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"bio": "From making blob-shaped pancakes for her family at age 6 to presumptuously reinventing recipes from well-known chefs, Susan has had a life-long food love affair. You'll usually find her sniffing out great ingredient sources, locating intriguing food stories, inventing recipes and exercising like a demon as an antidote to her passion. This Bay Area native is a longtime food & wine journalist and blogger who has contributed to regional publications such as the San Jose Mercury News and its affiliates, Metro, San Francisco Chronicle, South Bay Accent, Urbanspoon and other epistles that are lucky enough not to have been killed off yet by the publishing crisis.",
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"bio": "Jeff Cianci is a freelance food writer based in San Jose. While studying journalism in college, Jeff’s curiosity landed him at a busy California bistro where he experienced a crash course in culinary training over two summer breaks, learning on the job with a very patient chef as his mentor. Around the same time, Jeff married his journalism degree to his appreciation for the restaurant world and determined food writing would be his career path. In his work Jeff most enjoys profiling chefs and learning their background, finding a new favorite restaurant and sharing his experiences with others through his reviews and social media. In addition to KQED's Bay Area Bites, Jeff writes restaurant reviews for Metro Silicon Valley and new restaurant guides for Eater National. Follow Jeff on Twitter \u003ca href=\"https://twitter.com/Cheffreycianci\" target=_blank\">@Cheffreycianci\u003c/a>.",
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"bio": "Emma Silvers is an editor at KQED Arts and a former digital producer at KQED News. Born and raised in the Bay Area, she has previously been an arts and entertainment editor at the \u003cem>San Francisco Chronicle\u003c/em>, \u003cem>SF Weekly\u003c/em> and the \u003cem>San Francisco Bay Guardian.\u003c/em> \u003ca href=\"https://www.emmasilvers.com\">Her work\u003c/a> has also appeared in \u003cem>Rolling Stone\u003c/em>, Pitchfork and \u003cem>Mother Jones\u003c/em>. In 2017 she was the recipient of the Society of Professional Journalists-Northern California's award for arts and culture reporting. In 1993 she \u003ca href=\"https://www.kqed.org/pop/16759/wait-what-my-coworker-was-a-voice-over-hyperventilator-for-jurassic-park\">hyperventilated in \u003cem>Jurassic Park\u003c/em>\u003c/a>.",
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"disqusTitle": "Taste Test Guide: The Vinegary World of Kombucha",
"title": "Taste Test Guide: The Vinegary World of Kombucha",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>While kombucha might seem like just another trendy food beloved by the Whole Foods set, the vinegary, fizzy drink made from fermented tea has a surprisingly long history. It’s been consumed across the world, from Japan to Germany, and while no one is entirely certain where it was invented, most theorize that it originated in China \u003ca href=\"http://www.seedsofhealth.co.uk/fermenting/kombucha.shtml\" target=\"_blank\">around 221 BCE\u003c/a>.\u003c/p>\n\u003cp>When kombucha came to the US in the early 90s, people were intrigued--and started assigning it health benefits big and small. Some were convinced it \u003ca href=\"https://www.mskcc.org/cancer-care/integrative-medicine/herbs/kombucha\" target=\"_blank\">cured cancer\u003c/a>. Patients with HIV and AIDS \u003ca href=\"http://articles.latimes.com/1994-12-13/news/ls-8387_1_kombucha-tea\" target=\"_blank\">drank it \u003c/a>believing it could help their weakened immune systems. Others simply deemed it a great \u003ca href=\"http://www.popsugar.com/fitness/Kombucha-Hangover-41670750\" target=\"_blank\">hangover cure\u003c/a>. Kombucha’s mainstream rise in the early 2000s came at the same time we started getting \u003ca href=\"https://www.google.com/trends/explore?q=gut%20health\" target=\"_blank\">obsessed \u003c/a>with the state of our gut, and kombucha appeared to be a promising solution: it’s made from a SCOBY (a “symbiotic colony of bacteria and yeast”) that’s comprised of probiotics, which proponents say aid digestion. Kombucha’s popularity also coincided with \u003ca href=\"http://fortune.com/2016/03/29/soda-sales-drop-11th-year/\" target=\"_blank\">declining rates of soda consumption\u003c/a>--for the health conscious consumer, the fizzy, lightly sweetened kombucha made a great alternative to Diet Coke.\u003c/p>\n\u003cp>While you’ll find plenty \u003ca href=\"http://wellnessmama.com/23994/kombucha-benefits/\" target=\"_blank\">kombucha devotees\u003c/a>, most doctors agree that it doesn’t do much. It can even be dangerous: in 1995, an Iowa woman who drank kombucha daily died after a buildup of acid, and doctors \u003ca href=\"http://www.cdc.gov/mmwr/preview/mmwrhtml/00039742.htm\" target=\"_blank\">blamed it on the kombucha\u003c/a>. A 2003 German \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/12808367\" target=\"_blank\">survey of research\u003c/a> on the drink concluded, “On the basis of these data it was concluded that the largely undetermined benefits do not outweigh the documented risks of kombucha. It can therefore not be recommended for therapeutic use.” (The Mayo Clinic \u003ca href=\"http://www.mayoclinic.org/healthy-lifestyle/consumer-health/expert-answers/kombucha-tea/faq-20058126\" target=\"_blank\">feels similarly\u003c/a>.) If you brew it at home, there’s also a high risk of contamination and dangerous bacteria. And thanks to the fermentation process, it’s slightly alcoholic, which has caused controversy: in 2010, Whole Foods temporarily pulled bottles from stores after discovering that some varieties had up to 3% alcohol by volume. (When Lindsay Lohan’s alcohol monitoring ankle-bracelet went off, she \u003ca href=\"https://twitter.com/lindsaylohan/status/17286529690\" target=\"_blank\">blamed kombucha\u003c/a>).\u003c/p>\n\u003cp>But despite the lack of evidence for its claims, kombucha hasn’t disappeared into the former food trend graveyard with Jell-O salad and bacon chocolate. In the Bay Area (where the New York Times set a \u003ca href=\"http://www.nytimes.com/2010/03/25/fashion/25Tea.html\" target=\"_blank\">2010 trend article\u003c/a> about the drink’s resurgence) you can get kombucha \u003ca href=\"https://www.yelp.com/search?find_desc=kombucha+on+tap&find_loc=San+Francisco%2C+CA\" target=\"_blank\">on tap\u003c/a> at \u003ca href=\"https://www.yelp.com/search?find_desc=Kombucha+On+Tap&find_loc=Berkeley%2C+CA\" target=\"_blank\">several cafes\u003c/a>, and there continues to be a \u003ca href=\"https://sfbay.craigslist.org/search/sss?sort=rel&query=kombucha\" target=\"_blank\">healthy Craigslist market\u003c/a> for the terrifying-looking “mother” required to start making it at home. We’ve rounded up 6 popular brands easily accessible in the Bay Area (we shopped at Whole Foods and Berkeley Bowl)--if we missed your favorite, let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_112008\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112008\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/DSC_1893.jpg\" alt=\"Lev's Original Kombucha.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1893.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1893-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1893-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1893-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1893-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1893-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1893-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lev's Original Kombucha. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lev Kilun grew up in Uzbekistan, where kombucha was--in his words--an “\u003ca href=\"http://www.nytimes.com/2010/03/25/fashion/25Tea.html\" target=\"_blank\">old woman’s drink\u003c/a>.” He started brewing it in his Treasure Island kitchen in 2006, and was one of the first in the Bay Area to sell bottles of the stuff. His \u003ca href=\"http://www.levsoriginal.com/\" target=\"_blank\">original flavor\u003c/a> ($2.99), made of green tea, is mild and good for kombucha neophytes; it’s balanced, not too vinegary or sweet with 5 grams of sugar.\u003c/p>\n\u003cfigure id=\"attachment_112012\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112012\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/DSC_1905.jpg\" alt=\"Marin Kombucha's Pinot Sage kombucha.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1905.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1905-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1905-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1905-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1905-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1905-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1905-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Marin Kombucha's Pinot Sage kombucha. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://marinkombucha.com/\" target=\"_blank\">Marin Kombucha\u003c/a> started producing kombucha last year, and sets themselves apart by taking a wine-like approach, using local, organic ingredients and aging their kombucha in oak bottles. The pinot sage ($3.99) is very sweet despite only containing 2 grams of sugar, with a hint of earthy sage cutting the sweetness.\u003c/p>\n\u003cfigure id=\"attachment_112011\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112011\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/DSC_1902.jpg\" alt=\"Revive Kombucha's Tropic Wonder.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1902.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1902-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1902-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1902-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1902-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1902-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1902-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Revive Kombucha's Tropic Wonder. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sonoma County’s \u003ca href=\"https://www.revivekombucha.com/\" target=\"_blank\">Revive Kombucha\u003c/a> has been producing their line of kombuchas since 2010, and they’re good at branding: my bottle of the seasonal Tropical Wonder ($5.99, including a $2 bottle deposit) spun a charming story about relaxing at the beach. Taking a sip was like drinking a funky Orange Julius, with the Earl Gray foundation balancing the sweet mix of orange and vanilla. Despite its relatively high sugar content (8 grams), it’s decadent tasting but not cloying, thanks to a subtle hint of cayenne.\u003c/p>\n\u003cfigure id=\"attachment_112013\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112013\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/DSC_1910.jpg\" alt=\"Kevita's Chili Ginger Lime tonic.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1910.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1910-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1910-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1910-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1910-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1910-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1910-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kevita's Chili Ginger Lime tonic. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oxnard-based \u003ca href=\"http://kevita.com/\" target=\"_blank\">Kevita\u003c/a> offers a variety of gut improving drinks, including kombucha and a series of “cleansing probiotic” tonics. (Since it’s not tea based, they fall under the ambiguous umbrella of being a tonic, not kombucha.) But the tonics do contain a proprietary probiotic culture, so you’re still getting some gut-healthy benefits--the label ominously promises “cleaning to the core.” The chili ginger lime flavor ($2.84) is surprisingly mild and not carbonated, tasting mostly like apple cider vinegar (the second ingredient) than chili or lime. It’s organic and the 2 grams of sugar come from stevia, not sugar.\u003c/p>\n\u003cfigure id=\"attachment_112010\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112010\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/DSC_1900.jpg\" alt=\"Dr. Kefir's Elderberry Passion probiotic beverage.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1900.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1900-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1900-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1900-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1900-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1900-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1900-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dr. Kefir's Elderberry Passion probiotic beverage. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The organic kefir drinks from Santa Cruz’s \u003ca href=\"http://santacruznews.org/food/dr-kefirs-parners-with-verve-coffee-roasters/\" target=\"_blank\">Dr. Kefir\u003c/a> aren’t tea based like a kombucha, but are instead made from water kefir crystals. Kefir is a \u003ca href=\"http://www.glamour.com/story/what-is-kombucha-kefir\" target=\"_blank\">better source of probiotics\u003c/a> than kombucha, so it's a great alternative if you don’t want kombucha’s caffeine but still want its gut-healing benefits. The beautifully colored Elderberry Passion Fruit ($4.44) tastes mostly like raspberry, which overwhelms the elderberry, but the passion fruit adds a bit of tang. It’s sweet (8.75 grams of sugar) from cane sugar and figs and while it has a vinegary funk, it’s still fairly mellow.\u003c/p>\n\u003cfigure id=\"attachment_112007\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112007\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/DSC_1868.jpg\" alt=\"House Kombucha's Ginger Fire.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1868.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1868-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1868-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1868-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1868-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1868-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1868-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">House Kombucha's Ginger Fire. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The $3.55 Ginger Fire kombucha from San Leandro’s \u003ca href=\"http://housekombucha.com/\" target=\"_blank\">House Kombucha \u003c/a>(who donates 5% of their profits to local charities) is unique, from the Bahá'u'lláh quote on the bottle to its impressively sinus-clearing spice level: it’s way spicier than Kevita’s, and is rounded out with a hearty amount of lemon. It’s not too sweet, with it's low sugar (4 grams) and low caffeine content (it's made from green tea) making it a subtly warming option.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Kombucha isn't going away anytime soon--here's our review of six varieties of the fermented beverage.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>While kombucha might seem like just another trendy food beloved by the Whole Foods set, the vinegary, fizzy drink made from fermented tea has a surprisingly long history. It’s been consumed across the world, from Japan to Germany, and while no one is entirely certain where it was invented, most theorize that it originated in China \u003ca href=\"http://www.seedsofhealth.co.uk/fermenting/kombucha.shtml\" target=\"_blank\">around 221 BCE\u003c/a>.\u003c/p>\n\u003cp>When kombucha came to the US in the early 90s, people were intrigued--and started assigning it health benefits big and small. Some were convinced it \u003ca href=\"https://www.mskcc.org/cancer-care/integrative-medicine/herbs/kombucha\" target=\"_blank\">cured cancer\u003c/a>. Patients with HIV and AIDS \u003ca href=\"http://articles.latimes.com/1994-12-13/news/ls-8387_1_kombucha-tea\" target=\"_blank\">drank it \u003c/a>believing it could help their weakened immune systems. Others simply deemed it a great \u003ca href=\"http://www.popsugar.com/fitness/Kombucha-Hangover-41670750\" target=\"_blank\">hangover cure\u003c/a>. Kombucha’s mainstream rise in the early 2000s came at the same time we started getting \u003ca href=\"https://www.google.com/trends/explore?q=gut%20health\" target=\"_blank\">obsessed \u003c/a>with the state of our gut, and kombucha appeared to be a promising solution: it’s made from a SCOBY (a “symbiotic colony of bacteria and yeast”) that’s comprised of probiotics, which proponents say aid digestion. Kombucha’s popularity also coincided with \u003ca href=\"http://fortune.com/2016/03/29/soda-sales-drop-11th-year/\" target=\"_blank\">declining rates of soda consumption\u003c/a>--for the health conscious consumer, the fizzy, lightly sweetened kombucha made a great alternative to Diet Coke.\u003c/p>\n\u003cp>While you’ll find plenty \u003ca href=\"http://wellnessmama.com/23994/kombucha-benefits/\" target=\"_blank\">kombucha devotees\u003c/a>, most doctors agree that it doesn’t do much. It can even be dangerous: in 1995, an Iowa woman who drank kombucha daily died after a buildup of acid, and doctors \u003ca href=\"http://www.cdc.gov/mmwr/preview/mmwrhtml/00039742.htm\" target=\"_blank\">blamed it on the kombucha\u003c/a>. A 2003 German \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/12808367\" target=\"_blank\">survey of research\u003c/a> on the drink concluded, “On the basis of these data it was concluded that the largely undetermined benefits do not outweigh the documented risks of kombucha. It can therefore not be recommended for therapeutic use.” (The Mayo Clinic \u003ca href=\"http://www.mayoclinic.org/healthy-lifestyle/consumer-health/expert-answers/kombucha-tea/faq-20058126\" target=\"_blank\">feels similarly\u003c/a>.) If you brew it at home, there’s also a high risk of contamination and dangerous bacteria. And thanks to the fermentation process, it’s slightly alcoholic, which has caused controversy: in 2010, Whole Foods temporarily pulled bottles from stores after discovering that some varieties had up to 3% alcohol by volume. (When Lindsay Lohan’s alcohol monitoring ankle-bracelet went off, she \u003ca href=\"https://twitter.com/lindsaylohan/status/17286529690\" target=\"_blank\">blamed kombucha\u003c/a>).\u003c/p>\n\u003cp>But despite the lack of evidence for its claims, kombucha hasn’t disappeared into the former food trend graveyard with Jell-O salad and bacon chocolate. In the Bay Area (where the New York Times set a \u003ca href=\"http://www.nytimes.com/2010/03/25/fashion/25Tea.html\" target=\"_blank\">2010 trend article\u003c/a> about the drink’s resurgence) you can get kombucha \u003ca href=\"https://www.yelp.com/search?find_desc=kombucha+on+tap&find_loc=San+Francisco%2C+CA\" target=\"_blank\">on tap\u003c/a> at \u003ca href=\"https://www.yelp.com/search?find_desc=Kombucha+On+Tap&find_loc=Berkeley%2C+CA\" target=\"_blank\">several cafes\u003c/a>, and there continues to be a \u003ca href=\"https://sfbay.craigslist.org/search/sss?sort=rel&query=kombucha\" target=\"_blank\">healthy Craigslist market\u003c/a> for the terrifying-looking “mother” required to start making it at home. We’ve rounded up 6 popular brands easily accessible in the Bay Area (we shopped at Whole Foods and Berkeley Bowl)--if we missed your favorite, let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_112008\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112008\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/DSC_1893.jpg\" alt=\"Lev's Original Kombucha.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1893.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1893-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1893-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1893-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1893-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1893-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1893-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lev's Original Kombucha. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lev Kilun grew up in Uzbekistan, where kombucha was--in his words--an “\u003ca href=\"http://www.nytimes.com/2010/03/25/fashion/25Tea.html\" target=\"_blank\">old woman’s drink\u003c/a>.” He started brewing it in his Treasure Island kitchen in 2006, and was one of the first in the Bay Area to sell bottles of the stuff. His \u003ca href=\"http://www.levsoriginal.com/\" target=\"_blank\">original flavor\u003c/a> ($2.99), made of green tea, is mild and good for kombucha neophytes; it’s balanced, not too vinegary or sweet with 5 grams of sugar.\u003c/p>\n\u003cfigure id=\"attachment_112012\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112012\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/DSC_1905.jpg\" alt=\"Marin Kombucha's Pinot Sage kombucha.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1905.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1905-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1905-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1905-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1905-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1905-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1905-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Marin Kombucha's Pinot Sage kombucha. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://marinkombucha.com/\" target=\"_blank\">Marin Kombucha\u003c/a> started producing kombucha last year, and sets themselves apart by taking a wine-like approach, using local, organic ingredients and aging their kombucha in oak bottles. The pinot sage ($3.99) is very sweet despite only containing 2 grams of sugar, with a hint of earthy sage cutting the sweetness.\u003c/p>\n\u003cfigure id=\"attachment_112011\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112011\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/DSC_1902.jpg\" alt=\"Revive Kombucha's Tropic Wonder.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1902.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1902-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1902-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1902-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1902-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1902-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1902-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Revive Kombucha's Tropic Wonder. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sonoma County’s \u003ca href=\"https://www.revivekombucha.com/\" target=\"_blank\">Revive Kombucha\u003c/a> has been producing their line of kombuchas since 2010, and they’re good at branding: my bottle of the seasonal Tropical Wonder ($5.99, including a $2 bottle deposit) spun a charming story about relaxing at the beach. Taking a sip was like drinking a funky Orange Julius, with the Earl Gray foundation balancing the sweet mix of orange and vanilla. Despite its relatively high sugar content (8 grams), it’s decadent tasting but not cloying, thanks to a subtle hint of cayenne.\u003c/p>\n\u003cfigure id=\"attachment_112013\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112013\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/DSC_1910.jpg\" alt=\"Kevita's Chili Ginger Lime tonic.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1910.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1910-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1910-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1910-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1910-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1910-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1910-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kevita's Chili Ginger Lime tonic. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oxnard-based \u003ca href=\"http://kevita.com/\" target=\"_blank\">Kevita\u003c/a> offers a variety of gut improving drinks, including kombucha and a series of “cleansing probiotic” tonics. (Since it’s not tea based, they fall under the ambiguous umbrella of being a tonic, not kombucha.) But the tonics do contain a proprietary probiotic culture, so you’re still getting some gut-healthy benefits--the label ominously promises “cleaning to the core.” The chili ginger lime flavor ($2.84) is surprisingly mild and not carbonated, tasting mostly like apple cider vinegar (the second ingredient) than chili or lime. It’s organic and the 2 grams of sugar come from stevia, not sugar.\u003c/p>\n\u003cfigure id=\"attachment_112010\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112010\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/DSC_1900.jpg\" alt=\"Dr. Kefir's Elderberry Passion probiotic beverage.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1900.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1900-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1900-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1900-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1900-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1900-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1900-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dr. Kefir's Elderberry Passion probiotic beverage. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The organic kefir drinks from Santa Cruz’s \u003ca href=\"http://santacruznews.org/food/dr-kefirs-parners-with-verve-coffee-roasters/\" target=\"_blank\">Dr. Kefir\u003c/a> aren’t tea based like a kombucha, but are instead made from water kefir crystals. Kefir is a \u003ca href=\"http://www.glamour.com/story/what-is-kombucha-kefir\" target=\"_blank\">better source of probiotics\u003c/a> than kombucha, so it's a great alternative if you don’t want kombucha’s caffeine but still want its gut-healing benefits. The beautifully colored Elderberry Passion Fruit ($4.44) tastes mostly like raspberry, which overwhelms the elderberry, but the passion fruit adds a bit of tang. It’s sweet (8.75 grams of sugar) from cane sugar and figs and while it has a vinegary funk, it’s still fairly mellow.\u003c/p>\n\u003cfigure id=\"attachment_112007\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112007\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/DSC_1868.jpg\" alt=\"House Kombucha's Ginger Fire.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1868.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1868-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1868-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1868-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1868-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1868-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1868-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">House Kombucha's Ginger Fire. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The $3.55 Ginger Fire kombucha from San Leandro’s \u003ca href=\"http://housekombucha.com/\" target=\"_blank\">House Kombucha \u003c/a>(who donates 5% of their profits to local charities) is unique, from the Bahá'u'lláh quote on the bottle to its impressively sinus-clearing spice level: it’s way spicier than Kevita’s, and is rounded out with a hearty amount of lemon. It’s not too sweet, with it's low sugar (4 grams) and low caffeine content (it's made from green tea) making it a subtly warming option.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "For A New Brewery, What Does It Take To Make It?",
"title": "For A New Brewery, What Does It Take To Make It?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>It’s no secret that the Bay Area is a hard place to run a business. Sure--at least according to lofty Silicon Valley-speak--we might foster innovation. But we also have soaring rents, high taxes, and a labyrinthine collection of licenses and fees that pile up before you can open your doors.\u003c/p>\n\u003cp>Those challenges are especially acute for food businesses. If you’re a restaurant, margins are already razor thin, and once you’ve added up food and labor costs--higher now because of minimum wage increases--you’re facing a hard road. Just this spring, Eater reported that \u003ca href=\"http://sf.eater.com/2016/3/4/11161436/restaurants-closed-spring-2016-san-francisco\" target=\"_blank\">39 restaurants closed\u003c/a> around the Bay Area. Local food websites are filled with news of exciting openings--a new poke bowl place! Quinoa-making robots!--mixed in with news of yet another local institution’s demise from rising rents.\u003c/p>\n\u003cp>So how do you do it? How do you make in the cutthroat Bay Area food world without losing your life savings or your enthusiasm? We talked to \u003cstrong>Novel Brewing\u003c/strong>, a North Oakland brewery from husband and wife team Brian Koloszyc and Teresa Tamburello that opened earlier this summer, to discover one business’ plan for making it in both a changing Oakland and the increasingly crowded world of Bay Area breweries.\u003c/p>\n\u003cfigure id=\"attachment_111701\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111701\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/IMG_8395.jpg\" alt=\"Novel Brewing is located in Oakland's Golden Gate neighborhood.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8395.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8395-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8395-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8395-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8395-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8395-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8395-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Novel Brewing is located in Oakland's Golden Gate neighborhood. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Go Slow\u003c/h2>\n\u003cp>Koloszyc’s interest in beer started when he was a college student in Burlington, Vermont, studying literature during the week and drinking beer--from the city’s fledgling craft beer scene--during the weekends. After school, he moved to Seattle and worked at a video game company. Every time they released a game, he and his co-workers celebrated with trips to a brewery where they could brew on-site. He then got into home brewing and on his second date with Tamburello they bought brewing equipment. In 2012, they started to seriously consider opening a brewery and he went back to Vermont for the American Brewer’s Guild’s brewing diploma program. That was followed by a 6-week internship at Pasa Robles’ \u003ca href=\"http://www.firestonebeer.com/\" target=\"_blank\">Firestone Walker\u003c/a>.\u003c/p>\n\u003cp>Once they decided to start moving forward with a brewery, Koloszyc drafted a business plan for a brewery with a book theme, since it was something they both had backgrounds in--Koloszyc studied literature in college, and Tamburello’s family ran a printing press. For two years, he tweaked the plan, obsessing over every possibility and potential for failure. They finally opened in early June, and despite the long, slow process, Koloszyc wouldn’t have it any other way: “We’re just taking baby steps, one step at a time,” he said. “Slow growth instead of quick growth.”\u003c/p>\n\u003cfigure id=\"attachment_111702\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111702\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/IMG_8400.jpg\" alt=\"Novel Brewing owners Brian Koloszyc and Teresa Tamburello working the bar.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8400.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8400-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8400-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8400-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8400-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8400-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8400-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Novel Brewing owners Brian Koloszyc and Teresa Tamburello working the bar. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Be Money Savvy\u003c/h2>\n\u003cp>Before opening their doors, Koloszyc and Tamburello ran an Indiegogo campaign to raise money for their brewery. They raised almost $12,000. (That money went to the very glamorous task of replacing a broken sewer lateral). Aside from that money, the couple has funded the brewery entirely on their own, with no investors. That’s led to some cost-cutting compromises: their bar is built from typesetting drawers from the Tamburello family’s retired printing press. They couldn’t afford to build a kitchen, so they welcome outside food, providing a stack of takeout menus from local spots. They both work part time jobs, so the brewery isn’t open Monday or Tuesday. And because of the high cost of labor, they can’t afford to hire someone to work those days (they do have one part time employee who helps on weekends). “We’re working every part of every job because we can’t really afford employees right now,” Koloszyc said. “It makes it difficult, but we also know you need a living wage in the Bay Area.”\u003c/p>\n\u003ch2>Be Willing to Adapt\u003c/h2>\n\u003cp>Koloszyc makes good beer, but so do a lot of people. So while the Bay Area brewing scene is awash in extra hoppy IPAS, he’s doing something a little different by emphasizing a more global menu, including English style bitter ales, goses and German kolschs. (When I visited, my favorites were their Belgians, especially a carmely dubbel).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Koloszyc has a small brewing setup, which means he can’t produce a lot of beer. This would be a liability for a company focused on huge yields--one trying to distribute their beer to every bar and grocery store in the Bay Area--but since they’re focused on the pub, it means that he’s able to produce a ton of beer varieties. Currently, he’s putting new beers on the menu every week, and while they’ll eventually get a more consistent menu, he plans to keep producing new styles depending on what customers like.\u003c/p>\n\u003cfigure id=\"attachment_111704\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111704\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/IMG_8419.jpg\" alt=\"A beer sampler in a hollowed-out book from Novel Brewing.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8419.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8419-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8419-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8419-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8419-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8419-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8419-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A beer sampler in a hollowed-out book from Novel Brewing. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“My wife and I work behind the tasting room bar every night, so we have this direct connection: everyone who comes in, we ask them, ‘What are you looking for, What do you like?’ We get immediate feedback we can incorporate into our business,” he said. “I think that’s hugely important-- making that connection, [making] people feel like part of the process, part of the brewery. I think that’s what’s going to ultimately separate us in the end.”\u003c/p>\n\u003ch2>Know Your Neighbors\u003c/h2>\n\u003cp>Tamburello and Koloszyc aren’t trying to be the next Lagunitas or Drake’s--and they’re hoping that’ll be the key to their success. Sure, they’d love some local distribution, but their goal is to fill a niche they think the neighborhood needs. And while they want to be the best neighborhood brewery they can--Koloszyc talks dreamily of author events and trivia nights--they’re not trying to be anything more than that.They’re located in Oakland’s Golden Gate neighborhood--where they’ve lived for eight years--an area largely ignored by Oakland’s gentrification-fueled wave of craft cocktail bars.\u003c/p>\n\u003cfigure id=\"attachment_111700\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111700\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/IMG_2528-2.jpg\" alt=\"Novel Brewing's husband and wife owners Brian Koloszyc and Teresa Tamburello.\" width=\"1920\" height=\"2561\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_2528-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_2528-2-400x534.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_2528-2-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_2528-2-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_2528-2-1440x1921.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_2528-2-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_2528-2-960x1281.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Novel Brewing's husband and wife owners Brian Koloszyc and Teresa Tamburello. \u003ccite>(Brian Koloszyc)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Their measure of success is if their neighbors like it, and while only time will tell if Novel Brewing succeeds, they’re already on the right track. On a recent Wednesday, the bar was packed, with couples on dates, and solo drinkers reading books from the couple’s collection scattered around the bar. A movie was playing, and a labrador was sprawled out on the floor. It’s been a two and a half months since the brewery opened, and the reception has been much better than they thought, Koloszyc said. “I didn’t realize how great the local neighborhood was going to be, how supportive and patient and instructive,” he said. “That was a huge relief and allowed us to relax a little bit.”\u003c/p>\n\u003cp>“We’re creating this environment for our local neighborhood because that’s who our customers are. In order to survive in this world, you need to know who your customers are and how to connect with them,” he said. “Those are the people who are going to be your foundation, the people who are going to support you through those lean times.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.novelbrewing.com/\" target=\"_blank\">\u003cstrong>Novel Brewing Company\u003c/strong>\u003c/a>\u003cbr>\n6510 San Pablo Ave [\u003ca href=\"https://goo.gl/maps/2ypgXzdrJZS2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94608\u003cbr>\nPh: (510) 922-9974\u003cbr>\nHours: Closed Mon and Tue; Wed-Fri, 4-10pm; Sat, 12-10pm; Sun, 12-8pm\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/novelbrewing\" target=\"_blank\">Novel Brewing Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/novelbrewing\" target=\"_blank\">@novelbrewing\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/novelbrewing/\" target=\"_blank\">@novelbrewing\u003c/a>\u003cbr>\nPrice range: $ (Beers $6-$7)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It’s no secret that the Bay Area is a hard place to run a business. Sure--at least according to lofty Silicon Valley-speak--we might foster innovation. But we also have soaring rents, high taxes, and a labyrinthine collection of licenses and fees that pile up before you can open your doors.\u003c/p>\n\u003cp>Those challenges are especially acute for food businesses. If you’re a restaurant, margins are already razor thin, and once you’ve added up food and labor costs--higher now because of minimum wage increases--you’re facing a hard road. Just this spring, Eater reported that \u003ca href=\"http://sf.eater.com/2016/3/4/11161436/restaurants-closed-spring-2016-san-francisco\" target=\"_blank\">39 restaurants closed\u003c/a> around the Bay Area. Local food websites are filled with news of exciting openings--a new poke bowl place! Quinoa-making robots!--mixed in with news of yet another local institution’s demise from rising rents.\u003c/p>\n\u003cp>So how do you do it? How do you make in the cutthroat Bay Area food world without losing your life savings or your enthusiasm? We talked to \u003cstrong>Novel Brewing\u003c/strong>, a North Oakland brewery from husband and wife team Brian Koloszyc and Teresa Tamburello that opened earlier this summer, to discover one business’ plan for making it in both a changing Oakland and the increasingly crowded world of Bay Area breweries.\u003c/p>\n\u003cfigure id=\"attachment_111701\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111701\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/IMG_8395.jpg\" alt=\"Novel Brewing is located in Oakland's Golden Gate neighborhood.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8395.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8395-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8395-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8395-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8395-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8395-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8395-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Novel Brewing is located in Oakland's Golden Gate neighborhood. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Go Slow\u003c/h2>\n\u003cp>Koloszyc’s interest in beer started when he was a college student in Burlington, Vermont, studying literature during the week and drinking beer--from the city’s fledgling craft beer scene--during the weekends. After school, he moved to Seattle and worked at a video game company. Every time they released a game, he and his co-workers celebrated with trips to a brewery where they could brew on-site. He then got into home brewing and on his second date with Tamburello they bought brewing equipment. In 2012, they started to seriously consider opening a brewery and he went back to Vermont for the American Brewer’s Guild’s brewing diploma program. That was followed by a 6-week internship at Pasa Robles’ \u003ca href=\"http://www.firestonebeer.com/\" target=\"_blank\">Firestone Walker\u003c/a>.\u003c/p>\n\u003cp>Once they decided to start moving forward with a brewery, Koloszyc drafted a business plan for a brewery with a book theme, since it was something they both had backgrounds in--Koloszyc studied literature in college, and Tamburello’s family ran a printing press. For two years, he tweaked the plan, obsessing over every possibility and potential for failure. They finally opened in early June, and despite the long, slow process, Koloszyc wouldn’t have it any other way: “We’re just taking baby steps, one step at a time,” he said. “Slow growth instead of quick growth.”\u003c/p>\n\u003cfigure id=\"attachment_111702\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111702\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/IMG_8400.jpg\" alt=\"Novel Brewing owners Brian Koloszyc and Teresa Tamburello working the bar.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8400.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8400-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8400-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8400-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8400-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8400-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8400-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Novel Brewing owners Brian Koloszyc and Teresa Tamburello working the bar. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Be Money Savvy\u003c/h2>\n\u003cp>Before opening their doors, Koloszyc and Tamburello ran an Indiegogo campaign to raise money for their brewery. They raised almost $12,000. (That money went to the very glamorous task of replacing a broken sewer lateral). Aside from that money, the couple has funded the brewery entirely on their own, with no investors. That’s led to some cost-cutting compromises: their bar is built from typesetting drawers from the Tamburello family’s retired printing press. They couldn’t afford to build a kitchen, so they welcome outside food, providing a stack of takeout menus from local spots. They both work part time jobs, so the brewery isn’t open Monday or Tuesday. And because of the high cost of labor, they can’t afford to hire someone to work those days (they do have one part time employee who helps on weekends). “We’re working every part of every job because we can’t really afford employees right now,” Koloszyc said. “It makes it difficult, but we also know you need a living wage in the Bay Area.”\u003c/p>\n\u003ch2>Be Willing to Adapt\u003c/h2>\n\u003cp>Koloszyc makes good beer, but so do a lot of people. So while the Bay Area brewing scene is awash in extra hoppy IPAS, he’s doing something a little different by emphasizing a more global menu, including English style bitter ales, goses and German kolschs. (When I visited, my favorites were their Belgians, especially a carmely dubbel).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Koloszyc has a small brewing setup, which means he can’t produce a lot of beer. This would be a liability for a company focused on huge yields--one trying to distribute their beer to every bar and grocery store in the Bay Area--but since they’re focused on the pub, it means that he’s able to produce a ton of beer varieties. Currently, he’s putting new beers on the menu every week, and while they’ll eventually get a more consistent menu, he plans to keep producing new styles depending on what customers like.\u003c/p>\n\u003cfigure id=\"attachment_111704\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111704\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/IMG_8419.jpg\" alt=\"A beer sampler in a hollowed-out book from Novel Brewing.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8419.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8419-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8419-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8419-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8419-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8419-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8419-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A beer sampler in a hollowed-out book from Novel Brewing. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“My wife and I work behind the tasting room bar every night, so we have this direct connection: everyone who comes in, we ask them, ‘What are you looking for, What do you like?’ We get immediate feedback we can incorporate into our business,” he said. “I think that’s hugely important-- making that connection, [making] people feel like part of the process, part of the brewery. I think that’s what’s going to ultimately separate us in the end.”\u003c/p>\n\u003ch2>Know Your Neighbors\u003c/h2>\n\u003cp>Tamburello and Koloszyc aren’t trying to be the next Lagunitas or Drake’s--and they’re hoping that’ll be the key to their success. Sure, they’d love some local distribution, but their goal is to fill a niche they think the neighborhood needs. And while they want to be the best neighborhood brewery they can--Koloszyc talks dreamily of author events and trivia nights--they’re not trying to be anything more than that.They’re located in Oakland’s Golden Gate neighborhood--where they’ve lived for eight years--an area largely ignored by Oakland’s gentrification-fueled wave of craft cocktail bars.\u003c/p>\n\u003cfigure id=\"attachment_111700\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111700\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/IMG_2528-2.jpg\" alt=\"Novel Brewing's husband and wife owners Brian Koloszyc and Teresa Tamburello.\" width=\"1920\" height=\"2561\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_2528-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_2528-2-400x534.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_2528-2-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_2528-2-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_2528-2-1440x1921.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_2528-2-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_2528-2-960x1281.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Novel Brewing's husband and wife owners Brian Koloszyc and Teresa Tamburello. \u003ccite>(Brian Koloszyc)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Their measure of success is if their neighbors like it, and while only time will tell if Novel Brewing succeeds, they’re already on the right track. On a recent Wednesday, the bar was packed, with couples on dates, and solo drinkers reading books from the couple’s collection scattered around the bar. A movie was playing, and a labrador was sprawled out on the floor. It’s been a two and a half months since the brewery opened, and the reception has been much better than they thought, Koloszyc said. “I didn’t realize how great the local neighborhood was going to be, how supportive and patient and instructive,” he said. “That was a huge relief and allowed us to relax a little bit.”\u003c/p>\n\u003cp>“We’re creating this environment for our local neighborhood because that’s who our customers are. In order to survive in this world, you need to know who your customers are and how to connect with them,” he said. “Those are the people who are going to be your foundation, the people who are going to support you through those lean times.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.novelbrewing.com/\" target=\"_blank\">\u003cstrong>Novel Brewing Company\u003c/strong>\u003c/a>\u003cbr>\n6510 San Pablo Ave [\u003ca href=\"https://goo.gl/maps/2ypgXzdrJZS2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94608\u003cbr>\nPh: (510) 922-9974\u003cbr>\nHours: Closed Mon and Tue; Wed-Fri, 4-10pm; Sat, 12-10pm; Sun, 12-8pm\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/novelbrewing\" target=\"_blank\">Novel Brewing Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/novelbrewing\" target=\"_blank\">@novelbrewing\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/novelbrewing/\" target=\"_blank\">@novelbrewing\u003c/a>\u003cbr>\nPrice range: $ (Beers $6-$7)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Berkeley's Soda Tax Appears To Cut Consumption Of Sugary Drinks",
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"content": "\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/atc/2016/08/20160823_atc_soda_tax_drives_down_sales_in_berkeley_calif.mp3\u003c/p>\n\u003cp>The nation's first \"soda tax\" on sugar-sweetened beverages, which went into effect in Berkeley, Calif., last year, appears to be working.\u003c/p>\n\u003cp>According to a new \u003ca href=\"http://news.berkeley.edu/2016/08/23/sodadrinking/\">study\u003c/a>, consumption of sugary drinks — at least in some neighborhoods — is down by a whopping 20 percent.\u003c/p>\n\u003cp>That estimate results from what \u003ca href=\"http://sph.berkeley.edu/kristine-madsen\">Kristine Madsen\u003c/a>, a researcher at the University of California, Berkeley's School of Public Health, calls a \"perfect natural experiment.\" In the fall of 2014, voters in Berkeley and San Francisco, on opposite sides of the San Francisco Bay, voted on proposals to tax sugar-sweetened drinks at the rate of one cent per fluid ounce.\u003c/p>\n\u003cp>The proposals were aimed at reducing consumption of these drinks, which are blamed for increasing rates of obesity and Type 2 diabetes.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Before the votes, Madsen and a small army of collaborators began laying the groundwork for efforts to measure whether such a tax would actually work.\u003c/p>\n\u003cp>They targeted low-income neighborhoods of each city, as well as Oakland, and carried out surveys of people they met on the street. \"We asked how often they drank various beverages,\" Madsen says.\u003c/p>\n\u003cp>They recorded the answer and waited for the vote.\u003c/p>\n\u003cp>The tax did not pass in San Francisco. But it did in Berkeley. So sugary drinks became more expensive Berkeley, but not in San Francisco.\u003c/p>\n\u003cp>Madsen and her collaborators then returned to the same neighborhoods, with the same questions. \"I would say, 'How often do you drink regular soda, like a Coke, or Sprite? Once a week? Once a month?' And some people would just say, 'Well, I drink it every day.' And what we were trying to do was get some way of making everybody equal, so that everybody could be expressed as times per day that they drank soda.\"\u003c/p>\n\u003cp>Before the vote, the answers had been very similar in both cities. The average person drank about 1.25 sugary beverages per day.\u003c/p>\n\u003cp>After the vote, those responses diverged. In San Francisco, where there was no tax, people said that they were drinking slightly more sugary beverages. (It was a hot summer.) In Berkeley, though, reported consumption of sugar-sweetened drinks went down by 20 percent.\u003c/p>\n\u003cp>People in Berkeley reported a huge increase in their water consumption. Water consumption increased in San Francisco as well, but not by as much.\u003c/p>\n\u003cp>Madsen says a 20 percent reduction in consumption of sugar-sweetened beverages would be enough to reduce rates of obesity and Type 2 diabetes in years to come. \"This would have a huge public health impact if it were sustained,\" she says.\u003c/p>\n\u003cp>She is not sure it will be sustained. People may be more inclined to react to such a tax when it is new.\u003c/p>\n\u003cp>\u003ca href=\"http://www.human.cornell.edu/bio.cfm?netid=jhc38\">John Cawley\u003c/a>, a professor of public policy and economics at Cornell University, says that a 20 percent drop is more than economists would have predicted, since the tax caused prices of sugary drinks to go up only modestly. \u003ca href=\"http://www.nber.org/papers/w21465\">Cawley\u003c/a> and \u003ca href=\"http://ajph.aphapublications.org/doi/pdf/10.2105/AJPH.2015.302881\">others\u003c/a> found that soda sellers did not pass the full cost of the tax on to consumers but absorbed somewhere between 30 and 50 percent of the cost themselves.\u003c/p>\n\u003cp>\"This is a big decrease\" in consumption, Cawley says. \"It makes complete sense that, when prices go up, people buy less. That's the law of demand. So I did expect to see some kind of decrease in consumption, but this is a very large decrease.\"\u003c/p>\n\u003cp>Cawley noted that there is a relatively large margin of error in the estimates of beverage consumption. \"It will be interesting, as more information comes in, whether this finding holds up.\"\u003c/p>\n\u003cp>\"This isn't the final answer,\" says \u003ca href=\"http://publichealth.gwu.edu/departments/prevention-and-community-health/michael-long\">Michael Long\u003c/a>, a professor of public health at George Washington University, \"but it is consistent with what we know about how people respond to prices. This definitely adds a lot of information about reductions in reported consumption, and we'll have to look further to see if we're seeing reductions in sales data.\"\u003c/p>\n\u003cp>The American Beverage Association, which represents the soda industry, says that its member companies don't provide detailed data on sales trends within particular cities.\u003c/p>\n\u003cp>\u003ca href=\"http://www.capitolmatrixconsulting.com/team_williams.html\">Brad Williams\u003c/a>, an economist with Capitol Matrix Consulting in Sacramento, Calif., who has been a consultant for the beverage industry, told The Salt that the successful pro-soda tax campaign in 2014, rather than the tax itself, may have led people to report that they were drinking less soda. \"There's a limited price differential between sugar-sweetened and non-sugar-sweetened beverages, especially in chain stores,\" he says. \"It's not like consumers are getting price signals, so to the extent that consumption was reduced, it was the result of the campaign\" against sugary drinks rather than the tax, he says.\u003c/p>\n\u003cp>The new study was published this week in the \u003cem>American Journal of Public Health.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The nation's first \"soda tax\" on sugar-sweetened beverages, which went into effect in Berkeley, Calif., last year, appears to be working.\u003c/p>\n\u003cp>According to a new \u003ca href=\"http://news.berkeley.edu/2016/08/23/sodadrinking/\">study\u003c/a>, consumption of sugary drinks — at least in some neighborhoods — is down by a whopping 20 percent.\u003c/p>\n\u003cp>That estimate results from what \u003ca href=\"http://sph.berkeley.edu/kristine-madsen\">Kristine Madsen\u003c/a>, a researcher at the University of California, Berkeley's School of Public Health, calls a \"perfect natural experiment.\" In the fall of 2014, voters in Berkeley and San Francisco, on opposite sides of the San Francisco Bay, voted on proposals to tax sugar-sweetened drinks at the rate of one cent per fluid ounce.\u003c/p>\n\u003cp>The proposals were aimed at reducing consumption of these drinks, which are blamed for increasing rates of obesity and Type 2 diabetes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Before the votes, Madsen and a small army of collaborators began laying the groundwork for efforts to measure whether such a tax would actually work.\u003c/p>\n\u003cp>They targeted low-income neighborhoods of each city, as well as Oakland, and carried out surveys of people they met on the street. \"We asked how often they drank various beverages,\" Madsen says.\u003c/p>\n\u003cp>They recorded the answer and waited for the vote.\u003c/p>\n\u003cp>The tax did not pass in San Francisco. But it did in Berkeley. So sugary drinks became more expensive Berkeley, but not in San Francisco.\u003c/p>\n\u003cp>Madsen and her collaborators then returned to the same neighborhoods, with the same questions. \"I would say, 'How often do you drink regular soda, like a Coke, or Sprite? Once a week? Once a month?' And some people would just say, 'Well, I drink it every day.' And what we were trying to do was get some way of making everybody equal, so that everybody could be expressed as times per day that they drank soda.\"\u003c/p>\n\u003cp>Before the vote, the answers had been very similar in both cities. The average person drank about 1.25 sugary beverages per day.\u003c/p>\n\u003cp>After the vote, those responses diverged. In San Francisco, where there was no tax, people said that they were drinking slightly more sugary beverages. (It was a hot summer.) In Berkeley, though, reported consumption of sugar-sweetened drinks went down by 20 percent.\u003c/p>\n\u003cp>People in Berkeley reported a huge increase in their water consumption. Water consumption increased in San Francisco as well, but not by as much.\u003c/p>\n\u003cp>Madsen says a 20 percent reduction in consumption of sugar-sweetened beverages would be enough to reduce rates of obesity and Type 2 diabetes in years to come. \"This would have a huge public health impact if it were sustained,\" she says.\u003c/p>\n\u003cp>She is not sure it will be sustained. People may be more inclined to react to such a tax when it is new.\u003c/p>\n\u003cp>\u003ca href=\"http://www.human.cornell.edu/bio.cfm?netid=jhc38\">John Cawley\u003c/a>, a professor of public policy and economics at Cornell University, says that a 20 percent drop is more than economists would have predicted, since the tax caused prices of sugary drinks to go up only modestly. \u003ca href=\"http://www.nber.org/papers/w21465\">Cawley\u003c/a> and \u003ca href=\"http://ajph.aphapublications.org/doi/pdf/10.2105/AJPH.2015.302881\">others\u003c/a> found that soda sellers did not pass the full cost of the tax on to consumers but absorbed somewhere between 30 and 50 percent of the cost themselves.\u003c/p>\n\u003cp>\"This is a big decrease\" in consumption, Cawley says. \"It makes complete sense that, when prices go up, people buy less. That's the law of demand. So I did expect to see some kind of decrease in consumption, but this is a very large decrease.\"\u003c/p>\n\u003cp>Cawley noted that there is a relatively large margin of error in the estimates of beverage consumption. \"It will be interesting, as more information comes in, whether this finding holds up.\"\u003c/p>\n\u003cp>\"This isn't the final answer,\" says \u003ca href=\"http://publichealth.gwu.edu/departments/prevention-and-community-health/michael-long\">Michael Long\u003c/a>, a professor of public health at George Washington University, \"but it is consistent with what we know about how people respond to prices. This definitely adds a lot of information about reductions in reported consumption, and we'll have to look further to see if we're seeing reductions in sales data.\"\u003c/p>\n\u003cp>The American Beverage Association, which represents the soda industry, says that its member companies don't provide detailed data on sales trends within particular cities.\u003c/p>\n\u003cp>\u003ca href=\"http://www.capitolmatrixconsulting.com/team_williams.html\">Brad Williams\u003c/a>, an economist with Capitol Matrix Consulting in Sacramento, Calif., who has been a consultant for the beverage industry, told The Salt that the successful pro-soda tax campaign in 2014, rather than the tax itself, may have led people to report that they were drinking less soda. \"There's a limited price differential between sugar-sweetened and non-sugar-sweetened beverages, especially in chain stores,\" he says. \"It's not like consumers are getting price signals, so to the extent that consumption was reduced, it was the result of the campaign\" against sugary drinks rather than the tax, he says.\u003c/p>\n\u003cp>The new study was published this week in the \u003cem>American Journal of Public Health.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Making a Place at the Table: Race and Equality in the Good Food Movement",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Listen to \u003cstrong>Women Leaders at the Table: Addressing Inequity in the Good Food Movement\u003c/strong>:\u003cbr>\nhttp://audio.commonwealthclub.org/audio/podcast/cc_20160815_Women_at_the_Table.mp3\u003c/p>\n\u003cp>A farmer, a restaurant owner, a labor supporter and a public-health community advocate walk into a room over a bar...and they're greeted like rock stars by a sold-out crowd. This was the scene at the Swedish American Hall on Monday night, August 15, when San Francisco's Commonwealth Club presented \u003ca href=\"https://www.commonwealthclub.org/events/2016-08-15/women-leaders-table-addressing-inequity-good-food-movement\" target=\"_blank\">Women Leaders at the Table: Addressing Inequity in the Good Food Movement\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_111629\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/cathy-curtis.jpg\" alt=\"Cathy Curtis, organizer of the Commonwealth Club’s Food Matters program.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111629\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/cathy-curtis.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/cathy-curtis-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/cathy-curtis-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/cathy-curtis-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/cathy-curtis-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/cathy-curtis-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/cathy-curtis-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cathy Curtis (right), organizer of the Commonwealth Club’s Food Matters program. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When Cathy Curtis, the organizer of the Commonwealth Club's Food Matters program (formerly Bay Gourmet), began to put together a panel of women of color to address issues of inequity and race in the good-food movement, she had no idea it would draw such a crowd. Initially, the panel was set to take place in a small meeting room within the club, but once posted, the event sold out almost immediately, and Curtis and the panel's moderator, Shakirah Simley, were flooded with emails begging them to shift the event to a larger venue. After a last-minute scramble, the \u003ca href=\"http://www.netimeas.com/\" target=\"_blank\">Ne Timeas\u003c/a> restaurant group, which owns Aatxe in the Swedish American Hall (as well as Cafe du Nord next door), offered free use of the hall's large meeting room upstairs. \u003ca href=\"http://civileats.com/\" target=\"_blank\">Civil Eats\u003c/a> offered media support; \u003ca href=\"http://www.cuesa.org\" target=\"_blank\">CUESA\u003c/a> pulled in volunteers; \u003ca href=\"http://www.biritemarket.com/\" target=\"_blank\">Bi-Rite Market\u003c/a> donated wine and sandwiches for the post-meeting reception. \u003c/p>\n\u003cfigure id=\"attachment_111644\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/shakirah-simley.jpg\" alt=\"Moderator Shakirah Simley, founder of the preserving company Slow Jams and now community programs manager (and canner-in-residence) for Bi-Rite.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111644\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/shakirah-simley.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/shakirah-simley-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/shakirah-simley-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/shakirah-simley-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/shakirah-simley-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/shakirah-simley-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/shakirah-simley-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Moderator Shakirah Simley, founder of the preserving company Slow Jams and now community programs manager (and canner-in-residence) for Bi-Rite. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By 7pm, the room was filled to capacity. This was not a meeting preaching the hazards of Big Food or Big Ag to the already-converted (although there were plenty of \u003ca href=\"http://www.nytimes.com/2015/11/22/fashion/snapping-new-clapping.html\" target=\"_blank\">finger-snapping \u003c/a>moments of approval), but rather an insightful dissection of some of the assumptions and privileges within the movement for \"good, clean, fair\" food, from the racial complications of soda taxes to the implications, benefits, and repercussions of direct action, from \u003ca href=\"http://ww2.kqed.org/news/2014/12/10/black-brunch-organizers-put-protest-on-the-menu/\" target=\"_blank\">Black Brunch\u003c/a> to the push for \u003ca href=\"http://abc7news.com/business/minimum-wage-increases-in-3-bay-area-cities-today/1409737/\" target=\"_blank\">higher minimum wages\u003c/a> across the state. \u003c/p>\n\u003cfigure id=\"attachment_111641\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/panel-audience.jpg\" alt=\"Women Leaders at the Table moderator and panel (R to L): Shakirah Simley, Joann Lo, Brittni Chicuata, Kristyn Leach, Dominica Rice Cisneros\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111641\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/panel-audience.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/panel-audience-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/panel-audience-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/panel-audience-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/panel-audience-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/panel-audience-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/panel-audience-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Women Leaders at the Table moderator and panel (R to L): Shakirah Simley, Joann Lo, Brittni Chicuata, Kristyn Leach, Dominica Rice Cisneros \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On the panel were Joanne Lo, co-director of the \u003ca href=\"http://foodchainworkers.org/\" target=\"_blank\">Food Chain Workers Alliance\u003c/a> and chair of the Los Angeles Food Policy Council; Brittni Chicuata, government relations director for the Bay Area chapters of the \u003ca href=\"http://www.heart.org/HEARTORG/Affiliate/SanFrancisco/California/Home_UCM_WSA022_AffiliatePage.jsp\" target=\"_blank\">American Heart Association\u003c/a> and the American Stroke Association; Kristyn Leach, farmer at \u003ca href=\"http://www.sagecenter.org/work/agricultural-revitalization/sunol-agpark/sunol-agpark-farmers/namu-farm/\" target=\"_blank\">Namu Farm\u003c/a>; and Dominica Rice Cisneros, owner of \u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\">Cosecha Cafe\u003c/a> in Oakland, with moderator Shakirah Simley, founder of the preserving company Slow Jams and now community programs manager (and canner-in-residence) for \u003ca href=\"http://www.biritemarket.com\" target=\"_blank\">Bi-Rite\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In her introduction, Curtis urged attendees to look not just at \"what's on the plate, but who's sitting at the table,\" as we work towards creating a more equitable good food movement. This isn't as easy as it sounds; when asked about how her work as a public health advocate, particularly among urban African-American communities, connects with the good food movement, Brittni Chicuata stated, \"When I think of the good food movement, or the slow food movement, or when a lot of folks think of it, it's 'that's bougie and inaccessible and not for me.'\" What matters to Chicuata is helping communities face, and overcome, what they (and she) see as systemic barriers to living healthy lives. In other words, it's less about the kale, and more about transportation, education, labor, the history of zoning laws, and the history of red-lining by banks that kept business loans out of low-income neighborhoods, says Chicuata, who grew up in the Fillmore and now lives in Oakland. \u003c/p>\n\u003cfigure id=\"attachment_111638\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/brittni-chicuata.jpg\" alt=\"Brittni Chicuata (center), Government Relations Director, American Heart Association | American Stroke Association.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111638\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/brittni-chicuata.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/brittni-chicuata-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/brittni-chicuata-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/brittni-chicuata-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/brittni-chicuata-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/brittni-chicuata-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/brittni-chicuata-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brittni Chicuata (center), Government Relations Director, American Heart Association | American Stroke Association. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Although, of course, the kale--or in this case, the shiso leaves and hot peppers--have to come from somewhere, and small-scale, sustainable farming is at the heart of the good food movement. At Namu Farm, Kristyn Leach describes her acre-and-a-half parcel of land in the Sunol Ag Park as an experiment in \"really kind of crazy and strange\" farming, with an emphasis on very slow, deliberate practices of carbon-sequestering, no-till cultivation with rotating cover crops, inspired by both permaculture and traditional Asian farming techniques. Said Leach, \"I became a farmer because it's a really direct way to care for the people around me,\" and be a responsible steward of the land. \u003c/p>\n\u003cfigure id=\"attachment_111621\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/kristyn-brittni.jpg\" alt=\"Kristyn Leach (left), Farmer, Namu Farm.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111621\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/kristyn-brittni.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kristyn-brittni-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kristyn-brittni-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kristyn-brittni-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kristyn-brittni-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kristyn-brittni-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kristyn-brittni-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kristyn Leach (left), Farmer, Namu Farm. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For business owner Dominica Rice Cisneros, whose downtown Oakland Cosecha Cafe is celebrating its 5th anniversary this week, being part of the good food movement meant helping to revitalize the part of Oakland where she lived, by opening a family-friendly cafe in the Swan's Market, and, as a small business, creating jobs that respect and reward the skills of women in her community. (She hires men, too, but her tortilla-making morning kitchen crew is all female.) \"We don't just sell tacos, we sell peace of mind. You bring your family to us, we're going to take care of them,\" said Cisneros. \u003c/p>\n\u003cfigure id=\"attachment_111639\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/dominica-rice-cisneros.jpg\" alt=\"Dominica Rice Cisneros, chef and owner of Cosecha Cafe in Oakland.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/dominica-rice-cisneros.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/dominica-rice-cisneros-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/dominica-rice-cisneros-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/dominica-rice-cisneros-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/dominica-rice-cisneros-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/dominica-rice-cisneros-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/dominica-rice-cisneros-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dominica Rice Cisneros, chef and owner of Cosecha Cafe in Oakland. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But what happens when different communities see \"good food\" in different ways? What happens when attempts at intersectionality come across more like bossiness, interference, or tokenism? As a public health advocate who sees people suffering every day with preventable diseases, Chicuata is a vocal proponent of soda taxes. She's no fan of the savvy strategies that big soda corporations use to protect their markets and promote their products in historically underfunded cities like Richmond, CA. But she also sees the willingness of some advocacy groups to call out communities of color around these issues as \"bad campaigning\" that weakens everyone. \"When folks of color, as stakeholders, are not at the table, and are only tokenized at the 25th hour to be your messenger, it doesn't work,\" said Chicuata. \"We need to be at the table making decisions about how the policy is written, how that money is coming back into the community, and what our outreach strategy is going to be. I can't just come help you when you have made all the decisions.\" \u003c/p>\n\u003cfigure id=\"attachment_111619\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/joann-shakirah.jpg\" alt=\"Joann Lo, Co-Director, Food Chain Workers Alliance; Chair, Los Angeles Food Policy Council.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111619\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/joann-shakirah.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/joann-shakirah-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/joann-shakirah-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/joann-shakirah-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/joann-shakirah-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/joann-shakirah-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/joann-shakirah-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Joann Lo, Co-Director, Food Chain Workers Alliance; Chair, Los Angeles Food Policy Council. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Food activists who want to bring workers' issues, like livable wages and better working conditions, into the public eye can learn from the labor movement's emphasis on direct action, said Lo. Forging connections across communities can also break down isolation and help workers learn to speak up for themselves, and for each other. \"It's really important for us to develop leadership among workers, including women, people of color, immigrants...[for them to] share their stories, to feel connected. These workers are often invisible to most people, to most eaters, but we rely on them and their stories are important,\" said Lo, who has worked with Story Corps and Real Food Media on Voices of the Food Chain, a series of videos focusing on issues faced by farm and food workers. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Asked who else should be at the table, and whose contributions should be lifted up and acknowledged, Leach responded, \"Farmers and grandmas, not mutually exclusive.\" For Cisneros, it's the \"moms, moms and grandmas,\" while Chicuata pressed for more recognition and dignity, for family caretakers and farmworkers, and Simley acknowledged the contributions of young activists. Food justice is social justice, these women agreed, and there's room for everyone at the table. \u003c/p>\n\u003cfigure id=\"attachment_111617\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/group1920.jpg\" alt=\"Women Leaders at the Table panel (R to L): Kristyn Leach, Shakirah Simley, Brittni Chicuata, Joann Lo, Dominica Rice Cisneros\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111617\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/group1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/group1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/group1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/group1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/group1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/group1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/group1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Women Leaders at the Table panel and moderator (R to L): Kristyn Leach, Shakirah Simley, Brittni Chicuata, Joann Lo, Dominica Rice Cisneros \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Listen to \u003cstrong>Women Leaders at the Table: Addressing Inequity in the Good Food Movement\u003c/strong>:\u003cbr>\nhttp://audio.commonwealthclub.org/audio/podcast/cc_20160815_Women_at_the_Table.mp3\u003c/p>\n\u003cp>A farmer, a restaurant owner, a labor supporter and a public-health community advocate walk into a room over a bar...and they're greeted like rock stars by a sold-out crowd. This was the scene at the Swedish American Hall on Monday night, August 15, when San Francisco's Commonwealth Club presented \u003ca href=\"https://www.commonwealthclub.org/events/2016-08-15/women-leaders-table-addressing-inequity-good-food-movement\" target=\"_blank\">Women Leaders at the Table: Addressing Inequity in the Good Food Movement\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_111629\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/cathy-curtis.jpg\" alt=\"Cathy Curtis, organizer of the Commonwealth Club’s Food Matters program.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111629\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/cathy-curtis.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/cathy-curtis-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/cathy-curtis-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/cathy-curtis-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/cathy-curtis-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/cathy-curtis-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/cathy-curtis-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cathy Curtis (right), organizer of the Commonwealth Club’s Food Matters program. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When Cathy Curtis, the organizer of the Commonwealth Club's Food Matters program (formerly Bay Gourmet), began to put together a panel of women of color to address issues of inequity and race in the good-food movement, she had no idea it would draw such a crowd. Initially, the panel was set to take place in a small meeting room within the club, but once posted, the event sold out almost immediately, and Curtis and the panel's moderator, Shakirah Simley, were flooded with emails begging them to shift the event to a larger venue. After a last-minute scramble, the \u003ca href=\"http://www.netimeas.com/\" target=\"_blank\">Ne Timeas\u003c/a> restaurant group, which owns Aatxe in the Swedish American Hall (as well as Cafe du Nord next door), offered free use of the hall's large meeting room upstairs. \u003ca href=\"http://civileats.com/\" target=\"_blank\">Civil Eats\u003c/a> offered media support; \u003ca href=\"http://www.cuesa.org\" target=\"_blank\">CUESA\u003c/a> pulled in volunteers; \u003ca href=\"http://www.biritemarket.com/\" target=\"_blank\">Bi-Rite Market\u003c/a> donated wine and sandwiches for the post-meeting reception. \u003c/p>\n\u003cfigure id=\"attachment_111644\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/shakirah-simley.jpg\" alt=\"Moderator Shakirah Simley, founder of the preserving company Slow Jams and now community programs manager (and canner-in-residence) for Bi-Rite.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111644\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/shakirah-simley.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/shakirah-simley-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/shakirah-simley-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/shakirah-simley-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/shakirah-simley-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/shakirah-simley-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/shakirah-simley-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Moderator Shakirah Simley, founder of the preserving company Slow Jams and now community programs manager (and canner-in-residence) for Bi-Rite. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By 7pm, the room was filled to capacity. This was not a meeting preaching the hazards of Big Food or Big Ag to the already-converted (although there were plenty of \u003ca href=\"http://www.nytimes.com/2015/11/22/fashion/snapping-new-clapping.html\" target=\"_blank\">finger-snapping \u003c/a>moments of approval), but rather an insightful dissection of some of the assumptions and privileges within the movement for \"good, clean, fair\" food, from the racial complications of soda taxes to the implications, benefits, and repercussions of direct action, from \u003ca href=\"http://ww2.kqed.org/news/2014/12/10/black-brunch-organizers-put-protest-on-the-menu/\" target=\"_blank\">Black Brunch\u003c/a> to the push for \u003ca href=\"http://abc7news.com/business/minimum-wage-increases-in-3-bay-area-cities-today/1409737/\" target=\"_blank\">higher minimum wages\u003c/a> across the state. \u003c/p>\n\u003cfigure id=\"attachment_111641\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/panel-audience.jpg\" alt=\"Women Leaders at the Table moderator and panel (R to L): Shakirah Simley, Joann Lo, Brittni Chicuata, Kristyn Leach, Dominica Rice Cisneros\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111641\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/panel-audience.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/panel-audience-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/panel-audience-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/panel-audience-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/panel-audience-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/panel-audience-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/panel-audience-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Women Leaders at the Table moderator and panel (R to L): Shakirah Simley, Joann Lo, Brittni Chicuata, Kristyn Leach, Dominica Rice Cisneros \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On the panel were Joanne Lo, co-director of the \u003ca href=\"http://foodchainworkers.org/\" target=\"_blank\">Food Chain Workers Alliance\u003c/a> and chair of the Los Angeles Food Policy Council; Brittni Chicuata, government relations director for the Bay Area chapters of the \u003ca href=\"http://www.heart.org/HEARTORG/Affiliate/SanFrancisco/California/Home_UCM_WSA022_AffiliatePage.jsp\" target=\"_blank\">American Heart Association\u003c/a> and the American Stroke Association; Kristyn Leach, farmer at \u003ca href=\"http://www.sagecenter.org/work/agricultural-revitalization/sunol-agpark/sunol-agpark-farmers/namu-farm/\" target=\"_blank\">Namu Farm\u003c/a>; and Dominica Rice Cisneros, owner of \u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\">Cosecha Cafe\u003c/a> in Oakland, with moderator Shakirah Simley, founder of the preserving company Slow Jams and now community programs manager (and canner-in-residence) for \u003ca href=\"http://www.biritemarket.com\" target=\"_blank\">Bi-Rite\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In her introduction, Curtis urged attendees to look not just at \"what's on the plate, but who's sitting at the table,\" as we work towards creating a more equitable good food movement. This isn't as easy as it sounds; when asked about how her work as a public health advocate, particularly among urban African-American communities, connects with the good food movement, Brittni Chicuata stated, \"When I think of the good food movement, or the slow food movement, or when a lot of folks think of it, it's 'that's bougie and inaccessible and not for me.'\" What matters to Chicuata is helping communities face, and overcome, what they (and she) see as systemic barriers to living healthy lives. In other words, it's less about the kale, and more about transportation, education, labor, the history of zoning laws, and the history of red-lining by banks that kept business loans out of low-income neighborhoods, says Chicuata, who grew up in the Fillmore and now lives in Oakland. \u003c/p>\n\u003cfigure id=\"attachment_111638\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/brittni-chicuata.jpg\" alt=\"Brittni Chicuata (center), Government Relations Director, American Heart Association | American Stroke Association.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111638\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/brittni-chicuata.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/brittni-chicuata-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/brittni-chicuata-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/brittni-chicuata-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/brittni-chicuata-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/brittni-chicuata-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/brittni-chicuata-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brittni Chicuata (center), Government Relations Director, American Heart Association | American Stroke Association. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Although, of course, the kale--or in this case, the shiso leaves and hot peppers--have to come from somewhere, and small-scale, sustainable farming is at the heart of the good food movement. At Namu Farm, Kristyn Leach describes her acre-and-a-half parcel of land in the Sunol Ag Park as an experiment in \"really kind of crazy and strange\" farming, with an emphasis on very slow, deliberate practices of carbon-sequestering, no-till cultivation with rotating cover crops, inspired by both permaculture and traditional Asian farming techniques. Said Leach, \"I became a farmer because it's a really direct way to care for the people around me,\" and be a responsible steward of the land. \u003c/p>\n\u003cfigure id=\"attachment_111621\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/kristyn-brittni.jpg\" alt=\"Kristyn Leach (left), Farmer, Namu Farm.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111621\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/kristyn-brittni.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kristyn-brittni-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kristyn-brittni-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kristyn-brittni-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kristyn-brittni-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kristyn-brittni-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kristyn-brittni-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kristyn Leach (left), Farmer, Namu Farm. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For business owner Dominica Rice Cisneros, whose downtown Oakland Cosecha Cafe is celebrating its 5th anniversary this week, being part of the good food movement meant helping to revitalize the part of Oakland where she lived, by opening a family-friendly cafe in the Swan's Market, and, as a small business, creating jobs that respect and reward the skills of women in her community. (She hires men, too, but her tortilla-making morning kitchen crew is all female.) \"We don't just sell tacos, we sell peace of mind. You bring your family to us, we're going to take care of them,\" said Cisneros. \u003c/p>\n\u003cfigure id=\"attachment_111639\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/dominica-rice-cisneros.jpg\" alt=\"Dominica Rice Cisneros, chef and owner of Cosecha Cafe in Oakland.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/dominica-rice-cisneros.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/dominica-rice-cisneros-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/dominica-rice-cisneros-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/dominica-rice-cisneros-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/dominica-rice-cisneros-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/dominica-rice-cisneros-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/dominica-rice-cisneros-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dominica Rice Cisneros, chef and owner of Cosecha Cafe in Oakland. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But what happens when different communities see \"good food\" in different ways? What happens when attempts at intersectionality come across more like bossiness, interference, or tokenism? As a public health advocate who sees people suffering every day with preventable diseases, Chicuata is a vocal proponent of soda taxes. She's no fan of the savvy strategies that big soda corporations use to protect their markets and promote their products in historically underfunded cities like Richmond, CA. But she also sees the willingness of some advocacy groups to call out communities of color around these issues as \"bad campaigning\" that weakens everyone. \"When folks of color, as stakeholders, are not at the table, and are only tokenized at the 25th hour to be your messenger, it doesn't work,\" said Chicuata. \"We need to be at the table making decisions about how the policy is written, how that money is coming back into the community, and what our outreach strategy is going to be. I can't just come help you when you have made all the decisions.\" \u003c/p>\n\u003cfigure id=\"attachment_111619\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/joann-shakirah.jpg\" alt=\"Joann Lo, Co-Director, Food Chain Workers Alliance; Chair, Los Angeles Food Policy Council.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111619\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/joann-shakirah.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/joann-shakirah-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/joann-shakirah-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/joann-shakirah-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/joann-shakirah-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/joann-shakirah-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/joann-shakirah-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Joann Lo, Co-Director, Food Chain Workers Alliance; Chair, Los Angeles Food Policy Council. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Food activists who want to bring workers' issues, like livable wages and better working conditions, into the public eye can learn from the labor movement's emphasis on direct action, said Lo. Forging connections across communities can also break down isolation and help workers learn to speak up for themselves, and for each other. \"It's really important for us to develop leadership among workers, including women, people of color, immigrants...[for them to] share their stories, to feel connected. These workers are often invisible to most people, to most eaters, but we rely on them and their stories are important,\" said Lo, who has worked with Story Corps and Real Food Media on Voices of the Food Chain, a series of videos focusing on issues faced by farm and food workers. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Asked who else should be at the table, and whose contributions should be lifted up and acknowledged, Leach responded, \"Farmers and grandmas, not mutually exclusive.\" For Cisneros, it's the \"moms, moms and grandmas,\" while Chicuata pressed for more recognition and dignity, for family caretakers and farmworkers, and Simley acknowledged the contributions of young activists. Food justice is social justice, these women agreed, and there's room for everyone at the table. \u003c/p>\n\u003cfigure id=\"attachment_111617\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/group1920.jpg\" alt=\"Women Leaders at the Table panel (R to L): Kristyn Leach, Shakirah Simley, Brittni Chicuata, Joann Lo, Dominica Rice Cisneros\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111617\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/group1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/group1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/group1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/group1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/group1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/group1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/group1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Women Leaders at the Table panel and moderator (R to L): Kristyn Leach, Shakirah Simley, Brittni Chicuata, Joann Lo, Dominica Rice Cisneros \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 5 Favorite Dumplings in Oakland and Berkeley",
"title": "Bay Area Bites Guide to 5 Favorite Dumplings in Oakland and Berkeley",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The appeal of dumplings is so universal that almost every culture has a variation on them, from potstickers to perogies. They’re perfect as an appetizer, a side dish, and if you're truly ambitious you can make a meal of them. We’ve covered your best dumpling options \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/11/bay-area-bites-guide-to-5-great-dumpling-spots-in-san-francisco/\" target=\"_blank\">in San Francisco\u003c/a>--as well as some great \u003ca href=\"https://ww2.kqed.org/bayareabites/tag/dim-sum/\" target=\"_blank\">Dim Sum options\u003c/a>-- but the East Bay is no slouch in the dumpling department, either. Here are some of our favorite spots for dumplings in Berkeley and Oakland. Each spot is great on its own, or you can combine them for a cross-cultural dumpling crawl. Did we miss your go-to? Let us know if the comments below.\u003c/p>\n\u003cfigure id=\"attachment_111464\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111464\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/IMG_8067.jpg\" alt=\"Chengdu Style Dumplings from Berkeley's Chengdu Style Restaurant.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8067.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8067-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8067-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8067-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8067-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8067-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8067-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chengdu Style Dumplings from Berkeley's Chengdu Style Restaurant. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Berkeley’s \u003cstrong>Chengdu Style Restaurant\u003c/strong>, named after the capital of China’s Sichuan province, is a Cal student’s dream, conveniently located steps from the campus and offering hearty portions at affordable prices. The restaurant, owned by Chengdu expats (and Cal alums) April, Bo and Jun Hu includes traditional Chinese-American fare along with spicy, peppercorn-studded dishes native to the region. It’s a homey place with scribbled-on menus (handwritten price updates, “steamed bums” corrected to buns), packed with Cal students watching movies on their phones as they slurp giant bowls of soup and girlfriends catching up in Chinese. The Chengdu Style Dumplings are hearty and juicy, flecked with green onions, but the best part is the red chili oil that characterizes the region’s dishes. Sweet, salty and spicy, it enlivens every bite.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/chengdu-style-restaurant-berkeley\" target=\"_blank\">\u003cstrong>Chengdu Style Restaurant\u003c/strong>\u003c/a>\u003cbr>\n2600 Bancroft Way [\u003ca href=\"https://goo.gl/maps/mYy9ENViZYG2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 845-5807\u003cbr>\nHours: Sun-Thu, 11am-10pm; Fri-Sat, 11am-10:30pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_111465\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111465\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/IMG_8073.jpg\" alt=\"Soup dumplings from Berkeley's Dumpling Express.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8073.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8073-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8073-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8073-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8073-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8073-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8073-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Soup dumplings from Berkeley's Dumpling Express. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like Chengdu Style Restaurant, Berkeley’s \u003cstrong>Dumpling Express\u003c/strong> boasts affordable prices: for under $7, you can get a meal of six dumplings. The tiny restaurant, owned by Terry Chan, offers a variety of dishes--from fried rice to ice cream--but the soup dumplings are one of their biggest draws. After placing your order, you'll wait patiently for a worker to steam them before receiving your handmade Xiao Long Bao. They’re plump and chewy, with a salty broth mixing in with succulent pork. Visit for the soup dumplings, or to stock up on sub-$10 bags of frozen dumplings--your future self will thank you.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/dumpling-express-berkeley\" target=\"_blank\">\u003cstrong>Dumpling Express\u003c/strong>\u003c/a>\u003cbr>\n2328 Bowditch St [\u003ca href=\"https://goo.gl/maps/CBxMe32KN3u\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 204-9283\u003cbr>\nHours: Mon-Sun, 11am-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DumplingExpressBerkeley/\" target=\"_blank\">Dumpling Express 鮮餃美食\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_111466\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111466\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/IMG_8079.jpg\" alt=\"Turkish manti from Berkeley's Turkish Kitchen.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8079.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8079-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8079-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8079-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8079-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8079-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8079-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turkish manti from Berkeley's Turkish Kitchen. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When introducing your culture’s cuisine to a new audience, there are plenty of tricks for marketing the unknown to a suspicious crowd. You can change seasonings, making it more or less spicy. You can wrap it in a tortilla or bun and transform it into one of the Bay Area’s \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/25/bay-area-bites-guide-to-5-favorite-fusion-dishes/\" target=\"_blank\">signature food mashups\u003c/a>. Or, like Berkeley’s \u003cstrong>Turkish Kitchen\u003c/strong>, from owner George Baylar and chefs Mehmet Vural and Ferzan Yolcu, you can change the names to make it more familiar to a Bay Area crowd. Thus, a kebab becomes a “Turkish burrito,” and manti, a style of dumplings that Turks have been eating since the Ottoman empire become “Turkish ravioli.” They’re tiny, and packed with a flavorful mix of ground beef, onions and spices. Covered with parsley and a warm yogurt sauce, they’re a well-seasoned, herby and filling comfort food, no matter where you’re from or what you call them.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/turkish-kitchen-berkeley-2\" target=\"_blank\">\u003cstrong>Turkish Kitchen\u003c/strong>\u003c/a>\u003cbr>\n1986 Shattuck Ave [\u003ca href=\"https://goo.gl/maps/ViMV37w9yHU2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 540-9997\u003cbr>\nHours: Sun-Thu, 11am-10pm; Fri-Sat, 11am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Turkish-Kitchen-120919721255790/\" target=\"_blank\">Turkish Kitchen\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cfigure id=\"attachment_111467\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111467\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/IMG_8199.jpg\" alt=\"Shan Dong's homemade dumplings.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8199.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8199-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8199-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8199-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8199-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8199-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8199-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shan Dong's homemade dumplings. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What more is there to say about Oakland Chinatown’s \u003cstrong>Shan Dong\u003c/strong>? It’s a beloved institution that’s constantly packed with people eating the restaurant's signature handmade noodles and dumplings. The Mandarin menu, from owner Charles Hung, is wonderfully consistent, and seeing the process from the beginning--workers rolling out the dough as you walk in--to your plate makes it all the more satisfying. The Shan Dong special dumplings are plump golf balls, with a thick, doughy wrapper covering a flavorful mix of cabbage and well-seasoned pork. The tangy, vinegary dipping sauce adds a burst of salty richness and is the ideal accompaniment. As the server’s shirts will inform you, the restaurant, one of the few serving Northern Chinese food, is currently celebrating their 20th anniversary. They know what they’re doing.\u003c/p>\n\u003cp>\u003ca href=\"http://sd.222.to/\" target=\"_blank\">\u003cstrong>Shan Dong Restaurant\u003c/strong>\u003c/a>\u003cbr>\n328 10th St #101 [\u003ca href=\"https://goo.gl/maps/qw7fggqmm5B2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 839-2299\u003cbr>\nHours: Closed Monday; Tue-Thu, 11am-3pm and 4-9:30pm; Fri-Sat, 11am-3pm and 4-10pm; Sun, 11am-3pm and 4pm-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Shan-Dong-Restaurant-115634428463090/\" target=\"_blank\">Shan Dong Restaurant\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cfigure id=\"attachment_111468\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111468\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/IMG_8208.jpg\" alt=\"Buuz, a type of Mongolian dumpling, from Togi's in Oakland.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8208.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8208-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8208-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8208-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8208-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8208-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8208-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Buuz, a type of Mongolian dumpling, from Togi's in Oakland. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Togi's Mongolian Cuisine\u003c/strong> is a new resturaunt aiming to bring real Mongolian food--not the barbecue of chain restaurants--to Oakland. The cuisine is wheat and meat heavy, and accordingly, one of their traditional dishes is buuz, a type of steamed dumpling filled with mutton or beef typically eaten with your hands. At Togi’s, they take twenty minutes and emerge from the kitchen piping hot, each large dumpling sporting a perfectly crimped top, accompanied by a side of creamy potato salad. They’re rich and filled with well-seasoned beef, a winningly homey introduction to authentic Mongolian cuisine.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/togis-mongolian-cuisine-oakland\" target=\"_blank\">\u003cstrong>Togi's Mongolian Cuisine\u003c/strong>\u003c/a>\u003cbr>\n352 14th St [\u003ca href=\"https://goo.gl/maps/vLtgv6uBpn52\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 922-1286\u003cbr>\nHours: Wed-Mon, 12-9pm, Closed Tue\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_111469\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111469\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/IMG_8215.jpg\" alt=\"Goon Mahn Du from Temescal's Casserole House.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8215.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8215-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8215-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8215-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8215-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8215-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8215-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Goon Mahn Du from Temescal's Casserole House. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Temescal’s \u003cstrong>Casserole House\u003c/strong> specializes in junggol, the Korean Casserole dishes they’re named for, but they’re also an excellent place to sample other Korean favorites like barbecued meats, soups and appetizers like mandu, the country’s dumpling. (The dish also\u003cbr>\n\u003ca href=\"https://mealenscene.wordpress.com/2015/02/15/oldboy/\" target=\"_blank\">plays a key role\u003c/a> in the cult Korean film \u003cem>Oldboy\u003c/em>). At the Casserole House, they have Goon Mahn Du, featuring a wonderfully crispy shell filled with beef, pork, tofu and a fresh assortment of green veggies. It’s accompanied by their excellent, funky homemade kimchi, which--per their website--you can buy from Mrs. Lee by calling 510-601-6001.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://casserolehouse.com/\" target=\"_blank\">\u003cstrong>Casserole House Korean Restaurant\u003c/strong>\u003c/a>\u003cbr>\n4301 Telegraph Ave [\u003ca href=\"https://goo.gl/maps/ATskKuEALop\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 601-6001\u003cbr>\nHours: Mon-Sat, 11am-10pm; Sun, 1-10pm\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\n",
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"excerpt": "From Turkish manti to Chengdu dumplings, your guide to some of the East Bay's best dumplings. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The appeal of dumplings is so universal that almost every culture has a variation on them, from potstickers to perogies. They’re perfect as an appetizer, a side dish, and if you're truly ambitious you can make a meal of them. We’ve covered your best dumpling options \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/11/bay-area-bites-guide-to-5-great-dumpling-spots-in-san-francisco/\" target=\"_blank\">in San Francisco\u003c/a>--as well as some great \u003ca href=\"https://ww2.kqed.org/bayareabites/tag/dim-sum/\" target=\"_blank\">Dim Sum options\u003c/a>-- but the East Bay is no slouch in the dumpling department, either. Here are some of our favorite spots for dumplings in Berkeley and Oakland. Each spot is great on its own, or you can combine them for a cross-cultural dumpling crawl. Did we miss your go-to? Let us know if the comments below.\u003c/p>\n\u003cfigure id=\"attachment_111464\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111464\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/IMG_8067.jpg\" alt=\"Chengdu Style Dumplings from Berkeley's Chengdu Style Restaurant.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8067.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8067-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8067-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8067-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8067-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8067-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8067-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chengdu Style Dumplings from Berkeley's Chengdu Style Restaurant. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Berkeley’s \u003cstrong>Chengdu Style Restaurant\u003c/strong>, named after the capital of China’s Sichuan province, is a Cal student’s dream, conveniently located steps from the campus and offering hearty portions at affordable prices. The restaurant, owned by Chengdu expats (and Cal alums) April, Bo and Jun Hu includes traditional Chinese-American fare along with spicy, peppercorn-studded dishes native to the region. It’s a homey place with scribbled-on menus (handwritten price updates, “steamed bums” corrected to buns), packed with Cal students watching movies on their phones as they slurp giant bowls of soup and girlfriends catching up in Chinese. The Chengdu Style Dumplings are hearty and juicy, flecked with green onions, but the best part is the red chili oil that characterizes the region’s dishes. Sweet, salty and spicy, it enlivens every bite.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/chengdu-style-restaurant-berkeley\" target=\"_blank\">\u003cstrong>Chengdu Style Restaurant\u003c/strong>\u003c/a>\u003cbr>\n2600 Bancroft Way [\u003ca href=\"https://goo.gl/maps/mYy9ENViZYG2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 845-5807\u003cbr>\nHours: Sun-Thu, 11am-10pm; Fri-Sat, 11am-10:30pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_111465\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111465\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/IMG_8073.jpg\" alt=\"Soup dumplings from Berkeley's Dumpling Express.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8073.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8073-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8073-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8073-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8073-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8073-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8073-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Soup dumplings from Berkeley's Dumpling Express. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like Chengdu Style Restaurant, Berkeley’s \u003cstrong>Dumpling Express\u003c/strong> boasts affordable prices: for under $7, you can get a meal of six dumplings. The tiny restaurant, owned by Terry Chan, offers a variety of dishes--from fried rice to ice cream--but the soup dumplings are one of their biggest draws. After placing your order, you'll wait patiently for a worker to steam them before receiving your handmade Xiao Long Bao. They’re plump and chewy, with a salty broth mixing in with succulent pork. Visit for the soup dumplings, or to stock up on sub-$10 bags of frozen dumplings--your future self will thank you.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/dumpling-express-berkeley\" target=\"_blank\">\u003cstrong>Dumpling Express\u003c/strong>\u003c/a>\u003cbr>\n2328 Bowditch St [\u003ca href=\"https://goo.gl/maps/CBxMe32KN3u\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 204-9283\u003cbr>\nHours: Mon-Sun, 11am-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DumplingExpressBerkeley/\" target=\"_blank\">Dumpling Express 鮮餃美食\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_111466\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111466\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/IMG_8079.jpg\" alt=\"Turkish manti from Berkeley's Turkish Kitchen.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8079.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8079-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8079-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8079-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8079-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8079-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8079-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turkish manti from Berkeley's Turkish Kitchen. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When introducing your culture’s cuisine to a new audience, there are plenty of tricks for marketing the unknown to a suspicious crowd. You can change seasonings, making it more or less spicy. You can wrap it in a tortilla or bun and transform it into one of the Bay Area’s \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/25/bay-area-bites-guide-to-5-favorite-fusion-dishes/\" target=\"_blank\">signature food mashups\u003c/a>. Or, like Berkeley’s \u003cstrong>Turkish Kitchen\u003c/strong>, from owner George Baylar and chefs Mehmet Vural and Ferzan Yolcu, you can change the names to make it more familiar to a Bay Area crowd. Thus, a kebab becomes a “Turkish burrito,” and manti, a style of dumplings that Turks have been eating since the Ottoman empire become “Turkish ravioli.” They’re tiny, and packed with a flavorful mix of ground beef, onions and spices. Covered with parsley and a warm yogurt sauce, they’re a well-seasoned, herby and filling comfort food, no matter where you’re from or what you call them.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/turkish-kitchen-berkeley-2\" target=\"_blank\">\u003cstrong>Turkish Kitchen\u003c/strong>\u003c/a>\u003cbr>\n1986 Shattuck Ave [\u003ca href=\"https://goo.gl/maps/ViMV37w9yHU2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 540-9997\u003cbr>\nHours: Sun-Thu, 11am-10pm; Fri-Sat, 11am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Turkish-Kitchen-120919721255790/\" target=\"_blank\">Turkish Kitchen\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cfigure id=\"attachment_111467\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111467\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/IMG_8199.jpg\" alt=\"Shan Dong's homemade dumplings.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8199.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8199-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8199-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8199-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8199-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8199-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8199-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shan Dong's homemade dumplings. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What more is there to say about Oakland Chinatown’s \u003cstrong>Shan Dong\u003c/strong>? It’s a beloved institution that’s constantly packed with people eating the restaurant's signature handmade noodles and dumplings. The Mandarin menu, from owner Charles Hung, is wonderfully consistent, and seeing the process from the beginning--workers rolling out the dough as you walk in--to your plate makes it all the more satisfying. The Shan Dong special dumplings are plump golf balls, with a thick, doughy wrapper covering a flavorful mix of cabbage and well-seasoned pork. The tangy, vinegary dipping sauce adds a burst of salty richness and is the ideal accompaniment. As the server’s shirts will inform you, the restaurant, one of the few serving Northern Chinese food, is currently celebrating their 20th anniversary. They know what they’re doing.\u003c/p>\n\u003cp>\u003ca href=\"http://sd.222.to/\" target=\"_blank\">\u003cstrong>Shan Dong Restaurant\u003c/strong>\u003c/a>\u003cbr>\n328 10th St #101 [\u003ca href=\"https://goo.gl/maps/qw7fggqmm5B2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 839-2299\u003cbr>\nHours: Closed Monday; Tue-Thu, 11am-3pm and 4-9:30pm; Fri-Sat, 11am-3pm and 4-10pm; Sun, 11am-3pm and 4pm-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Shan-Dong-Restaurant-115634428463090/\" target=\"_blank\">Shan Dong Restaurant\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cfigure id=\"attachment_111468\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111468\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/IMG_8208.jpg\" alt=\"Buuz, a type of Mongolian dumpling, from Togi's in Oakland.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8208.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8208-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8208-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8208-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8208-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8208-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8208-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Buuz, a type of Mongolian dumpling, from Togi's in Oakland. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Togi's Mongolian Cuisine\u003c/strong> is a new resturaunt aiming to bring real Mongolian food--not the barbecue of chain restaurants--to Oakland. The cuisine is wheat and meat heavy, and accordingly, one of their traditional dishes is buuz, a type of steamed dumpling filled with mutton or beef typically eaten with your hands. At Togi’s, they take twenty minutes and emerge from the kitchen piping hot, each large dumpling sporting a perfectly crimped top, accompanied by a side of creamy potato salad. They’re rich and filled with well-seasoned beef, a winningly homey introduction to authentic Mongolian cuisine.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/togis-mongolian-cuisine-oakland\" target=\"_blank\">\u003cstrong>Togi's Mongolian Cuisine\u003c/strong>\u003c/a>\u003cbr>\n352 14th St [\u003ca href=\"https://goo.gl/maps/vLtgv6uBpn52\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 922-1286\u003cbr>\nHours: Wed-Mon, 12-9pm, Closed Tue\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_111469\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111469\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/IMG_8215.jpg\" alt=\"Goon Mahn Du from Temescal's Casserole House.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8215.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8215-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8215-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8215-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8215-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8215-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8215-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Goon Mahn Du from Temescal's Casserole House. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Temescal’s \u003cstrong>Casserole House\u003c/strong> specializes in junggol, the Korean Casserole dishes they’re named for, but they’re also an excellent place to sample other Korean favorites like barbecued meats, soups and appetizers like mandu, the country’s dumpling. (The dish also\u003cbr>\n\u003ca href=\"https://mealenscene.wordpress.com/2015/02/15/oldboy/\" target=\"_blank\">plays a key role\u003c/a> in the cult Korean film \u003cem>Oldboy\u003c/em>). At the Casserole House, they have Goon Mahn Du, featuring a wonderfully crispy shell filled with beef, pork, tofu and a fresh assortment of green veggies. It’s accompanied by their excellent, funky homemade kimchi, which--per their website--you can buy from Mrs. Lee by calling 510-601-6001.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://casserolehouse.com/\" target=\"_blank\">\u003cstrong>Casserole House Korean Restaurant\u003c/strong>\u003c/a>\u003cbr>\n4301 Telegraph Ave [\u003ca href=\"https://goo.gl/maps/ATskKuEALop\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 601-6001\u003cbr>\nHours: Mon-Sat, 11am-10pm; Sun, 1-10pm\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Most Delectable Strawberries and Where to Find Them in the Bay Area",
"title": "The Most Delectable Strawberries and Where to Find Them in the Bay Area",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Their crimson hue and intoxicating aroma beckon from farmer stands this time of year as the strawberry season chugs along in full swing. But with apologies to Gertrude Stein, a strawberry is not a strawberry is not a strawberry. There's an enormous taste -- and health -- difference between the piles of plastic-encased \u003ca href=\"https://en.wikipedia.org/wiki/Strawberry\" target=\"_blank\">fragaria ananassa\u003c/a> (the modern cultivated strawberry) in the supermarket and what can be found at farmers markets and even one's own backyard, where this \u003ca href=\"http://www.mastergardeners.org/picks/growingStrawberries.html\" target=\"_blank\">fruit isn't too demanding to grow\u003c/a>. \u003c/p>\n\u003cp>Besides sleuthing out the tastiest varieties (like \u003ca href=\"http://homeguides.sfgate.com/interesting-chandler-strawberry-plant-54248.html\" target=\"_blank\">Chandler\u003c/a> and \u003ca href=\"http://homeguides.sfgate.com/grow-seascape-strawberries-42378.html\" target=\"_blank\">Seascape\u003c/a> and sources, strawberry lovers will find ultimate mouth delight in the lesser-known but hugely delicious cousins of this popular fruit like lilliputian \u003ca href=\"https://en.wikipedia.org/wiki/Fragaria_vesca\" target=\"_blank\">fraises des bois\u003c/a> (so-called \"wild strawberries\" that actually aren't wild) and \u003ca href=\"http://davesgarden.com/guides/articles/view/3685\" target=\"_blank\">mara des bois\u003c/a>, a lusciously tasty hybrid widely cultivated in France. But we're getting ahead of ourselves a bit.\u003c/p>\n\u003cfigure id=\"attachment_111167\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/fraises-des-bois.jpg\" alt=\"Tiny, conical fraises des bois deliver amazing flavor and aroma.\" width=\"1920\" height=\"1525\" class=\"size-full wp-image-111167\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/fraises-des-bois.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/fraises-des-bois-400x318.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/fraises-des-bois-800x635.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/fraises-des-bois-768x610.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/fraises-des-bois-1440x1144.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/fraises-des-bois-1180x937.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/fraises-des-bois-960x763.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tiny, conical fraises des bois deliver amazing flavor and aroma. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Strawberry.\" The \u003ca href=\"http://www.strawberries-for-strawberry-lovers.com/origin-of-the-word-strawberry.html\" target=\"_blank\">source of this English word\u003c/a> remains a mystery, since the practice of mulching with straw came long after the plant's name emerged. In the \u003ca href=\"https://www.reference.com/food/fruit-member-rose-family-5e1b03960023c218\" target=\"_blank\">rose family\u003c/a>, the genus fragaria (the collective name for these berries) was first grown as a crop in 14th century France and has been a hit ever since. An excellent source of vitamins and minerals, strawberries and their berry brethren recently nudged aside apples, bananas and oranges to become \u003ca href=\"http://fortune.com/2014/11/04/best-selling-fruit-us/\" target=\"_blank\">America's most-consumed fruit\u003c/a>. And that's part of the problem. \u003c/p>\n\u003cp>To meet the American demand for strawberries, \u003ca href=\"http://www.californiastrawberries.com/about_strawberries\" target=\"_blank\">88 percent\u003c/a> of which are cultivated along the California coast, commercial growers have long used \u003ca href=\"https://www.revealnews.org/article/californias-strawberry-industry-is-hooked-on-dangerous-pesticides/\" target=\"_blank\">disturbing techniques\u003c/a> to maximize their production. They \u003ca href=\"https://www.revealnews.org/article-legacy/7-things-to-know-before-you-eat-your-next-strawberry/\" target=\"_blank\">deploy pesticides and fumigants\u003c/a>, the latter stripping anything living from soil before planting. In addition, conventional strawberries have been selectively bred for color, shape, shelf life and resistance to bruising \u003ca href=\"http://www.npr.org/2012/05/17/152944880/bigger-means-better-not-with-strawberries\" target=\"_blank\">rather than great taste\u003c/a>. This year, strawberries for the first time outranked apples as number one on the \"\u003ca href=\"http://www.ewg.org/release/ewg-s-2016-dirty-dozen-list-pesticides-produce-strawberries-most-contaminated-apples-drop\" target=\"_blank\">Dirty Dozen\u003c/a>,\" so named by the Environmental Working Group for fruits and vegetables that are highest in pesticide residue. \u003c/p>\n\u003cfigure id=\"attachment_111168\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/strawberry-rows.jpg\" alt=\"Commercial strawberry production -- conventional and organic -- always involves wrapping the plant roots, soil and drip irrigation in some sort of plastic or membrane.\" width=\"1920\" height=\"1333\" class=\"size-full wp-image-111168\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/strawberry-rows.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/strawberry-rows-400x278.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/strawberry-rows-800x555.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/strawberry-rows-768x533.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/strawberry-rows-1440x1000.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/strawberry-rows-1180x819.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/strawberry-rows-960x667.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Commercial strawberry production -- conventional and organic -- always involves wrapping the plant roots, soil and drip irrigation in some sort of plastic or membrane. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Most horrifying is how many strawberry farmers have been playing a long-term game of musical chairs, \u003ca href=\"https://www.theguardian.com/us-news/2014/nov/10/-sp-california-strawberry-industry-pesticides\" target=\"_blank\">shifting from one dangerous chemical fumigant to another\u003c/a> after each is banned for harming the environment or people. Strawberries are sensitive to soil pathogens, hence the fumigants and pesticides, but a few farmers have long been pushing for a better, healthier solution: \u003ca href=\"http://civileats.com/2015/01/12/the-future-strawberry-will-the-loss-of-a-major-pesticide-help-the-industry-to-go-green/\" target=\"_blank\">growing organic berries\u003c/a>, which is a more expensive crop to grow but a tastier, less worrisome fruit to eat.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Although only nine percent of California's total strawberry production is currently organic, the supply has been increasing significantly in recent years. It's about time, according to Jim Cochran, who was the lone voice in the wilderness back in the '80s when he became the state's first organic strawberry grower. \u003ca href=\"http://www.swantonberryfarm.com/\" target=\"_blank\">Swanton Berry Farm\u003c/a>, his rustic operation on the coast near Davenport, doesn't just cultivate organic berries but reflects a 30-year quest by Cochran to grow the most completely delicious strawberries possible. \u003c/p>\n\u003cfigure id=\"attachment_111169\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/Jim-Cochran-2.jpg\" alt=\"Jim Cochran of Swanton Berry Farm was California's first organic strawberry grower and produces some of the tastiest berries in the state.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-111169\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/Jim-Cochran-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Jim-Cochran-2-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Jim-Cochran-2-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Jim-Cochran-2-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Jim-Cochran-2-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Jim-Cochran-2-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Jim-Cochran-2-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jim Cochran of Swanton Berry Farm was California's first organic strawberry grower and produces some of the tastiest berries in the state. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I concentrate on flavor,\" he says. \"The berries must have the right combination of volatile oils -- for the smell -- and sugars. It's not just about having a sweet strawberry but a strawberry that also has lots of taste.\" He has tried reams of strawberry varieties over the years and has settled on Chandler as the ultimate strawberry. His goal is achieving the whole package: a berry that's lusciously sweet but with a complex, balanced taste reflecting a touch of acid, along with an intense perfume.\u003c/p>\n\u003cp>But the road to outstanding flavor also involves care in not overwatering or overfertilizing. Cochran compares it to growing grapes for fine wines. \"Other people will be growing decent grapes for a decent wine but they'll have more tons per acre. I'm not shooting for high yield but for high taste,\" he notes. \u003c/p>\n\u003cfigure id=\"attachment_111171\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/u-pickers.jpg\" alt=\"Picking strawberries in the fields of Swanton Berry Farm has become a popular activity for those seeking great berries at a lower cost along with a fun day by the ocean.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111171\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/u-pickers.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/u-pickers-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/u-pickers-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/u-pickers-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/u-pickers-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/u-pickers-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/u-pickers-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Picking strawberries in the fields of Swanton Berry Farm has become a popular activity for those seeking great berries at a lower cost along with a fun day by the ocean. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another requirement is picking the fruit as ripe as possible and getting these fragile strawberries to consumers quickly for this reason. Thus Swanton berries don't go much beyond the Bay Area, showing up in farmers markets, a few groceries and -- most enjoyably -- as \"\u003ca href=\"http://www.swantonberryfarm.com/upick\" target=\"_blank\">you-pick\u003c/a>\" fruit for those trekking to the gorgeous coast-side locations of Cochran's farm. A side benefit of visiting Swanton Berry Farm is how the intense aroma fills your car on the way home and beckons you to pop these red delights into your mouth.\u003c/p>\n\u003cp>Cochran's season is from April through October, \u003ca href=\"http://www.bloomberg.com/news/articles/2014-01-29/california-farms-going-thirsty-as-drought-burns-5-billion-hole\" target=\"_blank\">hoping that drought\u003c/a> doesn't impact his water-limited operation, as happened in previous years. \"Strawberries are so demanding as a crop,\" he explains. \"They're very management intensive because you've got to watch everything every single day. The fact is that if you grow a strawberry that tastes like cardboard and lasts for two weeks on the shelf, you make more money.\"\u003c/p>\n\u003cfigure id=\"attachment_111170\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/Swanton-berries.jpg\" alt=\"Deep red, perfectly ripe and intensely flavored, the Chandler variety available from Swanton Berry Farm is lower-yield than the Albion variety that organic growers favor.\" width=\"1920\" height=\"1756\" class=\"size-full wp-image-111170\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-berries.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-berries-400x366.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-berries-800x732.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-berries-768x702.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-berries-1440x1317.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-berries-1180x1079.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-berries-960x878.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Deep red, perfectly ripe and intensely flavored, the Chandler variety available from Swanton Berry Farm is lower-yield than the Albion variety that organic growers favor. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Chandler variety favored by Swanton Berry Farm is a particularly low-yield strawberry plant so fewer organic farmers grow it than higher-production varieties like \u003ca href=\"https://myfolia.com/plants/11-strawberry-fragaria-x-ananassa/varieties/19001-albion\" target=\"_blank\">Albion\u003c/a>, which are more plentiful at Bay Area farmers markets. A berry purist, Cochran sniffs at this variety, which produces twice the crop of Chandler, he says. \u003c/p>\n\u003cfigure id=\"attachment_111530\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/Gia.jpg\" alt=\"Gia Matzinger and her two farming partners grow Seascape and Albion strawberries at Green Oaks Creek in Pescadero.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-111530\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/Gia.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Gia-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Gia-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Gia-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Gia-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Gia-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Gia-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gia Matzinger and her two farming partners grow Seascape and Albion strawberries at Green Oaks Creek in Pescadero. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another delicious and less-available strawberry variety among organic growers is Seascape. Often candy-sweet, it's a somewhat smaller berry but has gathered such devoted fans among strawberry lovers that they'll show up early at farmers market stands to snag the small supply before it runs out. Gia Matzinger of \u003ca href=\"http://www.greenoakswedding.com/farm/\" target=\"_blank\">Green Oaks Creek Farm\u003c/a> in Pescadero grows Seascapes and Albions, hedging her bets because the Albion variety is a larger producer and is in peak output later in the year while Seascape pops out the most berries in spring, she says. \u003c/p>\n\u003cp>Passion for Seascapes is an ongoing issue for her farm. \"We have a bunch of customers who really prefer the Seascapes so that's been a challenge -- getting people to try the other variety. There aren't as many farmers growing Seascapes,\" says Matzinger. Fortunately, both varieties grown at her farm, a little jewel-box tucked into a mini-valley near the ocean, are quite delicious. \u003c/p>\n\u003cfigure id=\"attachment_111531\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/Green-Oaks-berry-field.jpg\" alt=\"Seascape and Albion strawberries as well as other produce is grown at Green Oaks Creek Farm near the ocean in Pescadero.\" width=\"1920\" height=\"1304\" class=\"size-full wp-image-111531\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-400x272.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-800x543.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-1440x978.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-1180x801.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-960x652.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Seascape and Albion strawberries as well as other produce is grown at Green Oaks Creek Farm near the ocean in Pescadero. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Those vehement over specific strawberry varieties should keep in mind that the ultimate taste of, say, Albion -- the most common commercial variety among organic farmers in California --can vary a bit from grower to grower. \u003ca href=\"http://www.biritemarket.com/\" target=\"_blank\">Bi-Rite Market\u003c/a> in San Francisco feeds purists by seeking out \u003ca href=\"http://www.biritemarket.com/tag/strawberry-varieties/\" target=\"_blank\">excellent-tasting berries\u003c/a> from farmers, featuring Chandlers from Swanton Berry Farm along with Seascapes from five other coastal growers, as well as some up-and-coming varieties like \u003ca href=\"http://www.degroot-inc.com/product_info.php?products_id=697\" target=\"_blank\">Éclair\u003c/a> and \u003ca href=\"https://www.google.com/patents/USPP22472\" target=\"_blank\">Sweet Ann\u003c/a>. \u003c/p>\n\u003cp>The optimal strategy for strawberry fans is to inquire about the varieties of the fruit grown by the farmers market vendors they patronize to identify favorites, then start seeking out these kinds when shopping at the farm stands. Those with a gardening gene might consider planting Chandler or Seascape or whatever variety they favor, since nurseries typically put varieties on the tag of the strawberry seedlings they sell. There is abundant information online about the \u003ca href=\"http://www.almanac.com/plant/strawberries\" target=\"_blank\">best planting and growing techniques\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_111531\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/Green-Oaks-berry-field.jpg\" alt=\"Seascape and Albion strawberries as well as other produce is grown at Green Oaks Creek Farm near the ocean in Pescadero.\" width=\"1920\" height=\"1304\" class=\"size-full wp-image-111531\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-400x272.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-800x543.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-1440x978.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-1180x801.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-960x652.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Seascape and Albion strawberries as well as other produce is grown at Green Oaks Creek Farm near the ocean in Pescadero. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111536\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/Swanton-4.jpg\" alt=\"The Chandler berries from Swanton are found at Bay Area farmers markets as well as markets such as Bi-Rite, Monterey Market and Rainbow Grocery, depending on availability.\" width=\"1920\" height=\"2273\" class=\"size-full wp-image-111536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-4-400x474.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-4-800x947.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-4-768x909.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-4-1440x1705.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-4-1180x1397.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-4-960x1137.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Chandler berries from Swanton are found at Bay Area farmers markets as well as markets such as Bi-Rite, Monterey Market and Rainbow Grocery, depending on availability. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Considering the fact that California strawberries are a \u003ca href=\"http://www.bloomberg.com/news/features/2015-07-29/how-driscoll-s-is-hacking-the-strawberry-of-the-future\" target=\"_blank\">$2.6 billion industry\u003c/a> according to Bloomberg, it's no surprise that breeding programs seeking to find the perfect berry are an ongoing activity. The \u003ca href=\"http://www.ars.usda.gov/is/kids/plants/story10/strwbrry.html\" target=\"_blank\">U.S. Department of Agriculture\u003c/a> has long funded strawberry breeding projects while ag powerhouse \u003ca href=\"https://www.ucdavis.edu/news/strawberry-breeding-program-backgrounder-historical-timeline/\" target=\"_blank\">U.C. Davis has created many popular varieties\u003c/a> including Albion and Chandler -- the latter released in 1983. \u003c/p>\n\u003cp>Other organizations are funneling resources into developing new berry varieties, most notably \u003ca href=\"http://www.driscolls.com/\" target=\"_blank\">Driscoll's\u003c/a>, the nation's largest player in the berry business. Close to half the organic strawberries purchased in the United States are branded Driscoll's and 34 percent of all strawberries sold, so this family-owned company has \u003ca href=\"http://www.bloomberg.com/news/features/2015-07-29/how-driscoll-s-is-hacking-the-strawberry-of-the-future\" target=\"_blank\">30 scientists on the payroll\u003c/a> refining and developing strawberry varieties. They fiddle with berry genetics to create fragaria ananassa that use less water, thrive without chemicals, withstand the rigors of picking and shipping and, of course, taste good. \u003c/p>\n\u003cp>The winners coming out of Driscoll's breeding programs such as \u003ca href=\"https://www.familybusinessmagazine.com/driscoll%E2%80%99s-major-player-berry-market\" target=\"_blank\">Del Rey\u003c/a>, the current most-planted kind for this company, are sent as seedlings to the firm's network of contracted growers, but Driscoll's scientists don't rest; a new variety only \u003ca href=\"http://www.bloomberg.com/news/features/2015-07-29/how-driscoll-s-is-hacking-the-strawberry-of-the-future\" target=\"_blank\">lasts about three years\u003c/a> in the fields before being replaced. \u003c/p>\n\u003cfigure id=\"attachment_111532\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/White-fraises-des-bois.jpg\" alt=\"Pinky-sized white and pale yellow fraises des bois could be the most delicious strawberries grown but are exceedingly difficult to find for sale so some berry lovers plant them in their yards.\" width=\"1920\" height=\"1441\" class=\"size-full wp-image-111532\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/White-fraises-des-bois.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/White-fraises-des-bois-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/White-fraises-des-bois-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/White-fraises-des-bois-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/White-fraises-des-bois-1440x1081.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/White-fraises-des-bois-1180x886.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/White-fraises-des-bois-960x721.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pinky-sized white and pale yellow fraises des bois could be the most delicious strawberries grown but are exceedingly difficult to find for sale so some berry lovers plant them in their yards. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Those who relentlessly suss out great-tasting strawberry varieties inevitably encounter the flavor benchmark: the pinkie-sized fraises des bois, which are variously called wild strawberries, alpine strawberries, woodland strawberries, European strawberries or fragaria vesca in botanical terms. Imbued with an intense perfume, these small, sweet, \u003ca href=\"http://fraisesdesbois.com/varieties/\" target=\"_blank\">conical berries can be colored\u003c/a> red, white or pale yellow (the lighter-colored versions are the most intense) and are \u003ca href=\"http://www.smithsonianmag.com/science-nature/meet-fruit-fraises-des-bois-best-strawberry-youve-never-had-180959604/\" target=\"_blank\">magical in the mouth\u003c/a>.\u003c/p>\n\u003cp>Fraises des bois don't actually grow wild here in California, alas, but this strain of berry is closer to the\u003ca href=\"http://www.calflora.org/cgi-bin/species_query.cgi?where-calrecnum=3609\" target=\"_blank\"> wild variety\u003c/a> that does, which also shares the botanical name fragaria vesca. The native-to-our-state wild strawberries have even smaller, rounder red berries that aren't remotely as flavorful as fraises des bois or fragaria ananassa. Our local wild berries are relatively hearty perennial plants that happily spread via runners and can be an attractive groundcover in a native garden. \u003c/p>\n\u003cfigure id=\"attachment_111534\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/wild-CA-strawberry.jpg\" alt=\"Strawberry plants do grow wild in Northern California but the small, round fruit of this native variety isn't particularly tasty.\" width=\"1920\" height=\"1610\" class=\"size-full wp-image-111534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/wild-CA-strawberry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/wild-CA-strawberry-400x335.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/wild-CA-strawberry-800x671.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/wild-CA-strawberry-768x644.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/wild-CA-strawberry-1440x1208.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/wild-CA-strawberry-1180x989.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/wild-CA-strawberry-960x805.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Strawberry plants do grow wild in Northern California but the small, round fruit of this native variety isn't particularly tasty. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As for the delectable version of fragaria vesca, Swanton's Jim Cochran grew tiny fraises des bois years ago after requests from chefs but soon realized the difficulty of this endeavor. \"They're extremely fragile. You must pick them and sell them the same day,\" he reports. Nevertheless, he's still a bit wistful when it comes to their divine characteristics. \"I've tried 25 different varieties and the fraises des bois are definitely more fragrant,\" says Cochran.\u003c/p>\n\u003cp>Nowadays, avid consumers are most likely to encounter these hard-to-find berries on the menus of upscale chefs. \u003ca href=\"http://www.chezpanisse.com/intro.php\" target=\"_blank\">Chez Panisse\u003c/a> has served them over the years and on very rare occasions, they have popped up in markets. The best way to taste these wondrous little berries is to \u003ca href=\"http://fraisesdesbois.com/how-to-grow/\" target=\"_blank\">grow them at home\u003c/a>, either in pots or the ground. They don't like full sun and growing them from seedlings is much easier than from seeds. They'll last for years in a garden when propagating with plant division.\u003c/p>\n\u003cp>Breeding strawberries has been called \"a delicate science,\" which is particularly true with those who would love to cross fraises des bois with cultivated strawberries but have been stymied due to a genetic mismatch between the two strains. To the everlasting appreciation of French gourmets, however, a strawberry breeder named \u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2008/06/18/AR2008061800816.html\" target=\"_blank\">Jacques Marionnet\u003c/a> cracked the code back in 1990, cross-breeding four heirloom varieties and producing a plant that was richly imbued with methyl anthranilate, the volatile compound that gives fraises des bois their alluring perfume. \u003c/p>\n\u003cfigure id=\"attachment_111173\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/mara-des-bois-in-French-market.jpg\" alt=\"Voluptuous mara des bois combine the perfume of fraises des bois but have a larger size and are cultivated in France, where they show up in some farmers markets. They are now available as seedlings for home gardeners in the United States.\" width=\"1920\" height=\"1272\" class=\"size-full wp-image-111173\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/mara-des-bois-in-French-market.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mara-des-bois-in-French-market-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mara-des-bois-in-French-market-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mara-des-bois-in-French-market-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mara-des-bois-in-French-market-1440x954.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mara-des-bois-in-French-market-1180x782.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mara-des-bois-in-French-market-960x636.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Voluptuous mara des bois combine the perfume of fraises des bois but have a larger size and are cultivated in France, where they show up in some farmers markets. They are now available as seedlings for home gardeners in the United States. \u003ccite>(Gabrielle Prisi)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Marionnet's creation is called \u003ca href=\"http://articles.latimes.com/2011/jun/10/food/la-fo-marketwatch-mara-des-bois-20110610\" target=\"_blank\">mara des bois\u003c/a> and offers a rare balance of sweetness and acidity, delivering the musk of wild strawberries and succulent flesh that spreads across your palate like buttery ambrosia. Mara des bois are smaller, uniformly redder and stubbier than ordinary strawberries and are widely cultivated in France. Unfortunately, they are not grown commercially in the United States since they share some of the challenging characteristics of the best-tasting strawberry varieties like delicacy and low yield. \u003c/p>\n\u003cp>Any \u003ca href=\"http://about-france.com/tourism/french-markets.htm\" target=\"_blank\">habitué of the marchés\u003c/a> (farmers markets) of France might well have snagged baskets of ambrosial mara des bois, which are hard to forget once they hit your nose and mouth. While these berries don't show up in stores, seedlings are now available from commercial nurseries for those who prize taste above all when it comes to strawberries. Like fraises des bois, this fine berry variety will reward those who like \u003ca href=\"https://www.whiteflowerfarm.com/how-to-grow-strawberries\" target=\"_blank\">fiddling in the garden\u003c/a> and can last for years through plant division. \u003c/p>\n\u003cp>Clearly, interest in ingredients that taste great is on the upswing in the Bay Area. In fact, the Driscoll's folks are seeing greater willingness among consumers to pay for super-premium strawberry varieties so it's not a stretch to say that more nectarous berries are in our future.\u003c/p>\n\u003cfigure id=\"attachment_111172\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/jam-jars.jpg\" alt=\"Swanton Berry Farm produces jam made from its fantastic fruit, which is often available at its farmers market stands.\" width=\"1920\" height=\"1388\" class=\"size-full wp-image-111172\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/jam-jars.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/jam-jars-400x289.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/jam-jars-800x578.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/jam-jars-768x555.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/jam-jars-1440x1041.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/jam-jars-1180x853.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/jam-jars-960x694.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Swanton Berry Farm produces jam made from its fantastic fruit, which is often available at its farmers market stands. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.swantonberryfarm.com\" target=\"_blank\">\u003cstrong>Swanton Berry Farm\u003c/strong>\u003c/a>\u003cbr>\nFarm stand: 25 Swanton Rd., Davenport, CA 95017 [\u003ca href=\"https://goo.gl/pnPPy8\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOpen daily, 8am-7pm\u003cbr>\nCoastways Ranch u-pick: 640 Highway 1, Pescadero, CA 94060 \u003ca href=\"https://goo.gl/RRe5II\" target=\"_blank\">[Map\u003c/a>]\u003cbr>\nOpen Fri-Sun, 10am-5pm\u003cbr>\nAvailable: Monterey Market, Berkeley; Rainbow Grocery, San Francisco; New Leaf Market, Santa Cruz; and some Whole Foods Markets\u003cbr>\nFarmers markets: Noe Valley (Saturday); Ferry Plaza (Saturday); Berkeley (Tuesday, Saturday); Marin (Thursday, Sunday); Menlo Park (Sunday); Santa Cruz (Wednesday); Aptos/Cabrillo College (Saturday)\u003c/p>\n\u003cp>\u003ca href=\"http://www.greenoakswedding.com/\" target=\"_blank\">\u003cstrong>Green Oaks Creek Farm\u003c/strong>\u003c/a>\u003cbr>\n2060 CA-1, Pescadero, CA 94060\u003cbr>\nTel: (650) 879-1009\u003cbr>\nFarmers markets: Palo Alto (Saturday); San Francisco/Mission Bay (Wednesday)\u003c/p>\n\u003cp>\u003cstrong>Find seeds & seedlings of fraises des bois:\u003c/strong>\u003cbr>\n\u003ca href=\"http://fraisesdesbois.com/\" target=\"_blank\">The Strawberry Store\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>Find seedlings of mara des bois:\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.noursefarms.com/strawberry-plants/mara-des-bois/\" target=\"_blank\">Nourse Farms\u003c/a>\u003cbr>\n\u003ca href=\"http://www.whiteflowerfarm.com/29205-product.html\" target=\"_blank\">White Flower Farm\u003c/a> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Find seedlings of wild strawberries native to region:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.mountainwatch.org/mission-blue-nursery/\" target=\"_blank\">Mission Blue Nursery\u003c/a>\u003cbr>\n3401 Bayshore Blvd., Brisbane, CA 94005 [\u003ca href=\"https://goo.gl/AFXrFI\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nQuarterly plant sales or by appointment\u003c/p>\n\n",
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"excerpt": "Strawberries may have moved up into the most popular category of fruit but that doesn't mean all strawberries are equal in the taste -- and health -- department. We present the most delicious, good-for-you varieties along with some unforgettable strawberry cousins to grow at home.\r\n",
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"description": "Strawberries may have moved up into the most popular category of fruit but that doesn't mean all strawberries are equal in the taste -- and health -- department. We present the most delicious, good-for-you varieties along with some unforgettable strawberry cousins to grow at home.\r\n",
"title": "The Most Delectable Strawberries and Where to Find Them in the Bay Area | KQED",
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"headline": "The Most Delectable Strawberries and Where to Find Them in the Bay Area",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Their crimson hue and intoxicating aroma beckon from farmer stands this time of year as the strawberry season chugs along in full swing. But with apologies to Gertrude Stein, a strawberry is not a strawberry is not a strawberry. There's an enormous taste -- and health -- difference between the piles of plastic-encased \u003ca href=\"https://en.wikipedia.org/wiki/Strawberry\" target=\"_blank\">fragaria ananassa\u003c/a> (the modern cultivated strawberry) in the supermarket and what can be found at farmers markets and even one's own backyard, where this \u003ca href=\"http://www.mastergardeners.org/picks/growingStrawberries.html\" target=\"_blank\">fruit isn't too demanding to grow\u003c/a>. \u003c/p>\n\u003cp>Besides sleuthing out the tastiest varieties (like \u003ca href=\"http://homeguides.sfgate.com/interesting-chandler-strawberry-plant-54248.html\" target=\"_blank\">Chandler\u003c/a> and \u003ca href=\"http://homeguides.sfgate.com/grow-seascape-strawberries-42378.html\" target=\"_blank\">Seascape\u003c/a> and sources, strawberry lovers will find ultimate mouth delight in the lesser-known but hugely delicious cousins of this popular fruit like lilliputian \u003ca href=\"https://en.wikipedia.org/wiki/Fragaria_vesca\" target=\"_blank\">fraises des bois\u003c/a> (so-called \"wild strawberries\" that actually aren't wild) and \u003ca href=\"http://davesgarden.com/guides/articles/view/3685\" target=\"_blank\">mara des bois\u003c/a>, a lusciously tasty hybrid widely cultivated in France. But we're getting ahead of ourselves a bit.\u003c/p>\n\u003cfigure id=\"attachment_111167\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/fraises-des-bois.jpg\" alt=\"Tiny, conical fraises des bois deliver amazing flavor and aroma.\" width=\"1920\" height=\"1525\" class=\"size-full wp-image-111167\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/fraises-des-bois.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/fraises-des-bois-400x318.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/fraises-des-bois-800x635.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/fraises-des-bois-768x610.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/fraises-des-bois-1440x1144.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/fraises-des-bois-1180x937.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/fraises-des-bois-960x763.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tiny, conical fraises des bois deliver amazing flavor and aroma. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Strawberry.\" The \u003ca href=\"http://www.strawberries-for-strawberry-lovers.com/origin-of-the-word-strawberry.html\" target=\"_blank\">source of this English word\u003c/a> remains a mystery, since the practice of mulching with straw came long after the plant's name emerged. In the \u003ca href=\"https://www.reference.com/food/fruit-member-rose-family-5e1b03960023c218\" target=\"_blank\">rose family\u003c/a>, the genus fragaria (the collective name for these berries) was first grown as a crop in 14th century France and has been a hit ever since. An excellent source of vitamins and minerals, strawberries and their berry brethren recently nudged aside apples, bananas and oranges to become \u003ca href=\"http://fortune.com/2014/11/04/best-selling-fruit-us/\" target=\"_blank\">America's most-consumed fruit\u003c/a>. And that's part of the problem. \u003c/p>\n\u003cp>To meet the American demand for strawberries, \u003ca href=\"http://www.californiastrawberries.com/about_strawberries\" target=\"_blank\">88 percent\u003c/a> of which are cultivated along the California coast, commercial growers have long used \u003ca href=\"https://www.revealnews.org/article/californias-strawberry-industry-is-hooked-on-dangerous-pesticides/\" target=\"_blank\">disturbing techniques\u003c/a> to maximize their production. They \u003ca href=\"https://www.revealnews.org/article-legacy/7-things-to-know-before-you-eat-your-next-strawberry/\" target=\"_blank\">deploy pesticides and fumigants\u003c/a>, the latter stripping anything living from soil before planting. In addition, conventional strawberries have been selectively bred for color, shape, shelf life and resistance to bruising \u003ca href=\"http://www.npr.org/2012/05/17/152944880/bigger-means-better-not-with-strawberries\" target=\"_blank\">rather than great taste\u003c/a>. This year, strawberries for the first time outranked apples as number one on the \"\u003ca href=\"http://www.ewg.org/release/ewg-s-2016-dirty-dozen-list-pesticides-produce-strawberries-most-contaminated-apples-drop\" target=\"_blank\">Dirty Dozen\u003c/a>,\" so named by the Environmental Working Group for fruits and vegetables that are highest in pesticide residue. \u003c/p>\n\u003cfigure id=\"attachment_111168\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/strawberry-rows.jpg\" alt=\"Commercial strawberry production -- conventional and organic -- always involves wrapping the plant roots, soil and drip irrigation in some sort of plastic or membrane.\" width=\"1920\" height=\"1333\" class=\"size-full wp-image-111168\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/strawberry-rows.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/strawberry-rows-400x278.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/strawberry-rows-800x555.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/strawberry-rows-768x533.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/strawberry-rows-1440x1000.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/strawberry-rows-1180x819.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/strawberry-rows-960x667.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Commercial strawberry production -- conventional and organic -- always involves wrapping the plant roots, soil and drip irrigation in some sort of plastic or membrane. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Most horrifying is how many strawberry farmers have been playing a long-term game of musical chairs, \u003ca href=\"https://www.theguardian.com/us-news/2014/nov/10/-sp-california-strawberry-industry-pesticides\" target=\"_blank\">shifting from one dangerous chemical fumigant to another\u003c/a> after each is banned for harming the environment or people. Strawberries are sensitive to soil pathogens, hence the fumigants and pesticides, but a few farmers have long been pushing for a better, healthier solution: \u003ca href=\"http://civileats.com/2015/01/12/the-future-strawberry-will-the-loss-of-a-major-pesticide-help-the-industry-to-go-green/\" target=\"_blank\">growing organic berries\u003c/a>, which is a more expensive crop to grow but a tastier, less worrisome fruit to eat.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Although only nine percent of California's total strawberry production is currently organic, the supply has been increasing significantly in recent years. It's about time, according to Jim Cochran, who was the lone voice in the wilderness back in the '80s when he became the state's first organic strawberry grower. \u003ca href=\"http://www.swantonberryfarm.com/\" target=\"_blank\">Swanton Berry Farm\u003c/a>, his rustic operation on the coast near Davenport, doesn't just cultivate organic berries but reflects a 30-year quest by Cochran to grow the most completely delicious strawberries possible. \u003c/p>\n\u003cfigure id=\"attachment_111169\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/Jim-Cochran-2.jpg\" alt=\"Jim Cochran of Swanton Berry Farm was California's first organic strawberry grower and produces some of the tastiest berries in the state.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-111169\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/Jim-Cochran-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Jim-Cochran-2-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Jim-Cochran-2-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Jim-Cochran-2-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Jim-Cochran-2-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Jim-Cochran-2-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Jim-Cochran-2-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jim Cochran of Swanton Berry Farm was California's first organic strawberry grower and produces some of the tastiest berries in the state. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I concentrate on flavor,\" he says. \"The berries must have the right combination of volatile oils -- for the smell -- and sugars. It's not just about having a sweet strawberry but a strawberry that also has lots of taste.\" He has tried reams of strawberry varieties over the years and has settled on Chandler as the ultimate strawberry. His goal is achieving the whole package: a berry that's lusciously sweet but with a complex, balanced taste reflecting a touch of acid, along with an intense perfume.\u003c/p>\n\u003cp>But the road to outstanding flavor also involves care in not overwatering or overfertilizing. Cochran compares it to growing grapes for fine wines. \"Other people will be growing decent grapes for a decent wine but they'll have more tons per acre. I'm not shooting for high yield but for high taste,\" he notes. \u003c/p>\n\u003cfigure id=\"attachment_111171\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/u-pickers.jpg\" alt=\"Picking strawberries in the fields of Swanton Berry Farm has become a popular activity for those seeking great berries at a lower cost along with a fun day by the ocean.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111171\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/u-pickers.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/u-pickers-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/u-pickers-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/u-pickers-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/u-pickers-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/u-pickers-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/u-pickers-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Picking strawberries in the fields of Swanton Berry Farm has become a popular activity for those seeking great berries at a lower cost along with a fun day by the ocean. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another requirement is picking the fruit as ripe as possible and getting these fragile strawberries to consumers quickly for this reason. Thus Swanton berries don't go much beyond the Bay Area, showing up in farmers markets, a few groceries and -- most enjoyably -- as \"\u003ca href=\"http://www.swantonberryfarm.com/upick\" target=\"_blank\">you-pick\u003c/a>\" fruit for those trekking to the gorgeous coast-side locations of Cochran's farm. A side benefit of visiting Swanton Berry Farm is how the intense aroma fills your car on the way home and beckons you to pop these red delights into your mouth.\u003c/p>\n\u003cp>Cochran's season is from April through October, \u003ca href=\"http://www.bloomberg.com/news/articles/2014-01-29/california-farms-going-thirsty-as-drought-burns-5-billion-hole\" target=\"_blank\">hoping that drought\u003c/a> doesn't impact his water-limited operation, as happened in previous years. \"Strawberries are so demanding as a crop,\" he explains. \"They're very management intensive because you've got to watch everything every single day. The fact is that if you grow a strawberry that tastes like cardboard and lasts for two weeks on the shelf, you make more money.\"\u003c/p>\n\u003cfigure id=\"attachment_111170\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/Swanton-berries.jpg\" alt=\"Deep red, perfectly ripe and intensely flavored, the Chandler variety available from Swanton Berry Farm is lower-yield than the Albion variety that organic growers favor.\" width=\"1920\" height=\"1756\" class=\"size-full wp-image-111170\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-berries.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-berries-400x366.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-berries-800x732.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-berries-768x702.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-berries-1440x1317.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-berries-1180x1079.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-berries-960x878.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Deep red, perfectly ripe and intensely flavored, the Chandler variety available from Swanton Berry Farm is lower-yield than the Albion variety that organic growers favor. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Chandler variety favored by Swanton Berry Farm is a particularly low-yield strawberry plant so fewer organic farmers grow it than higher-production varieties like \u003ca href=\"https://myfolia.com/plants/11-strawberry-fragaria-x-ananassa/varieties/19001-albion\" target=\"_blank\">Albion\u003c/a>, which are more plentiful at Bay Area farmers markets. A berry purist, Cochran sniffs at this variety, which produces twice the crop of Chandler, he says. \u003c/p>\n\u003cfigure id=\"attachment_111530\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/Gia.jpg\" alt=\"Gia Matzinger and her two farming partners grow Seascape and Albion strawberries at Green Oaks Creek in Pescadero.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-111530\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/Gia.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Gia-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Gia-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Gia-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Gia-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Gia-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Gia-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gia Matzinger and her two farming partners grow Seascape and Albion strawberries at Green Oaks Creek in Pescadero. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another delicious and less-available strawberry variety among organic growers is Seascape. Often candy-sweet, it's a somewhat smaller berry but has gathered such devoted fans among strawberry lovers that they'll show up early at farmers market stands to snag the small supply before it runs out. Gia Matzinger of \u003ca href=\"http://www.greenoakswedding.com/farm/\" target=\"_blank\">Green Oaks Creek Farm\u003c/a> in Pescadero grows Seascapes and Albions, hedging her bets because the Albion variety is a larger producer and is in peak output later in the year while Seascape pops out the most berries in spring, she says. \u003c/p>\n\u003cp>Passion for Seascapes is an ongoing issue for her farm. \"We have a bunch of customers who really prefer the Seascapes so that's been a challenge -- getting people to try the other variety. There aren't as many farmers growing Seascapes,\" says Matzinger. Fortunately, both varieties grown at her farm, a little jewel-box tucked into a mini-valley near the ocean, are quite delicious. \u003c/p>\n\u003cfigure id=\"attachment_111531\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/Green-Oaks-berry-field.jpg\" alt=\"Seascape and Albion strawberries as well as other produce is grown at Green Oaks Creek Farm near the ocean in Pescadero.\" width=\"1920\" height=\"1304\" class=\"size-full wp-image-111531\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-400x272.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-800x543.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-1440x978.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-1180x801.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-960x652.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Seascape and Albion strawberries as well as other produce is grown at Green Oaks Creek Farm near the ocean in Pescadero. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Those vehement over specific strawberry varieties should keep in mind that the ultimate taste of, say, Albion -- the most common commercial variety among organic farmers in California --can vary a bit from grower to grower. \u003ca href=\"http://www.biritemarket.com/\" target=\"_blank\">Bi-Rite Market\u003c/a> in San Francisco feeds purists by seeking out \u003ca href=\"http://www.biritemarket.com/tag/strawberry-varieties/\" target=\"_blank\">excellent-tasting berries\u003c/a> from farmers, featuring Chandlers from Swanton Berry Farm along with Seascapes from five other coastal growers, as well as some up-and-coming varieties like \u003ca href=\"http://www.degroot-inc.com/product_info.php?products_id=697\" target=\"_blank\">Éclair\u003c/a> and \u003ca href=\"https://www.google.com/patents/USPP22472\" target=\"_blank\">Sweet Ann\u003c/a>. \u003c/p>\n\u003cp>The optimal strategy for strawberry fans is to inquire about the varieties of the fruit grown by the farmers market vendors they patronize to identify favorites, then start seeking out these kinds when shopping at the farm stands. Those with a gardening gene might consider planting Chandler or Seascape or whatever variety they favor, since nurseries typically put varieties on the tag of the strawberry seedlings they sell. There is abundant information online about the \u003ca href=\"http://www.almanac.com/plant/strawberries\" target=\"_blank\">best planting and growing techniques\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_111531\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/Green-Oaks-berry-field.jpg\" alt=\"Seascape and Albion strawberries as well as other produce is grown at Green Oaks Creek Farm near the ocean in Pescadero.\" width=\"1920\" height=\"1304\" class=\"size-full wp-image-111531\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-400x272.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-800x543.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-1440x978.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-1180x801.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-960x652.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Seascape and Albion strawberries as well as other produce is grown at Green Oaks Creek Farm near the ocean in Pescadero. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111536\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/Swanton-4.jpg\" alt=\"The Chandler berries from Swanton are found at Bay Area farmers markets as well as markets such as Bi-Rite, Monterey Market and Rainbow Grocery, depending on availability.\" width=\"1920\" height=\"2273\" class=\"size-full wp-image-111536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-4-400x474.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-4-800x947.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-4-768x909.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-4-1440x1705.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-4-1180x1397.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-4-960x1137.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Chandler berries from Swanton are found at Bay Area farmers markets as well as markets such as Bi-Rite, Monterey Market and Rainbow Grocery, depending on availability. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Considering the fact that California strawberries are a \u003ca href=\"http://www.bloomberg.com/news/features/2015-07-29/how-driscoll-s-is-hacking-the-strawberry-of-the-future\" target=\"_blank\">$2.6 billion industry\u003c/a> according to Bloomberg, it's no surprise that breeding programs seeking to find the perfect berry are an ongoing activity. The \u003ca href=\"http://www.ars.usda.gov/is/kids/plants/story10/strwbrry.html\" target=\"_blank\">U.S. Department of Agriculture\u003c/a> has long funded strawberry breeding projects while ag powerhouse \u003ca href=\"https://www.ucdavis.edu/news/strawberry-breeding-program-backgrounder-historical-timeline/\" target=\"_blank\">U.C. Davis has created many popular varieties\u003c/a> including Albion and Chandler -- the latter released in 1983. \u003c/p>\n\u003cp>Other organizations are funneling resources into developing new berry varieties, most notably \u003ca href=\"http://www.driscolls.com/\" target=\"_blank\">Driscoll's\u003c/a>, the nation's largest player in the berry business. Close to half the organic strawberries purchased in the United States are branded Driscoll's and 34 percent of all strawberries sold, so this family-owned company has \u003ca href=\"http://www.bloomberg.com/news/features/2015-07-29/how-driscoll-s-is-hacking-the-strawberry-of-the-future\" target=\"_blank\">30 scientists on the payroll\u003c/a> refining and developing strawberry varieties. They fiddle with berry genetics to create fragaria ananassa that use less water, thrive without chemicals, withstand the rigors of picking and shipping and, of course, taste good. \u003c/p>\n\u003cp>The winners coming out of Driscoll's breeding programs such as \u003ca href=\"https://www.familybusinessmagazine.com/driscoll%E2%80%99s-major-player-berry-market\" target=\"_blank\">Del Rey\u003c/a>, the current most-planted kind for this company, are sent as seedlings to the firm's network of contracted growers, but Driscoll's scientists don't rest; a new variety only \u003ca href=\"http://www.bloomberg.com/news/features/2015-07-29/how-driscoll-s-is-hacking-the-strawberry-of-the-future\" target=\"_blank\">lasts about three years\u003c/a> in the fields before being replaced. \u003c/p>\n\u003cfigure id=\"attachment_111532\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/White-fraises-des-bois.jpg\" alt=\"Pinky-sized white and pale yellow fraises des bois could be the most delicious strawberries grown but are exceedingly difficult to find for sale so some berry lovers plant them in their yards.\" width=\"1920\" height=\"1441\" class=\"size-full wp-image-111532\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/White-fraises-des-bois.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/White-fraises-des-bois-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/White-fraises-des-bois-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/White-fraises-des-bois-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/White-fraises-des-bois-1440x1081.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/White-fraises-des-bois-1180x886.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/White-fraises-des-bois-960x721.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pinky-sized white and pale yellow fraises des bois could be the most delicious strawberries grown but are exceedingly difficult to find for sale so some berry lovers plant them in their yards. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Those who relentlessly suss out great-tasting strawberry varieties inevitably encounter the flavor benchmark: the pinkie-sized fraises des bois, which are variously called wild strawberries, alpine strawberries, woodland strawberries, European strawberries or fragaria vesca in botanical terms. Imbued with an intense perfume, these small, sweet, \u003ca href=\"http://fraisesdesbois.com/varieties/\" target=\"_blank\">conical berries can be colored\u003c/a> red, white or pale yellow (the lighter-colored versions are the most intense) and are \u003ca href=\"http://www.smithsonianmag.com/science-nature/meet-fruit-fraises-des-bois-best-strawberry-youve-never-had-180959604/\" target=\"_blank\">magical in the mouth\u003c/a>.\u003c/p>\n\u003cp>Fraises des bois don't actually grow wild here in California, alas, but this strain of berry is closer to the\u003ca href=\"http://www.calflora.org/cgi-bin/species_query.cgi?where-calrecnum=3609\" target=\"_blank\"> wild variety\u003c/a> that does, which also shares the botanical name fragaria vesca. The native-to-our-state wild strawberries have even smaller, rounder red berries that aren't remotely as flavorful as fraises des bois or fragaria ananassa. Our local wild berries are relatively hearty perennial plants that happily spread via runners and can be an attractive groundcover in a native garden. \u003c/p>\n\u003cfigure id=\"attachment_111534\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/wild-CA-strawberry.jpg\" alt=\"Strawberry plants do grow wild in Northern California but the small, round fruit of this native variety isn't particularly tasty.\" width=\"1920\" height=\"1610\" class=\"size-full wp-image-111534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/wild-CA-strawberry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/wild-CA-strawberry-400x335.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/wild-CA-strawberry-800x671.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/wild-CA-strawberry-768x644.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/wild-CA-strawberry-1440x1208.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/wild-CA-strawberry-1180x989.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/wild-CA-strawberry-960x805.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Strawberry plants do grow wild in Northern California but the small, round fruit of this native variety isn't particularly tasty. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As for the delectable version of fragaria vesca, Swanton's Jim Cochran grew tiny fraises des bois years ago after requests from chefs but soon realized the difficulty of this endeavor. \"They're extremely fragile. You must pick them and sell them the same day,\" he reports. Nevertheless, he's still a bit wistful when it comes to their divine characteristics. \"I've tried 25 different varieties and the fraises des bois are definitely more fragrant,\" says Cochran.\u003c/p>\n\u003cp>Nowadays, avid consumers are most likely to encounter these hard-to-find berries on the menus of upscale chefs. \u003ca href=\"http://www.chezpanisse.com/intro.php\" target=\"_blank\">Chez Panisse\u003c/a> has served them over the years and on very rare occasions, they have popped up in markets. The best way to taste these wondrous little berries is to \u003ca href=\"http://fraisesdesbois.com/how-to-grow/\" target=\"_blank\">grow them at home\u003c/a>, either in pots or the ground. They don't like full sun and growing them from seedlings is much easier than from seeds. They'll last for years in a garden when propagating with plant division.\u003c/p>\n\u003cp>Breeding strawberries has been called \"a delicate science,\" which is particularly true with those who would love to cross fraises des bois with cultivated strawberries but have been stymied due to a genetic mismatch between the two strains. To the everlasting appreciation of French gourmets, however, a strawberry breeder named \u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2008/06/18/AR2008061800816.html\" target=\"_blank\">Jacques Marionnet\u003c/a> cracked the code back in 1990, cross-breeding four heirloom varieties and producing a plant that was richly imbued with methyl anthranilate, the volatile compound that gives fraises des bois their alluring perfume. \u003c/p>\n\u003cfigure id=\"attachment_111173\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/mara-des-bois-in-French-market.jpg\" alt=\"Voluptuous mara des bois combine the perfume of fraises des bois but have a larger size and are cultivated in France, where they show up in some farmers markets. They are now available as seedlings for home gardeners in the United States.\" width=\"1920\" height=\"1272\" class=\"size-full wp-image-111173\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/mara-des-bois-in-French-market.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mara-des-bois-in-French-market-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mara-des-bois-in-French-market-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mara-des-bois-in-French-market-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mara-des-bois-in-French-market-1440x954.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mara-des-bois-in-French-market-1180x782.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mara-des-bois-in-French-market-960x636.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Voluptuous mara des bois combine the perfume of fraises des bois but have a larger size and are cultivated in France, where they show up in some farmers markets. They are now available as seedlings for home gardeners in the United States. \u003ccite>(Gabrielle Prisi)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Marionnet's creation is called \u003ca href=\"http://articles.latimes.com/2011/jun/10/food/la-fo-marketwatch-mara-des-bois-20110610\" target=\"_blank\">mara des bois\u003c/a> and offers a rare balance of sweetness and acidity, delivering the musk of wild strawberries and succulent flesh that spreads across your palate like buttery ambrosia. Mara des bois are smaller, uniformly redder and stubbier than ordinary strawberries and are widely cultivated in France. Unfortunately, they are not grown commercially in the United States since they share some of the challenging characteristics of the best-tasting strawberry varieties like delicacy and low yield. \u003c/p>\n\u003cp>Any \u003ca href=\"http://about-france.com/tourism/french-markets.htm\" target=\"_blank\">habitué of the marchés\u003c/a> (farmers markets) of France might well have snagged baskets of ambrosial mara des bois, which are hard to forget once they hit your nose and mouth. While these berries don't show up in stores, seedlings are now available from commercial nurseries for those who prize taste above all when it comes to strawberries. Like fraises des bois, this fine berry variety will reward those who like \u003ca href=\"https://www.whiteflowerfarm.com/how-to-grow-strawberries\" target=\"_blank\">fiddling in the garden\u003c/a> and can last for years through plant division. \u003c/p>\n\u003cp>Clearly, interest in ingredients that taste great is on the upswing in the Bay Area. In fact, the Driscoll's folks are seeing greater willingness among consumers to pay for super-premium strawberry varieties so it's not a stretch to say that more nectarous berries are in our future.\u003c/p>\n\u003cfigure id=\"attachment_111172\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/jam-jars.jpg\" alt=\"Swanton Berry Farm produces jam made from its fantastic fruit, which is often available at its farmers market stands.\" width=\"1920\" height=\"1388\" class=\"size-full wp-image-111172\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/jam-jars.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/jam-jars-400x289.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/jam-jars-800x578.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/jam-jars-768x555.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/jam-jars-1440x1041.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/jam-jars-1180x853.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/jam-jars-960x694.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Swanton Berry Farm produces jam made from its fantastic fruit, which is often available at its farmers market stands. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.swantonberryfarm.com\" target=\"_blank\">\u003cstrong>Swanton Berry Farm\u003c/strong>\u003c/a>\u003cbr>\nFarm stand: 25 Swanton Rd., Davenport, CA 95017 [\u003ca href=\"https://goo.gl/pnPPy8\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOpen daily, 8am-7pm\u003cbr>\nCoastways Ranch u-pick: 640 Highway 1, Pescadero, CA 94060 \u003ca href=\"https://goo.gl/RRe5II\" target=\"_blank\">[Map\u003c/a>]\u003cbr>\nOpen Fri-Sun, 10am-5pm\u003cbr>\nAvailable: Monterey Market, Berkeley; Rainbow Grocery, San Francisco; New Leaf Market, Santa Cruz; and some Whole Foods Markets\u003cbr>\nFarmers markets: Noe Valley (Saturday); Ferry Plaza (Saturday); Berkeley (Tuesday, Saturday); Marin (Thursday, Sunday); Menlo Park (Sunday); Santa Cruz (Wednesday); Aptos/Cabrillo College (Saturday)\u003c/p>\n\u003cp>\u003ca href=\"http://www.greenoakswedding.com/\" target=\"_blank\">\u003cstrong>Green Oaks Creek Farm\u003c/strong>\u003c/a>\u003cbr>\n2060 CA-1, Pescadero, CA 94060\u003cbr>\nTel: (650) 879-1009\u003cbr>\nFarmers markets: Palo Alto (Saturday); San Francisco/Mission Bay (Wednesday)\u003c/p>\n\u003cp>\u003cstrong>Find seeds & seedlings of fraises des bois:\u003c/strong>\u003cbr>\n\u003ca href=\"http://fraisesdesbois.com/\" target=\"_blank\">The Strawberry Store\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>Find seedlings of mara des bois:\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.noursefarms.com/strawberry-plants/mara-des-bois/\" target=\"_blank\">Nourse Farms\u003c/a>\u003cbr>\n\u003ca href=\"http://www.whiteflowerfarm.com/29205-product.html\" target=\"_blank\">White Flower Farm\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Find seedlings of wild strawberries native to region:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.mountainwatch.org/mission-blue-nursery/\" target=\"_blank\">Mission Blue Nursery\u003c/a>\u003cbr>\n3401 Bayshore Blvd., Brisbane, CA 94005 [\u003ca href=\"https://goo.gl/AFXrFI\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nQuarterly plant sales or by appointment\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to Wine Bars in San Francisco and the East Bay",
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"content": "\u003cp>Sure, plenty of people think summer is all about \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/06/20/bay-area-bites-guide-to-best-spots-to-drink-beer-this-summer/\" target=\"_blank\">beer\u003c/a>. But when the fog rolls in, it starts to feel like time for a glass of wine. (And, really, when is it not time for a glass of wine?)\u003c/p>\n\u003cp>Wine bars have been popping up everywhere in the last few years, to the point that the trend has almost become passé. That doesn't mean wine isn't still delicious, but it does mean it can make it hard to find the good spots. Are you looking for local wines? International wines? Sustainable wines? Wines by the bottle or by the glass?\u003c/p>\n\u003cp>You can find it all in the Bay Area. We are, after all, a wine region. But if you're not sure where to start, here are some of our favorites in San Francisco and the East Bay. This is, of course, not a comprehensive list of Bay Area wine bars. If we forgot your favorite, add it in the comments below.\u003c/p>\n\u003cfigure id=\"attachment_111147\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/scopo-interior1-1920x1280.jpg\">\u003cimg class=\"size-full wp-image-111147\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/scopo-interior1-1920x1280.jpg\" alt=\"Scopo Divino \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/scopo-interior1-1920x1280.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/scopo-interior1-1920x1280-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/scopo-interior1-1920x1280-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/scopo-interior1-1920x1280-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/scopo-interior1-1920x1280-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/scopo-interior1-1920x1280-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/scopo-interior1-1920x1280-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scopo Divino \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>San Francisco:\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.scopodivino.com/\" target=\"_blank\">Scopo Divino\u003c/a> (Pacific Heights): Scopo Divino \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/07/19/scopo-divino-new-wine-bar-opens-in-pacific-heights/\" target=\"_blank\">opened in July\u003c/a>, but the classic wine bar is already drawing fans. There are 35 wines available by glass -- with a focus on the name-brand varietals from the regions best known for them -- and another 1,000 bottles in the collection. You can also become a monthly member and get discounts, if you plan on drinking there regularly.\u003c/li>\n\u003cli>\u003ca href=\"http://www.ameliewinebar.com/\" target=\"_blank\">Amelie\u003c/a> (Nob Hill): More of a wine \u003cem>lounge\u003c/em>, Amelie draws a crowd for its daily happy hours and inexpensive flights. Pick three samples for $10-15 (depending on the wines). The international list is extensive, with French tendencies, and the food is delicious. The small space gets crowded on weekend evenings though, so make reservations before you go.\u003c/li>\n\u003cli>\u003ca href=\"http://www.hotelbiron.com/\" target=\"_blank\">Hotel Biron\u003c/a> (Hayes Valley): Not actually a hotel, Hotel Biron is down a small alley off Gough Street. Though not as secret as it perhaps once was, the wine bar/art gallery still cultivates a speakeasy style and decor. There are about 50-60 wines available, many by the glass, as well as artisanal beers, coffee, and cheese plates.\u003c/li>\n\u003cli>\u003ca href=\"http://www.yieldandpause.com/\" target=\"_blank\">Yield\u003c/a> (The Dogpatch): With a focus on sustainable and organic wines, Yield opened 10 years ago in what was, at the time, an underserved neighborhood. Now, it's a popular spot for a low-key drink with a menu of local wines that change regularly, interesting vegan and vegetarian plates, and half-off carafes during happy hour. (It's sister wine bar, Pause, which opened in Hayes Valley in 2011, is also worth checking out, but expect a bit of a flashier scene.)\u003c/li>\n\u003cli>\u003ca href=\"http://www.thehiddenvine.com/\" target=\"_blank\">The Hidden Vine\u003c/a> (Downtown): The Hidden Vine started out in a genuinely hidden spot, but it was so popular the wine bar moved to a larger location in the financial district. Now, it's a hot spot for the professional crowds, who love the hundreds of bottles of wine, small plates and salads often made with ingredients from the nearby farmers market, and the hidden inside courtyard that houses a bocce ball court. Note: There's a $100 minimum for an hour of bocce, so get to drinking.\u003c/li>\n\u003cli>\u003ca href=\"http://20spot.com/\" target=\"_blank\">20 Spot\u003c/a> (Mission): It may be called a wine bar, but 20 Spot is probably just as well known for its food. The menu goes beyond your usual cheese and charcuterie. Expect oysters, deviled eggs with smoked salmon, and octopus with potatoes. Actually, don't expect exactly those things; the menu changes regularly. And, of course, there's also nearly 100 bottles and a selection of wine and beer available by glass in this ground floor of an old Victorian.\u003c/li>\n\u003cli>\u003ca href=\"http://www.birbawine.com/\" target=\"_blank\">Birba\u003c/a> (Hayes Valley): Yes, there are a lot of wine bars in Hayes Valley, but the small neighborhood spot Birba was a welcome addition when it opened in the spring of 2015. It's a tiny bare space, with concrete walls, but the feel is laid-back. You'll find a wide range of primarily European wines, and a few cocktails and beers. You can even order a gift box, which you might want to do for some of the particularly one-of-a-kind bottles. Try the tapas and sandwiches, and save room for the salted caramel pot de creme.\u003c/li>\n\u003cli>\u003ca href=\"http://terroirsf.com/\" target=\"_blank\">Terroir Natural Wine Merchant\u003c/a> (SoMa): When it opened in late 2007, Terroir was something new and unheard of at the time: a wine bar that offered only natural wines, made with no pesticides, herbicides, or sulfur. Since then, it's become a bit of a pioneer. While the focus is on French wines, the spot also has added California varietals over the years -- always unique, tasty, and at times obscure. The spot is kitschy and welcoming, with shelves filled with hundreds of bottles.\u003c/li>\n\u003cli>\u003ca href=\"http://inovinosf.com/\" target=\"_blank\">InoVino\u003c/a> (Cole Valley): Owned and run by Tuscan sommelier Claudio Villani, InoVino unsurprisingly focuses on a fleshed-out list of hundreds of Italian wines and Tuscan-inspired food. The place has space for about 30 people at tables, counter seats, and spots out on the sidewalk. Not sure where to start? Try a flight of three pours, a half carafe, or go to the apertivo hour, where bites are paired with wine and cocktails.\u003c/li>\n\u003cli>\u003ca href=\"http://www.californiawinemerchant.com/\" target=\"_blank\">California Wine Merchant\u003c/a> (Marina): Maybe the name gives it away, but California Wine Merchant is the place to go if you're looking for small-batch California wines. Since it opened in 1974, the shop has offered hand-picked Golden State wines for sale in its retail shop. When it moved locations in the 2000s, that was the perfect time to add a casual wine bar to the set-up. The bar is primarily a bar, with just a small selection of food offered. Glasses range from $7-$25, and you can join the wine club to have California wines shipped to your house regularly.\u003c/li>\n\u003cli>\u003ca href=\"http://www.jambersf.com/\" target=\"_blank\">Jamber Wine Pub\u003c/a> (SoMa): What is a wine pub? Well. It's less snooty than your stereotypical wine bar, and here it means everything's on tap. Jamber offers California wines all on tap; pick from four different sizes. There are also beers -- also all from California, also all on tap. Comfort foods, often made with local farmers market ingredients, flesh out the pub-like feel. Try the mac n' cheese pizza, the tater tots, or the meatloaf sandwich. Be extra sustainable (and avoid drunk driving) by biking to the wine pub and using the bike racks out front.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_111150\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/1486828_626258920745199_453347550_n.jpg\">\u003cimg class=\"size-full wp-image-111150\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/1486828_626258920745199_453347550_n.jpg\" alt=\"Wines line the shelves at Ordinaire\" width=\"640\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/1486828_626258920745199_453347550_n.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/1486828_626258920745199_453347550_n-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/1486828_626258920745199_453347550_n-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/1486828_626258920745199_453347550_n-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/1486828_626258920745199_453347550_n-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/1486828_626258920745199_453347550_n-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/1486828_626258920745199_453347550_n-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/1486828_626258920745199_453347550_n-128x128.jpg 128w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wines line the shelves at Ordinaire \u003ccite>(Courtesy of Ordinaire)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>East Bay\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.punchdownwine.com/\" target=\"_blank\">The Punchdown\u003c/a> (Oakland): The original Punchdown lost its lease in uptown Oakland back in 2013. But when it reopened in January this year, it was bigger and better than before. The new space has retail, a cold storage, a kitchen, and, of course, a bar. The menu has been expanded to include soups, hot sandwiches, and a dinner special each night. But the focus remains on natural wines from biodynamic vineyards with minimal interventions.\u003c/li>\n\u003cli>\u003ca href=\"http://ordinairewine.com/\" target=\"_blank\">Ordinaire\u003c/a> (Oakland): Started by a PhD student at UC Berkeley, Ordinaire is quirky and eclectic and all about natural wine. There are typically about a dozen wines available by glass, and another handful on tap. You can also purchase a bottle from the retail shop -- where the price is written in chalk above the label -- and drink it in-house for a $10 corkage fee. There's also cheese, charcuterie, and sardines.\u003c/li>\n\u003cli>\u003ca href=\"http://www.barrelroomsf.com/\" target=\"_blank\">The Barrel Room\u003c/a> (Oakland): OK, yes, the Barrel Room started in the Tenderloin and that spot is still much loved. But try the Rockridge location on College Avenue, which is a bit more understated. The wine bar changes the regional focus of its offerings every three months, but there are always about 50 wines available by glass from all over the world. The food and spirits are not exactly an afterthought either -- there's a full dinner and lunch menu that would make your mouth water -- but the focus is first and foremost on being a traditional, low-key wine bar.\u003c/li>\n\u003cli>\u003ca href=\"http://www.rockwallwines.com/\" target=\"_blank\">Rock Wall Wine Company\u003c/a> (Alameda): It's a winery, not a wine bar, but Rock Wall Wine Company's tasting room at the former Naval Air Station is worth a visit. Run by father-daughter duo, Shauna and Kent Rosenblum, the winery offers flights of five wines to be enjoyed as you sit on the patio and admire the view of San Francisco across the Bay. \u003ca href=\"http://www.scolarisgoodeats.com/point/\" target=\"_blank\">Scolari's Good Eats\u003c/a> has a spot next door, so you can order food to go with your wine. And extra bonus: \u003ca href=\"https://www.rosenblumcellars.com\" target=\"_blank\">Rosenblum Cellars\u003c/a>, which was sold by Kent in 2008 and has turned its warehouse into a unique tasting room, is just a few block away.\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sure, plenty of people think summer is all about \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/06/20/bay-area-bites-guide-to-best-spots-to-drink-beer-this-summer/\" target=\"_blank\">beer\u003c/a>. But when the fog rolls in, it starts to feel like time for a glass of wine. (And, really, when is it not time for a glass of wine?)\u003c/p>\n\u003cp>Wine bars have been popping up everywhere in the last few years, to the point that the trend has almost become passé. That doesn't mean wine isn't still delicious, but it does mean it can make it hard to find the good spots. Are you looking for local wines? International wines? Sustainable wines? Wines by the bottle or by the glass?\u003c/p>\n\u003cp>You can find it all in the Bay Area. We are, after all, a wine region. But if you're not sure where to start, here are some of our favorites in San Francisco and the East Bay. This is, of course, not a comprehensive list of Bay Area wine bars. If we forgot your favorite, add it in the comments below.\u003c/p>\n\u003cfigure id=\"attachment_111147\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/scopo-interior1-1920x1280.jpg\">\u003cimg class=\"size-full wp-image-111147\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/scopo-interior1-1920x1280.jpg\" alt=\"Scopo Divino \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/scopo-interior1-1920x1280.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/scopo-interior1-1920x1280-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/scopo-interior1-1920x1280-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/scopo-interior1-1920x1280-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/scopo-interior1-1920x1280-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/scopo-interior1-1920x1280-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/scopo-interior1-1920x1280-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scopo Divino \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>San Francisco:\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.scopodivino.com/\" target=\"_blank\">Scopo Divino\u003c/a> (Pacific Heights): Scopo Divino \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/07/19/scopo-divino-new-wine-bar-opens-in-pacific-heights/\" target=\"_blank\">opened in July\u003c/a>, but the classic wine bar is already drawing fans. There are 35 wines available by glass -- with a focus on the name-brand varietals from the regions best known for them -- and another 1,000 bottles in the collection. You can also become a monthly member and get discounts, if you plan on drinking there regularly.\u003c/li>\n\u003cli>\u003ca href=\"http://www.ameliewinebar.com/\" target=\"_blank\">Amelie\u003c/a> (Nob Hill): More of a wine \u003cem>lounge\u003c/em>, Amelie draws a crowd for its daily happy hours and inexpensive flights. Pick three samples for $10-15 (depending on the wines). The international list is extensive, with French tendencies, and the food is delicious. The small space gets crowded on weekend evenings though, so make reservations before you go.\u003c/li>\n\u003cli>\u003ca href=\"http://www.hotelbiron.com/\" target=\"_blank\">Hotel Biron\u003c/a> (Hayes Valley): Not actually a hotel, Hotel Biron is down a small alley off Gough Street. Though not as secret as it perhaps once was, the wine bar/art gallery still cultivates a speakeasy style and decor. There are about 50-60 wines available, many by the glass, as well as artisanal beers, coffee, and cheese plates.\u003c/li>\n\u003cli>\u003ca href=\"http://www.yieldandpause.com/\" target=\"_blank\">Yield\u003c/a> (The Dogpatch): With a focus on sustainable and organic wines, Yield opened 10 years ago in what was, at the time, an underserved neighborhood. Now, it's a popular spot for a low-key drink with a menu of local wines that change regularly, interesting vegan and vegetarian plates, and half-off carafes during happy hour. (It's sister wine bar, Pause, which opened in Hayes Valley in 2011, is also worth checking out, but expect a bit of a flashier scene.)\u003c/li>\n\u003cli>\u003ca href=\"http://www.thehiddenvine.com/\" target=\"_blank\">The Hidden Vine\u003c/a> (Downtown): The Hidden Vine started out in a genuinely hidden spot, but it was so popular the wine bar moved to a larger location in the financial district. Now, it's a hot spot for the professional crowds, who love the hundreds of bottles of wine, small plates and salads often made with ingredients from the nearby farmers market, and the hidden inside courtyard that houses a bocce ball court. Note: There's a $100 minimum for an hour of bocce, so get to drinking.\u003c/li>\n\u003cli>\u003ca href=\"http://20spot.com/\" target=\"_blank\">20 Spot\u003c/a> (Mission): It may be called a wine bar, but 20 Spot is probably just as well known for its food. The menu goes beyond your usual cheese and charcuterie. Expect oysters, deviled eggs with smoked salmon, and octopus with potatoes. Actually, don't expect exactly those things; the menu changes regularly. And, of course, there's also nearly 100 bottles and a selection of wine and beer available by glass in this ground floor of an old Victorian.\u003c/li>\n\u003cli>\u003ca href=\"http://www.birbawine.com/\" target=\"_blank\">Birba\u003c/a> (Hayes Valley): Yes, there are a lot of wine bars in Hayes Valley, but the small neighborhood spot Birba was a welcome addition when it opened in the spring of 2015. It's a tiny bare space, with concrete walls, but the feel is laid-back. You'll find a wide range of primarily European wines, and a few cocktails and beers. You can even order a gift box, which you might want to do for some of the particularly one-of-a-kind bottles. Try the tapas and sandwiches, and save room for the salted caramel pot de creme.\u003c/li>\n\u003cli>\u003ca href=\"http://terroirsf.com/\" target=\"_blank\">Terroir Natural Wine Merchant\u003c/a> (SoMa): When it opened in late 2007, Terroir was something new and unheard of at the time: a wine bar that offered only natural wines, made with no pesticides, herbicides, or sulfur. Since then, it's become a bit of a pioneer. While the focus is on French wines, the spot also has added California varietals over the years -- always unique, tasty, and at times obscure. The spot is kitschy and welcoming, with shelves filled with hundreds of bottles.\u003c/li>\n\u003cli>\u003ca href=\"http://inovinosf.com/\" target=\"_blank\">InoVino\u003c/a> (Cole Valley): Owned and run by Tuscan sommelier Claudio Villani, InoVino unsurprisingly focuses on a fleshed-out list of hundreds of Italian wines and Tuscan-inspired food. The place has space for about 30 people at tables, counter seats, and spots out on the sidewalk. Not sure where to start? Try a flight of three pours, a half carafe, or go to the apertivo hour, where bites are paired with wine and cocktails.\u003c/li>\n\u003cli>\u003ca href=\"http://www.californiawinemerchant.com/\" target=\"_blank\">California Wine Merchant\u003c/a> (Marina): Maybe the name gives it away, but California Wine Merchant is the place to go if you're looking for small-batch California wines. Since it opened in 1974, the shop has offered hand-picked Golden State wines for sale in its retail shop. When it moved locations in the 2000s, that was the perfect time to add a casual wine bar to the set-up. The bar is primarily a bar, with just a small selection of food offered. Glasses range from $7-$25, and you can join the wine club to have California wines shipped to your house regularly.\u003c/li>\n\u003cli>\u003ca href=\"http://www.jambersf.com/\" target=\"_blank\">Jamber Wine Pub\u003c/a> (SoMa): What is a wine pub? Well. It's less snooty than your stereotypical wine bar, and here it means everything's on tap. Jamber offers California wines all on tap; pick from four different sizes. There are also beers -- also all from California, also all on tap. Comfort foods, often made with local farmers market ingredients, flesh out the pub-like feel. Try the mac n' cheese pizza, the tater tots, or the meatloaf sandwich. Be extra sustainable (and avoid drunk driving) by biking to the wine pub and using the bike racks out front.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_111150\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/1486828_626258920745199_453347550_n.jpg\">\u003cimg class=\"size-full wp-image-111150\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/1486828_626258920745199_453347550_n.jpg\" alt=\"Wines line the shelves at Ordinaire\" width=\"640\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/1486828_626258920745199_453347550_n.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/1486828_626258920745199_453347550_n-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/1486828_626258920745199_453347550_n-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/1486828_626258920745199_453347550_n-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/1486828_626258920745199_453347550_n-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/1486828_626258920745199_453347550_n-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/1486828_626258920745199_453347550_n-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/1486828_626258920745199_453347550_n-128x128.jpg 128w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wines line the shelves at Ordinaire \u003ccite>(Courtesy of Ordinaire)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>East Bay\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.punchdownwine.com/\" target=\"_blank\">The Punchdown\u003c/a> (Oakland): The original Punchdown lost its lease in uptown Oakland back in 2013. But when it reopened in January this year, it was bigger and better than before. The new space has retail, a cold storage, a kitchen, and, of course, a bar. The menu has been expanded to include soups, hot sandwiches, and a dinner special each night. But the focus remains on natural wines from biodynamic vineyards with minimal interventions.\u003c/li>\n\u003cli>\u003ca href=\"http://ordinairewine.com/\" target=\"_blank\">Ordinaire\u003c/a> (Oakland): Started by a PhD student at UC Berkeley, Ordinaire is quirky and eclectic and all about natural wine. There are typically about a dozen wines available by glass, and another handful on tap. You can also purchase a bottle from the retail shop -- where the price is written in chalk above the label -- and drink it in-house for a $10 corkage fee. There's also cheese, charcuterie, and sardines.\u003c/li>\n\u003cli>\u003ca href=\"http://www.barrelroomsf.com/\" target=\"_blank\">The Barrel Room\u003c/a> (Oakland): OK, yes, the Barrel Room started in the Tenderloin and that spot is still much loved. But try the Rockridge location on College Avenue, which is a bit more understated. The wine bar changes the regional focus of its offerings every three months, but there are always about 50 wines available by glass from all over the world. The food and spirits are not exactly an afterthought either -- there's a full dinner and lunch menu that would make your mouth water -- but the focus is first and foremost on being a traditional, low-key wine bar.\u003c/li>\n\u003cli>\u003ca href=\"http://www.rockwallwines.com/\" target=\"_blank\">Rock Wall Wine Company\u003c/a> (Alameda): It's a winery, not a wine bar, but Rock Wall Wine Company's tasting room at the former Naval Air Station is worth a visit. Run by father-daughter duo, Shauna and Kent Rosenblum, the winery offers flights of five wines to be enjoyed as you sit on the patio and admire the view of San Francisco across the Bay. \u003ca href=\"http://www.scolarisgoodeats.com/point/\" target=\"_blank\">Scolari's Good Eats\u003c/a> has a spot next door, so you can order food to go with your wine. And extra bonus: \u003ca href=\"https://www.rosenblumcellars.com\" target=\"_blank\">Rosenblum Cellars\u003c/a>, which was sold by Kent in 2008 and has turned its warehouse into a unique tasting room, is just a few block away.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Guide: Some of the Best Things to Eat at Outside Lands 2016",
"title": "Guide: Some of the Best Things to Eat at Outside Lands 2016",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Sure, the main attraction at a music festival is generally the music -- and this year's \u003ca href=\"http://www.sfoutsidelands.com\" target=\"_blank\">Outside Lands\u003c/a>, with headliners Radiohead, LCD Soundsystem, and Lionel Richie, promises plenty. But let's be real, this is San Francisco. Food -- from corn dogs to a gourmet five-course feast -- is nearly always going to edge its way to center stage. Outside Lands, now in its eighth year, is probably the best example of this: What began as a few Willy Wonka-esque areas devoted to chocolate, beer and bacon has grown over the past few years into a full-blown smorgasbord of culinary hedonism: Liquid nitrogen-dipped ice cream tacos? A thin-crust pizza the size of your torso? Fresh Maine lobster roll and a $25 pour of sauvignon blanc? Right this way.\u003c/p>\n\u003cp>We here at Bay Area Bites sacrificed our stomachs on the first day of the fest to try as many options as possible -- with an emphasis on the newcomers. It's a tough job, but somebody's gotta do it. Here's the best of the best.\u003c/p>\n\u003cp>\u003cstrong>Best way to fight the cold (or a hangover): \u003ca href=\"http://www.itaniramen.com\" target=\"_blank\">Itani Ramen\u003c/a>, $13\u003c/strong>\u003cbr>\nNew to the festival this year, this Oakland ramen shop is the brainchild of chef/namesake Kyle Itani, who happily explained how he had rigged his usual ramen recipe for a festival environment: by portioning out individual servings of fresh noodles, shocking them in ice water, and packaging them with toppings -- corn, green onion, nori -- before adding them to one of two broths, steaming behind him in 12-quart pots. The buttery shoyu (pork broth) option comes with chicken soboro (savory ground chicken), bamboo shoots, and bean sprouts; it was perfectly rich without being overwhelming salty. The veggie option was a thinner yet smokier miso broth, with a generous serving of spinach and the addition of chili oil. Only thing missing? No marinated soft-boiled eggs. Itani said they were working on it.\u003c/p>\n\u003cfigure id=\"attachment_111268\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111268\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/ramen-veg.jpg\" alt=\"Itani Miso Veggie Ramen \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-veg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-veg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-veg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Itani Miso Veggie Ramen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111267\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111267\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/ramen-chix.jpg\" alt=\"Shoyu Butter Chicken Ramen\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-chix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-chix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-chix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-chix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-chix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shoyu Butter Chicken Ramen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Best deli sandwich: \u003ca href=\"http://www.jtomatoes.com/splitpea.htm\" target=\"_blank\">Split Pea Seduction\u003c/a> Rotisserie-Grilled Puerto Rican Pork, $14\u003c/strong>\u003cbr>\nYou can generally tell you're in for a good sandwich when you got to a stand by following your nose. This sandwich called to us from the fragrantly smoking rotisserie pit directly adjacent to the stand, and the finished product did not disappoint -- arugula, heirloom tomato slices, and a swipe of citrusy mayo across a chewy french roll from local \u003ca href=\"http://www.panoramabaking.com/\" target=\"_blank\">Panorama bakery\u003c/a>. Other options include a shaken stone fruit salad and, obviously, generous portions of hot split pea soup. Overall, one of the few places I actually saw green things on a menu.\u003c/p>\n\u003cfigure id=\"attachment_111280\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111280\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-sandwich.jpg\" alt=\"Rotisserie Grilled Puerto Rican Pork\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-sandwich.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-sandwich-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-sandwich-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-sandwich-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-sandwich-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-sandwich-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-sandwich-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rotisserie Grilled Puerto Rican Pork \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111271\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111271\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-roasting-spit.jpg\" alt=\"Grilling the Puerto Rican Pork on the rotisserie at Split Pea Seduction\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-roasting-spit.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-roasting-spit-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-roasting-spit-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-roasting-spit-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-roasting-spit-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-roasting-spit-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-roasting-spit-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilling the Puerto Rican Pork on the rotisserie at Split Pea Seduction \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Best family business that's also churning out great munchies: \u003ca href=\"http://www.thefarmerswifesonoma.com/#the-farmers-wife\" target=\"_blank\">The Farmer's Wife\u003c/a> Gravenstein Apple and Wildflower Honey Grilled Cheese Sandwich, $12\u003c/strong>\u003cbr>\nAnother local favorite making its Outside Lands debut, this award-winning sandwich stand has become a well-loved staple at farmer's markets around Sonoma County on the strength of its simple pairings of apples, cheeses and meats. It helps that purveyor Kendra Kolling -- who notes with a smile that she can't reveal her secret and almost upsettingly satisfying three-cheese blend; even her employees don't know it -- is actually a farmer's wife: Husband Paul Kolling is the owner of \u003ca href=\"http://www.nanamae.com/\" target=\"_blank\">Nana Mae's Organics\u003c/a> and the grandson of Nana Mae herself. The apple farm the couple runs in Sebastopol makes them the fourth generation of a farming family; their daughters, who were dunking apples in high-quality caramel nearby, are the fifth. As for the sandwiches: This is stoner food done right. I was surprisingly satisfied by the most simple option, a sliced Gravenstein, perfectly melted cheese and a smear of clover flower honey on a thick slight of toasted organic sourdough, though Kolling also boasts award-winning chorizo and other carnivorous additions.\u003c/p>\n\u003cfigure id=\"attachment_111269\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111269\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/grilled-cheese-apples.jpg\" alt=\"The Farmer's Wife Gravenstein Apple and Wildflower Honey Grilled Cheese Sandwich\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-cheese-apples.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-cheese-apples-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-cheese-apples-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-cheese-apples-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-cheese-apples-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-cheese-apples-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-cheese-apples-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Farmer's Wife Gravenstein Apple and Wildflower Honey Grilled Cheese Sandwich \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Best use of liquid nitrogen: \u003ca href=\"http://www.rockosicecreamtacos.com\" target=\"_blank\">Rocko's Ice Cream Tacos\u003c/a>, $7\u003c/strong>\u003cbr>\nBack for their second year, this food truck serves up the ice cream creations of your childhood dreams. Pick a house-made ice cream flavor -- I went with salted caramel, which was refreshingly not overly sweet -- and the almost too-eager employees at Rocko's will scoop it lovingly into a small waffle taco shell, then dunk it in the dip of your choosing (I went dark chocolate). Then you can opt for a superfluous-seeming sprinkling of nuts or pretzels, and the whole thing is topped off by a blast of liquid nitrogen. For the price, it's a whole lot of youthful fantasy wrapped in a literal chocolate shell. Wish we could pair it with warmer weather, but: This is Outside Lands, friends. No such luck.\u003c/p>\n\u003cfigure id=\"attachment_111275\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111275\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/ice-cream-taco1.jpg\" alt=\"Rocko's Ice Cream Taco\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rocko's Ice Cream Taco \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111274\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111274\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/ice-cream-taco.jpg\" alt=\"Rocko's Ice Cream Tacos\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rocko's Ice Cream Tacos dipped in liquid nitrogen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Best veggie haven: \u003ca href=\"http://biniskitchen.com\" target=\"_blank\">Bini's Kitchen\u003c/a> Veggie Momos (Nepalese Dumplings), $12 for combo plate\u003c/strong>\u003cbr>\nYet another newcomer to OSL, this longtime favorite at Off the Grid nights had a serious line every time I walked by it, for good reason: Serving up perfectly chewy, savory dumplings (stuffed with either veggies or turkey) topped with creamy tomato-cilantro sauce in generous portions provides a welcome respite from some of the more precious culinary experiences available at Outside Lands: It's homey, solid grub. The veggie dumplings and combination chicken-and-curried rice plate didn't disappoint either.\u003c/p>\n\u003cfigure id=\"attachment_111290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111290\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/emma-momos-final.jpg\" alt=\"The turkey dumplings and combination chicken-and-curried rice plate.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/emma-momos-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/emma-momos-final-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/emma-momos-final-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/emma-momos-final-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/emma-momos-final-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/emma-momos-final-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/emma-momos-final-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The veggie dumplings and combination chicken-and-curried rice plate. \u003ccite>(Emma Silvers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Best late-night sugar boost: \u003ca href=\"http://www.charleschocolates.com\" target=\"_blank\">Charles Chocolates\u003c/a> Hot Chocolate with Homemade Marshmallows, $7\u003c/strong>\u003cbr>\nWhen you've reached the point in the evening when only a superhuman combination of sugar and a hit of caffeine will keep you going, don't mess with success: Charles Chocolates' crazy-indulgent cup of hot cocoa can feel like actual medicine, with the added bonus of being a hot thing to hold when you can't feel your hands anymore (love you, San Francisco summer!). If you'd rather take said medication in solid form, their fudge brownies never hurt anyone.\u003c/p>\n\u003cfigure id=\"attachment_111293\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111293\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/hot-chocolate-charles1.jpg\" alt=\"Charles Chocolates hot chocolate with homemade marshmallows\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/hot-chocolate-charles1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/hot-chocolate-charles1-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/hot-chocolate-charles1-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/hot-chocolate-charles1-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/hot-chocolate-charles1-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/hot-chocolate-charles1-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/hot-chocolate-charles1-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Charles Chocolates hot chocolate with homemade marshmallows\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Best splurge: \u003ca href=\"http://woodhousefish.com\" target=\"_blank\">Woodhouse Fish Co.\u003c/a> Lobster Roll, $22\u003c/strong>\u003cbr>\nLong gone are the days when \"festival food\" meant fried things on sticks -- and it seems the pendulum has swung in the opposite direction. If you're going to be annoyed every time you see a gourmet, exorbitant charcuterie plate and wine pairing at Outside Lands, you should probably just stay home. That said, of the indulgences that the $15-and-up category has to offer, the lobster roll from SF's own Woodhouse was the closest thing to self-justifying. Fresh-tasting Maine lobster meat mingled with a light lemon aioli, chives, and a surprising crunch of celery, all stuffed into a thick slab of Texas toast cooked on the griddle with clarified butter. One complaint: For how hyped this year's new \"Outside Clams\" area was in press materials, I was expecting a sign, at least. Just look for Wine Lands, and then follow the sound of people happily slurping barbecued oysters nearby.\u003c/p>\n\u003cfigure id=\"attachment_111270\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111270\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/lobster-roll.jpg\" alt=\"Woodhouse Fish Co. Lobster Roll\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/lobster-roll.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/lobster-roll-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/lobster-roll-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/lobster-roll-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/lobster-roll-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/lobster-roll-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/lobster-roll-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Woodhouse Fish Co. Lobster Roll \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111285\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111285\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/woodhouse-fish.jpg\" alt=\"Outside Clams - Woodhouse Fish Co.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/woodhouse-fish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/woodhouse-fish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/woodhouse-fish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/woodhouse-fish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/woodhouse-fish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/woodhouse-fish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/woodhouse-fish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outside Clams - Woodhouse Fish Co. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Best antidote for one many cocktails: \u003ca href=\"http://spicypie.com\" target=\"_blank\">Spicy Pie\u003c/a>, any kind of slice\u003c/strong>, $7\u003cbr>\nDon't get me wrong, we were stoked to see Mozzeria -- the wood-fired Neopolitan pizza that's been winning San Francisco over since 2011 -- making its first festival appearance. But when it comes to balancing out a night of questionable choices before you begin the trek home, there's really nothing like a giant, perfectly foldable slice of pizza from the veterans at Spicy Pie. Cheese, jalapeno-and-pepperoni, you can't go wrong. Do note: a strong urge to nap may follow immediately after.\u003c/p>\n\u003cfigure id=\"attachment_111273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111273\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pizza-spicy-pie.jpg\" alt=\"Spicy Pie ginormous slice\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy Pie ginormous slice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111272\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111272\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pizza-spicy-pie-slice.jpg\" alt=\"Essential to fold the Spicy Pie slice New York-style to eat it.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-slice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-slice-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-slice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-slice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-slice-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-slice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-slice-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Essential to fold the Spicy Pie slice New York-style to eat it. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "We here at Bay Area Bites sacrificed our stomachs on the first day of the fest to try as many options as possible -- with an emphasis on the newcomers. It's a tough job, but somebody's gotta do it. Here's the best of the best. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sure, the main attraction at a music festival is generally the music -- and this year's \u003ca href=\"http://www.sfoutsidelands.com\" target=\"_blank\">Outside Lands\u003c/a>, with headliners Radiohead, LCD Soundsystem, and Lionel Richie, promises plenty. But let's be real, this is San Francisco. Food -- from corn dogs to a gourmet five-course feast -- is nearly always going to edge its way to center stage. Outside Lands, now in its eighth year, is probably the best example of this: What began as a few Willy Wonka-esque areas devoted to chocolate, beer and bacon has grown over the past few years into a full-blown smorgasbord of culinary hedonism: Liquid nitrogen-dipped ice cream tacos? A thin-crust pizza the size of your torso? Fresh Maine lobster roll and a $25 pour of sauvignon blanc? Right this way.\u003c/p>\n\u003cp>We here at Bay Area Bites sacrificed our stomachs on the first day of the fest to try as many options as possible -- with an emphasis on the newcomers. It's a tough job, but somebody's gotta do it. Here's the best of the best.\u003c/p>\n\u003cp>\u003cstrong>Best way to fight the cold (or a hangover): \u003ca href=\"http://www.itaniramen.com\" target=\"_blank\">Itani Ramen\u003c/a>, $13\u003c/strong>\u003cbr>\nNew to the festival this year, this Oakland ramen shop is the brainchild of chef/namesake Kyle Itani, who happily explained how he had rigged his usual ramen recipe for a festival environment: by portioning out individual servings of fresh noodles, shocking them in ice water, and packaging them with toppings -- corn, green onion, nori -- before adding them to one of two broths, steaming behind him in 12-quart pots. The buttery shoyu (pork broth) option comes with chicken soboro (savory ground chicken), bamboo shoots, and bean sprouts; it was perfectly rich without being overwhelming salty. The veggie option was a thinner yet smokier miso broth, with a generous serving of spinach and the addition of chili oil. Only thing missing? No marinated soft-boiled eggs. Itani said they were working on it.\u003c/p>\n\u003cfigure id=\"attachment_111268\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111268\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/ramen-veg.jpg\" alt=\"Itani Miso Veggie Ramen \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-veg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-veg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-veg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Itani Miso Veggie Ramen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111267\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111267\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/ramen-chix.jpg\" alt=\"Shoyu Butter Chicken Ramen\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-chix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-chix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-chix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-chix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-chix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shoyu Butter Chicken Ramen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Best deli sandwich: \u003ca href=\"http://www.jtomatoes.com/splitpea.htm\" target=\"_blank\">Split Pea Seduction\u003c/a> Rotisserie-Grilled Puerto Rican Pork, $14\u003c/strong>\u003cbr>\nYou can generally tell you're in for a good sandwich when you got to a stand by following your nose. This sandwich called to us from the fragrantly smoking rotisserie pit directly adjacent to the stand, and the finished product did not disappoint -- arugula, heirloom tomato slices, and a swipe of citrusy mayo across a chewy french roll from local \u003ca href=\"http://www.panoramabaking.com/\" target=\"_blank\">Panorama bakery\u003c/a>. Other options include a shaken stone fruit salad and, obviously, generous portions of hot split pea soup. Overall, one of the few places I actually saw green things on a menu.\u003c/p>\n\u003cfigure id=\"attachment_111280\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111280\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-sandwich.jpg\" alt=\"Rotisserie Grilled Puerto Rican Pork\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-sandwich.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-sandwich-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-sandwich-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-sandwich-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-sandwich-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-sandwich-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-sandwich-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rotisserie Grilled Puerto Rican Pork \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111271\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111271\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-roasting-spit.jpg\" alt=\"Grilling the Puerto Rican Pork on the rotisserie at Split Pea Seduction\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-roasting-spit.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-roasting-spit-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-roasting-spit-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-roasting-spit-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-roasting-spit-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-roasting-spit-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-roasting-spit-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilling the Puerto Rican Pork on the rotisserie at Split Pea Seduction \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Best family business that's also churning out great munchies: \u003ca href=\"http://www.thefarmerswifesonoma.com/#the-farmers-wife\" target=\"_blank\">The Farmer's Wife\u003c/a> Gravenstein Apple and Wildflower Honey Grilled Cheese Sandwich, $12\u003c/strong>\u003cbr>\nAnother local favorite making its Outside Lands debut, this award-winning sandwich stand has become a well-loved staple at farmer's markets around Sonoma County on the strength of its simple pairings of apples, cheeses and meats. It helps that purveyor Kendra Kolling -- who notes with a smile that she can't reveal her secret and almost upsettingly satisfying three-cheese blend; even her employees don't know it -- is actually a farmer's wife: Husband Paul Kolling is the owner of \u003ca href=\"http://www.nanamae.com/\" target=\"_blank\">Nana Mae's Organics\u003c/a> and the grandson of Nana Mae herself. The apple farm the couple runs in Sebastopol makes them the fourth generation of a farming family; their daughters, who were dunking apples in high-quality caramel nearby, are the fifth. As for the sandwiches: This is stoner food done right. I was surprisingly satisfied by the most simple option, a sliced Gravenstein, perfectly melted cheese and a smear of clover flower honey on a thick slight of toasted organic sourdough, though Kolling also boasts award-winning chorizo and other carnivorous additions.\u003c/p>\n\u003cfigure id=\"attachment_111269\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111269\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/grilled-cheese-apples.jpg\" alt=\"The Farmer's Wife Gravenstein Apple and Wildflower Honey Grilled Cheese Sandwich\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-cheese-apples.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-cheese-apples-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-cheese-apples-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-cheese-apples-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-cheese-apples-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-cheese-apples-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-cheese-apples-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Farmer's Wife Gravenstein Apple and Wildflower Honey Grilled Cheese Sandwich \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Best use of liquid nitrogen: \u003ca href=\"http://www.rockosicecreamtacos.com\" target=\"_blank\">Rocko's Ice Cream Tacos\u003c/a>, $7\u003c/strong>\u003cbr>\nBack for their second year, this food truck serves up the ice cream creations of your childhood dreams. Pick a house-made ice cream flavor -- I went with salted caramel, which was refreshingly not overly sweet -- and the almost too-eager employees at Rocko's will scoop it lovingly into a small waffle taco shell, then dunk it in the dip of your choosing (I went dark chocolate). Then you can opt for a superfluous-seeming sprinkling of nuts or pretzels, and the whole thing is topped off by a blast of liquid nitrogen. For the price, it's a whole lot of youthful fantasy wrapped in a literal chocolate shell. Wish we could pair it with warmer weather, but: This is Outside Lands, friends. No such luck.\u003c/p>\n\u003cfigure id=\"attachment_111275\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111275\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/ice-cream-taco1.jpg\" alt=\"Rocko's Ice Cream Taco\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rocko's Ice Cream Taco \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111274\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111274\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/ice-cream-taco.jpg\" alt=\"Rocko's Ice Cream Tacos\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rocko's Ice Cream Tacos dipped in liquid nitrogen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Best veggie haven: \u003ca href=\"http://biniskitchen.com\" target=\"_blank\">Bini's Kitchen\u003c/a> Veggie Momos (Nepalese Dumplings), $12 for combo plate\u003c/strong>\u003cbr>\nYet another newcomer to OSL, this longtime favorite at Off the Grid nights had a serious line every time I walked by it, for good reason: Serving up perfectly chewy, savory dumplings (stuffed with either veggies or turkey) topped with creamy tomato-cilantro sauce in generous portions provides a welcome respite from some of the more precious culinary experiences available at Outside Lands: It's homey, solid grub. The veggie dumplings and combination chicken-and-curried rice plate didn't disappoint either.\u003c/p>\n\u003cfigure id=\"attachment_111290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111290\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/emma-momos-final.jpg\" alt=\"The turkey dumplings and combination chicken-and-curried rice plate.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/emma-momos-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/emma-momos-final-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/emma-momos-final-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/emma-momos-final-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/emma-momos-final-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/emma-momos-final-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/emma-momos-final-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The veggie dumplings and combination chicken-and-curried rice plate. \u003ccite>(Emma Silvers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Best late-night sugar boost: \u003ca href=\"http://www.charleschocolates.com\" target=\"_blank\">Charles Chocolates\u003c/a> Hot Chocolate with Homemade Marshmallows, $7\u003c/strong>\u003cbr>\nWhen you've reached the point in the evening when only a superhuman combination of sugar and a hit of caffeine will keep you going, don't mess with success: Charles Chocolates' crazy-indulgent cup of hot cocoa can feel like actual medicine, with the added bonus of being a hot thing to hold when you can't feel your hands anymore (love you, San Francisco summer!). If you'd rather take said medication in solid form, their fudge brownies never hurt anyone.\u003c/p>\n\u003cfigure id=\"attachment_111293\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111293\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/hot-chocolate-charles1.jpg\" alt=\"Charles Chocolates hot chocolate with homemade marshmallows\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/hot-chocolate-charles1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/hot-chocolate-charles1-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/hot-chocolate-charles1-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/hot-chocolate-charles1-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/hot-chocolate-charles1-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/hot-chocolate-charles1-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/hot-chocolate-charles1-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Charles Chocolates hot chocolate with homemade marshmallows\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Best splurge: \u003ca href=\"http://woodhousefish.com\" target=\"_blank\">Woodhouse Fish Co.\u003c/a> Lobster Roll, $22\u003c/strong>\u003cbr>\nLong gone are the days when \"festival food\" meant fried things on sticks -- and it seems the pendulum has swung in the opposite direction. If you're going to be annoyed every time you see a gourmet, exorbitant charcuterie plate and wine pairing at Outside Lands, you should probably just stay home. That said, of the indulgences that the $15-and-up category has to offer, the lobster roll from SF's own Woodhouse was the closest thing to self-justifying. Fresh-tasting Maine lobster meat mingled with a light lemon aioli, chives, and a surprising crunch of celery, all stuffed into a thick slab of Texas toast cooked on the griddle with clarified butter. One complaint: For how hyped this year's new \"Outside Clams\" area was in press materials, I was expecting a sign, at least. Just look for Wine Lands, and then follow the sound of people happily slurping barbecued oysters nearby.\u003c/p>\n\u003cfigure id=\"attachment_111270\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111270\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/lobster-roll.jpg\" alt=\"Woodhouse Fish Co. Lobster Roll\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/lobster-roll.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/lobster-roll-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/lobster-roll-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/lobster-roll-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/lobster-roll-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/lobster-roll-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/lobster-roll-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Woodhouse Fish Co. Lobster Roll \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111285\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111285\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/woodhouse-fish.jpg\" alt=\"Outside Clams - Woodhouse Fish Co.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/woodhouse-fish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/woodhouse-fish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/woodhouse-fish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/woodhouse-fish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/woodhouse-fish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/woodhouse-fish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/woodhouse-fish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outside Clams - Woodhouse Fish Co. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Best antidote for one many cocktails: \u003ca href=\"http://spicypie.com\" target=\"_blank\">Spicy Pie\u003c/a>, any kind of slice\u003c/strong>, $7\u003cbr>\nDon't get me wrong, we were stoked to see Mozzeria -- the wood-fired Neopolitan pizza that's been winning San Francisco over since 2011 -- making its first festival appearance. But when it comes to balancing out a night of questionable choices before you begin the trek home, there's really nothing like a giant, perfectly foldable slice of pizza from the veterans at Spicy Pie. Cheese, jalapeno-and-pepperoni, you can't go wrong. Do note: a strong urge to nap may follow immediately after.\u003c/p>\n\u003cfigure id=\"attachment_111273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111273\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pizza-spicy-pie.jpg\" alt=\"Spicy Pie ginormous slice\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy Pie ginormous slice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111272\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111272\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pizza-spicy-pie-slice.jpg\" alt=\"Essential to fold the Spicy Pie slice New York-style to eat it.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-slice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-slice-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-slice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-slice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-slice-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-slice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-slice-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Essential to fold the Spicy Pie slice New York-style to eat it. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bay Area Bites Guide to 5 Popular Thai Restaurants South of San Francisco",
"title": "Bay Area Bites Guide to 5 Popular Thai Restaurants South of San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The bold and unique flavors of Thai cuisine make it an adventurous yet thoroughly enjoyable dining option. Dishes can be light and simple such as Pork Larb served in crisp lettuce cups or they can be a carefully balanced marriage of flavors as with a great Pad Thai. That balance of contrasting flavors is what makes Thai food such a delicious cuisine: a fiery curry tamed by the sweetness of creamy coconut milk or brightened up with the zing of a lime and Thai basil. With the Bay Area being home to so many diverse cultures and flavors, of course great Thai restaurants abound. Here are five popular Thai restaurants south of San Francisco. If we missed your favorite please be sure to share it in the comments.\u003c/p>\n\u003ch2>Tee Nee Thai\u003c/h2>\n\u003cfigure id=\"attachment_111211\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/TeeNeeThaiTantic.jpg\" alt=\"The Thai-tanic eggplant at Tee Nee Thai Cuisine in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111211\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiTantic.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiTantic-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiTantic-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiTantic-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiTantic-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiTantic-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiTantic-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Thai-tanic eggplant at Tee Nee Thai Cuisine in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tee Nee Thai is regularly selected as the best Thai restaurant in Silicon Valley for its menu of Thai staples served in an elegantly decorated setting. The menu features familiar dishes such as Tom Ka Gai soup, Pad Thai and Pad See Ewe. However, do be sure to try house specials such as the Thai-tanic eggplant with tender chunks of eggplant, sweet pieces of pineapple, and cashews in a coconut chili sauce. Also worth enjoying is the Tamarind Duck with rich pieces of roasted duck that have been deep-fried for perfectly crisp skin and then tossed with pineapple and vegetables in a sweet and tangy tamarind sauce. The restaurant serves an extensive menu of hard-to-find beers which will delight any beer aficionado.\u003c/p>\n\u003cfigure id=\"attachment_111210\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/TeeNeeThaiDuck.jpg\" alt=\"The Tamarind Glazed Duck at Tee Nee Thai Cuisine.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111210\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiDuck.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiDuck-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiDuck-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiDuck-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiDuck-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiDuck-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiDuck-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Tamarind Glazed Duck at Tee Nee Thai Cuisine \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111209\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/TeeNeeThai.jpg\" alt=\"Inside Tee Nee Thai Cuisine in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111209\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThai.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThai-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThai-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThai-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThai-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThai-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThai-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Tee Nee Thai Cuisine in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.teeneethaisanjose.com/\" target=\"_blank\">\u003cb>Tee Nee Thai\u003c/b>\u003c/a>\u003cbr>\n1423 The Alameda [\u003ca href=\"https://goo.gl/Jnijh2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95126\u003cbr>\nPh: (408) 947-7927\u003cbr>\nHours: Mon-Thu 11:30am-2:30pm and 5-9:30pm; Fri 11:30am-2:30pm and 5-10pm; Sat 5-10pm; Sun 5-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TeeNeeThaiSanJose/?fref=ts\" target=\"_blank\">Tee Nee Thai \u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Bangkok Bay Thai Cuisine\u003c/h2>\n\u003cfigure id=\"attachment_111199\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/BangkokBayPumpkin.jpg\" alt=\"A pumpkin curry with chicken and steamed rice at Bangkok Bay Thai Cuisine.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111199\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayPumpkin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayPumpkin-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayPumpkin-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayPumpkin-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayPumpkin-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayPumpkin-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayPumpkin-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A pumpkin curry with chicken and steamed rice at Bangkok Bay Thai Cuisine. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This family-owned restaurant has been a local favorite since 1993, and serves an inexpensive menu of Thai dishes in a comfortable setting. For those who want to enjoy a lighter dish while still experiencing the unique flavors of Thai cuisine, the Mango Salad with grilled prawns, mango, fresh herbs and roasted coconut tossed in spicy lime dressing, is a perfect option. For a heartier dish, the Roasted Pumpkin Curry is a delicious balance of sweet coconut milk and thai chili with tender chunks of red pumpkin, bell peppers and sweet basil.\u003c/p>\n\u003cfigure id=\"attachment_111198\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/BangkokBayMangoSalad.jpg\" alt=\"A mango salad with prawns at Bangkok Bay Thai Cuisine.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111198\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayMangoSalad.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayMangoSalad-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayMangoSalad-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayMangoSalad-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayMangoSalad-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayMangoSalad-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayMangoSalad-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Mango Salad with prawns at Bangkok Bay Thai Cuisine. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111197\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/BangkokBay.jpg\" alt=\"Inside Bangkok Bay Thai Cuisine in Redwood City.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111197\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBay.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBay-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBay-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBay-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBay-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBay-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBay-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Bangkok Bay Thai Cuisine in Redwood City. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.bangkokbay.com/\" target=\"_blank\">\u003cb>Bangkok Bay Thai Cuisine\u003c/b>\u003c/a>\u003cbr>\n825 El Camino Real [\u003ca href=\"https://goo.gl/u9X9xe\" target=\"_blank\">map\u003c/a>]\u003cbr>\nRedwood City, CA 94063\u003cbr>\nPh: 650) 365-5369\u003cbr>\nHours: Mon-Fri 11am-2:30pm and 5-9pm; Sat-Sun 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BangkokBay/?fref=ts\" target=\"_blank\">Bangkok Bay Thai Cuisine\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Sweet Basil Thai Cuisine\u003c/h2>\n\u003cfigure id=\"attachment_111207\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/SweetBasilFreshRolls.jpg\" alt=\"Fresh Spring Rolls with a sweet and spicy peanut sauce.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111207\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilFreshRolls.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilFreshRolls-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilFreshRolls-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilFreshRolls-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilFreshRolls-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilFreshRolls-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilFreshRolls-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh Spring Rolls with a sweet and spicy peanut sauce. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This hidden gem tucked away in a residential shopping center along the edge of the San Francisco Bay in Foster City, is regularly recognized by the Michelin Guide and Zagat for its delicious menu of Thai specialties. The dark wood tables, colorful light fixtures and artfully plated dishes contribute to the modern decor at Bangkok Bay Thai Cuisine. Even the appetizers are given a creative touch, such as the Fresh Spring Rolls are presented atop a sweet and slightly spicy peanut sauce garnished with a colorful lily flower. Seafood lovers will enjoy the Foster City Sea Curry which features a medley of seafood and fried eggplant in a beautifully fragrant coconut curry sauce seasoned with kaffir lime leaves.\u003c/p>\n\u003cfigure id=\"attachment_111208\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/SweetBasilSeafoodCurry.jpg\" alt=\"The Foster City Sea Curry at Sweet Basil Thai Cuisine.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111208\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilSeafoodCurry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilSeafoodCurry-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilSeafoodCurry-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilSeafoodCurry-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilSeafoodCurry-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilSeafoodCurry-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilSeafoodCurry-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Foster City Sea Curry at Sweet Basil Thai Cuisine. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111206\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/SweetBasil.jpg\" alt=\"Inside Sweet Basil Thai Cuisine in Foster City.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111206\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasil-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasil-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasil-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasil-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasil-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasil-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Sweet Basil Thai Cuisine in Foster City \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://sweetbasilthai.net/\" target=\"_blank\">\u003cb>Sweet Basil Thai Cuisine\u003c/b>\u003c/a>\u003cbr>\n1473 Beach Park Blvd. [\u003ca href=\"https://goo.gl/rPN8N3\" target=\"_blank\">map\u003c/a>]\u003cbr>\nFoster City, CA 94404\u003cbr>\nPh: (650) 212-5788\u003cbr>\nHours: Mon-Fri 11am-2pm and 5-9pm; Sat-Sun 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Sweetbasilfoster/?fref=ts\" target=\"_blank\">Sweet Basil Thai Cuisine\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Shana Thai Restaurant\u003c/h2>\n\u003cfigure id=\"attachment_111204\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/ShanaPineapple.jpg\" alt=\"Pineapple fried rice served in a pineapple at Shana Thai.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111204\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPineapple.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPineapple-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPineapple-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPineapple-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPineapple-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPineapple-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPineapple-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pineapple fried rice served in a pineapple at Shana Thai. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This popular Thai restaurant, a stone's throw away from the bustling dining scene of downtown Mountain View, serves a menu of crowd-pleasing Thai dishes in a romantic setting. While you look over the menu, try one of the restaurant’s tropical soju cocktails or a sweet Thai iced tea. Enjoyable as both a side dish or main entree, the Pineapple Fried Rice is presented in a hollowed out pineapple half and features savory fried rice studded with juicy bites of pineapple and sweet raisins. Those who avoid spicy foods will enjoy Shana Thai’s Pad Thai with tender chunks of chicken and flat noodles in a delightful sweet and tangy sauce, garnished with crunchy peanuts for a pop of flavor and texture.\u003c/p>\n\u003cfigure id=\"attachment_111203\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/ShanaPadThai.jpg\" alt=\"The Pad Thai at Shana Thai in Mountain View.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111203\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPadThai.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPadThai-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPadThai-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPadThai-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPadThai-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPadThai-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPadThai-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pad Thai at Shana Thai in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111205\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/ShanaThai.jpg\" alt=\"Inside Shana Thai in Mountain View.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111205\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaThai.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaThai-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaThai-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaThai-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaThai-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaThai-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaThai-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Shana Thai in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.shanathai.com/\" target=\"_blank\">\u003cb>Shana Thai Restaurant\u003c/b>\u003c/a>\u003cbr>\n311 Moffett Blvd. [\u003ca href=\"https://goo.gl/9hR8FG\" target=\"_blank\">map\u003c/a>]\u003cbr>\nMountain View, CA 94043\u003cbr>\nPh: (650) 940-9990\u003cbr>\nHours: Mon-Sun 11am-3pm and 5-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/shanathai/\" target=\"_blank\">Shana Thai Restaurant \u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Dusita Thai Cuisine\u003c/h2>\n\u003cfigure id=\"attachment_111201\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/DusitaKaoSoy.jpg\" alt=\"Dusita’s Kao Soy featuring eggs noodles and chicken in a red and yellow curry sauce.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111201\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaKaoSoy.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaKaoSoy-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaKaoSoy-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaKaoSoy-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaKaoSoy-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaKaoSoy-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaKaoSoy-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dusita’s Kao Soy featuring eggs noodles and chicken in a red and yellow curry sauce. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like many popular restaurants in this neighborhood, Dusita Thai Cuisine is nestled among other restaurants serving various ethnic cuisines in small shopping mall along El Camino Real. The restaurant’s authentic Thai dishes are big on flavor but also spice, so be warned if you are new to Thai cuisine or sensitive to heat. Those who do enjoy spicy food should try Dusita’s Angry Pork featuring stir-fried pork with bell peppers and basil in a red curry. Green peppercorns, ginger and lime provide a tangy bite to the fiery dish while coconut milk adds to touch of sweetness. On the less spicy side of things, the popular Kao Soy Chicken features tender bites of chicken and fresh egg noodles simmered in a silky smooth red & yellow curry sauce, sweetened with coconut milk. A cold, crisp Chang beer or a sweet and smoky Thai iced tea are a delicious way to tame the heat if things get too intense.\u003c/p>\n\u003cfigure id=\"attachment_111200\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/DusitaAngryPork.jpg\" alt=\"A fiery dish of Dusita’s Angry Pork.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaAngryPork.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaAngryPork-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaAngryPork-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaAngryPork-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaAngryPork-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaAngryPork-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaAngryPork-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A fiery dish of Dusita’s Angry Pork. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111202\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/DusitaThai.jpg\" alt=\"Inside Dusita Thai Cuisine in Santa Clara.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111202\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaThai.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaThai-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaThai-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaThai-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaThai-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaThai-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaThai-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Dusita Thai Cuisine in Santa Clara. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/dusita-thai-cuisine-santa-clara\" target=\"_blank\">\u003cb>Dusita Thai Cuisine\u003c/b>\u003c/a>\u003cbr>\n2325 El Camino Real [\u003ca href=\"https://goo.gl/CEfrK3\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSanta Clara, CA 95050\u003cbr>\nPh: (408) 247-5199\u003cbr>\nHours: Mon-Fri 10am-3pm and 5-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Dusita-Thai-Cuisine/111382215561697?fref=ts\" target=\"_blank\">Dusita Thai Cuisine\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "With the Bay Area being home to so many diverse cultures and flavors, of course great Thai restaurants abound. Here are five popular Thai restaurants south of San Francisco. If we missed your favorite please be sure to share it in the comments.",
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"description": "With the Bay Area being home to so many diverse cultures and flavors, of course great Thai restaurants abound. Here are five popular Thai restaurants south of San Francisco. If we missed your favorite please be sure to share it in the comments.",
"title": "Bay Area Bites Guide to 5 Popular Thai Restaurants South of San Francisco | KQED",
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"headline": "Bay Area Bites Guide to 5 Popular Thai Restaurants South of San Francisco",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The bold and unique flavors of Thai cuisine make it an adventurous yet thoroughly enjoyable dining option. Dishes can be light and simple such as Pork Larb served in crisp lettuce cups or they can be a carefully balanced marriage of flavors as with a great Pad Thai. That balance of contrasting flavors is what makes Thai food such a delicious cuisine: a fiery curry tamed by the sweetness of creamy coconut milk or brightened up with the zing of a lime and Thai basil. With the Bay Area being home to so many diverse cultures and flavors, of course great Thai restaurants abound. Here are five popular Thai restaurants south of San Francisco. If we missed your favorite please be sure to share it in the comments.\u003c/p>\n\u003ch2>Tee Nee Thai\u003c/h2>\n\u003cfigure id=\"attachment_111211\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/TeeNeeThaiTantic.jpg\" alt=\"The Thai-tanic eggplant at Tee Nee Thai Cuisine in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111211\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiTantic.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiTantic-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiTantic-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiTantic-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiTantic-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiTantic-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiTantic-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Thai-tanic eggplant at Tee Nee Thai Cuisine in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tee Nee Thai is regularly selected as the best Thai restaurant in Silicon Valley for its menu of Thai staples served in an elegantly decorated setting. The menu features familiar dishes such as Tom Ka Gai soup, Pad Thai and Pad See Ewe. However, do be sure to try house specials such as the Thai-tanic eggplant with tender chunks of eggplant, sweet pieces of pineapple, and cashews in a coconut chili sauce. Also worth enjoying is the Tamarind Duck with rich pieces of roasted duck that have been deep-fried for perfectly crisp skin and then tossed with pineapple and vegetables in a sweet and tangy tamarind sauce. The restaurant serves an extensive menu of hard-to-find beers which will delight any beer aficionado.\u003c/p>\n\u003cfigure id=\"attachment_111210\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/TeeNeeThaiDuck.jpg\" alt=\"The Tamarind Glazed Duck at Tee Nee Thai Cuisine.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111210\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiDuck.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiDuck-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiDuck-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiDuck-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiDuck-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiDuck-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiDuck-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Tamarind Glazed Duck at Tee Nee Thai Cuisine \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111209\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/TeeNeeThai.jpg\" alt=\"Inside Tee Nee Thai Cuisine in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111209\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThai.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThai-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThai-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThai-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThai-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThai-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThai-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Tee Nee Thai Cuisine in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.teeneethaisanjose.com/\" target=\"_blank\">\u003cb>Tee Nee Thai\u003c/b>\u003c/a>\u003cbr>\n1423 The Alameda [\u003ca href=\"https://goo.gl/Jnijh2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95126\u003cbr>\nPh: (408) 947-7927\u003cbr>\nHours: Mon-Thu 11:30am-2:30pm and 5-9:30pm; Fri 11:30am-2:30pm and 5-10pm; Sat 5-10pm; Sun 5-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TeeNeeThaiSanJose/?fref=ts\" target=\"_blank\">Tee Nee Thai \u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Bangkok Bay Thai Cuisine\u003c/h2>\n\u003cfigure id=\"attachment_111199\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/BangkokBayPumpkin.jpg\" alt=\"A pumpkin curry with chicken and steamed rice at Bangkok Bay Thai Cuisine.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111199\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayPumpkin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayPumpkin-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayPumpkin-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayPumpkin-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayPumpkin-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayPumpkin-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayPumpkin-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A pumpkin curry with chicken and steamed rice at Bangkok Bay Thai Cuisine. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This family-owned restaurant has been a local favorite since 1993, and serves an inexpensive menu of Thai dishes in a comfortable setting. For those who want to enjoy a lighter dish while still experiencing the unique flavors of Thai cuisine, the Mango Salad with grilled prawns, mango, fresh herbs and roasted coconut tossed in spicy lime dressing, is a perfect option. For a heartier dish, the Roasted Pumpkin Curry is a delicious balance of sweet coconut milk and thai chili with tender chunks of red pumpkin, bell peppers and sweet basil.\u003c/p>\n\u003cfigure id=\"attachment_111198\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/BangkokBayMangoSalad.jpg\" alt=\"A mango salad with prawns at Bangkok Bay Thai Cuisine.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111198\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayMangoSalad.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayMangoSalad-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayMangoSalad-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayMangoSalad-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayMangoSalad-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayMangoSalad-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayMangoSalad-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Mango Salad with prawns at Bangkok Bay Thai Cuisine. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111197\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/BangkokBay.jpg\" alt=\"Inside Bangkok Bay Thai Cuisine in Redwood City.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111197\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBay.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBay-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBay-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBay-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBay-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBay-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBay-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Bangkok Bay Thai Cuisine in Redwood City. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.bangkokbay.com/\" target=\"_blank\">\u003cb>Bangkok Bay Thai Cuisine\u003c/b>\u003c/a>\u003cbr>\n825 El Camino Real [\u003ca href=\"https://goo.gl/u9X9xe\" target=\"_blank\">map\u003c/a>]\u003cbr>\nRedwood City, CA 94063\u003cbr>\nPh: 650) 365-5369\u003cbr>\nHours: Mon-Fri 11am-2:30pm and 5-9pm; Sat-Sun 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BangkokBay/?fref=ts\" target=\"_blank\">Bangkok Bay Thai Cuisine\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Sweet Basil Thai Cuisine\u003c/h2>\n\u003cfigure id=\"attachment_111207\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/SweetBasilFreshRolls.jpg\" alt=\"Fresh Spring Rolls with a sweet and spicy peanut sauce.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111207\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilFreshRolls.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilFreshRolls-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilFreshRolls-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilFreshRolls-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilFreshRolls-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilFreshRolls-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilFreshRolls-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh Spring Rolls with a sweet and spicy peanut sauce. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This hidden gem tucked away in a residential shopping center along the edge of the San Francisco Bay in Foster City, is regularly recognized by the Michelin Guide and Zagat for its delicious menu of Thai specialties. The dark wood tables, colorful light fixtures and artfully plated dishes contribute to the modern decor at Bangkok Bay Thai Cuisine. Even the appetizers are given a creative touch, such as the Fresh Spring Rolls are presented atop a sweet and slightly spicy peanut sauce garnished with a colorful lily flower. Seafood lovers will enjoy the Foster City Sea Curry which features a medley of seafood and fried eggplant in a beautifully fragrant coconut curry sauce seasoned with kaffir lime leaves.\u003c/p>\n\u003cfigure id=\"attachment_111208\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/SweetBasilSeafoodCurry.jpg\" alt=\"The Foster City Sea Curry at Sweet Basil Thai Cuisine.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111208\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilSeafoodCurry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilSeafoodCurry-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilSeafoodCurry-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilSeafoodCurry-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilSeafoodCurry-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilSeafoodCurry-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilSeafoodCurry-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Foster City Sea Curry at Sweet Basil Thai Cuisine. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111206\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/SweetBasil.jpg\" alt=\"Inside Sweet Basil Thai Cuisine in Foster City.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111206\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasil-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasil-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasil-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasil-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasil-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasil-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Sweet Basil Thai Cuisine in Foster City \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://sweetbasilthai.net/\" target=\"_blank\">\u003cb>Sweet Basil Thai Cuisine\u003c/b>\u003c/a>\u003cbr>\n1473 Beach Park Blvd. [\u003ca href=\"https://goo.gl/rPN8N3\" target=\"_blank\">map\u003c/a>]\u003cbr>\nFoster City, CA 94404\u003cbr>\nPh: (650) 212-5788\u003cbr>\nHours: Mon-Fri 11am-2pm and 5-9pm; Sat-Sun 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Sweetbasilfoster/?fref=ts\" target=\"_blank\">Sweet Basil Thai Cuisine\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Shana Thai Restaurant\u003c/h2>\n\u003cfigure id=\"attachment_111204\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/ShanaPineapple.jpg\" alt=\"Pineapple fried rice served in a pineapple at Shana Thai.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111204\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPineapple.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPineapple-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPineapple-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPineapple-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPineapple-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPineapple-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPineapple-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pineapple fried rice served in a pineapple at Shana Thai. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This popular Thai restaurant, a stone's throw away from the bustling dining scene of downtown Mountain View, serves a menu of crowd-pleasing Thai dishes in a romantic setting. While you look over the menu, try one of the restaurant’s tropical soju cocktails or a sweet Thai iced tea. Enjoyable as both a side dish or main entree, the Pineapple Fried Rice is presented in a hollowed out pineapple half and features savory fried rice studded with juicy bites of pineapple and sweet raisins. Those who avoid spicy foods will enjoy Shana Thai’s Pad Thai with tender chunks of chicken and flat noodles in a delightful sweet and tangy sauce, garnished with crunchy peanuts for a pop of flavor and texture.\u003c/p>\n\u003cfigure id=\"attachment_111203\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/ShanaPadThai.jpg\" alt=\"The Pad Thai at Shana Thai in Mountain View.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111203\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPadThai.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPadThai-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPadThai-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPadThai-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPadThai-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPadThai-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPadThai-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pad Thai at Shana Thai in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111205\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/ShanaThai.jpg\" alt=\"Inside Shana Thai in Mountain View.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111205\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaThai.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaThai-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaThai-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaThai-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaThai-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaThai-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaThai-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Shana Thai in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.shanathai.com/\" target=\"_blank\">\u003cb>Shana Thai Restaurant\u003c/b>\u003c/a>\u003cbr>\n311 Moffett Blvd. [\u003ca href=\"https://goo.gl/9hR8FG\" target=\"_blank\">map\u003c/a>]\u003cbr>\nMountain View, CA 94043\u003cbr>\nPh: (650) 940-9990\u003cbr>\nHours: Mon-Sun 11am-3pm and 5-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/shanathai/\" target=\"_blank\">Shana Thai Restaurant \u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Dusita Thai Cuisine\u003c/h2>\n\u003cfigure id=\"attachment_111201\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/DusitaKaoSoy.jpg\" alt=\"Dusita’s Kao Soy featuring eggs noodles and chicken in a red and yellow curry sauce.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111201\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaKaoSoy.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaKaoSoy-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaKaoSoy-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaKaoSoy-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaKaoSoy-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaKaoSoy-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaKaoSoy-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dusita’s Kao Soy featuring eggs noodles and chicken in a red and yellow curry sauce. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like many popular restaurants in this neighborhood, Dusita Thai Cuisine is nestled among other restaurants serving various ethnic cuisines in small shopping mall along El Camino Real. The restaurant’s authentic Thai dishes are big on flavor but also spice, so be warned if you are new to Thai cuisine or sensitive to heat. Those who do enjoy spicy food should try Dusita’s Angry Pork featuring stir-fried pork with bell peppers and basil in a red curry. Green peppercorns, ginger and lime provide a tangy bite to the fiery dish while coconut milk adds to touch of sweetness. On the less spicy side of things, the popular Kao Soy Chicken features tender bites of chicken and fresh egg noodles simmered in a silky smooth red & yellow curry sauce, sweetened with coconut milk. A cold, crisp Chang beer or a sweet and smoky Thai iced tea are a delicious way to tame the heat if things get too intense.\u003c/p>\n\u003cfigure id=\"attachment_111200\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/DusitaAngryPork.jpg\" alt=\"A fiery dish of Dusita’s Angry Pork.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaAngryPork.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaAngryPork-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaAngryPork-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaAngryPork-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaAngryPork-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaAngryPork-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaAngryPork-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A fiery dish of Dusita’s Angry Pork. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111202\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/DusitaThai.jpg\" alt=\"Inside Dusita Thai Cuisine in Santa Clara.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111202\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaThai.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaThai-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaThai-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaThai-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaThai-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaThai-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaThai-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Dusita Thai Cuisine in Santa Clara. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/dusita-thai-cuisine-santa-clara\" target=\"_blank\">\u003cb>Dusita Thai Cuisine\u003c/b>\u003c/a>\u003cbr>\n2325 El Camino Real [\u003ca href=\"https://goo.gl/CEfrK3\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSanta Clara, CA 95050\u003cbr>\nPh: (408) 247-5199\u003cbr>\nHours: Mon-Fri 10am-3pm and 5-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Dusita-Thai-Cuisine/111382215561697?fref=ts\" target=\"_blank\">Dusita Thai Cuisine\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bay Area Bites Guide to 5 Favorite Dosas in San Francisco, Oakland, Berkeley and Albany",
"title": "Bay Area Bites Guide to 5 Favorite Dosas in San Francisco, Oakland, Berkeley and Albany",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Here in the Bay Area, we appreciate our dosas. You can get them from a cart, from hole in the wall places crowded with families, and from an upscale restaurant beloved by locals \u003ca href=\"http://sf.eater.com/2010/11/9/6710947/dosa-on-fillmore-celebrity-rush\" target=\"_blank\">as well as celebrities \u003c/a>passing through town. It’s simple why the South Indian dish has become so popular. It’s alternately familiar-- “Just try it, it’s like a crepe/injera/pancake,” you might hear a desperate parent coax--while still foreign enough to be novel. After cooking, the batter, a fermented mix of rice and urud dal, becomes both crispy and chewy. It’s served plain and stuffed with a variety of fillings like vegetables and potatoes, making it satisfyingly hearty but lacking the carb overload of similar dishes. It typically comes with sauces and a side of sambar (a vegetable lentil soup). We’ve listed our five favorites in San Francisco, Oakland, Berkeley and Albany, but if we missed your favorite, let us know in the comments.\u003c/p>\n\u003ch2>Dosa\u003c/h2>\n\u003cfigure id=\"attachment_111081\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111081\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7693.jpg\" alt=\"The truffle dosa from Dosa.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The truffle dosa from Dosa. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As you’d expect, the \u003ca href=\"http://www.tablehopper.com/starlet/bill-teds-excellent-indian-food-adventure/\" target=\"_blank\">Keanu-approved\u003c/a> \u003cstrong>Dosa\u003c/strong>--with locations on Fillmore and in the Mission--has an excellent array of dosas to choose from. You could have the lamb one. Or the spicy basil one. Truly, any of the dosas from chef Anjan Mitra would make an excellent meal. But for the peak Dosa experience, get the truffle dosa. It sounds like it might be terrible--when you can get truffle fries at McDonald’s or truffle almonds at Starbucks, is truffle still something to get excited about?--but ends up being an aggressively bold take on the traditional masala potato dosa. It’s huge, with shatteringly crispy edges contrasting with the chewy middle, and filled with mustard seed-flecked potatoes. The application of Italian truffle oil brings out the fermented funkiness of the dosa batter, and while you can definitely taste the truffle, it’s not overpowering. It’s rich, but not in the “doughnut hamburger” kind of way--instead it’s savory, creative and elegant.\u003c/p>\n\u003cfigure id=\"attachment_111080\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111080\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7683.jpg\" alt=\"The truffle dosa from Dosa.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The truffle dosa from Dosa. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://dosasf.com/\" target=\"_blank\">\u003cstrong>Dosa\u003c/strong>\u003c/a>\u003cbr>\n995 Valencia St [\u003ca href=\"https://goo.gl/maps/agtiNexXzjK2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPh: (415) 642-3672\u003cbr>\nHours: Mon-Fri, 5:30pm-11:30pm; Sat, 11am-3pm and 5:30pm-11pm; Sun, 11am-3pm and 5:30pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/dosasf/\" target=\"_blank\">DOSA\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/dosasf\" target=\"_blank\">@DOSASF\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/dosasf/\" target=\"_blank\">@dosasf\u003c/a>\u003cbr>\nPrice range: $$-$$$ (Entrees $11-$24)\u003c/p>\n\u003ch2>Udupi Palace\u003c/h2>\n\u003cfigure id=\"attachment_111082\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111082\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7696.jpg\" alt=\"A spinach paneer dosa at Udupi Palace.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A spinach paneer dosa at Udupi Palace. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Udupi Palace\u003c/strong>, from Uday Shetty and chef Prince Baby, is a popular restaurant. It’s popular enough for two locations, in Berkeley and in San Francisco's Mission. It’s so popular that a random Thursday dinner at the San Francisco location required a shivering 20-minute wait outside the crowded restaurant. Once you’re finally in, you skirt groups of families and dates to pick something from the large menu, the bulk of which is made up of dosas and their thicker cousin Uthapam in flavors like spicy cauliflower and hot chili. Dosas are served on huge cafeteria style trays with built in sauce divots to hold the chutneys, which provide an ideal accompaniment to the comically large dosa, each half the size of a super burrito. A spinach and paneer dosa was a refreshing variation on that classic combination, with salty cheese mixing into a flavorful mess of spinach, mustard seeds and onions. It’s comforting, familiar and and rich enough to keep you warm as you trundle off into the 50-degree summer night.\u003c/p>\n\u003cfigure id=\"attachment_111079\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111079\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/dosa.jpg\" alt=\"A spinach paneer dosa at Udupi Palace.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A spinach paneer dosa at Udupi Palace. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.udupipalaceca.com/index.html\" target=\"_blank\">\u003cstrong>Udupi Palace\u003c/strong>\u003c/a>\u003cbr>\n1007 Valencia St [\u003ca href=\"https://goo.gl/maps/K6robg8q7Ez\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPh: (415) 970-8000\u003cbr>\nHours: Sun-Thu, 11:30am-10pm; Fri-Sat, 11:30am-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Udupi-Palace-333277190040780/\" target=\"_blank\">Udupi Palace\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003ch2>Juhu Beach Club\u003c/h2>\n\u003cfigure id=\"attachment_111083\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111083\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7769.jpg\" alt='A fried chicken \"dosawaffle.\"' width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A fried chicken \"dosawaffle.\" \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fusion-y dishes at the colorful, bustling \u003cstrong>Juhu Beach Club\u003c/strong> are the result of chef Preeti Mistry’s creative brain, a mix of traditional Indian benchmarks spiked with French, Bay Area and traditional-Americana touches. One of the dishes that best encapsulates Mistry’s approach is the fried chicken dosawaffle. There are a few dosawaffles on the menu, an inspired mashup of a traditional dosa and Belgian waffle (as they note, it’s a “gluten free diner’s delight”): one served with the traditional potatoes and sambar, and one slathered with Nutella and cardamom whipped cream. But the chicken and waffle version is the most ambitious. The light, crispy sourdough-ish waffle is topped with two gigantic pieces of fried chicken, spicy and tangy from a batter of yogurt, chickpea flour and spices like turmeric and curry powder. Each element, from the fiery maple syrup to the smear of black pepper butter, is well-thought-out, and increases the dish’s salty, sweet and spicy contrast.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.juhubeachclub.com/\" target=\"_blank\">\u003cstrong>Juhu Beach Club\u003c/strong>\u003c/a>\u003cbr>\n5179 Telegraph Ave [\u003ca href=\"https://goo.gl/maps/cg8te6WPR9y\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 652-7350\u003cbr>\nHours: Mon, closed; Tue-Thu, 5:30-9:30pm; Fri, 11:30am-2pm and 5:30-9:30pm; Sat, 11am-2pm and 5:30-9:30pm; Sun, 11am-2pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/JuhuBeachClub/?fref=ts\" target=\"_blank\">Juhu Beach Club\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/juhubeachclub\" target=\"_blank\">@juhubeachclub\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/juhubeachclub/\" target=\"_blank\">@juhubeachclub\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch3>Vik's Chaat & Market\n\u003cfigure id=\"attachment_111084\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111084\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7820.jpg\" alt=\"A masala dosa at Vik's Chaat.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A masala dosa at Vik's Chaat. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/h3>\u003cp>\u003cstrong>Vik's Chaat\u003c/strong>, the cheery West Berkeley cafeteria-style Indian restaurant and grocery store from the Chopra family, is extremely beloved. It’s the kind of place that’s constantly crowded despite its unassuming warehouse location, with stern signs in nearby parking lots informing you that there is “No Vik’s Parking” (and there already is a dedicated lot for customers). Their menu is a large, welcoming collection of chaat classics, including dosas filled with potatoes, mung beans or vegetables. A masala dosa was perfectly crispy, without the midpoint gumminess that can afflict a lesser dosa, and filled with a bright yellow mash of potatoes and colorful vegetables like carrots and peas. It’s pleasantly, mildly spicy, accompanied by a collection of flavorful sauces and a side of hearty sambar.\u003c/p>\n\u003cfigure id=\"attachment_111085\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111085\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7825.jpg\" alt=\"A masala dosa at Vik's Chaat.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A masala dosa at Vik's Chaat. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://vikschaat.com/\" target=\"_blank\">\u003cstrong>Vik's Chaat & Market\u003c/strong>\u003c/a>\u003cbr>\n2390 Fourth St [\u003ca href=\"https://goo.gl/maps/QZhbkHpF1G82\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 644-4432\u003cbr>\nHours: Mon-Thu, 11am-6pm; Fri-Sun, 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ViksChaat/\" target=\"_blank\">Vik's Chaat\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003ch2>Hamro Aangan\u003c/h2>\n\u003cfigure id=\"attachment_111086\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111086\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7848.jpg\" alt=\"The paneer dosa at Hamro Aangan.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The paneer dosa at Hamro Aangan. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Albany’s \u003cstrong>Hamro Aangan Indo-Nepalese\u003c/strong> is a pretty space, with exposed brick and a huge oil painting of Nepal. The restaurant, from chef and owner Bishnu Bhandari (a former manager at Vik’s Chaat) is a mix of Indian and Nepalese dishes, and they offer two types of dosas as well as Uttappam. A crispy paneer dosa was thankfully restrained, mixing a moderate amount of cheese in with large chunks of well-seasoned vegetables. You’re asked how spicy you want your dosa, but the sauces--a creamy coconut chutney and a scorching chili paste--allow you to ultimately control the spice level, with just a dab of the chili sauce enlivening the dish. A wonderfully earthy sambar was a worthy accompaniment.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_111087\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111087\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7851.jpg\" alt=\"The paneer dosa at Hamro Aangan.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The paneer dosa at Hamro Aangan. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.hamroaangan.com/\" target=\"_blank\">\u003cstrong>Hamro Aangan\u003c/strong>\u003c/a>\u003cbr>\n856 San Pablo Ave [\u003ca href=\"https://goo.gl/maps/2PRrvU4ZWd82\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlbany, CA 94706\u003cbr>\nPh: (510) 524-2220\u003cbr>\nHours: Thu-Tue, 11:30am-9pm; Wed, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Hamro-Aangan-Indo-Nepalese-Cuisine/105679852813875\" target=\"_blank\">Hamro Aangan - Indo-Nepalese Cuisine\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/incuisine\" target=\"_blank\">@INcuisine\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003c/p>\n\n",
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"excerpt": "Where to get the best dosas, from a traditional masala dosa to a dosawaffle. ",
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"description": "Where to get the best dosas, from a traditional masala dosa to a dosawaffle. ",
"title": "Bay Area Bites Guide to 5 Favorite Dosas in San Francisco, Oakland, Berkeley and Albany | KQED",
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"headline": "Bay Area Bites Guide to 5 Favorite Dosas in San Francisco, Oakland, Berkeley and Albany",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Here in the Bay Area, we appreciate our dosas. You can get them from a cart, from hole in the wall places crowded with families, and from an upscale restaurant beloved by locals \u003ca href=\"http://sf.eater.com/2010/11/9/6710947/dosa-on-fillmore-celebrity-rush\" target=\"_blank\">as well as celebrities \u003c/a>passing through town. It’s simple why the South Indian dish has become so popular. It’s alternately familiar-- “Just try it, it’s like a crepe/injera/pancake,” you might hear a desperate parent coax--while still foreign enough to be novel. After cooking, the batter, a fermented mix of rice and urud dal, becomes both crispy and chewy. It’s served plain and stuffed with a variety of fillings like vegetables and potatoes, making it satisfyingly hearty but lacking the carb overload of similar dishes. It typically comes with sauces and a side of sambar (a vegetable lentil soup). We’ve listed our five favorites in San Francisco, Oakland, Berkeley and Albany, but if we missed your favorite, let us know in the comments.\u003c/p>\n\u003ch2>Dosa\u003c/h2>\n\u003cfigure id=\"attachment_111081\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111081\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7693.jpg\" alt=\"The truffle dosa from Dosa.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The truffle dosa from Dosa. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As you’d expect, the \u003ca href=\"http://www.tablehopper.com/starlet/bill-teds-excellent-indian-food-adventure/\" target=\"_blank\">Keanu-approved\u003c/a> \u003cstrong>Dosa\u003c/strong>--with locations on Fillmore and in the Mission--has an excellent array of dosas to choose from. You could have the lamb one. Or the spicy basil one. Truly, any of the dosas from chef Anjan Mitra would make an excellent meal. But for the peak Dosa experience, get the truffle dosa. It sounds like it might be terrible--when you can get truffle fries at McDonald’s or truffle almonds at Starbucks, is truffle still something to get excited about?--but ends up being an aggressively bold take on the traditional masala potato dosa. It’s huge, with shatteringly crispy edges contrasting with the chewy middle, and filled with mustard seed-flecked potatoes. The application of Italian truffle oil brings out the fermented funkiness of the dosa batter, and while you can definitely taste the truffle, it’s not overpowering. It’s rich, but not in the “doughnut hamburger” kind of way--instead it’s savory, creative and elegant.\u003c/p>\n\u003cfigure id=\"attachment_111080\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111080\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7683.jpg\" alt=\"The truffle dosa from Dosa.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The truffle dosa from Dosa. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://dosasf.com/\" target=\"_blank\">\u003cstrong>Dosa\u003c/strong>\u003c/a>\u003cbr>\n995 Valencia St [\u003ca href=\"https://goo.gl/maps/agtiNexXzjK2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPh: (415) 642-3672\u003cbr>\nHours: Mon-Fri, 5:30pm-11:30pm; Sat, 11am-3pm and 5:30pm-11pm; Sun, 11am-3pm and 5:30pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/dosasf/\" target=\"_blank\">DOSA\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/dosasf\" target=\"_blank\">@DOSASF\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/dosasf/\" target=\"_blank\">@dosasf\u003c/a>\u003cbr>\nPrice range: $$-$$$ (Entrees $11-$24)\u003c/p>\n\u003ch2>Udupi Palace\u003c/h2>\n\u003cfigure id=\"attachment_111082\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111082\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7696.jpg\" alt=\"A spinach paneer dosa at Udupi Palace.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A spinach paneer dosa at Udupi Palace. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Udupi Palace\u003c/strong>, from Uday Shetty and chef Prince Baby, is a popular restaurant. It’s popular enough for two locations, in Berkeley and in San Francisco's Mission. It’s so popular that a random Thursday dinner at the San Francisco location required a shivering 20-minute wait outside the crowded restaurant. Once you’re finally in, you skirt groups of families and dates to pick something from the large menu, the bulk of which is made up of dosas and their thicker cousin Uthapam in flavors like spicy cauliflower and hot chili. Dosas are served on huge cafeteria style trays with built in sauce divots to hold the chutneys, which provide an ideal accompaniment to the comically large dosa, each half the size of a super burrito. A spinach and paneer dosa was a refreshing variation on that classic combination, with salty cheese mixing into a flavorful mess of spinach, mustard seeds and onions. It’s comforting, familiar and and rich enough to keep you warm as you trundle off into the 50-degree summer night.\u003c/p>\n\u003cfigure id=\"attachment_111079\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111079\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/dosa.jpg\" alt=\"A spinach paneer dosa at Udupi Palace.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A spinach paneer dosa at Udupi Palace. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.udupipalaceca.com/index.html\" target=\"_blank\">\u003cstrong>Udupi Palace\u003c/strong>\u003c/a>\u003cbr>\n1007 Valencia St [\u003ca href=\"https://goo.gl/maps/K6robg8q7Ez\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPh: (415) 970-8000\u003cbr>\nHours: Sun-Thu, 11:30am-10pm; Fri-Sat, 11:30am-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Udupi-Palace-333277190040780/\" target=\"_blank\">Udupi Palace\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003ch2>Juhu Beach Club\u003c/h2>\n\u003cfigure id=\"attachment_111083\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111083\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7769.jpg\" alt='A fried chicken \"dosawaffle.\"' width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A fried chicken \"dosawaffle.\" \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fusion-y dishes at the colorful, bustling \u003cstrong>Juhu Beach Club\u003c/strong> are the result of chef Preeti Mistry’s creative brain, a mix of traditional Indian benchmarks spiked with French, Bay Area and traditional-Americana touches. One of the dishes that best encapsulates Mistry’s approach is the fried chicken dosawaffle. There are a few dosawaffles on the menu, an inspired mashup of a traditional dosa and Belgian waffle (as they note, it’s a “gluten free diner’s delight”): one served with the traditional potatoes and sambar, and one slathered with Nutella and cardamom whipped cream. But the chicken and waffle version is the most ambitious. The light, crispy sourdough-ish waffle is topped with two gigantic pieces of fried chicken, spicy and tangy from a batter of yogurt, chickpea flour and spices like turmeric and curry powder. Each element, from the fiery maple syrup to the smear of black pepper butter, is well-thought-out, and increases the dish’s salty, sweet and spicy contrast.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.juhubeachclub.com/\" target=\"_blank\">\u003cstrong>Juhu Beach Club\u003c/strong>\u003c/a>\u003cbr>\n5179 Telegraph Ave [\u003ca href=\"https://goo.gl/maps/cg8te6WPR9y\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 652-7350\u003cbr>\nHours: Mon, closed; Tue-Thu, 5:30-9:30pm; Fri, 11:30am-2pm and 5:30-9:30pm; Sat, 11am-2pm and 5:30-9:30pm; Sun, 11am-2pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/JuhuBeachClub/?fref=ts\" target=\"_blank\">Juhu Beach Club\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/juhubeachclub\" target=\"_blank\">@juhubeachclub\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/juhubeachclub/\" target=\"_blank\">@juhubeachclub\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch3>Vik's Chaat & Market\n\u003cfigure id=\"attachment_111084\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111084\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7820.jpg\" alt=\"A masala dosa at Vik's Chaat.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A masala dosa at Vik's Chaat. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/h3>\u003cp>\u003cstrong>Vik's Chaat\u003c/strong>, the cheery West Berkeley cafeteria-style Indian restaurant and grocery store from the Chopra family, is extremely beloved. It’s the kind of place that’s constantly crowded despite its unassuming warehouse location, with stern signs in nearby parking lots informing you that there is “No Vik’s Parking” (and there already is a dedicated lot for customers). Their menu is a large, welcoming collection of chaat classics, including dosas filled with potatoes, mung beans or vegetables. A masala dosa was perfectly crispy, without the midpoint gumminess that can afflict a lesser dosa, and filled with a bright yellow mash of potatoes and colorful vegetables like carrots and peas. It’s pleasantly, mildly spicy, accompanied by a collection of flavorful sauces and a side of hearty sambar.\u003c/p>\n\u003cfigure id=\"attachment_111085\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111085\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7825.jpg\" alt=\"A masala dosa at Vik's Chaat.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A masala dosa at Vik's Chaat. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://vikschaat.com/\" target=\"_blank\">\u003cstrong>Vik's Chaat & Market\u003c/strong>\u003c/a>\u003cbr>\n2390 Fourth St [\u003ca href=\"https://goo.gl/maps/QZhbkHpF1G82\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 644-4432\u003cbr>\nHours: Mon-Thu, 11am-6pm; Fri-Sun, 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ViksChaat/\" target=\"_blank\">Vik's Chaat\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003ch2>Hamro Aangan\u003c/h2>\n\u003cfigure id=\"attachment_111086\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111086\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7848.jpg\" alt=\"The paneer dosa at Hamro Aangan.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The paneer dosa at Hamro Aangan. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Albany’s \u003cstrong>Hamro Aangan Indo-Nepalese\u003c/strong> is a pretty space, with exposed brick and a huge oil painting of Nepal. The restaurant, from chef and owner Bishnu Bhandari (a former manager at Vik’s Chaat) is a mix of Indian and Nepalese dishes, and they offer two types of dosas as well as Uttappam. A crispy paneer dosa was thankfully restrained, mixing a moderate amount of cheese in with large chunks of well-seasoned vegetables. You’re asked how spicy you want your dosa, but the sauces--a creamy coconut chutney and a scorching chili paste--allow you to ultimately control the spice level, with just a dab of the chili sauce enlivening the dish. A wonderfully earthy sambar was a worthy accompaniment.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_111087\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111087\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7851.jpg\" alt=\"The paneer dosa at Hamro Aangan.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The paneer dosa at Hamro Aangan. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.hamroaangan.com/\" target=\"_blank\">\u003cstrong>Hamro Aangan\u003c/strong>\u003c/a>\u003cbr>\n856 San Pablo Ave [\u003ca href=\"https://goo.gl/maps/2PRrvU4ZWd82\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlbany, CA 94706\u003cbr>\nPh: (510) 524-2220\u003cbr>\nHours: Thu-Tue, 11:30am-9pm; Wed, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Hamro-Aangan-Indo-Nepalese-Cuisine/105679852813875\" target=\"_blank\">Hamro Aangan - Indo-Nepalese Cuisine\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/incuisine\" target=\"_blank\">@INcuisine\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bay Area Bites Guide to Fresh Pasta Sources in the Peninsula and South Bay",
"title": "Bay Area Bites Guide to Fresh Pasta Sources in the Peninsula and South Bay",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID=bayareabites_119881,news_10966514 label='Bay Area Pasta']\u003cbr>\n\u003cem>This article was updated on September 5, 2019.\u003c/em>\u003c/p>\n\u003cp>When it comes to comfort food, fresh pasta covers the waterfront, satisfaction wise. Its moist silky softness with just enough tooth resistance is a sublime accompaniment to sauces and -- of course -- lots of melting cheese. Sure, the debate rages on about the merits of \u003ca href=\"http://www.thedailymeal.com/difference-between-fresh-and-dry-pasta\" target=\"_blank\" rel=\"noopener\">dried versus fresh pasta\u003c/a> noodles, but those living south of the city can happily munch on pleasing, locally-crafted products from a handful of pasta makers while deciding for themselves. And there's no contest in the case of filled pastas, with fresh the only way to go.\u003c/p>\n\u003cp>On the Peninsula and in the South Bay, \"fresh\" frequently means fresh frozen when it comes to ravioli as producers seek to get an optimum product into consumers' hands. As Santa Cruz Pasta Factory owner Steve Simonovich explains it, \"The shelf life of ravioli is very short. Ravioli immediately start degrading because of the interaction between the wet filling and the dough. I believe that when you immediately freeze a ravioli after making it, the product is better compared to a two-day-old fresh ravioli or older. I also believe that a frozen ravioli boils better.\"\u003c/p>\n\u003cp>Often proving his point is how the high-volume brands of so-called fresh ravioli found in supermarkets can lack the pleasing texture and otherwise elude satisfaction compared to local products. In the case of fresh versus fresh-frozen versions from local producers, it's difficult to tell the difference after they're cooked. However, purists can definitely find fresh, non-frozen, house-made ravioli in the region if they desire. Locally-made noodles are invariably fresh.\u003c/p>\n\u003cp>The tasty pasta found in the area is often quite good without a formal sauce. Toss these silky pillows or toothy noodles with a favored combination -- select among cooked vegetables, mushrooms and various kinds of protein -- add chopped herbs, a little reduced stock or demi-glace and a little splash of pasta cooking water, sprinkle on cheese and dive in. Here's a handful of fresh pasta sources on the Peninsula and in the South Bay region, listed roughly from north to south. If your favorite isn't included, be sure to add it and recommendations on what's best to buy there in the comments section.\u003c/p>\n\u003ch2>Home Maid Ravioli/Organic Maid Pasta\u003c/h2>\n\u003cfigure id=\"attachment_110191\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110191\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ravioli.jpg\" alt='The \"North Beach style\" ravioli from Home Maid in South San Francisco scream old-school Italian, with a fine-grained beef filling touched with Italian seasonings.' width=\"1920\" height=\"1384\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ravioli.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ravioli-400x288.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ravioli-800x577.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ravioli-768x554.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ravioli-1440x1038.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ravioli-1180x851.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ravioli-960x692.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The \"North Beach style\" ravioli from Home Maid in South San Francisco scream old-school Italian, with a fine-grained beef filling touched with Italian seasonings. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Generations of an Italian family have run this pasta production company for many decades, with its noodles and ravioli showing up in a variety of delis and restaurants like Original Joe's as well as at farmers markets all around the Bay Area and markets such as Lunardi's, Piazza's and Mollie Stone's. The little retail shop in the front of the plant has enticingly low prices, like 48 fresh, small \"North Beach style\" beef ravioli for under $4. But make sure to bring cash or checks only.\u003c/p>\n\u003cfigure id=\"attachment_110192\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110192\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/Home-M-ravioli.jpg\" alt=\"The mainstay of homey Italian eateries and delis all around the region, Home Maid's classic North Beach-style ravioli are sold fresh in a small retail store in the company's plant in an industrial area of South San Francisco. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-ravioli.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-ravioli-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-ravioli-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-ravioli-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-ravioli-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-ravioli-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-ravioli-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The mainstay of homey Italian eateries and delis all around the region, Home Maid's classic North Beach-style ravioli are sold fresh in a small retail store in the company's plant in an industrial area of South San Francisco. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110200\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110200\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/Home-M-pea-raw.jpg\" alt=\"Fat pillows filled with a delicious ricotta cheese and fresh English pea mixture is just one of around 10 frozen ravioli available at the Home Maid store.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-pea-raw.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-pea-raw-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-pea-raw-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-pea-raw-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-pea-raw-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-pea-raw-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-pea-raw-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fat pillows filled with a delicious ricotta cheese and fresh English pea mixture is just one of around 10 frozen ravioli available at the Home Maid store. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Some fresh noodles, pasta sheets and gnocchi are also available, while a sizeable assortment of frozen ravioli is offered such as lobster, butternut squash, mushroom and roasted garlic, asparagus and goat cheese, and sweet pea and ricotta. The latter is a delight, with nicely resistant dough encasing a creamy filling bursting with fresh pea flavor.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The industrial location can make parking problematic but fans don't mind, praising the freshness, family recipes and appealing prices. Home cooks with favorite filling recipes who hate the whole rolling out, filling and cutting process of making ravioli can bring in five pounds of filling and get back 10 boxes of ravioli for just $2.35 per box.\u003c/p>\n\u003cp>\u003ca href=\"http://www.homemaidravioli.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Home Maid Ravioli/Organic Maid Pasta\u003c/strong>\u003c/a>\u003cbr>\n360-A Shaw Rd., South San Francisco, CA 94080 [\u003ca href=\"https://goo.gl/4LgFR1\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nTel: (650) 588-0600\u003cbr>\nHours: Mon-Fri, 7:30am-3:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Home-Maid-Ravioli-Company-Organic-Maid-Pasta-Orchard-Maid-Olive-Co-149975688363728/\" target=\"_blank\" rel=\"noopener\">Home Maid Ravioli Company & Organic Maid Pasta & Orchard Maid Olive Co.\u003c/a>\u003cbr>\nPrice range: Fresh pasta, $2.79-8.25 per package. Ravioli, $3.99-5.89 for 24 (Cash or Check only)\u003c/p>\n\u003ch2>Pasta Pasta\u003c/h2>\n\u003cfigure id=\"attachment_110201\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110201\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/PP-raw-sq-ink-lemon-pepper.jpg\" alt=\"Fresh squid ink linguine and lemon pepper fettuccini from Pasta Pasta in downtown San Mateo are among one of the region's largest assortments of fresh pasta. \" width=\"1920\" height=\"1376\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-raw-sq-ink-lemon-pepper.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-raw-sq-ink-lemon-pepper-400x287.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-raw-sq-ink-lemon-pepper-800x573.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-raw-sq-ink-lemon-pepper-768x550.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-raw-sq-ink-lemon-pepper-1440x1032.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-raw-sq-ink-lemon-pepper-1180x846.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-raw-sq-ink-lemon-pepper-960x688.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh squid ink linguine and lemon pepper fettuccini from Pasta Pasta in downtown San Mateo are among one of the region's largest assortments of fresh pasta. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This shop has to be the busy person's best friend, making not just excellent pasta but a whole range of delicious entrees and other dishes that are way beyond the usual takeout options. The smells when walking in are intoxicating. This is the only pasta producer in the region offering exclusively fresh items, which are priced by the pound so can be bought in small or large quantities.\u003c/p>\n\u003cp>For example, the lemon-pepper fettuccini has just the right hints of both flavors while the hard-to-find squid ink linguine with its subtle ocean bitterness is great paired with a seafood sauce. Noodles have the golden hue of egg and cook into silky, toothy perfection. There are many other noodle choices like pappardelle, red pepper linguine, radiatori, rotini, rigatoni, whole wheat spaghetti and more. Meanwhile, 10 ravioli offerings are always available, ranging from the classics like meats and cheese to mushroom medley, roasted garlic-chèvre, sweet pea-zucchini, chicken-prosciutto and others.\u003c/p>\n\u003cfigure id=\"attachment_110202\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110202\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/PP-sq-ink-dish.jpg\" alt=\"With its faint seashore flavors, the squid ink linguine from Pasta Pasta is great paired with seafood, such as this mélange of corn, tomato, smoked salmon and herbs.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-sq-ink-dish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-sq-ink-dish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-sq-ink-dish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-sq-ink-dish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-sq-ink-dish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-sq-ink-dish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-sq-ink-dish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">With its faint seashore flavors, the squid ink linguine from Pasta Pasta is great paired with seafood, such as this mélange of corn, tomato, smoked salmon and herbs. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110193\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110193\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/PP-case.jpg\" alt=\"A big selection of fresh noodles and ravioli is just one reason to head to Pasta Pasta in San Mateo.\" width=\"1920\" height=\"1240\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-case.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-case-400x258.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-case-800x517.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-case-768x496.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-case-1440x930.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-case-1180x762.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-case-960x620.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A big selection of fresh noodles and ravioli is just one reason to head to Pasta Pasta in San Mateo. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the chefs is usually on hand behind the counter to answer any questions and make recommendations. A slightly different recipe is used for the filled pastas, which are also sometimes encased in colorful, vegetable-flavored dough. And when it comes to sauces suitable for such well-crafted pasta, this shop also excels, offering 10 choices. Mini riots among customers would start if the kitchen were ever to run out of the remarkable \"matriccina\" red sauce with prosciutto and garlic or the rich but not gloppy-thick creamy mushroom sauce. Alas, no other pasta shop in this region has better sauces than these guys.\u003c/p>\n\u003cp>\u003ca href=\"http://www.pastapastaco.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Pasta Pasta\u003c/strong>\u003c/a>\u003cbr>\n125 E 4th Ave., San Mateo, CA 94401 [\u003ca href=\"https://goo.gl/93WDKD\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nTel: (650) 347-2782\u003cbr>\nHours: Mon-Sat, 10am-8pm; Sun, 12-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pastapastaco/\" target=\"_blank\" rel=\"noopener\">pasta pasta (San Mateo)\u003c/a>\u003cbr>\nPrice range: Noodles, $8-9 per pound; ravioli, $11-14 per pound\u003c/p>\n\u003ch2>Saporito Pasta\u003c/h2>\n\u003cfigure id=\"attachment_110194\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110194\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/Saporito-red-pepper-gorgonzola.jpg\" alt=\"Raw and cooked versions of the red pepper-gorgonzola ravioli from Saporito Pasta, which have great texture and a filling with just enough cheese bite. This wholesale-only pasta company is the secret behind the pasta offered at many upscale restaurants, groceries and corporate cafes in the region.\" width=\"1920\" height=\"1063\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/Saporito-red-pepper-gorgonzola.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Saporito-red-pepper-gorgonzola-400x221.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Saporito-red-pepper-gorgonzola-800x443.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Saporito-red-pepper-gorgonzola-768x425.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Saporito-red-pepper-gorgonzola-1440x797.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Saporito-red-pepper-gorgonzola-1180x653.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Saporito-red-pepper-gorgonzola-960x532.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Saporito-red-pepper-gorgonzola-672x372.jpg 672w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Saporito-red-pepper-gorgonzola-1038x576.jpg 1038w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Raw and cooked versions of the red pepper-gorgonzola ravioli from Saporito Pasta, which have great texture and a filling with just enough cheese bite. This wholesale-only pasta company is the secret behind the pasta offered at many upscale restaurants, groceries and corporate cafes in the region. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This below-the-radar Redwood City pasta maker crafts first-class products that have long been delighting guests at many upscale restaurants on the Peninsula and Saporito pasta can also be found in various discriminating Bay Area groceries like Draeger's, AG Ferrari, Rainbow Grocery and others. In addition, the pasta is pleasing well-paid techies in the cafes at Google, Facebook and the like.\u003c/p>\n\u003cp>Since some groceries slap their own brand on Saporito pasta products, probably the best place to peruse a wide assortment in its own packaging is at Sigona's Farmers Market in Redwood City. Plus, this is a good place to pick up some ingredients to accompany a pasta meal, since this produce-focused store has a great assortment.\u003c/p>\n\u003cfigure id=\"attachment_110195\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110195\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/Sigonas-Saporito.jpg\" alt=\"Sigona's carries a broad selection of the reasonably priced fresh pasta noodles from Saporito, whose plant is in Redwood City. The noodles are a tad thinner than those from other producers and when cooked have a pleasing flavor with still-toothy texture.\" width=\"1920\" height=\"1349\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/Sigonas-Saporito.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Sigonas-Saporito-400x281.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Sigonas-Saporito-800x562.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Sigonas-Saporito-768x540.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Sigonas-Saporito-1440x1012.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Sigonas-Saporito-1180x829.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Sigonas-Saporito-960x675.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sigona's carries a broad selection of the reasonably priced fresh pasta noodles from Saporito, whose plant is in Redwood City. The noodles are a tad thinner than those from other producers and when cooked have a pleasing flavor with still-toothy texture. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Silky and toothy, the dough produces tasty noodles of all sorts as well as wrapping around a wealth of appealing fillings. Saporito ravioli come in different shapes, sizes and dough colors, which is somewhat unusual among the region's producers. Well priced considering the obvious quality, these ravioli -- which are fresh frozen -- are available in flavors that include lobster, asparagus-goat cheese, butternut squash, sun-dried tomato, beet, artichoke-cheese, sweet pea-asiago, corn-ricotta and more. Frozen Saporito gnocchi and tortellone are also available in the Sigona's case.\u003c/p>\n\u003cp>\u003cstrong>Saporito Pasta\u003c/strong>\u003cbr>\nBest selection available at \u003ca href=\"https://www.sigonas.com/\" target=\"_blank\" rel=\"noopener\">Sigona's Farmers Market\u003c/a>\u003cbr>\n2345 Middlefield Road, Redwood City, CA 94063 [\u003ca href=\"https://goo.gl/80xIta\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nTel: (650) 368-6993\u003cbr>\nHours: Summer: Mon-Fri: 8am-8:30pm; Sat-Sun: 8am-7:30pm | Winter: Mon-Fri: 8am-7:30pm; Sat-Sun: 8am-6:30pm\u003cbr>\nFacebook: \u003ca href=\"http://Sigona's%20Farmers%20Market\" target=\"_blank\" rel=\"noopener\">Sigona's Farmers Market\u003c/a>\u003cbr>\nPrice range: Noodles, $6 per package; ravioli, $9-15 per package\u003c/p>\n\u003ch2>Bertucelli's La Villa\u003c/h2>\n\u003cfigure id=\"attachment_110196\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110196\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/LaVilla-lobster-rav.jpg\" alt=\"Bertucelli's La Villa, a classic Italian deli in Willow Glen, makes amazing lobster ravioli that burst with the unmistakable flavor of this kingly crustacean.\" width=\"1920\" height=\"1245\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/LaVilla-lobster-rav.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/LaVilla-lobster-rav-400x259.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/LaVilla-lobster-rav-800x519.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/LaVilla-lobster-rav-768x498.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/LaVilla-lobster-rav-1440x934.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/LaVilla-lobster-rav-1180x765.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/LaVilla-lobster-rav-960x623.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bertucelli's La Villa, a classic Italian deli in Willow Glen, makes amazing lobster ravioli that burst with the unmistakable flavor of this kingly crustacean. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like a transplanted old-school deli from Little Italy, this cramped, busy spot on the main drag in Willow Glen has been keeping pasta lovers happy for generations. The smells upon entering tell the tale, redolent of homemade Italian food. While a few products from the Pasta Shop in Rockridge are sold here, what brings pasta people in are the house-made ravioli -- small, fat little pillows of goodness with no fancy-schmancy flavors.\u003c/p>\n\u003cp>Offered in petite squares filled with beef, cheese, chicken, feta or lobster, the ravioli are just what one expects in a classic ravioli, with fine texture and abundant filling. A small case by the front door usually contains boxes of frozen ravioli -- which are still seriously tasty after cooking. However, La Villa also takes online ravioli orders via the \u003ca href=\"http://www.wglavilla.com/RavioliOrder.php\" target=\"_blank\" rel=\"noopener\">website\u003c/a> for those who want fresh ones or a larger quantity. A few sauces are also available online or in the store.\u003c/p>\n\u003cp>Since ravioli are just a small part of La Villa's business, peruse the shelves full of Italian ingredients, order one of their popular sandwiches or snag some of the renowned, ready-to-go items such as killer arancini, canneloni, or lasagna. The unbelievable crème brūlée cheesecake is worth a trip alone.\u003c/p>\n\u003cfigure id=\"attachment_111050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111050\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/fettucine-pesto.jpg\" alt=\"Fresh pasta noodles are a perfect accompaniment to a pesto sauce made from whatever main ingredient one desires-- basil, cilantro, sun-dried tomato, beet, parsley or this version, from carrot tops.\" width=\"1920\" height=\"1180\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/fettucine-pesto.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/fettucine-pesto-400x246.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/fettucine-pesto-800x492.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/fettucine-pesto-768x472.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/fettucine-pesto-1440x885.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/fettucine-pesto-1180x725.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/fettucine-pesto-960x590.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh pasta noodles are a perfect accompaniment to a pesto sauce made from whatever main ingredient one desires-- basil, cilantro, sun-dried tomato, beet, parsley or this version, from carrot tops. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.wglavilla.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Bertucelli's La Villa\u003c/strong>\u003c/a>\u003cbr>\n1319 Lincoln Ave, San Jose, CA 95125 [\u003ca href=\"https://goo.gl/DVjQ10\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nTel: (408) 295-7851\u003cbr>\nHours: Tues-Wed, 9:30am-6:30pm; Thu-Fri, 9:30am-7pm; Sat, 9:30am-6pm. Closed Sunday and Monday.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Bertucellis-La-Villa-Delicatessen-92953840273/\" target=\"_blank\" rel=\"noopener\">Bertucelli's La Villa Delicatessen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/lavilladeliwg\" target=\"_blank\" rel=\"noopener\">@lavilladeliwg\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/lavilladelicatessen/\" target=\"_blank\" rel=\"noopener\">avilladelicatessen\u003c/a>\u003cbr>\nPrice range: Ravioli, $9.95-18.99 for 48\u003c/p>\n\n",
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"excerpt": "Some better groceries and farmers markets are now fresh pasta destinations but our guide identifies local producers on the Peninsula and in the South Bay where purveyors are offering the best pasta around. ",
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"description": "Some better groceries and farmers markets are now fresh pasta destinations but our guide identifies local producers on the Peninsula and in the South Bay where purveyors are offering the best pasta around. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003cem>This article was updated on September 5, 2019.\u003c/em>\u003c/p>\n\u003cp>When it comes to comfort food, fresh pasta covers the waterfront, satisfaction wise. Its moist silky softness with just enough tooth resistance is a sublime accompaniment to sauces and -- of course -- lots of melting cheese. Sure, the debate rages on about the merits of \u003ca href=\"http://www.thedailymeal.com/difference-between-fresh-and-dry-pasta\" target=\"_blank\" rel=\"noopener\">dried versus fresh pasta\u003c/a> noodles, but those living south of the city can happily munch on pleasing, locally-crafted products from a handful of pasta makers while deciding for themselves. And there's no contest in the case of filled pastas, with fresh the only way to go.\u003c/p>\n\u003cp>On the Peninsula and in the South Bay, \"fresh\" frequently means fresh frozen when it comes to ravioli as producers seek to get an optimum product into consumers' hands. As Santa Cruz Pasta Factory owner Steve Simonovich explains it, \"The shelf life of ravioli is very short. Ravioli immediately start degrading because of the interaction between the wet filling and the dough. I believe that when you immediately freeze a ravioli after making it, the product is better compared to a two-day-old fresh ravioli or older. I also believe that a frozen ravioli boils better.\"\u003c/p>\n\u003cp>Often proving his point is how the high-volume brands of so-called fresh ravioli found in supermarkets can lack the pleasing texture and otherwise elude satisfaction compared to local products. In the case of fresh versus fresh-frozen versions from local producers, it's difficult to tell the difference after they're cooked. However, purists can definitely find fresh, non-frozen, house-made ravioli in the region if they desire. Locally-made noodles are invariably fresh.\u003c/p>\n\u003cp>The tasty pasta found in the area is often quite good without a formal sauce. Toss these silky pillows or toothy noodles with a favored combination -- select among cooked vegetables, mushrooms and various kinds of protein -- add chopped herbs, a little reduced stock or demi-glace and a little splash of pasta cooking water, sprinkle on cheese and dive in. Here's a handful of fresh pasta sources on the Peninsula and in the South Bay region, listed roughly from north to south. If your favorite isn't included, be sure to add it and recommendations on what's best to buy there in the comments section.\u003c/p>\n\u003ch2>Home Maid Ravioli/Organic Maid Pasta\u003c/h2>\n\u003cfigure id=\"attachment_110191\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110191\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ravioli.jpg\" alt='The \"North Beach style\" ravioli from Home Maid in South San Francisco scream old-school Italian, with a fine-grained beef filling touched with Italian seasonings.' width=\"1920\" height=\"1384\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ravioli.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ravioli-400x288.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ravioli-800x577.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ravioli-768x554.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ravioli-1440x1038.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ravioli-1180x851.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ravioli-960x692.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The \"North Beach style\" ravioli from Home Maid in South San Francisco scream old-school Italian, with a fine-grained beef filling touched with Italian seasonings. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Generations of an Italian family have run this pasta production company for many decades, with its noodles and ravioli showing up in a variety of delis and restaurants like Original Joe's as well as at farmers markets all around the Bay Area and markets such as Lunardi's, Piazza's and Mollie Stone's. The little retail shop in the front of the plant has enticingly low prices, like 48 fresh, small \"North Beach style\" beef ravioli for under $4. But make sure to bring cash or checks only.\u003c/p>\n\u003cfigure id=\"attachment_110192\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110192\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/Home-M-ravioli.jpg\" alt=\"The mainstay of homey Italian eateries and delis all around the region, Home Maid's classic North Beach-style ravioli are sold fresh in a small retail store in the company's plant in an industrial area of South San Francisco. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-ravioli.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-ravioli-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-ravioli-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-ravioli-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-ravioli-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-ravioli-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-ravioli-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The mainstay of homey Italian eateries and delis all around the region, Home Maid's classic North Beach-style ravioli are sold fresh in a small retail store in the company's plant in an industrial area of South San Francisco. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110200\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110200\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/Home-M-pea-raw.jpg\" alt=\"Fat pillows filled with a delicious ricotta cheese and fresh English pea mixture is just one of around 10 frozen ravioli available at the Home Maid store.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-pea-raw.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-pea-raw-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-pea-raw-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-pea-raw-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-pea-raw-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-pea-raw-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-pea-raw-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fat pillows filled with a delicious ricotta cheese and fresh English pea mixture is just one of around 10 frozen ravioli available at the Home Maid store. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Some fresh noodles, pasta sheets and gnocchi are also available, while a sizeable assortment of frozen ravioli is offered such as lobster, butternut squash, mushroom and roasted garlic, asparagus and goat cheese, and sweet pea and ricotta. The latter is a delight, with nicely resistant dough encasing a creamy filling bursting with fresh pea flavor.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The industrial location can make parking problematic but fans don't mind, praising the freshness, family recipes and appealing prices. Home cooks with favorite filling recipes who hate the whole rolling out, filling and cutting process of making ravioli can bring in five pounds of filling and get back 10 boxes of ravioli for just $2.35 per box.\u003c/p>\n\u003cp>\u003ca href=\"http://www.homemaidravioli.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Home Maid Ravioli/Organic Maid Pasta\u003c/strong>\u003c/a>\u003cbr>\n360-A Shaw Rd., South San Francisco, CA 94080 [\u003ca href=\"https://goo.gl/4LgFR1\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nTel: (650) 588-0600\u003cbr>\nHours: Mon-Fri, 7:30am-3:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Home-Maid-Ravioli-Company-Organic-Maid-Pasta-Orchard-Maid-Olive-Co-149975688363728/\" target=\"_blank\" rel=\"noopener\">Home Maid Ravioli Company & Organic Maid Pasta & Orchard Maid Olive Co.\u003c/a>\u003cbr>\nPrice range: Fresh pasta, $2.79-8.25 per package. Ravioli, $3.99-5.89 for 24 (Cash or Check only)\u003c/p>\n\u003ch2>Pasta Pasta\u003c/h2>\n\u003cfigure id=\"attachment_110201\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110201\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/PP-raw-sq-ink-lemon-pepper.jpg\" alt=\"Fresh squid ink linguine and lemon pepper fettuccini from Pasta Pasta in downtown San Mateo are among one of the region's largest assortments of fresh pasta. \" width=\"1920\" height=\"1376\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-raw-sq-ink-lemon-pepper.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-raw-sq-ink-lemon-pepper-400x287.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-raw-sq-ink-lemon-pepper-800x573.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-raw-sq-ink-lemon-pepper-768x550.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-raw-sq-ink-lemon-pepper-1440x1032.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-raw-sq-ink-lemon-pepper-1180x846.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-raw-sq-ink-lemon-pepper-960x688.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh squid ink linguine and lemon pepper fettuccini from Pasta Pasta in downtown San Mateo are among one of the region's largest assortments of fresh pasta. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This shop has to be the busy person's best friend, making not just excellent pasta but a whole range of delicious entrees and other dishes that are way beyond the usual takeout options. The smells when walking in are intoxicating. This is the only pasta producer in the region offering exclusively fresh items, which are priced by the pound so can be bought in small or large quantities.\u003c/p>\n\u003cp>For example, the lemon-pepper fettuccini has just the right hints of both flavors while the hard-to-find squid ink linguine with its subtle ocean bitterness is great paired with a seafood sauce. Noodles have the golden hue of egg and cook into silky, toothy perfection. There are many other noodle choices like pappardelle, red pepper linguine, radiatori, rotini, rigatoni, whole wheat spaghetti and more. Meanwhile, 10 ravioli offerings are always available, ranging from the classics like meats and cheese to mushroom medley, roasted garlic-chèvre, sweet pea-zucchini, chicken-prosciutto and others.\u003c/p>\n\u003cfigure id=\"attachment_110202\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110202\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/PP-sq-ink-dish.jpg\" alt=\"With its faint seashore flavors, the squid ink linguine from Pasta Pasta is great paired with seafood, such as this mélange of corn, tomato, smoked salmon and herbs.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-sq-ink-dish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-sq-ink-dish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-sq-ink-dish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-sq-ink-dish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-sq-ink-dish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-sq-ink-dish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-sq-ink-dish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">With its faint seashore flavors, the squid ink linguine from Pasta Pasta is great paired with seafood, such as this mélange of corn, tomato, smoked salmon and herbs. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110193\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110193\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/PP-case.jpg\" alt=\"A big selection of fresh noodles and ravioli is just one reason to head to Pasta Pasta in San Mateo.\" width=\"1920\" height=\"1240\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-case.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-case-400x258.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-case-800x517.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-case-768x496.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-case-1440x930.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-case-1180x762.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-case-960x620.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A big selection of fresh noodles and ravioli is just one reason to head to Pasta Pasta in San Mateo. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the chefs is usually on hand behind the counter to answer any questions and make recommendations. A slightly different recipe is used for the filled pastas, which are also sometimes encased in colorful, vegetable-flavored dough. And when it comes to sauces suitable for such well-crafted pasta, this shop also excels, offering 10 choices. Mini riots among customers would start if the kitchen were ever to run out of the remarkable \"matriccina\" red sauce with prosciutto and garlic or the rich but not gloppy-thick creamy mushroom sauce. Alas, no other pasta shop in this region has better sauces than these guys.\u003c/p>\n\u003cp>\u003ca href=\"http://www.pastapastaco.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Pasta Pasta\u003c/strong>\u003c/a>\u003cbr>\n125 E 4th Ave., San Mateo, CA 94401 [\u003ca href=\"https://goo.gl/93WDKD\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nTel: (650) 347-2782\u003cbr>\nHours: Mon-Sat, 10am-8pm; Sun, 12-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pastapastaco/\" target=\"_blank\" rel=\"noopener\">pasta pasta (San Mateo)\u003c/a>\u003cbr>\nPrice range: Noodles, $8-9 per pound; ravioli, $11-14 per pound\u003c/p>\n\u003ch2>Saporito Pasta\u003c/h2>\n\u003cfigure id=\"attachment_110194\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110194\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/Saporito-red-pepper-gorgonzola.jpg\" alt=\"Raw and cooked versions of the red pepper-gorgonzola ravioli from Saporito Pasta, which have great texture and a filling with just enough cheese bite. This wholesale-only pasta company is the secret behind the pasta offered at many upscale restaurants, groceries and corporate cafes in the region.\" width=\"1920\" height=\"1063\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/Saporito-red-pepper-gorgonzola.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Saporito-red-pepper-gorgonzola-400x221.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Saporito-red-pepper-gorgonzola-800x443.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Saporito-red-pepper-gorgonzola-768x425.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Saporito-red-pepper-gorgonzola-1440x797.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Saporito-red-pepper-gorgonzola-1180x653.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Saporito-red-pepper-gorgonzola-960x532.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Saporito-red-pepper-gorgonzola-672x372.jpg 672w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Saporito-red-pepper-gorgonzola-1038x576.jpg 1038w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Raw and cooked versions of the red pepper-gorgonzola ravioli from Saporito Pasta, which have great texture and a filling with just enough cheese bite. This wholesale-only pasta company is the secret behind the pasta offered at many upscale restaurants, groceries and corporate cafes in the region. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This below-the-radar Redwood City pasta maker crafts first-class products that have long been delighting guests at many upscale restaurants on the Peninsula and Saporito pasta can also be found in various discriminating Bay Area groceries like Draeger's, AG Ferrari, Rainbow Grocery and others. In addition, the pasta is pleasing well-paid techies in the cafes at Google, Facebook and the like.\u003c/p>\n\u003cp>Since some groceries slap their own brand on Saporito pasta products, probably the best place to peruse a wide assortment in its own packaging is at Sigona's Farmers Market in Redwood City. Plus, this is a good place to pick up some ingredients to accompany a pasta meal, since this produce-focused store has a great assortment.\u003c/p>\n\u003cfigure id=\"attachment_110195\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110195\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/Sigonas-Saporito.jpg\" alt=\"Sigona's carries a broad selection of the reasonably priced fresh pasta noodles from Saporito, whose plant is in Redwood City. The noodles are a tad thinner than those from other producers and when cooked have a pleasing flavor with still-toothy texture.\" width=\"1920\" height=\"1349\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/Sigonas-Saporito.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Sigonas-Saporito-400x281.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Sigonas-Saporito-800x562.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Sigonas-Saporito-768x540.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Sigonas-Saporito-1440x1012.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Sigonas-Saporito-1180x829.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Sigonas-Saporito-960x675.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sigona's carries a broad selection of the reasonably priced fresh pasta noodles from Saporito, whose plant is in Redwood City. The noodles are a tad thinner than those from other producers and when cooked have a pleasing flavor with still-toothy texture. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Silky and toothy, the dough produces tasty noodles of all sorts as well as wrapping around a wealth of appealing fillings. Saporito ravioli come in different shapes, sizes and dough colors, which is somewhat unusual among the region's producers. Well priced considering the obvious quality, these ravioli -- which are fresh frozen -- are available in flavors that include lobster, asparagus-goat cheese, butternut squash, sun-dried tomato, beet, artichoke-cheese, sweet pea-asiago, corn-ricotta and more. Frozen Saporito gnocchi and tortellone are also available in the Sigona's case.\u003c/p>\n\u003cp>\u003cstrong>Saporito Pasta\u003c/strong>\u003cbr>\nBest selection available at \u003ca href=\"https://www.sigonas.com/\" target=\"_blank\" rel=\"noopener\">Sigona's Farmers Market\u003c/a>\u003cbr>\n2345 Middlefield Road, Redwood City, CA 94063 [\u003ca href=\"https://goo.gl/80xIta\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nTel: (650) 368-6993\u003cbr>\nHours: Summer: Mon-Fri: 8am-8:30pm; Sat-Sun: 8am-7:30pm | Winter: Mon-Fri: 8am-7:30pm; Sat-Sun: 8am-6:30pm\u003cbr>\nFacebook: \u003ca href=\"http://Sigona's%20Farmers%20Market\" target=\"_blank\" rel=\"noopener\">Sigona's Farmers Market\u003c/a>\u003cbr>\nPrice range: Noodles, $6 per package; ravioli, $9-15 per package\u003c/p>\n\u003ch2>Bertucelli's La Villa\u003c/h2>\n\u003cfigure id=\"attachment_110196\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110196\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/LaVilla-lobster-rav.jpg\" alt=\"Bertucelli's La Villa, a classic Italian deli in Willow Glen, makes amazing lobster ravioli that burst with the unmistakable flavor of this kingly crustacean.\" width=\"1920\" height=\"1245\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/LaVilla-lobster-rav.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/LaVilla-lobster-rav-400x259.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/LaVilla-lobster-rav-800x519.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/LaVilla-lobster-rav-768x498.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/LaVilla-lobster-rav-1440x934.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/LaVilla-lobster-rav-1180x765.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/LaVilla-lobster-rav-960x623.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bertucelli's La Villa, a classic Italian deli in Willow Glen, makes amazing lobster ravioli that burst with the unmistakable flavor of this kingly crustacean. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like a transplanted old-school deli from Little Italy, this cramped, busy spot on the main drag in Willow Glen has been keeping pasta lovers happy for generations. The smells upon entering tell the tale, redolent of homemade Italian food. While a few products from the Pasta Shop in Rockridge are sold here, what brings pasta people in are the house-made ravioli -- small, fat little pillows of goodness with no fancy-schmancy flavors.\u003c/p>\n\u003cp>Offered in petite squares filled with beef, cheese, chicken, feta or lobster, the ravioli are just what one expects in a classic ravioli, with fine texture and abundant filling. A small case by the front door usually contains boxes of frozen ravioli -- which are still seriously tasty after cooking. However, La Villa also takes online ravioli orders via the \u003ca href=\"http://www.wglavilla.com/RavioliOrder.php\" target=\"_blank\" rel=\"noopener\">website\u003c/a> for those who want fresh ones or a larger quantity. A few sauces are also available online or in the store.\u003c/p>\n\u003cp>Since ravioli are just a small part of La Villa's business, peruse the shelves full of Italian ingredients, order one of their popular sandwiches or snag some of the renowned, ready-to-go items such as killer arancini, canneloni, or lasagna. The unbelievable crème brūlée cheesecake is worth a trip alone.\u003c/p>\n\u003cfigure id=\"attachment_111050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111050\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/fettucine-pesto.jpg\" alt=\"Fresh pasta noodles are a perfect accompaniment to a pesto sauce made from whatever main ingredient one desires-- basil, cilantro, sun-dried tomato, beet, parsley or this version, from carrot tops.\" width=\"1920\" height=\"1180\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/fettucine-pesto.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/fettucine-pesto-400x246.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/fettucine-pesto-800x492.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/fettucine-pesto-768x472.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/fettucine-pesto-1440x885.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/fettucine-pesto-1180x725.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/fettucine-pesto-960x590.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh pasta noodles are a perfect accompaniment to a pesto sauce made from whatever main ingredient one desires-- basil, cilantro, sun-dried tomato, beet, parsley or this version, from carrot tops. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.wglavilla.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Bertucelli's La Villa\u003c/strong>\u003c/a>\u003cbr>\n1319 Lincoln Ave, San Jose, CA 95125 [\u003ca href=\"https://goo.gl/DVjQ10\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nTel: (408) 295-7851\u003cbr>\nHours: Tues-Wed, 9:30am-6:30pm; Thu-Fri, 9:30am-7pm; Sat, 9:30am-6pm. Closed Sunday and Monday.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Bertucellis-La-Villa-Delicatessen-92953840273/\" target=\"_blank\" rel=\"noopener\">Bertucelli's La Villa Delicatessen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/lavilladeliwg\" target=\"_blank\" rel=\"noopener\">@lavilladeliwg\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/lavilladelicatessen/\" target=\"_blank\" rel=\"noopener\">avilladelicatessen\u003c/a>\u003cbr>\nPrice range: Ravioli, $9.95-18.99 for 48\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Scopo Divino, New Wine Bar, Opens in Pacific Heights",
"title": "Scopo Divino, New Wine Bar, Opens in Pacific Heights",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Cozy upholstered couches and velvety flocked chairs gather around close-packed tables. Walls the color of a glass of ripe Burgundy are adorned with gently glowing, hand-painted golden maps highlighting the wine-growing regions of Europe, California, South Africa, New Zealand and Australia. Dark wine wallpaper in an artichoke print inspired by \u003ca href=\"http://www.vam.ac.uk/page/w/william-morris/\" target=\"_blank\">William Morris\u003c/a> adds an Arts and Craft touch, while suspended wine bottles, lit from within, take the place of Edison bulbs as light fixtures over the bar stools. \u003c/p>\n\u003cp>Welcome to Pacific Heights' latest hangout spot, \u003ca href=\"http://www.scopodivino.com/\" target=\"_blank\">Scopo Divino\u003c/a>. While the rest of the country may be sweltering out on the sidewalk, longing only to slurp down yet another double frozen daiquiri, here in the foggy depths of a \u003ca href=\"http://www.sfgate.com/weather/article/july-sf-weather-winter-summer-climate-change-8343660.php\" target=\"_blank\">colder-than-February\u003c/a> San Francisco July, it's red-wine weather, cheese-plate-weather, drink-rosé-only-because-the-calendar-says-you-should weather. \u003c/p>\n\u003cfigure id=\"attachment_110837\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/scopo-interior.jpg\" alt=\"Scopo Divino interior\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110837\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/scopo-interior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/scopo-interior-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/scopo-interior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/scopo-interior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/scopo-interior-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/scopo-interior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/scopo-interior-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scopo Divino interior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wait, scratch that last one. The three rosés on offer here–Bonny Doon's much-loved Vin Gris de Cigare, a Bargemone pink from Provence, and Media Luna's Argentinian rosé–are worth drinking no matter how thickly \u003ca href=\"https://twitter.com/KarlTheFog\" target=\"_blank\">Karl the Fog\u003c/a> blankets the City outside. \u003c/p>\n\u003cfigure id=\"attachment_110842\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/tim.jpg\" alt=\"Owner Tim Hayman holding 2007 Domaine de Montbourgeau L'Etoile Vin Jaune, Jura, France\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110842\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/tim.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/tim-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/tim-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/tim-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/tim-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/tim-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/tim-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Owner Tim Hayman holding 2007 Domaine de Montbourgeau L'Etoile Vin Jaune, Jura, France \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Owner Tim Hayman, formerly a marketing and advertising executive at the SF Weekly and the San Francisco Chronicle, has an enthusiast's passion for wine, with an affinity for Burgundy balanced with a third-generation Californian's love of the local juice. Growing up in Marin, he can remember his parents taking him along to the more rustic Sonoma county wineries of a few decades ago, with their laid-back feel and evocative cellar scents of earth, wine, and wood. A wine bar in an actual cellar was his first idea; but below-ground spaces being few and far between (those pesky seismic shocks), Hayman and restaurant/bar consultant Erik Reese, along with their team, took over the old Food Inc. space on the corner of California and Divisadero instead. With the much-loved \u003ca href=\"http://bpatisserie.com/\" target=\"_blank\">b.patisserie\u003c/a> right across the street, it's now possible to go from coffee and breakfast (and/or lunch) to happy hour (and/or dinner) without ever needing to even leave the block.\u003c/p>\n\u003cfigure id=\"attachment_110849\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/wine-storage.jpg\" alt=\"Library wine storage at Scopo Divino\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110849\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/wine-storage.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/wine-storage-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/wine-storage-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/wine-storage-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/wine-storage-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/wine-storage-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/wine-storage-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Library wine storage at Scopo Divino \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110847\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/joel-wine-pour.jpg\" alt=\" Wine Therapist and Educator, Joel S. Bachar, serves serving wine at the bar at Scopo Divino\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110847\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/joel-wine-pour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/joel-wine-pour-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/joel-wine-pour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/joel-wine-pour-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/joel-wine-pour-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/joel-wine-pour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/joel-wine-pour-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wine Therapist and Educator, Joel S. Bachar, serves wine at the bar at Scopo Divino \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The list of 36 wines by the glass (or bottle; there's also a separate \"library\" list of bottle-only wines) is extensive without being esoteric; at the moment, this isn't the place to look for bragging rights on a Macedonian xinomavro or a Georgian saperavi, although there is a nod to recent trends with an \u003ca href=\"http://www.vogue.com/13357330/orange-wine-fall-drinking/\" target=\"_blank\">orange wine,\u003c/a> Monastero Suore Cistercensi \"Coenobium\" from Umbria. But there are plenty of interesting wines worth tasting, and enough choices to encourage return visits, like a lively vermentino from Cantina de Gallura in Sardinia, or Cleto Chiarli's light, festive sparkling rosé lambrusco. Right now, the sole California cabernet comes from Paso Robles, not Napa; instead, the famous valley represents with a zinfandel from Oakville Winery. While European wines dominate the list, there are close to a dozen New World offerings, from Argentina, Chile, Oregon, and California (plus two New Zealand picks). \u003c/p>\n\u003cfigure id=\"attachment_110857\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/hushpuppies.jpg\" alt=\"Corn and Smoked Chili Hush Puppies at Scopo Divino\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110857\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/hushpuppies.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hushpuppies-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hushpuppies-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hushpuppies-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hushpuppies-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hushpuppies-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hushpuppies-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Corn and Smoked Chili Hush Puppies at Scopo Divino \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110839\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/shrimp.jpg\" alt=\"Wild Gulf Shrimp a la Plancha\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110839\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/shrimp.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/shrimp-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/shrimp-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/shrimp-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/shrimp-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/shrimp-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/shrimp-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wild Gulf Shrimp a la Plancha \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, you can get a suitably international cheese plate--Gouda from Holland, blue from Point Reyes, goat cheese from Humbolt, manchego from Spain--as well as a choice of house-made charcuterie. There are snacky fried things--olives, smoked pepper hush puppies, corn griddle cakes, along with popcorn lavished with truffle salt and the ubiquitous marcona almonds. But it's worth postponing the easy fill-up of grease and crunch for the \"small plates,\" which, for once, are more like entrees than doll-sized appetizers. Light entrees, admittedly, but for a clientele that might be ending the night early to be up for Pilates and barre class before work, this single mushroom-stuffed boneless quail with pea shoots, or this tidy chunk of salmon dotted with socca-like chickpea \"croutons\" and a length of charred romaine lettuce might be just enough. (The salmon looks raw but is cooked through and meltingly tender; the texture comes from a slow sous-vide poaching in olive oil.) Left to my own devices, I wouldn't share this bowl of house-made cavatelli pasta studded with small bites of lobster in a summery, pale green English pea sauce with anyone unless we also shared an address, and a bed (and even then, the phrase \"You know, you can get your own\" would not be far from my lips.)\u003c/p>\n\u003cfigure id=\"attachment_110836\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/salmon.jpg\" alt=\"Olive Oil Poached Salmon\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110836\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/salmon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/salmon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/salmon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/salmon-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/salmon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/salmon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/salmon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Olive Oil Poached Salmon \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110835\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/pasta-lobster.jpg\" alt=\"Lobster Cavatelli\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110835\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/pasta-lobster.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/pasta-lobster-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/pasta-lobster-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/pasta-lobster-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/pasta-lobster-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/pasta-lobster-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/pasta-lobster-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lobster Cavatelli \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110848\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/cauliflower-scallops.jpg\" alt=\"Cauliflower a La Plancha with Barnegat Bay Scallop\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110848\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/cauliflower-scallops.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/cauliflower-scallops-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/cauliflower-scallops-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/cauliflower-scallops-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/cauliflower-scallops-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/cauliflower-scallops-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/cauliflower-scallops-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cauliflower a La Plancha with Barnegat Bay Scallop \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So, come early and nab a couch, order a quail (or two), pop a seared scallop atop your roasted cauliflower, and curl up with a glass of red. After all, summer--true September/October San Francisco summer--is still a long, gray, chilly month away. \u003c/p>\n\u003cfigure id=\"attachment_110877\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/quail.jpg\" alt=\"Mushroom Stuffed Quail with Stir Fried Pea Greens\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110877\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/quail.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/quail-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/quail-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/quail-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/quail-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/quail-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/quail-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mushroom Stuffed Quail with Stir Fried Pea Greens \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110856\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/wine-bottle-tile.jpg\" alt=\"The interior of Scopo Divino with wine bottle tiled floor.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-110856\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/wine-bottle-tile.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/wine-bottle-tile-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/wine-bottle-tile-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/wine-bottle-tile-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/wine-bottle-tile-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/wine-bottle-tile-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/wine-bottle-tile-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The interior of Scopo Divino with wine bottle tiled floor. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.scopodivino.com\" target=\"_blank\">\u003cstrong>Scopo Divino\u003c/strong>\u003c/a> (Grand Opening 7/20)\u003cbr>\n2800 California Street [\u003ca href=\"https://goo.gl/FjOeen\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94115\u003cbr>\nPh: (415) 928-3728\u003cbr>\nHours: Wed-Sun 3-11pm (kitchen closes at 10pm), Happy Hour: Wed-Sun 3-6pm (dollar oysters)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ScopoDivino/\" target=\"_blank\">Scopo Divino\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Scopo_Divino\" target=\"_blank\">@Scopo_Divino\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/scopodivino/?hl=en\" target=\"_blank\">scopodivino\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "It's cold, it's gray: the perfect time to curl up on a cozy couch, open a bottle of red, and enjoy Pacific Heights' newest wine bar, Scopo Divino. ",
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"description": "It's cold, it's gray: the perfect time to curl up on a cozy couch, open a bottle of red, and enjoy Pacific Heights' newest wine bar, Scopo Divino. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Cozy upholstered couches and velvety flocked chairs gather around close-packed tables. Walls the color of a glass of ripe Burgundy are adorned with gently glowing, hand-painted golden maps highlighting the wine-growing regions of Europe, California, South Africa, New Zealand and Australia. Dark wine wallpaper in an artichoke print inspired by \u003ca href=\"http://www.vam.ac.uk/page/w/william-morris/\" target=\"_blank\">William Morris\u003c/a> adds an Arts and Craft touch, while suspended wine bottles, lit from within, take the place of Edison bulbs as light fixtures over the bar stools. \u003c/p>\n\u003cp>Welcome to Pacific Heights' latest hangout spot, \u003ca href=\"http://www.scopodivino.com/\" target=\"_blank\">Scopo Divino\u003c/a>. While the rest of the country may be sweltering out on the sidewalk, longing only to slurp down yet another double frozen daiquiri, here in the foggy depths of a \u003ca href=\"http://www.sfgate.com/weather/article/july-sf-weather-winter-summer-climate-change-8343660.php\" target=\"_blank\">colder-than-February\u003c/a> San Francisco July, it's red-wine weather, cheese-plate-weather, drink-rosé-only-because-the-calendar-says-you-should weather. \u003c/p>\n\u003cfigure id=\"attachment_110837\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/scopo-interior.jpg\" alt=\"Scopo Divino interior\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110837\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/scopo-interior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/scopo-interior-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/scopo-interior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/scopo-interior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/scopo-interior-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/scopo-interior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/scopo-interior-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scopo Divino interior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wait, scratch that last one. The three rosés on offer here–Bonny Doon's much-loved Vin Gris de Cigare, a Bargemone pink from Provence, and Media Luna's Argentinian rosé–are worth drinking no matter how thickly \u003ca href=\"https://twitter.com/KarlTheFog\" target=\"_blank\">Karl the Fog\u003c/a> blankets the City outside. \u003c/p>\n\u003cfigure id=\"attachment_110842\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/tim.jpg\" alt=\"Owner Tim Hayman holding 2007 Domaine de Montbourgeau L'Etoile Vin Jaune, Jura, France\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110842\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/tim.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/tim-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/tim-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/tim-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/tim-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/tim-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/tim-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Owner Tim Hayman holding 2007 Domaine de Montbourgeau L'Etoile Vin Jaune, Jura, France \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Owner Tim Hayman, formerly a marketing and advertising executive at the SF Weekly and the San Francisco Chronicle, has an enthusiast's passion for wine, with an affinity for Burgundy balanced with a third-generation Californian's love of the local juice. Growing up in Marin, he can remember his parents taking him along to the more rustic Sonoma county wineries of a few decades ago, with their laid-back feel and evocative cellar scents of earth, wine, and wood. A wine bar in an actual cellar was his first idea; but below-ground spaces being few and far between (those pesky seismic shocks), Hayman and restaurant/bar consultant Erik Reese, along with their team, took over the old Food Inc. space on the corner of California and Divisadero instead. With the much-loved \u003ca href=\"http://bpatisserie.com/\" target=\"_blank\">b.patisserie\u003c/a> right across the street, it's now possible to go from coffee and breakfast (and/or lunch) to happy hour (and/or dinner) without ever needing to even leave the block.\u003c/p>\n\u003cfigure id=\"attachment_110849\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/wine-storage.jpg\" alt=\"Library wine storage at Scopo Divino\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110849\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/wine-storage.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/wine-storage-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/wine-storage-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/wine-storage-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/wine-storage-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/wine-storage-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/wine-storage-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Library wine storage at Scopo Divino \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110847\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/joel-wine-pour.jpg\" alt=\" Wine Therapist and Educator, Joel S. Bachar, serves serving wine at the bar at Scopo Divino\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110847\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/joel-wine-pour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/joel-wine-pour-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/joel-wine-pour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/joel-wine-pour-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/joel-wine-pour-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/joel-wine-pour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/joel-wine-pour-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wine Therapist and Educator, Joel S. Bachar, serves wine at the bar at Scopo Divino \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The list of 36 wines by the glass (or bottle; there's also a separate \"library\" list of bottle-only wines) is extensive without being esoteric; at the moment, this isn't the place to look for bragging rights on a Macedonian xinomavro or a Georgian saperavi, although there is a nod to recent trends with an \u003ca href=\"http://www.vogue.com/13357330/orange-wine-fall-drinking/\" target=\"_blank\">orange wine,\u003c/a> Monastero Suore Cistercensi \"Coenobium\" from Umbria. But there are plenty of interesting wines worth tasting, and enough choices to encourage return visits, like a lively vermentino from Cantina de Gallura in Sardinia, or Cleto Chiarli's light, festive sparkling rosé lambrusco. Right now, the sole California cabernet comes from Paso Robles, not Napa; instead, the famous valley represents with a zinfandel from Oakville Winery. While European wines dominate the list, there are close to a dozen New World offerings, from Argentina, Chile, Oregon, and California (plus two New Zealand picks). \u003c/p>\n\u003cfigure id=\"attachment_110857\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/hushpuppies.jpg\" alt=\"Corn and Smoked Chili Hush Puppies at Scopo Divino\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110857\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/hushpuppies.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hushpuppies-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hushpuppies-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hushpuppies-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hushpuppies-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hushpuppies-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hushpuppies-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Corn and Smoked Chili Hush Puppies at Scopo Divino \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110839\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/shrimp.jpg\" alt=\"Wild Gulf Shrimp a la Plancha\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110839\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/shrimp.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/shrimp-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/shrimp-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/shrimp-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/shrimp-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/shrimp-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/shrimp-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wild Gulf Shrimp a la Plancha \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, you can get a suitably international cheese plate--Gouda from Holland, blue from Point Reyes, goat cheese from Humbolt, manchego from Spain--as well as a choice of house-made charcuterie. There are snacky fried things--olives, smoked pepper hush puppies, corn griddle cakes, along with popcorn lavished with truffle salt and the ubiquitous marcona almonds. But it's worth postponing the easy fill-up of grease and crunch for the \"small plates,\" which, for once, are more like entrees than doll-sized appetizers. Light entrees, admittedly, but for a clientele that might be ending the night early to be up for Pilates and barre class before work, this single mushroom-stuffed boneless quail with pea shoots, or this tidy chunk of salmon dotted with socca-like chickpea \"croutons\" and a length of charred romaine lettuce might be just enough. (The salmon looks raw but is cooked through and meltingly tender; the texture comes from a slow sous-vide poaching in olive oil.) Left to my own devices, I wouldn't share this bowl of house-made cavatelli pasta studded with small bites of lobster in a summery, pale green English pea sauce with anyone unless we also shared an address, and a bed (and even then, the phrase \"You know, you can get your own\" would not be far from my lips.)\u003c/p>\n\u003cfigure id=\"attachment_110836\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/salmon.jpg\" alt=\"Olive Oil Poached Salmon\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110836\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/salmon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/salmon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/salmon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/salmon-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/salmon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/salmon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/salmon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Olive Oil Poached Salmon \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110835\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/pasta-lobster.jpg\" alt=\"Lobster Cavatelli\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110835\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/pasta-lobster.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/pasta-lobster-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/pasta-lobster-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/pasta-lobster-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/pasta-lobster-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/pasta-lobster-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/pasta-lobster-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lobster Cavatelli \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110848\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/cauliflower-scallops.jpg\" alt=\"Cauliflower a La Plancha with Barnegat Bay Scallop\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110848\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/cauliflower-scallops.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/cauliflower-scallops-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/cauliflower-scallops-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/cauliflower-scallops-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/cauliflower-scallops-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/cauliflower-scallops-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/cauliflower-scallops-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cauliflower a La Plancha with Barnegat Bay Scallop \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So, come early and nab a couch, order a quail (or two), pop a seared scallop atop your roasted cauliflower, and curl up with a glass of red. After all, summer--true September/October San Francisco summer--is still a long, gray, chilly month away. \u003c/p>\n\u003cfigure id=\"attachment_110877\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/quail.jpg\" alt=\"Mushroom Stuffed Quail with Stir Fried Pea Greens\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110877\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/quail.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/quail-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/quail-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/quail-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/quail-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/quail-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/quail-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mushroom Stuffed Quail with Stir Fried Pea Greens \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110856\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/wine-bottle-tile.jpg\" alt=\"The interior of Scopo Divino with wine bottle tiled floor.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-110856\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/wine-bottle-tile.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/wine-bottle-tile-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/wine-bottle-tile-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/wine-bottle-tile-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/wine-bottle-tile-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/wine-bottle-tile-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/wine-bottle-tile-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The interior of Scopo Divino with wine bottle tiled floor. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.scopodivino.com\" target=\"_blank\">\u003cstrong>Scopo Divino\u003c/strong>\u003c/a> (Grand Opening 7/20)\u003cbr>\n2800 California Street [\u003ca href=\"https://goo.gl/FjOeen\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94115\u003cbr>\nPh: (415) 928-3728\u003cbr>\nHours: Wed-Sun 3-11pm (kitchen closes at 10pm), Happy Hour: Wed-Sun 3-6pm (dollar oysters)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ScopoDivino/\" target=\"_blank\">Scopo Divino\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Scopo_Divino\" target=\"_blank\">@Scopo_Divino\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/scopodivino/?hl=en\" target=\"_blank\">scopodivino\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"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",
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"meta": {
"site": "radio",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"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",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"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": {
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"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.",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"id": "here-and-now",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"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": {
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"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": {
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"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",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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},
"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": {
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"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": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"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",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"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": {
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"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",
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}
},
"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/",
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"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",
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"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": {
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"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"
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},
"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": {
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
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