window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
},
"bayareabites_130159": {
"type": "attachments",
"id": "bayareabites_130159",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "130159",
"found": true
},
"parent": 130156,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/Bruleed-Humboldt-Fog-520x347.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 347
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/Bruleed-Humboldt-Fog-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/Bruleed-Humboldt-Fog-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/Bruleed-Humboldt-Fog-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/Bruleed-Humboldt-Fog-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/Bruleed-Humboldt-Fog-375x250.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 250
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/Bruleed-Humboldt-Fog-e1535151932131.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/Bruleed-Humboldt-Fog-1020x680.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 680
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/Bruleed-Humboldt-Fog-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/Bruleed-Humboldt-Fog-1200x800.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 800
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/Bruleed-Humboldt-Fog-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/Bruleed-Humboldt-Fog-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/Bruleed-Humboldt-Fog-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/Bruleed-Humboldt-Fog-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/Bruleed-Humboldt-Fog-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/Bruleed-Humboldt-Fog-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/Bruleed-Humboldt-Fog-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/Bruleed-Humboldt-Fog-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/Bruleed-Humboldt-Fog-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/Bruleed-Humboldt-Fog-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/Bruleed-Humboldt-Fog-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/Bruleed-Humboldt-Fog-240x160.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 160
}
},
"publishDate": 1535151884,
"modified": 1535217599,
"caption": "Magic things like brûléed Humboldt Fog happen at the SF Cheese Fest.",
"description": "Magic things like brûléed Humboldt Fog happen at the SF Cheese Fest.",
"title": "Magic things like brûléed Humboldt Fog happen at the SF Cheese Fest.",
"credit": "Ellen Cronin",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_130153": {
"type": "attachments",
"id": "bayareabites_130153",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "130153",
"found": true
},
"parent": 130151,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_7504-5d61c87ff42a7a70dcc1749352c30414857a59aa-520x390.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 390
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_7504-5d61c87ff42a7a70dcc1749352c30414857a59aa-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_7504-5d61c87ff42a7a70dcc1749352c30414857a59aa-160x120.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 120
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_7504-5d61c87ff42a7a70dcc1749352c30414857a59aa-960x720.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 720
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_7504-5d61c87ff42a7a70dcc1749352c30414857a59aa-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_7504-5d61c87ff42a7a70dcc1749352c30414857a59aa-375x281.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 281
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_7504-5d61c87ff42a7a70dcc1749352c30414857a59aa.jpg",
"width": 1691,
"height": 1268
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_7504-5d61c87ff42a7a70dcc1749352c30414857a59aa-1020x765.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 765
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_7504-5d61c87ff42a7a70dcc1749352c30414857a59aa-1180x885.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 885
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_7504-5d61c87ff42a7a70dcc1749352c30414857a59aa-1200x900.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 900
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_7504-5d61c87ff42a7a70dcc1749352c30414857a59aa-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_7504-5d61c87ff42a7a70dcc1749352c30414857a59aa-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_7504-5d61c87ff42a7a70dcc1749352c30414857a59aa-800x600.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 600
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_7504-5d61c87ff42a7a70dcc1749352c30414857a59aa-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_7504-5d61c87ff42a7a70dcc1749352c30414857a59aa-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_7504-5d61c87ff42a7a70dcc1749352c30414857a59aa-1180x885.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 885
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_7504-5d61c87ff42a7a70dcc1749352c30414857a59aa-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_7504-5d61c87ff42a7a70dcc1749352c30414857a59aa-768x576.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 576
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_7504-5d61c87ff42a7a70dcc1749352c30414857a59aa-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_7504-5d61c87ff42a7a70dcc1749352c30414857a59aa-240x180.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 180
}
},
"publishDate": 1535135911,
"modified": 1535135966,
"caption": "Alex Vardakostas had a dream about creating a robot burger-maker in college. He's now poised to open a restaurant with his Creator Burger robot in September.",
"description": "Alex Vardakostas had a dream about creating a robot burger-maker in college. He's now poised to open a restaurant with his Creator Burger robot in September.",
"title": "Alex Vardakostas had a dream about creating a robot burger-maker in college. He's now poised to open a restaurant with his Creator Burger robot in September.",
"credit": "Saroyan Humphrey",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_130109": {
"type": "attachments",
"id": "bayareabites_130109",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "130109",
"found": true
},
"parent": 130107,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/Ritu_overhead_photocreditKristenLoken-520x347.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 347
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/Ritu_overhead_photocreditKristenLoken-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/Ritu_overhead_photocreditKristenLoken-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/Ritu_overhead_photocreditKristenLoken-960x641.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 641
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/Ritu_overhead_photocreditKristenLoken-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/Ritu_overhead_photocreditKristenLoken-375x250.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 250
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/Ritu_overhead_photocreditKristenLoken-e1534548135577.jpg",
"width": 1920,
"height": 1281
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/Ritu_overhead_photocreditKristenLoken-1020x681.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 681
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/Ritu_overhead_photocreditKristenLoken-1180x788.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 788
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/Ritu_overhead_photocreditKristenLoken-1200x801.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 801
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/Ritu_overhead_photocreditKristenLoken-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/Ritu_overhead_photocreditKristenLoken-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/Ritu_overhead_photocreditKristenLoken-800x534.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 534
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/Ritu_overhead_photocreditKristenLoken-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/Ritu_overhead_photocreditKristenLoken-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/Ritu_overhead_photocreditKristenLoken-1920x1281.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1281
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/Ritu_overhead_photocreditKristenLoken-1180x788.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 788
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/Ritu_overhead_photocreditKristenLoken-1920x1281.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1281
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/Ritu_overhead_photocreditKristenLoken-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/Ritu_overhead_photocreditKristenLoken-768x513.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 513
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/Ritu_overhead_photocreditKristenLoken-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/Ritu_overhead_photocreditKristenLoken-240x160.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 160
}
},
"publishDate": 1534548102,
"modified": 1534548157,
"caption": "Ritu’s extensive menu has plenty of options for all kinds of eaters.",
"description": "Ritu’s extensive menu has plenty of options for all kinds of eaters.",
"title": "Ritu’s extensive menu has plenty of options for all kinds of eaters.",
"credit": "Kristen Loken",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_130079": {
"type": "attachments",
"id": "bayareabites_130079",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "130079",
"found": true
},
"parent": 130077,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/noodz-curryduck-520x346.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 346
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/noodz-curryduck-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/noodz-curryduck-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/noodz-curryduck-960x639.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 639
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/noodz-curryduck-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/noodz-curryduck-375x250.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 250
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/noodz-curryduck-e1534186455518.jpg",
"width": 1920,
"height": 1279
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/noodz-curryduck-1020x679.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 679
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/noodz-curryduck-1180x786.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 786
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/noodz-curryduck-1200x799.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 799
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/noodz-curryduck-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/noodz-curryduck-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/noodz-curryduck-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/noodz-curryduck-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/noodz-curryduck-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/noodz-curryduck-1920x1279.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1279
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/noodz-curryduck-1180x786.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 786
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/noodz-curryduck-1920x1279.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1279
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/noodz-curryduck-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/noodz-curryduck-768x511.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 511
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/noodz-curryduck-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/noodz-curryduck-240x160.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 160
}
},
"publishDate": 1534186393,
"modified": 1534186500,
"caption": "The rich curry duck vermicelli soup at Le Soleil’s Tuezday Noodz Day.",
"description": "The rich curry duck vermicelli soup at Le Soleil’s Tuezday Noodz Day.",
"title": "The rich curry duck vermicelli soup at Le Soleil’s Tuezday Noodz Day.",
"credit": "tablehopper.com",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_130055": {
"type": "attachments",
"id": "bayareabites_130055",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "130055",
"found": true
},
"parent": 130049,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/DSC00020-520x347.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 347
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/DSC00020-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/DSC00020-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/DSC00020-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/DSC00020-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/DSC00020-375x250.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 250
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/DSC00020-e1534000315515.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/DSC00020-1020x680.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 680
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/DSC00020-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/DSC00020-1200x800.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 800
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/DSC00020-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/DSC00020-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/DSC00020-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/DSC00020-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/DSC00020-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/DSC00020-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/DSC00020-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/DSC00020-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/DSC00020-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/DSC00020-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/DSC00020-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/DSC00020-240x160.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 160
}
},
"publishDate": 1534000261,
"modified": 1534000305,
"caption": "Powder Shaved Snow banana coconut with rainbow sprinkles and strawberry sauce",
"description": "Powder Shaved Snow banana coconut with rainbow sprinkles and strawberry sauce",
"title": "Powder Shaved Snow banana coconut with rainbow sprinkles and strawberry sauce",
"credit": "Grace Cheung",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_130015": {
"type": "attachments",
"id": "bayareabites_130015",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "130015",
"found": true
},
"parent": 130006,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Panang-Nuea-520x390.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 390
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Panang-Nuea-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Panang-Nuea-160x120.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 120
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Panang-Nuea-960x720.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 720
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Panang-Nuea-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Panang-Nuea-375x281.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 281
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Panang-Nuea-e1533578939859.jpg",
"width": 1920,
"height": 1440
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Panang-Nuea-1020x765.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 765
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Panang-Nuea-1180x885.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 885
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Panang-Nuea-1200x900.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 900
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Panang-Nuea-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Panang-Nuea-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Panang-Nuea-800x600.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 600
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Panang-Nuea-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Panang-Nuea-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Panang-Nuea-1920x1440.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1440
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Panang-Nuea-1180x885.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 885
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Panang-Nuea-1920x1440.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1440
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Panang-Nuea-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Panang-Nuea-768x576.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 576
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Panang-Nuea-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Panang-Nuea-240x180.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 180
}
},
"publishDate": 1533578660,
"modified": 1533578915,
"caption": "Panang curry on bone-in short rib is a Farmhouse favorite.",
"description": "Panang curry on bone-in short rib is a Farmhouse favorite.",
"title": "Panang curry on bone-in short rib is a Farmhouse favorite.",
"credit": "Farmhouse Oakland",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_129983": {
"type": "attachments",
"id": "bayareabites_129983",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "129983",
"found": true
},
"parent": 129981,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/HERO-IMAGE-520x352.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 352
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/HERO-IMAGE-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/HERO-IMAGE-160x108.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 108
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/HERO-IMAGE-960x650.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 650
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/HERO-IMAGE-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/HERO-IMAGE-375x254.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 254
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/HERO-IMAGE.jpg",
"width": 1920,
"height": 1300
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/HERO-IMAGE-1020x691.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 691
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/HERO-IMAGE-1180x799.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 799
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/HERO-IMAGE-1200x813.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 813
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/HERO-IMAGE-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/HERO-IMAGE-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/HERO-IMAGE-800x542.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 542
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/HERO-IMAGE-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/HERO-IMAGE-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/HERO-IMAGE-1920x1300.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1300
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/HERO-IMAGE-1180x799.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 799
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/HERO-IMAGE-1920x1300.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1300
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/HERO-IMAGE-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/HERO-IMAGE-768x520.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 520
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/HERO-IMAGE-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/HERO-IMAGE-240x163.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 163
}
},
"publishDate": 1533157679,
"modified": 1533157968,
"caption": "The Nanazaka and The Sword and Samurai cocktails at Roka Akor.",
"description": "The Nanazaka and The Sword and Samurai cocktails at Roka Akor.",
"title": "5 Drinks to Drink When You’re Not Drinking HERO IMAGE",
"credit": "Patrick Wong",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_129972": {
"type": "attachments",
"id": "bayareabites_129972",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "129972",
"found": true
},
"parent": 129955,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/zoftig-eatery-big-salad-520x346.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 346
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/zoftig-eatery-big-salad-1024x576.jpg",
"width": 1024,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/zoftig-eatery-big-salad-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/zoftig-eatery-big-salad-960x639.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 639
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/zoftig-eatery-big-salad-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/zoftig-eatery-big-salad-375x250.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 250
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/zoftig-eatery-big-salad.jpg",
"width": 1024,
"height": 682
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/zoftig-eatery-big-salad-1020x679.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 679
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/zoftig-eatery-big-salad-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/zoftig-eatery-big-salad-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/zoftig-eatery-big-salad-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/zoftig-eatery-big-salad-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/zoftig-eatery-big-salad-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/zoftig-eatery-big-salad-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/zoftig-eatery-big-salad-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/zoftig-eatery-big-salad-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/zoftig-eatery-big-salad-240x160.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 160
}
},
"publishDate": 1532974140,
"modified": 1532974822,
"caption": "Beets and greens salad with walnuts, pickled onions, black pepper buttermilk dressing from Zoftig. ",
"description": null,
"title": "Zoftig restaurant in Santa Rosa",
"credit": "Heather Irwin",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_129931": {
"type": "attachments",
"id": "bayareabites_129931",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "129931",
"found": true
},
"parent": 129925,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/parranga-rotisserie-main-520x347.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 347
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/parranga-rotisserie-main-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/parranga-rotisserie-main-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/parranga-rotisserie-main-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/parranga-rotisserie-main-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/parranga-rotisserie-main-375x250.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 250
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/parranga-rotisserie-main-e1532723975867.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/parranga-rotisserie-main-1020x680.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 680
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/parranga-rotisserie-main-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/parranga-rotisserie-main-1200x800.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 800
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/parranga-rotisserie-main-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/parranga-rotisserie-main-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/parranga-rotisserie-main-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/parranga-rotisserie-main-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/parranga-rotisserie-main-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/parranga-rotisserie-main-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/parranga-rotisserie-main-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/parranga-rotisserie-main-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/parranga-rotisserie-main-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/parranga-rotisserie-main-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/parranga-rotisserie-main-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/parranga-rotisserie-main-240x160.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 160
}
},
"publishDate": 1532723950,
"modified": 1532724018,
"caption": "The rotisserie chicken at Parranga in Mill Valley is a highlight of the menu.",
"description": null,
"title": "The rotisserie chicken at Parranga in Mill Valley is a highlight of the menu.",
"credit": "Marcus Cano",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_129917": {
"type": "attachments",
"id": "bayareabites_129917",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "129917",
"found": true
},
"parent": 129373,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/la-cocina-5-graduates1a-520x347.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 347
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/la-cocina-5-graduates1a-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/la-cocina-5-graduates1a-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/la-cocina-5-graduates1a-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/la-cocina-5-graduates1a-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/la-cocina-5-graduates1a-375x250.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 250
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/la-cocina-5-graduates1a.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/la-cocina-5-graduates1a-1020x680.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 680
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/la-cocina-5-graduates1a-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/la-cocina-5-graduates1a-1200x800.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 800
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/la-cocina-5-graduates1a-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/la-cocina-5-graduates1a-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/la-cocina-5-graduates1a-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/la-cocina-5-graduates1a-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/la-cocina-5-graduates1a-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/la-cocina-5-graduates1a-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/la-cocina-5-graduates1a-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/la-cocina-5-graduates1a-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/la-cocina-5-graduates1a-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/la-cocina-5-graduates1a-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/la-cocina-5-graduates1a-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/la-cocina-5-graduates1a-240x160.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 160
}
},
"publishDate": 1532659760,
"modified": 1532660081,
"caption": "Five La Cocina Graduates",
"description": null,
"title": "la-cocina-5-graduates1a",
"credit": "Wendy Goodfriend",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_129532": {
"type": "attachments",
"id": "bayareabites_129532",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "129532",
"found": true
},
"parent": 129312,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3601-new-520x390.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 390
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3601-new-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3601-new-160x120.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 120
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3601-new-960x720.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 720
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3601-new-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3601-new-375x281.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 281
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3601-new.jpg",
"width": 1920,
"height": 1440
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3601-new-1020x765.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 765
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3601-new-1180x885.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 885
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3601-new-1200x900.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 900
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3601-new-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3601-new-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3601-new-800x600.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 600
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3601-new-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3601-new-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3601-new-1920x1440.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1440
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3601-new-1180x885.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 885
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3601-new-1920x1440.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1440
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3601-new-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3601-new-768x576.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 576
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3601-new-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3601-new-240x180.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 180
}
},
"publishDate": 1532158113,
"modified": 1532464902,
"caption": "Beloved Café's Green Goddess Bowl ($13): avocado, spinach, dates, ginger, lime, coconut water, topped with homemade granola, banana, fresh berries, goji berries, hemp seeds, chia seeds and maca. This bowl was great for getting energized at the start of a day. A perfect combo of sweet and savory.",
"description": null,
"title": "IMG_3601-new",
"credit": "Wendy Goodfriend",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_129505": {
"type": "attachments",
"id": "bayareabites_129505",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "129505",
"found": true
},
"parent": 129492,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-520x390.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 390
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-160x120.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 120
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-960x720.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 720
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-375x281.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 281
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new.jpg",
"width": 1920,
"height": 1440
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-1020x765.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 765
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-1180x885.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 885
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-1200x900.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 900
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-800x600.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 600
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-1920x1440.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1440
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-1180x885.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 885
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-1920x1440.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1440
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-768x576.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 576
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-240x180.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 180
}
},
"publishDate": 1532141416,
"modified": 1532147671,
"caption": "Lunch just got extra-tasty at Smokebread at The Perennial. ",
"description": null,
"title": "smokebread-opening-panorama-new",
"credit": "Karen Leibowitz",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"byline_bayareabites_130151": {
"type": "authors",
"id": "byline_bayareabites_130151",
"meta": {
"override": true
},
"slug": "byline_bayareabites_130151",
"name": "Anna Mantzaris, NPR Food",
"isLoading": false
},
"byline_bayareabites_129955": {
"type": "authors",
"id": "byline_bayareabites_129955",
"meta": {
"override": true
},
"slug": "byline_bayareabites_129955",
"name": "\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>",
"isLoading": false
},
"byline_bayareabites_129373": {
"type": "authors",
"id": "byline_bayareabites_129373",
"meta": {
"override": true
},
"slug": "byline_bayareabites_129373",
"name": "\u003ca href=\"https://www.kqed.org/author/trevorfelch\">Trevor Felch\u003c/a> (writer), \u003ca href=\"https://www.kqed.org/author/wendy-goodfriend\">Wendy Goodfriend\u003c/a> (photos/video)",
"isLoading": false
},
"wendy-goodfriend": {
"type": "authors",
"id": "5014",
"meta": {
"index": "authors_1716337520",
"id": "5014",
"found": true
},
"name": "Wendy Goodfriend",
"firstName": "Wendy",
"lastName": "Goodfriend",
"slug": "wendy-goodfriend",
"email": "wendy@wendygoodfriend.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "I was the Senior Digital Producer for KQED Food up until July, 2018. Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area; Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017. As far as content creation, photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.",
"avatar": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twitter": null,
"facebook": "bayareabites",
"instagram": null,
"linkedin": "wendygoodfriend",
"sites": [
{
"site": "jpepinheart",
"roles": []
},
{
"site": "about",
"roles": [
"editor"
]
},
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "science",
"roles": [
"administrator"
]
},
{
"site": "checkplease",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"author"
]
},
{
"site": "essentialpepin",
"roles": [
"administrator"
]
}
],
"headData": {
"title": "Wendy Goodfriend | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/wendy-goodfriend"
},
"marciagagliardi": {
"type": "authors",
"id": "11398",
"meta": {
"index": "authors_1716337520",
"id": "11398",
"found": true
},
"name": "Marcia Gagliardi",
"firstName": "Marcia",
"lastName": "Gagliardi",
"slug": "marciagagliardi",
"email": "marcia@tablehopper.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "\u003cstrong>Marcia Gagliardi\u003c/strong> writes a popular insider e-column about the SF dining and drinking scene, get all the latest news at \u003ca href=\"http://www.tablehopper.com\">tablehopper.com\u003c/a>. Follow @tablehopper on \u003ca href=\"https://twitter.com/tablehopper\">Twitter\u003c/a> and \u003ca href=\"https://instagram.com/tablehopper/\">Instagram\u003c/a> for more culinary finds! She also writes about low-dose and high-quality cannabis products in her weekly mymilligram newsletter at \u003ca href=\"http://www.mymilligram.com\">mymilligram.com\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/5d0caa5ce4f7e7b9746d41093f503928?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Marcia Gagliardi | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/5d0caa5ce4f7e7b9746d41093f503928?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/5d0caa5ce4f7e7b9746d41093f503928?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/marciagagliardi"
},
"gcheung": {
"type": "authors",
"id": "11404",
"meta": {
"index": "authors_1716337520",
"id": "11404",
"found": true
},
"name": "Grace Cheung",
"firstName": "Grace",
"lastName": "Cheung",
"slug": "gcheung",
"email": "gcheung@kqed.org",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "Grace was a social media and digital producer at KQED, and her love of food keeps her busy! As an amateur photographer and chef, she documents her recipes, restaurant adventures, and more on her blog, \u003ca href=\"https://put-an-egg-on-it.com/\">Put An Egg On It\u003c/a>. You can mostly follow her eating adventures on Instagram at \u003ca href=\"https://www.instagram.com/gcheung28/\">@gcheung28\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/9d5b5595007c3709533a8959e3eda091?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": []
},
{
"site": "jpepinheart",
"roles": [
"editor"
]
},
{
"site": "about",
"roles": [
"author"
]
},
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "checkplease",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": []
},
{
"site": "essentialpepin",
"roles": [
"administrator"
]
}
],
"headData": {
"title": "Grace Cheung | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/9d5b5595007c3709533a8959e3eda091?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/9d5b5595007c3709533a8959e3eda091?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/gcheung"
},
"patrickwong": {
"type": "authors",
"id": "11494",
"meta": {
"index": "authors_1716337520",
"id": "11494",
"found": true
},
"name": "Patrick Wong",
"firstName": "Patrick",
"lastName": "Wong",
"slug": "patrickwong",
"email": "patrickkaiwong@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Patrick is a Seattle native who grew up in a very food-centric family. His father owns a restaurant supply company, his two older sisters are former owners of a successful restaurant in Seattle's International District, and Patrick thinks his mother and grandmother are the best cooks in the world.\r\n\r\nAs editor of a food travel magazine in college and eating his way through New York City and Europe, it for some reason took him a long time to realize he wanted to work professionally in food. After trying to make it in television news in the Bay Area, he realized he hated it and ran for the world of food. Since then, Patrick has been able to combine his journalism chops with his love of food, dining, and cooking into lead marketing roles at several Bay Area food start-ups. Currently, he is the Brand Director for Roli Roti and is the video producer for restaurant podcast, Menu Stories and co-founder of food-inspired streetwear line, Mother Sauce. Patrick is also a contributing writer/photographer/videographer for Thrillist SF, Eater SF, SF Gate, and Tastemade.",
"avatar": "https://secure.gravatar.com/avatar/50251a078d2d4cde5a02394138ea501b?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"author"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Patrick Wong | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/50251a078d2d4cde5a02394138ea501b?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/50251a078d2d4cde5a02394138ea501b?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/patrickwong"
}
},
"pagesReducer": {
"bayareabites_category_bay-area": {
"type": "terms",
"id": "bayareabites_109",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "109",
"score": 11.790764
},
"featImg": null,
"name": "bay area",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 73,
"slug": "bay-area",
"isLoading": false,
"title": "bay area",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 11
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=bay-area",
"seeMore": false,
"paginated": true,
"page": 11
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://hls.kqed.org/hls/kqed_app/playlist.m3u8",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"bayareabites_130156": {
"type": "posts",
"id": "bayareabites_130156",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "130156",
"score": null,
"sort": [
1535387040000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 16115
},
"blocks": [],
"publishDate": 1535387040,
"format": "standard",
"disqusTitle": "Table Talk: September Is Full of Great Food Events…and Tequila!",
"title": "Table Talk: September Is Full of Great Food Events…and Tequila!",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>Your September calendar is going to fill up with some fab food events, including the SF Cheese Fest, Eat Real Festival in Oakland, a special INFORUM talk with chef José Andrés, an Agave Girls night of tequila with Joanne Weir at Copita, and you can recover from all the over-indulging with some khao mun gai (chicken fat rice).\u003c/p>\n\u003ch2>Oakland’s Eat Real Festival Returns September 14–16\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"http://eatrealfest.com/\">Eat Real Festival\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/SycFV54M9tz\">Jack London Square\u003c/a>\u003cbr>\nBroadway and Embarcadero, Oakland\u003c/p>\n\u003cp>Friday September 14, 3pm to 10pm\u003cbr>\nSaturday September 15, 11am to 10pm\u003cbr>\nSunday September 16, 11am to 6pm\u003c/p>\n\u003cp>General Admission (Free)\u003cbr>\nTicketed Events ($5-$35), purchase on Eventbrite\u003c/p>\n\u003cfigure id=\"attachment_130161\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/ERF_2017_Lincoln-Chu_5765-e1535152097984.jpg\" alt=\"The Eat Real Festival knows how to feed a crowd.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130161\">\u003cfigcaption class=\"wp-caption-text\">The Eat Real Festival knows how to feed a crowd. \u003ccite>(Lincoln Chu)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>September is close, which means it’s time for the return of the \u003ca href=\"http://eatrealfest.com/\">\u003cb>Eat Real Festival\u003c/b>\u003c/a>, now in its tenth year! This street food festival and block party will host more than 50 Bay Area food vendors, all serving sustainably sourced food, in addition to over 40 craft beers, wines, and cocktails. Some confirmed vendors include Gerard’s Paella, Southern Comfort Kitchen, Frozen Kuhsterd, Clove & Hoof, and Aburaya, plus vegan offerings from VegeNation, Core Kitchen, and No Worries. Eat Real’s mission is to help revitalize regional food systems, build public awareness and respect for the craft of making good food, and encourage the growth of American food entrepreneurs. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The festival is free, but there are a handful of \u003ca href=\"https://www.eventbrite.com/o/eat-real-festival-17704849439\">ticketed food experiences\u003c/a> ($5–$35) including a \u003ca href=\"https://www.eventbrite.com/e/brews-bites-2018-tickets-49200688584\">Brews + Bites\u003c/a> pairing class, a \u003ca href=\"https://www.eventbrite.com/e/fermenting-rainbows-tickets-49245550768\">Fermenting Rainbows\u003c/a> class on fermenting vegetables kids will love, a cheesemaking class on how to make \u003ca href=\"https://www.eventbrite.com/e/two-cheeses-in-under-10-minutes-making-ricotta-and-chevre-at-home-tickets-49245720275\">Two Cheeses in Under 10 Minutes\u003c/a> at home, and a culinary class on \u003ca href=\"https://www.eventbrite.com/e/tea-leaf-salad-with-grocery-cafe-tickets-49245998106\">Tea Leaf Salad with Grocery Cafe\u003c/a>. A portion of event proceeds benefit the \u003ca href=\"https://www.foodcraftinstitute.org/\">Food Craft Institute\u003c/a>. \u003c/p>\n\u003cp>There will also be DJs playing Sat–Sun, live mural painting, and a Family Zone at Harrison Street with face painting and a circus workshop for kids of all ages. The entertainment schedule can be found \u003ca href=\"http://eatrealfest.com/about/entertainment-2/\">here\u003c/a>.\u003c/p>\n\u003ch2>Release the Cheese! Don’t Miss the SF Cheese Fest September 15–16\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"https://www.sfcheesefest.com/\">SF Cheese Fest\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/sf-cheese-fest-cheesemaker-celebration-tickets-48018962008\">Cheesemaker Celebration\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/1phUntKdxMu\">Social Hall\u003c/a>\u003cbr>\n1270 Sutter St., San Francisco\u003cbr>\nSeptember 15\u003cbr>\n6pm–9pm\u003c/p>\n\u003cp>Sunday Seminars\u003cbr>\n\u003ca href=\"https://goo.gl/maps/EW8toS9EaCD2\">The Cheese School of San Francisco\u003c/a>\u003cbr>\n900 North Point St. k201, San Francisco\u003cbr>\nSeptember 16\u003cbr>\n11am–9pm\u003c/p>\n\u003cfigure id=\"attachment_130162\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Fat-Bottomed-Girl-e1535152198416.jpg\" alt=\"The array of cheeses at the SF Cheese Fest are lovely to admire, but even better to taste.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-130162\">\u003cfigcaption class=\"wp-caption-text\">The array of cheeses at the SF Cheese Fest are lovely to admire, but even better to taste. \u003ccite>(Ellen Cronin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fourth annual SF Cheese Fest returns, bringing over 20 artisan cheesemakers from across the state for a special walk-around tasting. On Saturday, September 15, you’ll taste beauties from Cowgirl Creamery, Cypress Grove Cheese, Di Stefano Cheese, Point Reyes Farmstead, along with some of California's newest producers, like Folly Cheese Co., Wm. Cofield Cheesemakers, and Moonside Creamery. You’ll also enjoy bites, plus samples of cured meats, pickles, jams, and chocolate from local makers, courtesy of The Cheese School of San Francisco, GreenLeaf, Mission Cheese, and Canyon Market. \u003c/p>\n\u003cp>You’ll refresh your palate with beers, wines, and ciders from Bay Area makers (they know exactly what you need after eating goat cheese), while enjoying live music by SF-based gypsy jazz band Gaucho. One more bonus: all attendees will receive a free one-year subscription to \u003ci>Culture Magazine\u003c/i>.\u003c/p>\n\u003cp>New this year are the educational \u003ca href=\"https://www.sfcheesefest.com/sunday-seminars-1/\">\u003cb>Sunday Seminars\u003c/b>\u003c/a>, in collaboration with The Cheese School of San Francisco, on Sunday, September 16. Ticket proceeds benefit the California Artisan Cheese Guild, a statewide nonprofit dedicated to the education and support of artisan cheese making. \u003c/p>\n\u003ch2>Comfort Food at Its Finest: Khao Mun Gai (and a New Place to Find It)\u003c/h2>\n\u003cp>\u003cb>Rooster and Rice\u003c/b>\u003cbr>\nSan Francisco: multiple locations\u003c/p>\n\u003cp>\u003cb>What the Cluck\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/JjnLeSfdZWR2\">1782 Haight St., San Francisco\u003c/a>\u003cbr>\nOpen daily 11am–8pm\u003c/p>\n\u003cp>Sometimes you need to take a break from the cheese, the pizza, the cacio e pepe, the burgers, the tacos, the spice, the sandwiches, and get down to basics. You just need some simple gingery chicken deliciousness, especially when you’re sick. In Asia, there’s a famous chicken and rice dish known as Hainan/Hainanese chicken rice in Singapore (it’s considered its national dish) and Malaysia, also known as khao mun gai in Thailand (you’ll find it in Vietnam and Cambodia as well). \u003c/p>\n\u003cp>Its origins are from the Hainan province in southern China, and the dish basically consists of poached chicken served over chicken fat rice with a side serving of broth, but depending on where you have it, there will be additions to how the chicken and rice are prepared, plus different garnishes, to a gingery side sauce or a spicier one. It’s a casual dish, an affordable one that is meant to sustain you but brings some comfort too. \u003c/p>\n\u003cp>While poached chicken is not the most photogenic item (some people have a hard time with the poached skin, but really, give it a chance), some of the most delicious foods far surpass their homely appearance. A San Francisco favorite for khao mun gai is \u003ca href=\"http://www.roosterandrice.com/\">\u003cb>Rooster and Rice\u003c/b>\u003c/a>, with three fast-casual locations around the city. I love the way they prepare their chicken and rice (seasoned with the perfect amount of chicken fat), the mix of juicy dark and white organic chicken meat, and their bright side sauce of fresh chile, ginger, garlic, and soybean is tops. The deeply flavorful broth is also like an elixir. Their basic KMG is $11.95. If you can’t make it to their three locations, they also deliver on Caviar.\u003c/p>\n\u003cfigure id=\"attachment_130165\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/whatthecluck-KMG-e1535152503280.jpg\" alt=\"The latest place serving khao mun gai in San Francisco is What the Cluck.\" width=\"1920\" height=\"2883\" class=\"size-full wp-image-130165\">\u003cfigcaption class=\"wp-caption-text\">The latest place serving khao mun gai in San Francisco is What the Cluck. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s a new khao mun gai outpost in the Upper Haight called \u003ca href=\"http://www.whattheclucksf.com/\">\u003cb>What the Cluck\u003c/b>\u003c/a>, from Bangkok native Koonz Vannasetta. Here you also get organic breast and thigh (it’s tender and juicy) for $10.95, and another option is to order your KMG with riceberry (a jasmine and black rice hybrid). For your first time, I’d recommend you stick with the traditional jasmine rice (which gets zhooshed with chicken fat), and skip the brown rice option (the side I ordered was mushy). If you want to go all out, there’s “The Ultimate” ($15.95), with poached egg, chicken liver, and extra sauce (their sauce is on the milder side, with fermented soybean, garlic, and ginger). There’s also a version with tofu for vegetarians. \u003c/p>\n\u003cfigure id=\"attachment_130166\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/whatthecluck-soup-e1535152570560.jpg\" alt=\"You can also opt for the restorative chicken soup at What the Cluck.\" width=\"1920\" height=\"2883\" class=\"size-full wp-image-130166\">\u003cfigcaption class=\"wp-caption-text\">You can also opt for the restorative chicken soup at What the Cluck. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’ll additionally find a restorative chicken and rice soup with spinach leaves ($10.95), which I doctored up with some extra ginger at home to help keep a cold at bay (and boost up the flavor a bit). It hit the spot and the mushy brown rice was perfect in the soup. The food travels extremely well with delivery (there are a few tables and a counter but the place is pretty bare bones), and do note they close a little early. You can order for delivery on \u003ca href=\"http://fbuy.me/j32wv\">Grubhub\u003c/a> (and new customers, take $10 off your first order with that link).\u003c/p>\n\u003cp>You’ll also find KMG at nicer sit-down restaurants \u003ca href=\"https://www.hawkerfare.com/\">Hawker Fare\u003c/a> and \u003ca href=\"http://kinkhao.com/\">Kin Khao\u003c/a>.\u003c/p>\n\u003ch2>Don’t Miss This Moving INFORUM: Feeding Puerto Rico with Chef José Andrés\u003c/h2>\n\u003cp>\u003cb>Marines’ Memorial Theatre\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/6tiNas9XuuR2\">609 Sutter St., San Francisco\u003c/a>\u003cbr>\nMonday September 17\u003cbr>\n5:30pm check-in, 6:30pm program\u003cbr>\nTickets: Members $25, Non-Members $40\u003cbr>\nPremium (includes a book and seating in the first few rows): Members $50, Non-Members $65; Students $10 (with valid I.D.)\u003cbr>\nKQED readers get 10% off with \u003ca href=\"https://www.eventbrite.com/e/feeding-puerto-rico-with-chef-jose-andres-tickets-48337838777?discount=KQED\">this link\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130164\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/JoseI%CC%80_-AndreI%CC%80_s_credit-Ryan-Forbes1-e1535152439863.jpg\" alt=\"Listen to chef José Andrés at this special INFORUM.\" width=\"1920\" height=\"2793\" class=\"size-full wp-image-130164\">\u003cfigcaption class=\"wp-caption-text\">Listen to chef José Andrés at this special INFORUM. \u003ccite>(Ryan Forbes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In September 2017, many of us were in awe of chef José Andrés as he sprung into action to help the people of Puerto Rico when they were in dire need of assistance after Hurricane Maria wreaked havoc on the Caribbean. This was mere weeks after Hurricane Irma had swept through the islands, leaving millions without food or water and the largest power outage in American history.\u003c/p>\n\u003cp>On Monday, September 17, it’s your chance to hear from the man himself at a special INFORUM at the Commonwealth Club: \u003ca href=\"http://inforumsf.org/upcoming-events/2018/8/1/feeding-puerto-rico-with-chef-jos-andrs\">Feeding Puerto Rico with Chef José Andrés\u003c/a>. Joining him is Tom Philpott, Food and Agriculture Correspondent, \u003ci>Mother Jones\u003c/i>. You will hear how Andrés managed to serve 3 million hot meals during his time in the country with #ChefsForPuertoRico and passionately rallied for disaster relief, helping to provide a framework for what humanitarian relief should look like. \u003c/p>\n\u003cp>He founded his nonprofit, World Central Kitchen, after the devastating 2010 earthquake in Haiti with the belief that food can be an agent of change. The organization has expanded globally and developed into a group of chefs creating solutions to hunger and poverty, from providing food and aid during disasters like the Northern California wildfires to distributing meals and gas masks in evacuated areas on Hawaii’s Big Island after the Kilauea volcano erupted.\u003c/p>\n\u003cfigure id=\"attachment_130163\" class=\"wp-caption aligncenter\" style=\"max-width: 2160px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Jose-Andres-CWC.png\" alt=\"José Andrés has a new book: We Fed an Island: The True Story of Rebuilding Puerto Rico, One Meal at a Time.\" width=\"2160\" height=\"1080\" class=\"size-full wp-image-130163\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC.png 2160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-160x80.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-800x400.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-768x384.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-1020x510.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-1200x600.png 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-1180x590.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-960x480.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-240x120.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-375x188.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-520x260.png 520w\" sizes=\"(max-width: 2160px) 100vw, 2160px\">\u003cfigcaption class=\"wp-caption-text\">José Andrés has a new book: We Fed an Island: The True Story of Rebuilding Puerto Rico, One Meal at a Time. \u003ccite>(HarperCollins Publishers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He will also be discussing his book, \u003ci>We Fed an Island: The True Story of Rebuilding Puerto Rico, One Meal at a Time\u003c/i>. As a special offer to KQED readers, enjoy 10% off tickets with the link above.\u003c/p>\n\u003ch2>Calling All Tequila Lovin’ Ladies (or Those Who Want to Learn More)\u003c/h2>\n\u003cp>\u003cb>Agave Girls Dinner\u003c/b>\u003cbr>\nCopita Tequileria y Comida\u003cbr>\n\u003ca href=\"https://goo.gl/maps/FPEDPaoHFC62\">739 Bridgeway, Sausalito\u003c/a>\u003cbr>\nTuesday September 18\u003cbr>\n6:30pm–9pm\u003cbr>\n$80 per guest (plus $11.61 fee and tax), tickets available on \u003ca href=\"https://www.eventbrite.com/e/agave-girls-at-copita-tickets-47749961420?mc_cid=a2c05bc916&mc_eid=%5bUNIQID%5d\">Eventbrite\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130160\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/copita-Margarita2-e1535152026912.jpg\" alt=\"The tequila will be flowing at the upcoming Agave Girls night with Joanne Weir.\" width=\"1920\" height=\"2891\" class=\"size-full wp-image-130160\">\u003cfigcaption class=\"wp-caption-text\">The tequila will be flowing at the upcoming Agave Girls night with Joanne Weir. \u003ccite>(Copita Tequileria y Comida)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>PBS chef and author (\u003ci>Kitchen Gypsy\u003c/i> and \u003ci>Tequila\u003c/i>) Joanne Weir is hosting an upcoming Agave Girls event on Tuesday, September 18 at her restaurant \u003ca href=\"https://www.copitarestaurant.com/\">Copita Tequileria y Comida\u003c/a> in Sausalito (which she opened with Larry Mindel). 25 guests will enjoy passed appetizers and a tequila tasting flight from the evening’s sponsor, Dulce Vida, followed by a three-course dinner paired with tequila cocktails. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Weir first debuted the Agave Girls series in 2006, offering women a celebratory environment to enjoy and appreciate the flavor and history of tequila. It’s assuredly going to be a fun and enlightening evening. \u003c/p>\n\n",
"disqusIdentifier": "130156 https://ww2.kqed.org/bayareabites/?p=130156",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/08/27/table-talk-september-is-full-of-great-food-eventsand-tequila/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1765,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 30
},
"modified": 1535562987,
"excerpt": "September brings the SF Cheese Fest, Eat Real Festival, INFORUM with chef José Andrés, Agave Girls, and khao mun gai.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "September brings the SF Cheese Fest, Eat Real Festival, INFORUM with chef José Andrés, Agave Girls, and khao mun gai.",
"title": "Table Talk: September Is Full of Great Food Events…and Tequila! | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Table Talk: September Is Full of Great Food Events…and Tequila!",
"datePublished": "2018-08-27T09:24:00-07:00",
"dateModified": "2018-08-29T10:16:27-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "table-talk-september-is-full-of-great-food-eventsand-tequila",
"status": "publish",
"path": "/bayareabites/130156/table-talk-september-is-full-of-great-food-eventsand-tequila",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Your September calendar is going to fill up with some fab food events, including the SF Cheese Fest, Eat Real Festival in Oakland, a special INFORUM talk with chef José Andrés, an Agave Girls night of tequila with Joanne Weir at Copita, and you can recover from all the over-indulging with some khao mun gai (chicken fat rice).\u003c/p>\n\u003ch2>Oakland’s Eat Real Festival Returns September 14–16\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"http://eatrealfest.com/\">Eat Real Festival\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/SycFV54M9tz\">Jack London Square\u003c/a>\u003cbr>\nBroadway and Embarcadero, Oakland\u003c/p>\n\u003cp>Friday September 14, 3pm to 10pm\u003cbr>\nSaturday September 15, 11am to 10pm\u003cbr>\nSunday September 16, 11am to 6pm\u003c/p>\n\u003cp>General Admission (Free)\u003cbr>\nTicketed Events ($5-$35), purchase on Eventbrite\u003c/p>\n\u003cfigure id=\"attachment_130161\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/ERF_2017_Lincoln-Chu_5765-e1535152097984.jpg\" alt=\"The Eat Real Festival knows how to feed a crowd.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130161\">\u003cfigcaption class=\"wp-caption-text\">The Eat Real Festival knows how to feed a crowd. \u003ccite>(Lincoln Chu)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>September is close, which means it’s time for the return of the \u003ca href=\"http://eatrealfest.com/\">\u003cb>Eat Real Festival\u003c/b>\u003c/a>, now in its tenth year! This street food festival and block party will host more than 50 Bay Area food vendors, all serving sustainably sourced food, in addition to over 40 craft beers, wines, and cocktails. Some confirmed vendors include Gerard’s Paella, Southern Comfort Kitchen, Frozen Kuhsterd, Clove & Hoof, and Aburaya, plus vegan offerings from VegeNation, Core Kitchen, and No Worries. Eat Real’s mission is to help revitalize regional food systems, build public awareness and respect for the craft of making good food, and encourage the growth of American food entrepreneurs. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The festival is free, but there are a handful of \u003ca href=\"https://www.eventbrite.com/o/eat-real-festival-17704849439\">ticketed food experiences\u003c/a> ($5–$35) including a \u003ca href=\"https://www.eventbrite.com/e/brews-bites-2018-tickets-49200688584\">Brews + Bites\u003c/a> pairing class, a \u003ca href=\"https://www.eventbrite.com/e/fermenting-rainbows-tickets-49245550768\">Fermenting Rainbows\u003c/a> class on fermenting vegetables kids will love, a cheesemaking class on how to make \u003ca href=\"https://www.eventbrite.com/e/two-cheeses-in-under-10-minutes-making-ricotta-and-chevre-at-home-tickets-49245720275\">Two Cheeses in Under 10 Minutes\u003c/a> at home, and a culinary class on \u003ca href=\"https://www.eventbrite.com/e/tea-leaf-salad-with-grocery-cafe-tickets-49245998106\">Tea Leaf Salad with Grocery Cafe\u003c/a>. A portion of event proceeds benefit the \u003ca href=\"https://www.foodcraftinstitute.org/\">Food Craft Institute\u003c/a>. \u003c/p>\n\u003cp>There will also be DJs playing Sat–Sun, live mural painting, and a Family Zone at Harrison Street with face painting and a circus workshop for kids of all ages. The entertainment schedule can be found \u003ca href=\"http://eatrealfest.com/about/entertainment-2/\">here\u003c/a>.\u003c/p>\n\u003ch2>Release the Cheese! Don’t Miss the SF Cheese Fest September 15–16\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"https://www.sfcheesefest.com/\">SF Cheese Fest\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/sf-cheese-fest-cheesemaker-celebration-tickets-48018962008\">Cheesemaker Celebration\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/1phUntKdxMu\">Social Hall\u003c/a>\u003cbr>\n1270 Sutter St., San Francisco\u003cbr>\nSeptember 15\u003cbr>\n6pm–9pm\u003c/p>\n\u003cp>Sunday Seminars\u003cbr>\n\u003ca href=\"https://goo.gl/maps/EW8toS9EaCD2\">The Cheese School of San Francisco\u003c/a>\u003cbr>\n900 North Point St. k201, San Francisco\u003cbr>\nSeptember 16\u003cbr>\n11am–9pm\u003c/p>\n\u003cfigure id=\"attachment_130162\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Fat-Bottomed-Girl-e1535152198416.jpg\" alt=\"The array of cheeses at the SF Cheese Fest are lovely to admire, but even better to taste.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-130162\">\u003cfigcaption class=\"wp-caption-text\">The array of cheeses at the SF Cheese Fest are lovely to admire, but even better to taste. \u003ccite>(Ellen Cronin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fourth annual SF Cheese Fest returns, bringing over 20 artisan cheesemakers from across the state for a special walk-around tasting. On Saturday, September 15, you’ll taste beauties from Cowgirl Creamery, Cypress Grove Cheese, Di Stefano Cheese, Point Reyes Farmstead, along with some of California's newest producers, like Folly Cheese Co., Wm. Cofield Cheesemakers, and Moonside Creamery. You’ll also enjoy bites, plus samples of cured meats, pickles, jams, and chocolate from local makers, courtesy of The Cheese School of San Francisco, GreenLeaf, Mission Cheese, and Canyon Market. \u003c/p>\n\u003cp>You’ll refresh your palate with beers, wines, and ciders from Bay Area makers (they know exactly what you need after eating goat cheese), while enjoying live music by SF-based gypsy jazz band Gaucho. One more bonus: all attendees will receive a free one-year subscription to \u003ci>Culture Magazine\u003c/i>.\u003c/p>\n\u003cp>New this year are the educational \u003ca href=\"https://www.sfcheesefest.com/sunday-seminars-1/\">\u003cb>Sunday Seminars\u003c/b>\u003c/a>, in collaboration with The Cheese School of San Francisco, on Sunday, September 16. Ticket proceeds benefit the California Artisan Cheese Guild, a statewide nonprofit dedicated to the education and support of artisan cheese making. \u003c/p>\n\u003ch2>Comfort Food at Its Finest: Khao Mun Gai (and a New Place to Find It)\u003c/h2>\n\u003cp>\u003cb>Rooster and Rice\u003c/b>\u003cbr>\nSan Francisco: multiple locations\u003c/p>\n\u003cp>\u003cb>What the Cluck\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/JjnLeSfdZWR2\">1782 Haight St., San Francisco\u003c/a>\u003cbr>\nOpen daily 11am–8pm\u003c/p>\n\u003cp>Sometimes you need to take a break from the cheese, the pizza, the cacio e pepe, the burgers, the tacos, the spice, the sandwiches, and get down to basics. You just need some simple gingery chicken deliciousness, especially when you’re sick. In Asia, there’s a famous chicken and rice dish known as Hainan/Hainanese chicken rice in Singapore (it’s considered its national dish) and Malaysia, also known as khao mun gai in Thailand (you’ll find it in Vietnam and Cambodia as well). \u003c/p>\n\u003cp>Its origins are from the Hainan province in southern China, and the dish basically consists of poached chicken served over chicken fat rice with a side serving of broth, but depending on where you have it, there will be additions to how the chicken and rice are prepared, plus different garnishes, to a gingery side sauce or a spicier one. It’s a casual dish, an affordable one that is meant to sustain you but brings some comfort too. \u003c/p>\n\u003cp>While poached chicken is not the most photogenic item (some people have a hard time with the poached skin, but really, give it a chance), some of the most delicious foods far surpass their homely appearance. A San Francisco favorite for khao mun gai is \u003ca href=\"http://www.roosterandrice.com/\">\u003cb>Rooster and Rice\u003c/b>\u003c/a>, with three fast-casual locations around the city. I love the way they prepare their chicken and rice (seasoned with the perfect amount of chicken fat), the mix of juicy dark and white organic chicken meat, and their bright side sauce of fresh chile, ginger, garlic, and soybean is tops. The deeply flavorful broth is also like an elixir. Their basic KMG is $11.95. If you can’t make it to their three locations, they also deliver on Caviar.\u003c/p>\n\u003cfigure id=\"attachment_130165\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/whatthecluck-KMG-e1535152503280.jpg\" alt=\"The latest place serving khao mun gai in San Francisco is What the Cluck.\" width=\"1920\" height=\"2883\" class=\"size-full wp-image-130165\">\u003cfigcaption class=\"wp-caption-text\">The latest place serving khao mun gai in San Francisco is What the Cluck. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s a new khao mun gai outpost in the Upper Haight called \u003ca href=\"http://www.whattheclucksf.com/\">\u003cb>What the Cluck\u003c/b>\u003c/a>, from Bangkok native Koonz Vannasetta. Here you also get organic breast and thigh (it’s tender and juicy) for $10.95, and another option is to order your KMG with riceberry (a jasmine and black rice hybrid). For your first time, I’d recommend you stick with the traditional jasmine rice (which gets zhooshed with chicken fat), and skip the brown rice option (the side I ordered was mushy). If you want to go all out, there’s “The Ultimate” ($15.95), with poached egg, chicken liver, and extra sauce (their sauce is on the milder side, with fermented soybean, garlic, and ginger). There’s also a version with tofu for vegetarians. \u003c/p>\n\u003cfigure id=\"attachment_130166\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/whatthecluck-soup-e1535152570560.jpg\" alt=\"You can also opt for the restorative chicken soup at What the Cluck.\" width=\"1920\" height=\"2883\" class=\"size-full wp-image-130166\">\u003cfigcaption class=\"wp-caption-text\">You can also opt for the restorative chicken soup at What the Cluck. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’ll additionally find a restorative chicken and rice soup with spinach leaves ($10.95), which I doctored up with some extra ginger at home to help keep a cold at bay (and boost up the flavor a bit). It hit the spot and the mushy brown rice was perfect in the soup. The food travels extremely well with delivery (there are a few tables and a counter but the place is pretty bare bones), and do note they close a little early. You can order for delivery on \u003ca href=\"http://fbuy.me/j32wv\">Grubhub\u003c/a> (and new customers, take $10 off your first order with that link).\u003c/p>\n\u003cp>You’ll also find KMG at nicer sit-down restaurants \u003ca href=\"https://www.hawkerfare.com/\">Hawker Fare\u003c/a> and \u003ca href=\"http://kinkhao.com/\">Kin Khao\u003c/a>.\u003c/p>\n\u003ch2>Don’t Miss This Moving INFORUM: Feeding Puerto Rico with Chef José Andrés\u003c/h2>\n\u003cp>\u003cb>Marines’ Memorial Theatre\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/6tiNas9XuuR2\">609 Sutter St., San Francisco\u003c/a>\u003cbr>\nMonday September 17\u003cbr>\n5:30pm check-in, 6:30pm program\u003cbr>\nTickets: Members $25, Non-Members $40\u003cbr>\nPremium (includes a book and seating in the first few rows): Members $50, Non-Members $65; Students $10 (with valid I.D.)\u003cbr>\nKQED readers get 10% off with \u003ca href=\"https://www.eventbrite.com/e/feeding-puerto-rico-with-chef-jose-andres-tickets-48337838777?discount=KQED\">this link\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130164\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/JoseI%CC%80_-AndreI%CC%80_s_credit-Ryan-Forbes1-e1535152439863.jpg\" alt=\"Listen to chef José Andrés at this special INFORUM.\" width=\"1920\" height=\"2793\" class=\"size-full wp-image-130164\">\u003cfigcaption class=\"wp-caption-text\">Listen to chef José Andrés at this special INFORUM. \u003ccite>(Ryan Forbes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In September 2017, many of us were in awe of chef José Andrés as he sprung into action to help the people of Puerto Rico when they were in dire need of assistance after Hurricane Maria wreaked havoc on the Caribbean. This was mere weeks after Hurricane Irma had swept through the islands, leaving millions without food or water and the largest power outage in American history.\u003c/p>\n\u003cp>On Monday, September 17, it’s your chance to hear from the man himself at a special INFORUM at the Commonwealth Club: \u003ca href=\"http://inforumsf.org/upcoming-events/2018/8/1/feeding-puerto-rico-with-chef-jos-andrs\">Feeding Puerto Rico with Chef José Andrés\u003c/a>. Joining him is Tom Philpott, Food and Agriculture Correspondent, \u003ci>Mother Jones\u003c/i>. You will hear how Andrés managed to serve 3 million hot meals during his time in the country with #ChefsForPuertoRico and passionately rallied for disaster relief, helping to provide a framework for what humanitarian relief should look like. \u003c/p>\n\u003cp>He founded his nonprofit, World Central Kitchen, after the devastating 2010 earthquake in Haiti with the belief that food can be an agent of change. The organization has expanded globally and developed into a group of chefs creating solutions to hunger and poverty, from providing food and aid during disasters like the Northern California wildfires to distributing meals and gas masks in evacuated areas on Hawaii’s Big Island after the Kilauea volcano erupted.\u003c/p>\n\u003cfigure id=\"attachment_130163\" class=\"wp-caption aligncenter\" style=\"max-width: 2160px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Jose-Andres-CWC.png\" alt=\"José Andrés has a new book: We Fed an Island: The True Story of Rebuilding Puerto Rico, One Meal at a Time.\" width=\"2160\" height=\"1080\" class=\"size-full wp-image-130163\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC.png 2160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-160x80.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-800x400.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-768x384.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-1020x510.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-1200x600.png 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-1180x590.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-960x480.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-240x120.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-375x188.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-520x260.png 520w\" sizes=\"(max-width: 2160px) 100vw, 2160px\">\u003cfigcaption class=\"wp-caption-text\">José Andrés has a new book: We Fed an Island: The True Story of Rebuilding Puerto Rico, One Meal at a Time. \u003ccite>(HarperCollins Publishers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He will also be discussing his book, \u003ci>We Fed an Island: The True Story of Rebuilding Puerto Rico, One Meal at a Time\u003c/i>. As a special offer to KQED readers, enjoy 10% off tickets with the link above.\u003c/p>\n\u003ch2>Calling All Tequila Lovin’ Ladies (or Those Who Want to Learn More)\u003c/h2>\n\u003cp>\u003cb>Agave Girls Dinner\u003c/b>\u003cbr>\nCopita Tequileria y Comida\u003cbr>\n\u003ca href=\"https://goo.gl/maps/FPEDPaoHFC62\">739 Bridgeway, Sausalito\u003c/a>\u003cbr>\nTuesday September 18\u003cbr>\n6:30pm–9pm\u003cbr>\n$80 per guest (plus $11.61 fee and tax), tickets available on \u003ca href=\"https://www.eventbrite.com/e/agave-girls-at-copita-tickets-47749961420?mc_cid=a2c05bc916&mc_eid=%5bUNIQID%5d\">Eventbrite\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130160\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/copita-Margarita2-e1535152026912.jpg\" alt=\"The tequila will be flowing at the upcoming Agave Girls night with Joanne Weir.\" width=\"1920\" height=\"2891\" class=\"size-full wp-image-130160\">\u003cfigcaption class=\"wp-caption-text\">The tequila will be flowing at the upcoming Agave Girls night with Joanne Weir. \u003ccite>(Copita Tequileria y Comida)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>PBS chef and author (\u003ci>Kitchen Gypsy\u003c/i> and \u003ci>Tequila\u003c/i>) Joanne Weir is hosting an upcoming Agave Girls event on Tuesday, September 18 at her restaurant \u003ca href=\"https://www.copitarestaurant.com/\">Copita Tequileria y Comida\u003c/a> in Sausalito (which she opened with Larry Mindel). 25 guests will enjoy passed appetizers and a tequila tasting flight from the evening’s sponsor, Dulce Vida, followed by a three-course dinner paired with tequila cocktails. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Weir first debuted the Agave Girls series in 2006, offering women a celebratory environment to enjoy and appreciate the flavor and history of tequila. It’s assuredly going to be a fun and enlightening evening. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/130156/table-talk-september-is-full-of-great-food-eventsand-tequila",
"authors": [
"11398"
],
"series": [
"bayareabites_16115"
],
"categories": [
"bayareabites_109",
"bayareabites_13306",
"bayareabites_188",
"bayareabites_1244",
"bayareabites_64",
"bayareabites_8770",
"bayareabites_50",
"bayareabites_11028",
"bayareabites_3032",
"bayareabites_2090",
"bayareabites_10028",
"bayareabites_1875",
"bayareabites_15155",
"bayareabites_366",
"bayareabites_90"
],
"featImg": "bayareabites_130159",
"label": "bayareabites_16115"
},
"bayareabites_130151": {
"type": "posts",
"id": "bayareabites_130151",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "130151",
"score": null,
"sort": [
1535136133000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1535136133,
"format": "standard",
"disqusTitle": "Fad Or The Future? Robot-Made Burgers Wow The Crowds In San Francisco",
"title": "Fad Or The Future? Robot-Made Burgers Wow The Crowds In San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>An audience gathers around the transparent 14-foot-long \"culinary instrument\" in a restaurant called \u003ca href=\"http://creator.rest/\" target=\"_blank\">Creator\u003c/a> in San Francisco's SoMa neighborhood.\u003c/p>\n\u003cp>Brioche buns are sliced, buttered and toasted by paddles moving like waves in the ocean. They land in specially designed, compostable hamburger boxes. The buns are topped with fresh produce, sourced from local farms, which is sliced on the spot. Cheese is shredded from blocks and added. The in-machine meat grinder has been calibrated to vertically align the meat with diner's incisors. The 4.5-ounce beef patties are ground from brisket and cooked using the induction method, both sides at once, then slid into the boxes.\u003c/p>\n\u003cp>And the fumes from cooking? They are cleaned inside the machine.\u003c/p>\n\u003cp>The sleek hamburger-producing machine, featuring organic curves and copper detail, fits in perfectly with Creator's airy 2,200 square-foot space, white walls and high ceiling. It attracted a waitlist this summer for its bi-weekly lunches, and will open full time in September. It fits with the city as well — the restaurant is just two miles away from where the Elon Musk-founded OpenAI lab recently tested a \u003ca href=\"https://www.technologyreview.com/s/611724/artificial-intelligence-driven-robot-hand-spends-a-hundred-years-teaching-itself-to-rotate/\" target=\"_blank\">robot hand named Dactyl\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_130152\" class=\"wp-caption aligncenter\" style=\"max-width: 1708px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b.jpg\" alt=\"A Creator Burger fresh out of the robot that toasted the buns, sliced the produce, shredded the cheese, and cooked the beef.\" width=\"1708\" height=\"1280\" class=\"size-full wp-image-130152\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b.jpg 1708w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b-1020x764.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b-1200x899.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b-960x719.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b-520x390.jpg 520w\" sizes=\"(max-width: 1708px) 100vw, 1708px\">\u003cfigcaption class=\"wp-caption-text\">A Creator Burger fresh out of the robot that toasted the buns, sliced the produce, shredded the cheese, and cooked the beef. \u003ccite>(Saroyan Humphrey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Creator's parent company is a culinary robotics firm founded by 33-year-old Alex Vardakostas, who grew up in the burger business in Southern California. \"I really got going on the griddle when I was like 14, 15,\" says Vardakostas, whose family owns the two Orange County \u003ca href=\"http://asburgersrestaurant.com\" target=\"_blank\">A's Burgers\u003c/a> locations.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The inspiration struck Vardakostas while he was a junior at the University of California, Santa Barbara, studying physics. He woke up at 4 a.m. with the idea for a robot-made burger. \"A lot of people don't talk about this or realize it, but it is incredibly unhealthy — inhaling grease-laden vapors and soot all day. So that was this really exciting idea for me, where I could just have this beautiful instrument and I could take control of it,\" says Vardakostas. (The World Health Organization has \u003ca href=\"https://wedocs.unep.org/bitstream/handle/20.500.11822/8676/Select_pollutants_guidelines.pdf?sequence=2&isAllowed=y\" target=\"_blank\">identified\u003c/a> a number of hazardous compounds released into the air by cooking, and while many oven hoods in \u003ca href=\"https://www.ijsr.net/archive/v5i10/ART20162453.pdf\" target=\"_blank\">commercial\u003c/a> and residential kitchens filter some of the bad stuff out, some do a \u003ca href=\"https://wedocs.unep.org/bitstream/handle/20.500.11822/8676/Select_pollutants_guidelines.pdf?sequence=2&isAllowed=y\" target=\"_blank\">better job\u003c/a> than others.)\u003c/p>\n\u003cp>Since then, Vardakostas has focused on creating a healthier work environment and developing a better way to make high-quality food at a reasonable price. Four years after he had his bot-burger vision, he built his first hamburger-making robot in his childhood garage. \"I would drive up to Menlo Park and get machine parts at TechShop and drive all the way back down to Orange County and hope they fit together and try to make it work,\" he says.\u003c/p>\n\u003cp>A move to San Francisco and a collaboration with 32-year-old Steve Frehn, now Creator's co-founder and COO, led to the second rendition of the burger machine. Now on version four, the machine, comprised of food-safe plastic tubes and over 350 sensors run by software and 20 computers, is fully operational. It is stocked with carefully sourced produce, bread and meat.\u003c/p>\n\u003cp>David Bordow, 32, culinary lead and experience designer, emphasizes the importance of quality and carefully chosen seasonal ingredients. \"The philosophy is, 'Let's find the best stuff that is available,' \" he says. The beef is antibiotic- and hormone-free, sourced from \u003ca href=\"https://www.countrynaturalbeef.com/\" target=\"_blank\">Country Natural Beef\u003c/a>, a family ranch owned co-op.\u003c/p>\n\u003cp>At Creator, there's more to the staff than just a robot. All burger sides are human-made. The obligatory fries are on the menu, along with seasonal salads and vegetables.\u003c/p>\n\u003cp>There are currently four kinds of burgers, including the Tumami, created by \u003cem>Top Chef\u003c/em>'s Tu David Phu, which features an oyster aioli and shiitake mushroom sauce.\u003c/p>\n\u003cp>Eventually, customers will get to control how much sauce and seasonings they want the robot to add. \"The nice thing about using a machine is that it's very precise, so if someone has a sodium limit, or something like that, we can track that sort of thing and provide a little customization,\" says Frehn.\u003c/p>\n\u003cp>In a city of pricy \u003ca href=\"https://www.npr.org/sections/thesalt/2018/07/30/634086689/bubble-tea-sellers-say-plastic-straw-ban-won-t-be-good-for-business\" target=\"_blank\">boba drinks\u003c/a> and marked up avocado toast, Vardakostas says Creator's mission is to improve food quality and make it accessible. Burgers are $6. \"We want everyone to be able to partake,\" he says.\u003c/p>\n\u003cp>Word is spreading. Los Angeles-based high school student Moses Rosales heard about Creator on YouTube and convinced his mom and aunt to dine there during a two-day trip to the Bay Area. \"It was amazing to see how a robot made a burger,\" Rosales says. \"I didn't know how far you could go with it. Now I'm seeing it's a really high-end burger.\"\u003c/p>\n\u003cp>For now, Creator is the only home to two burger-making robotic machines, although Frehn says they hope to expand.\u003c/p>\n\u003cp>On the ground floor of the San Francisco building that's also home to offices for Microsoft and Riverbed, approximately 10 Creator staffers worked the soft-launch lunch shift this summer. Employees, who start at $16 an hour, are allowed to spend 5 percent of their time on the clock reading or learning a new skill. Bookstore-style \"staff picks\" fill the three bookshelves, with titles including Alice Waters' \u003cem>The Art of Simple Food\u003c/em> and Michael Pollan's \u003cem>The\u003c/em> \u003cem>Omnivore's Dilemma.\u003c/em>\u003c/p>\n\u003cp>Creator is focused on the service and culinary side of the business, too. \"We've been pretty firm about not having an automated ordering process, with kiosks or something like that,\" says Vardakostas. \"So we have people, and that costs us money. But at the end of the day, that makes for a better guest experience and it's a more human-centered restaurant.\"\u003c/p>\n\u003cp>Creator is not the only restaurant to feature a food-making robot while also making an effort to retain its humanity. \u003ca href=\"https://cafexapp.com/\" target=\"_blank\">Cafe X\u003c/a> has three San Francisco locations. Each features a robotic coffee-making arm that can produce drinks in 30 to 40 seconds. Customers retrieve their beverages by punching in a texted code sent to their phone.\u003c/p>\n\u003cp>Opal Franklin, a recent college grad working at the Market Street Cafe X location, walks the small space on a Friday afternoon\u003cstrong>.\u003c/strong> She offers customers and curiosity-seekers oat milk samples before explaining, \"Often times people say that we take away barista jobs, but we in a sense shift the job. The robot is very precise and it's very practical, so we have a product specialist on site to answer questions and help people out and make it more humanistic.\"\u003c/p>\n\u003cp>While still in their early days, culinary robots are starting to pop up beyond San Francisco. In nearby Silicon Valley, \u003ca href=\"https://zumepizza.com/\" target=\"_blank\">Zume Pizza\u003c/a> delivers pies pressed by a \"Doughbot\" in nine seconds. Across the pond in Paris, startup \u003ca href=\"https://ekim.fr/\" target=\"_blank\">Ekim\u003c/a> has created a three-armed robot that makes pizzas from start to finish. On the East Coast, four MIT grads opened \u003ca href=\"https://www.spyce.com/\" target=\"_blank\">Spyce\u003c/a> in Boston in May, which features robotic tumbling woks that create customized bowls, under the culinary direction of renowned French chef and restaurateur Daniel Boulud.\u003c/p>\n\u003cp>While the culinary robotics show at Creator wows, this isn't a novelty to the team. \"We put a lot of care and effort into making sure this would have a positive effect on consumers,\" says Frehn. \"And we worked to create a better retail job as well.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Anna Mantzaris is a San Francisco-based writer.\u003c/em> \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Fad+Or+The+Future%3F+Robot-Made+Burgers+Wow+The+Crowds+In+San+Francisco&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
"disqusIdentifier": "130151 https://ww2.kqed.org/bayareabites/?p=130151",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/08/24/fad-or-the-future-robot-made-burgers-wow-the-crowds-in-san-francisco/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1278,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 24
},
"modified": 1535136133,
"excerpt": "As more culinary robots find their way into commercial food prep, one restaurant in San Francisco called Creator is hoping to strike a balance between high tech and the human touch.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "As more culinary robots find their way into commercial food prep, one restaurant in San Francisco called Creator is hoping to strike a balance between high tech and the human touch.",
"title": "Fad Or The Future? Robot-Made Burgers Wow The Crowds In San Francisco | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Fad Or The Future? Robot-Made Burgers Wow The Crowds In San Francisco",
"datePublished": "2018-08-24T11:42:13-07:00",
"dateModified": "2018-08-24T11:42:13-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "fad-or-the-future-robot-made-burgers-wow-the-crowds-in-san-francisco",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=640511068&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Anna Mantzaris, NPR Food",
"nprStoryDate": "Fri, 24 Aug 2018 08:02:00 -0400",
"nprLastModifiedDate": "Fri, 24 Aug 2018 10:51:21 -0400",
"nprHtmlLink": "https://www.npr.org/sections/thesalt/2018/08/24/640511068/fad-or-the-future-robot-made-burgers-wow-the-crowds-in-san-francisco?ft=nprml&f=640511068",
"nprImageAgency": "Saroyan Humphrey",
"nprStoryId": "640511068",
"nprRetrievedStory": "1",
"nprPubDate": "Fri, 24 Aug 2018 10:51:00 -0400",
"path": "/bayareabites/130151/fad-or-the-future-robot-made-burgers-wow-the-crowds-in-san-francisco",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>An audience gathers around the transparent 14-foot-long \"culinary instrument\" in a restaurant called \u003ca href=\"http://creator.rest/\" target=\"_blank\">Creator\u003c/a> in San Francisco's SoMa neighborhood.\u003c/p>\n\u003cp>Brioche buns are sliced, buttered and toasted by paddles moving like waves in the ocean. They land in specially designed, compostable hamburger boxes. The buns are topped with fresh produce, sourced from local farms, which is sliced on the spot. Cheese is shredded from blocks and added. The in-machine meat grinder has been calibrated to vertically align the meat with diner's incisors. The 4.5-ounce beef patties are ground from brisket and cooked using the induction method, both sides at once, then slid into the boxes.\u003c/p>\n\u003cp>And the fumes from cooking? They are cleaned inside the machine.\u003c/p>\n\u003cp>The sleek hamburger-producing machine, featuring organic curves and copper detail, fits in perfectly with Creator's airy 2,200 square-foot space, white walls and high ceiling. It attracted a waitlist this summer for its bi-weekly lunches, and will open full time in September. It fits with the city as well — the restaurant is just two miles away from where the Elon Musk-founded OpenAI lab recently tested a \u003ca href=\"https://www.technologyreview.com/s/611724/artificial-intelligence-driven-robot-hand-spends-a-hundred-years-teaching-itself-to-rotate/\" target=\"_blank\">robot hand named Dactyl\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_130152\" class=\"wp-caption aligncenter\" style=\"max-width: 1708px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b.jpg\" alt=\"A Creator Burger fresh out of the robot that toasted the buns, sliced the produce, shredded the cheese, and cooked the beef.\" width=\"1708\" height=\"1280\" class=\"size-full wp-image-130152\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b.jpg 1708w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b-1020x764.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b-1200x899.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b-960x719.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b-520x390.jpg 520w\" sizes=\"(max-width: 1708px) 100vw, 1708px\">\u003cfigcaption class=\"wp-caption-text\">A Creator Burger fresh out of the robot that toasted the buns, sliced the produce, shredded the cheese, and cooked the beef. \u003ccite>(Saroyan Humphrey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Creator's parent company is a culinary robotics firm founded by 33-year-old Alex Vardakostas, who grew up in the burger business in Southern California. \"I really got going on the griddle when I was like 14, 15,\" says Vardakostas, whose family owns the two Orange County \u003ca href=\"http://asburgersrestaurant.com\" target=\"_blank\">A's Burgers\u003c/a> locations.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The inspiration struck Vardakostas while he was a junior at the University of California, Santa Barbara, studying physics. He woke up at 4 a.m. with the idea for a robot-made burger. \"A lot of people don't talk about this or realize it, but it is incredibly unhealthy — inhaling grease-laden vapors and soot all day. So that was this really exciting idea for me, where I could just have this beautiful instrument and I could take control of it,\" says Vardakostas. (The World Health Organization has \u003ca href=\"https://wedocs.unep.org/bitstream/handle/20.500.11822/8676/Select_pollutants_guidelines.pdf?sequence=2&isAllowed=y\" target=\"_blank\">identified\u003c/a> a number of hazardous compounds released into the air by cooking, and while many oven hoods in \u003ca href=\"https://www.ijsr.net/archive/v5i10/ART20162453.pdf\" target=\"_blank\">commercial\u003c/a> and residential kitchens filter some of the bad stuff out, some do a \u003ca href=\"https://wedocs.unep.org/bitstream/handle/20.500.11822/8676/Select_pollutants_guidelines.pdf?sequence=2&isAllowed=y\" target=\"_blank\">better job\u003c/a> than others.)\u003c/p>\n\u003cp>Since then, Vardakostas has focused on creating a healthier work environment and developing a better way to make high-quality food at a reasonable price. Four years after he had his bot-burger vision, he built his first hamburger-making robot in his childhood garage. \"I would drive up to Menlo Park and get machine parts at TechShop and drive all the way back down to Orange County and hope they fit together and try to make it work,\" he says.\u003c/p>\n\u003cp>A move to San Francisco and a collaboration with 32-year-old Steve Frehn, now Creator's co-founder and COO, led to the second rendition of the burger machine. Now on version four, the machine, comprised of food-safe plastic tubes and over 350 sensors run by software and 20 computers, is fully operational. It is stocked with carefully sourced produce, bread and meat.\u003c/p>\n\u003cp>David Bordow, 32, culinary lead and experience designer, emphasizes the importance of quality and carefully chosen seasonal ingredients. \"The philosophy is, 'Let's find the best stuff that is available,' \" he says. The beef is antibiotic- and hormone-free, sourced from \u003ca href=\"https://www.countrynaturalbeef.com/\" target=\"_blank\">Country Natural Beef\u003c/a>, a family ranch owned co-op.\u003c/p>\n\u003cp>At Creator, there's more to the staff than just a robot. All burger sides are human-made. The obligatory fries are on the menu, along with seasonal salads and vegetables.\u003c/p>\n\u003cp>There are currently four kinds of burgers, including the Tumami, created by \u003cem>Top Chef\u003c/em>'s Tu David Phu, which features an oyster aioli and shiitake mushroom sauce.\u003c/p>\n\u003cp>Eventually, customers will get to control how much sauce and seasonings they want the robot to add. \"The nice thing about using a machine is that it's very precise, so if someone has a sodium limit, or something like that, we can track that sort of thing and provide a little customization,\" says Frehn.\u003c/p>\n\u003cp>In a city of pricy \u003ca href=\"https://www.npr.org/sections/thesalt/2018/07/30/634086689/bubble-tea-sellers-say-plastic-straw-ban-won-t-be-good-for-business\" target=\"_blank\">boba drinks\u003c/a> and marked up avocado toast, Vardakostas says Creator's mission is to improve food quality and make it accessible. Burgers are $6. \"We want everyone to be able to partake,\" he says.\u003c/p>\n\u003cp>Word is spreading. Los Angeles-based high school student Moses Rosales heard about Creator on YouTube and convinced his mom and aunt to dine there during a two-day trip to the Bay Area. \"It was amazing to see how a robot made a burger,\" Rosales says. \"I didn't know how far you could go with it. Now I'm seeing it's a really high-end burger.\"\u003c/p>\n\u003cp>For now, Creator is the only home to two burger-making robotic machines, although Frehn says they hope to expand.\u003c/p>\n\u003cp>On the ground floor of the San Francisco building that's also home to offices for Microsoft and Riverbed, approximately 10 Creator staffers worked the soft-launch lunch shift this summer. Employees, who start at $16 an hour, are allowed to spend 5 percent of their time on the clock reading or learning a new skill. Bookstore-style \"staff picks\" fill the three bookshelves, with titles including Alice Waters' \u003cem>The Art of Simple Food\u003c/em> and Michael Pollan's \u003cem>The\u003c/em> \u003cem>Omnivore's Dilemma.\u003c/em>\u003c/p>\n\u003cp>Creator is focused on the service and culinary side of the business, too. \"We've been pretty firm about not having an automated ordering process, with kiosks or something like that,\" says Vardakostas. \"So we have people, and that costs us money. But at the end of the day, that makes for a better guest experience and it's a more human-centered restaurant.\"\u003c/p>\n\u003cp>Creator is not the only restaurant to feature a food-making robot while also making an effort to retain its humanity. \u003ca href=\"https://cafexapp.com/\" target=\"_blank\">Cafe X\u003c/a> has three San Francisco locations. Each features a robotic coffee-making arm that can produce drinks in 30 to 40 seconds. Customers retrieve their beverages by punching in a texted code sent to their phone.\u003c/p>\n\u003cp>Opal Franklin, a recent college grad working at the Market Street Cafe X location, walks the small space on a Friday afternoon\u003cstrong>.\u003c/strong> She offers customers and curiosity-seekers oat milk samples before explaining, \"Often times people say that we take away barista jobs, but we in a sense shift the job. The robot is very precise and it's very practical, so we have a product specialist on site to answer questions and help people out and make it more humanistic.\"\u003c/p>\n\u003cp>While still in their early days, culinary robots are starting to pop up beyond San Francisco. In nearby Silicon Valley, \u003ca href=\"https://zumepizza.com/\" target=\"_blank\">Zume Pizza\u003c/a> delivers pies pressed by a \"Doughbot\" in nine seconds. Across the pond in Paris, startup \u003ca href=\"https://ekim.fr/\" target=\"_blank\">Ekim\u003c/a> has created a three-armed robot that makes pizzas from start to finish. On the East Coast, four MIT grads opened \u003ca href=\"https://www.spyce.com/\" target=\"_blank\">Spyce\u003c/a> in Boston in May, which features robotic tumbling woks that create customized bowls, under the culinary direction of renowned French chef and restaurateur Daniel Boulud.\u003c/p>\n\u003cp>While the culinary robotics show at Creator wows, this isn't a novelty to the team. \"We put a lot of care and effort into making sure this would have a positive effect on consumers,\" says Frehn. \"And we worked to create a better retail job as well.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Anna Mantzaris is a San Francisco-based writer.\u003c/em> \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Fad+Or+The+Future%3F+Robot-Made+Burgers+Wow+The+Crowds+In+San+Francisco&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/130151/fad-or-the-future-robot-made-burgers-wow-the-crowds-in-san-francisco",
"authors": [
"byline_bayareabites_130151"
],
"categories": [
"bayareabites_109",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_4084",
"bayareabites_1245",
"bayareabites_10916",
"bayareabites_1807",
"bayareabites_90",
"bayareabites_358",
"bayareabites_181"
],
"tags": [
"bayareabites_401",
"bayareabites_16070"
],
"featImg": "bayareabites_130153",
"label": "bayareabites"
},
"bayareabites_130107": {
"type": "posts",
"id": "bayareabites_130107",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "130107",
"score": null,
"sort": [
1534780788000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 16115
},
"blocks": [],
"publishDate": 1534780788,
"format": "standard",
"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",
"disqusIdentifier": "130107 https://ww2.kqed.org/bayareabites/?p=130107",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/08/20/table-talk-ritu-indian-soul-food-farming-hopes-fundraiser-and-a-clambake/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1375,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 19
},
"modified": 1535389995,
"excerpt": "Plan a meal at Ritu Indian Soul Food, book a ticket to Farming Hope’s fundraiser, and where to find a Cubano and clambake.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Plan a meal at Ritu Indian Soul Food, book a ticket to Farming Hope’s fundraiser, and where to find a Cubano and clambake.",
"title": "Table Talk: Ritu Indian Soul Food, Farming Hope’s Fundraiser, and a Clambake | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Table Talk: Ritu Indian Soul Food, Farming Hope’s Fundraiser, and a Clambake",
"datePublished": "2018-08-20T08:59:48-07:00",
"dateModified": "2018-08-27T10:13:15-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "table-talk-ritu-indian-soul-food-farming-hopes-fundraiser-and-a-clambake",
"status": "publish",
"path": "/bayareabites/130107/table-talk-ritu-indian-soul-food-farming-hopes-fundraiser-and-a-clambake",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"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>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"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>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\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\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/130107/table-talk-ritu-indian-soul-food-farming-hopes-fundraiser-and-a-clambake",
"authors": [
"11398"
],
"series": [
"bayareabites_16115"
],
"categories": [
"bayareabites_2998",
"bayareabites_109",
"bayareabites_50",
"bayareabites_1875"
],
"featImg": "bayareabites_130109",
"label": "bayareabites_16115"
},
"bayareabites_130077": {
"type": "posts",
"id": "bayareabites_130077",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "130077",
"score": null,
"sort": [
1534187996000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 16115
},
"blocks": [],
"publishDate": 1534187996,
"format": "standard",
"disqusTitle": "Table Talk: Inner Richmond’s Breadbelly and Tuezday Noodz, Oysters, and Sake!",
"title": "Table Talk: Inner Richmond’s Breadbelly and Tuezday Noodz, Oysters, and Sake!",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"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",
"disqusIdentifier": "130077 https://ww2.kqed.org/bayareabites/?p=130077",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/08/13/table-talk-inner-richmonds-breadbelly-and-tuezday-noodz-oysters-and-sake/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1446,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 27
},
"modified": 1534792593,
"excerpt": "Take a look at pop-ups from the Inner Richmond’s Breadbelly and Tuezday Noodz, plus OysterFest, and Sake Day!",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Take a look at pop-ups from the Inner Richmond’s Breadbelly and Tuezday Noodz, plus OysterFest, and Sake Day!",
"title": "Table Talk: Inner Richmond’s Breadbelly and Tuezday Noodz, Oysters, and Sake! | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Table Talk: Inner Richmond’s Breadbelly and Tuezday Noodz, Oysters, and Sake!",
"datePublished": "2018-08-13T12:19:56-07:00",
"dateModified": "2018-08-20T12:16:33-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "table-talk-inner-richmonds-breadbelly-and-tuezday-noodz-oysters-and-sake",
"status": "publish",
"path": "/bayareabites/130077/table-talk-inner-richmonds-breadbelly-and-tuezday-noodz-oysters-and-sake",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"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>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"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>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\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\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/130077/table-talk-inner-richmonds-breadbelly-and-tuezday-noodz-oysters-and-sake",
"authors": [
"11398"
],
"series": [
"bayareabites_16115"
],
"categories": [
"bayareabites_2998",
"bayareabites_1516",
"bayareabites_109",
"bayareabites_13306",
"bayareabites_1244",
"bayareabites_50",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_1875",
"bayareabites_1807"
],
"tags": [
"bayareabites_15210",
"bayareabites_1021",
"bayareabites_1191"
],
"featImg": "bayareabites_130079",
"label": "bayareabites_16115"
},
"bayareabites_130049": {
"type": "posts",
"id": "bayareabites_130049",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "130049",
"score": null,
"sort": [
1534001875000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1534001875,
"format": "video",
"disqusTitle": "Outside Lands: A Taste of the Bay in 2018",
"title": "Outside Lands: A Taste of the Bay in 2018",
"headTitle": "Bay Area Bites | KQED Food",
"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",
"disqusIdentifier": "130049 https://ww2.kqed.org/bayareabites/?p=130049",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/08/11/outside-lands-a-taste-of-the-bay-in-2018/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 655,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 17
},
"modified": 1539805728,
"excerpt": "With so many eating and drinking options at Outside Lands, we asked attendees what they found worth waiting for.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "With so many eating and drinking options at Outside Lands, we asked attendees what they found worth waiting for.",
"title": "Outside Lands: A Taste of the Bay in 2018 | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Outside Lands: A Taste of the Bay in 2018",
"datePublished": "2018-08-11T08:37:55-07:00",
"dateModified": "2018-10-17T12:48:48-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "outside-lands-a-taste-of-the-bay-in-2018",
"status": "publish",
"videoEmbed": "https://www.youtube.com/watch?v=ylOkQFkiyo4&feature=youtu.be",
"path": "/bayareabites/130049/outside-lands-a-taste-of-the-bay-in-2018",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"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>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"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>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/130049/outside-lands-a-taste-of-the-bay-in-2018",
"authors": [
"11404",
"11350"
],
"categories": [
"bayareabites_2998",
"bayareabites_109",
"bayareabites_1653",
"bayareabites_50",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_1875",
"bayareabites_1807"
],
"tags": [
"bayareabites_1121",
"bayareabites_13419",
"bayareabites_2599",
"bayareabites_14745"
],
"featImg": "bayareabites_130055",
"label": "bayareabites"
},
"bayareabites_130006": {
"type": "posts",
"id": "bayareabites_130006",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "130006",
"score": null,
"sort": [
1533579924000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 16115
},
"blocks": [],
"publishDate": 1533579924,
"format": "standard",
"disqusTitle": "Table Talk: First Look at Farmhouse Oakland, Guest Chefs, Free Ice Cream!",
"title": "Table Talk: First Look at Farmhouse Oakland, Guest Chefs, Free Ice Cream!",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>Just in time for balmy summer evenings, Farmhouse Oakland is now open in Jack London Square, serving up vibrant Thai dishes (and equally warm hospitality), plus take a look at this month’s Guest Chef Cubano at Media Noche, a visiting chef from Japan is cooking a vegetarian and Buddhist dinner at Rintaro, and here’s your chance for free ice cream at Smitten.\u003c/p>\n\u003ch2>Enjoy a Memorable Thai Dining Experience at the New Farmhouse Oakland\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"http://farmhouseoak.com\">Farmhouse Oakland\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/8C3iwNrGsoF2\">336 Water St., Jack London Square, Oakland\u003c/a>\u003cbr>\nMonday–Friday 11am–2:30pm for lunch\u003cbr>\nMon–Thu 5pm–9pm and Friday 5pm-10pm for dinner\u003cbr>\nSat 12pm–10pm and Sun 12pm–9pm\u003c/p>\n\u003cfigure id=\"attachment_130012\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Farmhouse-Oak-back-dining-room-e1533579128990.jpg\" alt=\"Farmhouse Oakland’s back dining room is like a quirky urban garden.\" width=\"1920\" height=\"1056\" class=\"size-full wp-image-130012\">\u003cfigcaption class=\"wp-caption-text\">Farmhouse Oakland’s back dining room is like a quirky urban garden. \u003ccite>(Farmhouse Oakland)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Newly open in Jack London Square is Farmhouse Oakland, the third location from the popular Thai restaurant group behind San Francisco’s Farmhouse Kitchen (\u003ca href=\"https://www.kqed.org/checkplease/18066/check-please-bay-area-season-12-reviews-farmhouse-kitchen-ovo-tavern-eatery-anatolian-kitchen\">view the Check Please Bay Area episode here\u003c/a>) and Montclair’s Daughter Thai. The former Jack’s Oyster Bar & Fish House has been transformed into a unique location that feels like a Thai tropical island oasis on the patio (complete with umbrellas and bamboo and room for 40—and it’s right on the waterfront). Inside, it’s like a lively Bangkok restaurant, with fun floral displays (matched by the floral patterned chairs and colorful server attire), a long marble bar, and music from Thai variety shows and more. It’s a playful and uplifting design with room for 65, and just wait for the show when it’s a guest’s birthday!\u003c/p>\n\u003cfigure id=\"attachment_130013\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Farmhouse-Oak-dining-e1533579182684.jpg\" alt=\"Colorful floral chairs and whimsical plates add to the playful dining room atmosphere.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130013\">\u003cfigcaption class=\"wp-caption-text\">Colorful floral chairs and whimsical plates add to the playful dining room atmosphere. \u003ccite>(Farmhouse Oakland)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef and owner Kasem “Pop” Saengsawang (with co-owner and wife Ling Chatterjee) have created a very special atmosphere and authentically Thai feeling in their restaurant. For anyone who has traveled to Thailand, the friendly hospitality and kindness here will feel like a good snuggle session with your favorite fuzzy sweater. And for anyone who hasn’t been to Thailand, the warmth and genuine kindness here will inspire you to book a ticket.\u003c/p>\n\u003cp>The extensive menu is ideal for sharing—that way you can explore more, with dishes spanning from the north to the south of Thailand. Starters include can’t-miss dishes like their springy and flavor-packed Thai fish cake (fried fish cake with white fish, Makrut lime, red curry paste, sliced long bean, cucumber-peanut relish; $10) and their sticky Farmhouse wings (fried organic wings, fish sauce, garlic, chile-plum sauce; $15). Anyone who likes tuna tartare or poke will need to experience the kicky Thai update here: the Esan-style Par Dip fresh tuna ($14), made with diced maguro tuna, green onion, cilantro, dill, long coriander, dehydrated chile, and wonton chips—it’s like a love child of tuna tartare and larb and you will eat every last bite.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If the spice and heat of the dishes are creeping up on you, fortunately, they have a full bar, with refreshing cocktails like the Thai Mule made with ginger and pineapple (on draft, $10) and the Summer Spritz, with Aperol, sparkling wine, pressed grapefruit, and lemongrass simple syrup ($12). You’ll find Thai ingredients and flavors in the House Gin (which is a light blue from its infusion of anchan, the butterfly pea flower; $12) and the zippy Fresh Curry ($13), made with local St. George green chile vodka, ginger puree, lemongrass, lime, and basil. \u003c/p>\n\u003cp>Thailand is known for their unique salads, and you’ll find four kinds on the menu, from a Bangkok-style herbal rice salad to my personal favorite, Nam Khao Tod, another version of a rice salad made with Thai fermented pork sausage. Noodle soups, yup, they have those too. And if you have to have your Pad Thai, they make an elevated version with grilled river prawns ($24.95).\u003c/p>\n\u003cfigure id=\"attachment_130014\" class=\"wp-caption aligncenter\" style=\"max-width: 1863px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/farmhouse-Hat-Yai-Fried-Chicken.jpg\" alt=\"The Hat Yai fried chicken comes with tender roti and yellow potato curry.\" width=\"1863\" height=\"1242\" class=\"size-full wp-image-130014\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Hat-Yai-Fried-Chicken.jpg 1863w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Hat-Yai-Fried-Chicken-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Hat-Yai-Fried-Chicken-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Hat-Yai-Fried-Chicken-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Hat-Yai-Fried-Chicken-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Hat-Yai-Fried-Chicken-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Hat-Yai-Fried-Chicken-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Hat-Yai-Fried-Chicken-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Hat-Yai-Fried-Chicken-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Hat-Yai-Fried-Chicken-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Hat-Yai-Fried-Chicken-520x347.jpg 520w\" sizes=\"(max-width: 1863px) 100vw, 1863px\">\u003cfigcaption class=\"wp-caption-text\">The Hat Yai fried chicken comes with tender roti and yellow potato curry. \u003ccite>(Farmhouse Oakland)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A couple trademark Farmhouse favorite dishes are on the menu here, like their Hat Yai Fried Chicken ($22.50), made Southern Thai style, with Mary’s organic chicken, turmeric, herbs, fried shallots, blue rice on the side, and the best part is the roti bread that you dip into the silky potato yellow curry. The Panang Neua ($27.50) is a fork-tender, slow-braised short-rib on the bone, topped with a rich Panang curry, a childhood favorite for chef Pop. If you can handle true Thai spice, you need to visit his grandma’s recipe for Run Juan Seafood Sizzling ($24.50), a nose-clearing curry with seafood, from scallops to calamari and shrimp, complete with aromatic green peppercorns and basil. \u003c/p>\n\u003cfigure id=\"attachment_130015\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/farmhouse-Panang-Nuea-e1533578939859.jpg\" alt=\"Panang curry on bone-in short rib is a Farmhouse favorite.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-130015\">\u003cfigcaption class=\"wp-caption-text\">Panang curry on bone-in short rib is a Farmhouse favorite. \u003ccite>(Farmhouse Oakland)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Feeling a little sweaty? Cool off your mouth with coconut granita for dessert (fresh coconut meat and gelato are hiding underneath).\u003c/p>\n\u003cp>If you have kids, don’t worry, there’s a spice-free kid’s menu, and if you just want to come in for drinks and some street food bar bites, you can do that too. The wine list extends from local selections to France and Italy to New Zealand, with a focus on sustainably farmed wines, and, of course, there’s Chang beer, and some lovely teas, plus iced coffee served Thai way (with condensed milk) on draft/nitro. The next time you want to relax after work or on the weekend, this welcoming waterfront spot will transport you to another time and place.\u003c/p>\n\u003ch2>This Month’s Chef’s Cubano at Media Noche Says, “Mahalo”\u003c/h2>\n\u003cp>\u003ca href=\"https://www.medianochesf.com/\">Media Noche\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/jvQ78XzPAaN2\">3465 19th St., San Francisco\u003c/a>\u003cbr>\nAugust 1-31\u003c/p>\n\u003cfigure id=\"attachment_130011\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/chefcubano-aina-e1533579280515.jpg\" alt=\"August’s Chef’s Cubano at Media Noche.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-130011\">\u003cfigcaption class=\"wp-caption-text\">August’s Chef’s Cubano at Media Noche. \u003ccite>(Casey Rebecca Nunes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s time for another month of a hunger-inducing Chef’s Cubano at Media Noche in the Mission in San Francisco. For the month of August, chef de cuisine Chris Yang of āina in Dogpatch has created the Ono Kine Cubano, with crispy kalua pork, furikake slaw, kimchee vinaigrette, and mac salad aioli on sweet brioche. The whole thing gets pressed into a golden sandwich combo. It costs $13.50 and 10% of proceeds benefit Hui Aloha Aina Momona, an Oahu-based organization working to see kalo (the taro plant) in the form of poi again return as the staple of Hawaii's people. The Ono Kine Cubano will be available through August 31st.\u003c/p>\n\u003ch2>Experience Buddhist Shojin Cooking at Rintaro\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"www.izakayarintaro.com\">Izakaya Rintaro\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/5waJG6LK1dy\">82 14th St., San Francisco\u003c/a>\u003cbr>\nAugust 14–16\u003cbr>\nDinner and sake pairing: $150 per person (not including tax and gratuity)\u003c/p>\n\u003cfigure id=\"attachment_130016\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/rintaro-matt-e1533579334952.jpg\" alt=\"Izakaya Rintaro hosts guest chefs from around the world, like Matt Abergel of Hong Kong’s Yardbird.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-130016\">\u003cfigcaption class=\"wp-caption-text\">Izakaya Rintaro hosts guest chefs from around the world, like Matt Abergel of Hong Kong’s Yardbird. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fans of Japanese cuisine (and vegetarians!) will want to take a look at this opportunity to experience a meal from a chef who specializes in shojin cooking, a cuisine originating from Buddhist temples during the 13th century. In accordance with the Buddhist prohibition against killing, shojin cooking doesn’t use meat or fish, requires produce that is both local and in season, and allows for no waste. It’s considered one of the world's most sophisticated vegetarian cuisines.\u003c/p>\n\u003cp>From August 14–16, chef-owner Daisuke Nomura of Sougo Shojin restaurant in Roppongi, Tokyo, will be coming to San Francisco with his team from Japan. He is a fifth-generation shojin ryori chef, so this is a very special experience. Izakaya Rintaro will be hosting and serving his eight-course menu with a sake pairing. \u003c/p>\n\u003cp>The draft menu Nomura-san will be cooking (subject to change to local ingredient availability) includes:\u003c/p>\n\u003cp>\u003cstrong>ZENSAI (appetizer)\u003c/strong>\u003c/p>\n\u003cli>Gypsy pepper, eggplant, corn, and fig with sesame vinegar\u003c/li>\n\u003cp>\u003cbr>\n\u003cstrong>OWAN (soup)\u003c/strong> \u003c/p>\n\u003cli>Soup with Hikari farm edamame and fried mochi rice cake\u003c/li>\n\u003cp>\u003cbr>\n\u003cstrong>HASSUN (assorted side dishes)\u003c/strong>\u003c/p>\n\u003cli>Brentwood corn kakiage tempura\u003c/li>\n\u003cli>Senbei rice cracker\u003c/li>\n\u003cli>Summer roll with Megumi natto, maitake mushroom, and avocado\u003c/li>\n\u003cli>Grilled green pepper and California myoga buds with ginger-soy sauce\u003c/li>\n\u003cli>Rintaro tofu with miso\u003c/li>\n\u003cli>Woodleaf Farm peach with rich tofu-sesame sauce\u003c/li>\n\u003cp>\u003cbr>\n\u003cstrong>NIMONO (cooked dish)\u003c/strong> \u003c/p>\n\u003cli>Fried Wadaman sesame tofu with rich sauce and chives\u003c/li>\n\u003cp>\u003cbr>\n\u003cstrong>SAKANA (small dish to enjoy with sake)\u003c/strong>\u003c/p>\n\u003cli>Chilled Japanese eggplant “noodles” with ginger and soy sauce\u003c/li>\n\u003cp>\u003cbr>\n\u003cstrong>OSHOKUJI (rice dish)\u003c/strong> \u003c/p>\n\u003cli>Scattered ten-bara sushi with maitake, nori, and konbu\u003c/li>\n\u003cli>Seasoned fried tofu inari sushi roll\u003c/li>\n\u003cp>\u003cbr>\n\u003cstrong>OSHOKUJI (noodle dish)\u003c/strong>\u003c/p>\n\u003cli>Rintaro hand-rolled udon with Meiji soy milk and green yuzu\u003c/li>\n\u003cp>\u003cbr>\n\u003cstrong>DESSERT\u003c/strong> \u003c/p>\n\u003cli>Kabocha squash and coconut milk custard\u003c/li>\n\u003cp>\u003cbr>\nIf you can’t attend, mark your calendar for September 6–8, when master Kanji Nakatani of Soba Ra in Saitama, Japan, will be joining chef Sylvan Brackett in the kitchen. \u003c/p>\n\u003ch2>We All Scream for Free Ice Cream\u003c/h2>\n\u003cp>\u003cb>\u003ca>Smitten Ice Cream\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/1URVC7VhkgE2\">2268 Chestnut St., San Francisco\u003c/a>\u003cbr>\nThursday, August 9, 8pm–10pm\u003c/p>\n\u003cfigure id=\"attachment_130010\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Brrr-Process-Chocolate-20160519_Smitten-733_%C2%A9AudreyMa-e1533579373684.jpg\" alt=\"Get a free scoop of Smitten chocolate ganache on August 9.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130010\">\u003cfigcaption class=\"wp-caption-text\">Get a free scoop of Smitten chocolate ganache on August 9. \u003ccite>(Audrey Ma)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I think most of us would agree that three great words together are “free ice cream,” and, if you concur, then you’ll want to come by Smitten Ice Cream in the Marina the evening of Thursday, August 9. From 8pm–10pm, they will be serving their new chocolate ganache ice cream, made with 61% Guittard cacao. The first 100 scoops are complimentary, and the first 100 guests also get a goodie bag with gifts from Smitten, Guittard, and Equator Coffee, so come early! \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>If you miss the free scoop action, it’s $5 for a small (two scoops) and $6 for a regular (three scoops). They are also cooking up exclusive, one-night-only sweet treats featuring Guittard artisan chocolate and coffee drinks from their friends at Equator Coffee. \u003c/p>\n\n",
"disqusIdentifier": "130006 https://ww2.kqed.org/bayareabites/?p=130006",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/08/06/table-talk-first-look-at-farmhouse-oakland-guest-chefs-free-ice-cream/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1652,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 30
},
"modified": 1542823681,
"excerpt": "Here’s a first look at Farmhouse Oakland, plus guest chef appearances at Media Noche and Rintaro in San Francisco, and free ice cream at Smitten!",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Here’s a first look at Farmhouse Oakland, plus guest chef appearances at Media Noche and Rintaro in San Francisco, and free ice cream at Smitten!",
"title": "Table Talk: First Look at Farmhouse Oakland, Guest Chefs, Free Ice Cream! | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Table Talk: First Look at Farmhouse Oakland, Guest Chefs, Free Ice Cream!",
"datePublished": "2018-08-06T11:25:24-07:00",
"dateModified": "2018-11-21T10:08:01-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "table-talk-first-look-at-farmhouse-oakland-guest-chefs-free-ice-cream",
"status": "publish",
"path": "/bayareabites/130006/table-talk-first-look-at-farmhouse-oakland-guest-chefs-free-ice-cream",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Just in time for balmy summer evenings, Farmhouse Oakland is now open in Jack London Square, serving up vibrant Thai dishes (and equally warm hospitality), plus take a look at this month’s Guest Chef Cubano at Media Noche, a visiting chef from Japan is cooking a vegetarian and Buddhist dinner at Rintaro, and here’s your chance for free ice cream at Smitten.\u003c/p>\n\u003ch2>Enjoy a Memorable Thai Dining Experience at the New Farmhouse Oakland\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"http://farmhouseoak.com\">Farmhouse Oakland\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/8C3iwNrGsoF2\">336 Water St., Jack London Square, Oakland\u003c/a>\u003cbr>\nMonday–Friday 11am–2:30pm for lunch\u003cbr>\nMon–Thu 5pm–9pm and Friday 5pm-10pm for dinner\u003cbr>\nSat 12pm–10pm and Sun 12pm–9pm\u003c/p>\n\u003cfigure id=\"attachment_130012\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Farmhouse-Oak-back-dining-room-e1533579128990.jpg\" alt=\"Farmhouse Oakland’s back dining room is like a quirky urban garden.\" width=\"1920\" height=\"1056\" class=\"size-full wp-image-130012\">\u003cfigcaption class=\"wp-caption-text\">Farmhouse Oakland’s back dining room is like a quirky urban garden. \u003ccite>(Farmhouse Oakland)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Newly open in Jack London Square is Farmhouse Oakland, the third location from the popular Thai restaurant group behind San Francisco’s Farmhouse Kitchen (\u003ca href=\"https://www.kqed.org/checkplease/18066/check-please-bay-area-season-12-reviews-farmhouse-kitchen-ovo-tavern-eatery-anatolian-kitchen\">view the Check Please Bay Area episode here\u003c/a>) and Montclair’s Daughter Thai. The former Jack’s Oyster Bar & Fish House has been transformed into a unique location that feels like a Thai tropical island oasis on the patio (complete with umbrellas and bamboo and room for 40—and it’s right on the waterfront). Inside, it’s like a lively Bangkok restaurant, with fun floral displays (matched by the floral patterned chairs and colorful server attire), a long marble bar, and music from Thai variety shows and more. It’s a playful and uplifting design with room for 65, and just wait for the show when it’s a guest’s birthday!\u003c/p>\n\u003cfigure id=\"attachment_130013\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Farmhouse-Oak-dining-e1533579182684.jpg\" alt=\"Colorful floral chairs and whimsical plates add to the playful dining room atmosphere.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130013\">\u003cfigcaption class=\"wp-caption-text\">Colorful floral chairs and whimsical plates add to the playful dining room atmosphere. \u003ccite>(Farmhouse Oakland)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef and owner Kasem “Pop” Saengsawang (with co-owner and wife Ling Chatterjee) have created a very special atmosphere and authentically Thai feeling in their restaurant. For anyone who has traveled to Thailand, the friendly hospitality and kindness here will feel like a good snuggle session with your favorite fuzzy sweater. And for anyone who hasn’t been to Thailand, the warmth and genuine kindness here will inspire you to book a ticket.\u003c/p>\n\u003cp>The extensive menu is ideal for sharing—that way you can explore more, with dishes spanning from the north to the south of Thailand. Starters include can’t-miss dishes like their springy and flavor-packed Thai fish cake (fried fish cake with white fish, Makrut lime, red curry paste, sliced long bean, cucumber-peanut relish; $10) and their sticky Farmhouse wings (fried organic wings, fish sauce, garlic, chile-plum sauce; $15). Anyone who likes tuna tartare or poke will need to experience the kicky Thai update here: the Esan-style Par Dip fresh tuna ($14), made with diced maguro tuna, green onion, cilantro, dill, long coriander, dehydrated chile, and wonton chips—it’s like a love child of tuna tartare and larb and you will eat every last bite.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If the spice and heat of the dishes are creeping up on you, fortunately, they have a full bar, with refreshing cocktails like the Thai Mule made with ginger and pineapple (on draft, $10) and the Summer Spritz, with Aperol, sparkling wine, pressed grapefruit, and lemongrass simple syrup ($12). You’ll find Thai ingredients and flavors in the House Gin (which is a light blue from its infusion of anchan, the butterfly pea flower; $12) and the zippy Fresh Curry ($13), made with local St. George green chile vodka, ginger puree, lemongrass, lime, and basil. \u003c/p>\n\u003cp>Thailand is known for their unique salads, and you’ll find four kinds on the menu, from a Bangkok-style herbal rice salad to my personal favorite, Nam Khao Tod, another version of a rice salad made with Thai fermented pork sausage. Noodle soups, yup, they have those too. And if you have to have your Pad Thai, they make an elevated version with grilled river prawns ($24.95).\u003c/p>\n\u003cfigure id=\"attachment_130014\" class=\"wp-caption aligncenter\" style=\"max-width: 1863px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/farmhouse-Hat-Yai-Fried-Chicken.jpg\" alt=\"The Hat Yai fried chicken comes with tender roti and yellow potato curry.\" width=\"1863\" height=\"1242\" class=\"size-full wp-image-130014\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Hat-Yai-Fried-Chicken.jpg 1863w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Hat-Yai-Fried-Chicken-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Hat-Yai-Fried-Chicken-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Hat-Yai-Fried-Chicken-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Hat-Yai-Fried-Chicken-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Hat-Yai-Fried-Chicken-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Hat-Yai-Fried-Chicken-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Hat-Yai-Fried-Chicken-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Hat-Yai-Fried-Chicken-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Hat-Yai-Fried-Chicken-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Hat-Yai-Fried-Chicken-520x347.jpg 520w\" sizes=\"(max-width: 1863px) 100vw, 1863px\">\u003cfigcaption class=\"wp-caption-text\">The Hat Yai fried chicken comes with tender roti and yellow potato curry. \u003ccite>(Farmhouse Oakland)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A couple trademark Farmhouse favorite dishes are on the menu here, like their Hat Yai Fried Chicken ($22.50), made Southern Thai style, with Mary’s organic chicken, turmeric, herbs, fried shallots, blue rice on the side, and the best part is the roti bread that you dip into the silky potato yellow curry. The Panang Neua ($27.50) is a fork-tender, slow-braised short-rib on the bone, topped with a rich Panang curry, a childhood favorite for chef Pop. If you can handle true Thai spice, you need to visit his grandma’s recipe for Run Juan Seafood Sizzling ($24.50), a nose-clearing curry with seafood, from scallops to calamari and shrimp, complete with aromatic green peppercorns and basil. \u003c/p>\n\u003cfigure id=\"attachment_130015\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/farmhouse-Panang-Nuea-e1533578939859.jpg\" alt=\"Panang curry on bone-in short rib is a Farmhouse favorite.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-130015\">\u003cfigcaption class=\"wp-caption-text\">Panang curry on bone-in short rib is a Farmhouse favorite. \u003ccite>(Farmhouse Oakland)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Feeling a little sweaty? Cool off your mouth with coconut granita for dessert (fresh coconut meat and gelato are hiding underneath).\u003c/p>\n\u003cp>If you have kids, don’t worry, there’s a spice-free kid’s menu, and if you just want to come in for drinks and some street food bar bites, you can do that too. The wine list extends from local selections to France and Italy to New Zealand, with a focus on sustainably farmed wines, and, of course, there’s Chang beer, and some lovely teas, plus iced coffee served Thai way (with condensed milk) on draft/nitro. The next time you want to relax after work or on the weekend, this welcoming waterfront spot will transport you to another time and place.\u003c/p>\n\u003ch2>This Month’s Chef’s Cubano at Media Noche Says, “Mahalo”\u003c/h2>\n\u003cp>\u003ca href=\"https://www.medianochesf.com/\">Media Noche\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/jvQ78XzPAaN2\">3465 19th St., San Francisco\u003c/a>\u003cbr>\nAugust 1-31\u003c/p>\n\u003cfigure id=\"attachment_130011\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/chefcubano-aina-e1533579280515.jpg\" alt=\"August’s Chef’s Cubano at Media Noche.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-130011\">\u003cfigcaption class=\"wp-caption-text\">August’s Chef’s Cubano at Media Noche. \u003ccite>(Casey Rebecca Nunes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s time for another month of a hunger-inducing Chef’s Cubano at Media Noche in the Mission in San Francisco. For the month of August, chef de cuisine Chris Yang of āina in Dogpatch has created the Ono Kine Cubano, with crispy kalua pork, furikake slaw, kimchee vinaigrette, and mac salad aioli on sweet brioche. The whole thing gets pressed into a golden sandwich combo. It costs $13.50 and 10% of proceeds benefit Hui Aloha Aina Momona, an Oahu-based organization working to see kalo (the taro plant) in the form of poi again return as the staple of Hawaii's people. The Ono Kine Cubano will be available through August 31st.\u003c/p>\n\u003ch2>Experience Buddhist Shojin Cooking at Rintaro\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"www.izakayarintaro.com\">Izakaya Rintaro\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/5waJG6LK1dy\">82 14th St., San Francisco\u003c/a>\u003cbr>\nAugust 14–16\u003cbr>\nDinner and sake pairing: $150 per person (not including tax and gratuity)\u003c/p>\n\u003cfigure id=\"attachment_130016\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/rintaro-matt-e1533579334952.jpg\" alt=\"Izakaya Rintaro hosts guest chefs from around the world, like Matt Abergel of Hong Kong’s Yardbird.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-130016\">\u003cfigcaption class=\"wp-caption-text\">Izakaya Rintaro hosts guest chefs from around the world, like Matt Abergel of Hong Kong’s Yardbird. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fans of Japanese cuisine (and vegetarians!) will want to take a look at this opportunity to experience a meal from a chef who specializes in shojin cooking, a cuisine originating from Buddhist temples during the 13th century. In accordance with the Buddhist prohibition against killing, shojin cooking doesn’t use meat or fish, requires produce that is both local and in season, and allows for no waste. It’s considered one of the world's most sophisticated vegetarian cuisines.\u003c/p>\n\u003cp>From August 14–16, chef-owner Daisuke Nomura of Sougo Shojin restaurant in Roppongi, Tokyo, will be coming to San Francisco with his team from Japan. He is a fifth-generation shojin ryori chef, so this is a very special experience. Izakaya Rintaro will be hosting and serving his eight-course menu with a sake pairing. \u003c/p>\n\u003cp>The draft menu Nomura-san will be cooking (subject to change to local ingredient availability) includes:\u003c/p>\n\u003cp>\u003cstrong>ZENSAI (appetizer)\u003c/strong>\u003c/p>\n\u003cli>Gypsy pepper, eggplant, corn, and fig with sesame vinegar\u003c/li>\n\u003cp>\u003cbr>\n\u003cstrong>OWAN (soup)\u003c/strong> \u003c/p>\n\u003cli>Soup with Hikari farm edamame and fried mochi rice cake\u003c/li>\n\u003cp>\u003cbr>\n\u003cstrong>HASSUN (assorted side dishes)\u003c/strong>\u003c/p>\n\u003cli>Brentwood corn kakiage tempura\u003c/li>\n\u003cli>Senbei rice cracker\u003c/li>\n\u003cli>Summer roll with Megumi natto, maitake mushroom, and avocado\u003c/li>\n\u003cli>Grilled green pepper and California myoga buds with ginger-soy sauce\u003c/li>\n\u003cli>Rintaro tofu with miso\u003c/li>\n\u003cli>Woodleaf Farm peach with rich tofu-sesame sauce\u003c/li>\n\u003cp>\u003cbr>\n\u003cstrong>NIMONO (cooked dish)\u003c/strong> \u003c/p>\n\u003cli>Fried Wadaman sesame tofu with rich sauce and chives\u003c/li>\n\u003cp>\u003cbr>\n\u003cstrong>SAKANA (small dish to enjoy with sake)\u003c/strong>\u003c/p>\n\u003cli>Chilled Japanese eggplant “noodles” with ginger and soy sauce\u003c/li>\n\u003cp>\u003cbr>\n\u003cstrong>OSHOKUJI (rice dish)\u003c/strong> \u003c/p>\n\u003cli>Scattered ten-bara sushi with maitake, nori, and konbu\u003c/li>\n\u003cli>Seasoned fried tofu inari sushi roll\u003c/li>\n\u003cp>\u003cbr>\n\u003cstrong>OSHOKUJI (noodle dish)\u003c/strong>\u003c/p>\n\u003cli>Rintaro hand-rolled udon with Meiji soy milk and green yuzu\u003c/li>\n\u003cp>\u003cbr>\n\u003cstrong>DESSERT\u003c/strong> \u003c/p>\n\u003cli>Kabocha squash and coconut milk custard\u003c/li>\n\u003cp>\u003cbr>\nIf you can’t attend, mark your calendar for September 6–8, when master Kanji Nakatani of Soba Ra in Saitama, Japan, will be joining chef Sylvan Brackett in the kitchen. \u003c/p>\n\u003ch2>We All Scream for Free Ice Cream\u003c/h2>\n\u003cp>\u003cb>\u003ca>Smitten Ice Cream\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/1URVC7VhkgE2\">2268 Chestnut St., San Francisco\u003c/a>\u003cbr>\nThursday, August 9, 8pm–10pm\u003c/p>\n\u003cfigure id=\"attachment_130010\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Brrr-Process-Chocolate-20160519_Smitten-733_%C2%A9AudreyMa-e1533579373684.jpg\" alt=\"Get a free scoop of Smitten chocolate ganache on August 9.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130010\">\u003cfigcaption class=\"wp-caption-text\">Get a free scoop of Smitten chocolate ganache on August 9. \u003ccite>(Audrey Ma)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I think most of us would agree that three great words together are “free ice cream,” and, if you concur, then you’ll want to come by Smitten Ice Cream in the Marina the evening of Thursday, August 9. From 8pm–10pm, they will be serving their new chocolate ganache ice cream, made with 61% Guittard cacao. The first 100 scoops are complimentary, and the first 100 guests also get a goodie bag with gifts from Smitten, Guittard, and Equator Coffee, so come early! \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you miss the free scoop action, it’s $5 for a small (two scoops) and $6 for a regular (three scoops). They are also cooking up exclusive, one-night-only sweet treats featuring Guittard artisan chocolate and coffee drinks from their friends at Equator Coffee. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/130006/table-talk-first-look-at-farmhouse-oakland-guest-chefs-free-ice-cream",
"authors": [
"11398"
],
"series": [
"bayareabites_16115"
],
"categories": [
"bayareabites_109",
"bayareabites_1653",
"bayareabites_8770",
"bayareabites_50",
"bayareabites_1875",
"bayareabites_366",
"bayareabites_1807",
"bayareabites_1873"
],
"featImg": "bayareabites_130015",
"label": "bayareabites_16115"
},
"bayareabites_129981": {
"type": "posts",
"id": "bayareabites_129981",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "129981",
"score": null,
"sort": [
1533159387000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1533159387,
"format": "standard",
"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",
"disqusIdentifier": "129981 https://ww2.kqed.org/bayareabites/?p=129981",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/08/01/5-drinks-to-drink-when-youre-not-drinking/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1288,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 29
},
"modified": 1539807405,
"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.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "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.",
"title": "5 Drinks to Drink When You’re Not Drinking | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "5 Drinks to Drink When You’re Not Drinking",
"datePublished": "2018-08-01T14:36:27-07:00",
"dateModified": "2018-10-17T13:16:45-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "5-drinks-to-drink-when-youre-not-drinking",
"status": "publish",
"path": "/bayareabites/129981/5-drinks-to-drink-when-youre-not-drinking",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"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>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"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>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"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>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/129981/5-drinks-to-drink-when-youre-not-drinking",
"authors": [
"11494"
],
"categories": [
"bayareabites_2998",
"bayareabites_109",
"bayareabites_13306",
"bayareabites_1244",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_13746",
"bayareabites_1875",
"bayareabites_1844",
"bayareabites_1807",
"bayareabites_90",
"bayareabites_119"
],
"tags": [
"bayareabites_772",
"bayareabites_504",
"bayareabites_16221",
"bayareabites_16222"
],
"featImg": "bayareabites_129983",
"label": "bayareabites"
},
"bayareabites_129955": {
"type": "posts",
"id": "bayareabites_129955",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "129955",
"score": null,
"sort": [
1532992032000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1532992032,
"format": "standard",
"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",
"disqusIdentifier": "129955 https://ww2.kqed.org/bayareabites/?p=129955",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/07/30/under-the-radar-sonoma-restaurants-locals-love/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1763,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 31
},
"modified": 1539806042,
"excerpt": "Find some of the best under-the-radar restaurants Sonoma County has to offer.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Find some of the best under-the-radar restaurants Sonoma County has to offer.",
"title": "Under-the-Radar Sonoma Restaurants Locals Love | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Under-the-Radar Sonoma Restaurants Locals Love",
"datePublished": "2018-07-30T16:07:12-07:00",
"dateModified": "2018-10-17T12:54:02-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "under-the-radar-sonoma-restaurants-locals-love",
"status": "publish",
"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>",
"path": "/bayareabites/129955/under-the-radar-sonoma-restaurants-locals-love",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"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>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"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>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"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>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/129955/under-the-radar-sonoma-restaurants-locals-love",
"authors": [
"byline_bayareabites_129955"
],
"categories": [
"bayareabites_2998",
"bayareabites_1516",
"bayareabites_109",
"bayareabites_1875",
"bayareabites_15155",
"bayareabites_15156"
],
"tags": [
"bayareabites_16244",
"bayareabites_16243",
"bayareabites_16220",
"bayareabites_725",
"bayareabites_758",
"bayareabites_14869"
],
"featImg": "bayareabites_129972",
"label": "bayareabites"
},
"bayareabites_129925": {
"type": "posts",
"id": "bayareabites_129925",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "129925",
"score": null,
"sort": [
1532971954000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 16115
},
"blocks": [],
"publishDate": 1532971954,
"format": "standard",
"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",
"disqusIdentifier": "129925 https://ww2.kqed.org/bayareabites/?p=129925",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/07/30/table-talk-north-bay-new-restaurants-and-an-event-plus-bayview-uncorked/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1568,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 23
},
"modified": 1533159420,
"excerpt": "Two new North Bay restaurants (plus an Indian import), an event at McEvoy Ranch, and Bayview Uncorked is ready to pop.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Two new North Bay restaurants (plus an Indian import), an event at McEvoy Ranch, and Bayview Uncorked is ready to pop.",
"title": "Table Talk: North Bay New Restaurants and an Event, Plus Bayview Uncorked | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Table Talk: North Bay New Restaurants and an Event, Plus Bayview Uncorked",
"datePublished": "2018-07-30T10:32:34-07:00",
"dateModified": "2018-08-01T14:37:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "table-talk-north-bay-new-restaurants-and-an-event-plus-bayview-uncorked",
"status": "publish",
"path": "/bayareabites/129925/table-talk-north-bay-new-restaurants-and-an-event-plus-bayview-uncorked",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"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>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"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>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"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>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/129925/table-talk-north-bay-new-restaurants-and-an-event-plus-bayview-uncorked",
"authors": [
"11398"
],
"series": [
"bayareabites_16115"
],
"categories": [
"bayareabites_2998",
"bayareabites_109",
"bayareabites_50",
"bayareabites_1875",
"bayareabites_15155",
"bayareabites_1807"
],
"featImg": "bayareabites_129931",
"label": "bayareabites_16115"
},
"bayareabites_129373": {
"type": "posts",
"id": "bayareabites_129373",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "129373",
"score": null,
"sort": [
1532699550000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 16196
},
"blocks": [],
"publishDate": 1532699550,
"format": "image",
"disqusTitle": "Five La Cocina Graduates Who Now Have Brick-and-Mortar Food Businesses",
"title": "Five La Cocina Graduates Who Now Have Brick-and-Mortar Food Businesses",
"headTitle": "New Restaurants 2018 | Bay Area Bites | KQED Food",
"content": "\u003cp>When you step inside the Outer Mission complex that houses the \u003ca href=\"https://www.lacocinasf.org/\">La Cocina\u003c/a> food business incubator kitchen and offices on a regular weekday afternoon, it’s easy to be overwhelmed by the busy chefs, the delicious smells of baked goods and roasting meats, and the constant whirl of activity in preparation for the various markets, kiosks and catering events coming up in a few hours. There are spots for eight participants in this kitchen and it definitely seems like a ninth would be impossible to squeeze in. \u003c/p>\n\u003cfigure id=\"attachment_129706\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8310-new.jpg\" alt=\"In the busy kitchen at La Cocina headquarters.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129706\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8310-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8310-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8310-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8310-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8310-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8310-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8310-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8310-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8310-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8310-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8310-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the busy kitchen at La Cocina headquarters. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The space might be tight but the goals for the nonprofit are admirably enormous. Its mission is to find talented low-income food entrepreneurs, generally women of color and immigrant communities (a handful of men have been in the program, including the very successful \u003ca href=\"http://www.onigilly.com/\">Onigilly\u003c/a> concept). \u003c/p>\n\u003cp>\u003ca href=\"https://www.lacocinasf.org/people\">Caleb Zigas\u003c/a>, La Cocina’s Executive Director who has been involved since it debuted in 2005, told us that the incubator’s 11 staff members avoid using words like “teach” or “empower.” These women have already identified a product that they excel at and a worthy price for it — they aren’t starting from scratch concept-wise, but they usually are just cooking for friends or selling from home. Zigas pointed out that, “They know everything there is to know about business. What they may not know is how to formalize that business into a marketplace that intentionally throws up barriers.”\u003c/p>\n\u003cfigure id=\"attachment_129715\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_5205-new1.jpg\" alt=\"La Cocina's Executive Director Caleb Zigas in the kitchen at La Cocina headquarters.\" width=\"1920\" height=\"1588\" class=\"size-full wp-image-129715\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5205-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5205-new1-160x132.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5205-new1-800x662.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5205-new1-768x635.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5205-new1-1020x844.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5205-new1-1200x993.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5205-new1-1180x976.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5205-new1-960x794.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5205-new1-240x199.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5205-new1-375x310.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5205-new1-520x430.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Cocina's Executive Director Caleb Zigas in the kitchen at La Cocina headquarters. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We talked with five of La Cocina’s graduates who now have brick-and-mortar restaurants or kiosks. There were universal problems acknowledged by all where they could never possibly have defeated certain barriers without La Cocina’s assistance — the surging real estate prices, not speaking English well or looking a certain way being chief among them. Even La Cocina itself faces some of these problems for its proposed food hall planned for the heart of the struggling Tenderloin in 2019. \u003c/p>\n\u003cp>La Cocina’s program has three application deadlines a year and information orientations for interested individuals every other month. Once you’re in the program, it can take up to eight years to go through pre-incubation planning, the incubation period, finding capital and space, the exit to that space, and finally “graduation” when the business is self-sufficient. Yes, it can be as brisk as a one-year degree in theory but is much more likely to be a lengthy medical school and residency-type of time frame.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>La Cocina graduates have had incredible success in a wide variety of cuisines and business types. We talked with women serving Cambodian, Southern, Mexican, Arab and Gujarat (Indian) cooking. The current class includes Nepalese, Jamaican, Japanese and Salvadoran-themed businesses. Over 30 brick-and-mortars from graduates exist around the Bay Area (a handful are commissary kitchens).\u003c/p>\n\u003cp>Those present entrepreneurs in the La Cocina kitchen are following in the esteemed footsteps of women who never thought they would ever call a restaurant their own. Here are the stories of five graduates who are now navigating the Bay Area restaurant scene with their own businesses.\u003c/p>\n\u003ch2>\u003ca href=\"https://www.besharamrestaurant.com/\">Besharam\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Besharam/@37.754276,-122.3916646,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7f0ce31950a5:0x7718a923d0103fe2!8m2!3d37.7542718!4d-122.3894705\">1275 Minnesota St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_129719\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7175-new.jpg\" alt=\"Besharam interior.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129719\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7175-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7175-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7175-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7175-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7175-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7175-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7175-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7175-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7175-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7175-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7175-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Besharam interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Barely 45 diners can fit into the serene, colorful dining room of Besharam, a spunky newcomer located in the Minnesota Street Project art gallery complex, in a far industrial corner of the Dogpatch. Despite the small size and isolated location, Besharam screams with relentless character that can be as boisterous as the heat in the spiced garlic sauce served with the grilled chicken kebab and hand-rolled flatbread at lunch. \u003cstrong>Chef and co-owner Heena Patel\u003c/strong> decided on the name, “shameless” in Hindi, because she knows she’s different than everyone else — in her family, in the Bay Area, in the world — and she isn’t afraid to show that, hey, she’s running the show at a restaurant in San Francisco and never in a million years would she have expected that while growing up as the second of five daughters in the Gujarat state of India.\u003c/p>\n\u003cp>There is bleu cheese naan with wasabi raita on the menu and a giant pop-art mural by \u003ca href=\"https://hatecopy.com/\">HateCopy’s Maria Qamar\u003c/a> next to the open kitchen with a Hindi woman drinking a cocktail. The soundtrack is bumping all lunch and dinner-long with Michael Jackson, Indian pop and seemingly everything in between. It’s definitely Heena’s restaurant.\u003c/p>\n\u003cfigure id=\"attachment_129731\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4328-new1.jpg\" alt=\"Chef and Partner Heena Patel in front of pop-art mural by HateCopy’s Maria Qamar\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129731\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4328-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4328-new1-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4328-new1-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4328-new1-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4328-new1-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4328-new1-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4328-new1-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4328-new1-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4328-new1-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4328-new1-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4328-new1-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef and Partner Heena Patel in front of pop-art mural by HateCopy’s Maria Qamar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So, there are pavs (sliders, a classic street food) served with little gems and pickled shiitake mushrooms on the menu, co-existing with a grilled zucchini salad and fish moilee with coconut curry and turmeric rice. In the evening, there are shishito peppers stuffed with a tamarind and chickpea filling; edamame dumplings in a lentil broth; paratha tacos accented by a strawberry-mint chutney; and ghee-roasted pork chops. Heema puts her Gujarat-meets-world philosophy about the always hotly debated “authenticity” question very bluntly: “You can take it or leave it.”\u003c/p>\n\u003cfigure id=\"attachment_129740\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7312-new.jpg\" alt=\"Grilled Chicken Kabobs: Hand-rolled flatbread, spiced garlic chutney. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129740\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7312-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7312-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7312-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7312-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7312-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7312-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7312-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7312-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7312-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7312-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7312-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Chicken Kabobs: Hand-rolled flatbread, spiced garlic chutney. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After all, she’s come all the way to this point from Gujarat to London to Marin County to full-time restaurant in San Francisco. She defeated the odds and has earned the right to cook what she wants to cook.\u003c/p>\n\u003cfigure id=\"attachment_129737\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7156-new.jpg\" alt=\"Heena Patel rolls dough for flatbread in back kitchen.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129737\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7156-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7156-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7156-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7156-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7156-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7156-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7156-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7156-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7156-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7156-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7156-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Heena Patel rolls dough for flatbread in back kitchen. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>She got a home-science degree from Mumbai University and was given the common “a or b” decision from her father — continue studying and get a master’s degree, or go to London and find a man to marry. She elected for the latter and amidst all the boys who lined up for her, she found her husband, Paresh, after two weeks. When she was 25-years old and Paresh was 30, the couple and their then three-year old daughter moved from London to Marin County on a business visa. The two ran an adjacent liquor store and flower shop in Terra Linda (by San Rafael) for 20 years. \u003c/p>\n\u003cfigure id=\"attachment_129738\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7346-new.jpg\" alt=\"Grilled Paneer Kabobs: Hand rolled flatbread, spiced garlic chutney.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129738\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7346-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7346-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7346-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7346-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7346-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7346-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7346-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7346-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7346-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7346-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7346-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Paneer Kabobs: Hand rolled flatbread, spiced garlic chutney. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It wasn’t easy upon arriving in California for Heena, being someone who looks differently, speaks differently and didn’t know a word of English at the time. In 1992, Heena would struggle on the phone at the shops, answering calls and unable to communicate clearly, despite her best efforts. On the other end of the line, one particularly disrespectful man screamed at her for her lack of English and to this day gets her worked up emotionally. It was not a welcoming way for her to step into a supposedly welcoming country. \u003c/p>\n\u003cp>Sitting down with La Cocina alums in the past few weeks, we’ve found a theme in how there was a mutual connection that led the chef/entrepreneur to the program. That happened in 2013 for Heena where she self-admittedly had “zero idea of the food business” but “checked off all the boxes” for what La Cocina looks for. Heena really wanted to open a concept for serving her style of traditional and not-so-traditional Gujarati cuisine, and the program helped her craft a 90-page business plan…for the truck. \u003c/p>\n\u003cfigure id=\"attachment_129742\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4297-new.jpg\" alt=\"Besharam Lunch Menu.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129742\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4297-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4297-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4297-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4297-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4297-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4297-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4297-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4297-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4297-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4297-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4297-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Besharam Lunch Menu. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Have you seen that truck around San Francisco? Nope, we didn’t think so, because it never ended up happening. Instead, she started “Rasoi,” a Ferry Building farmers' market vendor concept. Heena also held pop-ups at the likes of Jardinière and State Bird Provisions. At the latter, she served a dessert to chef and co-owner Stuart Brioza, who was beyond thrilled with his first taste, seemingly having a life-altering epiphany. Talk about the ultimate compliment and confidence booster for a shy, upstart cook like Heena.\u003c/p>\n\u003cfigure id=\"attachment_129746\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4379-new.jpg\" alt=\"A tray of Besharam desserts.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129746\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4379-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4379-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4379-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4379-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4379-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4379-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4379-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4379-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4379-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4379-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4379-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A tray of Besharam desserts. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Then it all happened so fast with the restaurateur Daniel Patterson after La Cocina connected the two and she was invited to have lunch with him at his restaurant, Alta, in the Minnesota Street Project. Yes, that Daniel Patterson, the chef known for high-end cooking at San Francisco fine dining stalwarts like the now-closed Elisabeth Daniel and Coi. Heena was skeptical and even admitted to us, “I googled him — who is Daniel Patterson?” Recently, Patterson has become instrumental in championing socioeconomic diversity by working with Restaurants Opportunities Center United and helping aspiring restaurateurs, like Heena, defeat the odds. \u003c/p>\n\u003cp>At the lunch, Patterson offered the Alta space to Heena. It swept her off her feet. She could cook and do what she does so well, and be helped in what she’s less experienced with. Now, two months since opening, Heena has even more respect for Patterson than before she went into business with him. Simply put — the system of passionate chef, La Cocina education and renowned chef mentor/business system is working.\u003c/p>\n\u003cp>https://youtu.be/qITc3R1akO0\u003c/p>\n\u003cp>To date, the biggest question from diners for Heena has been, “Where is the chicken tikka masala?”, pigeon-holing the most well-known Indian dish to Americans that isn’t even a traditional Indian dish. (Answer: not at this restaurant). Heena has also been shocked by how savvy her customers are, estimating about 90% have an open mind (and don’t care about the lack of tikka masala) and love her adorably different, somewhat quirky concept. She also is hugely surprised by how many Indian customers just keep coming and coming, often with big groups of non-Indian colleagues and friends. \u003c/p>\n\u003cp>Indeed, it has been quite the journey from Gujarat to the Dogpatch for Heena and Paresh. Their 29-year old daughter is studying for the bar exam and their 21-year old son is an aspiring journalist, studying at Vassar College in New York. Everyone chips in to help at Besharam, whether on the floor or from afar. Both kids help their mom with something that is definitely not one of her biggest strengths: social media. Meanwhile, at the restaurant, Paresh helps with the front-of-house and also assists on the wine and newly-launched cocktail program with Alta Group Beverage Director, Aaron Paul. \u003c/p>\n\u003cp>Paresh should also get lots of credit for allowing San Francisco to have the privilege of knowing what he’s known for decades — how talented a chef Heena is. Once, when she was doubting if a restaurant would ever happen, he assured her that “what you serve is basic but people are hungry for it.” He was very correct, though bleu cheese naan is definitely not basic. San Francisco was starving for the open-minded style of cooking that Heena brings to the table.\u003c/p>\n\u003cfigure id=\"attachment_129728\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7293-new.jpg\" alt=\"Besharam signage on the front door.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129728\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7293-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7293-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7293-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7293-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7293-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7293-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7293-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7293-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7293-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7293-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7293-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Besharam signage on the front door. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.huaracheloco.com/\">El Huarache Loco\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/El+Huarache+Loco/@37.9474025,-122.5116057,17z/data=!3m1!4b1!4m5!3m4!1s0x80859a43f733d57f:0xdf3b9d5506983993!8m2!3d37.9473983!4d-122.5094116\">1803 Larkspur Landing Circle, Larkspur\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_129756\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4594-new.jpg\" alt=\"Owner/Chef Veronica Salazar at El Huarache Loco.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129756\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4594-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4594-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4594-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4594-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4594-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4594-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4594-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4594-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4594-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4594-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4594-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Owner/Chef Veronica Salazar at El Huarache Loco. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>No, there are no burritos on the menu at \u003cstrong>Veronica Salazar’s\u003c/strong> restaurant inside Larkspur’s tony Marin Country Mart. Of course, that’s one of the first things a good percentage of her diners notice on an initial visit and ask about. For Salazar, it’s pretty simple why there are no burritos to be found at El Huarache Loco — burritos aren’t really something people eat in Mexico. “Find them at Walmart” is her advice if you want a burrito in Mexico City because they serve them in the frozen food aisle (though she can’t vouch for if they’re delicious at all). \u003c/p>\n\u003cfigure id=\"attachment_129759\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7618-new.jpg\" alt=\"Huarache Con Costillo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129759\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7618-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7618-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7618-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7618-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7618-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7618-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7618-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7618-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7618-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7618-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7618-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Huarache Con Costillo \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>However, diners will find a thrilling roster of Mexico City street food and home cooking staples at El Huarache Loco, beginning with the namesake huaraches. They are thin-pressed, oval-shaped masa “tortillas” that are often thought of as “sandal-shaped.” If you’re still having trouble, just picture a flattened tamale, minus the banana leaf and with the fillings on top of the masa, and you’re kind of on the right track. The huarache is a platform for all kinds of toppings from ham, bacon and chorizo to tender rib meat (“costilla”) to the must-try nopales salad (cactus!). There is a thin layer of black bean paste between the tortilla and the toppings, then crowning garnishes of a rustic-zesty red salsa, cilantro, onions, cheese and the all-important squiggles of cool crema. Yes, it’s all kind of crazy but really it’s just downright delicious. (The “loco” in the name, by the way, is because it’s a fun word and El Huarache Loco is a common restaurant name in Mexico.) \u003c/p>\n\u003cp>Trust us, you’ll be wishing every burrito place served huaraches after your first one from Salazar.\u003c/p>\n\u003cfigure id=\"attachment_129852\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4517-new.jpg\" alt=\"Owner/Chef Veronica Salazar at work in the open kitchen.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129852\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4517-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4517-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4517-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4517-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4517-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4517-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4517-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4517-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4517-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4517-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4517-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Owner/Chef Veronica Salazar at work in the open kitchen. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>She has been cooking them each Saturday morning at the Alemany Farmers' Market (the “People’s Market”) since 2006, just a year after joining the La Cocina program. Since coming to the Bay Area in 1995 with her husband, she had been cooking food at home for friends, family and pretty much anyone who wanted a taste of the CDMX (Ciudad de Mexico, the name Mexico City is often referred to in Mexico). Salazar first heard about a kitchen for low-income women from a news story on Univision and was soon in touch with La Cocina thanks to one of her customers. Salazar also was involved with the now-shuttered Women’s Initiative for Self Employment (also known as ALAS), who helped her hatch the all-important business plan.\u003c/p>\n\u003cfigure id=\"attachment_129765\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7629-new.jpg\" alt=\"Quesadilla Chilanga with Huitlacoche\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129765\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7629-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7629-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7629-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7629-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7629-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7629-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7629-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7629-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7629-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7629-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7629-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Quesadilla Chilanga with Huitlacoche \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fast-forward to 2012 and Salazar’s popularity at Alemany made her a favorite of critics and diners alike (count this writer as one who visited in the early days and became an enormous fan). A developer in Marin County was looking for a chef to run a Mexican restaurant in their new rustic, high-end shopping complex by the Larkspur Ferry Terminal. Salazar noted to us recently that it was a pretty “ugly, lonely looking place” at first. But, she believed in it. The commute wouldn’t be so bad (after all, from her home in San Francisco, it takes just as long to get to La Cocina as it does to drive to Larkspur) and the crowds would come just like at Alemany.\u003c/p>\n\u003cfigure id=\"attachment_129762\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7632-new.jpg\" alt=\"Fish taco\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129762\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7632-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7632-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7632-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7632-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7632-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7632-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7632-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7632-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7632-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7632-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7632-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fish taco \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The risk clearly worked as El Huarache Loco became the first restaurant opened by a La Cocina alum. Salazar pays homage to her La Cocina roots with a 2011 picture of her in the incubator’s kitchen with three fellow chefs, all of whom have successful full-time concepts today. \u003c/p>\n\u003cfigure id=\"attachment_129767\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7552-new.jpg\" alt=\"Inside El Huarache Loco with 2011 photo of her in La Cocina incubator’s kitchen on the wall.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129767\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7552-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7552-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7552-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7552-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7552-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7552-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7552-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7552-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7552-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7552-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7552-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside El Huarache Loco with 2011 photo of her in La Cocina incubator’s kitchen on the wall. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Around the restaurant, she also has many distinct nods to her Mexico City home and her family — a family that has run a restaurant, Caldos Rivera, for more than 60 years in the heart of the chaotic city. Salazar told us that as a woman in Mexico, “To live, you have to learn how to cook.” These dishes have been with her forever. Beyond huaraches, the menu in Larkspur includes “antojitos” (CDMX specials and appetizers), like a delicate, curled huitlacoche-filled (dark black corn fungus) quesadilla that is nothing like the greasy, cheesy, flat Tex-Mex quesadillas you’ve surely tried. There are other unfamiliar names to most Bay Area diners like pambazos, sopes, gorditas and tostadas. Breakfast features huevos rancheros and chilaquiles. There are also more familiar tacos in myriad formats and fillings, along with daily specials and enchiladas that are again not recognizable to most diners in the audience. Salazar honors her mother in the chop-like house “Doña Luz” salad with a smorgasbord of great ingredients because her mother was so great at tying together surplus ingredients into a salad.\u003c/p>\n\u003cfigure id=\"attachment_129760\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7622-new.jpg\" alt=\"Ensalada Doña Luz\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129760\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7622-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7622-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7622-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7622-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7622-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7622-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7622-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7622-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7622-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7622-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7622-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ensalada Doña Luz \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salazar doesn’t cut any corners. She makes her own masa for the tortillas; fantastic and not-too-sweet agua frescas are housemade; and the guacamole is prepared from scratch, along with a half-dozen types of salsa. She has had to adapt a bit for the Marin audience. Remember, while there are lots of adventurous diners ready to eat anything, anywhere — there are also plenty of soccer moms and rushed ferry commuters stopping by. So, tripe-filled menudo quickly left the menu. There is no tongue amongst the taco meats. There is, however, alphabet soup on the kid’s menu.\u003c/p>\n\u003cfigure id=\"attachment_129764\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7649-new.jpg\" alt=\"Agua frescas are housemade: jimica (hibiscus), pineapple and watermelon.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129764\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7649-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7649-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7649-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7649-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7649-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7649-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7649-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7649-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7649-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7649-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7649-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Agua frescas are housemade: jimica (hibiscus), pineapple and watermelon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salazar has found a home in a place that is about as far a 180-degree spin from hectic Mexico City as you can get. Inside El Huacache Loco, there are giant handmade rancho-style chairs and lots of the customary singing and dancing skeletons from Dia de los Muertos celebrations that you might find in her home city. Then walk outside and you’ll see a pond with koi and turtles, lots of relaxed locals who just left yoga class, and you’ll certainly notice how the exterior of El Huarache Loco is the same as everything else in the charming shopping area (freshly painted, chic farmhouse-looking). \u003c/p>\n\u003cfigure id=\"attachment_129766\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7578-new.jpg\" alt=\"El Huarache Loco outside eating area.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129766\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7578-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7578-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7578-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7578-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7578-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7578-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7578-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7578-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7578-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7578-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7578-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">El Huarache Loco outside eating area. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In bucolic Marin, Salazar is still trying to defeat the naysayers who claim that this isn’t “real Mexican food.” Quite simply, anyone can think what they want to think, but we know that they’re wrong. Salazar definitely knows that they’re wrong because she is one of the Bay Area’s great ambassadors of the cuisine from one of the world’s grandest and most culturally enriching cities. \u003c/p>\n\u003ch2>\u003ca href=\"https://www.minniebellssoul.com/\">Minnie Bell’s Soul Food Movement\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Public+Market/@37.8412911,-122.2938373,15z/data=!4m5!3m4!1s0x0:0x68a7c0c0b72fc684!8m2!3d37.8412911!4d-122.2938373\">5959 Shellmound St., Emeryville\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_129780\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4696-new.jpg\" alt=\"Fernay McPherson, the Chef-Owner of Minnie Bell’s Soul Movement.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129780\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fernay McPherson, the Chef-Owner of Minnie Bell’s Soul Movement. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Excuse me! I hate to interrupt, but may I just say that she makes THE best fried chicken I have ever had.”\u003c/p>\n\u003cp>A few seconds later, both the glowing customer and Fernay McPherson, the Chef-Owner of Minnie Bell’s Soul Movement, lightheartedly assure this food writer that this moment wasn’t staged for our interview. He genuinely feels that this crispy, succulent, rosemary-flecked plate of fried chicken was the greatest that he had ever encountered, even surpassing his longtime prior gold standard — of course, his own recipe.\u003c/p>\n\u003cfigure id=\"attachment_129784\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7718-new-1.jpg\" alt=\"Millie Bell's Rosemary Fried Chicken and Cornbread.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129784\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7718-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7718-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7718-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7718-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7718-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7718-new-1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7718-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7718-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7718-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7718-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7718-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Millie Bell's Rosemary Fried Chicken and Cornbread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As an hour goes by with McPherson, nobody else stops the interview other than a coworker asking a fryer question or her 13-year old son, Eric, stopping by because his summer job right now is working for his mom’s Emeryville Public Market kiosk four-days-a-week (Eric’s mom informs us that his favorite part of the job is counting the hours he’s worked and charging those hours). \u003c/p>\n\u003cfigure id=\"attachment_129797\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4690-new.jpg\" alt=\"Fernay McPherson, fellow employee and Fernay's son Eric (R) working at the Minnie Bell's kiosk.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129797\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4690-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4690-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4690-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4690-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4690-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4690-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4690-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4690-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4690-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4690-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4690-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fernay McPherson, fellow employee and Fernay's son Eric (R) working at the Minnie Bell's kiosk. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But, once McPherson is back at her post in the tiny Minnie Bell’s space, roving between the cash register, the two fryers, the refrigerator full of Kool-Aid (a LOT of freshly-mixed, not exactly all-natural Kool-Aid), and the back’s prep areas, she’s receiving constant praise from happy customers of all ages and backgrounds. Maybe it’s the fact that the kiosk is in an isolated corner of a Public Market with constant construction? Maybe it’s McPherson’s ever-present upbeat charm? Maybe it’s because they’re all drinking the Minnie Bell’s Kool-Aid? Maybe…it’s the rosemary?\u003c/p>\n\u003cfigure id=\"attachment_129793\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4707-new.jpg\" alt=\"A sprig of fried rosemary accompanies the Rosemary Fried Chicken.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129793\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4707-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4707-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4707-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4707-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4707-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4707-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4707-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4707-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4707-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4707-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4707-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A sprig of fried rosemary accompanies the Rosemary Fried Chicken. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yes, the rosemary fried chicken. It’s everything that a legendary fried chicken should be with a crunchy, ready-to-shatter crust that is gleefully free of grease, and meat that is as juicy as a ripe summer peach, whether you’re munching on drumstick, wing, breast or thigh. Rosemary has been the recipe’s staple since her early adult cooking days when she had rosemary on hand and sampled with it. Her recipe has no seasoning nor any buttermilk or a second dredging of batter. McPherson’s key move is to give the chicken a rosemary-hot sauce marinade for 24 hours or more. Then she fries the chicken and rosemary in clean oil (the kiosk closes between lunch and dinner for a labor-intensive oil switch-out). \u003c/p>\n\u003cfigure id=\"attachment_129801\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7769-new.jpg\" alt=\"The kiosk closes between lunch and dinner for a labor-intensive oil switch-out.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129801\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7769-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7769-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7769-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7769-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7769-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7769-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7769-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7769-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7769-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7769-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7769-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The kiosk closes between lunch and dinner for a labor-intensive oil switch-out. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With all of this chicken talk, Minnie Bell’s is by no means a one-hit wonder. The menu sticks to roughly a half-dozen supporting cast members, all of whom are vegetarian (no bacon, no lard). Well, the three-cheese mac & cheese with Parmesan, fontina and cheddar isn’t exactly a light selection, nor is the sweeter, fluffier-style of cornbread that McPherson makes with lots of brown butter. However, the smoky vegan red rice and beans and the red chili-accented braised greens are miles ahead of their peers in flavor complexity and a clean brightness that is never associated with them. \u003c/p>\n\u003cfigure id=\"attachment_129782\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7732-new.jpg\" alt=\"Three-cheese Mac & Cheese with Parmesan.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129782\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7732-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7732-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7732-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7732-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7732-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7732-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7732-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7732-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7732-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7732-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7732-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Three-cheese Mac & Cheese with Parmesan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129804\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7713-new.jpg\" alt=\"Braised Greens.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129804\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7713-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7713-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7713-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7713-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7713-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7713-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7713-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7713-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7713-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7713-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7713-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Braised Greens. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129783\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7733-new.jpg\" alt=\"Red Beans & Rice Salad.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129783\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7733-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7733-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7733-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7733-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7733-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7733-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7733-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7733-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7733-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7733-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7733-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Red Beans & Rice Salad. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>McPherson’s family is originally from New Mexico and Texas, and came to California as part of the mid-century Great Migration, a period when the Fillmore was booming as the “Harlem of the West.” A generation later, McPherson has called the Fillmore “home” for all but a couple years when she attended cooking school in Sacramento. Sadly, she has witnessed that neighborhood boom steadily fade. She’s hoping that one day Minnie Bell’s can play a part in bringing back that vibrant heyday for the corridor.\u003c/p>\n\u003cfigure id=\"attachment_129789\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4678-new.jpg\" alt=\"McPherson has called the Fillmore “home” and that is reflected on the back of Minnie Bell's T-shirts which say "EST. IN FILLMOE."\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129789\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4678-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4678-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4678-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4678-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4678-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4678-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4678-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4678-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4678-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4678-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4678-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">McPherson has called the Fillmore “home” and that is reflected on the back of Minnie Bell's T-shirts which say \"EST. IN FILLMOE.\" \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At first, her role in the kitchen for the family was to grate cheese for mac ‘n’ cheese, an activity that she admittedly “dreaded.” The first recipe she had to master was a Betty Crocker Dinette Cake. She gradually learned how to cook her family’s soul food recipes from her late grandmother Lillie Bell and her great aunt Minnie (now 85 years old). Their impact on her personal and professional life years later are why both are the namesakes of Minnie Bell’s and, frankly, why she was compelled to become a chef.\u003c/p>\n\u003cfigure id=\"attachment_129781\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4662-new.jpg\" alt=\"Fernay McPherson's late grandmother Lillie Bell (R) and her great aunt Minnie (now 85 years old)\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129781\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4662-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4662-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4662-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4662-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4662-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4662-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4662-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4662-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4662-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4662-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4662-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fernay McPherson's late grandmother Lillie Bell (R) and her great aunt Minnie (now 85 years old) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The concept launched as a mobile catering company, hence the Soul “Movement.” She joined La Cocina in 2011 and participated in the Fillmore Mobile Food Vendor and Artisan Marketplace program, a small business course that La Cocina taught with Urban Solutions, a nonprofit economic development organization. “Small businesses are what make the world go around,” McPherson tells us. Sadly, seven years later, the city is still “sleeping on the fact that we’re small businesses.”\u003c/p>\n\u003cp>During her time with La Cocina, Minnie Bell’s became increasingly in demand for catering and pop-ups, with the most notable of the latter being a substantial run at Wing Wings in the Lower Haight. Still, the permanent restaurant just wouldn’t come, but luckily a yearlong lease in the Emeryville Public Market emerged after fellow La Cocina alum Nyum Bai left.\u003c/p>\n\u003cfigure id=\"attachment_129812\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4674-new.jpg\" alt=\""Nourish The Public + Nourish Yourself" signage at The Emeryville Public Market next to Minnie Bell's kiosk.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129812\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4674-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4674-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4674-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4674-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4674-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4674-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4674-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4674-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4674-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4674-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4674-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">\"Nourish The Public + Nourish Yourself\" signage at The Emeryville Public Market next to Minnie Bell's kiosk. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Fillmore is having huge dining growth, started by the blockbuster State Bird Provisions, and recently followed by the likes of \u003ca href=\"https://www.kqed.org/bayareabites/126767/avery-opens-on-fillmore-as-sfs-next-elaborate-tasting-menu-destination\">Avery\u003c/a>, Wise Sons and \u003ca href=\"https://www.kqed.org/bayareabites/128414/merchant-roots-daytime-grocer-and-imaginative-nighttime-tasting-menu-table-arrives-on-fillmore\">Merchant Roots\u003c/a>. All are delicious and small (ish) businesses — and all are not black-owned. For McPherson, the scene on Fillmore is “bittersweet” because these are very worthy and considerate additions to the neighborhood, but “it’s a mystery” to her and “an eyesore for the community” how there are still so many prominently vacant storefronts in the corridor. Real estate developers keep holding out for someone to pay bigger and bigger bucks. It’s about the money. It’s all about the money. In the meantime, the potentially vibrant culture and significant foot traffic is kept away, other than the nightly State Bird Provisions line.\u003c/p>\n\u003cp>Soon, McPherson will get her permanent restaurant because she is an immensely gifted chef with the fervently devoted following that she deserves like that raving diner who paused our interview. Those fans will follow Minnie Bell’s wherever its movement goes. \u003c/p>\n\u003cfigure id=\"attachment_129792\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4663-new.jpg\" alt=\"Signage for Minnie Bell's Soul Movement.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129792\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4663-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4663-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4663-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4663-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4663-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4663-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4663-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4663-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4663-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4663-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4663-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Signage for Minnie Bell's Soul Movement. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.nyumbai.com/\">Nyum Bai\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Nyum+Bai/@37.7763222,-122.224679,15z/data=!4m2!3m1!1s0x0:0xc85f72f420fd5355?sa=X&ved=0ahUKEwjX94G4g63cAhVD7VQKHe60B8UQ_BIItAEwDQ\">3340 E 12th St., Oakland Suite 11\u003c/a>\u003c/p>\n\u003cp>Taste the steamed fish soufflé called “amok” and dip some exquisitely trimmed cucumbers into “prahok,” a homey and spicy ground pork dip, and you’ll simultaneously experience profound beauty and pain through a cuisine’s powerful story. \u003c/p>\n\u003cfigure id=\"attachment_129834\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7994-new.jpg\" alt=\"Prahok Ktiss\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129834\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7994-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7994-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7994-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7994-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7994-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7994-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7994-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7994-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7994-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7994-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7994-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prahok Ktiss \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is so much joy in Cambodian cooking, whether starting with a banana blossom, cabbage and sweet basil “ngoum banana salad” or digging into the slightly sweet, profoundly earthy and balanced “kuy teav Phnom Penh” noodles in a seven-hour pork broth that tastes much more like a complex craft cocktail at Trick Dog than the rugged tonkotsu ramen broth you would be expecting. Along with the food, there is tremendous beauty in the stunning natural setting and rich culture of Cambodia, one that is not very well known to the Bay Area audience. As Nite Yun, the chef-owner of Oakland’s five-month old restaurant, Nyum Bai, unfortunately points out — everyone seems to know about Angkor Wat’s temples and the genocide, and that’s about it for Cambodia. She’s trying to change that one guest at a time.\u003c/p>\n\u003cfigure id=\"attachment_129825\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7823-new.jpg\" alt=\"Nite Yun, the chef-owner of Nyum Bai making Ngoum Banana Salad.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129825\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7823-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7823-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7823-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7823-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7823-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7823-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7823-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7823-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7823-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7823-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7823-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nite Yun, the chef-owner of Nyum Bai making Ngoum Banana Salad. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129841\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/nite-bai-salad.jpg\" alt=\"Nite Yun in Nyum Bai kitchen carrying finished Ngoum Banana Salad.\" width=\"1920\" height=\"1077\" class=\"size-full wp-image-129841\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/nite-bai-salad.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/nite-bai-salad-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/nite-bai-salad-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/nite-bai-salad-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/nite-bai-salad-1020x572.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/nite-bai-salad-1200x673.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/nite-bai-salad-1180x662.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/nite-bai-salad-960x539.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/nite-bai-salad-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/nite-bai-salad-375x210.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/nite-bai-salad-520x292.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nite Yun in Nyum Bai kitchen carrying finished Ngoum Banana Salad. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129829\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7844-new.jpg\" alt=\"Ngoum Banana Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129829\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ngoum Banana Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nite’s earliest memories from her youth are eating rice with her hands on the floor of her family’s apartment in Stockton while mid-century Khmer rock and roll music played in the background. That was a common portrait of her life growing up in the Central Valley town, where she constantly grappled with the question of identity that countless immigrants in this country think about. Her life was nothing similar to her friends in high school — they probably didn’t even know where Cambodia was and definitely didn’t eat rice with their hands. On the flip side, she wasn’t really part of the Americana culture of eating hamburgers and watching TV shows all the time. Nite just focused on school and family, spending most of her time at home with her parents and two brothers (she’s the middle child). \u003c/p>\n\u003cfigure id=\"attachment_129820\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4938-new.jpg\" alt=\"Kuy Teav Phnom Penh\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129820\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4938-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4938-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4938-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4938-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4938-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4938-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4938-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4938-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4938-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4938-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4938-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kuy Teav Phnom Penh \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129821\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4946-new.jpg\" alt=\"Kuy Teav Phnom Penh with noodles displayed.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129821\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4946-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4946-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4946-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4946-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4946-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4946-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4946-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4946-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4946-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4946-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4946-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kuy Teav Phnom Penh with noodles displayed. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>She doesn’t have memories of before Stockton. \u003c/p>\n\u003cp>Nite’s parents dodged land mines, worked in labor camps and managed to flee the horrific genocide during the Khmer Rouge’s reign of terror in Cambodia during the late 1970s. Her parents spent five years in a refugee camp in Thailand where Nite was born. The family was sponsored by a church group in Texas and immigrated to the U.S. before quickly relocating to Stockton because of the large Cambodian expat community there. \u003c/p>\n\u003cp>Nite didn’t fully understand the scope of the genocide or why her parents didn’t open up much about their past until well into her youth. She acknowledges now that they struggled with a form of PTSD and that is a reason that she learned very little about her mysterious homeland of Cambodia until she grew older.\u003c/p>\n\u003cp>Trips back to Cambodia in her early adult years helped Nite better understand her heritage and planted the idea of Nyum Bai in her mind. At first, she spent four years at SF State in the nursing program but knew that wasn’t for her, telling us, “How could I be a nurse if I didn’t care? It was all compounded. Everything that was in the hospital I was so unhappy about, like learning about it was one thing, but actually working in the hospital, wearing scrubs [and] the lighting, the smells and everything, it was like, ‘Get me out of here!’”\u003c/p>\n\u003cp>It was on her third trip back to Cambodia, while eating a bowl of soup in a market, that she realized she should start her own food business. Through Nyum Bai, Nite says, she could open up her country by “sharing Cambodia [and] teaching people about Cambodia through the cuisine, but also a way for people to reunite with their roots.” \u003c/p>\n\u003cfigure id=\"attachment_129848\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4899-new.jpg\" alt=\"The Take Away Window at Nyum Bai.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129848\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4899-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4899-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4899-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4899-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4899-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4899-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4899-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4899-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4899-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4899-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4899-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Take Away Window at Nyum Bai. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>She had no idea how this was going to actually be a business. She didn’t have any formal culinary training other than cooking extensively with her mom and then on her own at college when she started missing her mom’s recipes. Though she lacked the business plan, she definitely didn’t lack what she describes as “purpose.” Nite set about on her own doing recipe testing and held private dinners at her home. A visit to the 2009 La Cocina Street Food Festival convinced her to reach out to the organization but she didn’t feel ready to truly be an entrepreneur. She incorrectly doubted herself. After all, she even knew that one of her mom’s frequent sayings, “Nyum Bai,” (a Cambodian phrase for “Eat rice” or “Let’s eat!”) should be the name of this future concept. Instead of having a formal interview, Nite was asked to cater a board meeting for La Cocina and that become an informal interview — a “trick” she admits — and Nite joined in 2014. Nyum Bai found a stall in the Emeryville Public Market in early 2017 (now occupied by Minnie Bell’s) and that expansion made the entire Bay Area realize that Cambodian food should be, and thankfully now is, on the map of vital cuisines to sample and learn more about.\u003c/p>\n\u003cp>Emeryville gave her lessons that she badly needed for achieving that grander dream — her own spot. Some of the challenges she encountered and had to get past included “learning how to be a leader, scaling up recipes, sharing my stories and opening up to strangers.” It didn’t take long for the opportunity of a permanent Oakland spot to appear. \u003c/p>\n\u003cfigure id=\"attachment_129823\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7804-new.jpg\" alt=\"Colorful Nyum Bai interior.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129823\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7804-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7804-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7804-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7804-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7804-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7804-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7804-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7804-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7804-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7804-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7804-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Colorful Nyum Bai interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The owner of the Fruitvale, Oakland burgers and craft beers spot, The Half Orange, was connected to La Cocina and informed the organization that he was going to be closing the business. Around the same time, Nite’s yearlong lease for Emeryville was winding down. It was a no-brainer match for Nyum Bai and Fruitvale (though her commute from West Oakland has gone from five minutes to fifteen minutes!). \u003c/p>\n\u003cfigure id=\"attachment_129831\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7973-new.jpg\" alt=\"Nyum Bai interior.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129831\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7973-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7973-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7973-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7973-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7973-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7973-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7973-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7973-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7973-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7973-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7973-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nyum Bai interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Half Orange’s narrow space, open kitchen and charming patio area, plus Fruitvale’s diversity and constant energy just felt like Nyum Bai’s right home. The dining room has a striking pink neon and aquatic blue slatted fixture, cheery bursts of white and bright colored paints, and Khmer rock and roll albums on the walls. The outside patio is festive and bustling, feeling like it could be a roadside market with its narrow bench seating, but is also singularly “Oakland” via the neighboring market’s mariachi music and piñatas. \u003c/p>\n\u003cfigure id=\"attachment_129815\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4901-new.jpg\" alt=\"Nyum Bai dinner and lunch menus.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129815\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4901-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4901-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4901-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4901-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4901-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4901-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4901-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4901-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4901-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4901-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4901-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nyum Bai dinner and lunch menus. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The extensive dinner menu has three sections: starters like grilled beef skewers with a honey and “kroeung” (a Cambodian spice paste) dipping sauce, or taro, pork and glass noodle-filled crispy rolls; a trio of noodles dishes under their own heading; and “With Rice” dishes ranging from crispy catfish topped with green mango salad to the southern Khmer sweet and peppery pork belly stew called “koh.” Weekday lunch is counter-service and an abbreviated menu of noodles, rice plates, snacks and some intriguing salad and sandwich creations (new fried chicken sandwich alert!). \u003c/p>\n\u003cfigure id=\"attachment_129849\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4902-new.jpg\" alt=\"Nyum Bai outdoor eating space.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129849\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4902-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4902-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4902-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4902-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4902-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4902-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4902-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4902-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4902-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4902-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4902-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nyum Bai outdoor eating space. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fruitvale has been unpredictable in the early going for business because foot traffic can be a challenge (it’s a block removed from the BART station) and there isn’t the natural pull of a built-in residential area. Nite has really enjoyed seeing the mix of travelers going to Cambodia or those who recently visited, the countless adventurous Bay Area diners always on the lookout for learning about global cuisines, and how the region’s Cambodian population has certainly embraced her concept. \u003c/p>\n\u003cp>Nyum Bai is a deeply personal restaurant that reaches back to before Nite was born. You can feel that pain from her country’s past but the joy in the country’s resilience since such unspeakable tragedy. She wanted to provide “a space for the old and the new generation of Cambodians to come together and start healing” and has accomplished that.\u003c/p>\n\u003cfigure id=\"attachment_129830\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7960-new.jpg\" alt=\"Nite Yun, the chef-owner of Nyum Bai in Oakland.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129830\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7960-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7960-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7960-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7960-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7960-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7960-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7960-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7960-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7960-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7960-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7960-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nite Yun, the chef-owner of Nyum Bai in Oakland. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“If you ever feel like giving up,” Nite says, “just remind yourself why you started the business in the first place.” Words can’t describe what her parents and her homeland went through. At least there is the warmth and beauty of food to connect generations and comfort each other.\u003c/p>\n\u003ch2>\u003ca href=\"http://reemscalifornia.com/\">Reem’s\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Reem's+California/@37.7754485,-122.2247451,15z/data=!4m5!3m4!1s0x0:0x850f93f103291775!8m2!3d37.7754485!4d-122.2247451\">3301 E 12th St #133, Oakland\u003c/a> \u003c/p>\n\u003ch2>\u003ca href=\"http://dyafaoakland.com/\">Dyafa\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Dyafa/@37.7936067,-122.2743699,15z/data=!4m5!3m4!1s0x0:0xe8e7c53f0e32d9ab!8m2!3d37.7936067!4d-122.2743699\">44 Webster St., Oakland\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_129869\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8025-new.jpg\" alt=\"#FEELTHEWARMTH at Reem's. Reem Assil, the Chef-Owner wearing her restaurant's t-shirt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129869\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8025-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8025-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8025-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8025-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8025-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8025-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8025-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8025-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8025-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8025-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8025-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">#FEELTHEWARMTH at Reem's. Reem Assil, the Chef-Owner wearing her restaurant's t-shirt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland doesn’t have a Tony Bennett-style flowery ballad nor does it boast iconic and widely photographed pyramids, cable cars and curvy, steep, garden-decorated streets. That’s not Oakland. You don’t leave your heart in The Town; you give your heart to it. \u003c/p>\n\u003cfigure id=\"attachment_129888\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_5027-new.jpg\" alt=\"Reem Assil, the Chef-Owner of Reem’s.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129888\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5027-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5027-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5027-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5027-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5027-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5027-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5027-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5027-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5027-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5027-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5027-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Reem Assil, the Chef-Owner of Reem’s.\u003c/figcaption>\u003c/figure>\n\u003cp>That has been the case for Reem Assil, the Chef-Owner of Reem’s in Fruitvale and Chef-Partner with Dyafa in Jack London Square, since she moved to Oakland. Growing up in the small Arab community just outside Boston and attending nearby Tufts University, Massachusetts never felt like a place meant for her, for reasons well beyond the predictably harsh winters. Oakland finally felt like “home” with its diversity, its energy and its sense of community. \u003c/p>\n\u003cfigure id=\"attachment_129866\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8013-new.jpg\" alt=\"Welcome sign at Reem's.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129866\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8013-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8013-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8013-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8013-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8013-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8013-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8013-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8013-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8013-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8013-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8013-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Welcome sign at Reem's. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Reem’s mother is Palestinian and her father is Syrian. The two met after both relocated to Beirut before coming to the United States together. All through her youth, Reem felt like a “stranger in a strange land,” trying to truly figure out her identity. She definitely didn’t think that identity was going to be as a chef — she actually wanted to be an actress and then shifted towards social justice and “trying to change the world” while at Tufts. \u003c/p>\n\u003cp>When Reem moved to the Bay Area in 2005 because she “was over Boston” and could crash on her uncle’s couch in Daly City, she ended up working at non-profits and as a community organizer in Oakland for a range of causes and issues from airport labor to urban development policies. It was on a trip in 2010 (just before the Arab Spring) to Lebanon and Syria when the idea for Reem’s was largely created after she absolutely adored the many street corner bakeries in Beirut and Damascus. She was struck not just by how delicious the pastries were, but also how these omnipresent bakeries were sort of like sanctuaries in a city full of constant turmoil — a situation not unlike Oakland, except her new home didn’t have those much-needed communal gathering spots. \u003c/p>\n\u003cfigure id=\"attachment_129868\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8022-new.jpg\" alt=\"What's a Man'oushe?\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129868\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8022-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8022-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8022-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8022-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8022-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8022-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8022-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8022-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8022-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8022-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8022-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">What's a Man'oushe? \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129876\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8111-new.jpg\" alt=\"Za'atar Man'oushe.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129876\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8111-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8111-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8111-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8111-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8111-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8111-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8111-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8111-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8111-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8111-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8111-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Za'atar Man'oushe. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So, Reem signed up for baking and pastry classes at Laney College in Oakland, but left after six months to join the well-known, worker-owned Arizmendi Bakery and Pizzeria in Emeryville. After those formative days, there was no doubt where Reem’s career was heading. She was connected to La Cocina in 2014 through the Women’s Initiative Center and initially wanted to have a wood-fired oven attached to a truck à la \u003ca href=\"https://www.kqed.org/bayareabites/37826/jon-darskys-del-popolo-pizza-of-the-people\">Del Popolo\u003c/a> to cook her signature item, mana’eesh (puffy pita-like flatbreads). However, she points out that “out of practicality and learning how to run a food business, that concept changed.” Plus, her mom (incorrectly) had doubts about whether Americans would even like mana’eesh. The Reem’s concept pop-ups began first at the Mission Community Market and shortly thereafter she was a mega-hit at several farmers' markets, including the Ferry Building. Her production for the markets and catering was bursting at the seams of La Cocina. She essentially had to go. \u003c/p>\n\u003cfigure id=\"attachment_129880\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8167-new.jpg\" alt=\"Cheese Man'Oushe with added Veg Mix and Farm Fresh Egg.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8167-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8167-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8167-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8167-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8167-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8167-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8167-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8167-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8167-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8167-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8167-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheese Man'Oushe with added Veg Mix and Farm Fresh Egg. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With fortuitous timing, Reem was connected to a former Chinese fast food restaurant space in busy Fruitvale Village as her production was surging. It was the perfect spot geographically and physically for Reem’s brick-and-mortar debut, complete with plenty of baking and mana'eesh oven space.\u003c/p>\n\u003cfigure id=\"attachment_129883\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8198-new.jpg\" alt=\"Reem Assil's husband, J behind the front counter at Reem's. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129883\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8198-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8198-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8198-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8198-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8198-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8198-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8198-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8198-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8198-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8198-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8198-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Reem's husband, J behind the front counter sporting a shirt that says \"Freedom to STAY, Freedom to MOVE, Freedom to RETURN.\" \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129884\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8201-new.jpg\" alt=\"Reem's entryway, mural, display case, open kitchen.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129884\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8201-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8201-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8201-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8201-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8201-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8201-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8201-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8201-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8201-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8201-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8201-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Reem's entryway, mural, display case, open kitchen. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129870\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8029-new.jpg\" alt=\"The dining area at Reem's.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129870\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8029-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8029-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8029-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8029-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8029-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8029-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8029-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8029-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8029-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8029-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8029-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The dining area at Reem's. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The bakery/café has become a fixture for a diverse range of customers, heavy on families in the daytime and commuters in the evening. They come together to enjoy Reem’s “unapologetically Arab street food” with “California love.” That means saj wraps (flatbreads cooked on a dome-shaped griddle) and oven-baked mana’eesh topped with anything from za’atar made in Jordan to avocado to falafel to sujuk (a beef sausage) to soft-yolk farm fresh eggs. Guests will also find various baked goods, fattoush, spreads, and handheld “mu’ajinaat” pastries in flavors like lamb, pomegranate and pine nut.\u003c/p>\n\u003cfigure id=\"attachment_129877\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8138-new.jpg\" alt=\"Falafel Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129877\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8138-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8138-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8138-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8138-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8138-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8138-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8138-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8138-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8138-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8138-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8138-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Falafel Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129873\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8041-new.jpg\" alt=\"The baking area at Reem's is visible from outside and people can watch baking in action.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129873\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8041-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8041-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8041-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8041-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8041-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8041-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8041-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8041-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8041-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8041-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8041-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The baking area at Reem's is visible from outside and people can watch baking in action. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129875\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8069-new.jpg\" alt=\"Making Mana'eesh in the open kitchen area.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129875\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8069-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8069-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8069-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8069-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8069-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8069-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8069-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8069-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8069-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8069-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8069-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Making Mana'eesh in the open kitchen area. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The bakery took years to plan. The second restaurant took weeks.\u003c/p>\n\u003cp>Reem and the chef-restaurateur Daniel Patterson have both long been involved with \u003ca href=\"http://rocunited.org/\">Restaurants Opportunities Center United\u003c/a>, an organization devoted to improving working conditions, wages and diversity in restaurant labor. A few months ago, Patterson informed Reem that his Jack London Square restaurant Haven was going to pivot concepts. She pitched to Patterson the idea of Dyafa, a hipper, more ambitious take on Arab cuisine concept named for “hospitality.” Quickly, Dyafa came to fruition and opened in April 2018, just a month after her son Zain was born. Talk about a busy spring and current summer for Reem.\u003c/p>\n\u003cfigure id=\"attachment_129900\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8238-new.jpg\" alt=\"Dyafa dining area.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129900\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8238-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8238-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8238-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8238-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8238-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8238-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8238-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8238-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8238-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8238-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8238-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dyafa dining area. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129902\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8252-new.jpg\" alt=\"Open kitchen at Dyafa.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129902\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8252-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8252-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8252-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8252-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8252-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8252-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8252-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8252-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8252-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8252-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8252-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Open kitchen at Dyafa. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dyafa is very much “of the moment,” part of a nationwide trend of chic and eclectic Middle Eastern fine dining restaurants. At lunch and dinner, diners at Dyafa usually start with an order of those same mezze spreads as at Reem’s, highlighted by a smoky baba ghanoush that is so smoky that you’d swear it has an ounce of mezcal in it. Lunch tends to be more simpler fare, led by saj wraps that might be the “shish tawook” filled with spicy chicken kebab or turmeric-spiced cauliflower, eggplant and feta cheese in the “Steph Curry.” The latter is obviously an Oakland must-order for the name alone. Dinner sports a much more extensive selection of cold mezze and hot mezze, plus large plates like sumac-spiced chicken confit and braised lamb shank with garlic yogurt. \u003c/p>\n\u003cfigure id=\"attachment_129903\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8268-new.jpg\" alt=\"Mezze Sampler at Dyafa.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129903\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8268-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8268-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8268-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8268-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8268-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8268-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8268-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8268-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8268-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8268-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8268-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mezze Sampler at Dyafa. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129904\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8279-new.jpg\" alt=\"Steph Curry saj: turmeric-spiced cauliflower, eggplant, feta, roasted garlic.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129904\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8279-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8279-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8279-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8279-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8279-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8279-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8279-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8279-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8279-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8279-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8279-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dyafa's Steph Curry saj: turmeric-spiced cauliflower, eggplant, feta, roasted garlic. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The two restaurants reside in two complete opposite worlds view-wise. Dyafa looks at the Oakland Estuary’s leisurely boats and tourist scene, while Reem’s 40-seat dining room and vast patio gazes at the frenetic area around Fruitvale BART. Only Dyafa, though, has a popular bar with excellent Arab-leaning cocktails from Alta Group Beverage Director Aaron Paul that seem to be popular even at noon on a weekday, with witty names to boot like To Yaffa With Love (vodka, cara cara orange, curaçao, Grand Poppy liqueur). \u003c/p>\n\u003cfigure id=\"attachment_129908\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8259-new.jpg\" alt=\"View of outdoor patio and Oakland Estuary in Jack London Square.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129908\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8259-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8259-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8259-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8259-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8259-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8259-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8259-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8259-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8259-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8259-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8259-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">View of outdoor patio and Oakland Estuary in Jack London Square. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129901\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8240-new.jpg\" alt=\"Bar at Dyafa.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129901\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8240-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8240-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8240-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8240-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8240-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8240-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8240-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8240-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8240-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8240-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8240-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bar at Dyafa. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129905\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_5060-new.jpg\" alt=\"Dyafa's nature design with tree roots dangling from exposed rafters.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129905\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5060-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5060-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5060-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5060-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5060-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5060-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5060-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5060-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5060-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5060-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5060-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dyafa's nature design with tree roots dangling from exposed rafters. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dyafa also sports a sleek Middle East-meets-California nature design with tree roots dangling from exposed rafters and mosaic tiles on the floor. Reem’s is definitely not trying to be anything hip or lounge-like. Instead, the space is homey and charming as both a meal-gathering place and weekday freelance workforce office. It boasts bright colors (think light green, pink, yellow); Arabic script on the walls including the names of Kickstarter donors; a bakery case, open kitchen and ordering counter; and a mural of Rasmea Odeh and \u003ca href=\"https://en.wikipedia.org/wiki/Shooting_of_Oscar_Grant\">Oscar Grant\u003c/a> (the unarmed black man killed at Fruitvale BART in 2009).\u003c/p>\n\u003cfigure id=\"attachment_129863\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_5021-new.jpg\" alt=\"Reem Assil stands by the mural of Rasmea Odeh and Oscar Grant.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129863\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5021-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5021-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5021-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5021-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5021-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5021-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5021-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5021-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5021-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5021-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5021-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Reem Assil stands by the mural of Rasmea Odeh and Oscar Grant. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ah, the mural. Much has been written about the controversy of the mural and Eater SF’s Andrew Dalton has a thorough breakdown of the situation last summer when “J., the Jewish News of California,” featured an op-ed denouncing the artwork’s meaning and a \u003ca href=\"https://sf.eater.com/2017/6/23/15820576/reems-arab-bakery-rasema-odeh-oakland-controversy\">large controversy\u003c/a> emerged. \u003c/p>\n\u003cfigure id=\"attachment_129874\" class=\"wp-caption aligncenter\" style=\"max-width: 1858px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8062-new.jpg\" alt=\"Statement about the mural.\" width=\"1858\" height=\"1239\" class=\"size-full wp-image-129874\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8062-new.jpg 1858w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8062-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8062-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8062-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8062-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8062-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8062-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8062-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8062-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8062-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8062-new-520x347.jpg 520w\" sizes=\"(max-width: 1858px) 100vw, 1858px\">\u003cfigcaption class=\"wp-caption-text\">Statement about the mural. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the aftermath, there were death threats, a cascade of threatening Yelp reviews (mostly from non-diners), protesters, a need for Oakland police to be stationed outside, and even a star turn in, of all places, \u003ca href=\"https://www.breitbart.com/california/2017/06/20/oakland-bakery-pays-homage-to-convicted-soon-to-be-deported-palestinian-terrorist-rasmea-odeh/\">Breitbart\u003c/a>. \u003c/p>\n\u003cp>That all was definitely not in the business plan for a place that encourages to \u003cstrong>“#Feelthewarmth”\u003c/strong> and has a vision to “build strong, resilient community” in the power of food. \u003c/p>\n\u003cp>The mural is important to Reem because she sees Odeh, a Palestinian, as a “symbol of unfairness in immigration.” Odeh was convicted in 1969 of being involved in a supermarket bombing that killed two Israeli students in Jerusalem. After a decade in jail, she was freed in a prisoner exchange with the Palestinians and immigrated to the U.S. in the 1990s. She was instrumental in organizing the massive Women’s Marches of January 2017, but, because officials claimed that her conviction from 1969 was never reported to U.S. officials, Odeh was deported back to her homeland of Jordan last fall. \u003c/p>\n\u003cp>Reem continually seeks the healthy discussion that the topic badly needs, telling us “a lot of it wasn’t even about the mural. It was the fact that I was Palestinian and Arab.” She admits, “Naturally, that could’ve broken me down and forced me to be quiet, which, at the beginning I was afraid and didn’t know how to maneuver.” However, “the community came through ten times as much than the other side, like ‘we have your back.’ It created an opportunity for me to educate folks about who Rasmea is and why she’s important. And who Oscar Grant is and why the symbol of him on my wall is important.” \u003c/p>\n\u003cp>Race, religion, police actions, the question of Israel and Palestine, immigration — these are of course complex and touchy subjects, no doubt egged on by the current administration as Reem is quick to point out. Regardless of mural opinions, we all can agree that disrespectful Yelp reviews don’t help anything and that Reem’s model of worker fairness and community togetherness is a model that can — and should — defeat religious and political barriers. \u003c/p>\n\u003cp>At La Cocina, Reem realized that, yes, she wanted a small bakery but also be to big picture-minded. Remember “saving the world” at Tufts? She’s working at it. Reem and her peers are already making progress right at home in Fruitvale with a food and drink “ecosystem” between the bakery and neighbors \u003ca href=\"http://www.aleindustries.com/\">Ale Industries\u003c/a> and \u003ca href=\"https://www.redbaycoffee.com/\">Red Bay Coffee\u003c/a> (you can get both at Reem’s). She is hoping to make her own za’atar blend by hiring a group of refugees in the Bay Area to do the work. Who knows what else is on the horizon?\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“So much of my restaurants are an homage to Oakland,” Reem acknowledges. Whether you’re dining at Reem’s restaurants in Fruitvale or Jack London Square, you know that you’re at a place trying to lift up its community and you’re very much in Oakland. \u003c/p>\n\n",
"disqusIdentifier": "129373 https://ww2.kqed.org/bayareabites/?p=129373",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/07/27/five-la-cocina-graduates-who-now-have-brick-and-mortar-food-businesses/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 7842,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 86
},
"modified": 1532972453,
"excerpt": "A tour through the menus and remarkable stories of six Bay Area restaurants from five La Cocina kitchen incubator graduates.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "A tour through the menus and remarkable stories of six Bay Area restaurants from five La Cocina kitchen incubator graduates.",
"title": "Five La Cocina Graduates Who Now Have Brick-and-Mortar Food Businesses | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Five La Cocina Graduates Who Now Have Brick-and-Mortar Food Businesses",
"datePublished": "2018-07-27T06:52:30-07:00",
"dateModified": "2018-07-30T10:40:53-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "five-la-cocina-graduates-who-now-have-brick-and-mortar-food-businesses",
"status": "publish",
"nprByline": "\u003ca href=\"https://www.kqed.org/author/trevorfelch\">Trevor Felch\u003c/a> (writer), \u003ca href=\"https://www.kqed.org/author/wendy-goodfriend\">Wendy Goodfriend\u003c/a> (photos/video)",
"path": "/bayareabites/129373/five-la-cocina-graduates-who-now-have-brick-and-mortar-food-businesses",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When you step inside the Outer Mission complex that houses the \u003ca href=\"https://www.lacocinasf.org/\">La Cocina\u003c/a> food business incubator kitchen and offices on a regular weekday afternoon, it’s easy to be overwhelmed by the busy chefs, the delicious smells of baked goods and roasting meats, and the constant whirl of activity in preparation for the various markets, kiosks and catering events coming up in a few hours. There are spots for eight participants in this kitchen and it definitely seems like a ninth would be impossible to squeeze in. \u003c/p>\n\u003cfigure id=\"attachment_129706\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8310-new.jpg\" alt=\"In the busy kitchen at La Cocina headquarters.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129706\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8310-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8310-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8310-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8310-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8310-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8310-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8310-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8310-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8310-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8310-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8310-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the busy kitchen at La Cocina headquarters. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The space might be tight but the goals for the nonprofit are admirably enormous. Its mission is to find talented low-income food entrepreneurs, generally women of color and immigrant communities (a handful of men have been in the program, including the very successful \u003ca href=\"http://www.onigilly.com/\">Onigilly\u003c/a> concept). \u003c/p>\n\u003cp>\u003ca href=\"https://www.lacocinasf.org/people\">Caleb Zigas\u003c/a>, La Cocina’s Executive Director who has been involved since it debuted in 2005, told us that the incubator’s 11 staff members avoid using words like “teach” or “empower.” These women have already identified a product that they excel at and a worthy price for it — they aren’t starting from scratch concept-wise, but they usually are just cooking for friends or selling from home. Zigas pointed out that, “They know everything there is to know about business. What they may not know is how to formalize that business into a marketplace that intentionally throws up barriers.”\u003c/p>\n\u003cfigure id=\"attachment_129715\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_5205-new1.jpg\" alt=\"La Cocina's Executive Director Caleb Zigas in the kitchen at La Cocina headquarters.\" width=\"1920\" height=\"1588\" class=\"size-full wp-image-129715\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5205-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5205-new1-160x132.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5205-new1-800x662.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5205-new1-768x635.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5205-new1-1020x844.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5205-new1-1200x993.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5205-new1-1180x976.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5205-new1-960x794.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5205-new1-240x199.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5205-new1-375x310.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5205-new1-520x430.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Cocina's Executive Director Caleb Zigas in the kitchen at La Cocina headquarters. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We talked with five of La Cocina’s graduates who now have brick-and-mortar restaurants or kiosks. There were universal problems acknowledged by all where they could never possibly have defeated certain barriers without La Cocina’s assistance — the surging real estate prices, not speaking English well or looking a certain way being chief among them. Even La Cocina itself faces some of these problems for its proposed food hall planned for the heart of the struggling Tenderloin in 2019. \u003c/p>\n\u003cp>La Cocina’s program has three application deadlines a year and information orientations for interested individuals every other month. Once you’re in the program, it can take up to eight years to go through pre-incubation planning, the incubation period, finding capital and space, the exit to that space, and finally “graduation” when the business is self-sufficient. Yes, it can be as brisk as a one-year degree in theory but is much more likely to be a lengthy medical school and residency-type of time frame.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>La Cocina graduates have had incredible success in a wide variety of cuisines and business types. We talked with women serving Cambodian, Southern, Mexican, Arab and Gujarat (Indian) cooking. The current class includes Nepalese, Jamaican, Japanese and Salvadoran-themed businesses. Over 30 brick-and-mortars from graduates exist around the Bay Area (a handful are commissary kitchens).\u003c/p>\n\u003cp>Those present entrepreneurs in the La Cocina kitchen are following in the esteemed footsteps of women who never thought they would ever call a restaurant their own. Here are the stories of five graduates who are now navigating the Bay Area restaurant scene with their own businesses.\u003c/p>\n\u003ch2>\u003ca href=\"https://www.besharamrestaurant.com/\">Besharam\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Besharam/@37.754276,-122.3916646,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7f0ce31950a5:0x7718a923d0103fe2!8m2!3d37.7542718!4d-122.3894705\">1275 Minnesota St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_129719\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7175-new.jpg\" alt=\"Besharam interior.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129719\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7175-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7175-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7175-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7175-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7175-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7175-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7175-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7175-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7175-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7175-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7175-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Besharam interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Barely 45 diners can fit into the serene, colorful dining room of Besharam, a spunky newcomer located in the Minnesota Street Project art gallery complex, in a far industrial corner of the Dogpatch. Despite the small size and isolated location, Besharam screams with relentless character that can be as boisterous as the heat in the spiced garlic sauce served with the grilled chicken kebab and hand-rolled flatbread at lunch. \u003cstrong>Chef and co-owner Heena Patel\u003c/strong> decided on the name, “shameless” in Hindi, because she knows she’s different than everyone else — in her family, in the Bay Area, in the world — and she isn’t afraid to show that, hey, she’s running the show at a restaurant in San Francisco and never in a million years would she have expected that while growing up as the second of five daughters in the Gujarat state of India.\u003c/p>\n\u003cp>There is bleu cheese naan with wasabi raita on the menu and a giant pop-art mural by \u003ca href=\"https://hatecopy.com/\">HateCopy’s Maria Qamar\u003c/a> next to the open kitchen with a Hindi woman drinking a cocktail. The soundtrack is bumping all lunch and dinner-long with Michael Jackson, Indian pop and seemingly everything in between. It’s definitely Heena’s restaurant.\u003c/p>\n\u003cfigure id=\"attachment_129731\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4328-new1.jpg\" alt=\"Chef and Partner Heena Patel in front of pop-art mural by HateCopy’s Maria Qamar\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129731\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4328-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4328-new1-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4328-new1-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4328-new1-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4328-new1-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4328-new1-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4328-new1-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4328-new1-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4328-new1-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4328-new1-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4328-new1-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef and Partner Heena Patel in front of pop-art mural by HateCopy’s Maria Qamar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So, there are pavs (sliders, a classic street food) served with little gems and pickled shiitake mushrooms on the menu, co-existing with a grilled zucchini salad and fish moilee with coconut curry and turmeric rice. In the evening, there are shishito peppers stuffed with a tamarind and chickpea filling; edamame dumplings in a lentil broth; paratha tacos accented by a strawberry-mint chutney; and ghee-roasted pork chops. Heema puts her Gujarat-meets-world philosophy about the always hotly debated “authenticity” question very bluntly: “You can take it or leave it.”\u003c/p>\n\u003cfigure id=\"attachment_129740\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7312-new.jpg\" alt=\"Grilled Chicken Kabobs: Hand-rolled flatbread, spiced garlic chutney. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129740\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7312-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7312-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7312-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7312-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7312-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7312-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7312-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7312-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7312-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7312-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7312-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Chicken Kabobs: Hand-rolled flatbread, spiced garlic chutney. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After all, she’s come all the way to this point from Gujarat to London to Marin County to full-time restaurant in San Francisco. She defeated the odds and has earned the right to cook what she wants to cook.\u003c/p>\n\u003cfigure id=\"attachment_129737\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7156-new.jpg\" alt=\"Heena Patel rolls dough for flatbread in back kitchen.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129737\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7156-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7156-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7156-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7156-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7156-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7156-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7156-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7156-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7156-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7156-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7156-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Heena Patel rolls dough for flatbread in back kitchen. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>She got a home-science degree from Mumbai University and was given the common “a or b” decision from her father — continue studying and get a master’s degree, or go to London and find a man to marry. She elected for the latter and amidst all the boys who lined up for her, she found her husband, Paresh, after two weeks. When she was 25-years old and Paresh was 30, the couple and their then three-year old daughter moved from London to Marin County on a business visa. The two ran an adjacent liquor store and flower shop in Terra Linda (by San Rafael) for 20 years. \u003c/p>\n\u003cfigure id=\"attachment_129738\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7346-new.jpg\" alt=\"Grilled Paneer Kabobs: Hand rolled flatbread, spiced garlic chutney.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129738\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7346-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7346-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7346-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7346-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7346-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7346-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7346-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7346-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7346-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7346-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7346-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Paneer Kabobs: Hand rolled flatbread, spiced garlic chutney. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It wasn’t easy upon arriving in California for Heena, being someone who looks differently, speaks differently and didn’t know a word of English at the time. In 1992, Heena would struggle on the phone at the shops, answering calls and unable to communicate clearly, despite her best efforts. On the other end of the line, one particularly disrespectful man screamed at her for her lack of English and to this day gets her worked up emotionally. It was not a welcoming way for her to step into a supposedly welcoming country. \u003c/p>\n\u003cp>Sitting down with La Cocina alums in the past few weeks, we’ve found a theme in how there was a mutual connection that led the chef/entrepreneur to the program. That happened in 2013 for Heena where she self-admittedly had “zero idea of the food business” but “checked off all the boxes” for what La Cocina looks for. Heena really wanted to open a concept for serving her style of traditional and not-so-traditional Gujarati cuisine, and the program helped her craft a 90-page business plan…for the truck. \u003c/p>\n\u003cfigure id=\"attachment_129742\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4297-new.jpg\" alt=\"Besharam Lunch Menu.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129742\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4297-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4297-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4297-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4297-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4297-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4297-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4297-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4297-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4297-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4297-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4297-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Besharam Lunch Menu. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Have you seen that truck around San Francisco? Nope, we didn’t think so, because it never ended up happening. Instead, she started “Rasoi,” a Ferry Building farmers' market vendor concept. Heena also held pop-ups at the likes of Jardinière and State Bird Provisions. At the latter, she served a dessert to chef and co-owner Stuart Brioza, who was beyond thrilled with his first taste, seemingly having a life-altering epiphany. Talk about the ultimate compliment and confidence booster for a shy, upstart cook like Heena.\u003c/p>\n\u003cfigure id=\"attachment_129746\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4379-new.jpg\" alt=\"A tray of Besharam desserts.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129746\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4379-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4379-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4379-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4379-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4379-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4379-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4379-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4379-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4379-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4379-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4379-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A tray of Besharam desserts. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Then it all happened so fast with the restaurateur Daniel Patterson after La Cocina connected the two and she was invited to have lunch with him at his restaurant, Alta, in the Minnesota Street Project. Yes, that Daniel Patterson, the chef known for high-end cooking at San Francisco fine dining stalwarts like the now-closed Elisabeth Daniel and Coi. Heena was skeptical and even admitted to us, “I googled him — who is Daniel Patterson?” Recently, Patterson has become instrumental in championing socioeconomic diversity by working with Restaurants Opportunities Center United and helping aspiring restaurateurs, like Heena, defeat the odds. \u003c/p>\n\u003cp>At the lunch, Patterson offered the Alta space to Heena. It swept her off her feet. She could cook and do what she does so well, and be helped in what she’s less experienced with. Now, two months since opening, Heena has even more respect for Patterson than before she went into business with him. Simply put — the system of passionate chef, La Cocina education and renowned chef mentor/business system is working.\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/qITc3R1akO0'\n title='//www.youtube.com/embed/qITc3R1akO0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>To date, the biggest question from diners for Heena has been, “Where is the chicken tikka masala?”, pigeon-holing the most well-known Indian dish to Americans that isn’t even a traditional Indian dish. (Answer: not at this restaurant). Heena has also been shocked by how savvy her customers are, estimating about 90% have an open mind (and don’t care about the lack of tikka masala) and love her adorably different, somewhat quirky concept. She also is hugely surprised by how many Indian customers just keep coming and coming, often with big groups of non-Indian colleagues and friends. \u003c/p>\n\u003cp>Indeed, it has been quite the journey from Gujarat to the Dogpatch for Heena and Paresh. Their 29-year old daughter is studying for the bar exam and their 21-year old son is an aspiring journalist, studying at Vassar College in New York. Everyone chips in to help at Besharam, whether on the floor or from afar. Both kids help their mom with something that is definitely not one of her biggest strengths: social media. Meanwhile, at the restaurant, Paresh helps with the front-of-house and also assists on the wine and newly-launched cocktail program with Alta Group Beverage Director, Aaron Paul. \u003c/p>\n\u003cp>Paresh should also get lots of credit for allowing San Francisco to have the privilege of knowing what he’s known for decades — how talented a chef Heena is. Once, when she was doubting if a restaurant would ever happen, he assured her that “what you serve is basic but people are hungry for it.” He was very correct, though bleu cheese naan is definitely not basic. San Francisco was starving for the open-minded style of cooking that Heena brings to the table.\u003c/p>\n\u003cfigure id=\"attachment_129728\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7293-new.jpg\" alt=\"Besharam signage on the front door.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129728\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7293-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7293-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7293-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7293-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7293-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7293-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7293-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7293-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7293-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7293-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7293-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Besharam signage on the front door. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.huaracheloco.com/\">El Huarache Loco\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/El+Huarache+Loco/@37.9474025,-122.5116057,17z/data=!3m1!4b1!4m5!3m4!1s0x80859a43f733d57f:0xdf3b9d5506983993!8m2!3d37.9473983!4d-122.5094116\">1803 Larkspur Landing Circle, Larkspur\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_129756\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4594-new.jpg\" alt=\"Owner/Chef Veronica Salazar at El Huarache Loco.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129756\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4594-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4594-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4594-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4594-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4594-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4594-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4594-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4594-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4594-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4594-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4594-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Owner/Chef Veronica Salazar at El Huarache Loco. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>No, there are no burritos on the menu at \u003cstrong>Veronica Salazar’s\u003c/strong> restaurant inside Larkspur’s tony Marin Country Mart. Of course, that’s one of the first things a good percentage of her diners notice on an initial visit and ask about. For Salazar, it’s pretty simple why there are no burritos to be found at El Huarache Loco — burritos aren’t really something people eat in Mexico. “Find them at Walmart” is her advice if you want a burrito in Mexico City because they serve them in the frozen food aisle (though she can’t vouch for if they’re delicious at all). \u003c/p>\n\u003cfigure id=\"attachment_129759\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7618-new.jpg\" alt=\"Huarache Con Costillo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129759\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7618-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7618-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7618-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7618-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7618-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7618-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7618-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7618-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7618-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7618-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7618-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Huarache Con Costillo \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>However, diners will find a thrilling roster of Mexico City street food and home cooking staples at El Huarache Loco, beginning with the namesake huaraches. They are thin-pressed, oval-shaped masa “tortillas” that are often thought of as “sandal-shaped.” If you’re still having trouble, just picture a flattened tamale, minus the banana leaf and with the fillings on top of the masa, and you’re kind of on the right track. The huarache is a platform for all kinds of toppings from ham, bacon and chorizo to tender rib meat (“costilla”) to the must-try nopales salad (cactus!). There is a thin layer of black bean paste between the tortilla and the toppings, then crowning garnishes of a rustic-zesty red salsa, cilantro, onions, cheese and the all-important squiggles of cool crema. Yes, it’s all kind of crazy but really it’s just downright delicious. (The “loco” in the name, by the way, is because it’s a fun word and El Huarache Loco is a common restaurant name in Mexico.) \u003c/p>\n\u003cp>Trust us, you’ll be wishing every burrito place served huaraches after your first one from Salazar.\u003c/p>\n\u003cfigure id=\"attachment_129852\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4517-new.jpg\" alt=\"Owner/Chef Veronica Salazar at work in the open kitchen.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129852\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4517-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4517-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4517-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4517-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4517-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4517-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4517-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4517-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4517-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4517-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4517-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Owner/Chef Veronica Salazar at work in the open kitchen. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>She has been cooking them each Saturday morning at the Alemany Farmers' Market (the “People’s Market”) since 2006, just a year after joining the La Cocina program. Since coming to the Bay Area in 1995 with her husband, she had been cooking food at home for friends, family and pretty much anyone who wanted a taste of the CDMX (Ciudad de Mexico, the name Mexico City is often referred to in Mexico). Salazar first heard about a kitchen for low-income women from a news story on Univision and was soon in touch with La Cocina thanks to one of her customers. Salazar also was involved with the now-shuttered Women’s Initiative for Self Employment (also known as ALAS), who helped her hatch the all-important business plan.\u003c/p>\n\u003cfigure id=\"attachment_129765\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7629-new.jpg\" alt=\"Quesadilla Chilanga with Huitlacoche\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129765\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7629-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7629-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7629-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7629-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7629-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7629-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7629-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7629-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7629-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7629-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7629-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Quesadilla Chilanga with Huitlacoche \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fast-forward to 2012 and Salazar’s popularity at Alemany made her a favorite of critics and diners alike (count this writer as one who visited in the early days and became an enormous fan). A developer in Marin County was looking for a chef to run a Mexican restaurant in their new rustic, high-end shopping complex by the Larkspur Ferry Terminal. Salazar noted to us recently that it was a pretty “ugly, lonely looking place” at first. But, she believed in it. The commute wouldn’t be so bad (after all, from her home in San Francisco, it takes just as long to get to La Cocina as it does to drive to Larkspur) and the crowds would come just like at Alemany.\u003c/p>\n\u003cfigure id=\"attachment_129762\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7632-new.jpg\" alt=\"Fish taco\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129762\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7632-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7632-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7632-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7632-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7632-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7632-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7632-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7632-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7632-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7632-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7632-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fish taco \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The risk clearly worked as El Huarache Loco became the first restaurant opened by a La Cocina alum. Salazar pays homage to her La Cocina roots with a 2011 picture of her in the incubator’s kitchen with three fellow chefs, all of whom have successful full-time concepts today. \u003c/p>\n\u003cfigure id=\"attachment_129767\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7552-new.jpg\" alt=\"Inside El Huarache Loco with 2011 photo of her in La Cocina incubator’s kitchen on the wall.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129767\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7552-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7552-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7552-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7552-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7552-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7552-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7552-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7552-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7552-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7552-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7552-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside El Huarache Loco with 2011 photo of her in La Cocina incubator’s kitchen on the wall. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Around the restaurant, she also has many distinct nods to her Mexico City home and her family — a family that has run a restaurant, Caldos Rivera, for more than 60 years in the heart of the chaotic city. Salazar told us that as a woman in Mexico, “To live, you have to learn how to cook.” These dishes have been with her forever. Beyond huaraches, the menu in Larkspur includes “antojitos” (CDMX specials and appetizers), like a delicate, curled huitlacoche-filled (dark black corn fungus) quesadilla that is nothing like the greasy, cheesy, flat Tex-Mex quesadillas you’ve surely tried. There are other unfamiliar names to most Bay Area diners like pambazos, sopes, gorditas and tostadas. Breakfast features huevos rancheros and chilaquiles. There are also more familiar tacos in myriad formats and fillings, along with daily specials and enchiladas that are again not recognizable to most diners in the audience. Salazar honors her mother in the chop-like house “Doña Luz” salad with a smorgasbord of great ingredients because her mother was so great at tying together surplus ingredients into a salad.\u003c/p>\n\u003cfigure id=\"attachment_129760\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7622-new.jpg\" alt=\"Ensalada Doña Luz\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129760\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7622-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7622-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7622-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7622-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7622-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7622-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7622-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7622-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7622-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7622-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7622-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ensalada Doña Luz \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salazar doesn’t cut any corners. She makes her own masa for the tortillas; fantastic and not-too-sweet agua frescas are housemade; and the guacamole is prepared from scratch, along with a half-dozen types of salsa. She has had to adapt a bit for the Marin audience. Remember, while there are lots of adventurous diners ready to eat anything, anywhere — there are also plenty of soccer moms and rushed ferry commuters stopping by. So, tripe-filled menudo quickly left the menu. There is no tongue amongst the taco meats. There is, however, alphabet soup on the kid’s menu.\u003c/p>\n\u003cfigure id=\"attachment_129764\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7649-new.jpg\" alt=\"Agua frescas are housemade: jimica (hibiscus), pineapple and watermelon.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129764\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7649-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7649-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7649-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7649-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7649-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7649-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7649-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7649-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7649-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7649-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7649-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Agua frescas are housemade: jimica (hibiscus), pineapple and watermelon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salazar has found a home in a place that is about as far a 180-degree spin from hectic Mexico City as you can get. Inside El Huacache Loco, there are giant handmade rancho-style chairs and lots of the customary singing and dancing skeletons from Dia de los Muertos celebrations that you might find in her home city. Then walk outside and you’ll see a pond with koi and turtles, lots of relaxed locals who just left yoga class, and you’ll certainly notice how the exterior of El Huarache Loco is the same as everything else in the charming shopping area (freshly painted, chic farmhouse-looking). \u003c/p>\n\u003cfigure id=\"attachment_129766\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7578-new.jpg\" alt=\"El Huarache Loco outside eating area.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129766\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7578-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7578-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7578-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7578-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7578-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7578-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7578-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7578-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7578-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7578-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7578-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">El Huarache Loco outside eating area. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In bucolic Marin, Salazar is still trying to defeat the naysayers who claim that this isn’t “real Mexican food.” Quite simply, anyone can think what they want to think, but we know that they’re wrong. Salazar definitely knows that they’re wrong because she is one of the Bay Area’s great ambassadors of the cuisine from one of the world’s grandest and most culturally enriching cities. \u003c/p>\n\u003ch2>\u003ca href=\"https://www.minniebellssoul.com/\">Minnie Bell’s Soul Food Movement\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Public+Market/@37.8412911,-122.2938373,15z/data=!4m5!3m4!1s0x0:0x68a7c0c0b72fc684!8m2!3d37.8412911!4d-122.2938373\">5959 Shellmound St., Emeryville\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_129780\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4696-new.jpg\" alt=\"Fernay McPherson, the Chef-Owner of Minnie Bell’s Soul Movement.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129780\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fernay McPherson, the Chef-Owner of Minnie Bell’s Soul Movement. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Excuse me! I hate to interrupt, but may I just say that she makes THE best fried chicken I have ever had.”\u003c/p>\n\u003cp>A few seconds later, both the glowing customer and Fernay McPherson, the Chef-Owner of Minnie Bell’s Soul Movement, lightheartedly assure this food writer that this moment wasn’t staged for our interview. He genuinely feels that this crispy, succulent, rosemary-flecked plate of fried chicken was the greatest that he had ever encountered, even surpassing his longtime prior gold standard — of course, his own recipe.\u003c/p>\n\u003cfigure id=\"attachment_129784\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7718-new-1.jpg\" alt=\"Millie Bell's Rosemary Fried Chicken and Cornbread.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129784\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7718-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7718-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7718-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7718-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7718-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7718-new-1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7718-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7718-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7718-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7718-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7718-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Millie Bell's Rosemary Fried Chicken and Cornbread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As an hour goes by with McPherson, nobody else stops the interview other than a coworker asking a fryer question or her 13-year old son, Eric, stopping by because his summer job right now is working for his mom’s Emeryville Public Market kiosk four-days-a-week (Eric’s mom informs us that his favorite part of the job is counting the hours he’s worked and charging those hours). \u003c/p>\n\u003cfigure id=\"attachment_129797\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4690-new.jpg\" alt=\"Fernay McPherson, fellow employee and Fernay's son Eric (R) working at the Minnie Bell's kiosk.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129797\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4690-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4690-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4690-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4690-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4690-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4690-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4690-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4690-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4690-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4690-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4690-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fernay McPherson, fellow employee and Fernay's son Eric (R) working at the Minnie Bell's kiosk. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But, once McPherson is back at her post in the tiny Minnie Bell’s space, roving between the cash register, the two fryers, the refrigerator full of Kool-Aid (a LOT of freshly-mixed, not exactly all-natural Kool-Aid), and the back’s prep areas, she’s receiving constant praise from happy customers of all ages and backgrounds. Maybe it’s the fact that the kiosk is in an isolated corner of a Public Market with constant construction? Maybe it’s McPherson’s ever-present upbeat charm? Maybe it’s because they’re all drinking the Minnie Bell’s Kool-Aid? Maybe…it’s the rosemary?\u003c/p>\n\u003cfigure id=\"attachment_129793\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4707-new.jpg\" alt=\"A sprig of fried rosemary accompanies the Rosemary Fried Chicken.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129793\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4707-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4707-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4707-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4707-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4707-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4707-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4707-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4707-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4707-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4707-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4707-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A sprig of fried rosemary accompanies the Rosemary Fried Chicken. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yes, the rosemary fried chicken. It’s everything that a legendary fried chicken should be with a crunchy, ready-to-shatter crust that is gleefully free of grease, and meat that is as juicy as a ripe summer peach, whether you’re munching on drumstick, wing, breast or thigh. Rosemary has been the recipe’s staple since her early adult cooking days when she had rosemary on hand and sampled with it. Her recipe has no seasoning nor any buttermilk or a second dredging of batter. McPherson’s key move is to give the chicken a rosemary-hot sauce marinade for 24 hours or more. Then she fries the chicken and rosemary in clean oil (the kiosk closes between lunch and dinner for a labor-intensive oil switch-out). \u003c/p>\n\u003cfigure id=\"attachment_129801\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7769-new.jpg\" alt=\"The kiosk closes between lunch and dinner for a labor-intensive oil switch-out.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129801\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7769-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7769-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7769-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7769-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7769-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7769-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7769-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7769-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7769-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7769-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7769-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The kiosk closes between lunch and dinner for a labor-intensive oil switch-out. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With all of this chicken talk, Minnie Bell’s is by no means a one-hit wonder. The menu sticks to roughly a half-dozen supporting cast members, all of whom are vegetarian (no bacon, no lard). Well, the three-cheese mac & cheese with Parmesan, fontina and cheddar isn’t exactly a light selection, nor is the sweeter, fluffier-style of cornbread that McPherson makes with lots of brown butter. However, the smoky vegan red rice and beans and the red chili-accented braised greens are miles ahead of their peers in flavor complexity and a clean brightness that is never associated with them. \u003c/p>\n\u003cfigure id=\"attachment_129782\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7732-new.jpg\" alt=\"Three-cheese Mac & Cheese with Parmesan.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129782\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7732-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7732-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7732-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7732-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7732-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7732-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7732-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7732-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7732-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7732-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7732-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Three-cheese Mac & Cheese with Parmesan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129804\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7713-new.jpg\" alt=\"Braised Greens.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129804\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7713-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7713-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7713-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7713-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7713-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7713-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7713-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7713-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7713-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7713-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7713-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Braised Greens. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129783\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7733-new.jpg\" alt=\"Red Beans & Rice Salad.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129783\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7733-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7733-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7733-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7733-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7733-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7733-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7733-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7733-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7733-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7733-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7733-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Red Beans & Rice Salad. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>McPherson’s family is originally from New Mexico and Texas, and came to California as part of the mid-century Great Migration, a period when the Fillmore was booming as the “Harlem of the West.” A generation later, McPherson has called the Fillmore “home” for all but a couple years when she attended cooking school in Sacramento. Sadly, she has witnessed that neighborhood boom steadily fade. She’s hoping that one day Minnie Bell’s can play a part in bringing back that vibrant heyday for the corridor.\u003c/p>\n\u003cfigure id=\"attachment_129789\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4678-new.jpg\" alt=\"McPherson has called the Fillmore “home” and that is reflected on the back of Minnie Bell's T-shirts which say "EST. IN FILLMOE."\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129789\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4678-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4678-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4678-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4678-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4678-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4678-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4678-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4678-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4678-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4678-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4678-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">McPherson has called the Fillmore “home” and that is reflected on the back of Minnie Bell's T-shirts which say \"EST. IN FILLMOE.\" \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At first, her role in the kitchen for the family was to grate cheese for mac ‘n’ cheese, an activity that she admittedly “dreaded.” The first recipe she had to master was a Betty Crocker Dinette Cake. She gradually learned how to cook her family’s soul food recipes from her late grandmother Lillie Bell and her great aunt Minnie (now 85 years old). Their impact on her personal and professional life years later are why both are the namesakes of Minnie Bell’s and, frankly, why she was compelled to become a chef.\u003c/p>\n\u003cfigure id=\"attachment_129781\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4662-new.jpg\" alt=\"Fernay McPherson's late grandmother Lillie Bell (R) and her great aunt Minnie (now 85 years old)\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129781\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4662-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4662-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4662-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4662-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4662-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4662-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4662-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4662-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4662-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4662-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4662-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fernay McPherson's late grandmother Lillie Bell (R) and her great aunt Minnie (now 85 years old) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The concept launched as a mobile catering company, hence the Soul “Movement.” She joined La Cocina in 2011 and participated in the Fillmore Mobile Food Vendor and Artisan Marketplace program, a small business course that La Cocina taught with Urban Solutions, a nonprofit economic development organization. “Small businesses are what make the world go around,” McPherson tells us. Sadly, seven years later, the city is still “sleeping on the fact that we’re small businesses.”\u003c/p>\n\u003cp>During her time with La Cocina, Minnie Bell’s became increasingly in demand for catering and pop-ups, with the most notable of the latter being a substantial run at Wing Wings in the Lower Haight. Still, the permanent restaurant just wouldn’t come, but luckily a yearlong lease in the Emeryville Public Market emerged after fellow La Cocina alum Nyum Bai left.\u003c/p>\n\u003cfigure id=\"attachment_129812\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4674-new.jpg\" alt=\""Nourish The Public + Nourish Yourself" signage at The Emeryville Public Market next to Minnie Bell's kiosk.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129812\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4674-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4674-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4674-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4674-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4674-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4674-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4674-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4674-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4674-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4674-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4674-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">\"Nourish The Public + Nourish Yourself\" signage at The Emeryville Public Market next to Minnie Bell's kiosk. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Fillmore is having huge dining growth, started by the blockbuster State Bird Provisions, and recently followed by the likes of \u003ca href=\"https://www.kqed.org/bayareabites/126767/avery-opens-on-fillmore-as-sfs-next-elaborate-tasting-menu-destination\">Avery\u003c/a>, Wise Sons and \u003ca href=\"https://www.kqed.org/bayareabites/128414/merchant-roots-daytime-grocer-and-imaginative-nighttime-tasting-menu-table-arrives-on-fillmore\">Merchant Roots\u003c/a>. All are delicious and small (ish) businesses — and all are not black-owned. For McPherson, the scene on Fillmore is “bittersweet” because these are very worthy and considerate additions to the neighborhood, but “it’s a mystery” to her and “an eyesore for the community” how there are still so many prominently vacant storefronts in the corridor. Real estate developers keep holding out for someone to pay bigger and bigger bucks. It’s about the money. It’s all about the money. In the meantime, the potentially vibrant culture and significant foot traffic is kept away, other than the nightly State Bird Provisions line.\u003c/p>\n\u003cp>Soon, McPherson will get her permanent restaurant because she is an immensely gifted chef with the fervently devoted following that she deserves like that raving diner who paused our interview. Those fans will follow Minnie Bell’s wherever its movement goes. \u003c/p>\n\u003cfigure id=\"attachment_129792\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4663-new.jpg\" alt=\"Signage for Minnie Bell's Soul Movement.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129792\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4663-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4663-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4663-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4663-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4663-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4663-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4663-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4663-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4663-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4663-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4663-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Signage for Minnie Bell's Soul Movement. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.nyumbai.com/\">Nyum Bai\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Nyum+Bai/@37.7763222,-122.224679,15z/data=!4m2!3m1!1s0x0:0xc85f72f420fd5355?sa=X&ved=0ahUKEwjX94G4g63cAhVD7VQKHe60B8UQ_BIItAEwDQ\">3340 E 12th St., Oakland Suite 11\u003c/a>\u003c/p>\n\u003cp>Taste the steamed fish soufflé called “amok” and dip some exquisitely trimmed cucumbers into “prahok,” a homey and spicy ground pork dip, and you’ll simultaneously experience profound beauty and pain through a cuisine’s powerful story. \u003c/p>\n\u003cfigure id=\"attachment_129834\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7994-new.jpg\" alt=\"Prahok Ktiss\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129834\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7994-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7994-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7994-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7994-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7994-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7994-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7994-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7994-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7994-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7994-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7994-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prahok Ktiss \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is so much joy in Cambodian cooking, whether starting with a banana blossom, cabbage and sweet basil “ngoum banana salad” or digging into the slightly sweet, profoundly earthy and balanced “kuy teav Phnom Penh” noodles in a seven-hour pork broth that tastes much more like a complex craft cocktail at Trick Dog than the rugged tonkotsu ramen broth you would be expecting. Along with the food, there is tremendous beauty in the stunning natural setting and rich culture of Cambodia, one that is not very well known to the Bay Area audience. As Nite Yun, the chef-owner of Oakland’s five-month old restaurant, Nyum Bai, unfortunately points out — everyone seems to know about Angkor Wat’s temples and the genocide, and that’s about it for Cambodia. She’s trying to change that one guest at a time.\u003c/p>\n\u003cfigure id=\"attachment_129825\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7823-new.jpg\" alt=\"Nite Yun, the chef-owner of Nyum Bai making Ngoum Banana Salad.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129825\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7823-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7823-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7823-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7823-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7823-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7823-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7823-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7823-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7823-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7823-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7823-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nite Yun, the chef-owner of Nyum Bai making Ngoum Banana Salad. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129841\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/nite-bai-salad.jpg\" alt=\"Nite Yun in Nyum Bai kitchen carrying finished Ngoum Banana Salad.\" width=\"1920\" height=\"1077\" class=\"size-full wp-image-129841\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/nite-bai-salad.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/nite-bai-salad-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/nite-bai-salad-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/nite-bai-salad-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/nite-bai-salad-1020x572.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/nite-bai-salad-1200x673.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/nite-bai-salad-1180x662.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/nite-bai-salad-960x539.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/nite-bai-salad-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/nite-bai-salad-375x210.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/nite-bai-salad-520x292.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nite Yun in Nyum Bai kitchen carrying finished Ngoum Banana Salad. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129829\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7844-new.jpg\" alt=\"Ngoum Banana Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129829\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ngoum Banana Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nite’s earliest memories from her youth are eating rice with her hands on the floor of her family’s apartment in Stockton while mid-century Khmer rock and roll music played in the background. That was a common portrait of her life growing up in the Central Valley town, where she constantly grappled with the question of identity that countless immigrants in this country think about. Her life was nothing similar to her friends in high school — they probably didn’t even know where Cambodia was and definitely didn’t eat rice with their hands. On the flip side, she wasn’t really part of the Americana culture of eating hamburgers and watching TV shows all the time. Nite just focused on school and family, spending most of her time at home with her parents and two brothers (she’s the middle child). \u003c/p>\n\u003cfigure id=\"attachment_129820\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4938-new.jpg\" alt=\"Kuy Teav Phnom Penh\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129820\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4938-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4938-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4938-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4938-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4938-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4938-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4938-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4938-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4938-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4938-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4938-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kuy Teav Phnom Penh \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129821\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4946-new.jpg\" alt=\"Kuy Teav Phnom Penh with noodles displayed.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129821\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4946-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4946-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4946-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4946-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4946-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4946-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4946-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4946-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4946-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4946-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4946-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kuy Teav Phnom Penh with noodles displayed. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>She doesn’t have memories of before Stockton. \u003c/p>\n\u003cp>Nite’s parents dodged land mines, worked in labor camps and managed to flee the horrific genocide during the Khmer Rouge’s reign of terror in Cambodia during the late 1970s. Her parents spent five years in a refugee camp in Thailand where Nite was born. The family was sponsored by a church group in Texas and immigrated to the U.S. before quickly relocating to Stockton because of the large Cambodian expat community there. \u003c/p>\n\u003cp>Nite didn’t fully understand the scope of the genocide or why her parents didn’t open up much about their past until well into her youth. She acknowledges now that they struggled with a form of PTSD and that is a reason that she learned very little about her mysterious homeland of Cambodia until she grew older.\u003c/p>\n\u003cp>Trips back to Cambodia in her early adult years helped Nite better understand her heritage and planted the idea of Nyum Bai in her mind. At first, she spent four years at SF State in the nursing program but knew that wasn’t for her, telling us, “How could I be a nurse if I didn’t care? It was all compounded. Everything that was in the hospital I was so unhappy about, like learning about it was one thing, but actually working in the hospital, wearing scrubs [and] the lighting, the smells and everything, it was like, ‘Get me out of here!’”\u003c/p>\n\u003cp>It was on her third trip back to Cambodia, while eating a bowl of soup in a market, that she realized she should start her own food business. Through Nyum Bai, Nite says, she could open up her country by “sharing Cambodia [and] teaching people about Cambodia through the cuisine, but also a way for people to reunite with their roots.” \u003c/p>\n\u003cfigure id=\"attachment_129848\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4899-new.jpg\" alt=\"The Take Away Window at Nyum Bai.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129848\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4899-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4899-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4899-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4899-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4899-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4899-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4899-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4899-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4899-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4899-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4899-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Take Away Window at Nyum Bai. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>She had no idea how this was going to actually be a business. She didn’t have any formal culinary training other than cooking extensively with her mom and then on her own at college when she started missing her mom’s recipes. Though she lacked the business plan, she definitely didn’t lack what she describes as “purpose.” Nite set about on her own doing recipe testing and held private dinners at her home. A visit to the 2009 La Cocina Street Food Festival convinced her to reach out to the organization but she didn’t feel ready to truly be an entrepreneur. She incorrectly doubted herself. After all, she even knew that one of her mom’s frequent sayings, “Nyum Bai,” (a Cambodian phrase for “Eat rice” or “Let’s eat!”) should be the name of this future concept. Instead of having a formal interview, Nite was asked to cater a board meeting for La Cocina and that become an informal interview — a “trick” she admits — and Nite joined in 2014. Nyum Bai found a stall in the Emeryville Public Market in early 2017 (now occupied by Minnie Bell’s) and that expansion made the entire Bay Area realize that Cambodian food should be, and thankfully now is, on the map of vital cuisines to sample and learn more about.\u003c/p>\n\u003cp>Emeryville gave her lessons that she badly needed for achieving that grander dream — her own spot. Some of the challenges she encountered and had to get past included “learning how to be a leader, scaling up recipes, sharing my stories and opening up to strangers.” It didn’t take long for the opportunity of a permanent Oakland spot to appear. \u003c/p>\n\u003cfigure id=\"attachment_129823\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7804-new.jpg\" alt=\"Colorful Nyum Bai interior.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129823\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7804-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7804-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7804-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7804-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7804-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7804-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7804-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7804-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7804-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7804-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7804-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Colorful Nyum Bai interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The owner of the Fruitvale, Oakland burgers and craft beers spot, The Half Orange, was connected to La Cocina and informed the organization that he was going to be closing the business. Around the same time, Nite’s yearlong lease for Emeryville was winding down. It was a no-brainer match for Nyum Bai and Fruitvale (though her commute from West Oakland has gone from five minutes to fifteen minutes!). \u003c/p>\n\u003cfigure id=\"attachment_129831\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7973-new.jpg\" alt=\"Nyum Bai interior.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129831\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7973-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7973-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7973-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7973-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7973-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7973-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7973-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7973-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7973-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7973-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7973-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nyum Bai interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Half Orange’s narrow space, open kitchen and charming patio area, plus Fruitvale’s diversity and constant energy just felt like Nyum Bai’s right home. The dining room has a striking pink neon and aquatic blue slatted fixture, cheery bursts of white and bright colored paints, and Khmer rock and roll albums on the walls. The outside patio is festive and bustling, feeling like it could be a roadside market with its narrow bench seating, but is also singularly “Oakland” via the neighboring market’s mariachi music and piñatas. \u003c/p>\n\u003cfigure id=\"attachment_129815\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4901-new.jpg\" alt=\"Nyum Bai dinner and lunch menus.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129815\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4901-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4901-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4901-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4901-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4901-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4901-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4901-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4901-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4901-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4901-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4901-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nyum Bai dinner and lunch menus. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The extensive dinner menu has three sections: starters like grilled beef skewers with a honey and “kroeung” (a Cambodian spice paste) dipping sauce, or taro, pork and glass noodle-filled crispy rolls; a trio of noodles dishes under their own heading; and “With Rice” dishes ranging from crispy catfish topped with green mango salad to the southern Khmer sweet and peppery pork belly stew called “koh.” Weekday lunch is counter-service and an abbreviated menu of noodles, rice plates, snacks and some intriguing salad and sandwich creations (new fried chicken sandwich alert!). \u003c/p>\n\u003cfigure id=\"attachment_129849\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4902-new.jpg\" alt=\"Nyum Bai outdoor eating space.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129849\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4902-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4902-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4902-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4902-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4902-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4902-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4902-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4902-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4902-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4902-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4902-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nyum Bai outdoor eating space. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fruitvale has been unpredictable in the early going for business because foot traffic can be a challenge (it’s a block removed from the BART station) and there isn’t the natural pull of a built-in residential area. Nite has really enjoyed seeing the mix of travelers going to Cambodia or those who recently visited, the countless adventurous Bay Area diners always on the lookout for learning about global cuisines, and how the region’s Cambodian population has certainly embraced her concept. \u003c/p>\n\u003cp>Nyum Bai is a deeply personal restaurant that reaches back to before Nite was born. You can feel that pain from her country’s past but the joy in the country’s resilience since such unspeakable tragedy. She wanted to provide “a space for the old and the new generation of Cambodians to come together and start healing” and has accomplished that.\u003c/p>\n\u003cfigure id=\"attachment_129830\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7960-new.jpg\" alt=\"Nite Yun, the chef-owner of Nyum Bai in Oakland.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129830\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7960-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7960-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7960-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7960-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7960-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7960-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7960-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7960-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7960-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7960-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7960-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nite Yun, the chef-owner of Nyum Bai in Oakland. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“If you ever feel like giving up,” Nite says, “just remind yourself why you started the business in the first place.” Words can’t describe what her parents and her homeland went through. At least there is the warmth and beauty of food to connect generations and comfort each other.\u003c/p>\n\u003ch2>\u003ca href=\"http://reemscalifornia.com/\">Reem’s\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Reem's+California/@37.7754485,-122.2247451,15z/data=!4m5!3m4!1s0x0:0x850f93f103291775!8m2!3d37.7754485!4d-122.2247451\">3301 E 12th St #133, Oakland\u003c/a> \u003c/p>\n\u003ch2>\u003ca href=\"http://dyafaoakland.com/\">Dyafa\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Dyafa/@37.7936067,-122.2743699,15z/data=!4m5!3m4!1s0x0:0xe8e7c53f0e32d9ab!8m2!3d37.7936067!4d-122.2743699\">44 Webster St., Oakland\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_129869\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8025-new.jpg\" alt=\"#FEELTHEWARMTH at Reem's. Reem Assil, the Chef-Owner wearing her restaurant's t-shirt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129869\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8025-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8025-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8025-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8025-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8025-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8025-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8025-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8025-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8025-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8025-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8025-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">#FEELTHEWARMTH at Reem's. Reem Assil, the Chef-Owner wearing her restaurant's t-shirt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland doesn’t have a Tony Bennett-style flowery ballad nor does it boast iconic and widely photographed pyramids, cable cars and curvy, steep, garden-decorated streets. That’s not Oakland. You don’t leave your heart in The Town; you give your heart to it. \u003c/p>\n\u003cfigure id=\"attachment_129888\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_5027-new.jpg\" alt=\"Reem Assil, the Chef-Owner of Reem’s.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129888\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5027-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5027-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5027-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5027-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5027-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5027-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5027-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5027-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5027-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5027-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5027-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Reem Assil, the Chef-Owner of Reem’s.\u003c/figcaption>\u003c/figure>\n\u003cp>That has been the case for Reem Assil, the Chef-Owner of Reem’s in Fruitvale and Chef-Partner with Dyafa in Jack London Square, since she moved to Oakland. Growing up in the small Arab community just outside Boston and attending nearby Tufts University, Massachusetts never felt like a place meant for her, for reasons well beyond the predictably harsh winters. Oakland finally felt like “home” with its diversity, its energy and its sense of community. \u003c/p>\n\u003cfigure id=\"attachment_129866\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8013-new.jpg\" alt=\"Welcome sign at Reem's.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129866\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8013-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8013-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8013-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8013-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8013-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8013-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8013-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8013-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8013-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8013-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8013-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Welcome sign at Reem's. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Reem’s mother is Palestinian and her father is Syrian. The two met after both relocated to Beirut before coming to the United States together. All through her youth, Reem felt like a “stranger in a strange land,” trying to truly figure out her identity. She definitely didn’t think that identity was going to be as a chef — she actually wanted to be an actress and then shifted towards social justice and “trying to change the world” while at Tufts. \u003c/p>\n\u003cp>When Reem moved to the Bay Area in 2005 because she “was over Boston” and could crash on her uncle’s couch in Daly City, she ended up working at non-profits and as a community organizer in Oakland for a range of causes and issues from airport labor to urban development policies. It was on a trip in 2010 (just before the Arab Spring) to Lebanon and Syria when the idea for Reem’s was largely created after she absolutely adored the many street corner bakeries in Beirut and Damascus. She was struck not just by how delicious the pastries were, but also how these omnipresent bakeries were sort of like sanctuaries in a city full of constant turmoil — a situation not unlike Oakland, except her new home didn’t have those much-needed communal gathering spots. \u003c/p>\n\u003cfigure id=\"attachment_129868\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8022-new.jpg\" alt=\"What's a Man'oushe?\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129868\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8022-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8022-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8022-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8022-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8022-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8022-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8022-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8022-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8022-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8022-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8022-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">What's a Man'oushe? \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129876\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8111-new.jpg\" alt=\"Za'atar Man'oushe.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129876\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8111-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8111-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8111-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8111-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8111-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8111-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8111-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8111-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8111-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8111-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8111-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Za'atar Man'oushe. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So, Reem signed up for baking and pastry classes at Laney College in Oakland, but left after six months to join the well-known, worker-owned Arizmendi Bakery and Pizzeria in Emeryville. After those formative days, there was no doubt where Reem’s career was heading. She was connected to La Cocina in 2014 through the Women’s Initiative Center and initially wanted to have a wood-fired oven attached to a truck à la \u003ca href=\"https://www.kqed.org/bayareabites/37826/jon-darskys-del-popolo-pizza-of-the-people\">Del Popolo\u003c/a> to cook her signature item, mana’eesh (puffy pita-like flatbreads). However, she points out that “out of practicality and learning how to run a food business, that concept changed.” Plus, her mom (incorrectly) had doubts about whether Americans would even like mana’eesh. The Reem’s concept pop-ups began first at the Mission Community Market and shortly thereafter she was a mega-hit at several farmers' markets, including the Ferry Building. Her production for the markets and catering was bursting at the seams of La Cocina. She essentially had to go. \u003c/p>\n\u003cfigure id=\"attachment_129880\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8167-new.jpg\" alt=\"Cheese Man'Oushe with added Veg Mix and Farm Fresh Egg.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8167-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8167-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8167-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8167-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8167-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8167-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8167-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8167-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8167-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8167-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8167-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheese Man'Oushe with added Veg Mix and Farm Fresh Egg. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With fortuitous timing, Reem was connected to a former Chinese fast food restaurant space in busy Fruitvale Village as her production was surging. It was the perfect spot geographically and physically for Reem’s brick-and-mortar debut, complete with plenty of baking and mana'eesh oven space.\u003c/p>\n\u003cfigure id=\"attachment_129883\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8198-new.jpg\" alt=\"Reem Assil's husband, J behind the front counter at Reem's. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129883\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8198-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8198-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8198-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8198-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8198-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8198-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8198-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8198-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8198-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8198-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8198-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Reem's husband, J behind the front counter sporting a shirt that says \"Freedom to STAY, Freedom to MOVE, Freedom to RETURN.\" \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129884\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8201-new.jpg\" alt=\"Reem's entryway, mural, display case, open kitchen.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129884\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8201-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8201-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8201-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8201-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8201-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8201-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8201-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8201-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8201-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8201-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8201-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Reem's entryway, mural, display case, open kitchen. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129870\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8029-new.jpg\" alt=\"The dining area at Reem's.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129870\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8029-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8029-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8029-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8029-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8029-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8029-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8029-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8029-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8029-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8029-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8029-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The dining area at Reem's. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The bakery/café has become a fixture for a diverse range of customers, heavy on families in the daytime and commuters in the evening. They come together to enjoy Reem’s “unapologetically Arab street food” with “California love.” That means saj wraps (flatbreads cooked on a dome-shaped griddle) and oven-baked mana’eesh topped with anything from za’atar made in Jordan to avocado to falafel to sujuk (a beef sausage) to soft-yolk farm fresh eggs. Guests will also find various baked goods, fattoush, spreads, and handheld “mu’ajinaat” pastries in flavors like lamb, pomegranate and pine nut.\u003c/p>\n\u003cfigure id=\"attachment_129877\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8138-new.jpg\" alt=\"Falafel Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129877\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8138-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8138-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8138-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8138-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8138-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8138-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8138-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8138-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8138-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8138-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8138-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Falafel Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129873\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8041-new.jpg\" alt=\"The baking area at Reem's is visible from outside and people can watch baking in action.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129873\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8041-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8041-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8041-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8041-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8041-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8041-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8041-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8041-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8041-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8041-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8041-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The baking area at Reem's is visible from outside and people can watch baking in action. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129875\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8069-new.jpg\" alt=\"Making Mana'eesh in the open kitchen area.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129875\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8069-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8069-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8069-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8069-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8069-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8069-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8069-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8069-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8069-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8069-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8069-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Making Mana'eesh in the open kitchen area. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The bakery took years to plan. The second restaurant took weeks.\u003c/p>\n\u003cp>Reem and the chef-restaurateur Daniel Patterson have both long been involved with \u003ca href=\"http://rocunited.org/\">Restaurants Opportunities Center United\u003c/a>, an organization devoted to improving working conditions, wages and diversity in restaurant labor. A few months ago, Patterson informed Reem that his Jack London Square restaurant Haven was going to pivot concepts. She pitched to Patterson the idea of Dyafa, a hipper, more ambitious take on Arab cuisine concept named for “hospitality.” Quickly, Dyafa came to fruition and opened in April 2018, just a month after her son Zain was born. Talk about a busy spring and current summer for Reem.\u003c/p>\n\u003cfigure id=\"attachment_129900\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8238-new.jpg\" alt=\"Dyafa dining area.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129900\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8238-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8238-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8238-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8238-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8238-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8238-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8238-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8238-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8238-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8238-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8238-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dyafa dining area. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129902\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8252-new.jpg\" alt=\"Open kitchen at Dyafa.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129902\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8252-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8252-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8252-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8252-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8252-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8252-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8252-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8252-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8252-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8252-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8252-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Open kitchen at Dyafa. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dyafa is very much “of the moment,” part of a nationwide trend of chic and eclectic Middle Eastern fine dining restaurants. At lunch and dinner, diners at Dyafa usually start with an order of those same mezze spreads as at Reem’s, highlighted by a smoky baba ghanoush that is so smoky that you’d swear it has an ounce of mezcal in it. Lunch tends to be more simpler fare, led by saj wraps that might be the “shish tawook” filled with spicy chicken kebab or turmeric-spiced cauliflower, eggplant and feta cheese in the “Steph Curry.” The latter is obviously an Oakland must-order for the name alone. Dinner sports a much more extensive selection of cold mezze and hot mezze, plus large plates like sumac-spiced chicken confit and braised lamb shank with garlic yogurt. \u003c/p>\n\u003cfigure id=\"attachment_129903\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8268-new.jpg\" alt=\"Mezze Sampler at Dyafa.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129903\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8268-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8268-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8268-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8268-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8268-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8268-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8268-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8268-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8268-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8268-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8268-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mezze Sampler at Dyafa. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129904\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8279-new.jpg\" alt=\"Steph Curry saj: turmeric-spiced cauliflower, eggplant, feta, roasted garlic.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129904\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8279-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8279-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8279-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8279-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8279-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8279-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8279-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8279-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8279-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8279-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8279-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dyafa's Steph Curry saj: turmeric-spiced cauliflower, eggplant, feta, roasted garlic. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The two restaurants reside in two complete opposite worlds view-wise. Dyafa looks at the Oakland Estuary’s leisurely boats and tourist scene, while Reem’s 40-seat dining room and vast patio gazes at the frenetic area around Fruitvale BART. Only Dyafa, though, has a popular bar with excellent Arab-leaning cocktails from Alta Group Beverage Director Aaron Paul that seem to be popular even at noon on a weekday, with witty names to boot like To Yaffa With Love (vodka, cara cara orange, curaçao, Grand Poppy liqueur). \u003c/p>\n\u003cfigure id=\"attachment_129908\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8259-new.jpg\" alt=\"View of outdoor patio and Oakland Estuary in Jack London Square.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129908\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8259-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8259-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8259-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8259-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8259-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8259-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8259-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8259-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8259-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8259-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8259-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">View of outdoor patio and Oakland Estuary in Jack London Square. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129901\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8240-new.jpg\" alt=\"Bar at Dyafa.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129901\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8240-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8240-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8240-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8240-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8240-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8240-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8240-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8240-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8240-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8240-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8240-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bar at Dyafa. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129905\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_5060-new.jpg\" alt=\"Dyafa's nature design with tree roots dangling from exposed rafters.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129905\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5060-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5060-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5060-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5060-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5060-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5060-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5060-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5060-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5060-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5060-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5060-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dyafa's nature design with tree roots dangling from exposed rafters. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dyafa also sports a sleek Middle East-meets-California nature design with tree roots dangling from exposed rafters and mosaic tiles on the floor. Reem’s is definitely not trying to be anything hip or lounge-like. Instead, the space is homey and charming as both a meal-gathering place and weekday freelance workforce office. It boasts bright colors (think light green, pink, yellow); Arabic script on the walls including the names of Kickstarter donors; a bakery case, open kitchen and ordering counter; and a mural of Rasmea Odeh and \u003ca href=\"https://en.wikipedia.org/wiki/Shooting_of_Oscar_Grant\">Oscar Grant\u003c/a> (the unarmed black man killed at Fruitvale BART in 2009).\u003c/p>\n\u003cfigure id=\"attachment_129863\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_5021-new.jpg\" alt=\"Reem Assil stands by the mural of Rasmea Odeh and Oscar Grant.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129863\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5021-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5021-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5021-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5021-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5021-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5021-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5021-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5021-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5021-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5021-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5021-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Reem Assil stands by the mural of Rasmea Odeh and Oscar Grant. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ah, the mural. Much has been written about the controversy of the mural and Eater SF’s Andrew Dalton has a thorough breakdown of the situation last summer when “J., the Jewish News of California,” featured an op-ed denouncing the artwork’s meaning and a \u003ca href=\"https://sf.eater.com/2017/6/23/15820576/reems-arab-bakery-rasema-odeh-oakland-controversy\">large controversy\u003c/a> emerged. \u003c/p>\n\u003cfigure id=\"attachment_129874\" class=\"wp-caption aligncenter\" style=\"max-width: 1858px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8062-new.jpg\" alt=\"Statement about the mural.\" width=\"1858\" height=\"1239\" class=\"size-full wp-image-129874\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8062-new.jpg 1858w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8062-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8062-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8062-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8062-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8062-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8062-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8062-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8062-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8062-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8062-new-520x347.jpg 520w\" sizes=\"(max-width: 1858px) 100vw, 1858px\">\u003cfigcaption class=\"wp-caption-text\">Statement about the mural. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the aftermath, there were death threats, a cascade of threatening Yelp reviews (mostly from non-diners), protesters, a need for Oakland police to be stationed outside, and even a star turn in, of all places, \u003ca href=\"https://www.breitbart.com/california/2017/06/20/oakland-bakery-pays-homage-to-convicted-soon-to-be-deported-palestinian-terrorist-rasmea-odeh/\">Breitbart\u003c/a>. \u003c/p>\n\u003cp>That all was definitely not in the business plan for a place that encourages to \u003cstrong>“#Feelthewarmth”\u003c/strong> and has a vision to “build strong, resilient community” in the power of food. \u003c/p>\n\u003cp>The mural is important to Reem because she sees Odeh, a Palestinian, as a “symbol of unfairness in immigration.” Odeh was convicted in 1969 of being involved in a supermarket bombing that killed two Israeli students in Jerusalem. After a decade in jail, she was freed in a prisoner exchange with the Palestinians and immigrated to the U.S. in the 1990s. She was instrumental in organizing the massive Women’s Marches of January 2017, but, because officials claimed that her conviction from 1969 was never reported to U.S. officials, Odeh was deported back to her homeland of Jordan last fall. \u003c/p>\n\u003cp>Reem continually seeks the healthy discussion that the topic badly needs, telling us “a lot of it wasn’t even about the mural. It was the fact that I was Palestinian and Arab.” She admits, “Naturally, that could’ve broken me down and forced me to be quiet, which, at the beginning I was afraid and didn’t know how to maneuver.” However, “the community came through ten times as much than the other side, like ‘we have your back.’ It created an opportunity for me to educate folks about who Rasmea is and why she’s important. And who Oscar Grant is and why the symbol of him on my wall is important.” \u003c/p>\n\u003cp>Race, religion, police actions, the question of Israel and Palestine, immigration — these are of course complex and touchy subjects, no doubt egged on by the current administration as Reem is quick to point out. Regardless of mural opinions, we all can agree that disrespectful Yelp reviews don’t help anything and that Reem’s model of worker fairness and community togetherness is a model that can — and should — defeat religious and political barriers. \u003c/p>\n\u003cp>At La Cocina, Reem realized that, yes, she wanted a small bakery but also be to big picture-minded. Remember “saving the world” at Tufts? She’s working at it. Reem and her peers are already making progress right at home in Fruitvale with a food and drink “ecosystem” between the bakery and neighbors \u003ca href=\"http://www.aleindustries.com/\">Ale Industries\u003c/a> and \u003ca href=\"https://www.redbaycoffee.com/\">Red Bay Coffee\u003c/a> (you can get both at Reem’s). She is hoping to make her own za’atar blend by hiring a group of refugees in the Bay Area to do the work. Who knows what else is on the horizon?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“So much of my restaurants are an homage to Oakland,” Reem acknowledges. Whether you’re dining at Reem’s restaurants in Fruitvale or Jack London Square, you know that you’re at a place trying to lift up its community and you’re very much in Oakland. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/129373/five-la-cocina-graduates-who-now-have-brick-and-mortar-food-businesses",
"authors": [
"byline_bayareabites_129373"
],
"series": [
"bayareabites_16196"
],
"categories": [
"bayareabites_109",
"bayareabites_63",
"bayareabites_8770",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_13746",
"bayareabites_1875",
"bayareabites_15155",
"bayareabites_366",
"bayareabites_90",
"bayareabites_358"
],
"tags": [
"bayareabites_16211",
"bayareabites_16212",
"bayareabites_9845",
"bayareabites_295",
"bayareabites_16213",
"bayareabites_15743",
"bayareabites_15551"
],
"featImg": "bayareabites_129917",
"label": "bayareabites_16196"
},
"bayareabites_129312": {
"type": "posts",
"id": "bayareabites_129312",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "129312",
"score": null,
"sort": [
1532470844000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1532470844,
"format": "image",
"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",
"disqusIdentifier": "129312 https://ww2.kqed.org/bayareabites/?p=129312",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/07/24/craving-vegetarian-vegan-lunch-in-san-franciscos-mission/",
"stats": {
"hasVideo": true,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 2267,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 36
},
"modified": 1539806082,
"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. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"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",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Craving Vegetarian/Vegan Lunch in San Francisco's Mission",
"datePublished": "2018-07-24T15:20:44-07:00",
"dateModified": "2018-10-17T12:54:42-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "craving-vegetarian-vegan-lunch-in-san-franciscos-mission",
"status": "publish",
"path": "/bayareabites/129312/craving-vegetarian-vegan-lunch-in-san-franciscos-mission",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"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>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"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>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\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/BEa4SnWjlUs'\n title='//www.youtube.com/embed/BEa4SnWjlUs'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/129312/craving-vegetarian-vegan-lunch-in-san-franciscos-mission",
"authors": [
"5014"
],
"categories": [
"bayareabites_2998",
"bayareabites_109",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_13746",
"bayareabites_1245",
"bayareabites_1875",
"bayareabites_1807",
"bayareabites_10",
"bayareabites_90",
"bayareabites_358",
"bayareabites_1873"
],
"tags": [
"bayareabites_13419",
"bayareabites_14745",
"bayareabites_1871",
"bayareabites_108"
],
"featImg": "bayareabites_129532",
"label": "bayareabites"
},
"bayareabites_129492": {
"type": "posts",
"id": "bayareabites_129492",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "129492",
"score": null,
"sort": [
1532368356000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 16115
},
"blocks": [],
"publishDate": 1532368356,
"format": "standard",
"disqusTitle": "Table Talk: New Lunch, Benedict Brunch, Healthy Eating, and More",
"title": "Table Talk: New Lunch, Benedict Brunch, Healthy Eating, and More",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>I’m back from my three-week trip to Russia, with news for you on the new lunchtime incarnation of Duna (Smokebread), the latest chef-inspired cocktail menu at Trick Dog, a Benedict brunch, the new Tappy Hour at Barvale, and read about some of my favorite healthy lunches (or dinners) at Booster Foods, especially after being on the road. \u003c/p>\n\u003ch2>Duna’s Nick Balla Now Serving a Pop-Up Lunch at The Perennial: Smokebread\u003c/h2>\n\u003cp>\u003ca href=\"https://www.smokebread.com/\">Smokebread\u003c/a>\u003cbr>\nat The Perennial\u003cbr>\n\u003ca href=\"https://goo.gl/maps/5auk12sGinR2\">59 Ninth St., San Francisco\u003c/a>\u003cbr>\nTuesdays–Fridays 10:30am–2pm\u003c/p>\n\u003cp>Duna has sadly closed on Valencia—the short-term rotating restaurant project from Nick Balla and Cortney Burns (previously Bar Tartine)—but fortunately Nick Balla is continuing the spoon salad tradition and more as a lunchtime pop-up, \u003cstrong>Smokebread\u003c/strong>. He’s offering lunch in the bar area at Mid-Market’s The Perennial restaurant, Tuesday to Friday from 10:30am–2pm. \u003c/p>\n\u003cfigure id=\"attachment_129508\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/smokebread-Nick_s-yogurt-new.jpg\" alt=\"The sides (like this yogurt) are all built for dippin’ too.\" width=\"1920\" height=\"1920\" class=\"size-full wp-image-129508\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-Nick_s-yogurt-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-Nick_s-yogurt-new-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-Nick_s-yogurt-new-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-Nick_s-yogurt-new-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-Nick_s-yogurt-new-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-Nick_s-yogurt-new-1200x1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-Nick_s-yogurt-new-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-Nick_s-yogurt-new-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-Nick_s-yogurt-new-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-Nick_s-yogurt-new-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-Nick_s-yogurt-new-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-Nick_s-yogurt-new-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-Nick_s-yogurt-new-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-Nick_s-yogurt-new-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-Nick_s-yogurt-new-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-Nick_s-yogurt-new-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-Nick_s-yogurt-new-150x150.jpg 150w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The sides (like this yogurt) are all built for dippin’ too. \u003ccite>(Karen Leibowitz)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can choose from juicy salads like the Sofia (tomato, cucumber, olive, feta, pickled beans, marjoram vinaigrette), the Duna (salami, pepper jack cheese, tomato, mushroom, pepper, red wine vinaigrette), the Taketa (Japanese sweet potato, broccoli, avocado, fennel, sunflower tahini, sprouts, and seeds), or a sausage and lentil stew—perfect for our foggy summer—with chicken broth, greens, sprouted lentils, apple cider vinegar, chile, yogurt, and dill. \u003c/p>\n\u003cp>They all come with Balla’s latest incarnation of the namesake smokebread: this time it’s a pan-baked version of his smoked potato and sourdough flatbread, and perfect to dunk into the salads’ vegetable juice–based vinaigrettes. There are also dips and sides, and the option to make things gluten-free or vegan. Everything is healthy, savory, peak season, and begs for a glass of rosé. Delivery is coming soon as well.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Balla is pleased to be reunited with friends and owners of The Perennial, Anthony Myint and Karen Leibowitz—they have collaborated many times over the past 10 years. It’s worth noting that Perennial chef Michael Andreatta will continue to lead The Perennial’s kitchen, with a bar menu that starts at 4pm and dinner starting at 5:30pm. \u003c/p>\n\u003cfigure id=\"attachment_129552\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/barvale-happyhour-new.jpg\" alt=\"The nightly [Tap]py Hour at Barvale has you covered.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129552\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/barvale-happyhour-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/barvale-happyhour-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/barvale-happyhour-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/barvale-happyhour-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/barvale-happyhour-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/barvale-happyhour-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/barvale-happyhour-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/barvale-happyhour-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/barvale-happyhour-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/barvale-happyhour-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/barvale-happyhour-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The nightly [Tap]py Hour at Barvale has you covered. \u003ccite>(Barvale)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The New Nightly [Tap]py Hour at Barvale\u003c/h2>\n\u003cp>\u003ca href=\"http://www.barvalesf.com/happyhour/\">Barvale\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/wXxEhNLtt9D2\">661 Divisadero St, San Francisco\u003c/a>\u003cbr>\nNightly 5:30pm–6:30pm\u003c/p>\n\u003cp>Looking for a new happy hour? How about a nightly one? Sí! The popular Barvale on Divisadero has launched \u003cstrong>“[Tap]py Hour”\u003c/strong> (from 5:30pm–6:30pm) in the bar and lounge. You can come by for $6 drinks on tap (ahhhh, now the name makes sense), like their Gin & Tonic #1, sangria, kalimotxo, sidra, and Spanish wines by the glass. There are also $6 tapas: croquetas, patatas bravas, pimentos, and huevos diablos (3). One more bonus: there are also complimentary pintxos. The tricky spot is finding a seat, suerte!\u003c/p>\n\u003cfigure id=\"attachment_129507\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/TrickDog-Cookbook-Cover-front-new.jpg\" alt=\"The new Trick Dog cocktail menu is an homage to the Joy of Cooking.\" width=\"1920\" height=\"2490\" class=\"size-full wp-image-129507\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/TrickDog-Cookbook-Cover-front-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/TrickDog-Cookbook-Cover-front-new-160x208.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/TrickDog-Cookbook-Cover-front-new-800x1038.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/TrickDog-Cookbook-Cover-front-new-768x996.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/TrickDog-Cookbook-Cover-front-new-1020x1323.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/TrickDog-Cookbook-Cover-front-new-925x1200.jpg 925w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/TrickDog-Cookbook-Cover-front-new-1180x1530.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/TrickDog-Cookbook-Cover-front-new-960x1245.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/TrickDog-Cookbook-Cover-front-new-240x311.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/TrickDog-Cookbook-Cover-front-new-375x486.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/TrickDog-Cookbook-Cover-front-new-520x674.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The new Trick Dog cocktail menu is an homage to the Joy of Cooking. \u003ccite>(courtesy of Trick Dog)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Trick Dog Bar Launches Their Latest Menu: \u003cem>The Joy of Cocktails: A Trick Dog Cookbook\u003c/em>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.trickdogbar.com/\">Trick Dog\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/Q1rFw63WLMF2\">3010 20th St, San Francisco\u003c/a>\u003cbr>\nOpen daily 3pm–2am\u003c/p>\n\u003cp>The \u003cstrong>Trick Dog\u003c/strong> bar team keeps on surprising and keeps on pushing with their rotating cocktail menu series, and this time they have unveiled \u003cstrong>\u003cem>The Joy of Cocktails: A Trick Dog Cookbook\u003c/em>\u003c/strong>, a collaboration with top SF chefs. The cocktails were created in collaboration with chefs Dominique Crenn (Atelier Crenn); Gabriela Cámara (Cala); David Nayfeld (Che Fico); Craig Stoll (Delfina); Tom McNaughton and Ryan Pollnow (Flour+Water); Traci Des Jardins (Jardinière); Ravi Kapur (Liholiho Yacht Club); Brandon Jew (Mr. Jiu’s); Kim Alter (Nightbird); Melissa Perello (Octavia); Evan and Sarah Rich (Rich Table); Stuart Brioza and Nicole Krasinski (State Bird Provisions); and Angela Pinkerton (Theorita). For example, Traci des Jardins’s cocktail features duck fat–washed Tequila Ocho reposado, Lecompte calvados, Bigallet China-China, Hidalgo Manzanilla sherry, tomatillo, and passionfruit and chile bitters. \u003c/p>\n\u003cp>The Trick Dog team worked with the same farmers and foragers the chefs use for the cocktails, and made all ingredients in-house, including a coconut “furikake” and a housemade liqueur that combines elements of amaro, limoncello, and nocino (wowza).\u003c/p>\n\u003cfigure id=\"attachment_129506\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/trick-dog-liho-new.jpg\" alt=\"A cocktail in collaboration with Ravi Kapur/Liholiho Yacht Club.\" width=\"1920\" height=\"2504\" class=\"size-full wp-image-129506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/trick-dog-liho-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/trick-dog-liho-new-160x209.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/trick-dog-liho-new-800x1043.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/trick-dog-liho-new-768x1002.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/trick-dog-liho-new-1020x1330.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/trick-dog-liho-new-920x1200.jpg 920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/trick-dog-liho-new-1180x1539.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/trick-dog-liho-new-960x1252.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/trick-dog-liho-new-240x313.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/trick-dog-liho-new-375x489.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/trick-dog-liho-new-520x678.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A cocktail in collaboration with Ravi Kapur/Liholiho Yacht Club. \u003ccite>(Sonya Yu)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu is actually a book, which includes chef photos, a list of ingredients, and recipes for each cocktail. Proceeds from the sale of the book ($50) will benefit La Cocina. And here’s even more good news: you have until December 31st to check it out. (They are open at 3pm, so if you need a spot to play midweek hooky, there you go.)\u003c/p>\n\u003cp>\u003cstrong>Something to note:\u003c/strong> this limited edition cookbook and menu are not endorsed by, sponsored by, or affiliated with “The Joy of Cooking” by Irma Rombauer or its publisher Simon & Schuster, Inc. For information about the “Joy of Cooking” publications and recipes, please go to \u003ca href=\"http://www.thejoykitchen.com/\">The Joy of Cooking website\u003c/a> or \u003ca href=\"http://www.simonandschuster.com/books/Joy-of-Cooking\">The Joy of Cooking at Simon & Schuster\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_129504\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/foxsister-brunch-new.jpg\" alt=\"Benedict Brunch at Foxsister includes The Mission version with al pastor pork shoulder, avocado, lime, and hollandaise.\" width=\"1920\" height=\"1920\" class=\"size-full wp-image-129504\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/foxsister-brunch-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/foxsister-brunch-new-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/foxsister-brunch-new-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/foxsister-brunch-new-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/foxsister-brunch-new-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/foxsister-brunch-new-1200x1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/foxsister-brunch-new-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/foxsister-brunch-new-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/foxsister-brunch-new-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/foxsister-brunch-new-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/foxsister-brunch-new-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/foxsister-brunch-new-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/foxsister-brunch-new-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/foxsister-brunch-new-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/foxsister-brunch-new-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/foxsister-brunch-new-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/foxsister-brunch-new-150x150.jpg 150w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Benedict Brunch at Foxsister includes The Mission version with al pastor pork shoulder, avocado, lime, and hollandaise. \u003ccite>(Brandon Kirksey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Foxsister Launches a (Temporary) Benedict Brunch\u003c/h2>\n\u003cp>\u003ca href=\"https://www.foxsistersf.com\">Foxsister\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/oHaSK11M14x\">3161 24th St, San Francisco\u003c/a>\u003cbr>\nSaturdays–Sundays 11am–3pm\u003c/p>\n\u003cp>Eggs Benedict fans, you’ll want to check out this new brunch at \u003cstrong>Foxsister\u003c/strong> in the Mission called Benedict, which features a variety of eight Eggs Benedict creations from chef-owner Brandon Kirksey, from the Italian Benny (prosciutto, rapini, garlic, chile, roasted tomato hollandaise, $15) to the Foxsister Benny (Korean fried chicken, scallion, spicy fermented chile hollandaise, $12). \u003c/p>\n\u003cp>You also have the option to get a burger (kalbi-marinated shortrib, heirloom tomato, and daikon sprouts, on a sesame bun, for $14, and you can add an egg on that bad boy for $2), and bottomless mimosas and Bloody Marys for $18 (for 90 min.), so it’s going to be a party, plus the DJs spinning music will add to the vibe. They also have a delicious frozé slushie. But don’t sleep in too late on this one, it’s only running through August 12th! (Pssst, you can reserve a table on OpenTable.) Fingers crossed they want to continue it.\u003c/p>\n\u003cfigure id=\"attachment_129502\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/booster-foods-balanced-bowls-small.jpg\" alt=\"The balanced bowls from Booster Foods.\" width=\"1500\" height=\"1000\" class=\"size-full wp-image-129502\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/booster-foods-balanced-bowls-small.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/booster-foods-balanced-bowls-small-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/booster-foods-balanced-bowls-small-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/booster-foods-balanced-bowls-small-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/booster-foods-balanced-bowls-small-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/booster-foods-balanced-bowls-small-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/booster-foods-balanced-bowls-small-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/booster-foods-balanced-bowls-small-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/booster-foods-balanced-bowls-small-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/booster-foods-balanced-bowls-small-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/booster-foods-balanced-bowls-small-520x347.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">The balanced bowls from Booster Foods. \u003ccite>(Katie Newburn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Check Out These Healthy Options at Booster Foods\u003c/h2>\n\u003cp>\u003ca href=\"https://www.boosterfoodsnutrition.com\">Booster Foods Nutrition Kitchen\u003c/a>\u003cbr>\nInside Green Chile Kitchen\u003cbr>\n\u003ca href=\"https://goo.gl/maps/vTHB7VM6AfJ2\">1801 McAllister St, San Francisco\u003c/a>\u003cbr>\nMonday–Friday 10am–8pm\u003c/p>\n\u003cp>Summertime is in full swing (and if you live in San Francisco, hello, fog), and it’s also a favorite time for salads and eating lighter and hopefully healthier. While many locals adore Green Chile Kitchen in Nopa for their New Mexico-inspired dishes, they may not know there’s a second business that runs out of their kitchen during the work week: \u003cstrong>Booster Foods Nutrition Kitchen\u003c/strong>. \u003c/p>\n\u003cp>These nutrient-dense dishes were created in collaboration with GCK’s owner Trevor Logan and natural chef Wesley Monahan (they graduated from Bauman College’s Nutrition Consulting program together). \u003c/p>\n\u003cp>Booster Foods offer interesting, healthy, and really satisfying dishes, especially when you’re feeling out of whack or just craving something healthy to eat (I love to eat here after traveling—I totally crave their vegetable-packed bowls). The menu uses gluten-free, locally sourced, non-GMO, and whole ingredients, listing the calories, fat grams, carbs, protein, and fiber, too. Yay, fiber.\u003c/p>\n\u003cfigure id=\"attachment_129503\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/boosterfoods-salad-horiz-3-small.jpg\" alt=\"Some of the flavor- and nutrient-packed salads at Booster Foods.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-129503\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/boosterfoods-salad-horiz-3-small.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/boosterfoods-salad-horiz-3-small-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/boosterfoods-salad-horiz-3-small-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/boosterfoods-salad-horiz-3-small-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/boosterfoods-salad-horiz-3-small-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/boosterfoods-salad-horiz-3-small-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/boosterfoods-salad-horiz-3-small-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/boosterfoods-salad-horiz-3-small-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/boosterfoods-salad-horiz-3-small-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/boosterfoods-salad-horiz-3-small-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/boosterfoods-salad-horiz-3-small-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Some of the flavor- and nutrient-packed salads at Booster Foods. \u003ccite>(Katie Newburn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m a big fan of their salads ($14), especially the sauer (beets, sauerkraut, tempeh falafel, pepitas, kale romaine mix, citrus vinaigrette, and curried coconut with turmeric booster)—they come with these booster sides that you shake on for extra-healthy oomph and flavor. Try adding avocado or their fantastic tempeh falafel—I’m not kidding, it’s so good—to make the salads feel a bit more substantial for those of us who need a little something more.\u003c/p>\n\u003cp>The balanced bowls ($16) are really fulfilling, which include ancient grains, fermented vegetables, roasted sweet potato, herbed yogurt, rainbow slaw, kombu, reishi immunity broth, and your choice of protein, from the gingered turkey meatball to that tempeh falafel. It’s the kind of food I wish I ate every day, you feel so good afterward.\u003c/p>\n\u003cp>Their cauliflower crust pizzas are a hit with the gluten-free set (and you don’t have to be virtuous: the version with grass-fed beef, New Mexican green chile, gouda, and rainbow slaw with chile pepper booster is sooooo good), and the personal size pizza with a big side salad is a tremendous deal for $16—I almost couldn’t believe it when I got it delivered (and I had leftovers for the next day). \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>You can also get Booster Foods delivered to your desk or home exclusively through Caviar (use this \u003ca href=\"https://www.trycaviar.com/users/sign_up?cvosrc=referral.friends.amaz57&referral_code=amaz57\">code on Caviar\u003c/a> for $10 to use for each of your first two orders with them). But remember you can only order Booster Foods during the week.\u003c/p>\n\n",
"disqusIdentifier": "129492 https://ww2.kqed.org/bayareabites/?p=129492",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/07/23/table-talk-new-lunch-benedict-brunch-healthy-eating-and-more/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1557,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 26
},
"modified": 1532976483,
"excerpt": "There’s a new lunch, brunch, cocktail menu, and happy hour for you to check out, plus do you know about Booster Foods?",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "There’s a new lunch, brunch, cocktail menu, and happy hour for you to check out, plus do you know about Booster Foods?",
"title": "Table Talk: New Lunch, Benedict Brunch, Healthy Eating, and More | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Table Talk: New Lunch, Benedict Brunch, Healthy Eating, and More",
"datePublished": "2018-07-23T10:52:36-07:00",
"dateModified": "2018-07-30T11:48:03-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "table-talk-new-lunch-benedict-brunch-healthy-eating-and-more",
"status": "publish",
"path": "/bayareabites/129492/table-talk-new-lunch-benedict-brunch-healthy-eating-and-more",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’m back from my three-week trip to Russia, with news for you on the new lunchtime incarnation of Duna (Smokebread), the latest chef-inspired cocktail menu at Trick Dog, a Benedict brunch, the new Tappy Hour at Barvale, and read about some of my favorite healthy lunches (or dinners) at Booster Foods, especially after being on the road. \u003c/p>\n\u003ch2>Duna’s Nick Balla Now Serving a Pop-Up Lunch at The Perennial: Smokebread\u003c/h2>\n\u003cp>\u003ca href=\"https://www.smokebread.com/\">Smokebread\u003c/a>\u003cbr>\nat The Perennial\u003cbr>\n\u003ca href=\"https://goo.gl/maps/5auk12sGinR2\">59 Ninth St., San Francisco\u003c/a>\u003cbr>\nTuesdays–Fridays 10:30am–2pm\u003c/p>\n\u003cp>Duna has sadly closed on Valencia—the short-term rotating restaurant project from Nick Balla and Cortney Burns (previously Bar Tartine)—but fortunately Nick Balla is continuing the spoon salad tradition and more as a lunchtime pop-up, \u003cstrong>Smokebread\u003c/strong>. He’s offering lunch in the bar area at Mid-Market’s The Perennial restaurant, Tuesday to Friday from 10:30am–2pm. \u003c/p>\n\u003cfigure id=\"attachment_129508\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/smokebread-Nick_s-yogurt-new.jpg\" alt=\"The sides (like this yogurt) are all built for dippin’ too.\" width=\"1920\" height=\"1920\" class=\"size-full wp-image-129508\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-Nick_s-yogurt-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-Nick_s-yogurt-new-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-Nick_s-yogurt-new-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-Nick_s-yogurt-new-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-Nick_s-yogurt-new-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-Nick_s-yogurt-new-1200x1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-Nick_s-yogurt-new-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-Nick_s-yogurt-new-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-Nick_s-yogurt-new-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-Nick_s-yogurt-new-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-Nick_s-yogurt-new-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-Nick_s-yogurt-new-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-Nick_s-yogurt-new-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-Nick_s-yogurt-new-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-Nick_s-yogurt-new-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-Nick_s-yogurt-new-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-Nick_s-yogurt-new-150x150.jpg 150w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The sides (like this yogurt) are all built for dippin’ too. \u003ccite>(Karen Leibowitz)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can choose from juicy salads like the Sofia (tomato, cucumber, olive, feta, pickled beans, marjoram vinaigrette), the Duna (salami, pepper jack cheese, tomato, mushroom, pepper, red wine vinaigrette), the Taketa (Japanese sweet potato, broccoli, avocado, fennel, sunflower tahini, sprouts, and seeds), or a sausage and lentil stew—perfect for our foggy summer—with chicken broth, greens, sprouted lentils, apple cider vinegar, chile, yogurt, and dill. \u003c/p>\n\u003cp>They all come with Balla’s latest incarnation of the namesake smokebread: this time it’s a pan-baked version of his smoked potato and sourdough flatbread, and perfect to dunk into the salads’ vegetable juice–based vinaigrettes. There are also dips and sides, and the option to make things gluten-free or vegan. Everything is healthy, savory, peak season, and begs for a glass of rosé. Delivery is coming soon as well.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Balla is pleased to be reunited with friends and owners of The Perennial, Anthony Myint and Karen Leibowitz—they have collaborated many times over the past 10 years. It’s worth noting that Perennial chef Michael Andreatta will continue to lead The Perennial’s kitchen, with a bar menu that starts at 4pm and dinner starting at 5:30pm. \u003c/p>\n\u003cfigure id=\"attachment_129552\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/barvale-happyhour-new.jpg\" alt=\"The nightly [Tap]py Hour at Barvale has you covered.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129552\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/barvale-happyhour-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/barvale-happyhour-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/barvale-happyhour-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/barvale-happyhour-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/barvale-happyhour-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/barvale-happyhour-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/barvale-happyhour-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/barvale-happyhour-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/barvale-happyhour-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/barvale-happyhour-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/barvale-happyhour-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The nightly [Tap]py Hour at Barvale has you covered. \u003ccite>(Barvale)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The New Nightly [Tap]py Hour at Barvale\u003c/h2>\n\u003cp>\u003ca href=\"http://www.barvalesf.com/happyhour/\">Barvale\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/wXxEhNLtt9D2\">661 Divisadero St, San Francisco\u003c/a>\u003cbr>\nNightly 5:30pm–6:30pm\u003c/p>\n\u003cp>Looking for a new happy hour? How about a nightly one? Sí! The popular Barvale on Divisadero has launched \u003cstrong>“[Tap]py Hour”\u003c/strong> (from 5:30pm–6:30pm) in the bar and lounge. You can come by for $6 drinks on tap (ahhhh, now the name makes sense), like their Gin & Tonic #1, sangria, kalimotxo, sidra, and Spanish wines by the glass. There are also $6 tapas: croquetas, patatas bravas, pimentos, and huevos diablos (3). One more bonus: there are also complimentary pintxos. The tricky spot is finding a seat, suerte!\u003c/p>\n\u003cfigure id=\"attachment_129507\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/TrickDog-Cookbook-Cover-front-new.jpg\" alt=\"The new Trick Dog cocktail menu is an homage to the Joy of Cooking.\" width=\"1920\" height=\"2490\" class=\"size-full wp-image-129507\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/TrickDog-Cookbook-Cover-front-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/TrickDog-Cookbook-Cover-front-new-160x208.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/TrickDog-Cookbook-Cover-front-new-800x1038.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/TrickDog-Cookbook-Cover-front-new-768x996.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/TrickDog-Cookbook-Cover-front-new-1020x1323.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/TrickDog-Cookbook-Cover-front-new-925x1200.jpg 925w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/TrickDog-Cookbook-Cover-front-new-1180x1530.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/TrickDog-Cookbook-Cover-front-new-960x1245.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/TrickDog-Cookbook-Cover-front-new-240x311.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/TrickDog-Cookbook-Cover-front-new-375x486.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/TrickDog-Cookbook-Cover-front-new-520x674.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The new Trick Dog cocktail menu is an homage to the Joy of Cooking. \u003ccite>(courtesy of Trick Dog)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Trick Dog Bar Launches Their Latest Menu: \u003cem>The Joy of Cocktails: A Trick Dog Cookbook\u003c/em>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.trickdogbar.com/\">Trick Dog\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/Q1rFw63WLMF2\">3010 20th St, San Francisco\u003c/a>\u003cbr>\nOpen daily 3pm–2am\u003c/p>\n\u003cp>The \u003cstrong>Trick Dog\u003c/strong> bar team keeps on surprising and keeps on pushing with their rotating cocktail menu series, and this time they have unveiled \u003cstrong>\u003cem>The Joy of Cocktails: A Trick Dog Cookbook\u003c/em>\u003c/strong>, a collaboration with top SF chefs. The cocktails were created in collaboration with chefs Dominique Crenn (Atelier Crenn); Gabriela Cámara (Cala); David Nayfeld (Che Fico); Craig Stoll (Delfina); Tom McNaughton and Ryan Pollnow (Flour+Water); Traci Des Jardins (Jardinière); Ravi Kapur (Liholiho Yacht Club); Brandon Jew (Mr. Jiu’s); Kim Alter (Nightbird); Melissa Perello (Octavia); Evan and Sarah Rich (Rich Table); Stuart Brioza and Nicole Krasinski (State Bird Provisions); and Angela Pinkerton (Theorita). For example, Traci des Jardins’s cocktail features duck fat–washed Tequila Ocho reposado, Lecompte calvados, Bigallet China-China, Hidalgo Manzanilla sherry, tomatillo, and passionfruit and chile bitters. \u003c/p>\n\u003cp>The Trick Dog team worked with the same farmers and foragers the chefs use for the cocktails, and made all ingredients in-house, including a coconut “furikake” and a housemade liqueur that combines elements of amaro, limoncello, and nocino (wowza).\u003c/p>\n\u003cfigure id=\"attachment_129506\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/trick-dog-liho-new.jpg\" alt=\"A cocktail in collaboration with Ravi Kapur/Liholiho Yacht Club.\" width=\"1920\" height=\"2504\" class=\"size-full wp-image-129506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/trick-dog-liho-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/trick-dog-liho-new-160x209.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/trick-dog-liho-new-800x1043.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/trick-dog-liho-new-768x1002.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/trick-dog-liho-new-1020x1330.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/trick-dog-liho-new-920x1200.jpg 920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/trick-dog-liho-new-1180x1539.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/trick-dog-liho-new-960x1252.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/trick-dog-liho-new-240x313.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/trick-dog-liho-new-375x489.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/trick-dog-liho-new-520x678.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A cocktail in collaboration with Ravi Kapur/Liholiho Yacht Club. \u003ccite>(Sonya Yu)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu is actually a book, which includes chef photos, a list of ingredients, and recipes for each cocktail. Proceeds from the sale of the book ($50) will benefit La Cocina. And here’s even more good news: you have until December 31st to check it out. (They are open at 3pm, so if you need a spot to play midweek hooky, there you go.)\u003c/p>\n\u003cp>\u003cstrong>Something to note:\u003c/strong> this limited edition cookbook and menu are not endorsed by, sponsored by, or affiliated with “The Joy of Cooking” by Irma Rombauer or its publisher Simon & Schuster, Inc. For information about the “Joy of Cooking” publications and recipes, please go to \u003ca href=\"http://www.thejoykitchen.com/\">The Joy of Cooking website\u003c/a> or \u003ca href=\"http://www.simonandschuster.com/books/Joy-of-Cooking\">The Joy of Cooking at Simon & Schuster\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_129504\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/foxsister-brunch-new.jpg\" alt=\"Benedict Brunch at Foxsister includes The Mission version with al pastor pork shoulder, avocado, lime, and hollandaise.\" width=\"1920\" height=\"1920\" class=\"size-full wp-image-129504\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/foxsister-brunch-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/foxsister-brunch-new-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/foxsister-brunch-new-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/foxsister-brunch-new-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/foxsister-brunch-new-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/foxsister-brunch-new-1200x1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/foxsister-brunch-new-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/foxsister-brunch-new-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/foxsister-brunch-new-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/foxsister-brunch-new-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/foxsister-brunch-new-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/foxsister-brunch-new-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/foxsister-brunch-new-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/foxsister-brunch-new-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/foxsister-brunch-new-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/foxsister-brunch-new-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/foxsister-brunch-new-150x150.jpg 150w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Benedict Brunch at Foxsister includes The Mission version with al pastor pork shoulder, avocado, lime, and hollandaise. \u003ccite>(Brandon Kirksey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Foxsister Launches a (Temporary) Benedict Brunch\u003c/h2>\n\u003cp>\u003ca href=\"https://www.foxsistersf.com\">Foxsister\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/oHaSK11M14x\">3161 24th St, San Francisco\u003c/a>\u003cbr>\nSaturdays–Sundays 11am–3pm\u003c/p>\n\u003cp>Eggs Benedict fans, you’ll want to check out this new brunch at \u003cstrong>Foxsister\u003c/strong> in the Mission called Benedict, which features a variety of eight Eggs Benedict creations from chef-owner Brandon Kirksey, from the Italian Benny (prosciutto, rapini, garlic, chile, roasted tomato hollandaise, $15) to the Foxsister Benny (Korean fried chicken, scallion, spicy fermented chile hollandaise, $12). \u003c/p>\n\u003cp>You also have the option to get a burger (kalbi-marinated shortrib, heirloom tomato, and daikon sprouts, on a sesame bun, for $14, and you can add an egg on that bad boy for $2), and bottomless mimosas and Bloody Marys for $18 (for 90 min.), so it’s going to be a party, plus the DJs spinning music will add to the vibe. They also have a delicious frozé slushie. But don’t sleep in too late on this one, it’s only running through August 12th! (Pssst, you can reserve a table on OpenTable.) Fingers crossed they want to continue it.\u003c/p>\n\u003cfigure id=\"attachment_129502\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/booster-foods-balanced-bowls-small.jpg\" alt=\"The balanced bowls from Booster Foods.\" width=\"1500\" height=\"1000\" class=\"size-full wp-image-129502\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/booster-foods-balanced-bowls-small.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/booster-foods-balanced-bowls-small-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/booster-foods-balanced-bowls-small-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/booster-foods-balanced-bowls-small-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/booster-foods-balanced-bowls-small-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/booster-foods-balanced-bowls-small-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/booster-foods-balanced-bowls-small-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/booster-foods-balanced-bowls-small-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/booster-foods-balanced-bowls-small-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/booster-foods-balanced-bowls-small-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/booster-foods-balanced-bowls-small-520x347.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">The balanced bowls from Booster Foods. \u003ccite>(Katie Newburn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Check Out These Healthy Options at Booster Foods\u003c/h2>\n\u003cp>\u003ca href=\"https://www.boosterfoodsnutrition.com\">Booster Foods Nutrition Kitchen\u003c/a>\u003cbr>\nInside Green Chile Kitchen\u003cbr>\n\u003ca href=\"https://goo.gl/maps/vTHB7VM6AfJ2\">1801 McAllister St, San Francisco\u003c/a>\u003cbr>\nMonday–Friday 10am–8pm\u003c/p>\n\u003cp>Summertime is in full swing (and if you live in San Francisco, hello, fog), and it’s also a favorite time for salads and eating lighter and hopefully healthier. While many locals adore Green Chile Kitchen in Nopa for their New Mexico-inspired dishes, they may not know there’s a second business that runs out of their kitchen during the work week: \u003cstrong>Booster Foods Nutrition Kitchen\u003c/strong>. \u003c/p>\n\u003cp>These nutrient-dense dishes were created in collaboration with GCK’s owner Trevor Logan and natural chef Wesley Monahan (they graduated from Bauman College’s Nutrition Consulting program together). \u003c/p>\n\u003cp>Booster Foods offer interesting, healthy, and really satisfying dishes, especially when you’re feeling out of whack or just craving something healthy to eat (I love to eat here after traveling—I totally crave their vegetable-packed bowls). The menu uses gluten-free, locally sourced, non-GMO, and whole ingredients, listing the calories, fat grams, carbs, protein, and fiber, too. Yay, fiber.\u003c/p>\n\u003cfigure id=\"attachment_129503\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/boosterfoods-salad-horiz-3-small.jpg\" alt=\"Some of the flavor- and nutrient-packed salads at Booster Foods.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-129503\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/boosterfoods-salad-horiz-3-small.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/boosterfoods-salad-horiz-3-small-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/boosterfoods-salad-horiz-3-small-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/boosterfoods-salad-horiz-3-small-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/boosterfoods-salad-horiz-3-small-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/boosterfoods-salad-horiz-3-small-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/boosterfoods-salad-horiz-3-small-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/boosterfoods-salad-horiz-3-small-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/boosterfoods-salad-horiz-3-small-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/boosterfoods-salad-horiz-3-small-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/boosterfoods-salad-horiz-3-small-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Some of the flavor- and nutrient-packed salads at Booster Foods. \u003ccite>(Katie Newburn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m a big fan of their salads ($14), especially the sauer (beets, sauerkraut, tempeh falafel, pepitas, kale romaine mix, citrus vinaigrette, and curried coconut with turmeric booster)—they come with these booster sides that you shake on for extra-healthy oomph and flavor. Try adding avocado or their fantastic tempeh falafel—I’m not kidding, it’s so good—to make the salads feel a bit more substantial for those of us who need a little something more.\u003c/p>\n\u003cp>The balanced bowls ($16) are really fulfilling, which include ancient grains, fermented vegetables, roasted sweet potato, herbed yogurt, rainbow slaw, kombu, reishi immunity broth, and your choice of protein, from the gingered turkey meatball to that tempeh falafel. It’s the kind of food I wish I ate every day, you feel so good afterward.\u003c/p>\n\u003cp>Their cauliflower crust pizzas are a hit with the gluten-free set (and you don’t have to be virtuous: the version with grass-fed beef, New Mexican green chile, gouda, and rainbow slaw with chile pepper booster is sooooo good), and the personal size pizza with a big side salad is a tremendous deal for $16—I almost couldn’t believe it when I got it delivered (and I had leftovers for the next day). \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You can also get Booster Foods delivered to your desk or home exclusively through Caviar (use this \u003ca href=\"https://www.trycaviar.com/users/sign_up?cvosrc=referral.friends.amaz57&referral_code=amaz57\">code on Caviar\u003c/a> for $10 to use for each of your first two orders with them). But remember you can only order Booster Foods during the week.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/129492/table-talk-new-lunch-benedict-brunch-healthy-eating-and-more",
"authors": [
"11398"
],
"series": [
"bayareabites_16115"
],
"categories": [
"bayareabites_109",
"bayareabites_1875",
"bayareabites_1807"
],
"featImg": "bayareabites_129505",
"label": "bayareabites_16115"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"possible": {
"id": "possible",
"title": "Possible",
"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.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"racesGeneralEl2026Reducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?category=bay-area": {
"isFetching": false,
"latestQuery": {
"from": 120,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 1220,
"relation": "eq"
},
"items": [
"bayareabites_130156",
"bayareabites_130151",
"bayareabites_130107",
"bayareabites_130077",
"bayareabites_130049",
"bayareabites_130006",
"bayareabites_129981",
"bayareabites_129955",
"bayareabites_129925",
"bayareabites_129373",
"bayareabites_129312",
"bayareabites_129492"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"bayareabites_category_bay-area": {
"isLoading": true
},
"bayareabites_109": {
"type": "terms",
"id": "bayareabites_109",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "109",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bay area",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 73,
"slug": "bay-area",
"isLoading": false,
"link": "/bayareabites/category/bay-area"
},
"bayareabites_16115": {
"type": "terms",
"id": "bayareabites_16115",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16115",
"found": true
},
"relationships": {},
"featImg": null,
"name": "KQED's Table Talk",
"description": "KQED's Table Talk is Marcia Gagliardi's new weekly column where she shares five timely and tasty food + drink activities including: events, restaurant openings and pop-ups.\r\n\r\nMarcia has been writing tablehopper, a weekly e-column about the Bay Area dining scene, since 2006. She is a “culinary concierge” and has made her passion for exploring restaurants and the food scene a profession.\r\n\r\nSo, visit Table Talk every Monday to get the scoop on some of the most delicious things to do in the Bay Area right now.",
"taxonomy": "series",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": "KQED's Table Talk is Marcia Gagliardi's new weekly column where she shares five timely and tasty food + drink activities including: events, restaurant openings and pop-ups. Marcia has been writing tablehopper, a weekly e-column about the Bay Area dining scene, since 2006. She is a “culinary concierge” and has made her passion for exploring restaurants and the food scene a profession. So, visit Table Talk every Monday to get the scoop on some of the most delicious things to do in the Bay Area right now.",
"title": "KQED's Table Talk Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100445,
"slug": "kqeds-table-talk",
"isLoading": false,
"link": "/bayareabites/series/kqeds-table-talk"
},
"bayareabites_13306": {
"type": "terms",
"id": "bayareabites_13306",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13306",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beverages",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "beverages Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7773,
"slug": "beverages",
"isLoading": false,
"link": "/bayareabites/category/beverages"
},
"bayareabites_188": {
"type": "terms",
"id": "bayareabites_188",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "188",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cheese",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cheese Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5989,
"slug": "cheese",
"isLoading": false,
"link": "/bayareabites/category/cheese"
},
"bayareabites_1244": {
"type": "terms",
"id": "bayareabites_1244",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1244",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cocktails and spirits",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cocktails and spirits Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 53,
"slug": "cocktails-and-spirits",
"isLoading": false,
"link": "/bayareabites/category/cocktails-and-spirits"
},
"bayareabites_64": {
"type": "terms",
"id": "bayareabites_64",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "64",
"found": true
},
"relationships": {},
"featImg": null,
"name": "culinary education and classes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "culinary education and classes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 28,
"slug": "culinary-education",
"isLoading": false,
"link": "/bayareabites/category/culinary-education"
},
"bayareabites_8770": {
"type": "terms",
"id": "bayareabites_8770",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8770",
"found": true
},
"relationships": {},
"featImg": null,
"name": "east bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "east bay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7634,
"slug": "east-bay",
"isLoading": false,
"link": "/bayareabites/category/east-bay"
},
"bayareabites_50": {
"type": "terms",
"id": "bayareabites_50",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "50",
"found": true
},
"relationships": {},
"featImg": null,
"name": "events",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "events Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 750,
"slug": "events",
"isLoading": false,
"link": "/bayareabites/category/events"
},
"bayareabites_11028": {
"type": "terms",
"id": "bayareabites_11028",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11028",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food art",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food art Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7736,
"slug": "food-art",
"isLoading": false,
"link": "/bayareabites/category/food-art"
},
"bayareabites_3032": {
"type": "terms",
"id": "bayareabites_3032",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3032",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food banks, hunger, volunteer",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food banks, hunger, volunteer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2109,
"slug": "food-banks-hunger-volunteer",
"isLoading": false,
"link": "/bayareabites/category/food-banks-hunger-volunteer"
},
"bayareabites_2090": {
"type": "terms",
"id": "bayareabites_2090",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2090",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food history and celebrities",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food history and celebrities Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1561,
"slug": "food-history-and-celebrities",
"isLoading": false,
"link": "/bayareabites/category/food-history-and-celebrities"
},
"bayareabites_10028": {
"type": "terms",
"id": "bayareabites_10028",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10028",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food news",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food news Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8301,
"slug": "food-news",
"isLoading": false,
"link": "/bayareabites/category/food-news"
},
"bayareabites_1875": {
"type": "terms",
"id": "bayareabites_1875",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1875",
"found": true
},
"relationships": {},
"featImg": null,
"name": "local food businesses",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "local food businesses Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1453,
"slug": "local-food-businesses",
"isLoading": false,
"link": "/bayareabites/category/local-food-businesses"
},
"bayareabites_15155": {
"type": "terms",
"id": "bayareabites_15155",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15155",
"found": true
},
"relationships": {},
"featImg": null,
"name": "north bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "north bay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99485,
"slug": "north-bay",
"isLoading": false,
"link": "/bayareabites/category/north-bay"
},
"bayareabites_366": {
"type": "terms",
"id": "bayareabites_366",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "366",
"found": true
},
"relationships": {},
"featImg": null,
"name": "oakland",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "oakland Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7635,
"slug": "oakland",
"isLoading": false,
"link": "/bayareabites/category/oakland"
},
"bayareabites_90": {
"type": "terms",
"id": "bayareabites_90",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "90",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 54,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/category/san-francisco"
},
"bayareabites_4084": {
"type": "terms",
"id": "bayareabites_4084",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4084",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food trends and technology",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food trends and technology Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2573,
"slug": "food-and-technology",
"isLoading": false,
"link": "/bayareabites/category/food-and-technology"
},
"bayareabites_1245": {
"type": "terms",
"id": "bayareabites_1245",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1245",
"found": true
},
"relationships": {},
"featImg": null,
"name": "health and nutrition",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "health and nutrition Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1078,
"slug": "health-and-nutrition",
"isLoading": false,
"link": "/bayareabites/category/health-and-nutrition"
},
"bayareabites_10916": {
"type": "terms",
"id": "bayareabites_10916",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10916",
"found": true
},
"relationships": {},
"featImg": null,
"name": "NPR food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "NPR food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5375,
"slug": "npr-food",
"isLoading": false,
"link": "/bayareabites/category/npr-food"
},
"bayareabites_1807": {
"type": "terms",
"id": "bayareabites_1807",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1807",
"found": true
},
"relationships": {},
"featImg": null,
"name": "restaurants, bars, cafes, pop-ups",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurants, bars, cafes, pop-ups Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 56,
"slug": "restaurants-and-bars",
"isLoading": false,
"link": "/bayareabites/category/restaurants-and-bars"
},
"bayareabites_358": {
"type": "terms",
"id": "bayareabites_358",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "358",
"found": true
},
"relationships": {},
"featImg": null,
"name": "science",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "science Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7943,
"slug": "science",
"isLoading": false,
"link": "/bayareabites/category/science"
},
"bayareabites_181": {
"type": "terms",
"id": "bayareabites_181",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "181",
"found": true
},
"relationships": {},
"featImg": null,
"name": "street food and fast food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "street food and fast food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1872,
"slug": "street-food",
"isLoading": false,
"link": "/bayareabites/category/street-food"
},
"bayareabites_401": {
"type": "terms",
"id": "bayareabites_401",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "401",
"found": true
},
"relationships": {},
"featImg": null,
"name": "burger",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "burger Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 366,
"slug": "burger",
"isLoading": false,
"link": "/bayareabites/tag/burger"
},
"bayareabites_16070": {
"type": "terms",
"id": "bayareabites_16070",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16070",
"found": true
},
"relationships": {},
"featImg": null,
"name": "robot",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "robot Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100400,
"slug": "robot",
"isLoading": false,
"link": "/bayareabites/tag/robot"
},
"bayareabites_2998": {
"type": "terms",
"id": "bayareabites_2998",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2998",
"found": true
},
"relationships": {},
"featImg": null,
"name": "asian food and drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "asian food and drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 58,
"slug": "asian-food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/asian-food-and-drink"
},
"bayareabites_1516": {
"type": "terms",
"id": "bayareabites_1516",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1516",
"found": true
},
"relationships": {},
"featImg": null,
"name": "baking and bakeries",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "baking and bakeries Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1253,
"slug": "baking-and-bakeries",
"isLoading": false,
"link": "/bayareabites/category/baking-and-bakeries"
},
"bayareabites_15210": {
"type": "terms",
"id": "bayareabites_15210",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15210",
"found": true
},
"relationships": {},
"featImg": null,
"name": "noodle soup",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "noodle soup Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99540,
"slug": "noodle-soup",
"isLoading": false,
"link": "/bayareabites/tag/noodle-soup"
},
"bayareabites_1021": {
"type": "terms",
"id": "bayareabites_1021",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1021",
"found": true
},
"relationships": {},
"featImg": null,
"name": "oysters",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "oysters Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 929,
"slug": "oysters",
"isLoading": false,
"link": "/bayareabites/tag/oysters"
},
"bayareabites_1191": {
"type": "terms",
"id": "bayareabites_1191",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1191",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sake",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sake Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1050,
"slug": "sake",
"isLoading": false,
"link": "/bayareabites/tag/sake"
},
"bayareabites_1653": {
"type": "terms",
"id": "bayareabites_1653",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1653",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dessert and chocolate",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dessert and chocolate Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 12,
"slug": "dessert-and-chocolate",
"isLoading": false,
"link": "/bayareabites/category/dessert-and-chocolate"
},
"bayareabites_1121": {
"type": "terms",
"id": "bayareabites_1121",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1121",
"found": true
},
"relationships": {},
"featImg": null,
"name": "event",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "event Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1000,
"slug": "event",
"isLoading": false,
"link": "/bayareabites/tag/event"
},
"bayareabites_13419": {
"type": "terms",
"id": "bayareabites_13419",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13419",
"found": true
},
"relationships": {},
"featImg": null,
"name": "guides",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "guides Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7888,
"slug": "guides",
"isLoading": false,
"link": "/bayareabites/tag/guides"
},
"bayareabites_2599": {
"type": "terms",
"id": "bayareabites_2599",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2599",
"found": true
},
"relationships": {},
"featImg": null,
"name": "outside lands",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "outside lands Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1859,
"slug": "outside-lands",
"isLoading": false,
"link": "/bayareabites/tag/outside-lands"
},
"bayareabites_14745": {
"type": "terms",
"id": "bayareabites_14745",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14745",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 817,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/tag/san-francisco"
},
"bayareabites_1873": {
"type": "terms",
"id": "bayareabites_1873",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1873",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegetarian and vegan",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegetarian and vegan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1451,
"slug": "vegetarian-and-vegan",
"isLoading": false,
"link": "/bayareabites/category/vegetarian-and-vegan"
},
"bayareabites_13746": {
"type": "terms",
"id": "bayareabites_13746",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13746",
"found": true
},
"relationships": {},
"featImg": null,
"name": "guides",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "guides Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8219,
"slug": "guides-2",
"isLoading": false,
"link": "/bayareabites/category/guides-2"
},
"bayareabites_1844": {
"type": "terms",
"id": "bayareabites_1844",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1844",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mocktails",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mocktails Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1432,
"slug": "mocktails",
"isLoading": false,
"link": "/bayareabites/category/mocktails"
},
"bayareabites_119": {
"type": "terms",
"id": "bayareabites_119",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "119",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wine",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 83,
"slug": "wine",
"isLoading": false,
"link": "/bayareabites/category/wine"
},
"bayareabites_772": {
"type": "terms",
"id": "bayareabites_772",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "772",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bars",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bars Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 754,
"slug": "bars",
"isLoading": false,
"link": "/bayareabites/tag/bars"
},
"bayareabites_504": {
"type": "terms",
"id": "bayareabites_504",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "504",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beverages",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "beverages Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 469,
"slug": "beverages",
"isLoading": false,
"link": "/bayareabites/tag/beverages"
},
"bayareabites_16221": {
"type": "terms",
"id": "bayareabites_16221",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16221",
"found": true
},
"relationships": {},
"featImg": null,
"name": "low abv",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "low abv Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100551,
"slug": "low-abv",
"isLoading": false,
"link": "/bayareabites/tag/low-abv"
},
"bayareabites_16222": {
"type": "terms",
"id": "bayareabites_16222",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16222",
"found": true
},
"relationships": {},
"featImg": null,
"name": "no abv",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "no abv Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100552,
"slug": "no-abv",
"isLoading": false,
"link": "/bayareabites/tag/no-abv"
},
"bayareabites_15156": {
"type": "terms",
"id": "bayareabites_15156",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15156",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sonoma",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sonoma Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99486,
"slug": "sonoma",
"isLoading": false,
"link": "/bayareabites/category/sonoma"
},
"bayareabites_16244": {
"type": "terms",
"id": "bayareabites_16244",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16244",
"found": true
},
"relationships": {},
"featImg": null,
"name": "american food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "american food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100574,
"slug": "american-food",
"isLoading": false,
"link": "/bayareabites/tag/american-food"
},
"bayareabites_16243": {
"type": "terms",
"id": "bayareabites_16243",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16243",
"found": true
},
"relationships": {},
"featImg": null,
"name": "asian food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "asian food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100573,
"slug": "asian-food",
"isLoading": false,
"link": "/bayareabites/tag/asian-food"
},
"bayareabites_16220": {
"type": "terms",
"id": "bayareabites_16220",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16220",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dog-friendly",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dog-friendly Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100550,
"slug": "dog-friendly",
"isLoading": false,
"link": "/bayareabites/tag/dog-friendly"
},
"bayareabites_725": {
"type": "terms",
"id": "bayareabites_725",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "725",
"found": true
},
"relationships": {},
"featImg": null,
"name": "italian food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "italian food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 690,
"slug": "italian-food",
"isLoading": false,
"link": "/bayareabites/tag/italian-food"
},
"bayareabites_758": {
"type": "terms",
"id": "bayareabites_758",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "758",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mexican food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mexican food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1868,
"slug": "mexican-food",
"isLoading": false,
"link": "/bayareabites/tag/mexican-food"
},
"bayareabites_14869": {
"type": "terms",
"id": "bayareabites_14869",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14869",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Sonoma County",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Sonoma County Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99199,
"slug": "sonoma-county",
"isLoading": false,
"link": "/bayareabites/tag/sonoma-county"
},
"bayareabites_16196": {
"type": "terms",
"id": "bayareabites_16196",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16196",
"found": true
},
"relationships": {},
"featImg": null,
"name": "New Restaurants 2018",
"description": null,
"taxonomy": "series",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "New Restaurants 2018 Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100526,
"slug": "new-restaurants-2018",
"isLoading": false,
"link": "/bayareabites/series/new-restaurants-2018"
},
"bayareabites_63": {
"type": "terms",
"id": "bayareabites_63",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "63",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chefs",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chefs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 27,
"slug": "chefs",
"isLoading": false,
"link": "/bayareabites/category/chefs"
},
"bayareabites_16211": {
"type": "terms",
"id": "bayareabites_16211",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16211",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Besharam",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Besharam Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100541,
"slug": "besharam",
"isLoading": false,
"link": "/bayareabites/tag/besharam"
},
"bayareabites_16212": {
"type": "terms",
"id": "bayareabites_16212",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16212",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Dyafa",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Dyafa Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100542,
"slug": "dyafa",
"isLoading": false,
"link": "/bayareabites/tag/dyafa"
},
"bayareabites_9845": {
"type": "terms",
"id": "bayareabites_9845",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9845",
"found": true
},
"relationships": {},
"featImg": null,
"name": "El Huarache Loco",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "El Huarache Loco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4299,
"slug": "el-huarache-loco",
"isLoading": false,
"link": "/bayareabites/tag/el-huarache-loco"
},
"bayareabites_295": {
"type": "terms",
"id": "bayareabites_295",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "295",
"found": true
},
"relationships": {},
"featImg": null,
"name": "La Cocina",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "La Cocina Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 260,
"slug": "la-cocina",
"isLoading": false,
"link": "/bayareabites/tag/la-cocina"
},
"bayareabites_16213": {
"type": "terms",
"id": "bayareabites_16213",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16213",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Minnie Bell’s",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Minnie Bell’s Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100543,
"slug": "minnie-bells",
"isLoading": false,
"link": "/bayareabites/tag/minnie-bells"
},
"bayareabites_15743": {
"type": "terms",
"id": "bayareabites_15743",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15743",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Nyum Bai",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Nyum Bai Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100073,
"slug": "nyum-bai",
"isLoading": false,
"link": "/bayareabites/tag/nyum-bai"
},
"bayareabites_15551": {
"type": "terms",
"id": "bayareabites_15551",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15551",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Reem's",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Reem's Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99881,
"slug": "reems",
"isLoading": false,
"link": "/bayareabites/tag/reems"
},
"bayareabites_10": {
"type": "terms",
"id": "bayareabites_10",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10",
"found": true
},
"relationships": {},
"featImg": null,
"name": "reviews",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "reviews Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 24,
"slug": "reviews",
"isLoading": false,
"link": "/bayareabites/category/reviews"
},
"bayareabites_1871": {
"type": "terms",
"id": "bayareabites_1871",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1871",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegan",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1450,
"slug": "vegan",
"isLoading": false,
"link": "/bayareabites/tag/vegan"
},
"bayareabites_108": {
"type": "terms",
"id": "bayareabites_108",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "108",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegetarian",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegetarian Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 72,
"slug": "vegetarian",
"isLoading": false,
"link": "/bayareabites/tag/vegetarian"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
},
"requestOutcomesReducer": {
"notFound": []
},
"navPromosReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": true,
"promos": {
"news": {
"name": "2026 Voter Guide",
"link": "/voterguide",
"imageURL": "https://cdn.kqed.org/wp-content/uploads/2026/10/Nav-News-Nov2026ElectionCoverage@2x-7bd4aad4.png",
"description": "Get informed in minutes with our Voter Guide for California’s November 3 election."
},
"podcasts-radio": {},
"video-tv": {},
"events": {},
"support": {}
}
}
}
