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"content": "\u003cp>Given the hype surrounding the opening of \u003ca href=\"http://www.welocol.com/\" target=\"_blank\">LocoL\u003c/a>, the alternative fast food restaurant from Roy Choi and Daniel Patterson, I expected there to be a line around the block. In fact, when I showed up at the Broadway Street location in Oakland around 5:30 p.m. on opening day, Wednesday, May 25, I thought for a second that the \"special event\" parking rate in the garage on the corner was for the opening of the small restaurant.\u003c/p>\n\u003cfigure id=\"attachment_109739\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/locol.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/locol.jpg\" alt=\"Locol, on Broadway in Oakland\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-109739\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Locol, on Broadway in Oakland \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It wasn't. The special event was actually the high school graduation happening at the Paramount Theater across the street. And the bustling neighborhood traffic was far more concerned with getting to their kids' event or getting home from work than with the opening of a new neighborhood restaurant. But maybe that's how a local community spot is supposed to be, just nestled in between everything else. (Or, reportedly, the lines were all there earlier in the day.)\u003c/p>\n\u003cp>LocoL is the second location for Choi and Patterson. The first opened in Watts about four months ago. The Bay Area spot was originally planned for the Tenderloin, but delays have pushed that opening back. Instead Choi, known for his \u003ca href=\"http://kogibbq.com/\" target=\"_blank\">Kogi BBQ trucks\u003c/a>, and Patterson, who owns restaurants \u003ca href=\"http://altaca.co/\" target=\"_blank\">Alta\u003c/a>, \u003ca href=\"http://coirestaurant.com/\" target=\"_blank\">Coi\u003c/a>, and \u003ca href=\"http://plumbaroakland.com/\" target=\"_blank\">Plum Bar\u003c/a> (around the corner), decided to bring their model of local, healthy, affordable food to the neighborhood around Broadway and Grand in Oakland. \u003c/p>\n\u003cp>The idea, which \u003ca href=\"https://www.indiegogo.com/projects/locol-revolutionary-fast-food#/\" target=\"_blank\">raised $129,000 on IndieGoGo\u003c/a>, is to bring relatively healthy and very tasty fast food to what were previously food deserts, where locals will be employed to run the kitchens and drive the menus. In the space formerly occupied by Plum, around the corner from the still open Plum Bar, this location isn't in exactly a food desert. But it's still tasty, cheap, and community-driven, and more locations are planned for West Oakland and that delayed Tenderloin project.\u003c/p>\n\u003cfigure id=\"attachment_109741\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/locol3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/locol3.jpg\" alt=\"The menu is affordable and items have quirky names\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-109741\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol3-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol3-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol3-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol3-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol3-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol3-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The menu is affordable and items have quirky names \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Oakland space is medium-sized, with about 25 people fitting comfortably when I was there. It felt bustling, loud, and busy, but not overwhelmingly so. While there was a DJ blasting music in the corner, I'm guessing he was primarily there for the opening. There is a small open kitchen, with orders handed over the counter on trays. In between the signature murals on the walls, the floor is filled with wooden boxes, designed to be moved around -- which a group of kids was having fun doing over and over -- and used as tables or chairs. There are also a handful of seats and a counter outside in the small square. \u003c/p>\n\u003cfigure id=\"attachment_109740\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/locol1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/locol1.jpg\" alt=\"The space features giant murals and photos, with wooden boxes designed to be moved for seats or tables.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-109740\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol1-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The space features giant murals and photos, with wooden boxes designed to be moved for seats or tables. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I was handed a \u003ca href=\"http://www.welocol.com/#oakmenu\" target=\"_blank\">menu\u003c/a> as soon as I walked through door, which consists of what they're calling \"burgs\" and \"bowls\" -- variations on burgers and rice or noodle bowls, all in the $5-7 range. There are also \"foldies\" and \"crunchies,\" ie. quesadilla-type things and nuggets, as well as $2 sides (known as \"yotchays\") like flat breads, corn chips, and slaw. Different kinds of breakfast sandwiches, yogurt and granola, and French toast holes (which sound amazing) are $3-5.\u003c/p>\n\u003cfigure id=\"attachment_109743\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/locol7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/locol7.jpg\" alt=\"The locol cheesburg\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-109743\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol7.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol7-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol7-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol7-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol7-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol7-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol7-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The locol cheesburg \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I ordered the Locol Cheesburg, which comes with jack cheese, scallion relish, and \"awesome sauce.\" Since I don't love relish, I almost asked for it without, but that would have been a mistake. The combination was delicious. I had expected something more along the lines of the local high-end burger shacks, like Weezy's or Super Duper, but this was something else entirely, with lots of different flavors mixing together. Even the buns were unique, denser than traditional hamburger buns -- which shouldn't come as surprise, since Chad Robertson of Tartine helped them develop the recipe for the bread.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It was only later that I put together exactly what it was the burger tasted like to me. Down in L.A., I used to go to Choi's \u003ca href=\"http://www.alibiroomla.com/\" target=\"_blank\">Alibi Room restaurant\u003c/a> for Korean burritos that always had unexpected, but amazing, flavor combinations. This burg was distinctly from the same chef.\u003c/p>\n\u003cp>Searching for something that resembled fries -- which aren't an option on this one-of-a-kind fast food menu -- I also ordered the side of flatbread. It ended up being my favorite thing of the night. Light and fluffy, but slightly sweet, it could have passed for a healthier dessert.\u003c/p>\n\u003cp>I topped all that off with a strawberry-lime agua fresca, because I have a soft spot for really good agua fresca. The only problem was it was gone way too quickly -- the one thing that wasn't completely filling.\u003c/p>\n\u003cfigure id=\"attachment_109744\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/locol8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/locol8.jpg\" alt=\"The messy chili bowl and a flatbread.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-109744\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol8.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol8-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol8-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol8-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol8-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol8-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol8-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The messy chili bowl and a flatbread. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wanting to explore the whole menu, I also tried the messy chili bowl. It's a multi-layered bowl, coming covered in a topping of crackers and cheese and a dabble of spicy sauce, so that you can't even seen what might be beneath. But once you start digging in, there's meat, beans, and at the bottom a layer of rice, which was an unexpected but welcome surprise. Since I couldn't finish the bowl, I grabbed a lid from the shelf of utensils and napkins, took it home, and heated it back up for a late-night snack.\u003c/p>\n\u003cp>And all that cost me less than $20. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.welocol.com/\" target=\"_blank\">LocoL\u003c/a>\u003c/strong>\u003cbr>\n2214 Broadway St. [\u003ca href=\"https://goo.gl/n8oyZE\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nHours: everyday, 8am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/welocolfood/\" target=\"_blank\">LocoL\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/welocol\" target=\"_blank\">@WeLocol\u003c/a>\u003cbr>\nPrice range: $\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Given the hype surrounding the opening of \u003ca href=\"http://www.welocol.com/\" target=\"_blank\">LocoL\u003c/a>, the alternative fast food restaurant from Roy Choi and Daniel Patterson, I expected there to be a line around the block. In fact, when I showed up at the Broadway Street location in Oakland around 5:30 p.m. on opening day, Wednesday, May 25, I thought for a second that the \"special event\" parking rate in the garage on the corner was for the opening of the small restaurant.\u003c/p>\n\u003cfigure id=\"attachment_109739\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/locol.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/locol.jpg\" alt=\"Locol, on Broadway in Oakland\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-109739\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Locol, on Broadway in Oakland \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It wasn't. The special event was actually the high school graduation happening at the Paramount Theater across the street. And the bustling neighborhood traffic was far more concerned with getting to their kids' event or getting home from work than with the opening of a new neighborhood restaurant. But maybe that's how a local community spot is supposed to be, just nestled in between everything else. (Or, reportedly, the lines were all there earlier in the day.)\u003c/p>\n\u003cp>LocoL is the second location for Choi and Patterson. The first opened in Watts about four months ago. The Bay Area spot was originally planned for the Tenderloin, but delays have pushed that opening back. Instead Choi, known for his \u003ca href=\"http://kogibbq.com/\" target=\"_blank\">Kogi BBQ trucks\u003c/a>, and Patterson, who owns restaurants \u003ca href=\"http://altaca.co/\" target=\"_blank\">Alta\u003c/a>, \u003ca href=\"http://coirestaurant.com/\" target=\"_blank\">Coi\u003c/a>, and \u003ca href=\"http://plumbaroakland.com/\" target=\"_blank\">Plum Bar\u003c/a> (around the corner), decided to bring their model of local, healthy, affordable food to the neighborhood around Broadway and Grand in Oakland. \u003c/p>\n\u003cp>The idea, which \u003ca href=\"https://www.indiegogo.com/projects/locol-revolutionary-fast-food#/\" target=\"_blank\">raised $129,000 on IndieGoGo\u003c/a>, is to bring relatively healthy and very tasty fast food to what were previously food deserts, where locals will be employed to run the kitchens and drive the menus. In the space formerly occupied by Plum, around the corner from the still open Plum Bar, this location isn't in exactly a food desert. But it's still tasty, cheap, and community-driven, and more locations are planned for West Oakland and that delayed Tenderloin project.\u003c/p>\n\u003cfigure id=\"attachment_109741\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/locol3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/locol3.jpg\" alt=\"The menu is affordable and items have quirky names\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-109741\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol3-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol3-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol3-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol3-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol3-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol3-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The menu is affordable and items have quirky names \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Oakland space is medium-sized, with about 25 people fitting comfortably when I was there. It felt bustling, loud, and busy, but not overwhelmingly so. While there was a DJ blasting music in the corner, I'm guessing he was primarily there for the opening. There is a small open kitchen, with orders handed over the counter on trays. In between the signature murals on the walls, the floor is filled with wooden boxes, designed to be moved around -- which a group of kids was having fun doing over and over -- and used as tables or chairs. There are also a handful of seats and a counter outside in the small square. \u003c/p>\n\u003cfigure id=\"attachment_109740\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/locol1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/locol1.jpg\" alt=\"The space features giant murals and photos, with wooden boxes designed to be moved for seats or tables.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-109740\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol1-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The space features giant murals and photos, with wooden boxes designed to be moved for seats or tables. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I was handed a \u003ca href=\"http://www.welocol.com/#oakmenu\" target=\"_blank\">menu\u003c/a> as soon as I walked through door, which consists of what they're calling \"burgs\" and \"bowls\" -- variations on burgers and rice or noodle bowls, all in the $5-7 range. There are also \"foldies\" and \"crunchies,\" ie. quesadilla-type things and nuggets, as well as $2 sides (known as \"yotchays\") like flat breads, corn chips, and slaw. Different kinds of breakfast sandwiches, yogurt and granola, and French toast holes (which sound amazing) are $3-5.\u003c/p>\n\u003cfigure id=\"attachment_109743\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/locol7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/locol7.jpg\" alt=\"The locol cheesburg\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-109743\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol7.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol7-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol7-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol7-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol7-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol7-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol7-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The locol cheesburg \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I ordered the Locol Cheesburg, which comes with jack cheese, scallion relish, and \"awesome sauce.\" Since I don't love relish, I almost asked for it without, but that would have been a mistake. The combination was delicious. I had expected something more along the lines of the local high-end burger shacks, like Weezy's or Super Duper, but this was something else entirely, with lots of different flavors mixing together. Even the buns were unique, denser than traditional hamburger buns -- which shouldn't come as surprise, since Chad Robertson of Tartine helped them develop the recipe for the bread.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It was only later that I put together exactly what it was the burger tasted like to me. Down in L.A., I used to go to Choi's \u003ca href=\"http://www.alibiroomla.com/\" target=\"_blank\">Alibi Room restaurant\u003c/a> for Korean burritos that always had unexpected, but amazing, flavor combinations. This burg was distinctly from the same chef.\u003c/p>\n\u003cp>Searching for something that resembled fries -- which aren't an option on this one-of-a-kind fast food menu -- I also ordered the side of flatbread. It ended up being my favorite thing of the night. Light and fluffy, but slightly sweet, it could have passed for a healthier dessert.\u003c/p>\n\u003cp>I topped all that off with a strawberry-lime agua fresca, because I have a soft spot for really good agua fresca. The only problem was it was gone way too quickly -- the one thing that wasn't completely filling.\u003c/p>\n\u003cfigure id=\"attachment_109744\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/locol8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/locol8.jpg\" alt=\"The messy chili bowl and a flatbread.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-109744\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol8.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol8-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol8-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol8-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol8-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol8-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol8-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The messy chili bowl and a flatbread. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wanting to explore the whole menu, I also tried the messy chili bowl. It's a multi-layered bowl, coming covered in a topping of crackers and cheese and a dabble of spicy sauce, so that you can't even seen what might be beneath. But once you start digging in, there's meat, beans, and at the bottom a layer of rice, which was an unexpected but welcome surprise. Since I couldn't finish the bowl, I grabbed a lid from the shelf of utensils and napkins, took it home, and heated it back up for a late-night snack.\u003c/p>\n\u003cp>And all that cost me less than $20. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.welocol.com/\" target=\"_blank\">LocoL\u003c/a>\u003c/strong>\u003cbr>\n2214 Broadway St. [\u003ca href=\"https://goo.gl/n8oyZE\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nHours: everyday, 8am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/welocolfood/\" target=\"_blank\">LocoL\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/welocol\" target=\"_blank\">@WeLocol\u003c/a>\u003cbr>\nPrice range: $\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Judgment Of Paris: The Blind Taste Test That Decanted The Wine World",
"title": "The Judgment Of Paris: The Blind Taste Test That Decanted The Wine World",
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"content": "\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong> \u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2016/05/20160524_atc_forty_years_ago_the_judgment_of_paris_revolutionized_the_wine_industry.mp3\u003c/p>\n\u003cp>It was the tasting that revolutionized the wine world.\u003c/p>\n\u003cp>Forty years ago today, the crème de la crème of the French wine establishment sat in judgment for a blind tasting that pitted some of the finest wines in France against unknown California bottles. Only one journalist bothered to show up – the outcome was considered a foregone conclusion.\u003c/p>\n\u003cp>\"Obviously, the French wines were going to win,\" says journalist George Taber, who was then a correspondent for TIME magazine in Paris. He says everyone thought \"it's going to be a non-story.\"\u003c/p>\n\u003cp>Taber did show up — as a favor to the organizers. And he ended up getting the biggest story of his career: To everyone's amazement, the California wines – reds and whites — beat out their French competitors.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"It turned out to be the most important event, because it broke the myth that only in France could you make great wine. It opened the door for this phenomenon today of the globalization of wine,\" Taber says.\u003c/p>\n\u003cp>The Judgment of Paris, as that May 24, 1976, wine tasting has come to be known, began as a publicity stunt. Steven Spurrier, an Englishman who owned a wine shop in Paris, wanted to drum up business. So, prompted by Patricia Gallagher, his American associate, Spurrier decided to stage a competition that highlighted the new California wines they'd been hearing so much about.\u003c/p>\n\u003cp>Spurrier tapped nine of the most respected names in French gastronomy for the job. They included sommeliers from the best French restaurants in Paris, the head of a highly regarded French vineyard, and Odette Kahn, the editor of the influential \u003cem>Revue du vin de France\u003c/em> (The French Wine Review.)\u003c/p>\n\u003cp>As the sole journalist present, Taber had a lot of access, and he had a list of the order of the wines being served during the tasting. The judges didn't. He watched as they swirled and spat.\u003c/p>\n\u003cp>At one point, Taber says, a judge – Raymond Oliver, chef and owner of Le Grand Véfour, one of Paris' great restaurants — sampled a white. \"And then he smelled it, then he tasted it and he held it up again, [and] he said, \"Ah, back to France!\" Taber recalls.\u003c/p>\n\u003cfigure id=\"attachment_109710\" class=\"wp-caption aligncenter\" style=\"max-width: 897px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/jofp3_custom-ec02cff2c01f4008cb1f3dc2593ec7d50d71233b-s1500-c85.jpg\">\u003cimg class=\"size-full wp-image-109710\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/jofp3_custom-ec02cff2c01f4008cb1f3dc2593ec7d50d71233b-s1500-c85.jpg\" alt=\"From left: Patricia Gallagher, who first proposed the tasting, wine merchant Steven Spurrier, and influential French wine editor Odette Kahn. After the results were announced, Kahn is said to have demanded her scorecard back. "She wanted to make sure that the world didn't know what her scores were," says George Taber, the only journalist present that day.\" width=\"897\" height=\"597\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/jofp3_custom-ec02cff2c01f4008cb1f3dc2593ec7d50d71233b-s1500-c85.jpg 897w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/jofp3_custom-ec02cff2c01f4008cb1f3dc2593ec7d50d71233b-s1500-c85-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/jofp3_custom-ec02cff2c01f4008cb1f3dc2593ec7d50d71233b-s1500-c85-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/jofp3_custom-ec02cff2c01f4008cb1f3dc2593ec7d50d71233b-s1500-c85-768x511.jpg 768w\" sizes=\"(max-width: 897px) 100vw, 897px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">From left: Patricia Gallagher, who first proposed the tasting, wine merchant Steven Spurrier, and influential French wine editor Odette Kahn. After the results were announced, Kahn is said to have demanded her scorecard back. \"She wanted to make sure that the world didn't know what her scores were,\" says George Taber, the only journalist present that day. \u003ccite>(Courtesy of Bella Spurrier)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Except it was a Napa Valley Chardonnay. The judge didn't know that. \"But I knew,\" Taber says. And once he realized what was happening, Taber says, \"I thought, hey, maybe I got a story here.\" Decades later, he penned \u003cem>The Judgment of Paris\u003c/em>, an account of that day and its aftermath.\u003c/p>\n\u003cp>When the scores were tallied, the top honors went not to France's best vintners but to a California white and red – the 1973 Chardonnay from Chateau Montelena and the 1973 Cabernet Sauvignon from Stag's Leap Wine Cellars. (A bottle of each now resides at the Smithsonian's National Museum of American History.)\u003c/p>\n\u003cp>Taber says the results shocked everyone. When it was over, Kahn unsuccessfully demanded her scorecard back – according to Taber, \"she wanted to make sure that the world didn't know what her scores were.\"\u003c/p>\n\u003cp>Wine writer David White says the tasting was a major turning point for the wine industry. \"The 1976 judgment totally changed the game,\" says White, who writes the popular wine blog \u003ca href=\"http://www.terroirist.com/\">Terroirist\u003c/a> and is the author of the forthcoming book, \u003cem>But First, Champagne: A Modern Guide to the World's Favorite Wine\u003c/em>.\u003c/p>\n\u003cp>While winemaker Robert Mondavi played a major role in making California the wine powerhouse it is today, the Paris tasting was equally influential, White says. As the late Jim Barrett, part owner of Napa Valley's Chateau Montelena, told Taber back in 1976, the results were \"not bad for kids from the sticks.\"\u003c/p>\n\u003cp>And it wasn't just California that was transformed. The results \"gave winemakers everywhere a reason to believe that they too could take on the greatest wines in the world,\" White says.\u003c/p>\n\u003cp>In the aftermath of the tasting, new vineyards bloomed around the U.S. (think Oregon, Washington and Virginia) and the world — from Argentina to Australia.\u003c/p>\n\u003cp>The Judgment of Paris prompted the world's winemakers to start sharing and comparing in a way they hadn't done before, says Warren Winiarski, the Polish-American founder of Stag's Leap, whose Cabernet Sauvignon took top honors among the reds in Paris.\u003c/p>\n\u003cp>As a result, he said at a recent Smithsonian event in honor of that long-ago tasting, \"the wines of the world are better, the wines of France are better.\"\u003c/p>\n\u003cp>Which means the world's wine lovers were the real winners that day.\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>\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong> \u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2016/05/20160524_atc_forty_years_ago_the_judgment_of_paris_revolutionized_the_wine_industry.mp3\u003c/p>\n\u003cp>It was the tasting that revolutionized the wine world.\u003c/p>\n\u003cp>Forty years ago today, the crème de la crème of the French wine establishment sat in judgment for a blind tasting that pitted some of the finest wines in France against unknown California bottles. Only one journalist bothered to show up – the outcome was considered a foregone conclusion.\u003c/p>\n\u003cp>\"Obviously, the French wines were going to win,\" says journalist George Taber, who was then a correspondent for TIME magazine in Paris. He says everyone thought \"it's going to be a non-story.\"\u003c/p>\n\u003cp>Taber did show up — as a favor to the organizers. And he ended up getting the biggest story of his career: To everyone's amazement, the California wines – reds and whites — beat out their French competitors.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It turned out to be the most important event, because it broke the myth that only in France could you make great wine. It opened the door for this phenomenon today of the globalization of wine,\" Taber says.\u003c/p>\n\u003cp>The Judgment of Paris, as that May 24, 1976, wine tasting has come to be known, began as a publicity stunt. Steven Spurrier, an Englishman who owned a wine shop in Paris, wanted to drum up business. So, prompted by Patricia Gallagher, his American associate, Spurrier decided to stage a competition that highlighted the new California wines they'd been hearing so much about.\u003c/p>\n\u003cp>Spurrier tapped nine of the most respected names in French gastronomy for the job. They included sommeliers from the best French restaurants in Paris, the head of a highly regarded French vineyard, and Odette Kahn, the editor of the influential \u003cem>Revue du vin de France\u003c/em> (The French Wine Review.)\u003c/p>\n\u003cp>As the sole journalist present, Taber had a lot of access, and he had a list of the order of the wines being served during the tasting. The judges didn't. He watched as they swirled and spat.\u003c/p>\n\u003cp>At one point, Taber says, a judge – Raymond Oliver, chef and owner of Le Grand Véfour, one of Paris' great restaurants — sampled a white. \"And then he smelled it, then he tasted it and he held it up again, [and] he said, \"Ah, back to France!\" Taber recalls.\u003c/p>\n\u003cfigure id=\"attachment_109710\" class=\"wp-caption aligncenter\" style=\"max-width: 897px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/jofp3_custom-ec02cff2c01f4008cb1f3dc2593ec7d50d71233b-s1500-c85.jpg\">\u003cimg class=\"size-full wp-image-109710\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/jofp3_custom-ec02cff2c01f4008cb1f3dc2593ec7d50d71233b-s1500-c85.jpg\" alt=\"From left: Patricia Gallagher, who first proposed the tasting, wine merchant Steven Spurrier, and influential French wine editor Odette Kahn. After the results were announced, Kahn is said to have demanded her scorecard back. "She wanted to make sure that the world didn't know what her scores were," says George Taber, the only journalist present that day.\" width=\"897\" height=\"597\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/jofp3_custom-ec02cff2c01f4008cb1f3dc2593ec7d50d71233b-s1500-c85.jpg 897w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/jofp3_custom-ec02cff2c01f4008cb1f3dc2593ec7d50d71233b-s1500-c85-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/jofp3_custom-ec02cff2c01f4008cb1f3dc2593ec7d50d71233b-s1500-c85-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/jofp3_custom-ec02cff2c01f4008cb1f3dc2593ec7d50d71233b-s1500-c85-768x511.jpg 768w\" sizes=\"(max-width: 897px) 100vw, 897px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">From left: Patricia Gallagher, who first proposed the tasting, wine merchant Steven Spurrier, and influential French wine editor Odette Kahn. After the results were announced, Kahn is said to have demanded her scorecard back. \"She wanted to make sure that the world didn't know what her scores were,\" says George Taber, the only journalist present that day. \u003ccite>(Courtesy of Bella Spurrier)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Except it was a Napa Valley Chardonnay. The judge didn't know that. \"But I knew,\" Taber says. And once he realized what was happening, Taber says, \"I thought, hey, maybe I got a story here.\" Decades later, he penned \u003cem>The Judgment of Paris\u003c/em>, an account of that day and its aftermath.\u003c/p>\n\u003cp>When the scores were tallied, the top honors went not to France's best vintners but to a California white and red – the 1973 Chardonnay from Chateau Montelena and the 1973 Cabernet Sauvignon from Stag's Leap Wine Cellars. (A bottle of each now resides at the Smithsonian's National Museum of American History.)\u003c/p>\n\u003cp>Taber says the results shocked everyone. When it was over, Kahn unsuccessfully demanded her scorecard back – according to Taber, \"she wanted to make sure that the world didn't know what her scores were.\"\u003c/p>\n\u003cp>Wine writer David White says the tasting was a major turning point for the wine industry. \"The 1976 judgment totally changed the game,\" says White, who writes the popular wine blog \u003ca href=\"http://www.terroirist.com/\">Terroirist\u003c/a> and is the author of the forthcoming book, \u003cem>But First, Champagne: A Modern Guide to the World's Favorite Wine\u003c/em>.\u003c/p>\n\u003cp>While winemaker Robert Mondavi played a major role in making California the wine powerhouse it is today, the Paris tasting was equally influential, White says. As the late Jim Barrett, part owner of Napa Valley's Chateau Montelena, told Taber back in 1976, the results were \"not bad for kids from the sticks.\"\u003c/p>\n\u003cp>And it wasn't just California that was transformed. The results \"gave winemakers everywhere a reason to believe that they too could take on the greatest wines in the world,\" White says.\u003c/p>\n\u003cp>In the aftermath of the tasting, new vineyards bloomed around the U.S. (think Oregon, Washington and Virginia) and the world — from Argentina to Australia.\u003c/p>\n\u003cp>The Judgment of Paris prompted the world's winemakers to start sharing and comparing in a way they hadn't done before, says Warren Winiarski, the Polish-American founder of Stag's Leap, whose Cabernet Sauvignon took top honors among the reds in Paris.\u003c/p>\n\u003cp>As a result, he said at a recent Smithsonian event in honor of that long-ago tasting, \"the wines of the world are better, the wines of France are better.\"\u003c/p>\n\u003cp>Which means the world's wine lovers were the real winners that day.\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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"disqusTitle": "Bay Area Bites Guide to 5 Great Dumpling Spots in San Francisco",
"title": "Bay Area Bites Guide to 5 Great Dumpling Spots in San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>There are a lot of different kinds of dumplings -- so many, in fact, that it's easy to get confused between pork buns and pork potstickers, steamed or baked, Xiao Long Bao or Sheng Jian Bao. This might be why many San Francisco dumpling places have a back-up ordering method of pictures and pointing for their non-Chinese-speaking clientele. It was a method I admit I resorted to more than once on this dumpling quest.\u003c/p>\n\u003cp>There are those who can debate for hours the merits of various dumpling locations, but for those of us less well-versed, a quick tutorial: Dim Sum refers to a variety of dishes, and is more about the style and time of the meal. Typically, the Cantonese-style small dishes are served as snacks and are accompanied by tea. Dumplings are often one of those dishes. (Obviously, dumplings are not unique to any one country and different types of dumplings can be found around the world.) Chinese dumplings are made of a thin wrapper filled with meat and/or vegetables and then steamed. They also can come in soup broth. Potstickers are pan-fried versions. Xiao long bao are soup dumplings with Shanghainese origins, whose filling melts as they cook, making the broth gush out as you bite into them. There are also buns, made with fluffy rolls and steamed or baked. The most popular buns are usually filled with barbecued pork. And, yes, there is a quite bit of a blending of traditions, cultures, and styles in the variations we have here in the Bay Area.\u003c/p>\n\u003cp>If you are a connoisseur, then the differences in regional techniques and ingredients will be something worth testing carefully at the many dumpling places in the city. If you just want a cheap and delicious meal, then here are some of the best places to start.\u003c/p>\n\u003ch2>Shanghai Dumpling King\u003c/h2>\n\u003cfigure id=\"attachment_108976\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/shanghaidumplingking4.jpg\">\u003cimg class=\"size-full wp-image-108976\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/shanghaidumplingking4.jpg\" alt=\"Shanghai Dumpling King in the Sunset\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking4-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking4-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking4-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking4-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking4-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking4-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shanghai Dumpling King in the Sunset \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Shanghai Dumpling King has two locations now, though the one in the Outer Richmond is the original. Perhaps, from such an institution you'd expect frills and a larger space, but Shanghai Dumpling King is fairly small and unadorned, with one tiny room by the kitchen and a larger area with about 10 tables. The one large group table was full when I arrived. Many locals simply order take-out. And be warned: it's cash only.\u003c/p>\n\u003cfigure id=\"attachment_108975\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/shanghaidumplingking3.jpg\">\u003cimg class=\"size-full wp-image-108975\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/shanghaidumplingking3.jpg\" alt=\"The dumpling soup\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking3-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking3-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking3-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The dumpling soup \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Dumpling King may be best known for its xiao long bao and its Shanghai-style wontons. The xiao long bao soup dumplings come ten to a basket and are known for being creamy once you bite in. I, however, ordered the wonton soup with dumplings.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The broth was thin and very, very hot. But once I stopped accidentally burning my mouth, the dumplings were delicious. They had a thin wrapper and chives packed in around the meat.\u003c/p>\n\u003cfigure id=\"attachment_108974\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/shanghaidumplingking2.jpg\">\u003cimg class=\"size-full wp-image-108974\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/shanghaidumplingking2.jpg\" alt=\"Pan-fried pork dumplings`\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pan-fried pork dumplings \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I know everyone raves about the soup dumplings, but my weakness here was the pan-fried pork dumplings, which I could have kept eating long after it was no longer a good idea. They're fried on one side, slightly sweet, and drenched in oil. You could easily fill up on the many different kinds of dumplings, but this small spot actually has a large menu with other types of dishes. Try the noodles or green beans too. Since everything is relatively cheap, it's easy to order more than a few things and take home leftovers, or split with friends.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/shanghai-dumpling-king-san-francisco\" target=\"_blank\">\u003cstrong>Shanghai Dumpling King\u003c/strong>\u003c/a>\u003cbr>\n3319 Balboa St. [\u003ca href=\"https://goo.gl/8e8TW0\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94121\u003cbr>\nPh: (415) 387-2088\u003cbr>\nHours: Mon, Wed-Fri, 11am-9:30pm; Sat-Sun, 10:30am-9:30pm\u003cbr>\nPrice: $ (Cash Only)\u003c/p>\n\u003ch2>Yank Sing\u003c/h2>\n\u003cfigure id=\"attachment_108999\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/yanksing2.jpg\">\u003cimg class=\"size-full wp-image-108999\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/yanksing2.jpg\" alt=\"Yank Sing at the Rincon Center\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing2-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing2-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing2-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing2-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing2-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing2-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yank Sing at the Rincon Center \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yank Sing is the granddaddy of dim sum spots in the city, with two locations in downtown. It's generally considered one of the classic restaurants of San Francisco and won a James Beard Award in 2009. Started in Chinatown in 1958, it moved to the financial district in 1974 and the Rincon Center location opened 15 years ago. That's the larger of the two spots and it's added a \"to-go\" storefront for all workers looking for a quick, tasty lunch. On the weekends, the restaurant takes over the atrium of the food court as well and serves nearly 500 people at a time.\u003c/p>\n\u003cp>If you'd rather sit down than get to-go, it's probably a good idea to make reservations online, since the large dining room is busy and full nearly every day. For a lunch mid-week, though, I easily got a reservation for 12:30 p.m. And service is so quick and efficient, even if you don't have a reservation, they'll likely fit you in and have food on your plate before too long.\u003c/p>\n\u003cfigure id=\"attachment_109001\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/yanksing4.jpg\">\u003cimg class=\"size-full wp-image-109001\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/yanksing4.jpg\" alt=\"The servers at Yank Sing push a trolley with dumpling options\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing4-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing4-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing4-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing4-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing4-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing4-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The servers at Yank Sing push a trolley with dumpling options \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is a printed menu at Yank Sing, and you can certainly (obviously) order from it. But if you really want the full experience, just pick from the carts that come around. Each has an array of wooden baskets and you can simply point to what looks best. This is also an easy way to rack up a large bill without noticing.\u003c/p>\n\u003cfigure id=\"attachment_108998\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/yanksing1.jpg\">\u003cimg class=\"size-full wp-image-108998\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/yanksing1.jpg\" alt=\"Veggie dumplings\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing1-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Veggie dumplings \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I know veggie dumplings are not necessarily what most people think of as the standard dumpling, but they were probably my favorite from all the places and things I tried. The veggie dumplings had a interesting mix of cabbage, nuts, and bamboo shoots.\u003c/p>\n\u003cfigure id=\"attachment_109000\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/yanksing3.jpg\">\u003cimg class=\"size-full wp-image-109000\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/yanksing3.jpg\" alt=\"The veggie dumpling\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing3-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing3-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing3-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing3-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing3-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing3-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The veggie dumpling \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While it's hard to always tell what's going to come by on the next cart, the Yank Sing pork bun is a must-try. The bun is light and fluffy with the requisite barbecue pork on the inside slightly sweet. Get some tea to go with the meal.\u003c/p>\n\u003cfigure id=\"attachment_109002\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/yanksing5.jpg\">\u003cimg class=\"size-full wp-image-109002\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/yanksing5.jpg\" alt=\"Pork buns at Yank Sing\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing5-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing5-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing5-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing5-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing5-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing5-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pork buns at Yank Sing \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The only downside is the wooden baskets tend to come with just a few dumplings or buns in them, which likely adds to Yank Sing's reputation for being more expensive than dim sum should be. There is also some criticism out there that it's too Americanized in its presentation and options. That may be true, but it's also delicious.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yanksing.com/home.php\" target=\"_blank\">Yank Sing\u003c/a>\u003c/strong>\u003cbr>\n101 Spear St. (Rincon Center) [\u003ca href=\"https://goo.gl/hUljjb\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94105\u003cbr>\nPh: (415) 781-1111\u003cbr>\nHours: Mon-Fri, 11am-3pm; Sat, Sun, holidays, 10am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/YankSing\" target=\"_blank\">Yank Sing\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/yanksing\" target=\"_blank\">@YankSing\u003c/a>\u003cbr>\nPrice: $$ \u003c/p>\n\u003ch2>Great Eastern\u003c/h2>\n\u003cfigure id=\"attachment_109007\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/greateastern5.jpg\">\u003cimg class=\"size-full wp-image-109007\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/greateastern5.jpg\" alt=\"Great Eastern in Chinatown\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern5-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern5-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern5-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern5-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern5-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern5-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Great Eastern in Chinatown \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Right in the heart of Chinatown, Great Eastern is where President Obama opted to stop in 2012 to pick up a large to-go order while he was in town. The place is basically one very large and bustling dining room, with another room downstairs. Suited waiters in green jackets and linen tablecloths make the whole experience feel rather formal, despite the fact that it's typically loud and crowded.\u003c/p>\n\u003cfigure id=\"attachment_109006\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/greateastern4.jpg\">\u003cimg class=\"size-full wp-image-109006\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/greateastern4.jpg\" alt=\"The Great Eastern dining room\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern4-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern4-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern4-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern4-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern4-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern4-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Great Eastern dining room \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I'll be honest: I wasn't totally sure what I was ordering. Fortunately, while the menu has English translations of all its items, it also has pictures, making it easy to point at what looks good. And it all looks good.\u003c/p>\n\u003cfigure id=\"attachment_109004\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/greateastern2.jpg\">\u003cimg class=\"size-full wp-image-109004\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/greateastern2.jpg\" alt=\"Steamed Shanghai dumplings\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Steamed Shanghai dumplings \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The steamed Shanghai dumplings arrived in their requisite wooden basket. As soon as I bit in, the wrapper sort of fell apart and juice dribbled out. Inside was a ball of pork and spices. I couldn't quite figure out how to eat them in two bites because the dough would stick to its wrapper and tear while I tried to bite in. I ended up just popping the whole thing in my mouth. I wouldn't necessarily recommend this technique.\u003c/p>\n\u003cfigure id=\"attachment_109003\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/greateastern1.jpg\">\u003cimg class=\"size-full wp-image-109003\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/greateastern1.jpg\" alt=\"Baked pork buns\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern1-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Baked pork buns \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Admittedly, I had these pork buns just before trekking over to Yank Sing' for their version, and Yank Sing's were probably better, but Great Eastern's pork buns are also excellent. They're sweet, dense, and stuffed with barbecue pork filling. The filling is slightly less sweet than Yank Sing's and the buns are a little heavier.\u003c/p>\n\u003cfigure id=\"attachment_109005\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/greateastern3.jpg\">\u003cimg class=\"size-full wp-image-109005\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/greateastern3.jpg\" alt=\"Dumpling soup\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern3-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern3-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern3-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dumpling soup \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The dumpling soup was possibly my least favorite dish. With one giant dumpling ball of chicken and cabbage and spices, in a cup of steaming hot broth, you have to break apart the ball to eat it. It's tasty, but the broth and meat could use more flavor.\u003c/p>\n\u003cp>Technically, the restaurant is cash only for orders under $20, but the staff let me slip by with my $19 check. And they were happy to answer any questions I had or make suggestions about what to order. There is a full menu of entrees and noodles too, but dim sum is only served from 10 a.m. to 3 p.m.\u003c/p>\n\u003cp>\u003ca href=\"http://www.greateasternsf.com/\" target=\"_blank\">\u003cstrong>Great Eastern\u003c/strong>\u003c/a>\u003cbr>\n649 Jackson St. [\u003ca href=\"https://goo.gl/kLmJfA\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94133\u003cbr>\nPh: (415) 986-2500\u003cbr>\nHours: Mon-Fri, 10am-11pm; Sat-Sun, 9am-11pm\u003cbr>\nPrice: $ (Cash only for orders under $20)\u003c/p>\n\u003ch2>Dumpling Kitchen\u003c/h2>\n\u003cfigure id=\"attachment_109053\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/dumplingkitchen.jpg\">\u003cimg class=\"size-full wp-image-109053\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/dumplingkitchen.jpg\" alt=\"Dumpling Kitchen in the Sunset\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dumpling Kitchen in the Sunset \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dumpling Kitchen and Kingdom of Dumpling are just two blocks apart from each other on Taraval Street. Both look like holes in the wall from the outside, but both have some of the best dumplings in the city on the inside.\u003c/p>\n\u003cp>Dumpling Kitchen sits about 30-40 people at its simple tables in one medium-sized room. Service is quick and without frills.\u003c/p>\n\u003cfigure id=\"attachment_109054\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/dumplingkitchen3.jpg\">\u003cimg class=\"size-full wp-image-109054\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/dumplingkitchen3.jpg\" alt=\"Veggie and pork dumplings\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen3-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen3-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen3-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Veggie and pork dumplings \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We ordered two wooden baskets: the veggie dumplings and the pork and cabbage. Both are prepared in the classic steamed style before being brought to your table. The pork dumplings are mixed with Napa cabbage, and the cabbage adds a fresh crispness to the balls of meat. The dough is slightly chewy and tears away, though it gets rubbery if you wait too long and they cool.\u003c/p>\n\u003cfigure id=\"attachment_109055\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/dumplingkitchen2.jpg\">\u003cimg class=\"size-full wp-image-109055\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/dumplingkitchen2.jpg\" alt=\"The steamed dumplings are served in their wooden trays\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The steamed dumplings are served in their wooden trays \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The veggie dumplings are filled with a mix of vegetables -- carrots and peas and cabbage -- and spices. There's also a range of appetizers, which many locals swear by for a full meal.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/dumpling-kitchen-san-francisco\" target=\"_blank\">\u003cstrong>Dumpling Kitchen\u003c/strong>\u003c/a>\u003cbr>\n1935 Taraval St. [\u003ca href=\"https://goo.gl/IJMxdW\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94116\u003cbr>\nPh: (415) 682-8938\u003cbr>\nHours: Mon-Tue, Thu-Fri, 11am-9pm; Sat-Sun, 10:30am-9pm\u003cbr>\nPrice: $ \u003c/p>\n\u003ch2>Kingdom of Dumpling\u003c/h2>\n\u003cfigure id=\"attachment_109059\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/kingdomdumpling.jpg\">\u003cimg class=\"size-full wp-image-109059\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/kingdomdumpling.jpg\" alt=\"Kingdom of Dumpling on Taraval\" width=\"1920\" height=\"2067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling-400x431.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling-800x861.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling-768x827.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling-1440x1550.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling-1180x1270.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling-960x1034.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kingdom of Dumpling on Taraval \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kingdom of Dumpling has been around longer than its down-the-street neighbor. It's a tiny bit more upscale and is often more crowded -- though it's also smaller with just about eight table. There's also a wholesale location a few blocks away if you want to place large orders (or if you want to see how it all gets made). You can also buy frozen bags of dumplings at the wholesale location for cooking at home.\u003c/p>\n\u003cfigure id=\"attachment_109058\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/kingdomofdumpling2.jpg\">\u003cimg class=\"size-full wp-image-109058\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/kingdomofdumpling2.jpg\" alt=\"Garlic green beans\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomofdumpling2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomofdumpling2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomofdumpling2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomofdumpling2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomofdumpling2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomofdumpling2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomofdumpling2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic green beans \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We decided to get our vegetables and ordered the garlic green beans to start. They were the surprise of the night: crisp and excellently flavored. After eating all the green beans, I wiped up the leftover garlic sauce with potstickers for a tasty combination.\u003c/p>\n\u003cfigure id=\"attachment_109056\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/kingdomdumpling4.jpg\">\u003cimg class=\"size-full wp-image-109056\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/kingdomdumpling4.jpg\" alt=\"Pork potstickers\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling4-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling4-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling4-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling4-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling4-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling4-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pork potstickers \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Both Dumpling Kitchen and Kingdom of Dumpling are well-regarded for their xiao long bao, but they also have long menus with a variety of dumplings. The pork potstickers are a staple, wrapped in a crescent shape and pan-fried on one side. They tasted like what you'd expect potstickers to taste like. Don't overdo it with the vinegar sauce, unless you're prepared for the bite, but a little livens them up and keeps the pork moist.\u003c/p>\n\u003cfigure id=\"attachment_109238\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/kingdomdumpling3a.jpg\" alt=\"Chicken and spinach dumplings\" width=\"1920\" height=\"1460\" class=\"size-full wp-image-109238\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling3a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling3a-400x304.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling3a-800x608.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling3a-768x584.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling3a-1440x1095.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling3a-1180x897.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling3a-960x730.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken and spinach dumplings \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We also ordered the chicken and spinach dumplings. While a different style than Dumpling Kitchen's pork and cabbage dumplings, the end result was very similar. Both Sunset neighborhood spots take credit cards and you can get a full meal for two at a very reasonable price.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.kingofchinesedumpling.com/english/contact.htm\" target=\"_blank\">\u003cstrong>Kingdom of Dumpling\u003c/strong>\u003c/a>\u003cbr>\n1713 Taraval St. [\u003ca href=\"https://goo.gl/XkgKU4\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94116\u003cbr>\nPh: (415) 665-6617\u003cbr>\nHours: Mon-Thu, 11:30am-3:30pm, 5pm-9:30pm; Fri, 11:30am-3:30pm, 5pm-10pm; Sat, 11:30am-10pm; Sun, 11:30am-9:30pm\u003cbr>\nPrice: $ \u003c/p>\n\n",
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"excerpt": "The debate over best dumplings in the city is wide-ranging and intense. But these are five excellent places to start.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>There are a lot of different kinds of dumplings -- so many, in fact, that it's easy to get confused between pork buns and pork potstickers, steamed or baked, Xiao Long Bao or Sheng Jian Bao. This might be why many San Francisco dumpling places have a back-up ordering method of pictures and pointing for their non-Chinese-speaking clientele. It was a method I admit I resorted to more than once on this dumpling quest.\u003c/p>\n\u003cp>There are those who can debate for hours the merits of various dumpling locations, but for those of us less well-versed, a quick tutorial: Dim Sum refers to a variety of dishes, and is more about the style and time of the meal. Typically, the Cantonese-style small dishes are served as snacks and are accompanied by tea. Dumplings are often one of those dishes. (Obviously, dumplings are not unique to any one country and different types of dumplings can be found around the world.) Chinese dumplings are made of a thin wrapper filled with meat and/or vegetables and then steamed. They also can come in soup broth. Potstickers are pan-fried versions. Xiao long bao are soup dumplings with Shanghainese origins, whose filling melts as they cook, making the broth gush out as you bite into them. There are also buns, made with fluffy rolls and steamed or baked. The most popular buns are usually filled with barbecued pork. And, yes, there is a quite bit of a blending of traditions, cultures, and styles in the variations we have here in the Bay Area.\u003c/p>\n\u003cp>If you are a connoisseur, then the differences in regional techniques and ingredients will be something worth testing carefully at the many dumpling places in the city. If you just want a cheap and delicious meal, then here are some of the best places to start.\u003c/p>\n\u003ch2>Shanghai Dumpling King\u003c/h2>\n\u003cfigure id=\"attachment_108976\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/shanghaidumplingking4.jpg\">\u003cimg class=\"size-full wp-image-108976\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/shanghaidumplingking4.jpg\" alt=\"Shanghai Dumpling King in the Sunset\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking4-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking4-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking4-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking4-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking4-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking4-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shanghai Dumpling King in the Sunset \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Shanghai Dumpling King has two locations now, though the one in the Outer Richmond is the original. Perhaps, from such an institution you'd expect frills and a larger space, but Shanghai Dumpling King is fairly small and unadorned, with one tiny room by the kitchen and a larger area with about 10 tables. The one large group table was full when I arrived. Many locals simply order take-out. And be warned: it's cash only.\u003c/p>\n\u003cfigure id=\"attachment_108975\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/shanghaidumplingking3.jpg\">\u003cimg class=\"size-full wp-image-108975\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/shanghaidumplingking3.jpg\" alt=\"The dumpling soup\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking3-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking3-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking3-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The dumpling soup \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Dumpling King may be best known for its xiao long bao and its Shanghai-style wontons. The xiao long bao soup dumplings come ten to a basket and are known for being creamy once you bite in. I, however, ordered the wonton soup with dumplings.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The broth was thin and very, very hot. But once I stopped accidentally burning my mouth, the dumplings were delicious. They had a thin wrapper and chives packed in around the meat.\u003c/p>\n\u003cfigure id=\"attachment_108974\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/shanghaidumplingking2.jpg\">\u003cimg class=\"size-full wp-image-108974\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/shanghaidumplingking2.jpg\" alt=\"Pan-fried pork dumplings`\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pan-fried pork dumplings \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I know everyone raves about the soup dumplings, but my weakness here was the pan-fried pork dumplings, which I could have kept eating long after it was no longer a good idea. They're fried on one side, slightly sweet, and drenched in oil. You could easily fill up on the many different kinds of dumplings, but this small spot actually has a large menu with other types of dishes. Try the noodles or green beans too. Since everything is relatively cheap, it's easy to order more than a few things and take home leftovers, or split with friends.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/shanghai-dumpling-king-san-francisco\" target=\"_blank\">\u003cstrong>Shanghai Dumpling King\u003c/strong>\u003c/a>\u003cbr>\n3319 Balboa St. [\u003ca href=\"https://goo.gl/8e8TW0\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94121\u003cbr>\nPh: (415) 387-2088\u003cbr>\nHours: Mon, Wed-Fri, 11am-9:30pm; Sat-Sun, 10:30am-9:30pm\u003cbr>\nPrice: $ (Cash Only)\u003c/p>\n\u003ch2>Yank Sing\u003c/h2>\n\u003cfigure id=\"attachment_108999\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/yanksing2.jpg\">\u003cimg class=\"size-full wp-image-108999\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/yanksing2.jpg\" alt=\"Yank Sing at the Rincon Center\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing2-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing2-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing2-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing2-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing2-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing2-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yank Sing at the Rincon Center \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yank Sing is the granddaddy of dim sum spots in the city, with two locations in downtown. It's generally considered one of the classic restaurants of San Francisco and won a James Beard Award in 2009. Started in Chinatown in 1958, it moved to the financial district in 1974 and the Rincon Center location opened 15 years ago. That's the larger of the two spots and it's added a \"to-go\" storefront for all workers looking for a quick, tasty lunch. On the weekends, the restaurant takes over the atrium of the food court as well and serves nearly 500 people at a time.\u003c/p>\n\u003cp>If you'd rather sit down than get to-go, it's probably a good idea to make reservations online, since the large dining room is busy and full nearly every day. For a lunch mid-week, though, I easily got a reservation for 12:30 p.m. And service is so quick and efficient, even if you don't have a reservation, they'll likely fit you in and have food on your plate before too long.\u003c/p>\n\u003cfigure id=\"attachment_109001\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/yanksing4.jpg\">\u003cimg class=\"size-full wp-image-109001\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/yanksing4.jpg\" alt=\"The servers at Yank Sing push a trolley with dumpling options\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing4-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing4-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing4-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing4-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing4-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing4-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The servers at Yank Sing push a trolley with dumpling options \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is a printed menu at Yank Sing, and you can certainly (obviously) order from it. But if you really want the full experience, just pick from the carts that come around. Each has an array of wooden baskets and you can simply point to what looks best. This is also an easy way to rack up a large bill without noticing.\u003c/p>\n\u003cfigure id=\"attachment_108998\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/yanksing1.jpg\">\u003cimg class=\"size-full wp-image-108998\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/yanksing1.jpg\" alt=\"Veggie dumplings\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing1-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Veggie dumplings \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I know veggie dumplings are not necessarily what most people think of as the standard dumpling, but they were probably my favorite from all the places and things I tried. The veggie dumplings had a interesting mix of cabbage, nuts, and bamboo shoots.\u003c/p>\n\u003cfigure id=\"attachment_109000\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/yanksing3.jpg\">\u003cimg class=\"size-full wp-image-109000\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/yanksing3.jpg\" alt=\"The veggie dumpling\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing3-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing3-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing3-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing3-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing3-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing3-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The veggie dumpling \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While it's hard to always tell what's going to come by on the next cart, the Yank Sing pork bun is a must-try. The bun is light and fluffy with the requisite barbecue pork on the inside slightly sweet. Get some tea to go with the meal.\u003c/p>\n\u003cfigure id=\"attachment_109002\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/yanksing5.jpg\">\u003cimg class=\"size-full wp-image-109002\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/yanksing5.jpg\" alt=\"Pork buns at Yank Sing\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing5-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing5-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing5-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing5-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing5-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing5-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pork buns at Yank Sing \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The only downside is the wooden baskets tend to come with just a few dumplings or buns in them, which likely adds to Yank Sing's reputation for being more expensive than dim sum should be. There is also some criticism out there that it's too Americanized in its presentation and options. That may be true, but it's also delicious.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yanksing.com/home.php\" target=\"_blank\">Yank Sing\u003c/a>\u003c/strong>\u003cbr>\n101 Spear St. (Rincon Center) [\u003ca href=\"https://goo.gl/hUljjb\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94105\u003cbr>\nPh: (415) 781-1111\u003cbr>\nHours: Mon-Fri, 11am-3pm; Sat, Sun, holidays, 10am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/YankSing\" target=\"_blank\">Yank Sing\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/yanksing\" target=\"_blank\">@YankSing\u003c/a>\u003cbr>\nPrice: $$ \u003c/p>\n\u003ch2>Great Eastern\u003c/h2>\n\u003cfigure id=\"attachment_109007\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/greateastern5.jpg\">\u003cimg class=\"size-full wp-image-109007\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/greateastern5.jpg\" alt=\"Great Eastern in Chinatown\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern5-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern5-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern5-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern5-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern5-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern5-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Great Eastern in Chinatown \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Right in the heart of Chinatown, Great Eastern is where President Obama opted to stop in 2012 to pick up a large to-go order while he was in town. The place is basically one very large and bustling dining room, with another room downstairs. Suited waiters in green jackets and linen tablecloths make the whole experience feel rather formal, despite the fact that it's typically loud and crowded.\u003c/p>\n\u003cfigure id=\"attachment_109006\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/greateastern4.jpg\">\u003cimg class=\"size-full wp-image-109006\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/greateastern4.jpg\" alt=\"The Great Eastern dining room\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern4-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern4-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern4-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern4-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern4-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern4-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Great Eastern dining room \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I'll be honest: I wasn't totally sure what I was ordering. Fortunately, while the menu has English translations of all its items, it also has pictures, making it easy to point at what looks good. And it all looks good.\u003c/p>\n\u003cfigure id=\"attachment_109004\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/greateastern2.jpg\">\u003cimg class=\"size-full wp-image-109004\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/greateastern2.jpg\" alt=\"Steamed Shanghai dumplings\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Steamed Shanghai dumplings \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The steamed Shanghai dumplings arrived in their requisite wooden basket. As soon as I bit in, the wrapper sort of fell apart and juice dribbled out. Inside was a ball of pork and spices. I couldn't quite figure out how to eat them in two bites because the dough would stick to its wrapper and tear while I tried to bite in. I ended up just popping the whole thing in my mouth. I wouldn't necessarily recommend this technique.\u003c/p>\n\u003cfigure id=\"attachment_109003\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/greateastern1.jpg\">\u003cimg class=\"size-full wp-image-109003\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/greateastern1.jpg\" alt=\"Baked pork buns\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern1-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Baked pork buns \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Admittedly, I had these pork buns just before trekking over to Yank Sing' for their version, and Yank Sing's were probably better, but Great Eastern's pork buns are also excellent. They're sweet, dense, and stuffed with barbecue pork filling. The filling is slightly less sweet than Yank Sing's and the buns are a little heavier.\u003c/p>\n\u003cfigure id=\"attachment_109005\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/greateastern3.jpg\">\u003cimg class=\"size-full wp-image-109005\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/greateastern3.jpg\" alt=\"Dumpling soup\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern3-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern3-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern3-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dumpling soup \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The dumpling soup was possibly my least favorite dish. With one giant dumpling ball of chicken and cabbage and spices, in a cup of steaming hot broth, you have to break apart the ball to eat it. It's tasty, but the broth and meat could use more flavor.\u003c/p>\n\u003cp>Technically, the restaurant is cash only for orders under $20, but the staff let me slip by with my $19 check. And they were happy to answer any questions I had or make suggestions about what to order. There is a full menu of entrees and noodles too, but dim sum is only served from 10 a.m. to 3 p.m.\u003c/p>\n\u003cp>\u003ca href=\"http://www.greateasternsf.com/\" target=\"_blank\">\u003cstrong>Great Eastern\u003c/strong>\u003c/a>\u003cbr>\n649 Jackson St. [\u003ca href=\"https://goo.gl/kLmJfA\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94133\u003cbr>\nPh: (415) 986-2500\u003cbr>\nHours: Mon-Fri, 10am-11pm; Sat-Sun, 9am-11pm\u003cbr>\nPrice: $ (Cash only for orders under $20)\u003c/p>\n\u003ch2>Dumpling Kitchen\u003c/h2>\n\u003cfigure id=\"attachment_109053\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/dumplingkitchen.jpg\">\u003cimg class=\"size-full wp-image-109053\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/dumplingkitchen.jpg\" alt=\"Dumpling Kitchen in the Sunset\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dumpling Kitchen in the Sunset \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dumpling Kitchen and Kingdom of Dumpling are just two blocks apart from each other on Taraval Street. Both look like holes in the wall from the outside, but both have some of the best dumplings in the city on the inside.\u003c/p>\n\u003cp>Dumpling Kitchen sits about 30-40 people at its simple tables in one medium-sized room. Service is quick and without frills.\u003c/p>\n\u003cfigure id=\"attachment_109054\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/dumplingkitchen3.jpg\">\u003cimg class=\"size-full wp-image-109054\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/dumplingkitchen3.jpg\" alt=\"Veggie and pork dumplings\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen3-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen3-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen3-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Veggie and pork dumplings \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We ordered two wooden baskets: the veggie dumplings and the pork and cabbage. Both are prepared in the classic steamed style before being brought to your table. The pork dumplings are mixed with Napa cabbage, and the cabbage adds a fresh crispness to the balls of meat. The dough is slightly chewy and tears away, though it gets rubbery if you wait too long and they cool.\u003c/p>\n\u003cfigure id=\"attachment_109055\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/dumplingkitchen2.jpg\">\u003cimg class=\"size-full wp-image-109055\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/dumplingkitchen2.jpg\" alt=\"The steamed dumplings are served in their wooden trays\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The steamed dumplings are served in their wooden trays \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The veggie dumplings are filled with a mix of vegetables -- carrots and peas and cabbage -- and spices. There's also a range of appetizers, which many locals swear by for a full meal.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/dumpling-kitchen-san-francisco\" target=\"_blank\">\u003cstrong>Dumpling Kitchen\u003c/strong>\u003c/a>\u003cbr>\n1935 Taraval St. [\u003ca href=\"https://goo.gl/IJMxdW\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94116\u003cbr>\nPh: (415) 682-8938\u003cbr>\nHours: Mon-Tue, Thu-Fri, 11am-9pm; Sat-Sun, 10:30am-9pm\u003cbr>\nPrice: $ \u003c/p>\n\u003ch2>Kingdom of Dumpling\u003c/h2>\n\u003cfigure id=\"attachment_109059\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/kingdomdumpling.jpg\">\u003cimg class=\"size-full wp-image-109059\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/kingdomdumpling.jpg\" alt=\"Kingdom of Dumpling on Taraval\" width=\"1920\" height=\"2067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling-400x431.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling-800x861.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling-768x827.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling-1440x1550.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling-1180x1270.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling-960x1034.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kingdom of Dumpling on Taraval \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kingdom of Dumpling has been around longer than its down-the-street neighbor. It's a tiny bit more upscale and is often more crowded -- though it's also smaller with just about eight table. There's also a wholesale location a few blocks away if you want to place large orders (or if you want to see how it all gets made). You can also buy frozen bags of dumplings at the wholesale location for cooking at home.\u003c/p>\n\u003cfigure id=\"attachment_109058\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/kingdomofdumpling2.jpg\">\u003cimg class=\"size-full wp-image-109058\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/kingdomofdumpling2.jpg\" alt=\"Garlic green beans\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomofdumpling2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomofdumpling2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomofdumpling2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomofdumpling2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomofdumpling2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomofdumpling2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomofdumpling2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic green beans \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We decided to get our vegetables and ordered the garlic green beans to start. They were the surprise of the night: crisp and excellently flavored. After eating all the green beans, I wiped up the leftover garlic sauce with potstickers for a tasty combination.\u003c/p>\n\u003cfigure id=\"attachment_109056\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/kingdomdumpling4.jpg\">\u003cimg class=\"size-full wp-image-109056\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/kingdomdumpling4.jpg\" alt=\"Pork potstickers\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling4-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling4-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling4-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling4-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling4-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling4-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pork potstickers \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Both Dumpling Kitchen and Kingdom of Dumpling are well-regarded for their xiao long bao, but they also have long menus with a variety of dumplings. The pork potstickers are a staple, wrapped in a crescent shape and pan-fried on one side. They tasted like what you'd expect potstickers to taste like. Don't overdo it with the vinegar sauce, unless you're prepared for the bite, but a little livens them up and keeps the pork moist.\u003c/p>\n\u003cfigure id=\"attachment_109238\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/kingdomdumpling3a.jpg\" alt=\"Chicken and spinach dumplings\" width=\"1920\" height=\"1460\" class=\"size-full wp-image-109238\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling3a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling3a-400x304.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling3a-800x608.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling3a-768x584.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling3a-1440x1095.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling3a-1180x897.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling3a-960x730.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken and spinach dumplings \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We also ordered the chicken and spinach dumplings. While a different style than Dumpling Kitchen's pork and cabbage dumplings, the end result was very similar. Both Sunset neighborhood spots take credit cards and you can get a full meal for two at a very reasonable price.\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.kingofchinesedumpling.com/english/contact.htm\" target=\"_blank\">\u003cstrong>Kingdom of Dumpling\u003c/strong>\u003c/a>\u003cbr>\n1713 Taraval St. [\u003ca href=\"https://goo.gl/XkgKU4\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94116\u003cbr>\nPh: (415) 665-6617\u003cbr>\nHours: Mon-Thu, 11:30am-3:30pm, 5pm-9:30pm; Fri, 11:30am-3:30pm, 5pm-10pm; Sat, 11:30am-10pm; Sun, 11:30am-9:30pm\u003cbr>\nPrice: $ \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 7 Favorite Fried Chicken Sandwiches In San Francisco, Oakland and Alameda",
"title": "Bay Area Bites Guide to 7 Favorite Fried Chicken Sandwiches In San Francisco, Oakland and Alameda",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Fried chicken’s appeal is universal--just take a look at Bay Area menus, which offer a tour of fried chicken styles from around the world, from Southern soul food chicken to Korean chicken to Japanese fried chicken. And while there’s no denying the elemental pleasure of tucking into a sky-high pile of the stuff, a good fried chicken sandwich adds flavors and contrast, elevating the chicken into something ever more majestic. Luckily, it’s easy to find a great chicken sandwich in the Bay Area. Here are seven of our favorites in Alamdea, Oakland and San Francisco. Did we miss yours? Let us know in the comments.\u003c/p>\n\u003ch2>\u003cstrong>Bakesale Betty\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109041\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109041\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5752.jpg\" alt=\"Bakesale Betty's owner blue-wigged Alison Barakat and cheerful workers.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bakesale Betty's owner blue-wigged Alison Barakat and cheerful workers. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As \u003cstrong>Bakesale Betty\u003c/strong>’s sandwich has been lauded by everyone from the San Francisco \u003ca href=\"http://www.sfgate.com/restaurants/article/Bakesale-Betty-Oakland-s-hottest-chicken-sandwich-2314731.php\" target=\"_blank\">\u003cem>Chronicle\u003c/em>\u003c/a> to ABC’s \u003cem>\u003ca href=\"http://abc.go.com/shows/the-chew/recipes/buttermilk-fried-chicken-sandwich-bakesale-betty\" target=\"_blank\">The Chew\u003c/a>\u003c/em>, there’s not much left to say at this point except: get it. If for some reason you haven’t partaken of this iconic Oakland sandwich, dreamed up by bewigged Australian Alison Barakat, cancel your plans for your next lunch or weekend and head to Temescal. Yes, there will be a line. No, there probably won’t be seating at the ironing board tables. No matter. This sandwich, one that launched a thousand imitators--with its combination of perfectly crispy chicken, tangy and spicy (sometimes viciously so) jalapeno coleslaw--deserves trying, no matter if you have to eat it Dr. Seuss style in a car, in the bar or somewhere very far. And did we mention it’s less than $10?\u003c/p>\n\u003cfigure id=\"attachment_109042\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109042\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5755.jpg\" alt=\"The iconic sandwich from Bakesale Betty's.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The iconic sandwich from Bakesale Betty's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.bakesalebetty.com/\" target=\"_blank\">\u003cstrong>Bakesale Betty\u003c/strong>\u003c/a>\u003cbr>\n5098 Telegraph Ave [\u003ca href=\"https://goo.gl/maps/rHHx8GynSqu\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 985-1213\u003cbr>\nHours: Tue-Sat, 11am-2pm; Sun-Mon, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Bakesale-Betty-108540575831119/\" target=\"_blank\">Bakesale Betty\u003c/a>\u003cbr>\nPrice: $ (Fried Chicken Sandwich $8.25)\u003c/p>\n\u003ch2>\u003cstrong>Naked Lunch\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109049\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109049\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5834.jpg\" alt=\"The inside of Naked Lunch.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Naked Lunch. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you find yourself in North Beach and tired of Italian food--or are just looking for a relaxed patio where you can buy beer by the bucketful--\u003cstrong>Naked Lunch\u003c/strong> is your place. The affordable restaurant offers a view of the street’s many strip clubs and a small but considered menu from chef and owner Ian Begg. Sous chef Sarn Saechao also runs a \u003ca href=\"https://www.facebook.com/chao.mien.1/\" target=\"_blank\">Chao Mien pop-up\u003c/a> at the restaurant on Sunday nights and Monday lunch. Their sandwich features a pile of peppery fried chicken, buttermilk coleslaw, and a not-insignificant amount of creamy green garlic aioli. It’s delightfully messy, and while I ate it, I thought the \u003ca href=\"http://www.yelp.com/biz_photos/garden-of-eden-san-francisco?select=vdTNmVZR5gMu7M3aSEBXJw\" target=\"_blank\">brunette smiling down\u003c/a> from the Garden of Eden sign looked jealous.\u003c/p>\n\u003cfigure id=\"attachment_109052\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109052\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5854.jpg\" alt=\"Naked Lunch's fried chicken sandwich with green garlic aioli.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Naked Lunch's fried chicken sandwich with green garlic aioli. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.nakedlunchsf.com/\" target=\"_blank\">\u003cstrong>Naked Lunch\u003c/strong>\u003c/a>\u003cbr>\n504 Broadway [\u003ca href=\"https://goo.gl/maps/Djf1Jiii7DC2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94133\u003cbr>\nPh: (415) 577-4951\u003cbr>\nHours: Mon, 11:30am-2pm; Tue-Wed, 11:30am-2pm 4:30-10pm; Thur-Fri, 11:30am-2pm 4:30-12am; Sat, 11:30am-12am; Sun, 12-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Naked-Lunch-173960336908/\" target=\"_blank\">Naked Lunch\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/nakedlunchsf\" target=\"_blank\">@NakedLunchSF\u003c/a>\u003cbr>\nPrice: $ (Fried Chicken Sandwich $11)\u003c/p>\n\u003ch2>\u003cstrong>Show Dogs\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109045\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109045\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5802.jpg\" alt=\"The inside of Show Dogs.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Show Dogs. \u003ccite>(Shelby)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Show Dogs\u003c/strong> might be a sausage fest--literally, they’re a bratwurst restaurant--but they know their fried chicken. That much is evident from their chef Seth Carter’s large fried chicken sandwich, featuring tender, turmeric-spiced chicken with a wonderfully crunchy skin, its texture reminiscent of cornflake-crusted chicken. It’s finished with garlicky aioli and a toasted bun, but the best part is its fiery slaw, packed with chunks of ginger and heavy on the mustard seeds.\u003c/p>\n\u003cfigure id=\"attachment_109050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109050\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5846.jpg\" alt=\"The fried chicken sandwich from Show Dogs.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fried chicken sandwich from Show Dogs. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://showdogssf.com/\" target=\"_blank\">\u003cstrong>Show Dogs\u003c/strong>\u003c/a>\u003cbr>\n1020 Market St [\u003ca href=\"https://goo.gl/maps/Pvmse7Mov7w\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94102\u003cbr>\nPh: (415) 558-9560\u003cbr>\nHours: Mon-Fri, 9am-9pm; Sat, 10am-9pm; Sun, 10am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ShowDogsSF\" target=\"_blank\">Show Dogs\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ShowDogsSF\" target=\"_blank\">@ShowdogsSF\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/showdogssf/\" target=\"_blank\">showdogssf\u003c/a>\u003cbr>\nPrice range: $ (Fried Chicken Sandwich $10)\u003c/p>\n\u003ch2>\u003cstrong>Lola’s Chicken Shack\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109039\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109039\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5727.jpg\" alt=\"Inside Lola's Chicken Shack.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Lola's Chicken Shack. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The first thing you notice about \u003cstrong>Lola’s Chicken Shack\u003c/strong> is that, appropriately, there are a lot of chickens represented in its decor. The diner-like interior is brightened with chicken sculptures, prints with chicken-crossing-the-road jokes, and paintings of chickens playing chess. Owners Mark, Nancy, and Ryan Rogers have created a relaxed, well-priced place that’s very family-friendly. They specialize in chicken tenders with various breadings--who doesn’t like chicken tenders?-- and your choice of sauces from a long list, but they also offer a selection of sandwiches. A chicken and waffles sandwich featured two generous pieces of crunchy and juicy chicken sandwiched between two fluffy, savory waffles spiked with black pepper and green onions. A maple-mustard sauce sounded bizarre but added an appealing dimension of savory-sweetness that recalled traditional chicken and waffles.\u003c/p>\n\u003cfigure id=\"attachment_109040\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109040\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5728.jpg\" alt=\"A chicken and waffle sandwich from Lola's.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chicken and waffle sandwich from Lola's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.lolaschickenshack.com/\" target=\"_blank\">\u003cstrong>Lola's Chicken Shack\u003c/strong>\u003c/a>\u003cbr>\n1417 Park St [\u003ca href=\"https://goo.gl/maps/MmpnzPsChTB2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlameda, CA 94501\u003cbr>\nPh: (510) 521-4488\u003cbr>\nHours: Mon-Sat, 10am-9pm; Sun, 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/lolaschickenshack/\" target=\"_blank\">Lola's Chicken Shack\u003c/a>\u003cbr>\nPrice: $ (Chicken and Waffles Sandwich $7.39)\u003c/p>\n\u003ch2>\u003cstrong>Marlowe\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109046\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109046\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5812.jpg\" alt=\"The interior of Marlowe.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The interior of Marlowe. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Marlowe\u003c/strong>’s fried chicken sandwich, from chef Jennifer Puccio, is a classy, balanced affair. It’s big, but not excessively so. There’s bacon, but only a slice or two. It comes with your choice of fries or salad (go for the fries, which come with a horseradish aioli). The dark meat is coated with a crispy, thyme-scented batter, and a slick of Caesar aioli adds an umami funkiness. More crunch comes from the addition of romaine, and the bacon--completely necessary? Probably not. But it’s just enough to make it decadently satisfying, without requiring a nap afterwards.\u003c/p>\n\u003cfigure id=\"attachment_109051\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109051\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5850.jpg\" alt=\"Marlowe's fried chicken sandwich.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Marlowe's fried chicken sandwich. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://marlowesf.com/\" target=\"_blank\">\u003cstrong>Marlowe\u003c/strong>\u003c/a>\u003cbr>\n500 Brannan St [\u003ca href=\"https://goo.gl/maps/CUJuWcnWow92\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94107\u003cbr>\nPh: (415) 777-1413\u003cbr>\nHours: Mon-Wed, 11:30am-10pm; Thur-Fri, 11:30am-11pm; Sat, 10am-11pm; Sun, 10am-10pm\u003cbr>\nFacebook: Marlowe\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/marlowesf\" target=\"_blank\">@Marlowesf\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/marlowesf/\" target=\"_blank\">@marlowesf\u003c/a>\u003cbr>\nPrice: $$ (Fried Chicken Sandwich $16)\u003c/p>\n\u003ch2>\u003cstrong>Clove and Hoof\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109043\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109043\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5764.jpg\" alt=\"Clove and Hoof's kitchen and meat counter.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof's kitchen and meat counter. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The sandwiches at \u003cstrong>Clove and Hoof\u003c/strong>, from the husband and wife team John Blevins and Analiesa Gosnell, are almost mocking in their gargantuaness, and their fried chicken sandwich is no exception. It’s so large--two slabs of dark meat with a crispy caramel skin balanced on a too-small bun, with toppings spilling onto the plate--that it’s almost stressful to eat. But once you summon up the courage, you’ll be rewarded with an altogether satisfying riff on a bahn mi, featuring the chicken’s crunchy, candy-like skin; bean sprouts; mint and tart pineapple cubes that add a burst of sweetness. As is, it’s a balanced combination of sweet and savory, with heat from the jalapeno slices. But if you want more spice, don’t miss their smoky and delicious housemade charred jalapeno hot sauce.\u003c/p>\n\u003cfigure id=\"attachment_109044\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109044\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5770.jpg\" alt=\"Clove and Hoof's riff on a banh mi.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof's riff on a banh mi. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://cloveandhoofoakland.com/\" target=\"_blank\">\u003cstrong>Clove And Hoof\u003c/strong>\u003c/a>\u003cbr>\n4001 Broadway [\u003ca href=\"https://goo.gl/maps/aE65pc1ze5Q2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 547-1446\u003cbr>\nHours: Wed-Mon, 11am-9:30pm; Tue, 11am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CloveAndHoof\" target=\"_blank\">Clove & Hoof\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/clove_and_hoof\" target=\"_blank\">@Clove_and_Hoof\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/cloveandhoof/\" target=\"_blank\">@cloveandhoof\u003c/a>\u003cbr>\nPrice: $$ (Fried Chicken Sandwich $14)\u003c/p>\n\u003ch2>\u003cstrong>Rhea’s Cafe\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109047\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109047\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5817.jpg\" alt=\"The inside of Rhea's.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Rhea's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fried chicken sandwich from the chefs at Mission institution \u003cstrong>Rhea’s\u003c/strong>--James Choi, Jesus Cendejas and Humberto Cantu--is almost comically large, definitely the largest on this list, and features pieces of the kind of beautiful fried chicken you see in KFC ads. It’s a mix of white and dark meat, with chili sauce adding a spicy kick and a craggy, crispy breading. There’s an pleasant funk to the sandwich--maybe fish sauce? My waitress wasn’t sure--adding a pleasant savoriness that contrasts the sweetness from an apple and jalapeno slaw. The fried chicken sandwich is only available at the cafe on Bryant and not at the \u003ca href=\"http://www.yelp.com/biz/rheas-deli-and-market-san-francisco\" target=\"_blank\">smaller outpost\u003c/a> on Valencia where the Korean Steak sandwich seems to be very popular.\u003c/p>\n\u003cfigure id=\"attachment_109048\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109048\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5822.jpg\" alt=\"A giant fried chicken sandwich from Rhea's Cafe.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A giant fried chicken sandwich from Rhea's Cafe. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/rheas-cafe-san-francisco\" target=\"_blank\">\u003cstrong>Rhea’s Cafe\u003c/strong>\u003c/a>\u003cbr>\n2200 Bryant St [\u003ca href=\"https://goo.gl/maps/PL1z18p8FRu\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPh: (415) 875-9481\u003cbr>\nHours: Mon-Sat, 8am-4pm; Sun, 10am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Rheas-Deli-Market-165988900133033/\" target=\"_blank\">Rhea's Deli & Market\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/rheascafe\" target=\"_blank\">@rheascafe\u003c/a>\u003cbr>\nPrice: $$ (Fried Chicken Sandwich $13.20)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"title": "Bay Area Bites Guide to 7 Favorite Fried Chicken Sandwiches In San Francisco, Oakland and Alameda | KQED",
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"headline": "Bay Area Bites Guide to 7 Favorite Fried Chicken Sandwiches In San Francisco, Oakland and Alameda",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Fried chicken’s appeal is universal--just take a look at Bay Area menus, which offer a tour of fried chicken styles from around the world, from Southern soul food chicken to Korean chicken to Japanese fried chicken. And while there’s no denying the elemental pleasure of tucking into a sky-high pile of the stuff, a good fried chicken sandwich adds flavors and contrast, elevating the chicken into something ever more majestic. Luckily, it’s easy to find a great chicken sandwich in the Bay Area. Here are seven of our favorites in Alamdea, Oakland and San Francisco. Did we miss yours? Let us know in the comments.\u003c/p>\n\u003ch2>\u003cstrong>Bakesale Betty\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109041\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109041\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5752.jpg\" alt=\"Bakesale Betty's owner blue-wigged Alison Barakat and cheerful workers.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bakesale Betty's owner blue-wigged Alison Barakat and cheerful workers. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As \u003cstrong>Bakesale Betty\u003c/strong>’s sandwich has been lauded by everyone from the San Francisco \u003ca href=\"http://www.sfgate.com/restaurants/article/Bakesale-Betty-Oakland-s-hottest-chicken-sandwich-2314731.php\" target=\"_blank\">\u003cem>Chronicle\u003c/em>\u003c/a> to ABC’s \u003cem>\u003ca href=\"http://abc.go.com/shows/the-chew/recipes/buttermilk-fried-chicken-sandwich-bakesale-betty\" target=\"_blank\">The Chew\u003c/a>\u003c/em>, there’s not much left to say at this point except: get it. If for some reason you haven’t partaken of this iconic Oakland sandwich, dreamed up by bewigged Australian Alison Barakat, cancel your plans for your next lunch or weekend and head to Temescal. Yes, there will be a line. No, there probably won’t be seating at the ironing board tables. No matter. This sandwich, one that launched a thousand imitators--with its combination of perfectly crispy chicken, tangy and spicy (sometimes viciously so) jalapeno coleslaw--deserves trying, no matter if you have to eat it Dr. Seuss style in a car, in the bar or somewhere very far. And did we mention it’s less than $10?\u003c/p>\n\u003cfigure id=\"attachment_109042\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109042\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5755.jpg\" alt=\"The iconic sandwich from Bakesale Betty's.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The iconic sandwich from Bakesale Betty's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.bakesalebetty.com/\" target=\"_blank\">\u003cstrong>Bakesale Betty\u003c/strong>\u003c/a>\u003cbr>\n5098 Telegraph Ave [\u003ca href=\"https://goo.gl/maps/rHHx8GynSqu\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 985-1213\u003cbr>\nHours: Tue-Sat, 11am-2pm; Sun-Mon, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Bakesale-Betty-108540575831119/\" target=\"_blank\">Bakesale Betty\u003c/a>\u003cbr>\nPrice: $ (Fried Chicken Sandwich $8.25)\u003c/p>\n\u003ch2>\u003cstrong>Naked Lunch\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109049\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109049\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5834.jpg\" alt=\"The inside of Naked Lunch.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Naked Lunch. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you find yourself in North Beach and tired of Italian food--or are just looking for a relaxed patio where you can buy beer by the bucketful--\u003cstrong>Naked Lunch\u003c/strong> is your place. The affordable restaurant offers a view of the street’s many strip clubs and a small but considered menu from chef and owner Ian Begg. Sous chef Sarn Saechao also runs a \u003ca href=\"https://www.facebook.com/chao.mien.1/\" target=\"_blank\">Chao Mien pop-up\u003c/a> at the restaurant on Sunday nights and Monday lunch. Their sandwich features a pile of peppery fried chicken, buttermilk coleslaw, and a not-insignificant amount of creamy green garlic aioli. It’s delightfully messy, and while I ate it, I thought the \u003ca href=\"http://www.yelp.com/biz_photos/garden-of-eden-san-francisco?select=vdTNmVZR5gMu7M3aSEBXJw\" target=\"_blank\">brunette smiling down\u003c/a> from the Garden of Eden sign looked jealous.\u003c/p>\n\u003cfigure id=\"attachment_109052\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109052\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5854.jpg\" alt=\"Naked Lunch's fried chicken sandwich with green garlic aioli.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Naked Lunch's fried chicken sandwich with green garlic aioli. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.nakedlunchsf.com/\" target=\"_blank\">\u003cstrong>Naked Lunch\u003c/strong>\u003c/a>\u003cbr>\n504 Broadway [\u003ca href=\"https://goo.gl/maps/Djf1Jiii7DC2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94133\u003cbr>\nPh: (415) 577-4951\u003cbr>\nHours: Mon, 11:30am-2pm; Tue-Wed, 11:30am-2pm 4:30-10pm; Thur-Fri, 11:30am-2pm 4:30-12am; Sat, 11:30am-12am; Sun, 12-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Naked-Lunch-173960336908/\" target=\"_blank\">Naked Lunch\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/nakedlunchsf\" target=\"_blank\">@NakedLunchSF\u003c/a>\u003cbr>\nPrice: $ (Fried Chicken Sandwich $11)\u003c/p>\n\u003ch2>\u003cstrong>Show Dogs\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109045\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109045\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5802.jpg\" alt=\"The inside of Show Dogs.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Show Dogs. \u003ccite>(Shelby)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Show Dogs\u003c/strong> might be a sausage fest--literally, they’re a bratwurst restaurant--but they know their fried chicken. That much is evident from their chef Seth Carter’s large fried chicken sandwich, featuring tender, turmeric-spiced chicken with a wonderfully crunchy skin, its texture reminiscent of cornflake-crusted chicken. It’s finished with garlicky aioli and a toasted bun, but the best part is its fiery slaw, packed with chunks of ginger and heavy on the mustard seeds.\u003c/p>\n\u003cfigure id=\"attachment_109050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109050\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5846.jpg\" alt=\"The fried chicken sandwich from Show Dogs.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fried chicken sandwich from Show Dogs. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://showdogssf.com/\" target=\"_blank\">\u003cstrong>Show Dogs\u003c/strong>\u003c/a>\u003cbr>\n1020 Market St [\u003ca href=\"https://goo.gl/maps/Pvmse7Mov7w\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94102\u003cbr>\nPh: (415) 558-9560\u003cbr>\nHours: Mon-Fri, 9am-9pm; Sat, 10am-9pm; Sun, 10am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ShowDogsSF\" target=\"_blank\">Show Dogs\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ShowDogsSF\" target=\"_blank\">@ShowdogsSF\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/showdogssf/\" target=\"_blank\">showdogssf\u003c/a>\u003cbr>\nPrice range: $ (Fried Chicken Sandwich $10)\u003c/p>\n\u003ch2>\u003cstrong>Lola’s Chicken Shack\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109039\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109039\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5727.jpg\" alt=\"Inside Lola's Chicken Shack.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Lola's Chicken Shack. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The first thing you notice about \u003cstrong>Lola’s Chicken Shack\u003c/strong> is that, appropriately, there are a lot of chickens represented in its decor. The diner-like interior is brightened with chicken sculptures, prints with chicken-crossing-the-road jokes, and paintings of chickens playing chess. Owners Mark, Nancy, and Ryan Rogers have created a relaxed, well-priced place that’s very family-friendly. They specialize in chicken tenders with various breadings--who doesn’t like chicken tenders?-- and your choice of sauces from a long list, but they also offer a selection of sandwiches. A chicken and waffles sandwich featured two generous pieces of crunchy and juicy chicken sandwiched between two fluffy, savory waffles spiked with black pepper and green onions. A maple-mustard sauce sounded bizarre but added an appealing dimension of savory-sweetness that recalled traditional chicken and waffles.\u003c/p>\n\u003cfigure id=\"attachment_109040\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109040\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5728.jpg\" alt=\"A chicken and waffle sandwich from Lola's.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chicken and waffle sandwich from Lola's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.lolaschickenshack.com/\" target=\"_blank\">\u003cstrong>Lola's Chicken Shack\u003c/strong>\u003c/a>\u003cbr>\n1417 Park St [\u003ca href=\"https://goo.gl/maps/MmpnzPsChTB2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlameda, CA 94501\u003cbr>\nPh: (510) 521-4488\u003cbr>\nHours: Mon-Sat, 10am-9pm; Sun, 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/lolaschickenshack/\" target=\"_blank\">Lola's Chicken Shack\u003c/a>\u003cbr>\nPrice: $ (Chicken and Waffles Sandwich $7.39)\u003c/p>\n\u003ch2>\u003cstrong>Marlowe\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109046\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109046\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5812.jpg\" alt=\"The interior of Marlowe.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The interior of Marlowe. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Marlowe\u003c/strong>’s fried chicken sandwich, from chef Jennifer Puccio, is a classy, balanced affair. It’s big, but not excessively so. There’s bacon, but only a slice or two. It comes with your choice of fries or salad (go for the fries, which come with a horseradish aioli). The dark meat is coated with a crispy, thyme-scented batter, and a slick of Caesar aioli adds an umami funkiness. More crunch comes from the addition of romaine, and the bacon--completely necessary? Probably not. But it’s just enough to make it decadently satisfying, without requiring a nap afterwards.\u003c/p>\n\u003cfigure id=\"attachment_109051\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109051\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5850.jpg\" alt=\"Marlowe's fried chicken sandwich.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Marlowe's fried chicken sandwich. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://marlowesf.com/\" target=\"_blank\">\u003cstrong>Marlowe\u003c/strong>\u003c/a>\u003cbr>\n500 Brannan St [\u003ca href=\"https://goo.gl/maps/CUJuWcnWow92\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94107\u003cbr>\nPh: (415) 777-1413\u003cbr>\nHours: Mon-Wed, 11:30am-10pm; Thur-Fri, 11:30am-11pm; Sat, 10am-11pm; Sun, 10am-10pm\u003cbr>\nFacebook: Marlowe\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/marlowesf\" target=\"_blank\">@Marlowesf\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/marlowesf/\" target=\"_blank\">@marlowesf\u003c/a>\u003cbr>\nPrice: $$ (Fried Chicken Sandwich $16)\u003c/p>\n\u003ch2>\u003cstrong>Clove and Hoof\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109043\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109043\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5764.jpg\" alt=\"Clove and Hoof's kitchen and meat counter.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof's kitchen and meat counter. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The sandwiches at \u003cstrong>Clove and Hoof\u003c/strong>, from the husband and wife team John Blevins and Analiesa Gosnell, are almost mocking in their gargantuaness, and their fried chicken sandwich is no exception. It’s so large--two slabs of dark meat with a crispy caramel skin balanced on a too-small bun, with toppings spilling onto the plate--that it’s almost stressful to eat. But once you summon up the courage, you’ll be rewarded with an altogether satisfying riff on a bahn mi, featuring the chicken’s crunchy, candy-like skin; bean sprouts; mint and tart pineapple cubes that add a burst of sweetness. As is, it’s a balanced combination of sweet and savory, with heat from the jalapeno slices. But if you want more spice, don’t miss their smoky and delicious housemade charred jalapeno hot sauce.\u003c/p>\n\u003cfigure id=\"attachment_109044\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109044\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5770.jpg\" alt=\"Clove and Hoof's riff on a banh mi.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof's riff on a banh mi. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://cloveandhoofoakland.com/\" target=\"_blank\">\u003cstrong>Clove And Hoof\u003c/strong>\u003c/a>\u003cbr>\n4001 Broadway [\u003ca href=\"https://goo.gl/maps/aE65pc1ze5Q2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 547-1446\u003cbr>\nHours: Wed-Mon, 11am-9:30pm; Tue, 11am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CloveAndHoof\" target=\"_blank\">Clove & Hoof\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/clove_and_hoof\" target=\"_blank\">@Clove_and_Hoof\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/cloveandhoof/\" target=\"_blank\">@cloveandhoof\u003c/a>\u003cbr>\nPrice: $$ (Fried Chicken Sandwich $14)\u003c/p>\n\u003ch2>\u003cstrong>Rhea’s Cafe\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109047\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109047\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5817.jpg\" alt=\"The inside of Rhea's.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Rhea's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fried chicken sandwich from the chefs at Mission institution \u003cstrong>Rhea’s\u003c/strong>--James Choi, Jesus Cendejas and Humberto Cantu--is almost comically large, definitely the largest on this list, and features pieces of the kind of beautiful fried chicken you see in KFC ads. It’s a mix of white and dark meat, with chili sauce adding a spicy kick and a craggy, crispy breading. There’s an pleasant funk to the sandwich--maybe fish sauce? My waitress wasn’t sure--adding a pleasant savoriness that contrasts the sweetness from an apple and jalapeno slaw. The fried chicken sandwich is only available at the cafe on Bryant and not at the \u003ca href=\"http://www.yelp.com/biz/rheas-deli-and-market-san-francisco\" target=\"_blank\">smaller outpost\u003c/a> on Valencia where the Korean Steak sandwich seems to be very popular.\u003c/p>\n\u003cfigure id=\"attachment_109048\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109048\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5822.jpg\" alt=\"A giant fried chicken sandwich from Rhea's Cafe.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A giant fried chicken sandwich from Rhea's Cafe. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/rheas-cafe-san-francisco\" target=\"_blank\">\u003cstrong>Rhea’s Cafe\u003c/strong>\u003c/a>\u003cbr>\n2200 Bryant St [\u003ca href=\"https://goo.gl/maps/PL1z18p8FRu\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPh: (415) 875-9481\u003cbr>\nHours: Mon-Sat, 8am-4pm; Sun, 10am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Rheas-Deli-Market-165988900133033/\" target=\"_blank\">Rhea's Deli & Market\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/rheascafe\" target=\"_blank\">@rheascafe\u003c/a>\u003cbr>\nPrice: $$ (Fried Chicken Sandwich $13.20)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bay Area Bites Guide to 5 Favorite South Bay Bagel Shops",
"title": "Bay Area Bites Guide to 5 Favorite South Bay Bagel Shops",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>A hard shell breaking through to a chewy inside, complete with a thick layer of cream cheese is the ideal example for what a bagel should be. Those who have enjoyed the pleasure of a classic New York style bagel will argue that the experience is not replicable anywhere else. While New York City maybe be synonymous with the classic bagel and schmear, that doesn’t mean you can’t enjoy a tasty bagel in the Bay Area. Here are five tasty bagel shops in the South Bay Area that are worth visiting. If we missed your favorite please be sure to share it in the comments.\u003c/p>\n\u003ch2>Regal Bagel\u003c/h2>\n\u003cfigure id=\"attachment_108843\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/RegalLox.jpg\" alt=\"A peppered lox bagel sandwich on a whole wheat bagel from Regal Bagel. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108843\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalLox.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalLox-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalLox-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalLox-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalLox-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalLox-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalLox-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A peppered lox bagel sandwich on a whole wheat bagel from Regal Bagel. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This family-owned bagel shop in South San Jose has a loyal following of local customers who come to enjoy the shop’s chewy New York style bagels and gourmet spreads. Regal Bagel offers a standard selection of bagels as well as the popular marinara bagel and pesto bagel. The sun-dried tomato spread is thick and chock-full of sweet bites of sun-dried tomatoes. For fans of lox bagels, the peppered lox sandwich with red onions, capers, tomato and pepperoncinis is a must.\u003c/p>\n\u003cfigure id=\"attachment_108842\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/RegalCounter.jpg\" alt=\"Customers ordering at Regal Bagel in San Jose. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108842\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalCounter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalCounter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalCounter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalCounter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalCounter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalCounter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers ordering at Regal Bagel in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108844\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/RegalMarinara.jpg\" alt=\"A toasted marinara bagel at The Posh Bagel. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108844\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalMarinara.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalMarinara-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalMarinara-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalMarinara-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalMarinara-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalMarinara-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalMarinara-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A toasted marinara bagel at The Posh Bagel. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/regal-bagel-san-jose\">\u003cstrong>Regal Bagel\u003c/strong>\u003c/a>\u003cbr>\n125 Bernal Rd. [\u003ca href=\"https://goo.gl/jMDSVJ\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95119\u003cbr>\nPh: (408) 360-8809\u003cbr>\nHours: Mon-Thu 6am-4pm; Sat 6am-3pm; Sun 6am-2pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Regal-Bagel-117022838316434/\">Regal Bagel\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Izzy’s Brooklyn Bagels\u003c/h2>\n\u003cfigure id=\"attachment_108835\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IzzysLoxGourmet.jpg\" alt=\"A lox gourmet bagel sandwich at Izzy’s Brooklyn Bagels in Palo Alto.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108835\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysLoxGourmet.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysLoxGourmet-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysLoxGourmet-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysLoxGourmet-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysLoxGourmet-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysLoxGourmet-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysLoxGourmet-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A lox gourmet bagel sandwich at Izzy’s Brooklyn Bagels in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Izzy’s Brooklyn Bagels serves bagels and Jewish specialties in a strictly kosher environment. Two stores in Palo Alto and East Palo Alto serve throngs of customers from the peninsula who line up for the dense, New York Style bagels. The lox bagel is served with a liberal schmear of cream cheese, red onions, crisp cucumbers and tomatoes. Enjoying the lox on the marbled rye and pumpernickel is highly recommended. Izzy’s also has an extensive offering of catering and party trays if you’re trying to enjoy bagels with a crowd.\u003c/p>\n\u003cfigure id=\"attachment_108834\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Izzyscounter.jpg\" alt=\"Employees preparing orders at Izzy’s Brooklyn Bagels in Palo Alto.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108834\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Izzyscounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Izzyscounter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Izzyscounter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Izzyscounter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Izzyscounter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Izzyscounter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Izzyscounter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Employees preparing orders at Izzy’s Brooklyn Bagels in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108836\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IzzysRaisin.jpg\" alt=\"A cinnamon raisin bagel with butter at Izzy’s Brooklyn Bagels in Palo Alto.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108836\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysRaisin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysRaisin-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysRaisin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysRaisin-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysRaisin-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysRaisin-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysRaisin-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A cinnamon raisin bagel with butter at Izzy’s Brooklyn Bagels in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108837\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IzzysWholeWheat.jpg\" alt=\"A whole wheat bagel with plain cream cheese at Izzy’s Brooklyn Bagels.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108837\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysWholeWheat.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysWholeWheat-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysWholeWheat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysWholeWheat-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysWholeWheat-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysWholeWheat-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysWholeWheat-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A whole wheat bagel with plain cream cheese at Izzy’s Brooklyn Bagels. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.izzysbrooklynbagels.com/\">\u003cstrong>Izzy’s Brooklyn Bagels\u003c/strong>\u003c/a>\u003cbr>\n477 California Ave. [\u003ca href=\"https://goo.gl/MZOifi\">map\u003c/a>]\u003cbr>\nPalo Alto, CA 94306\u003cbr>\nPh: (650) 329-0700\u003cbr>\nHours: Mon-Thu 6am-5pm; Fri 6am-4pm; Sat-Sun 7am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Izzys-Brooklyn-Bagels-135671283130418/info/?tab=overview\">Izzy’s Brooklyn Bagels\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/izzysbagels\">@izzysbagels\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Posh Bagel\u003c/h2>\n\u003cfigure id=\"attachment_108840\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/PoshLox.jpg\" alt=\"A Nova lox bagel sandwich on a rye bagel at The Posh Bagel.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108840\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshLox.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshLox-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshLox-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshLox-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshLox-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshLox-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshLox-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Nova lox bagel sandwich on a rye bagel at The Posh Bagel. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Posh Bagel is a small chain of bagel stores originating in Los Altos. The Mountain View location is independently owned and is a popular location for breakfast as well as lunch meetings over a bagel. The bagel sandwiches such as the cashew chicken salad crunch with large chunks of smoked chicken breast, dried cranberries and crunchy cashews are a crowd favorite. For the more traditional bagel fans, the nutty everything bagel is delicious with the sweet sun-dried tomato schmear.\u003c/p>\n\u003cfigure id=\"attachment_108838\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/PoshCounter.jpg\" alt=\"The counter at The Posh Bagel in Mountain View.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108838\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshCounter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshCounter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshCounter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshCounter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshCounter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshCounter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The counter at The Posh Bagel in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108839\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/PoshEverything.jpg\" alt=\"An everything bagel with sun-dried tomato spread.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108839\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshEverything.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshEverything-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshEverything-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshEverything-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshEverything-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshEverything-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshEverything-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An everything bagel with sun-dried tomato spread. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108841\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/PoshMarinara.jpg\" alt=\"A toasted marinara bagel at The Posh Bagel.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108841\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshMarinara.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshMarinara-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshMarinara-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshMarinara-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshMarinara-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshMarinara-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshMarinara-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A toasted marinara bagel at The Posh Bagel. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/posh-bagel-mountain-view?search_key=61728\">\u003cstrong>Posh Bagel\u003c/strong>\u003c/a>\u003cbr>\n444 Castro St. #120 [\u003ca href=\"https://goo.gl/V9XlYy\">map\u003c/a>]\u003cbr>\nMountain View, CA 94041\u003cbr>\nPh: (650) 968-5308\u003cbr>\nHours: Mon-Fri 6:30am-5pm; Sat 7:30am-5pm; Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Posh-Bagel/102228603153027?fref=ts\">The Posh Bagel\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Saratoga Bagels\u003c/h2>\n\u003cfigure id=\"attachment_108847\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/SartaogaLox.jpg\" alt=\"A lox sandwich on a pumpernickel-rye bagel at Saratoga Bagels.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108847\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/SartaogaLox.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SartaogaLox-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SartaogaLox-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SartaogaLox-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SartaogaLox-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SartaogaLox-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SartaogaLox-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A lox sandwich on a pumpernickel-rye bagel at Saratoga Bagels. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This small neighborhood bagel store is popular for freshly prepared bagel sandwiches and the collection of gourmet spreads. The bagels have the ideal balance of a hard outer shell and chewy, moist interior. For breakfast, the Baja omelet with eggs, cheese, mushrooms and jalapeno is a crowd favorite. If you’re just looking for a toasted bagel with cream cheese, the tri-seed bagel with sunflower seeds, sesame and poppy seeds is a perfect match for the luxuriously creamy garden vegetable spread.\u003c/p>\n\u003cfigure id=\"attachment_108845\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/SaratogaBagels.jpg\" alt=\"The counter at Saratoga Bagels.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108845\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaBagels.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaBagels-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaBagels-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaBagels-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaBagels-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaBagels-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaBagels-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The counter at Saratoga Bagels. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108846\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/SaratogaTriSeed.jpg\" alt=\"A tri-seed bagel with garden vegetable cream cheese at Saratoga Bagels.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108846\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaTriSeed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaTriSeed-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaTriSeed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaTriSeed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaTriSeed-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaTriSeed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaTriSeed-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A tri-seed bagel with garden vegetable cream cheese at Saratoga Bagels. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.saratoga-bagels.com/saratoga-cafe-bagels-and-spread.html\">\u003cstrong>Saratoga Bagels\u003c/strong>\u003c/a>\u003cbr>\n12840 Saratoga Sunnyvale Rd. [\u003ca href=\"https://goo.gl/YxfcG3\">map\u003c/a>]\u003cbr>\nSaratoga, CA 95070\u003cbr>\nPh: (408) 867-6834\u003cbr>\nHours: Mon-Fri 6am-5pm; Sat 6am-4pm; Sun 7am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Saratoga-Bagels-108118379229710/\">Saratoga Bagels\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/freshbagels\">@freshbagels \u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Bagel Guys Bakery\u003c/h2>\n\u003cfigure id=\"attachment_108832\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/BagelGuysCragel.jpg\" alt=\"A nutella cragel at Bagel Guys Bakery in San Jose.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108832\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysCragel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysCragel-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysCragel-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysCragel-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysCragel-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysCragel-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysCragel-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A nutella cragel at Bagel Guys Bakery in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A relatively new option in the South Bay, Bagel Guys Bakery has already caught the attention of customers with their selection of bagels, breakfast sandwiches and fresh pastries. The small store serves a menu of standard bagel offerings as well as gluten-free bagels. Bagel Guys also serves a creation they call the cragel which is a bagel made from croissant dough for a buttery, flaky outer layer while maintaining the familiar chewy texture of a traditional bagel. The bagel guy breakfast sandwiches are customizable and are freshly prepared with cage-free eggs.\u003c/p>\n\u003cfigure id=\"attachment_108830\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/BagelGuys.jpg\" alt=\"Inside Bagel Guys Bakery in San Jose.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108830\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuys.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuys-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuys-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuys-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuys-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuys-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuys-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Bagel Guys Bakery in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108831\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/BagelGuySandwich.jpg\" alt=\"A Bagel Guy sandwich with a fried egg, pepper jack cheese and bacon on a multigrain bagel.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108831\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuySandwich.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuySandwich-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuySandwich-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuySandwich-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuySandwich-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuySandwich-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuySandwich-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Bagel Guy sandwich with a fried egg, pepper jack cheese and bacon on a multigrain bagel. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108833\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/BagelGuysEverything.jpg\" alt=\"An everything bagel with sun-dried tomato cream cheese.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108833\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysEverything.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysEverything-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysEverything-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysEverything-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysEverything-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysEverything-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysEverything-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An everything bagel with sun-dried tomato cream cheese. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.bagelguysbakery.com/menu.html\">\u003cstrong>Bagel Guys Bakery\u003c/strong>\u003c/a>\u003cbr>\n1702 Meridian Ave. [\u003ca href=\"https://goo.gl/3YmdPu\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95125\u003cbr>\n(408) 784-7946\u003cbr>\nHours: Mon-Fri 5:30am-3pm; Sat-Sun 6am-2pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BagelGuysBakery/\">Bagel Guys Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BagelGuysBakery\">@BagelGuysBakery\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Here are five tasty bagel shops in the South Bay Area that are worth visiting. If we missed your favorite please be sure to share it in the comments.",
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"description": "Here are five tasty bagel shops in the South Bay Area that are worth visiting. If we missed your favorite please be sure to share it in the comments.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A hard shell breaking through to a chewy inside, complete with a thick layer of cream cheese is the ideal example for what a bagel should be. Those who have enjoyed the pleasure of a classic New York style bagel will argue that the experience is not replicable anywhere else. While New York City maybe be synonymous with the classic bagel and schmear, that doesn’t mean you can’t enjoy a tasty bagel in the Bay Area. Here are five tasty bagel shops in the South Bay Area that are worth visiting. If we missed your favorite please be sure to share it in the comments.\u003c/p>\n\u003ch2>Regal Bagel\u003c/h2>\n\u003cfigure id=\"attachment_108843\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/RegalLox.jpg\" alt=\"A peppered lox bagel sandwich on a whole wheat bagel from Regal Bagel. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108843\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalLox.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalLox-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalLox-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalLox-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalLox-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalLox-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalLox-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A peppered lox bagel sandwich on a whole wheat bagel from Regal Bagel. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This family-owned bagel shop in South San Jose has a loyal following of local customers who come to enjoy the shop’s chewy New York style bagels and gourmet spreads. Regal Bagel offers a standard selection of bagels as well as the popular marinara bagel and pesto bagel. The sun-dried tomato spread is thick and chock-full of sweet bites of sun-dried tomatoes. For fans of lox bagels, the peppered lox sandwich with red onions, capers, tomato and pepperoncinis is a must.\u003c/p>\n\u003cfigure id=\"attachment_108842\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/RegalCounter.jpg\" alt=\"Customers ordering at Regal Bagel in San Jose. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108842\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalCounter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalCounter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalCounter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalCounter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalCounter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalCounter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers ordering at Regal Bagel in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108844\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/RegalMarinara.jpg\" alt=\"A toasted marinara bagel at The Posh Bagel. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108844\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalMarinara.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalMarinara-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalMarinara-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalMarinara-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalMarinara-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalMarinara-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalMarinara-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A toasted marinara bagel at The Posh Bagel. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/regal-bagel-san-jose\">\u003cstrong>Regal Bagel\u003c/strong>\u003c/a>\u003cbr>\n125 Bernal Rd. [\u003ca href=\"https://goo.gl/jMDSVJ\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95119\u003cbr>\nPh: (408) 360-8809\u003cbr>\nHours: Mon-Thu 6am-4pm; Sat 6am-3pm; Sun 6am-2pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Regal-Bagel-117022838316434/\">Regal Bagel\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Izzy’s Brooklyn Bagels\u003c/h2>\n\u003cfigure id=\"attachment_108835\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IzzysLoxGourmet.jpg\" alt=\"A lox gourmet bagel sandwich at Izzy’s Brooklyn Bagels in Palo Alto.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108835\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysLoxGourmet.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysLoxGourmet-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysLoxGourmet-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysLoxGourmet-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysLoxGourmet-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysLoxGourmet-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysLoxGourmet-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A lox gourmet bagel sandwich at Izzy’s Brooklyn Bagels in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Izzy’s Brooklyn Bagels serves bagels and Jewish specialties in a strictly kosher environment. Two stores in Palo Alto and East Palo Alto serve throngs of customers from the peninsula who line up for the dense, New York Style bagels. The lox bagel is served with a liberal schmear of cream cheese, red onions, crisp cucumbers and tomatoes. Enjoying the lox on the marbled rye and pumpernickel is highly recommended. Izzy’s also has an extensive offering of catering and party trays if you’re trying to enjoy bagels with a crowd.\u003c/p>\n\u003cfigure id=\"attachment_108834\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Izzyscounter.jpg\" alt=\"Employees preparing orders at Izzy’s Brooklyn Bagels in Palo Alto.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108834\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Izzyscounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Izzyscounter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Izzyscounter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Izzyscounter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Izzyscounter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Izzyscounter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Izzyscounter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Employees preparing orders at Izzy’s Brooklyn Bagels in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108836\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IzzysRaisin.jpg\" alt=\"A cinnamon raisin bagel with butter at Izzy’s Brooklyn Bagels in Palo Alto.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108836\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysRaisin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysRaisin-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysRaisin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysRaisin-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysRaisin-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysRaisin-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysRaisin-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A cinnamon raisin bagel with butter at Izzy’s Brooklyn Bagels in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108837\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IzzysWholeWheat.jpg\" alt=\"A whole wheat bagel with plain cream cheese at Izzy’s Brooklyn Bagels.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108837\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysWholeWheat.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysWholeWheat-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysWholeWheat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysWholeWheat-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysWholeWheat-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysWholeWheat-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysWholeWheat-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A whole wheat bagel with plain cream cheese at Izzy’s Brooklyn Bagels. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.izzysbrooklynbagels.com/\">\u003cstrong>Izzy’s Brooklyn Bagels\u003c/strong>\u003c/a>\u003cbr>\n477 California Ave. [\u003ca href=\"https://goo.gl/MZOifi\">map\u003c/a>]\u003cbr>\nPalo Alto, CA 94306\u003cbr>\nPh: (650) 329-0700\u003cbr>\nHours: Mon-Thu 6am-5pm; Fri 6am-4pm; Sat-Sun 7am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Izzys-Brooklyn-Bagels-135671283130418/info/?tab=overview\">Izzy’s Brooklyn Bagels\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/izzysbagels\">@izzysbagels\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Posh Bagel\u003c/h2>\n\u003cfigure id=\"attachment_108840\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/PoshLox.jpg\" alt=\"A Nova lox bagel sandwich on a rye bagel at The Posh Bagel.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108840\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshLox.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshLox-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshLox-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshLox-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshLox-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshLox-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshLox-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Nova lox bagel sandwich on a rye bagel at The Posh Bagel. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Posh Bagel is a small chain of bagel stores originating in Los Altos. The Mountain View location is independently owned and is a popular location for breakfast as well as lunch meetings over a bagel. The bagel sandwiches such as the cashew chicken salad crunch with large chunks of smoked chicken breast, dried cranberries and crunchy cashews are a crowd favorite. For the more traditional bagel fans, the nutty everything bagel is delicious with the sweet sun-dried tomato schmear.\u003c/p>\n\u003cfigure id=\"attachment_108838\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/PoshCounter.jpg\" alt=\"The counter at The Posh Bagel in Mountain View.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108838\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshCounter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshCounter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshCounter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshCounter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshCounter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshCounter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The counter at The Posh Bagel in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108839\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/PoshEverything.jpg\" alt=\"An everything bagel with sun-dried tomato spread.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108839\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshEverything.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshEverything-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshEverything-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshEverything-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshEverything-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshEverything-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshEverything-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An everything bagel with sun-dried tomato spread. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108841\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/PoshMarinara.jpg\" alt=\"A toasted marinara bagel at The Posh Bagel.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108841\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshMarinara.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshMarinara-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshMarinara-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshMarinara-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshMarinara-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshMarinara-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshMarinara-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A toasted marinara bagel at The Posh Bagel. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/posh-bagel-mountain-view?search_key=61728\">\u003cstrong>Posh Bagel\u003c/strong>\u003c/a>\u003cbr>\n444 Castro St. #120 [\u003ca href=\"https://goo.gl/V9XlYy\">map\u003c/a>]\u003cbr>\nMountain View, CA 94041\u003cbr>\nPh: (650) 968-5308\u003cbr>\nHours: Mon-Fri 6:30am-5pm; Sat 7:30am-5pm; Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Posh-Bagel/102228603153027?fref=ts\">The Posh Bagel\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Saratoga Bagels\u003c/h2>\n\u003cfigure id=\"attachment_108847\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/SartaogaLox.jpg\" alt=\"A lox sandwich on a pumpernickel-rye bagel at Saratoga Bagels.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108847\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/SartaogaLox.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SartaogaLox-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SartaogaLox-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SartaogaLox-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SartaogaLox-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SartaogaLox-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SartaogaLox-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A lox sandwich on a pumpernickel-rye bagel at Saratoga Bagels. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This small neighborhood bagel store is popular for freshly prepared bagel sandwiches and the collection of gourmet spreads. The bagels have the ideal balance of a hard outer shell and chewy, moist interior. For breakfast, the Baja omelet with eggs, cheese, mushrooms and jalapeno is a crowd favorite. If you’re just looking for a toasted bagel with cream cheese, the tri-seed bagel with sunflower seeds, sesame and poppy seeds is a perfect match for the luxuriously creamy garden vegetable spread.\u003c/p>\n\u003cfigure id=\"attachment_108845\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/SaratogaBagels.jpg\" alt=\"The counter at Saratoga Bagels.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108845\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaBagels.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaBagels-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaBagels-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaBagels-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaBagels-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaBagels-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaBagels-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The counter at Saratoga Bagels. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108846\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/SaratogaTriSeed.jpg\" alt=\"A tri-seed bagel with garden vegetable cream cheese at Saratoga Bagels.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108846\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaTriSeed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaTriSeed-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaTriSeed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaTriSeed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaTriSeed-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaTriSeed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaTriSeed-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A tri-seed bagel with garden vegetable cream cheese at Saratoga Bagels. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.saratoga-bagels.com/saratoga-cafe-bagels-and-spread.html\">\u003cstrong>Saratoga Bagels\u003c/strong>\u003c/a>\u003cbr>\n12840 Saratoga Sunnyvale Rd. [\u003ca href=\"https://goo.gl/YxfcG3\">map\u003c/a>]\u003cbr>\nSaratoga, CA 95070\u003cbr>\nPh: (408) 867-6834\u003cbr>\nHours: Mon-Fri 6am-5pm; Sat 6am-4pm; Sun 7am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Saratoga-Bagels-108118379229710/\">Saratoga Bagels\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/freshbagels\">@freshbagels \u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Bagel Guys Bakery\u003c/h2>\n\u003cfigure id=\"attachment_108832\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/BagelGuysCragel.jpg\" alt=\"A nutella cragel at Bagel Guys Bakery in San Jose.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108832\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysCragel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysCragel-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysCragel-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysCragel-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysCragel-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysCragel-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysCragel-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A nutella cragel at Bagel Guys Bakery in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A relatively new option in the South Bay, Bagel Guys Bakery has already caught the attention of customers with their selection of bagels, breakfast sandwiches and fresh pastries. The small store serves a menu of standard bagel offerings as well as gluten-free bagels. Bagel Guys also serves a creation they call the cragel which is a bagel made from croissant dough for a buttery, flaky outer layer while maintaining the familiar chewy texture of a traditional bagel. The bagel guy breakfast sandwiches are customizable and are freshly prepared with cage-free eggs.\u003c/p>\n\u003cfigure id=\"attachment_108830\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/BagelGuys.jpg\" alt=\"Inside Bagel Guys Bakery in San Jose.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108830\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuys.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuys-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuys-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuys-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuys-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuys-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuys-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Bagel Guys Bakery in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108831\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/BagelGuySandwich.jpg\" alt=\"A Bagel Guy sandwich with a fried egg, pepper jack cheese and bacon on a multigrain bagel.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108831\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuySandwich.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuySandwich-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuySandwich-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuySandwich-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuySandwich-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuySandwich-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuySandwich-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Bagel Guy sandwich with a fried egg, pepper jack cheese and bacon on a multigrain bagel. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108833\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/BagelGuysEverything.jpg\" alt=\"An everything bagel with sun-dried tomato cream cheese.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108833\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysEverything.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysEverything-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysEverything-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysEverything-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysEverything-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysEverything-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysEverything-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An everything bagel with sun-dried tomato cream cheese. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.bagelguysbakery.com/menu.html\">\u003cstrong>Bagel Guys Bakery\u003c/strong>\u003c/a>\u003cbr>\n1702 Meridian Ave. [\u003ca href=\"https://goo.gl/3YmdPu\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95125\u003cbr>\n(408) 784-7946\u003cbr>\nHours: Mon-Fri 5:30am-3pm; Sat-Sun 6am-2pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BagelGuysBakery/\">Bagel Guys Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BagelGuysBakery\">@BagelGuysBakery\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bay Area Bites Guide to 9 Favorite Meal-Sized Salad Spots In Berkeley and Oakland",
"title": "Bay Area Bites Guide to 9 Favorite Meal-Sized Salad Spots In Berkeley and Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Living in a time and place where you can get any decadent dish at any time--everything from \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/25/bay-area-bites-guide-to-5-favorite-fusion-dishes/\" target=\"_blank\">sushi burritos\u003c/a> to an entire restaurant \u003ca href=\"http://www.yelp.com/biz/bacon-bacon-san-francisco-5\" target=\"_blank\">devoted to bacon\u003c/a>--can be overwhelming. Sometimes, all you want is a salad. Luckily, the Bay Area’s dual obsessions with good health and good food have ensured that at most restaurants, you’ll be able to find a salad or two on the menu. And increasingly, they’ll be interesting combinations of ingredients as considered as any traditional entree. These won’t be a dismal side salad, or the ascetic salads of the low-fat nineties. These are a whole meal in a bowl: filling, protein-heavy and decadent. Here are nine options for meal-worthy salads in Berkeley and Oakland. Some might not live up to their reputation as a healthy alternative (sadly, eating fried chicken in a salad is just as unhealthy as eating it in a sandwich) but regardless, we can guarantee you’ll end up satisfied.\u003c/p>\n\u003ch2>Champa Garden\u003c/h2>\n\u003cfigure id=\"attachment_108626\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5356.jpg\" alt=\"A crowded day at Champa Garden.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108626\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A crowded day at Champa Garden. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tucked away in a quiet neighborhood and unassuming from the outside, cult-favorite \u003cstrong>Champa Garden\u003c/strong> has been showered by praise since it opened in 2006, lauded alternately by Zagat, Yelpers and even \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/03/05/fair-wage-food-tastes-better-oakland-mayor-libby-schaaf-talks-minimum-wage-hike/\" target=\"_blank\">Mayor Schaaf.\u003c/a> Their menu, from owner Phuoc Nguyen and chef San Saechao, is a mix of Thai and Laotian dishes. One of their most iconic is the Nam Khao, a Laotian fried rice ball salad, with big chunks of fried rice and coconut mixed with peanuts, preserved pork, green onions, cilantro, lime and mint. A handful of chilis added scorching heat. Each aromatic bite manages to be slightly different, alternately sweet, spicy or salty. It’s served with lettuce and herbs, so you can make wraps, but it’s addicting enough to just eat shamelessly from the plate.\u003c/p>\n\u003cfigure id=\"attachment_108628\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5361.jpg\" alt=\"The fried rice ball salad at Champa Garden.\" width=\"1920\" height=\"1226\" class=\"size-full wp-image-108628\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361-400x255.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361-800x511.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361-768x490.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361-1440x920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361-1180x753.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361-960x613.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fried rice ball salad at Champa Garden. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108627\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5363.jpg\" alt=\"A lettuce wrap with the fried rice ball salad.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-108627\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A lettuce wrap with the fried rice ball salad. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/champa-garden-oakland\" target=\"_blank\">\u003cstrong>Champa Garden\u003c/strong>\u003c/a>\u003cbr>\n2102 8th Ave [\u003ca href=\"https://goo.gl/PD8Zxg\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 238-8819\u003cbr>\nHours: Sun-Thu, 10am-9pm; Fri-Sat, 10am-10pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Southie\u003c/h2>\n\u003cfigure id=\"attachment_108634\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5325.jpg\" alt=\"Southie in Rockridge.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108634\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Southie in Rockridge. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Southie\u003c/strong>, the cheaper, casual spinoff of neighboring \u003ca href=\"http://www.woodtavern.net/\" target=\"_blank\">Wood Tavern\u003c/a>, is a place built around chef’s Yang Peng’s thoughtful, seasonal sandwiches. Luckily for those eschewing carbs, their salads are equally considered. A fried chicken salad--the surrounding ingredients change seasonally, but the fried chicken remains the same--was light and spring-y, mixing snap peas, mint, lemon, and mild feta in with the romaine and earthy quinoa. Topped with a creamy lemon dressing, it combined to balance out the mildly spicy fried chicken, resulting in a wonderfully crunchy and satisfying lunch.\u003c/p>\n\u003cfigure id=\"attachment_108633\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5327.jpg\" alt=\"A fried chicken salad at Southie.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108633\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A fried chicken salad at Southie. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://southieoakland.com/\" target=\"_blank\">\u003cstrong>Southie\u003c/strong>\u003c/a>\u003cbr>\n6311 College Ave [\u003ca href=\"https://goo.gl/maps/6FmzkFETiTS2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 654-0100\u003cbr>\nHours: Mon-Sat, 9am-9pm; Sun, 9am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Southie/265945323438396\" target=\"_blank\">Southie\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SouthieOakland\" target=\"_blank\">@SouthieOakland\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Ba Bite\u003c/h2>\n\u003cfigure id=\"attachment_108624\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5332.jpg\" alt=\"Inside of Ba Bite.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108624\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside of Ba Bite. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Middle Eastern restaurant \u003cstrong>Ba Bite\u003c/strong> features sunny yellow walls, an impressive beer selection, and a menu from executive chef Mica Talmor that’s filled with customizable options, allowing you to get a smaller size or add various proteins. A big chunk of their menu is devoted to salads, and they offer a chance to try three of their salads mezza style for $15. A well-seasoned lentil and celeriac was satisfyingly crunchy and spiced with mint; and a butternut squash and quinoa salad was appealingly (to me, at least) reminiscent of a cold oatmeal: fruity and sweet from cranberries and pomegranate vinaigrette, with an interesting savory crunch from pumpkin seeds. A cabbage salad was alternately tangy from its vinaigrette and sweet from the inclusion of figs, and pleasantly crunchy.\u003c/p>\n\u003cfigure id=\"attachment_108625\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5334.jpg\" alt=\"Salads at Ba Bite, clockwise from top: cabbage, lentil and celeriac, and butternut squash and quinoa.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108625\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Salads at Ba Bite, clockwise from top: cabbage, lentil and celeriac, and butternut squash and quinoa. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.babiteoakland.com/\" target=\"_blank\">\u003cstrong>Ba-Bite\u003c/strong>\u003c/a>\u003cbr>\n3905 Piedmont Ave [\u003ca href=\"https://goo.gl/maps/2guMhQBNEvm\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 250-9526\u003cbr>\nHours: Sun-Thu, 11am-8pm; Fri-Sat, 11am-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/babitepiedmont\" target=\"_blank\">Ba-Bite\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/babiteoakland\" target=\"_blank\">@BaBiteOakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/babiteoakland/\" target=\"_blank\">@babiteoakland\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Juice Bar Collective\u003c/h2>\n\u003cfigure id=\"attachment_108639\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5487.jpg\" alt=\"Inside the Juice Bar Collective.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-108639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside the Juice Bar Collective. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yes, the \u003cstrong>Juice Bar Collective\u003c/strong> makes excellent juices. That would be more than enough, given the limitations of their walk-in freezer-sized location in North Berkeley. Yet the worker-owned collective refuses to stop there. In addition to their smoothies and juices, they produce a menu of healthy and creative lunch items. The brown rice bowl is filling enough to silence a carnivorous naysayer: a giant portion of organic brown rice slathered with a peanut or tahini sauce and topped with one of their rotating salads. When I got it, I almost dropped my to-go box due to its unexpected heft. I ordered a large salad, and my box was filled to the very top with rice; a creamy, rich tahini sauce; and two of their salads: a crunchy broccoli salad and a massaged kale salad. It’s the kind of food you could probably make yourself, but really, they’re so much better at it: their salads, satisfying combinations of acid and crunch, are simple yet thoughtfully prepared, the skillful work of a place that’s been perfecting their recipes since the seventies.\u003c/p>\n\u003cfigure id=\"attachment_108640\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5491.jpg\" alt=\"The brown rice bowl at Juice Bar Collective.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-108640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The brown rice bowl at Juice Bar Collective. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.juicebarcollective.com/\" target=\"_blank\">\u003cstrong>\u003cstrong>Juice Bar Collective\u003c/strong>\u003c/strong>\u003c/a>\u003cbr>\n2114 Vine St. [\u003ca href=\"https://goo.gl/maps/hbq1gu1CeXx\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 548-8473\u003cbr>\nHours: Mon-Sat, 10am-4pm; Sat, 4pm-12am; Sun, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/JuiceBarCollective\" target=\"_blank\">Juice Bar Collective\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/juicebar\" target=\"_blank\">@juicebar\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003ch2>Sidebar\u003c/h2>\n\u003cfigure id=\"attachment_108629\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5384.jpg\" alt=\"The inside of Sidebar.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108629\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Sidebar. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you felt like making a meal of appetizers, Lake Merritt neighborhood favorite \u003cstrong>Sidebar\u003c/strong>, guided by executive chef and owner Barbara Mulas’ sure hand, would be the place to do so. Their appetizer list is filled with small plates that are impressively sized, enough to distract from their tempting entree menu of modernized classics. One such dish is their chopped salad, a riff on the \u003ca href=\"http://articles.latimes.com/1989-04-27/food/fo-1540_1_chasen-s-chili-restaurant-times-food\" target=\"_blank\">iconic chopped salad\u003c/a> from La Scala in LA. It’s packed with chickpeas, fennel salami and thick slivers of aged provolone cheese. It’s salty, deliciously so, but the bitterness of the radicchio and the creamy herb dressing keep it balanced. It’s filling and rich, an intriguing mix of crunch and salt and fat that will make you forget all the sad appetizer salads you’ve had.\u003c/p>\n\u003cfigure id=\"attachment_108630\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5389.jpg\" alt=\"The chopped salad at Sidebar.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108630\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The chopped salad at Sidebar. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://sidebar-oaktown.com/\" target=\"_blank\">\u003cstrong>Sidebar\u003c/strong>\u003c/a>\u003cbr>\n542 Grand Ave [\u003ca href=\"https://goo.gl/maps/z7Vy6adm7RT2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94610\u003cbr>\nPh: (510) 452-9500\u003cbr>\nHours: Mon-Thu, 5pm-10pm; Fri, 5pm-10:30pm; Sat, 4pm-10:30pm; Sun, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Sidebar-Oakland-111972871875/?rf=117681898258069\" target=\"_blank\">Sidebar-Oakland\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sidebar_oakland\" target=\"_blank\">@sidebar_oakland\u003c/a>\u003cbr>\nPrice range: $$ Starters ($8-$13), $$$ Entrees ($11-$28) \u003c/p>\n\u003ch2>Souley Vegan\u003c/h2>\n\u003cfigure id=\"attachment_108631\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5397.jpg\" alt=\"The inside of Souley Vegan.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108631\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Souley Vegan. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The centerpiece of \u003cstrong>Souley Vegan\u003c/strong>’s menu--put together by owner Tamearra Dyson--is the collection of impressively realistic, appropriately spicy, veganized takes on soul food classics. But hidden away on their menu is something you’d expect to see at any vegetarian or vegan restaurant: something called the Monster Salad. It’s appropriately gigantic, a towering pile of several types of greens, sprouts, cucumbers, and herbs all covered in a tangy cilantro sauce. Chunks of their signature spicy tofu add bulk and heat, resulting in a salad that’s so filling that even the smaller size I ordered took me two days to finish.\u003c/p>\n\u003cfigure id=\"attachment_108632\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5405.jpg\" alt=\"Souley Vegan's Monster Salad.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108632\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Souley Vegan's Monster Salad. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.souleyvegan.com/\" target=\"_blank\">\u003cstrong>Souley Vegan\u003c/strong>\u003c/a>\u003cbr>\n301 Broadway [\u003ca href=\"https://goo.gl/maps/CKtpZfEzCkJ2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 922-1615\u003cbr>\nHours: Mon, closed; Tue-Thu, 11am-10:30pm; Fri-Sat, 11am-11:30pm; Sun, 10am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SouleyVegan/\" target=\"_blank\">Souley Vegan\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SouleyVegan\" target=\"_blank\">@SouleyVegan\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/souleyvegan/\" target=\"_blank\">@souleyvegan\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Stag’s Lunchette\u003c/h2>\n\u003cfigure id=\"attachment_108635\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5448.jpg\" alt=\"Inside of Stag's.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108635\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside of Stag's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you got to \u003cstrong>Stag’s Lunchette\u003c/strong> for breakfast, there are any number of tempting options, including their \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/22/5-bites-the-best-breakfast-sandwiches-in-oakland/\" target=\"_blank\">gooey breakfast sandwich\u003c/a> or a bagel sandwich topped with a slab of smoked fish. A breakfast salad might sound downright boring in comparison. Thankfully, it’s not. A pile of mixed greens is topped with a runny oil-poached egg, and a collection of piquant additions--briny capers, pickled red onions and dabs of salty goat cheese--add tang to every rich bite. The best addition? A handful of mini tater tots, shatteringly crisp puffs of potato that add crunch and serve as a delightful alternative to croutons.\u003c/p>\n\u003cfigure id=\"attachment_108636\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5454.jpg\" alt=\"The Breakfast Salad at Stag's.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108636\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Breakfast Salad at Stag's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://stagslunchette.com/\" target=\"_blank\">\u003cstrong>Stag's Lunchette\u003c/strong>\u003c/a>\u003cbr>\n362 17th St [\u003ca href=\"https://goo.gl/maps/uYYRoiLMC5T2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 835-7824\u003cbr>\nHours: Mon-Fri, 8am-3pm; Sat, 9am-3pm; Sun, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/STAGSLUNCHETTE\" target=\"_blank\">Stag's Lunchette\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/stagslunchette\" target=\"_blank\">@stagslunchette\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/stagslunchette/\" target=\"_blank\">@stagslunchette\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Grocery Cafe\u003c/h2>\n\u003cfigure id=\"attachment_108637\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/gcinterior.jpg\" alt=\"The inside of Grocery Cafe.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-108637\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Grocery Cafe. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Bay Area has one of the \u003ca href=\"http://www.brfn.org/\" target=\"_blank\">largest Burmese communities\u003c/a> in the United States and the number of Burmese restaurants grows every year, as diners become increasingly familiar with dishes like tea leaf salad (for more on the history of Burmese food in the Bay Area, read Jonathan Kauffman’s \u003ca href=\"http://www.sfchronicle.com/food/article/The-Bay-Area-s-Burmese-food-boom-6251404.php\" target=\"_blank\">fascinating \u003cem>Chronicle\u003c/em> article\u003c/a> from last year). Now, there’s every type of Burmese restaurant, from trendy spots with artisan cocktails and hour-long wait times, to funky food trucks experimenting with bold flavor combinations. Oakland’s \u003cstrong>Grocery Cafe,\u003c/strong> put together by co-owner William Lue and cook Koot Aung, falls in the middle of the spectrum. It’s a tiny restaurant tucked away in a residential neighborhood (just a few blocks away from Champa Garden if you wanted to make a day of it!). It’s charmingly homey, with mismatched furniture and a peach mango body spray in the bathroom. The menu is small, focusing on a handful of common dishes, with most priced at $9. The tea leaf salad, a mix of fermented tea leaves, crunchy seeds, chickpeas and garlic was a more assertive version than I’ve had elsewhere: with a crunchier texture, from the inclusion of dried shrimp, and a stronger interplay of salt-sweet-bitter flavors.\u003c/p>\n\u003cfigure id=\"attachment_108638\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5517.jpg\" alt=\"Tea Leaf Salad at Grocery Cafe.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108638\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tea Leaf Salad at Grocery Cafe. \u003ccite>(Tea Leaf Salad at Grocery Cafe.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/grocery-cafe-oakland\" target=\"_blank\">\u003cstrong>Grocery Cafe\u003c/strong>\u003c/a>\u003cbr>\n2248 10th Ave [\u003ca href=\"https://goo.gl/maps/qTpQACmz2Tp\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (925) 566-4877\u003cbr>\nHours: Mon-Sat, 11:30am-2:30pm 5:30–8:30pm; Sun, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/grocerycafe/\" target=\"_blank\">Grocery Cafe\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003ch2>sweetgreen\u003c/h2>\n\u003cfigure id=\"attachment_108754\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5577-1.jpg\" alt=\"The salad bar at sweetgreen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108754\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The salad bar at sweetgreen. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s easy to see the transformation of \u003ca href=\"http://www.berkeleyside.com/2015/05/26/oscars-hot-dogs-to-close-after-65-years-in-berkeley/\" target=\"_blank\">Oscar’s in Berkeley\u003c/a>--from a historic, dingy joint with grouchy workers serving satisfyingly old-school burgers into \u003cstrong>sweetgreen,\u003c/strong> a bright and sleek salad chain--as slightly nefarious, an almost too-perfect metaphor for the changing Bay Area. While I was first a little wary of the restaurant--so blazingly white! Workers with shirts that say “Beets, don’t kale my vibe”! Almost a nauseatingly perfect fit for healthy North Berkeley!--I found myself falling for its charms. It’s a bright, energetic environment, with loud music and piles of produce stacked high behind the counter.This is the fourth sweetgreen in California, and the first Bay Area location. The chain was founded in 2007 by Nicolas Jammet, Nathaniel Ru, Jonathan Neman Twith, a DC store, and they now have more than 30 locations throughout the country. The centerpiece of their menus, which include an impressive amount of local products, are the salads, tossed in front of you in giant metal mixing bowls. Customers can choose from a list of creative combinations (Spicy Sabzi, OMG Omega) or build their own salad. A chicken salad, from their seasonal spring menu, was excellent: a filling mix of kale and mesclun, tossed with roasted squash, asparagus, and roasted Mary’s chicken. A bright pesto vinaigrette added richness, and salty parmesan crisps contributed a welcome crunch. “I’ve been waiting for you to open for months,” a customer gushed on the first day, and it was easy to see why: sometimes, change is a good thing.\u003c/p>\n\u003cfigure id=\"attachment_108755\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5585-1.jpg\" alt=\"A spring chicken salad from sweetgreen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108755\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A spring chicken salad from sweetgreen. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://sweetgreen.com/\" target=\"_blank\">\u003cstrong>sweetgreen\u003c/strong>\u003c/a>\u003cbr>\n1890 Shattuck Ave [\u003ca href=\"https://goo.gl/maps/dX5yuAmttRy\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (212) 334-3021\u003cbr>\nHours: Mon-Sun, 10:30am-10:00pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sweetgreen/\" target=\"_blank\">sweetgreen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sweetgreen\" target=\"_blank\">@sweetgreen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/sweetgreen/?hl=en\" target=\"_blank\">@sweetgreen\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003c/p>\n\n",
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"excerpt": "From fried chicken salads to a monstrous vegan salad, we guarantee that you won’t leave the table hungry. \r\n",
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"description": "From fried chicken salads to a monstrous vegan salad, we guarantee that you won’t leave the table hungry. \r\n",
"title": "Bay Area Bites Guide to 9 Favorite Meal-Sized Salad Spots In Berkeley and Oakland | KQED",
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"headline": "Bay Area Bites Guide to 9 Favorite Meal-Sized Salad Spots In Berkeley and Oakland",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Living in a time and place where you can get any decadent dish at any time--everything from \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/25/bay-area-bites-guide-to-5-favorite-fusion-dishes/\" target=\"_blank\">sushi burritos\u003c/a> to an entire restaurant \u003ca href=\"http://www.yelp.com/biz/bacon-bacon-san-francisco-5\" target=\"_blank\">devoted to bacon\u003c/a>--can be overwhelming. Sometimes, all you want is a salad. Luckily, the Bay Area’s dual obsessions with good health and good food have ensured that at most restaurants, you’ll be able to find a salad or two on the menu. And increasingly, they’ll be interesting combinations of ingredients as considered as any traditional entree. These won’t be a dismal side salad, or the ascetic salads of the low-fat nineties. These are a whole meal in a bowl: filling, protein-heavy and decadent. Here are nine options for meal-worthy salads in Berkeley and Oakland. Some might not live up to their reputation as a healthy alternative (sadly, eating fried chicken in a salad is just as unhealthy as eating it in a sandwich) but regardless, we can guarantee you’ll end up satisfied.\u003c/p>\n\u003ch2>Champa Garden\u003c/h2>\n\u003cfigure id=\"attachment_108626\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5356.jpg\" alt=\"A crowded day at Champa Garden.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108626\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A crowded day at Champa Garden. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tucked away in a quiet neighborhood and unassuming from the outside, cult-favorite \u003cstrong>Champa Garden\u003c/strong> has been showered by praise since it opened in 2006, lauded alternately by Zagat, Yelpers and even \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/03/05/fair-wage-food-tastes-better-oakland-mayor-libby-schaaf-talks-minimum-wage-hike/\" target=\"_blank\">Mayor Schaaf.\u003c/a> Their menu, from owner Phuoc Nguyen and chef San Saechao, is a mix of Thai and Laotian dishes. One of their most iconic is the Nam Khao, a Laotian fried rice ball salad, with big chunks of fried rice and coconut mixed with peanuts, preserved pork, green onions, cilantro, lime and mint. A handful of chilis added scorching heat. Each aromatic bite manages to be slightly different, alternately sweet, spicy or salty. It’s served with lettuce and herbs, so you can make wraps, but it’s addicting enough to just eat shamelessly from the plate.\u003c/p>\n\u003cfigure id=\"attachment_108628\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5361.jpg\" alt=\"The fried rice ball salad at Champa Garden.\" width=\"1920\" height=\"1226\" class=\"size-full wp-image-108628\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361-400x255.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361-800x511.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361-768x490.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361-1440x920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361-1180x753.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361-960x613.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fried rice ball salad at Champa Garden. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108627\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5363.jpg\" alt=\"A lettuce wrap with the fried rice ball salad.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-108627\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A lettuce wrap with the fried rice ball salad. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/champa-garden-oakland\" target=\"_blank\">\u003cstrong>Champa Garden\u003c/strong>\u003c/a>\u003cbr>\n2102 8th Ave [\u003ca href=\"https://goo.gl/PD8Zxg\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 238-8819\u003cbr>\nHours: Sun-Thu, 10am-9pm; Fri-Sat, 10am-10pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Southie\u003c/h2>\n\u003cfigure id=\"attachment_108634\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5325.jpg\" alt=\"Southie in Rockridge.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108634\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Southie in Rockridge. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Southie\u003c/strong>, the cheaper, casual spinoff of neighboring \u003ca href=\"http://www.woodtavern.net/\" target=\"_blank\">Wood Tavern\u003c/a>, is a place built around chef’s Yang Peng’s thoughtful, seasonal sandwiches. Luckily for those eschewing carbs, their salads are equally considered. A fried chicken salad--the surrounding ingredients change seasonally, but the fried chicken remains the same--was light and spring-y, mixing snap peas, mint, lemon, and mild feta in with the romaine and earthy quinoa. Topped with a creamy lemon dressing, it combined to balance out the mildly spicy fried chicken, resulting in a wonderfully crunchy and satisfying lunch.\u003c/p>\n\u003cfigure id=\"attachment_108633\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5327.jpg\" alt=\"A fried chicken salad at Southie.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108633\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A fried chicken salad at Southie. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://southieoakland.com/\" target=\"_blank\">\u003cstrong>Southie\u003c/strong>\u003c/a>\u003cbr>\n6311 College Ave [\u003ca href=\"https://goo.gl/maps/6FmzkFETiTS2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 654-0100\u003cbr>\nHours: Mon-Sat, 9am-9pm; Sun, 9am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Southie/265945323438396\" target=\"_blank\">Southie\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SouthieOakland\" target=\"_blank\">@SouthieOakland\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Ba Bite\u003c/h2>\n\u003cfigure id=\"attachment_108624\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5332.jpg\" alt=\"Inside of Ba Bite.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108624\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside of Ba Bite. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Middle Eastern restaurant \u003cstrong>Ba Bite\u003c/strong> features sunny yellow walls, an impressive beer selection, and a menu from executive chef Mica Talmor that’s filled with customizable options, allowing you to get a smaller size or add various proteins. A big chunk of their menu is devoted to salads, and they offer a chance to try three of their salads mezza style for $15. A well-seasoned lentil and celeriac was satisfyingly crunchy and spiced with mint; and a butternut squash and quinoa salad was appealingly (to me, at least) reminiscent of a cold oatmeal: fruity and sweet from cranberries and pomegranate vinaigrette, with an interesting savory crunch from pumpkin seeds. A cabbage salad was alternately tangy from its vinaigrette and sweet from the inclusion of figs, and pleasantly crunchy.\u003c/p>\n\u003cfigure id=\"attachment_108625\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5334.jpg\" alt=\"Salads at Ba Bite, clockwise from top: cabbage, lentil and celeriac, and butternut squash and quinoa.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108625\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Salads at Ba Bite, clockwise from top: cabbage, lentil and celeriac, and butternut squash and quinoa. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.babiteoakland.com/\" target=\"_blank\">\u003cstrong>Ba-Bite\u003c/strong>\u003c/a>\u003cbr>\n3905 Piedmont Ave [\u003ca href=\"https://goo.gl/maps/2guMhQBNEvm\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 250-9526\u003cbr>\nHours: Sun-Thu, 11am-8pm; Fri-Sat, 11am-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/babitepiedmont\" target=\"_blank\">Ba-Bite\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/babiteoakland\" target=\"_blank\">@BaBiteOakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/babiteoakland/\" target=\"_blank\">@babiteoakland\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Juice Bar Collective\u003c/h2>\n\u003cfigure id=\"attachment_108639\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5487.jpg\" alt=\"Inside the Juice Bar Collective.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-108639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside the Juice Bar Collective. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yes, the \u003cstrong>Juice Bar Collective\u003c/strong> makes excellent juices. That would be more than enough, given the limitations of their walk-in freezer-sized location in North Berkeley. Yet the worker-owned collective refuses to stop there. In addition to their smoothies and juices, they produce a menu of healthy and creative lunch items. The brown rice bowl is filling enough to silence a carnivorous naysayer: a giant portion of organic brown rice slathered with a peanut or tahini sauce and topped with one of their rotating salads. When I got it, I almost dropped my to-go box due to its unexpected heft. I ordered a large salad, and my box was filled to the very top with rice; a creamy, rich tahini sauce; and two of their salads: a crunchy broccoli salad and a massaged kale salad. It’s the kind of food you could probably make yourself, but really, they’re so much better at it: their salads, satisfying combinations of acid and crunch, are simple yet thoughtfully prepared, the skillful work of a place that’s been perfecting their recipes since the seventies.\u003c/p>\n\u003cfigure id=\"attachment_108640\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5491.jpg\" alt=\"The brown rice bowl at Juice Bar Collective.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-108640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The brown rice bowl at Juice Bar Collective. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.juicebarcollective.com/\" target=\"_blank\">\u003cstrong>\u003cstrong>Juice Bar Collective\u003c/strong>\u003c/strong>\u003c/a>\u003cbr>\n2114 Vine St. [\u003ca href=\"https://goo.gl/maps/hbq1gu1CeXx\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 548-8473\u003cbr>\nHours: Mon-Sat, 10am-4pm; Sat, 4pm-12am; Sun, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/JuiceBarCollective\" target=\"_blank\">Juice Bar Collective\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/juicebar\" target=\"_blank\">@juicebar\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003ch2>Sidebar\u003c/h2>\n\u003cfigure id=\"attachment_108629\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5384.jpg\" alt=\"The inside of Sidebar.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108629\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Sidebar. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you felt like making a meal of appetizers, Lake Merritt neighborhood favorite \u003cstrong>Sidebar\u003c/strong>, guided by executive chef and owner Barbara Mulas’ sure hand, would be the place to do so. Their appetizer list is filled with small plates that are impressively sized, enough to distract from their tempting entree menu of modernized classics. One such dish is their chopped salad, a riff on the \u003ca href=\"http://articles.latimes.com/1989-04-27/food/fo-1540_1_chasen-s-chili-restaurant-times-food\" target=\"_blank\">iconic chopped salad\u003c/a> from La Scala in LA. It’s packed with chickpeas, fennel salami and thick slivers of aged provolone cheese. It’s salty, deliciously so, but the bitterness of the radicchio and the creamy herb dressing keep it balanced. It’s filling and rich, an intriguing mix of crunch and salt and fat that will make you forget all the sad appetizer salads you’ve had.\u003c/p>\n\u003cfigure id=\"attachment_108630\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5389.jpg\" alt=\"The chopped salad at Sidebar.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108630\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The chopped salad at Sidebar. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://sidebar-oaktown.com/\" target=\"_blank\">\u003cstrong>Sidebar\u003c/strong>\u003c/a>\u003cbr>\n542 Grand Ave [\u003ca href=\"https://goo.gl/maps/z7Vy6adm7RT2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94610\u003cbr>\nPh: (510) 452-9500\u003cbr>\nHours: Mon-Thu, 5pm-10pm; Fri, 5pm-10:30pm; Sat, 4pm-10:30pm; Sun, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Sidebar-Oakland-111972871875/?rf=117681898258069\" target=\"_blank\">Sidebar-Oakland\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sidebar_oakland\" target=\"_blank\">@sidebar_oakland\u003c/a>\u003cbr>\nPrice range: $$ Starters ($8-$13), $$$ Entrees ($11-$28) \u003c/p>\n\u003ch2>Souley Vegan\u003c/h2>\n\u003cfigure id=\"attachment_108631\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5397.jpg\" alt=\"The inside of Souley Vegan.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108631\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Souley Vegan. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The centerpiece of \u003cstrong>Souley Vegan\u003c/strong>’s menu--put together by owner Tamearra Dyson--is the collection of impressively realistic, appropriately spicy, veganized takes on soul food classics. But hidden away on their menu is something you’d expect to see at any vegetarian or vegan restaurant: something called the Monster Salad. It’s appropriately gigantic, a towering pile of several types of greens, sprouts, cucumbers, and herbs all covered in a tangy cilantro sauce. Chunks of their signature spicy tofu add bulk and heat, resulting in a salad that’s so filling that even the smaller size I ordered took me two days to finish.\u003c/p>\n\u003cfigure id=\"attachment_108632\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5405.jpg\" alt=\"Souley Vegan's Monster Salad.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108632\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Souley Vegan's Monster Salad. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.souleyvegan.com/\" target=\"_blank\">\u003cstrong>Souley Vegan\u003c/strong>\u003c/a>\u003cbr>\n301 Broadway [\u003ca href=\"https://goo.gl/maps/CKtpZfEzCkJ2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 922-1615\u003cbr>\nHours: Mon, closed; Tue-Thu, 11am-10:30pm; Fri-Sat, 11am-11:30pm; Sun, 10am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SouleyVegan/\" target=\"_blank\">Souley Vegan\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SouleyVegan\" target=\"_blank\">@SouleyVegan\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/souleyvegan/\" target=\"_blank\">@souleyvegan\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Stag’s Lunchette\u003c/h2>\n\u003cfigure id=\"attachment_108635\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5448.jpg\" alt=\"Inside of Stag's.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108635\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside of Stag's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you got to \u003cstrong>Stag’s Lunchette\u003c/strong> for breakfast, there are any number of tempting options, including their \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/22/5-bites-the-best-breakfast-sandwiches-in-oakland/\" target=\"_blank\">gooey breakfast sandwich\u003c/a> or a bagel sandwich topped with a slab of smoked fish. A breakfast salad might sound downright boring in comparison. Thankfully, it’s not. A pile of mixed greens is topped with a runny oil-poached egg, and a collection of piquant additions--briny capers, pickled red onions and dabs of salty goat cheese--add tang to every rich bite. The best addition? A handful of mini tater tots, shatteringly crisp puffs of potato that add crunch and serve as a delightful alternative to croutons.\u003c/p>\n\u003cfigure id=\"attachment_108636\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5454.jpg\" alt=\"The Breakfast Salad at Stag's.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108636\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Breakfast Salad at Stag's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://stagslunchette.com/\" target=\"_blank\">\u003cstrong>Stag's Lunchette\u003c/strong>\u003c/a>\u003cbr>\n362 17th St [\u003ca href=\"https://goo.gl/maps/uYYRoiLMC5T2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 835-7824\u003cbr>\nHours: Mon-Fri, 8am-3pm; Sat, 9am-3pm; Sun, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/STAGSLUNCHETTE\" target=\"_blank\">Stag's Lunchette\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/stagslunchette\" target=\"_blank\">@stagslunchette\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/stagslunchette/\" target=\"_blank\">@stagslunchette\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Grocery Cafe\u003c/h2>\n\u003cfigure id=\"attachment_108637\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/gcinterior.jpg\" alt=\"The inside of Grocery Cafe.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-108637\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Grocery Cafe. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Bay Area has one of the \u003ca href=\"http://www.brfn.org/\" target=\"_blank\">largest Burmese communities\u003c/a> in the United States and the number of Burmese restaurants grows every year, as diners become increasingly familiar with dishes like tea leaf salad (for more on the history of Burmese food in the Bay Area, read Jonathan Kauffman’s \u003ca href=\"http://www.sfchronicle.com/food/article/The-Bay-Area-s-Burmese-food-boom-6251404.php\" target=\"_blank\">fascinating \u003cem>Chronicle\u003c/em> article\u003c/a> from last year). Now, there’s every type of Burmese restaurant, from trendy spots with artisan cocktails and hour-long wait times, to funky food trucks experimenting with bold flavor combinations. Oakland’s \u003cstrong>Grocery Cafe,\u003c/strong> put together by co-owner William Lue and cook Koot Aung, falls in the middle of the spectrum. It’s a tiny restaurant tucked away in a residential neighborhood (just a few blocks away from Champa Garden if you wanted to make a day of it!). It’s charmingly homey, with mismatched furniture and a peach mango body spray in the bathroom. The menu is small, focusing on a handful of common dishes, with most priced at $9. The tea leaf salad, a mix of fermented tea leaves, crunchy seeds, chickpeas and garlic was a more assertive version than I’ve had elsewhere: with a crunchier texture, from the inclusion of dried shrimp, and a stronger interplay of salt-sweet-bitter flavors.\u003c/p>\n\u003cfigure id=\"attachment_108638\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5517.jpg\" alt=\"Tea Leaf Salad at Grocery Cafe.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108638\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tea Leaf Salad at Grocery Cafe. \u003ccite>(Tea Leaf Salad at Grocery Cafe.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/grocery-cafe-oakland\" target=\"_blank\">\u003cstrong>Grocery Cafe\u003c/strong>\u003c/a>\u003cbr>\n2248 10th Ave [\u003ca href=\"https://goo.gl/maps/qTpQACmz2Tp\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (925) 566-4877\u003cbr>\nHours: Mon-Sat, 11:30am-2:30pm 5:30–8:30pm; Sun, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/grocerycafe/\" target=\"_blank\">Grocery Cafe\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003ch2>sweetgreen\u003c/h2>\n\u003cfigure id=\"attachment_108754\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5577-1.jpg\" alt=\"The salad bar at sweetgreen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108754\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The salad bar at sweetgreen. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s easy to see the transformation of \u003ca href=\"http://www.berkeleyside.com/2015/05/26/oscars-hot-dogs-to-close-after-65-years-in-berkeley/\" target=\"_blank\">Oscar’s in Berkeley\u003c/a>--from a historic, dingy joint with grouchy workers serving satisfyingly old-school burgers into \u003cstrong>sweetgreen,\u003c/strong> a bright and sleek salad chain--as slightly nefarious, an almost too-perfect metaphor for the changing Bay Area. While I was first a little wary of the restaurant--so blazingly white! Workers with shirts that say “Beets, don’t kale my vibe”! Almost a nauseatingly perfect fit for healthy North Berkeley!--I found myself falling for its charms. It’s a bright, energetic environment, with loud music and piles of produce stacked high behind the counter.This is the fourth sweetgreen in California, and the first Bay Area location. The chain was founded in 2007 by Nicolas Jammet, Nathaniel Ru, Jonathan Neman Twith, a DC store, and they now have more than 30 locations throughout the country. The centerpiece of their menus, which include an impressive amount of local products, are the salads, tossed in front of you in giant metal mixing bowls. Customers can choose from a list of creative combinations (Spicy Sabzi, OMG Omega) or build their own salad. A chicken salad, from their seasonal spring menu, was excellent: a filling mix of kale and mesclun, tossed with roasted squash, asparagus, and roasted Mary’s chicken. A bright pesto vinaigrette added richness, and salty parmesan crisps contributed a welcome crunch. “I’ve been waiting for you to open for months,” a customer gushed on the first day, and it was easy to see why: sometimes, change is a good thing.\u003c/p>\n\u003cfigure id=\"attachment_108755\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5585-1.jpg\" alt=\"A spring chicken salad from sweetgreen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108755\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A spring chicken salad from sweetgreen. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://sweetgreen.com/\" target=\"_blank\">\u003cstrong>sweetgreen\u003c/strong>\u003c/a>\u003cbr>\n1890 Shattuck Ave [\u003ca href=\"https://goo.gl/maps/dX5yuAmttRy\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (212) 334-3021\u003cbr>\nHours: Mon-Sun, 10:30am-10:00pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sweetgreen/\" target=\"_blank\">sweetgreen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sweetgreen\" target=\"_blank\">@sweetgreen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/sweetgreen/?hl=en\" target=\"_blank\">@sweetgreen\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Wat Mongkolratanaram: Berkeley’s Thai Temple Celebrates the New Year",
"title": "Wat Mongkolratanaram: Berkeley’s Thai Temple Celebrates the New Year",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ci>This article was updated on April 2, 2019.\u003c/i>\u003c/p>\n\u003cp>On a quiet residential street in South Berkeley, \u003ca href=\"http://www.yelp.com/biz/wat-mongkolratanaram-berkeley\" target=\"_blank\" rel=\"noopener\">Wat Mongkolratanaram\u003c/a>, a Thai Buddhist Temple, is a splash of color on a street perfumed with pittosporum and citrus trees and wisteria dangling from the eaves of houses. Every morning you can find the monks outside sweeping up leaves and tidying the grounds.\u003c/p>\n\u003cfigure id=\"attachment_108850\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108850\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4941-1920.jpg\" alt=\"Wat Mongkolratanaram, Berkeley’s Thai Buddhist Temple.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wat Mongkolratanaram, Berkeley’s Thai Buddhist Temple. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The temple is a popular spot for Sunday brunch, and every April they hold a New Year’s celebration, called Songkran. The event features music and dance performed by the children of the community\u003cb>.\u003c/b>\u003c/p>\n\u003cp>\u003cimg class=\"size-full wp-image-108849\" style=\"font-weight: bold;background-color: transparent;color: #767676\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4940-1920.jpg\" alt=\" Welcoming neighbors to the annual Songkran (New Year’s) Festival.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>Welcoming neighbors to the annual Songkran (New Year’s) Festival.\u003c/p>\n\u003cfigure id=\"attachment_108865\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108865\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5012-1920.jpg\" alt=\"Young musicians ready to perform.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Young musicians ready to perform. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Congregants of Wat Mongkolratanaram begin the Songkran celebration with a processional leading to the performance area.\u003cbr>\nhttps://youtu.be/ANmCU-syCYE\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Children of the Thai Cultural Council perform a concert at Songkran.\u003cbr>\nhttps://youtu.be/Mefs5WPiDdo\u003c/p>\n\u003cp>\u003cstrong>During this celebration,\u003c/strong> and every Sunday throughout the year, the temple hosts an outdoor Sunday brunch. The system is a bit complicated, as they accept cash only, but require you to purchase tokens in exchange for food. Because the temple is a non-profit, this allows them to keep more of your donation to further the temple’s mission. Allow about $12 per person in tokens ($1 each) if you’d like to try more than one dish, but remember the portions are large, so sharing is also feasible. And don’t fear over-purchasing; if you have leftover tokens at the end of your meal, servers are happy to return cash for the unused tokens.\u003c/p>\n\u003cfigure id=\"attachment_108851\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108851\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4944-1920.jpg\" alt=\"Buy your tokens at the counter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Buy your tokens at the counter. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108852\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108852\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4949-1920.jpg\" alt=\"Getting ready to spend some tokens at the Berkeley Thai Temple brunch.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Getting ready to spend some tokens at the Berkeley Thai Temple brunch. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Food service is divided into two lines, vegetarian and meat, but you are welcome to sample both. Highlights of the meat menu include skin-on barbecued chicken, mild and sweet, served with white rice and sweet chili sauce. Sweet and sour fried fish is a good choice if you get in line early when the food is hot, but not so much after it has been sitting on the buffet for awhile. Perhaps the best dish, at least the one with the most heat is spicy basil chicken.\u003c/p>\n\u003cfigure id=\"attachment_108854\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108854\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4961-1920.jpg\" alt=\"A mixture of spicy basil chicken, fried fish, and green beans.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A mixture of spicy basil chicken, fried fish, and green beans. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108858\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108858\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4968-1920.jpg\" alt=\"Enjoying the kid-friendly barbecued chicken.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enjoying the kid-friendly barbecued chicken. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of the vegetarian dishes, the green papaya salad is one of the most popular. It’s very mild, but there are condiments that you can avail yourself of to take up the heat. Stir-fried green beans are the best vegetable side dish, served simply with mild chiles. Unless you order separate dishes, everything gets rather haphazardly piled up on one plate, something to consider if you’re sharing.\u003c/p>\n\u003cfigure id=\"attachment_108857\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108857\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4965-1920.jpg\" alt=\"Green papaya salad.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Green papaya salad. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108859\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108859\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4970-1920.jpg\" alt=\"Spicy chili sauce at the condiment bar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy chili sauce at the condiment bar. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s also a separate line for beef noodle soup, with your choice of three thicknesses of noodles, laden with carrots, celery, cilantro and onion, in a rich, fragrant beef broth.\u003c/p>\n\u003cfigure id=\"attachment_108853\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108853\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4954-1920.jpg\" alt=\"Beef noodle soup.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beef noodle soup. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Desserts are a strong suit. Mango with coconut custard and kanom krok, little rice-flour pancake rounds made to order in a variation of a waffle iron, are a big hit with kids.\u003c/p>\n\u003cfigure id=\"attachment_108856\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108856\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4964-1920.jpg\" alt=\"Mango with coconut custard.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mango with coconut custard. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108855\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108855\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4963-1920.jpg\" alt=\"Kanom krok, rice-flour pancakes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kanom krok, rice-flour pancakes. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All seating is outdoors and open to all, but tightly packed, another reason to plan to arrive on the early side of service hours.\u003c/p>\n\u003cfigure id=\"attachment_108864\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108864\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5000-1920.jpg\" alt=\"The crowded seating area outside the temple.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The crowded seating area outside the temple. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’re also invited to go inside the temple, provided you take your shoes off and leave them by the door.\u003c/p>\n\u003cfigure id=\"attachment_108860\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108860\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4980-1920.jpg\" alt=\"Shoes outside the doors of the temple.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shoes outside the doors of the temple. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Inside the small upstairs space is a gold altar and a money tree where community members can make donations to the temple. Monks sit in the corner in prayer or preparation for the ceremony.\u003c/p>\n\u003cfigure id=\"attachment_108861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108861\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4985-1920.jpg\" alt=\"Altar inside the Thai Temple.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Altar inside the Thai Temple. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108862\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108862\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4987-1920.jpg\" alt=\"A money tree for collecting donations.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A money tree for collecting donations. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108863\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108863\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4988-1920.jpg\" alt=\"A monk preparing to welcome congregants to the Songkran festival.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A monk preparing to welcome congregants to the Songkran festival. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the Songkran celebration is a wonderful time to visit the temple, Sunday brunch throughout the year is a fun, kid-friendly, and inexpensive way to dive into Thai culture and enjoy some homemade cooking.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/wat-mongkolratanaram-berkeley\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Wat Mongkolratanaram\u003c/strong>\u003c/a>\u003cbr>\n1911 Russell St. Berkeley, CA 94703 [\u003ca href=\"https://goo.gl/t7ma3O\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nPh: (510) 849-3419\u003cbr>\nHours: Brunch every Sunday, 10am-1pm\u003cbr>\nPrice Range: $ (Small plates $5-$8)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Thai-Temple-Brunch/128553380526321\" target=\"_blank\" rel=\"noopener\">Thai Temple Brunch\u003c/a>\u003c/p>\n\n",
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"excerpt": "The Thai Temple in South Berkeley also offers a weekly Sunday buffet brunch that’s one of the best Thai food values in the East Bay.",
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"description": "The Thai Temple in South Berkeley also offers a weekly Sunday buffet brunch that’s one of the best Thai food values in the East Bay.",
"title": "Wat Mongkolratanaram: Berkeley’s Thai Temple Celebrates the New Year | KQED",
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"headline": "Wat Mongkolratanaram: Berkeley’s Thai Temple Celebrates the New Year",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>This article was updated on April 2, 2019.\u003c/i>\u003c/p>\n\u003cp>On a quiet residential street in South Berkeley, \u003ca href=\"http://www.yelp.com/biz/wat-mongkolratanaram-berkeley\" target=\"_blank\" rel=\"noopener\">Wat Mongkolratanaram\u003c/a>, a Thai Buddhist Temple, is a splash of color on a street perfumed with pittosporum and citrus trees and wisteria dangling from the eaves of houses. Every morning you can find the monks outside sweeping up leaves and tidying the grounds.\u003c/p>\n\u003cfigure id=\"attachment_108850\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108850\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4941-1920.jpg\" alt=\"Wat Mongkolratanaram, Berkeley’s Thai Buddhist Temple.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wat Mongkolratanaram, Berkeley’s Thai Buddhist Temple. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The temple is a popular spot for Sunday brunch, and every April they hold a New Year’s celebration, called Songkran. The event features music and dance performed by the children of the community\u003cb>.\u003c/b>\u003c/p>\n\u003cp>\u003cimg class=\"size-full wp-image-108849\" style=\"font-weight: bold;background-color: transparent;color: #767676\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4940-1920.jpg\" alt=\" Welcoming neighbors to the annual Songkran (New Year’s) Festival.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>Welcoming neighbors to the annual Songkran (New Year’s) Festival.\u003c/p>\n\u003cfigure id=\"attachment_108865\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108865\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5012-1920.jpg\" alt=\"Young musicians ready to perform.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Young musicians ready to perform. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Congregants of Wat Mongkolratanaram begin the Songkran celebration with a processional leading to the performance area.\u003cbr>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/ANmCU-syCYE'\n title='//www.youtube.com/embed/ANmCU-syCYE'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Children of the Thai Cultural Council perform a concert at Songkran.\u003cbr>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Mefs5WPiDdo'\n title='//www.youtube.com/embed/Mefs5WPiDdo'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>During this celebration,\u003c/strong> and every Sunday throughout the year, the temple hosts an outdoor Sunday brunch. The system is a bit complicated, as they accept cash only, but require you to purchase tokens in exchange for food. Because the temple is a non-profit, this allows them to keep more of your donation to further the temple’s mission. Allow about $12 per person in tokens ($1 each) if you’d like to try more than one dish, but remember the portions are large, so sharing is also feasible. And don’t fear over-purchasing; if you have leftover tokens at the end of your meal, servers are happy to return cash for the unused tokens.\u003c/p>\n\u003cfigure id=\"attachment_108851\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108851\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4944-1920.jpg\" alt=\"Buy your tokens at the counter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Buy your tokens at the counter. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108852\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108852\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4949-1920.jpg\" alt=\"Getting ready to spend some tokens at the Berkeley Thai Temple brunch.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Getting ready to spend some tokens at the Berkeley Thai Temple brunch. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Food service is divided into two lines, vegetarian and meat, but you are welcome to sample both. Highlights of the meat menu include skin-on barbecued chicken, mild and sweet, served with white rice and sweet chili sauce. Sweet and sour fried fish is a good choice if you get in line early when the food is hot, but not so much after it has been sitting on the buffet for awhile. Perhaps the best dish, at least the one with the most heat is spicy basil chicken.\u003c/p>\n\u003cfigure id=\"attachment_108854\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108854\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4961-1920.jpg\" alt=\"A mixture of spicy basil chicken, fried fish, and green beans.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A mixture of spicy basil chicken, fried fish, and green beans. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108858\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108858\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4968-1920.jpg\" alt=\"Enjoying the kid-friendly barbecued chicken.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enjoying the kid-friendly barbecued chicken. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of the vegetarian dishes, the green papaya salad is one of the most popular. It’s very mild, but there are condiments that you can avail yourself of to take up the heat. Stir-fried green beans are the best vegetable side dish, served simply with mild chiles. Unless you order separate dishes, everything gets rather haphazardly piled up on one plate, something to consider if you’re sharing.\u003c/p>\n\u003cfigure id=\"attachment_108857\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108857\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4965-1920.jpg\" alt=\"Green papaya salad.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Green papaya salad. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108859\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108859\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4970-1920.jpg\" alt=\"Spicy chili sauce at the condiment bar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy chili sauce at the condiment bar. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s also a separate line for beef noodle soup, with your choice of three thicknesses of noodles, laden with carrots, celery, cilantro and onion, in a rich, fragrant beef broth.\u003c/p>\n\u003cfigure id=\"attachment_108853\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108853\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4954-1920.jpg\" alt=\"Beef noodle soup.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beef noodle soup. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Desserts are a strong suit. Mango with coconut custard and kanom krok, little rice-flour pancake rounds made to order in a variation of a waffle iron, are a big hit with kids.\u003c/p>\n\u003cfigure id=\"attachment_108856\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108856\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4964-1920.jpg\" alt=\"Mango with coconut custard.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mango with coconut custard. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108855\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108855\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4963-1920.jpg\" alt=\"Kanom krok, rice-flour pancakes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kanom krok, rice-flour pancakes. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All seating is outdoors and open to all, but tightly packed, another reason to plan to arrive on the early side of service hours.\u003c/p>\n\u003cfigure id=\"attachment_108864\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108864\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5000-1920.jpg\" alt=\"The crowded seating area outside the temple.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The crowded seating area outside the temple. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’re also invited to go inside the temple, provided you take your shoes off and leave them by the door.\u003c/p>\n\u003cfigure id=\"attachment_108860\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108860\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4980-1920.jpg\" alt=\"Shoes outside the doors of the temple.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shoes outside the doors of the temple. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Inside the small upstairs space is a gold altar and a money tree where community members can make donations to the temple. Monks sit in the corner in prayer or preparation for the ceremony.\u003c/p>\n\u003cfigure id=\"attachment_108861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108861\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4985-1920.jpg\" alt=\"Altar inside the Thai Temple.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Altar inside the Thai Temple. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108862\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108862\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4987-1920.jpg\" alt=\"A money tree for collecting donations.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A money tree for collecting donations. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108863\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108863\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4988-1920.jpg\" alt=\"A monk preparing to welcome congregants to the Songkran festival.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A monk preparing to welcome congregants to the Songkran festival. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the Songkran celebration is a wonderful time to visit the temple, Sunday brunch throughout the year is a fun, kid-friendly, and inexpensive way to dive into Thai culture and enjoy some homemade cooking.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/wat-mongkolratanaram-berkeley\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Wat Mongkolratanaram\u003c/strong>\u003c/a>\u003cbr>\n1911 Russell St. Berkeley, CA 94703 [\u003ca href=\"https://goo.gl/t7ma3O\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nPh: (510) 849-3419\u003cbr>\nHours: Brunch every Sunday, 10am-1pm\u003cbr>\nPrice Range: $ (Small plates $5-$8)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Thai-Temple-Brunch/128553380526321\" target=\"_blank\" rel=\"noopener\">Thai Temple Brunch\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Farmsteads of the California Coast: New Book by Local Author Sarah Henry Digs Deep",
"title": "Farmsteads of the California Coast: New Book by Local Author Sarah Henry Digs Deep",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Know your farmer, know your food. \u003c/p>\n\u003cp>Sure, it sounds like another snappy bumper-sticker slogan. (In fact, the now-defunct \u003ca href=\"http://www.marinorganic.org/blog/\" target=\"_blank\">Marin Organic\u003c/a> distributed green stickers emblazoned with this phrase for years.) Simple as it sounds, it's not always an easy feat, but it's a concept that's at the heart of a current food-world movement towards greater transparency and accountability. More and more, we want to know who is growing our food, and how. Once it was enough to know that head of lettuce was organic; now, buyers' interests can touch on every aspect of sustainability, from transport miles to farmworkers' wages and living conditions. \u003c/p>\n\u003cfigure id=\"attachment_108777\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Cover-with-Alice-Waters-quote-on-front1920-400x514.jpg\" alt=\"Farmsteads of the California Coast\" width=\"400\" height=\"514\" class=\"size-thumbnail wp-image-108777\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Cover-with-Alice-Waters-quote-on-front1920-400x514.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Cover-with-Alice-Waters-quote-on-front1920-800x1027.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Cover-with-Alice-Waters-quote-on-front1920-768x986.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Cover-with-Alice-Waters-quote-on-front1920-1440x1849.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Cover-with-Alice-Waters-quote-on-front1920-1180x1515.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Cover-with-Alice-Waters-quote-on-front1920-960x1233.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Farmsteads of the California Coast by Sarah Henry. \u003ccite>(Erin Scott)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Here in the Bay Area, we're lucky to live where nearly anything can grow, in a climate mild enough to support year-round productivity. As densely populated as this slice of California can feel, we're nonetheless at the heart of an agriculturally famous region. Drive north or south for less than a hour and you can find unique small farms, dairies, ranches, orchards, and more, all making and selling their products on site. \u003c/p>\n\u003cp>These farmstead operations, typically relying on direct customer sales through roadside farm stands and CSAs, are the subject of local writer Sarah Henry's new book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0990537072/kqedorg-20\">Farmsteads of the California Coast\u003c/a>. In it, she explores the stories of a dozen operations in coastal locations from Mendocino to Santa Barbara county. The Australian-born Henry now lives in the East Bay, where she's written for the San Francisco Chronicle, AFAR, Edible East Bay, Edible San Francisco, and Edible Marin and Wine Country. (She's also been a \u003ca href=\"http://ww2.kqed.org/bayareabites/author/sarahhenry/\">contributor\u003c/a> to Bay Area Bites.) More than half of the operations profiled in the book are a scenic drive from San Francisco, from the Hog Island Oyster Company in Marshall and Gospel Flat Farm in Bolinas to Pie Ranch and Swanton Berry Farm in Pescadero. While looking to cover a diversity of places and products, Henry did choose farms by geographical proximity, so readers could visit two or three places mentioned on a single visit. \u003c/p>\n\u003cfigure id=\"attachment_108779\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/sarahheadshot1920--400x571.jpg\" alt=\"Author Sarah Henry\" width=\"400\" height=\"571\" class=\"size-thumbnail wp-image-108779\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/sarahheadshot1920--400x571.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/sarahheadshot1920--800x1143.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/sarahheadshot1920--768x1097.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/sarahheadshot1920--1440x2057.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/sarahheadshot1920--1180x1685.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/sarahheadshot1920--960x1371.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Author Sarah Henry \u003ccite>(Erin Scott)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you've read the produce signs at Bi-Rite Market, or cruised the cheese display at Rainbow Grocery, you'll recognize the names of the farms and dairies in this book. And if you've scrolled through the purveyors listed on many a Bay Area restaurant menu, you'll definitely feel like you're meeting some old friends, or finally putting faces on familiar names, thanks to Berkeley photographer Erin Scott's appealing photographs. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here is Bob Cannard, the king of weeds, whose vibrant lettuces are a favorite of Alice Waters and a staple on the menu at Chez Panisse. Turn a page and here are the sweet goats of Harley Farm, whose milk is turned into flower-decked rounds of fresh goat cheese, almost too pretty to eat. Here's Jim Cochran of Swanton Berry Farm, smiling in a plaid shirt as red as his strawberries, the first man to grow organic strawberries commercially in California, then the first to sign a contract with the United Farm Workers, giving his pickers union benefits like health insurance and fair wages. \u003c/p>\n\u003cp>Some, like Cochran, have been farming for decades, transitioning over the years from conventional to organic growing methods. Others, like Andrew Zlot of Double 8 Dairy, had lucrative careers elsewhere, finding their way to animal husbandry or cheesemaking later in life. Second generation farmers Mickey Murch (Gospel Flat Farm) and Karen Bates (The Apple Farm) took over and reshaped the farming operations their parents had started. \u003c/p>\n\u003cfigure id=\"attachment_108780\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/erinscott_applefarm-treewithoutsticks-2166.jpg\" alt=\"The Apple Farm\" width=\"800\" height=\"1021\" class=\"size-full wp-image-108780\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/erinscott_applefarm-treewithoutsticks-2166.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/erinscott_applefarm-treewithoutsticks-2166-400x511.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/erinscott_applefarm-treewithoutsticks-2166-768x980.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Apple Farm \u003ccite>(Erin Scott)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a longtime journalist, Henry knows how to tell a story, and while she keeps the emphasis positive, she does touch, albeit lightly, on some of the challenges of small-scale farming and rural living--the isolation, the lack of privacy in small-town life, the narrow profit margins and the unrelenting day-in-day-out-ness of raising animals and tending the land. Each chapter also tries to address a larger issue of sustainability, whether it's the ocean and bay stewardship of the oyster farmers at Hog Island, or the layered agriculture practiced by Good Land Organics, where avocado trees shade coffee plants. \u003c/p>\n\u003cfigure id=\"attachment_108778\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/erinscott_hogislandfinaltiffs-2637-1920.jpg\" alt=\"Hog Island Oyster Company\" width=\"1920\" height=\"2585\" class=\"size-full wp-image-108778\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/erinscott_hogislandfinaltiffs-2637-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/erinscott_hogislandfinaltiffs-2637-1920-400x539.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/erinscott_hogislandfinaltiffs-2637-1920-800x1077.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/erinscott_hogislandfinaltiffs-2637-1920-768x1034.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/erinscott_hogislandfinaltiffs-2637-1920-1440x1939.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/erinscott_hogislandfinaltiffs-2637-1920-1180x1589.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/erinscott_hogislandfinaltiffs-2637-1920-960x1293.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hog Island Oyster Company \u003ccite>(Erin Scott)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While Henry was familiar with many of the farmers before she began the book, going to the farms, and walking the land with those responsible for it, was eye-opening. \"I learned something from each of them--a farming practice, a sacrifice they'd had to make to keep going, a time they almost didn't make it,\" she told Bay Area Bites. \"Every story came with some kind of caveat,\" the biggest, of course, being California's drastic (and certainly not yet erased) drought, along with the pressure of ongoing, escalating climate change. \u003c/p>\n\u003cp>Still, this is an aspirational book, and no matter what the farmers say, Scott's photographs make life on a small farm look blissfully, deliciously idyllic, so much so that the cover really should come with a warning label: Farm Life More Difficult Than It May Appear. \u003c/p>\n\u003cp>But for those of us who just want to visit the farming life, Farmsteads is a prettily dirt-stained reminder of the undeniable beauty of our slice of the north-central California coast, and a tribute to the dedication of those who make it grow. \"I hope the book will give people a deeper understanding of what goes into growing our food. With all the emphasis on chefs and restaurants, sometimes the farmers get overlooked,\" said Henry. \"I hope this will help people take a different attitude towards food waste, after knowing the kind of work it takes, and feel a greater connection to their food.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Meet the author and photographer, get a signed book, and sample treats from the featured farms at two upcoming free events: Sunday, April 24, 2pm, Gospel Flat Farm, 208 Olema Bolinas Road, Bolinas; and Saturday, April 30, 3-4pm; Omnivore Books, 3885 Cesar Chavez St, San Francisco.\u003cbr>\n\u003c/em>\u003c/p>\n\n",
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"excerpt": "Farmsteads of the California Coast, a new book by local author Sarah Henry and photographer Erin Scott, makes small-scale farming look blissfully idyllic. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Know your farmer, know your food. \u003c/p>\n\u003cp>Sure, it sounds like another snappy bumper-sticker slogan. (In fact, the now-defunct \u003ca href=\"http://www.marinorganic.org/blog/\" target=\"_blank\">Marin Organic\u003c/a> distributed green stickers emblazoned with this phrase for years.) Simple as it sounds, it's not always an easy feat, but it's a concept that's at the heart of a current food-world movement towards greater transparency and accountability. More and more, we want to know who is growing our food, and how. Once it was enough to know that head of lettuce was organic; now, buyers' interests can touch on every aspect of sustainability, from transport miles to farmworkers' wages and living conditions. \u003c/p>\n\u003cfigure id=\"attachment_108777\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Cover-with-Alice-Waters-quote-on-front1920-400x514.jpg\" alt=\"Farmsteads of the California Coast\" width=\"400\" height=\"514\" class=\"size-thumbnail wp-image-108777\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Cover-with-Alice-Waters-quote-on-front1920-400x514.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Cover-with-Alice-Waters-quote-on-front1920-800x1027.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Cover-with-Alice-Waters-quote-on-front1920-768x986.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Cover-with-Alice-Waters-quote-on-front1920-1440x1849.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Cover-with-Alice-Waters-quote-on-front1920-1180x1515.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Cover-with-Alice-Waters-quote-on-front1920-960x1233.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Farmsteads of the California Coast by Sarah Henry. \u003ccite>(Erin Scott)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Here in the Bay Area, we're lucky to live where nearly anything can grow, in a climate mild enough to support year-round productivity. As densely populated as this slice of California can feel, we're nonetheless at the heart of an agriculturally famous region. Drive north or south for less than a hour and you can find unique small farms, dairies, ranches, orchards, and more, all making and selling their products on site. \u003c/p>\n\u003cp>These farmstead operations, typically relying on direct customer sales through roadside farm stands and CSAs, are the subject of local writer Sarah Henry's new book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0990537072/kqedorg-20\">Farmsteads of the California Coast\u003c/a>. In it, she explores the stories of a dozen operations in coastal locations from Mendocino to Santa Barbara county. The Australian-born Henry now lives in the East Bay, where she's written for the San Francisco Chronicle, AFAR, Edible East Bay, Edible San Francisco, and Edible Marin and Wine Country. (She's also been a \u003ca href=\"http://ww2.kqed.org/bayareabites/author/sarahhenry/\">contributor\u003c/a> to Bay Area Bites.) More than half of the operations profiled in the book are a scenic drive from San Francisco, from the Hog Island Oyster Company in Marshall and Gospel Flat Farm in Bolinas to Pie Ranch and Swanton Berry Farm in Pescadero. While looking to cover a diversity of places and products, Henry did choose farms by geographical proximity, so readers could visit two or three places mentioned on a single visit. \u003c/p>\n\u003cfigure id=\"attachment_108779\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/sarahheadshot1920--400x571.jpg\" alt=\"Author Sarah Henry\" width=\"400\" height=\"571\" class=\"size-thumbnail wp-image-108779\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/sarahheadshot1920--400x571.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/sarahheadshot1920--800x1143.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/sarahheadshot1920--768x1097.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/sarahheadshot1920--1440x2057.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/sarahheadshot1920--1180x1685.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/sarahheadshot1920--960x1371.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Author Sarah Henry \u003ccite>(Erin Scott)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you've read the produce signs at Bi-Rite Market, or cruised the cheese display at Rainbow Grocery, you'll recognize the names of the farms and dairies in this book. And if you've scrolled through the purveyors listed on many a Bay Area restaurant menu, you'll definitely feel like you're meeting some old friends, or finally putting faces on familiar names, thanks to Berkeley photographer Erin Scott's appealing photographs. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here is Bob Cannard, the king of weeds, whose vibrant lettuces are a favorite of Alice Waters and a staple on the menu at Chez Panisse. Turn a page and here are the sweet goats of Harley Farm, whose milk is turned into flower-decked rounds of fresh goat cheese, almost too pretty to eat. Here's Jim Cochran of Swanton Berry Farm, smiling in a plaid shirt as red as his strawberries, the first man to grow organic strawberries commercially in California, then the first to sign a contract with the United Farm Workers, giving his pickers union benefits like health insurance and fair wages. \u003c/p>\n\u003cp>Some, like Cochran, have been farming for decades, transitioning over the years from conventional to organic growing methods. Others, like Andrew Zlot of Double 8 Dairy, had lucrative careers elsewhere, finding their way to animal husbandry or cheesemaking later in life. Second generation farmers Mickey Murch (Gospel Flat Farm) and Karen Bates (The Apple Farm) took over and reshaped the farming operations their parents had started. \u003c/p>\n\u003cfigure id=\"attachment_108780\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/erinscott_applefarm-treewithoutsticks-2166.jpg\" alt=\"The Apple Farm\" width=\"800\" height=\"1021\" class=\"size-full wp-image-108780\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/erinscott_applefarm-treewithoutsticks-2166.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/erinscott_applefarm-treewithoutsticks-2166-400x511.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/erinscott_applefarm-treewithoutsticks-2166-768x980.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Apple Farm \u003ccite>(Erin Scott)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a longtime journalist, Henry knows how to tell a story, and while she keeps the emphasis positive, she does touch, albeit lightly, on some of the challenges of small-scale farming and rural living--the isolation, the lack of privacy in small-town life, the narrow profit margins and the unrelenting day-in-day-out-ness of raising animals and tending the land. Each chapter also tries to address a larger issue of sustainability, whether it's the ocean and bay stewardship of the oyster farmers at Hog Island, or the layered agriculture practiced by Good Land Organics, where avocado trees shade coffee plants. \u003c/p>\n\u003cfigure id=\"attachment_108778\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/erinscott_hogislandfinaltiffs-2637-1920.jpg\" alt=\"Hog Island Oyster Company\" width=\"1920\" height=\"2585\" class=\"size-full wp-image-108778\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/erinscott_hogislandfinaltiffs-2637-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/erinscott_hogislandfinaltiffs-2637-1920-400x539.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/erinscott_hogislandfinaltiffs-2637-1920-800x1077.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/erinscott_hogislandfinaltiffs-2637-1920-768x1034.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/erinscott_hogislandfinaltiffs-2637-1920-1440x1939.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/erinscott_hogislandfinaltiffs-2637-1920-1180x1589.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/erinscott_hogislandfinaltiffs-2637-1920-960x1293.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hog Island Oyster Company \u003ccite>(Erin Scott)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While Henry was familiar with many of the farmers before she began the book, going to the farms, and walking the land with those responsible for it, was eye-opening. \"I learned something from each of them--a farming practice, a sacrifice they'd had to make to keep going, a time they almost didn't make it,\" she told Bay Area Bites. \"Every story came with some kind of caveat,\" the biggest, of course, being California's drastic (and certainly not yet erased) drought, along with the pressure of ongoing, escalating climate change. \u003c/p>\n\u003cp>Still, this is an aspirational book, and no matter what the farmers say, Scott's photographs make life on a small farm look blissfully, deliciously idyllic, so much so that the cover really should come with a warning label: Farm Life More Difficult Than It May Appear. \u003c/p>\n\u003cp>But for those of us who just want to visit the farming life, Farmsteads is a prettily dirt-stained reminder of the undeniable beauty of our slice of the north-central California coast, and a tribute to the dedication of those who make it grow. \"I hope the book will give people a deeper understanding of what goes into growing our food. With all the emphasis on chefs and restaurants, sometimes the farmers get overlooked,\" said Henry. \"I hope this will help people take a different attitude towards food waste, after knowing the kind of work it takes, and feel a greater connection to their food.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Meet the author and photographer, get a signed book, and sample treats from the featured farms at two upcoming free events: Sunday, April 24, 2pm, Gospel Flat Farm, 208 Olema Bolinas Road, Bolinas; and Saturday, April 30, 3-4pm; Omnivore Books, 3885 Cesar Chavez St, San Francisco.\u003cbr>\n\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Pie Ranch Sells Food for Thought at Highway One Non-Profit Farm Stand",
"title": "Pie Ranch Sells Food for Thought at Highway One Non-Profit Farm Stand",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>While driving along the coast on Highway One between San Francisco and Santa Cruz, you may notice signs for pie and coffee popping up around Pescadero and Año Nuevo State Park. These hand-painted clapboards belong to the aptly named \u003ca href=\"http://www.pieranch.org\" target=\"_blank\">Pie Ranch\u003c/a>.\u003c/p>\n\u003cp>However, pie and coffee enthusiasts should know that Pie Ranch was actually \u003ca href=\"http://www.pieranch.org/history.html\" target=\"_blank\">named\u003c/a> by the founding partners: Nancy Vail, Jered Lawson, and Karen Heislerfor for the pie slice-shaped land it fills; and that the coffee for sale at its farm stand is primarily in the form of whole organic beans. \u003c/p>\n\u003cp>So, why the signs? “We hope that people will stop at Pie Ranch for a sweet treat, but leave with a lot of food for thought,” said Pie Ranch staffer Simone Albuquerque. We all have our own pie memories, however as a non-profit, \u003ca href=\"http://www.pieranch.org/who-we-are.html\" target=\"_blank\">Pie Ranch offers new connections\u003c/a> as it strives to create a healthier food system through youth education, farmer training and regional partnerships.\u003c/p>\n\u003cfigure id=\"attachment_108455\" class=\"wp-caption aligncenter\" style=\"max-width: 4256px\">\u003cimg class=\"size-full wp-image-108455\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/DSC_8212.jpg\" alt=\"Carrots and lemons at Pie Ranch's farm stand\" width=\"4256\" height=\"2832\">\u003cfigcaption class=\"wp-caption-text\">Carrots and lemons at Pie Ranch's farm stand. \u003ccite>(Adrienne Blaine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Stepping into Pie Ranch’s farm stand is like walking through an interactive food justice exhibit where colorful produce and bucolic pies and pastries are presented alongside facts about farm labor, books about organic farming and the Black Lives Matter movement, and a map of the Bay Area’s indigenous tribes.\u003c/p>\n\u003cp>Pie Ranch also has off the charts rustic charm with hand-lettered signs, gingham table cloths and the coast’s unbeatable scenery. Children may find the small upright piano among a treasure trove of toys inside the farm stand. With seating both inside and outside, day-trippers are encouraged to linger.\u003c/p>\n\u003cfigure id=\"attachment_108460\" class=\"wp-caption aligncenter\" style=\"max-width: 4256px\">\u003cimg class=\"size-full wp-image-108460\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/DSC_8215.jpg\" alt=\"Pie Ranch's whole wheat flour is an heirloom variety from Northern India called Jammu. It is grown and milled on site. \" width=\"4256\" height=\"2832\">\u003cfigcaption class=\"wp-caption-text\">Pie Ranch's whole wheat flour is an heirloom variety from Northern India called Jammu. It is grown and milled on site. \u003ccite>(Adrienne Blaine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For locals, Pie Ranch hosts a family-friendly \u003ca href=\"http://www.pieranch.org/work-day---barn-dance.html\" target=\"_blank\">work day\u003c/a> every third Saturday of the month where anyone with work boots and gloves can dig into farm life and help the farmers with their harvest. The next work day is on April 16 starting at 2pm. Volunteers can then opt into a tour of the farm and a potluck dinner followed by alcohol-free live music and dancing that goes well into the evening.\u003c/p>\n\u003cfigure id=\"attachment_108468\" class=\"wp-caption aligncenter\" style=\"max-width: 4256px\">\u003cimg class=\"size-full wp-image-108468\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/DSC_9468.jpg\" alt=\"Strawberries at Pie Ranch's farm stand\" width=\"4256\" height=\"2832\">\u003cfigcaption class=\"wp-caption-text\">Strawberries at Pie Ranch's farm stand \u003ccite>(Adrienne Blaine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Strawberry season has begun and Pie Ranch is lucky to have an early crop this year. “Especially at the beginning of the season, to me there's nothing better than the unadulterated taste of fresh strawberries,” said Pie Ranch Chef Educator David Stockhausen, “The first flush of the season is so often the best; the perfume and perfect balance of sweet and tart makes it such a natural treat all on its own.”\u003c/p>\n\u003cfigure id=\"attachment_108457\" class=\"wp-caption aligncenter\" style=\"max-width: 2832px\">\u003cimg class=\"size-full wp-image-108457\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/DSC_9463.jpg\" alt=\"A strawberry pie made by Santa Cruz's Companion Bakeshop using Pie Ranch ingredients\" width=\"2832\" height=\"4256\">\u003cfigcaption class=\"wp-caption-text\">A strawberry pie made by Santa Cruz's Companion Bakeshop using Pie Ranch ingredients. \u003ccite>(Adrienne Blaine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Stockhausen recommends dipping Pie Ranch strawberries in freshly whipped cream. “For a good dessert at a dinner party or a brunch shared plate, you really can't go wrong with a heap of fresh berries and cream. It's a communal, easy way to celebrate the season,” said Stockhausen. Here is his recipe:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Whip or whisk 1 cup ice-cold heavy cream, 2 TB of real maple syrup, and 1 tsp of an extract of your choice in a cold glass bowl (or stand mixer) until stiff peaks form. Vanilla is a classic flavoring, but I like spearmint, anise, or even rosemary flavor to go along with strawberries. It's counter-intuitive, but rosemary and strawberries are good flavor friends. Adding just a little rosemary extract (1 tsp) or finely minced fresh rosemary (1tsp+) sprigs to your whipped cream brings everything to the next level.\"\u003c/p>\n\u003cp>https://www.instagram.com/p/BDpLKbXjbmQ/?taken-by=pie_ranch\u003c/p>\n\u003cp>During \u003ca href=\"http://saf-unite.org/content/what-farmworker-awareness-week\" target=\"_blank\">National Farmworker Awareness Week\u003c/a> from March 24-31, students from Oceana High School worked with the farmers and educators at Pie Ranch to create their own strawberry pies using heirloom wheat, milk, eggs, and fruit from the farm. In a social media post, Pie Ranch related the lessons from their food justice workshops to a favorite quote from activist Winona LaDuke, \"We don't want a bigger piece of the pie. We want a different pie.”\u003c/p>\n\u003cp>Pie Ranch partners with high schools in Pescadero, Pacifica and San Francisco and offers youth programs to students all over the Bay Area. Pie Ranch aims not only to educate students about food systems, but to give them the tools to become food justice influencers in their own communities.\u003c/p>\n\u003cp>\u003ciframe src=\"https://player.vimeo.com/video/24176600?title=0&byline=0&portrait=0\" width=\"640\" height=\"360\" frameborder=\"0\" webkitallowfullscreen mozallowfullscreen allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>Farmer apprentices, Kase Wheatley, 25, and Veronica Mazariegos, 28, both cite their interactions with these teenagers as some of the most rewarding experiences they have had at Pie Ranch. Wheatley studied food systems at UC Davis and draws inspiration from science-fiction that explores the future of agro-ecological issues. Mazariegos comes to Pie Ranch by way of her experience working with farmers in Togo with the Peace Corps.\u003c/p>\n\u003cfigure id=\"attachment_108456\" class=\"wp-caption aligncenter\" style=\"max-width: 4256px\">\u003cimg class=\"size-full wp-image-108456\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/DSC_8269.jpg\" alt=\"Pie Ranch is named after the pie slice shaped land it fills\" width=\"4256\" height=\"2832\">\u003cfigcaption class=\"wp-caption-text\">Pie Ranch is named after the pie slice shaped land it fills. \u003ccite>(Adrienne Blaine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But you don’t need to be a student or an apprentice to get a Pie Ranch education. Anyone can sign up for Pie Ranch’s annual \u003ca href=\"http://www.pieranch.org/cooking-classes.html\" target=\"_blank\">culinary series\u003c/a>, which kicks off on June 18 with a dumpling workshop led by Pie Ranch staffer and professional baker Jen Chen. Other workshops will explore the intersection of culture and foods like tortillas, pizza and jam.\u003c/p>\n\u003cp>Pie Ranch has a deep commitment to the land and community it cultivates. The bench that encircles Pie Ranch’s communal fire pit is inscribed with this wish, “May this fire warm all those who have come before us and all who now love and nourish this land.”\u003c/p>\n\u003cfigure id=\"attachment_108459\" class=\"wp-caption aligncenter\" style=\"max-width: 4256px\">\u003cimg class=\"size-full wp-image-108459\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/DSC_8266.jpg\" alt=\"The bench that encircles Pie Ranch’s communal fire pit is inscribed with this wish, “May this fire warm all those who have come before us and all who now love and nourish this land.” \" width=\"4256\" height=\"2832\">\u003cfigcaption class=\"wp-caption-text\">The bench that encircles Pie Ranch’s communal fire pit is inscribed with this wish, “May this fire warm all those who have come before us and all who now love and nourish this land.” \u003ccite>(Adrienne Blaine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re looking for a traditional roadside dining experience on Highway One, stop in Davenport at the Roadhouse or Whale City. But if you’re more interested in food for thought, don’t let Pie Ranch’s interpretation of coffee and pie pass you by.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.pieranch.org\" target=\"_blank\">\u003cstrong>Pie Ranch\u003c/strong>\u003c/a>\u003cbr>\n2080 Cabrillo Hwy [\u003ca href=\"https://goo.gl/AC951P\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPescadero, CA 94060\u003cbr>\nPh: (650) 879-9281\u003cbr>\nHours: Mon-Fri, 12-5pm; Sat-Sun, 10-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Pie-Ranch-69605960279/\" target=\"_blank\">Pie Ranch\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/pieranch\" target=\"_blank\">@pieranch\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/pie_ranch/\" target=\"_blank\">@pie_ranch\u003c/a>\u003cbr>\nPrice Range: $-$$ ($5-$25 pies)\u003c/p>\n\n",
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"excerpt": "Pie Ranch in Pescadero is a farm stand offering fresh pie and organic coffee along with a side of food justice and education. Their next family-friendly event is on April 16.",
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"description": "Pie Ranch in Pescadero is a farm stand offering fresh pie and organic coffee along with a side of food justice and education. Their next family-friendly event is on April 16.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>While driving along the coast on Highway One between San Francisco and Santa Cruz, you may notice signs for pie and coffee popping up around Pescadero and Año Nuevo State Park. These hand-painted clapboards belong to the aptly named \u003ca href=\"http://www.pieranch.org\" target=\"_blank\">Pie Ranch\u003c/a>.\u003c/p>\n\u003cp>However, pie and coffee enthusiasts should know that Pie Ranch was actually \u003ca href=\"http://www.pieranch.org/history.html\" target=\"_blank\">named\u003c/a> by the founding partners: Nancy Vail, Jered Lawson, and Karen Heislerfor for the pie slice-shaped land it fills; and that the coffee for sale at its farm stand is primarily in the form of whole organic beans. \u003c/p>\n\u003cp>So, why the signs? “We hope that people will stop at Pie Ranch for a sweet treat, but leave with a lot of food for thought,” said Pie Ranch staffer Simone Albuquerque. We all have our own pie memories, however as a non-profit, \u003ca href=\"http://www.pieranch.org/who-we-are.html\" target=\"_blank\">Pie Ranch offers new connections\u003c/a> as it strives to create a healthier food system through youth education, farmer training and regional partnerships.\u003c/p>\n\u003cfigure id=\"attachment_108455\" class=\"wp-caption aligncenter\" style=\"max-width: 4256px\">\u003cimg class=\"size-full wp-image-108455\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/DSC_8212.jpg\" alt=\"Carrots and lemons at Pie Ranch's farm stand\" width=\"4256\" height=\"2832\">\u003cfigcaption class=\"wp-caption-text\">Carrots and lemons at Pie Ranch's farm stand. \u003ccite>(Adrienne Blaine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Stepping into Pie Ranch’s farm stand is like walking through an interactive food justice exhibit where colorful produce and bucolic pies and pastries are presented alongside facts about farm labor, books about organic farming and the Black Lives Matter movement, and a map of the Bay Area’s indigenous tribes.\u003c/p>\n\u003cp>Pie Ranch also has off the charts rustic charm with hand-lettered signs, gingham table cloths and the coast’s unbeatable scenery. Children may find the small upright piano among a treasure trove of toys inside the farm stand. With seating both inside and outside, day-trippers are encouraged to linger.\u003c/p>\n\u003cfigure id=\"attachment_108460\" class=\"wp-caption aligncenter\" style=\"max-width: 4256px\">\u003cimg class=\"size-full wp-image-108460\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/DSC_8215.jpg\" alt=\"Pie Ranch's whole wheat flour is an heirloom variety from Northern India called Jammu. It is grown and milled on site. \" width=\"4256\" height=\"2832\">\u003cfigcaption class=\"wp-caption-text\">Pie Ranch's whole wheat flour is an heirloom variety from Northern India called Jammu. It is grown and milled on site. \u003ccite>(Adrienne Blaine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For locals, Pie Ranch hosts a family-friendly \u003ca href=\"http://www.pieranch.org/work-day---barn-dance.html\" target=\"_blank\">work day\u003c/a> every third Saturday of the month where anyone with work boots and gloves can dig into farm life and help the farmers with their harvest. The next work day is on April 16 starting at 2pm. Volunteers can then opt into a tour of the farm and a potluck dinner followed by alcohol-free live music and dancing that goes well into the evening.\u003c/p>\n\u003cfigure id=\"attachment_108468\" class=\"wp-caption aligncenter\" style=\"max-width: 4256px\">\u003cimg class=\"size-full wp-image-108468\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/DSC_9468.jpg\" alt=\"Strawberries at Pie Ranch's farm stand\" width=\"4256\" height=\"2832\">\u003cfigcaption class=\"wp-caption-text\">Strawberries at Pie Ranch's farm stand \u003ccite>(Adrienne Blaine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Strawberry season has begun and Pie Ranch is lucky to have an early crop this year. “Especially at the beginning of the season, to me there's nothing better than the unadulterated taste of fresh strawberries,” said Pie Ranch Chef Educator David Stockhausen, “The first flush of the season is so often the best; the perfume and perfect balance of sweet and tart makes it such a natural treat all on its own.”\u003c/p>\n\u003cfigure id=\"attachment_108457\" class=\"wp-caption aligncenter\" style=\"max-width: 2832px\">\u003cimg class=\"size-full wp-image-108457\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/DSC_9463.jpg\" alt=\"A strawberry pie made by Santa Cruz's Companion Bakeshop using Pie Ranch ingredients\" width=\"2832\" height=\"4256\">\u003cfigcaption class=\"wp-caption-text\">A strawberry pie made by Santa Cruz's Companion Bakeshop using Pie Ranch ingredients. \u003ccite>(Adrienne Blaine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Stockhausen recommends dipping Pie Ranch strawberries in freshly whipped cream. “For a good dessert at a dinner party or a brunch shared plate, you really can't go wrong with a heap of fresh berries and cream. It's a communal, easy way to celebrate the season,” said Stockhausen. Here is his recipe:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Whip or whisk 1 cup ice-cold heavy cream, 2 TB of real maple syrup, and 1 tsp of an extract of your choice in a cold glass bowl (or stand mixer) until stiff peaks form. Vanilla is a classic flavoring, but I like spearmint, anise, or even rosemary flavor to go along with strawberries. It's counter-intuitive, but rosemary and strawberries are good flavor friends. Adding just a little rosemary extract (1 tsp) or finely minced fresh rosemary (1tsp+) sprigs to your whipped cream brings everything to the next level.\"\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>During \u003ca href=\"http://saf-unite.org/content/what-farmworker-awareness-week\" target=\"_blank\">National Farmworker Awareness Week\u003c/a> from March 24-31, students from Oceana High School worked with the farmers and educators at Pie Ranch to create their own strawberry pies using heirloom wheat, milk, eggs, and fruit from the farm. In a social media post, Pie Ranch related the lessons from their food justice workshops to a favorite quote from activist Winona LaDuke, \"We don't want a bigger piece of the pie. We want a different pie.”\u003c/p>\n\u003cp>Pie Ranch partners with high schools in Pescadero, Pacifica and San Francisco and offers youth programs to students all over the Bay Area. Pie Ranch aims not only to educate students about food systems, but to give them the tools to become food justice influencers in their own communities.\u003c/p>\n\u003cp>\u003ciframe src=\"https://player.vimeo.com/video/24176600?title=0&byline=0&portrait=0\" width=\"640\" height=\"360\" frameborder=\"0\" webkitallowfullscreen mozallowfullscreen allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>Farmer apprentices, Kase Wheatley, 25, and Veronica Mazariegos, 28, both cite their interactions with these teenagers as some of the most rewarding experiences they have had at Pie Ranch. Wheatley studied food systems at UC Davis and draws inspiration from science-fiction that explores the future of agro-ecological issues. Mazariegos comes to Pie Ranch by way of her experience working with farmers in Togo with the Peace Corps.\u003c/p>\n\u003cfigure id=\"attachment_108456\" class=\"wp-caption aligncenter\" style=\"max-width: 4256px\">\u003cimg class=\"size-full wp-image-108456\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/DSC_8269.jpg\" alt=\"Pie Ranch is named after the pie slice shaped land it fills\" width=\"4256\" height=\"2832\">\u003cfigcaption class=\"wp-caption-text\">Pie Ranch is named after the pie slice shaped land it fills. \u003ccite>(Adrienne Blaine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But you don’t need to be a student or an apprentice to get a Pie Ranch education. Anyone can sign up for Pie Ranch’s annual \u003ca href=\"http://www.pieranch.org/cooking-classes.html\" target=\"_blank\">culinary series\u003c/a>, which kicks off on June 18 with a dumpling workshop led by Pie Ranch staffer and professional baker Jen Chen. Other workshops will explore the intersection of culture and foods like tortillas, pizza and jam.\u003c/p>\n\u003cp>Pie Ranch has a deep commitment to the land and community it cultivates. The bench that encircles Pie Ranch’s communal fire pit is inscribed with this wish, “May this fire warm all those who have come before us and all who now love and nourish this land.”\u003c/p>\n\u003cfigure id=\"attachment_108459\" class=\"wp-caption aligncenter\" style=\"max-width: 4256px\">\u003cimg class=\"size-full wp-image-108459\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/DSC_8266.jpg\" alt=\"The bench that encircles Pie Ranch’s communal fire pit is inscribed with this wish, “May this fire warm all those who have come before us and all who now love and nourish this land.” \" width=\"4256\" height=\"2832\">\u003cfigcaption class=\"wp-caption-text\">The bench that encircles Pie Ranch’s communal fire pit is inscribed with this wish, “May this fire warm all those who have come before us and all who now love and nourish this land.” \u003ccite>(Adrienne Blaine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re looking for a traditional roadside dining experience on Highway One, stop in Davenport at the Roadhouse or Whale City. But if you’re more interested in food for thought, don’t let Pie Ranch’s interpretation of coffee and pie pass you by.\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.pieranch.org\" target=\"_blank\">\u003cstrong>Pie Ranch\u003c/strong>\u003c/a>\u003cbr>\n2080 Cabrillo Hwy [\u003ca href=\"https://goo.gl/AC951P\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPescadero, CA 94060\u003cbr>\nPh: (650) 879-9281\u003cbr>\nHours: Mon-Fri, 12-5pm; Sat-Sun, 10-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Pie-Ranch-69605960279/\" target=\"_blank\">Pie Ranch\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/pieranch\" target=\"_blank\">@pieranch\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/pie_ranch/\" target=\"_blank\">@pie_ranch\u003c/a>\u003cbr>\nPrice Range: $-$$ ($5-$25 pies)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Hunting and Fishing at the SF Green Film Festival",
"title": "Hunting and Fishing at the SF Green Film Festival",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>How does the food we eat end up on our plates? Decades in to an increasingly active and aware food movement, this question still yields perplexing and complicated responses. For we carnivores, the answers also involve facing — or in many cases consciously avoiding — the hard realities of animal life within the meat industry. Two documentaries at this year’s San Francisco Green Film Festival peer into the complex and surprisingly emotional worlds of hunting and fishing. \u003c/p>\n\u003cp>In Vanessa Lemaire’s \u003cem>An Acquired Taste\u003c/em> (World Premiere, Saturday, April 16, 3:30pm, Roxie Theater, SF), three teens tackle the issue of how the meat they crave comes to the table. Lemaire follows 12-year-old Nicholas and 13-year-old Alex through a one-year hunting program based in the Santa Cruz mountains. Meanwhile in Colorado, 13-year-old Ashlie has also developed the desire to hunt and goes through a similar, though notably less hippie, program teaching hunting and tracking skills to youngsters. \u003c/p>\n\u003cp>https://youtu.be/4t4NYMjxLi8\u003c/p>\n\u003cp>The documentary is decidedly ambiguous. It is interesting to sit quietly beside the kids as they willingly struggle with the complicated issue of taking life to sustain life — in the midst of the fraught transition from child to teen. Meanwhile, their parents wrestle with complicated reactions to their children’s quest for a kind of knowledge none are equipped to provide, much less guide. There are moments of genuine uneasiness caused by this seemingly spontaneous desire to learn to kill. None of the parents are hunters, so they try not to communicate their fears, which are mostly about safety. But there is a deep, almost subconscious undertone in the film that feels informed by school shootings and an increasingly incoherent national debate about gun violence. This issue remains largely unspoken by the parents, though one of the kids addresses it head-on. Considering how much we depend on killing for our food, this concern seems irrational next to the kids’ genuine desire for knowledge and experience. \u003c/p>\n\u003cfigure id=\"attachment_108445\" class=\"wp-caption aligncenter\" style=\"max-width: 1912px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi.jpg\" alt=\"Still from An Acquired Taste\" width=\"1912\" height=\"1083\" class=\"size-full wp-image-108445\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi.jpg 1912w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi-400x227.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi-800x453.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi-768x435.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi-1440x816.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi-1180x668.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi-960x544.jpg 960w\" sizes=\"(max-width: 1912px) 100vw, 1912px\">\u003cfigcaption class=\"wp-caption-text\">Still from An Acquired Taste\u003c/figcaption>\u003c/figure>\n\u003cp>Our culture has trivialized rites of passage, relegating them to superficial rituals that test neither skill nor fortitude. The film is a chronicle of three teens who face this void and choose to test themselves. No matter how you feel about hunting or even about eating meat, you cannot help but rejoice when, after months of study, the kids win their hunting licenses. It is a gift to witness the play of conflicting emotions that break over the kids’ faces when they finally succeed at killing. “\u003cem>An Acquired Taste\u003c/em>” is a pretty apt title for this film as an experience, given how many subtly intertwined ideas surround hunting in today’s pre-packaged world. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ditto the use and abuse of the ocean’s resources. Just as it is difficult to know the lives of the animals we eat, it is also increasingly hard — in a global seafood market — to understand the nature of the catch. \u003c/p>\n\u003cfigure id=\"attachment_108442\" class=\"wp-caption aligncenter\" style=\"max-width: 818px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/OF-THE-SEA-promo-still-4.jpg\" alt=\"Still from Of the Sea\" width=\"818\" height=\"460\" class=\"size-full wp-image-108442\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/OF-THE-SEA-promo-still-4.jpg 818w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/OF-THE-SEA-promo-still-4-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/OF-THE-SEA-promo-still-4-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/OF-THE-SEA-promo-still-4-768x432.jpg 768w\" sizes=\"(max-width: 818px) 100vw, 818px\">\u003cfigcaption class=\"wp-caption-text\">Harvesting sea urchin; still from Of the Sea\u003c/figcaption>\u003c/figure>\n\u003cp>Mischa Hedges’ 2015 documentary \u003cem>Of the Sea\u003c/em> (Sunday, April 17, 3pm, Roxie Theater, SF) is an in-depth exploration of the Bay Area’s fisheries and the people who work harvesting and protecting them. The film is lush with gorgeous photography and beautiful (if repetitive) graphics. It’s chock full of facts and figures about the nature and state of health of northern California fish populations, with intimate portraits of a handful of local fishermen who mine and manage the abundant resources of the coast. \u003c/p>\n\u003cp>https://youtu.be/daf41l55_18\u003c/p>\n\u003cp>In the course of ninety minutes, we learn the ins and outs of fishing for Black Cod and King Salmon, crabbing, netting squid and harvesting sea urchin. The fact that fishing is not an easy way to make a living is on abundant display. According to the film, the number of fishing vessels in California has declined from over 6,900 in 1981 to just 1,800 today, which is a pretty good illustration of the state’s boom and bust ethos at work. It’s nice to see that the gold rush mentality seems to be a thing of the past, at least where the fisheries are concerned. According to the film, after years of struggle, California has adopted much more sustainable models for managing the coast. (What happens in international waters is only very briefly discussed.) \u003c/p>\n\u003cp>However, given the intricacies of a global fish market, it is fascinating to learn just how convoluted the journey of fish to plate has become. Other populations, whose diets are richer in seafood products than our own, often have a better appreciation for subtleties of taste that are lost on the American palate, and will therefore pay higher prices for the wild things we pull from our own local waters. Additionally, given America’s propensity for sending jobs overseas, we now lack the infrastructure to efficiently process much of the fish we catch, so some end up frozen, taking unnecessary journeys across the ocean just to be cut into pieces, refrozen and sent back to us! \u003c/p>\n\u003cp>Anyone paying attention will understand the benefits and the distortions of globalism on the food that arrives on our plates. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The 6th Annual San Francisco Green Film Festival runs Thursday, April 14 through Wednesday, April 20, 2016 at various Bay Area locations. For more information, visit \u003ca href=\"http://www.greenfilmfest.org/festival\" target=\"_blank\">greenfilmfest.org\u003c/a>.\u003c/p>\n\n",
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"excerpt": "Two documentaries at this year’s San Francisco Green Film Festival peer into the complex and surprisingly emotional worlds of hunting and fishing. The festival runs April 14 - 20. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>How does the food we eat end up on our plates? Decades in to an increasingly active and aware food movement, this question still yields perplexing and complicated responses. For we carnivores, the answers also involve facing — or in many cases consciously avoiding — the hard realities of animal life within the meat industry. Two documentaries at this year’s San Francisco Green Film Festival peer into the complex and surprisingly emotional worlds of hunting and fishing. \u003c/p>\n\u003cp>In Vanessa Lemaire’s \u003cem>An Acquired Taste\u003c/em> (World Premiere, Saturday, April 16, 3:30pm, Roxie Theater, SF), three teens tackle the issue of how the meat they crave comes to the table. Lemaire follows 12-year-old Nicholas and 13-year-old Alex through a one-year hunting program based in the Santa Cruz mountains. Meanwhile in Colorado, 13-year-old Ashlie has also developed the desire to hunt and goes through a similar, though notably less hippie, program teaching hunting and tracking skills to youngsters. \u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/4t4NYMjxLi8'\n title='//www.youtube.com/embed/4t4NYMjxLi8'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>The documentary is decidedly ambiguous. It is interesting to sit quietly beside the kids as they willingly struggle with the complicated issue of taking life to sustain life — in the midst of the fraught transition from child to teen. Meanwhile, their parents wrestle with complicated reactions to their children’s quest for a kind of knowledge none are equipped to provide, much less guide. There are moments of genuine uneasiness caused by this seemingly spontaneous desire to learn to kill. None of the parents are hunters, so they try not to communicate their fears, which are mostly about safety. But there is a deep, almost subconscious undertone in the film that feels informed by school shootings and an increasingly incoherent national debate about gun violence. This issue remains largely unspoken by the parents, though one of the kids addresses it head-on. Considering how much we depend on killing for our food, this concern seems irrational next to the kids’ genuine desire for knowledge and experience. \u003c/p>\n\u003cfigure id=\"attachment_108445\" class=\"wp-caption aligncenter\" style=\"max-width: 1912px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi.jpg\" alt=\"Still from An Acquired Taste\" width=\"1912\" height=\"1083\" class=\"size-full wp-image-108445\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi.jpg 1912w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi-400x227.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi-800x453.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi-768x435.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi-1440x816.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi-1180x668.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi-960x544.jpg 960w\" sizes=\"(max-width: 1912px) 100vw, 1912px\">\u003cfigcaption class=\"wp-caption-text\">Still from An Acquired Taste\u003c/figcaption>\u003c/figure>\n\u003cp>Our culture has trivialized rites of passage, relegating them to superficial rituals that test neither skill nor fortitude. The film is a chronicle of three teens who face this void and choose to test themselves. No matter how you feel about hunting or even about eating meat, you cannot help but rejoice when, after months of study, the kids win their hunting licenses. It is a gift to witness the play of conflicting emotions that break over the kids’ faces when they finally succeed at killing. “\u003cem>An Acquired Taste\u003c/em>” is a pretty apt title for this film as an experience, given how many subtly intertwined ideas surround hunting in today’s pre-packaged world. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ditto the use and abuse of the ocean’s resources. Just as it is difficult to know the lives of the animals we eat, it is also increasingly hard — in a global seafood market — to understand the nature of the catch. \u003c/p>\n\u003cfigure id=\"attachment_108442\" class=\"wp-caption aligncenter\" style=\"max-width: 818px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/OF-THE-SEA-promo-still-4.jpg\" alt=\"Still from Of the Sea\" width=\"818\" height=\"460\" class=\"size-full wp-image-108442\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/OF-THE-SEA-promo-still-4.jpg 818w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/OF-THE-SEA-promo-still-4-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/OF-THE-SEA-promo-still-4-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/OF-THE-SEA-promo-still-4-768x432.jpg 768w\" sizes=\"(max-width: 818px) 100vw, 818px\">\u003cfigcaption class=\"wp-caption-text\">Harvesting sea urchin; still from Of the Sea\u003c/figcaption>\u003c/figure>\n\u003cp>Mischa Hedges’ 2015 documentary \u003cem>Of the Sea\u003c/em> (Sunday, April 17, 3pm, Roxie Theater, SF) is an in-depth exploration of the Bay Area’s fisheries and the people who work harvesting and protecting them. The film is lush with gorgeous photography and beautiful (if repetitive) graphics. It’s chock full of facts and figures about the nature and state of health of northern California fish populations, with intimate portraits of a handful of local fishermen who mine and manage the abundant resources of the coast. \u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/daf41l55_18'\n title='//www.youtube.com/embed/daf41l55_18'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>In the course of ninety minutes, we learn the ins and outs of fishing for Black Cod and King Salmon, crabbing, netting squid and harvesting sea urchin. The fact that fishing is not an easy way to make a living is on abundant display. According to the film, the number of fishing vessels in California has declined from over 6,900 in 1981 to just 1,800 today, which is a pretty good illustration of the state’s boom and bust ethos at work. It’s nice to see that the gold rush mentality seems to be a thing of the past, at least where the fisheries are concerned. According to the film, after years of struggle, California has adopted much more sustainable models for managing the coast. (What happens in international waters is only very briefly discussed.) \u003c/p>\n\u003cp>However, given the intricacies of a global fish market, it is fascinating to learn just how convoluted the journey of fish to plate has become. Other populations, whose diets are richer in seafood products than our own, often have a better appreciation for subtleties of taste that are lost on the American palate, and will therefore pay higher prices for the wild things we pull from our own local waters. Additionally, given America’s propensity for sending jobs overseas, we now lack the infrastructure to efficiently process much of the fish we catch, so some end up frozen, taking unnecessary journeys across the ocean just to be cut into pieces, refrozen and sent back to us! \u003c/p>\n\u003cp>Anyone paying attention will understand the benefits and the distortions of globalism on the food that arrives on our plates. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The 6th Annual San Francisco Green Film Festival runs Thursday, April 14 through Wednesday, April 20, 2016 at various Bay Area locations. For more information, visit \u003ca href=\"http://www.greenfilmfest.org/festival\" target=\"_blank\">greenfilmfest.org\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 10 Favorite Sandwich Shops South of San Francisco",
"title": "Bay Area Bites Guide to 10 Favorite Sandwich Shops South of San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Meat and cheese piled high between freshly baked bread make deli sandwiches an easy comfort dish that nearly anyone can enjoy. While some swoon for a turkey avocado sandwich others opt for a Italian cold cut combo. This collection of 10 popular sandwich shops south of San Francisco range from small, family-owned delis to a newly-opened gastropub but all serve a sandwich worth waiting in line for. If we missed your favorite please be sure to share it in the comments.\u003c/p>\n\u003ch2>Freshly Baked Eatery\u003c/h2>\n\u003cp>This popular downtown San Jose sandwich shop is only open during the week for lunch so be prepared for a short wait to get your sandwich. True to its name, the bread is freshly baked and has a delicious crunch to it. For first time visitors, the peppered turkey sandwich is an excellent choice.\u003c/p>\n\u003cfigure id=\"attachment_108274\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/FreshlyBakedPepperTurkey.jpg\" alt=\"The peppered turkey sandwich at Freshly Baked Eatery.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108274\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedPepperTurkey.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedPepperTurkey-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedPepperTurkey-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedPepperTurkey-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedPepperTurkey-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedPepperTurkey-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedPepperTurkey-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The peppered turkey sandwich at Freshly Baked Eatery. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108272\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/FreshlyBakedClassic.jpg\" alt=\"The classic sandwich at Freshly Baked Eatery with roast beef, country ham and turkey.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108272\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedClassic.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedClassic-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedClassic-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedClassic-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedClassic-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedClassic-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedClassic-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The classic sandwich at Freshly Baked Eatery with roast beef, country ham and turkey. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/FreshlyBakedCounter.jpg\" alt=\"Customers ordering at the counter of Freshly Baked Eatery.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedCounter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedCounter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedCounter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedCounter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedCounter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedCounter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers ordering at the counter of Freshly Baked Eatery. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/freshly-baked-eatery-san-jose\">\u003cstrong>Freshly Baked Eatery\u003c/strong>\u003c/a>\u003cbr>\n152 N 3rd St. #101 [\u003ca href=\"https://goo.gl/HT5ttT\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95112\u003cbr>\nPh: (408) 298-9370\u003cbr>\nHours: Mon-Fri 10:30am-2:30pm; Closed Saturday and Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Freshly-Baked-Eatery/120289077987906?fref=ts\">Freshly Baked Eatery\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10) Cash Only\u003c/p>\n\u003ch2>Little Lucca\u003c/h2>\n\u003cp>The sandwiches at this Italian-American deli can be up to the size of your forearm and are packed with a hearty helping of meat and cheeses. The crowd favorite is the Hot Bird with turkey, roasted green peppers, pepper jack cheese and caesar dressing. For those who enjoy a classic Italian cold cut sandwich the Little Lucca combo with mortadella, provolone and salami is a must. However, do be warned that the pungent garlic spread may stay with you throughout the day.\u003c/p>\n\u003cfigure id=\"attachment_108283\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/LittleLuccaHotBird.jpg\" alt=\"The Hot Bird features turkey, roasted green peppers, pepper jack cheese and caesar dressing.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108283\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaHotBird.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaHotBird-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaHotBird-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaHotBird-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaHotBird-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaHotBird-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaHotBird-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Hot Bird features turkey, roasted green peppers, pepper jack cheese and caesar dressing. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108281\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/LittleLuccaCombo.jpg\" alt=\"The Little Lucca combo sandwich with mortadella, provolone and salami.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCombo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCombo-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCombo-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCombo-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCombo-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCombo-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCombo-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Little Lucca combo sandwich with mortadella, provolone and salami. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108282\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/LittleLuccaCounter.jpg\" alt=\"Customers waiting to order at Little Lucca in Burlingame.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108282\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCounter-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCounter-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCounter-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCounter-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCounter-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCounter-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers waiting to order at Little Lucca in Burlingame. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://littlelucca.com/\">\u003cstrong>Little Lucca\u003c/strong>\u003c/a>\u003cbr>\n1809 El Camino Real [\u003ca href=\"https://goo.gl/qWxhM9\">map\u003c/a>]\u003cbr>\nBurlingame, CA 94010\u003cbr>\nPh: (650) 697-8389\u003cbr>\nHours: Mon-Sat 9am-5pm; Sun 9-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Little-Lucca/112720372115589?fref=ts\">Little Lucca\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Other location:\u003c/strong>\u003cbr>\n724 El Camino Real\u003cbr>\nSouth San Francisco, CA 94080\u003cbr>\nTel: (650) 589-8916\u003cbr>\nHours: Mon-Fri 8:30am-5pm; Sat 9-5pm, Sun 9-4pm\u003c/p>\n\u003ch2>Woodside Deli\u003c/h2>\n\u003cp>The tasty sandwiches at this Italian-American deli in Woodside have a popular following. So take a number and be prepared to wait up to 25 minutes for your order. The sandwiches are made with freshly sliced meats and served on fresh sourdough or ciabatta rolls. The popular Grand Champion piles on salami, artichoke hearts, red onions, red bell peppers, asiago and pesto, for a winning combination of Italian deli flavors.\u003c/p>\n\u003cfigure id=\"attachment_108292\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/WoodsideGrandChampion.jpg\" alt=\"The Woodside Grand Champion features salami, artichoke hearts, red onions, red bell peppers, asiago and pesto.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108292\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideGrandChampion.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideGrandChampion-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideGrandChampion-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideGrandChampion-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideGrandChampion-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideGrandChampion-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideGrandChampion-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Woodside Grand Champion features salami, artichoke hearts, red onions, red bell peppers, asiago and pesto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108291\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/WoodsidegGodfather.jpg\" alt=\"The Godfather sandwich features salami, coppa, prosciutto, mortadella, artichoke hearts and pepperoncinis.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108291\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsidegGodfather.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsidegGodfather-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsidegGodfather-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsidegGodfather-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsidegGodfather-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsidegGodfather-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsidegGodfather-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Godfather sandwich features salami, coppa, prosciutto, mortadella, artichoke hearts and pepperoncinis. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/WoodsideCounter.jpg\" alt=\"The deli counter at Woodside Deli.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108290\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideCounter-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideCounter-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideCounter-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideCounter-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideCounter-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideCounter-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The deli counter at Woodside Deli. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.woodsidedeli.net/\">\u003cstrong>Woodside Deli\u003c/strong>\u003c/a>\u003cbr>\n1453 Woodside Rd. [\u003ca href=\"https://goo.gl/VICvuO\">map\u003c/a>]\u003cbr>\nRedwood City, CA 94061\u003cbr>\nPh: (650) 369-4235\u003cbr>\nHours: Mon-Sat 8am-6pm; Sun 8am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Woodside-Deli-175506455801896/\">Woodside Deli\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Bonne Santé\u003c/h2>\n\u003cp>This cozy Burlingame deli serves gourmet sandwich creations in behemoth portions. The menu options range from a plain turkey and cheese to the more eclectic Rattler which features smoked turkey, barbecue sauce, smoked gouda and caramelized onions. The creamy housemade potato salad is a must-have side for whatever sandwich you order.\u003c/p>\n\u003cfigure id=\"attachment_108264\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/BonneSanteRattler.jpg\" alt=\"The Rattler with smoked turkey, barbecue sauce, smoked gouda and caramelized onions.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108264\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteRattler.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteRattler-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteRattler-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteRattler-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteRattler-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteRattler-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteRattler-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Rattler with smoked turkey, barbecue sauce, smoked gouda and caramelized onions. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108265\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/BonneSanteTurkey.jpg\" alt=\"A turkey and Swiss cheese sandwich at Bonne Sante in Burlingame.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108265\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteTurkey.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteTurkey-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteTurkey-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteTurkey-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteTurkey-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteTurkey-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteTurkey-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A turkey and Swiss cheese sandwich at Bonne Sante in Burlingame. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108263\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/BonneSante.jpg\" alt=\"Inside Bonne Sante in Burlingame.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108263\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSante.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSante-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSante-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSante-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSante-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSante-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSante-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Bonne Sante in Burlingame. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://bonnesantedeli.com/\">\u003cstrong>Bonne Santé\u003c/strong>\u003c/a>\u003cbr>\n1184 Broadway [\u003ca href=\"https://goo.gl/qbzLKM\">map\u003c/a>]\u003cbr>\nBurlingame, CA 94010\u003cbr>\nPh: (650) 342-1529\u003cbr>\nHours: Mon-Fri 10am-4:30pm; Sat 10am-5pm; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Bonne-Sante/110248335733434?fref=ts\">Bonne Santé\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>California Sourdough Eatery\u003c/h2>\n\u003cp>This San Jose sandwich shop is only open on weekdays during lunch with a line of customers that regularly goes out the door. The delicious sourdough bread is baked fresh throughout the day, so don’t be surprised if your sandwich bread is still warm from the oven. While the sandwiches are not intimidating in size, the quality of the meats and fresh crunch of the sourdough bread make this place a must visit.\u003c/p>\n\u003cfigure id=\"attachment_108268\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/CASourdoughTurkeyPastrami.jpg\" alt=\"A pastrami and turkey sandwich at California Sourdough.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108268\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughTurkeyPastrami.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughTurkeyPastrami-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughTurkeyPastrami-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughTurkeyPastrami-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughTurkeyPastrami-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughTurkeyPastrami-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughTurkeyPastrami-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A pastrami and turkey sandwich at California Sourdough. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108267\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/CASourdoughSpicyTurkey.jpg\" alt=\"The spicy turkey sandwich at California Sourdough.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108267\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughSpicyTurkey.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughSpicyTurkey-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughSpicyTurkey-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughSpicyTurkey-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughSpicyTurkey-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughSpicyTurkey-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughSpicyTurkey-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The spicy turkey sandwich at California Sourdough. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108266\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/CaSourdoughCounter.jpg\" alt=\"Customers wait to order at California Sourdough in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/CaSourdoughCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CaSourdoughCounter-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CaSourdoughCounter-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CaSourdoughCounter-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CaSourdoughCounter-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CaSourdoughCounter-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CaSourdoughCounter-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers wait to order at California Sourdough in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/california-sourdough-san-jose\">\u003cstrong>California Sourdough Eatery\u003c/strong>\u003c/a>\u003cbr>\n1150 Murphy Ave. [\u003ca href=\"https://goo.gl/dMoLxA\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95131\u003cbr>\nPh: (408) 437-1045\u003cbr>\nHours: Mon-Fri 11am-2:30pm; Closed Saturday and Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/California-Sourdough-155140644501783/?fref=ts\">California Sourdough\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10) Cash Only\u003c/p>\n\u003ch2>Spread Deli & Bottles\u003c/h2>\n\u003cp>Spread Deli in Campbell serves gourmet deli sandwiches alongside a menu of craft beer on tap as well as a collection of beers sold by the bottle. The popular Duchess sandwich is a hearty combination of honey-roasted turkey, beef pastrami, sharp cheddar, tomatoes, sprouts, black garlic aioli and chipotle aioli. While the Humpty Dumpty is a gourmet twist on the standard egg salad sandwich.\u003c/p>\n\u003cfigure id=\"attachment_108288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/SpreadDuchess.jpg\" alt=\"The Duchess sandwich features honey-roasted turkey, beef pastrami, sharp cheddar, tomatoes, sprouts, black garlic aioli and chipotle aioli.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108288\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadDuchess.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadDuchess-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadDuchess-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadDuchess-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadDuchess-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadDuchess-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadDuchess-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Duchess sandwich features honey-roasted turkey, beef pastrami, sharp cheddar, tomatoes, sprouts, black garlic aioli and chipotle aioli. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108289\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/SpreadHumptyDumpty.jpg\" alt=\"The Humpty Dumpty sandwich features house-made egg salad, red onions, dill, tomatoes and mixed greens.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108289\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadHumptyDumpty.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadHumptyDumpty-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadHumptyDumpty-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadHumptyDumpty-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadHumptyDumpty-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadHumptyDumpty-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadHumptyDumpty-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Humpty Dumpty sandwich features house-made egg salad, red onions, dill, tomatoes and mixed greens. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108287\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/SpreadCounter.jpg\" alt=\"The deli counter and bar at Spread Deli & Bottles.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108287\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadCounter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadCounter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadCounter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadCounter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadCounter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadCounter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The deli counter and bar at Spread Deli & Bottles. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://spreadcampbell.com/#spread-campbell-deli-bottles\">\u003cstrong>Spread Deli & Bottles\u003c/strong>\u003c/a>\u003cbr>\n193 E Campbell Ave. [\u003ca href=\"https://goo.gl/WNWDhP\">map\u003c/a>]\u003cbr>\nCampbell, CA 95008\u003cbr>\nPh: (408) 340-5549\u003cbr>\nHours: Mon-Thu 11am-9pm; Fri-Sat 11am-10pm; Sun 10am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SpreadCampbell/?fref=ts\">Spread Deli & Bottles\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SpreadCampbell\">@SpreadCampbell\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003ch2>Chiaramonte's Deli & Sausages\u003c/h2>\n\u003cp>This Italian-American deli has been family-owned for more than 100 years and is known for their handmade sausages and deli sandwiches. Service can be slow but this allows you time to admire the vintage refrigerators, deli equipment and old photos of early San Jose. The Italian submarine features mortadella, cappocolo and Genoa salami on a sourdough roll.\u003c/p>\n\u003cfigure id=\"attachment_108271\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/ChiaramontesPrimo.jpg\" alt=\"An Italian submarine sandwich with mortadella, cappocolo and Genoa salami at Chiaramonte’s Deli & Sausages.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108271\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesPrimo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesPrimo-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesPrimo-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesPrimo-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesPrimo-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesPrimo-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesPrimo-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An Italian submarine sandwich with mortadella, cappocolo and Genoa salami at Chiaramonte’s Deli & Sausages. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108270\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/ChiaramontesMortadella.jpg\" alt=\"A mortadella sandwich at Chiaramonte’s Deli & Sausages.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108270\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesMortadella.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesMortadella-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesMortadella-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesMortadella-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesMortadella-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesMortadella-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesMortadella-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A mortadella sandwich at Chiaramonte’s Deli & Sausages. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108269\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Chiaramontes.jpg\" alt=\"Inside Chiaramonte’s Deli & Sausages in San Jose.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108269\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Chiaramontes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Chiaramontes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Chiaramontes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Chiaramontes-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Chiaramontes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Chiaramontes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Chiaramontes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Chiaramonte’s Deli & Sausages in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/chiaramontes-deli-and-sausages-san-jose\">\u003cstrong>Chiaramonte's Deli & Sausages\u003c/strong>\u003c/a>\u003cbr>\n609 N 13th St. [\u003ca href=\"https://goo.gl/DDPKVb\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95112\u003cbr>\nPh: (408) 295-0943\u003cbr>\nHours: Mon-Sat 10am-6pm; Sun 11-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/chiaramontes/?fref=ts\">Chiaramonte’s Deli & Sausages\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Los Gatos Meats & Smoke House\u003c/h2>\n\u003cp>Los Gatos Meats & Smoke House is not only an old-fashioned butcher shop but they make fantastic sandwiches from the smoked and freshly sliced deli meats. The popular Slow Burn sandwich features a hearty serving of tri-tip with fiery chipotle sauce, honey mustard and peppers. The largest appetite of any carnivore will be satisfied by the Super Hero sandwich which piles shaved Tri-Tip with barbecue sauce, bacon, cheddar cheese and avocado.\u003c/p>\n\u003cfigure id=\"attachment_108280\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/LGMeatsSuperHero.jpg\" alt=\"The Super Hero sandwich features Tri-Tip with barbecue sauce, bacon, cheddar cheese and avocado.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSuperHero.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSuperHero-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSuperHero-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSuperHero-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSuperHero-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSuperHero-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSuperHero-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Super Hero sandwich features Tri-Tip with barbecue sauce, bacon, cheddar cheese and avocado. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108279\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/LGMeatsSlowBurn.jpg\" alt=\"The Slow Burn sandwich features Tri-Tip with chipotle sauce, honey mustard and peppers.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSlowBurn.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSlowBurn-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSlowBurn-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSlowBurn-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSlowBurn-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSlowBurn-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSlowBurn-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Slow Burn sandwich features Tri-Tip with chipotle sauce, honey mustard and peppers. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108278\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/LGMeats.jpg\" alt=\"The deli counter at Los Gatos Meats & Smoke House.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108278\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeats.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeats-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeats-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeats-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeats-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeats-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeats-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The deli counter at Los Gatos Meats & Smoke House. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.losgatosmeats.com/\">\u003cstrong>Los Gatos Meats & Smoke House\u003c/strong>\u003c/a>\u003cbr>\n575 University Ave. [\u003ca href=\"https://goo.gl/9UZWxR\">map\u003c/a>]\u003cbr>\nLos Gatos, CA 95032\u003cbr>\nPh: (408) 354-7055\u003cbr>\nHours: Mon-Fri 9am-6pm; Sat 9am-4:30pm; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/losgatosmeats.smokehouse/?fref=ts\">Los Gatos Meats & Smoke House\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/LosGatosMeats\">@LosGatosMeats\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Bertucelli's La Villa Gourmet\u003c/h2>\n\u003cp>This family-owned Italian deli in Willow Glen is well known for their handmade ravioli. However a particular sandwich, The Chris Combo, who's recipe remains a closely guarded secret has customers lining up out the door to order. The secret sandwich featuring a combination of cold cuts and garlic spread is so popular, local and visiting sporting teams regularly phone in team orders for the Chris Combo. Equally popular, the \"Death\" sandwich features two pounds of La Villa meatballs served on a quarter loaf of garlic bread, and absolutely requires a knife and fork, or at least a pile of napkins.\u003c/p>\n\u003cfigure id=\"attachment_108277\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/LaVillaDeathSandwich.jpg\" alt=\"The Death sandwich at Bertucelli's La Villa Gourmet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108277\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaDeathSandwich.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaDeathSandwich-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaDeathSandwich-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaDeathSandwich-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaDeathSandwich-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaDeathSandwich-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaDeathSandwich-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The \"Death\" sandwich at Bertucelli's La Villa Gourmet. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108275\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/LaVillaChrisCombo.jpg\" alt=\"The Chris Combo at Bertucelli's La Villa Gourmet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108275\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaChrisCombo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaChrisCombo-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaChrisCombo-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaChrisCombo-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaChrisCombo-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaChrisCombo-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaChrisCombo-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Chris Combo at Bertucelli's La Villa Gourmet. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108276\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/LaVillaCounter.jpg\" alt=\"Customers waiting to place orders at Bertucelli's La Villa Gourmet.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108276\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaCounter-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaCounter-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaCounter-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaCounter-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaCounter-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaCounter-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers waiting to place orders at Bertucelli's La Villa Gourmet. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.wglavilla.com/Sandwiches.php\">\u003cstrong>Bertucelli's La Villa Gourmet\u003c/strong>\u003c/a>\u003cbr>\n1319 Lincoln Ave. [\u003ca href=\"https://goo.gl/O5d0EO\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95125\u003cbr>\nPh: (408) 295-7851\u003cbr>\nHours: Tue-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/?fref=ts\">Bertucelli's La Villa Delicatessen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/lavilladeliwg\">@lavilladeliwg\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Roger’s Deli & Doughnuts\u003c/h2>\n\u003cp>This humble deli and doughnut shop in Mountain View is popular for their freshly baked bread and simple deli sandwiches. At Roger’s the standard Ruben features a curious ingredient, pineapple, which adds a deliciously sweet touch to the tangy and savory rye and pastrami. If you enjoy a less exotic sandwich, Roger’s turkey and avocado is the winning choice.\u003c/p>\n\u003cfigure id=\"attachment_108286\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/RogersTurkeyAvocado.jpg\" alt=\"The turkey avocado sandwich at Roger’s Deli & Doughnuts.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108286\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersTurkeyAvocado.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersTurkeyAvocado-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersTurkeyAvocado-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersTurkeyAvocado-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersTurkeyAvocado-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersTurkeyAvocado-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersTurkeyAvocado-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The turkey avocado sandwich at Roger’s Deli & Doughnuts. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108285\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/RogersReuben.jpg\" alt=\"The Reuben sandwich at Roger’s Deli & Doughnuts.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108285\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersReuben.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersReuben-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersReuben-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersReuben-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersReuben-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersReuben-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersReuben-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Reuben sandwich at Roger’s Deli & Doughnuts. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108284\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/RogersCounter.jpg\" alt=\"The menu and counter at Roger’s Deli & Doughnuts in Mountain View.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108284\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersCounter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersCounter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersCounter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersCounter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersCounter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersCounter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The menu and counter at Roger’s Deli & Doughnuts in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.rogers-deli.com/\">\u003cstrong>Roger’s Deli & Doughnuts\u003c/strong>\u003c/a>\u003cbr>\n295 E Middlefield Rd. [\u003ca href=\"https://goo.gl/cEMWJA\">map\u003c/a>]\u003cbr>\nMountain View, CA 94043\u003cbr>\nPh: (650) 965-2204\u003cbr>\nHours: Mon-Sat 5am-6pm; Sun 6am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Rogers-Deli/117594834924372?fref=ts\">Roger’s Deli\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\n",
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"excerpt": "This guide highlights 10 popular sandwich shops south of San Francisco, where your reward for enduring a long line of customers is served on freshly baked bread. If we missed your favorite spot for a deli sandwich please be sure to share it in the comments.",
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"description": "This guide highlights 10 popular sandwich shops south of San Francisco, where your reward for enduring a long line of customers is served on freshly baked bread. If we missed your favorite spot for a deli sandwich please be sure to share it in the comments.",
"title": "Bay Area Bites Guide to 10 Favorite Sandwich Shops South of San Francisco | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Meat and cheese piled high between freshly baked bread make deli sandwiches an easy comfort dish that nearly anyone can enjoy. While some swoon for a turkey avocado sandwich others opt for a Italian cold cut combo. This collection of 10 popular sandwich shops south of San Francisco range from small, family-owned delis to a newly-opened gastropub but all serve a sandwich worth waiting in line for. If we missed your favorite please be sure to share it in the comments.\u003c/p>\n\u003ch2>Freshly Baked Eatery\u003c/h2>\n\u003cp>This popular downtown San Jose sandwich shop is only open during the week for lunch so be prepared for a short wait to get your sandwich. True to its name, the bread is freshly baked and has a delicious crunch to it. For first time visitors, the peppered turkey sandwich is an excellent choice.\u003c/p>\n\u003cfigure id=\"attachment_108274\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/FreshlyBakedPepperTurkey.jpg\" alt=\"The peppered turkey sandwich at Freshly Baked Eatery.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108274\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedPepperTurkey.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedPepperTurkey-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedPepperTurkey-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedPepperTurkey-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedPepperTurkey-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedPepperTurkey-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedPepperTurkey-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The peppered turkey sandwich at Freshly Baked Eatery. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108272\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/FreshlyBakedClassic.jpg\" alt=\"The classic sandwich at Freshly Baked Eatery with roast beef, country ham and turkey.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108272\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedClassic.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedClassic-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedClassic-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedClassic-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedClassic-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedClassic-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedClassic-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The classic sandwich at Freshly Baked Eatery with roast beef, country ham and turkey. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/FreshlyBakedCounter.jpg\" alt=\"Customers ordering at the counter of Freshly Baked Eatery.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedCounter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedCounter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedCounter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedCounter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedCounter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedCounter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers ordering at the counter of Freshly Baked Eatery. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/freshly-baked-eatery-san-jose\">\u003cstrong>Freshly Baked Eatery\u003c/strong>\u003c/a>\u003cbr>\n152 N 3rd St. #101 [\u003ca href=\"https://goo.gl/HT5ttT\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95112\u003cbr>\nPh: (408) 298-9370\u003cbr>\nHours: Mon-Fri 10:30am-2:30pm; Closed Saturday and Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Freshly-Baked-Eatery/120289077987906?fref=ts\">Freshly Baked Eatery\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10) Cash Only\u003c/p>\n\u003ch2>Little Lucca\u003c/h2>\n\u003cp>The sandwiches at this Italian-American deli can be up to the size of your forearm and are packed with a hearty helping of meat and cheeses. The crowd favorite is the Hot Bird with turkey, roasted green peppers, pepper jack cheese and caesar dressing. For those who enjoy a classic Italian cold cut sandwich the Little Lucca combo with mortadella, provolone and salami is a must. However, do be warned that the pungent garlic spread may stay with you throughout the day.\u003c/p>\n\u003cfigure id=\"attachment_108283\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/LittleLuccaHotBird.jpg\" alt=\"The Hot Bird features turkey, roasted green peppers, pepper jack cheese and caesar dressing.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108283\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaHotBird.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaHotBird-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaHotBird-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaHotBird-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaHotBird-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaHotBird-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaHotBird-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Hot Bird features turkey, roasted green peppers, pepper jack cheese and caesar dressing. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108281\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/LittleLuccaCombo.jpg\" alt=\"The Little Lucca combo sandwich with mortadella, provolone and salami.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCombo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCombo-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCombo-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCombo-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCombo-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCombo-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCombo-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Little Lucca combo sandwich with mortadella, provolone and salami. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108282\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/LittleLuccaCounter.jpg\" alt=\"Customers waiting to order at Little Lucca in Burlingame.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108282\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCounter-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCounter-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCounter-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCounter-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCounter-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCounter-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers waiting to order at Little Lucca in Burlingame. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://littlelucca.com/\">\u003cstrong>Little Lucca\u003c/strong>\u003c/a>\u003cbr>\n1809 El Camino Real [\u003ca href=\"https://goo.gl/qWxhM9\">map\u003c/a>]\u003cbr>\nBurlingame, CA 94010\u003cbr>\nPh: (650) 697-8389\u003cbr>\nHours: Mon-Sat 9am-5pm; Sun 9-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Little-Lucca/112720372115589?fref=ts\">Little Lucca\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Other location:\u003c/strong>\u003cbr>\n724 El Camino Real\u003cbr>\nSouth San Francisco, CA 94080\u003cbr>\nTel: (650) 589-8916\u003cbr>\nHours: Mon-Fri 8:30am-5pm; Sat 9-5pm, Sun 9-4pm\u003c/p>\n\u003ch2>Woodside Deli\u003c/h2>\n\u003cp>The tasty sandwiches at this Italian-American deli in Woodside have a popular following. So take a number and be prepared to wait up to 25 minutes for your order. The sandwiches are made with freshly sliced meats and served on fresh sourdough or ciabatta rolls. The popular Grand Champion piles on salami, artichoke hearts, red onions, red bell peppers, asiago and pesto, for a winning combination of Italian deli flavors.\u003c/p>\n\u003cfigure id=\"attachment_108292\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/WoodsideGrandChampion.jpg\" alt=\"The Woodside Grand Champion features salami, artichoke hearts, red onions, red bell peppers, asiago and pesto.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108292\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideGrandChampion.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideGrandChampion-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideGrandChampion-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideGrandChampion-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideGrandChampion-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideGrandChampion-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideGrandChampion-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Woodside Grand Champion features salami, artichoke hearts, red onions, red bell peppers, asiago and pesto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108291\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/WoodsidegGodfather.jpg\" alt=\"The Godfather sandwich features salami, coppa, prosciutto, mortadella, artichoke hearts and pepperoncinis.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108291\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsidegGodfather.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsidegGodfather-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsidegGodfather-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsidegGodfather-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsidegGodfather-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsidegGodfather-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsidegGodfather-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Godfather sandwich features salami, coppa, prosciutto, mortadella, artichoke hearts and pepperoncinis. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/WoodsideCounter.jpg\" alt=\"The deli counter at Woodside Deli.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108290\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideCounter-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideCounter-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideCounter-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideCounter-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideCounter-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideCounter-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The deli counter at Woodside Deli. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.woodsidedeli.net/\">\u003cstrong>Woodside Deli\u003c/strong>\u003c/a>\u003cbr>\n1453 Woodside Rd. [\u003ca href=\"https://goo.gl/VICvuO\">map\u003c/a>]\u003cbr>\nRedwood City, CA 94061\u003cbr>\nPh: (650) 369-4235\u003cbr>\nHours: Mon-Sat 8am-6pm; Sun 8am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Woodside-Deli-175506455801896/\">Woodside Deli\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Bonne Santé\u003c/h2>\n\u003cp>This cozy Burlingame deli serves gourmet sandwich creations in behemoth portions. The menu options range from a plain turkey and cheese to the more eclectic Rattler which features smoked turkey, barbecue sauce, smoked gouda and caramelized onions. The creamy housemade potato salad is a must-have side for whatever sandwich you order.\u003c/p>\n\u003cfigure id=\"attachment_108264\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/BonneSanteRattler.jpg\" alt=\"The Rattler with smoked turkey, barbecue sauce, smoked gouda and caramelized onions.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108264\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteRattler.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteRattler-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteRattler-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteRattler-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteRattler-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteRattler-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteRattler-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Rattler with smoked turkey, barbecue sauce, smoked gouda and caramelized onions. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108265\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/BonneSanteTurkey.jpg\" alt=\"A turkey and Swiss cheese sandwich at Bonne Sante in Burlingame.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108265\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteTurkey.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteTurkey-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteTurkey-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteTurkey-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteTurkey-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteTurkey-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteTurkey-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A turkey and Swiss cheese sandwich at Bonne Sante in Burlingame. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108263\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/BonneSante.jpg\" alt=\"Inside Bonne Sante in Burlingame.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108263\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSante.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSante-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSante-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSante-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSante-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSante-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSante-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Bonne Sante in Burlingame. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://bonnesantedeli.com/\">\u003cstrong>Bonne Santé\u003c/strong>\u003c/a>\u003cbr>\n1184 Broadway [\u003ca href=\"https://goo.gl/qbzLKM\">map\u003c/a>]\u003cbr>\nBurlingame, CA 94010\u003cbr>\nPh: (650) 342-1529\u003cbr>\nHours: Mon-Fri 10am-4:30pm; Sat 10am-5pm; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Bonne-Sante/110248335733434?fref=ts\">Bonne Santé\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>California Sourdough Eatery\u003c/h2>\n\u003cp>This San Jose sandwich shop is only open on weekdays during lunch with a line of customers that regularly goes out the door. The delicious sourdough bread is baked fresh throughout the day, so don’t be surprised if your sandwich bread is still warm from the oven. While the sandwiches are not intimidating in size, the quality of the meats and fresh crunch of the sourdough bread make this place a must visit.\u003c/p>\n\u003cfigure id=\"attachment_108268\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/CASourdoughTurkeyPastrami.jpg\" alt=\"A pastrami and turkey sandwich at California Sourdough.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108268\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughTurkeyPastrami.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughTurkeyPastrami-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughTurkeyPastrami-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughTurkeyPastrami-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughTurkeyPastrami-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughTurkeyPastrami-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughTurkeyPastrami-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A pastrami and turkey sandwich at California Sourdough. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108267\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/CASourdoughSpicyTurkey.jpg\" alt=\"The spicy turkey sandwich at California Sourdough.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108267\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughSpicyTurkey.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughSpicyTurkey-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughSpicyTurkey-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughSpicyTurkey-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughSpicyTurkey-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughSpicyTurkey-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughSpicyTurkey-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The spicy turkey sandwich at California Sourdough. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108266\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/CaSourdoughCounter.jpg\" alt=\"Customers wait to order at California Sourdough in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/CaSourdoughCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CaSourdoughCounter-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CaSourdoughCounter-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CaSourdoughCounter-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CaSourdoughCounter-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CaSourdoughCounter-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CaSourdoughCounter-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers wait to order at California Sourdough in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/california-sourdough-san-jose\">\u003cstrong>California Sourdough Eatery\u003c/strong>\u003c/a>\u003cbr>\n1150 Murphy Ave. [\u003ca href=\"https://goo.gl/dMoLxA\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95131\u003cbr>\nPh: (408) 437-1045\u003cbr>\nHours: Mon-Fri 11am-2:30pm; Closed Saturday and Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/California-Sourdough-155140644501783/?fref=ts\">California Sourdough\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10) Cash Only\u003c/p>\n\u003ch2>Spread Deli & Bottles\u003c/h2>\n\u003cp>Spread Deli in Campbell serves gourmet deli sandwiches alongside a menu of craft beer on tap as well as a collection of beers sold by the bottle. The popular Duchess sandwich is a hearty combination of honey-roasted turkey, beef pastrami, sharp cheddar, tomatoes, sprouts, black garlic aioli and chipotle aioli. While the Humpty Dumpty is a gourmet twist on the standard egg salad sandwich.\u003c/p>\n\u003cfigure id=\"attachment_108288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/SpreadDuchess.jpg\" alt=\"The Duchess sandwich features honey-roasted turkey, beef pastrami, sharp cheddar, tomatoes, sprouts, black garlic aioli and chipotle aioli.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108288\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadDuchess.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadDuchess-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadDuchess-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadDuchess-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadDuchess-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadDuchess-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadDuchess-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Duchess sandwich features honey-roasted turkey, beef pastrami, sharp cheddar, tomatoes, sprouts, black garlic aioli and chipotle aioli. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108289\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/SpreadHumptyDumpty.jpg\" alt=\"The Humpty Dumpty sandwich features house-made egg salad, red onions, dill, tomatoes and mixed greens.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108289\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadHumptyDumpty.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadHumptyDumpty-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadHumptyDumpty-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadHumptyDumpty-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadHumptyDumpty-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadHumptyDumpty-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadHumptyDumpty-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Humpty Dumpty sandwich features house-made egg salad, red onions, dill, tomatoes and mixed greens. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108287\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/SpreadCounter.jpg\" alt=\"The deli counter and bar at Spread Deli & Bottles.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108287\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadCounter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadCounter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadCounter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadCounter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadCounter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadCounter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The deli counter and bar at Spread Deli & Bottles. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://spreadcampbell.com/#spread-campbell-deli-bottles\">\u003cstrong>Spread Deli & Bottles\u003c/strong>\u003c/a>\u003cbr>\n193 E Campbell Ave. [\u003ca href=\"https://goo.gl/WNWDhP\">map\u003c/a>]\u003cbr>\nCampbell, CA 95008\u003cbr>\nPh: (408) 340-5549\u003cbr>\nHours: Mon-Thu 11am-9pm; Fri-Sat 11am-10pm; Sun 10am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SpreadCampbell/?fref=ts\">Spread Deli & Bottles\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SpreadCampbell\">@SpreadCampbell\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003ch2>Chiaramonte's Deli & Sausages\u003c/h2>\n\u003cp>This Italian-American deli has been family-owned for more than 100 years and is known for their handmade sausages and deli sandwiches. Service can be slow but this allows you time to admire the vintage refrigerators, deli equipment and old photos of early San Jose. The Italian submarine features mortadella, cappocolo and Genoa salami on a sourdough roll.\u003c/p>\n\u003cfigure id=\"attachment_108271\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/ChiaramontesPrimo.jpg\" alt=\"An Italian submarine sandwich with mortadella, cappocolo and Genoa salami at Chiaramonte’s Deli & Sausages.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108271\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesPrimo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesPrimo-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesPrimo-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesPrimo-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesPrimo-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesPrimo-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesPrimo-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An Italian submarine sandwich with mortadella, cappocolo and Genoa salami at Chiaramonte’s Deli & Sausages. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108270\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/ChiaramontesMortadella.jpg\" alt=\"A mortadella sandwich at Chiaramonte’s Deli & Sausages.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108270\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesMortadella.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesMortadella-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesMortadella-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesMortadella-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesMortadella-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesMortadella-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesMortadella-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A mortadella sandwich at Chiaramonte’s Deli & Sausages. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108269\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Chiaramontes.jpg\" alt=\"Inside Chiaramonte’s Deli & Sausages in San Jose.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108269\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Chiaramontes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Chiaramontes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Chiaramontes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Chiaramontes-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Chiaramontes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Chiaramontes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Chiaramontes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Chiaramonte’s Deli & Sausages in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/chiaramontes-deli-and-sausages-san-jose\">\u003cstrong>Chiaramonte's Deli & Sausages\u003c/strong>\u003c/a>\u003cbr>\n609 N 13th St. [\u003ca href=\"https://goo.gl/DDPKVb\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95112\u003cbr>\nPh: (408) 295-0943\u003cbr>\nHours: Mon-Sat 10am-6pm; Sun 11-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/chiaramontes/?fref=ts\">Chiaramonte’s Deli & Sausages\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Los Gatos Meats & Smoke House\u003c/h2>\n\u003cp>Los Gatos Meats & Smoke House is not only an old-fashioned butcher shop but they make fantastic sandwiches from the smoked and freshly sliced deli meats. The popular Slow Burn sandwich features a hearty serving of tri-tip with fiery chipotle sauce, honey mustard and peppers. The largest appetite of any carnivore will be satisfied by the Super Hero sandwich which piles shaved Tri-Tip with barbecue sauce, bacon, cheddar cheese and avocado.\u003c/p>\n\u003cfigure id=\"attachment_108280\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/LGMeatsSuperHero.jpg\" alt=\"The Super Hero sandwich features Tri-Tip with barbecue sauce, bacon, cheddar cheese and avocado.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSuperHero.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSuperHero-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSuperHero-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSuperHero-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSuperHero-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSuperHero-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSuperHero-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Super Hero sandwich features Tri-Tip with barbecue sauce, bacon, cheddar cheese and avocado. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108279\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/LGMeatsSlowBurn.jpg\" alt=\"The Slow Burn sandwich features Tri-Tip with chipotle sauce, honey mustard and peppers.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSlowBurn.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSlowBurn-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSlowBurn-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSlowBurn-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSlowBurn-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSlowBurn-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSlowBurn-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Slow Burn sandwich features Tri-Tip with chipotle sauce, honey mustard and peppers. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108278\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/LGMeats.jpg\" alt=\"The deli counter at Los Gatos Meats & Smoke House.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108278\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeats.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeats-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeats-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeats-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeats-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeats-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeats-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The deli counter at Los Gatos Meats & Smoke House. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.losgatosmeats.com/\">\u003cstrong>Los Gatos Meats & Smoke House\u003c/strong>\u003c/a>\u003cbr>\n575 University Ave. [\u003ca href=\"https://goo.gl/9UZWxR\">map\u003c/a>]\u003cbr>\nLos Gatos, CA 95032\u003cbr>\nPh: (408) 354-7055\u003cbr>\nHours: Mon-Fri 9am-6pm; Sat 9am-4:30pm; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/losgatosmeats.smokehouse/?fref=ts\">Los Gatos Meats & Smoke House\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/LosGatosMeats\">@LosGatosMeats\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Bertucelli's La Villa Gourmet\u003c/h2>\n\u003cp>This family-owned Italian deli in Willow Glen is well known for their handmade ravioli. However a particular sandwich, The Chris Combo, who's recipe remains a closely guarded secret has customers lining up out the door to order. The secret sandwich featuring a combination of cold cuts and garlic spread is so popular, local and visiting sporting teams regularly phone in team orders for the Chris Combo. Equally popular, the \"Death\" sandwich features two pounds of La Villa meatballs served on a quarter loaf of garlic bread, and absolutely requires a knife and fork, or at least a pile of napkins.\u003c/p>\n\u003cfigure id=\"attachment_108277\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/LaVillaDeathSandwich.jpg\" alt=\"The Death sandwich at Bertucelli's La Villa Gourmet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108277\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaDeathSandwich.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaDeathSandwich-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaDeathSandwich-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaDeathSandwich-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaDeathSandwich-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaDeathSandwich-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaDeathSandwich-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The \"Death\" sandwich at Bertucelli's La Villa Gourmet. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108275\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/LaVillaChrisCombo.jpg\" alt=\"The Chris Combo at Bertucelli's La Villa Gourmet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108275\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaChrisCombo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaChrisCombo-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaChrisCombo-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaChrisCombo-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaChrisCombo-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaChrisCombo-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaChrisCombo-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Chris Combo at Bertucelli's La Villa Gourmet. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108276\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/LaVillaCounter.jpg\" alt=\"Customers waiting to place orders at Bertucelli's La Villa Gourmet.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108276\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaCounter-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaCounter-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaCounter-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaCounter-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaCounter-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaCounter-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers waiting to place orders at Bertucelli's La Villa Gourmet. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.wglavilla.com/Sandwiches.php\">\u003cstrong>Bertucelli's La Villa Gourmet\u003c/strong>\u003c/a>\u003cbr>\n1319 Lincoln Ave. [\u003ca href=\"https://goo.gl/O5d0EO\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95125\u003cbr>\nPh: (408) 295-7851\u003cbr>\nHours: Tue-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/?fref=ts\">Bertucelli's La Villa Delicatessen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/lavilladeliwg\">@lavilladeliwg\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Roger’s Deli & Doughnuts\u003c/h2>\n\u003cp>This humble deli and doughnut shop in Mountain View is popular for their freshly baked bread and simple deli sandwiches. At Roger’s the standard Ruben features a curious ingredient, pineapple, which adds a deliciously sweet touch to the tangy and savory rye and pastrami. If you enjoy a less exotic sandwich, Roger’s turkey and avocado is the winning choice.\u003c/p>\n\u003cfigure id=\"attachment_108286\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/RogersTurkeyAvocado.jpg\" alt=\"The turkey avocado sandwich at Roger’s Deli & Doughnuts.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108286\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersTurkeyAvocado.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersTurkeyAvocado-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersTurkeyAvocado-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersTurkeyAvocado-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersTurkeyAvocado-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersTurkeyAvocado-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersTurkeyAvocado-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The turkey avocado sandwich at Roger’s Deli & Doughnuts. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108285\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/RogersReuben.jpg\" alt=\"The Reuben sandwich at Roger’s Deli & Doughnuts.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108285\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersReuben.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersReuben-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersReuben-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersReuben-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersReuben-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersReuben-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersReuben-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Reuben sandwich at Roger’s Deli & Doughnuts. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108284\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/RogersCounter.jpg\" alt=\"The menu and counter at Roger’s Deli & Doughnuts in Mountain View.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108284\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersCounter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersCounter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersCounter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersCounter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersCounter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersCounter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The menu and counter at Roger’s Deli & Doughnuts in Mountain View. \u003ccite>(Jeff Cianci)\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.rogers-deli.com/\">\u003cstrong>Roger’s Deli & Doughnuts\u003c/strong>\u003c/a>\u003cbr>\n295 E Middlefield Rd. [\u003ca href=\"https://goo.gl/cEMWJA\">map\u003c/a>]\u003cbr>\nMountain View, CA 94043\u003cbr>\nPh: (650) 965-2204\u003cbr>\nHours: Mon-Sat 5am-6pm; Sun 6am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Rogers-Deli/117594834924372?fref=ts\">Roger’s Deli\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Ceres Community Project Brings Healing Food and Youth Empowerment to Alameda",
"title": "Ceres Community Project Brings Healing Food and Youth Empowerment to Alameda",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>It all started with a simple request. In 2006, Cathryn Couch was working as a chef, making home-delivery meals for clients. One day, a friend called and asked: did Couch have any cooking jobs for her teenage daughter? She didn’t, but the friend persisted. Couch eventually came up with a project for her and the daughter: making meals and delivering them to a local homeless center.\u003c/p>\n\u003cp>After seeing how excited and proud the daughter was after making the meals, Couch decided to replicate their lesson on a grander scale, and in 2007, the \u003ca href=\"http://www.ceresproject.org/index.html\" target=\"_blank\">Ceres Community Project\u003c/a> was born. Named for the Roman goddess of agriculture and nurturing, the Sonoma County-based program recruited teen volunteers to cook healthy, all-organic meals and deliver them to local patients with cancer and other debilitating conditions.\u003c/p>\n\u003cp>The program took off. That first year, 21 volunteers made 4,500 meals. In 2015, they had over 400 volunteers who prepared over 90,000 meals. They came out with \u003ca href=\"http://www.ceresproject.org/cookbook/index.html\" target=\"_blank\">a cookbook.\u003c/a> They expanded the program, to Marin and Sonoma Valley, and helped launch \u003ca href=\"http://www.ceresproject.org/affiliateBecoming.html\" target=\"_blank\">similar programs\u003c/a> in cities like Eugene, Oregon and Madison, Wisconsin. They partnered with Whole Foods: all the Whole Foods stores in Sonoma and Marin counties sell salads made by Ceres, with a dollar from each pint of salad going back to the organization.\u003c/p>\n\u003cp>And now, the group has expanded into the East Bay. In February, the Ceres Project opened up \u003ca href=\"http://www.ceresproject.org/contactAlameda.html\" target=\"_blank\">in Alameda\u003c/a>, in conjunction with the \u003ca href=\"http://apcollaborative.org/\" target=\"_blank\">Alameda Point Collaborative\u003c/a>. (Much of the funding came from a $100,000 bequest earmarked for an East Bay site left by a Walnut Creek woman who passed away from breast cancer. Generally, \u003ca href=\"http://www.ceresproject.org/AR2014/AR2014_Financials.html\" target=\"_blank\">their funding\u003c/a> comes from a mix of individual, foundation and in-kind donations.) Teens from the Collaborative--a supportive housing community that offers housing and job training to formerly homeless families that have at least one adult with a permanent disability--cook healthy meals (chickpea pumpkin burgers with date chutney, baked salmon with wild rice) with produce from the one-site garden in an after-school program. Adult volunteers then deliver the meals to the \u003ca href=\"http://www.charlottemaxwell.org/\" target=\"_blank\">Charlotte Maxwell Clinic\u003c/a> in Oakland, a nonprofit serving women with cancer and their families whose incomes are at or below 200% of the federal poverty level.\u003c/p>\n\u003cfigure id=\"attachment_108139\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108139\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/image003-2.jpg\" alt=\"Meals being prepared for clients at the Charlotte Maxwell Clinic during the after-school cooking program.\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/image003-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image003-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image003-2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image003-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image003-2-1440x961.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image003-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image003-2-960x641.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Meals being prepared for clients at the Charlotte Maxwell Clinic during the after-school cooking program. \u003ccite>(Kim Stuffelbeam, Ceres Community Project)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Alameda program has already been a success, said Aileen Suzara, the location’s Program Coordinator and Chef. “A lot of the kids, I’m seeing their natural leadership come out in the kitchen. I see a spark from some of the kids,” Suzara said. “They have a sense of how this is really touching someone’s life. The kids are resonating especially with the part of connecting to someone--even if they haven’t met yet--through food.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The program’s focus on their teen volunteers comes from Couch’s belief in something she once heard from a Buddhist teacher: the most important person in a room is the youngest.\u003c/p>\n\u003cblockquote>\u003cp>“From an upstream prevention standpoint, if we could influence how young people see their relationship with food--if we can make them excited about the impact of their food choices on their own health, on the health of the people that they love and on the planet--then we’re going to help raise a generation of people who will help to shape a healthier food system and a healthier healthcare system,” she said.\n\u003c/p>\u003c/blockquote>\n\u003cp>Ceres is also able to make a bigger impact on how people eat through working with teens, she said. “If we change a young person’s eating habits, that’s going to impact them for 60 years. If we have a client who’s 60 and we impact their eating habits, that’s maybe going to impact them for 20 years.”\u003c/p>\n\u003cp>But the scope of that impact has been surprising, Couch said. When she first started the program, she assumed that the cooking skills the teens learn would be the most valuable part of the program. Instead, “they start to see that they can have power in impacting the world around them through the choices they make with food,” she said. “It’s really about that they matter in the world, that their choices make a difference, and finding that agency in themselves.” That’s especially true in the Alameda program. Many of teens at the Collaborative have spent their lives as the beneficiaries of such services. Seeing that they can have a tangible impact has helped give them a sense of confidence, Couch said.\u003c/p>\n\u003cp>“All the kids at Ceres learn how to cook and eat kale, but the really transformational moment is when they sit with one of our clients and that client says to them, ‘Thank you for helping save my life,’” Couch said. “Because what young people most need is to feel their belonging as part of a community, to feel their ability to actually influence the world around them.”\u003c/p>\n\u003cfigure id=\"attachment_108138\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108138\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/image002-2.jpg\" alt=\"Teen volunteers eating together after cooking for the Clinic.\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/image002-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image002-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image002-2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image002-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image002-2-1440x961.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image002-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image002-2-960x641.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Teen volunteers eating together after cooking for the Clinic. \u003ccite>(Kim Stuffelbeam, Ceres Community Project)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While there are other groups in the East Bay that focus on meal delivery for ill clients--\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/04/28/project-open-hand-turns-30-an-iconic-san-francisco-nonprofit-looks-forward/\" target=\"_blank\">Project Open Hand\u003c/a>, \u003ca href=\"http://www.feedingseniors.org/\" target=\"_blank\">Meals on Wheels\u003c/a>--Ceres occupies a specific place in that landscape. They’re only feeding the Charlotte Maxwell Clinic, which isn’t served by any other food groups, and they’re the only group whose meals are all-organic, which they see as the best choice for both their clients and the environment. Ceres follows the \u003ca href=\"http://www.aicr.org/new-american-plate/cancer-preventive-diet-model-plate.html\" target=\"_blank\">American Institute of Cancer Research’s recommendation\u003c/a> that meals should be ⅔ plant-based whole foods, and they don’t include any white flour, white sugar or processed foods and source locally-grown produce as much as possible.\u003c/p>\n\u003cp>Going forward, Ceres (\u003ca href=\"http://www.openhand.org/about-us/food-medicine-pilot-study\" target=\"_blank\">like Project Open Hand\u003c/a>) is working on research projects to prove the health benefits and lower healthcare costs that come from programs like theirs. One day, they hope that health insurers will see what they see--that a plant-based diet can play a significant role in improving the health of ill patients--and incorporate food and nutrition reimbursements into healthcare costs.\u003c/p>\n\u003cp>But as central as food is to the group’s work and the patient’s healing, there's another facet that’s equally, if not more, important, said Couch. It’s the connection--the connection between volunteer and client, the sense of security, comfort, and caring that comes from eating a homemade meal someone made you.\u003c/p>\n\u003cblockquote>\u003cp>“I realized that the food was a vehicle for people to feel like they were cared for, that they were part of the community and they were connected. And that is as important a nourishment as what’s in the food itself,” Couch said.\u003c/p>\u003c/blockquote>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“We are a food delivery organization; but we are also using that model as a structure to reconnect young people, our adult volunteers, our clients; to help people find their way back to a meaningful way of being connected with one another--because we know that’s important for democracy and it’s also important for people’s health.”\u003c/p>\n\n",
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"excerpt": "The influential meal-delivery nonprofit starts serving the East Bay.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It all started with a simple request. In 2006, Cathryn Couch was working as a chef, making home-delivery meals for clients. One day, a friend called and asked: did Couch have any cooking jobs for her teenage daughter? She didn’t, but the friend persisted. Couch eventually came up with a project for her and the daughter: making meals and delivering them to a local homeless center.\u003c/p>\n\u003cp>After seeing how excited and proud the daughter was after making the meals, Couch decided to replicate their lesson on a grander scale, and in 2007, the \u003ca href=\"http://www.ceresproject.org/index.html\" target=\"_blank\">Ceres Community Project\u003c/a> was born. Named for the Roman goddess of agriculture and nurturing, the Sonoma County-based program recruited teen volunteers to cook healthy, all-organic meals and deliver them to local patients with cancer and other debilitating conditions.\u003c/p>\n\u003cp>The program took off. That first year, 21 volunteers made 4,500 meals. In 2015, they had over 400 volunteers who prepared over 90,000 meals. They came out with \u003ca href=\"http://www.ceresproject.org/cookbook/index.html\" target=\"_blank\">a cookbook.\u003c/a> They expanded the program, to Marin and Sonoma Valley, and helped launch \u003ca href=\"http://www.ceresproject.org/affiliateBecoming.html\" target=\"_blank\">similar programs\u003c/a> in cities like Eugene, Oregon and Madison, Wisconsin. They partnered with Whole Foods: all the Whole Foods stores in Sonoma and Marin counties sell salads made by Ceres, with a dollar from each pint of salad going back to the organization.\u003c/p>\n\u003cp>And now, the group has expanded into the East Bay. In February, the Ceres Project opened up \u003ca href=\"http://www.ceresproject.org/contactAlameda.html\" target=\"_blank\">in Alameda\u003c/a>, in conjunction with the \u003ca href=\"http://apcollaborative.org/\" target=\"_blank\">Alameda Point Collaborative\u003c/a>. (Much of the funding came from a $100,000 bequest earmarked for an East Bay site left by a Walnut Creek woman who passed away from breast cancer. Generally, \u003ca href=\"http://www.ceresproject.org/AR2014/AR2014_Financials.html\" target=\"_blank\">their funding\u003c/a> comes from a mix of individual, foundation and in-kind donations.) Teens from the Collaborative--a supportive housing community that offers housing and job training to formerly homeless families that have at least one adult with a permanent disability--cook healthy meals (chickpea pumpkin burgers with date chutney, baked salmon with wild rice) with produce from the one-site garden in an after-school program. Adult volunteers then deliver the meals to the \u003ca href=\"http://www.charlottemaxwell.org/\" target=\"_blank\">Charlotte Maxwell Clinic\u003c/a> in Oakland, a nonprofit serving women with cancer and their families whose incomes are at or below 200% of the federal poverty level.\u003c/p>\n\u003cfigure id=\"attachment_108139\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108139\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/image003-2.jpg\" alt=\"Meals being prepared for clients at the Charlotte Maxwell Clinic during the after-school cooking program.\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/image003-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image003-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image003-2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image003-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image003-2-1440x961.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image003-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image003-2-960x641.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Meals being prepared for clients at the Charlotte Maxwell Clinic during the after-school cooking program. \u003ccite>(Kim Stuffelbeam, Ceres Community Project)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Alameda program has already been a success, said Aileen Suzara, the location’s Program Coordinator and Chef. “A lot of the kids, I’m seeing their natural leadership come out in the kitchen. I see a spark from some of the kids,” Suzara said. “They have a sense of how this is really touching someone’s life. The kids are resonating especially with the part of connecting to someone--even if they haven’t met yet--through food.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The program’s focus on their teen volunteers comes from Couch’s belief in something she once heard from a Buddhist teacher: the most important person in a room is the youngest.\u003c/p>\n\u003cblockquote>\u003cp>“From an upstream prevention standpoint, if we could influence how young people see their relationship with food--if we can make them excited about the impact of their food choices on their own health, on the health of the people that they love and on the planet--then we’re going to help raise a generation of people who will help to shape a healthier food system and a healthier healthcare system,” she said.\n\u003c/p>\u003c/blockquote>\n\u003cp>Ceres is also able to make a bigger impact on how people eat through working with teens, she said. “If we change a young person’s eating habits, that’s going to impact them for 60 years. If we have a client who’s 60 and we impact their eating habits, that’s maybe going to impact them for 20 years.”\u003c/p>\n\u003cp>But the scope of that impact has been surprising, Couch said. When she first started the program, she assumed that the cooking skills the teens learn would be the most valuable part of the program. Instead, “they start to see that they can have power in impacting the world around them through the choices they make with food,” she said. “It’s really about that they matter in the world, that their choices make a difference, and finding that agency in themselves.” That’s especially true in the Alameda program. Many of teens at the Collaborative have spent their lives as the beneficiaries of such services. Seeing that they can have a tangible impact has helped give them a sense of confidence, Couch said.\u003c/p>\n\u003cp>“All the kids at Ceres learn how to cook and eat kale, but the really transformational moment is when they sit with one of our clients and that client says to them, ‘Thank you for helping save my life,’” Couch said. “Because what young people most need is to feel their belonging as part of a community, to feel their ability to actually influence the world around them.”\u003c/p>\n\u003cfigure id=\"attachment_108138\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108138\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/image002-2.jpg\" alt=\"Teen volunteers eating together after cooking for the Clinic.\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/image002-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image002-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image002-2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image002-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image002-2-1440x961.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image002-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image002-2-960x641.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Teen volunteers eating together after cooking for the Clinic. \u003ccite>(Kim Stuffelbeam, Ceres Community Project)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While there are other groups in the East Bay that focus on meal delivery for ill clients--\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/04/28/project-open-hand-turns-30-an-iconic-san-francisco-nonprofit-looks-forward/\" target=\"_blank\">Project Open Hand\u003c/a>, \u003ca href=\"http://www.feedingseniors.org/\" target=\"_blank\">Meals on Wheels\u003c/a>--Ceres occupies a specific place in that landscape. They’re only feeding the Charlotte Maxwell Clinic, which isn’t served by any other food groups, and they’re the only group whose meals are all-organic, which they see as the best choice for both their clients and the environment. Ceres follows the \u003ca href=\"http://www.aicr.org/new-american-plate/cancer-preventive-diet-model-plate.html\" target=\"_blank\">American Institute of Cancer Research’s recommendation\u003c/a> that meals should be ⅔ plant-based whole foods, and they don’t include any white flour, white sugar or processed foods and source locally-grown produce as much as possible.\u003c/p>\n\u003cp>Going forward, Ceres (\u003ca href=\"http://www.openhand.org/about-us/food-medicine-pilot-study\" target=\"_blank\">like Project Open Hand\u003c/a>) is working on research projects to prove the health benefits and lower healthcare costs that come from programs like theirs. One day, they hope that health insurers will see what they see--that a plant-based diet can play a significant role in improving the health of ill patients--and incorporate food and nutrition reimbursements into healthcare costs.\u003c/p>\n\u003cp>But as central as food is to the group’s work and the patient’s healing, there's another facet that’s equally, if not more, important, said Couch. It’s the connection--the connection between volunteer and client, the sense of security, comfort, and caring that comes from eating a homemade meal someone made you.\u003c/p>\n\u003cblockquote>\u003cp>“I realized that the food was a vehicle for people to feel like they were cared for, that they were part of the community and they were connected. And that is as important a nourishment as what’s in the food itself,” Couch said.\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\u003c/div>",
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"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
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"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
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"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
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}
},
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"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
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"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
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"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
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"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
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"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
"meta": {
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
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"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
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"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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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",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
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"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "npr"
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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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"here-and-now": {
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"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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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.",
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"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"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",
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"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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},
"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",
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"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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},
"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",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"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": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
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