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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>If you work in downtown San Francisco - especially with the newly \u003ca href=\"https://www.sfchronicle.com/business/article/Tech-industry-s-coveted-office-cafeterias-could-13101014.php\">proposed corporate cafeteria laws\u003c/a> that might take effect - you have probably encountered the all too common question of “where should we grab lunch today?” Many times we end up trying to juggle and weigh all the important factors that go into making this critical decision - cost, distance, time, quality, etc. - just to fall back on that same place you’ve been to twice already that week.\u003c/p>\n\u003cp>I’ve compiled a list of some of our favorite dishes from some amazing restaurants downtown that prove, once and for all, that “cheap and quick” doesn’t have to mean fast food, and you don’t have to sacrifice quality if you’re in a time crunch between meetings. Ready to dig in?\u003c/p>\n\u003ch2>1. Perilla’s Five Spice Chicken Garlic Noodles - $11.00\u003c/h2>\n\u003cp>\u003ca href=\"http://www.perillasf.com/\">\u003cb>Perilla\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Perilla/@37.7897429,-122.4002012,17z/data=!3m1!4b1!4m5!3m4!1s0x8085806319eac0b9:0xa66b9c7ee8447c63!8m2!3d37.7897429!4d-122.3980125\">510 Mission St.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130597\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130597 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/NF-KQED-0601.jpg\" alt=\"Perilla's Five Spice Chicken Garlic Noodles\" width=\"1920\" height=\"1536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-1020x816.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-1200x960.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-1180x944.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-960x768.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-240x192.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-375x300.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-520x416.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Perilla's Five Spice Chicken Garlic Noodles \u003ccite>(Robby Myers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First up is Perilla’s incredible \u003cb>Five Spice Chicken Garlic Noodles\u003c/b>. Perilla has several locations in San Francisco, but the one at 510 Mission St. is super convenient for the SoMa and Financial District crowd. They offer all kinds of Vietnamese food from salads to fried tofu to pho, but they are best known for their garlic noodles. They’re packed with an unbelievable amount of flavor and the portions are extremely generous for the price. This is one dish where you can eat half or two-thirds and be totally content while still holding onto some leftovers for a late afternoon snack or dinner.\u003c/p>\n\u003cp>The Five Spice Chicken is out of this world. It has a very subtle sweetness mixed with the other spices. The skin is slightly crispy and covers some of the most moist and flavorful chicken I’ve ever had. The dish comes with a small container of fish sauce, which you can surely add if you’re a fan, but it’s definitely not needed at all. The whole meal is a flavor explosion that will make Perilla a worthy addition to your work lunch rotation.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ci>Note: If vegetables are more of your thing, they have a \u003c/i>\u003cb>\u003ci>Seasoned Vegetable Garlic Noodle\u003c/i>\u003c/b>\u003ci> dish on their menu that is just as flavorful and awesome for the same price!\u003c/i>\u003c/p>\n\u003ch2>2. Roli Roti’s Porchetta Sandwich - $9.50\u003c/h2>\n\u003cp>\u003ca href=\"http://www.roliroti.com/\">\u003cb>Roli Roti\u003c/b>\u003c/a>\u003cbr>\nWednesdays at \u003ca href=\"https://www.google.com/maps/place/Civic+Center,+San+Francisco,+CA+94102/@37.7778532,-122.4222303,16z/data=!3m1!4b1!4m5!3m4!1s0x8085808eb456e2dd:0xcb1742ab59d38bda!8m2!3d37.7815533!4d-122.4156427\">Civic Center\u003c/a> from 9am-2pm\u003cbr>\nThursdays at \u003ca href=\"https://www.google.com/maps/place/Roli+Roti/@37.795053,-122.3948164,17z/data=!3m1!4b1!4m5!3m4!1s0x80858066669c6479:0xa9c506ca3b2ee11b!8m2!3d37.7950488!4d-122.3926224\">The Ferry Building\u003c/a> from 10am-2pm\u003cbr>\nSaturdays at \u003ca href=\"https://www.google.com/maps/place/Roli+Roti/@37.795053,-122.3948164,17z/data=!3m1!4b1!4m5!3m4!1s0x80858066669c6479:0xa9c506ca3b2ee11b!8m2!3d37.7950488!4d-122.3926224\">The Ferry Building\u003c/a> from 8am-2pm\u003c/p>\n\u003cfigure id=\"attachment_130601\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130601 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/NF-KQED-5608.jpg\" alt=\"Roli Roti's Porchetta Sandwich\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roli Roti's Porchetta Sandwich \u003ccite>(Robby Myers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Roli Roti is an institution crammed into a food truck and has been serving amazing non-GMO certified “gourmet street food” for 15 years. Their bread and butter is rotisserie meats served straight up or in sandwiches, but they also have some mouthwatering sides like potatoes, seasoned brussel sprouts, tomato salad, and green beans & arugula. The potatoes are placed underneath all the rotisserie meats so the fat and juices fall on them adding some ridiculously yummy flavors.\u003c/p>\n\u003cp>Their \u003cb>Porchetta Sandwich \u003c/b>literally blew us away. The pork was cooked to perfection with crispy skin, juicy meat, and flavor-rich fat all combining to create heavenly bites from start to finish. Then, layer their house made onion marmalade on top with some arugula for good measure and you’ve got one of the best sandwiches in town!\u003c/p>\n\u003cp>Unlike a lot of food trucks that, for the most part, stay put, Roli Roti is always on the move so you need to plan accordingly! You can catch them in downtown SF at the locations and times above.\u003c/p>\n\u003ch2>3. Kagawa-Ya Udon’s Kitsune Udon - $9.80\u003c/h2>\n\u003cp>\u003ca href=\"http://kagawayaudon.com/\">\u003cb>Kagawa-Ya Udon\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/KAGAWA-YA+UDON/@37.7759538,-122.4202526,17z/data=!3m1!4b1!4m5!3m4!1s0x8085809c3254a919:0x53b3611f19bbc018!8m2!3d37.7759496!4d-122.4180586\">1455 Market St.\u003c/a> (next to Uber HQ)\u003c/p>\n\u003cfigure id=\"attachment_130602\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130602 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/NF-KQED-6197.jpg\" alt=\"Kagawa-Ya Udon's Kitsune Udon\" width=\"1920\" height=\"2400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-1020x1275.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-960x1200.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-1180x1475.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-520x650.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya Udon's Kitsune Udon \u003ccite>(Robby Myers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kagawa-Ya has quickly made a name for itself in the San Francisco food scene by bringing traditional udon to SF, and by experimenting, pushing boundaries, and adding their own influences to their bowls. Clam chowder udon? Zhajiang Udon? How about Creamy Kabocha with Chicken Udon? These unique flavors might cause you to hesitate at first glance, but they’re all tasty and unique in their own way, so don’t knock ‘em till you try ‘em!\u003c/p>\n\u003cp>The owners actually imported a legitimate udon noodle making machine from Japan for making the freshest noodles for their dishes. The bowls are served to customers in a cafeteria line (kind of reminiscent of Henry Ford’s production lines) where they hand you the bowl you ordered and you can add pieces of tempura on the side for a little extra. But this means they crank out bowls super fast so this is a great place to go if you’re in a hurry!\u003c/p>\n\u003cp>The \u003cb>Kitsune Udon\u003c/b>, in typical Japanese style, has subtle, light flavors and complement each other in all the best ways. The dish is served with a couple pieces of fried, lightly sweetened tofu, green onions, nori (seaweed), and some tempura crisps. While the flavors are light, I guarantee you’ll be stuffed after scarfing it down.\u003c/p>\n\u003ch2>4. The Bird’s Fried Chicken Sandwich - $8.00\u003c/h2>\n\u003cp>\u003ca href=\"http://thebirdsf.com/\">\u003cb>The Bird\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/The+Bird/@37.7873112,-122.40221,17z/data=!3m1!4b1!4m5!3m4!1s0x8085807d4a010713:0x758a9eee77a59f73!8m2!3d37.787307!4d-122.400016\">115 New Montgomery St.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130600\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130600 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/NF-KQED-0888.jpg\" alt=\"The Bird's Fried Chicken Sandwich\" width=\"1920\" height=\"1536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-1020x816.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-1200x960.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-1180x944.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-960x768.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-240x192.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-375x300.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-520x416.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Bird's Fried Chicken Sandwich \u003ccite>(Robby Myers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you decide to go to The Bird, you’ll want to get there early. There’s a line out the door and down the block \u003cb>every day. \u003c/b>If the line wasn’t there, you might actually walk right by it since it’s just a little hole in the wall place, but they have definitely made their mark and demand attention (rightfully so). It’s a place that focuses on pretty much one thing - \u003cb>Fried Chicken Sandwiches\u003c/b> - and does it very well.\u003c/p>\n\u003cp>The chicken is super crispy on the outside and tender and moist on the inside. You can get it classic (not spicy) or spicy. I would rate the spiciness level at about a medium. If your spice tolerance is high, this sandwich probably wouldn’t phase you, but the flavor and textures still make this one heck of an enjoyable meal. If you can spare a few extra bucks, I’d recommend pairing the sandwich with some curly fries or their fully loaded fries (applewood-smoked bacon, cream, green onions, melted cheddar cheese) for the complete experience.\u003c/p>\n\u003ch2>5. Freshroll Vietnamese Rolls and Bowls’ 3 Freshrolls - $10.99\u003c/h2>\n\u003cp>\u003ca href=\"https://www.eatatfreshroll.com/index.html\">\u003cb>Freshroll Vietnamese Rolls and Bowls\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Freshroll+Vietnamese+Rolls+%26+Bowls/@37.7840185,-122.4055256,17z/data=!3m2!4b1!5s0x808580870ba64aa9:0xad0170a7bcf08460!4m5!3m4!1s0x8085808708b03a71:0xf292c66ede60c31c!8m2!3d37.7840143!4d-122.4033316\">157 4th St.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130599\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130599 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/NF-KQED-0875.jpg\" alt=\"Freshroll Vietnamese Rolls and Bowls' 3 Freshrolls\" width=\"1920\" height=\"2400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-1020x1275.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-960x1200.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-1180x1475.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-520x650.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Freshroll Vietnamese Rolls and Bowls' 3 Freshrolls \u003ccite>(Robby Myers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Freshroll is an awesome, healthy, refreshing alternative to some of the heavier dishes mentioned above. This is another place that gets busy quickly approaching lunch time, so make sure to get there a little early! The line moves fairly fast, though, so it’s still a relatively quick in-and-out.\u003c/p>\n\u003cp>Freshroll takes Vietnamese spring rolls to another level with respect to size and flavor. You can customize your three \u003cb>Freshrolls\u003c/b> however you’d like, starting with lemongrass pork, grilled chicken, tofu, or garlic shrimp. Then, you can add ingredients like lettuce, bean sprouts, cilantro, cucumber, crispy shallots, pickled veggies, and jalapenos. Lastly, grab a side of grandma’s peanut sauce, citrus ginger, sweet & sour chili, or Vietnamese vinaigrette and you’re ready to chow down. Pick and choose, or get one of each with everything like I did! They’re ultra refreshing, a great health-conscious choice, and will definitely fill you up - they’re huge!\u003c/p>\n\u003ch2>BONUS: Freshroll’s bowl - $9.99\u003c/h2>\n\u003cfigure id=\"attachment_130603\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130603 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/NF-KQED-0844.jpg\" alt=\"Freshroll Vietnamese Rolls and Bowls' Bowl\" width=\"1920\" height=\"1536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-1020x816.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-1200x960.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-1180x944.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-960x768.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-240x192.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-375x300.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-520x416.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Freshroll Vietnamese Rolls and Bowls' Bowl \u003ccite>(Robby Myers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>If you’re heading to Freshroll and prefer a fork or chopsticks over using your hands, their \u003cb>Bowl\u003c/b> is another refreshing option I had to mention. It’s the same ingredients for the most part, but just a different style AND a dollar cheaper if you’re looking to save some cash.\u003c/p>\n\n",
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"excerpt": "In downtown San Francisco it’s a struggle to find cheap and delicious lunches on the go. This list should help you find some to add to your rotation!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you work in downtown San Francisco - especially with the newly \u003ca href=\"https://www.sfchronicle.com/business/article/Tech-industry-s-coveted-office-cafeterias-could-13101014.php\">proposed corporate cafeteria laws\u003c/a> that might take effect - you have probably encountered the all too common question of “where should we grab lunch today?” Many times we end up trying to juggle and weigh all the important factors that go into making this critical decision - cost, distance, time, quality, etc. - just to fall back on that same place you’ve been to twice already that week.\u003c/p>\n\u003cp>I’ve compiled a list of some of our favorite dishes from some amazing restaurants downtown that prove, once and for all, that “cheap and quick” doesn’t have to mean fast food, and you don’t have to sacrifice quality if you’re in a time crunch between meetings. Ready to dig in?\u003c/p>\n\u003ch2>1. Perilla’s Five Spice Chicken Garlic Noodles - $11.00\u003c/h2>\n\u003cp>\u003ca href=\"http://www.perillasf.com/\">\u003cb>Perilla\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Perilla/@37.7897429,-122.4002012,17z/data=!3m1!4b1!4m5!3m4!1s0x8085806319eac0b9:0xa66b9c7ee8447c63!8m2!3d37.7897429!4d-122.3980125\">510 Mission St.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130597\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130597 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/NF-KQED-0601.jpg\" alt=\"Perilla's Five Spice Chicken Garlic Noodles\" width=\"1920\" height=\"1536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-1020x816.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-1200x960.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-1180x944.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-960x768.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-240x192.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-375x300.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-520x416.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Perilla's Five Spice Chicken Garlic Noodles \u003ccite>(Robby Myers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First up is Perilla’s incredible \u003cb>Five Spice Chicken Garlic Noodles\u003c/b>. Perilla has several locations in San Francisco, but the one at 510 Mission St. is super convenient for the SoMa and Financial District crowd. They offer all kinds of Vietnamese food from salads to fried tofu to pho, but they are best known for their garlic noodles. They’re packed with an unbelievable amount of flavor and the portions are extremely generous for the price. This is one dish where you can eat half or two-thirds and be totally content while still holding onto some leftovers for a late afternoon snack or dinner.\u003c/p>\n\u003cp>The Five Spice Chicken is out of this world. It has a very subtle sweetness mixed with the other spices. The skin is slightly crispy and covers some of the most moist and flavorful chicken I’ve ever had. The dish comes with a small container of fish sauce, which you can surely add if you’re a fan, but it’s definitely not needed at all. The whole meal is a flavor explosion that will make Perilla a worthy addition to your work lunch rotation.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>Note: If vegetables are more of your thing, they have a \u003c/i>\u003cb>\u003ci>Seasoned Vegetable Garlic Noodle\u003c/i>\u003c/b>\u003ci> dish on their menu that is just as flavorful and awesome for the same price!\u003c/i>\u003c/p>\n\u003ch2>2. Roli Roti’s Porchetta Sandwich - $9.50\u003c/h2>\n\u003cp>\u003ca href=\"http://www.roliroti.com/\">\u003cb>Roli Roti\u003c/b>\u003c/a>\u003cbr>\nWednesdays at \u003ca href=\"https://www.google.com/maps/place/Civic+Center,+San+Francisco,+CA+94102/@37.7778532,-122.4222303,16z/data=!3m1!4b1!4m5!3m4!1s0x8085808eb456e2dd:0xcb1742ab59d38bda!8m2!3d37.7815533!4d-122.4156427\">Civic Center\u003c/a> from 9am-2pm\u003cbr>\nThursdays at \u003ca href=\"https://www.google.com/maps/place/Roli+Roti/@37.795053,-122.3948164,17z/data=!3m1!4b1!4m5!3m4!1s0x80858066669c6479:0xa9c506ca3b2ee11b!8m2!3d37.7950488!4d-122.3926224\">The Ferry Building\u003c/a> from 10am-2pm\u003cbr>\nSaturdays at \u003ca href=\"https://www.google.com/maps/place/Roli+Roti/@37.795053,-122.3948164,17z/data=!3m1!4b1!4m5!3m4!1s0x80858066669c6479:0xa9c506ca3b2ee11b!8m2!3d37.7950488!4d-122.3926224\">The Ferry Building\u003c/a> from 8am-2pm\u003c/p>\n\u003cfigure id=\"attachment_130601\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130601 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/NF-KQED-5608.jpg\" alt=\"Roli Roti's Porchetta Sandwich\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roli Roti's Porchetta Sandwich \u003ccite>(Robby Myers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Roli Roti is an institution crammed into a food truck and has been serving amazing non-GMO certified “gourmet street food” for 15 years. Their bread and butter is rotisserie meats served straight up or in sandwiches, but they also have some mouthwatering sides like potatoes, seasoned brussel sprouts, tomato salad, and green beans & arugula. The potatoes are placed underneath all the rotisserie meats so the fat and juices fall on them adding some ridiculously yummy flavors.\u003c/p>\n\u003cp>Their \u003cb>Porchetta Sandwich \u003c/b>literally blew us away. The pork was cooked to perfection with crispy skin, juicy meat, and flavor-rich fat all combining to create heavenly bites from start to finish. Then, layer their house made onion marmalade on top with some arugula for good measure and you’ve got one of the best sandwiches in town!\u003c/p>\n\u003cp>Unlike a lot of food trucks that, for the most part, stay put, Roli Roti is always on the move so you need to plan accordingly! You can catch them in downtown SF at the locations and times above.\u003c/p>\n\u003ch2>3. Kagawa-Ya Udon’s Kitsune Udon - $9.80\u003c/h2>\n\u003cp>\u003ca href=\"http://kagawayaudon.com/\">\u003cb>Kagawa-Ya Udon\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/KAGAWA-YA+UDON/@37.7759538,-122.4202526,17z/data=!3m1!4b1!4m5!3m4!1s0x8085809c3254a919:0x53b3611f19bbc018!8m2!3d37.7759496!4d-122.4180586\">1455 Market St.\u003c/a> (next to Uber HQ)\u003c/p>\n\u003cfigure id=\"attachment_130602\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130602 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/NF-KQED-6197.jpg\" alt=\"Kagawa-Ya Udon's Kitsune Udon\" width=\"1920\" height=\"2400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-1020x1275.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-960x1200.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-1180x1475.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-520x650.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya Udon's Kitsune Udon \u003ccite>(Robby Myers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kagawa-Ya has quickly made a name for itself in the San Francisco food scene by bringing traditional udon to SF, and by experimenting, pushing boundaries, and adding their own influences to their bowls. Clam chowder udon? Zhajiang Udon? How about Creamy Kabocha with Chicken Udon? These unique flavors might cause you to hesitate at first glance, but they’re all tasty and unique in their own way, so don’t knock ‘em till you try ‘em!\u003c/p>\n\u003cp>The owners actually imported a legitimate udon noodle making machine from Japan for making the freshest noodles for their dishes. The bowls are served to customers in a cafeteria line (kind of reminiscent of Henry Ford’s production lines) where they hand you the bowl you ordered and you can add pieces of tempura on the side for a little extra. But this means they crank out bowls super fast so this is a great place to go if you’re in a hurry!\u003c/p>\n\u003cp>The \u003cb>Kitsune Udon\u003c/b>, in typical Japanese style, has subtle, light flavors and complement each other in all the best ways. The dish is served with a couple pieces of fried, lightly sweetened tofu, green onions, nori (seaweed), and some tempura crisps. While the flavors are light, I guarantee you’ll be stuffed after scarfing it down.\u003c/p>\n\u003ch2>4. The Bird’s Fried Chicken Sandwich - $8.00\u003c/h2>\n\u003cp>\u003ca href=\"http://thebirdsf.com/\">\u003cb>The Bird\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/The+Bird/@37.7873112,-122.40221,17z/data=!3m1!4b1!4m5!3m4!1s0x8085807d4a010713:0x758a9eee77a59f73!8m2!3d37.787307!4d-122.400016\">115 New Montgomery St.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130600\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130600 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/NF-KQED-0888.jpg\" alt=\"The Bird's Fried Chicken Sandwich\" width=\"1920\" height=\"1536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-1020x816.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-1200x960.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-1180x944.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-960x768.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-240x192.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-375x300.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-520x416.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Bird's Fried Chicken Sandwich \u003ccite>(Robby Myers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you decide to go to The Bird, you’ll want to get there early. There’s a line out the door and down the block \u003cb>every day. \u003c/b>If the line wasn’t there, you might actually walk right by it since it’s just a little hole in the wall place, but they have definitely made their mark and demand attention (rightfully so). It’s a place that focuses on pretty much one thing - \u003cb>Fried Chicken Sandwiches\u003c/b> - and does it very well.\u003c/p>\n\u003cp>The chicken is super crispy on the outside and tender and moist on the inside. You can get it classic (not spicy) or spicy. I would rate the spiciness level at about a medium. If your spice tolerance is high, this sandwich probably wouldn’t phase you, but the flavor and textures still make this one heck of an enjoyable meal. If you can spare a few extra bucks, I’d recommend pairing the sandwich with some curly fries or their fully loaded fries (applewood-smoked bacon, cream, green onions, melted cheddar cheese) for the complete experience.\u003c/p>\n\u003ch2>5. Freshroll Vietnamese Rolls and Bowls’ 3 Freshrolls - $10.99\u003c/h2>\n\u003cp>\u003ca href=\"https://www.eatatfreshroll.com/index.html\">\u003cb>Freshroll Vietnamese Rolls and Bowls\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Freshroll+Vietnamese+Rolls+%26+Bowls/@37.7840185,-122.4055256,17z/data=!3m2!4b1!5s0x808580870ba64aa9:0xad0170a7bcf08460!4m5!3m4!1s0x8085808708b03a71:0xf292c66ede60c31c!8m2!3d37.7840143!4d-122.4033316\">157 4th St.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130599\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130599 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/NF-KQED-0875.jpg\" alt=\"Freshroll Vietnamese Rolls and Bowls' 3 Freshrolls\" width=\"1920\" height=\"2400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-1020x1275.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-960x1200.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-1180x1475.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-520x650.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Freshroll Vietnamese Rolls and Bowls' 3 Freshrolls \u003ccite>(Robby Myers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Freshroll is an awesome, healthy, refreshing alternative to some of the heavier dishes mentioned above. This is another place that gets busy quickly approaching lunch time, so make sure to get there a little early! The line moves fairly fast, though, so it’s still a relatively quick in-and-out.\u003c/p>\n\u003cp>Freshroll takes Vietnamese spring rolls to another level with respect to size and flavor. You can customize your three \u003cb>Freshrolls\u003c/b> however you’d like, starting with lemongrass pork, grilled chicken, tofu, or garlic shrimp. Then, you can add ingredients like lettuce, bean sprouts, cilantro, cucumber, crispy shallots, pickled veggies, and jalapenos. Lastly, grab a side of grandma’s peanut sauce, citrus ginger, sweet & sour chili, or Vietnamese vinaigrette and you’re ready to chow down. Pick and choose, or get one of each with everything like I did! They’re ultra refreshing, a great health-conscious choice, and will definitely fill you up - they’re huge!\u003c/p>\n\u003ch2>BONUS: Freshroll’s bowl - $9.99\u003c/h2>\n\u003cfigure id=\"attachment_130603\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130603 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/NF-KQED-0844.jpg\" alt=\"Freshroll Vietnamese Rolls and Bowls' Bowl\" width=\"1920\" height=\"1536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-1020x816.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-1200x960.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-1180x944.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-960x768.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-240x192.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-375x300.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-520x416.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Freshroll Vietnamese Rolls and Bowls' Bowl \u003ccite>(Robby Myers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you’re heading to Freshroll and prefer a fork or chopsticks over using your hands, their \u003cb>Bowl\u003c/b> is another refreshing option I had to mention. It’s the same ingredients for the most part, but just a different style AND a dollar cheaper if you’re looking to save some cash.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "We're Ready to Say Aloha to Mochi-Crusted Spam Musubi",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>If you're in San Francisco, or constantly commuting in and out of the city for work, it's hard to miss one of the biggest events of the year: Salesforce's Dreamforce conference. Amongst all the keynote speakers, parties and concerts, we were most excited to hear that the newest addition to the Salesforce and Michael Mina family would be in town. \u003ca href=\"https://www.michaelmina.net/restaurants/san-francisco-bay-area/trailblazer_tavern/\">Trailblazer Tavern\u003c/a>, the collaboration between Chefs Michelle Karr-Ueoka, Wade Ueoka and Michael Mina, is one of the most anticipated restaurant openings of 2018 and the two James Beard-nominated chefs from Hawaii came to town for a small preview of their upcoming menu. With the restaurant debuting in November within the Salesforce East building, it wasn't a surprise to hear that the menu preview aligned perfectly with Salesforce founder Marc Benioff's birthday (happy birthday, Marc).\u003c/p>\n\u003cp>The duo is excited for their upcoming restaurant opening, and they are hard at work finalizing a Hawaiian comfort food-inspired menu. Personally, I was most excited to hear that mochi-crusted spam musubi was a part of said menu!\u003c/p>\n\u003cp>Intrigued? Read on to hear what else these talented chefs are bringing to the Bay.\u003c/p>\n\u003cp>\u003cb>Welcome to the Bay! How long are you guys here for?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Michelle Karr-Ueoka:\u003c/b> Till tomorrow. We flew in last night and did the event for Marc Benioff’s birthday. What we did was two dishes that will probably be on the Trailblazer menu. We wanted to give people a sample of what's to come next month.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>Speaking of next month. Are you excited? How did this project come about?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Wade Ueoka:\u003c/b> Most definitely. Yeah, it's always a dream to try and expand.\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> We feel so blessed to have met Chef Mina when he first came to Hawaii and now, to be able to open a restaurant for Salesforce and for the MINA Group and us together, it's all about collaboration and we feel very fortunate to be able to do that. We first met when [Michael Mina] did the The Street in Honolulu, and one day he called us up and he said \"I have this location—would you be willing to, you know, collaborate on a restaurant in San Francisco?\" And I'm like, of course, we would love to!\u003c/p>\n\u003cp>To come to San Francisco, and bring a little Hawaii and share it with the people here, that's always been a dream of ours. We're excited.\u003c/p>\n\u003cp>\u003cb>What's the vibe that you want at Trailblazer Tavern? Do you want it to be more fine dining or do you want it to be more of a casual hang out spot? We know right now that it's going to have Hawaiian vibes, but that could cover so many bases!\u003c/b>\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> We wanted to have that aloha spirit, bringing the ohana, bringing people together and just sharing memories over food. Because the menu encompasses different categories like dimsum, noodles, rice, salad, sandwiches, pokei, crudos, and then large plates which are more tapas style where I think we'll do something from the imu (because in Hawaii everyone associates a luau with the imu) and then like a Hawaiian-style pot roast and some different things. To kind of give it, like, a time where people can relax and enjoy.\u003c/p>\n\u003cfigure id=\"attachment_130643\" class=\"wp-caption aligncenter\" style=\"max-width: 1844px\">\u003cimg class=\"size-full wp-image-130643\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/Mezz-1.jpg\" alt=\"Trailblazer Tavern sketch.\" width=\"1844\" height=\"904\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1.jpg 1844w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-160x78.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-800x392.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-768x377.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-1020x500.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-1200x588.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-1180x578.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-960x471.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-240x118.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-375x184.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-520x255.jpg 520w\" sizes=\"(max-width: 1844px) 100vw, 1844px\">\u003cfigcaption class=\"wp-caption-text\">Trailblazer Tavern sketch. \u003ccite>(J. Wade PR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>What has it been like trying to start this restaurant in San Francisco versus your restaurant in Hawaii? Is it a very different kind of experience you're feeling from when you opened MW? Or is it the same stresses?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Wade:\u003c/b> I think it's different cause we learned quite a few things since we opened MW. I think MW got rushed—everything happened so fast! You always think about things like ohhhh, I'll do this, I'll do this differently. So now we have a menu of things that we've been going over the past few years versus trying to just rush and do things to open. When we opened MW we had all these dreams of all the things and it was like oh that doesn't work, this doesn't work. Or that worked and this works so we've learned! We've been able to, I guess, build up something of what has worked and what hasn't worked.\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> And then I think too... we've been open for five years. We just celebrate our fifth anniversary of MW and we're doing some of the signature dishes here that from day one is nice. It’s bringing local comfort food but with a contemporary twist. So one of my favorite dishes is his [Wade's] kind of a play off of a spam musubi where he makes his own spam but it's smoked pork. Everyone in Hawaii eats spam musubi but it’s usually just spam and rice. But what he does is he makes his own version of spam and then he crushes it with mochi. It's nice and flaky and crispy—so taking the iconic message and flavors of Hawaii and then kind of twisting it.\u003c/p>\n\u003cp>And for the nori, he makes a sort of Nori Tsukudani, which is kind of like a jam. When I was growing up and eating it, you have rice and you have this nori on top, and it's so yummy. And so he puts that [on the musubi] and a little quail egg on top, so it's a fun version of spam musubi.\u003c/p>\n\u003cp>\u003cb>So speaking of the menu. Are there any other dishes that you're bringing from MW or are you kind of making everything from scratch for this restaurant in particular? From both the savory side and sweet side.\u003c/b>\u003c/p>\n\u003cp>\u003cb>Wade:\u003c/b> I think yeah, for both of us. I think that's what we like to do is taking more than the flavors of Hawaii that people are used to and reinterpreting and making it our own. The Spam Musubi, and Korean Fried Chicken is another, you know, dish that people always go out and look for or—\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> The Mixed Plate Sandwich!\u003c/p>\n\u003cp>\u003cb>Wade:\u003c/b> —or the Mixed Plate Sandwich. Korean Barbecue is very popular in Hawaii. In the sandwich we have kalbi, fried chicken and spicy pork—Korean spicy pork. So we put all that into one sandwich and we call it the Mixed Plate sandwich. It's a lot of flavors that people enjoy in Hawaii, and we're taking iconic dishes of Hawaii and reinterpreting it. You know, for her [Michelle], she has the Shaved Ice.\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> Not your typical shaved ice! We did one last night at the event. Usually Shaved Ice is water and, like, a sugary syrup, but what I do instead is I do it with all compressed fruit so you get the natural sweetness of the fruit with a lot less sugar. Last night we did a Haupia Tapioca which is my version of the Filipino dessert Halo-Halo, and then we put strawberries and Mochi ice cream on it. Usually Mochi ice cream is more round, but we roll it like a sushi and we cut it and we serve it with strawberry yuzu sorbet. And then we use freshly shaved strawberry hibiscus on top of it. So it's not really just water and syrup, it's more the fresh fruit.\u003c/p>\n\u003cp>And then we're going to have to do one, like an affogato, over here [in San Francisco] or coffee and cream. Because I know Chef Mina liked that one. We're gonna use the Lamill coffee that [Michael Mina] uses. It will be like a Kahlua Tapioca, with pannacotta, Mochi ice cream, coffee gelato, shaved Thai coffee and then we do like a coffee cloud on top, so, when you eat it, it's light and refreshing and it has all these different textures.\u003c/p>\n\u003cp>With our menu, we want to tell a story. So one of the desserts we were talking about with Chef Mina, like back in the plantation days, people used to bring tiffin tins, which was like a lunch box. You held onto your starch and then everyone puts their main dish all around in the middle of a circle and then everyone shares. So one of the desserts I was thinking was a tiffin of all chocolate desserts representing some of the different cultures found in Hawaii so every bite tells a different story.\u003c/p>\n\u003cp>\u003cb>You've been testing a lot and meeting with Michael Mina to go over which dishes will go on the menu. Is the menu ready? Or is there still some tweaking before the November opening and will the menu continue to change?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Wade:\u003c/b> It's a work in progress because, you know, what we're familiar with in Hawaii might not work or, ingredient-wise, it just might be different. So that might change a few things, but, overall, I think it's getting there.\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> Any time you design a menu—even for us at the restaurant back home—you always get farmers who bring in something and it inspires you, and that's what we want to do here. Because you guys have such wonderful farmers here, we want to showcase what San Francisco has to offer too. I think that's what it’s about, you know? And what is always fun for me is when you have different seasons, when a farmer comes and says oh, I brought you this thing. I want to create something with that! And that's what keeps the menu interesting and keeps people coming back. And it keeps the team growing and curious.\u003c/p>\n\u003cp>My mom always laughs because she would call me Curious George because my mind would be going all over the place, but I think that's what I love about food and cooking: it's always creating new dishes.\u003c/p>\n\u003cp>\u003cb>Wade:\u003c/b> Yeah, I think that's what we’re not familiar with in Hawaii. Hawaii doesn't really have seasons, you know.\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> There’s mango season and lychee season.\u003c/p>\n\u003cp>\u003cb>Wade:\u003c/b> Yeah, there's not many seasons that you have to adjust to, where here, it's gonna be a little bit different. So you know, we are definitely looking forward to it because that's something that's going to open up a whole new avenue for us.\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> It's exciting because when I lived in Napa for a little while, we had fig season and cherry season and I think oh my god this is not what I get in Hawaii. And the peaches! It's just so much better. Sometimes I go back to Hawaii and I'm like this isn't a peach!\u003c/p>\n\u003cfigure id=\"attachment_130645\" class=\"wp-caption aligncenter\" style=\"max-width: 1844px\">\u003cimg class=\"size-full wp-image-130645\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/Bar-Dining.jpg\" alt=\"A look at Trailblazer Tavern's bar area.\" width=\"1844\" height=\"904\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining.jpg 1844w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-160x78.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-800x392.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-768x377.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-1020x500.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-1200x588.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-1180x578.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-960x471.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-240x118.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-375x184.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-520x255.jpg 520w\" sizes=\"(max-width: 1844px) 100vw, 1844px\">\u003cfigcaption class=\"wp-caption-text\">A look at Trailblazer Tavern's bar area. \u003ccite>(J. Wade PR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Are you planning on going out to meet local purveyors and farmers around the Bay area so that you really are hands on with what's coming in, or is there a team here that's going to help you with that?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> Yeah, the MINA Group has been really good at helping us with that. You know, and pointing us in the right direction.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>So, there you have it! Get ready for a delicious Hawaiian comfort food inspired menu with a modern twist, and watch as it changes seasonally with what California farms have available for Michelle and Wade to use.\u003c/p>\n\n",
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"excerpt": "In anticipation of their November opening, we sat down with Trailblazer Tavern's chefs to talk about their delicious collaboration with Michael Mina.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you're in San Francisco, or constantly commuting in and out of the city for work, it's hard to miss one of the biggest events of the year: Salesforce's Dreamforce conference. Amongst all the keynote speakers, parties and concerts, we were most excited to hear that the newest addition to the Salesforce and Michael Mina family would be in town. \u003ca href=\"https://www.michaelmina.net/restaurants/san-francisco-bay-area/trailblazer_tavern/\">Trailblazer Tavern\u003c/a>, the collaboration between Chefs Michelle Karr-Ueoka, Wade Ueoka and Michael Mina, is one of the most anticipated restaurant openings of 2018 and the two James Beard-nominated chefs from Hawaii came to town for a small preview of their upcoming menu. With the restaurant debuting in November within the Salesforce East building, it wasn't a surprise to hear that the menu preview aligned perfectly with Salesforce founder Marc Benioff's birthday (happy birthday, Marc).\u003c/p>\n\u003cp>The duo is excited for their upcoming restaurant opening, and they are hard at work finalizing a Hawaiian comfort food-inspired menu. Personally, I was most excited to hear that mochi-crusted spam musubi was a part of said menu!\u003c/p>\n\u003cp>Intrigued? Read on to hear what else these talented chefs are bringing to the Bay.\u003c/p>\n\u003cp>\u003cb>Welcome to the Bay! How long are you guys here for?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Michelle Karr-Ueoka:\u003c/b> Till tomorrow. We flew in last night and did the event for Marc Benioff’s birthday. What we did was two dishes that will probably be on the Trailblazer menu. We wanted to give people a sample of what's to come next month.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>Speaking of next month. Are you excited? How did this project come about?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Wade Ueoka:\u003c/b> Most definitely. Yeah, it's always a dream to try and expand.\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> We feel so blessed to have met Chef Mina when he first came to Hawaii and now, to be able to open a restaurant for Salesforce and for the MINA Group and us together, it's all about collaboration and we feel very fortunate to be able to do that. We first met when [Michael Mina] did the The Street in Honolulu, and one day he called us up and he said \"I have this location—would you be willing to, you know, collaborate on a restaurant in San Francisco?\" And I'm like, of course, we would love to!\u003c/p>\n\u003cp>To come to San Francisco, and bring a little Hawaii and share it with the people here, that's always been a dream of ours. We're excited.\u003c/p>\n\u003cp>\u003cb>What's the vibe that you want at Trailblazer Tavern? Do you want it to be more fine dining or do you want it to be more of a casual hang out spot? We know right now that it's going to have Hawaiian vibes, but that could cover so many bases!\u003c/b>\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> We wanted to have that aloha spirit, bringing the ohana, bringing people together and just sharing memories over food. Because the menu encompasses different categories like dimsum, noodles, rice, salad, sandwiches, pokei, crudos, and then large plates which are more tapas style where I think we'll do something from the imu (because in Hawaii everyone associates a luau with the imu) and then like a Hawaiian-style pot roast and some different things. To kind of give it, like, a time where people can relax and enjoy.\u003c/p>\n\u003cfigure id=\"attachment_130643\" class=\"wp-caption aligncenter\" style=\"max-width: 1844px\">\u003cimg class=\"size-full wp-image-130643\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/Mezz-1.jpg\" alt=\"Trailblazer Tavern sketch.\" width=\"1844\" height=\"904\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1.jpg 1844w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-160x78.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-800x392.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-768x377.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-1020x500.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-1200x588.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-1180x578.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-960x471.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-240x118.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-375x184.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-520x255.jpg 520w\" sizes=\"(max-width: 1844px) 100vw, 1844px\">\u003cfigcaption class=\"wp-caption-text\">Trailblazer Tavern sketch. \u003ccite>(J. Wade PR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>What has it been like trying to start this restaurant in San Francisco versus your restaurant in Hawaii? Is it a very different kind of experience you're feeling from when you opened MW? Or is it the same stresses?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Wade:\u003c/b> I think it's different cause we learned quite a few things since we opened MW. I think MW got rushed—everything happened so fast! You always think about things like ohhhh, I'll do this, I'll do this differently. So now we have a menu of things that we've been going over the past few years versus trying to just rush and do things to open. When we opened MW we had all these dreams of all the things and it was like oh that doesn't work, this doesn't work. Or that worked and this works so we've learned! We've been able to, I guess, build up something of what has worked and what hasn't worked.\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> And then I think too... we've been open for five years. We just celebrate our fifth anniversary of MW and we're doing some of the signature dishes here that from day one is nice. It’s bringing local comfort food but with a contemporary twist. So one of my favorite dishes is his [Wade's] kind of a play off of a spam musubi where he makes his own spam but it's smoked pork. Everyone in Hawaii eats spam musubi but it’s usually just spam and rice. But what he does is he makes his own version of spam and then he crushes it with mochi. It's nice and flaky and crispy—so taking the iconic message and flavors of Hawaii and then kind of twisting it.\u003c/p>\n\u003cp>And for the nori, he makes a sort of Nori Tsukudani, which is kind of like a jam. When I was growing up and eating it, you have rice and you have this nori on top, and it's so yummy. And so he puts that [on the musubi] and a little quail egg on top, so it's a fun version of spam musubi.\u003c/p>\n\u003cp>\u003cb>So speaking of the menu. Are there any other dishes that you're bringing from MW or are you kind of making everything from scratch for this restaurant in particular? From both the savory side and sweet side.\u003c/b>\u003c/p>\n\u003cp>\u003cb>Wade:\u003c/b> I think yeah, for both of us. I think that's what we like to do is taking more than the flavors of Hawaii that people are used to and reinterpreting and making it our own. The Spam Musubi, and Korean Fried Chicken is another, you know, dish that people always go out and look for or—\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> The Mixed Plate Sandwich!\u003c/p>\n\u003cp>\u003cb>Wade:\u003c/b> —or the Mixed Plate Sandwich. Korean Barbecue is very popular in Hawaii. In the sandwich we have kalbi, fried chicken and spicy pork—Korean spicy pork. So we put all that into one sandwich and we call it the Mixed Plate sandwich. It's a lot of flavors that people enjoy in Hawaii, and we're taking iconic dishes of Hawaii and reinterpreting it. You know, for her [Michelle], she has the Shaved Ice.\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> Not your typical shaved ice! We did one last night at the event. Usually Shaved Ice is water and, like, a sugary syrup, but what I do instead is I do it with all compressed fruit so you get the natural sweetness of the fruit with a lot less sugar. Last night we did a Haupia Tapioca which is my version of the Filipino dessert Halo-Halo, and then we put strawberries and Mochi ice cream on it. Usually Mochi ice cream is more round, but we roll it like a sushi and we cut it and we serve it with strawberry yuzu sorbet. And then we use freshly shaved strawberry hibiscus on top of it. So it's not really just water and syrup, it's more the fresh fruit.\u003c/p>\n\u003cp>And then we're going to have to do one, like an affogato, over here [in San Francisco] or coffee and cream. Because I know Chef Mina liked that one. We're gonna use the Lamill coffee that [Michael Mina] uses. It will be like a Kahlua Tapioca, with pannacotta, Mochi ice cream, coffee gelato, shaved Thai coffee and then we do like a coffee cloud on top, so, when you eat it, it's light and refreshing and it has all these different textures.\u003c/p>\n\u003cp>With our menu, we want to tell a story. So one of the desserts we were talking about with Chef Mina, like back in the plantation days, people used to bring tiffin tins, which was like a lunch box. You held onto your starch and then everyone puts their main dish all around in the middle of a circle and then everyone shares. So one of the desserts I was thinking was a tiffin of all chocolate desserts representing some of the different cultures found in Hawaii so every bite tells a different story.\u003c/p>\n\u003cp>\u003cb>You've been testing a lot and meeting with Michael Mina to go over which dishes will go on the menu. Is the menu ready? Or is there still some tweaking before the November opening and will the menu continue to change?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Wade:\u003c/b> It's a work in progress because, you know, what we're familiar with in Hawaii might not work or, ingredient-wise, it just might be different. So that might change a few things, but, overall, I think it's getting there.\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> Any time you design a menu—even for us at the restaurant back home—you always get farmers who bring in something and it inspires you, and that's what we want to do here. Because you guys have such wonderful farmers here, we want to showcase what San Francisco has to offer too. I think that's what it’s about, you know? And what is always fun for me is when you have different seasons, when a farmer comes and says oh, I brought you this thing. I want to create something with that! And that's what keeps the menu interesting and keeps people coming back. And it keeps the team growing and curious.\u003c/p>\n\u003cp>My mom always laughs because she would call me Curious George because my mind would be going all over the place, but I think that's what I love about food and cooking: it's always creating new dishes.\u003c/p>\n\u003cp>\u003cb>Wade:\u003c/b> Yeah, I think that's what we’re not familiar with in Hawaii. Hawaii doesn't really have seasons, you know.\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> There’s mango season and lychee season.\u003c/p>\n\u003cp>\u003cb>Wade:\u003c/b> Yeah, there's not many seasons that you have to adjust to, where here, it's gonna be a little bit different. So you know, we are definitely looking forward to it because that's something that's going to open up a whole new avenue for us.\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> It's exciting because when I lived in Napa for a little while, we had fig season and cherry season and I think oh my god this is not what I get in Hawaii. And the peaches! It's just so much better. Sometimes I go back to Hawaii and I'm like this isn't a peach!\u003c/p>\n\u003cfigure id=\"attachment_130645\" class=\"wp-caption aligncenter\" style=\"max-width: 1844px\">\u003cimg class=\"size-full wp-image-130645\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/Bar-Dining.jpg\" alt=\"A look at Trailblazer Tavern's bar area.\" width=\"1844\" height=\"904\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining.jpg 1844w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-160x78.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-800x392.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-768x377.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-1020x500.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-1200x588.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-1180x578.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-960x471.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-240x118.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-375x184.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-520x255.jpg 520w\" sizes=\"(max-width: 1844px) 100vw, 1844px\">\u003cfigcaption class=\"wp-caption-text\">A look at Trailblazer Tavern's bar area. \u003ccite>(J. Wade PR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Are you planning on going out to meet local purveyors and farmers around the Bay area so that you really are hands on with what's coming in, or is there a team here that's going to help you with that?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> Yeah, the MINA Group has been really good at helping us with that. You know, and pointing us in the right direction.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, there you have it! Get ready for a delicious Hawaiian comfort food inspired menu with a modern twist, and watch as it changes seasonally with what California farms have available for Michelle and Wade to use.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "OG Asian Fusion Brunch: A Reflection of Chinese Cuisine in the Philippines",
"title": "OG Asian Fusion Brunch: A Reflection of Chinese Cuisine in the Philippines",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>When \u003ca href=\"http://saloseries.com/\">Chef Yana Gilbuena\u003c/a> asks you to host a cannabis-infused private brunch to explore the parallels between traditional Chinese and Filipino cuisine—you jump on it! Yana, a nomadic Filipina chef, took her pop-up feasts to all fifty states in fifty weeks, an impressive feat in order to share her kamayan-style dinners, a style of dining where you eat with your hands. I first learned how to eat with my hands at one of her dinners and, throughout the years, we’ve bonded over our love of good food, travel, and of course, cannabis.\u003c/p>\n\u003cp>Food is a tie that binds us together, and magic happens when we trade ideas and get inspired by one another. Coming from a Taiwanese-Chinese American heritage, I’ve enjoyed many of Chef Yana’s meals and found various similarities in the ingredients and flavor profiles used in both our cuisines. After this discovery, all the pieces seemed to fall into place for our OG Asian Fusion brunch collaboration to be born. Our good friends from \u003ca href=\"http://potdhuile.com/\">Pot d’Huile\u003c/a> (also a Filipino-run company) graciously hopped on as our CBD olive oil sponsor, and \u003ca href=\"https://realoystercult.com/\">Real Oyster Cult\u003c/a> shipped succulent, farm fresh Kaipara oysters for this private event.\u003c/p>\n\u003cfigure id=\"attachment_130237\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130237\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542.jpg\" alt=\"Succulent, farm fresh Kaipara oysters from Real Oyster Cult.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Succulent, farm fresh Kaipara oysters from Real Oyster Cult. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Yana comes from Iloilo City on Panay Island in the Philippines. She explains, “It’s one of the oldest port cities and many Chinese immigrants passed through there.” Foreign trade with the Chinese began in the 11th century in the Philippines and the influences are quite evident in the cuisine.\u003c/p>\n\u003cfigure id=\"attachment_130238\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130238 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594.jpg\" alt=\"Chef Yana Gilbuena serving guests on banana leaves.\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594-1200x801.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Yana Gilbuena serving guests on banana leaves. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As Asians, our historical connection with the cannabis plant is strong. Did you know, the first-ever recorded medical cannabis use came from China, and hemp was first discovered in what is now modern-day Taiwan? My people! What an honor it is to combine my passion for food and cannabis with my ancestry.\u003c/p>\n\u003cfigure id=\"attachment_130239\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130239\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564.jpg\" alt=\"The first course: a humble chop suey.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The first course: a humble chop suey. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Our first course started with a humble chop suey. For both the Chinese and Filipinos, this dish repurposes meat and other food scraps in a quick and easy stir-fry. My parents didn’t have much money when they immigrated to this country so they had to be frugal. We grew up in a zero-waste household out of necessity, and this was a dish that gave new life to leftover ingredients.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For Chef Yana, it's also a part of her childhood. “Chop suey was always a staple growing up. This dish reminded me of how, as immigrants, we take a piece of home with us in the form of food, wherever we go,” says Yana. Her mixed vegetable chop suey, chock full of wood ear mushrooms and quail eggs, was served in a large prawn cracker that’s been flash fried. It was a beautiful dish for the ‘gram, and it was a hit with our guests.\u003c/p>\n\u003cfigure id=\"attachment_130240\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130240\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570.jpg\" alt=\"Spicy Sichuan wontons filled with shrimp and pork, and tossed in a bright red chili oil, black vinegar, and topped with fresh aromatics.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy Sichuan wontons filled with shrimp and pork, and tossed in a bright red chili oil, black vinegar, and topped with fresh aromatics. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With our next course, we nibbled on a treat that has a special place in my heart. Growing up, my family and I would make and freeze hundreds of dumplings each weekend so we’d have something to snack on after school. It's a childhood memory that I will forever cherish. My favorite version of the dumpling comes from the Sichuan province in China, where my grandfather was born. The spicy Sichuan wonton is filled with shrimp and pork, then tossed in a bright red chili oil, black vinegar and topped with fresh aromatics. I served this dish with little bottles of medicated sesame oil on the side for people to dose themselves. Below is a recipe for this cannabis-infused sesame oil, made safely and discreetly with a sous vide machine.\u003c/p>\n\u003cp>From Chef Yana, the pancit molo, much like a Filipino-style wonton soup, originated from her hometown on Panay Island, where many Chinese immigrants passed through. While our brunch guests gushed over the rich, 24-hour roasted chicken bone broth full of fried garlic flavors, I hid in the corner of the kitchen guzzling bowls of this broth in between serving courses.\u003c/p>\n\u003cfigure id=\"attachment_130241\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130241 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582.jpg\" alt=\"Al fresco dining with some of the guests.\" width=\"1920\" height=\"1274\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582-1020x677.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582-1200x796.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582-1180x783.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582-960x637.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582-520x345.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Al fresco dining with some of the guests. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the final course, we really pigged out—literally. I made a traditional red-braised pork belly (\u003ci>hong shao rou\u003c/i>), which is often referred to as Chairman Mao’s favorite dish. The pork belly is slow-braised with chunks of ginger, two different kinds of soy sauce, and star anise. Over time, the pork belly takes on a deep red color and a rich, savory flavor. This dish is served with lightly steamed bok choy, soy-braised eggs and rice to cut the fat. For this same pork course, Chef Yana served humba, a dish made with similar ingredients but with salted black beans, palm sugar and grilled pineapple added—a tasty evolution of the OG recipe.\u003c/p>\n\u003cp>For more information on cannabis-infused cooking using the sous vide method, please check out my blog, \u003ca href=\"https://www.sousweed.com/\">Sous Weed\u003c/a>. If you’re interested in Chef Yana Gilbuena’s exciting culinary adventures, you can \u003ca href=\"http://saloseries.com/no-forks-given-book-presale\">pre-order\u003c/a> her upcoming cookbook, \u003cem>No Forks Given\u003c/em>.\u003c/p>\n\u003cp>Want to make your own cannabis-infused sesame oil? See the recipe below for the one I served with my Sichuan wontons.\u003c/p>\n\u003cp>\u003cem>\u003cb>Please Note:\u003c/b> The amount of cannabis specified in this recipe is a loose suggestion; the actual amount you use should be modified based on the strength of your infusion and the potency you desire. Dosing homemade cannabis-infusions can be tricky, so the best way to test for potency is to start with one portion of a serving, in this case, one teaspoon, and wait up to two hours for full effects. Then you can make an informed decision on whether to consume more. Always dose carefully, listen to your body, and never drive under the influence of cannabis.\u003c/em>\u003c/p>\n\u003ch2>Sous Vide Cannabis-Infused Sesame Oil\u003c/h2>\n\u003cfigure id=\"attachment_130242\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130242\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605.jpg\" alt=\"An infused sesame oil was served with the wontons.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An infused sesame oil was served with the wontons. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ci>Makes 8 oz, Servings: 48\u003c/i>\u003cbr>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n• 8 oz toasted sesame oil\u003cbr>\n• 4 g high-CBD cannabis flower\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Directions:\u003c/strong>\u003cbr>\n1. Pour the toasted sesame oil into a quart-sized, freezer-safe zip-sealed bag.\u003cbr>\n2. Roughly crumble the high-CBD cannabis flower with your hands. Add the cannabis flower into the bag of oil. Gently push all the air out of the bag and seal.\u003cbr>\n3. Next, set your sous vide water bath temperature to 85ºC (185ºF).\u003cbr>\n4. Once the sous vide water bath has reached its temperature, submerge the bag in the water bath. Sous vide for 4 hours to infuse.\u003cbr>\n5. After 4 hours, remove the bag from water bath and strain out the cannabis using a cheesecloth over a mason jar. Discard the cannabis flower and allow the infused toasted sesame oil to cool.\u003cbr>\n6. Store the mason jar of infused oil in a cool dark place when you’re not using it. I love this infused sesame oil on Sichuan wontons but it’s also great in noodles, salad dressings, and stir-frys as well.\u003c/p>\n\n",
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"excerpt": "When a talented chef asks you to host a cannabis-infused private brunch to explore the parallels between traditional Chinese and Filipino cuisine—you jump on it!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When \u003ca href=\"http://saloseries.com/\">Chef Yana Gilbuena\u003c/a> asks you to host a cannabis-infused private brunch to explore the parallels between traditional Chinese and Filipino cuisine—you jump on it! Yana, a nomadic Filipina chef, took her pop-up feasts to all fifty states in fifty weeks, an impressive feat in order to share her kamayan-style dinners, a style of dining where you eat with your hands. I first learned how to eat with my hands at one of her dinners and, throughout the years, we’ve bonded over our love of good food, travel, and of course, cannabis.\u003c/p>\n\u003cp>Food is a tie that binds us together, and magic happens when we trade ideas and get inspired by one another. Coming from a Taiwanese-Chinese American heritage, I’ve enjoyed many of Chef Yana’s meals and found various similarities in the ingredients and flavor profiles used in both our cuisines. After this discovery, all the pieces seemed to fall into place for our OG Asian Fusion brunch collaboration to be born. Our good friends from \u003ca href=\"http://potdhuile.com/\">Pot d’Huile\u003c/a> (also a Filipino-run company) graciously hopped on as our CBD olive oil sponsor, and \u003ca href=\"https://realoystercult.com/\">Real Oyster Cult\u003c/a> shipped succulent, farm fresh Kaipara oysters for this private event.\u003c/p>\n\u003cfigure id=\"attachment_130237\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130237\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542.jpg\" alt=\"Succulent, farm fresh Kaipara oysters from Real Oyster Cult.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oyster_OGAsianFusion-2542-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Succulent, farm fresh Kaipara oysters from Real Oyster Cult. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Yana comes from Iloilo City on Panay Island in the Philippines. She explains, “It’s one of the oldest port cities and many Chinese immigrants passed through there.” Foreign trade with the Chinese began in the 11th century in the Philippines and the influences are quite evident in the cuisine.\u003c/p>\n\u003cfigure id=\"attachment_130238\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130238 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594.jpg\" alt=\"Chef Yana Gilbuena serving guests on banana leaves.\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594-1200x801.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChefYanaServing_OGAsianFusion-2594-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Yana Gilbuena serving guests on banana leaves. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As Asians, our historical connection with the cannabis plant is strong. Did you know, the first-ever recorded medical cannabis use came from China, and hemp was first discovered in what is now modern-day Taiwan? My people! What an honor it is to combine my passion for food and cannabis with my ancestry.\u003c/p>\n\u003cfigure id=\"attachment_130239\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130239\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564.jpg\" alt=\"The first course: a humble chop suey.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/ChopSuey_OGAsianFusion-2564-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The first course: a humble chop suey. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Our first course started with a humble chop suey. For both the Chinese and Filipinos, this dish repurposes meat and other food scraps in a quick and easy stir-fry. My parents didn’t have much money when they immigrated to this country so they had to be frugal. We grew up in a zero-waste household out of necessity, and this was a dish that gave new life to leftover ingredients.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For Chef Yana, it's also a part of her childhood. “Chop suey was always a staple growing up. This dish reminded me of how, as immigrants, we take a piece of home with us in the form of food, wherever we go,” says Yana. Her mixed vegetable chop suey, chock full of wood ear mushrooms and quail eggs, was served in a large prawn cracker that’s been flash fried. It was a beautiful dish for the ‘gram, and it was a hit with our guests.\u003c/p>\n\u003cfigure id=\"attachment_130240\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130240\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570.jpg\" alt=\"Spicy Sichuan wontons filled with shrimp and pork, and tossed in a bright red chili oil, black vinegar, and topped with fresh aromatics.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Wonton_OGAsianFusion-2570-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy Sichuan wontons filled with shrimp and pork, and tossed in a bright red chili oil, black vinegar, and topped with fresh aromatics. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With our next course, we nibbled on a treat that has a special place in my heart. Growing up, my family and I would make and freeze hundreds of dumplings each weekend so we’d have something to snack on after school. It's a childhood memory that I will forever cherish. My favorite version of the dumpling comes from the Sichuan province in China, where my grandfather was born. The spicy Sichuan wonton is filled with shrimp and pork, then tossed in a bright red chili oil, black vinegar and topped with fresh aromatics. I served this dish with little bottles of medicated sesame oil on the side for people to dose themselves. Below is a recipe for this cannabis-infused sesame oil, made safely and discreetly with a sous vide machine.\u003c/p>\n\u003cp>From Chef Yana, the pancit molo, much like a Filipino-style wonton soup, originated from her hometown on Panay Island, where many Chinese immigrants passed through. While our brunch guests gushed over the rich, 24-hour roasted chicken bone broth full of fried garlic flavors, I hid in the corner of the kitchen guzzling bowls of this broth in between serving courses.\u003c/p>\n\u003cfigure id=\"attachment_130241\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130241 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582.jpg\" alt=\"Al fresco dining with some of the guests.\" width=\"1920\" height=\"1274\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582-1020x677.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582-1200x796.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582-1180x783.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582-960x637.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/OutdoorDiners_OGAsianFusion-2582-520x345.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Al fresco dining with some of the guests. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the final course, we really pigged out—literally. I made a traditional red-braised pork belly (\u003ci>hong shao rou\u003c/i>), which is often referred to as Chairman Mao’s favorite dish. The pork belly is slow-braised with chunks of ginger, two different kinds of soy sauce, and star anise. Over time, the pork belly takes on a deep red color and a rich, savory flavor. This dish is served with lightly steamed bok choy, soy-braised eggs and rice to cut the fat. For this same pork course, Chef Yana served humba, a dish made with similar ingredients but with salted black beans, palm sugar and grilled pineapple added—a tasty evolution of the OG recipe.\u003c/p>\n\u003cp>For more information on cannabis-infused cooking using the sous vide method, please check out my blog, \u003ca href=\"https://www.sousweed.com/\">Sous Weed\u003c/a>. If you’re interested in Chef Yana Gilbuena’s exciting culinary adventures, you can \u003ca href=\"http://saloseries.com/no-forks-given-book-presale\">pre-order\u003c/a> her upcoming cookbook, \u003cem>No Forks Given\u003c/em>.\u003c/p>\n\u003cp>Want to make your own cannabis-infused sesame oil? See the recipe below for the one I served with my Sichuan wontons.\u003c/p>\n\u003cp>\u003cem>\u003cb>Please Note:\u003c/b> The amount of cannabis specified in this recipe is a loose suggestion; the actual amount you use should be modified based on the strength of your infusion and the potency you desire. Dosing homemade cannabis-infusions can be tricky, so the best way to test for potency is to start with one portion of a serving, in this case, one teaspoon, and wait up to two hours for full effects. Then you can make an informed decision on whether to consume more. Always dose carefully, listen to your body, and never drive under the influence of cannabis.\u003c/em>\u003c/p>\n\u003ch2>Sous Vide Cannabis-Infused Sesame Oil\u003c/h2>\n\u003cfigure id=\"attachment_130242\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130242\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605.jpg\" alt=\"An infused sesame oil was served with the wontons.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Oil_OGAsianFusion-2605-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An infused sesame oil was served with the wontons. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ci>Makes 8 oz, Servings: 48\u003c/i>\u003cbr>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n• 8 oz toasted sesame oil\u003cbr>\n• 4 g high-CBD cannabis flower\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Directions:\u003c/strong>\u003cbr>\n1. Pour the toasted sesame oil into a quart-sized, freezer-safe zip-sealed bag.\u003cbr>\n2. Roughly crumble the high-CBD cannabis flower with your hands. Add the cannabis flower into the bag of oil. Gently push all the air out of the bag and seal.\u003cbr>\n3. Next, set your sous vide water bath temperature to 85ºC (185ºF).\u003cbr>\n4. Once the sous vide water bath has reached its temperature, submerge the bag in the water bath. Sous vide for 4 hours to infuse.\u003cbr>\n5. After 4 hours, remove the bag from water bath and strain out the cannabis using a cheesecloth over a mason jar. Discard the cannabis flower and allow the infused toasted sesame oil to cool.\u003cbr>\n6. Store the mason jar of infused oil in a cool dark place when you’re not using it. I love this infused sesame oil on Sichuan wontons but it’s also great in noodles, salad dressings, and stir-frys as well.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Table Talk: Ritu Indian Soul Food, Farming Hope’s Fundraiser, and a Clambake",
"title": "Table Talk: Ritu Indian Soul Food, Farming Hope’s Fundraiser, and a Clambake",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>This week’s Table Talk should hopefully inspire you to have a meal soon at Ritu Indian Soul Food in the Mission, and, if you want to help San Francisco’s unhoused population, please book a ticket to Farming Hope’s Fiesta fundraiser. I also have a tidbit for you on where to find a tasty Cubano and Sunday clambake.\u003c/p>\n\u003ch2>Where to Find Some of San Francisco’s Best Indian Food (Thank Me Later)\u003c/h2>\n\u003cp>\u003cb>Ritu Indian Soul Food\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/U6YqrMffE6q\">3111 24th St., San Francisco\u003c/a>\u003cbr>\nDinner served Tue–Thu, Sat–Sun 5–10pm, Fri 11am–10pm\u003cbr>\nBrunch Sat–Sun 11am–2:30pm\u003c/p>\n\u003cp>In a \u003ca href=\"https://www.kqed.org/bayareabites/128654/table-talk-meet-the-rebranded-ritu-get-ready-for-the-feast-fathers-day-deals\">previous Table Talk piece\u003c/a>, I mentioned the former DUM in the Mission recently rebranded to Ritu Indian Soul Food (ritu means “seasons”). Have you been yet? No? Anyone who even remotely likes Indian food will have strong, loving feelings for Mumbai native chef Rupam Bhagat’s flavorful cuisine that will make you feel like he’s cooking just for you. Guess what? He is. He has just one other person helping out in the kitchen while turning out such great dishes, many based on family recipes. Don’t want to choose? You also have the option of having the chef cook a four-course meal for your table at $40 each. \u003c/p>\n\u003cfigure id=\"attachment_130112\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Ritu_Biryani1_photocreditKristenLoken-e1534548484737.jpg\" alt=\"You’ll find chef Rupam’s famed biryani at Ritu.\" width=\"1920\" height=\"2877\" class=\"size-full wp-image-130112\">\u003cfigcaption class=\"wp-caption-text\">You’ll find chef Rupam’s famed biryani at Ritu. \u003ccite>(Kristen Loken)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The extensive menu is shockingly affordable for how sophisticated the flavors and preparations are—nothing is over $17 at the moment. Start with his tandoori fried chicken ($14), flavorful thighs saturated in a sauce of ginger and garlic and the tang of tamarind (the flavors are inspired by the Indian-Chinese cuisine style that is popular in India). His creativity is apparent in the artichoke pakora ($10), which he marinates for extra flavor, and the fried quinoa side dish ($4), with curry leaves and chile, inspired by a State Bird Provisions topping on their chawan mushi. Crunch, crunch. And don’t miss a peek at the seasonal specials board (you may find things like zucchini blossom fritters). It’s worth noting how well gluten-free and vegan diners will eat here. There are plenty of options, from charred green beans to tandoori whole cauliflower (vegans, hold the yogurt). \u003c/p>\n\u003cfigure id=\"attachment_130110\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/ritu-artichoke-e1534548220505.jpg\" alt=\"The artichoke pakoras are a great place to start.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-130110\">\u003cfigcaption class=\"wp-caption-text\">The artichoke pakoras are a great place to start. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But if you’re a carnivore, you won’t want to pass up the pork vindaloo ($16), the best I have had outside of Goa. Chef Rupam marinates the pork butt in a garlic paste, and the flavor is so deep and delicious with ginger, garlic, coriander, turmeric, and vinegar—it just pops. Wait until you bite into the potatoes. The recipe is from his friend’s mother from Goa (where the dish hails from but this pork and vinegar dish originally has Portuguese origins). Another favorite for me is his perfectly seasoned lamb seekh kebab ($13), with notes of crushed coriander seeds and mint. You should also try his famed biryani, and I am coming back for the steamed fish.\u003c/p>\n\u003cfigure id=\"attachment_130111\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/ritu-vindaloo-e1534548278883.jpg\" alt=\"Don’t miss Ritu’s extraordinary pork vindaloo.\" width=\"1920\" height=\"2883\" class=\"size-full wp-image-130111\">\u003cfigcaption class=\"wp-caption-text\">Don’t miss Ritu’s extraordinary pork vindaloo. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ritu is a casual place, with bright colors and even brighter lights. It’s an easy place for a midweek meal, but the flavors are so good you could fool yourself and pretend you’re eating at one of SF’s high-end Indian restaurants. Just don’t be in a rush—things move a little slower here since everything is made to order, perfect for date night. The wine list covers a lot of bases, and there are a couple aperitifs and a white sangria, while three kinds of lassi and four kinds of sodas (like salted and spiced fresh lime) are also offered. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you want to enjoy his food during the week, track down his truck, the \u003ca href=\"http://www.dumsf.com/events/\">Dum truck\u003c/a>. One more thing to note: Ritu just launched \u003cb>weekend brunch\u003c/b>, served Sat–Sun 11am–2:30pm, with dishes like masala omelette, butter chicken toast, and sprout and cheese crepe. You can ask Rupam when he plans to sleep.\u003c/p>\n\u003ch2>Don’t Miss Farming Hope’s Annual Fiesta Fundraiser at Mister Jiu’s\u003c/h2>\n\u003cp>\u003cb>Mister Jiu's\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/x8ynYwTDFG22\">28 Waverly Place\u003c/a>\u003cbr>\nSan Francisco\u003cbr>\nSunday, September 16\u003cbr>\n6pm–9pm\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/mister-jius-farming-hope-fiesta-tickets-48072318599\">Tickets\u003c/a>: $108 + $3.15 fee\u003c/p>\n\u003cfigure id=\"attachment_130115\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/farminghope-e1534551474865.jpg\" alt=\"One of Farming Hope’s Thursday community dinners.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130115\">\u003cfigcaption class=\"wp-caption-text\">One of Farming Hope’s Thursday community dinners. \u003ccite>(Tim Dang)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.farminghope.org/fundraiser\">Farming Hope\u003c/a> is a non-profit community organization providing transitional employment and training in the culinary industry to unhoused and low-income people in our community, something that is greatly needed right now. They have been doing some strong work in the San Francisco Bay Area, promoting self-sufficiency by creating equitable opportunities in local food businesses. \u003c/p>\n\u003cp>Every week, they host \u003ca href=\"https://farminghope.org/eat-with-us/\">pop-up dinners\u003c/a> you can buy tickets for (these community dinners highlight ingredients from their urban gardens and partner Imperfect Produce). Ticket donations range from $35–$45 per person, and help pay their employees while training on the job.\u003c/p>\n\u003cp>But on September 16, they’re hosting their \u003cb>Fiesta at Mister Jiu’s\u003c/b>, a second community fundraiser dinner designed to raise funds for their first community café in San Francisco! It’s going to be quite the night with top San Francisco restaurant partners, including Mission Chinese Food, Nopa and Nopalito, Tartine Bakery, Turtle Tower, Zero Zero, and Outerlands. There will also be drinks, live music, storytelling from their culinary and garden apprentices, a live auction, and activities (including a cactus-jam workshop).\u003c/p>\n\u003cp>You can buy tickets to the event, or even look into the various sponsor levels to help support their mission to provide jobs, training, and community to help end poverty and homelessness. Or book a ticket to their pop-up dinners and help support this amazing organization.\u003c/p>\n\u003ch2>Indulge in Some East Coast Nostalgia at a Sunday Clambake\u003c/h2>\n\u003cp>\u003cb>Presidio Social Club\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/MrCJZvkeiCT2\">563 Ruger St., San Francisco\u003c/a>\u003cbr>\nSundays, starting at 5pm (through October 14)\u003c/p>\n\u003cfigure id=\"attachment_130116\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Clambake-e1534551529952.jpg\" alt=\"Get ready for Sunday Clambake at Presidio Social Club.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-130116\">\u003cfigcaption class=\"wp-caption-text\">Get ready for Sunday Clambake at Presidio Social Club. \u003ccite>(Presidio Social Club)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Anyone who misses East Coast summers will happy with this new \u003cb>Clambake Series\u003c/b>, running every Sunday through October 14 at Presidio Social Club. The three-course clambake dinner is available after 5pm and includes a Boston thin lettuce salad, clambake with Maine lobster, clams, mussels, sausage, corn, potatoes, and butter, and for dessert: Boston cream pie. The meal is $48, and you can also start your evening with a Sea Breeze or Cape Cod to really get into the theme.\u003c/p>\n\u003ch2>Avedano's Deli Opens in the Back of Maison Corbeaux, Serving Sandwiches and More\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"http://www.corbeauxws.com\">Maison Corbeaux\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/vqZicKV8pgr\">2901 Sacramento St., San Francisco\u003c/a>\u003cbr>\nDeli open Wed–Sun 11am–7pm\u003c/p>\n\u003cfigure id=\"attachment_130117\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/avedanos-cubano-e1534551676791.jpg\" alt=\"Find a tasty Cubano at Avedano’s Deli at Maison Corbeaux.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-130117\">\u003cfigcaption class=\"wp-caption-text\">Find a tasty Cubano at Avedano’s Deli at Maison Corbeaux. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On the corner of Divisadero and Sacramento in Pacific Heights is Maison Corbeaux, a well-stocked bottle shop that Kyle Nadeau opened in the former London Market. But there’s a new addition in the back you should be aware of: Avedano’s butcher shop in Bernal Heights has opened a satellite deli there. You’ll find a menu of hot and cold sandwiches, soup, pizzas, and tasty salads, including one that is like a niçoise with smoked trout. It’s all about the hot sandwiches (you can browse the wines while you wait): there’s an excellent Cubano, and their popular Smokey Moe, a grilled panino with smoked turkey, Swiss cheese, bacon, jalapeño jam, mayo, and pepperoncini. It’s worth noting the pastrami is housemade! You can grab a sandwich and head just two blocks away to the nearby Alta Plaza Park.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>There’s also a meat case, with different cuts of beef, lamb, pork, and chicken (easy dinner, coming right up!), plus charcuterie and some cheese for any last-minute party needs, and the pantry area has pasta and snacky items too. Maison Corbeaux stocks a notable selection of wine, spirits (whiskey lovers, here’s your spot), and some quality beers, so you won’t be thirsty.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This week’s Table Talk should hopefully inspire you to have a meal soon at Ritu Indian Soul Food in the Mission, and, if you want to help San Francisco’s unhoused population, please book a ticket to Farming Hope’s Fiesta fundraiser. I also have a tidbit for you on where to find a tasty Cubano and Sunday clambake.\u003c/p>\n\u003ch2>Where to Find Some of San Francisco’s Best Indian Food (Thank Me Later)\u003c/h2>\n\u003cp>\u003cb>Ritu Indian Soul Food\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/U6YqrMffE6q\">3111 24th St., San Francisco\u003c/a>\u003cbr>\nDinner served Tue–Thu, Sat–Sun 5–10pm, Fri 11am–10pm\u003cbr>\nBrunch Sat–Sun 11am–2:30pm\u003c/p>\n\u003cp>In a \u003ca href=\"https://www.kqed.org/bayareabites/128654/table-talk-meet-the-rebranded-ritu-get-ready-for-the-feast-fathers-day-deals\">previous Table Talk piece\u003c/a>, I mentioned the former DUM in the Mission recently rebranded to Ritu Indian Soul Food (ritu means “seasons”). Have you been yet? No? Anyone who even remotely likes Indian food will have strong, loving feelings for Mumbai native chef Rupam Bhagat’s flavorful cuisine that will make you feel like he’s cooking just for you. Guess what? He is. He has just one other person helping out in the kitchen while turning out such great dishes, many based on family recipes. Don’t want to choose? You also have the option of having the chef cook a four-course meal for your table at $40 each. \u003c/p>\n\u003cfigure id=\"attachment_130112\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Ritu_Biryani1_photocreditKristenLoken-e1534548484737.jpg\" alt=\"You’ll find chef Rupam’s famed biryani at Ritu.\" width=\"1920\" height=\"2877\" class=\"size-full wp-image-130112\">\u003cfigcaption class=\"wp-caption-text\">You’ll find chef Rupam’s famed biryani at Ritu. \u003ccite>(Kristen Loken)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The extensive menu is shockingly affordable for how sophisticated the flavors and preparations are—nothing is over $17 at the moment. Start with his tandoori fried chicken ($14), flavorful thighs saturated in a sauce of ginger and garlic and the tang of tamarind (the flavors are inspired by the Indian-Chinese cuisine style that is popular in India). His creativity is apparent in the artichoke pakora ($10), which he marinates for extra flavor, and the fried quinoa side dish ($4), with curry leaves and chile, inspired by a State Bird Provisions topping on their chawan mushi. Crunch, crunch. And don’t miss a peek at the seasonal specials board (you may find things like zucchini blossom fritters). It’s worth noting how well gluten-free and vegan diners will eat here. There are plenty of options, from charred green beans to tandoori whole cauliflower (vegans, hold the yogurt). \u003c/p>\n\u003cfigure id=\"attachment_130110\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/ritu-artichoke-e1534548220505.jpg\" alt=\"The artichoke pakoras are a great place to start.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-130110\">\u003cfigcaption class=\"wp-caption-text\">The artichoke pakoras are a great place to start. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But if you’re a carnivore, you won’t want to pass up the pork vindaloo ($16), the best I have had outside of Goa. Chef Rupam marinates the pork butt in a garlic paste, and the flavor is so deep and delicious with ginger, garlic, coriander, turmeric, and vinegar—it just pops. Wait until you bite into the potatoes. The recipe is from his friend’s mother from Goa (where the dish hails from but this pork and vinegar dish originally has Portuguese origins). Another favorite for me is his perfectly seasoned lamb seekh kebab ($13), with notes of crushed coriander seeds and mint. You should also try his famed biryani, and I am coming back for the steamed fish.\u003c/p>\n\u003cfigure id=\"attachment_130111\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/ritu-vindaloo-e1534548278883.jpg\" alt=\"Don’t miss Ritu’s extraordinary pork vindaloo.\" width=\"1920\" height=\"2883\" class=\"size-full wp-image-130111\">\u003cfigcaption class=\"wp-caption-text\">Don’t miss Ritu’s extraordinary pork vindaloo. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ritu is a casual place, with bright colors and even brighter lights. It’s an easy place for a midweek meal, but the flavors are so good you could fool yourself and pretend you’re eating at one of SF’s high-end Indian restaurants. Just don’t be in a rush—things move a little slower here since everything is made to order, perfect for date night. The wine list covers a lot of bases, and there are a couple aperitifs and a white sangria, while three kinds of lassi and four kinds of sodas (like salted and spiced fresh lime) are also offered. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you want to enjoy his food during the week, track down his truck, the \u003ca href=\"http://www.dumsf.com/events/\">Dum truck\u003c/a>. One more thing to note: Ritu just launched \u003cb>weekend brunch\u003c/b>, served Sat–Sun 11am–2:30pm, with dishes like masala omelette, butter chicken toast, and sprout and cheese crepe. You can ask Rupam when he plans to sleep.\u003c/p>\n\u003ch2>Don’t Miss Farming Hope’s Annual Fiesta Fundraiser at Mister Jiu’s\u003c/h2>\n\u003cp>\u003cb>Mister Jiu's\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/x8ynYwTDFG22\">28 Waverly Place\u003c/a>\u003cbr>\nSan Francisco\u003cbr>\nSunday, September 16\u003cbr>\n6pm–9pm\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/mister-jius-farming-hope-fiesta-tickets-48072318599\">Tickets\u003c/a>: $108 + $3.15 fee\u003c/p>\n\u003cfigure id=\"attachment_130115\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/farminghope-e1534551474865.jpg\" alt=\"One of Farming Hope’s Thursday community dinners.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130115\">\u003cfigcaption class=\"wp-caption-text\">One of Farming Hope’s Thursday community dinners. \u003ccite>(Tim Dang)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.farminghope.org/fundraiser\">Farming Hope\u003c/a> is a non-profit community organization providing transitional employment and training in the culinary industry to unhoused and low-income people in our community, something that is greatly needed right now. They have been doing some strong work in the San Francisco Bay Area, promoting self-sufficiency by creating equitable opportunities in local food businesses. \u003c/p>\n\u003cp>Every week, they host \u003ca href=\"https://farminghope.org/eat-with-us/\">pop-up dinners\u003c/a> you can buy tickets for (these community dinners highlight ingredients from their urban gardens and partner Imperfect Produce). Ticket donations range from $35–$45 per person, and help pay their employees while training on the job.\u003c/p>\n\u003cp>But on September 16, they’re hosting their \u003cb>Fiesta at Mister Jiu’s\u003c/b>, a second community fundraiser dinner designed to raise funds for their first community café in San Francisco! It’s going to be quite the night with top San Francisco restaurant partners, including Mission Chinese Food, Nopa and Nopalito, Tartine Bakery, Turtle Tower, Zero Zero, and Outerlands. There will also be drinks, live music, storytelling from their culinary and garden apprentices, a live auction, and activities (including a cactus-jam workshop).\u003c/p>\n\u003cp>You can buy tickets to the event, or even look into the various sponsor levels to help support their mission to provide jobs, training, and community to help end poverty and homelessness. Or book a ticket to their pop-up dinners and help support this amazing organization.\u003c/p>\n\u003ch2>Indulge in Some East Coast Nostalgia at a Sunday Clambake\u003c/h2>\n\u003cp>\u003cb>Presidio Social Club\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/MrCJZvkeiCT2\">563 Ruger St., San Francisco\u003c/a>\u003cbr>\nSundays, starting at 5pm (through October 14)\u003c/p>\n\u003cfigure id=\"attachment_130116\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Clambake-e1534551529952.jpg\" alt=\"Get ready for Sunday Clambake at Presidio Social Club.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-130116\">\u003cfigcaption class=\"wp-caption-text\">Get ready for Sunday Clambake at Presidio Social Club. \u003ccite>(Presidio Social Club)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Anyone who misses East Coast summers will happy with this new \u003cb>Clambake Series\u003c/b>, running every Sunday through October 14 at Presidio Social Club. The three-course clambake dinner is available after 5pm and includes a Boston thin lettuce salad, clambake with Maine lobster, clams, mussels, sausage, corn, potatoes, and butter, and for dessert: Boston cream pie. The meal is $48, and you can also start your evening with a Sea Breeze or Cape Cod to really get into the theme.\u003c/p>\n\u003ch2>Avedano's Deli Opens in the Back of Maison Corbeaux, Serving Sandwiches and More\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"http://www.corbeauxws.com\">Maison Corbeaux\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/vqZicKV8pgr\">2901 Sacramento St., San Francisco\u003c/a>\u003cbr>\nDeli open Wed–Sun 11am–7pm\u003c/p>\n\u003cfigure id=\"attachment_130117\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/avedanos-cubano-e1534551676791.jpg\" alt=\"Find a tasty Cubano at Avedano’s Deli at Maison Corbeaux.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-130117\">\u003cfigcaption class=\"wp-caption-text\">Find a tasty Cubano at Avedano’s Deli at Maison Corbeaux. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On the corner of Divisadero and Sacramento in Pacific Heights is Maison Corbeaux, a well-stocked bottle shop that Kyle Nadeau opened in the former London Market. But there’s a new addition in the back you should be aware of: Avedano’s butcher shop in Bernal Heights has opened a satellite deli there. You’ll find a menu of hot and cold sandwiches, soup, pizzas, and tasty salads, including one that is like a niçoise with smoked trout. It’s all about the hot sandwiches (you can browse the wines while you wait): there’s an excellent Cubano, and their popular Smokey Moe, a grilled panino with smoked turkey, Swiss cheese, bacon, jalapeño jam, mayo, and pepperoncini. It’s worth noting the pastrami is housemade! You can grab a sandwich and head just two blocks away to the nearby Alta Plaza Park.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>This week, learn where can get your carbs on—at Breadbelly’s Asian-American bread delivery and pop-ups, and Tuezday Noodz Day at Le Soleil—and get tickets for OysterFest at Waterbar, and Sake Day before it sells out!\u003c/p>\n\u003ch2>Don’t Miss This Pop-Up’s Asian-American Breads and Pastries\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"http://breadbellysf.com/\">Breadbelly\u003c/a>\u003c/b>\u003cbr>\nVarious locations and delivery\u003cbr>\nUpdates on \u003ca href=\"https://www.instagram.com/breadbellysf/\">Instagram\u003c/a>\u003c/p>\n\u003cp>Can you even imagine having a box of fresh-baked and tasty Asian-American breads and treats arrive at your front door on a weekend morning, just as you’re waking up? And what if they were made by alums of top SF kitchens, like Atelier Crenn, Coi, and Hakkasan? I know, magic. \u003c/p>\n\u003cfigure id=\"attachment_130080\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/breadbelly-sampler-e1534186616155.jpg\" alt=\"A sampling of baked goods in the Pastry Box from Breadbelly.\" width=\"1920\" height=\"2883\" class=\"size-full wp-image-130080\">\u003cfigcaption class=\"wp-caption-text\">A sampling of baked goods in the Pastry Box from Breadbelly. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A couple weeks ago, I had a pastry box delivered for $25 (plus tax), and it was stuffed with a savory ham and cheese ensaymada (a tasty spin on the Filipino brioche treat with ham inside, topped with pecorino and buttercream/sugar), Ovaltine coffee cake, spongy castella cake, brown butter and peanut mochi, piaya, a Filipino street treat which was new to me: an unleavened flatbread filled with muscovado sugar (that was brought from an auntie direct from the Philippines!), banana and macadamia loaf, and soba koh chocolate chip cookies (made with buckwheat). \u003c/p>\n\u003cp>The trio (Clement Hsu, Katherine Campecino, and James Wong) have been baking out of Sababa in the Financial District, and are preparing to open their own Asian-American bakery in the former Heartbaker in the Inner Richmond in the fall (1408 Clement St.). They will be offering a café-style setting for coffee and pastry, both savory and sweet. A solid brunch will also be a part of the plan, and beer and wine and dinner are all being discussed. They’re looking forward to creating a comfortable neighborhood spot. \u003c/p>\n\u003cfigure id=\"attachment_130085\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/breadbelly-ensaymada-e1534186928739.jpg\" alt=\"The ham and cheese ensaymada from Breadbelly is something you’ll want to chase down. \" width=\"1920\" height=\"2883\" class=\"size-full wp-image-130085\">\u003cfigcaption class=\"wp-caption-text\">The ham and cheese ensaymada from Breadbelly is something you’ll want to chase down. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the meantime, you can order delivery or visit their bake sale and brunch pop-ups! The treats are always rotating; you can see what they’re making next on their Instagram at \u003ca href=\"https://www.instagram.com/breadbellysf/\">@breadbellysf\u003c/a>, like kaya toast with pandan. They’re exploring their interpretation of Asian-American baked goods, from nostalgic Chinese and Filipino treats to using Korean techniques for puffing the buckwheat. And great news: they’re starting East Bay delivery too!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As for their brunch pop-ups, you can try some of their dishes like soufflé pancakes! (They have been collaborating with former colleague Mark Liberman, formerly of AQ.)\u003c/p>\n\u003cp>Here are upcoming dates for their bake sales (where you can pick up freshly baked goods) and brunches:\u003c/p>\n\u003cli>Saturday 8/18: Bake Sale at Andytown's Roastery (3016 Taraval St.)\u003c/li>\n\u003cli>Saturday 8/25: Breadbelly Brunch at The Board (1077 Mission St.)\u003c/li>\n\u003cp>\u003cbr>\nThey are already filling up with orders for delivery in September, so don’t delay (email clem@breadbellysf.com):\u003c/p>\n\u003cli>Saturday 9/1: Breadbelly Box Delivery in East Bay\u003c/li>\n\u003cli>Sunday 9/2: Breadbelly Box Delivery in SF\u003c/li>\n\u003cp>\u003c/p>\n\u003ch2>You’ll Want to Make Every Tuesday Noodz Day\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"https://www.facebook.com/TUEZDAYNOODZDAY/\">Tuezday Noodz Day\u003c/a>\u003c/b>\u003cbr>\nat Le Soleil\u003cbr>\n\u003ca href=\"https://goo.gl/maps/8QkCCEWNoDM2\">133 Clement St., San Francisco\u003c/a>\u003cbr>\nTuesdays, 11:30am–3:30pm\u003c/p>\n\u003cp>Noodle soups can be an obsession for many, from Vietnamese pho to Thai tom yum to Chinese wonton noodle soup to Japanese ramen. And in foggy San Francisco, we can enjoy them year-round. So what if I told you there was a noodle pop-up focused on offering almost 10 different kinds of noodle soups from all over the world? At the family-run Le Soleil in the Inner Richmond, Tuesday lunch becomes Tuezday Noodz Day, served from 11:30am–3:30pm or so. \u003c/p>\n\u003cp>You’ll find black garlic turmeric noodles from Vietnam with pork belly, egg, prawn, cilantro, and scallion ($13), or a rich curry duck vermicelli ($13), a crossover with a curry dish they serve at Le Soleil, with carrot, potato, onion, bean sprout, basil, shallot, basil, chile, lemon, and a curry duck leg resting on top. \u003c/p>\n\u003cfigure id=\"attachment_130086\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/noodz-sichuan-e1534187024682.jpg\" alt=\"Warm up your body (and your face) with the Sichuan sole ramen at Tuezday Noodz Day.\" width=\"1920\" height=\"2883\" class=\"size-full wp-image-130086\">\u003cfigcaption class=\"wp-caption-text\">Warm up your body (and your face) with the Sichuan sole ramen at Tuezday Noodz Day. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The last vestiges of my cold were cleared away with the Sichuan sole ramen ($13), a variation of the classic Sichuan dish of tender boiled fish in chile oil, but the soup version here with ramen noodles also featured pickled mustard greens (a favorite of mine, so tangy), plus bean sprouts, scallion, shallot, and chile oil (bring on the numbing \u003ci>ma-la\u003c/i> sensation!). I’m coming back for their Hainan chicken pho and Teochew dry noodles.\u003c/p>\n\u003cp>There are also some Vietnamese starters you don’t want to pass up, including the banh cuon ($13), a special dish they only make for Tuesday lunch: tender steamed rice noodle rolls filled with pork and wood ear mushrooms, topped with fried shallots, bean sprouts, lettuce, and chile nuoc nam on the side. \u003c/p>\n\u003cfigure id=\"attachment_130087\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/noodz-banhcuon-e1534187536896.jpg\" alt=\"Don’t miss the banh cuon, a special dish only on Tuezday Noodz Day.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-130087\">\u003cfigcaption class=\"wp-caption-text\">Don’t miss the banh cuon, a special dish only on Tuezday Noodz Day. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Vietnamese coffee will perk you out of your food coma at the end of the meal, these bowls are bountiful.\u003c/p>\n\u003cp>The Noodz pop-up is an experiment from the owner’s daughter, Bianca Wong, who collaborates with her father Dennis on the menu. She also has two sisters and a brother-in-law helping with the pop-up. Since Le Soleil is closed on Tuesdays, the sisters thought it would be fun to try something new and focus on contemporary Asian noodles. They source a number of their noodles from their dad’s friend who has a local noodle factory—Le Soleil has been open since 1993, so Pops has the connections. Tuezday Noodz Day has been running since January—come by for this multi-generational pop-up and start working your way through the menu.\u003c/p>\n\u003ch2>Aw, Shucks: Don’t Miss OysterFest This Month\u003c/h2>\n\u003cp>\u003cb>OysterFest\u003c/b>\u003cbr>\nWaterbar\u003cbr>\n\u003ca href=\"https://goo.gl/maps/cgvCMq3y46v\">399 The Embarcadero South, San Francisco\u003c/a>\u003cbr>\nSunday, August 26\u003cbr>\n12pm–3pm\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/oysterfest-2018-tickets-47197424768?aff=ebdssbdestsearch\">Tickets: $90/person (plus convenience fees), all inclusive\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130088\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/waterbar-oysterfest-e1534187604887.jpg\" alt=\"OysterFest will be an oyster-lover’s paradise on the patio at Waterbar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130088\">\u003cfigcaption class=\"wp-caption-text\">OysterFest will be an oyster-lover’s paradise on the patio at Waterbar. \u003ccite>(Waterbar)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oyster lovers, don’t miss Waterbar’s annual OysterFest on Sunday, August 26. Waterbar is known for having one of the largest (and most sustainable) oyster selections in the city, so you can imagine their tenth annual OysterFest party is going to be abundant. Just to give you an idea, more than 5,000 oysters were served during OysterFest 2017. \u003c/p>\n\u003cp>This outdoor party will feature small bites from oyster lovin’ restaurants and farms, including Waterbar (of course), neighboring EPIC Steak, Farallon, Homestead, Dobbs Ferry, Leo’s, and more. A selection of local wines and microbrews (including Bare Bottle and Trumer Pils) will be served. There will also be live music, some contests (including oyster shucking), and you can’t beat that view from the bayside patio. \u003c/p>\n\u003cp>Proceeds from ticket sales will benefit The San Francisco Surfrider Foundation, which is dedicated to the protection and enjoyment of the world’s oceans and beaches. Last year, OysterFest raised $20,000!\u003c/p>\n\u003ch2>You Will Say, “Kanpai” All Evening at Sake Day\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"www.sakeday.com\">Sake Day\u003c/a>\u003c/b>\u003cbr>\nHotel Kabuki\u003cbr>\n\u003ca href=\"https://goo.gl/maps/3d72sGL89E72\">1625 Post St. San Francisco\u003c/a>\u003cbr>\nSaturday, September 29\u003cbr>\n4pm–8pm\u003cbr>\nTickets: $80\u003cbr>\n21 and over with a valid ID\u003c/p>\n\u003cfigure id=\"attachment_130089\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/sakeday-e1534187669795.jpg\" alt=\"Explore and taste special sakes that aren’t available in the U.S. at Sake Day.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-130089\">\u003cfigcaption class=\"wp-caption-text\">Explore and taste special sakes that aren’t available in the U.S. at Sake Day. \u003ccite>(Sake Day)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Anyone who loves or wants to learn more about sake will want to get tickets to Sake Day 2018 on Saturday, September 29 at Hotel Kabuki. Beau Timken (sake enthusiast, evangelist, educator, and owner of True Sake) started the tasting event in 2004, a celebration of \u003ci>Nihonshu no Hi\u003c/i>, or the Day of Sake (celebrated in Japan on October 1).\u003c/p>\n\u003cp>Sake brewery owners travel from Japan to be there, as well as sake importers, distributors, and craft brewers, who all pour their best sakes and want to educate guests as much as possible. Guests can try over 200 different sakes at this event. Most are produced in Japan and some are not even available in the U.S., so you will only be able to taste them here. A vast majority of the sake at Sake Day will be available for purchase at the event, and free delivery (California only) is available for all event-day purchases.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>You can see why this event is known to sell out, so get your ticket soon. Proceeds benefit the Japanese Cultural and Community Center of Northern California (JCCCNC).\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This week, learn where can get your carbs on—at Breadbelly’s Asian-American bread delivery and pop-ups, and Tuezday Noodz Day at Le Soleil—and get tickets for OysterFest at Waterbar, and Sake Day before it sells out!\u003c/p>\n\u003ch2>Don’t Miss This Pop-Up’s Asian-American Breads and Pastries\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"http://breadbellysf.com/\">Breadbelly\u003c/a>\u003c/b>\u003cbr>\nVarious locations and delivery\u003cbr>\nUpdates on \u003ca href=\"https://www.instagram.com/breadbellysf/\">Instagram\u003c/a>\u003c/p>\n\u003cp>Can you even imagine having a box of fresh-baked and tasty Asian-American breads and treats arrive at your front door on a weekend morning, just as you’re waking up? And what if they were made by alums of top SF kitchens, like Atelier Crenn, Coi, and Hakkasan? I know, magic. \u003c/p>\n\u003cfigure id=\"attachment_130080\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/breadbelly-sampler-e1534186616155.jpg\" alt=\"A sampling of baked goods in the Pastry Box from Breadbelly.\" width=\"1920\" height=\"2883\" class=\"size-full wp-image-130080\">\u003cfigcaption class=\"wp-caption-text\">A sampling of baked goods in the Pastry Box from Breadbelly. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A couple weeks ago, I had a pastry box delivered for $25 (plus tax), and it was stuffed with a savory ham and cheese ensaymada (a tasty spin on the Filipino brioche treat with ham inside, topped with pecorino and buttercream/sugar), Ovaltine coffee cake, spongy castella cake, brown butter and peanut mochi, piaya, a Filipino street treat which was new to me: an unleavened flatbread filled with muscovado sugar (that was brought from an auntie direct from the Philippines!), banana and macadamia loaf, and soba koh chocolate chip cookies (made with buckwheat). \u003c/p>\n\u003cp>The trio (Clement Hsu, Katherine Campecino, and James Wong) have been baking out of Sababa in the Financial District, and are preparing to open their own Asian-American bakery in the former Heartbaker in the Inner Richmond in the fall (1408 Clement St.). They will be offering a café-style setting for coffee and pastry, both savory and sweet. A solid brunch will also be a part of the plan, and beer and wine and dinner are all being discussed. They’re looking forward to creating a comfortable neighborhood spot. \u003c/p>\n\u003cfigure id=\"attachment_130085\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/breadbelly-ensaymada-e1534186928739.jpg\" alt=\"The ham and cheese ensaymada from Breadbelly is something you’ll want to chase down. \" width=\"1920\" height=\"2883\" class=\"size-full wp-image-130085\">\u003cfigcaption class=\"wp-caption-text\">The ham and cheese ensaymada from Breadbelly is something you’ll want to chase down. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the meantime, you can order delivery or visit their bake sale and brunch pop-ups! The treats are always rotating; you can see what they’re making next on their Instagram at \u003ca href=\"https://www.instagram.com/breadbellysf/\">@breadbellysf\u003c/a>, like kaya toast with pandan. They’re exploring their interpretation of Asian-American baked goods, from nostalgic Chinese and Filipino treats to using Korean techniques for puffing the buckwheat. And great news: they’re starting East Bay delivery too!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As for their brunch pop-ups, you can try some of their dishes like soufflé pancakes! (They have been collaborating with former colleague Mark Liberman, formerly of AQ.)\u003c/p>\n\u003cp>Here are upcoming dates for their bake sales (where you can pick up freshly baked goods) and brunches:\u003c/p>\n\u003cli>Saturday 8/18: Bake Sale at Andytown's Roastery (3016 Taraval St.)\u003c/li>\n\u003cli>Saturday 8/25: Breadbelly Brunch at The Board (1077 Mission St.)\u003c/li>\n\u003cp>\u003cbr>\nThey are already filling up with orders for delivery in September, so don’t delay (email clem@breadbellysf.com):\u003c/p>\n\u003cli>Saturday 9/1: Breadbelly Box Delivery in East Bay\u003c/li>\n\u003cli>Sunday 9/2: Breadbelly Box Delivery in SF\u003c/li>\n\u003cp>\u003c/p>\n\u003ch2>You’ll Want to Make Every Tuesday Noodz Day\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"https://www.facebook.com/TUEZDAYNOODZDAY/\">Tuezday Noodz Day\u003c/a>\u003c/b>\u003cbr>\nat Le Soleil\u003cbr>\n\u003ca href=\"https://goo.gl/maps/8QkCCEWNoDM2\">133 Clement St., San Francisco\u003c/a>\u003cbr>\nTuesdays, 11:30am–3:30pm\u003c/p>\n\u003cp>Noodle soups can be an obsession for many, from Vietnamese pho to Thai tom yum to Chinese wonton noodle soup to Japanese ramen. And in foggy San Francisco, we can enjoy them year-round. So what if I told you there was a noodle pop-up focused on offering almost 10 different kinds of noodle soups from all over the world? At the family-run Le Soleil in the Inner Richmond, Tuesday lunch becomes Tuezday Noodz Day, served from 11:30am–3:30pm or so. \u003c/p>\n\u003cp>You’ll find black garlic turmeric noodles from Vietnam with pork belly, egg, prawn, cilantro, and scallion ($13), or a rich curry duck vermicelli ($13), a crossover with a curry dish they serve at Le Soleil, with carrot, potato, onion, bean sprout, basil, shallot, basil, chile, lemon, and a curry duck leg resting on top. \u003c/p>\n\u003cfigure id=\"attachment_130086\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/noodz-sichuan-e1534187024682.jpg\" alt=\"Warm up your body (and your face) with the Sichuan sole ramen at Tuezday Noodz Day.\" width=\"1920\" height=\"2883\" class=\"size-full wp-image-130086\">\u003cfigcaption class=\"wp-caption-text\">Warm up your body (and your face) with the Sichuan sole ramen at Tuezday Noodz Day. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The last vestiges of my cold were cleared away with the Sichuan sole ramen ($13), a variation of the classic Sichuan dish of tender boiled fish in chile oil, but the soup version here with ramen noodles also featured pickled mustard greens (a favorite of mine, so tangy), plus bean sprouts, scallion, shallot, and chile oil (bring on the numbing \u003ci>ma-la\u003c/i> sensation!). I’m coming back for their Hainan chicken pho and Teochew dry noodles.\u003c/p>\n\u003cp>There are also some Vietnamese starters you don’t want to pass up, including the banh cuon ($13), a special dish they only make for Tuesday lunch: tender steamed rice noodle rolls filled with pork and wood ear mushrooms, topped with fried shallots, bean sprouts, lettuce, and chile nuoc nam on the side. \u003c/p>\n\u003cfigure id=\"attachment_130087\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/noodz-banhcuon-e1534187536896.jpg\" alt=\"Don’t miss the banh cuon, a special dish only on Tuezday Noodz Day.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-130087\">\u003cfigcaption class=\"wp-caption-text\">Don’t miss the banh cuon, a special dish only on Tuezday Noodz Day. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Vietnamese coffee will perk you out of your food coma at the end of the meal, these bowls are bountiful.\u003c/p>\n\u003cp>The Noodz pop-up is an experiment from the owner’s daughter, Bianca Wong, who collaborates with her father Dennis on the menu. She also has two sisters and a brother-in-law helping with the pop-up. Since Le Soleil is closed on Tuesdays, the sisters thought it would be fun to try something new and focus on contemporary Asian noodles. They source a number of their noodles from their dad’s friend who has a local noodle factory—Le Soleil has been open since 1993, so Pops has the connections. Tuezday Noodz Day has been running since January—come by for this multi-generational pop-up and start working your way through the menu.\u003c/p>\n\u003ch2>Aw, Shucks: Don’t Miss OysterFest This Month\u003c/h2>\n\u003cp>\u003cb>OysterFest\u003c/b>\u003cbr>\nWaterbar\u003cbr>\n\u003ca href=\"https://goo.gl/maps/cgvCMq3y46v\">399 The Embarcadero South, San Francisco\u003c/a>\u003cbr>\nSunday, August 26\u003cbr>\n12pm–3pm\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/oysterfest-2018-tickets-47197424768?aff=ebdssbdestsearch\">Tickets: $90/person (plus convenience fees), all inclusive\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130088\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/waterbar-oysterfest-e1534187604887.jpg\" alt=\"OysterFest will be an oyster-lover’s paradise on the patio at Waterbar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130088\">\u003cfigcaption class=\"wp-caption-text\">OysterFest will be an oyster-lover’s paradise on the patio at Waterbar. \u003ccite>(Waterbar)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oyster lovers, don’t miss Waterbar’s annual OysterFest on Sunday, August 26. Waterbar is known for having one of the largest (and most sustainable) oyster selections in the city, so you can imagine their tenth annual OysterFest party is going to be abundant. Just to give you an idea, more than 5,000 oysters were served during OysterFest 2017. \u003c/p>\n\u003cp>This outdoor party will feature small bites from oyster lovin’ restaurants and farms, including Waterbar (of course), neighboring EPIC Steak, Farallon, Homestead, Dobbs Ferry, Leo’s, and more. A selection of local wines and microbrews (including Bare Bottle and Trumer Pils) will be served. There will also be live music, some contests (including oyster shucking), and you can’t beat that view from the bayside patio. \u003c/p>\n\u003cp>Proceeds from ticket sales will benefit The San Francisco Surfrider Foundation, which is dedicated to the protection and enjoyment of the world’s oceans and beaches. Last year, OysterFest raised $20,000!\u003c/p>\n\u003ch2>You Will Say, “Kanpai” All Evening at Sake Day\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"www.sakeday.com\">Sake Day\u003c/a>\u003c/b>\u003cbr>\nHotel Kabuki\u003cbr>\n\u003ca href=\"https://goo.gl/maps/3d72sGL89E72\">1625 Post St. San Francisco\u003c/a>\u003cbr>\nSaturday, September 29\u003cbr>\n4pm–8pm\u003cbr>\nTickets: $80\u003cbr>\n21 and over with a valid ID\u003c/p>\n\u003cfigure id=\"attachment_130089\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/sakeday-e1534187669795.jpg\" alt=\"Explore and taste special sakes that aren’t available in the U.S. at Sake Day.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-130089\">\u003cfigcaption class=\"wp-caption-text\">Explore and taste special sakes that aren’t available in the U.S. at Sake Day. \u003ccite>(Sake Day)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Anyone who loves or wants to learn more about sake will want to get tickets to Sake Day 2018 on Saturday, September 29 at Hotel Kabuki. Beau Timken (sake enthusiast, evangelist, educator, and owner of True Sake) started the tasting event in 2004, a celebration of \u003ci>Nihonshu no Hi\u003c/i>, or the Day of Sake (celebrated in Japan on October 1).\u003c/p>\n\u003cp>Sake brewery owners travel from Japan to be there, as well as sake importers, distributors, and craft brewers, who all pour their best sakes and want to educate guests as much as possible. Guests can try over 200 different sakes at this event. Most are produced in Japan and some are not even available in the U.S., so you will only be able to taste them here. A vast majority of the sake at Sake Day will be available for purchase at the event, and free delivery (California only) is available for all event-day purchases.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Outside Lands: A Taste of the Bay in 2018",
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"content": "\u003cp>Another year, another \u003ca href=\"https://www.sfoutsidelands.com/taste/\">Outside Lands\u003c/a>. You probably already have your schedule of artists, comedians, and celebrity chefs you're excited to see, but what about the food? Seeing Janet Jackson is probably pretty important to you, but staying hydrated and full is just as crucial. So, with Truffled Brie Grilled Cheeses, Arepas, Taiwanese Snow Cones, and Liquid Chocolate Bars as just a few of the things you can eat, what's really worth it? It's up to you to decide, but some festival attendees gave us their opinions in the video above to help you out.\u003c/p>\n\u003ch2>Highlights\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"https://www.sorrelrestaurant.com/\">Sorrel\u003c/a>'s Fried Chicken Sandwich with Jalapeño Slaw\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130051\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/DSC00014-e1533999135632.jpg\" alt=\"Sorrel's Fried Chicken Sandwich with Jalapeño Slaw\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130051\">\u003cfigcaption class=\"wp-caption-text\">Sorrel's Fried Chicken Sandwich with Jalapeño Slaw \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Crispy, flavorful fried chicken that has been marinating in buttermilk for 3 days sits on a toasted bun with some jalapeño slaw. It's spicy, crunchy, and super delicious if you're hungry and looking for a bigger meal.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://biniskitchen.com/\">Bini's Kitchen\u003c/a>'s Momos\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130052\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/DSC00036-e1533999355257.jpg\" alt=\"Bini's Kitchen Turkey Momos\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130052\">\u003cfigcaption class=\"wp-caption-text\">Bini's Kitchen Turkey Momos \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When the cook's mom was a royal chef, you know the food is going to be good! Coming from La Cocina, this is Bini's Kitchen's third year at Outside Lands, and they're serving up momos and Nepalese burritos. What's better than a steaming hot Nepalese dumpling on a cold San Francisco night? Nothing, we say! They also have a vegetarian version that's just as good as the turkey one.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://www.endlesssummersweets.com/\">Endless Summer Sweets\u003c/a> Loaded Funnel Cake\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130053\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/IMG_5410-e1533999889535.jpg\" alt=\"Endless Summer Sweets loaded funnel cake\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-130053\">\u003cfigcaption class=\"wp-caption-text\">Endless Summer Sweets loaded funnel cake \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When you think funnel cake, you're probably also reminiscing about carnivals and festivals. That's why Endless Summer Sweets is the perfect spot for some fried dessert to capturet that fun summer feeling you get all weekend at Outside Lands. This guy customized his cake with Fruity Pebbles, but they have plenty of topping options so you can get the perfect loaded funnel cake for yourself—whether you want to share it or not!\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.powdershavedsnow.com/\">Powder Shaved Snow\u003c/a>\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130054\" class=\"wp-caption aligncenter\" style=\"max-width: 6000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/DSC00022.jpg\" alt=\"Powder Shaved Snow matcha with red bean and mochi\" width=\"6000\" height=\"4000\" class=\"size-full wp-image-130054\">\u003cfigcaption class=\"wp-caption-text\">Powder Shaved Snow matcha with red bean and mochi \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Looking for a lighter dessert option? Powder Shaved Snow is making their first appearance at Outside Lands this year with fluffy Taiwanese shaved snow to quench your thirst and satisfy your sweet tooth. The matcha with red bean and mochi has classic and delicious Asian flavors. The Banana Coconut (vegan) tastes like a banana cream pie—top it off with rainbow sprinkles and it's a party for your eyes and in your mouth!\u003c/p>\n\u003cfigure id=\"attachment_130055\" class=\"wp-caption aligncenter\" style=\"max-width: 6000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/DSC00020.jpg\" alt=\"Powder Shaved Snow banana coconut with rainbow sprinkles and strawberry sauce\" width=\"6000\" height=\"4000\" class=\"size-full wp-image-130055\">\u003cfigcaption class=\"wp-caption-text\">Powder Shaved Snow banana coconut with rainbow sprinkles and strawberry sauce \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Honorable Mentions\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"http://woodhousefish.com/\">Woodhouse Fish Co.\u003c/a>\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130056\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/DSC00039-e1534000415200.jpg\" alt=\"Devouring this Woodhouse Fish Co. lobster roll\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130056\">\u003cfigcaption class=\"wp-caption-text\">Devouring this Woodhouse Fish Co. lobster roll \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It's not summer without a little fresh seafood. The Woodhouse Fish Co. lobster roll is a tasty classic, along with their chowder bread bowls. Eat one during the day, and eat the other at night after the fog has rolled in and you need something to warm you up.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://www.dumplingtimesf.com/\">Dumpling Time\u003c/a> and \u003ca href=\"https://www.livesushibar.com/\">Live Sushi Bar\u003c/a>\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130057\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/IMG_5408-e1534000752701.jpg\" alt=\"Live Sushi Bar salmon skin hand roll\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-130057\">\u003cfigcaption class=\"wp-caption-text\">Live Sushi Bar salmon skin hand roll \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Also making their Outside Lands debut this year, Dumpling Time is providing attendees with siu mai and cha siu baos while their Live Sushi counterpart is offering up hand rolls. Get the siu mai, skip the bao, and make sure to get some soy sauce for your salmon skin roll!\u003c/p>\n\u003cp>In addition to these vendors and food trucks, attendees can eat and drink the weekend away at Outside Lands with the Bubble Tea wonderland, Wine Lands, Beer Lands, and more. Of course, food fans should also check out the Gastromagic stage where Bill Nye, Matty Matheson, and other stars will have some stage time. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What are you eating and drinking this weekend? Tag us on Instagram, Twitter, or Facebook with your top picks from this year's Eating Lands—I mean, Outside Lands.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Another year, another \u003ca href=\"https://www.sfoutsidelands.com/taste/\">Outside Lands\u003c/a>. You probably already have your schedule of artists, comedians, and celebrity chefs you're excited to see, but what about the food? Seeing Janet Jackson is probably pretty important to you, but staying hydrated and full is just as crucial. So, with Truffled Brie Grilled Cheeses, Arepas, Taiwanese Snow Cones, and Liquid Chocolate Bars as just a few of the things you can eat, what's really worth it? It's up to you to decide, but some festival attendees gave us their opinions in the video above to help you out.\u003c/p>\n\u003ch2>Highlights\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"https://www.sorrelrestaurant.com/\">Sorrel\u003c/a>'s Fried Chicken Sandwich with Jalapeño Slaw\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130051\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/DSC00014-e1533999135632.jpg\" alt=\"Sorrel's Fried Chicken Sandwich with Jalapeño Slaw\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130051\">\u003cfigcaption class=\"wp-caption-text\">Sorrel's Fried Chicken Sandwich with Jalapeño Slaw \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Crispy, flavorful fried chicken that has been marinating in buttermilk for 3 days sits on a toasted bun with some jalapeño slaw. It's spicy, crunchy, and super delicious if you're hungry and looking for a bigger meal.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://biniskitchen.com/\">Bini's Kitchen\u003c/a>'s Momos\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130052\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/DSC00036-e1533999355257.jpg\" alt=\"Bini's Kitchen Turkey Momos\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130052\">\u003cfigcaption class=\"wp-caption-text\">Bini's Kitchen Turkey Momos \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When the cook's mom was a royal chef, you know the food is going to be good! Coming from La Cocina, this is Bini's Kitchen's third year at Outside Lands, and they're serving up momos and Nepalese burritos. What's better than a steaming hot Nepalese dumpling on a cold San Francisco night? Nothing, we say! They also have a vegetarian version that's just as good as the turkey one.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://www.endlesssummersweets.com/\">Endless Summer Sweets\u003c/a> Loaded Funnel Cake\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130053\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/IMG_5410-e1533999889535.jpg\" alt=\"Endless Summer Sweets loaded funnel cake\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-130053\">\u003cfigcaption class=\"wp-caption-text\">Endless Summer Sweets loaded funnel cake \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When you think funnel cake, you're probably also reminiscing about carnivals and festivals. That's why Endless Summer Sweets is the perfect spot for some fried dessert to capturet that fun summer feeling you get all weekend at Outside Lands. This guy customized his cake with Fruity Pebbles, but they have plenty of topping options so you can get the perfect loaded funnel cake for yourself—whether you want to share it or not!\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.powdershavedsnow.com/\">Powder Shaved Snow\u003c/a>\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130054\" class=\"wp-caption aligncenter\" style=\"max-width: 6000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/DSC00022.jpg\" alt=\"Powder Shaved Snow matcha with red bean and mochi\" width=\"6000\" height=\"4000\" class=\"size-full wp-image-130054\">\u003cfigcaption class=\"wp-caption-text\">Powder Shaved Snow matcha with red bean and mochi \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Looking for a lighter dessert option? Powder Shaved Snow is making their first appearance at Outside Lands this year with fluffy Taiwanese shaved snow to quench your thirst and satisfy your sweet tooth. The matcha with red bean and mochi has classic and delicious Asian flavors. The Banana Coconut (vegan) tastes like a banana cream pie—top it off with rainbow sprinkles and it's a party for your eyes and in your mouth!\u003c/p>\n\u003cfigure id=\"attachment_130055\" class=\"wp-caption aligncenter\" style=\"max-width: 6000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/DSC00020.jpg\" alt=\"Powder Shaved Snow banana coconut with rainbow sprinkles and strawberry sauce\" width=\"6000\" height=\"4000\" class=\"size-full wp-image-130055\">\u003cfigcaption class=\"wp-caption-text\">Powder Shaved Snow banana coconut with rainbow sprinkles and strawberry sauce \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Honorable Mentions\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"http://woodhousefish.com/\">Woodhouse Fish Co.\u003c/a>\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130056\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/DSC00039-e1534000415200.jpg\" alt=\"Devouring this Woodhouse Fish Co. lobster roll\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130056\">\u003cfigcaption class=\"wp-caption-text\">Devouring this Woodhouse Fish Co. lobster roll \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It's not summer without a little fresh seafood. The Woodhouse Fish Co. lobster roll is a tasty classic, along with their chowder bread bowls. Eat one during the day, and eat the other at night after the fog has rolled in and you need something to warm you up.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://www.dumplingtimesf.com/\">Dumpling Time\u003c/a> and \u003ca href=\"https://www.livesushibar.com/\">Live Sushi Bar\u003c/a>\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130057\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/IMG_5408-e1534000752701.jpg\" alt=\"Live Sushi Bar salmon skin hand roll\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-130057\">\u003cfigcaption class=\"wp-caption-text\">Live Sushi Bar salmon skin hand roll \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Also making their Outside Lands debut this year, Dumpling Time is providing attendees with siu mai and cha siu baos while their Live Sushi counterpart is offering up hand rolls. Get the siu mai, skip the bao, and make sure to get some soy sauce for your salmon skin roll!\u003c/p>\n\u003cp>In addition to these vendors and food trucks, attendees can eat and drink the weekend away at Outside Lands with the Bubble Tea wonderland, Wine Lands, Beer Lands, and more. Of course, food fans should also check out the Gastromagic stage where Bill Nye, Matty Matheson, and other stars will have some stage time. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What are you eating and drinking this weekend? Tag us on Instagram, Twitter, or Facebook with your top picks from this year's Eating Lands—I mean, Outside Lands.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Drinks to Drink When You’re Not Drinking",
"title": "5 Drinks to Drink When You’re Not Drinking",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Whether you're trying to cut out alcohol from your diet for health reasons or are sober and just don't drink, period, grabbing a drink with friends after work can be tough when everyone else is cheers-ing a full glass of booze right in front of your face. \u003c/p>\n\u003cp>That's why we've pulled together a list of low or no-proof concoctions so that you can still partake in the after-work and weekend festivities. Don't worry, we've also pulled some regularly proofed cocktails too for when you might want that drink after a particularly stressful day in the office. \u003c/p>\n\u003cp>Low-proof drinks aren't anything new to the Bay Area. They showed up years ago, particularly on restaurant drink and bar menus to satisfy diners' desires to indulge in a drink without having to worry about the impending buzz, feeling of fullness, and the possible distortion of their palettes during a meal. \u003c/p>\n\u003cp>Presently, establishments continue to take advantage of fortified wines and unfortified drinks as well as newly developed non-alcoholic distilled spirits to lower a drink's proof without sacrificing on flavor. Knowing that, we say drink up, and clink your glasses to more cocktails with all the flavor and none of the hangover. \u003c/p>\n\u003ch2>Spice and Everything Nice\u003c/h2>\n\u003cp>\u003ca href=\"http://truelaurelsf.com/\">True Laurel\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/True+Laurel/@37.7595126,-122.411448,15z/data=!4m5!3m4!1s0x0:0x654f83ac573dce90!8m2!3d37.7595126!4d-122.411448\">753 Alabama St, San Francisco, CA 94110\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_129985\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice.jpg\" alt=\"Pear vinegar and chamomile are also mixed into the Spice and Everything Nice\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129985\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pear vinegar and chamomile are mixed into the Spice and Everything Nice. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>True Laurel’s bar manager, Nicolas Torres takes advantage of Seedlip, a distilled non-alcoholic spirit, to make the Spice and Everything Nice. Based in the United Kingdom, Seedlip is starting to make its presence known in the United States via burgeoning markets in Los Angeles, New York, and, of course, San Francisco. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The True Laurel libation uses Seedlip Spice, a variation of the non-alcoholic spirit that has flavor profiles of allspice, cardamom, and citrus. With the Seedlip, Torres mixes pink peppercorn, chamomile, pear vinegar, and aromatic bitters, making for a very herb and spice-forward drinking. It feels like you’re almost sipping on a spiced tea. Seedlip is also calorie- and sugar-free, so you'll be hard-pressed to find reasons to not order more than just one of the Spice and Everything Nice. \u003c/p>\n\u003cp>While True Laurel offers just one Seedlip cocktail, other bars in the Bay, including Zuni Cafe and Blind Tiger and Plum Bar in Oakland, also serve Seedlip-cocktails.\u003c/p>\n\u003cp>For those occasions that call for a little added alcoholic-spirit, go for the West Coast Bounty, made with grapefruit wine, pear brandy, raspberry, and gin. \u003c/p>\n\u003cfigure id=\"attachment_129993\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/West-Coast-Bounty.jpg\" alt=\"True Laurel's West Coast Bounty \" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129993\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">True Laurel's West Coast Bounty \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Tarragon\u003c/h2>\n\u003cp>\u003ca href=\"https://www.loc8nearme.com/california/san-francisco/abv/4889283/\">ABV\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/ABV/@37.7650002,-122.4257716,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e220ceb321f:0x289a2c0b0b0cf195!8m2!3d37.7650002!4d-122.4235829\">3174 16th St, San Francisco, CA 94103\u003c/a>\u003c/p>\n\u003cp>San Francisco Mission favorite ABV has got your bases covered with the 0% ABV section of its menu. With four options to sate your no-proof drink cravings, the Tarragon is highly recommended (and is highly Instagrammable thanks to its picture-worthy green hue).\u003c/p>\n\u003cfigure id=\"attachment_129992\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda.jpg\" alt=\"The Tarragon is a simple refreshing drink using tarragon syrup lemon and soda\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129992\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Tarragon is a simple refreshing drink using tarragon syrup lemon and soda \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Tarragon is a simple drink with just three ingredients: tarragon syrup, lemon, and soda. Although simple, it’s still a really flavorful and balanced drink and is perfect for some of these unseasonably (and weirdly) hot days we've been having this year. And since its booze-free, maybe you can indulge in some of ABV's food menu--maybe a burger and octopus to go along with that Tarragon?\u003c/p>\n\u003cp>If you’re interested in ABV’s normal cocktail menu, we say try their Pink Flamingo cocktail. It's equally tasty and just as Instagrammable. It's a fruit-forward mix of Rhum Agricole, lime, pineapple, Tiki-Tivo (a house blend of aperitivos), and absinthe.\u003c/p>\n\u003cfigure id=\"attachment_129989\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos.jpg\" alt=\"The Pink Flamingo uses Rhum Agricole and house-made aperitivos\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129989\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pink Flamingo uses Rhum Agricole and house-made aperitivos \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The PJ\u003c/h2>\n\u003cp>\u003ca href=\"https://www.alsplacesf.com/\">AL’s Place\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/Al's+Place/@37.7490506,-122.4223253,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e416c7ac8cd:0xa09dbf32dadac3e8!8m2!3d37.7490506!4d-122.4201366\">1499 Valencia St, San Francisco, CA 94110\u003c/a>\u003c/p>\n\u003cp>Named \u003ca href=\"https://www.bonappetit.com/restaurants-travel/best-new-restaurants/slideshow/hot-10-slideshow\">Best New Restaurant\u003c/a> in 2015 by Bon Appetit Magazine, AL’s Place continues to be a super popular destination for locals and tourists alike. Part of that draw, if it isn’t already, is the restaurant’s creative take on its drink menu. \u003c/p>\n\u003cp>Helmed by bar director, Kyle Greffin, the AL's Place cocktails are heavily influenced by the food menu and what ingredients are being used in the kitchen-- in some instances, what's going to be thrown out. \u003c/p>\n\u003cfigure id=\"attachment_129990\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu.jpg\" alt=\"The PJ is made using a housemade umeshu\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129990\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The PJ is made using a housemade umeshu \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Take \"The PJ\" for instance. Named for Peter Jacobsen, one of the restaurant's farmers, the PJ uses a sochu (a Japanese distilled beverage usually derived from ingredients like rice or barley) that is infused with sugar and unripe peaches that had naturally fallen--all given to the restaurant by Peter. Greffin says that the PJ is an example of the restaurant's attitude towards not wasting \"otherwise undesirable\" produce. \u003c/p>\n\u003cp>The PJ is just one in a pretty extensive list of all low-proof cocktails. Highly recommended as well are the Japanese Julep that uses hojicha tea and a mix of herbs to mimic the flavor of bourbon; and the Rose (named for another of the restaurant's farmers) that uses Amaro and Cocchi Americano. \u003c/p>\n\u003cfigure id=\"attachment_129984\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep.jpg\" alt=\"Hojicha tea and a mix of herbs mimics the flavoring of bourbon that is usually found in a Mint Julep\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129984\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hojicha tea and a mix of herbs mimics the flavoring of bourbon that is usually found in a Mint Julep \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129995\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro.jpg\" alt=\"The Rose is made with Cocchi Americano and Alysian Bittersweet Amaro\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129995\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Rose is made with Cocchi Americano and Alysian Bittersweet Amaro \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If these cocktails don't do it for you, don't worry, AL's Place also has a good selection of wine and beer. \u003c/p>\n\u003ch2>Abella\u003c/h2>\n\u003cp>\u003ca href=\"https://www.richtablesf.com/\">Rich Table\u003c/a> / \u003ca>199 Gough St, San Francisco, CA 94102\u003c/a>\u003c/p>\n\u003cp>The Abella from Rich Table is a light and refreshing fruit-forward cocktail that achieves its low-proof status by using Lillet Blanc (a wine-based aperitif).\u003c/p>\n\u003cfigure id=\"attachment_129987\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc.jpg\" alt=\"The Abella is low proof with the use of Lillet Blanc\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129987\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Abella is low proof with the use of Lillet Blanc. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fresh strawberry halves are blended with a little bit of sugar and water to make a puree that the rest of the drink is built upon. Layered with the strawberry is Lillet Blanc and a sparkling yuzu soda called Kimino, which is sourced straight from Japan. The result is an easily sippable cocktail, either on its own or as something light to carry you through your meal. \u003c/p>\n\u003cp>For those looking for an equally unique but stiffer drink, the Husker is a great choice. Appropriately named for its use of corn, the Husker takes a strained corn, lemon verbena stalks, and cayenne pepper blend and pairs it with tequila, corn syrup, and lemon. It’s then finished off over some ice.\u003c/p>\n\u003cfigure id=\"attachment_129986\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail.jpg\" alt=\"Tequila is the main spirit in the Husker cocktail\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129986\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tequila is the main spirit in the Husker cocktail. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Nanazake\u003c/h2>\n\u003cp>\u003ca href=\"https://www.rokaakor.com/san-francisco/\">Roka Akor\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/Roka+Akor+%7C+San+Francisco/@37.7965376,-122.4060512,17z/data=!3m1!4b1!4m5!3m4!1s0x808580f52fc9c18d:0xdf853b5d4993a8b7!8m2!3d37.7965376!4d-122.4038625\">801 Montgomery St, San Francisco, CA 94133\u003c/a>\u003c/p>\n\u003cp>With a very robust cocktail program, it shouldn’t be much of a surprise that Roka Akor has a solid showing of lower proofed cocktails.\u003c/p>\n\u003cp>The Nanazake is a great example. The drink can be explained as a low-proof banana bread in a glass. The main component of the Nanazake is a banana and cinnamon-infused sake that is mixed with Blanc Vermouth and walnut aroma and garnished with a pecan. The Nanazake cocktail is an enjoyable experience for both your nose and your taste buds. \u003c/p>\n\u003cfigure id=\"attachment_129988\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake.jpg\" alt=\"The Nanazaka uses banana-bread infused sake\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129988\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Nanazaka uses banana-bread infused sake. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The Sword and Samurai is good for more adventurous drinkers. The drink uses Suntory Whisky with an interesting mix of green tea, lemongrass-honey syrup, fresh yuzu, fresh lemon, and is topped with a charred orange slice. With a mix of whiskey, fresh herbs, and citrus, the drink is smoky yet herbaceous.\u003c/p>\n\u003cfigure id=\"attachment_129991\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange.jpg\" alt=\"The Sword and Samurai is garnished with a charred slice of orange\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129991\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Sword and Samurai is garnished with a charred slice of orange. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "There's plenty of reasons to not indulge in booze, but no matter your reason, here are some drinks that you can still have during a fun night out.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Whether you're trying to cut out alcohol from your diet for health reasons or are sober and just don't drink, period, grabbing a drink with friends after work can be tough when everyone else is cheers-ing a full glass of booze right in front of your face. \u003c/p>\n\u003cp>That's why we've pulled together a list of low or no-proof concoctions so that you can still partake in the after-work and weekend festivities. Don't worry, we've also pulled some regularly proofed cocktails too for when you might want that drink after a particularly stressful day in the office. \u003c/p>\n\u003cp>Low-proof drinks aren't anything new to the Bay Area. They showed up years ago, particularly on restaurant drink and bar menus to satisfy diners' desires to indulge in a drink without having to worry about the impending buzz, feeling of fullness, and the possible distortion of their palettes during a meal. \u003c/p>\n\u003cp>Presently, establishments continue to take advantage of fortified wines and unfortified drinks as well as newly developed non-alcoholic distilled spirits to lower a drink's proof without sacrificing on flavor. Knowing that, we say drink up, and clink your glasses to more cocktails with all the flavor and none of the hangover. \u003c/p>\n\u003ch2>Spice and Everything Nice\u003c/h2>\n\u003cp>\u003ca href=\"http://truelaurelsf.com/\">True Laurel\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/True+Laurel/@37.7595126,-122.411448,15z/data=!4m5!3m4!1s0x0:0x654f83ac573dce90!8m2!3d37.7595126!4d-122.411448\">753 Alabama St, San Francisco, CA 94110\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_129985\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice.jpg\" alt=\"Pear vinegar and chamomile are also mixed into the Spice and Everything Nice\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129985\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pear vinegar and chamomile are mixed into the Spice and Everything Nice. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>True Laurel’s bar manager, Nicolas Torres takes advantage of Seedlip, a distilled non-alcoholic spirit, to make the Spice and Everything Nice. Based in the United Kingdom, Seedlip is starting to make its presence known in the United States via burgeoning markets in Los Angeles, New York, and, of course, San Francisco. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The True Laurel libation uses Seedlip Spice, a variation of the non-alcoholic spirit that has flavor profiles of allspice, cardamom, and citrus. With the Seedlip, Torres mixes pink peppercorn, chamomile, pear vinegar, and aromatic bitters, making for a very herb and spice-forward drinking. It feels like you’re almost sipping on a spiced tea. Seedlip is also calorie- and sugar-free, so you'll be hard-pressed to find reasons to not order more than just one of the Spice and Everything Nice. \u003c/p>\n\u003cp>While True Laurel offers just one Seedlip cocktail, other bars in the Bay, including Zuni Cafe and Blind Tiger and Plum Bar in Oakland, also serve Seedlip-cocktails.\u003c/p>\n\u003cp>For those occasions that call for a little added alcoholic-spirit, go for the West Coast Bounty, made with grapefruit wine, pear brandy, raspberry, and gin. \u003c/p>\n\u003cfigure id=\"attachment_129993\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/West-Coast-Bounty.jpg\" alt=\"True Laurel's West Coast Bounty \" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129993\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">True Laurel's West Coast Bounty \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Tarragon\u003c/h2>\n\u003cp>\u003ca href=\"https://www.loc8nearme.com/california/san-francisco/abv/4889283/\">ABV\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/ABV/@37.7650002,-122.4257716,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e220ceb321f:0x289a2c0b0b0cf195!8m2!3d37.7650002!4d-122.4235829\">3174 16th St, San Francisco, CA 94103\u003c/a>\u003c/p>\n\u003cp>San Francisco Mission favorite ABV has got your bases covered with the 0% ABV section of its menu. With four options to sate your no-proof drink cravings, the Tarragon is highly recommended (and is highly Instagrammable thanks to its picture-worthy green hue).\u003c/p>\n\u003cfigure id=\"attachment_129992\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda.jpg\" alt=\"The Tarragon is a simple refreshing drink using tarragon syrup lemon and soda\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129992\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Tarragon is a simple refreshing drink using tarragon syrup lemon and soda \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Tarragon is a simple drink with just three ingredients: tarragon syrup, lemon, and soda. Although simple, it’s still a really flavorful and balanced drink and is perfect for some of these unseasonably (and weirdly) hot days we've been having this year. And since its booze-free, maybe you can indulge in some of ABV's food menu--maybe a burger and octopus to go along with that Tarragon?\u003c/p>\n\u003cp>If you’re interested in ABV’s normal cocktail menu, we say try their Pink Flamingo cocktail. It's equally tasty and just as Instagrammable. It's a fruit-forward mix of Rhum Agricole, lime, pineapple, Tiki-Tivo (a house blend of aperitivos), and absinthe.\u003c/p>\n\u003cfigure id=\"attachment_129989\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos.jpg\" alt=\"The Pink Flamingo uses Rhum Agricole and house-made aperitivos\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129989\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pink Flamingo uses Rhum Agricole and house-made aperitivos \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The PJ\u003c/h2>\n\u003cp>\u003ca href=\"https://www.alsplacesf.com/\">AL’s Place\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/Al's+Place/@37.7490506,-122.4223253,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e416c7ac8cd:0xa09dbf32dadac3e8!8m2!3d37.7490506!4d-122.4201366\">1499 Valencia St, San Francisco, CA 94110\u003c/a>\u003c/p>\n\u003cp>Named \u003ca href=\"https://www.bonappetit.com/restaurants-travel/best-new-restaurants/slideshow/hot-10-slideshow\">Best New Restaurant\u003c/a> in 2015 by Bon Appetit Magazine, AL’s Place continues to be a super popular destination for locals and tourists alike. Part of that draw, if it isn’t already, is the restaurant’s creative take on its drink menu. \u003c/p>\n\u003cp>Helmed by bar director, Kyle Greffin, the AL's Place cocktails are heavily influenced by the food menu and what ingredients are being used in the kitchen-- in some instances, what's going to be thrown out. \u003c/p>\n\u003cfigure id=\"attachment_129990\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu.jpg\" alt=\"The PJ is made using a housemade umeshu\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129990\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The PJ is made using a housemade umeshu \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Take \"The PJ\" for instance. Named for Peter Jacobsen, one of the restaurant's farmers, the PJ uses a sochu (a Japanese distilled beverage usually derived from ingredients like rice or barley) that is infused with sugar and unripe peaches that had naturally fallen--all given to the restaurant by Peter. Greffin says that the PJ is an example of the restaurant's attitude towards not wasting \"otherwise undesirable\" produce. \u003c/p>\n\u003cp>The PJ is just one in a pretty extensive list of all low-proof cocktails. Highly recommended as well are the Japanese Julep that uses hojicha tea and a mix of herbs to mimic the flavor of bourbon; and the Rose (named for another of the restaurant's farmers) that uses Amaro and Cocchi Americano. \u003c/p>\n\u003cfigure id=\"attachment_129984\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep.jpg\" alt=\"Hojicha tea and a mix of herbs mimics the flavoring of bourbon that is usually found in a Mint Julep\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129984\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hojicha tea and a mix of herbs mimics the flavoring of bourbon that is usually found in a Mint Julep \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129995\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro.jpg\" alt=\"The Rose is made with Cocchi Americano and Alysian Bittersweet Amaro\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129995\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Rose is made with Cocchi Americano and Alysian Bittersweet Amaro \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If these cocktails don't do it for you, don't worry, AL's Place also has a good selection of wine and beer. \u003c/p>\n\u003ch2>Abella\u003c/h2>\n\u003cp>\u003ca href=\"https://www.richtablesf.com/\">Rich Table\u003c/a> / \u003ca>199 Gough St, San Francisco, CA 94102\u003c/a>\u003c/p>\n\u003cp>The Abella from Rich Table is a light and refreshing fruit-forward cocktail that achieves its low-proof status by using Lillet Blanc (a wine-based aperitif).\u003c/p>\n\u003cfigure id=\"attachment_129987\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc.jpg\" alt=\"The Abella is low proof with the use of Lillet Blanc\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129987\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Abella is low proof with the use of Lillet Blanc. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fresh strawberry halves are blended with a little bit of sugar and water to make a puree that the rest of the drink is built upon. Layered with the strawberry is Lillet Blanc and a sparkling yuzu soda called Kimino, which is sourced straight from Japan. The result is an easily sippable cocktail, either on its own or as something light to carry you through your meal. \u003c/p>\n\u003cp>For those looking for an equally unique but stiffer drink, the Husker is a great choice. Appropriately named for its use of corn, the Husker takes a strained corn, lemon verbena stalks, and cayenne pepper blend and pairs it with tequila, corn syrup, and lemon. It’s then finished off over some ice.\u003c/p>\n\u003cfigure id=\"attachment_129986\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail.jpg\" alt=\"Tequila is the main spirit in the Husker cocktail\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129986\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tequila is the main spirit in the Husker cocktail. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Nanazake\u003c/h2>\n\u003cp>\u003ca href=\"https://www.rokaakor.com/san-francisco/\">Roka Akor\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/Roka+Akor+%7C+San+Francisco/@37.7965376,-122.4060512,17z/data=!3m1!4b1!4m5!3m4!1s0x808580f52fc9c18d:0xdf853b5d4993a8b7!8m2!3d37.7965376!4d-122.4038625\">801 Montgomery St, San Francisco, CA 94133\u003c/a>\u003c/p>\n\u003cp>With a very robust cocktail program, it shouldn’t be much of a surprise that Roka Akor has a solid showing of lower proofed cocktails.\u003c/p>\n\u003cp>The Nanazake is a great example. The drink can be explained as a low-proof banana bread in a glass. The main component of the Nanazake is a banana and cinnamon-infused sake that is mixed with Blanc Vermouth and walnut aroma and garnished with a pecan. The Nanazake cocktail is an enjoyable experience for both your nose and your taste buds. \u003c/p>\n\u003cfigure id=\"attachment_129988\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake.jpg\" alt=\"The Nanazaka uses banana-bread infused sake\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129988\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Nanazaka uses banana-bread infused sake. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Sword and Samurai is good for more adventurous drinkers. The drink uses Suntory Whisky with an interesting mix of green tea, lemongrass-honey syrup, fresh yuzu, fresh lemon, and is topped with a charred orange slice. With a mix of whiskey, fresh herbs, and citrus, the drink is smoky yet herbaceous.\u003c/p>\n\u003cfigure id=\"attachment_129991\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange.jpg\" alt=\"The Sword and Samurai is garnished with a charred slice of orange\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129991\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Sword and Samurai is garnished with a charred slice of orange. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Under-the-Radar Sonoma Restaurants Locals Love",
"title": "Under-the-Radar Sonoma Restaurants Locals Love",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Sonoma County has its fair share of blockbuster restaurants and Michelin stars but, like everywhere else, the best way to dine out (at least for those of us with average bank accounts) is to eat like a local. While the hotspot du jour might be appealing, the neighborhood restaurant is where you really get a sense of the local culture and cuisine. The food may not be buzzworthy, but you can count on getting a decent meal.\u003c/p>\n\u003cp>To help hungry travelers and food enthusiasts navigate to the best hidden gems in Sonoma Wine Country, we asked readers, chefs, friends, and people in the know to share their most-trusted haunts.\u003c/p>\n\u003cp>\u003cb>The Big Salad: Zoftig Eatery\u003c/b>\u003cbr>\n57 Montgomery Drive, Santa Rosa\u003cbr>\n707-521-9554\u003cbr>\n\u003ca href=\"https://www.zoftigeatery.com/\">zoftigeatery.com\u003c/a>\u003c/p>\n\u003cp>There’s a lot to love about this farm-to-table noshery, but their DIY giant salads are perhaps our favorite workday lunch. For $9.95, you can pick from mixed greens, chicories, arugula and kale, along with roasted chicken or tuna poke, nine kinds of dressing (we love the soy ginger or black pepper buttermilk), and five additional toppings that include paprika roasted cauliflower, mango, lentils, grilled mushrooms, pumpkin seeds, Pt. Reyes blue cheese or goat Gouda along with the usual suspects like carrots, onions and cucumbers. If you want a chef-ier salad, the Hanna ($11) includes argula, kale, quinoa, cucumbers, chick peas and tahini dressing. Online ordering and delivery available for busy afternoons.\u003c/p>\n\u003cfigure id=\"attachment_129967\" class=\"wp-caption aligncenter\" style=\"max-width: 533px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/naked-pig-foraged-flavors.jpg\" alt=\"The Roots breakfast with eggs, roasted fall veggies and cracked whole wheat toast\" width=\"533\" height=\"800\" class=\"size-full wp-image-129967\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/naked-pig-foraged-flavors.jpg 533w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/naked-pig-foraged-flavors-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/naked-pig-foraged-flavors-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/naked-pig-foraged-flavors-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/naked-pig-foraged-flavors-520x780.jpg 520w\" sizes=\"(max-width: 533px) 100vw, 533px\">\u003cfigcaption class=\"wp-caption-text\">The Roots breakfast with eggs, roasted fall veggies and cracked whole wheat toast \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Foraged Flavors: Naked Pig\u003c/b>\u003cbr>\n544 Mendocino Avenue, Santa Rosa\u003cbr>\n707-978-3231\u003cbr>\n\u003ca href=\"thenakedpigcafe.com\">thenakedpigcafe.com\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We’ve always loved owner Jason and Dalia’s impeccably curated menus, filled with “urban foraged” flowers, fruits and veggies from throughout the nearby neighborhoods. The Eggs Benni ($15) with Meyer lemon Hollandaise, potatoes and salad are hyper-local, and a naturally fermented sparkling wine with a tart, cidery flavor is a fascinating experience.\u003c/p>\n\u003cfigure id=\"attachment_129970\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/sazon-peruvian-ceviche.jpg\" alt=\"Ceviche Verde with tilapia, scallops, green lip mussels in a cilantro, parsley, Huacatay (black mint sauce), Asian celery, ginger, garlic and lime juice sauce topped with ricoto pepper and served with toasted cancha, Cuzco corn, sweet potato and plantain chips.\" width=\"1024\" height=\"682\" class=\"size-full wp-image-129970\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/sazon-peruvian-ceviche.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/sazon-peruvian-ceviche-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/sazon-peruvian-ceviche-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/sazon-peruvian-ceviche-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/sazon-peruvian-ceviche-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/sazon-peruvian-ceviche-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/sazon-peruvian-ceviche-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/sazon-peruvian-ceviche-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/sazon-peruvian-ceviche-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Ceviche Verde with tilapia, scallops, green lip mussels in a cilantro, parsley, Huacatay (black mint sauce), Asian celery, ginger, garlic and lime juice sauce topped with ricoto pepper and served with toasted cancha, Cuzco corn, sweet potato and plantain chips. \u003ccite>( John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Succulent Ceviche: Sazon Peruvian Cuisine\u003c/b>\u003cbr>\n1129 Sebastopol Road, Santa Rosa\u003cbr>\n707-523-4346\u003cbr>\n\u003ca href=\"sazonsr.com\">sazonsr.com\u003c/a>\u003c/p>\n\u003cp>You’ll have to keep a sharp eye out for Sazon Peruvian Cuisine, a cocina secreted away on Sebastopol Avenue in southwest Santa Rosa. The beef-heart skewers, lomo saltado (Peruvian steak frites) and aji de gallina (pulled-chicken stew) are fantastic, but it’s the ceviche we crave. Leche de tigre (tiger’s milk) is the tart, briny, magical citrus marinade that “cooks” the raw seafood in ceviche. Packed with eye-popping flavor, it’s considered by Peruvians to be both aphrodisiac and hangover cure.\u003c/p>\n\u003cfigure id=\"attachment_129962\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/east-wind-bakery-buns.jpg\" alt=\"Baked bao, kimchee sausage croissant, garam masala bun at East Wind Bakery in Sebastopol.\" width=\"1024\" height=\"716\" class=\"size-full wp-image-129962\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/east-wind-bakery-buns.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/east-wind-bakery-buns-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/east-wind-bakery-buns-800x559.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/east-wind-bakery-buns-768x537.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/east-wind-bakery-buns-1020x713.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/east-wind-bakery-buns-960x671.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/east-wind-bakery-buns-240x168.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/east-wind-bakery-buns-375x262.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/east-wind-bakery-buns-520x364.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Baked bao, kimchee sausage croissant, garam masala bun at East Wind Bakery in Sebastopol. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Sweet and Savory Buns: East Wind Bakery\u003c/b>\u003cbr>\n3851 Sebastopol Road, Santa Rosa\u003cbr>\n707-568-6081\u003cbr>\n\u003ca href=\"eastwindbakery.com\">eastwindbakery.com\u003c/a>\u003c/p>\n\u003cp>Pastry worlds collide at East Wind Bakery, an off-the-beaten-path patisserie in west Santa Rosa, resulting in kimchee- and Chinese sausage-stuffed croissants, garam-masala-spiced sweet buns, Thai chicken pot pies and Japanese milk bread studded with Earl Grey tea. This beautiful little bakery owned by Doug Quick and Tony Tam is an East-meets-West labor of love. Go with a sense of adventure and a hungry belly, and don’t miss the “Sea Foam” coffee, made with a sweet, salty whipped cream and Asian spices.\u003c/p>\n\u003cfigure id=\"attachment_129963\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/hana-japanese-fish.jpg\" alt=\"Sushi bar at Hana Japanese Restaurant, Rohnert Park. \" width=\"1024\" height=\"592\" class=\"size-full wp-image-129963\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/hana-japanese-fish.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/hana-japanese-fish-160x93.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/hana-japanese-fish-800x463.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/hana-japanese-fish-768x444.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/hana-japanese-fish-1020x590.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/hana-japanese-fish-960x555.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/hana-japanese-fish-240x139.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/hana-japanese-fish-375x217.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/hana-japanese-fish-520x301.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Sushi bar at Hana Japanese Restaurant, Rohnert Park. \u003ccite>(Jeff Kan Lee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Fish and Cut Bait: Hana Japanese Restaurant\u003c/b>\u003cbr>\n101 Golf Course Drive, Rohnert Park\u003cbr>\n707-586-0270\u003cbr>\n\u003ca href=\"hanajapanese.com\">hanajapanese.com\u003c/a>\u003c/p>\n\u003cp>One of the best restaurants in Sonoma County is tucked into an unlikely spot in the DoubleTree Plaza shopping mall in Rohnert Park. For the past 25 years, Hana Japanese Restaurant owner Ken Tominaga has sourced the best and freshest raw fish in the world to create mouthwatering nigiri, sushi, and makimono rolls. The menu also includes a wide range of traditional Japanese dishes. Wash it all down with sake chosen by one of the few sake sommeliers around.\u003c/p>\n\u003cfigure id=\"attachment_129960\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/angelos-meats-meatville.jpg\" alt=\"Angelo Ibleto of Angelo's Meats makes not only smoked meats but specialty sausages and jerky, as well as mustards, sauces and spices at his Adobe Road store in Petaluma.\" width=\"1024\" height=\"683\" class=\"size-full wp-image-129960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/angelos-meats-meatville.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/angelos-meats-meatville-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/angelos-meats-meatville-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/angelos-meats-meatville-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/angelos-meats-meatville-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/angelos-meats-meatville-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/angelos-meats-meatville-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/angelos-meats-meatville-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/angelos-meats-meatville-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Angelo Ibleto of Angelo's Meats makes not only smoked meats but specialty sausages and jerky, as well as mustards, sauces and spices at his Adobe Road store in Petaluma. \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Meatville Outside of Eggtown: Angelo's Meats\u003c/b>\u003cbr>\n2700 Adobe Road, Petaluma\u003cbr>\n707-763-9586\u003cbr>\n\u003ca href=\"angelossmokehouse.com\">angelossmokehouse.com\u003c/a>\u003c/p>\n\u003cp>Drivers typically zip a thousand times past Angelo’s Meats, a workmanlike compound on pastoral Adobe Road east of Petaluma, before finally obeying the impulse to pull up to Angelo Ibleto’s shop. So many opportunities lost! Angelo’s is an unadorned gastronomical paradise of sausage, bacon and other smoked meats. Accept a taste of one of Ibleto’s jerkies, made with flank steak, and see how long you can go before stopping by again.\u003c/p>\n\u003cfigure id=\"attachment_129969\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/roys-chicago-dogs-wieners.jpg\" alt=\"Hot dogs from Roy's Chicago Dogs.\" width=\"1000\" height=\"643\" class=\"size-full wp-image-129969\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/roys-chicago-dogs-wieners.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/roys-chicago-dogs-wieners-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/roys-chicago-dogs-wieners-800x514.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/roys-chicago-dogs-wieners-768x494.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/roys-chicago-dogs-wieners-960x617.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/roys-chicago-dogs-wieners-240x154.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/roys-chicago-dogs-wieners-375x241.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/roys-chicago-dogs-wieners-520x334.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Hot dogs from Roy's Chicago Dogs. \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Wiener Wonderland: Roy's Chicago Dogs at the Yard\u003c/b>\u003cbr>\n84 Corona Road, Petaluma\u003cbr>\n707-774-1574\u003c/p>\n\u003cp>It’s a tiny, sit-at-the-counter joint remotely located on the grounds of the Petaluma Livestock Auction Yard, but Roy’s Chicago Doggery & Italian Beef offers more than 1,000 variations of Vienna Beef franks for aficionados of the meat form. Consider the traditional all-beef wiener, a half-pound “Home Wrecker,” a spicy fire dog or a Polish dog. Then load up with the 50 topping options, such as homemade pineapple mustard, Hell Fire sauce, shaved pastrami, chili, onion rings and blue cheese. Also worth howling about: homemade pies and deep-fried Oreos.\u003c/p>\n\u003cfigure id=\"attachment_129965\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/juanita-juanita.jpg\" alt=\"Al Pastor and Chicken Tacos served at Juanita Juanita\" width=\"1024\" height=\"593\" class=\"size-full wp-image-129965\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/juanita-juanita.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/juanita-juanita-160x93.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/juanita-juanita-800x463.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/juanita-juanita-768x445.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/juanita-juanita-1020x591.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/juanita-juanita-960x556.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/juanita-juanita-240x139.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/juanita-juanita-375x217.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/juanita-juanita-520x301.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Al Pastor and Chicken Tacos served at Juanita Juanita \u003ccite>(Christa Jeremiason)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Offbeat Cantina: Juanita Juanita\u003c/b>\u003cbr>\n19114 Arnold Drive, Sonoma\u003cbr>\n707-935-3981\u003c/p>\n\u003cp>There’s no shortage of great taco trucks and taquerias around the town of Sonoma but we can’t help but love the locals-only vibe at this offbeat cantina where you can grab a cold one and stuff you face al pastor and carne asada tacos. Going solo tonight? Feel free to try their Garlic Garlic Burrito with a pungent garlic-walnut paste and all the other fixings. If you need a late-night gordita or burrito, hit up La Bamba Taco Truck at the Larbre Automotive Lot in Boyes Hot Springs-but expect a wait.\u003c/p>\n\u003cfigure id=\"attachment_129966\" class=\"wp-caption aligncenter\" style=\"max-width: 910px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/mamma-tanino-mangia.jpg\" alt=\"Chicken marsala from Mamma Tanino's Ristorante\" width=\"910\" height=\"607\" class=\"size-full wp-image-129966\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/mamma-tanino-mangia.jpg 910w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/mamma-tanino-mangia-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/mamma-tanino-mangia-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/mamma-tanino-mangia-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/mamma-tanino-mangia-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/mamma-tanino-mangia-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/mamma-tanino-mangia-520x347.jpg 520w\" sizes=\"(max-width: 910px) 100vw, 910px\">\u003cfigcaption class=\"wp-caption-text\">Chicken marsala from Mamma Tanino's Ristorante \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Mangia, Mangia: Mamma Tanino's Ristorante\u003c/b>\u003cbr>\n500 W. Napa St., Suite 512, Sonoma\u003cbr>\n707-933-8826\u003cbr>\n\u003ca>mammataninos.com\u003c/a>\u003c/p>\n\u003cp>Good old spaghetti and meatballs from Gaetano and Kim Patrinostro await in an unlikely location, Mamma Tanino’s Ristorante in the Valley Mart Shopping Center in Sonoma. Chef Gaetano brings his Sicilian flavors to the strip mall, presented in a simple, cozy trattoria with a straightforward menu of classics such as chicken Marsala and linguine in clam sauce. The cheerful spot oozes charm and honest good flavors, and the $15 dinner offered from 5 to 5:30 p.m., Tuesday through Saturday, is an early bird's dream bargain. Choices might include prawns, chicken, and stuffed pasta, served with salad and homemade bread.\u003c/p>\n\u003cfigure id=\"attachment_129971\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/wild-flour-bread-itty-bitty-bakery.jpg\" alt=\"Krikit Morris bags some scones at Wild Flour Bread\" width=\"1024\" height=\"698\" class=\"size-full wp-image-129971\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/wild-flour-bread-itty-bitty-bakery.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/wild-flour-bread-itty-bitty-bakery-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/wild-flour-bread-itty-bitty-bakery-800x545.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/wild-flour-bread-itty-bitty-bakery-768x524.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/wild-flour-bread-itty-bitty-bakery-1020x695.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/wild-flour-bread-itty-bitty-bakery-960x654.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/wild-flour-bread-itty-bitty-bakery-240x164.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/wild-flour-bread-itty-bitty-bakery-375x256.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/wild-flour-bread-itty-bitty-bakery-520x354.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Krikit Morris bags some scones at Wild Flour Bread \u003ccite>(Crista Jeremiason)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Itty Bitty Bakery: Wild Flour Bread\u003c/b>\u003cbr>\n140 Bohemian Highway, Freestone\u003cbr>\n707-874-2938\u003cbr>\n\u003ca href=\"wildflourbread.com\">wildflourbread.com\u003c/a>\u003c/p>\n\u003cp>Man can live on bread, water and cheese, if that bread is the organic, sourdough-based loaves Jed Wallach fires in tiny Wild Flour Bread’s wood-burning brick oven. The water is pumped from the fresh spring wells surrounding the charming bakery’s gardens, and the cheese comes from Freestone Artisan Cheese next door. Cheesemonger Omar Mueller specializes in hyper-local, small-batch cheeses made from milk from local creameries. They’re divine with Wallach’s baguettes, goat-cheese flatbread and the Bohemian loaf studded with apricot, orange, and pecan.\u003c/p>\n\u003cfigure id=\"attachment_129961\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/canneti-roadhouse-pasta.jpg\" alt=\"Freshly made pasta from Canneti Roadhouse\" width=\"1000\" height=\"667\" class=\"size-full wp-image-129961\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/canneti-roadhouse-pasta.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/canneti-roadhouse-pasta-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/canneti-roadhouse-pasta-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/canneti-roadhouse-pasta-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/canneti-roadhouse-pasta-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/canneti-roadhouse-pasta-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/canneti-roadhouse-pasta-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/canneti-roadhouse-pasta-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Freshly made pasta from Canneti Roadhouse \u003ccite>(Canneti Roadhouse)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Pasta Passion: Canneti Roadhouse\u003c/b>\u003cbr>\n6675 Front St., Forestville\u003cbr>\n707-887-2232\u003cbr>\n\u003ca href=\"cannetirestaurant.com\">cannetirestaurant.com\u003c/a>\u003c/p>\n\u003cp>Blink and you might miss Canneti Roadhouse, a tiny eatery in tiny Forestville. If you did, it would be a loss. At the heart of this Italian eatery is a pasta-making machine, which Italian-born chef Francesco Torre masters for handmade ravioli stuffed with hand-pulled mozzarella in clam sauce, and fresh-made pennette pasta with slow-braised rabbit ragout and porcini mushrooms. There’s even gluten-free pasta made from chickpeas or eggplant. Don’t believe there’s much difference between lovingly made noodles and store-bought? One bite of this al dente bliss will set you straight.\u003c/p>\n\u003cfigure id=\"attachment_129964\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/howards-station-feast-with-fido.jpg\" alt=\"Howard's Cafe is a popular spot in Occidental. \" width=\"1024\" height=\"669\" class=\"size-full wp-image-129964\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/howards-station-feast-with-fido.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/howards-station-feast-with-fido-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/howards-station-feast-with-fido-800x523.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/howards-station-feast-with-fido-768x502.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/howards-station-feast-with-fido-1020x666.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/howards-station-feast-with-fido-960x627.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/howards-station-feast-with-fido-240x157.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/howards-station-feast-with-fido-375x245.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/howards-station-feast-with-fido-520x340.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Howard's Cafe is a popular spot in Occidental. \u003ccite>(Christopher Chung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Fine Feast with Fido: Howard's Station Cafe\u003c/b>\u003cbr>\n3611 Bohemian Highway, Occidental\u003cbr>\n707-874-2838\u003c/p>\n\u003cp>Ask four-legged Fifi where she wants to go for breakfast and she’ll likely bark out, “Howard’s Station Café.” Sure, many Sonoma restaurants are dog-friendly, but how many offer a by-request, canine-only menu? Pups will drool over the doggie delights served on the restaurant’s porch, wagging as they scarf the bow-wow burger ($2.95), kibbles and sausage gravy ($2.25), a frozen Kong toy stuffed with peanut butter ($5.95) or an organic brown rice bowl with carrots and zucchini ($2.50) for vegetarian dogs. Hit the ATM first: Howard’s is cash only.\u003c/p>\n\u003cfigure id=\"attachment_129968\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/picks-drive-in.jpg\" alt=\"Hit the counter at Pick's Drive In\" width=\"1200\" height=\"807\" class=\"size-full wp-image-129968\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/picks-drive-in.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/picks-drive-in-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/picks-drive-in-800x538.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/picks-drive-in-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/picks-drive-in-1020x686.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/picks-drive-in-1180x794.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/picks-drive-in-960x646.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/picks-drive-in-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/picks-drive-in-375x252.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/picks-drive-in-520x350.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Hit the counter at Pick's Drive In \u003ccite>(Beth Schlanker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>A Taste of History: Pick's Drive In\u003c/b>\u003cbr>\n117 S Cloverdale Blvd, Cloverdale\u003c/p>\n\u003cp>Open since 1923, Pick's Drive In is a Cloverdale culinary institution. Pick’s is now owned by David Alioto of Healdsburger, who promises that the charms and secret red relish of the historic restaurant will remain, despite updates to the menu. Michael Morrissey, manager of the Cloverdale Municipal Airport, says, “My best Cloverdale memory is of a group of four or five young kids on skateboards riding up to the window at Pick’s Drive In and pooling their change together to buy one milkshake to share. This was maybe ten years ago, but it’s still that way now. If you go to Pick’s right now, I bet that’s what you’ll see.” More things to do in Cloverdale \u003ca>\u003c/a>here.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>This article was originally published on \u003ca href=\"http://www.sonomamag.com/under-the-radar-restaurants-in-sonoma-county/#slide-1\">Sonoma Magazine\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"nprByline": "\u003ca href=\"http://www.sonomamag.com/author/heather/\">Heather Irwin\u003c/a> & \u003ca href=\"http://www.sonomamag.com/author/careysweet/\">Carey Sweet\u003c/a>, \u003ca href=\"http://www.sonomamag.com/\">Sonoma Magazine\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sonoma County has its fair share of blockbuster restaurants and Michelin stars but, like everywhere else, the best way to dine out (at least for those of us with average bank accounts) is to eat like a local. While the hotspot du jour might be appealing, the neighborhood restaurant is where you really get a sense of the local culture and cuisine. The food may not be buzzworthy, but you can count on getting a decent meal.\u003c/p>\n\u003cp>To help hungry travelers and food enthusiasts navigate to the best hidden gems in Sonoma Wine Country, we asked readers, chefs, friends, and people in the know to share their most-trusted haunts.\u003c/p>\n\u003cp>\u003cb>The Big Salad: Zoftig Eatery\u003c/b>\u003cbr>\n57 Montgomery Drive, Santa Rosa\u003cbr>\n707-521-9554\u003cbr>\n\u003ca href=\"https://www.zoftigeatery.com/\">zoftigeatery.com\u003c/a>\u003c/p>\n\u003cp>There’s a lot to love about this farm-to-table noshery, but their DIY giant salads are perhaps our favorite workday lunch. For $9.95, you can pick from mixed greens, chicories, arugula and kale, along with roasted chicken or tuna poke, nine kinds of dressing (we love the soy ginger or black pepper buttermilk), and five additional toppings that include paprika roasted cauliflower, mango, lentils, grilled mushrooms, pumpkin seeds, Pt. Reyes blue cheese or goat Gouda along with the usual suspects like carrots, onions and cucumbers. If you want a chef-ier salad, the Hanna ($11) includes argula, kale, quinoa, cucumbers, chick peas and tahini dressing. Online ordering and delivery available for busy afternoons.\u003c/p>\n\u003cfigure id=\"attachment_129967\" class=\"wp-caption aligncenter\" style=\"max-width: 533px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/naked-pig-foraged-flavors.jpg\" alt=\"The Roots breakfast with eggs, roasted fall veggies and cracked whole wheat toast\" width=\"533\" height=\"800\" class=\"size-full wp-image-129967\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/naked-pig-foraged-flavors.jpg 533w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/naked-pig-foraged-flavors-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/naked-pig-foraged-flavors-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/naked-pig-foraged-flavors-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/naked-pig-foraged-flavors-520x780.jpg 520w\" sizes=\"(max-width: 533px) 100vw, 533px\">\u003cfigcaption class=\"wp-caption-text\">The Roots breakfast with eggs, roasted fall veggies and cracked whole wheat toast \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Foraged Flavors: Naked Pig\u003c/b>\u003cbr>\n544 Mendocino Avenue, Santa Rosa\u003cbr>\n707-978-3231\u003cbr>\n\u003ca href=\"thenakedpigcafe.com\">thenakedpigcafe.com\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We’ve always loved owner Jason and Dalia’s impeccably curated menus, filled with “urban foraged” flowers, fruits and veggies from throughout the nearby neighborhoods. The Eggs Benni ($15) with Meyer lemon Hollandaise, potatoes and salad are hyper-local, and a naturally fermented sparkling wine with a tart, cidery flavor is a fascinating experience.\u003c/p>\n\u003cfigure id=\"attachment_129970\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/sazon-peruvian-ceviche.jpg\" alt=\"Ceviche Verde with tilapia, scallops, green lip mussels in a cilantro, parsley, Huacatay (black mint sauce), Asian celery, ginger, garlic and lime juice sauce topped with ricoto pepper and served with toasted cancha, Cuzco corn, sweet potato and plantain chips.\" width=\"1024\" height=\"682\" class=\"size-full wp-image-129970\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/sazon-peruvian-ceviche.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/sazon-peruvian-ceviche-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/sazon-peruvian-ceviche-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/sazon-peruvian-ceviche-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/sazon-peruvian-ceviche-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/sazon-peruvian-ceviche-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/sazon-peruvian-ceviche-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/sazon-peruvian-ceviche-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/sazon-peruvian-ceviche-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Ceviche Verde with tilapia, scallops, green lip mussels in a cilantro, parsley, Huacatay (black mint sauce), Asian celery, ginger, garlic and lime juice sauce topped with ricoto pepper and served with toasted cancha, Cuzco corn, sweet potato and plantain chips. \u003ccite>( John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Succulent Ceviche: Sazon Peruvian Cuisine\u003c/b>\u003cbr>\n1129 Sebastopol Road, Santa Rosa\u003cbr>\n707-523-4346\u003cbr>\n\u003ca href=\"sazonsr.com\">sazonsr.com\u003c/a>\u003c/p>\n\u003cp>You’ll have to keep a sharp eye out for Sazon Peruvian Cuisine, a cocina secreted away on Sebastopol Avenue in southwest Santa Rosa. The beef-heart skewers, lomo saltado (Peruvian steak frites) and aji de gallina (pulled-chicken stew) are fantastic, but it’s the ceviche we crave. Leche de tigre (tiger’s milk) is the tart, briny, magical citrus marinade that “cooks” the raw seafood in ceviche. Packed with eye-popping flavor, it’s considered by Peruvians to be both aphrodisiac and hangover cure.\u003c/p>\n\u003cfigure id=\"attachment_129962\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/east-wind-bakery-buns.jpg\" alt=\"Baked bao, kimchee sausage croissant, garam masala bun at East Wind Bakery in Sebastopol.\" width=\"1024\" height=\"716\" class=\"size-full wp-image-129962\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/east-wind-bakery-buns.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/east-wind-bakery-buns-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/east-wind-bakery-buns-800x559.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/east-wind-bakery-buns-768x537.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/east-wind-bakery-buns-1020x713.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/east-wind-bakery-buns-960x671.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/east-wind-bakery-buns-240x168.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/east-wind-bakery-buns-375x262.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/east-wind-bakery-buns-520x364.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Baked bao, kimchee sausage croissant, garam masala bun at East Wind Bakery in Sebastopol. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Sweet and Savory Buns: East Wind Bakery\u003c/b>\u003cbr>\n3851 Sebastopol Road, Santa Rosa\u003cbr>\n707-568-6081\u003cbr>\n\u003ca href=\"eastwindbakery.com\">eastwindbakery.com\u003c/a>\u003c/p>\n\u003cp>Pastry worlds collide at East Wind Bakery, an off-the-beaten-path patisserie in west Santa Rosa, resulting in kimchee- and Chinese sausage-stuffed croissants, garam-masala-spiced sweet buns, Thai chicken pot pies and Japanese milk bread studded with Earl Grey tea. This beautiful little bakery owned by Doug Quick and Tony Tam is an East-meets-West labor of love. Go with a sense of adventure and a hungry belly, and don’t miss the “Sea Foam” coffee, made with a sweet, salty whipped cream and Asian spices.\u003c/p>\n\u003cfigure id=\"attachment_129963\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/hana-japanese-fish.jpg\" alt=\"Sushi bar at Hana Japanese Restaurant, Rohnert Park. \" width=\"1024\" height=\"592\" class=\"size-full wp-image-129963\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/hana-japanese-fish.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/hana-japanese-fish-160x93.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/hana-japanese-fish-800x463.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/hana-japanese-fish-768x444.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/hana-japanese-fish-1020x590.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/hana-japanese-fish-960x555.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/hana-japanese-fish-240x139.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/hana-japanese-fish-375x217.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/hana-japanese-fish-520x301.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Sushi bar at Hana Japanese Restaurant, Rohnert Park. \u003ccite>(Jeff Kan Lee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Fish and Cut Bait: Hana Japanese Restaurant\u003c/b>\u003cbr>\n101 Golf Course Drive, Rohnert Park\u003cbr>\n707-586-0270\u003cbr>\n\u003ca href=\"hanajapanese.com\">hanajapanese.com\u003c/a>\u003c/p>\n\u003cp>One of the best restaurants in Sonoma County is tucked into an unlikely spot in the DoubleTree Plaza shopping mall in Rohnert Park. For the past 25 years, Hana Japanese Restaurant owner Ken Tominaga has sourced the best and freshest raw fish in the world to create mouthwatering nigiri, sushi, and makimono rolls. The menu also includes a wide range of traditional Japanese dishes. Wash it all down with sake chosen by one of the few sake sommeliers around.\u003c/p>\n\u003cfigure id=\"attachment_129960\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/angelos-meats-meatville.jpg\" alt=\"Angelo Ibleto of Angelo's Meats makes not only smoked meats but specialty sausages and jerky, as well as mustards, sauces and spices at his Adobe Road store in Petaluma.\" width=\"1024\" height=\"683\" class=\"size-full wp-image-129960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/angelos-meats-meatville.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/angelos-meats-meatville-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/angelos-meats-meatville-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/angelos-meats-meatville-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/angelos-meats-meatville-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/angelos-meats-meatville-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/angelos-meats-meatville-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/angelos-meats-meatville-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/angelos-meats-meatville-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Angelo Ibleto of Angelo's Meats makes not only smoked meats but specialty sausages and jerky, as well as mustards, sauces and spices at his Adobe Road store in Petaluma. \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Meatville Outside of Eggtown: Angelo's Meats\u003c/b>\u003cbr>\n2700 Adobe Road, Petaluma\u003cbr>\n707-763-9586\u003cbr>\n\u003ca href=\"angelossmokehouse.com\">angelossmokehouse.com\u003c/a>\u003c/p>\n\u003cp>Drivers typically zip a thousand times past Angelo’s Meats, a workmanlike compound on pastoral Adobe Road east of Petaluma, before finally obeying the impulse to pull up to Angelo Ibleto’s shop. So many opportunities lost! Angelo’s is an unadorned gastronomical paradise of sausage, bacon and other smoked meats. Accept a taste of one of Ibleto’s jerkies, made with flank steak, and see how long you can go before stopping by again.\u003c/p>\n\u003cfigure id=\"attachment_129969\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/roys-chicago-dogs-wieners.jpg\" alt=\"Hot dogs from Roy's Chicago Dogs.\" width=\"1000\" height=\"643\" class=\"size-full wp-image-129969\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/roys-chicago-dogs-wieners.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/roys-chicago-dogs-wieners-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/roys-chicago-dogs-wieners-800x514.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/roys-chicago-dogs-wieners-768x494.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/roys-chicago-dogs-wieners-960x617.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/roys-chicago-dogs-wieners-240x154.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/roys-chicago-dogs-wieners-375x241.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/roys-chicago-dogs-wieners-520x334.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Hot dogs from Roy's Chicago Dogs. \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Wiener Wonderland: Roy's Chicago Dogs at the Yard\u003c/b>\u003cbr>\n84 Corona Road, Petaluma\u003cbr>\n707-774-1574\u003c/p>\n\u003cp>It’s a tiny, sit-at-the-counter joint remotely located on the grounds of the Petaluma Livestock Auction Yard, but Roy’s Chicago Doggery & Italian Beef offers more than 1,000 variations of Vienna Beef franks for aficionados of the meat form. Consider the traditional all-beef wiener, a half-pound “Home Wrecker,” a spicy fire dog or a Polish dog. Then load up with the 50 topping options, such as homemade pineapple mustard, Hell Fire sauce, shaved pastrami, chili, onion rings and blue cheese. Also worth howling about: homemade pies and deep-fried Oreos.\u003c/p>\n\u003cfigure id=\"attachment_129965\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/juanita-juanita.jpg\" alt=\"Al Pastor and Chicken Tacos served at Juanita Juanita\" width=\"1024\" height=\"593\" class=\"size-full wp-image-129965\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/juanita-juanita.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/juanita-juanita-160x93.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/juanita-juanita-800x463.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/juanita-juanita-768x445.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/juanita-juanita-1020x591.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/juanita-juanita-960x556.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/juanita-juanita-240x139.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/juanita-juanita-375x217.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/juanita-juanita-520x301.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Al Pastor and Chicken Tacos served at Juanita Juanita \u003ccite>(Christa Jeremiason)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Offbeat Cantina: Juanita Juanita\u003c/b>\u003cbr>\n19114 Arnold Drive, Sonoma\u003cbr>\n707-935-3981\u003c/p>\n\u003cp>There’s no shortage of great taco trucks and taquerias around the town of Sonoma but we can’t help but love the locals-only vibe at this offbeat cantina where you can grab a cold one and stuff you face al pastor and carne asada tacos. Going solo tonight? Feel free to try their Garlic Garlic Burrito with a pungent garlic-walnut paste and all the other fixings. If you need a late-night gordita or burrito, hit up La Bamba Taco Truck at the Larbre Automotive Lot in Boyes Hot Springs-but expect a wait.\u003c/p>\n\u003cfigure id=\"attachment_129966\" class=\"wp-caption aligncenter\" style=\"max-width: 910px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/mamma-tanino-mangia.jpg\" alt=\"Chicken marsala from Mamma Tanino's Ristorante\" width=\"910\" height=\"607\" class=\"size-full wp-image-129966\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/mamma-tanino-mangia.jpg 910w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/mamma-tanino-mangia-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/mamma-tanino-mangia-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/mamma-tanino-mangia-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/mamma-tanino-mangia-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/mamma-tanino-mangia-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/mamma-tanino-mangia-520x347.jpg 520w\" sizes=\"(max-width: 910px) 100vw, 910px\">\u003cfigcaption class=\"wp-caption-text\">Chicken marsala from Mamma Tanino's Ristorante \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Mangia, Mangia: Mamma Tanino's Ristorante\u003c/b>\u003cbr>\n500 W. Napa St., Suite 512, Sonoma\u003cbr>\n707-933-8826\u003cbr>\n\u003ca>mammataninos.com\u003c/a>\u003c/p>\n\u003cp>Good old spaghetti and meatballs from Gaetano and Kim Patrinostro await in an unlikely location, Mamma Tanino’s Ristorante in the Valley Mart Shopping Center in Sonoma. Chef Gaetano brings his Sicilian flavors to the strip mall, presented in a simple, cozy trattoria with a straightforward menu of classics such as chicken Marsala and linguine in clam sauce. The cheerful spot oozes charm and honest good flavors, and the $15 dinner offered from 5 to 5:30 p.m., Tuesday through Saturday, is an early bird's dream bargain. Choices might include prawns, chicken, and stuffed pasta, served with salad and homemade bread.\u003c/p>\n\u003cfigure id=\"attachment_129971\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/wild-flour-bread-itty-bitty-bakery.jpg\" alt=\"Krikit Morris bags some scones at Wild Flour Bread\" width=\"1024\" height=\"698\" class=\"size-full wp-image-129971\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/wild-flour-bread-itty-bitty-bakery.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/wild-flour-bread-itty-bitty-bakery-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/wild-flour-bread-itty-bitty-bakery-800x545.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/wild-flour-bread-itty-bitty-bakery-768x524.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/wild-flour-bread-itty-bitty-bakery-1020x695.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/wild-flour-bread-itty-bitty-bakery-960x654.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/wild-flour-bread-itty-bitty-bakery-240x164.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/wild-flour-bread-itty-bitty-bakery-375x256.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/wild-flour-bread-itty-bitty-bakery-520x354.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Krikit Morris bags some scones at Wild Flour Bread \u003ccite>(Crista Jeremiason)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Itty Bitty Bakery: Wild Flour Bread\u003c/b>\u003cbr>\n140 Bohemian Highway, Freestone\u003cbr>\n707-874-2938\u003cbr>\n\u003ca href=\"wildflourbread.com\">wildflourbread.com\u003c/a>\u003c/p>\n\u003cp>Man can live on bread, water and cheese, if that bread is the organic, sourdough-based loaves Jed Wallach fires in tiny Wild Flour Bread’s wood-burning brick oven. The water is pumped from the fresh spring wells surrounding the charming bakery’s gardens, and the cheese comes from Freestone Artisan Cheese next door. Cheesemonger Omar Mueller specializes in hyper-local, small-batch cheeses made from milk from local creameries. They’re divine with Wallach’s baguettes, goat-cheese flatbread and the Bohemian loaf studded with apricot, orange, and pecan.\u003c/p>\n\u003cfigure id=\"attachment_129961\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/canneti-roadhouse-pasta.jpg\" alt=\"Freshly made pasta from Canneti Roadhouse\" width=\"1000\" height=\"667\" class=\"size-full wp-image-129961\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/canneti-roadhouse-pasta.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/canneti-roadhouse-pasta-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/canneti-roadhouse-pasta-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/canneti-roadhouse-pasta-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/canneti-roadhouse-pasta-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/canneti-roadhouse-pasta-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/canneti-roadhouse-pasta-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/canneti-roadhouse-pasta-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Freshly made pasta from Canneti Roadhouse \u003ccite>(Canneti Roadhouse)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Pasta Passion: Canneti Roadhouse\u003c/b>\u003cbr>\n6675 Front St., Forestville\u003cbr>\n707-887-2232\u003cbr>\n\u003ca href=\"cannetirestaurant.com\">cannetirestaurant.com\u003c/a>\u003c/p>\n\u003cp>Blink and you might miss Canneti Roadhouse, a tiny eatery in tiny Forestville. If you did, it would be a loss. At the heart of this Italian eatery is a pasta-making machine, which Italian-born chef Francesco Torre masters for handmade ravioli stuffed with hand-pulled mozzarella in clam sauce, and fresh-made pennette pasta with slow-braised rabbit ragout and porcini mushrooms. There’s even gluten-free pasta made from chickpeas or eggplant. Don’t believe there’s much difference between lovingly made noodles and store-bought? One bite of this al dente bliss will set you straight.\u003c/p>\n\u003cfigure id=\"attachment_129964\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/howards-station-feast-with-fido.jpg\" alt=\"Howard's Cafe is a popular spot in Occidental. \" width=\"1024\" height=\"669\" class=\"size-full wp-image-129964\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/howards-station-feast-with-fido.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/howards-station-feast-with-fido-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/howards-station-feast-with-fido-800x523.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/howards-station-feast-with-fido-768x502.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/howards-station-feast-with-fido-1020x666.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/howards-station-feast-with-fido-960x627.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/howards-station-feast-with-fido-240x157.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/howards-station-feast-with-fido-375x245.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/howards-station-feast-with-fido-520x340.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Howard's Cafe is a popular spot in Occidental. \u003ccite>(Christopher Chung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Fine Feast with Fido: Howard's Station Cafe\u003c/b>\u003cbr>\n3611 Bohemian Highway, Occidental\u003cbr>\n707-874-2838\u003c/p>\n\u003cp>Ask four-legged Fifi where she wants to go for breakfast and she’ll likely bark out, “Howard’s Station Café.” Sure, many Sonoma restaurants are dog-friendly, but how many offer a by-request, canine-only menu? Pups will drool over the doggie delights served on the restaurant’s porch, wagging as they scarf the bow-wow burger ($2.95), kibbles and sausage gravy ($2.25), a frozen Kong toy stuffed with peanut butter ($5.95) or an organic brown rice bowl with carrots and zucchini ($2.50) for vegetarian dogs. Hit the ATM first: Howard’s is cash only.\u003c/p>\n\u003cfigure id=\"attachment_129968\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/picks-drive-in.jpg\" alt=\"Hit the counter at Pick's Drive In\" width=\"1200\" height=\"807\" class=\"size-full wp-image-129968\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/picks-drive-in.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/picks-drive-in-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/picks-drive-in-800x538.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/picks-drive-in-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/picks-drive-in-1020x686.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/picks-drive-in-1180x794.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/picks-drive-in-960x646.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/picks-drive-in-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/picks-drive-in-375x252.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/picks-drive-in-520x350.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Hit the counter at Pick's Drive In \u003ccite>(Beth Schlanker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>A Taste of History: Pick's Drive In\u003c/b>\u003cbr>\n117 S Cloverdale Blvd, Cloverdale\u003c/p>\n\u003cp>Open since 1923, Pick's Drive In is a Cloverdale culinary institution. Pick’s is now owned by David Alioto of Healdsburger, who promises that the charms and secret red relish of the historic restaurant will remain, despite updates to the menu. Michael Morrissey, manager of the Cloverdale Municipal Airport, says, “My best Cloverdale memory is of a group of four or five young kids on skateboards riding up to the window at Pick’s Drive In and pooling their change together to buy one milkshake to share. This was maybe ten years ago, but it’s still that way now. If you go to Pick’s right now, I bet that’s what you’ll see.” More things to do in Cloverdale \u003ca>\u003c/a>here.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>This article was originally published on \u003ca href=\"http://www.sonomamag.com/under-the-radar-restaurants-in-sonoma-county/#slide-1\">Sonoma Magazine\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Table Talk: North Bay New Restaurants and an Event, Plus Bayview Uncorked",
"title": "Table Talk: North Bay New Restaurants and an Event, Plus Bayview Uncorked",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>This week, let’s drive across the Golden Gate Bridge to visit two new North Bay restaurants (Parranga and Stockhome), and there’s a unique culinary and music event happening at McEvoy Ranch. Take a look at an Indian import from the North Bay to San Francisco (Lotus SF), and wine and beer lovers won’t want to miss Bayview Uncorked.\u003c/p>\n\u003ch2>If You Smell Rotisserie Chicken in Mill Valley, It’s the Newly Opened Parranga\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"http://www.parranga.com/\">Parranga\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/hgrXX64zSi92\">800 Redwood Highway, Suite 801, Mill Valley\u003c/a>\u003cbr>\nSun–Wed 11am–9pm, Thu–Sat 11am–10pm\u003c/p>\n\u003cp>North of the Bay, there are a couple new restaurant openings happening, starting with Parranga, a new taqueria and cerveceria in Mill Valley’s Strawberry Village from San Francisco’s Colibri. Parranga is open in the former The Plant Café location, and whether you want to dine on-premise, or prefer easy pickup for takeout (or delivery), they have you covered.\u003c/p>\n\u003cfigure id=\"attachment_129932\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/parranga-tacos-e1532724414673.jpg\" alt=\"Just like the neon sign says in Parranga: Taco Love.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129932\">\u003cfigcaption class=\"wp-caption-text\">Just like the neon sign says in Parranga: Taco Love. \u003ccite>(Marcus Cano)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Jose Miguel Smith Bustos is overseeing a busy rotisserie that is cooking chicken with a house blend, and there’s roasted pork shoulder and skirt steak that you can get in tacos, ensaladas, and tortas (all the meats are hormone-free). You'll find an assortment of ceviche, beers, sangria, cocktails made with agave wine, and a selection of fresh jugos. Don’t miss the Corazón de Melón smoothie (strawberries, cantaloupe, cinnamon, coconut water, and coconut sorbet).\u003c/p>\n\u003cp>Parranga is open for lunch and dinner to start, with breakfast and weekend brunch coming soon.\u003c/p>\n\u003ch2>Stockhome Restaurant Opens August 1 in Downtown Petaluma\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"http://www.stockhomerestaurant.com/\">Stockhome\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/HR81Nps4Xo42\">220 Western Ave., Petaluma\u003c/a>\u003cbr>\nWed–Sun 11am–9pm\u003c/p>\n\u003cfigure id=\"attachment_129933\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/stockhome-preview-e1532724398411.jpg\" alt=\"A preview of Stockhome meze and dishes at PLÄJ Restaurant earlier this year.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129933\">\u003cfigcaption class=\"wp-caption-text\">A preview of Stockhome meze and dishes at PLÄJ Restaurant earlier this year. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Opening August 1 in Petaluma is Stockhome, from husband-and-wife team chef Roberth and Andrea Sundell, owners of San Francisco’s \u003ca href=\"http://plajrestaurant.com/\">PLÄJ Restaurant\u003c/a>. This project is decidedly more casual and family-friendly, with counter service and an extensive menu that spans influences from Roberth’s native Sweden, along with Middle Eastern wraps and kebab plates, German sausages, and other dishes that make up the street food scene in Stockholm. There are big salads and numerous small dishes and sides, from grilled halloumi (made of sheep’s milk) with chermoula and purslane to shrimp skagen (a Swedish shrimp salad) with avocado brioche and chili horseradish, so you can really make your own dream spread. Plus, you’ll find a couple larger meaty mains while children will be obsessed with the wall of imported Swedish candy (Lördagsgodis), which will be sold in bulk to good little boys and girls. There are 40 seats in the dining area, and 10 in a private dining room, with Swedish wallpaper and many other nods to Swedish design.\u003c/p>\n\u003ch2>Escape to McEvoy Ranch for a Unique Afternoon Experience\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"https://www.mcevoyranch.com/\">McEvoy Ranch\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/XLnYAmW3qJH2\">5935 Red Hill Road, Petaluma\u003c/a>\u003cbr>\nSunday, August 12, 11am–2:30pm\u003cbr>\n\u003ca href=\"https://www.mcevoyranch.com/social-club/events/ancient-rhythms-ancient-grains/\">Tickets\u003c/a>: $135 per person ($95 per person for Social Club Members)\u003c/p>\n\u003cfigure id=\"attachment_129938\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/olive-tree-landscape-palms-1-e1532724306980.jpg\" alt=\"The stunning grounds (and olive trees) at McEvoy Ranch.\" width=\"1920\" height=\"1237\" class=\"size-full wp-image-129938\">\u003cfigcaption class=\"wp-caption-text\">The stunning grounds (and olive trees) at McEvoy Ranch. \u003ccite>(McEvoy Ranch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Want an excuse to go to a gorgeous place? Here you go. If you haven’t visited McEvoy Ranch in the rolling hills of Petaluma, here’s your chance to go to the beautiful site, where they grow and process their olive oil. On Sunday, August 12, the ranch is hosting the second in their Social Club Chats series, which “explores the historical and cultural intersections between music and food and how they combine in traditional cultures to heighten the sensory experience.” At \u003cb>Ancient Rhythms, Ancient Grains\u003c/b>, you’ll enjoy a chat with host Nion McEvoy and Ken Albala, food historian and professor at the University of the Pacific.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After the chat, you’ll get to watch a demo from Culinary Director Jacquelyn Buchanan on how to prepare dukkah, the fragrant spice mix used for dipping meat, fish, or vegetables, and often made with spices and nuts. \u003c/p>\n\u003cp>And then it’s time for lunch, during which you’ll enjoy the afternoon in the courtyard. A selection of meze (Mediterranean/Middle Eastern small plates and bites) will be served with a sampling of McEvoy Ranch wines. \u003ca href=\"http://eliyahusills.com/qadim/\">The Qadim Ensemble\u003c/a> will play, whose music \"evokes the spiritual heritage and diversity of the regions of Armenia, Greece, Morocco, Israel, and Turkey, to name a few.” You’ll get one last bite in the frantoio (where they press the olives). \u003c/p>\n\u003ch2>Meet Lotus SF, an Indian Restaurant in the Mission with an Eye on Ingredients (and the Other on Hospitality)\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"http://lotussanfrancisco.com/\">Lotus SF\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/SN8MR1gUbe52\">2434 Mission St., San Francisco\u003c/a>\u003cbr>\nSun–Thu: lunch 11:30am–2:30pm, dinner 5pm–9:30pm\u003cbr>\nFri–Sat: lunch 11:30am–2:30pm, dinner 5pm–10pm\u003c/p>\n\u003cfigure id=\"attachment_129936\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/lotussf-kebab-e1532724334518.jpg\" alt=\"The well-seasoned lamb seekh kebab at Lotus is a dish to try.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-129936\">\u003cfigcaption class=\"wp-caption-text\">The well-seasoned lamb seekh kebab at Lotus is a dish to try. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In 2017, San Francisco received a restaurant import from the North Bay (usually it’s the other way around): Lotus SF, from the same family and group behind Lotus Cuisine of India and Lotus Chaat and Spices in San Rafael, Cafe Lotus in Fairfax, and Sartaj India Cafe by Lotus in Sausalito. \u003c/p>\n\u003cp>While sitting with a couple friends over dinner at Lotus SF (located on Mission Street), I was suddenly brought back to India with the incredibly attentive and detailed service they provide here. Add in the hot pink walls adorned with vibrant art, paisley upholstered chairs, and soft pink tablecloths, and you can see they really care about providing a comfortable (and vibrant!) atmosphere for guests. Even your dinner plate comes adorned with some charming garnish from the kitchen.\u003c/p>\n\u003cfigure id=\"attachment_129935\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/lotussf-interior-e1532724376298.jpg\" alt=\"The vibrant interior at Lotus SF says, “Think pink!”\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-129935\">\u003cfigcaption class=\"wp-caption-text\">The vibrant interior at Lotus SF says, “Think pink!” \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu contains many classic and familiar Northern Indian dishes, but their spin here is they’re dedicated to offering healthier and more ingredient-driven variations of dishes, made with fresh and local ingredients, organic spices from India, organic ghee and coconut oil, and the option for you to upgrade to organic chicken if that’s your preference (an additional $1.50 for many dishes). \u003c/p>\n\u003cp>The deep golden mixed veggie pakoras ($5.95) included kale, chard, and spinach, and were a big hit (especially the vibrant mint-and-cilantro sauce that came with them — we kept that sauce on the table all night). The table favorite was the seekh kebab ($17.95), made with lean ground lamb, but still so juicy and well-seasoned with cumin and herbs, and obviously cooked by a pro. Silky saag paneer ($12.95) is made with pesticide-free spinach and fresh-tasting and creamy organic paneer, and the savory dal tarka (organic chana dal cooked with tomatoes, onion, ginger, and spices; $12.95) was a great thing to scoop up with their extensive menu of naan and kulchas.\u003c/p>\n\u003cfigure id=\"attachment_129937\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/lotussf-saag-e1532724321508.jpg\" alt=\"The creamy organic paneer makes this saag stand out.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-129937\">\u003cfigcaption class=\"wp-caption-text\">The creamy organic paneer makes this saag stand out. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, as someone who lives for spice, I want to return and order Indian hot next time — I found the food to be overall far too muted, but my spice-adverse friend requested medium-hot and was happy with the turnout. They even have Eel River IPA on the beer list, and a lassi made with rosewater (for once, it’s not a mango lassi — now if someone could just offer the spicy salty lassi my sister and I enjoyed in Goa, we’d be thrilled).\u003c/p>\n\u003cp>Pro tip: they also serve lunch Monday–Friday 11:30am–2:30pm, with a variety of lunch specials served with basmati rice, naan, a samosa, and salad. That seekh kebab is just $13.50, so I say get on it. They also serve dahi puri, which I didn’t see on the dinner menu. And just so you know, they don’t deliver! They want you to eat the food fresh in the restaurant. On the menu, they also request you silence your cell phone, which I love. Shhhhh!\u003c/p>\n\u003ch2>The Fourth Edition of Bayview Uncorked Offers a Taste of District 10\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"http://bvoh.org/\">Bayview Opera House\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/J5nmk2nvXo92\">4705 3rd St., San Francisco\u003c/a>\u003cbr>\nThursday, August 2, 6pm–9pm\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/bayview-uncorked-fourth-edition-tickets-47535414705\">Tickets\u003c/a>: $30 + $3.72 fee (or $35 cash at the door)\u003c/p>\n\u003cfigure id=\"attachment_129934\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/AnneHamersky_17027_BayviewUncorked_005-e1532724387832.jpg\" alt=\"Corks will be poppin’ at Bayview Uncorked.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129934\">\u003cfigcaption class=\"wp-caption-text\">Corks will be poppin’ at Bayview Uncorked. \u003ccite>(Anne Hamersky)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fourth \u003ca href=\"http://bvoh.org/events/bayview-uncorked-fourth-edition/\">Bayview Uncorked\u003c/a>, a community celebration featuring wines, beers, spirits, food, music, and art from the Bayview, Dogpatch, and Potrero Hill neighborhoods, returns Thursday, August 2nd. There will be over 30 tastes from 13 wineries, breweries, and spirit brands that will be pouring, including Gratta Wines, Laughing Monk, August West Wine, Cellars 33, Fort Point Beer Company, Seven Stills, SF Mead, Harmonic Brewing, Sequoia Sake, and others. Small bites will be provided by Auntie April’s, Goldie’s Oakwood BBQ, La Laguna Taqueria, Feve Artisan Chocolatier, and Yvonne’s Southern Sweets. Art and music will be in the house!\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The event will be held at the historic Bayview Opera House. A portion of ticket sales will go to \u003ca href=\"https://www.imprintcity.org/\">Imprint City\u003c/a>, a Bayview-based, non-profit organization that activates underutilized spaces with arts and cultural events. Bayview Uncorked was created by and is hosted by \u003ca href=\"http://www.andreabakerconsulting.com/\">Andrea Baker Consulting\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This week, let’s drive across the Golden Gate Bridge to visit two new North Bay restaurants (Parranga and Stockhome), and there’s a unique culinary and music event happening at McEvoy Ranch. Take a look at an Indian import from the North Bay to San Francisco (Lotus SF), and wine and beer lovers won’t want to miss Bayview Uncorked.\u003c/p>\n\u003ch2>If You Smell Rotisserie Chicken in Mill Valley, It’s the Newly Opened Parranga\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"http://www.parranga.com/\">Parranga\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/hgrXX64zSi92\">800 Redwood Highway, Suite 801, Mill Valley\u003c/a>\u003cbr>\nSun–Wed 11am–9pm, Thu–Sat 11am–10pm\u003c/p>\n\u003cp>North of the Bay, there are a couple new restaurant openings happening, starting with Parranga, a new taqueria and cerveceria in Mill Valley’s Strawberry Village from San Francisco’s Colibri. Parranga is open in the former The Plant Café location, and whether you want to dine on-premise, or prefer easy pickup for takeout (or delivery), they have you covered.\u003c/p>\n\u003cfigure id=\"attachment_129932\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/parranga-tacos-e1532724414673.jpg\" alt=\"Just like the neon sign says in Parranga: Taco Love.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129932\">\u003cfigcaption class=\"wp-caption-text\">Just like the neon sign says in Parranga: Taco Love. \u003ccite>(Marcus Cano)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Jose Miguel Smith Bustos is overseeing a busy rotisserie that is cooking chicken with a house blend, and there’s roasted pork shoulder and skirt steak that you can get in tacos, ensaladas, and tortas (all the meats are hormone-free). You'll find an assortment of ceviche, beers, sangria, cocktails made with agave wine, and a selection of fresh jugos. Don’t miss the Corazón de Melón smoothie (strawberries, cantaloupe, cinnamon, coconut water, and coconut sorbet).\u003c/p>\n\u003cp>Parranga is open for lunch and dinner to start, with breakfast and weekend brunch coming soon.\u003c/p>\n\u003ch2>Stockhome Restaurant Opens August 1 in Downtown Petaluma\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"http://www.stockhomerestaurant.com/\">Stockhome\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/HR81Nps4Xo42\">220 Western Ave., Petaluma\u003c/a>\u003cbr>\nWed–Sun 11am–9pm\u003c/p>\n\u003cfigure id=\"attachment_129933\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/stockhome-preview-e1532724398411.jpg\" alt=\"A preview of Stockhome meze and dishes at PLÄJ Restaurant earlier this year.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129933\">\u003cfigcaption class=\"wp-caption-text\">A preview of Stockhome meze and dishes at PLÄJ Restaurant earlier this year. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Opening August 1 in Petaluma is Stockhome, from husband-and-wife team chef Roberth and Andrea Sundell, owners of San Francisco’s \u003ca href=\"http://plajrestaurant.com/\">PLÄJ Restaurant\u003c/a>. This project is decidedly more casual and family-friendly, with counter service and an extensive menu that spans influences from Roberth’s native Sweden, along with Middle Eastern wraps and kebab plates, German sausages, and other dishes that make up the street food scene in Stockholm. There are big salads and numerous small dishes and sides, from grilled halloumi (made of sheep’s milk) with chermoula and purslane to shrimp skagen (a Swedish shrimp salad) with avocado brioche and chili horseradish, so you can really make your own dream spread. Plus, you’ll find a couple larger meaty mains while children will be obsessed with the wall of imported Swedish candy (Lördagsgodis), which will be sold in bulk to good little boys and girls. There are 40 seats in the dining area, and 10 in a private dining room, with Swedish wallpaper and many other nods to Swedish design.\u003c/p>\n\u003ch2>Escape to McEvoy Ranch for a Unique Afternoon Experience\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"https://www.mcevoyranch.com/\">McEvoy Ranch\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/XLnYAmW3qJH2\">5935 Red Hill Road, Petaluma\u003c/a>\u003cbr>\nSunday, August 12, 11am–2:30pm\u003cbr>\n\u003ca href=\"https://www.mcevoyranch.com/social-club/events/ancient-rhythms-ancient-grains/\">Tickets\u003c/a>: $135 per person ($95 per person for Social Club Members)\u003c/p>\n\u003cfigure id=\"attachment_129938\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/olive-tree-landscape-palms-1-e1532724306980.jpg\" alt=\"The stunning grounds (and olive trees) at McEvoy Ranch.\" width=\"1920\" height=\"1237\" class=\"size-full wp-image-129938\">\u003cfigcaption class=\"wp-caption-text\">The stunning grounds (and olive trees) at McEvoy Ranch. \u003ccite>(McEvoy Ranch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Want an excuse to go to a gorgeous place? Here you go. If you haven’t visited McEvoy Ranch in the rolling hills of Petaluma, here’s your chance to go to the beautiful site, where they grow and process their olive oil. On Sunday, August 12, the ranch is hosting the second in their Social Club Chats series, which “explores the historical and cultural intersections between music and food and how they combine in traditional cultures to heighten the sensory experience.” At \u003cb>Ancient Rhythms, Ancient Grains\u003c/b>, you’ll enjoy a chat with host Nion McEvoy and Ken Albala, food historian and professor at the University of the Pacific.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After the chat, you’ll get to watch a demo from Culinary Director Jacquelyn Buchanan on how to prepare dukkah, the fragrant spice mix used for dipping meat, fish, or vegetables, and often made with spices and nuts. \u003c/p>\n\u003cp>And then it’s time for lunch, during which you’ll enjoy the afternoon in the courtyard. A selection of meze (Mediterranean/Middle Eastern small plates and bites) will be served with a sampling of McEvoy Ranch wines. \u003ca href=\"http://eliyahusills.com/qadim/\">The Qadim Ensemble\u003c/a> will play, whose music \"evokes the spiritual heritage and diversity of the regions of Armenia, Greece, Morocco, Israel, and Turkey, to name a few.” You’ll get one last bite in the frantoio (where they press the olives). \u003c/p>\n\u003ch2>Meet Lotus SF, an Indian Restaurant in the Mission with an Eye on Ingredients (and the Other on Hospitality)\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"http://lotussanfrancisco.com/\">Lotus SF\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/SN8MR1gUbe52\">2434 Mission St., San Francisco\u003c/a>\u003cbr>\nSun–Thu: lunch 11:30am–2:30pm, dinner 5pm–9:30pm\u003cbr>\nFri–Sat: lunch 11:30am–2:30pm, dinner 5pm–10pm\u003c/p>\n\u003cfigure id=\"attachment_129936\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/lotussf-kebab-e1532724334518.jpg\" alt=\"The well-seasoned lamb seekh kebab at Lotus is a dish to try.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-129936\">\u003cfigcaption class=\"wp-caption-text\">The well-seasoned lamb seekh kebab at Lotus is a dish to try. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In 2017, San Francisco received a restaurant import from the North Bay (usually it’s the other way around): Lotus SF, from the same family and group behind Lotus Cuisine of India and Lotus Chaat and Spices in San Rafael, Cafe Lotus in Fairfax, and Sartaj India Cafe by Lotus in Sausalito. \u003c/p>\n\u003cp>While sitting with a couple friends over dinner at Lotus SF (located on Mission Street), I was suddenly brought back to India with the incredibly attentive and detailed service they provide here. Add in the hot pink walls adorned with vibrant art, paisley upholstered chairs, and soft pink tablecloths, and you can see they really care about providing a comfortable (and vibrant!) atmosphere for guests. Even your dinner plate comes adorned with some charming garnish from the kitchen.\u003c/p>\n\u003cfigure id=\"attachment_129935\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/lotussf-interior-e1532724376298.jpg\" alt=\"The vibrant interior at Lotus SF says, “Think pink!”\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-129935\">\u003cfigcaption class=\"wp-caption-text\">The vibrant interior at Lotus SF says, “Think pink!” \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu contains many classic and familiar Northern Indian dishes, but their spin here is they’re dedicated to offering healthier and more ingredient-driven variations of dishes, made with fresh and local ingredients, organic spices from India, organic ghee and coconut oil, and the option for you to upgrade to organic chicken if that’s your preference (an additional $1.50 for many dishes). \u003c/p>\n\u003cp>The deep golden mixed veggie pakoras ($5.95) included kale, chard, and spinach, and were a big hit (especially the vibrant mint-and-cilantro sauce that came with them — we kept that sauce on the table all night). The table favorite was the seekh kebab ($17.95), made with lean ground lamb, but still so juicy and well-seasoned with cumin and herbs, and obviously cooked by a pro. Silky saag paneer ($12.95) is made with pesticide-free spinach and fresh-tasting and creamy organic paneer, and the savory dal tarka (organic chana dal cooked with tomatoes, onion, ginger, and spices; $12.95) was a great thing to scoop up with their extensive menu of naan and kulchas.\u003c/p>\n\u003cfigure id=\"attachment_129937\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/lotussf-saag-e1532724321508.jpg\" alt=\"The creamy organic paneer makes this saag stand out.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-129937\">\u003cfigcaption class=\"wp-caption-text\">The creamy organic paneer makes this saag stand out. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, as someone who lives for spice, I want to return and order Indian hot next time — I found the food to be overall far too muted, but my spice-adverse friend requested medium-hot and was happy with the turnout. They even have Eel River IPA on the beer list, and a lassi made with rosewater (for once, it’s not a mango lassi — now if someone could just offer the spicy salty lassi my sister and I enjoyed in Goa, we’d be thrilled).\u003c/p>\n\u003cp>Pro tip: they also serve lunch Monday–Friday 11:30am–2:30pm, with a variety of lunch specials served with basmati rice, naan, a samosa, and salad. That seekh kebab is just $13.50, so I say get on it. They also serve dahi puri, which I didn’t see on the dinner menu. And just so you know, they don’t deliver! They want you to eat the food fresh in the restaurant. On the menu, they also request you silence your cell phone, which I love. Shhhhh!\u003c/p>\n\u003ch2>The Fourth Edition of Bayview Uncorked Offers a Taste of District 10\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"http://bvoh.org/\">Bayview Opera House\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/J5nmk2nvXo92\">4705 3rd St., San Francisco\u003c/a>\u003cbr>\nThursday, August 2, 6pm–9pm\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/bayview-uncorked-fourth-edition-tickets-47535414705\">Tickets\u003c/a>: $30 + $3.72 fee (or $35 cash at the door)\u003c/p>\n\u003cfigure id=\"attachment_129934\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/AnneHamersky_17027_BayviewUncorked_005-e1532724387832.jpg\" alt=\"Corks will be poppin’ at Bayview Uncorked.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129934\">\u003cfigcaption class=\"wp-caption-text\">Corks will be poppin’ at Bayview Uncorked. \u003ccite>(Anne Hamersky)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fourth \u003ca href=\"http://bvoh.org/events/bayview-uncorked-fourth-edition/\">Bayview Uncorked\u003c/a>, a community celebration featuring wines, beers, spirits, food, music, and art from the Bayview, Dogpatch, and Potrero Hill neighborhoods, returns Thursday, August 2nd. There will be over 30 tastes from 13 wineries, breweries, and spirit brands that will be pouring, including Gratta Wines, Laughing Monk, August West Wine, Cellars 33, Fort Point Beer Company, Seven Stills, SF Mead, Harmonic Brewing, Sequoia Sake, and others. Small bites will be provided by Auntie April’s, Goldie’s Oakwood BBQ, La Laguna Taqueria, Feve Artisan Chocolatier, and Yvonne’s Southern Sweets. Art and music will be in the house!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The event will be held at the historic Bayview Opera House. A portion of ticket sales will go to \u003ca href=\"https://www.imprintcity.org/\">Imprint City\u003c/a>, a Bayview-based, non-profit organization that activates underutilized spaces with arts and cultural events. Bayview Uncorked was created by and is hosted by \u003ca href=\"http://www.andreabakerconsulting.com/\">Andrea Baker Consulting\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Craving Vegetarian/Vegan Lunch in San Francisco's Mission",
"title": "Craving Vegetarian/Vegan Lunch in San Francisco's Mission",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Vegetarian and vegan restaurants are abundant in the Bay Area where people tend to be conscious of the benefits of plant-based diets. Besides potential health benefits there are the ethical issues of eating animals and animal byproducts, as well as spiritual practices that involve abstaining from meat to purify the body, mind and spirit.\u003c/p>\n\u003cp>As a vegetarian/vegan it is comforting to go to a restaurant devoted to a purely plant-based diet. You have full access to all menu items and don’t need to be concerned about meat coming into contact with your food. There tends to be a greater awareness of the art of vegetarian cooking – combining foods to present a balanced and wholesome meal that doesn't leave you hungry or craving sugar from a lack of protein and carb overload. When eating at vegetarian-friendly spots that also serve meat, there is a tendency to be vigilant to ensure that the few menu items are truly animal-free.\u003c/p>\n\u003cfigure id=\"attachment_129542\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3558-new.jpg\" alt=\"On my walk to the Mission I came upon this sign steering me in the right direction.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">On my walk to the Mission I came upon this sign steering me in the right direction. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I was on a mission in SF’s Mission to find lunch at vegetarian/vegan restaurants serving a variety of cuisines.\u003c/p>\n\u003cp>\u003cstrong>I found four worthwhile spots:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Beloved Café\u003c/strong>, which I will highlight, is an organic and mostly vegan café that incorporates the concept of superfoods with herbalism, \u003ca href=\"https://en.wikipedia.org/wiki/Ayurveda\">Ayurveda\u003c/a>, and a belief that food is medicine.\u003c/li>\n\u003cli>\u003cstrong>Udupi Palace\u003c/strong>, a vegetarian Southern Indian restaurant.\u003c/li>\n\u003cli>\u003cstrong>Cha-Ya\u003c/strong>, a vegan Japanese sushi and noodle spot.\u003c/li>\n\u003cli>\u003cstrong>Gracias Madre\u003c/strong>, a vegan Mexican restaurant from the folks that own Café Gratitude and Be.Love.Farm.\u003c/li>\n\u003c/ul>\n\u003ch2>\u003ca href=\"https://www.belovedsf.com/\">Beloved Café, Juice & Tea\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Beloved+Natural+Cafe+%26+Organic+Juicery/@37.752495,-122.420519,17.65z/data=!4m5!3m4!1s0x808f7e40bae0cdbf:0xf1e512c17d1105b8!8m2!3d37.7524063!4d-122.4192745\">3338 24th St, San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_129527\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3440-new.jpg\" alt=\"The entrance to the Beloved Café.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129527\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The entrance to the Beloved Café. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I fell in love with Beloved Café. It reminded me of \u003ca href=\"https://www.newyorker.com/culture/culture-desk/the-east-village-loses-the-angelica-kitchen-another-place-for-the-young-hungry-and-weird\">Angelica’s\u003c/a> in NYC – the original location at St. Marks Place – that introduced me to macrobiotic food in the early 1980s. Angelica's was a bohemian hole-in-the-wall that served its signature \u003ca href=\"https://www.urbannaturale.com/why-you-will-often-find-me-eating-at-angelica-kitchen/\">Dragon Bowl\u003c/a> that always made me feel so nourished and full of energy. It was also a community space where I could go to eat by myself and easily meet other like-minded people.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Beloved Café inhabits a small cozy space on 24th Street near Mission Street. The interior design and décor reflect the creativity and care supplied by artists and friends of the owners. The atmosphere is warm and friendly; the food tastes great and feels healthy, fulfilling and transformative.\u003c/p>\n\u003cfigure id=\"attachment_129567\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3545-new.jpg\" alt=\"The menu displayed as art at the Beloved Café.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129567\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The menu displayed as art at the Beloved Café. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129533\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3605-new.jpg\" alt=\"The counter and open kitchen at Beloved Café.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The counter and open kitchen at Beloved Café. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I spoke with Amy Vito, co-owner of Beloved Café to get the story behind the restaurant. She and her partner, Kambiz, were looking to open a café in San Francisco and, after a two-year search, found a home in the Mission in 2017.\u003c/p>\n\u003cp>\u003cem>“We wanted to pour all our love into the space.”\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_129531\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3575-new.jpg\" alt=\"Beloved Café Co-owner Amy Vito.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129531\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beloved Café Co-owner Amy Vito. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They are both yoga teachers and Vipassana meditation practitioners and wanted to create an eatery where people could be nourished in a loving and conscious way like they were doing for themselves at home. Together they source ingredients carefully, follow health trends, and incorporate herbalism and Ayurvedic food practices into their cooking. Although they are both vegetarian they decided to simplify the offerings for Beloved and create a primarily \u003ca href=\"https://www.belovedsf.com/menus\">vegan menu\u003c/a> for the café (non-vegan items available are honey and ghee). \u003c/p>\n\u003cfigure id=\"attachment_129539\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3538-new.jpg\" alt=\"Beloved's Stuffed Delicata Squash ($14): roasted delicata squash stuffed with homemade superfoods quinoa salad, topped with tahini dressing, spinach salad, avocado, beets and hummus.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129539\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beloved's Stuffed Delicata Squash ($14): roasted delicata squash stuffed with homemade superfoods quinoa salad, topped with tahini dressing, spinach salad, avocado, beets and hummus. I loved this dish! Very rich, flavorful and fulfilling. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Beloved Café makes the majority of their basic ingredients in-house including homemade hummus, coconut yogurt, granola and nut milks from a variety of nuts including: cashews, walnuts, coconuts, pecans. They also make their own chai tea, golden milk and superfood sweets. All juices are freshly made to order.\u003c/p>\n\u003cfigure id=\"attachment_129522\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3394-new.jpg\" alt=\"Superfood Smoothie: Green Hulk-Strength and Vitality. Banana, apple, nut milk, hemp seeds, maca, dates, spinach. ($11)\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129522\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Superfood Smoothie: Green Hulk-Strength and Vitality. Banana, apple, nut milk, hemp seeds, maca, dates, spinach. ($11). I felt strong and powerful after drinking this smoothie...and it tasted great! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129535\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4234-new.jpg\" alt=\"Fresh Juice: Sweet Potato Lover- Anti-Inflammatory Immune Support. Sweet potato, carrot, apple, turmeric, ginger, lemon. ($9)\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129535\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh Juice: Sweet Potato Lover- Anti-Inflammatory Immune Support. Sweet potato, carrot, apple, turmeric, ginger, lemon.($9). The sweet potatoes seemed to add more texture than taste which provided a full-bodied drink with carrot and ginger as the dominant flavors. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129528\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3517-new.jpg\" alt=\"Superfood Smoothie: Million Dollar Smoothie - Nutritive, Energizing, Sustaining. Banana, nut milk, walnuts, HealthForce VitaMineral Greens, Udo's Vegan DHA oil, coconut oil, Ashwagandha, Maca, Siberian Ginseng, Triphala.($14)\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129528\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Million Dollar Smoothie - Nutritive, Energizing, Sustaining. Banana, nut milk, walnuts, HealthForce VitaMineral Greens, Udo's Vegan DHA oil, coconut oil, Ashwagandha, Maca, Siberian Ginseng, Triphala. ($14). This smoothie was truly energizing. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129540\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3521-new.jpg\" alt=\"Golden Milk: A sultry blend of organic turmeric, ashwagandha, ginger, cardamom, clove, black pepper and vanilla in homemade nut milk with a touch of raw local honey.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129540\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Golden Milk: A sultry blend of organic turmeric, ashwagandha, ginger, cardamom, clove, black pepper and vanilla in homemade nut milk with a touch of raw local honey. This drink was like a warm mouth hug. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Vito claims the Quinoa Bowl & Roasted Vegetables ($13) is Beloved’s most popular item. It contains: quinoa, wild rice, coconut oil, roasted vegetables, fresh sprouts, toasted sesame seeds and pumpkin seeds, and chipotle aioli. \u003ca href=\"http://www.rhizocalitempeh.com/\">Rhizocali Tempeh\u003c/a> based in Oakland can be added as well as avocado or hummus ($2 for each item).\u003c/p>\n\u003cfigure id=\"attachment_129523\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3407-new.jpg\" alt=\"Quinoa Bowl & Roasted Vegetables ($13): quinoa, wild rice, coconut oil, roasted vegetable, fresh sprouts, toasted sesame seeds and pumpkin seeds, chipotle aioli. Add avocado, hummus, Rhizocali tempeh ($2)\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129523\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Quinoa Bowl & Roasted Vegetables ($13): quinoa, wild rice, coconut oil, roasted vegetable, fresh sprouts, toasted sesame seeds and pumpkin seeds, chipotle aioli. Add avocado, hummus, Rhizocali tempeh ($2). This dish was a complete meal that was quite rich and satisfying. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Herbal formulations for their offerings are sourced from local herbalists and the herbs are purchased through the \u003ca href=\"https://www.sonomaherbs.org/herb-exchange\">Sonoma County Herb Exchange\u003c/a>. The Elixirs and Tonics menu provides a variety of panaceas from aphrodisiac effects to stress relief, immune boosting, brain support, and mood balancing. \u003c/p>\n\u003cfigure id=\"attachment_129521\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3388-new.jpg\" alt=\"The shelves at Beloved Café are lined with herbs, teas and elixirs.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129521\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The shelves at Beloved Café are lined with herbs, teas and elixirs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With the exception of the tropical fruit, the organic produce comes from a variety of local farms within 100-mile radius.\u003c/p>\n\u003cfigure id=\"attachment_129536\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4238-new.jpg\" alt=\"Citrus Hazelnut Kale Salad: kale, carrot, sprouts, orange slices, toasted hazelnuts, dried figs, in an apple cider vinaigrette. ($12) Add avocado, hummus, Rhizocali tempeh ($2)\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Citrus Hazelnut Kale Salad: kale, carrot, sprouts, orange slices, toasted hazelnuts, dried figs, in an apple cider vinaigrette. ($12) Add avocado, hummus, Rhizocali tempeh ($2). Very refreshing and light but satisfied my hunger. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129529\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3522-new.jpg\" alt=\"Dal Soup (cup-$6 | hearty bowl $10) Spiced lentil soup bowl includes quinoa, topped with cilantro, raisin chuntney and ghee.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129529\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dal Soup (cup-$6 | hearty bowl $10) Spiced lentil soup bowl includes quinoa, topped with cilantro, beets, raisin chuntney and ghee. Beloved's Dal is one of the best I have tasted! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The organic tea menu is extensive, and the teas originate from various countries around the globe. The food and drink recipes have been developed and adapted from a variety of sources and experiences researching, cooking and traveling. They encourage their team members to be creative and experiment developing new products – recently, a beet latte was added to the menu from this practice. \u003c/p>\n\u003cfigure id=\"attachment_129534\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4229-new.jpg\" alt=\"The extensive organic tea menu.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The extensive organic tea menu. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129537\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3617-new.jpg\" alt=\"Serving tea at Beloved Café.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129537\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serving tea at Beloved Café. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Vito shared that through a healthy plant-based diet (including ingredients deemed “superfoods” like ashwaganda, triphala, maca, chaga, spirulina, turmeric, Siberian ginseng, and more), these high vibration foods support a disease-free body, spiritual development and the process of awakening.\u003c/p>\n\u003cp> \u003cem>“At some point your spiritual practice and your regular life are no longer separated, it just becomes one unified experience.”\u003c/em>\u003c/p>\n\u003cp>Beloved Café believes in giving back to the community as well as creating community and they \u003ca href=\"https://www.belovedsf.com/about\">donate money to a number of organizations\u003c/a> that aim to create economic justice and do positive work for humanity and wildlife throughout the world.\u003c/p>\n\u003cp>\u003cem>“Our bottom line isn’t about making a profit, it’s about delivering something that we really believe in and that is really healing and nourishing for the body – which is a big paradigm shift from the typical restaurant owner. Food is medicine and we want to educate people in a way that is not pushing this lifestyle onto people.”\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_129538\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3570-new.jpg\" alt=\"If more of us valued Food and Cheer & Song...it would be a Merrier World\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129538\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">If more of us valued Food and Cheer & Song...it would be a Merrier World \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.udupipalaceca.com/\">Udupi Palace\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Udupi+Palace/@37.7567608,-122.4231388,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e3e861f6461:0x16bf3c7919aaa08b!8m2!3d37.7567566!4d-122.4209448\">1007 Valencia St, San Francisco\u003c/a> (second location at \u003ca href=\"https://www.google.com/maps/place/Udupi+Palace/@37.8717585,-122.2749944,17z/data=!3m1!4b1!4m5!3m4!1s0x80857e98e20224e1:0x9aeec76fe2f3d422!8m2!3d37.8717585!4d-122.2728057\">1023, 1903 University Ave, Berkeley\u003c/a>)\u003c/p>\n\u003cfigure id=\"attachment_129576\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3129-new.jpg\" alt=\"Spinach Masala Dosa - served with Sambar, Coconut, Tomato, & Ginger Chutney ($9.95)\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129576\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spinach Masala Dosa - served with Sambar, Coconut, Tomato, & Ginger Chutney ($9.95) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Udupi Palace on Valencia near 21st Street serves South Indian vegetarian cuisine. The no-frills atmosphere is decorated with imagery from Indian culture. Highlights include the dosas and uthappam. The former are thin crepes made from a batter of rice and lentils that wrap around a variety of fillings, and the latter are thicker pancakes made from the same batter, adorned with a range of toppings. There are also a number of vegetable curries to choose from and a good way to sample them is to order the South Indian Thali which is an assorted platter of soup, curries, rice, bread and dessert. \u003c/p>\n\u003cp>The Spinach Masala Dosa is classic and delicious. All dosas are served with Sambar, a lentil-based vegetable soup that is full of flavor and spice, and three chutneys: coconut, tomato, and ginger.\u003c/p>\n\u003cfigure id=\"attachment_129575\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3127-new.jpg\" alt=\"Spinach Masala Dosa interior.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129575\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spinach Masala Dosa interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Mix Veg Uthappam was crispy around the edges, chewy with medium density and seemed to reside somewhere between a pancake and a pizza. The vegetables toppings are cooked into the batter and consisted of onions, peas, shredded carrots and tomatoes. The three chutneys should all be sampled as each one complements the uthappam with unique flavor. \u003c/p>\n\u003cfigure id=\"attachment_129578\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4168-new.jpg\" alt=\"Mix Veg Uthappam ($9.95)\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129578\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mix Veg Uthappam ($9.95) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129579\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4170-new.jpg\" alt=\"Mix Veg Uthappam close up.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129579\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mix Veg Uthappam close up. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Udupi's Sweet Lassi was especially creamy and thick and had a floral hint of rosewater which made it a refreshing complement to both the savory dosa and uthappam.\u003c/p>\n\u003cfigure id=\"attachment_129577\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4165-new.jpg\" alt=\"Sweet Lassi ($2.50)\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129577\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sweet Lassi ($2.50) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129580\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4189-new.jpg\" alt=\"Udupi Palace exterior.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129580\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Udupi Palace exterior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In 2008, \u003cem>Check, Please Bay Area\u003c/em> reviewed Udupi Palace in Berkeley. Learn about the background of the restaurant and what the reviewers said about the South Indian cuisine. The segment begins at \u003cstrong>18:07\u003c/strong> of this episode.\u003c/p>\n\u003cp>https://youtu.be/fr86c-TQRZ4?t=18m7s\u003c/p>\n\u003ch2>\u003ca href=\"https://www.facebook.com/Cha-Ya-Vegetarian-San-Francisco-109684878154/\">Cha-Ya\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Cha-Ya/@37.7607722,-122.423892,17z/data=!3m2!4b1!5s0x808f7e3d22fa8c93:0x486cece4b4f4d9f0!4m5!3m4!1s0x808f7e3d22153df7:0x1116a2e5e08405f!8m2!3d37.760768!4d-122.421698\">762 Valencia St, San Francisco\u003c/a> (second location at \u003ca href=\"https://www.google.com/maps/place/Cha-Ya/@37.8768387,-122.2713369,17z/data=!3m1!4b1!4m5!3m4!1s0x80857ea1ba1e17b1:0xdc610e9b5e2a357a!8m2!3d37.8768387!4d-122.2691482\">1686 Shattuck Ave, Berkeley\u003c/a>) \u003c/p>\n\u003cp>Cha-Ya Japanese Vegetarian Cuisine is located on Valencia between 18th and 19th Streets. According to the menu, the cuisine originated at a Zen temple in Fukui in the mid-13th century. The monks practiced \u003ca href=\"https://medium.com/tokyoyoga/traditional-japanese-buddhist-cuisine-shojin-ryori-starter-guide-2cc48d728913\">\u003cem>shojin ryori\u003c/em>\u003c/a>, daily cooking with seasonal vegetables, plants from the mountains, seaweed, soybean curd, and seeds. Cha-ya’s vegan menu is founded on this cuisine and is prepared primarily as sushi, tempura and noodle dishes.\u003c/p>\n\u003cp>The general feeling of the Cha-ya experience is that you are eating clean, healthy, nourishing food. A go-to vegan comfort food spot that calms the body, mind and spirit. For East Bay folks, the Berkeley restaurant provides the same comfort and quality.\u003c/p>\n\u003cfigure id=\"attachment_129609\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3242-new.jpg\" alt=\"Hana Gomoku: Seasoned sushi rice bowl. Shiitake, green beans, carrots, lotus root, tofu puch, yam cake, hijiki. ($13)\" width=\"1920\" height=\"1920\" class=\"size-full wp-image-129609\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-1200x1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-150x150.jpg 150w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hana Gomoku: Seasoned sushi rice bowl. Shiitake, green beans, carrots, lotus root, tofu puch, yam cake, hijiki. ($13) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cha-ya offers \u003ca href=\"https://en.wikipedia.org/wiki/Sushi\">sushi\u003c/a> in the form of specialty rolls ($10) as well as Hosomaki (thin rolls $5), Nigiri sushi (2 pieces, veg resides as topping on rice mound $4), and Uramaki (medium rolls or inside-out rolls, rice on the outside and nori on the inside $7). Brown rice can be substituted for sushi rice ( $2 for specialty rolls, $1 per item for other types). \u003c/p>\n\u003cfigure id=\"attachment_129610\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3244-new.jpg\" alt='Cha-Ya Vegan Roll: The traditional \"futomaki\" roll vegan style. Spinach, atsuage tofu, cucumber, broccolini, shiitake, kampyo, yamagobo and ginger. ($10)' width=\"1920\" height=\"1920\" class=\"size-full wp-image-129610\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-1200x1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-150x150.jpg 150w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cha-Ya Vegan Roll is a specialty roll in the traditional \"futomaki\" roll vegan style. Spinach, atsuage tofu, cucumber, broccolini, shiitake, kampyo, yamagobo and ginger. ($10) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the noodle options, the menu offers three types: Udon (flour), Soba (buckwheat blend) and Harusame (clear potato starch +$2).\u003c/p>\n\u003cfigure id=\"attachment_129608\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3240-new.jpg\" alt=\"Sansai Noodle Soup: Soba noodles, wild mountain vegetables, bracken, bamboo shoots, wood ear mushrooms, carrots, enoki. ($12)\" width=\"1920\" height=\"1920\" class=\"size-full wp-image-129608\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-1200x1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-150x150.jpg 150w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sansai Noodle Soup: Soba noodles, wild mountain vegetables, bracken, bamboo shoots, wood ear mushrooms, carrots, enoki. ($12) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129611\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3259-new.jpg\" alt=\"Sansai Noodle Soup: Soba noodles displayed along with wild mountain vegetables, bracken, bamboo shoots, wood ear mushrooms, carrots, enoki. ($12)\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129611\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sansai Noodle Soup: Soba noodles, wild mountain vegetables, bracken, bamboo shoots, wood ear mushrooms, carrots, enoki. ($12). This noodle soup is truly comforting and warms the body as well as the spirit. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129613\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3281-new.jpg\" alt=\"Cha-ya interior.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129613\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cha-ya interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129614\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3284-new.jpg\" alt=\"Cha-ya exterior.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129614\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cha-ya exterior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://gracias-madre.com/index.html\">Gracias Madre\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Gracias+Madre/@37.7615702,-122.4212028,17z/data=!3m2!4b1!5s0x808f7e3ca2be90ed:0xdb78b1e6a687a60!4m5!3m4!1s0x808f7e3ca285741f:0xf0ec55539199c7f9!8m2!3d37.761566!4d-122.4190088\">2211 Mission St, San Francisco\u003c/a>\u003c/p>\n\u003cp>According to the \u003ca href=\"https://gracias-madre.com/about.html\">website\u003c/a>, Matthew and Terces Engelhart, the founders of Café Gratitude and \u003ca href=\"https://www.belovefarm.com/\">Be.Love.Farm\u003c/a> could not find organic vegan Mexican food in the Bay Area so in collaboration with \u003ca href=\"http://graciasmadreweho.com/\">Chandra Gilbert\u003c/a>, now Executive Chef at the LA restaurant, they opened Gracias Madre in the Mission, the home of Mexican culture and cuisine in San Francisco. \u003c/p>\n\u003cp>For this guide, I focused on the three bowls offered at lunch. My favorite was the Bowl Dos which had a flavorful mixture of savory and sweet elements that worked well together. \u003c/p>\n\u003cfigure id=\"attachment_129622\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3796-new.jpg\" alt=\"Bowl Dos: Braised lentils and mushrooms with peanut sauce and spinach served on a bed of coconut brown rice. Topped with pico de gallo, spicy pineapple salsa, and avocado. ($15)\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129622\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bowl Dos: Braised lentils and mushrooms with peanut sauce and spinach served on a bed of coconut brown rice. Topped with pico de gallo, spicy pineapple salsa, and avocado. ($15) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129617\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3747-new.jpg\" alt=\"Bowl Uno: Tempeh chorizo, black beans, guacamole, brown rice and pico de gallo served on a bed of romaine and topped with nacho cashew cheese and pepitas. ($15)\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129617\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bowl Uno: Tempeh chorizo, black beans, guacamole, brown rice and pico de gallo served on a bed of romaine and topped with nacho cashew cheese and pepitas. ($15) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129619\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3762-new.jpg\" alt=\"Pozole: Traditonal hominy stew in a spicy red ancho broth with avocado, cabbage and cashew crema. ($14)\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129619\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pozole: Traditonal hominy stew in a spicy red ancho broth with avocado, cabbage and cashew crema. ($14) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129620\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3768-new.jpg\" alt=\"Gracias Madre Smoothies: Madre Green - Spinach, cilantro, mint, avocado, pineapple, and sea salt. Tropical Green - Mango, pineapple, spinach, coconut milk, ginger, and sea salt.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129620\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gracias Madre Smoothies: Madre Green - Spinach, cilantro, mint, avocado, pineapple, and sea salt. Tropical Green - Mango, pineapple, spinach, coconut milk, ginger, and sea salt. Both of these smoothies were flavorful and satisfying. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129616\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3735-new.jpg\" alt=\"Gracias Madre outdoor patio.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129616\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gracias Madre outdoor patio. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129627\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3811-new.jpg\" alt=\"Gracias Madre exterior.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129627\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gracias Madre exterior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129625\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3806-new.jpg\" alt=\"Gracias Madre signage.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129625\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gracias Madre signage. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In 2016, \u003cem>Check, Please Bay Area\u003c/em> reviewed Gracias Madre. Learn about the background of the restaurant and what the reviewers said about the vegan Mexican cuisine.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=BEa4SnWjlUs\u003c/p>\n\n",
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"excerpt": "Looking for a good lunch spot in the Mission that serves purely vegetarian/vegan food? These four vegetarian restaurants featured represent different cuisines: Indian, Japanese, Mexican, and Healthy Local Superfood-enhanced. ",
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"description": "Looking for a good lunch spot in the Mission that serves purely vegetarian/vegan food? These four vegetarian restaurants featured represent different cuisines: Indian, Japanese, Mexican, and Healthy Local Superfood-enhanced. ",
"title": "Craving Vegetarian/Vegan Lunch in San Francisco's Mission | KQED",
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"headline": "Craving Vegetarian/Vegan Lunch in San Francisco's Mission",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Vegetarian and vegan restaurants are abundant in the Bay Area where people tend to be conscious of the benefits of plant-based diets. Besides potential health benefits there are the ethical issues of eating animals and animal byproducts, as well as spiritual practices that involve abstaining from meat to purify the body, mind and spirit.\u003c/p>\n\u003cp>As a vegetarian/vegan it is comforting to go to a restaurant devoted to a purely plant-based diet. You have full access to all menu items and don’t need to be concerned about meat coming into contact with your food. There tends to be a greater awareness of the art of vegetarian cooking – combining foods to present a balanced and wholesome meal that doesn't leave you hungry or craving sugar from a lack of protein and carb overload. When eating at vegetarian-friendly spots that also serve meat, there is a tendency to be vigilant to ensure that the few menu items are truly animal-free.\u003c/p>\n\u003cfigure id=\"attachment_129542\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3558-new.jpg\" alt=\"On my walk to the Mission I came upon this sign steering me in the right direction.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">On my walk to the Mission I came upon this sign steering me in the right direction. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I was on a mission in SF’s Mission to find lunch at vegetarian/vegan restaurants serving a variety of cuisines.\u003c/p>\n\u003cp>\u003cstrong>I found four worthwhile spots:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Beloved Café\u003c/strong>, which I will highlight, is an organic and mostly vegan café that incorporates the concept of superfoods with herbalism, \u003ca href=\"https://en.wikipedia.org/wiki/Ayurveda\">Ayurveda\u003c/a>, and a belief that food is medicine.\u003c/li>\n\u003cli>\u003cstrong>Udupi Palace\u003c/strong>, a vegetarian Southern Indian restaurant.\u003c/li>\n\u003cli>\u003cstrong>Cha-Ya\u003c/strong>, a vegan Japanese sushi and noodle spot.\u003c/li>\n\u003cli>\u003cstrong>Gracias Madre\u003c/strong>, a vegan Mexican restaurant from the folks that own Café Gratitude and Be.Love.Farm.\u003c/li>\n\u003c/ul>\n\u003ch2>\u003ca href=\"https://www.belovedsf.com/\">Beloved Café, Juice & Tea\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Beloved+Natural+Cafe+%26+Organic+Juicery/@37.752495,-122.420519,17.65z/data=!4m5!3m4!1s0x808f7e40bae0cdbf:0xf1e512c17d1105b8!8m2!3d37.7524063!4d-122.4192745\">3338 24th St, San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_129527\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3440-new.jpg\" alt=\"The entrance to the Beloved Café.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129527\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The entrance to the Beloved Café. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I fell in love with Beloved Café. It reminded me of \u003ca href=\"https://www.newyorker.com/culture/culture-desk/the-east-village-loses-the-angelica-kitchen-another-place-for-the-young-hungry-and-weird\">Angelica’s\u003c/a> in NYC – the original location at St. Marks Place – that introduced me to macrobiotic food in the early 1980s. Angelica's was a bohemian hole-in-the-wall that served its signature \u003ca href=\"https://www.urbannaturale.com/why-you-will-often-find-me-eating-at-angelica-kitchen/\">Dragon Bowl\u003c/a> that always made me feel so nourished and full of energy. It was also a community space where I could go to eat by myself and easily meet other like-minded people.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Beloved Café inhabits a small cozy space on 24th Street near Mission Street. The interior design and décor reflect the creativity and care supplied by artists and friends of the owners. The atmosphere is warm and friendly; the food tastes great and feels healthy, fulfilling and transformative.\u003c/p>\n\u003cfigure id=\"attachment_129567\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3545-new.jpg\" alt=\"The menu displayed as art at the Beloved Café.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129567\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The menu displayed as art at the Beloved Café. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129533\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3605-new.jpg\" alt=\"The counter and open kitchen at Beloved Café.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The counter and open kitchen at Beloved Café. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I spoke with Amy Vito, co-owner of Beloved Café to get the story behind the restaurant. She and her partner, Kambiz, were looking to open a café in San Francisco and, after a two-year search, found a home in the Mission in 2017.\u003c/p>\n\u003cp>\u003cem>“We wanted to pour all our love into the space.”\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_129531\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3575-new.jpg\" alt=\"Beloved Café Co-owner Amy Vito.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129531\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beloved Café Co-owner Amy Vito. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They are both yoga teachers and Vipassana meditation practitioners and wanted to create an eatery where people could be nourished in a loving and conscious way like they were doing for themselves at home. Together they source ingredients carefully, follow health trends, and incorporate herbalism and Ayurvedic food practices into their cooking. Although they are both vegetarian they decided to simplify the offerings for Beloved and create a primarily \u003ca href=\"https://www.belovedsf.com/menus\">vegan menu\u003c/a> for the café (non-vegan items available are honey and ghee). \u003c/p>\n\u003cfigure id=\"attachment_129539\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3538-new.jpg\" alt=\"Beloved's Stuffed Delicata Squash ($14): roasted delicata squash stuffed with homemade superfoods quinoa salad, topped with tahini dressing, spinach salad, avocado, beets and hummus.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129539\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beloved's Stuffed Delicata Squash ($14): roasted delicata squash stuffed with homemade superfoods quinoa salad, topped with tahini dressing, spinach salad, avocado, beets and hummus. I loved this dish! Very rich, flavorful and fulfilling. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Beloved Café makes the majority of their basic ingredients in-house including homemade hummus, coconut yogurt, granola and nut milks from a variety of nuts including: cashews, walnuts, coconuts, pecans. They also make their own chai tea, golden milk and superfood sweets. All juices are freshly made to order.\u003c/p>\n\u003cfigure id=\"attachment_129522\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3394-new.jpg\" alt=\"Superfood Smoothie: Green Hulk-Strength and Vitality. Banana, apple, nut milk, hemp seeds, maca, dates, spinach. ($11)\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129522\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Superfood Smoothie: Green Hulk-Strength and Vitality. Banana, apple, nut milk, hemp seeds, maca, dates, spinach. ($11). I felt strong and powerful after drinking this smoothie...and it tasted great! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129535\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4234-new.jpg\" alt=\"Fresh Juice: Sweet Potato Lover- Anti-Inflammatory Immune Support. Sweet potato, carrot, apple, turmeric, ginger, lemon. ($9)\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129535\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh Juice: Sweet Potato Lover- Anti-Inflammatory Immune Support. Sweet potato, carrot, apple, turmeric, ginger, lemon.($9). The sweet potatoes seemed to add more texture than taste which provided a full-bodied drink with carrot and ginger as the dominant flavors. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129528\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3517-new.jpg\" alt=\"Superfood Smoothie: Million Dollar Smoothie - Nutritive, Energizing, Sustaining. Banana, nut milk, walnuts, HealthForce VitaMineral Greens, Udo's Vegan DHA oil, coconut oil, Ashwagandha, Maca, Siberian Ginseng, Triphala.($14)\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129528\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Million Dollar Smoothie - Nutritive, Energizing, Sustaining. Banana, nut milk, walnuts, HealthForce VitaMineral Greens, Udo's Vegan DHA oil, coconut oil, Ashwagandha, Maca, Siberian Ginseng, Triphala. ($14). This smoothie was truly energizing. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129540\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3521-new.jpg\" alt=\"Golden Milk: A sultry blend of organic turmeric, ashwagandha, ginger, cardamom, clove, black pepper and vanilla in homemade nut milk with a touch of raw local honey.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129540\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Golden Milk: A sultry blend of organic turmeric, ashwagandha, ginger, cardamom, clove, black pepper and vanilla in homemade nut milk with a touch of raw local honey. This drink was like a warm mouth hug. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Vito claims the Quinoa Bowl & Roasted Vegetables ($13) is Beloved’s most popular item. It contains: quinoa, wild rice, coconut oil, roasted vegetables, fresh sprouts, toasted sesame seeds and pumpkin seeds, and chipotle aioli. \u003ca href=\"http://www.rhizocalitempeh.com/\">Rhizocali Tempeh\u003c/a> based in Oakland can be added as well as avocado or hummus ($2 for each item).\u003c/p>\n\u003cfigure id=\"attachment_129523\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3407-new.jpg\" alt=\"Quinoa Bowl & Roasted Vegetables ($13): quinoa, wild rice, coconut oil, roasted vegetable, fresh sprouts, toasted sesame seeds and pumpkin seeds, chipotle aioli. Add avocado, hummus, Rhizocali tempeh ($2)\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129523\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Quinoa Bowl & Roasted Vegetables ($13): quinoa, wild rice, coconut oil, roasted vegetable, fresh sprouts, toasted sesame seeds and pumpkin seeds, chipotle aioli. Add avocado, hummus, Rhizocali tempeh ($2). This dish was a complete meal that was quite rich and satisfying. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Herbal formulations for their offerings are sourced from local herbalists and the herbs are purchased through the \u003ca href=\"https://www.sonomaherbs.org/herb-exchange\">Sonoma County Herb Exchange\u003c/a>. The Elixirs and Tonics menu provides a variety of panaceas from aphrodisiac effects to stress relief, immune boosting, brain support, and mood balancing. \u003c/p>\n\u003cfigure id=\"attachment_129521\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3388-new.jpg\" alt=\"The shelves at Beloved Café are lined with herbs, teas and elixirs.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129521\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The shelves at Beloved Café are lined with herbs, teas and elixirs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With the exception of the tropical fruit, the organic produce comes from a variety of local farms within 100-mile radius.\u003c/p>\n\u003cfigure id=\"attachment_129536\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4238-new.jpg\" alt=\"Citrus Hazelnut Kale Salad: kale, carrot, sprouts, orange slices, toasted hazelnuts, dried figs, in an apple cider vinaigrette. ($12) Add avocado, hummus, Rhizocali tempeh ($2)\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Citrus Hazelnut Kale Salad: kale, carrot, sprouts, orange slices, toasted hazelnuts, dried figs, in an apple cider vinaigrette. ($12) Add avocado, hummus, Rhizocali tempeh ($2). Very refreshing and light but satisfied my hunger. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129529\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3522-new.jpg\" alt=\"Dal Soup (cup-$6 | hearty bowl $10) Spiced lentil soup bowl includes quinoa, topped with cilantro, raisin chuntney and ghee.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129529\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dal Soup (cup-$6 | hearty bowl $10) Spiced lentil soup bowl includes quinoa, topped with cilantro, beets, raisin chuntney and ghee. Beloved's Dal is one of the best I have tasted! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The organic tea menu is extensive, and the teas originate from various countries around the globe. The food and drink recipes have been developed and adapted from a variety of sources and experiences researching, cooking and traveling. They encourage their team members to be creative and experiment developing new products – recently, a beet latte was added to the menu from this practice. \u003c/p>\n\u003cfigure id=\"attachment_129534\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4229-new.jpg\" alt=\"The extensive organic tea menu.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The extensive organic tea menu. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129537\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3617-new.jpg\" alt=\"Serving tea at Beloved Café.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129537\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serving tea at Beloved Café. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Vito shared that through a healthy plant-based diet (including ingredients deemed “superfoods” like ashwaganda, triphala, maca, chaga, spirulina, turmeric, Siberian ginseng, and more), these high vibration foods support a disease-free body, spiritual development and the process of awakening.\u003c/p>\n\u003cp> \u003cem>“At some point your spiritual practice and your regular life are no longer separated, it just becomes one unified experience.”\u003c/em>\u003c/p>\n\u003cp>Beloved Café believes in giving back to the community as well as creating community and they \u003ca href=\"https://www.belovedsf.com/about\">donate money to a number of organizations\u003c/a> that aim to create economic justice and do positive work for humanity and wildlife throughout the world.\u003c/p>\n\u003cp>\u003cem>“Our bottom line isn’t about making a profit, it’s about delivering something that we really believe in and that is really healing and nourishing for the body – which is a big paradigm shift from the typical restaurant owner. Food is medicine and we want to educate people in a way that is not pushing this lifestyle onto people.”\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_129538\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3570-new.jpg\" alt=\"If more of us valued Food and Cheer & Song...it would be a Merrier World\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129538\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">If more of us valued Food and Cheer & Song...it would be a Merrier World \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.udupipalaceca.com/\">Udupi Palace\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Udupi+Palace/@37.7567608,-122.4231388,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e3e861f6461:0x16bf3c7919aaa08b!8m2!3d37.7567566!4d-122.4209448\">1007 Valencia St, San Francisco\u003c/a> (second location at \u003ca href=\"https://www.google.com/maps/place/Udupi+Palace/@37.8717585,-122.2749944,17z/data=!3m1!4b1!4m5!3m4!1s0x80857e98e20224e1:0x9aeec76fe2f3d422!8m2!3d37.8717585!4d-122.2728057\">1023, 1903 University Ave, Berkeley\u003c/a>)\u003c/p>\n\u003cfigure id=\"attachment_129576\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3129-new.jpg\" alt=\"Spinach Masala Dosa - served with Sambar, Coconut, Tomato, & Ginger Chutney ($9.95)\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129576\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spinach Masala Dosa - served with Sambar, Coconut, Tomato, & Ginger Chutney ($9.95) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Udupi Palace on Valencia near 21st Street serves South Indian vegetarian cuisine. The no-frills atmosphere is decorated with imagery from Indian culture. Highlights include the dosas and uthappam. The former are thin crepes made from a batter of rice and lentils that wrap around a variety of fillings, and the latter are thicker pancakes made from the same batter, adorned with a range of toppings. There are also a number of vegetable curries to choose from and a good way to sample them is to order the South Indian Thali which is an assorted platter of soup, curries, rice, bread and dessert. \u003c/p>\n\u003cp>The Spinach Masala Dosa is classic and delicious. All dosas are served with Sambar, a lentil-based vegetable soup that is full of flavor and spice, and three chutneys: coconut, tomato, and ginger.\u003c/p>\n\u003cfigure id=\"attachment_129575\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3127-new.jpg\" alt=\"Spinach Masala Dosa interior.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129575\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spinach Masala Dosa interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Mix Veg Uthappam was crispy around the edges, chewy with medium density and seemed to reside somewhere between a pancake and a pizza. The vegetables toppings are cooked into the batter and consisted of onions, peas, shredded carrots and tomatoes. The three chutneys should all be sampled as each one complements the uthappam with unique flavor. \u003c/p>\n\u003cfigure id=\"attachment_129578\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4168-new.jpg\" alt=\"Mix Veg Uthappam ($9.95)\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129578\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mix Veg Uthappam ($9.95) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129579\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4170-new.jpg\" alt=\"Mix Veg Uthappam close up.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129579\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mix Veg Uthappam close up. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Udupi's Sweet Lassi was especially creamy and thick and had a floral hint of rosewater which made it a refreshing complement to both the savory dosa and uthappam.\u003c/p>\n\u003cfigure id=\"attachment_129577\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4165-new.jpg\" alt=\"Sweet Lassi ($2.50)\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129577\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sweet Lassi ($2.50) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129580\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4189-new.jpg\" alt=\"Udupi Palace exterior.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129580\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Udupi Palace exterior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In 2008, \u003cem>Check, Please Bay Area\u003c/em> reviewed Udupi Palace in Berkeley. Learn about the background of the restaurant and what the reviewers said about the South Indian cuisine. The segment begins at \u003cstrong>18:07\u003c/strong> of this episode.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/fr86c-TQRZ4'\n title='//www.youtube.com/embed/fr86c-TQRZ4'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003ch2>\u003ca href=\"https://www.facebook.com/Cha-Ya-Vegetarian-San-Francisco-109684878154/\">Cha-Ya\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Cha-Ya/@37.7607722,-122.423892,17z/data=!3m2!4b1!5s0x808f7e3d22fa8c93:0x486cece4b4f4d9f0!4m5!3m4!1s0x808f7e3d22153df7:0x1116a2e5e08405f!8m2!3d37.760768!4d-122.421698\">762 Valencia St, San Francisco\u003c/a> (second location at \u003ca href=\"https://www.google.com/maps/place/Cha-Ya/@37.8768387,-122.2713369,17z/data=!3m1!4b1!4m5!3m4!1s0x80857ea1ba1e17b1:0xdc610e9b5e2a357a!8m2!3d37.8768387!4d-122.2691482\">1686 Shattuck Ave, Berkeley\u003c/a>) \u003c/p>\n\u003cp>Cha-Ya Japanese Vegetarian Cuisine is located on Valencia between 18th and 19th Streets. According to the menu, the cuisine originated at a Zen temple in Fukui in the mid-13th century. The monks practiced \u003ca href=\"https://medium.com/tokyoyoga/traditional-japanese-buddhist-cuisine-shojin-ryori-starter-guide-2cc48d728913\">\u003cem>shojin ryori\u003c/em>\u003c/a>, daily cooking with seasonal vegetables, plants from the mountains, seaweed, soybean curd, and seeds. Cha-ya’s vegan menu is founded on this cuisine and is prepared primarily as sushi, tempura and noodle dishes.\u003c/p>\n\u003cp>The general feeling of the Cha-ya experience is that you are eating clean, healthy, nourishing food. A go-to vegan comfort food spot that calms the body, mind and spirit. For East Bay folks, the Berkeley restaurant provides the same comfort and quality.\u003c/p>\n\u003cfigure id=\"attachment_129609\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3242-new.jpg\" alt=\"Hana Gomoku: Seasoned sushi rice bowl. Shiitake, green beans, carrots, lotus root, tofu puch, yam cake, hijiki. ($13)\" width=\"1920\" height=\"1920\" class=\"size-full wp-image-129609\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-1200x1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-150x150.jpg 150w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hana Gomoku: Seasoned sushi rice bowl. Shiitake, green beans, carrots, lotus root, tofu puch, yam cake, hijiki. ($13) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cha-ya offers \u003ca href=\"https://en.wikipedia.org/wiki/Sushi\">sushi\u003c/a> in the form of specialty rolls ($10) as well as Hosomaki (thin rolls $5), Nigiri sushi (2 pieces, veg resides as topping on rice mound $4), and Uramaki (medium rolls or inside-out rolls, rice on the outside and nori on the inside $7). Brown rice can be substituted for sushi rice ( $2 for specialty rolls, $1 per item for other types). \u003c/p>\n\u003cfigure id=\"attachment_129610\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3244-new.jpg\" alt='Cha-Ya Vegan Roll: The traditional \"futomaki\" roll vegan style. Spinach, atsuage tofu, cucumber, broccolini, shiitake, kampyo, yamagobo and ginger. ($10)' width=\"1920\" height=\"1920\" class=\"size-full wp-image-129610\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-1200x1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-150x150.jpg 150w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cha-Ya Vegan Roll is a specialty roll in the traditional \"futomaki\" roll vegan style. Spinach, atsuage tofu, cucumber, broccolini, shiitake, kampyo, yamagobo and ginger. ($10) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the noodle options, the menu offers three types: Udon (flour), Soba (buckwheat blend) and Harusame (clear potato starch +$2).\u003c/p>\n\u003cfigure id=\"attachment_129608\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3240-new.jpg\" alt=\"Sansai Noodle Soup: Soba noodles, wild mountain vegetables, bracken, bamboo shoots, wood ear mushrooms, carrots, enoki. ($12)\" width=\"1920\" height=\"1920\" class=\"size-full wp-image-129608\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-1200x1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-150x150.jpg 150w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sansai Noodle Soup: Soba noodles, wild mountain vegetables, bracken, bamboo shoots, wood ear mushrooms, carrots, enoki. ($12) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129611\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3259-new.jpg\" alt=\"Sansai Noodle Soup: Soba noodles displayed along with wild mountain vegetables, bracken, bamboo shoots, wood ear mushrooms, carrots, enoki. ($12)\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129611\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sansai Noodle Soup: Soba noodles, wild mountain vegetables, bracken, bamboo shoots, wood ear mushrooms, carrots, enoki. ($12). This noodle soup is truly comforting and warms the body as well as the spirit. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129613\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3281-new.jpg\" alt=\"Cha-ya interior.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129613\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cha-ya interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129614\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3284-new.jpg\" alt=\"Cha-ya exterior.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129614\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cha-ya exterior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://gracias-madre.com/index.html\">Gracias Madre\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Gracias+Madre/@37.7615702,-122.4212028,17z/data=!3m2!4b1!5s0x808f7e3ca2be90ed:0xdb78b1e6a687a60!4m5!3m4!1s0x808f7e3ca285741f:0xf0ec55539199c7f9!8m2!3d37.761566!4d-122.4190088\">2211 Mission St, San Francisco\u003c/a>\u003c/p>\n\u003cp>According to the \u003ca href=\"https://gracias-madre.com/about.html\">website\u003c/a>, Matthew and Terces Engelhart, the founders of Café Gratitude and \u003ca href=\"https://www.belovefarm.com/\">Be.Love.Farm\u003c/a> could not find organic vegan Mexican food in the Bay Area so in collaboration with \u003ca href=\"http://graciasmadreweho.com/\">Chandra Gilbert\u003c/a>, now Executive Chef at the LA restaurant, they opened Gracias Madre in the Mission, the home of Mexican culture and cuisine in San Francisco. \u003c/p>\n\u003cp>For this guide, I focused on the three bowls offered at lunch. My favorite was the Bowl Dos which had a flavorful mixture of savory and sweet elements that worked well together. \u003c/p>\n\u003cfigure id=\"attachment_129622\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3796-new.jpg\" alt=\"Bowl Dos: Braised lentils and mushrooms with peanut sauce and spinach served on a bed of coconut brown rice. Topped with pico de gallo, spicy pineapple salsa, and avocado. ($15)\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129622\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bowl Dos: Braised lentils and mushrooms with peanut sauce and spinach served on a bed of coconut brown rice. Topped with pico de gallo, spicy pineapple salsa, and avocado. ($15) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129617\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3747-new.jpg\" alt=\"Bowl Uno: Tempeh chorizo, black beans, guacamole, brown rice and pico de gallo served on a bed of romaine and topped with nacho cashew cheese and pepitas. ($15)\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129617\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bowl Uno: Tempeh chorizo, black beans, guacamole, brown rice and pico de gallo served on a bed of romaine and topped with nacho cashew cheese and pepitas. ($15) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129619\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3762-new.jpg\" alt=\"Pozole: Traditonal hominy stew in a spicy red ancho broth with avocado, cabbage and cashew crema. ($14)\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129619\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pozole: Traditonal hominy stew in a spicy red ancho broth with avocado, cabbage and cashew crema. ($14) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129620\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3768-new.jpg\" alt=\"Gracias Madre Smoothies: Madre Green - Spinach, cilantro, mint, avocado, pineapple, and sea salt. Tropical Green - Mango, pineapple, spinach, coconut milk, ginger, and sea salt.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129620\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gracias Madre Smoothies: Madre Green - Spinach, cilantro, mint, avocado, pineapple, and sea salt. Tropical Green - Mango, pineapple, spinach, coconut milk, ginger, and sea salt. Both of these smoothies were flavorful and satisfying. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129616\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3735-new.jpg\" alt=\"Gracias Madre outdoor patio.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129616\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gracias Madre outdoor patio. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129627\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3811-new.jpg\" alt=\"Gracias Madre exterior.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129627\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gracias Madre exterior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129625\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3806-new.jpg\" alt=\"Gracias Madre signage.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129625\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gracias Madre signage. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In 2016, \u003cem>Check, Please Bay Area\u003c/em> reviewed Gracias Madre. Learn about the background of the restaurant and what the reviewers said about the vegan Mexican cuisine.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Finding Real Deal Sushi at Sake 107 in Petaluma",
"title": "Finding Real Deal Sushi at Sake 107 in Petaluma",
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"content": "\u003cp>You don’t fall in love with sushi at an all-you-can-eat Chinese buffet. Sadly, however, it’s often the first spot many Americans encounter the wacky idea of eating raw fish on a pile of rice.\u003c/p>\n\u003cp>And no wonder people run screaming from those dried up, horrifying, evil little bits of nastiness. That’s like comparing Little Caesar’s to a fresh wood-fired pizza made with 00 flour, fresh mozzarella and basil by a trained pizzaolo. No contest, because when you start with the bad stuff, there’s little impetus to actually try the good stuff. Strawberry Hill Boone’s Farm ain’t prepping you for the wonders of a single vineyard Flowers chardonnay.\u003c/p>\n\u003cp>What’s tragic is that a buttery piece of fiercely fresh tuna belly or fresh salmon handled by a trained sushi chef can be an absolute game changer. It’s also very rare and worth seeking out. We’ve found just that at Sake 107 in Petaluma.\u003c/p>\n\u003cp>Open nearly a year, the buzz has steadily grown for Chef Eiji Ando, a Hana Japanese alum who has dedicated his life to the craft. It’s awe-inspiring to watch the flicking of his hands as he shapes the seasoned rice and fish into a single perfect bite, and perfect isn’t a word we use lightly when it comes to nigiri. God help you if you are gauche enough to dunk it in soy sauce.\u003c/p>\n\u003cp>Ando watches me instinctively pour soy sauce into a dish, saying everything by saying nothing.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“No soy sauce?” I ask a bit sheepishly. Honestly, I’m a dunker, because I eat a lot of cheap sushi.\u003c/p>\n\u003cp>“No soy sauce,” he says, gingerly brushing on a special concoction of soy, sake and rice vinegar atop the fish. No bright pink ginger. No wasabi (they actually have real wasabi should you request it).\u003c/p>\n\u003cfigure id=\"attachment_129040\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm.jpg\" alt=\"Tuna tartar on shrimp crackers at Sake 107 in Petaluma.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-129040\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-1200x880.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Tuna tartar on shrimp crackers at Sake 107 in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The umi masu (bright orange ocean trout from Scotland) is a single perfect bite because of what it isn’t — it isn’t fishy or vinegary; it isn’t overly chewy or drowned in salty soy sauce.\u003c/p>\n\u003cp>The rice is precisely seasoned, without too much or too little, blending into the background rather than sucker-punching you in the tastebuds.\u003c/p>\n\u003cp>Instead, this bite of nigiri is a cloud of umami covered in an unctuous ocean breeze, assuming that were even possible, but frankly it should be.\u003c/p>\n\u003cp>\u003cstrong>No soy sauce is lesson one. Hatcho miso is lesson two.\u003c/strong>\u003c/p>\n\u003cp>Made in Ando’s home prefecture of Aichi (smack dab in the middle of Japan), hatcho miso is a dark fermented paste made only with soybeans. Aged two summers and two winters under literal tons of rocks, its used as a base for soup as well as sauces.\u003c/p>\n\u003cp>Unlike more familiar miso, hatcho has been made at just two factories in Aichi the same way for 650 years, using 200-year old casks and a whole lot of manpower. It adds a slightly bitter, salty flavor to foods that is unlike other more nuanced miso.\u003c/p>\n\u003cp>Ando’s signature Miso Katsu and Asari-hatcho miso soup are both stellar representations, and it’s a flavor you won’t soon forget.\u003c/p>\n\u003cp>\u003cstrong>The third lesson: Sake shouldn’t set your throat on fire.\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_129036\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE.jpg\" alt=\"Tedorigawa sake at Sake 107 sushi and sake bar in Petaluma.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-129036\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-1200x880.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Tedorigawa sake at Sake 107 sushi and sake bar in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We’ve had some really cheap sake and some of the world’s most expensive sake, and the good stuff is worth the price.\u003c/p>\n\u003cp>At $12 per glass, Tedorigawa Yamahai Junmai is a softly assertive representation that will have you rethinking why you never got more into sake.\u003c/p>\n\u003cp>With a simple menu focused on fresh fish and produce, along with family and vegetable-foods (shrimp tempura, agedashi tofu, chicken teriyaki, garlic eggplant), Sake 107 doesn’t take itself too seriously.\u003c/p>\n\u003cp>But don’t let Ando’s easy manner fool you, because he’s a real-deal chef who knows his way around a piece of fish — raw or otherwise.\u003c/p>\n\u003ch2>Best Bets\u003c/h2>\n\u003cp>\u003cstrong>Five Piece Nigiri, $21:\u003c/strong> Put yourself in the chef’s hands. Personally, we wish we’d doubled or tripled that. There’s not a stinker in the bunch, but don’t miss the Hokkaido uni, ocean trout (umi masu), sake (salmon) or maguro (big eye tuna).\u003c/p>\n\u003cfigure id=\"attachment_129044\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751.jpg\" alt=\"Five piece nigiri at Sake 107 in Petaluma. \" width=\"1024\" height=\"751\" class=\"size-full wp-image-129044\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Five piece nigiri at Sake 107 in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>We want so badly to love saba\u003c/strong> — a marinated and pressed mackerel — but its a strong flavor that takes some getting used to. If you’re into it, Ando has a special off-menu roll he’ll make for you.\u003c/p>\n\u003cfigure id=\"attachment_129037\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751.jpg\" alt=\"Special roll at Sake 107 in Petaluma.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-129037\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Special roll at Sake 107 in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Hamachi Umeshiso Age, $12:\u003c/strong> A small plate with a sort of yellow tail, pickled plum and shiso sandwich fried in tempura batter. The combo of light fishiness, sour plum and astringent shiso wrapped in crunchy batter is a home run.\u003c/p>\n\u003cfigure id=\"attachment_129033\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm.jpg\" alt=\"Hamachi umeshiso age, yellow tail with pickled plum, shiso tempura and green tea salt at Sake 107 in Petaluma.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-129033\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-1200x880.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Hamachi umeshiso age, yellow tail with pickled plum, shiso tempura and green tea salt at Sake 107 in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Tuna Lily, $13:\u003c/strong> A little gimmicky, but a stunning plate of ruby tuna tartare cupped in puffed shrimp crackers.\u003c/p>\n\u003cfigure id=\"attachment_129047\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751.jpg\" alt=\"Tuna tartar on shrimp crackers at Sake 107 in Petaluma. \" width=\"1024\" height=\"751\" class=\"size-full wp-image-129047\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Tuna tartar on shrimp crackers at Sake 107 in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Miso Katsu, $20:\u003c/strong> A signature dish and personal favorite of Ando, this is serious comfort food. Kurobuta pork is fried in panko and thinly sliced, with a hatcho miso sauce poured atop the pork, creating a fragrant steam that will have you trying to eat the super hot pork way before its ready for your craw. I have the blisters to prove it (but worth it).\u003c/p>\n\u003cfigure id=\"attachment_129035\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751.jpg\" alt=\"Miso katsu, pank fried kurobuta pork with owari style sauce at Sake 107 in Petaluma.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-129035\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Miso katsu, pank fried kurobuta pork with owari style sauce at Sake 107 in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Melts in your mouth roll, $17:\u003c/strong> Sushi rolls and I don’t get along. I generally find them horrifying, filled with fried nastiness, covered in bad rice and doused with four kinds of sauce. This isn’t that. Daring Ando to overcome that kind of distaste, he threw out a signature roll made with spicy tuna and salmon sitting on a pool of homemade ponzu sauce. I’m still not a spicy tuna fan, but the roll had me at homemade ponzu. This citrusy soy sauce makes what could be cloyingly rich into something with depth and character.\u003c/p>\n\u003cfigure id=\"attachment_129034\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751.jpg\" alt=\"Melts in your mouth roll at Sake 107 in Petaluma.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-129034\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Melts in your mouth roll at Sake 107 in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Overall:\u003c/strong> Seriously awesome sushi and izayaki in downtown Petaluma that reminds us of what great Japanese food can really taste like.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Sake 107, 107 Petaluma Blvd N., Petaluma, 241-7580,\u003c/em> \u003ca href=\"http://sake107.com/\">\u003cem>sake107.com\u003c/em>\u003c/a>\u003c/p>\n\n",
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"description": "You don’t fall in love with sushi at an all-you-can-eat Chinese buffet. Sadly, however, it’s often the first spot many Americans encounter the wacky idea of eating raw fish on a pile of rice. And no wonder people run screaming from those dried up, horrifying, evil little bits of nastiness. That’s like comparing Little Caesar’s",
"title": "Finding Real Deal Sushi at Sake 107 in Petaluma | KQED",
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"nprByline": "Heather Irwin, \u003ca href=\"http://www.sonomamag.com/biteclub/finding-real-deal-sushi-at-sake-107-in-petaluma/\">Sonoma Magazine\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>You don’t fall in love with sushi at an all-you-can-eat Chinese buffet. Sadly, however, it’s often the first spot many Americans encounter the wacky idea of eating raw fish on a pile of rice.\u003c/p>\n\u003cp>And no wonder people run screaming from those dried up, horrifying, evil little bits of nastiness. That’s like comparing Little Caesar’s to a fresh wood-fired pizza made with 00 flour, fresh mozzarella and basil by a trained pizzaolo. No contest, because when you start with the bad stuff, there’s little impetus to actually try the good stuff. Strawberry Hill Boone’s Farm ain’t prepping you for the wonders of a single vineyard Flowers chardonnay.\u003c/p>\n\u003cp>What’s tragic is that a buttery piece of fiercely fresh tuna belly or fresh salmon handled by a trained sushi chef can be an absolute game changer. It’s also very rare and worth seeking out. We’ve found just that at Sake 107 in Petaluma.\u003c/p>\n\u003cp>Open nearly a year, the buzz has steadily grown for Chef Eiji Ando, a Hana Japanese alum who has dedicated his life to the craft. It’s awe-inspiring to watch the flicking of his hands as he shapes the seasoned rice and fish into a single perfect bite, and perfect isn’t a word we use lightly when it comes to nigiri. God help you if you are gauche enough to dunk it in soy sauce.\u003c/p>\n\u003cp>Ando watches me instinctively pour soy sauce into a dish, saying everything by saying nothing.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“No soy sauce?” I ask a bit sheepishly. Honestly, I’m a dunker, because I eat a lot of cheap sushi.\u003c/p>\n\u003cp>“No soy sauce,” he says, gingerly brushing on a special concoction of soy, sake and rice vinegar atop the fish. No bright pink ginger. No wasabi (they actually have real wasabi should you request it).\u003c/p>\n\u003cfigure id=\"attachment_129040\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm.jpg\" alt=\"Tuna tartar on shrimp crackers at Sake 107 in Petaluma.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-129040\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-1200x880.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Tuna tartar on shrimp crackers at Sake 107 in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The umi masu (bright orange ocean trout from Scotland) is a single perfect bite because of what it isn’t — it isn’t fishy or vinegary; it isn’t overly chewy or drowned in salty soy sauce.\u003c/p>\n\u003cp>The rice is precisely seasoned, without too much or too little, blending into the background rather than sucker-punching you in the tastebuds.\u003c/p>\n\u003cp>Instead, this bite of nigiri is a cloud of umami covered in an unctuous ocean breeze, assuming that were even possible, but frankly it should be.\u003c/p>\n\u003cp>\u003cstrong>No soy sauce is lesson one. Hatcho miso is lesson two.\u003c/strong>\u003c/p>\n\u003cp>Made in Ando’s home prefecture of Aichi (smack dab in the middle of Japan), hatcho miso is a dark fermented paste made only with soybeans. Aged two summers and two winters under literal tons of rocks, its used as a base for soup as well as sauces.\u003c/p>\n\u003cp>Unlike more familiar miso, hatcho has been made at just two factories in Aichi the same way for 650 years, using 200-year old casks and a whole lot of manpower. It adds a slightly bitter, salty flavor to foods that is unlike other more nuanced miso.\u003c/p>\n\u003cp>Ando’s signature Miso Katsu and Asari-hatcho miso soup are both stellar representations, and it’s a flavor you won’t soon forget.\u003c/p>\n\u003cp>\u003cstrong>The third lesson: Sake shouldn’t set your throat on fire.\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_129036\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE.jpg\" alt=\"Tedorigawa sake at Sake 107 sushi and sake bar in Petaluma.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-129036\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-1200x880.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Tedorigawa sake at Sake 107 sushi and sake bar in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We’ve had some really cheap sake and some of the world’s most expensive sake, and the good stuff is worth the price.\u003c/p>\n\u003cp>At $12 per glass, Tedorigawa Yamahai Junmai is a softly assertive representation that will have you rethinking why you never got more into sake.\u003c/p>\n\u003cp>With a simple menu focused on fresh fish and produce, along with family and vegetable-foods (shrimp tempura, agedashi tofu, chicken teriyaki, garlic eggplant), Sake 107 doesn’t take itself too seriously.\u003c/p>\n\u003cp>But don’t let Ando’s easy manner fool you, because he’s a real-deal chef who knows his way around a piece of fish — raw or otherwise.\u003c/p>\n\u003ch2>Best Bets\u003c/h2>\n\u003cp>\u003cstrong>Five Piece Nigiri, $21:\u003c/strong> Put yourself in the chef’s hands. Personally, we wish we’d doubled or tripled that. There’s not a stinker in the bunch, but don’t miss the Hokkaido uni, ocean trout (umi masu), sake (salmon) or maguro (big eye tuna).\u003c/p>\n\u003cfigure id=\"attachment_129044\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751.jpg\" alt=\"Five piece nigiri at Sake 107 in Petaluma. \" width=\"1024\" height=\"751\" class=\"size-full wp-image-129044\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Five piece nigiri at Sake 107 in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>We want so badly to love saba\u003c/strong> — a marinated and pressed mackerel — but its a strong flavor that takes some getting used to. If you’re into it, Ando has a special off-menu roll he’ll make for you.\u003c/p>\n\u003cfigure id=\"attachment_129037\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751.jpg\" alt=\"Special roll at Sake 107 in Petaluma.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-129037\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Special roll at Sake 107 in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Hamachi Umeshiso Age, $12:\u003c/strong> A small plate with a sort of yellow tail, pickled plum and shiso sandwich fried in tempura batter. The combo of light fishiness, sour plum and astringent shiso wrapped in crunchy batter is a home run.\u003c/p>\n\u003cfigure id=\"attachment_129033\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm.jpg\" alt=\"Hamachi umeshiso age, yellow tail with pickled plum, shiso tempura and green tea salt at Sake 107 in Petaluma.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-129033\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-1200x880.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Hamachi umeshiso age, yellow tail with pickled plum, shiso tempura and green tea salt at Sake 107 in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Tuna Lily, $13:\u003c/strong> A little gimmicky, but a stunning plate of ruby tuna tartare cupped in puffed shrimp crackers.\u003c/p>\n\u003cfigure id=\"attachment_129047\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751.jpg\" alt=\"Tuna tartar on shrimp crackers at Sake 107 in Petaluma. \" width=\"1024\" height=\"751\" class=\"size-full wp-image-129047\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Tuna tartar on shrimp crackers at Sake 107 in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Miso Katsu, $20:\u003c/strong> A signature dish and personal favorite of Ando, this is serious comfort food. Kurobuta pork is fried in panko and thinly sliced, with a hatcho miso sauce poured atop the pork, creating a fragrant steam that will have you trying to eat the super hot pork way before its ready for your craw. I have the blisters to prove it (but worth it).\u003c/p>\n\u003cfigure id=\"attachment_129035\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751.jpg\" alt=\"Miso katsu, pank fried kurobuta pork with owari style sauce at Sake 107 in Petaluma.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-129035\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Miso katsu, pank fried kurobuta pork with owari style sauce at Sake 107 in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Melts in your mouth roll, $17:\u003c/strong> Sushi rolls and I don’t get along. I generally find them horrifying, filled with fried nastiness, covered in bad rice and doused with four kinds of sauce. This isn’t that. Daring Ando to overcome that kind of distaste, he threw out a signature roll made with spicy tuna and salmon sitting on a pool of homemade ponzu sauce. I’m still not a spicy tuna fan, but the roll had me at homemade ponzu. This citrusy soy sauce makes what could be cloyingly rich into something with depth and character.\u003c/p>\n\u003cfigure id=\"attachment_129034\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751.jpg\" alt=\"Melts in your mouth roll at Sake 107 in Petaluma.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-129034\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Melts in your mouth roll at Sake 107 in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Overall:\u003c/strong> Seriously awesome sushi and izayaki in downtown Petaluma that reminds us of what great Japanese food can really taste like.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Sake 107, 107 Petaluma Blvd N., Petaluma, 241-7580,\u003c/em> \u003ca href=\"http://sake107.com/\">\u003cem>sake107.com\u003c/em>\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "For A True Taste Of South India, Try A Toddy Shop",
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"content": "\u003cp>In Kerala, a tropical slice of a state that runs along India's southwestern coast, people use every part of the coconut tree. The bark is used as firewood. The leaves and husks become mats and rope. The fruit, of course, features heavily in curries, chutneys and stews. The sweet sap can be used to make palm sugar. Or, left to ferment, it can be transformed into a special, mildly alcoholic brew called toddy.\u003c/p>\n\u003cp>Early each morning — almost exactly as they have been doing for hundreds of years — nearly 30,000 toddy tappers across the state risk their lives to clamber up coconut trees. Sometimes they walk from treetop to treetop on crude tightropes in search of budding flower stalks. They slice these stalks open and use terracotta pots to catch the milky liquid that oozes out, which almost immediately begins to ferment, thanks to natural yeasts in the air.\u003c/p>\n\u003cp>Every day, the tappers load up their caravans, vans and trucks and rush their pots full of sap to thousands of toddy shops or \u003cem>shaaps\u003c/em>, the Keralan equivalent of countryside taverns, where day laborers and government employees, local families and tourists gather to experience what a Keralan friend describes as \"the true, original taste of Kerala.\"\u003c/p>\n\u003cfigure id=\"attachment_128982\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/dsc_0132-4a28d2915faa77c31196146abe07eff5126bc9a8-2-e1528848059554.jpg\" alt=\"Radha CK has been working at Mullapanthal, one of the best-known toddy shops in Kerala, for three decades.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128982\">\u003cfigcaption class=\"wp-caption-text\">Radha CK has been working at Mullapanthal, one of the best-known toddy shops in Kerala, for three decades. \u003ccite>(Maanvi Singh/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My favorite is Chungam, an unassuming, whitewashed concrete cube, tucked into a narrow, winding road along the backwaters. Enter, and you'll find a small room at the front, with a handful of plastic seats, mainly occupied by men who've come on their own. Larger groups are led back into a living room, where yellow-green geckos dart in and out from behind framed family photos on the walls and where you can choose to leave the TV on or off.\u003c/p>\n\u003cp>There's no menu. Kaumari, who has been running Chungam out of her family home for nearly five decades, cooks up whatever's fresh and in season.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>During a visit in mid-April, at the very beginning of mango season, that meant three kinds of pickle made from tender, tangy baby mangoes. Plus a salad of sardines tossed with red chiles, turmeric, lime and freshly grated coconut flesh; peppery roasted prawns and a fiery red fish curry. The spices scorch, so you're compelled to buy more and more of the slightly sweet, slightly tart toddy to douse the heat.\u003c/p>\n\u003cfigure id=\"attachment_128983\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/dsc_0174-9fcdab6e96cf928173a527baf7fa92025f1d4352-2-e1528847976453.jpg\" alt=\"At Mullapanthal, fresh karimeen from the backwaters is marinated and fried to order.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128983\">\u003cfigcaption class=\"wp-caption-text\">At Mullapanthal, fresh karimeen from the backwaters is marinated and fried to order. \u003ccite>(Maanvi Singh/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Everyone asks me why I have been doing this for so many years,\" says Kaumari, who runs the kitchen, while her husband, son and daughter-in-law serve customers. \"Mostly it's for the compliments,\" she says with a chuckle. The compliments are addictive.\u003c/p>\n\u003cp>Her patrons, many of them 9-to-5ers who take extra-long lunch breaks and drive half an hour out of the nearest city for her food, pay her enough praise to ensure she won't retire anytime soon, but not too loudly, or publicly and definitely not via Google or Yelp.\u003c/p>\n\u003cp>Even without a social media presence, it's hard to score a table at lunchtime, especially since toddy shops are having a bit of a revival lately.\u003c/p>\n\u003cfigure id=\"attachment_128984\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/mb2a3956-0d32f806ad9f1de3bf4d9a1537c8b5013813855e-2-e1528847931381.jpg\" alt=\"There's no menu at Chungam. Owner and head chef Kaumari cooks up whatever is fresh and in season.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128984\">\u003cfigcaption class=\"wp-caption-text\">There's no menu at Chungam. Owner and head chef Kaumari cooks up whatever is fresh and in season. \u003ccite>(Maanvi Singh/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Although toddy is in the name, the most popular \u003cem>shaaps\u003c/em> are famous for their food. \"Ten, 15 years ago, most toddy shops would not be known to anyone outside of rural Kerala,\" says Keralan chef Aji Joseph, who has worked in high-end restaurants across India during his 20-year career, but still gets nostalgic for his hometown \u003cem>shaaps.\u003c/em>\u003c/p>\n\u003cp>He credits the Internet and Instagram with popularizing these spots beyond rural Kerala. \"So not just in urban Kerala, but also people in Delhi or New York are seeing how good this food looks ... and they want to try it for themselves.\"\u003c/p>\n\u003cp>And they should, Joseph says. \"The cuisine is completely unique.\" \u003cem>Shaap\u003c/em> specialties include \u003cem>karimeen pollichathu\u003c/em> — spiced freshwater fish that's wrapped inside plantain leaves, and fried in coconut oil — served with a side of \u003cem>kappa\u003c/em>, steamed tapioca. There's duck \u003cem>mappas\u003c/em>, shredded duck meat slow-cooked in a spiced coconut sauce; \u003cem>kakka\u003c/em> or freshwater clams, roasted with spice and coconut shavings; and \u003cem>meen thala\u003c/em> curry, made with fish heads and coconut milk.\u003c/p>\n\u003cp>Coconut features in absolutely every dish. Kerala, in the region's Malayalam language, literally means \"land of coconuts,\" and toddy shops are very much an ode to that land, as well as the waterways that permeate and surround it.\u003c/p>\n\u003cp>\"Everything is made from local ingredients found within a few kilometers of the shop,\" Joseph says. \"And whatever they cook in the morning, that's it. They sell that until it's finished. They don't have a fridge or freezer, they don't keep anything for the next day.\"\u003c/p>\n\u003cfigure id=\"attachment_128985\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/mb2a3918-bf52410e3748774c632ac22078556483119bedd0-1-e1528848107629.jpg\" alt=\"Kaumari has been running Chungam Toddy Shop out of her family home for nearly five decades.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128985\">\u003cfigcaption class=\"wp-caption-text\">Kaumari has been running Chungam Toddy Shop out of her family home for nearly five decades. \u003ccite>(Maanvi Singh/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The toddy that accompanies all of that is equally ephemeral. Coconut sap ferments fast — within a few hours of collection, it transforms from a sugary syrup into an effervescent alcoholic drink. Within 24 hours, it further ferments into a vinegar that can be used to make pickles — but is pretty unpleasant to drink. It's brief lifespan means that it's never bottled, or exported.\u003c/p>\n\u003cp>It's a specialty of rural villages — not just in south India, but also Sri Lanka, and southeast Asia, where people have been tapping and drinking toddy for centuries, says \u003ca href=\"http://www.cds.edu/people/dr-j-devika/qualification.html\">J. Devika\u003c/a>, a historian at the Centre for Development Studies in Thiruvananthapuram, Kerala.\u003c/p>\n\u003cp>And while the younger generations in agricultural communities across India are increasingly seeking higher-paid work in cities, there doesn't seem to be any perceptible shortage of toddy tappers, suppliers, or drinkers in Kerala.\u003c/p>\n\u003cp>Still, there's not much written down about toddy history. Devika says, \"simply because toddy has been so much a part of everyday life for so long, no one has really thought to study it.\" Devika says there has long been a stigma against women drinking alcohol in many parts of Keralan society, but up until the 1940s, Devika says, both men and women used to frequent toddy shops after work.\u003c/p>\n\u003cp>At its peak, toddy is about as alcoholic as beer — containing between 3 and 6 percent alcohol. It's not the most effective way to get drunk. But in the 1940s came a trend of spiking or fortifying toddy, or distilling it into a rum-like spirit. Toddy shops became associated with violent, drunk men, Devika says.\u003c/p>\n\u003cp>In 2015, Kerala's government put severe \u003ca href=\"http://www.bbc.com/news/world-asia-india-35192246\">restrictions\u003c/a> on the sale of alcohol in an effort to combat alcoholism, most of which were \u003ca href=\"https://www.bbc.com/news/world-asia-india-40213562\">reversed\u003c/a> in 2017.\u003c/p>\n\u003cp>But the majority of toddy shops were unaffected by those restrictions, which made an exception for the indigenous drink, though tappers and \u003cem>shaap\u003c/em> owners are still petitioning a new government rule that prevents them from selling toddy near highways.\u003c/p>\n\u003cfigure id=\"attachment_128986\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/mb2a3998-b6058ea1632f13e1bff9ba76329477ba89599b0d-1-e1528848172266.jpg\" alt=\"On offer at Chungam: A salad of sardines tossed with red chiles, turmeric, lime and freshly grated coconut flesh.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128986\">\u003cfigcaption class=\"wp-caption-text\">On offer at Chungam: A salad of sardines tossed with red chiles, turmeric, lime and freshly grated coconut flesh. \u003ccite>(Maanvi Singh/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One result of the recent focus on alcoholism is that the state government has been monitoring toddy tapping and sales more stringently over the past three years.\u003c/p>\n\u003cp>That, perhaps, has helped wipe clean toddy shops' seedy reputation, says Chef Joseph.\u003c/p>\n\u003cp>Or perhaps, more people are just catching onto the fact that \u003cem>shaaps\u003c/em> serve some of the best food in Kerala, says Vijayakumar, whose family has been running Mullapanthal, one of the best-known toddy shops in Kerala, for three generations.\u003c/p>\n\u003cp>\"People come mainly for the food,\" he says. All which is cooked on traditional stoves — fueled, of course, by coconut wood. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Toddy is a type of palm wine made from the fermented sap of coconut flowers. But the best toddy shops in southwestern India are celebrated for the spicy, coconutty food they serve with the drink.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In Kerala, a tropical slice of a state that runs along India's southwestern coast, people use every part of the coconut tree. The bark is used as firewood. The leaves and husks become mats and rope. The fruit, of course, features heavily in curries, chutneys and stews. The sweet sap can be used to make palm sugar. Or, left to ferment, it can be transformed into a special, mildly alcoholic brew called toddy.\u003c/p>\n\u003cp>Early each morning — almost exactly as they have been doing for hundreds of years — nearly 30,000 toddy tappers across the state risk their lives to clamber up coconut trees. Sometimes they walk from treetop to treetop on crude tightropes in search of budding flower stalks. They slice these stalks open and use terracotta pots to catch the milky liquid that oozes out, which almost immediately begins to ferment, thanks to natural yeasts in the air.\u003c/p>\n\u003cp>Every day, the tappers load up their caravans, vans and trucks and rush their pots full of sap to thousands of toddy shops or \u003cem>shaaps\u003c/em>, the Keralan equivalent of countryside taverns, where day laborers and government employees, local families and tourists gather to experience what a Keralan friend describes as \"the true, original taste of Kerala.\"\u003c/p>\n\u003cfigure id=\"attachment_128982\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/dsc_0132-4a28d2915faa77c31196146abe07eff5126bc9a8-2-e1528848059554.jpg\" alt=\"Radha CK has been working at Mullapanthal, one of the best-known toddy shops in Kerala, for three decades.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128982\">\u003cfigcaption class=\"wp-caption-text\">Radha CK has been working at Mullapanthal, one of the best-known toddy shops in Kerala, for three decades. \u003ccite>(Maanvi Singh/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My favorite is Chungam, an unassuming, whitewashed concrete cube, tucked into a narrow, winding road along the backwaters. Enter, and you'll find a small room at the front, with a handful of plastic seats, mainly occupied by men who've come on their own. Larger groups are led back into a living room, where yellow-green geckos dart in and out from behind framed family photos on the walls and where you can choose to leave the TV on or off.\u003c/p>\n\u003cp>There's no menu. Kaumari, who has been running Chungam out of her family home for nearly five decades, cooks up whatever's fresh and in season.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>During a visit in mid-April, at the very beginning of mango season, that meant three kinds of pickle made from tender, tangy baby mangoes. Plus a salad of sardines tossed with red chiles, turmeric, lime and freshly grated coconut flesh; peppery roasted prawns and a fiery red fish curry. The spices scorch, so you're compelled to buy more and more of the slightly sweet, slightly tart toddy to douse the heat.\u003c/p>\n\u003cfigure id=\"attachment_128983\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/dsc_0174-9fcdab6e96cf928173a527baf7fa92025f1d4352-2-e1528847976453.jpg\" alt=\"At Mullapanthal, fresh karimeen from the backwaters is marinated and fried to order.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128983\">\u003cfigcaption class=\"wp-caption-text\">At Mullapanthal, fresh karimeen from the backwaters is marinated and fried to order. \u003ccite>(Maanvi Singh/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Everyone asks me why I have been doing this for so many years,\" says Kaumari, who runs the kitchen, while her husband, son and daughter-in-law serve customers. \"Mostly it's for the compliments,\" she says with a chuckle. The compliments are addictive.\u003c/p>\n\u003cp>Her patrons, many of them 9-to-5ers who take extra-long lunch breaks and drive half an hour out of the nearest city for her food, pay her enough praise to ensure she won't retire anytime soon, but not too loudly, or publicly and definitely not via Google or Yelp.\u003c/p>\n\u003cp>Even without a social media presence, it's hard to score a table at lunchtime, especially since toddy shops are having a bit of a revival lately.\u003c/p>\n\u003cfigure id=\"attachment_128984\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/mb2a3956-0d32f806ad9f1de3bf4d9a1537c8b5013813855e-2-e1528847931381.jpg\" alt=\"There's no menu at Chungam. Owner and head chef Kaumari cooks up whatever is fresh and in season.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128984\">\u003cfigcaption class=\"wp-caption-text\">There's no menu at Chungam. Owner and head chef Kaumari cooks up whatever is fresh and in season. \u003ccite>(Maanvi Singh/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Although toddy is in the name, the most popular \u003cem>shaaps\u003c/em> are famous for their food. \"Ten, 15 years ago, most toddy shops would not be known to anyone outside of rural Kerala,\" says Keralan chef Aji Joseph, who has worked in high-end restaurants across India during his 20-year career, but still gets nostalgic for his hometown \u003cem>shaaps.\u003c/em>\u003c/p>\n\u003cp>He credits the Internet and Instagram with popularizing these spots beyond rural Kerala. \"So not just in urban Kerala, but also people in Delhi or New York are seeing how good this food looks ... and they want to try it for themselves.\"\u003c/p>\n\u003cp>And they should, Joseph says. \"The cuisine is completely unique.\" \u003cem>Shaap\u003c/em> specialties include \u003cem>karimeen pollichathu\u003c/em> — spiced freshwater fish that's wrapped inside plantain leaves, and fried in coconut oil — served with a side of \u003cem>kappa\u003c/em>, steamed tapioca. There's duck \u003cem>mappas\u003c/em>, shredded duck meat slow-cooked in a spiced coconut sauce; \u003cem>kakka\u003c/em> or freshwater clams, roasted with spice and coconut shavings; and \u003cem>meen thala\u003c/em> curry, made with fish heads and coconut milk.\u003c/p>\n\u003cp>Coconut features in absolutely every dish. Kerala, in the region's Malayalam language, literally means \"land of coconuts,\" and toddy shops are very much an ode to that land, as well as the waterways that permeate and surround it.\u003c/p>\n\u003cp>\"Everything is made from local ingredients found within a few kilometers of the shop,\" Joseph says. \"And whatever they cook in the morning, that's it. They sell that until it's finished. They don't have a fridge or freezer, they don't keep anything for the next day.\"\u003c/p>\n\u003cfigure id=\"attachment_128985\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/mb2a3918-bf52410e3748774c632ac22078556483119bedd0-1-e1528848107629.jpg\" alt=\"Kaumari has been running Chungam Toddy Shop out of her family home for nearly five decades.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128985\">\u003cfigcaption class=\"wp-caption-text\">Kaumari has been running Chungam Toddy Shop out of her family home for nearly five decades. \u003ccite>(Maanvi Singh/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The toddy that accompanies all of that is equally ephemeral. Coconut sap ferments fast — within a few hours of collection, it transforms from a sugary syrup into an effervescent alcoholic drink. Within 24 hours, it further ferments into a vinegar that can be used to make pickles — but is pretty unpleasant to drink. It's brief lifespan means that it's never bottled, or exported.\u003c/p>\n\u003cp>It's a specialty of rural villages — not just in south India, but also Sri Lanka, and southeast Asia, where people have been tapping and drinking toddy for centuries, says \u003ca href=\"http://www.cds.edu/people/dr-j-devika/qualification.html\">J. Devika\u003c/a>, a historian at the Centre for Development Studies in Thiruvananthapuram, Kerala.\u003c/p>\n\u003cp>And while the younger generations in agricultural communities across India are increasingly seeking higher-paid work in cities, there doesn't seem to be any perceptible shortage of toddy tappers, suppliers, or drinkers in Kerala.\u003c/p>\n\u003cp>Still, there's not much written down about toddy history. Devika says, \"simply because toddy has been so much a part of everyday life for so long, no one has really thought to study it.\" Devika says there has long been a stigma against women drinking alcohol in many parts of Keralan society, but up until the 1940s, Devika says, both men and women used to frequent toddy shops after work.\u003c/p>\n\u003cp>At its peak, toddy is about as alcoholic as beer — containing between 3 and 6 percent alcohol. It's not the most effective way to get drunk. But in the 1940s came a trend of spiking or fortifying toddy, or distilling it into a rum-like spirit. Toddy shops became associated with violent, drunk men, Devika says.\u003c/p>\n\u003cp>In 2015, Kerala's government put severe \u003ca href=\"http://www.bbc.com/news/world-asia-india-35192246\">restrictions\u003c/a> on the sale of alcohol in an effort to combat alcoholism, most of which were \u003ca href=\"https://www.bbc.com/news/world-asia-india-40213562\">reversed\u003c/a> in 2017.\u003c/p>\n\u003cp>But the majority of toddy shops were unaffected by those restrictions, which made an exception for the indigenous drink, though tappers and \u003cem>shaap\u003c/em> owners are still petitioning a new government rule that prevents them from selling toddy near highways.\u003c/p>\n\u003cfigure id=\"attachment_128986\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/mb2a3998-b6058ea1632f13e1bff9ba76329477ba89599b0d-1-e1528848172266.jpg\" alt=\"On offer at Chungam: A salad of sardines tossed with red chiles, turmeric, lime and freshly grated coconut flesh.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128986\">\u003cfigcaption class=\"wp-caption-text\">On offer at Chungam: A salad of sardines tossed with red chiles, turmeric, lime and freshly grated coconut flesh. \u003ccite>(Maanvi Singh/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One result of the recent focus on alcoholism is that the state government has been monitoring toddy tapping and sales more stringently over the past three years.\u003c/p>\n\u003cp>That, perhaps, has helped wipe clean toddy shops' seedy reputation, says Chef Joseph.\u003c/p>\n\u003cp>Or perhaps, more people are just catching onto the fact that \u003cem>shaaps\u003c/em> serve some of the best food in Kerala, says Vijayakumar, whose family has been running Mullapanthal, one of the best-known toddy shops in Kerala, for three generations.\u003c/p>\n\u003cp>\"People come mainly for the food,\" he says. All which is cooked on traditional stoves — fueled, of course, by coconut wood. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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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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