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"content": "\u003cp>Elizabeth Vecchiarelli managed to do a lot with 100 square feet of space. For a year, she sold wares related to food preservation and DIY in a backyard shed called Preserved on Oakland’s Piedmont Avenue and taught classes on how to make your own sauerkraut, kimchi, vinegar and kombucha on a bench right outside. But after a year, she has moved into much grander digs in Temescal, on a popular stretch of Telegraph Avenue (her presence next to Bakesale Betty’s guarantees \u003cem>a lot\u003c/em> of foot traffic). The second iteration of her store, also called \u003ca href=\"http://www.preservedgoods.com\" target=\"_blank\">Preserved\u003c/a>, had its grand opening March 4.\u003c/p>\n\u003cp>“This is 500 square feet, but it feels way bigger than five times the size of the last one,” said Vecchiarelli.\u003c/p>\n\u003cp>While her shed was filled floor to ceiling, the store is as well, with a ladder needed to reach the highest shelves. Vecchiarelli is hoping to fill a niche that didn’t exist in the East Bay before Preserved.\u003c/p>\n\u003cp>When the fermentation enthusiast first moved here four years ago from Portland, she realized she couldn’t find one-stop shopping to buy all the supplies she might need for various food projects. While \u003ca href=\"http://biofueloasis.com\" target=\"_blank\">Biofuel Oasis\u003c/a> had some, their selection was small, and while \u003ca href=\"http://www.rainbow.coop\" target=\"_blank\">Rainbow Grocery\u003c/a> has an excellent kitchenware section, it required crossing the bridge.\u003c/p>\n\u003cp>Broken down by section, Preserved carries supplies for making your own: sauerkraut, kimchi and other fermented vegetables; jams, jellies and vinegars; sourdough and other breads; yogurt, cheese and butter; beer, cider and mead; kombucha, \u003ca href=\"https://en.wikipedia.org/wiki/Kefir\" target=\"_blank\">kefir\u003c/a> – both milk and water – bitters and tinctures; soap, salves, and then what Vecchiarelli calls “functional kitchen wares,” things like old school food mills, mortars and pestles, and many sizes of strainers.\u003c/p>\n\u003cfigure id=\"attachment_107819\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107819\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_1868-1920.jpg\" alt=\"Part of the bread section at Preserved.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Part of the bread section at Preserved. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I’m trying to bring in things that are affordable, functional and economical,” she said.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Preserved sells fermentation crocks that span a range of prices, from handmade ceramic ones to those that are mass-produced; as well as a wide variety of mason jars.\u003c/p>\n\u003cp>Then there are the stranger things like a jerky gun (to make beef and other jerkies); a deluxe cherry pitter, which uses suction to excise the stone; and a non-electric dehydrator that hangs from a hook, allowing fruits and vegetables to air-dry.\u003c/p>\n\u003cp>Less affordable is the food section, as she carries things like \u003ca href=\"http://www.southrivermiso.com\" target=\"_blank\">South River\u003c/a> miso, which can cost up to four times as much as the brands of miso found at the market.\u003c/p>\n\u003cp>“The misos I carry are aged a minimum of one to two years,” she said. “They are traditionally fermented using old wooden barrels and are unpasteurized. Most miso you get from the grocery store has been fermenting only a couple of weeks. These are not only more healthful, but much more flavorful. The taste of these is unparalleled, and you use much less of it. Once you taste these, you won’t want anything else.”\u003c/p>\n\u003cfigure id=\"attachment_107821\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107821\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_1884-1920.jpg\" alt=\"The store is stocked floor to ceiling with items needed for DIY projects in the kitchen. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The store is stocked floor to ceiling with items needed for DIY projects in the kitchen. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>She says the same about Red Boat fish sauce – she is very choosy about the products she features – and says it’s head and shoulders above most brands.\u003c/p>\n\u003cp>She also carries other Japanese products, like tamari and umeboshi plum vinegar, both of which are organic and made using traditional methods with no preservatives. She stocks many local producers, like jam from \u003ca href=\"http://bluechairfruit.com\" target=\"_blank\">Blue Chair Fruit\u003c/a>, shrubs from \u003ca href=\"http://innajam.com\" target=\"_blank\">Inna\u003c/a> and spices from \u003ca href=\"http://oaktownspiceshop.com\" target=\"_blank\">Oaktown Spice Shop\u003c/a> (she’s working on some custom blends with them, stay tuned). Refrigerated products include: cheeses from local producers like \u003ca href=\"http://sierranevadacheese.com\" target=\"_blank\">Sierra Nevada Cheese Company\u003c/a>, \u003ca href=\"http://www.bellwetherfarms.com\" target=\"_blank\">Bellwether Farms\u003c/a> and \u003ca href=\"http://gardenvarietycheese.com\" target=\"_blank\">Garden Variety\u003c/a>, a producer of sheeps’ milk products in Watsonville. Also stocked are the cultures to make a variety of cheeses at home. While in Portland Vecchiarelli worked at the award-winning \u003ca href=\"http://www.olympiaprovisions.com\" target=\"_blank\">Olympia Provisions\u003c/a>, so she carries a number of their salamis and other cured meats.\u003c/p>\n\u003cp>Raised in New Jersey, Vecchiarelli’s entrée into the food world, and specifically the area of fermentation, occurred when she moved to Philadelphia and worked at a wine, cheese and beer bar called \u003ca href=\"https://www.triaphilly.com\" target=\"_blank\">Tria\u003c/a>.\u003c/p>\n\u003cp>“Not only were we as a staff required to do weekly trainings on how different cheeses are made, but on the different styles of cheeses,” she said. “We had blind tastings, and we also had a little school there for customers to take classes, which I eventually got involved in.”\u003c/p>\n\u003cp>Later, Vecchiarelli got into farming, and with that came her introduction to Sandor Katz’s fermentation bible: \u003ca href=\"http://www.amazon.com/Wild-Fermentation-Flavor-Nutrition-Live-Culture/dp/1931498237/ref=sr_1_1?ie=UTF8&qid=1458237014&sr=8-1&keywords=wild+fermentation\" target=\"_blank\">“Wild Fermentation.”\u003c/a>\u003c/p>\n\u003cp>That book was completely eye-opening for Vecchiarelli, because while she had been already immersed in the world of wine, cheese and beer; she hadn’t considered that foods like yogurt, tempeh and sourdough were all fermented, too.\u003c/p>\n\u003cp>While Katz’s book led Vecchiarelli to begin experimenting with preserving her own vegetables, she found she wasn’t successful at it right off the bat. But the more she tinkered, the more delicious her ferments became. When she moved to Portland, she began offering classes to friends and then friends of friends.\u003c/p>\n\u003cfigure id=\"attachment_107820\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107820\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_1873-1920.jpg\" alt=\"The cheese and butter-making section features books from different authors on how to make them.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The cheese and butter-making section features books from different authors on how to make them. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Classes are awesome because they’re community-based and give people a direct connection to ask questions. And people feel more comfortable in groups. I had a great experience and that really empowered me to teach,” she said.\u003c/p>\n\u003cp>When Vecchiarelli began reading up on the health effects of fermented products, she decided to become more educated in nutrition and moved to the East Bay to attend \u003ca href=\"http://www.baumancollege.org\" target=\"_blank\">Bauman College\u003c/a>. While studying nutrition, she worked in front of the house at the Oakland restaurant \u003ca href=\"http://www.caminorestaurant.com\" target=\"_blank\">Camino\u003c/a> for three years.\u003c/p>\n\u003cp>“They are on message with everything I believe in,” she said. “I familiarized myself with food culture in the Bay. While I had been immersed in the food world for over a decade, this was a great crash course into all the local farms. [Chef Russell Moore] also does a ton of fermentation and preserving, so even though I had quite the repertoire, he introduced me to new things. ‘You’re a fermenter, and you’re not making your own vinegar?’ he asked me.”\u003c/p>\n\u003cp>(Camino’s vinegar is one that is in stock as well).\u003c/p>\n\u003cp>Ultimately, Vecchiarelli is hoping to educate the masses about how to make all of these products, and sell the supplies to make them at an affordable price-point while she’s at it.\u003c/p>\n\u003cp>“A main mission is to make all of this approachable on an economic and educational level,” she said.\u003c/p>\n\u003cp>\u003ca href=\"http://www.preservedgoods.com/#!classroom/c1675\" target=\"_blank\">Classes\u003c/a> are offered twice weekly, both Thursday evenings and Saturday mornings, and whether you take a kombucha class or a kimchi and sauerkraut class, you can then buy whatever supplies you need to do-it-yourself at home. Vecchiarelli teaches many of the classes herself, but some are offered by other local experts-- Rachel Saunders of Blue Chair Fruit teaches the jam class, and Camino chef Danny Keiser teaches the sausage-making class.\u003c/p>\n\u003cp>While most supplies can be bought individually, Vecchiarelli makes her own starter kits as well, with more coming soon. She also writes her own recipe cards, which, she believes “make all of these things wholly approachable, so people think, ‘I really can go home and do this right now.’”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.preservedgoods.com\" target=\"_blank\">\u003cstrong>Preserved\u003c/strong>\u003c/a>\u003cbr>\n5032 Telegraph Avenue [\u003ca href=\"https://goo.gl/X0zfdO\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nTel: (510) 922-8434\u003cbr>\nHours: Wed-Sun 12pm-7pm, Closed Mon-Tue\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Preserved-555931467868433/\" target=\"_blank\">Preserved\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/preservedgoods\" target=\"_blank\">@preservedgoods\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/preservedgoods/\" target=\"_blank\">preservedgoods\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Elizabeth Vecchiarelli managed to do a lot with 100 square feet of space. For a year, she sold wares related to food preservation and DIY in a backyard shed called Preserved on Oakland’s Piedmont Avenue and taught classes on how to make your own sauerkraut, kimchi, vinegar and kombucha on a bench right outside. But after a year, she has moved into much grander digs in Temescal, on a popular stretch of Telegraph Avenue (her presence next to Bakesale Betty’s guarantees \u003cem>a lot\u003c/em> of foot traffic). The second iteration of her store, also called \u003ca href=\"http://www.preservedgoods.com\" target=\"_blank\">Preserved\u003c/a>, had its grand opening March 4.\u003c/p>\n\u003cp>“This is 500 square feet, but it feels way bigger than five times the size of the last one,” said Vecchiarelli.\u003c/p>\n\u003cp>While her shed was filled floor to ceiling, the store is as well, with a ladder needed to reach the highest shelves. Vecchiarelli is hoping to fill a niche that didn’t exist in the East Bay before Preserved.\u003c/p>\n\u003cp>When the fermentation enthusiast first moved here four years ago from Portland, she realized she couldn’t find one-stop shopping to buy all the supplies she might need for various food projects. While \u003ca href=\"http://biofueloasis.com\" target=\"_blank\">Biofuel Oasis\u003c/a> had some, their selection was small, and while \u003ca href=\"http://www.rainbow.coop\" target=\"_blank\">Rainbow Grocery\u003c/a> has an excellent kitchenware section, it required crossing the bridge.\u003c/p>\n\u003cp>Broken down by section, Preserved carries supplies for making your own: sauerkraut, kimchi and other fermented vegetables; jams, jellies and vinegars; sourdough and other breads; yogurt, cheese and butter; beer, cider and mead; kombucha, \u003ca href=\"https://en.wikipedia.org/wiki/Kefir\" target=\"_blank\">kefir\u003c/a> – both milk and water – bitters and tinctures; soap, salves, and then what Vecchiarelli calls “functional kitchen wares,” things like old school food mills, mortars and pestles, and many sizes of strainers.\u003c/p>\n\u003cfigure id=\"attachment_107819\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107819\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_1868-1920.jpg\" alt=\"Part of the bread section at Preserved.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Part of the bread section at Preserved. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I’m trying to bring in things that are affordable, functional and economical,” she said.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Preserved sells fermentation crocks that span a range of prices, from handmade ceramic ones to those that are mass-produced; as well as a wide variety of mason jars.\u003c/p>\n\u003cp>Then there are the stranger things like a jerky gun (to make beef and other jerkies); a deluxe cherry pitter, which uses suction to excise the stone; and a non-electric dehydrator that hangs from a hook, allowing fruits and vegetables to air-dry.\u003c/p>\n\u003cp>Less affordable is the food section, as she carries things like \u003ca href=\"http://www.southrivermiso.com\" target=\"_blank\">South River\u003c/a> miso, which can cost up to four times as much as the brands of miso found at the market.\u003c/p>\n\u003cp>“The misos I carry are aged a minimum of one to two years,” she said. “They are traditionally fermented using old wooden barrels and are unpasteurized. Most miso you get from the grocery store has been fermenting only a couple of weeks. These are not only more healthful, but much more flavorful. The taste of these is unparalleled, and you use much less of it. Once you taste these, you won’t want anything else.”\u003c/p>\n\u003cfigure id=\"attachment_107821\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107821\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_1884-1920.jpg\" alt=\"The store is stocked floor to ceiling with items needed for DIY projects in the kitchen. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The store is stocked floor to ceiling with items needed for DIY projects in the kitchen. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>She says the same about Red Boat fish sauce – she is very choosy about the products she features – and says it’s head and shoulders above most brands.\u003c/p>\n\u003cp>She also carries other Japanese products, like tamari and umeboshi plum vinegar, both of which are organic and made using traditional methods with no preservatives. She stocks many local producers, like jam from \u003ca href=\"http://bluechairfruit.com\" target=\"_blank\">Blue Chair Fruit\u003c/a>, shrubs from \u003ca href=\"http://innajam.com\" target=\"_blank\">Inna\u003c/a> and spices from \u003ca href=\"http://oaktownspiceshop.com\" target=\"_blank\">Oaktown Spice Shop\u003c/a> (she’s working on some custom blends with them, stay tuned). Refrigerated products include: cheeses from local producers like \u003ca href=\"http://sierranevadacheese.com\" target=\"_blank\">Sierra Nevada Cheese Company\u003c/a>, \u003ca href=\"http://www.bellwetherfarms.com\" target=\"_blank\">Bellwether Farms\u003c/a> and \u003ca href=\"http://gardenvarietycheese.com\" target=\"_blank\">Garden Variety\u003c/a>, a producer of sheeps’ milk products in Watsonville. Also stocked are the cultures to make a variety of cheeses at home. While in Portland Vecchiarelli worked at the award-winning \u003ca href=\"http://www.olympiaprovisions.com\" target=\"_blank\">Olympia Provisions\u003c/a>, so she carries a number of their salamis and other cured meats.\u003c/p>\n\u003cp>Raised in New Jersey, Vecchiarelli’s entrée into the food world, and specifically the area of fermentation, occurred when she moved to Philadelphia and worked at a wine, cheese and beer bar called \u003ca href=\"https://www.triaphilly.com\" target=\"_blank\">Tria\u003c/a>.\u003c/p>\n\u003cp>“Not only were we as a staff required to do weekly trainings on how different cheeses are made, but on the different styles of cheeses,” she said. “We had blind tastings, and we also had a little school there for customers to take classes, which I eventually got involved in.”\u003c/p>\n\u003cp>Later, Vecchiarelli got into farming, and with that came her introduction to Sandor Katz’s fermentation bible: \u003ca href=\"http://www.amazon.com/Wild-Fermentation-Flavor-Nutrition-Live-Culture/dp/1931498237/ref=sr_1_1?ie=UTF8&qid=1458237014&sr=8-1&keywords=wild+fermentation\" target=\"_blank\">“Wild Fermentation.”\u003c/a>\u003c/p>\n\u003cp>That book was completely eye-opening for Vecchiarelli, because while she had been already immersed in the world of wine, cheese and beer; she hadn’t considered that foods like yogurt, tempeh and sourdough were all fermented, too.\u003c/p>\n\u003cp>While Katz’s book led Vecchiarelli to begin experimenting with preserving her own vegetables, she found she wasn’t successful at it right off the bat. But the more she tinkered, the more delicious her ferments became. When she moved to Portland, she began offering classes to friends and then friends of friends.\u003c/p>\n\u003cfigure id=\"attachment_107820\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107820\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_1873-1920.jpg\" alt=\"The cheese and butter-making section features books from different authors on how to make them.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The cheese and butter-making section features books from different authors on how to make them. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Classes are awesome because they’re community-based and give people a direct connection to ask questions. And people feel more comfortable in groups. I had a great experience and that really empowered me to teach,” she said.\u003c/p>\n\u003cp>When Vecchiarelli began reading up on the health effects of fermented products, she decided to become more educated in nutrition and moved to the East Bay to attend \u003ca href=\"http://www.baumancollege.org\" target=\"_blank\">Bauman College\u003c/a>. While studying nutrition, she worked in front of the house at the Oakland restaurant \u003ca href=\"http://www.caminorestaurant.com\" target=\"_blank\">Camino\u003c/a> for three years.\u003c/p>\n\u003cp>“They are on message with everything I believe in,” she said. “I familiarized myself with food culture in the Bay. While I had been immersed in the food world for over a decade, this was a great crash course into all the local farms. [Chef Russell Moore] also does a ton of fermentation and preserving, so even though I had quite the repertoire, he introduced me to new things. ‘You’re a fermenter, and you’re not making your own vinegar?’ he asked me.”\u003c/p>\n\u003cp>(Camino’s vinegar is one that is in stock as well).\u003c/p>\n\u003cp>Ultimately, Vecchiarelli is hoping to educate the masses about how to make all of these products, and sell the supplies to make them at an affordable price-point while she’s at it.\u003c/p>\n\u003cp>“A main mission is to make all of this approachable on an economic and educational level,” she said.\u003c/p>\n\u003cp>\u003ca href=\"http://www.preservedgoods.com/#!classroom/c1675\" target=\"_blank\">Classes\u003c/a> are offered twice weekly, both Thursday evenings and Saturday mornings, and whether you take a kombucha class or a kimchi and sauerkraut class, you can then buy whatever supplies you need to do-it-yourself at home. Vecchiarelli teaches many of the classes herself, but some are offered by other local experts-- Rachel Saunders of Blue Chair Fruit teaches the jam class, and Camino chef Danny Keiser teaches the sausage-making class.\u003c/p>\n\u003cp>While most supplies can be bought individually, Vecchiarelli makes her own starter kits as well, with more coming soon. She also writes her own recipe cards, which, she believes “make all of these things wholly approachable, so people think, ‘I really can go home and do this right now.’”\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.preservedgoods.com\" target=\"_blank\">\u003cstrong>Preserved\u003c/strong>\u003c/a>\u003cbr>\n5032 Telegraph Avenue [\u003ca href=\"https://goo.gl/X0zfdO\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nTel: (510) 922-8434\u003cbr>\nHours: Wed-Sun 12pm-7pm, Closed Mon-Tue\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Preserved-555931467868433/\" target=\"_blank\">Preserved\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/preservedgoods\" target=\"_blank\">@preservedgoods\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/preservedgoods/\" target=\"_blank\">preservedgoods\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "First Bite: Itani Ramen Offers Pop-Ups Prior to Official Opening in Uptown Oakland",
"title": "First Bite: Itani Ramen Offers Pop-Ups Prior to Official Opening in Uptown Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://hopscotchoakland.com/\" target=\"_blank\">Hopscotch\u003c/a> has long been a popular cocktail and dinner spot on San Pablo Avenue in Uptown Oakland, but its vibe couldn’t be more different from the new project chef-owner \u003ca href=\"https://twitter.com/KyleItani\" target=\"_blank\">Kyle Itani\u003c/a> is launching just a few blocks away. A San Francisco Chronicle \u003ca href=\"http://www.sfgate.com/recipes/article/Rising-Star-Chef-Kyle-Itani-Hopscotch-4340167.php\" target=\"_blank\">Rising Star Chef in 2013\u003c/a>, Itani’s classic cooking at Hopscotch draws diners in for fried chicken, freshly shucked oysters and burgers with hand-cut fries. \u003ca href=\"http://www.itaniramen.com/\" target=\"_blank\">Itani Ramen\u003c/a> has a different mission: to bring homemade ramen to the neighborhood. Various delays have held up the opening, but the restaurant began holding weekend pop-up dinners last Saturday and will continue to do so until the doors officially open and the full menu is available.\u003c/p>\n\u003cp>We stopped in on Sunday night to see what’s in store. Though there was a steady drizzle and virtually no protection from the rain, there was a line forming by 5:40pm for a 6pm opening. \u003c/p>\n\u003cfigure id=\"attachment_107860\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Itani_outside-1920.jpg\" alt=\"Lining up for Itani Ramen’s weekend pop-up.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107860\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_outside-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_outside-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_outside-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_outside-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_outside-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_outside-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_outside-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lining up for Itani Ramen’s weekend pop-up. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Once inside, the many servers and kitchen were synchronized and downright fast filling orders placed at the counter. \u003c/p>\n\u003cfigure id=\"attachment_107858\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Itani_kitchen-1920.jpg\" alt=\"The fast-paced open kitchen at Itani Ramen.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107858\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_kitchen-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_kitchen-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_kitchen-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_kitchen-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_kitchen-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_kitchen-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_kitchen-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fast-paced open kitchen at Itani Ramen. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The pop-up menu featured two types of ramen, a shoyu and a miso. The shoyu (soy sauce) broth was made with both chicken and pork, and also included bonito tuna, which gave the whole concoction a beautiful, lean depth. Standard toppings were pork cha siu, bamboo shoots, yu choi and green onion. We added a jidori egg for $1.50. The pork cha siu, a classic Cantonese marinated pork, made the dish with its complex spicing and rich, fatty texture, and the crisp, bright green yu choi was a nice counterpoint. \u003c/p>\n\u003cfigure id=\"attachment_107862\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Itani_shoyu-1920.jpg\" alt=\"Shoyu ramen with pork cha siu, bamboo shoots, yu choi, green onion, and jidori egg.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107862\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_shoyu-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_shoyu-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_shoyu-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_shoyu-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_shoyu-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_shoyu-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_shoyu-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shoyu ramen with pork cha siu, bamboo shoots, yu choi, green onion, and jidori egg. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The miso ramen was a compelling vegetarian dish, the all-vegetable broth hearty and earthy, and the toppings included watercress, bamboo shoots, bean sprouts and black garlic oil. The garlic oil added a sweet depth to the overall experience of the bowl and gave it a resonance that most vegetarian soups don’t have.\u003c/p>\n\u003cfigure id=\"attachment_107859\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Itani_miso-1920.jpg\" alt=\"Miso ramen with watercress, bamboo shoots, bean sprouts and black garlic oil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107859\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_miso-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_miso-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_miso-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_miso-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_miso-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_miso-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_miso-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Miso ramen with watercress, bamboo shoots, bean sprouts and black garlic oil. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What further distinguishes both recipes is Itani’s homemade noodles, which are beautifully cut and cooked to a perfectly al dente texture, slightly chewy and, frankly, addictive.\u003c/p>\n\u003cfigure id=\"attachment_107880\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/miso-noodles.jpg\" alt=\"The addictive homemade noodles in the Miso ramen.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/miso-noodles.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/miso-noodles-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/miso-noodles-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/miso-noodles-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/miso-noodles-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/miso-noodles-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/miso-noodles-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The addictive homemade noodles in the Miso ramen. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We also ordered two appetizers, the first a beautiful, thin-skinned, hand-formed pork gyoza, and the second, a bowl of bright pickles of burdock root, cucumber, spicy mustard greens and carrots.\u003c/p>\n\u003cfigure id=\"attachment_107856\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Itani_gyoza-1920.jpg\" alt=\"Handmade pork gyoza.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107856\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_gyoza-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_gyoza-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_gyoza-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_gyoza-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_gyoza-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_gyoza-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_gyoza-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Handmade pork gyoza. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_107861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Itani_pickles-1920.jpg\" alt=\"A bowl of homemade pickles.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107861\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_pickles-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_pickles-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_pickles-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_pickles-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_pickles-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_pickles-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_pickles-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A bowl of homemade pickles. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Sohomare Tokubetsu Kimoto sake was just the right medium-dry junmai accompaniment. For beer drinkers, there’s Asahi on tap, and there’s one shochu (a barley spirit) as well. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Service was incredibly organized, composed and proficient for a restaurant not even fully out of the gate. This is going to be a neighborhood hot-spot in no time.\u003c/p>\n\u003cfigure id=\"attachment_107857\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Itani_interior-1920.jpg\" alt=\"The long, high-ceilinged dining room at Itani Ramen\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107857\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_interior-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_interior-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_interior-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_interior-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_interior-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_interior-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_interior-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The long, high-ceilinged dining room at Itani Ramen. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.itaniramen.com/\" target=\"_blank\">\u003cstrong>Itani Ramen\u003c/strong>\u003c/a>\u003cbr>\n1736 Telegraph Ave. [\u003ca href=\"https://goo.gl/fvUFVI\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 788-7489\u003cbr>\nTentative hours for weekend pop-up series: March 25-27; April 1-3; April 8-10 6pm-midnight (first come, first served, no reservations).\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/itaniramen\" target=\"_blank\">Itani Ramen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ItaniRamen\" target=\"_blank\">@ItaniRamen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/itaniramen/\" target=\"_blank\">@itaniramen\u003c/a>\u003cbr>\nPrice range: $$ (ramen $12-$14)\u003c/p>\n\n",
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"excerpt": "Chef Kyle Itani, of nearby Hopscotch, is making his own noodles at this casual ramen shop scheduled to officially open in April. Weekend pop-ups are planned prior to the grand opening.",
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"description": "Chef Kyle Itani, of nearby Hopscotch, is making his own noodles at this casual ramen shop scheduled to officially open in April. Weekend pop-ups are planned prior to the grand opening.",
"title": "First Bite: Itani Ramen Offers Pop-Ups Prior to Official Opening in Uptown Oakland | KQED",
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"headline": "First Bite: Itani Ramen Offers Pop-Ups Prior to Official Opening in Uptown Oakland",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://hopscotchoakland.com/\" target=\"_blank\">Hopscotch\u003c/a> has long been a popular cocktail and dinner spot on San Pablo Avenue in Uptown Oakland, but its vibe couldn’t be more different from the new project chef-owner \u003ca href=\"https://twitter.com/KyleItani\" target=\"_blank\">Kyle Itani\u003c/a> is launching just a few blocks away. A San Francisco Chronicle \u003ca href=\"http://www.sfgate.com/recipes/article/Rising-Star-Chef-Kyle-Itani-Hopscotch-4340167.php\" target=\"_blank\">Rising Star Chef in 2013\u003c/a>, Itani’s classic cooking at Hopscotch draws diners in for fried chicken, freshly shucked oysters and burgers with hand-cut fries. \u003ca href=\"http://www.itaniramen.com/\" target=\"_blank\">Itani Ramen\u003c/a> has a different mission: to bring homemade ramen to the neighborhood. Various delays have held up the opening, but the restaurant began holding weekend pop-up dinners last Saturday and will continue to do so until the doors officially open and the full menu is available.\u003c/p>\n\u003cp>We stopped in on Sunday night to see what’s in store. Though there was a steady drizzle and virtually no protection from the rain, there was a line forming by 5:40pm for a 6pm opening. \u003c/p>\n\u003cfigure id=\"attachment_107860\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Itani_outside-1920.jpg\" alt=\"Lining up for Itani Ramen’s weekend pop-up.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107860\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_outside-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_outside-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_outside-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_outside-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_outside-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_outside-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_outside-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lining up for Itani Ramen’s weekend pop-up. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Once inside, the many servers and kitchen were synchronized and downright fast filling orders placed at the counter. \u003c/p>\n\u003cfigure id=\"attachment_107858\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Itani_kitchen-1920.jpg\" alt=\"The fast-paced open kitchen at Itani Ramen.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107858\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_kitchen-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_kitchen-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_kitchen-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_kitchen-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_kitchen-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_kitchen-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_kitchen-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fast-paced open kitchen at Itani Ramen. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The pop-up menu featured two types of ramen, a shoyu and a miso. The shoyu (soy sauce) broth was made with both chicken and pork, and also included bonito tuna, which gave the whole concoction a beautiful, lean depth. Standard toppings were pork cha siu, bamboo shoots, yu choi and green onion. We added a jidori egg for $1.50. The pork cha siu, a classic Cantonese marinated pork, made the dish with its complex spicing and rich, fatty texture, and the crisp, bright green yu choi was a nice counterpoint. \u003c/p>\n\u003cfigure id=\"attachment_107862\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Itani_shoyu-1920.jpg\" alt=\"Shoyu ramen with pork cha siu, bamboo shoots, yu choi, green onion, and jidori egg.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107862\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_shoyu-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_shoyu-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_shoyu-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_shoyu-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_shoyu-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_shoyu-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_shoyu-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shoyu ramen with pork cha siu, bamboo shoots, yu choi, green onion, and jidori egg. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The miso ramen was a compelling vegetarian dish, the all-vegetable broth hearty and earthy, and the toppings included watercress, bamboo shoots, bean sprouts and black garlic oil. The garlic oil added a sweet depth to the overall experience of the bowl and gave it a resonance that most vegetarian soups don’t have.\u003c/p>\n\u003cfigure id=\"attachment_107859\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Itani_miso-1920.jpg\" alt=\"Miso ramen with watercress, bamboo shoots, bean sprouts and black garlic oil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107859\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_miso-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_miso-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_miso-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_miso-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_miso-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_miso-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_miso-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Miso ramen with watercress, bamboo shoots, bean sprouts and black garlic oil. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What further distinguishes both recipes is Itani’s homemade noodles, which are beautifully cut and cooked to a perfectly al dente texture, slightly chewy and, frankly, addictive.\u003c/p>\n\u003cfigure id=\"attachment_107880\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/miso-noodles.jpg\" alt=\"The addictive homemade noodles in the Miso ramen.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/miso-noodles.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/miso-noodles-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/miso-noodles-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/miso-noodles-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/miso-noodles-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/miso-noodles-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/miso-noodles-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The addictive homemade noodles in the Miso ramen. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We also ordered two appetizers, the first a beautiful, thin-skinned, hand-formed pork gyoza, and the second, a bowl of bright pickles of burdock root, cucumber, spicy mustard greens and carrots.\u003c/p>\n\u003cfigure id=\"attachment_107856\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Itani_gyoza-1920.jpg\" alt=\"Handmade pork gyoza.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107856\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_gyoza-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_gyoza-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_gyoza-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_gyoza-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_gyoza-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_gyoza-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_gyoza-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Handmade pork gyoza. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_107861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Itani_pickles-1920.jpg\" alt=\"A bowl of homemade pickles.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107861\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_pickles-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_pickles-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_pickles-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_pickles-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_pickles-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_pickles-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_pickles-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A bowl of homemade pickles. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Sohomare Tokubetsu Kimoto sake was just the right medium-dry junmai accompaniment. For beer drinkers, there’s Asahi on tap, and there’s one shochu (a barley spirit) as well. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Service was incredibly organized, composed and proficient for a restaurant not even fully out of the gate. This is going to be a neighborhood hot-spot in no time.\u003c/p>\n\u003cfigure id=\"attachment_107857\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Itani_interior-1920.jpg\" alt=\"The long, high-ceilinged dining room at Itani Ramen\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107857\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_interior-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_interior-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_interior-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_interior-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_interior-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_interior-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_interior-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The long, high-ceilinged dining room at Itani Ramen. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.itaniramen.com/\" target=\"_blank\">\u003cstrong>Itani Ramen\u003c/strong>\u003c/a>\u003cbr>\n1736 Telegraph Ave. [\u003ca href=\"https://goo.gl/fvUFVI\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 788-7489\u003cbr>\nTentative hours for weekend pop-up series: March 25-27; April 1-3; April 8-10 6pm-midnight (first come, first served, no reservations).\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/itaniramen\" target=\"_blank\">Itani Ramen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ItaniRamen\" target=\"_blank\">@ItaniRamen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/itaniramen/\" target=\"_blank\">@itaniramen\u003c/a>\u003cbr>\nPrice range: $$ (ramen $12-$14)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Tasting Ramen in San Francisco's Sunset: Izakaya Sozai and Sawaii Ramen",
"title": "Tasting Ramen in San Francisco's Sunset: Izakaya Sozai and Sawaii Ramen",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>There are lots of ramen places in the city -- lots and lots. And when it comes to neighborhoods filled with authentic and delicious bowls of noodles, the Sunset is certainly near the top of anyone's list. Wandering down the street looking for a delicious bowl is always an option for the adventurous diner. Or, you could try the two spots that dominate the neighborhood market, and conveniently are just blocks apart.\u003c/p>\n\u003cp>Sawaii Ramen is more of a small, non-flashy shop. If it's crowded, and it can be, you write your name on a clipboard and wait outside to be called. But this is not the kind of place that will call you multiple times or track you down, so stay near.\u003c/p>\n\u003cfigure id=\"attachment_107686\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107686\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/sawaii-interior.jpg\" alt=\"Sawaii Ramen's interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-interior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-interior-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-interior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-interior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-interior-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-interior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-interior-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sawaii Ramen's interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When we went, though, it was early and the small storefront was relatively empty. Service is simple and straight-forward. Specials are written on a board, and there is plenty to try besides ramen: sushi, appetizers, and a full menu of drinks.\u003c/p>\n\u003cfigure id=\"attachment_107684\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107684\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/sawaii-croquettes.jpg\" alt=\"Sawaii Ramen croquettes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-croquettes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-croquettes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-croquettes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-croquettes-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-croquettes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-croquettes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-croquettes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sawaii Ramen croquettes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We had the croquettes ($4.50), fried balls of pork and potato that are soft and light. There are also grilled squid and chicken, fried oysters and crab, and even deep-fried tofu. If I'd known how filling the ramen bowls would be, though, I might have passed on the appetizers.\u003c/p>\n\u003cp>While Sawaii has a number of ramen options, it is most noted for it's specialty bowls, like the spicy mala ($10.95), which comes with pork, spinach, egg, nori, and kara age, a kind of breaded chicken. The kara age is unique and tasty, though a bit heavy, and the bowl itself has a spicy and complex flavor. It's not too spicy, but enough to give you a bit of a bite. The broth, itself, isn't particularly heavy either. My only complaint was that the pork can be chewy, and I, personally, prefer the pork in my ramen softer and falling off the spoon.\u003c/p>\n\u003cfigure id=\"attachment_107682\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107682\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/sawaii-chix.jpg\" alt=\"Sawaii Ramen's spicy mala.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-chix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-chix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-chix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-chix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-chix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sawaii Ramen's spicy mala. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sawaii does make all the classic ramen options -- tonkotsu, shoyu, shio, and miso (all $8.95) -- but I'd recommend a variation on the standard: the spicy garlic tonkotsu ($10.95). It comes with pork chasu, wakame, negi, menma, and you can add things like corn, spinach, mushrooms or egg. One word of warning, though: the spicy garlic comes in three options (mild, regular, or extra spicy); we tried the regular and found it cleared the nasal passages very effectively. The spicy garlic bowl has a heavier broth than the mala bowl and less complexity, but certainly no less intensity. The noodles in both are of the same thin variety.\u003c/p>\n\u003cfigure id=\"attachment_107685\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107685\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/sawaii-garlic-tonkotsu.jpg\" alt=\"Sawaii Ramen's spicy garlic tonkotsu.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-garlic-tonkotsu.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-garlic-tonkotsu-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-garlic-tonkotsu-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-garlic-tonkotsu-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-garlic-tonkotsu-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-garlic-tonkotsu-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-garlic-tonkotsu-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sawaii Ramen's spicy garlic tonkotsu. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Most of the ingredients at the small shop come locally, though the noodles are from a Japanese distributor in San Jose. While the shop owners say that which distributor is a guarded secret, there are only a handful of possibilities that can be found by the avid Googler.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The whole meal was quick, tasty, and no frills. But if you're looking for a bit more of an upscale and established option, then head down the street to Izakaya Sozai. Opinions are mixed, though, on which of the two is better.\u003c/p>\n\u003cfigure id=\"attachment_107690\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107690\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/izakaya-exterior.jpg\" alt=\"Izakaya Sozai exterior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-exterior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-exterior-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-exterior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-exterior-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-exterior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-exterior-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Izakaya Sozai exterior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Izakaya Sozai also gets very crowded, even when we were there early in the night on a Wednesday. It's less of a hidden hole-in-the-wall, and more of a spot to take a date or the whole family. It's also really a Japanese bistro specializing in modern small plates, with limited ramen option. But, make no mistake, those small plates (and ramen options) are exceptional and well worth the wait.\u003c/p>\n\u003cfigure id=\"attachment_107692\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107692\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/izakaya-interior-full.jpg\" alt=\"Izakaya Sozai interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-interior-full.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-interior-full-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-interior-full-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-interior-full-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-interior-full-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-interior-full-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-interior-full-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Izakaya Sozai interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We tried the much raved about eggplant, nasu dengaku ($7), and weren't disappointed. The eggplant is served practically melting -- in fact, don't stick the burning hot pieces all the way in your mouth -- covered in sweet miso, butter, and bonita flakes. The whole effect is overwhelmingly sweet, almost more like a dessert than an appetizer. You should definitely plan to split the plate, though that's probably true for the wide variety of small plates offered, all unique and modern takes on traditional Japanese cuisine.\u003c/p>\n\u003cfigure id=\"attachment_107689\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107689\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/izakaya-eggplant.jpg\" alt=\"Izakaya Sozai's eggplant, nasu dengaku.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-eggplant.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-eggplant-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-eggplant-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-eggplant-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-eggplant-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-eggplant-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-eggplant-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Izakaya Sozai's eggplant, nasu dengaku. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The hamachi kama (grilled yellowtail collar), which is offered at market price, was equally melt-in-your-mouth. And with the lemon squeezed across the top, the taste is a fresh tangy fish than you feel better for having eaten.\u003c/p>\n\u003cfigure id=\"attachment_107699\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107699\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/izakaya-yellowtail-collar.jpg\" alt=\"Izakaya Sozai's hamachi kama (grilled yellowtail collar).\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-yellowtail-collar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-yellowtail-collar-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-yellowtail-collar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-yellowtail-collar-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-yellowtail-collar-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-yellowtail-collar-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-yellowtail-collar-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Izakaya Sozai's hamachi kama (grilled yellowtail collar). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you can't decide where to start, then the yakitori (traditional Japanese skewers) section of the menu is probably a good place. It's the deepest part of the menu, aside from the hand-written specials, and the bacon-wrapped mochi skewers are famous or infamous, depending on your point of view.\u003c/p>\n\u003cfigure id=\"attachment_107697\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107697\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/izakaya-ramen-noodles.jpg\" alt=\"Izakaya Sozai's ramen tonkotsu bowl with fried braised pork belly.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-ramen-noodles.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-ramen-noodles-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-ramen-noodles-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-ramen-noodles-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-ramen-noodles-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-ramen-noodles-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-ramen-noodles-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Izakaya Sozai's ramen tonkotsu bowl with fried braised pork belly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Once you've split a few small plates, you might be too full for a main course. However, the ramen, though the shortest section of the menu, isn't to be missed. There is only one choice: the tonkotsu bowl ($10), which comes with pork chasu, seaweed, green onion, and egg. You can also add garlic chips, spicy miso, fried egg, braised pork belly, or fried braised pork belly. It's amazing, though, that both bowls at Sawaii and Izakaya are traditional tonkotsu bowls, yet are so different in their approaches. The Izakaya bowl is much more of a comfort food, with a deep creamy, milky pork broth. Those who prefer the spicier flavors at Sawaii might not appreciate Izakaya's simpler texture. However, the toppings at Izakaya are the real icing on the cake, so to speak. The pork chasu is top-quality and tasty, and the fried braised pork belly offers an interesting crispy outside to the fatty soft inside. Because the kitchen is even smaller than the seating area, Izakaya's noodles are made off-site by a ramen noodle distributor (again, a secret), but per a recipe designed by Izakaya chef Ritsu Osuka.\u003c/p>\n\u003cp>A note, however: Izakaya Sozai's most recent health code rating, from a year ago, was \u003ca href=\"https://101g-xnet.sfdph.org:8443/ords/f?p=132:2:2784702890071408::NO::P2_LOCATIONID:66736\" target=\"_blank\">a low 70/100\u003c/a>. Sawaii's from the same time period was \u003ca href=\"https://101g-xnet.sfdph.org:8443/ords/f?p=132:2:1287015622663327::NO::P2_LOCATIONID:63615\" target=\"_blank\">86/100\u003c/a>. Anything that is scored a 70 or lower is considered \"poor\" by \u003ca href=\"https://www.sfdph.org/dph/EH/Food/Score/\" target=\"_blank\">the Department of Public Health\u003c/a>; these scores are posted visibly in the restaurant and are certainly worth considering.\u003c/p>\n\u003cp>While the variety of Japanese food in the Sunset is almost endless, you can't go wrong with either of these two staples of the district. And then you can argue over which is really better.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.izakayasozai.com/\" target=\"_blank\">Izakaya Sozai\u003c/a>\u003cbr>\n\u003c/strong>1500 Irving St. [\u003ca href=\"https://goo.gl/rdEV0y\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94122\u003cbr>\nPh: (415) 742-5122\u003cbr>\nHours: Mon-Thu, 5:30pm-10pm; Fri, 5:30pm-11pm; Sat-Sun, 5pm-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Izakaya-Sozai-476898385701599/\" target=\"_blank\">Izakaya Sozai\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/izakaya_sozai\" target=\"_blank\">@izakaya_sozai\u003c/a>\u003cbr>\nPrice range: $-$$ \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/saiwaii-ramen-san-francisco-3\" target=\"_blank\">Sawaii Ramen\u003cbr>\n\u003c/a>\u003c/strong>2240 Irving St. [\u003ca href=\"https://goo.gl/cGHh4C\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94122\u003cbr>\nPh: (415) 665-7888\u003cbr>\nHours: Sun-Thu, 11am-3pm, 5pm-9:30pm; Fri-Sat, 11am-3pm, 5pm-10:30pm\u003cbr>\nPrice range: $-$$ \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>There are lots of ramen places in the city -- lots and lots. And when it comes to neighborhoods filled with authentic and delicious bowls of noodles, the Sunset is certainly near the top of anyone's list. Wandering down the street looking for a delicious bowl is always an option for the adventurous diner. Or, you could try the two spots that dominate the neighborhood market, and conveniently are just blocks apart.\u003c/p>\n\u003cp>Sawaii Ramen is more of a small, non-flashy shop. If it's crowded, and it can be, you write your name on a clipboard and wait outside to be called. But this is not the kind of place that will call you multiple times or track you down, so stay near.\u003c/p>\n\u003cfigure id=\"attachment_107686\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107686\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/sawaii-interior.jpg\" alt=\"Sawaii Ramen's interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-interior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-interior-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-interior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-interior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-interior-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-interior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-interior-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sawaii Ramen's interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When we went, though, it was early and the small storefront was relatively empty. Service is simple and straight-forward. Specials are written on a board, and there is plenty to try besides ramen: sushi, appetizers, and a full menu of drinks.\u003c/p>\n\u003cfigure id=\"attachment_107684\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107684\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/sawaii-croquettes.jpg\" alt=\"Sawaii Ramen croquettes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-croquettes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-croquettes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-croquettes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-croquettes-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-croquettes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-croquettes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-croquettes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sawaii Ramen croquettes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We had the croquettes ($4.50), fried balls of pork and potato that are soft and light. There are also grilled squid and chicken, fried oysters and crab, and even deep-fried tofu. If I'd known how filling the ramen bowls would be, though, I might have passed on the appetizers.\u003c/p>\n\u003cp>While Sawaii has a number of ramen options, it is most noted for it's specialty bowls, like the spicy mala ($10.95), which comes with pork, spinach, egg, nori, and kara age, a kind of breaded chicken. The kara age is unique and tasty, though a bit heavy, and the bowl itself has a spicy and complex flavor. It's not too spicy, but enough to give you a bit of a bite. The broth, itself, isn't particularly heavy either. My only complaint was that the pork can be chewy, and I, personally, prefer the pork in my ramen softer and falling off the spoon.\u003c/p>\n\u003cfigure id=\"attachment_107682\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107682\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/sawaii-chix.jpg\" alt=\"Sawaii Ramen's spicy mala.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-chix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-chix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-chix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-chix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-chix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sawaii Ramen's spicy mala. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sawaii does make all the classic ramen options -- tonkotsu, shoyu, shio, and miso (all $8.95) -- but I'd recommend a variation on the standard: the spicy garlic tonkotsu ($10.95). It comes with pork chasu, wakame, negi, menma, and you can add things like corn, spinach, mushrooms or egg. One word of warning, though: the spicy garlic comes in three options (mild, regular, or extra spicy); we tried the regular and found it cleared the nasal passages very effectively. The spicy garlic bowl has a heavier broth than the mala bowl and less complexity, but certainly no less intensity. The noodles in both are of the same thin variety.\u003c/p>\n\u003cfigure id=\"attachment_107685\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107685\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/sawaii-garlic-tonkotsu.jpg\" alt=\"Sawaii Ramen's spicy garlic tonkotsu.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-garlic-tonkotsu.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-garlic-tonkotsu-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-garlic-tonkotsu-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-garlic-tonkotsu-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-garlic-tonkotsu-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-garlic-tonkotsu-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-garlic-tonkotsu-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sawaii Ramen's spicy garlic tonkotsu. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Most of the ingredients at the small shop come locally, though the noodles are from a Japanese distributor in San Jose. While the shop owners say that which distributor is a guarded secret, there are only a handful of possibilities that can be found by the avid Googler.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The whole meal was quick, tasty, and no frills. But if you're looking for a bit more of an upscale and established option, then head down the street to Izakaya Sozai. Opinions are mixed, though, on which of the two is better.\u003c/p>\n\u003cfigure id=\"attachment_107690\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107690\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/izakaya-exterior.jpg\" alt=\"Izakaya Sozai exterior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-exterior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-exterior-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-exterior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-exterior-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-exterior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-exterior-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Izakaya Sozai exterior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Izakaya Sozai also gets very crowded, even when we were there early in the night on a Wednesday. It's less of a hidden hole-in-the-wall, and more of a spot to take a date or the whole family. It's also really a Japanese bistro specializing in modern small plates, with limited ramen option. But, make no mistake, those small plates (and ramen options) are exceptional and well worth the wait.\u003c/p>\n\u003cfigure id=\"attachment_107692\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107692\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/izakaya-interior-full.jpg\" alt=\"Izakaya Sozai interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-interior-full.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-interior-full-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-interior-full-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-interior-full-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-interior-full-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-interior-full-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-interior-full-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Izakaya Sozai interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We tried the much raved about eggplant, nasu dengaku ($7), and weren't disappointed. The eggplant is served practically melting -- in fact, don't stick the burning hot pieces all the way in your mouth -- covered in sweet miso, butter, and bonita flakes. The whole effect is overwhelmingly sweet, almost more like a dessert than an appetizer. You should definitely plan to split the plate, though that's probably true for the wide variety of small plates offered, all unique and modern takes on traditional Japanese cuisine.\u003c/p>\n\u003cfigure id=\"attachment_107689\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107689\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/izakaya-eggplant.jpg\" alt=\"Izakaya Sozai's eggplant, nasu dengaku.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-eggplant.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-eggplant-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-eggplant-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-eggplant-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-eggplant-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-eggplant-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-eggplant-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Izakaya Sozai's eggplant, nasu dengaku. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The hamachi kama (grilled yellowtail collar), which is offered at market price, was equally melt-in-your-mouth. And with the lemon squeezed across the top, the taste is a fresh tangy fish than you feel better for having eaten.\u003c/p>\n\u003cfigure id=\"attachment_107699\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107699\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/izakaya-yellowtail-collar.jpg\" alt=\"Izakaya Sozai's hamachi kama (grilled yellowtail collar).\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-yellowtail-collar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-yellowtail-collar-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-yellowtail-collar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-yellowtail-collar-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-yellowtail-collar-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-yellowtail-collar-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-yellowtail-collar-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Izakaya Sozai's hamachi kama (grilled yellowtail collar). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you can't decide where to start, then the yakitori (traditional Japanese skewers) section of the menu is probably a good place. It's the deepest part of the menu, aside from the hand-written specials, and the bacon-wrapped mochi skewers are famous or infamous, depending on your point of view.\u003c/p>\n\u003cfigure id=\"attachment_107697\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107697\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/izakaya-ramen-noodles.jpg\" alt=\"Izakaya Sozai's ramen tonkotsu bowl with fried braised pork belly.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-ramen-noodles.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-ramen-noodles-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-ramen-noodles-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-ramen-noodles-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-ramen-noodles-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-ramen-noodles-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-ramen-noodles-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Izakaya Sozai's ramen tonkotsu bowl with fried braised pork belly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Once you've split a few small plates, you might be too full for a main course. However, the ramen, though the shortest section of the menu, isn't to be missed. There is only one choice: the tonkotsu bowl ($10), which comes with pork chasu, seaweed, green onion, and egg. You can also add garlic chips, spicy miso, fried egg, braised pork belly, or fried braised pork belly. It's amazing, though, that both bowls at Sawaii and Izakaya are traditional tonkotsu bowls, yet are so different in their approaches. The Izakaya bowl is much more of a comfort food, with a deep creamy, milky pork broth. Those who prefer the spicier flavors at Sawaii might not appreciate Izakaya's simpler texture. However, the toppings at Izakaya are the real icing on the cake, so to speak. The pork chasu is top-quality and tasty, and the fried braised pork belly offers an interesting crispy outside to the fatty soft inside. Because the kitchen is even smaller than the seating area, Izakaya's noodles are made off-site by a ramen noodle distributor (again, a secret), but per a recipe designed by Izakaya chef Ritsu Osuka.\u003c/p>\n\u003cp>A note, however: Izakaya Sozai's most recent health code rating, from a year ago, was \u003ca href=\"https://101g-xnet.sfdph.org:8443/ords/f?p=132:2:2784702890071408::NO::P2_LOCATIONID:66736\" target=\"_blank\">a low 70/100\u003c/a>. Sawaii's from the same time period was \u003ca href=\"https://101g-xnet.sfdph.org:8443/ords/f?p=132:2:1287015622663327::NO::P2_LOCATIONID:63615\" target=\"_blank\">86/100\u003c/a>. Anything that is scored a 70 or lower is considered \"poor\" by \u003ca href=\"https://www.sfdph.org/dph/EH/Food/Score/\" target=\"_blank\">the Department of Public Health\u003c/a>; these scores are posted visibly in the restaurant and are certainly worth considering.\u003c/p>\n\u003cp>While the variety of Japanese food in the Sunset is almost endless, you can't go wrong with either of these two staples of the district. And then you can argue over which is really better.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.izakayasozai.com/\" target=\"_blank\">Izakaya Sozai\u003c/a>\u003cbr>\n\u003c/strong>1500 Irving St. [\u003ca href=\"https://goo.gl/rdEV0y\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94122\u003cbr>\nPh: (415) 742-5122\u003cbr>\nHours: Mon-Thu, 5:30pm-10pm; Fri, 5:30pm-11pm; Sat-Sun, 5pm-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Izakaya-Sozai-476898385701599/\" target=\"_blank\">Izakaya Sozai\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/izakaya_sozai\" target=\"_blank\">@izakaya_sozai\u003c/a>\u003cbr>\nPrice range: $-$$ \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/saiwaii-ramen-san-francisco-3\" target=\"_blank\">Sawaii Ramen\u003cbr>\n\u003c/a>\u003c/strong>2240 Irving St. [\u003ca href=\"https://goo.gl/cGHh4C\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94122\u003cbr>\nPh: (415) 665-7888\u003cbr>\nHours: Sun-Thu, 11am-3pm, 5pm-9:30pm; Fri-Sat, 11am-3pm, 5pm-10:30pm\u003cbr>\nPrice range: $-$$ \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 6 Favorite Pancake Spots In Berkeley and Oakland",
"title": "Bay Area Bites Guide to 6 Favorite Pancake Spots In Berkeley and Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>There’s nothing more comforting than a stack of hot pancakes, whether you’re a child on your first day of school or a hungover adult trying to forget last night. Pancakes are a stalwart cornerstone of most breakfast and brunch menus, but in the East Bay, they’re definitely not an afterthought. Here’s a guide to pancakes in Berkeley and Oakland that range from traditional to inventive. Your favorite not on the list? Let us know what we missed in the comments.\u003c/p>\n\u003cfigure id=\"attachment_107530\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107530\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_3722.jpg\" alt=\"Gingerbread pancakes from La Note\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_3722.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_3722-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_3722-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_3722-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_3722-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_3722-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_3722-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gingerbread pancakes from La Note \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The always crowded \u003cstrong>La Note\u003c/strong> is a Berkeley brunch institution that deserves its popularity: the restaurant takes hedonistic American brunch staples and adds a Gallic sense of restraint and balance. Perfectly cooked omelettes are delicately filled with just a few ingredients, and their mocha in a giant bowl is bittersweet, not cloying. They offer a wide variety of pancakes, including crème fraîche pancakes and oatmeal raspberry pancakes. Speckly, dense gingerbread pancakes are flavorful and barely sweet on their own, but topped with real maple syrup and elegant poached pear--whose fruity richness complements the ginger spice--it’s the ideal amount of decadence for your morning.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lanoterestaurant.com/\" target=\"_blank\">\u003cstrong>La Note Restaurant Provencal\u003c/strong>\u003c/a>\u003cbr>\n2377 Shattuck Ave\u003cbr>\nBerkeley, CA 94704 [\u003ca href=\"https://goo.gl/maps/1qHyaTnEeAp\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 843-1535\u003cbr>\nHours: Mon-Wed 8am-2:30pm; Thur-Sat 8am-2:30pm, 6pm-10pm; Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/La-Note-Restaurant/274932359704\" target=\"_blank\">La Note Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/lanote2377\" target=\"_blank\">@LaNote2377\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/LA_NOTERESTAURANT/\" target=\"_blank\">@la_noterestaurant\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_107531\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107531\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4012.jpg\" alt=\"Ricotta pancakes from Rockridge Cafe\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4012.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4012-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4012-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4012-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4012-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4012-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4012-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ricotta pancakes from Rockridge Cafe \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Rockridge Cafe\u003c/strong> is a welcome respite from the overwhelming fanciness of its neighborhood, a homey diner with children’s illustrations tacked up on the wall, leather stools at a counter overlooking the kitchen, and giant pots of unfancy coffee. But, since it is still Rockridge, the food is considered and good, with flourishes that elevate it above typical diner fare: dishes include an unfolded omelette, kale scramble, and gluten-free rhubarb waffles. The ricotta pancakes are light, fluffy pillows that aren’t sweet at all. It may sound heretical, but I liked them just as much with only butter as I did after adding a drizzle of maple syrup, which added just enough sweetness. A short stack, served piping hot, gets you two giant pancakes for less than just $7, leaving you with more money to spend at À Côté next door or Market Hall across the street.\u003c/p>\n\u003cp>\u003ca href=\"http://www.rockridgecafe.com/\" target=\"_blank\">\u003cstrong>Rockridge Cafe\u003c/strong>\u003c/a>\u003cbr>\n5492 College Ave, Oakland, CA [\u003ca href=\"https://goo.gl/maps/mfH1xawFHmS2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 653-1567\u003cbr>\nHours: Mon-Sun 7:30am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Rockridge-Cafe-106556562708203/\" target=\"_blank\">Rockridge Cafe\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_107533\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4141.jpg\" alt=\"Cornmeal pancakes at Rick & Ann's Restaurant \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-107533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4141.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4141-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4141-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4141-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4141-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4141-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4141-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cornmeal pancakes at Rick & Ann's Restaurant \u003cbr> \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Rick and Ann’s\u003c/strong>, a crowded family-friendly spot near the Claremont, devotes a good chunk of menu real estate to pancakes of all kinds. There are traditional pancakes, savory pancakes, and daily pancake specials. Their cornmeal pancakes taste more wholesome and intriguing than the usual buttermilk, with more flavor and textural interest to contrast and complement the sweetness of the syrup. They offer gluten-free rice flour pancakes that take a few bites to get used to, but the delicate flavor of orange and blueberries works well together, and with their pleasing texture, they’re the perfect option for the gluten-free brunch-er in your group.\u003c/p>\n\u003cfigure id=\"attachment_107534\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4144.jpg\" alt=\"Gluten-free orange rice flour pancakes with blueberries at Rick & Ann's Restaurant \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-107534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4144.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4144-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4144-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4144-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4144-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4144-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4144-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gluten-free orange rice flour pancakes with blueberries at Rick & Ann's Restaurant \u003cbr> \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.rickandanns.com/\" target=\"_blank\">\u003cstrong>Rick & Ann's Restaurant\u003c/strong>\u003c/a>\u003cbr>\n2922 Domingo Ave, Berkeley, CA [\u003ca href=\"https://goo.gl/maps/h4XGGwmrGa52\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 649-8538\u003cbr>\nHours: Mon-Sun 7:30am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/RickandAnns/\" target=\"_blank\">Rick & Ann's\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/rickandanns\" target=\"_blank\">@RickandAnns\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_107532\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107532\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4033.jpg\" alt=\"Buttermilk pancakes at Mama's Royal Cafe\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4033.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4033-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4033-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4033-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4033-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4033-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4033-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Buttermilk pancakes at Mama's Royal Cafe \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Mama’s Royal Cafe\u003c/strong> is a funky institution, two rooms full of cozy wooden booths, individual jukeboxes (sadly unusable), and old aprons decorating the walls. The cash-only restaurant features a menu packed with classics and ambitious specials (beef bourguignon the day I went). The pancakes, classic buttermilk, are a taste of home: light and fluffy and with a tangy kick. Perhaps less outwardly exciting and Instagram-worthy, but extremely satisfying and childhood-evoking. Again, the size of the short stack--two giant pancakes crowding each other on my plate--impressed me. “This time they came out bigger. They’re not always this big,” my smiling server said, but according to the pictures on Yelp, he’s lying: Mama’s Royal is the place to go for giant, nap-inducing stacks of comfortingly huge pancakes.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.mamasroyalcafeoakland.com/\" target=\"_blank\">\u003cstrong>Mama's Royal Cafe\u003c/strong>\u003c/a>\u003cbr>\n4012 Broadway, Oakland, CA [\u003ca href=\"https://goo.gl/maps/ceqyoJU2NkF2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 547-7600\u003cbr>\nHours: Mon-Fri 7:30am-2:30pm; Sat-Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Mamas-Royal-Cafe-273559151066/\" target=\"_blank\">Mama's Royal Cafe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/mamasroyalca\" target=\"_blank\">@MamasRoyalCA\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17) Cash only\u003c/p>\n\u003cfigure id=\"attachment_107535\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107535\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4156.jpg\" alt=\"Chocolate strawberry pancakes at La Note\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4156.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4156-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4156-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4156-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4156-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4156-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4156-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chocolate strawberry pancakes at La Note \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The tiny, beloved \u003cstrong>Venus Restaurant\u003c/strong> has a breakfast menu that contains standard brunch favorites spiked with interesting flourishes and decadent touches: akoori scrambled eggs, a butternut squash scramble, a 14-hour slow-roasted pork sandwich. They also have a dedicated griddle section of the menu, with pancakes, flapjacks and hotcakes (which are all the same thing). The ostentatiously-named named “Luxury Flapjacks” are an upgrade to your childhood chocolate chip pancakes, with chunks of fruity Valrhona dark chocolate that create bittersweet pockets that complement the small chunks of strawberry. The pancakes have a wonderfully light and fluffy texture, and are barely sweet, highlighting the dual richness of strawberries and chocolate. These are especially unique pancakes, ideal for any sort of breakfast-time celebration.\u003c/p>\n\u003cp>\u003ca href=\"http://venusrestaurant.net/\" target=\"_blank\">\u003cstrong>Venus Restaurant\u003c/strong>\u003c/a>\u003cbr>\n2327 Shattuck Ave, Berkeley, CA [\u003ca href=\"https://goo.gl/maps/voSrp8TQSjT2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 540-5950\u003cbr>\nHours: Mon 8am-2:30pm; Tue-Wed 8am-2:30pm, 5:30pm-9pm; Sat-Sun 8am-2:15am, 5:30-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Venus-Restaurant-98989368382/\" target=\"_blank\">Venus Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/venusrestaurant\" target=\"_blank\">@VenusRestaurant\u003c/a>\u003cbr>\nPrice range: $$-$$$ Entrees ($11-$24)\u003c/p>\n\u003cfigure id=\"attachment_107536\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107536\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4160.jpg\" alt=\"Chocolate souffle pancake at Bette's Oceanview Diner \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4160.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4160-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4160-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4160-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4160-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4160-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4160-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chocolate souffle pancake at Bette's Oceanview Diner \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like the other places mentioned on this list, expect a wait at \u003cstrong>Bette’s Oceanview Diner\u003c/strong>. The Fourth Street favorite is consistently packed, with friendly, efficient waiters ducking around each other in the small space as they serve generous portions of hearty breakfast fare. (If you’re in a hurry, go next door to \u003ca href=\"http://www.yelp.com/biz/bettes-to-go-berkeley\" target=\"_blank\">Bette’s-To-Go\u003c/a> for take out.) One of their signature dishes is the the \u003ca href=\"http://www.foodnetwork.com/videos/souffle-pancake-0163822.html\" target=\"_blank\">Guy Fieri-blessed \u003c/a>Souffle Pancake, a stately puff of a pancake, composed of eggs whipped sky high then baked. Choose from a variety of flavors--banana rum, chocolate, seasonal fruit--and the result is a giant pillow of a pancake with the lightness of a meringue and the delicate, yet sturdy, texture of a souffle. It’s airy and light, a pleasantly different take on tradition. More of a dessert than a well-rounded breakfast, it’s definitely something to share. Prepare to wait for a long time for the pancake on top of the already long wait for a table, but know that the majesty of the dish makes it worth it.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.bettesdiner.com/\" target=\"_blank\">\u003cstrong>Bette's Oceanview Diner\u003c/strong>\u003c/a>\u003cbr>\n1807 Fourth St, Berkeley, CA [\u003ca href=\"https://goo.gl/maps/yz7fC1UokAU2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 644-3230\u003cbr>\nHours: Mon-Fri 6:30am-2:30pm; Sat-Sun 6:30am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Bettes-Oceanview-Diner-159465487433823/\" target=\"_blank\">Bette's Oceanview Diner\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\n",
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"excerpt": "From homey buttermilk pancakes to chocolate flapjacks, here are some worthwhile pancake options in the East Bay.",
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"description": "From homey buttermilk pancakes to chocolate flapjacks, here are some worthwhile pancake options in the East Bay.",
"title": "Bay Area Bites Guide to 6 Favorite Pancake Spots In Berkeley and Oakland | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>There’s nothing more comforting than a stack of hot pancakes, whether you’re a child on your first day of school or a hungover adult trying to forget last night. Pancakes are a stalwart cornerstone of most breakfast and brunch menus, but in the East Bay, they’re definitely not an afterthought. Here’s a guide to pancakes in Berkeley and Oakland that range from traditional to inventive. Your favorite not on the list? Let us know what we missed in the comments.\u003c/p>\n\u003cfigure id=\"attachment_107530\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107530\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_3722.jpg\" alt=\"Gingerbread pancakes from La Note\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_3722.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_3722-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_3722-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_3722-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_3722-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_3722-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_3722-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gingerbread pancakes from La Note \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The always crowded \u003cstrong>La Note\u003c/strong> is a Berkeley brunch institution that deserves its popularity: the restaurant takes hedonistic American brunch staples and adds a Gallic sense of restraint and balance. Perfectly cooked omelettes are delicately filled with just a few ingredients, and their mocha in a giant bowl is bittersweet, not cloying. They offer a wide variety of pancakes, including crème fraîche pancakes and oatmeal raspberry pancakes. Speckly, dense gingerbread pancakes are flavorful and barely sweet on their own, but topped with real maple syrup and elegant poached pear--whose fruity richness complements the ginger spice--it’s the ideal amount of decadence for your morning.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lanoterestaurant.com/\" target=\"_blank\">\u003cstrong>La Note Restaurant Provencal\u003c/strong>\u003c/a>\u003cbr>\n2377 Shattuck Ave\u003cbr>\nBerkeley, CA 94704 [\u003ca href=\"https://goo.gl/maps/1qHyaTnEeAp\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 843-1535\u003cbr>\nHours: Mon-Wed 8am-2:30pm; Thur-Sat 8am-2:30pm, 6pm-10pm; Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/La-Note-Restaurant/274932359704\" target=\"_blank\">La Note Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/lanote2377\" target=\"_blank\">@LaNote2377\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/LA_NOTERESTAURANT/\" target=\"_blank\">@la_noterestaurant\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_107531\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107531\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4012.jpg\" alt=\"Ricotta pancakes from Rockridge Cafe\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4012.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4012-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4012-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4012-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4012-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4012-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4012-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ricotta pancakes from Rockridge Cafe \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Rockridge Cafe\u003c/strong> is a welcome respite from the overwhelming fanciness of its neighborhood, a homey diner with children’s illustrations tacked up on the wall, leather stools at a counter overlooking the kitchen, and giant pots of unfancy coffee. But, since it is still Rockridge, the food is considered and good, with flourishes that elevate it above typical diner fare: dishes include an unfolded omelette, kale scramble, and gluten-free rhubarb waffles. The ricotta pancakes are light, fluffy pillows that aren’t sweet at all. It may sound heretical, but I liked them just as much with only butter as I did after adding a drizzle of maple syrup, which added just enough sweetness. A short stack, served piping hot, gets you two giant pancakes for less than just $7, leaving you with more money to spend at À Côté next door or Market Hall across the street.\u003c/p>\n\u003cp>\u003ca href=\"http://www.rockridgecafe.com/\" target=\"_blank\">\u003cstrong>Rockridge Cafe\u003c/strong>\u003c/a>\u003cbr>\n5492 College Ave, Oakland, CA [\u003ca href=\"https://goo.gl/maps/mfH1xawFHmS2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 653-1567\u003cbr>\nHours: Mon-Sun 7:30am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Rockridge-Cafe-106556562708203/\" target=\"_blank\">Rockridge Cafe\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_107533\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4141.jpg\" alt=\"Cornmeal pancakes at Rick & Ann's Restaurant \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-107533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4141.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4141-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4141-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4141-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4141-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4141-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4141-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cornmeal pancakes at Rick & Ann's Restaurant \u003cbr> \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Rick and Ann’s\u003c/strong>, a crowded family-friendly spot near the Claremont, devotes a good chunk of menu real estate to pancakes of all kinds. There are traditional pancakes, savory pancakes, and daily pancake specials. Their cornmeal pancakes taste more wholesome and intriguing than the usual buttermilk, with more flavor and textural interest to contrast and complement the sweetness of the syrup. They offer gluten-free rice flour pancakes that take a few bites to get used to, but the delicate flavor of orange and blueberries works well together, and with their pleasing texture, they’re the perfect option for the gluten-free brunch-er in your group.\u003c/p>\n\u003cfigure id=\"attachment_107534\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4144.jpg\" alt=\"Gluten-free orange rice flour pancakes with blueberries at Rick & Ann's Restaurant \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-107534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4144.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4144-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4144-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4144-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4144-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4144-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4144-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gluten-free orange rice flour pancakes with blueberries at Rick & Ann's Restaurant \u003cbr> \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.rickandanns.com/\" target=\"_blank\">\u003cstrong>Rick & Ann's Restaurant\u003c/strong>\u003c/a>\u003cbr>\n2922 Domingo Ave, Berkeley, CA [\u003ca href=\"https://goo.gl/maps/h4XGGwmrGa52\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 649-8538\u003cbr>\nHours: Mon-Sun 7:30am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/RickandAnns/\" target=\"_blank\">Rick & Ann's\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/rickandanns\" target=\"_blank\">@RickandAnns\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_107532\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107532\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4033.jpg\" alt=\"Buttermilk pancakes at Mama's Royal Cafe\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4033.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4033-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4033-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4033-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4033-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4033-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4033-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Buttermilk pancakes at Mama's Royal Cafe \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Mama’s Royal Cafe\u003c/strong> is a funky institution, two rooms full of cozy wooden booths, individual jukeboxes (sadly unusable), and old aprons decorating the walls. The cash-only restaurant features a menu packed with classics and ambitious specials (beef bourguignon the day I went). The pancakes, classic buttermilk, are a taste of home: light and fluffy and with a tangy kick. Perhaps less outwardly exciting and Instagram-worthy, but extremely satisfying and childhood-evoking. Again, the size of the short stack--two giant pancakes crowding each other on my plate--impressed me. “This time they came out bigger. They’re not always this big,” my smiling server said, but according to the pictures on Yelp, he’s lying: Mama’s Royal is the place to go for giant, nap-inducing stacks of comfortingly huge pancakes.\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.mamasroyalcafeoakland.com/\" target=\"_blank\">\u003cstrong>Mama's Royal Cafe\u003c/strong>\u003c/a>\u003cbr>\n4012 Broadway, Oakland, CA [\u003ca href=\"https://goo.gl/maps/ceqyoJU2NkF2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 547-7600\u003cbr>\nHours: Mon-Fri 7:30am-2:30pm; Sat-Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Mamas-Royal-Cafe-273559151066/\" target=\"_blank\">Mama's Royal Cafe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/mamasroyalca\" target=\"_blank\">@MamasRoyalCA\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17) Cash only\u003c/p>\n\u003cfigure id=\"attachment_107535\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107535\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4156.jpg\" alt=\"Chocolate strawberry pancakes at La Note\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4156.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4156-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4156-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4156-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4156-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4156-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4156-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chocolate strawberry pancakes at La Note \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The tiny, beloved \u003cstrong>Venus Restaurant\u003c/strong> has a breakfast menu that contains standard brunch favorites spiked with interesting flourishes and decadent touches: akoori scrambled eggs, a butternut squash scramble, a 14-hour slow-roasted pork sandwich. They also have a dedicated griddle section of the menu, with pancakes, flapjacks and hotcakes (which are all the same thing). The ostentatiously-named named “Luxury Flapjacks” are an upgrade to your childhood chocolate chip pancakes, with chunks of fruity Valrhona dark chocolate that create bittersweet pockets that complement the small chunks of strawberry. The pancakes have a wonderfully light and fluffy texture, and are barely sweet, highlighting the dual richness of strawberries and chocolate. These are especially unique pancakes, ideal for any sort of breakfast-time celebration.\u003c/p>\n\u003cp>\u003ca href=\"http://venusrestaurant.net/\" target=\"_blank\">\u003cstrong>Venus Restaurant\u003c/strong>\u003c/a>\u003cbr>\n2327 Shattuck Ave, Berkeley, CA [\u003ca href=\"https://goo.gl/maps/voSrp8TQSjT2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 540-5950\u003cbr>\nHours: Mon 8am-2:30pm; Tue-Wed 8am-2:30pm, 5:30pm-9pm; Sat-Sun 8am-2:15am, 5:30-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Venus-Restaurant-98989368382/\" target=\"_blank\">Venus Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/venusrestaurant\" target=\"_blank\">@VenusRestaurant\u003c/a>\u003cbr>\nPrice range: $$-$$$ Entrees ($11-$24)\u003c/p>\n\u003cfigure id=\"attachment_107536\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107536\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4160.jpg\" alt=\"Chocolate souffle pancake at Bette's Oceanview Diner \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4160.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4160-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4160-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4160-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4160-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4160-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4160-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chocolate souffle pancake at Bette's Oceanview Diner \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like the other places mentioned on this list, expect a wait at \u003cstrong>Bette’s Oceanview Diner\u003c/strong>. The Fourth Street favorite is consistently packed, with friendly, efficient waiters ducking around each other in the small space as they serve generous portions of hearty breakfast fare. (If you’re in a hurry, go next door to \u003ca href=\"http://www.yelp.com/biz/bettes-to-go-berkeley\" target=\"_blank\">Bette’s-To-Go\u003c/a> for take out.) One of their signature dishes is the the \u003ca href=\"http://www.foodnetwork.com/videos/souffle-pancake-0163822.html\" target=\"_blank\">Guy Fieri-blessed \u003c/a>Souffle Pancake, a stately puff of a pancake, composed of eggs whipped sky high then baked. Choose from a variety of flavors--banana rum, chocolate, seasonal fruit--and the result is a giant pillow of a pancake with the lightness of a meringue and the delicate, yet sturdy, texture of a souffle. It’s airy and light, a pleasantly different take on tradition. More of a dessert than a well-rounded breakfast, it’s definitely something to share. Prepare to wait for a long time for the pancake on top of the already long wait for a table, but know that the majesty of the dish makes it worth it.\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.bettesdiner.com/\" target=\"_blank\">\u003cstrong>Bette's Oceanview Diner\u003c/strong>\u003c/a>\u003cbr>\n1807 Fourth St, Berkeley, CA [\u003ca href=\"https://goo.gl/maps/yz7fC1UokAU2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 644-3230\u003cbr>\nHours: Mon-Fri 6:30am-2:30pm; Sat-Sun 6:30am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Bettes-Oceanview-Diner-159465487433823/\" target=\"_blank\">Bette's Oceanview Diner\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 6 Favorite Spots For Fresh Pasta in San Francisco and the East Bay",
"title": "Bay Area Bites Guide to 6 Favorite Spots For Fresh Pasta in San Francisco and the East Bay",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Sometimes, there's nothing more satisfying then a plate of pasta. And the one thing that always makes it better? Freshly made pasta. Luckily, the Bay Area is packed with places to buy pasta in a variety of flavors and types, cut to order per your specifications. Here are options for places to get fresh pasta in San Francisco and the East Bay--and if we didn't include your favorite, let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_107521\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/phoenix2.jpg\" alt=\"Phoenix Pastificio's plain egg pasta\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107521\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Phoenix Pastificio's plain egg pasta \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Berkeley’s \u003cstrong>Phoenix Pastificio\u003c/strong> sells their pastas to high-end restaurants across the Bay Area, but their production facility, where you can buy any of their pastas, is charmingly homey. It’s a cavernous brick building in West Berkeley that includes a bell you ring to get the attention of the staff, who are busy making pasta and pastries. They’ll sell you any amount of their wide range of products, from their \u003ca href=\"http://www.eastbayexpress.com/oakland/best-fusion-bread/BestOf?oid=2928270\" target=\"_blank\">famous olive bread\u003c/a> to their pastas, which they’ll cut to order. Their plain pasta, light and eggy, is very good, but the real fun is their array of other noodle flavors, from \u003ca href=\"http://phoenixpasta.com/links/sheet-pasta-link.html\" target=\"_blank\">stinging nettle to rose petal\u003c/a>. Roasted yellow bell pepper with green serrano and habanero noodles managed to pack an impressive amount of flavor and heat into its thin strands, and would be the ideal base for a farmers' market vegetable-heavy spring pasta dish.\u003c/p>\n\u003cfigure id=\"attachment_107522\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/phoenix1.jpg\" alt=\"Roasted yellow bell pepper with green serano & habanero from Phoenix Pastificio\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107522\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roasted yellow bell pepper with green serano & habanero from Phoenix Pastificio \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.phoenixpasta.com/\" target=\"_blank\">\u003cstrong>Phoenix Pastificio\u003c/strong>\u003c/a>\u003cbr>\n1250 Addison Street # 109, Berkeley [\u003ca href=\"https://goo.gl/maps/TJ6Vyuirarw\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 883-0783\u003cbr>\nHours: Mon-Sat 4am-8pm; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/PhoenixPasta\" target=\"_blank\">The Phoenix Pastificio\u003c/a>\u003cbr>\nPrice range: $ (Pasta $10 and under per pound)\u003c/p>\n\u003cfigure id=\"attachment_107525\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/pastagina1.jpg\" alt=\"Egg noodles from Pasta Gina\" width=\"1920\" height=\"1345\" class=\"size-full wp-image-107525\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina1-400x280.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina1-800x560.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina1-768x538.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina1-1440x1009.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina1-1180x827.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina1-960x673.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Egg noodles from Pasta Gina \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I haven’t cooked in a year,” a smiling customer gushed to me while I was waiting to order at Noe Valley’s \u003cstrong>Pasta Gina\u003c/strong>. It’s a common sentiment echoed by fans of the tiny, cramped shop, who include \u003ca href=\"http://noevalleysf.blogspot.com/2009/03/mark-leno-vs-pasta-gina.html\" target=\"_blank\">Senator Mark Leno\u003c/a>. The store manages to produce an impressive amount of offerings out of their small space, including sauces, ravioli and several types of pasta you can get cut to order, including lemon, bell pepper, and eggless options. The solicitous staff will also recommend sauce pairings for any pasta you buy. The plain egg pasta is good, the porcini ravioli perfect. Rich, herby and meaty, it’s astonishingly complex, a meatless main to leave vegetarians smug and meat-lovers impressed.\u003c/p>\n\u003cfigure id=\"attachment_107526\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/pastagina2.jpg\" alt=\"Porcini ravioli in herb pasta from Pasta Gina\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-107526\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Porcini ravioli in herb pasta from Pasta Gina \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pasta-gina-san-francisco\" target=\"_blank\">\u003cstrong>Pasta Gina\u003c/strong>\u003c/a>\u003cbr>\n741 Diamond St, San Francisco [\u003ca href=\"https://goo.gl/maps/xd4dWWKTYbC2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 282-0738\u003cbr>\nHours: Mon-Fri 10am–9pm; Sat-Sun 10am-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Pasta-Gina-156758547714421/\" target=\"_blank\">Pasta Gina\u003c/a>\u003cbr>\nPrice range: $ (Pasta $10 and under per pound)\u003c/p>\n\u003cfigure id=\"attachment_107528\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/pastashop2.jpg\" alt=\"Fresh egg pasta from the Pasta Shop\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-107528\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh egg pasta from the Pasta Shop \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Rockridge’s Market Hall is both the best and worst place to be while hungry: it’s so crowded with every kind of delicious food, it’s almost overwhelming. Luckily there are the cheery, helpful employees--calmly calling out numbers over a microphone, holding an animated conversation while cutting up a rotisserie chicken with cooking shears--to guide you through the bustle. \u003cstrong>The Pasta Shop\u003c/strong> is one of the Hall’s many offerings, with a wide variety of egg noodles in flavors like garlic, herb and saffron. They also offer a collection of raviolis, with vegetarian, vegan and seasonal options. There are even adorable, pre-packaged mini-packs of about a serving’s worth of ravioli, like fancier versions of those 100-calorie Oreo packs. The egg pasta--they’ll cut any of their flavors to whatever size you want in their hulking, loudly grinding machine--is a pleasant base for any of their sauces, and the flavor combinations of their raviolis are thoughtfully considered. If you want to have a luxurious at-home meal, try the ricotta raviolis flecked with good-sized chunks of truffle shavings. It’s bold, funky and earthy. And unlike 99% of truffle products on the market, it includes real truffle shavings--which is the closest most of us will come to eating truffles anytime soon.\u003c/p>\n\u003cfigure id=\"attachment_107529\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/pastashop1.jpg\" alt=\"Ricotta truffle ravioli from The Pasta Shop in Rockridge\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-107529\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop1-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ricotta truffle ravioli from The Pasta Shop in Rockridge \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://rockridgemarkethall.com/pasta-shop/fresh-pasta\" target=\"_blank\">\u003cstrong>The Pasta Shop at Rockridge Market Hall\u003c/strong>\u003c/a>\u003cbr>\n5655 College Ave #201, Oakland, CA [\u003ca href=\"https://goo.gl/maps/5Skz1udgnW62\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 250-6000\u003cbr>\nHours: Mon-Fri, 9am–8pm; Sat 9am-7pm; Sun 10am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/rockridgemarkethall/\" target=\"_blank\">Rockridge Market Hall\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/markethallfoods?lang=en\" target=\"_blank\">Rockridge Market Hall\u003c/a>\u003cbr>\nPrice range: $ (Pasta $10 and under per pound)\u003c/p>\n\u003cfigure id=\"attachment_107523\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/italhome2.jpg\" alt=\"Egg noodles from from The Italian Homemade Company\" width=\"1920\" height=\"1650\" class=\"size-full wp-image-107523\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/italhome2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italhome2-400x344.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italhome2-800x688.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italhome2-768x660.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italhome2-1440x1238.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italhome2-1180x1014.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italhome2-960x825.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Egg noodles from from The Italian Homemade Company \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To get to San Francisco's \u003cstrong>Italian Homemade Company\u003c/strong> from BART, you have to walk about a mile down Columbus Ave. It’s a busy mile: you walk past the open restaurant windows, exhaling the cologne of men on dates; past the clumps of tourists in front of the Condor Club; and past the \u003ca href=\"https://en.wikipedia.org/wiki/Slacklining\" target=\"_blank\">slackliners\u003c/a> drinking beer as they precariously perch in Washington Square Park. The inside of the store is just as bustling, with workers chattering to each other in Italian in front of a doorway to a mysteriously marked “pasta lab.” You can order any of the restaurant's pastas to eat at the store, covered in one of their homemade sauces, or take it to go, packed up in giant Ziploc bags. Their plain pasta had a clean, eggy flavor, and their meat tortellini was perfection: tiny plump dumplings, juicy and rich from the combination of prosciutto and \u003ca href=\"https://en.wikipedia.org/wiki/Mortadella\" target=\"_blank\">mortadella\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_107524\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/italianhom1.jpg\" alt=\"Meat tortellini from The Italian Homemade Company\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107524\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/italianhom1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italianhom1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italianhom1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italianhom1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italianhom1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italianhom1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italianhom1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Meat tortellini from The Italian Homemade Company \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/the-italian-homemade-company-san-francisco-4\" target=\"_blank\">\u003cstrong>The Italian Homemade Company\u003c/strong>\u003c/a>\u003cbr>\n716 Columbus Ave, San Francisco [\u003ca href=\"https://goo.gl/maps/QX7zmDsz7XS2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 712-8874\u003cbr>\nHours: Mon-Sun, 11am–9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/theitalianhomemadecompany/\" target=\"_blank\">The Italian Homemade Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/italianhomemade\" target=\"_blank\">@ItalianHomemade\u003c/a>\u003cbr>\nPrice range: $$ ($11-$17 per pound)\u003c/p>\n\u003cfigure id=\"attachment_107520\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/lucca1.jpg\" alt=\"Plain egg noodles from Lucca Ravioli Company.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-107520\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca1-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Plain egg noodles from Lucca Ravioli Company. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Mission’s \u003cstrong>Lucca Ravioli Company\u003c/strong> is a combination deli and specialty grocery store, packed with fancy Italian sodas and Italian foodstuffs made in-house, from pizza dough to meatballs. (They also have an impressive selection of \u003ca href=\"https://en.wikipedia.org/wiki/Amaro_%28liqueur%29\" target=\"_blank\">amaros\u003c/a> competing for space with dutch crunch rolls on the wooden shelves behind the counter). During lunchtime, everyone from young office workers to sunburned construction workers crowd each other in the tiny store, waiting patiently to be called up by the dapper collection of paper-hatted employees. Their plain pasta is good, and the cheese tortellini is appropriately old school: salty, rich and satisfying.\u003c/p>\n\u003cfigure id=\"attachment_107519\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/lucca2.jpg\" alt=\"Cheese tortellini from Lucca Ravioli Company.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-107519\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheese tortellini from Lucca Ravioli Company. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.luccaravioli.com/\" target=\"_blank\">\u003cstrong>Lucca Ravioli Company\u003c/strong>\u003c/a>\u003cbr>\n1100 Valencia St, San Francisco [\u003ca href=\"https://goo.gl/maps/bVHfGaCMkWC2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 647-5581\u003cbr>\nHours: Mon-Sat 9am-6pm; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LuccaRavioli/\" target=\"_blank\">Lucca Ravioli Company\u003c/a>\u003cbr>\nPrice range: $ (Pasta $10 and under per pound)\u003c/p>\n\u003cfigure id=\"attachment_107518\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/genova1.jpg\" alt=\"Fresh egg noodles from Genova Delicatessen\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-107518\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova1-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh egg noodles from Genova Delicatessen. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Going to \u003cstrong>Genova Delicatessen\u003c/strong> is a singular Oakland experience, alternately hellish and life-affirming. Hellish because no matter how shrewdly you plan your visit, no matter how much use you make of that handy new Google feature that tells you the busiest times, there always seems to be at least 20 people in front of you.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But while you’re waiting--which you must do, even if you’re just buying pasta and not getting one of their famous deli sandwiches--you’ll notice that Genova is a vestige of Temescal before it got hip, leading to a diverse crowd that’s becoming increasingly hard to find in the area. Everyone is united by the same goal: getting some of Genova’s homey, delicious Italian classics, served up by the efficient, tie-wearing staff who gossip with the regulars about mutual friends.\u003c/p>\n\u003cp>That’s why it was especially crushing to read the news that Genova--like so many other Bay Area institutions--\u003ca href=\"http://insidescoopsf.sfgate.com/blog/2016/01/29/rent-dispute-threatens-closure-of-oaklands-genova-deli/\" target=\"_blank\">might close\u003c/a> because of rising rents. Nothing is final yet, and the owners have confirmed that no matter what happens, their line of pastas will continue to be stocked in their wholesale accounts (which include Berkeley Bowl and Andronico’s). They sell a satisfying egg pasta--pre-cut in their deli case, in a variety of sizes--and an array of ravioli in classic flavors. One of their best is the the spinach and ricotta ravioli, pillowy pockets of chard-flecked ricotta surrounded by olive-green spinach pasta.\u003c/p>\n\u003cfigure id=\"attachment_107517\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/genova2.jpg\" alt=\"Spinach and ricotta ravioli from Genova Delicatessen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-107517\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spinach and ricotta ravioli from Genova Delicatessen. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.genovadelioakland.com/\" target=\"_blank\">\u003cstrong>Genova Delicatessen & Ravioli Factory\u003c/strong>\u003c/a>\u003cbr>\n5095 Telegraph Ave, Oakland, CA [\u003ca href=\"https://goo.gl/maps/6kyv2qp1tHm\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 652-7401\u003cbr>\nHours: Mon-Sun 9am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Dominics-Original-Genova-Delicatessen-Ravioli-Factory-120013811344306/?fref=ts\" target=\"_blank\">Dominics Original Genova Delicatessen & Ravioli Factory\u003c/a>\u003cbr>\nPrice range: $ (Pasta $10 and under per pound)\u003c/p>\n\n",
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"excerpt": "Here are some of the best places to get pasta cut to order and homemade ravioli in San Francisco and the East Bay.",
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"description": "Here are some of the best places to get pasta cut to order and homemade ravioli in San Francisco and the East Bay.",
"title": "Bay Area Bites Guide to 6 Favorite Spots For Fresh Pasta in San Francisco and the East Bay | KQED",
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"headline": "Bay Area Bites Guide to 6 Favorite Spots For Fresh Pasta in San Francisco and the East Bay",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sometimes, there's nothing more satisfying then a plate of pasta. And the one thing that always makes it better? Freshly made pasta. Luckily, the Bay Area is packed with places to buy pasta in a variety of flavors and types, cut to order per your specifications. Here are options for places to get fresh pasta in San Francisco and the East Bay--and if we didn't include your favorite, let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_107521\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/phoenix2.jpg\" alt=\"Phoenix Pastificio's plain egg pasta\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107521\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Phoenix Pastificio's plain egg pasta \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Berkeley’s \u003cstrong>Phoenix Pastificio\u003c/strong> sells their pastas to high-end restaurants across the Bay Area, but their production facility, where you can buy any of their pastas, is charmingly homey. It’s a cavernous brick building in West Berkeley that includes a bell you ring to get the attention of the staff, who are busy making pasta and pastries. They’ll sell you any amount of their wide range of products, from their \u003ca href=\"http://www.eastbayexpress.com/oakland/best-fusion-bread/BestOf?oid=2928270\" target=\"_blank\">famous olive bread\u003c/a> to their pastas, which they’ll cut to order. Their plain pasta, light and eggy, is very good, but the real fun is their array of other noodle flavors, from \u003ca href=\"http://phoenixpasta.com/links/sheet-pasta-link.html\" target=\"_blank\">stinging nettle to rose petal\u003c/a>. Roasted yellow bell pepper with green serrano and habanero noodles managed to pack an impressive amount of flavor and heat into its thin strands, and would be the ideal base for a farmers' market vegetable-heavy spring pasta dish.\u003c/p>\n\u003cfigure id=\"attachment_107522\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/phoenix1.jpg\" alt=\"Roasted yellow bell pepper with green serano & habanero from Phoenix Pastificio\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107522\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roasted yellow bell pepper with green serano & habanero from Phoenix Pastificio \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.phoenixpasta.com/\" target=\"_blank\">\u003cstrong>Phoenix Pastificio\u003c/strong>\u003c/a>\u003cbr>\n1250 Addison Street # 109, Berkeley [\u003ca href=\"https://goo.gl/maps/TJ6Vyuirarw\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 883-0783\u003cbr>\nHours: Mon-Sat 4am-8pm; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/PhoenixPasta\" target=\"_blank\">The Phoenix Pastificio\u003c/a>\u003cbr>\nPrice range: $ (Pasta $10 and under per pound)\u003c/p>\n\u003cfigure id=\"attachment_107525\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/pastagina1.jpg\" alt=\"Egg noodles from Pasta Gina\" width=\"1920\" height=\"1345\" class=\"size-full wp-image-107525\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina1-400x280.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina1-800x560.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina1-768x538.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina1-1440x1009.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina1-1180x827.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina1-960x673.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Egg noodles from Pasta Gina \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I haven’t cooked in a year,” a smiling customer gushed to me while I was waiting to order at Noe Valley’s \u003cstrong>Pasta Gina\u003c/strong>. It’s a common sentiment echoed by fans of the tiny, cramped shop, who include \u003ca href=\"http://noevalleysf.blogspot.com/2009/03/mark-leno-vs-pasta-gina.html\" target=\"_blank\">Senator Mark Leno\u003c/a>. The store manages to produce an impressive amount of offerings out of their small space, including sauces, ravioli and several types of pasta you can get cut to order, including lemon, bell pepper, and eggless options. The solicitous staff will also recommend sauce pairings for any pasta you buy. The plain egg pasta is good, the porcini ravioli perfect. Rich, herby and meaty, it’s astonishingly complex, a meatless main to leave vegetarians smug and meat-lovers impressed.\u003c/p>\n\u003cfigure id=\"attachment_107526\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/pastagina2.jpg\" alt=\"Porcini ravioli in herb pasta from Pasta Gina\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-107526\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Porcini ravioli in herb pasta from Pasta Gina \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pasta-gina-san-francisco\" target=\"_blank\">\u003cstrong>Pasta Gina\u003c/strong>\u003c/a>\u003cbr>\n741 Diamond St, San Francisco [\u003ca href=\"https://goo.gl/maps/xd4dWWKTYbC2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 282-0738\u003cbr>\nHours: Mon-Fri 10am–9pm; Sat-Sun 10am-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Pasta-Gina-156758547714421/\" target=\"_blank\">Pasta Gina\u003c/a>\u003cbr>\nPrice range: $ (Pasta $10 and under per pound)\u003c/p>\n\u003cfigure id=\"attachment_107528\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/pastashop2.jpg\" alt=\"Fresh egg pasta from the Pasta Shop\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-107528\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh egg pasta from the Pasta Shop \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Rockridge’s Market Hall is both the best and worst place to be while hungry: it’s so crowded with every kind of delicious food, it’s almost overwhelming. Luckily there are the cheery, helpful employees--calmly calling out numbers over a microphone, holding an animated conversation while cutting up a rotisserie chicken with cooking shears--to guide you through the bustle. \u003cstrong>The Pasta Shop\u003c/strong> is one of the Hall’s many offerings, with a wide variety of egg noodles in flavors like garlic, herb and saffron. They also offer a collection of raviolis, with vegetarian, vegan and seasonal options. There are even adorable, pre-packaged mini-packs of about a serving’s worth of ravioli, like fancier versions of those 100-calorie Oreo packs. The egg pasta--they’ll cut any of their flavors to whatever size you want in their hulking, loudly grinding machine--is a pleasant base for any of their sauces, and the flavor combinations of their raviolis are thoughtfully considered. If you want to have a luxurious at-home meal, try the ricotta raviolis flecked with good-sized chunks of truffle shavings. It’s bold, funky and earthy. And unlike 99% of truffle products on the market, it includes real truffle shavings--which is the closest most of us will come to eating truffles anytime soon.\u003c/p>\n\u003cfigure id=\"attachment_107529\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/pastashop1.jpg\" alt=\"Ricotta truffle ravioli from The Pasta Shop in Rockridge\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-107529\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop1-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ricotta truffle ravioli from The Pasta Shop in Rockridge \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://rockridgemarkethall.com/pasta-shop/fresh-pasta\" target=\"_blank\">\u003cstrong>The Pasta Shop at Rockridge Market Hall\u003c/strong>\u003c/a>\u003cbr>\n5655 College Ave #201, Oakland, CA [\u003ca href=\"https://goo.gl/maps/5Skz1udgnW62\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 250-6000\u003cbr>\nHours: Mon-Fri, 9am–8pm; Sat 9am-7pm; Sun 10am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/rockridgemarkethall/\" target=\"_blank\">Rockridge Market Hall\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/markethallfoods?lang=en\" target=\"_blank\">Rockridge Market Hall\u003c/a>\u003cbr>\nPrice range: $ (Pasta $10 and under per pound)\u003c/p>\n\u003cfigure id=\"attachment_107523\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/italhome2.jpg\" alt=\"Egg noodles from from The Italian Homemade Company\" width=\"1920\" height=\"1650\" class=\"size-full wp-image-107523\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/italhome2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italhome2-400x344.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italhome2-800x688.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italhome2-768x660.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italhome2-1440x1238.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italhome2-1180x1014.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italhome2-960x825.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Egg noodles from from The Italian Homemade Company \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To get to San Francisco's \u003cstrong>Italian Homemade Company\u003c/strong> from BART, you have to walk about a mile down Columbus Ave. It’s a busy mile: you walk past the open restaurant windows, exhaling the cologne of men on dates; past the clumps of tourists in front of the Condor Club; and past the \u003ca href=\"https://en.wikipedia.org/wiki/Slacklining\" target=\"_blank\">slackliners\u003c/a> drinking beer as they precariously perch in Washington Square Park. The inside of the store is just as bustling, with workers chattering to each other in Italian in front of a doorway to a mysteriously marked “pasta lab.” You can order any of the restaurant's pastas to eat at the store, covered in one of their homemade sauces, or take it to go, packed up in giant Ziploc bags. Their plain pasta had a clean, eggy flavor, and their meat tortellini was perfection: tiny plump dumplings, juicy and rich from the combination of prosciutto and \u003ca href=\"https://en.wikipedia.org/wiki/Mortadella\" target=\"_blank\">mortadella\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_107524\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/italianhom1.jpg\" alt=\"Meat tortellini from The Italian Homemade Company\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107524\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/italianhom1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italianhom1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italianhom1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italianhom1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italianhom1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italianhom1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italianhom1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Meat tortellini from The Italian Homemade Company \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/the-italian-homemade-company-san-francisco-4\" target=\"_blank\">\u003cstrong>The Italian Homemade Company\u003c/strong>\u003c/a>\u003cbr>\n716 Columbus Ave, San Francisco [\u003ca href=\"https://goo.gl/maps/QX7zmDsz7XS2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 712-8874\u003cbr>\nHours: Mon-Sun, 11am–9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/theitalianhomemadecompany/\" target=\"_blank\">The Italian Homemade Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/italianhomemade\" target=\"_blank\">@ItalianHomemade\u003c/a>\u003cbr>\nPrice range: $$ ($11-$17 per pound)\u003c/p>\n\u003cfigure id=\"attachment_107520\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/lucca1.jpg\" alt=\"Plain egg noodles from Lucca Ravioli Company.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-107520\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca1-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Plain egg noodles from Lucca Ravioli Company. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Mission’s \u003cstrong>Lucca Ravioli Company\u003c/strong> is a combination deli and specialty grocery store, packed with fancy Italian sodas and Italian foodstuffs made in-house, from pizza dough to meatballs. (They also have an impressive selection of \u003ca href=\"https://en.wikipedia.org/wiki/Amaro_%28liqueur%29\" target=\"_blank\">amaros\u003c/a> competing for space with dutch crunch rolls on the wooden shelves behind the counter). During lunchtime, everyone from young office workers to sunburned construction workers crowd each other in the tiny store, waiting patiently to be called up by the dapper collection of paper-hatted employees. Their plain pasta is good, and the cheese tortellini is appropriately old school: salty, rich and satisfying.\u003c/p>\n\u003cfigure id=\"attachment_107519\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/lucca2.jpg\" alt=\"Cheese tortellini from Lucca Ravioli Company.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-107519\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheese tortellini from Lucca Ravioli Company. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.luccaravioli.com/\" target=\"_blank\">\u003cstrong>Lucca Ravioli Company\u003c/strong>\u003c/a>\u003cbr>\n1100 Valencia St, San Francisco [\u003ca href=\"https://goo.gl/maps/bVHfGaCMkWC2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 647-5581\u003cbr>\nHours: Mon-Sat 9am-6pm; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LuccaRavioli/\" target=\"_blank\">Lucca Ravioli Company\u003c/a>\u003cbr>\nPrice range: $ (Pasta $10 and under per pound)\u003c/p>\n\u003cfigure id=\"attachment_107518\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/genova1.jpg\" alt=\"Fresh egg noodles from Genova Delicatessen\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-107518\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova1-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh egg noodles from Genova Delicatessen. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Going to \u003cstrong>Genova Delicatessen\u003c/strong> is a singular Oakland experience, alternately hellish and life-affirming. Hellish because no matter how shrewdly you plan your visit, no matter how much use you make of that handy new Google feature that tells you the busiest times, there always seems to be at least 20 people in front of you.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But while you’re waiting--which you must do, even if you’re just buying pasta and not getting one of their famous deli sandwiches--you’ll notice that Genova is a vestige of Temescal before it got hip, leading to a diverse crowd that’s becoming increasingly hard to find in the area. Everyone is united by the same goal: getting some of Genova’s homey, delicious Italian classics, served up by the efficient, tie-wearing staff who gossip with the regulars about mutual friends.\u003c/p>\n\u003cp>That’s why it was especially crushing to read the news that Genova--like so many other Bay Area institutions--\u003ca href=\"http://insidescoopsf.sfgate.com/blog/2016/01/29/rent-dispute-threatens-closure-of-oaklands-genova-deli/\" target=\"_blank\">might close\u003c/a> because of rising rents. Nothing is final yet, and the owners have confirmed that no matter what happens, their line of pastas will continue to be stocked in their wholesale accounts (which include Berkeley Bowl and Andronico’s). They sell a satisfying egg pasta--pre-cut in their deli case, in a variety of sizes--and an array of ravioli in classic flavors. One of their best is the the spinach and ricotta ravioli, pillowy pockets of chard-flecked ricotta surrounded by olive-green spinach pasta.\u003c/p>\n\u003cfigure id=\"attachment_107517\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/genova2.jpg\" alt=\"Spinach and ricotta ravioli from Genova Delicatessen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-107517\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spinach and ricotta ravioli from Genova Delicatessen. \u003ccite>(Shelby Pope)\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.genovadelioakland.com/\" target=\"_blank\">\u003cstrong>Genova Delicatessen & Ravioli Factory\u003c/strong>\u003c/a>\u003cbr>\n5095 Telegraph Ave, Oakland, CA [\u003ca href=\"https://goo.gl/maps/6kyv2qp1tHm\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 652-7401\u003cbr>\nHours: Mon-Sun 9am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Dominics-Original-Genova-Delicatessen-Ravioli-Factory-120013811344306/?fref=ts\" target=\"_blank\">Dominics Original Genova Delicatessen & Ravioli Factory\u003c/a>\u003cbr>\nPrice range: $ (Pasta $10 and under per pound)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Noodle Theory Provisions Opens Near Emeryville, Second Location For Popular Noodle Shop",
"title": "Noodle Theory Provisions Opens Near Emeryville, Second Location For Popular Noodle Shop",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_107558\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4723-1920.jpg\" alt=\"The entrance to Noodle Theory Provisions.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107558\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4723-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4723-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4723-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4723-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4723-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4723-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4723-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The entrance to Noodle Theory Provisions. \u003ccite>(Olin Ness)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When Noodle Theory opened on Claremont Avenue in Rockridge eight years ago, it quickly became a go-to spot for noodle dishes prepared with quality ingredients like Niman Ranch beef and pork and locally grown vegetables. There’s a line out the door every day at lunch, and the restaurant also does a brisk takeout business. Chef-owner Louis Kao has just opened a second location, called Noodle Theory Provisions, which is three times the size of the original space, and with a full bar.\u003c/p>\n\u003cfigure id=\"attachment_107559\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4725-1920.jpg\" alt=\"Noodle Theory Provisions interior space.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107559\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4725-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4725-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4725-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4725-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4725-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4725-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4725-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Noodle Theory Provisions interior space. \u003ccite>(Olin Ness)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Last night was the soft opening, and by 7:15pm all tables were spoken for and a waiting line had begun to form. That bodes well for the new project, designed to both carry on with Kao’s signature dishes — ground pork in spicy bean sauce and dry-sautéed spicy green beans among them — as well as allow him to branch out and try some new recipes. \u003c/p>\n\u003cp>The “provisions” part of the space hasn’t fully emerged yet. There were a few beverages (teas and sodas) on the shelf near the entrance, but the idea is that the area will be stocked with fixin’s to cook great noodle dishes at home, including homemade stock and noodles. \u003c/p>\n\u003cp>For now, the restaurant is largely sticking to its tried and true recipes, and we enjoyed several last night. The aforementioned spicy ground pork, made with Niman Ranch meat, is moderately spiced with Chinese bean paste and placed atop chewy wheat noodles. In other words, it isn’t tossed, so you can control the ratio of meat to pasta. \u003c/p>\n\u003cfigure id=\"attachment_107565\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4737-1920.jpg\" alt=\"Noodle Theory’s signature ground pork with spicy bean paste.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107565\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4737-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4737-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4737-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4737-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4737-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4737-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4737-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Noodle Theory’s signature ground pork with spicy bean paste. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Noodle soups are another of the kitchen’s strong suits. I ordered the spicy Niman Ranch beef udon in a coconut-lime curry. But I asked for rice noodles to see if the restaurant was accommodating of gluten-free diners. I was told that rice noodles could be substituted for wheat in any of the dishes, and the wide, papardelle-style rice noodles that came with the dish were a good choice: the right balance of chewy and sauce-clinging. None of the noodles on the menu are currently homemade, but our server said the chef hopes to undertake that project soon.\u003c/p>\n\u003cfigure id=\"attachment_107563\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4732-1920.jpg\" alt=\"Spicy Niman Ranch beef udon in a coconut-lime curry broth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107563\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4732-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4732-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4732-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4732-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4732-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4732-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4732-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy Niman Ranch beef udon in a coconut-lime curry broth. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The other dry noodle dish we tried, a vegetarian tofu-based stir-fry with garlic sauce was hearty and mildly spiced. \u003c/p>\n\u003cfigure id=\"attachment_107566\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4741-1920.jpg\" alt=\"Tofu and veggie garlic noodles.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107566\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4741-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4741-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4741-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4741-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4741-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4741-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4741-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tofu and veggie garlic noodles. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Both side dishes we ordered were perfect. Dry-sautéed string beans were the spiciest dish on the table, redolent of that same chile paste; and the chicken karaage was a huge hit with both kids. We puzzled for awhile over the sauce accompaniment next to a squiggle of sriracha. Was it baba ghanoush? That didn’t really make sense in terms of the restaurant concept, but it was smoky and earthy, so our first guess. In fact, it was a bonito aioli, a brilliant concoction that would work with any number of fried appetizers.\u003c/p>\n\u003cfigure id=\"attachment_107560\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4727-1920.jpg\" alt=\"Dry-sautéed spicy string beans.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4727-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4727-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4727-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4727-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4727-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4727-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4727-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dry-sautéed spicy string beans. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_107562\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4730-1920.jpg\" alt=\"Chicken karaage with two sauces: sriracha and bonito aioli.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107562\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4730-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4730-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4730-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4730-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4730-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4730-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4730-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken karaage with two sauces: sriracha and bonito aioli. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The large space is warmly lit, sending a golden hue out into the street. The new place has a full bar, and my El Niño — mezcal with grapefruit juice, Thai basil and cayenne — was a delightful way to sit out the rain.\u003c/p>\n\u003cfigure id=\"attachment_107561\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4729-1920.jpg\" alt=\"El Niño cocktail: mezcal with grapefruit juice, Thai basil and cayenne.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107561\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4729-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4729-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4729-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4729-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4729-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4729-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4729-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">El Niño cocktail: mezcal with grapefruit juice, Thai basil and cayenne. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_107572\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4726-1920.jpg\" alt=\"Noodle Theory Provisions full bar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107572\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4726-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4726-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4726-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4726-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4726-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4726-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4726-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Noodle Theory Provisions' full bar. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://noodletheory.com/\" target=\"_blank\">\u003cstrong>Noodle Theory Provisions\u003c/strong>\u003c/a>\u003cbr>\n5849 San Pablo Ave. [\u003ca href=\"https://goo.gl/5IxcU4\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94608\u003cbr>\nPh: (510) 595-6988 (Claremont Ave. location)\u003cbr>\nHours: Daily, 11:30am-2:30pm and 5-9:30pm (lunch service begins March 14, currently serving dinner only)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Noodle-Theory/86769369535\" target=\"_blank\">Noodle Theory\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/noodletheory\" target=\"_blank\">@NoodleTheory\u003c/a>\u003cbr>\nPrice range: $-$$ (entrees $10-$15)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Chef Louis Kao brings his hearty, homey Cal-Asian cooking to a burgeoning neighborhood on San Pablo Avenue in Oakland.\r\n",
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"description": "Chef Louis Kao brings his hearty, homey Cal-Asian cooking to a burgeoning neighborhood on San Pablo Avenue in Oakland.\r\n",
"title": "Noodle Theory Provisions Opens Near Emeryville, Second Location For Popular Noodle Shop | KQED",
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"headline": "Noodle Theory Provisions Opens Near Emeryville, Second Location For Popular Noodle Shop",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_107558\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4723-1920.jpg\" alt=\"The entrance to Noodle Theory Provisions.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107558\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4723-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4723-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4723-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4723-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4723-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4723-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4723-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The entrance to Noodle Theory Provisions. \u003ccite>(Olin Ness)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When Noodle Theory opened on Claremont Avenue in Rockridge eight years ago, it quickly became a go-to spot for noodle dishes prepared with quality ingredients like Niman Ranch beef and pork and locally grown vegetables. There’s a line out the door every day at lunch, and the restaurant also does a brisk takeout business. Chef-owner Louis Kao has just opened a second location, called Noodle Theory Provisions, which is three times the size of the original space, and with a full bar.\u003c/p>\n\u003cfigure id=\"attachment_107559\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4725-1920.jpg\" alt=\"Noodle Theory Provisions interior space.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107559\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4725-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4725-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4725-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4725-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4725-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4725-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4725-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Noodle Theory Provisions interior space. \u003ccite>(Olin Ness)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Last night was the soft opening, and by 7:15pm all tables were spoken for and a waiting line had begun to form. That bodes well for the new project, designed to both carry on with Kao’s signature dishes — ground pork in spicy bean sauce and dry-sautéed spicy green beans among them — as well as allow him to branch out and try some new recipes. \u003c/p>\n\u003cp>The “provisions” part of the space hasn’t fully emerged yet. There were a few beverages (teas and sodas) on the shelf near the entrance, but the idea is that the area will be stocked with fixin’s to cook great noodle dishes at home, including homemade stock and noodles. \u003c/p>\n\u003cp>For now, the restaurant is largely sticking to its tried and true recipes, and we enjoyed several last night. The aforementioned spicy ground pork, made with Niman Ranch meat, is moderately spiced with Chinese bean paste and placed atop chewy wheat noodles. In other words, it isn’t tossed, so you can control the ratio of meat to pasta. \u003c/p>\n\u003cfigure id=\"attachment_107565\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4737-1920.jpg\" alt=\"Noodle Theory’s signature ground pork with spicy bean paste.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107565\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4737-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4737-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4737-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4737-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4737-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4737-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4737-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Noodle Theory’s signature ground pork with spicy bean paste. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Noodle soups are another of the kitchen’s strong suits. I ordered the spicy Niman Ranch beef udon in a coconut-lime curry. But I asked for rice noodles to see if the restaurant was accommodating of gluten-free diners. I was told that rice noodles could be substituted for wheat in any of the dishes, and the wide, papardelle-style rice noodles that came with the dish were a good choice: the right balance of chewy and sauce-clinging. None of the noodles on the menu are currently homemade, but our server said the chef hopes to undertake that project soon.\u003c/p>\n\u003cfigure id=\"attachment_107563\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4732-1920.jpg\" alt=\"Spicy Niman Ranch beef udon in a coconut-lime curry broth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107563\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4732-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4732-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4732-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4732-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4732-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4732-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4732-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy Niman Ranch beef udon in a coconut-lime curry broth. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The other dry noodle dish we tried, a vegetarian tofu-based stir-fry with garlic sauce was hearty and mildly spiced. \u003c/p>\n\u003cfigure id=\"attachment_107566\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4741-1920.jpg\" alt=\"Tofu and veggie garlic noodles.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107566\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4741-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4741-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4741-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4741-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4741-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4741-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4741-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tofu and veggie garlic noodles. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Both side dishes we ordered were perfect. Dry-sautéed string beans were the spiciest dish on the table, redolent of that same chile paste; and the chicken karaage was a huge hit with both kids. We puzzled for awhile over the sauce accompaniment next to a squiggle of sriracha. Was it baba ghanoush? That didn’t really make sense in terms of the restaurant concept, but it was smoky and earthy, so our first guess. In fact, it was a bonito aioli, a brilliant concoction that would work with any number of fried appetizers.\u003c/p>\n\u003cfigure id=\"attachment_107560\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4727-1920.jpg\" alt=\"Dry-sautéed spicy string beans.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4727-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4727-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4727-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4727-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4727-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4727-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4727-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dry-sautéed spicy string beans. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_107562\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4730-1920.jpg\" alt=\"Chicken karaage with two sauces: sriracha and bonito aioli.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107562\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4730-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4730-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4730-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4730-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4730-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4730-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4730-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken karaage with two sauces: sriracha and bonito aioli. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The large space is warmly lit, sending a golden hue out into the street. The new place has a full bar, and my El Niño — mezcal with grapefruit juice, Thai basil and cayenne — was a delightful way to sit out the rain.\u003c/p>\n\u003cfigure id=\"attachment_107561\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4729-1920.jpg\" alt=\"El Niño cocktail: mezcal with grapefruit juice, Thai basil and cayenne.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107561\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4729-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4729-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4729-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4729-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4729-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4729-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4729-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">El Niño cocktail: mezcal with grapefruit juice, Thai basil and cayenne. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_107572\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4726-1920.jpg\" alt=\"Noodle Theory Provisions full bar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107572\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4726-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4726-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4726-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4726-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4726-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4726-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4726-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Noodle Theory Provisions' full bar. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://noodletheory.com/\" target=\"_blank\">\u003cstrong>Noodle Theory Provisions\u003c/strong>\u003c/a>\u003cbr>\n5849 San Pablo Ave. [\u003ca href=\"https://goo.gl/5IxcU4\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94608\u003cbr>\nPh: (510) 595-6988 (Claremont Ave. location)\u003cbr>\nHours: Daily, 11:30am-2:30pm and 5-9:30pm (lunch service begins March 14, currently serving dinner only)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Noodle-Theory/86769369535\" target=\"_blank\">Noodle Theory\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/noodletheory\" target=\"_blank\">@NoodleTheory\u003c/a>\u003cbr>\nPrice range: $-$$ (entrees $10-$15)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Celebrating Bay Area Women Chefs on International Women's Day",
"title": "Celebrating Bay Area Women Chefs on International Women's Day",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Women chefs have long shaped the food scene in the Bay Area. It's hard to imagine our current vibrant, multicultural, and ever-evolving restaurant landscape without the contributions of women in the industry, to the point where it can seem strange even to call out such talented chefs based solely on their gender. But success in this profession comes from teamwork, and the Bay Area's history of supporting strong, creative women in the kitchen--as well as trend-shaping culinary visionaries and activists--has laid the groundwork for generations of talented female chefs. (Thank you for the Edible Schoolyard, the White House gardens, the mesclun and goat cheese salads, \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\" target=\"_blank\">Alice Waters\u003c/a>!) \u003c/p>\n\u003cfigure id=\"attachment_107487\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/alice-wheelbarrow560.jpg\" alt=\" Alice Waters at a fundraiser for the Edible Schoolyard Project.\" width=\"560\" height=\"375\" class=\"size-full wp-image-107487\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/alice-wheelbarrow560.jpg 560w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/alice-wheelbarrow560-400x268.jpg 400w\" sizes=\"(max-width: 560px) 100vw, 560px\">\u003cfigcaption class=\"wp-caption-text\">Alice Waters at a fundraiser for the Edible Schoolyard Project. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In honor of International Women's Day, let's raise a toast to pop-up sellers who make it to brick-and-mortar businesses, like Vanessa Chavez of \u003ca href=\"https://www.cholitalinda.com/\" target=\"_blank\">La Cholita Linda\u003c/a> in Oakland and Veronica Salazar of \u003ca href=\"http://huaracheloco.com/\" target=\"_blank\">El Huarache Loco\u003c/a> in Larkspur Landing. Let's do lunch with Liza Shaw of \u003ca href=\"http://www.merigansubshop.com/\" target=\"_blank\">Merigan Sub Shop\u003c/a>, who left A16's pizza and pasta behind to break down whole pigs, make her own hot pickles, and keep us in cheesesteaks and meatball subs, to say nothing of her superior vegetarian offerings, including eggplant parm, egg salad, and chickpea-fritter sandwiches so good we can (almost) forget about the porchetta-and-cracklings that's worth walking all the way down to 2nd and Brannan Streets, even when the Giants are out of town. \u003c/p>\n\u003cp>Already, we're lining up to check out newcomers like Mexico City's star chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/22/chef-gabriela-camaras-cala-brings-coastal-mexican-food-to-san-francisco/\" target=\"_blank\">Gabriela Cámara\u003c/a>, bringing the exciting flavors of her home city to \u003ca href=\"http://www.calarestaurant.com/\" target=\"_blank\">Cala\u003c/a> in San Francisco. And we're honoring pioneers like the 95-year-old\u003cbr>\n\u003ca href=\"http://www.pbs.org/food/features/qa-cecilia-chiang-mandarin-restaurant/\" target=\"_blank\">Cecilia Chiang\u003c/a> who opened the elegant, groundbreaking Mandarin restaurant in 1961, when non-Asian diners typically equated Chinese food with fast, cheap Americanized Cantonese, and ran it, glamorously, for decades. \u003c/p>\n\u003cfigure id=\"attachment_107475\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/cecilia-chiang.jpg\" alt=\"Cecilia Chiang was recently honored at CAAMFeast 2016. \" width=\"1024\" height=\"683\" class=\"size-full wp-image-107475\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/cecilia-chiang.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/cecilia-chiang-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/cecilia-chiang-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/cecilia-chiang-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/cecilia-chiang-960x640.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Cecilia Chiang was recently honored at \u003ca href=\"http://caamedia.org/blog/2016/03/07/celebrating-three-generations-of-food-and-innovation-at-caamfeast-2016/\" target=\"_blank\">CAAMFeast\u003c/a> 2016. \u003ccite>(Leanne Koh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We're remembering those whose work continues to influence the way we cook and eat now, from the late \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/03/in-memoriam-judy-rodgers-of-zuni-cafe/\" target=\"_blank\">Judy Rodgers\u003c/a> of Zuni Cafe to the unforgettable chef, Chinese scholar, and author \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/05/26/reaching-for-the-moon-at-china-moon-cafe/\" target=\"_blank\">Barbara Tropp\u003c/a>, whose inventive China Moon Cafe, closed in 1996, would be right at home today. Tropp, who died in 2001, was part of a group of eight woman (including Square One chef and cookbook author Joyce Goldstein) who founded the professional organization \u003ca href=\"http://womenchefs.org/\" target=\"_blank\">Women Chefs and Restaurateurs\u003c/a> in 1993; WCR, as it's commonly known, remains a valuable resource for women in the industry today. \u003c/p>\n\u003cp>Working in restaurants is never an easy career path, whether you're scraping together the cooks' family meal or making sure payroll gets met. And while it's often the hot young players that get the press, the Bay Area has an impressive roster of women chefs who have successfully sustained long careers, often maintaining a single flagship restaurant for years or even decades while keeping things fresh with new additions. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So, in honor of International Women's Day, here's a brief look at how some of the most notable women chefs in the Bay Area got their starts, what they're cooking and how they're making every day more delicious, while still doing the tough daily work of running restaurants, supporting local farmers and producers, creating jobs, and giving back. \u003c/p>\n\u003cfigure id=\"attachment_107480\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/traci-des-jardins-new-400x335.jpg\" alt=\"Traci des Jardins\" width=\"400\" height=\"335\" class=\"size-thumbnail wp-image-107480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/traci-des-jardins-new-400x335.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/traci-des-jardins-new.jpg 525w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Traci des Jardins \u003ccite>(courtesy of Traci des Jardins)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Traci des Jardins\u003c/strong>\u003cbr>\nAs a former restaurant critic, I can remember the excitement that the young Traci des Jardins brought to Rubicon as its opening chef in 1994. I was far from her only fan; she won a James Beard Rising Star Chef award in 1995 for her work there. In 1997, she left to open the elegant \u003ca href=\"http://www.jardiniere.com/\" target=\"_blank\">Jardiniere \u003c/a>in Hayes Valley, a restaurant that's still going strong under her direction, nearly 20 years later. And while she made her name with fine dining, she's equally proud of the five dollar fish tacos at \u003ca href=\"http://www.mijitasf.com/\" target=\"_blank\">Mijita Cocina Mexicana\u003c/a> in the Ferry Building, which highlights the food of her Mexican-Californian heritage. Her menus are also in place at three eateries in the Presidio, including The Commissary, Transit, and Arguello, operated in partnership with the Presidio Trust and Bon Appetit Management Company. She's on the board of directors at \u003ca href=\"http://www.lacocinasf.org/\" target=\"_blank\">La Cocina\u003c/a>, the busy incubator for food businesses (with an emphasis on immigrant women) in the Mission. \u003c/p>\n\u003cfigure id=\"attachment_107477\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/nancyoakes-400x599.jpg\" alt=\"Nancy Oakes\" width=\"300\" class=\"size-thumbnail wp-image-107477\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/nancyoakes-400x599.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/nancyoakes.jpg 500w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Nancy Oakes \u003ccite>(courtesy of Nancy Oakes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Nancy Oakes\u003c/strong>\u003cbr>\nOakes opened \u003ca href=\"http://www.boulevardrestaurant.com/\" target=\"_blank\">Boulevard\u003c/a> at the foot of Mission Street in 1993; like Jardiniere, it remains a fixture on the fine dining scene, still serving its lively, vibrant California cuisine 23 years later. Oakes earned a James Beard Award for Best Chef: California in 2001; Boulevard won for Outstanding Restaurant in 2012, after eight consecutive nominations in the category. In 2010, Oakes partnered with two Boulevard chefs, Pam Mazzola and Kathy King, to open the contemporary American \u003ca href=\"http://www.prospectsf.com/\" target=\"_blank\">Prospect\u003c/a> in SoMa. With writer Laura Weiss, she and Mazzola published \"The Boulevard Cookbook\" with Ten Speed Press in 2005. She is on the board of Meals on Wheels, among many other philanthropic organizations. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_107494\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/DominiqueCrenn-choco500.jpg\" alt=\"Dominique Crenn\" width=\"300\" height=\"418\" class=\"size-full wp-image-107494\">\u003cfigcaption class=\"wp-caption-text\">Dominique Crenn \u003ccite>(Rien van Rijthoven)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Dominique Crenn\u003c/strong>\u003cbr>\n\"Poetic Culinaria\" is the well-chosen subtitle for the Michelin double-starred \u003ca href=\"http://www.ateliercrenn.com/\" target=\"_blank\">Atelier Crenn\u003c/a>. Dominique Crenn opened this sleek, fog-gray Cow Hollow restaurant in 2011, serving exquisite, cerebral tasting menus, each a poetic meditation on a seasonal moment. Born and raised in France, Crenn has deep roots in the Bay Area, arriving in 1988 and working at the famous Stars restaurant with Jeremiah Tower and Mark Franz, then at Campton Place and 2223 Market, among others. She became Indonesia's first female executive chef at the InterContinental Hotel in Jakarta in 1997, where she worked for a year before returning to California to work in Manhattan Beach, Santa Monica, and San Francisco again, earning a Michelin star at Luce in the InterContinental Hotel in 2009. A longtime fan of Jessica Boncutter's quirky, well-loved Bar Jules in Hayes Valley, Crenn took over the space in 2015 when Boncutter decided to sell. She opened the Brittany-inspired \u003ca href=\"http://www.petitcrenn.com/\" target=\"_blank\">Petit Crenn\u003c/a>, featuring both a la carte dining and a five-course tasting menu, earning a 3 1/2 star review from the San Francisco Chronicle soon after. Last month, Crenn opened her latest venture, Antoinette Brasserie, a more classic French venue in the recently renovated Claremont Club & Spa in Berkeley; Justin Mauz is the executive chef. \u003c/p>\n\u003cfigure id=\"attachment_107479\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/tanyaholland.jpg\" alt=\"Tanya Holland\" width=\"250\" height=\"376\" class=\"size-full wp-image-107479\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland \u003ccite>(courtesy of Tanya Holland)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Tanya Holland\u003c/strong>\u003cbr>\nSouthern born, French trained, Tanya Holland is a familiar face to many. The less fortunate may only know her from her many television appearances on the Food Network and the Today Show, among others. But for those lucky enough to live within eating distance of West Oakland, Holland is a frequent sight behind the line at \u003ca href=\"http://brownsugarkitchen.com/\" target=\"_blank\">Brown Sugar Kitchen\u003c/a>, her 8-year-old breakfast-and-lunch restaurant. (She closed her second Oakland restaurant, B-Side BBQ, a year ago.) Diners may find their way to this stretch of Mandela Parkway for the buttermilk-brined fried chicken, but they stay, from morning to the 3 pm closing time, for the blissfully, buttery-smooth smoked mashed yams, for the fall-off-the-bone pineapple-glazed ribs, the cornmeal waffles and the shrimp and grits. With writer Jan Newberry, Holland published \"Brown Sugar Kitchen: New-Style, Down Home Recipes from Sweet West Oakland,\" with Chronicle Books in 2014.\u003c/p>\n\u003cfigure id=\"attachment_107476\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/melissaperello-400x600.jpg\" alt=\"Melissa Perello\" width=\"400\" height=\"600\" class=\"size-thumbnail wp-image-107476\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/melissaperello-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/melissaperello.jpg 500w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Melissa Perello \u003ccite>(courtesy of Melissa Perello)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Melissa Perello\u003c/strong>\u003cbr>\nMelissa Perello has a clear penchant for creating warm, welcoming neighborhood dining spots. Located in two small storefronts, both in mostly-residential neighborhoods, Perello's restaurants, \u003ca href=\"http://www.frances-sf.com/\" target=\"_blank\">Frances\u003c/a> and \u003ca href=\"http://www.octavia-sf.com/\" target=\"_blank\">Octavia\u003c/a> both offer a fine dining chef's professionalism and attention to detail, but without formality or fuss. Perello got her start in San Francisco working in the kitchen at Aqua, followed by Charles Nob Hill, where she worked her way up to executive chef. She came on as executive chef at Fifth Floor, which gained a Michelin star under her direction, before leaving in 2007 to start planning for Frances, the Castro small-plates restaurant that she opened in 2009. She added Octavia last year, taking over the lower Pac Heights space previously occupied by Baker and Banker, Quince, and before that, The Meetinghouse (run by another woman chef, Joanne Karlinsky). Octavia's menu is a little bit Italian (ricotta \"malfatti\" dumplings with chard), a little bit French (shellfish bouillabaisse) and very West Coast (little gems salad with Dungeness crab and charred mandarin oranges). \u003c/p>\n\u003cfigure id=\"attachment_107491\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/PreetiMistryHeadShot-400x600.jpg\" alt=\"Preeti Mistry\" width=\"300\" class=\"size-thumbnail wp-image-107491\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-960x1440.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Preeti Mistry \u003ccite>(courtesy of Juhu Beach Club)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Preeti Mistry\u003c/strong>\u003cbr>\nMistry has a distinctly 21st-century resume: training in London, competing on \"Top Chef,\" a grueling stint as an executive chef at Google HQ, a popular pop-up that became the Indian street-food-inspired \u003ca href=\"http://www.juhubeachclub.com/\" target=\"_blank\">Juhu Beach Club\u003c/a> in Oakland's Temescal district. Born in London but raised in the Midwest, Mistry aimed to recreate the delectable, beachside snacks she remembered from family trips to Mumbai, filtered through her own American sensibility. Thus, the popular \"Desi Jacks,\" her spice-fragrant take on Cracker Jacks, and the five different pavs, a slider-like sandwich on a soft, sweet bun, that come with fillings like the \"pork vindalated\" in a vindaloo barbecue sauce, and the vegetarian \"sloppy lil'p\". Mistry recently travelled to Hong Kong to open a second outpost, Juhu Beach Club HK. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_107484\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/sarah-kirnon-400x400.jpg\" alt=\"Sarah Kirnon\" width=\"400\" height=\"400\" class=\"size-thumbnail wp-image-107484\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-75x75.jpg 75w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon.jpg 498w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Sarah Kirnon \u003ccite>(courtesy of Sarah Kirnon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Sarah Kirnon\u003c/strong>\u003cbr>\nWhen Sarah Kirnon left the Front Porch for the East Bay, the Mission's loss was Oakland's gain. (She'd started at Emmy's Spaghetti Shack, just a few blocks up the street, before landing at Front Porch.) She landed first at Hibiscus in Uptown, then opened her own place, \u003ca href=\"http://www.realmissolliesoakland.com/\" target=\"_blank\">Miss Ollie's\u003c/a>, on Washington Street in Old Oakland in 2012. Sure, there's the herb-seasoned fried chicken everyone loves, made just the way Kirnon's grandmother, the original Miss Ollie, made it. But the Afro-Caribbean cuisine that Kirnon, who was born in Britain but raised in Barbados by her grandparents, is dedicated to go much further than that. She cures her own salt cod for the salt fish and ackee, pickles eggs and vegetables with allspice and sugarcane, serves island vegetables like cassava, scotch bonnet peppers, and christophene (known as chayote in Mexico and mirliton in Louisiana). She hopes to put together a cookbook in the near future, telling stories and capturing the flavors of the islands and the Oakland experience. \u003c/p>\n\n",
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"excerpt": "A look at some of the Bay Area's most notable women chefs, in honor of International Women's Day. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Women chefs have long shaped the food scene in the Bay Area. It's hard to imagine our current vibrant, multicultural, and ever-evolving restaurant landscape without the contributions of women in the industry, to the point where it can seem strange even to call out such talented chefs based solely on their gender. But success in this profession comes from teamwork, and the Bay Area's history of supporting strong, creative women in the kitchen--as well as trend-shaping culinary visionaries and activists--has laid the groundwork for generations of talented female chefs. (Thank you for the Edible Schoolyard, the White House gardens, the mesclun and goat cheese salads, \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\" target=\"_blank\">Alice Waters\u003c/a>!) \u003c/p>\n\u003cfigure id=\"attachment_107487\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/alice-wheelbarrow560.jpg\" alt=\" Alice Waters at a fundraiser for the Edible Schoolyard Project.\" width=\"560\" height=\"375\" class=\"size-full wp-image-107487\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/alice-wheelbarrow560.jpg 560w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/alice-wheelbarrow560-400x268.jpg 400w\" sizes=\"(max-width: 560px) 100vw, 560px\">\u003cfigcaption class=\"wp-caption-text\">Alice Waters at a fundraiser for the Edible Schoolyard Project. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In honor of International Women's Day, let's raise a toast to pop-up sellers who make it to brick-and-mortar businesses, like Vanessa Chavez of \u003ca href=\"https://www.cholitalinda.com/\" target=\"_blank\">La Cholita Linda\u003c/a> in Oakland and Veronica Salazar of \u003ca href=\"http://huaracheloco.com/\" target=\"_blank\">El Huarache Loco\u003c/a> in Larkspur Landing. Let's do lunch with Liza Shaw of \u003ca href=\"http://www.merigansubshop.com/\" target=\"_blank\">Merigan Sub Shop\u003c/a>, who left A16's pizza and pasta behind to break down whole pigs, make her own hot pickles, and keep us in cheesesteaks and meatball subs, to say nothing of her superior vegetarian offerings, including eggplant parm, egg salad, and chickpea-fritter sandwiches so good we can (almost) forget about the porchetta-and-cracklings that's worth walking all the way down to 2nd and Brannan Streets, even when the Giants are out of town. \u003c/p>\n\u003cp>Already, we're lining up to check out newcomers like Mexico City's star chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/22/chef-gabriela-camaras-cala-brings-coastal-mexican-food-to-san-francisco/\" target=\"_blank\">Gabriela Cámara\u003c/a>, bringing the exciting flavors of her home city to \u003ca href=\"http://www.calarestaurant.com/\" target=\"_blank\">Cala\u003c/a> in San Francisco. And we're honoring pioneers like the 95-year-old\u003cbr>\n\u003ca href=\"http://www.pbs.org/food/features/qa-cecilia-chiang-mandarin-restaurant/\" target=\"_blank\">Cecilia Chiang\u003c/a> who opened the elegant, groundbreaking Mandarin restaurant in 1961, when non-Asian diners typically equated Chinese food with fast, cheap Americanized Cantonese, and ran it, glamorously, for decades. \u003c/p>\n\u003cfigure id=\"attachment_107475\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/cecilia-chiang.jpg\" alt=\"Cecilia Chiang was recently honored at CAAMFeast 2016. \" width=\"1024\" height=\"683\" class=\"size-full wp-image-107475\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/cecilia-chiang.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/cecilia-chiang-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/cecilia-chiang-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/cecilia-chiang-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/cecilia-chiang-960x640.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Cecilia Chiang was recently honored at \u003ca href=\"http://caamedia.org/blog/2016/03/07/celebrating-three-generations-of-food-and-innovation-at-caamfeast-2016/\" target=\"_blank\">CAAMFeast\u003c/a> 2016. \u003ccite>(Leanne Koh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We're remembering those whose work continues to influence the way we cook and eat now, from the late \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/03/in-memoriam-judy-rodgers-of-zuni-cafe/\" target=\"_blank\">Judy Rodgers\u003c/a> of Zuni Cafe to the unforgettable chef, Chinese scholar, and author \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/05/26/reaching-for-the-moon-at-china-moon-cafe/\" target=\"_blank\">Barbara Tropp\u003c/a>, whose inventive China Moon Cafe, closed in 1996, would be right at home today. Tropp, who died in 2001, was part of a group of eight woman (including Square One chef and cookbook author Joyce Goldstein) who founded the professional organization \u003ca href=\"http://womenchefs.org/\" target=\"_blank\">Women Chefs and Restaurateurs\u003c/a> in 1993; WCR, as it's commonly known, remains a valuable resource for women in the industry today. \u003c/p>\n\u003cp>Working in restaurants is never an easy career path, whether you're scraping together the cooks' family meal or making sure payroll gets met. And while it's often the hot young players that get the press, the Bay Area has an impressive roster of women chefs who have successfully sustained long careers, often maintaining a single flagship restaurant for years or even decades while keeping things fresh with new additions. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, in honor of International Women's Day, here's a brief look at how some of the most notable women chefs in the Bay Area got their starts, what they're cooking and how they're making every day more delicious, while still doing the tough daily work of running restaurants, supporting local farmers and producers, creating jobs, and giving back. \u003c/p>\n\u003cfigure id=\"attachment_107480\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/traci-des-jardins-new-400x335.jpg\" alt=\"Traci des Jardins\" width=\"400\" height=\"335\" class=\"size-thumbnail wp-image-107480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/traci-des-jardins-new-400x335.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/traci-des-jardins-new.jpg 525w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Traci des Jardins \u003ccite>(courtesy of Traci des Jardins)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Traci des Jardins\u003c/strong>\u003cbr>\nAs a former restaurant critic, I can remember the excitement that the young Traci des Jardins brought to Rubicon as its opening chef in 1994. I was far from her only fan; she won a James Beard Rising Star Chef award in 1995 for her work there. In 1997, she left to open the elegant \u003ca href=\"http://www.jardiniere.com/\" target=\"_blank\">Jardiniere \u003c/a>in Hayes Valley, a restaurant that's still going strong under her direction, nearly 20 years later. And while she made her name with fine dining, she's equally proud of the five dollar fish tacos at \u003ca href=\"http://www.mijitasf.com/\" target=\"_blank\">Mijita Cocina Mexicana\u003c/a> in the Ferry Building, which highlights the food of her Mexican-Californian heritage. Her menus are also in place at three eateries in the Presidio, including The Commissary, Transit, and Arguello, operated in partnership with the Presidio Trust and Bon Appetit Management Company. She's on the board of directors at \u003ca href=\"http://www.lacocinasf.org/\" target=\"_blank\">La Cocina\u003c/a>, the busy incubator for food businesses (with an emphasis on immigrant women) in the Mission. \u003c/p>\n\u003cfigure id=\"attachment_107477\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/nancyoakes-400x599.jpg\" alt=\"Nancy Oakes\" width=\"300\" class=\"size-thumbnail wp-image-107477\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/nancyoakes-400x599.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/nancyoakes.jpg 500w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Nancy Oakes \u003ccite>(courtesy of Nancy Oakes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Nancy Oakes\u003c/strong>\u003cbr>\nOakes opened \u003ca href=\"http://www.boulevardrestaurant.com/\" target=\"_blank\">Boulevard\u003c/a> at the foot of Mission Street in 1993; like Jardiniere, it remains a fixture on the fine dining scene, still serving its lively, vibrant California cuisine 23 years later. Oakes earned a James Beard Award for Best Chef: California in 2001; Boulevard won for Outstanding Restaurant in 2012, after eight consecutive nominations in the category. In 2010, Oakes partnered with two Boulevard chefs, Pam Mazzola and Kathy King, to open the contemporary American \u003ca href=\"http://www.prospectsf.com/\" target=\"_blank\">Prospect\u003c/a> in SoMa. With writer Laura Weiss, she and Mazzola published \"The Boulevard Cookbook\" with Ten Speed Press in 2005. She is on the board of Meals on Wheels, among many other philanthropic organizations. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_107494\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/DominiqueCrenn-choco500.jpg\" alt=\"Dominique Crenn\" width=\"300\" height=\"418\" class=\"size-full wp-image-107494\">\u003cfigcaption class=\"wp-caption-text\">Dominique Crenn \u003ccite>(Rien van Rijthoven)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Dominique Crenn\u003c/strong>\u003cbr>\n\"Poetic Culinaria\" is the well-chosen subtitle for the Michelin double-starred \u003ca href=\"http://www.ateliercrenn.com/\" target=\"_blank\">Atelier Crenn\u003c/a>. Dominique Crenn opened this sleek, fog-gray Cow Hollow restaurant in 2011, serving exquisite, cerebral tasting menus, each a poetic meditation on a seasonal moment. Born and raised in France, Crenn has deep roots in the Bay Area, arriving in 1988 and working at the famous Stars restaurant with Jeremiah Tower and Mark Franz, then at Campton Place and 2223 Market, among others. She became Indonesia's first female executive chef at the InterContinental Hotel in Jakarta in 1997, where she worked for a year before returning to California to work in Manhattan Beach, Santa Monica, and San Francisco again, earning a Michelin star at Luce in the InterContinental Hotel in 2009. A longtime fan of Jessica Boncutter's quirky, well-loved Bar Jules in Hayes Valley, Crenn took over the space in 2015 when Boncutter decided to sell. She opened the Brittany-inspired \u003ca href=\"http://www.petitcrenn.com/\" target=\"_blank\">Petit Crenn\u003c/a>, featuring both a la carte dining and a five-course tasting menu, earning a 3 1/2 star review from the San Francisco Chronicle soon after. Last month, Crenn opened her latest venture, Antoinette Brasserie, a more classic French venue in the recently renovated Claremont Club & Spa in Berkeley; Justin Mauz is the executive chef. \u003c/p>\n\u003cfigure id=\"attachment_107479\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/tanyaholland.jpg\" alt=\"Tanya Holland\" width=\"250\" height=\"376\" class=\"size-full wp-image-107479\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland \u003ccite>(courtesy of Tanya Holland)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Tanya Holland\u003c/strong>\u003cbr>\nSouthern born, French trained, Tanya Holland is a familiar face to many. The less fortunate may only know her from her many television appearances on the Food Network and the Today Show, among others. But for those lucky enough to live within eating distance of West Oakland, Holland is a frequent sight behind the line at \u003ca href=\"http://brownsugarkitchen.com/\" target=\"_blank\">Brown Sugar Kitchen\u003c/a>, her 8-year-old breakfast-and-lunch restaurant. (She closed her second Oakland restaurant, B-Side BBQ, a year ago.) Diners may find their way to this stretch of Mandela Parkway for the buttermilk-brined fried chicken, but they stay, from morning to the 3 pm closing time, for the blissfully, buttery-smooth smoked mashed yams, for the fall-off-the-bone pineapple-glazed ribs, the cornmeal waffles and the shrimp and grits. With writer Jan Newberry, Holland published \"Brown Sugar Kitchen: New-Style, Down Home Recipes from Sweet West Oakland,\" with Chronicle Books in 2014.\u003c/p>\n\u003cfigure id=\"attachment_107476\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/melissaperello-400x600.jpg\" alt=\"Melissa Perello\" width=\"400\" height=\"600\" class=\"size-thumbnail wp-image-107476\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/melissaperello-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/melissaperello.jpg 500w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Melissa Perello \u003ccite>(courtesy of Melissa Perello)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Melissa Perello\u003c/strong>\u003cbr>\nMelissa Perello has a clear penchant for creating warm, welcoming neighborhood dining spots. Located in two small storefronts, both in mostly-residential neighborhoods, Perello's restaurants, \u003ca href=\"http://www.frances-sf.com/\" target=\"_blank\">Frances\u003c/a> and \u003ca href=\"http://www.octavia-sf.com/\" target=\"_blank\">Octavia\u003c/a> both offer a fine dining chef's professionalism and attention to detail, but without formality or fuss. Perello got her start in San Francisco working in the kitchen at Aqua, followed by Charles Nob Hill, where she worked her way up to executive chef. She came on as executive chef at Fifth Floor, which gained a Michelin star under her direction, before leaving in 2007 to start planning for Frances, the Castro small-plates restaurant that she opened in 2009. She added Octavia last year, taking over the lower Pac Heights space previously occupied by Baker and Banker, Quince, and before that, The Meetinghouse (run by another woman chef, Joanne Karlinsky). Octavia's menu is a little bit Italian (ricotta \"malfatti\" dumplings with chard), a little bit French (shellfish bouillabaisse) and very West Coast (little gems salad with Dungeness crab and charred mandarin oranges). \u003c/p>\n\u003cfigure id=\"attachment_107491\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/PreetiMistryHeadShot-400x600.jpg\" alt=\"Preeti Mistry\" width=\"300\" class=\"size-thumbnail wp-image-107491\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-960x1440.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Preeti Mistry \u003ccite>(courtesy of Juhu Beach Club)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Preeti Mistry\u003c/strong>\u003cbr>\nMistry has a distinctly 21st-century resume: training in London, competing on \"Top Chef,\" a grueling stint as an executive chef at Google HQ, a popular pop-up that became the Indian street-food-inspired \u003ca href=\"http://www.juhubeachclub.com/\" target=\"_blank\">Juhu Beach Club\u003c/a> in Oakland's Temescal district. Born in London but raised in the Midwest, Mistry aimed to recreate the delectable, beachside snacks she remembered from family trips to Mumbai, filtered through her own American sensibility. Thus, the popular \"Desi Jacks,\" her spice-fragrant take on Cracker Jacks, and the five different pavs, a slider-like sandwich on a soft, sweet bun, that come with fillings like the \"pork vindalated\" in a vindaloo barbecue sauce, and the vegetarian \"sloppy lil'p\". Mistry recently travelled to Hong Kong to open a second outpost, Juhu Beach Club HK. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_107484\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/sarah-kirnon-400x400.jpg\" alt=\"Sarah Kirnon\" width=\"400\" height=\"400\" class=\"size-thumbnail wp-image-107484\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-75x75.jpg 75w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon.jpg 498w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Sarah Kirnon \u003ccite>(courtesy of Sarah Kirnon)\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>\u003cstrong>Sarah Kirnon\u003c/strong>\u003cbr>\nWhen Sarah Kirnon left the Front Porch for the East Bay, the Mission's loss was Oakland's gain. (She'd started at Emmy's Spaghetti Shack, just a few blocks up the street, before landing at Front Porch.) She landed first at Hibiscus in Uptown, then opened her own place, \u003ca href=\"http://www.realmissolliesoakland.com/\" target=\"_blank\">Miss Ollie's\u003c/a>, on Washington Street in Old Oakland in 2012. Sure, there's the herb-seasoned fried chicken everyone loves, made just the way Kirnon's grandmother, the original Miss Ollie, made it. But the Afro-Caribbean cuisine that Kirnon, who was born in Britain but raised in Barbados by her grandparents, is dedicated to go much further than that. She cures her own salt cod for the salt fish and ackee, pickles eggs and vegetables with allspice and sugarcane, serves island vegetables like cassava, scotch bonnet peppers, and christophene (known as chayote in Mexico and mirliton in Louisiana). She hopes to put together a cookbook in the near future, telling stories and capturing the flavors of the islands and the Oakland experience. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Chef Brandon Jew of “Mister Jiu’s” Shares His Inspirations and Creative Process",
"title": "Chef Brandon Jew of “Mister Jiu’s” Shares His Inspirations and Creative Process",
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"content": "\u003cfigure id=\"attachment_107432\" class=\"wp-caption aligncenter\" style=\"max-width: 410px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Brandon_circle2.png\" alt=\"Chef Brandon Jew\" width=\"410\" height=\"410\" class=\"size-full wp-image-107432\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Brandon_circle2.png 410w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Brandon_circle2-400x400.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Brandon_circle2-32x32.png 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Brandon_circle2-64x64.png 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Brandon_circle2-96x96.png 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Brandon_circle2-128x128.png 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Brandon_circle2-150x150.png 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Brandon_circle2-75x75.png 75w\" sizes=\"(max-width: 410px) 100vw, 410px\">\u003cfigcaption class=\"wp-caption-text\">Chef Brandon Jew \u003ccite>(Courtesy of CAAM)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tucked in an alleyway named Waverly Place will soon be San Francisco Chinatown’s newest restaurant, Mister Jiu’s. Months before opening, it had already garnered mentions in a \u003cem>\u003ca href=\"http://www.nytimes.com/2016/02/03/dining/chinese-food-modern-american.html?_r=0\" target=\"_blank\">New York Times\u003c/a>\u003c/em> article about a new generation of Chinese American chefs, and on food blogs everywhere. Brandon Jew (formerly of Bar Agricole) is the chef behind the organic Chinese fine dining restaurant in the former Four Seas Restaurant, which anchored that space for 50 years.\u003c/p>\n\u003cfigure id=\"attachment_107433\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_8225-648x822-400x507.jpg\" alt=\"The forthcoming Mister Jiu's will be in the historic Four Seas Restaurant.\" width=\"400\" height=\"507\" class=\"size-thumbnail wp-image-107433\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_8225-648x822-400x507.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_8225-648x822.jpg 648w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">The forthcoming Mister Jiu's will be in the historic Four Seas Restaurant. \u003ccite>(Momo Chang)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When I arrived in mid-February to interview Jew, the first floor of the restaurant was under full construction. Jew and his wife were tiling a wall in one corner of the kitchen. The original entrance to the Four Seas is on Grant Avenue, the tourist hub of Chinatown. Jew chose the smaller street as the entrance to give people a different experience of Chinatown—one that’s more quiet, more lived-in, and less touristy.\u003c/p>\n\u003cp>The locally grown, born and raised San Franciscan’s family goes back three generations in the U.S., starting in the 1920s. His menu will include traditional and California-influenced Chinese dishes, and even reinterpretations of Chinese American dishes like chop suey and egg foo young. He plans on having an organic and locally sourced pantry in the kitchen, from the soy sauce to fermented chili paste.\u003c/p>\n\u003cp>The downstairs is set to open in March, and one day, he would like to open the upstairs as a bar and private dining area, where people used to hold their wedding banquets and red egg parties. In fact, he hopes to continue these traditions. (His own uncle was married there).\u003c/p>\n\u003cp>Jew sat down with me in the upstairs banquet hall to talk about how his grandfather immigrated as a “paper son,” about Chinese food, and about his inspirations and creative process.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>https://youtu.be/8u2E3up0IIg\u003c/p>\n\u003ch3>On the history of the building and neighborhood\u003c/h3>\n\u003cp>The community used this space as a celebratory space. It made it very exciting to me for the opportunity to be here. I’ve always viewed restaurant as a place for people to celebrate and gather. In Chinese culture, everything happens around the dinner table. To me, more and more, I feel like because of how much technology is out there, it’s very important to have a place where people can interact face to face. What I’ve always loved about Chinese food too is it’s very communal. You share your food, you pass food to each other, you even put food on each other’s plates sometimes. I think having that kind of interaction is going to be more and more important to our society, because there’s less and less of those interactions happening now.\u003c/p>\n\u003cp>To me, this restaurant is hopefully going to be a symbol of hope and the next generation of this neighborhood. I think for a long time, a lot of other Chinatowns, like L.A. or even Vancouver, they’re kind of becoming ghost towns. The Chinese community doesn’t really live there anymore. That’s something I thought was special about this neighborhood. It’s continued to be a place for immigrants to reside in. This restaurant is a place to celebrate the history and the vibrancy of this neighborhood.\u003c/p>\n\u003ch3>Memories of grocery shopping in Chinatown with Grandma\u003c/h3>\n\u003cp>I used to follow her as she went to all the different stores to get things for dinner. I always remember that experience going through Chinatown. It’s hard to get what you want in Chinatown because you have to kind of fight for it. There are so many people wanting their groceries for the night. I think having that experience really resonated with me as a chef—how much attention goes into picking ingredients. Those are my most vivid memories of Chinatown. I have that in me from her: the amount of curation into every ingredient. \u003c/p>\n\u003ch3>Inspirations for food and dishes\u003c/h3>\n\u003cp>The things that were nostalgic to my childhood, and my parents telling me what they loved—that’s where I’m drawing a lot of my inspiration. I also feel like there’s a lot inspiration to draw from this neighborhood. In its heyday, it was known for chop suey and egg foo young, these dishes created for the American palate. I like food history, I like food that has a story of why things were done that way.\u003c/p>\n\u003cp>I feel like that’s a big part of my job, to have traditions be carried out through food. Even our local food here, like artichokes and crab, all these Californian things. I’m also very excited to use those in a Chinese context as well. I feel like that will better help define what is San Francisco Chinese food. In general, concentrating on our ingredients is what’s going to distinguish our food. We’re on a journey, too. Our food is going to evolve.\u003c/p>\n\u003cfigure id=\"attachment_107434\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Screen-Shot-2016-02-29-at-2.30.46-PM-400x401.png\" alt=\"Sizzling black cod – sourdough, scallions, young ginger.\" width=\"400\" height=\"401\" class=\"size-thumbnail wp-image-107434\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Screen-Shot-2016-02-29-at-2.30.46-PM-400x401.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Screen-Shot-2016-02-29-at-2.30.46-PM-32x32.png 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Screen-Shot-2016-02-29-at-2.30.46-PM-64x64.png 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Screen-Shot-2016-02-29-at-2.30.46-PM-96x96.png 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Screen-Shot-2016-02-29-at-2.30.46-PM-128x128.png 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Screen-Shot-2016-02-29-at-2.30.46-PM-150x150.png 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Screen-Shot-2016-02-29-at-2.30.46-PM-75x75.png 75w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Screen-Shot-2016-02-29-at-2.30.46-PM.png 591w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Sizzling black cod – sourdough, scallions, young ginger. \u003ccite>(@misterjius Instagram)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>His creative process in coming up with a dish\u003c/h3>\n\u003cp>I start with an ingredient that I think is great, and start with seasonal things that can compliment it. Then think about what technique to use to best showcase the ingredient. Cantonese cuisine and California cuisine really align in how ingredient-driven the food is and how minimal—the goal is to do as little to a perfect ingredient. Finding that perfect ingredient and thinking of the cooking method to showcase its natural flavors the most, to me, is very Cantonese and Californian. I’m using that mentality to bridge the two together. So my creative process usually starts with an idea that’s either based on recreating a historic dish or showcasing an ingredient. Then it’s just testing it until I’m happy with it, until my sous chefs are happy with it, and then we figure out how to make 40 or 50 of them a night.\u003c/p>\n\u003cp>It really starts with the ingredient for me. There are just some classic things we want to reinterpret. There isn’t a lot of specific recipes for a lot of things. Chop suey just doesn’t have really any recipe to it. We’re taking the creative freedom to do our version of that, or even something like egg foo young.\u003c/p>\n\u003ch3>On continuing traditions\u003c/h3>\n\u003cp>We’re looking at doing red egg parties. To have a space that we can host parents to have a red egg party for their kid, those are the kinds of celebrations I want to continue for our culture. If we are able to do a wedding here, that would be cool, too. In general, I think we’re looking to just have a place that people can celebrate in. And we hope that people will come here to celebrate the food and this neighborhood, and the history of this neighborhood, and the future of this neighborhood too.\u003c/p>\n\u003ch3>On the name Mister Jiu’s\u003c/h3>\n\u003cp>So my last name is spelled J-E-W. That’s how the immigration officer—or I don’t know who—when my grandparents came to America, they spelled it J-E-W. I felt like, you know, in pinyin, there’s not J-E-W. I was thinking about the story of just how it’s a lost in translation thing. My last name was changed because of that, and regaining our last name to what it maybe should’ve been written as, was why I named the restaurant J-I-U.\u003c/p>\n\u003cp>Even though it’s still spelled J-I-U, there are different pronunciations and different meanings. It means a lot of things, like 9, and it also means a dove. Or, like beer. We’re going to have a couple of connotations. It’s kind of cryptic (laughs) but some of our signage is going to include a dove. People won’t really understand why they’re there, but in general, they mean, “jiu.”\u003c/p>\n\u003ch3>On his own family history\u003c/h3>\n\u003cp>My dad’s side is from Toisan. My mom is Long Du. It’s further north than Toisan. It’s a very small village. They came to the U.S. around the 20s. It was during the Chinese Exclusion Act. My grandpa came over then. Even our last name—which kind of more confusing—[may not be our real last name]. My grandfather used faked papers to get in. You couldn’t come in as a Chinese unless you had a relative that was already living there. He basically had bought papers.\u003c/p>\n\u003ch3>On how being a bio major influences his views on food\u003c/h3>\n\u003cp>I was a bio major in college. A lot of the systems that I support are because I’m very interested in life systems and Earth. And processes that improve the soil, that improve the air quality. All of these kinds of these are important to me. So, I try to do my part in what I purchase and the people we buy our stuff from, all those kinds of things. To me, what it comes down to is, it tastes better too.\u003c/p>\n\u003ch3>Why Chinese food is sort of the underdog\u003c/h3>\n\u003cp>There’s a lot of skill in Chinese food, and there’s a lot of history. I mean, why is French food so expensive, why can’t Chinese food be considered in that same vein? Why won’t people pay for good quality Chinese food? That’s a question that I’m going to find out. We’re going to use great ingredients, and it’s going to be more expensive than your average Chinese restaurant. What I remember from eating my grandma’s food is after eating, you feel good. That sensation is what I want people to experience. Understanding that chefs back in old China—they were considered doctors too, where they were healing people and giving remedies to fix your ailments. A lot of it was basically what they were feeding you. I try not to take it too seriously, but there are things I feel like as a chef, I feel like it’s my responsibility to make people feel good afterwards too.\u003c/p>\n\u003cfigure id=\"attachment_107435\" class=\"wp-caption aligncenter\" style=\"max-width: 1023px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Screen-shot-2016-03-07-at-4.16.09-PM.png\" alt=\"Chef Brandon Jew receives Trailblazer Award at CAAMFeast 2016\" width=\"1023\" height=\"683\" class=\"size-full wp-image-107435\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Screen-shot-2016-03-07-at-4.16.09-PM.png 1023w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Screen-shot-2016-03-07-at-4.16.09-PM-400x267.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Screen-shot-2016-03-07-at-4.16.09-PM-800x534.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Screen-shot-2016-03-07-at-4.16.09-PM-768x513.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Screen-shot-2016-03-07-at-4.16.09-PM-960x641.png 960w\" sizes=\"(max-width: 1023px) 100vw, 1023px\">\u003cfigcaption class=\"wp-caption-text\">Chef Brandon Jew receives Trailblazer Award at CAAMFeast 2016 \u003ccite>(Jason Jao)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Brandon Jew was just honored at \u003ca href=\"http://caamedia.org/blog/category/caamfeast/\" target=\"_blank\">CAAMFeast\u003c/a> 2016, alongside Cecilia Chiang and George Chen. His dish, “Shrimp chips with Dungeness crab, kohlrabi, apple and prawn roe,” was on the \u003ca href=\"http://caamedia.org/blog/2016/02/26/caamfeast-saturday-march-5-2016-tasting-menu/\" target=\"_blank\">tasting menu\u003c/a> for the evening. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_107432\" class=\"wp-caption aligncenter\" style=\"max-width: 410px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Brandon_circle2.png\" alt=\"Chef Brandon Jew\" width=\"410\" height=\"410\" class=\"size-full wp-image-107432\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Brandon_circle2.png 410w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Brandon_circle2-400x400.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Brandon_circle2-32x32.png 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Brandon_circle2-64x64.png 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Brandon_circle2-96x96.png 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Brandon_circle2-128x128.png 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Brandon_circle2-150x150.png 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Brandon_circle2-75x75.png 75w\" sizes=\"(max-width: 410px) 100vw, 410px\">\u003cfigcaption class=\"wp-caption-text\">Chef Brandon Jew \u003ccite>(Courtesy of CAAM)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tucked in an alleyway named Waverly Place will soon be San Francisco Chinatown’s newest restaurant, Mister Jiu’s. Months before opening, it had already garnered mentions in a \u003cem>\u003ca href=\"http://www.nytimes.com/2016/02/03/dining/chinese-food-modern-american.html?_r=0\" target=\"_blank\">New York Times\u003c/a>\u003c/em> article about a new generation of Chinese American chefs, and on food blogs everywhere. Brandon Jew (formerly of Bar Agricole) is the chef behind the organic Chinese fine dining restaurant in the former Four Seas Restaurant, which anchored that space for 50 years.\u003c/p>\n\u003cfigure id=\"attachment_107433\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_8225-648x822-400x507.jpg\" alt=\"The forthcoming Mister Jiu's will be in the historic Four Seas Restaurant.\" width=\"400\" height=\"507\" class=\"size-thumbnail wp-image-107433\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_8225-648x822-400x507.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_8225-648x822.jpg 648w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">The forthcoming Mister Jiu's will be in the historic Four Seas Restaurant. \u003ccite>(Momo Chang)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When I arrived in mid-February to interview Jew, the first floor of the restaurant was under full construction. Jew and his wife were tiling a wall in one corner of the kitchen. The original entrance to the Four Seas is on Grant Avenue, the tourist hub of Chinatown. Jew chose the smaller street as the entrance to give people a different experience of Chinatown—one that’s more quiet, more lived-in, and less touristy.\u003c/p>\n\u003cp>The locally grown, born and raised San Franciscan’s family goes back three generations in the U.S., starting in the 1920s. His menu will include traditional and California-influenced Chinese dishes, and even reinterpretations of Chinese American dishes like chop suey and egg foo young. He plans on having an organic and locally sourced pantry in the kitchen, from the soy sauce to fermented chili paste.\u003c/p>\n\u003cp>The downstairs is set to open in March, and one day, he would like to open the upstairs as a bar and private dining area, where people used to hold their wedding banquets and red egg parties. In fact, he hopes to continue these traditions. (His own uncle was married there).\u003c/p>\n\u003cp>Jew sat down with me in the upstairs banquet hall to talk about how his grandfather immigrated as a “paper son,” about Chinese food, and about his inspirations and creative process.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/8u2E3up0IIg'\n title='//www.youtube.com/embed/8u2E3up0IIg'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003ch3>On the history of the building and neighborhood\u003c/h3>\n\u003cp>The community used this space as a celebratory space. It made it very exciting to me for the opportunity to be here. I’ve always viewed restaurant as a place for people to celebrate and gather. In Chinese culture, everything happens around the dinner table. To me, more and more, I feel like because of how much technology is out there, it’s very important to have a place where people can interact face to face. What I’ve always loved about Chinese food too is it’s very communal. You share your food, you pass food to each other, you even put food on each other’s plates sometimes. I think having that kind of interaction is going to be more and more important to our society, because there’s less and less of those interactions happening now.\u003c/p>\n\u003cp>To me, this restaurant is hopefully going to be a symbol of hope and the next generation of this neighborhood. I think for a long time, a lot of other Chinatowns, like L.A. or even Vancouver, they’re kind of becoming ghost towns. The Chinese community doesn’t really live there anymore. That’s something I thought was special about this neighborhood. It’s continued to be a place for immigrants to reside in. This restaurant is a place to celebrate the history and the vibrancy of this neighborhood.\u003c/p>\n\u003ch3>Memories of grocery shopping in Chinatown with Grandma\u003c/h3>\n\u003cp>I used to follow her as she went to all the different stores to get things for dinner. I always remember that experience going through Chinatown. It’s hard to get what you want in Chinatown because you have to kind of fight for it. There are so many people wanting their groceries for the night. I think having that experience really resonated with me as a chef—how much attention goes into picking ingredients. Those are my most vivid memories of Chinatown. I have that in me from her: the amount of curation into every ingredient. \u003c/p>\n\u003ch3>Inspirations for food and dishes\u003c/h3>\n\u003cp>The things that were nostalgic to my childhood, and my parents telling me what they loved—that’s where I’m drawing a lot of my inspiration. I also feel like there’s a lot inspiration to draw from this neighborhood. In its heyday, it was known for chop suey and egg foo young, these dishes created for the American palate. I like food history, I like food that has a story of why things were done that way.\u003c/p>\n\u003cp>I feel like that’s a big part of my job, to have traditions be carried out through food. Even our local food here, like artichokes and crab, all these Californian things. I’m also very excited to use those in a Chinese context as well. I feel like that will better help define what is San Francisco Chinese food. In general, concentrating on our ingredients is what’s going to distinguish our food. We’re on a journey, too. Our food is going to evolve.\u003c/p>\n\u003cfigure id=\"attachment_107434\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Screen-Shot-2016-02-29-at-2.30.46-PM-400x401.png\" alt=\"Sizzling black cod – sourdough, scallions, young ginger.\" width=\"400\" height=\"401\" class=\"size-thumbnail wp-image-107434\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Screen-Shot-2016-02-29-at-2.30.46-PM-400x401.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Screen-Shot-2016-02-29-at-2.30.46-PM-32x32.png 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Screen-Shot-2016-02-29-at-2.30.46-PM-64x64.png 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Screen-Shot-2016-02-29-at-2.30.46-PM-96x96.png 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Screen-Shot-2016-02-29-at-2.30.46-PM-128x128.png 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Screen-Shot-2016-02-29-at-2.30.46-PM-150x150.png 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Screen-Shot-2016-02-29-at-2.30.46-PM-75x75.png 75w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Screen-Shot-2016-02-29-at-2.30.46-PM.png 591w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Sizzling black cod – sourdough, scallions, young ginger. \u003ccite>(@misterjius Instagram)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>His creative process in coming up with a dish\u003c/h3>\n\u003cp>I start with an ingredient that I think is great, and start with seasonal things that can compliment it. Then think about what technique to use to best showcase the ingredient. Cantonese cuisine and California cuisine really align in how ingredient-driven the food is and how minimal—the goal is to do as little to a perfect ingredient. Finding that perfect ingredient and thinking of the cooking method to showcase its natural flavors the most, to me, is very Cantonese and Californian. I’m using that mentality to bridge the two together. So my creative process usually starts with an idea that’s either based on recreating a historic dish or showcasing an ingredient. Then it’s just testing it until I’m happy with it, until my sous chefs are happy with it, and then we figure out how to make 40 or 50 of them a night.\u003c/p>\n\u003cp>It really starts with the ingredient for me. There are just some classic things we want to reinterpret. There isn’t a lot of specific recipes for a lot of things. Chop suey just doesn’t have really any recipe to it. We’re taking the creative freedom to do our version of that, or even something like egg foo young.\u003c/p>\n\u003ch3>On continuing traditions\u003c/h3>\n\u003cp>We’re looking at doing red egg parties. To have a space that we can host parents to have a red egg party for their kid, those are the kinds of celebrations I want to continue for our culture. If we are able to do a wedding here, that would be cool, too. In general, I think we’re looking to just have a place that people can celebrate in. And we hope that people will come here to celebrate the food and this neighborhood, and the history of this neighborhood, and the future of this neighborhood too.\u003c/p>\n\u003ch3>On the name Mister Jiu’s\u003c/h3>\n\u003cp>So my last name is spelled J-E-W. That’s how the immigration officer—or I don’t know who—when my grandparents came to America, they spelled it J-E-W. I felt like, you know, in pinyin, there’s not J-E-W. I was thinking about the story of just how it’s a lost in translation thing. My last name was changed because of that, and regaining our last name to what it maybe should’ve been written as, was why I named the restaurant J-I-U.\u003c/p>\n\u003cp>Even though it’s still spelled J-I-U, there are different pronunciations and different meanings. It means a lot of things, like 9, and it also means a dove. Or, like beer. We’re going to have a couple of connotations. It’s kind of cryptic (laughs) but some of our signage is going to include a dove. People won’t really understand why they’re there, but in general, they mean, “jiu.”\u003c/p>\n\u003ch3>On his own family history\u003c/h3>\n\u003cp>My dad’s side is from Toisan. My mom is Long Du. It’s further north than Toisan. It’s a very small village. They came to the U.S. around the 20s. It was during the Chinese Exclusion Act. My grandpa came over then. Even our last name—which kind of more confusing—[may not be our real last name]. My grandfather used faked papers to get in. You couldn’t come in as a Chinese unless you had a relative that was already living there. He basically had bought papers.\u003c/p>\n\u003ch3>On how being a bio major influences his views on food\u003c/h3>\n\u003cp>I was a bio major in college. A lot of the systems that I support are because I’m very interested in life systems and Earth. And processes that improve the soil, that improve the air quality. All of these kinds of these are important to me. So, I try to do my part in what I purchase and the people we buy our stuff from, all those kinds of things. To me, what it comes down to is, it tastes better too.\u003c/p>\n\u003ch3>Why Chinese food is sort of the underdog\u003c/h3>\n\u003cp>There’s a lot of skill in Chinese food, and there’s a lot of history. I mean, why is French food so expensive, why can’t Chinese food be considered in that same vein? Why won’t people pay for good quality Chinese food? That’s a question that I’m going to find out. We’re going to use great ingredients, and it’s going to be more expensive than your average Chinese restaurant. What I remember from eating my grandma’s food is after eating, you feel good. That sensation is what I want people to experience. Understanding that chefs back in old China—they were considered doctors too, where they were healing people and giving remedies to fix your ailments. A lot of it was basically what they were feeding you. I try not to take it too seriously, but there are things I feel like as a chef, I feel like it’s my responsibility to make people feel good afterwards too.\u003c/p>\n\u003cfigure id=\"attachment_107435\" class=\"wp-caption aligncenter\" style=\"max-width: 1023px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Screen-shot-2016-03-07-at-4.16.09-PM.png\" alt=\"Chef Brandon Jew receives Trailblazer Award at CAAMFeast 2016\" width=\"1023\" height=\"683\" class=\"size-full wp-image-107435\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Screen-shot-2016-03-07-at-4.16.09-PM.png 1023w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Screen-shot-2016-03-07-at-4.16.09-PM-400x267.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Screen-shot-2016-03-07-at-4.16.09-PM-800x534.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Screen-shot-2016-03-07-at-4.16.09-PM-768x513.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Screen-shot-2016-03-07-at-4.16.09-PM-960x641.png 960w\" sizes=\"(max-width: 1023px) 100vw, 1023px\">\u003cfigcaption class=\"wp-caption-text\">Chef Brandon Jew receives Trailblazer Award at CAAMFeast 2016 \u003ccite>(Jason Jao)\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>Brandon Jew was just honored at \u003ca href=\"http://caamedia.org/blog/category/caamfeast/\" target=\"_blank\">CAAMFeast\u003c/a> 2016, alongside Cecilia Chiang and George Chen. His dish, “Shrimp chips with Dungeness crab, kohlrabi, apple and prawn roe,” was on the \u003ca href=\"http://caamedia.org/blog/2016/02/26/caamfeast-saturday-march-5-2016-tasting-menu/\" target=\"_blank\">tasting menu\u003c/a> for the evening. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Café Eugene Brings Daily Brunch to Solano Avenue in Albany",
"title": "Café Eugene Brings Daily Brunch to Solano Avenue in Albany",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_107407\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/interior-1920.jpg\" alt=\"Inside Cafe Eugene\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/interior-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/interior-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/interior-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/interior-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/interior-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/interior-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/interior-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Cafe Eugene \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Albany, California is to Berkeley what Berkeley once was to San Francisco: a chill town where parking is easy, people aren’t in a hurry, and it’s OK to linger over a meal. It’s the perfect spot for a brunch menu that runs until 3pm every day, complete with Catahoula coffee for the morning set, craft cocktails for afternoon diners, and a menu that is planted squarely in both breakfast and lunch, leaving no craving unaddressed.\u003c/p>\n\u003cp>What is Oregon cooking, anyway? Besides the stellar berries and wild salmon, it’s not a lot different from the cooking of the Berkeley of yore, a town once known as a West Coast hippie enclave. In other words, it’s healthful, carefully prepared with local ingredients, and satiating. We used to call it “farm-to-table,” but now that goes without saying.\u003c/p>\n\u003cp>Co-owner Ryan Murff, along with partner Jon Guhl — the duo also own Little Star Pizza and Boss Burger in the same block — grew up in Eugene Oregon, and the menu reflects some of Murff's favorite childhood dishes.\u003c/p>\n\u003cfigure id=\"attachment_107396\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4661-1920.jpg\" alt=\"Green eggs and sam at Café Eugene\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107396\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4661-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4661-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4661-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4661-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4661-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4661-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4661-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Green eggs and sam at Café Eugene \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu is so compelling that it’s hard to choose what to order. We tried three dishes, starting with “green eggs and sam,” whose central feature, a homemade biscuit, was just the right ratio of soft to crisp, not at all sweet, and dense without being heavy. (Our server said the biscuits were actually in homage to chef Amanda Joost Gehring’s grandmother. She isn’t from Oregon, but they’re so good it hardly matters.) In between were eggs scrambled with kale, avocado slices, and slices of exquisite house-smoked salmon. On top, hollandaise sauce, something I’ve avoided for many years because of its reputation (in American restaurants) for over-emulsified heaviness. This homemade version was light and lemony, as delightful a sauce as it was meant to be. On the side, crispy fried potatoes sang with earthy simplicity, topped with sour cream and chives.\u003c/p>\n\u003cfigure id=\"attachment_107397\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4667-1920.jpg\" alt=\"Crispy fried potatoes\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107397\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4667-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4667-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4667-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4667-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4667-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4667-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4667-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crispy fried potatoes \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The tofu paté sandwich is the one menu item that really does seem straight off a 1980s vegan menu. I honestly don’t know how it tastes so good, but it starts with Acme Italian batard. The toast is slathered with the paté, a creamy, herbaceous spread that is rich without being heavy, and topped with julienned rainbow carrots and a mixture of herbs and sprouts. It’s light, but filling, and modeled, according to Murff, after Eugene restaurant Toby’s claim to fame.\u003c/p>\n\u003cfigure id=\"attachment_107399\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4708-1920.jpg\" alt=\"Tofu paté sandwich, a superb throwback menu item.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107399\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4708-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4708-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4708-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4708-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4708-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4708-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4708-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tofu paté sandwich, a superb throwback menu item. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And we tried a twist on chile rellenos, a “strata” made from roasted poblano chiles, gruyere and mild cheese curds, topped with a poached egg and served with a Treviso chicory salad. It’s the perfect occasion to ask for the homemade habañero hot sauce, a super-spicy, but not bitter, sauce that goes well with all the egg dishes.\u003c/p>\n\u003cfigure id=\"attachment_107400\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4710-1920.jpg\" alt=\"Chile relleno strata.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4710-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4710-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4710-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4710-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4710-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4710-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4710-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chile relleno strata. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Servers are gracious, well-informed, unobtrusive and helpful.\u003c/p>\n\u003cfigure id=\"attachment_107398\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4670-1920.jpg\" alt=\"Multi-tasking server Aaron mixing up a bloody Mary behind the bar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107398\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4670-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4670-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4670-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4670-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4670-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4670-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4670-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Multi-tasking server Aaron mixing up a bloody Mary behind the bar. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Café Eugene is for the hippie in all of us, the one who could actually rock it in the kitchen and whose food has universal appeal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafeeugene.com\" target=\"_blank\">\u003cstrong>Café Eugene\u003c/strong>\u003c/a>\u003cbr>\n1175 Solano Ave. [\u003ca href=\"https://goo.gl/Vr9g9d\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlbany, CA 94706\u003cbr>\nPh: (510) 647-9999\u003cbr>\nHours: Sun-Thu, 8am-9pm; Fri-Sat, 8am-10pm\u003cbr>\nPrice range: $$ (brunch entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cafeeugene/\" target=\"_blank\">Cafe Eugene\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/eugeneinalbany\" target=\"_blank\">@eugeneinalbany\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/cafeeugene/\" target=\"_blank\">cafeeugene\u003c/a> \u003c/p>\n\n",
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"excerpt": "This laid back café focuses on the food of co-owner Ryan Murff’s Eugene, Oregon childhood.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_107407\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/interior-1920.jpg\" alt=\"Inside Cafe Eugene\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/interior-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/interior-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/interior-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/interior-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/interior-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/interior-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/interior-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Cafe Eugene \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Albany, California is to Berkeley what Berkeley once was to San Francisco: a chill town where parking is easy, people aren’t in a hurry, and it’s OK to linger over a meal. It’s the perfect spot for a brunch menu that runs until 3pm every day, complete with Catahoula coffee for the morning set, craft cocktails for afternoon diners, and a menu that is planted squarely in both breakfast and lunch, leaving no craving unaddressed.\u003c/p>\n\u003cp>What is Oregon cooking, anyway? Besides the stellar berries and wild salmon, it’s not a lot different from the cooking of the Berkeley of yore, a town once known as a West Coast hippie enclave. In other words, it’s healthful, carefully prepared with local ingredients, and satiating. We used to call it “farm-to-table,” but now that goes without saying.\u003c/p>\n\u003cp>Co-owner Ryan Murff, along with partner Jon Guhl — the duo also own Little Star Pizza and Boss Burger in the same block — grew up in Eugene Oregon, and the menu reflects some of Murff's favorite childhood dishes.\u003c/p>\n\u003cfigure id=\"attachment_107396\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4661-1920.jpg\" alt=\"Green eggs and sam at Café Eugene\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107396\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4661-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4661-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4661-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4661-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4661-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4661-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4661-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Green eggs and sam at Café Eugene \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu is so compelling that it’s hard to choose what to order. We tried three dishes, starting with “green eggs and sam,” whose central feature, a homemade biscuit, was just the right ratio of soft to crisp, not at all sweet, and dense without being heavy. (Our server said the biscuits were actually in homage to chef Amanda Joost Gehring’s grandmother. She isn’t from Oregon, but they’re so good it hardly matters.) In between were eggs scrambled with kale, avocado slices, and slices of exquisite house-smoked salmon. On top, hollandaise sauce, something I’ve avoided for many years because of its reputation (in American restaurants) for over-emulsified heaviness. This homemade version was light and lemony, as delightful a sauce as it was meant to be. On the side, crispy fried potatoes sang with earthy simplicity, topped with sour cream and chives.\u003c/p>\n\u003cfigure id=\"attachment_107397\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4667-1920.jpg\" alt=\"Crispy fried potatoes\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107397\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4667-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4667-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4667-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4667-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4667-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4667-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4667-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crispy fried potatoes \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The tofu paté sandwich is the one menu item that really does seem straight off a 1980s vegan menu. I honestly don’t know how it tastes so good, but it starts with Acme Italian batard. The toast is slathered with the paté, a creamy, herbaceous spread that is rich without being heavy, and topped with julienned rainbow carrots and a mixture of herbs and sprouts. It’s light, but filling, and modeled, according to Murff, after Eugene restaurant Toby’s claim to fame.\u003c/p>\n\u003cfigure id=\"attachment_107399\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4708-1920.jpg\" alt=\"Tofu paté sandwich, a superb throwback menu item.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107399\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4708-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4708-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4708-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4708-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4708-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4708-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4708-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tofu paté sandwich, a superb throwback menu item. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And we tried a twist on chile rellenos, a “strata” made from roasted poblano chiles, gruyere and mild cheese curds, topped with a poached egg and served with a Treviso chicory salad. It’s the perfect occasion to ask for the homemade habañero hot sauce, a super-spicy, but not bitter, sauce that goes well with all the egg dishes.\u003c/p>\n\u003cfigure id=\"attachment_107400\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4710-1920.jpg\" alt=\"Chile relleno strata.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4710-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4710-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4710-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4710-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4710-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4710-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4710-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chile relleno strata. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Servers are gracious, well-informed, unobtrusive and helpful.\u003c/p>\n\u003cfigure id=\"attachment_107398\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4670-1920.jpg\" alt=\"Multi-tasking server Aaron mixing up a bloody Mary behind the bar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107398\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4670-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4670-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4670-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4670-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4670-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4670-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4670-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Multi-tasking server Aaron mixing up a bloody Mary behind the bar. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Café Eugene is for the hippie in all of us, the one who could actually rock it in the kitchen and whose food has universal appeal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafeeugene.com\" target=\"_blank\">\u003cstrong>Café Eugene\u003c/strong>\u003c/a>\u003cbr>\n1175 Solano Ave. [\u003ca href=\"https://goo.gl/Vr9g9d\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlbany, CA 94706\u003cbr>\nPh: (510) 647-9999\u003cbr>\nHours: Sun-Thu, 8am-9pm; Fri-Sat, 8am-10pm\u003cbr>\nPrice range: $$ (brunch entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cafeeugene/\" target=\"_blank\">Cafe Eugene\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/eugeneinalbany\" target=\"_blank\">@eugeneinalbany\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/cafeeugene/\" target=\"_blank\">cafeeugene\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sartaj India Cafe: The Home-Style Indian Spot Where Locals Eat",
"title": "Sartaj India Cafe: The Home-Style Indian Spot Where Locals Eat",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>When Gurmail and Balbir Basi moved to Marin City in 1989, from the Punjab region of India, they didn't have any plans to open a restaurant. In fact, when Balbir started working at the location that is now Sartaj India Cafe, it was then an Italian coffee shop.\u003c/p>\n\u003cp>She worked at that coffee shop, while her husband, Gurmail, worked at nearby Albertson's. But there were too many coffee shops in Sausalito, and not so many Indian restaurants. With all the competition, it was hard to make money and the coffee shop owner planned to shut down. She asked the Basis if they wanted the lease and they opened Sartaj India Cafe in 1996.\u003c/p>\n\u003cfigure id=\"attachment_107338\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107338\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/sartaj-exterior.jpg\" alt=\"Sartaj India Cafe in Sausalito.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sartaj India Cafe in Sausalito. \u003ccite>(Brian Fong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For 21 years, they've dished out classic Punjabi dishes in the unassuming storefront restaurant, and have lived in the apartment above. For the first decade, Balbir did all that work herself -- with some help from her daughter after school. She cooked seven days/week, 12 hours/day. She didn't take a vacation for nearly 10 years.\u003c/p>\n\u003cp>Gurmail eventually left Albertson's so the two could run the restaurant together. He mans the front counter, greets the locals (most of whom just call him Basi), and makes the chai. He also does all the shopping, heading to farmers markets in San Francisco and Oakland every other day. It's too expensive to have ingredients delivered, said Balbir, so he has to wake up each morning at 4 a.m. to get what they need in order to have the doors open for breakfast around 7 a.m.\u003c/p>\n\u003cp>Sausalito may be best known as a high-end tourist spot, and Caledonia Street is full of expensive and fancy foodie destinations. In between Sushi Ran and Fast Food Français, the Basis' small down-to-earth restaurant looks almost out of place. It might seem like an odd location for a storefront spot with no website, social media presence, or any system more complicated than Gurmail writing down your order on a piece of paper and handing it to Balbir.\u003c/p>\n\u003cfigure id=\"attachment_107333\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107333\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/sausalito-nighttime.jpg\" alt=\"The Sausalito downtown isn't exactly known for down-to-earth home-style food.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Sausalito downtown isn't exactly known for down-to-earth home-style food. \u003ccite>(Brian Fong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But it has thrived as a local favorite. More than half of the customers are Sausalito locals who come in regularly and simply request their \"usual,\" said Gurmail -- a phenomenon I witnessed at least twice while we were eating dinner.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"This is totally home-style,\" he said.\u003c/p>\n\u003cp>After a fire destroyed their apartment last year, \u003ca href=\"https://www.youcaring.com/basi-and-balbira-from-sartaj-india-357559\" target=\"_blank\">the local community raised over $11,000 for the family\u003c/a>. They must have saved up goodwill from the annual Thanksgiving dinner party they throw annually -- free food, drinks, and music for anyone who wants to come to the restaurant the day before the holiday. The family is still waiting for the landlord to finish repairs, and are living nearby in the meantime, but they never closed the restaurant during the ordeal.\u003c/p>\n\u003cp>They have now made one concession to taking time off. Sartaj is closed on Mondays, but Balbir says that's just so she can prep for the week.\u003c/p>\n\u003cfigure id=\"attachment_107336\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107336\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala.jpg\" alt=\"The vegetarian Mattar Paneer plate.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The vegetarian Mattar Paneer plate. \u003ccite>(Brian Fong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For all that hard work you get tasty home-cooked northern Indian food. It's not fancy, but it is good.\u003c/p>\n\u003cp>In the morning, they serve a unique breakfast -- both American-style and variations on Indian breakfast burritos and Indian scrambles with classic spices. The popular chai is $2.50 or $3, if you want the small or the large. Get a ginger chai with almond milk, coconut milk, soy milk, or regular milk. There's also a decaf option (and honey and sugar available). The mango lassi ($2.95) is another tasty alternative. But the real filler is the dinner.\u003c/p>\n\u003cp>With a very extensive vegetarian menu, I actually preferred the veggie dishes to the chicken. The saag paneer plate ($10.95) was a creamy spinach, green cabbage, and broccoli mix. The mattar paneer plate ($10.50) offered up a veggie pea and cheese combo in the classic tikka masala sauce. All plates come with rice, raita (a kind of yogurt), dhal (lentil soup), and chapatti (homemade soft wheat bread -- no naan here).\u003c/p>\n\u003cfigure id=\"attachment_107337\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107337\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala.jpg\" alt=\"Chicken Masala\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken Masala \u003ccite>(Brian Fong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can also order side dishes a la carte or on top of your main meal. I tried some chicken masala ($9.95), because there's nothing better when it comes to Indian food than mixing it all together. And, of course, topping it off with an Indian beer. The lamb is perhaps the cafe's most popular of the meats. You can get nearly all the dishes and sauces in either lamb, chicken, or a veggie version. Try the lamb curry burrito ($8.50) for a unique take.\u003c/p>\n\u003cfigure id=\"attachment_107358\" class=\"wp-caption aligncenter\" style=\"max-width: 765px\">\u003cimg class=\"size-full wp-image-107358\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/cd85a889-dc98-481a-8c37-5c64707a764e.jpeg\" alt=\"The lamb plate.\" width=\"765\" height=\"1020\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/cd85a889-dc98-481a-8c37-5c64707a764e.jpeg 765w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/cd85a889-dc98-481a-8c37-5c64707a764e-400x533.jpeg 400w\" sizes=\"(max-width: 765px) 100vw, 765px\">\u003cfigcaption class=\"wp-caption-text\">The lamb plate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you have any leftovers, just take them home. The small shop, which has just a handful of tables and a few long plastic bench seats, serves up much of its food as to-go business. The hungry locals looking for filling dishes that aren't going to break the bank can't get enough.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/sartaj-india-cafe-sausalito\" target=\"_blank\">\u003cstrong>Sartaj India Cafe\u003c/strong>\u003c/a>\u003cbr>\n43 Caledonia St. [\u003ca href=\"https://goo.gl/MtnnuG\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSausalito, CA 94965\u003cbr>\nPh: (415) 332-7103\u003cbr>\nHours: Tue-Sun, 7am-9pm, closed Monday\u003cbr>\nPrice range: $\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When Gurmail and Balbir Basi moved to Marin City in 1989, from the Punjab region of India, they didn't have any plans to open a restaurant. In fact, when Balbir started working at the location that is now Sartaj India Cafe, it was then an Italian coffee shop.\u003c/p>\n\u003cp>She worked at that coffee shop, while her husband, Gurmail, worked at nearby Albertson's. But there were too many coffee shops in Sausalito, and not so many Indian restaurants. With all the competition, it was hard to make money and the coffee shop owner planned to shut down. She asked the Basis if they wanted the lease and they opened Sartaj India Cafe in 1996.\u003c/p>\n\u003cfigure id=\"attachment_107338\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107338\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/sartaj-exterior.jpg\" alt=\"Sartaj India Cafe in Sausalito.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sartaj India Cafe in Sausalito. \u003ccite>(Brian Fong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For 21 years, they've dished out classic Punjabi dishes in the unassuming storefront restaurant, and have lived in the apartment above. For the first decade, Balbir did all that work herself -- with some help from her daughter after school. She cooked seven days/week, 12 hours/day. She didn't take a vacation for nearly 10 years.\u003c/p>\n\u003cp>Gurmail eventually left Albertson's so the two could run the restaurant together. He mans the front counter, greets the locals (most of whom just call him Basi), and makes the chai. He also does all the shopping, heading to farmers markets in San Francisco and Oakland every other day. It's too expensive to have ingredients delivered, said Balbir, so he has to wake up each morning at 4 a.m. to get what they need in order to have the doors open for breakfast around 7 a.m.\u003c/p>\n\u003cp>Sausalito may be best known as a high-end tourist spot, and Caledonia Street is full of expensive and fancy foodie destinations. In between Sushi Ran and Fast Food Français, the Basis' small down-to-earth restaurant looks almost out of place. It might seem like an odd location for a storefront spot with no website, social media presence, or any system more complicated than Gurmail writing down your order on a piece of paper and handing it to Balbir.\u003c/p>\n\u003cfigure id=\"attachment_107333\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107333\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/sausalito-nighttime.jpg\" alt=\"The Sausalito downtown isn't exactly known for down-to-earth home-style food.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Sausalito downtown isn't exactly known for down-to-earth home-style food. \u003ccite>(Brian Fong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But it has thrived as a local favorite. More than half of the customers are Sausalito locals who come in regularly and simply request their \"usual,\" said Gurmail -- a phenomenon I witnessed at least twice while we were eating dinner.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"This is totally home-style,\" he said.\u003c/p>\n\u003cp>After a fire destroyed their apartment last year, \u003ca href=\"https://www.youcaring.com/basi-and-balbira-from-sartaj-india-357559\" target=\"_blank\">the local community raised over $11,000 for the family\u003c/a>. They must have saved up goodwill from the annual Thanksgiving dinner party they throw annually -- free food, drinks, and music for anyone who wants to come to the restaurant the day before the holiday. The family is still waiting for the landlord to finish repairs, and are living nearby in the meantime, but they never closed the restaurant during the ordeal.\u003c/p>\n\u003cp>They have now made one concession to taking time off. Sartaj is closed on Mondays, but Balbir says that's just so she can prep for the week.\u003c/p>\n\u003cfigure id=\"attachment_107336\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107336\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala.jpg\" alt=\"The vegetarian Mattar Paneer plate.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The vegetarian Mattar Paneer plate. \u003ccite>(Brian Fong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For all that hard work you get tasty home-cooked northern Indian food. It's not fancy, but it is good.\u003c/p>\n\u003cp>In the morning, they serve a unique breakfast -- both American-style and variations on Indian breakfast burritos and Indian scrambles with classic spices. The popular chai is $2.50 or $3, if you want the small or the large. Get a ginger chai with almond milk, coconut milk, soy milk, or regular milk. There's also a decaf option (and honey and sugar available). The mango lassi ($2.95) is another tasty alternative. But the real filler is the dinner.\u003c/p>\n\u003cp>With a very extensive vegetarian menu, I actually preferred the veggie dishes to the chicken. The saag paneer plate ($10.95) was a creamy spinach, green cabbage, and broccoli mix. The mattar paneer plate ($10.50) offered up a veggie pea and cheese combo in the classic tikka masala sauce. All plates come with rice, raita (a kind of yogurt), dhal (lentil soup), and chapatti (homemade soft wheat bread -- no naan here).\u003c/p>\n\u003cfigure id=\"attachment_107337\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107337\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala.jpg\" alt=\"Chicken Masala\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken Masala \u003ccite>(Brian Fong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can also order side dishes a la carte or on top of your main meal. I tried some chicken masala ($9.95), because there's nothing better when it comes to Indian food than mixing it all together. And, of course, topping it off with an Indian beer. The lamb is perhaps the cafe's most popular of the meats. You can get nearly all the dishes and sauces in either lamb, chicken, or a veggie version. Try the lamb curry burrito ($8.50) for a unique take.\u003c/p>\n\u003cfigure id=\"attachment_107358\" class=\"wp-caption aligncenter\" style=\"max-width: 765px\">\u003cimg class=\"size-full wp-image-107358\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/cd85a889-dc98-481a-8c37-5c64707a764e.jpeg\" alt=\"The lamb plate.\" width=\"765\" height=\"1020\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/cd85a889-dc98-481a-8c37-5c64707a764e.jpeg 765w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/cd85a889-dc98-481a-8c37-5c64707a764e-400x533.jpeg 400w\" sizes=\"(max-width: 765px) 100vw, 765px\">\u003cfigcaption class=\"wp-caption-text\">The lamb plate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you have any leftovers, just take them home. The small shop, which has just a handful of tables and a few long plastic bench seats, serves up much of its food as to-go business. The hungry locals looking for filling dishes that aren't going to break the bank can't get enough.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/sartaj-india-cafe-sausalito\" target=\"_blank\">\u003cstrong>Sartaj India Cafe\u003c/strong>\u003c/a>\u003cbr>\n43 Caledonia St. [\u003ca href=\"https://goo.gl/MtnnuG\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSausalito, CA 94965\u003cbr>\nPh: (415) 332-7103\u003cbr>\nHours: Tue-Sun, 7am-9pm, closed Monday\u003cbr>\nPrice range: $\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sunset Magazine Opens Hip New Headquarters in Oakland",
"title": "Sunset Magazine Opens Hip New Headquarters in Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>How do you keep a 118-year-old magazine fresh? \u003c/p>\n\u003cp>By moving its headquarters to the Bay Area’s hippest city, of course. On Thursday evening, \u003ca href=\"http://www.sunset.com/magazine\" target=\"_blank\">Sunset\u003c/a> magazine threw itself a little welcome party, showing off its sleek new digs in Oakland’s Jack London Square. \u003c/p>\n\u003cfigure id=\"attachment_107044\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/8party-scene.jpg\" alt=\"Sunset welcome party at new headquarters\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-107044\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/8party-scene.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/8party-scene-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/8party-scene-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/8party-scene-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/8party-scene-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/8party-scene-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/8party-scene-960x640.jpg 960w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Sunset welcome party at new headquarters \u003ccite>(Spencer Toy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Mayor Libby Schaaf stopped by. \u003ca href=\"http://brownsugarkitchen.com/\" target=\"_blank\">Brown Sugar Kitchen\u003c/a> chef Tanya Holland gave a quick lesson on how to make her famous fried chicken. \u003ca href=\"http://www.belcampo.com/\" target=\"_blank\">Belcampo\u003c/a> CEO Anya Fernald, with daughter Viola in tow, showed up with platters of her company’s charcuterie. (The company has its main office in Jack London Square.) Senior Travel Editor and spirits enthusiast Nino Padova ladled out White Fang cocktails, named for Jack London’s most famous canine and featuring gin and absinthe from Alameda’s \u003ca href=\"http://www.stgeorgespirits.com\" target=\"_blank\">St. George Spirits\u003c/a>. Through the wraparound windows of the second-floor loft, evening sunshine sparkled off the wind-rippled bay below, punctuated by the rumble of Amtrak trains rattling past on the nearby tracks.\u003c/p>\n\u003cfigure id=\"attachment_107041\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/5MayorS.jpg\" alt=\"Chef Tanya Holland, Oakland Mayor Libby Schaaf, Sunset Editor-in-Chief Irene Edwards\" width=\"1200\" height=\"1800\" class=\"size-full wp-image-107041\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/5MayorS.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/5MayorS-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/5MayorS-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/5MayorS-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/5MayorS-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/5MayorS-960x1440.jpg 960w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Chef Tanya Holland, Oakland Mayor Libby Schaaf, Sunset Editor-in-Chief Irene Edwards\u003cbr> \u003ccite>(Spencer Toy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_107047\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/ST_8398.jpg\" alt=\"Senior Travel Editor Nino Padova mixes "The White Fang," a signature cocktail he developed for the night's festivities \" width=\"1800\" height=\"1200\" class=\"size-full wp-image-107047\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8398.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8398-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8398-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8398-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8398-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8398-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8398-960x640.jpg 960w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Senior Travel Editor Nino Padova mixes \"The White Fang,\" a signature cocktail he developed for the night's festivities \u003ccite>(Spencer Toy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It was all very Oakland local, a warm urban welcome all the more surprising for a business so recently relocated from its longtime home in Menlo Park. Designed by architect Clifford May in 1951 for the Lane family, then owners of the magazine, Sunset’s South Bay campus was built to be the company’s laboratory for Western living. Spread over seven acres, the ranch-style structure sprawled like an indoor-outdoor home, surrounded by meticulously maintained gardens reflecting every climate in the West. There was an airy adobe-style lobby, outdoor kitchens and entertaining spaces, a chicken coop, a wood-paneled test kitchen stacked with multiple ranges, all with a warm mid-century modern feel.\u003c/p>\n\u003cp>Fast-forward some six decades, and under the twin pressures of corporate ownership (Sunset is now under the aegis of Time Warner) and skyrocketing South Bay real estate prices, \u003ca href=\"http://www.mercurynews.com/business/ci_27112382/sunset-magazine-site-menlo-park-sold-time-headuarters\" target=\"_blank\">the campus was sold\u003c/a> to realty investment firm Embarcadero Capital Partners in 2014. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And while saying goodbye to the magazine’s well-loved home was hard at first, the move couldn’t have come at a better time—or to a better place. According to Irene Edwards, the magazine’s new editor in chief, moving to Oakland was exactly what the company needed.\u003c/p>\n\u003cfigure id=\"attachment_107036\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/ST_8454.jpg\" alt=\"Bookshelf at Sunset Headquarters\" width=\"1200\" height=\"1800\" class=\"size-full wp-image-107036\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8454.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8454-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8454-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8454-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8454-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8454-960x1440.jpg 960w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Bookshelf at Sunset Headquarters \u003ccite>(Spencer Toy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“This is our challenge, to evolve, to stay relevant,” said Edwards, who worked as the magazine’s executive editor from 2004 to 2008 and returned to the Bay Area from Brooklyn to take her current position four months ago. “I can’t imagine a better city for the modern Sunset. This is its audience,” she said. \u003c/p>\n\u003cp>Suburbs like Menlo Park offered a fresh, even revolutionary approach to everyday living in their day; now, Edwards believes, that excitement and sense of re-invention is returning to urban areas. And despite its undeniable challenges, Oakland is a vivid example of a forward-looking city trying to get it right, balancing a burgeoning tech sector without losing its deep commitment to diversity and social justice. “This is the modern interpretation of a city. Being here now, you know you’re at a turning point,” she said. “There are so many people building businesses, taking risks. There’s support for grassroots innovation here like in no other place.” \u003c/p>\n\u003cp>Pulled from the bucolic isolation of those tree-lined seven acres, the magazine’s staff—many of whom already lived in the Oakland area—are excited to become part of the neighborhood. Already, there are numerous food-based business headquartered nearby, from Belcampo and \u003ca>\u003c/a>\u003ca href=\"https://bluebottlecoffee.com/\" target=\"_blank\">Blue Bottle Coffee\u003c/a> to the \u003ca href=\"http://www.foodcraftinstitute.org\" target=\"_blank\">Food Craft Institute\u003c/a> training center and its annual \u003ca href=\"http://eatrealfest.com\" target=\"_blank\">Eat Real Festival\u003c/a>. And while there may be rose-geranium \u003cem>macarons\u003c/em> on display across the square at \u003ca href=\"https://www.miette.com/\" target=\"_blank\">Miette\u003c/a> and barrel-aged gin negronis at Daniel Patterson’s \u003ca href=\"http://havenoakland.com/\" target=\"_blank\">Haven\u003c/a> restaurant downstairs, that hasn’t stopped Edwards from becoming a regular at Ben’s Restaurant, the nearby hole-in-the-wall that the East Bay Express calls “\u003ca href=\"http://www.eastbayexpress.com/oakland/the-best-chinese-restaurant-in-oakland-that-youve-never-heard-of/Content?oid=3547274\" target=\"_blank\">the best Chinese restaurant in Oakland that you’ve never heard of\u003c/a>,” or chatting with the guys unloading broccoli and bok choy at the longtime wholesale \u003ca href=\"http://www.spur.org/blog/2015-07-14/oakland-produce-market-linking-farm-table-east-bay\" target=\"_blank\">Oakland Produce Market\u003c/a> nearby. “It’s the best of both worlds,” she said, a big city whose neighborhoods can have a small-town feel.\u003c/p>\n\u003cfigure id=\"attachment_107035\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/ST_8413.jpg\" alt=\"Sunset Food Editor Margo True, Chef Tanya Holland\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-107035\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8413.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8413-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8413-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8413-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8413-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8413-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8413-960x640.jpg 960w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Sunset Food Editor Margo True, Chef Tanya Holland \u003ccite>(Spencer Toy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For Margo True, who came to Sunset from the Manhattan offices of Saveur, the big draw is Oakland's rich culinary vibe. “I’m so excited to be immersed in the Oakland food scene,” she exclaimed while introducing Tanya Holland, a chef who, she says, “has done so much to communicate the living heart of Oakland to the world” through her popular restaurant, her cookbook, and her frequent television appearances. Sloshing chicken drumsticks and wings in buttermilk, then rolling them in seasoned flour, Holland spoke of how her Louisiana-born mother made fried chicken three times a week, to the chagrin of her then quasi-vegetarian daughter. \u003c/p>\n\u003cp>At the time, Holland had no idea that kitchen work would become her career, and that her most popular business would be based on the superiority of her own crisp and succulent fried chicken. Some 400 people a day come through the doors of Brown Sugar Kitchen on a busy day, and often it seems that every single person has come for the fried chicken and waffles. \u003c/p>\n\u003cfigure id=\"attachment_107049\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/ST_8515.jpg\" alt=\"Chef Tanya Holland in the new Sunset Show Kitchen\" width=\"1200\" height=\"1800\" class=\"size-full wp-image-107049\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8515.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8515-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8515-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8515-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8515-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8515-960x1440.jpg 960w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Chef Tanya Holland in the new Sunset Show Kitchen\u003cbr> \u003ccite>(Spencer Toy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“My goal is to feed people,” Holland said as she dropped pieces of chicken into a sizzling pot of hot rice-bran oil. “That turns me on even more than cooking.” True had suggested other dishes for the event: gumbo, say, or jambalaya. But Holland stood firm. “Let’s give the people what they want: fried chicken,” she said, paired with golden biscuits and a surprisingly light and tangy black-pea salad, bright with fresh herbs, roasted red peppers, and olive oil. \u003c/p>\n\u003cfigure id=\"attachment_107042\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/6Chicken.jpg\" alt=\"Fried chicken courtesy of Oakland chef Tanya Holland\" width=\"1200\" height=\"1800\" class=\"size-full wp-image-107042\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/6Chicken.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/6Chicken-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/6Chicken-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/6Chicken-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/6Chicken-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/6Chicken-960x1440.jpg 960w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken courtesy of Oakland chef Tanya Holland\u003cbr> \u003ccite>(Spencer Toy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lined with cream-and-white Heath Ceramics tiles, the new test kitchens are airy, bright, and \u003ca href=\"https://www.instagram.com/sunsetmag/\" target=\"_blank\">Instagram-ready\u003c/a>, with comfortable cork floors, white composite counters, minimalist white cabinets and butcher-block-topped islands. (They’re also ADA-compliant.) \u003c/p>\n\u003cfigure id=\"attachment_107057\" class=\"wp-caption aligncenter\" style=\"max-width: 1791px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/ST_8514.jpg\" alt=\"Chef Tanya Holland cooking for opening party in Sunset test kitchen. Sunset Food Editor Margo True on right.\" width=\"1791\" height=\"1200\" class=\"size-full wp-image-107057\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8514.jpg 1791w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8514-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8514-800x536.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8514-768x515.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8514-1440x965.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8514-1180x791.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8514-960x643.jpg 960w\" sizes=\"(max-width: 1791px) 100vw, 1791px\">\u003cfigcaption class=\"wp-caption-text\">Chef Tanya Holland cooking for opening party in Sunset test kitchen. Sunset Food Editor Margo True on right. \u003ccite>(Spencer Toy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Perhaps the biggest change for Sunset—known for its in-depth gardening advice and, of course, for the Western Garden Book, the bible for gardeners from Hawaii to Alaska—is the new separation between office and gardens. Test gardens are still at the heart of the magazine, and they will remain that way—only now, they’ll be at the \u003ca href=\"http://www.cornerstonesonoma.com/\" target=\"_blank\">Cornerstone\u003c/a>, a retail, garden, art and events space up in Sonoma. Phase one plans--and plantings--are underway, said senior garden editor Johanna Silver, praising the work of \u003ca href=\"http://www.homesteaddesigncollective.com/\" target=\"_blank\">Homestead Design Collective\u003c/a>, advocates for drought-tolerant sustainable landscaping who are designing Sunset’s new outdoor spaces. There will a cocktail-ingredients garden, a backyard orchard showcasing year-round bloom and fruit, underplantings of bee-feeding pollinator plants, raised beds for edibles, test beds for the Sunset plant line, an outdoor kitchen for celebrating the wine country good life. Alethea Harampolis of \u003ca href=\"http://studiochoo.com\" target=\"_blank\">Studio Choo\u003c/a> has been tapped to plan a cut-flower garden. And while the digging is still underway, Cornerstone has already repainted its iconic, oversized chair sculpture in a bright Sunset orange. \u003c/p>\n\u003cp>“People are falling back in love with cities,” said Mayor Schaaf, noting how pleased she was that a magazine synonymous with Western living was now headquartered in Oakland. “We could not be more honored that you have chosen us as your new home.” And then, knowing her audience, she got right to the point: “Have you seen Tanya’s cheddar biscuits? OMG!”\u003c/p>\n\u003cfigure id=\"attachment_107045\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/9morebiscuits.jpg\" alt=\"Biscuits by Tanya Holland\" width=\"1200\" height=\"1800\" class=\"size-full wp-image-107045\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/9morebiscuits.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/9morebiscuits-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/9morebiscuits-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/9morebiscuits-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/9morebiscuits-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/9morebiscuits-960x1440.jpg 960w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Biscuits by Tanya Holland \u003ccite>(Spencer Toy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Sunset will be debuting its new Test Gardens and Outdoor Kitchen at its 18th annual Celebration Weekend, May 14-15, at \u003ca href=\"http://www.cornerstonesonoma.com/\" target=\"_blank\">Cornerstone\u003c/a> in Sonoma. For more information, go to \u003ca href=\"http://www.sunset.com/marketplace/celebration-weekend-2016\" target=\"_blank\">Sunset Celebration Weekend\u003c/a>.\u003cbr>\n\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>How do you keep a 118-year-old magazine fresh? \u003c/p>\n\u003cp>By moving its headquarters to the Bay Area’s hippest city, of course. On Thursday evening, \u003ca href=\"http://www.sunset.com/magazine\" target=\"_blank\">Sunset\u003c/a> magazine threw itself a little welcome party, showing off its sleek new digs in Oakland’s Jack London Square. \u003c/p>\n\u003cfigure id=\"attachment_107044\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/8party-scene.jpg\" alt=\"Sunset welcome party at new headquarters\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-107044\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/8party-scene.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/8party-scene-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/8party-scene-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/8party-scene-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/8party-scene-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/8party-scene-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/8party-scene-960x640.jpg 960w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Sunset welcome party at new headquarters \u003ccite>(Spencer Toy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Mayor Libby Schaaf stopped by. \u003ca href=\"http://brownsugarkitchen.com/\" target=\"_blank\">Brown Sugar Kitchen\u003c/a> chef Tanya Holland gave a quick lesson on how to make her famous fried chicken. \u003ca href=\"http://www.belcampo.com/\" target=\"_blank\">Belcampo\u003c/a> CEO Anya Fernald, with daughter Viola in tow, showed up with platters of her company’s charcuterie. (The company has its main office in Jack London Square.) Senior Travel Editor and spirits enthusiast Nino Padova ladled out White Fang cocktails, named for Jack London’s most famous canine and featuring gin and absinthe from Alameda’s \u003ca href=\"http://www.stgeorgespirits.com\" target=\"_blank\">St. George Spirits\u003c/a>. Through the wraparound windows of the second-floor loft, evening sunshine sparkled off the wind-rippled bay below, punctuated by the rumble of Amtrak trains rattling past on the nearby tracks.\u003c/p>\n\u003cfigure id=\"attachment_107041\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/5MayorS.jpg\" alt=\"Chef Tanya Holland, Oakland Mayor Libby Schaaf, Sunset Editor-in-Chief Irene Edwards\" width=\"1200\" height=\"1800\" class=\"size-full wp-image-107041\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/5MayorS.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/5MayorS-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/5MayorS-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/5MayorS-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/5MayorS-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/5MayorS-960x1440.jpg 960w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Chef Tanya Holland, Oakland Mayor Libby Schaaf, Sunset Editor-in-Chief Irene Edwards\u003cbr> \u003ccite>(Spencer Toy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_107047\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/ST_8398.jpg\" alt=\"Senior Travel Editor Nino Padova mixes "The White Fang," a signature cocktail he developed for the night's festivities \" width=\"1800\" height=\"1200\" class=\"size-full wp-image-107047\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8398.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8398-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8398-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8398-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8398-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8398-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8398-960x640.jpg 960w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Senior Travel Editor Nino Padova mixes \"The White Fang,\" a signature cocktail he developed for the night's festivities \u003ccite>(Spencer Toy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It was all very Oakland local, a warm urban welcome all the more surprising for a business so recently relocated from its longtime home in Menlo Park. Designed by architect Clifford May in 1951 for the Lane family, then owners of the magazine, Sunset’s South Bay campus was built to be the company’s laboratory for Western living. Spread over seven acres, the ranch-style structure sprawled like an indoor-outdoor home, surrounded by meticulously maintained gardens reflecting every climate in the West. There was an airy adobe-style lobby, outdoor kitchens and entertaining spaces, a chicken coop, a wood-paneled test kitchen stacked with multiple ranges, all with a warm mid-century modern feel.\u003c/p>\n\u003cp>Fast-forward some six decades, and under the twin pressures of corporate ownership (Sunset is now under the aegis of Time Warner) and skyrocketing South Bay real estate prices, \u003ca href=\"http://www.mercurynews.com/business/ci_27112382/sunset-magazine-site-menlo-park-sold-time-headuarters\" target=\"_blank\">the campus was sold\u003c/a> to realty investment firm Embarcadero Capital Partners in 2014. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And while saying goodbye to the magazine’s well-loved home was hard at first, the move couldn’t have come at a better time—or to a better place. According to Irene Edwards, the magazine’s new editor in chief, moving to Oakland was exactly what the company needed.\u003c/p>\n\u003cfigure id=\"attachment_107036\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/ST_8454.jpg\" alt=\"Bookshelf at Sunset Headquarters\" width=\"1200\" height=\"1800\" class=\"size-full wp-image-107036\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8454.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8454-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8454-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8454-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8454-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8454-960x1440.jpg 960w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Bookshelf at Sunset Headquarters \u003ccite>(Spencer Toy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“This is our challenge, to evolve, to stay relevant,” said Edwards, who worked as the magazine’s executive editor from 2004 to 2008 and returned to the Bay Area from Brooklyn to take her current position four months ago. “I can’t imagine a better city for the modern Sunset. This is its audience,” she said. \u003c/p>\n\u003cp>Suburbs like Menlo Park offered a fresh, even revolutionary approach to everyday living in their day; now, Edwards believes, that excitement and sense of re-invention is returning to urban areas. And despite its undeniable challenges, Oakland is a vivid example of a forward-looking city trying to get it right, balancing a burgeoning tech sector without losing its deep commitment to diversity and social justice. “This is the modern interpretation of a city. Being here now, you know you’re at a turning point,” she said. “There are so many people building businesses, taking risks. There’s support for grassroots innovation here like in no other place.” \u003c/p>\n\u003cp>Pulled from the bucolic isolation of those tree-lined seven acres, the magazine’s staff—many of whom already lived in the Oakland area—are excited to become part of the neighborhood. Already, there are numerous food-based business headquartered nearby, from Belcampo and \u003ca>\u003c/a>\u003ca href=\"https://bluebottlecoffee.com/\" target=\"_blank\">Blue Bottle Coffee\u003c/a> to the \u003ca href=\"http://www.foodcraftinstitute.org\" target=\"_blank\">Food Craft Institute\u003c/a> training center and its annual \u003ca href=\"http://eatrealfest.com\" target=\"_blank\">Eat Real Festival\u003c/a>. And while there may be rose-geranium \u003cem>macarons\u003c/em> on display across the square at \u003ca href=\"https://www.miette.com/\" target=\"_blank\">Miette\u003c/a> and barrel-aged gin negronis at Daniel Patterson’s \u003ca href=\"http://havenoakland.com/\" target=\"_blank\">Haven\u003c/a> restaurant downstairs, that hasn’t stopped Edwards from becoming a regular at Ben’s Restaurant, the nearby hole-in-the-wall that the East Bay Express calls “\u003ca href=\"http://www.eastbayexpress.com/oakland/the-best-chinese-restaurant-in-oakland-that-youve-never-heard-of/Content?oid=3547274\" target=\"_blank\">the best Chinese restaurant in Oakland that you’ve never heard of\u003c/a>,” or chatting with the guys unloading broccoli and bok choy at the longtime wholesale \u003ca href=\"http://www.spur.org/blog/2015-07-14/oakland-produce-market-linking-farm-table-east-bay\" target=\"_blank\">Oakland Produce Market\u003c/a> nearby. “It’s the best of both worlds,” she said, a big city whose neighborhoods can have a small-town feel.\u003c/p>\n\u003cfigure id=\"attachment_107035\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/ST_8413.jpg\" alt=\"Sunset Food Editor Margo True, Chef Tanya Holland\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-107035\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8413.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8413-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8413-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8413-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8413-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8413-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8413-960x640.jpg 960w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Sunset Food Editor Margo True, Chef Tanya Holland \u003ccite>(Spencer Toy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For Margo True, who came to Sunset from the Manhattan offices of Saveur, the big draw is Oakland's rich culinary vibe. “I’m so excited to be immersed in the Oakland food scene,” she exclaimed while introducing Tanya Holland, a chef who, she says, “has done so much to communicate the living heart of Oakland to the world” through her popular restaurant, her cookbook, and her frequent television appearances. Sloshing chicken drumsticks and wings in buttermilk, then rolling them in seasoned flour, Holland spoke of how her Louisiana-born mother made fried chicken three times a week, to the chagrin of her then quasi-vegetarian daughter. \u003c/p>\n\u003cp>At the time, Holland had no idea that kitchen work would become her career, and that her most popular business would be based on the superiority of her own crisp and succulent fried chicken. Some 400 people a day come through the doors of Brown Sugar Kitchen on a busy day, and often it seems that every single person has come for the fried chicken and waffles. \u003c/p>\n\u003cfigure id=\"attachment_107049\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/ST_8515.jpg\" alt=\"Chef Tanya Holland in the new Sunset Show Kitchen\" width=\"1200\" height=\"1800\" class=\"size-full wp-image-107049\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8515.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8515-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8515-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8515-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8515-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8515-960x1440.jpg 960w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Chef Tanya Holland in the new Sunset Show Kitchen\u003cbr> \u003ccite>(Spencer Toy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“My goal is to feed people,” Holland said as she dropped pieces of chicken into a sizzling pot of hot rice-bran oil. “That turns me on even more than cooking.” True had suggested other dishes for the event: gumbo, say, or jambalaya. But Holland stood firm. “Let’s give the people what they want: fried chicken,” she said, paired with golden biscuits and a surprisingly light and tangy black-pea salad, bright with fresh herbs, roasted red peppers, and olive oil. \u003c/p>\n\u003cfigure id=\"attachment_107042\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/6Chicken.jpg\" alt=\"Fried chicken courtesy of Oakland chef Tanya Holland\" width=\"1200\" height=\"1800\" class=\"size-full wp-image-107042\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/6Chicken.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/6Chicken-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/6Chicken-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/6Chicken-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/6Chicken-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/6Chicken-960x1440.jpg 960w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken courtesy of Oakland chef Tanya Holland\u003cbr> \u003ccite>(Spencer Toy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lined with cream-and-white Heath Ceramics tiles, the new test kitchens are airy, bright, and \u003ca href=\"https://www.instagram.com/sunsetmag/\" target=\"_blank\">Instagram-ready\u003c/a>, with comfortable cork floors, white composite counters, minimalist white cabinets and butcher-block-topped islands. (They’re also ADA-compliant.) \u003c/p>\n\u003cfigure id=\"attachment_107057\" class=\"wp-caption aligncenter\" style=\"max-width: 1791px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/ST_8514.jpg\" alt=\"Chef Tanya Holland cooking for opening party in Sunset test kitchen. Sunset Food Editor Margo True on right.\" width=\"1791\" height=\"1200\" class=\"size-full wp-image-107057\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8514.jpg 1791w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8514-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8514-800x536.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8514-768x515.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8514-1440x965.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8514-1180x791.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ST_8514-960x643.jpg 960w\" sizes=\"(max-width: 1791px) 100vw, 1791px\">\u003cfigcaption class=\"wp-caption-text\">Chef Tanya Holland cooking for opening party in Sunset test kitchen. Sunset Food Editor Margo True on right. \u003ccite>(Spencer Toy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Perhaps the biggest change for Sunset—known for its in-depth gardening advice and, of course, for the Western Garden Book, the bible for gardeners from Hawaii to Alaska—is the new separation between office and gardens. Test gardens are still at the heart of the magazine, and they will remain that way—only now, they’ll be at the \u003ca href=\"http://www.cornerstonesonoma.com/\" target=\"_blank\">Cornerstone\u003c/a>, a retail, garden, art and events space up in Sonoma. Phase one plans--and plantings--are underway, said senior garden editor Johanna Silver, praising the work of \u003ca href=\"http://www.homesteaddesigncollective.com/\" target=\"_blank\">Homestead Design Collective\u003c/a>, advocates for drought-tolerant sustainable landscaping who are designing Sunset’s new outdoor spaces. There will a cocktail-ingredients garden, a backyard orchard showcasing year-round bloom and fruit, underplantings of bee-feeding pollinator plants, raised beds for edibles, test beds for the Sunset plant line, an outdoor kitchen for celebrating the wine country good life. Alethea Harampolis of \u003ca href=\"http://studiochoo.com\" target=\"_blank\">Studio Choo\u003c/a> has been tapped to plan a cut-flower garden. And while the digging is still underway, Cornerstone has already repainted its iconic, oversized chair sculpture in a bright Sunset orange. \u003c/p>\n\u003cp>“People are falling back in love with cities,” said Mayor Schaaf, noting how pleased she was that a magazine synonymous with Western living was now headquartered in Oakland. “We could not be more honored that you have chosen us as your new home.” And then, knowing her audience, she got right to the point: “Have you seen Tanya’s cheddar biscuits? OMG!”\u003c/p>\n\u003cfigure id=\"attachment_107045\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/9morebiscuits.jpg\" alt=\"Biscuits by Tanya Holland\" width=\"1200\" height=\"1800\" class=\"size-full wp-image-107045\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/9morebiscuits.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/9morebiscuits-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/9morebiscuits-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/9morebiscuits-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/9morebiscuits-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/9morebiscuits-960x1440.jpg 960w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Biscuits by Tanya Holland \u003ccite>(Spencer Toy)\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>\u003cem>Sunset will be debuting its new Test Gardens and Outdoor Kitchen at its 18th annual Celebration Weekend, May 14-15, at \u003ca href=\"http://www.cornerstonesonoma.com/\" target=\"_blank\">Cornerstone\u003c/a> in Sonoma. For more information, go to \u003ca href=\"http://www.sunset.com/marketplace/celebration-weekend-2016\" target=\"_blank\">Sunset Celebration Weekend\u003c/a>.\u003cbr>\n\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Where To Get the Best Fresh Noodles In Oakland",
"title": "Where To Get the Best Fresh Noodles In Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Oaklanders may debate endlessly over who has the best \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/06/18/bay-area-bites-guide-to-10-favorite-east-bay-burrito-spots/\" target=\"_blank\">burrito\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/30/5-bites-un-pho-gettable-vietnamese-food-in-oakland/\" target=\"_blank\">pho\u003c/a> or \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/14/bay-area-bites-guide-to-10-favorite-east-bay-bagels/\" target=\"_blank\">bagel\u003c/a>, but there are certain things we agree on--like where to get the best fresh noodles for any Asian dish. Ask anyone in town—the only place to go is \u003ca href=\"http://www.yelp.com/biz/yuen-hop-co-oakland\" target=\"_blank\">Yuen Hop\u003c/a> in Oakland’s Chinatown. Egg noodles? Check. Rice noodles? Check. Wonton wrappers? Available in a variety of thickness for all your dumpling needs. The wide selection of noodles are unparalleled in their quality, variety and price--most one pound bags sell for $1.75 per pound.\u003c/p>\n\u003cp>Started in 1931, Yuen Hop is one of Chinatown’s oldest--if not the oldest--businesses. It’s the elder statesmen and centerpiece of one of the original neighborhoods in Oakland (formed in the 1850s, it’s also one of the nation’s oldest Chinatowns.) The store has remained a constant during everything: the neighborhood’s expansion and economic contraction over the years; the repeal of the Chinese Exclusion Act in 1943 which allowed immigrants to become citizens; waves of newcomers from San Francisco’s Chinatown in the 80s and 90s; and the rise of famous martial artist, \u003ca href=\"http://www.sfchronicle.com/sports/article/In-Oakland-Bruce-Lee-transformed-martial-arts-6485626.php?t=70601a03b51210a92f&cmpid=twitter-premium\" target=\"_blank\">Bruce Lee.\u003c/a> For the people who have grown up going the store, who continue to buy their noodles there today, it’s a comforting sight, remaining largely unchanged even as the city shifts around them.\u003c/p>\n\u003cfigure id=\"attachment_106990\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106990\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_3412-2.jpg\" alt=\"A shopper looks at noodles at Yuen Hop\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3412-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3412-2-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3412-2-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3412-2-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3412-2-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3412-2-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3412-2-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A shopper looks at noodles at Yuen Hop \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The store was started by Quong Pon, who first \u003ca href=\"https://books.google.com/books?id=JN6iqxqr3SUC&pg=PA33&dq=yuen+hop+oakland&hl=en&sa=X&ved=0ahUKEwiip7H_yILLAhVQ_WMKHQ4tAkgQ6AEILzAB#v=onepage&q=yuen%20hop%20oakland&f=false\" target=\"_blank\">sold bean sprouts\u003c/a> and tofu. By the 1970s, it was categorized by “Try Us: 1975 National Minority Business Directory” as a place to buy “noodles and related products,” and in the 90s, the store expanded to sell produce. Now, it’s a bustling, large-for-the-area store packed with teas, sauces, and pastries from local favorite \u003ca href=\"http://www.shengkee.com/en/index.aspx\" target=\"_blank\">Sheng Kee\u003c/a>. But in the corner is the real reason people flock there: a refrigerated case piled high with plastic bags of noodles.\u003c/p>\n\u003cp>On a recent weekday, the store buzzed with activity. It’s the \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/lunar-new-year/\" target=\"_blank\">Lunar New Year\u003c/a>, and according to tradition, noodles--specifically long, uncut noodles--are a necessity for any household that wants good luck and longevity in the coming year. In the back of the store, an employee weighed out one pound bags of various sizes of noodles before adding them to the case. Another employee gave a customer a tour of the case, explaining the subtle differences in noodle varieties. An impeccably dressed woman in high heels sifted through the bags of noodles, frowning as she tried to pick the best one.\u003c/p>\n\u003cfigure id=\"attachment_106989\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106989\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_3421-2.jpg\" alt=\"Some of the choices at Yuen Hop\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3421-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3421-2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3421-2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3421-2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3421-2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3421-2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3421-2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Some of the choices at Yuen Hop \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At the center of the store, Sabrina Cribbin stood manning the cash register. Cribbin is Pon’s great-granddaughter, and she’s the fourth generation of family workers to be employed there--making her a familiar site to the store’s customers, many who have known her since she was a child.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Sabrina!” a woman with burgundy-tinted hair cries out as she walks in. “Happy New Year! Why aren’t you wearing red?”\u003c/p>\n\u003cp>She clucks at Cribbin, then turns her attention elsewhere: “Where are your parents?”\u003c/p>\n\u003cp>The work of Cribbin and her family (who both politely requested not to be photographed) has made them the go-to brand for local businesses looking for authentic Asian noodles. \u003ca href=\"http://www.berkeleybowl.com/\" target=\"_blank\">Berkeley Bowl\u003c/a> carries their line of noodle products. So does Alameda’s \u003ca href=\"http://www.hangtenboiler.com/\" target=\"_blank\">Hang Ten Boiler\u003c/a>. One of the seafood restaurant's famous dishes--mentioned in half their Yelp reviews--is their garlic noodles. And those noodles? Courtesy of Yuen Hop. “I choose and enjoy this particular noodles because they are great tasting, high quality (freshly made) and superior to other brands,” said Mai Wong, Hang Ten’s owner, said in an email. “In fact, our Hang Ten Boiler customers have stated that they are still great tasting the next day.”\u003c/p>\n\u003cfigure id=\"attachment_106988\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106988\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_3419-2.jpg\" alt=\"Wide egg noodles at Yuen Hop\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3419-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3419-2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3419-2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3419-2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3419-2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3419-2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3419-2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wide egg noodles at Yuen Hop \u003ccite>(Shelby Pope )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The noodles are made simply, with just egg, flour, salt and a small amount of preservatives. Some of their noodles include potassium carbonate, which makes the noodles more alkaline and in turn makes them chewier, more elastic and less sticky. After boiling, they’re firm but tender, with an ever-so-slight egginess that makes them the perfect vehicle for whatever sauce you decide to add. It’s easy to understand why Yuen Hop has become so famous, said Cribbin. “We use good ingredients,” she said. “We don’t skimp. Other factories might skimp, use less egg or artificial egg.”\u003c/p>\n\u003cp>The burgundy-haired woman comes back to the counter, loaded down with groceries and sighing over the heaviness of her load.\u003c/p>\n\u003cp>“You always get heavy things,” Cribbin gently reminds her.\u003c/p>\n\u003cp>The woman grumbles some more.\u003c/p>\n\u003cp>“You’re strong,” Cribbin teases.\u003c/p>\n\u003cp>“I’ve got a bad back,” chides the woman.\u003c/p>\n\u003cp>Cribbin’s parents are getting older, and Cribbin’s has been helping them out more and more these days. Eventually, her brother plans to take over the family business, ensuring that even as Oakland continues to change around them--and as Chinatowns across the country start to fade away due to \u003ca href=\"http://ww2.kqed.org/news/2015/07/28/san-franciscos-chinatown-fears-evictions-and-gentrification\" target=\"_blank\">gentrification\u003c/a> and \u003ca href=\"http://www.aljazeera.com/indepth/features/2015/12/gentrification-threatens-chinatowns-151209105540243.html\" target=\"_blank\">displacement\u003c/a>--Oaklanders can continue to get their noodles from the same place they always have, a vestige of comfort and normalcy in a city that continues to change too rapidly for some.\u003c/p>\n\u003cfigure id=\"attachment_106985\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106985\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_3428-2.jpg\" alt=\"The entrance to Yuen Hop\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3428-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3428-2-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3428-2-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3428-2-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3428-2-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3428-2-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3428-2-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The entrance to Yuen Hop \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/yuen-hop-co-oakland\" target=\"_blank\">\u003cstrong>Yuen Hop Noodle Company\u003c/strong>\u003c/a>\u003cbr>\n824 Webster Street [\u003ca href=\"https://goo.gl/IyQhnV\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nOakland Chinatown\u003cbr>\nTel: (510) 451-2698\u003cbr>\nHours: Mon-Sun 9am-5:30pm\u003cbr>\nPrice Range: $ (Inexpensive) \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Oaklanders may debate endlessly over who has the best \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/06/18/bay-area-bites-guide-to-10-favorite-east-bay-burrito-spots/\" target=\"_blank\">burrito\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/30/5-bites-un-pho-gettable-vietnamese-food-in-oakland/\" target=\"_blank\">pho\u003c/a> or \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/14/bay-area-bites-guide-to-10-favorite-east-bay-bagels/\" target=\"_blank\">bagel\u003c/a>, but there are certain things we agree on--like where to get the best fresh noodles for any Asian dish. Ask anyone in town—the only place to go is \u003ca href=\"http://www.yelp.com/biz/yuen-hop-co-oakland\" target=\"_blank\">Yuen Hop\u003c/a> in Oakland’s Chinatown. Egg noodles? Check. Rice noodles? Check. Wonton wrappers? Available in a variety of thickness for all your dumpling needs. The wide selection of noodles are unparalleled in their quality, variety and price--most one pound bags sell for $1.75 per pound.\u003c/p>\n\u003cp>Started in 1931, Yuen Hop is one of Chinatown’s oldest--if not the oldest--businesses. It’s the elder statesmen and centerpiece of one of the original neighborhoods in Oakland (formed in the 1850s, it’s also one of the nation’s oldest Chinatowns.) The store has remained a constant during everything: the neighborhood’s expansion and economic contraction over the years; the repeal of the Chinese Exclusion Act in 1943 which allowed immigrants to become citizens; waves of newcomers from San Francisco’s Chinatown in the 80s and 90s; and the rise of famous martial artist, \u003ca href=\"http://www.sfchronicle.com/sports/article/In-Oakland-Bruce-Lee-transformed-martial-arts-6485626.php?t=70601a03b51210a92f&cmpid=twitter-premium\" target=\"_blank\">Bruce Lee.\u003c/a> For the people who have grown up going the store, who continue to buy their noodles there today, it’s a comforting sight, remaining largely unchanged even as the city shifts around them.\u003c/p>\n\u003cfigure id=\"attachment_106990\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106990\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_3412-2.jpg\" alt=\"A shopper looks at noodles at Yuen Hop\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3412-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3412-2-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3412-2-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3412-2-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3412-2-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3412-2-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3412-2-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A shopper looks at noodles at Yuen Hop \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The store was started by Quong Pon, who first \u003ca href=\"https://books.google.com/books?id=JN6iqxqr3SUC&pg=PA33&dq=yuen+hop+oakland&hl=en&sa=X&ved=0ahUKEwiip7H_yILLAhVQ_WMKHQ4tAkgQ6AEILzAB#v=onepage&q=yuen%20hop%20oakland&f=false\" target=\"_blank\">sold bean sprouts\u003c/a> and tofu. By the 1970s, it was categorized by “Try Us: 1975 National Minority Business Directory” as a place to buy “noodles and related products,” and in the 90s, the store expanded to sell produce. Now, it’s a bustling, large-for-the-area store packed with teas, sauces, and pastries from local favorite \u003ca href=\"http://www.shengkee.com/en/index.aspx\" target=\"_blank\">Sheng Kee\u003c/a>. But in the corner is the real reason people flock there: a refrigerated case piled high with plastic bags of noodles.\u003c/p>\n\u003cp>On a recent weekday, the store buzzed with activity. It’s the \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/lunar-new-year/\" target=\"_blank\">Lunar New Year\u003c/a>, and according to tradition, noodles--specifically long, uncut noodles--are a necessity for any household that wants good luck and longevity in the coming year. In the back of the store, an employee weighed out one pound bags of various sizes of noodles before adding them to the case. Another employee gave a customer a tour of the case, explaining the subtle differences in noodle varieties. An impeccably dressed woman in high heels sifted through the bags of noodles, frowning as she tried to pick the best one.\u003c/p>\n\u003cfigure id=\"attachment_106989\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106989\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_3421-2.jpg\" alt=\"Some of the choices at Yuen Hop\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3421-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3421-2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3421-2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3421-2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3421-2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3421-2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3421-2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Some of the choices at Yuen Hop \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At the center of the store, Sabrina Cribbin stood manning the cash register. Cribbin is Pon’s great-granddaughter, and she’s the fourth generation of family workers to be employed there--making her a familiar site to the store’s customers, many who have known her since she was a child.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Sabrina!” a woman with burgundy-tinted hair cries out as she walks in. “Happy New Year! Why aren’t you wearing red?”\u003c/p>\n\u003cp>She clucks at Cribbin, then turns her attention elsewhere: “Where are your parents?”\u003c/p>\n\u003cp>The work of Cribbin and her family (who both politely requested not to be photographed) has made them the go-to brand for local businesses looking for authentic Asian noodles. \u003ca href=\"http://www.berkeleybowl.com/\" target=\"_blank\">Berkeley Bowl\u003c/a> carries their line of noodle products. So does Alameda’s \u003ca href=\"http://www.hangtenboiler.com/\" target=\"_blank\">Hang Ten Boiler\u003c/a>. One of the seafood restaurant's famous dishes--mentioned in half their Yelp reviews--is their garlic noodles. And those noodles? Courtesy of Yuen Hop. “I choose and enjoy this particular noodles because they are great tasting, high quality (freshly made) and superior to other brands,” said Mai Wong, Hang Ten’s owner, said in an email. “In fact, our Hang Ten Boiler customers have stated that they are still great tasting the next day.”\u003c/p>\n\u003cfigure id=\"attachment_106988\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106988\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_3419-2.jpg\" alt=\"Wide egg noodles at Yuen Hop\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3419-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3419-2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3419-2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3419-2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3419-2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3419-2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3419-2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wide egg noodles at Yuen Hop \u003ccite>(Shelby Pope )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The noodles are made simply, with just egg, flour, salt and a small amount of preservatives. Some of their noodles include potassium carbonate, which makes the noodles more alkaline and in turn makes them chewier, more elastic and less sticky. After boiling, they’re firm but tender, with an ever-so-slight egginess that makes them the perfect vehicle for whatever sauce you decide to add. It’s easy to understand why Yuen Hop has become so famous, said Cribbin. “We use good ingredients,” she said. “We don’t skimp. Other factories might skimp, use less egg or artificial egg.”\u003c/p>\n\u003cp>The burgundy-haired woman comes back to the counter, loaded down with groceries and sighing over the heaviness of her load.\u003c/p>\n\u003cp>“You always get heavy things,” Cribbin gently reminds her.\u003c/p>\n\u003cp>The woman grumbles some more.\u003c/p>\n\u003cp>“You’re strong,” Cribbin teases.\u003c/p>\n\u003cp>“I’ve got a bad back,” chides the woman.\u003c/p>\n\u003cp>Cribbin’s parents are getting older, and Cribbin’s has been helping them out more and more these days. Eventually, her brother plans to take over the family business, ensuring that even as Oakland continues to change around them--and as Chinatowns across the country start to fade away due to \u003ca href=\"http://ww2.kqed.org/news/2015/07/28/san-franciscos-chinatown-fears-evictions-and-gentrification\" target=\"_blank\">gentrification\u003c/a> and \u003ca href=\"http://www.aljazeera.com/indepth/features/2015/12/gentrification-threatens-chinatowns-151209105540243.html\" target=\"_blank\">displacement\u003c/a>--Oaklanders can continue to get their noodles from the same place they always have, a vestige of comfort and normalcy in a city that continues to change too rapidly for some.\u003c/p>\n\u003cfigure id=\"attachment_106985\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106985\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_3428-2.jpg\" alt=\"The entrance to Yuen Hop\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3428-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3428-2-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3428-2-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3428-2-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3428-2-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3428-2-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3428-2-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The entrance to Yuen Hop \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/yuen-hop-co-oakland\" target=\"_blank\">\u003cstrong>Yuen Hop Noodle Company\u003c/strong>\u003c/a>\u003cbr>\n824 Webster Street [\u003ca href=\"https://goo.gl/IyQhnV\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nOakland Chinatown\u003cbr>\nTel: (510) 451-2698\u003cbr>\nHours: Mon-Sun 9am-5:30pm\u003cbr>\nPrice Range: $ (Inexpensive) \u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"radiolab": {
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},
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"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
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