263\" class=\"wp-caption alignright\" style=\"max-width: 510px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/prince-cooking1.jpg\" alt=\"Prince Cooking is one of two San Francisco restaurants that are part of an innovative new program that allows seniors to choose from a special menu of healthy Chinese American favorites and dine with friends and family whenever they want.\" width=\"510\" height=\"340\" class=\"size-full wp-image-100263\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/prince-cooking1.jpg 510w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/prince-cooking1-400x267.jpg 400w\" sizes=\"(max-width: 510px) 100vw, 510px\">\u003cfigcaption class=\"wp-caption-text\">Prince Cooking is one of two San Francisco restaurants that are part of an innovative new program that allows seniors to choose from a special menu of healthy Chinese American favorites and dine with friends and family whenever they want. \u003ccite>(Andria Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What’s more, seniors are clamoring for even more CHAMPSS restaurants, Chew says. Self-Help is continuing to seek out restaurants, perhaps at a sit-down–style restaurant instead of a café, and maybe at a place serving Asian fusion food. After all, eating one kind of cuisine all the time can get tiresome, even if it’s your own culture’s food. “The seniors tell me they’d like to try more, different cuisines,” Chew said.\u003c/p>\n\u003cp>Much like the Asian community itself, the Asian palate is very diverse: not all Asians want to eat Asian food. Those involved with the issue of culturally appropriate food acknowledge that it’s far more relevant to recently arrived immigrants than those who are very familiar with American food. Donna Yee’s Asian Community Center caters to a broad population around Sacramento and thus serves American food. But Yee says that’s precisely why a large number of Japanese American elders dine at her group’s sites. “They like coming to the site because we don’t serve Japanese food,” Yee said. “It’s one of the times of the week they eat American food.”\u003c/p>\n\u003cp>Plus sometimes culturally appropriate meals are not the most nutritious, points out Michael Tsang, project manager at Two Bridges Neighborhood Council in Manhattan’s Lower East Side. “While there is a general perception that Asian seniors eat a lot of fresh produce, the reality is that they often do not meet the recommended daily minimums for fresh fruits and vegetables,” Tsang said. A 2015 study of 3,000 of NYC’s of Chinese seniors found that 19 percent of respondents ate fruits and vegetables more than or equal to five times daily, and over 60 percent of respondents rated their health as fair or poor.\u003c/p>\n\u003cp>He believes it isn’t too late to introduce seniors to new, healthier foods or cooking techniques. “We are trying to understand how daily meals are being prepared, how seniors respond to different foods, and how we can encourage seniors to try healthier alternatives or try something entirely different.” After a major local supermarket where most of Two Bridges’ senior residents bought groceries closed in 2013, the group has tried a number of ways to promote other options for shopping in the neighborhood, including producing a grocery guide and giving monthly walking tours of the many small markets in the area. For seniors who have trouble getting to shops, the group also partners with a CSA to deliver food boxes of up to 12 pounds of fresh, locally grown vegetables for $12 and has enlisted a chef to show seniors how less-familiar vegetables can be cooked.\u003c/p>\n\u003cp>But ever-tighter funding and strict regulations are curbing more truly innovative ways to provide culturally appropriate meals for seniors. Funding for many senior nutrition programs has also been often meager and unreliable at best. “Oftentimes the money that is given to community-based organizations and kitchens to provide these meals are not enough even to meet the cost of preparing these meals,” said the National Asian Pacific Center on Aging’s Lum.\u003c/p>\n\u003cp>“Anyone doing a meal program has to do a significant amount of fundraising in addition to getting other kinds of steady money,” said Yee, who is a member of AARP’s Caregiving Advisory Panel. “There are as many ways nutrition programs are funded, in terms of what the payer mix, as there are programs.”\u003c/p>\n\u003cp>Overall for senior nutrition programs across the country, “an increase in funding would really go a long way,” Yee noted. “If money wasn’t an issue, I think the program would be substantially further ahead and it would really be a more exciting venture. And people would probably be getting better nutrition too.”\u003c/p>\n\u003cfigure id=\"attachment_100259\" class=\"wp-caption alignright\" style=\"max-width: 510px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/CHAMPSS-menu.jpg\" alt=\"All meals on the CHAMPSS menu include a drink and a dessert of jello or fruit—all for only $3.50 suggested donation, including tax and tip.\" width=\"510\" height=\"340\" class=\"size-full wp-image-100259\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/CHAMPSS-menu.jpg 510w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/CHAMPSS-menu-400x267.jpg 400w\" sizes=\"(max-width: 510px) 100vw, 510px\">\u003cfigcaption class=\"wp-caption-text\">All meals on the CHAMPSS menu include a drink and a dessert of jello or fruit—all for only $3.50 suggested donation, including tax and tip. \u003ccite>(Andria Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The regulations are just as constricting as the funding. All menus must be reviewed by a city or state agency, sometimes months in advance, to ensure meals are nutritious and balanced for seniors, rich in vitamins they need (vitamins D and B12 and calcium, for example) and low in the ingredients they don’t need (transfats, salt, and sugar, to name a few). The federal Older Americans Act requires that all meals served using OAA funds must adhere to the current \u003ca title=\"External link to Dietary Guidelines on Health.gov website\" href=\"http://www.health.gov/dietaryguidelines/\" target=\"_blank\">Dietary Guidelines for Americans (DGAs)\u003c/a>, provide a minimum of one-third of the \u003ca title=\"External link to Dietary Reference Intakes on the United States Department of Agriculture website\" href=\"http://fnic.nal.usda.gov/dietary-guidance/dietary-reference-intakes\" target=\"_blank\">Dietary Reference Intakes\u003c/a>, meet state and local food safety and sanitation requirements and be appealing to older adults. States also have their own rules. In California, for example, meals must be at least 300 calories, have milk or another source of calcium, be low in salt and sugar, and contain a certain proportion as protein.\u003c/p>\n\u003cp>The standardized rules that govern nutrition programs are extremely limiting, according to Yee. “On the one hand you could say that we barely ever see headlines that some senior has gotten sick because the food wasn’t safe to eat,” Yee said. “On the other hand I know that there are a lot of ways we err to the extreme. It’s pretty regulated. [Regulators] would say it’s pretty safe.”\u003c/p>\n\u003cp>Tsang is also familiar with the “long and challenging” process of serving seniors tasty, cost-effective, nutritious meals. “There are certain food and diet standards that senior institutions must follow when preparing daily meals and menus, but sometimes these standards don’t quite match what seniors are used to eating culturally,” he said. “Additionally, most food programs are limited by budget, and often rely on bulk ordering shelf-stable foods to stay within that budget. The skills of kitchen staff, as well as the amount of time it takes to prepare fresh produce, is yet another challenge.”\u003c/p>\n\u003cp>The CHAMPSS program is not without its flaws. Joyce Chan, a 70-year-old resident of San Francisco’s Sunset District, has dined at both CHAMPSS restaurants some 10 times. Although she says she and her friends love the program and enjoy having a place to gather and socialize outside of the senior center, she strongly criticized the service CHAMPSS diners receive. “I don’t like the attitude sometimes,” she said. “They treat you like second class. They should treat all customers the same.” She claimed the restaurants direct CHAMPSS diners to sit in certain areas of the restaurant and have refused to provide to-go boxes for leftover food. “Don’t divide it like, ‘You are eating senior citizen meals so I don’t need to provide you good service.’ Why? Because I pay $3.50 and you treat me like that? That’s bad. I feel so irritated. I will go somewhere else.” But she acknowledged she often forgets her pledge to never return: “Old people forget things so easily.” (Chew said she has not received any complaints about the service and those practices were not part of the restaurants’ policy.)\u003c/p>\n\u003cp>Yee also sounded skeptical about the CHAMPSS program. She questioned whether it was cost effective, noting that similar voucher programs have ended up proving more expensive than serving meals at a senior centers. But she acknowledged that any program that gives more choice to seniors about what they eat is remarkable. “It’s been a longtime challenge endemic to the senior nutrition program since it started in the 1970s. It’s wonderful that nutrition providers continue to innovate and improve on what they’re doing. It’s also no secret that, because of the uncertain funding, providers are constantly under the gun to meet price points that are more and more ridiculous every year. It’s always amazing when a provider is able to give individual choices on food items on any given day.”\u003c/p>\n\u003cp>Wong, for one, is sure to keep going back to the CHAMPSS restaurants. But, as someone who’s lived in the United States for 50 years and has developed a taste for all types of cuisine, he has one tip for the organizers: “Think about getting some Mexican food.”\u003c/p>\n\u003chr>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Lisa Wong Macabasco\u003c/strong> is the assistant social media editor at Slate. A former editor in chief of Hyphen magazine, she has worked for Mother Jones, Modern Farmer, the San Francisco Bay Guardian, KoreAm, the Asian American Writers’ Workshop’s Open City magazine, and AsianWeek. Find her at \u003ca href=\"https://twitter.com/lmacabasco\" target=\"_blank\">@lmacabasco\u003c/a> and \u003ca href=\"http://macabasco.com/\" target=\"_blank\">macabasco.com\u003c/a>. She wrote this article through a Journalists in Aging Fellowship, a collaboration of New America Media and the Gerontological Society of America, with support from AARP.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>James Wong is a man of routine. Every morning, the 63-year-old resident of San Francisco’s Sunset District meets his friends for some tai-chi exercise. Then they decide where to eat lunch. It’s usually at one of three senior centers in the southwest corner of the city. There they can get a hot meal, perhaps even freshly cooked, for $2.\u003c/p>\n\u003cp>Recently Wong and his crew have added a new element to their routine: dinner at S & E Café or Prince Cooking, two Hong Kong–style cafes in the Outer Sunset. These restaurants that are part of an innovative new program that allows seniors to choose from a special menu of healthy Chinese American favorites and dine with friends and family whenever they want.\u003c/p>\n\u003cp>“We go there, have a good time, gossip a little bit,” he said. His favorite menu item is fish with curry sauce over pasta. “It’s a good value for us, considering you usually pay $10 to $12 for a dish. Now it’s $3.50 for a dish, a drink, and a little dessert.” He’s a fan, and he knows what a well-run dining program should look like: he previously worked as a restaurant manager at a Mariott hotel in San Mateo.\u003c/p>\n\u003cp>The program, called CHAMPSS (Choosing Healthy Appetizing Meal Plan Solutions for Seniors), is a step towards giving seniors more flexibility and choice beyond the two usual ways to get low-cost meals: congregate meals at senior centers or home-delivered meals. Both are limited in terms of menu variety (there’s usually only one meal option per day) and meal-time (diners must eat at set times for congregate meals, usually limited to an hour or 90 minutes). Plus, some seniors just don’t find the idea of a congregate meal at a senior center that appealing.\u003c/p>\n\u003cp>“A lot of seniors now, especially the baby boomers, they don’t want to tell people they’re attending a senior center program,” said Josephine Ma, director of fund development at Self-Help for the Elderly, the San Francisco senior service agency that runs the program. With CHAMPSS, “they can just go to a restaurant any time they want and enjoy gathering and having fun with friends. That opens up the social life of the seniors. They love it. They can go whenever they want, and pick whatever they want from the menu.”\u003c/p>\n\u003cfigure id=\"attachment_100262\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/prince-cooking.jpeg\" alt=\"Outer Sunset resident David Lok eating lunch off the CHAMPSS Menu at Prince Cooking.\" width=\"1024\" height=\"682\" class=\"size-full wp-image-100262\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/prince-cooking.jpeg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/prince-cooking-400x266.jpeg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/prince-cooking-800x533.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/prince-cooking-960x639.jpeg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Outer Sunset resident David Lok eating lunch off the CHAMPSS Menu at Prince Cooking. \u003ccite>(Andria Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At S & E Café, a Hong Kong-style diner on 19th Avenue near Taraval Street, diners can order from the 16-item CHAMPSS menu four days a week, anytime during the café’s hours, 10:30 a.m. to 2 a.m. Another perk is that the CHAMPSS menu is heavy on Chinese American fare, ideal for the Sunset’s large Chinese American population; about half of the district’s residents are Asian American, and 99 percent of the CHAMPSS diners are as well. There’s wonton noodle soup, BBQ pork fried rice, fish fillet with bok choi over rice, braised tofu with bok choi and mushroom over rice, and the Hong Kong–style perennial favorite comfort food, baked rice dishes. The meals come with milk or calcium- and vitamin D–fortified orange juice, and fruit or Jello for dessert—all for a bargain suggested donation of $3.50, tax and tip included. (A second CHAMPSS dining establishment, Prince Cooking on Noriega Street near 21st Avenue, was added in June. The menu has a similar Asian and American bent: salmon pasta with Japanese gravy and seafood udon with vegetables, for example.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The CHAMPSS program is only the newest approach in a longstanding effort dating back to the 1970s, that aims for culturally appropriate, low-cost meals for an exponentially growing and increasingly diverse senior population. And the call to address this population is only getting stronger. The number of people age 65 and older is expected to double over the next 30 years. Today two in 10 elders are elders of color; by 2050 that number will double to over four in 10. Over the next four decades, AAPI elders will have the largest relative population growth among all elders. And diverse elders experience disproportionately higher poverty rates, according to a 2012 report by the Diverse Elders Coalition: nearly 10 percent of AAPI elders have incomes below the Federal Poverty Thresholds, compared to 9 percent of all American elders and 7 percent of non-Hispanic white elders.\u003c/p>\n\u003cp>San Francisco in particular has seen an explosion of growth among Asian American seniors. Asian Pacific Islanders made up 27 percent of the city’s senior population in 1990; that jumped to 40 percent by 2008. During that time, the number of white seniors decreased by over 9,000, while Asian Pacific Islanders increased by almost 25,000. Today more than 60,000 API seniors live in San Francisco, and a third of those live below 150 percent of the Federal Poverty Line.\u003c/p>\n\u003cp>Groups catering to this booming AAPI elder population today with culturally sensitive meals must navigate not only cuts in funding but also strict regulations on food preparation and nutrients. Yet ambitious and innovative new programs like CHAMPSS are attempting to serve this population—literally—with not only healthy, nutritious meals from their heritage but also with increased choice and flexibility about how and when they eat their meals.\u003c/p>\n\u003cp>The issue of culturally appropriate meals has been enduring challenge.\u003c/p>\n\u003cp>“It’s been an issue ever since communities of color and Jewish communities have complained about how the meal program doesn’t meet their needs,” said Donna L. Yee, CEO of the Asian Cultural Center in Sacramento. “There’s been an ongoing roil about how to make the program be more responsive to the seniors it serves.”\u003c/p>\n\u003cp>Although a number of groups in California and New York have been serving culturally appropriate meals for the past 30 years, Wesley Lum, president and CEO of the National Asian Pacific Center on Aging, says that progress on the issue is uneven throughout the states. “To be frank, to have just tasty nutritional meals for seniors, that seniors want to eat, is a challenge, let alone something that is culturally or ethnically specific,” Lum said.\u003c/p>\n\u003cp>Yet Lum notes that he’s seen a push towards meals that can be tasty and nutritional. “Meals can be done creatively so that they’re diverse and people have choice. So it’s not just something that’s served, and it’s not just mush.”\u003c/p>\n\u003cp>The CHAMPSS program in San Francisco is run by Self-Help for the Elderly, a nearly 50-year old group that serves some 60 to 100 Chinese meals a day (suggested donation: $2.50) at each of 11 senior centers spread throughout the Bay Area. It’s one of a number of providers that the city’s Department of Aging and Adult Services has contracted with to serve solely cuisine targeting different ethnic populations, among them Centro Latino de San Francisco (serving Mexican and Central American meals), Kimochi in Japantown, and Russian American Community Services.\u003c/p>\n\u003cfigure id=\"attachment_100261\" class=\"wp-caption alignright\" style=\"max-width: 512px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/pasta-dish.jpeg\" alt=\"A pasta dish served as part of the CHAMPSS menu for seniors at Prince Cooking, a Hong Kong-style restaurant in San Francisco’s Outer Sunset district.\" width=\"512\" height=\"768\" class=\"size-full wp-image-100261\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/pasta-dish.jpeg 512w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pasta-dish-400x600.jpeg 400w\" sizes=\"(max-width: 512px) 100vw, 512px\">\u003cfigcaption class=\"wp-caption-text\">A pasta dish served as part of the CHAMPSS menu for seniors at Prince Cooking, a Hong Kong-style restaurant in San Francisco’s Outer Sunset district. \u003ccite>(Andria Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We take a lot of effort to make sure people have meals that are culturally appropriate because we know that nutrition is really important,” Anne Hinton, executive director of San Francisco’s Department of Aging and Adult Services. “We know people in their 70s, 80s, and early 90s, who are used to eating certain types of food, are more likely to eat a meal they’re familiar with. As you get older, senses can dim. Taste buds can be not as sharp as when you’re younger. So familiar food will attract them to eat the food more than something less well known.” And the food is good, Hinton notes. “We get a lot of praise for all of our ethnic foods. Some people even travel all over the city to because they think the food is so good.”\u003c/p>\n\u003cp>Hinton had been on the lookout for novel ways to operate programs in areas of the city where affordable properties for senior services are scarce but the need is great, like the Sunset District. “We only have one senior center in that area, run by Self-Help, and it already has two meal seatings,” Hinton noted. “The site cannot accommodate any more meal servings. We knew they would want to expand if they could, they just didn’t have the site. That just seemed like a great opportunity to do something different.” Then she heard about Kansas.\u003c/p>\n\u003cp>The first-ever CHAMPSS meal was served in 2008 at a Hy-Vee grocery store food court in Johnson County, Kansas, which contains many of Kansas City’s affluent suburbs. Like the Self-Help for the Elderly, Johnson County had watched the number of seniors at their congregate meal sites decline in recent years, despite a growing number of older adults. In fact, on a national basis, both congregate and home-delivered nutrition programs have been experiencing declines since 2010, for a variety of reasons. Johnson County managed to correctly pinpoint the source of its decline to limited dining hours and menu choices. The CHAMPSS in Kansas became a success, and the people behind the program gave presentations around the country to show how it could be done.\u003c/p>\n\u003cp>To Hinton, the Kansas program was a revelation. “They were using businesses to deliver programs,” she marveled. “Find a business that has a kitchen and make use of it in a neighborhood where you’re having trouble finding a kitchen yourself.” She was confident it would be perfect for the Sunset. “We didn’t have any reservations that people would go to the site. We were pretty clear that if we could establish a site like this, we would have more than enough customers.”\u003c/p>\n\u003cp>The hardest and most time-consuming part was finding a restaurant to partner with, according to Kelly Chew, Self-Help for the Elderly’s director of nutrition and senior centers, who visited about 60 eating establishments in the Sunset and the adjacent Richmond District over the better part of 2013 before signing on with S & E Café, already well-known among the Chinese American community. Chew and Ma both admit that the café sees very little profit, and may even operate at a loss, in the CHAMPSS partnership—the actual cost for each meal is around $10, Self-Help gives the café $7, and the rest is covered through Self-Help’s fundraising efforts and funds from the city’s Department of Aging and Adult Services. They highly praised S & E Café’s owner for his generosity and support of seniors and the community.\u003c/p>\n\u003cp>Following a kitchen remodel and meetings with Self-Help’s dietician to develop a menu, the first CHAMPSS meal was served in July 2014. Within a month, they had dished up 2,000 more meals. Today the restaurant sees around 50 CHAMPSS customers a day on average, and on some days up to 90 such customers, far exceeding expectations of 40 customers per day. The number of active CHAMPSS clients has ballooned from 200 in the first few months to about a thousand today.\u003c/p>\n\u003cp>Most are Chinese: “It’s been really well-received by seniors in the Chinese community,” Ma said proudly. Chew underscores that fact by saying that the vast majority pay the full $3.50 suggested donation—a testament to how much they appreciate the program. “They love the CHAMPSS program, that’s why they are willing to support it,” she said.\u003c/p>\n\u003cfigure id=\"attachment_100263\" class=\"wp-caption alignright\" style=\"max-width: 510px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/prince-cooking1.jpg\" alt=\"Prince Cooking is one of two San Francisco restaurants that are part of an innovative new program that allows seniors to choose from a special menu of healthy Chinese American favorites and dine with friends and family whenever they want.\" width=\"510\" height=\"340\" class=\"size-full wp-image-100263\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/prince-cooking1.jpg 510w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/prince-cooking1-400x267.jpg 400w\" sizes=\"(max-width: 510px) 100vw, 510px\">\u003cfigcaption class=\"wp-caption-text\">Prince Cooking is one of two San Francisco restaurants that are part of an innovative new program that allows seniors to choose from a special menu of healthy Chinese American favorites and dine with friends and family whenever they want. \u003ccite>(Andria Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What’s more, seniors are clamoring for even more CHAMPSS restaurants, Chew says. Self-Help is continuing to seek out restaurants, perhaps at a sit-down–style restaurant instead of a café, and maybe at a place serving Asian fusion food. After all, eating one kind of cuisine all the time can get tiresome, even if it’s your own culture’s food. “The seniors tell me they’d like to try more, different cuisines,” Chew said.\u003c/p>\n\u003cp>Much like the Asian community itself, the Asian palate is very diverse: not all Asians want to eat Asian food. Those involved with the issue of culturally appropriate food acknowledge that it’s far more relevant to recently arrived immigrants than those who are very familiar with American food. Donna Yee’s Asian Community Center caters to a broad population around Sacramento and thus serves American food. But Yee says that’s precisely why a large number of Japanese American elders dine at her group’s sites. “They like coming to the site because we don’t serve Japanese food,” Yee said. “It’s one of the times of the week they eat American food.”\u003c/p>\n\u003cp>Plus sometimes culturally appropriate meals are not the most nutritious, points out Michael Tsang, project manager at Two Bridges Neighborhood Council in Manhattan’s Lower East Side. “While there is a general perception that Asian seniors eat a lot of fresh produce, the reality is that they often do not meet the recommended daily minimums for fresh fruits and vegetables,” Tsang said. A 2015 study of 3,000 of NYC’s of Chinese seniors found that 19 percent of respondents ate fruits and vegetables more than or equal to five times daily, and over 60 percent of respondents rated their health as fair or poor.\u003c/p>\n\u003cp>He believes it isn’t too late to introduce seniors to new, healthier foods or cooking techniques. “We are trying to understand how daily meals are being prepared, how seniors respond to different foods, and how we can encourage seniors to try healthier alternatives or try something entirely different.” After a major local supermarket where most of Two Bridges’ senior residents bought groceries closed in 2013, the group has tried a number of ways to promote other options for shopping in the neighborhood, including producing a grocery guide and giving monthly walking tours of the many small markets in the area. For seniors who have trouble getting to shops, the group also partners with a CSA to deliver food boxes of up to 12 pounds of fresh, locally grown vegetables for $12 and has enlisted a chef to show seniors how less-familiar vegetables can be cooked.\u003c/p>\n\u003cp>But ever-tighter funding and strict regulations are curbing more truly innovative ways to provide culturally appropriate meals for seniors. Funding for many senior nutrition programs has also been often meager and unreliable at best. “Oftentimes the money that is given to community-based organizations and kitchens to provide these meals are not enough even to meet the cost of preparing these meals,” said the National Asian Pacific Center on Aging’s Lum.\u003c/p>\n\u003cp>“Anyone doing a meal program has to do a significant amount of fundraising in addition to getting other kinds of steady money,” said Yee, who is a member of AARP’s Caregiving Advisory Panel. “There are as many ways nutrition programs are funded, in terms of what the payer mix, as there are programs.”\u003c/p>\n\u003cp>Overall for senior nutrition programs across the country, “an increase in funding would really go a long way,” Yee noted. “If money wasn’t an issue, I think the program would be substantially further ahead and it would really be a more exciting venture. And people would probably be getting better nutrition too.”\u003c/p>\n\u003cfigure id=\"attachment_100259\" class=\"wp-caption alignright\" style=\"max-width: 510px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/CHAMPSS-menu.jpg\" alt=\"All meals on the CHAMPSS menu include a drink and a dessert of jello or fruit—all for only $3.50 suggested donation, including tax and tip.\" width=\"510\" height=\"340\" class=\"size-full wp-image-100259\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/CHAMPSS-menu.jpg 510w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/CHAMPSS-menu-400x267.jpg 400w\" sizes=\"(max-width: 510px) 100vw, 510px\">\u003cfigcaption class=\"wp-caption-text\">All meals on the CHAMPSS menu include a drink and a dessert of jello or fruit—all for only $3.50 suggested donation, including tax and tip. \u003ccite>(Andria Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The regulations are just as constricting as the funding. All menus must be reviewed by a city or state agency, sometimes months in advance, to ensure meals are nutritious and balanced for seniors, rich in vitamins they need (vitamins D and B12 and calcium, for example) and low in the ingredients they don’t need (transfats, salt, and sugar, to name a few). The federal Older Americans Act requires that all meals served using OAA funds must adhere to the current \u003ca title=\"External link to Dietary Guidelines on Health.gov website\" href=\"http://www.health.gov/dietaryguidelines/\" target=\"_blank\">Dietary Guidelines for Americans (DGAs)\u003c/a>, provide a minimum of one-third of the \u003ca title=\"External link to Dietary Reference Intakes on the United States Department of Agriculture website\" href=\"http://fnic.nal.usda.gov/dietary-guidance/dietary-reference-intakes\" target=\"_blank\">Dietary Reference Intakes\u003c/a>, meet state and local food safety and sanitation requirements and be appealing to older adults. States also have their own rules. In California, for example, meals must be at least 300 calories, have milk or another source of calcium, be low in salt and sugar, and contain a certain proportion as protein.\u003c/p>\n\u003cp>The standardized rules that govern nutrition programs are extremely limiting, according to Yee. “On the one hand you could say that we barely ever see headlines that some senior has gotten sick because the food wasn’t safe to eat,” Yee said. “On the other hand I know that there are a lot of ways we err to the extreme. It’s pretty regulated. [Regulators] would say it’s pretty safe.”\u003c/p>\n\u003cp>Tsang is also familiar with the “long and challenging” process of serving seniors tasty, cost-effective, nutritious meals. “There are certain food and diet standards that senior institutions must follow when preparing daily meals and menus, but sometimes these standards don’t quite match what seniors are used to eating culturally,” he said. “Additionally, most food programs are limited by budget, and often rely on bulk ordering shelf-stable foods to stay within that budget. The skills of kitchen staff, as well as the amount of time it takes to prepare fresh produce, is yet another challenge.”\u003c/p>\n\u003cp>The CHAMPSS program is not without its flaws. Joyce Chan, a 70-year-old resident of San Francisco’s Sunset District, has dined at both CHAMPSS restaurants some 10 times. Although she says she and her friends love the program and enjoy having a place to gather and socialize outside of the senior center, she strongly criticized the service CHAMPSS diners receive. “I don’t like the attitude sometimes,” she said. “They treat you like second class. They should treat all customers the same.” She claimed the restaurants direct CHAMPSS diners to sit in certain areas of the restaurant and have refused to provide to-go boxes for leftover food. “Don’t divide it like, ‘You are eating senior citizen meals so I don’t need to provide you good service.’ Why? Because I pay $3.50 and you treat me like that? That’s bad. I feel so irritated. I will go somewhere else.” But she acknowledged she often forgets her pledge to never return: “Old people forget things so easily.” (Chew said she has not received any complaints about the service and those practices were not part of the restaurants’ policy.)\u003c/p>\n\u003cp>Yee also sounded skeptical about the CHAMPSS program. She questioned whether it was cost effective, noting that similar voucher programs have ended up proving more expensive than serving meals at a senior centers. But she acknowledged that any program that gives more choice to seniors about what they eat is remarkable. “It’s been a longtime challenge endemic to the senior nutrition program since it started in the 1970s. It’s wonderful that nutrition providers continue to innovate and improve on what they’re doing. It’s also no secret that, because of the uncertain funding, providers are constantly under the gun to meet price points that are more and more ridiculous every year. It’s always amazing when a provider is able to give individual choices on food items on any given day.”\u003c/p>\n\u003cp>Wong, for one, is sure to keep going back to the CHAMPSS restaurants. But, as someone who’s lived in the United States for 50 years and has developed a taste for all types of cuisine, he has one tip for the organizers: “Think about getting some Mexican food.”\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Lisa Wong Macabasco\u003c/strong> is the assistant social media editor at Slate. A former editor in chief of Hyphen magazine, she has worked for Mother Jones, Modern Farmer, the San Francisco Bay Guardian, KoreAm, the Asian American Writers’ Workshop’s Open City magazine, and AsianWeek. Find her at \u003ca href=\"https://twitter.com/lmacabasco\" target=\"_blank\">@lmacabasco\u003c/a> and \u003ca href=\"http://macabasco.com/\" target=\"_blank\">macabasco.com\u003c/a>. She wrote this article through a Journalists in Aging Fellowship, a collaboration of New America Media and the Gerontological Society of America, with support from AARP.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Tee Tran’s Monster Pho Conquers Oakland with Traditional Vietnamese Cooking",
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"content": "\u003cp>When the woman at the Small Business Administration discovered that 25-year old Tee Tran wanted a loan to open a Vietnamese restaurant even though he had absolutely no experience in the food business, she laughed at him. “You’re kidding me, right? Do you know your chances of getting a business loan,” she asked rhetorically. “It’s zero! Don’t even think about it.” Rather than discourage him, those cutting remarks inspired Tran to prove her wrong.\u003c/p>\n\u003cfigure id=\"attachment_99881\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/Monster-pho-pho.jpg\" alt=\"Pho at Monster Pho.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-99881\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-pho.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-pho-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-pho-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-pho-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-pho-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-pho-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pho at Monster Pho. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.monsterpho.com\" target=\"_blank\">Monster Pho\u003c/a>, his often-mobbed, year-old Oakland restaurant is a testament to Tran’s tenacity. At lunchtime, the airy dining room is buzzing with banter and tables are filled with a blue-green sea of scrubs, sported by numerous Kaiser Medical Center employees. It’s not just proximity that repeatedly brings Kaiser folks, Cal students and locals alike to the restaurant with the cute monster logo, but gracious service and dependably fresh, traditional Vietnamese cooking. Hearty bowls of pho soup, vermicelli noodle plates, crispy imperial rolls, Vietnamese crepes and banh mi sandwiches are served in a welcoming, light-filled room. Unfailingly polite, Tran treats both his customers and employees like family.\u003c/p>\n\u003cp>Opening a successful restaurant is not the first time this family has beaten the odds. When he was a toddler, Tran, his parents and two older brothers escaped from Vietnam in 1989 as “boat people.” After spending two long years in refugee camps in Thailand and the Philippines, they landed in Oakland--with literally nothing. He remembers the five of them sleeping huddled together for warmth on their bare living room floor.\u003c/p>\n\u003cfigure id=\"attachment_99882\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/TT-and-Mom.jpg\" alt=\"Tee Tran and mom, Tina Le.\" width=\"1920\" height=\"1603\" class=\"size-full wp-image-99882\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/TT-and-Mom.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/TT-and-Mom-400x334.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/TT-and-Mom-800x668.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/TT-and-Mom-1440x1202.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/TT-and-Mom-1180x985.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/TT-and-Mom-960x802.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tee Tran and mom, Tina Le. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tran’s mother, Tina Le, has always been his hero, mentor and inspiration. “She worked four jobs to keep the family afloat [as a dishwasher, babysitter, caregiver and seamstress]. She never took 'failure' as an answer,\" says Tran. Part of his motivation to open a restaurant was to honor his mother and make sure he could take of her, the way she had taken care of the family. Ironically, his devotion to the family recipes resulted in Le’s insistence on working in his kitchen daily to prepare her sauces.\u003c/p>\n\u003cp>Tran, now 31, has been an ingenious entrepreneur since the age of eight, when he borrowed money from his mother to purchase candy bars, which he then went door to door and sold for double what he paid. The whole family worked together on paper routes and sewing upholstery samples to earn money for the household. Tran also learned from his mother that no matter the difficulties thrown in one’s path, one should still treat others with respect and kindness.\u003c/p>\n\u003cfigure id=\"attachment_99883\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/Mp-spring-roll.jpg\" alt=\"Monster Pho's spring roll.\" width=\"1920\" height=\"2762\" class=\"size-full wp-image-99883\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/Mp-spring-roll.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Mp-spring-roll-400x575.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Mp-spring-roll-800x1151.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Mp-spring-roll-1440x2072.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Mp-spring-roll-1180x1697.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Mp-spring-roll-960x1381.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Monster Pho's spring roll. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Monster in his restaurant’s name stemmed from Tran’s desire to be different and appeal to kids. Its family-friendly atmosphere includes crayons and coloring book pages to keep little diners busy; plus scissors and small bowls are provided so parents can cut up noodles and pieces of meat into kid-sized bites--in the traditional way. Tran has also made his restaurant 100% peanut-free, an unusual move for a Vietnamese restaurant--where peanuts are regularly ground into sauces or crushed and sprinkled over dishes for texture--but one that has parents of children with peanut allergies cheering\u003cem>. \u003c/em>Tran aims to cater to a range of diners, so his Vegetable Pho uses a 100% vegetarian broth and his Chicken Pho is made with a chicken broth (without beef).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Using her son as an interpreter, Tina Le explains shyly that growing up in Vietnam she was the second oldest of 10 children and helped take care of her siblings. Those duties, plus the fact that her family moved many times, prevented her from regularly attending school. The reason she wanted to bring her family to the U.S. was so that they could get the education she didn’t.\u003c/p>\n\u003cp>Monster Pho’s menu is simple and straightforward. “Everything is as Mom and Grandma made it,” says Tran. “If you start playing around with fusion, stuffing the spring rolls with all kinds of things, you lose where you came from.”\u003c/p>\n\u003cfigure id=\"attachment_99884\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/mp-pandan.jpg\" alt=\"Monster Pho's pandan waffle dessert.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-99884\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/mp-pandan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/mp-pandan-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/mp-pandan-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/mp-pandan-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/mp-pandan-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/mp-pandan-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Monster Pho's pandan waffle dessert. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“In Vietnamese culture,” Tran says, “you don’t throw anything away; you use every part of the cow and the chicken.” For the soup broth, he daily simmers 100 pounds of beef bones in a 160-quart pot with onions and spices such as star anise, coriander and ginger. Tran admits they are always fine-tuning the broth. After months of trial and error, they also came up with a version of kelly-green pandan waffles, a popular Vietnamese street food, usually eaten plain. But Tran tops his decadent dessert waffle with ice cream and whipped cream.\u003c/p>\n\u003cp>Prior to opening Monster Pho, Tran worked for seven years at an auto dealership, that’s coincidentally just down the street. His deeply held feelings about honesty and integrity didn’t exactly match up with the standard operating procedure for car dealers. Tran stubbornly followed his own internal compass, but found out that his fellow car salesmen had a wager going, on how soon he would be fired or quit. “That lit a fire under me,” says Tran “and in my third month, I sold so many cars I almost made ‘Salesman of the Month.’” Although Tran did well selling cars, he knew his future lay elsewhere.\u003c/p>\n\u003cp>While working at the dealership, he kept a notebook of possible ideas for businesses. After he finally decided to open a Vietnamese restaurant, he scouted the Bay Area for a good location and was surprised to see a For Rent sign in a print shop, down the block from the car dealership. When he approached the landlords with his plan, however, they thought he was joking or crazy. “They brushed me off, but that’s always something that motivates me,” says Tran, smiling. “If people tell me I can’t do something, then I \u003cem>have\u003c/em> to do it. Six months later, he came back and the storefront was still available.\u003c/p>\n\u003cfigure id=\"attachment_99887\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/Monster-pho-flan1.jpg\" alt=\"Monster Pho's flan with coffee syrup.\" width=\"1920\" height=\"1920\" class=\"size-full wp-image-99887\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-1440x1440.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-75x75.jpg 75w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Monster Pho's flan with coffee syrup. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, Tran is riding high. He happily greets his loyal customers and oversees the dining room. At Monster Pho, there is often a waiting list to be seated. Oh, and that woman from the Small Business Association who was so discouraging, Tran would like to find her again – to thank her.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.monsterpho.com\" target=\"_blank\">Monster Pho\u003c/a>\u003cbr>\n3905 Broadway, Oakland [\u003ca href=\"https://goo.gl/UGdRcT\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: 510-788-4459\u003cbr>\nHours: Wed-Mon 11am-9pm, Closed Tuesday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MonsterPHO?fref=ts\" target=\"_blank\">Monster Pho\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/MONSTERPHO\" target=\"_blank\">@MONSTERPHO\u003c/a>\u003cbr>\nPrice Range: $ (entrees $9-$13)\u003c/p>\n\n",
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"excerpt": "Tee Tran's Monster Pho defies expectations. Tran, who opened this Oakland Vietnamese eatery last year, was warned repeatedly that as a first-time restaurant-owner with no previous experience, that his plan was \"impossible\" and \"doomed to fail.\" He has proven his critics wrong with simple, traditional dishes from his mother's recipes, served in a hip, family-friendly atmosphere (that is also 100% peanut-free). ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When the woman at the Small Business Administration discovered that 25-year old Tee Tran wanted a loan to open a Vietnamese restaurant even though he had absolutely no experience in the food business, she laughed at him. “You’re kidding me, right? Do you know your chances of getting a business loan,” she asked rhetorically. “It’s zero! Don’t even think about it.” Rather than discourage him, those cutting remarks inspired Tran to prove her wrong.\u003c/p>\n\u003cfigure id=\"attachment_99881\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/Monster-pho-pho.jpg\" alt=\"Pho at Monster Pho.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-99881\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-pho.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-pho-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-pho-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-pho-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-pho-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-pho-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pho at Monster Pho. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.monsterpho.com\" target=\"_blank\">Monster Pho\u003c/a>, his often-mobbed, year-old Oakland restaurant is a testament to Tran’s tenacity. At lunchtime, the airy dining room is buzzing with banter and tables are filled with a blue-green sea of scrubs, sported by numerous Kaiser Medical Center employees. It’s not just proximity that repeatedly brings Kaiser folks, Cal students and locals alike to the restaurant with the cute monster logo, but gracious service and dependably fresh, traditional Vietnamese cooking. Hearty bowls of pho soup, vermicelli noodle plates, crispy imperial rolls, Vietnamese crepes and banh mi sandwiches are served in a welcoming, light-filled room. Unfailingly polite, Tran treats both his customers and employees like family.\u003c/p>\n\u003cp>Opening a successful restaurant is not the first time this family has beaten the odds. When he was a toddler, Tran, his parents and two older brothers escaped from Vietnam in 1989 as “boat people.” After spending two long years in refugee camps in Thailand and the Philippines, they landed in Oakland--with literally nothing. He remembers the five of them sleeping huddled together for warmth on their bare living room floor.\u003c/p>\n\u003cfigure id=\"attachment_99882\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/TT-and-Mom.jpg\" alt=\"Tee Tran and mom, Tina Le.\" width=\"1920\" height=\"1603\" class=\"size-full wp-image-99882\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/TT-and-Mom.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/TT-and-Mom-400x334.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/TT-and-Mom-800x668.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/TT-and-Mom-1440x1202.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/TT-and-Mom-1180x985.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/TT-and-Mom-960x802.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tee Tran and mom, Tina Le. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tran’s mother, Tina Le, has always been his hero, mentor and inspiration. “She worked four jobs to keep the family afloat [as a dishwasher, babysitter, caregiver and seamstress]. She never took 'failure' as an answer,\" says Tran. Part of his motivation to open a restaurant was to honor his mother and make sure he could take of her, the way she had taken care of the family. Ironically, his devotion to the family recipes resulted in Le’s insistence on working in his kitchen daily to prepare her sauces.\u003c/p>\n\u003cp>Tran, now 31, has been an ingenious entrepreneur since the age of eight, when he borrowed money from his mother to purchase candy bars, which he then went door to door and sold for double what he paid. The whole family worked together on paper routes and sewing upholstery samples to earn money for the household. Tran also learned from his mother that no matter the difficulties thrown in one’s path, one should still treat others with respect and kindness.\u003c/p>\n\u003cfigure id=\"attachment_99883\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/Mp-spring-roll.jpg\" alt=\"Monster Pho's spring roll.\" width=\"1920\" height=\"2762\" class=\"size-full wp-image-99883\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/Mp-spring-roll.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Mp-spring-roll-400x575.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Mp-spring-roll-800x1151.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Mp-spring-roll-1440x2072.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Mp-spring-roll-1180x1697.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Mp-spring-roll-960x1381.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Monster Pho's spring roll. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Monster in his restaurant’s name stemmed from Tran’s desire to be different and appeal to kids. Its family-friendly atmosphere includes crayons and coloring book pages to keep little diners busy; plus scissors and small bowls are provided so parents can cut up noodles and pieces of meat into kid-sized bites--in the traditional way. Tran has also made his restaurant 100% peanut-free, an unusual move for a Vietnamese restaurant--where peanuts are regularly ground into sauces or crushed and sprinkled over dishes for texture--but one that has parents of children with peanut allergies cheering\u003cem>. \u003c/em>Tran aims to cater to a range of diners, so his Vegetable Pho uses a 100% vegetarian broth and his Chicken Pho is made with a chicken broth (without beef).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Using her son as an interpreter, Tina Le explains shyly that growing up in Vietnam she was the second oldest of 10 children and helped take care of her siblings. Those duties, plus the fact that her family moved many times, prevented her from regularly attending school. The reason she wanted to bring her family to the U.S. was so that they could get the education she didn’t.\u003c/p>\n\u003cp>Monster Pho’s menu is simple and straightforward. “Everything is as Mom and Grandma made it,” says Tran. “If you start playing around with fusion, stuffing the spring rolls with all kinds of things, you lose where you came from.”\u003c/p>\n\u003cfigure id=\"attachment_99884\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/mp-pandan.jpg\" alt=\"Monster Pho's pandan waffle dessert.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-99884\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/mp-pandan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/mp-pandan-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/mp-pandan-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/mp-pandan-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/mp-pandan-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/mp-pandan-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Monster Pho's pandan waffle dessert. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“In Vietnamese culture,” Tran says, “you don’t throw anything away; you use every part of the cow and the chicken.” For the soup broth, he daily simmers 100 pounds of beef bones in a 160-quart pot with onions and spices such as star anise, coriander and ginger. Tran admits they are always fine-tuning the broth. After months of trial and error, they also came up with a version of kelly-green pandan waffles, a popular Vietnamese street food, usually eaten plain. But Tran tops his decadent dessert waffle with ice cream and whipped cream.\u003c/p>\n\u003cp>Prior to opening Monster Pho, Tran worked for seven years at an auto dealership, that’s coincidentally just down the street. His deeply held feelings about honesty and integrity didn’t exactly match up with the standard operating procedure for car dealers. Tran stubbornly followed his own internal compass, but found out that his fellow car salesmen had a wager going, on how soon he would be fired or quit. “That lit a fire under me,” says Tran “and in my third month, I sold so many cars I almost made ‘Salesman of the Month.’” Although Tran did well selling cars, he knew his future lay elsewhere.\u003c/p>\n\u003cp>While working at the dealership, he kept a notebook of possible ideas for businesses. After he finally decided to open a Vietnamese restaurant, he scouted the Bay Area for a good location and was surprised to see a For Rent sign in a print shop, down the block from the car dealership. When he approached the landlords with his plan, however, they thought he was joking or crazy. “They brushed me off, but that’s always something that motivates me,” says Tran, smiling. “If people tell me I can’t do something, then I \u003cem>have\u003c/em> to do it. Six months later, he came back and the storefront was still available.\u003c/p>\n\u003cfigure id=\"attachment_99887\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/Monster-pho-flan1.jpg\" alt=\"Monster Pho's flan with coffee syrup.\" width=\"1920\" height=\"1920\" class=\"size-full wp-image-99887\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-1440x1440.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-75x75.jpg 75w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Monster Pho's flan with coffee syrup. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, Tran is riding high. He happily greets his loyal customers and oversees the dining room. At Monster Pho, there is often a waiting list to be seated. Oh, and that woman from the Small Business Association who was so discouraging, Tran would like to find her again – to thank her.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.monsterpho.com\" target=\"_blank\">Monster Pho\u003c/a>\u003cbr>\n3905 Broadway, Oakland [\u003ca href=\"https://goo.gl/UGdRcT\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: 510-788-4459\u003cbr>\nHours: Wed-Mon 11am-9pm, Closed Tuesday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MonsterPHO?fref=ts\" target=\"_blank\">Monster Pho\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/MONSTERPHO\" target=\"_blank\">@MONSTERPHO\u003c/a>\u003cbr>\nPrice Range: $ (entrees $9-$13)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Detoxing The Buddhist Way: Nuns Preserve Art Of Korean Temple Food",
"title": "Detoxing The Buddhist Way: Nuns Preserve Art Of Korean Temple Food",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_98400\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2092436_shapiro_temple-21-_custom-d4c0d06c68195f2f82a6931add0ee95194462323-e1437670583746.jpg\" alt=\"Sun Woo directs the visitor program at Jingkwansa, a Buddhist temple outside Seoul famous for preserving the art of Korean temple food. Behind her are giant jars filled with fermented soybeans.\" width=\"1920\" height=\"1402\" class=\"size-full wp-image-98400\">\u003cfigcaption class=\"wp-caption-text\">Sun Woo directs the visitor program at Jingkwansa, a Buddhist temple outside Seoul famous for preserving the art of Korean temple food. Behind her are giant jars filled with fermented soybeans. \u003ccite>(Ari Shapiro/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/07/20150723_me_detoxing_the_buddhist_way_nuns_preserve_art_of_korean_temple_food.mp3\u003c/p>\n\u003cp>Detox diets come and go, like any other fad. In South Korea, one popular diet has staying power. It has been around for at least 1,600 years, ever since the founding of the Jingkwansa temple in the mountains outside of Seoul.\u003c/p>\n\u003cp>This Buddhist monastery sits at the convergence of two streams, amid twisting leafy trees and soaring peaks. It's one of many temples in the countryside outside of South Korea's capital. Each temple has its own specialty. Jingkwansa is famous for two reasons.\u003c/p>\n\u003cp>First, it's run entirely by women. The day before our visit, Jill Biden, the wife of the U.S. vice president, was at the temple learning about Korean women's education.\u003c/p>\n\u003cp>But we came here to learn about Jingkwansa's second claim to fame. The place is renowned for preserving the ancient art of Korean temple cuisine.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"You can't understand monastic culture without understanding monastic food,\" says Gye Ho, the Overt Nun who runs this temple. She has been a practicing nun for more than 50 years. Like all of the nuns here, Gye Ho has a shaved head and wears traditional gray robes. \"The food creates the entire human being,\" she says. \"It shapes our mind and body.\"\u003c/p>\n\u003cp>My interpreter and I are escorted to a small room with sliding doors. Inside, at least 25 different dishes are arrayed on the table. That variety is typical of a Korean lunch. Sun Woo, who directs the temple visit program, explains what makes monastic food different.\u003c/p>\n\u003cfigure id=\"attachment_98401\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2092436_shapiro_temple-11-_custom-2554261ea02084543f8ed4d3938fad2f4e3f3342-e1437670559561.jpg\" alt='\"The food creates the entire human being,\" says Gye Ho, the nun who runs the table. Above, an array of dishes served at the temple, including root chips, pickled radishes, marinated tofu, potatoes, stir-fried greens, squash, green tea, mushroom fritters and caps. The dishes feature no meat, fish or MSG.' width=\"1920\" height=\"1285\" class=\"size-full wp-image-98401\">\u003cfigcaption class=\"wp-caption-text\">\"The food creates the entire human being,\" says Gye Ho, the nun who runs the table. Above, an array of dishes served at the temple, including root chips, pickled radishes, marinated tofu, potatoes, stir-fried greens, squash, green tea, mushroom fritters and caps. The dishes feature no meat, fish or MSG. \u003ccite>(Ari Shapiro/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"There is no meat and no fish and no MSG,\" she says. \"And no garlic, no onion, no green onion, no spring onion, or leek.\"\u003c/p>\n\u003cp>That may sound remarkably bland. But the dishes are pungent, fiery, funky, or puckeringly tart. There are fermented radishes, mushroom fritters, marinated tofu, and crispy greens. Thinly sliced eggplant and fried potato slices sit next to clear soup and a bowl of rice.\u003c/p>\n\u003cp>Once we can't eat any more, Sun Woo escorts us to a roped off corner of the temple grounds to divulge one secret of this monastic cuisine.\u003c/p>\n\u003cp>On top of a gravel-covered platform are dozens of ceramic urns of different sizes. Inside these jars, the nun explains, \"we ferment many different soybean sauces, or soybean paste.\"\u003c/p>\n\u003cp>The monastery makes up to 30 different kinds of sauce from fermented soybeans. The jars sit in a spot that gets full sun all day long — that's important for the fermentation process. In these urns, some soybeans have been fermenting for 20 years, others for as long as 50 years. The smell is as layered and complex as any aged whiskey or ripe cheese.\u003c/p>\n\u003cp>Through pickling, fermenting, dehydrating and other traditional practices, the nuns infuse their simple cuisine with dizzying layers of flavor.\u003c/p>\n\u003cfigure id=\"attachment_98399\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2092436_shapiro_temple-12-_custom-be2ec87e43e3eca9326a85969e13ba40cf7b2ecf-e1437670544777.jpg\" alt=\"Iced tea made from local berries is served with melon and squares of sweet sticky rice topped with fruits and nuts. The nuns eat these sweets on head-shaving day, to replenish their energy.\" width=\"1920\" height=\"1439\" class=\"size-full wp-image-98399\">\u003cfigcaption class=\"wp-caption-text\">Iced tea made from local berries is served with melon and squares of sweet sticky rice topped with fruits and nuts. The nuns eat these sweets on head-shaving day, to replenish their energy. \u003ccite>(Ari Shapiro/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>People from all over the world come to the monastery to experience this lifestyle. During our visit, 240 visitors were participating in the temple stay program, waking up at 3:30 each morning to meditate and detox.\u003c/p>\n\u003cp>As we speak with head nun Gye Ho about the philosophy of the temple, we sit on mats, drinking iced tea made from local berries. The drink is served with melon and squares of sweet, sticky rice topped with fruits and nuts. The nuns eat these sweets on head-shaving day, to replenish their energy.\u003c/p>\n\u003cp>Gye Ho explains that for the nuns, cooking and eating are spiritual as well as physical practices. \"We prepare our food with a clear mind,\" she says. \"We recognize that the best sauce in the world is the heart that we put into our cooking.\"\u003c/p>\n\u003cp>She says everything here is natural; while the rest of South Korea uses metal chopsticks, those at the monastery are made of wood.\u003c/p>\n\u003cp>At the risk of sounding impolite, I finally ask this aged nun, \"Do you ever just crave french fries or chocolate?\"\u003c/p>\n\u003cp>\"Everyone has cravings,\" she replies. \"When I have them, I focus my mind by making noodles.\"\u003c/p>\n\u003chr>\n\u003ch3>Kongguksu\u003c/h3>\n\u003cp>Here's the temple's recipe for making Kongguksu, or soybean noodles.\u003c/p>\n\u003cfigure id=\"attachment_98402\" class=\"wp-caption aligncenter\" style=\"max-width: 2181px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/korean_noodles-kongguksu-01-2a64efef043adc88ab42c632eddd70ab27a90c40.jpg\" alt=\"Kongguksu — Korean soybean noodles\" width=\"2181\" height=\"1636\" class=\"size-full wp-image-98402\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/korean_noodles-kongguksu-01-2a64efef043adc88ab42c632eddd70ab27a90c40.jpg 2181w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/korean_noodles-kongguksu-01-2a64efef043adc88ab42c632eddd70ab27a90c40-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/korean_noodles-kongguksu-01-2a64efef043adc88ab42c632eddd70ab27a90c40-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/korean_noodles-kongguksu-01-2a64efef043adc88ab42c632eddd70ab27a90c40-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/korean_noodles-kongguksu-01-2a64efef043adc88ab42c632eddd70ab27a90c40-1400x1050.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/korean_noodles-kongguksu-01-2a64efef043adc88ab42c632eddd70ab27a90c40-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/korean_noodles-kongguksu-01-2a64efef043adc88ab42c632eddd70ab27a90c40-960x720.jpg 960w\" sizes=\"(max-width: 2181px) 100vw, 2181px\">\u003cfigcaption class=\"wp-caption-text\">Kongguksu — Korean soybean noodles \u003ccite>(\u003ca href=\"https://commons.wikimedia.org/wiki/File:Korean_noodles-Kongguksu-01.jpg\">Via Wikimedia\u003c/a> )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Ingredients\u003c/strong>\n\u003cli>Two cups of dried soy beans\u003c/li>\n\u003cli>Half a cup of crushed sesame seeds\u003c/li>\n\u003cli>Two cups of flour\u003c/li>\n\u003cli>For garnish: Thin cucumber strips, black sesame seeds, red chili pepper\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions\u003c/strong>\n\u003cli>Soak soybeans in water for at least 6 hours, or overnight.\u003c/li>\n\u003cli>Boil the beans until tender, an hour or so.\u003c/li>\n\u003cli>Grind the cooked beans with sesame seeds.\u003c/li>\n\u003cli>Squeeze the mixture in a cotton cloth. Discard the pulp, and chill the juice.\u003c/li>\n\u003cli>Mix the flour and a pinch of salt with enough water to make a sticky dough. Store the dough in the refrigerator for 4-5 hours.\u003c/li>\n\u003cli>Roll out the dough and slice into thin noodle strips.\u003c/li>\n\u003cli>Boil the noodles for 3-5 minutes, then rinse under cold water.\u003c/li>\n\u003cli>Serve the noodles with cold soybean juice, cucumber strips, black sesame seeds, and sliced red chili pepper.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "In South Korea, Buddhist temple food is viewed the way spa food is in the U.S.: curative, cleansing, perhaps even medicinal. Buddhist nuns have preserved these cooking techniques for 1,600 years.",
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"description": "In South Korea, Buddhist temple food is viewed the way spa food is in the U.S.: curative, cleansing, perhaps even medicinal. Buddhist nuns have preserved these cooking techniques for 1,600 years.",
"title": "Detoxing The Buddhist Way: Nuns Preserve Art Of Korean Temple Food | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_98400\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2092436_shapiro_temple-21-_custom-d4c0d06c68195f2f82a6931add0ee95194462323-e1437670583746.jpg\" alt=\"Sun Woo directs the visitor program at Jingkwansa, a Buddhist temple outside Seoul famous for preserving the art of Korean temple food. Behind her are giant jars filled with fermented soybeans.\" width=\"1920\" height=\"1402\" class=\"size-full wp-image-98400\">\u003cfigcaption class=\"wp-caption-text\">Sun Woo directs the visitor program at Jingkwansa, a Buddhist temple outside Seoul famous for preserving the art of Korean temple food. Behind her are giant jars filled with fermented soybeans. \u003ccite>(Ari Shapiro/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/07/20150723_me_detoxing_the_buddhist_way_nuns_preserve_art_of_korean_temple_food.mp3\u003c/p>\n\u003cp>Detox diets come and go, like any other fad. In South Korea, one popular diet has staying power. It has been around for at least 1,600 years, ever since the founding of the Jingkwansa temple in the mountains outside of Seoul.\u003c/p>\n\u003cp>This Buddhist monastery sits at the convergence of two streams, amid twisting leafy trees and soaring peaks. It's one of many temples in the countryside outside of South Korea's capital. Each temple has its own specialty. Jingkwansa is famous for two reasons.\u003c/p>\n\u003cp>First, it's run entirely by women. The day before our visit, Jill Biden, the wife of the U.S. vice president, was at the temple learning about Korean women's education.\u003c/p>\n\u003cp>But we came here to learn about Jingkwansa's second claim to fame. The place is renowned for preserving the ancient art of Korean temple cuisine.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"You can't understand monastic culture without understanding monastic food,\" says Gye Ho, the Overt Nun who runs this temple. She has been a practicing nun for more than 50 years. Like all of the nuns here, Gye Ho has a shaved head and wears traditional gray robes. \"The food creates the entire human being,\" she says. \"It shapes our mind and body.\"\u003c/p>\n\u003cp>My interpreter and I are escorted to a small room with sliding doors. Inside, at least 25 different dishes are arrayed on the table. That variety is typical of a Korean lunch. Sun Woo, who directs the temple visit program, explains what makes monastic food different.\u003c/p>\n\u003cfigure id=\"attachment_98401\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2092436_shapiro_temple-11-_custom-2554261ea02084543f8ed4d3938fad2f4e3f3342-e1437670559561.jpg\" alt='\"The food creates the entire human being,\" says Gye Ho, the nun who runs the table. Above, an array of dishes served at the temple, including root chips, pickled radishes, marinated tofu, potatoes, stir-fried greens, squash, green tea, mushroom fritters and caps. The dishes feature no meat, fish or MSG.' width=\"1920\" height=\"1285\" class=\"size-full wp-image-98401\">\u003cfigcaption class=\"wp-caption-text\">\"The food creates the entire human being,\" says Gye Ho, the nun who runs the table. Above, an array of dishes served at the temple, including root chips, pickled radishes, marinated tofu, potatoes, stir-fried greens, squash, green tea, mushroom fritters and caps. The dishes feature no meat, fish or MSG. \u003ccite>(Ari Shapiro/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"There is no meat and no fish and no MSG,\" she says. \"And no garlic, no onion, no green onion, no spring onion, or leek.\"\u003c/p>\n\u003cp>That may sound remarkably bland. But the dishes are pungent, fiery, funky, or puckeringly tart. There are fermented radishes, mushroom fritters, marinated tofu, and crispy greens. Thinly sliced eggplant and fried potato slices sit next to clear soup and a bowl of rice.\u003c/p>\n\u003cp>Once we can't eat any more, Sun Woo escorts us to a roped off corner of the temple grounds to divulge one secret of this monastic cuisine.\u003c/p>\n\u003cp>On top of a gravel-covered platform are dozens of ceramic urns of different sizes. Inside these jars, the nun explains, \"we ferment many different soybean sauces, or soybean paste.\"\u003c/p>\n\u003cp>The monastery makes up to 30 different kinds of sauce from fermented soybeans. The jars sit in a spot that gets full sun all day long — that's important for the fermentation process. In these urns, some soybeans have been fermenting for 20 years, others for as long as 50 years. The smell is as layered and complex as any aged whiskey or ripe cheese.\u003c/p>\n\u003cp>Through pickling, fermenting, dehydrating and other traditional practices, the nuns infuse their simple cuisine with dizzying layers of flavor.\u003c/p>\n\u003cfigure id=\"attachment_98399\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2092436_shapiro_temple-12-_custom-be2ec87e43e3eca9326a85969e13ba40cf7b2ecf-e1437670544777.jpg\" alt=\"Iced tea made from local berries is served with melon and squares of sweet sticky rice topped with fruits and nuts. The nuns eat these sweets on head-shaving day, to replenish their energy.\" width=\"1920\" height=\"1439\" class=\"size-full wp-image-98399\">\u003cfigcaption class=\"wp-caption-text\">Iced tea made from local berries is served with melon and squares of sweet sticky rice topped with fruits and nuts. The nuns eat these sweets on head-shaving day, to replenish their energy. \u003ccite>(Ari Shapiro/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>People from all over the world come to the monastery to experience this lifestyle. During our visit, 240 visitors were participating in the temple stay program, waking up at 3:30 each morning to meditate and detox.\u003c/p>\n\u003cp>As we speak with head nun Gye Ho about the philosophy of the temple, we sit on mats, drinking iced tea made from local berries. The drink is served with melon and squares of sweet, sticky rice topped with fruits and nuts. The nuns eat these sweets on head-shaving day, to replenish their energy.\u003c/p>\n\u003cp>Gye Ho explains that for the nuns, cooking and eating are spiritual as well as physical practices. \"We prepare our food with a clear mind,\" she says. \"We recognize that the best sauce in the world is the heart that we put into our cooking.\"\u003c/p>\n\u003cp>She says everything here is natural; while the rest of South Korea uses metal chopsticks, those at the monastery are made of wood.\u003c/p>\n\u003cp>At the risk of sounding impolite, I finally ask this aged nun, \"Do you ever just crave french fries or chocolate?\"\u003c/p>\n\u003cp>\"Everyone has cravings,\" she replies. \"When I have them, I focus my mind by making noodles.\"\u003c/p>\n\u003chr>\n\u003ch3>Kongguksu\u003c/h3>\n\u003cp>Here's the temple's recipe for making Kongguksu, or soybean noodles.\u003c/p>\n\u003cfigure id=\"attachment_98402\" class=\"wp-caption aligncenter\" style=\"max-width: 2181px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/korean_noodles-kongguksu-01-2a64efef043adc88ab42c632eddd70ab27a90c40.jpg\" alt=\"Kongguksu — Korean soybean noodles\" width=\"2181\" height=\"1636\" class=\"size-full wp-image-98402\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/korean_noodles-kongguksu-01-2a64efef043adc88ab42c632eddd70ab27a90c40.jpg 2181w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/korean_noodles-kongguksu-01-2a64efef043adc88ab42c632eddd70ab27a90c40-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/korean_noodles-kongguksu-01-2a64efef043adc88ab42c632eddd70ab27a90c40-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/korean_noodles-kongguksu-01-2a64efef043adc88ab42c632eddd70ab27a90c40-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/korean_noodles-kongguksu-01-2a64efef043adc88ab42c632eddd70ab27a90c40-1400x1050.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/korean_noodles-kongguksu-01-2a64efef043adc88ab42c632eddd70ab27a90c40-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/korean_noodles-kongguksu-01-2a64efef043adc88ab42c632eddd70ab27a90c40-960x720.jpg 960w\" sizes=\"(max-width: 2181px) 100vw, 2181px\">\u003cfigcaption class=\"wp-caption-text\">Kongguksu — Korean soybean noodles \u003ccite>(\u003ca href=\"https://commons.wikimedia.org/wiki/File:Korean_noodles-Kongguksu-01.jpg\">Via Wikimedia\u003c/a> )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Ingredients\u003c/strong>\n\u003cli>Two cups of dried soy beans\u003c/li>\n\u003cli>Half a cup of crushed sesame seeds\u003c/li>\n\u003cli>Two cups of flour\u003c/li>\n\u003cli>For garnish: Thin cucumber strips, black sesame seeds, red chili pepper\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions\u003c/strong>\n\u003cli>Soak soybeans in water for at least 6 hours, or overnight.\u003c/li>\n\u003cli>Boil the beans until tender, an hour or so.\u003c/li>\n\u003cli>Grind the cooked beans with sesame seeds.\u003c/li>\n\u003cli>Squeeze the mixture in a cotton cloth. Discard the pulp, and chill the juice.\u003c/li>\n\u003cli>Mix the flour and a pinch of salt with enough water to make a sticky dough. Store the dough in the refrigerator for 4-5 hours.\u003c/li>\n\u003cli>Roll out the dough and slice into thin noodle strips.\u003c/li>\n\u003cli>Boil the noodles for 3-5 minutes, then rinse under cold water.\u003c/li>\n\u003cli>Serve the noodles with cold soybean juice, cucumber strips, black sesame seeds, and sliced red chili pepper.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Egg War: Why India's Vegetarian Elite Are Accused Of Keeping Kids Hungry",
"title": "Egg War: Why India's Vegetarian Elite Are Accused Of Keeping Kids Hungry",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>India is in the midst of a war of sorts — a war over eggs. To eat them, or not to eat them. Actually, it's more about whether the government should give free eggs to poor, malnourished children.\u003c/p>\n\u003cp>It all began in late May, when Shivraj Chouhan, the chief minister of the Indian state of Madhya Pradesh, shot down a proposal to serve eggs in government-run day care centers (\u003cem>anganwadis\u003c/em>) in some tribal areas.\u003c/p>\n\u003cp>These communities have high rates of malnutrition, says Sachin Jain, a local food-rights activist in the state. \"The idea behind the proposal was to address the gap in protein deficiency through ... eggs,\" he says.\u003c/p>\n\u003cp>But Chouhan \u003ca href=\"http://indianexpress.com/article/india/india-others/veg-chouhan-blocks-eggs-in-anganwadis/\">wasn't convinced\u003c/a>. As Indian newspapers reported, he publicly vowed not to allow eggs to be served as long as he was minister.\u003c/p>\n\u003cp>Why this vehement opposition to eggs? Well, the local community of Jains, which is strictly vegetarian and also powerful in the state, has previously thwarted efforts to introduce eggs in day care centers and schools. Chouhan is an upper caste Hindu man who recently became a vegetarian.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And the state of Madhya Pradesh is mostly vegetarian, as are some other states, like Karnataka, Rajasthan and Gujarat. For years, the more politically vocal vegetarians in these states have kept eggs out of school lunches and \u003cem>anganwadis.\u003c/em>\u003c/p>\n\u003cp>But here's the thing: While these states as a whole may be mostly vegetarian, the poorest — and most malnourished — Indians generally are not. They would eat eggs, if only they could afford them, says Dipa Sinha, an economist at the Center for Equity Studies in New Delhi and an expert on India's preschool and school feeding programs.\u003c/p>\n\u003cp>India's free school lunch program alone reaches about \u003ca href=\"http://pulitzercenter.org/projects/asia-india-midday-meal-program-corruption-success-nutrition-poverty-school-lunch\">120 million of India's poorest children\u003c/a>, and the \u003cem>anganwadis\u003c/em> reach millions of younger children. So, the egg war isn't trivial.\u003c/p>\n\u003cp>Chouhan's office \u003ca href=\"http://economictimes.indiatimes.com/news/politics-and-nation/egg-less-meals-at-anganwadis-madhya-pradeshs-ban-pitches-nutrition-against-politics/articleshow/47560045.cms\">has said\u003c/a> the chief minister is \"sentimental\" about keeping \u003cem>anganwadis\u003c/em> egg-free. \"This is a very upper caste Hindu sentiment,\" says Sinha.\u003c/p>\n\u003cp>Hindu scriptures prescribe \u003ca href=\"http://pulitzercenter.org/reporting/asia-india-school-lunch-program-caste-discrimination\">notions of purity\u003c/a> for people belonging to upper castes, Sinha explains. \"You can't use the same spoon as someone else. You can't sit next to someone eating meat. You can't eat food cooked by someone who eats meat. And they think this is a dominant culture and that they can impose it on anyone.\"\u003c/p>\n\u003cp>The \u003ca href=\"http://indianexpress.com/article/india/india-others/beef-banned-in-maharashtra-5-yrs-jail-rs10000-fine-for-possession-or-sale/\">recent ban\u003c/a> on the slaughter of bulls and bullocks in the neighboring state of Maharashtra also reflects this sentiment.\u003c/p>\n\u003cp>While most Hindus today don't eat beef, Hindus belonging to lower castes, including Dalits (considered the lowest in India's caste hierarchy), do rely on this meat as a regular source of protein, as do Christians and Muslims. Dalit scholars have \u003ca href=\"http://scroll.in/article/714661/beef-ban-is-an-attempt-to-impose-upper-caste-culture-on-other-hindus-kancha-ilaiah\">called this ban\u003c/a> an effort to impose upper-caste Hindu values on the lower caste minorities.\u003c/p>\n\u003cp>We often assume Indians are largely vegetarian, but that assumption doesn't hold up against data. A \u003ca href=\"http://www.thehindu.com/todays-paper/the-food-habits-of-a-nation/article3089973.ece\">2006 survey\u003c/a> by the Delhi-based \u003ca href=\"http://www.csds.in/\">Center for the Study of Developing Societies\u003c/a> found that more than 50 percent of Indians are in fact non-vegetarian. They eat fish, chicken, beef and, yes, eggs, too. Vegetarianism is often limited to privileged, upper caste Hindu communities and a couple of other religions, like Jainism.\u003c/p>\n\u003cp>Most underprivileged Indians, on the other hand, including Dalits and tribal communities, are non-vegetarians, says Sinha. Their children make up the majority of India's most malnourished.\u003c/p>\n\u003cp>That is why public health policy experts and right-to-food activists all over the country are trying to introduce eggs into government schools and day cares.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Some states already serve eggs, and they are popular among the children. Sinha recalls an incident from several years ago, when she was visiting schools in the southern state of Andhra Pradesh to see how well the school lunch program was working. The state had recently begun to provide eggs in school lunches. One school had a box where students submitted their complaints and feedback about the school meal.\u003c/p>\n\u003cp>\"We opened it, and one of the letters in that box was from a girl in [fourth grade],\" says Sinha. \"It was a Dalit girl, who said, 'Thank you very much. I got to eat an egg in my life for the first time.' \"\u003c/p>\n\u003cp>\"Wherever eggs are introduced, attendance goes up,\" says Sinha. \"It's very popular, because children don't get it at home.\"\u003c/p>\n\u003cp>Eggs are also an easy way to provide much-needed protein and fat to malnourished children, says Sachin Jain, the food rights activist. They are easy to procure locally, and storage and transportation aren't a problem. \"No ... vegetarian food item is that good a source of protein,\" he says.\u003c/p>\n\u003cp>Milk, which comes close and is often touted as a good alternative by vegetarians like Chouhan, comes with many complications. It is often diluted by suppliers and is easy to contaminate, says Jain. It also requires more infrastructure to store and transport to remote rural areas.\u003c/p>\n\u003cp>\"I am a vegetarian,\" adds Jain. \"I have never touched an egg. But I have other sources of fat and protein, like ghee (clarified butter) and milk. Tribals, Dalits and other poor people don't have these options. They can't afford these things. Then, eggs become a very good option for them.\"\u003c/p>\n\u003cp>\"We still have very high malnutrition,\" says Dipa Sinha. \"Every third Indian child is malnourished.\"\u003c/p>\n\u003cp>This context\u003cstrong> \u003c/strong>is crucial in this discussion, she says, \"because the best interest of the child is what should be driving policy. I think this (ban on eggs) is a big setback.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Rhitu Chatterjee is a multimedia journalist based in New Delhi. See the related animation, \"\u003ca href=\"http://pulitzercenter.org/reporting/power-lunch-india-mid-day-meal-program\">Power Lunch: India's Mid-Day Meal Program\u003c/a>,\" produced by Mathilde Dratwa for the Pulitzer Center and based on Chatterjee's reporting.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Serving eggs in free school meals could boost the protein-deficient diets of poor, lower caste Indian school kids. But in some Indian states, powerful vegetarian politicians have thwarted these plans.",
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"description": "Serving eggs in free school meals could boost the protein-deficient diets of poor, lower caste Indian school kids. But in some Indian states, powerful vegetarian politicians have thwarted these plans.",
"title": "Egg War: Why India's Vegetarian Elite Are Accused Of Keeping Kids Hungry | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>India is in the midst of a war of sorts — a war over eggs. To eat them, or not to eat them. Actually, it's more about whether the government should give free eggs to poor, malnourished children.\u003c/p>\n\u003cp>It all began in late May, when Shivraj Chouhan, the chief minister of the Indian state of Madhya Pradesh, shot down a proposal to serve eggs in government-run day care centers (\u003cem>anganwadis\u003c/em>) in some tribal areas.\u003c/p>\n\u003cp>These communities have high rates of malnutrition, says Sachin Jain, a local food-rights activist in the state. \"The idea behind the proposal was to address the gap in protein deficiency through ... eggs,\" he says.\u003c/p>\n\u003cp>But Chouhan \u003ca href=\"http://indianexpress.com/article/india/india-others/veg-chouhan-blocks-eggs-in-anganwadis/\">wasn't convinced\u003c/a>. As Indian newspapers reported, he publicly vowed not to allow eggs to be served as long as he was minister.\u003c/p>\n\u003cp>Why this vehement opposition to eggs? Well, the local community of Jains, which is strictly vegetarian and also powerful in the state, has previously thwarted efforts to introduce eggs in day care centers and schools. Chouhan is an upper caste Hindu man who recently became a vegetarian.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And the state of Madhya Pradesh is mostly vegetarian, as are some other states, like Karnataka, Rajasthan and Gujarat. For years, the more politically vocal vegetarians in these states have kept eggs out of school lunches and \u003cem>anganwadis.\u003c/em>\u003c/p>\n\u003cp>But here's the thing: While these states as a whole may be mostly vegetarian, the poorest — and most malnourished — Indians generally are not. They would eat eggs, if only they could afford them, says Dipa Sinha, an economist at the Center for Equity Studies in New Delhi and an expert on India's preschool and school feeding programs.\u003c/p>\n\u003cp>India's free school lunch program alone reaches about \u003ca href=\"http://pulitzercenter.org/projects/asia-india-midday-meal-program-corruption-success-nutrition-poverty-school-lunch\">120 million of India's poorest children\u003c/a>, and the \u003cem>anganwadis\u003c/em> reach millions of younger children. So, the egg war isn't trivial.\u003c/p>\n\u003cp>Chouhan's office \u003ca href=\"http://economictimes.indiatimes.com/news/politics-and-nation/egg-less-meals-at-anganwadis-madhya-pradeshs-ban-pitches-nutrition-against-politics/articleshow/47560045.cms\">has said\u003c/a> the chief minister is \"sentimental\" about keeping \u003cem>anganwadis\u003c/em> egg-free. \"This is a very upper caste Hindu sentiment,\" says Sinha.\u003c/p>\n\u003cp>Hindu scriptures prescribe \u003ca href=\"http://pulitzercenter.org/reporting/asia-india-school-lunch-program-caste-discrimination\">notions of purity\u003c/a> for people belonging to upper castes, Sinha explains. \"You can't use the same spoon as someone else. You can't sit next to someone eating meat. You can't eat food cooked by someone who eats meat. And they think this is a dominant culture and that they can impose it on anyone.\"\u003c/p>\n\u003cp>The \u003ca href=\"http://indianexpress.com/article/india/india-others/beef-banned-in-maharashtra-5-yrs-jail-rs10000-fine-for-possession-or-sale/\">recent ban\u003c/a> on the slaughter of bulls and bullocks in the neighboring state of Maharashtra also reflects this sentiment.\u003c/p>\n\u003cp>While most Hindus today don't eat beef, Hindus belonging to lower castes, including Dalits (considered the lowest in India's caste hierarchy), do rely on this meat as a regular source of protein, as do Christians and Muslims. Dalit scholars have \u003ca href=\"http://scroll.in/article/714661/beef-ban-is-an-attempt-to-impose-upper-caste-culture-on-other-hindus-kancha-ilaiah\">called this ban\u003c/a> an effort to impose upper-caste Hindu values on the lower caste minorities.\u003c/p>\n\u003cp>We often assume Indians are largely vegetarian, but that assumption doesn't hold up against data. A \u003ca href=\"http://www.thehindu.com/todays-paper/the-food-habits-of-a-nation/article3089973.ece\">2006 survey\u003c/a> by the Delhi-based \u003ca href=\"http://www.csds.in/\">Center for the Study of Developing Societies\u003c/a> found that more than 50 percent of Indians are in fact non-vegetarian. They eat fish, chicken, beef and, yes, eggs, too. Vegetarianism is often limited to privileged, upper caste Hindu communities and a couple of other religions, like Jainism.\u003c/p>\n\u003cp>Most underprivileged Indians, on the other hand, including Dalits and tribal communities, are non-vegetarians, says Sinha. Their children make up the majority of India's most malnourished.\u003c/p>\n\u003cp>That is why public health policy experts and right-to-food activists all over the country are trying to introduce eggs into government schools and day cares.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Some states already serve eggs, and they are popular among the children. Sinha recalls an incident from several years ago, when she was visiting schools in the southern state of Andhra Pradesh to see how well the school lunch program was working. The state had recently begun to provide eggs in school lunches. One school had a box where students submitted their complaints and feedback about the school meal.\u003c/p>\n\u003cp>\"We opened it, and one of the letters in that box was from a girl in [fourth grade],\" says Sinha. \"It was a Dalit girl, who said, 'Thank you very much. I got to eat an egg in my life for the first time.' \"\u003c/p>\n\u003cp>\"Wherever eggs are introduced, attendance goes up,\" says Sinha. \"It's very popular, because children don't get it at home.\"\u003c/p>\n\u003cp>Eggs are also an easy way to provide much-needed protein and fat to malnourished children, says Sachin Jain, the food rights activist. They are easy to procure locally, and storage and transportation aren't a problem. \"No ... vegetarian food item is that good a source of protein,\" he says.\u003c/p>\n\u003cp>Milk, which comes close and is often touted as a good alternative by vegetarians like Chouhan, comes with many complications. It is often diluted by suppliers and is easy to contaminate, says Jain. It also requires more infrastructure to store and transport to remote rural areas.\u003c/p>\n\u003cp>\"I am a vegetarian,\" adds Jain. \"I have never touched an egg. But I have other sources of fat and protein, like ghee (clarified butter) and milk. Tribals, Dalits and other poor people don't have these options. They can't afford these things. Then, eggs become a very good option for them.\"\u003c/p>\n\u003cp>\"We still have very high malnutrition,\" says Dipa Sinha. \"Every third Indian child is malnourished.\"\u003c/p>\n\u003cp>This context\u003cstrong> \u003c/strong>is crucial in this discussion, she says, \"because the best interest of the child is what should be driving policy. I think this (ban on eggs) is a big setback.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Rhitu Chatterjee is a multimedia journalist based in New Delhi. See the related animation, \"\u003ca href=\"http://pulitzercenter.org/reporting/power-lunch-india-mid-day-meal-program\">Power Lunch: India's Mid-Day Meal Program\u003c/a>,\" produced by Mathilde Dratwa for the Pulitzer Center and based on Chatterjee's reporting.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 7 Favorite East Bay Soft Serve Spots",
"title": "Bay Area Bites Guide to 7 Favorite East Bay Soft Serve Spots",
"headTitle": "Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food",
"content": "\u003cp>Easier to eat than ice cream, churned out by impressive rumbling machines, soft serve has an air of comforting nostalgia, whether you associate it with county fairs or slurping it down in the Costco food court after a $1 hotdog. While ice cream has seemingly reached peak fanciness (foie gras ice cream anyone?) it’s more relaxed cousin is still on the rise, with, interesting, weird presentations of soft serve popping up at restaurants in the East Bay. Here’s a roundup of seven soft serve options in the East Bay, from buffalo milk soft serve at Cheeseboard to the classic dipped cone at Foster’s Freeze. And if we missed your favorite, let us know in the comments.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" ids=\"97377,97375\"]\u003c/p>\n\u003cp>\u003cstrong>Cheese Board Pizza Collective\u003c/strong> gets a lot of attention for the pizza, and deservedly so: the distinctive crispy chewy sourdough crust topped with a selection of peak season vegetables and carefully selected cheeses is as impressive as the sizable lines stretching out its doors. Yet they deserve equal praise for the non-pizza options, which have expanded through an increasing number of intriguing pop-ups: this year has brought chilaquiles, doughnuts and high tea to the North Berkeley location. One of their newest additions is more permanent: a soft serve machine churning out perfect swirls of soft serve made from buffalo milk from Petaluma’s \u003ca href=\"https://www.facebook.com/pages/Double-8-Dairy/1505898999653100\" target=\"_blank\">Double 8\u003c/a> Dairy. Why buffalo milk? It’s the richest animal milk, lending it a luscious creaminess and a clean flavor. They offer the standard soft serve flavor trifecta--vanilla, chocolate and swirl--and it’s very good, rich clean and sweet. And, thankfully, it's not a pop-up: Cheeseboard says they’re planning to offer it every day.\u003c/p>\n\u003cp>\u003ca href=\"http://cheeseboardcollective.coop/\" target=\"_blank\">Cheese Board Pizza Collective\u003c/a>\u003cbr>\n512 Shattuck Ave, Berkeley, CA [\u003ca href=\"https://www.google.com/maps/place/Cheese+Board+Pizza/@37.8687039,-122.2956605,14z/data=!4m16!1m13!4m12!1m3!2m2!1d-122.252316!2d37.879578!1m6!1m2!1s0x80857ea1344c98af:0x314b749bfb2469c6!2sCheese+Board+Pizza,+1512+Shattuck+Ave,+Berkeley,+CA+94709!2m2!1d-122.269479!2d37.879872!3e1!3m1!1s0x80857ea1344c98af:0x314b749bfb2469c6\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 549-3055\u003cbr>\nHours: Closed Mon and Sun; Tue-Sat 11:30am-3pm, 4:30pm-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cheeseboard?fref=ts\" target=\"_blank\">The Cheese Board Collective\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/CheeseBoardColl\" target=\"_blank\">@CheeseBoardColl\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" ids=\"97379,97378\"]\u003c/p>\n\u003cp>Temescal Alley’s \u003cstrong>Curbside Creamery\u003c/strong> started as a farmers' markets favorite where owner Tori Wentworth would schlep that week’s flavors on a trike to various markets around the Bay Area. Last year, she opened up a brick and mortar shop, featuring an approachable mix of classic options and more far out flavors like Thai iced tea and vanilla malt ball. They’re inclusive, too, featuring a wide selection of nut and coconut-based vegan ice creams and gluten-free cones. A few months ago, they got a soft serve machine and now offer two flavors daily--one of which, they promise, will always be a vegan option. A recent option, a dark chocolate vegan soft serve, had a nutty sweetness from its cashew base and a luxuriously thick texture--I turned my spoon upside down and nothing dripped off--that made for a decadent, ever so slightly healthier twist on an old favorite.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.curbsideoakland.com/#0\" target=\"_blank\">Curbside Creamery\u003c/a>\u003cbr>\n482 49th St, Oakland [\u003ca href=\"https://www.google.com/maps/place/Curbside+Creamery/@37.8359096,-122.2620992,17z/data=!3m1!4b1!4m2!3m1!1s0x80857de10cea8acf:0x97a711aa1bbe3ae1?hl=en-US\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 250-9804\u003cbr>\nHours: Mon-Sun 12pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/curbsidecreamery?ref=br_rs\" target=\"_blank\">Curbside Creamery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/CurbsideCreamry\" target=\"_blank\">@CurbsideCreamry\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" ids=\"97381,97380\"]\u003c/p>\n\u003cp>Albany’s \u003cstrong>Boss\u003c/strong> is like a fancier guilt-free version of fast-food chains you ate at growing up. The meat is sustainably raised, there’s gluten-free bread, and even the mayo is non-GMO. And their soft serve, which comes either in a cone or blended into a milkshake has an appropriately high class pedigree as well: the dairy comes from Petaluma’s \u003ca href=\"http://strausfamilycreamery.com/\" target=\"_blank\">Straus Family Creamery\u003c/a>, the country’s first 100% organic creamery. The soft serve, like most menu items, is simple and familiar. A cone of swirl simply tastes good: a rich, creamy soft serve that tastes like the quality dairy it’s made from, without any of the dubious powders or mixes that go into the old school machines.\u003c/p>\n\u003cp>\u003ca href=\"http://weareboss.com/\" target=\"_blank\">Boss\u003c/a>\u003cbr>\n1187 Solano Ave, Albany [\u003ca href=\"https://www.google.com/maps/place/Boss/@37.8905659,-122.2965378,15z/data=!4m2!3m1!1s0x0:0xa8b69252f8cdf3c3?sa=X&ei=A_uMVeTDKcy1oQT_37KIAg&ved=0CIcBEPwSMAo\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 658-7900\u003cbr>\nHours: Mon-Thur 11am-9pm, Fri-Sat 11am-10pm, Sun 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Boss/812638228768339?fref=ts\" target=\"_blank\">Boss\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" ids=\"97384,97383\"]\u003c/p>\n\u003cp>\u003cstrong>Timeless Coffee Roasters\u003c/strong> is Piedmont Avenue’s best secretly vegan coffee shop, a classy joint filled with dark wood, gleaming pastry cases and exactly zero mentions of the words “vegan” or “cruelty-free.” In addition to the excellent roasted in-house coffee and pastry options (no, that’s not actually sausage in the sausage empanada), they offer rotating flavors of soft serve, served plain, in an affogato or as part of an extravagant float. When I visited, they had two soft serve options, a soy-based vanilla and a mango pineapple made of just fruit, sugar and water. The fruit option I had was a sunny yellow color and a bright, fruit forward taste. The texture was a marvel, remarkably smooth and non-icy, and the flavor was just sweet enough, letting the already sweet tropical fruit flavor shine.\u003c/p>\n\u003cp>\u003ca href=\"http://www.timelesscoffee.com/\" target=\"_blank\">Timeless Coffee Roasters\u003c/a>\u003cbr>\n4252 Piedmont Ave, Oakland [\u003ca href=\"https://www.google.com/maps/place/Timeless+Coffee+Roasters/@37.8282089,-122.249823,15z/data=!4m2!3m1!1s0x0:0xf25f018ec0b75f12\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 510) 985-1360\u003cbr>\nHours: Mon-Fri 7am-6pm; Sat-Sun 8am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Timeless-Coffee-Roastery-and-Bakery/128809113937051?fref=ts\" target=\"_blank\">Timeless Coffee Roastery and Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Timelesscoffee\" target=\"_blank\">@Timelesscoffee\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" ids=\"97385,97387,97386\"]\u003c/p>\n\u003cp>California chain \u003cstrong>Fosters Freeze\u003c/strong>, which has locations in Alameda and Berkeley, serves food, but it seems like an afterthought. Everyone knows that ice cream is what they do best--after all, their logo is a cheerful, anthropomorphized soft serve cone named Little Foster. Stalwartly refusing to serve anything local, organic or good for you, what Fosters Freeze does offer is giant portions, low prices, and for adults, a hearty serving of nostalgia (the chain has been around the 1940s). The soft serve is very different than newer, fancier options, with a thin texture and a noticeably large amount of sugar. There’s not a lot of difference in taste between the chocolate and vanilla in a swirl cone: if you shut your eyes you wouldn’t be able to tell the difference, and they instead combine into a tooth-achingly sweet homogeneous chocolate vanilla combination.\u003c/p>\n\u003cp>But oh, then there’s the drip. For a mere 50 cents your cone is upended into a pot of chocolate, emerging with a thin delicate chocolate shell that produces a delightful, delicate crunch. It’s a marvel of engineering that always produces a picture perfect cone.\u003c/p>\n\u003cp>Yes, Fosters' decor is dated, full of orange plastic booths and yellow chandeliers, and their soft serve might be slightly bitter if you think about it too long. But does it matter? On a recent warm Sunday afternoon, Fosters Freeze is packed: with families arguing over who ate the Reese’s chunks out of a Blizzard, groups of adults discussing a friend’s new play, and tweens waiting outside with their beach cruisers, all happily eating towering cones of soft serve that’s cold, sweet and cheap. And really, on a hot summer day, what more do you need?\u003c/p>\n\u003cp>\u003ca href=\"http://www.fostersfreeze.com/\" target=\"_blank\">Fosters Freeze\u003c/a>\u003cbr>\n630 Central Ave, Alameda [\u003ca href=\"https://www.google.com/maps/place/Foster's+Freeze/@37.7713399,-122.2781428,15z/data=!4m2!3m1!1s0x0:0x99a8854f56def74e?sa=X&ei=2gGNVZy7Ooq5oQTp0JPQDA&ved=0CIUBEPwSMAo\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 521-1242\u003cbr>\nHours: Mon-Sun 10:30am-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/FostersFreezeAlameda\" target=\"_blank\">Fosters Freeze Alameda\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/FostersAlameda\" target=\"_blank\">@FostersAlameda\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" ids=\"97390,97389,97388\"]\u003c/p>\n\u003cp>\u003cstrong>Plum Bar\u003c/strong>’s dessert menu is entirely composed of soft serve, served in sophisticated upgrades of classic childhood combinations. The soft serve they offer is barely sweet, with pure chocolate or vanilla flavors, making it the perfect base for their sundaes: mint chocolate, chocolate chip cookie, s'mores. A sticky toffee sundae could have easily been too sweet, but was instead remarkably balanced, with a pleasant amount of crunch from the toffee and chocolate shell and a restrained salted caramel topping the chocolate and vanilla swirled soft serve. A more adult option is the affogato, which offers up a playful take on the classic combo. The vanilla soft serve isn’t topped with hot espresso, but is instead paired with housemade coffee bitters, coffee-dripped vodka, and New Orleans coffee liqueur from Alameda’s \u003ca href=\"http://www.stgeorgespirits.com/\" target=\"_blank\">St. George Spirits\u003c/a>. It’s creamy, rich and bitter, a classy decadent finish.\u003c/p>\n\u003cp>\u003ca href=\"http://plumbaroakland.com/\" target=\"_blank\">Plum Bar + Restaurant\u003c/a>\u003cbr>\n2216 Broadway, Oakland [\u003ca href=\"https://www.google.com/maps/place/Plum/@37.81122,-122.2665469,17z/data=!3m1!4b1!4m2!3m1!1s0x808f80ad3d228dad:0x143b6712d31714f\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 444-7586\u003cbr>\nHours: Mon-Thur 11:30am-12am, Fri 11:30am-2am, Sat 5pm-2am, Closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/plumfooddrink?fref=ts\" target=\"_blank\">Plum Bar & Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/plumbar1\" target=\"_blank\">@PLUMBAR1\u003c/a>\u003cbr>\nPrice Range: $$ (entrees under $20)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" ids=\"97393,97392,97391\"]\u003c/p>\n\u003cp>Like the rest of the menu, \u003cstrong>Hawker Fare\u003c/strong>’s dessert menu is filled with playful dishes that mix familiar and more obscure ingredients--yes, that is sticky rice topped with durian ice cream. Soft serve makes up the bulk of the list, whether in a cone, sundae or in a condensed milk and Thai coffee affogato. Like the main dishes, you can tell how much attention is paid to layering flavors and textures in a way that’s familiar yet unexpected: the Hawker Sundae features delightfully crunchy puffed rice, sweet salted palm sugar caramel, chewy red beans, and a jasmine whipped cream (a surprisingly perfect way to highlight jasmine’s delicate flavor). Another sundae does the same trick of serving familiar ingredients in unfamiliar formats, featuring an Ovaltine hot fudge sauce that’s surprisingly subtle. Again, there are elements of crunch and chewiness, this time from peanuts and palm seeds.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.hawkerfare.com/\" target=\"_blank\">Hawker Fare\u003c/a> 2300 Webster St, Oakland [\u003ca href=\"https://www.google.com/maps/place/Hawker+Fare/@37.8121154,-122.2650442,17z/data=!3m1!4b1!4m2!3m1!1s0x808f8752d5cf4e61:0x10d85f8c07352675\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 832-8896\u003cbr>\nHours: Mon 11:30am-2:30pm, Tue-Thur 11:30am-2:30 pm, 5:30-9:30; Fri 11:30am-2:30 pm, 5:30pm-10:00pm, Sat 5:30pm-10pm, Closed Sun\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/hawkerfareOAK/\" target=\"_blank\">@hawkerfareOAK\u003c/a>\u003cbr>\nPrice Range: $$ (entrees under $20)\u003c/p>\n\n",
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"excerpt": "Here’s a roundup of seven soft serve options in the East Bay, from buffalo milk soft serve at Cheeseboard Pizzeria to the classic dipped cone at Fosters Freeze. And if we missed your favorite, let us know in the comments.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Easier to eat than ice cream, churned out by impressive rumbling machines, soft serve has an air of comforting nostalgia, whether you associate it with county fairs or slurping it down in the Costco food court after a $1 hotdog. While ice cream has seemingly reached peak fanciness (foie gras ice cream anyone?) it’s more relaxed cousin is still on the rise, with, interesting, weird presentations of soft serve popping up at restaurants in the East Bay. Here’s a roundup of seven soft serve options in the East Bay, from buffalo milk soft serve at Cheeseboard to the classic dipped cone at Foster’s Freeze. And if we missed your favorite, let us know in the comments.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Cheese Board Pizza Collective\u003c/strong> gets a lot of attention for the pizza, and deservedly so: the distinctive crispy chewy sourdough crust topped with a selection of peak season vegetables and carefully selected cheeses is as impressive as the sizable lines stretching out its doors. Yet they deserve equal praise for the non-pizza options, which have expanded through an increasing number of intriguing pop-ups: this year has brought chilaquiles, doughnuts and high tea to the North Berkeley location. One of their newest additions is more permanent: a soft serve machine churning out perfect swirls of soft serve made from buffalo milk from Petaluma’s \u003ca href=\"https://www.facebook.com/pages/Double-8-Dairy/1505898999653100\" target=\"_blank\">Double 8\u003c/a> Dairy. Why buffalo milk? It’s the richest animal milk, lending it a luscious creaminess and a clean flavor. They offer the standard soft serve flavor trifecta--vanilla, chocolate and swirl--and it’s very good, rich clean and sweet. And, thankfully, it's not a pop-up: Cheeseboard says they’re planning to offer it every day.\u003c/p>\n\u003cp>\u003ca href=\"http://cheeseboardcollective.coop/\" target=\"_blank\">Cheese Board Pizza Collective\u003c/a>\u003cbr>\n512 Shattuck Ave, Berkeley, CA [\u003ca href=\"https://www.google.com/maps/place/Cheese+Board+Pizza/@37.8687039,-122.2956605,14z/data=!4m16!1m13!4m12!1m3!2m2!1d-122.252316!2d37.879578!1m6!1m2!1s0x80857ea1344c98af:0x314b749bfb2469c6!2sCheese+Board+Pizza,+1512+Shattuck+Ave,+Berkeley,+CA+94709!2m2!1d-122.269479!2d37.879872!3e1!3m1!1s0x80857ea1344c98af:0x314b749bfb2469c6\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 549-3055\u003cbr>\nHours: Closed Mon and Sun; Tue-Sat 11:30am-3pm, 4:30pm-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cheeseboard?fref=ts\" target=\"_blank\">The Cheese Board Collective\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/CheeseBoardColl\" target=\"_blank\">@CheeseBoardColl\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Temescal Alley’s \u003cstrong>Curbside Creamery\u003c/strong> started as a farmers' markets favorite where owner Tori Wentworth would schlep that week’s flavors on a trike to various markets around the Bay Area. Last year, she opened up a brick and mortar shop, featuring an approachable mix of classic options and more far out flavors like Thai iced tea and vanilla malt ball. They’re inclusive, too, featuring a wide selection of nut and coconut-based vegan ice creams and gluten-free cones. A few months ago, they got a soft serve machine and now offer two flavors daily--one of which, they promise, will always be a vegan option. A recent option, a dark chocolate vegan soft serve, had a nutty sweetness from its cashew base and a luxuriously thick texture--I turned my spoon upside down and nothing dripped off--that made for a decadent, ever so slightly healthier twist on an old favorite.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.curbsideoakland.com/#0\" target=\"_blank\">Curbside Creamery\u003c/a>\u003cbr>\n482 49th St, Oakland [\u003ca href=\"https://www.google.com/maps/place/Curbside+Creamery/@37.8359096,-122.2620992,17z/data=!3m1!4b1!4m2!3m1!1s0x80857de10cea8acf:0x97a711aa1bbe3ae1?hl=en-US\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 250-9804\u003cbr>\nHours: Mon-Sun 12pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/curbsidecreamery?ref=br_rs\" target=\"_blank\">Curbside Creamery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/CurbsideCreamry\" target=\"_blank\">@CurbsideCreamry\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Albany’s \u003cstrong>Boss\u003c/strong> is like a fancier guilt-free version of fast-food chains you ate at growing up. The meat is sustainably raised, there’s gluten-free bread, and even the mayo is non-GMO. And their soft serve, which comes either in a cone or blended into a milkshake has an appropriately high class pedigree as well: the dairy comes from Petaluma’s \u003ca href=\"http://strausfamilycreamery.com/\" target=\"_blank\">Straus Family Creamery\u003c/a>, the country’s first 100% organic creamery. The soft serve, like most menu items, is simple and familiar. A cone of swirl simply tastes good: a rich, creamy soft serve that tastes like the quality dairy it’s made from, without any of the dubious powders or mixes that go into the old school machines.\u003c/p>\n\u003cp>\u003ca href=\"http://weareboss.com/\" target=\"_blank\">Boss\u003c/a>\u003cbr>\n1187 Solano Ave, Albany [\u003ca href=\"https://www.google.com/maps/place/Boss/@37.8905659,-122.2965378,15z/data=!4m2!3m1!1s0x0:0xa8b69252f8cdf3c3?sa=X&ei=A_uMVeTDKcy1oQT_37KIAg&ved=0CIcBEPwSMAo\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 658-7900\u003cbr>\nHours: Mon-Thur 11am-9pm, Fri-Sat 11am-10pm, Sun 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Boss/812638228768339?fref=ts\" target=\"_blank\">Boss\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Timeless Coffee Roasters\u003c/strong> is Piedmont Avenue’s best secretly vegan coffee shop, a classy joint filled with dark wood, gleaming pastry cases and exactly zero mentions of the words “vegan” or “cruelty-free.” In addition to the excellent roasted in-house coffee and pastry options (no, that’s not actually sausage in the sausage empanada), they offer rotating flavors of soft serve, served plain, in an affogato or as part of an extravagant float. When I visited, they had two soft serve options, a soy-based vanilla and a mango pineapple made of just fruit, sugar and water. The fruit option I had was a sunny yellow color and a bright, fruit forward taste. The texture was a marvel, remarkably smooth and non-icy, and the flavor was just sweet enough, letting the already sweet tropical fruit flavor shine.\u003c/p>\n\u003cp>\u003ca href=\"http://www.timelesscoffee.com/\" target=\"_blank\">Timeless Coffee Roasters\u003c/a>\u003cbr>\n4252 Piedmont Ave, Oakland [\u003ca href=\"https://www.google.com/maps/place/Timeless+Coffee+Roasters/@37.8282089,-122.249823,15z/data=!4m2!3m1!1s0x0:0xf25f018ec0b75f12\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 510) 985-1360\u003cbr>\nHours: Mon-Fri 7am-6pm; Sat-Sun 8am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Timeless-Coffee-Roastery-and-Bakery/128809113937051?fref=ts\" target=\"_blank\">Timeless Coffee Roastery and Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Timelesscoffee\" target=\"_blank\">@Timelesscoffee\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>California chain \u003cstrong>Fosters Freeze\u003c/strong>, which has locations in Alameda and Berkeley, serves food, but it seems like an afterthought. Everyone knows that ice cream is what they do best--after all, their logo is a cheerful, anthropomorphized soft serve cone named Little Foster. Stalwartly refusing to serve anything local, organic or good for you, what Fosters Freeze does offer is giant portions, low prices, and for adults, a hearty serving of nostalgia (the chain has been around the 1940s). The soft serve is very different than newer, fancier options, with a thin texture and a noticeably large amount of sugar. There’s not a lot of difference in taste between the chocolate and vanilla in a swirl cone: if you shut your eyes you wouldn’t be able to tell the difference, and they instead combine into a tooth-achingly sweet homogeneous chocolate vanilla combination.\u003c/p>\n\u003cp>But oh, then there’s the drip. For a mere 50 cents your cone is upended into a pot of chocolate, emerging with a thin delicate chocolate shell that produces a delightful, delicate crunch. It’s a marvel of engineering that always produces a picture perfect cone.\u003c/p>\n\u003cp>Yes, Fosters' decor is dated, full of orange plastic booths and yellow chandeliers, and their soft serve might be slightly bitter if you think about it too long. But does it matter? On a recent warm Sunday afternoon, Fosters Freeze is packed: with families arguing over who ate the Reese’s chunks out of a Blizzard, groups of adults discussing a friend’s new play, and tweens waiting outside with their beach cruisers, all happily eating towering cones of soft serve that’s cold, sweet and cheap. And really, on a hot summer day, what more do you need?\u003c/p>\n\u003cp>\u003ca href=\"http://www.fostersfreeze.com/\" target=\"_blank\">Fosters Freeze\u003c/a>\u003cbr>\n630 Central Ave, Alameda [\u003ca href=\"https://www.google.com/maps/place/Foster's+Freeze/@37.7713399,-122.2781428,15z/data=!4m2!3m1!1s0x0:0x99a8854f56def74e?sa=X&ei=2gGNVZy7Ooq5oQTp0JPQDA&ved=0CIUBEPwSMAo\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 521-1242\u003cbr>\nHours: Mon-Sun 10:30am-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/FostersFreezeAlameda\" target=\"_blank\">Fosters Freeze Alameda\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/FostersAlameda\" target=\"_blank\">@FostersAlameda\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Like the rest of the menu, \u003cstrong>Hawker Fare\u003c/strong>’s dessert menu is filled with playful dishes that mix familiar and more obscure ingredients--yes, that is sticky rice topped with durian ice cream. Soft serve makes up the bulk of the list, whether in a cone, sundae or in a condensed milk and Thai coffee affogato. Like the main dishes, you can tell how much attention is paid to layering flavors and textures in a way that’s familiar yet unexpected: the Hawker Sundae features delightfully crunchy puffed rice, sweet salted palm sugar caramel, chewy red beans, and a jasmine whipped cream (a surprisingly perfect way to highlight jasmine’s delicate flavor). Another sundae does the same trick of serving familiar ingredients in unfamiliar formats, featuring an Ovaltine hot fudge sauce that’s surprisingly subtle. Again, there are elements of crunch and chewiness, this time from peanuts and palm seeds.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"radiolab": {
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},
"rightnowish": {
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"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
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