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"bio": "Jeff Cianci is a freelance food writer based in San Jose. While studying journalism in college, Jeff’s curiosity landed him at a busy California bistro where he experienced a crash course in culinary training over two summer breaks, learning on the job with a very patient chef as his mentor. Around the same time, Jeff married his journalism degree to his appreciation for the restaurant world and determined food writing would be his career path. In his work Jeff most enjoys profiling chefs and learning their background, finding a new favorite restaurant and sharing his experiences with others through his reviews and social media. In addition to KQED's Bay Area Bites, Jeff writes restaurant reviews for Metro Silicon Valley and new restaurant guides for Eater National. Follow Jeff on Twitter \u003ca href=\"https://twitter.com/Cheffreycianci\" target=_blank\">@Cheffreycianci\u003c/a>.",
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"disqusTitle": "Bay Area Bites Guide to 5 Favorite Dim Sum Restaurants South of San Francisco",
"title": "Bay Area Bites Guide to 5 Favorite Dim Sum Restaurants South of San Francisco",
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"content": "\u003cp>A special Cantonese cuisine characterized by small plates of steamed, fried, or baked specialties served alongside hot tea, dim sum is a unique dining experience and a delicious way to celebrate the Chinese New Year. The hustle and bustle of servers pushing carts full of steamer baskets past your table can be overwhelming, but the hunt for your favorite dishes makes it a delicious adventure. While Chinatown in San Francisco may seem like the obvious place to visit, there are several excellent dim sum restaurants in the South Bay Area and along the peninsula. Here is our list of 5 favorite dim sum restaurants South of San Francisco. If we missed your favorite, please be sure to let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_106941\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/KoiShrimpDumpling.jpg\" alt=\"Steamed shrimp dumplings at Koi Palace.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106941\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Steamed shrimp dumplings at Koi Palace. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A visit to \u003cstrong>Koi Palace\u003c/strong> is a must for any proclaimed Bay Area dim sum fan. Arrive for brunch on the weekend and be prepared to wait for up to an hour to be seated at this bustling, elegant dim sum restaurant. The popular Shanghai steamed dumpling sampler features a colorful collection of steamed pork dumplings in flavors ranging from fresh beets to a luxurious black truffle. Seafood fans will enjoy the plump steamed shrimp dumplings topped with a salty and spicy XO sauce. Prized abalone is also served in several different preparations.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"106939,106938,106937,106942,106940\"]\u003c/p>\n\u003cp>\u003ca href=\"http://koipalace.com/\" target=\"_blank\">\u003cstrong>Koi Palace\u003c/strong>\u003c/a>\u003cbr>\n365 Gellert Blvd. [\u003ca href=\"https://goo.gl/5za4H0\" target=\"_blank\">map\u003c/a>]\u003cbr>\nDaly City, CA 94015\u003cbr>\nPh: (650) 992-9000\u003cbr>\nHours: Mon-Thu 11am-2:30pm, 5-9:30pm; Fri 11am-2:30pm, 5-10pm; Sat 10am-3pm, 5-10pm; Sun 9am-3pm, 5-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/koipalace/?fref=ts\" target=\"_blank\">Koi Palace\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Koi_Palace\" target=\"_blank\">@Koi_Palace\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106964\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/TaiPanPorkDumpling.jpg\" alt=\"Pork and dried shrimp dumplings at Tai Pan.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106964\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pork and dried shrimp dumplings at Tai Pan. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With white linen tablecloths and fine Chinese art setting the atmosphere, \u003cstrong>Tai Pan\u003c/strong> is a relaxing and elegant alternative to the typically boisterous dim sum restaurants. There are no dim sum carts at Tai Pan. Instead, you tally your selections on a menu card and enjoy freshly prepared dishes delivered from the kitchen to your table. The glorious rice puff with sweet and savory minced pork in gravy is a must-have dish; as are the flavorful pork and dried shrimp dumplings with minced pork, salty dried shrimp, green onions, and peanuts.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"106962,106965,106963,106966,106961\"]\u003c/p>\n\u003cp>\u003ca href=\"http://www.taipanpaloalto.com/\" target=\"_blank\">\u003cstrong>Tai Pan\u003c/strong>\u003c/a>\u003cbr>\n560 Waverley St. [\u003ca href=\"https://goo.gl/L3mffc\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nPh: (650) 329-9168\u003cbr>\nHours: Mon-Sun 11am-3pm, 5:30-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Tai-Pan-Palo-Alto-110890217813/?fref=ts\" target=\"_blank\">Tai Pan Palo Alto\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106960\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/ShanghaiSpicyDumpling.jpg\" alt=\"Steamed pork dumplings in a spicy peanut sauce.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Steamed pork dumplings in a spicy peanut sauce. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The dumplings and buns at this small Chinese restaurant in Millbrae has earned \u003cstrong>Shanghai Dumpling Shop\u003c/strong> recommendations from both the Michelin Guide and Zagat, as well as numerous accolades from local newspapers and magazines. The most popular item on the menu are the pork Shanghai steamed dumplings, which arrive in a steamer basket with soup spoons necessary to catch the five spice flavored broth as you sink your teeth into the tasty morsels. Also popular are the large soy braised “lion head” beef meatball, steamed dumplings in a spicy peanut sauce, and pan-fried pork buns.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"106957,106958,106959,106956\"]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/shanghai-dumpling-shop-millbrae\" target=\"_blank\">\u003cstrong>Shanghai Dumpling Shop\u003c/strong>\u003c/a>\u003cbr>\n455 Broadway [\u003ca href=\"https://goo.gl/T1E4lZ\" target=\"_blank\">map\u003c/a>]\u003cbr>\nMillbrae, CA 94030\u003cbr>\nPh: (650) 697-0682\u003cbr>\nHours: Mon-Sun 11am-3pm, 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Shanghai-Dumpling-Shop/139518166090838?fref=ts\" target=\"_blank\">Shanghai Dumpling Shop\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106952\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/SeafoodHarborShrimp.jpg\" alt=\"Fried shrimp balls at Saigon Seafood Harbor Restaurant.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106952\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried shrimp balls at Saigon Seafood Harbor Restaurant. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Saigon Seafood Harbor Restaurant\u003c/strong> is located in an unassuming shopping mall in Sunnyvale. However, on weekends the crowds for dim sum overflows into the parking lot as guests endure a long wait to be seated. Tables are packed close together inside the bustling restaurant but the dim sum selections are delicious. Popular items include sweet shrimp dumpling wrapped in sticky rice; shrimp dumplings in a deep-fried crispy shell, sticky rice with diced chicken steamed in a lotus leaf; and the sweet and fluffy “snow mountain” taro buns for dessert.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"106949,106950,106951,106953,106954,106955\"]\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/saigon-seafood-harbor-restaurant-sunnyvale\" target=\"_blank\">\u003cstrong>Saigon Seafood Harbor Restaurant\u003c/strong>\u003c/a>\u003cbr>\n1135 Lawrence Expy. [\u003ca href=\"https://goo.gl/rgvbDI\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSunnyvale, CA 94089\u003cbr>\nPh: (408) 734-2828\u003cbr>\nHours: Mon-Fri 11am-2:30pm, 5-9:30pm; Sat-Sun 10am-3pm, 5-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Hongkong-Saigon-Restaurant/156621817695579\" target=\"_blank\">Hong Kong Saigon Restaurant\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106944\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/OceanDelightChives.jpg\" alt=\"Pan-fried chive and shrimp dumplings at Ocean Delight.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106944\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pan-fried chive and shrimp dumplings at Ocean Delight. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ocean Delight\u003c/strong> in South San Jose serves traditional dim sum favorites as well as a full menu of Chinese seafood specialties. Steamed, fried, and braised dishes are served from a number of carts that circle the dining room. Compared to other Bay Area dim sum restaurants, Ocean Delight remains busy but not overwhelming during weekend brunch hours. Personal favorites on the menu include the pan-fried chive and shrimp dumplings, steamed shrimp and crab dumplings, shrimp stuffed mushrooms, and fried shrimp stuffed eggplant in a sweet and savory black bean sauce.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"106943,106945,106946,106947,106948\"]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.myoceandelight.com/site/\" target=\"_blank\">\u003cstrong>Ocean Delight\u003c/strong>\u003c/a>\u003cbr>\n5400 Monterey St. [\u003ca href=\"https://goo.gl/8MsLRV\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95111\u003cbr>\nPh: (408) 281-3838\u003cbr>\nHours: Mon-Fri 10:30am-9:30pm; Sat 9am-10pm; Sun 9am-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Ocean-Delight-115759425120849/?fref=ts\" target=\"_blank\">Ocean Delight Dim Sum Restaurant\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A special Cantonese cuisine characterized by small plates of steamed, fried, or baked specialties served alongside hot tea, dim sum is a unique dining experience and a delicious way to celebrate the Chinese New Year. The hustle and bustle of servers pushing carts full of steamer baskets past your table can be overwhelming, but the hunt for your favorite dishes makes it a delicious adventure. While Chinatown in San Francisco may seem like the obvious place to visit, there are several excellent dim sum restaurants in the South Bay Area and along the peninsula. Here is our list of 5 favorite dim sum restaurants South of San Francisco. If we missed your favorite, please be sure to let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_106941\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/KoiShrimpDumpling.jpg\" alt=\"Steamed shrimp dumplings at Koi Palace.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106941\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Steamed shrimp dumplings at Koi Palace. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A visit to \u003cstrong>Koi Palace\u003c/strong> is a must for any proclaimed Bay Area dim sum fan. Arrive for brunch on the weekend and be prepared to wait for up to an hour to be seated at this bustling, elegant dim sum restaurant. The popular Shanghai steamed dumpling sampler features a colorful collection of steamed pork dumplings in flavors ranging from fresh beets to a luxurious black truffle. Seafood fans will enjoy the plump steamed shrimp dumplings topped with a salty and spicy XO sauce. Prized abalone is also served in several different preparations.\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://koipalace.com/\" target=\"_blank\">\u003cstrong>Koi Palace\u003c/strong>\u003c/a>\u003cbr>\n365 Gellert Blvd. [\u003ca href=\"https://goo.gl/5za4H0\" target=\"_blank\">map\u003c/a>]\u003cbr>\nDaly City, CA 94015\u003cbr>\nPh: (650) 992-9000\u003cbr>\nHours: Mon-Thu 11am-2:30pm, 5-9:30pm; Fri 11am-2:30pm, 5-10pm; Sat 10am-3pm, 5-10pm; Sun 9am-3pm, 5-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/koipalace/?fref=ts\" target=\"_blank\">Koi Palace\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Koi_Palace\" target=\"_blank\">@Koi_Palace\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106964\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/TaiPanPorkDumpling.jpg\" alt=\"Pork and dried shrimp dumplings at Tai Pan.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106964\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pork and dried shrimp dumplings at Tai Pan. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With white linen tablecloths and fine Chinese art setting the atmosphere, \u003cstrong>Tai Pan\u003c/strong> is a relaxing and elegant alternative to the typically boisterous dim sum restaurants. There are no dim sum carts at Tai Pan. Instead, you tally your selections on a menu card and enjoy freshly prepared dishes delivered from the kitchen to your table. The glorious rice puff with sweet and savory minced pork in gravy is a must-have dish; as are the flavorful pork and dried shrimp dumplings with minced pork, salty dried shrimp, green onions, and peanuts.\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.taipanpaloalto.com/\" target=\"_blank\">\u003cstrong>Tai Pan\u003c/strong>\u003c/a>\u003cbr>\n560 Waverley St. [\u003ca href=\"https://goo.gl/L3mffc\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nPh: (650) 329-9168\u003cbr>\nHours: Mon-Sun 11am-3pm, 5:30-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Tai-Pan-Palo-Alto-110890217813/?fref=ts\" target=\"_blank\">Tai Pan Palo Alto\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106960\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/ShanghaiSpicyDumpling.jpg\" alt=\"Steamed pork dumplings in a spicy peanut sauce.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Steamed pork dumplings in a spicy peanut sauce. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The dumplings and buns at this small Chinese restaurant in Millbrae has earned \u003cstrong>Shanghai Dumpling Shop\u003c/strong> recommendations from both the Michelin Guide and Zagat, as well as numerous accolades from local newspapers and magazines. The most popular item on the menu are the pork Shanghai steamed dumplings, which arrive in a steamer basket with soup spoons necessary to catch the five spice flavored broth as you sink your teeth into the tasty morsels. Also popular are the large soy braised “lion head” beef meatball, steamed dumplings in a spicy peanut sauce, and pan-fried pork buns.\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.yelp.com/biz/shanghai-dumpling-shop-millbrae\" target=\"_blank\">\u003cstrong>Shanghai Dumpling Shop\u003c/strong>\u003c/a>\u003cbr>\n455 Broadway [\u003ca href=\"https://goo.gl/T1E4lZ\" target=\"_blank\">map\u003c/a>]\u003cbr>\nMillbrae, CA 94030\u003cbr>\nPh: (650) 697-0682\u003cbr>\nHours: Mon-Sun 11am-3pm, 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Shanghai-Dumpling-Shop/139518166090838?fref=ts\" target=\"_blank\">Shanghai Dumpling Shop\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106952\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/SeafoodHarborShrimp.jpg\" alt=\"Fried shrimp balls at Saigon Seafood Harbor Restaurant.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106952\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried shrimp balls at Saigon Seafood Harbor Restaurant. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Saigon Seafood Harbor Restaurant\u003c/strong> is located in an unassuming shopping mall in Sunnyvale. However, on weekends the crowds for dim sum overflows into the parking lot as guests endure a long wait to be seated. Tables are packed close together inside the bustling restaurant but the dim sum selections are delicious. Popular items include sweet shrimp dumpling wrapped in sticky rice; shrimp dumplings in a deep-fried crispy shell, sticky rice with diced chicken steamed in a lotus leaf; and the sweet and fluffy “snow mountain” taro buns for dessert.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/saigon-seafood-harbor-restaurant-sunnyvale\" target=\"_blank\">\u003cstrong>Saigon Seafood Harbor Restaurant\u003c/strong>\u003c/a>\u003cbr>\n1135 Lawrence Expy. [\u003ca href=\"https://goo.gl/rgvbDI\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSunnyvale, CA 94089\u003cbr>\nPh: (408) 734-2828\u003cbr>\nHours: Mon-Fri 11am-2:30pm, 5-9:30pm; Sat-Sun 10am-3pm, 5-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Hongkong-Saigon-Restaurant/156621817695579\" target=\"_blank\">Hong Kong Saigon Restaurant\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106944\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/OceanDelightChives.jpg\" alt=\"Pan-fried chive and shrimp dumplings at Ocean Delight.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106944\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pan-fried chive and shrimp dumplings at Ocean Delight. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ocean Delight\u003c/strong> in South San Jose serves traditional dim sum favorites as well as a full menu of Chinese seafood specialties. Steamed, fried, and braised dishes are served from a number of carts that circle the dining room. Compared to other Bay Area dim sum restaurants, Ocean Delight remains busy but not overwhelming during weekend brunch hours. Personal favorites on the menu include the pan-fried chive and shrimp dumplings, steamed shrimp and crab dumplings, shrimp stuffed mushrooms, and fried shrimp stuffed eggplant in a sweet and savory black bean sauce.\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.myoceandelight.com/site/\" target=\"_blank\">\u003cstrong>Ocean Delight\u003c/strong>\u003c/a>\u003cbr>\n5400 Monterey St. [\u003ca href=\"https://goo.gl/8MsLRV\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95111\u003cbr>\nPh: (408) 281-3838\u003cbr>\nHours: Mon-Fri 10:30am-9:30pm; Sat 9am-10pm; Sun 9am-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Ocean-Delight-115759425120849/?fref=ts\" target=\"_blank\">Ocean Delight Dim Sum Restaurant\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Craving Breakfast Hash? BAB Reviews 6 East Bay Spots Serving Up This Classic Dish",
"title": "Craving Breakfast Hash? BAB Reviews 6 East Bay Spots Serving Up This Classic Dish",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Hashes don’t get the same kind of love as other breakfast and brunch foods. They’re not as decadent as pancakes, as 90s-nostalgic as Benedicts, or as Instagram-worthy as a $10 slice of avocado toast. That’s unfair, because--at least in the East Bay--they’re consistently one of the most satisfying dishes on the menu. Just think of the random-but-good dishes you’ve made from throwing together whatever is about to go bad into a skillet and putting an egg on top. That alchemy is magnified in the restaurant kitchen, where chefs can stretch their creativity in ways not afforded by yet another pancake dish. Here are five hashes we tried in Oakland and one in Berkeley. And if we didn’t include your favorite, let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_106446\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106446\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2795.jpg\" alt=\"Corned beef hash at Cafe M\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Corned beef hash at Cafe M \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fourth Street’s \u003cstrong>Cafe M\u003c/strong> features a large breakfast menu that focuses on standards with several interesting flourishes: cinnamon-twist stuffed French toast, “Aztec” pulled pork in the huevos rancheros, blue corn pancakes. Their corn beef hash--a pretty, Christmas-y riot of red and green-- follows the same pattern, taking the familiar dish and adding thoughtful tweaks: the potatoes are thinly sliced instead of cubed, the bell peppers are charred, the corned beef cut into huge, tender chunks that more resemble ham. Those charred peppers--there are so many of them!--make it an almost peculiarly sweet dish, although the sweetness is tempered by the aggressive bite of two types of onions.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafemberkeley.net/\" target=\"_blank\">\u003cstrong>Cafe M\u003c/strong>\u003c/a>\u003cbr>\n1799 Fourth St #F [\u003ca href=\"https://goo.gl/maps/wypVmVErkAT2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 526-4429\u003cbr>\nHours: Mon-Sun 8am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Cafe-M-in-Berkeley-CA-150151871691500/\" target=\"_blank\">Cafe M in Berkeley, CA\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106447\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106447\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2801.jpg\" alt=\"Tempeh hash at Portal\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tempeh hash at Portal \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I typically like the food at Oakland’s \u003cstrong>Portal\u003c/strong>, and I (obviously) like hashes. So when I saw a maple tempeh hash on their menu, it sounded intriguing--I even like tempeh!--and I ordered it. What I got was a savory tempeh hash with nothing maple-y or sweet about it. Even setting the false advertising aside, it’s a miss. Large chunks of crispy tempeh are flecked with caraway and a pitiful amount of green onions. Perfectly poached eggs added a welcome richness to the dry tempeh, but the flavor of almost--burnt tempeh distracted. I’ve heard that their previous versions of this dish were better--tempeh and goat cheese sounds like a much better combination--but for now, I’d stick with their vegetable garbage bread for your vegetarian brunch needs.\u003c/p>\n\u003cp>\u003ca href=\"http://www.portaloakland.com/\" target=\"_blank\">\u003cstrong>Portal\u003c/strong>\u003c/a>\u003cbr>\n1611 2nd Ave [\u003ca href=\"https://goo.gl/maps/4zcquiEsdan\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 663-7678\u003cbr>\nHours: Closed Monday; Tue-Sat 11am-11pm; Sun 10am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Portal-Oakland-350842241627472/?ref=bookmarks\" target=\"_blank\">Portal Oakland\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/portaloakland\" target=\"_blank\">@PortalOakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/portaloakland/\" target=\"_blank\">portaloakland\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106445\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106445\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2673.jpg\" alt=\"Beef hash at Sequoia Diner\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beef hash at Sequoia Diner \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Newcomer \u003cstrong>Sequoia Diner\u003c/strong> has a simple, traditional diner menu improved by housemade sausage and bread products. It’s trendy (lots of succulents, waitresses with bright lipstick and cool shoes) but not precious (old school leather booths, a very family-friendly attitude). Their beef hash shows off their ability to punch up old favorites with subtle improvements. Potatoes and big chunks of tender, well-seasoned beef are formed into a sizable crispy patty, and topped with two wobbly poached eggs. My favorite part were the small colorful piles of tangy accompaniments: pickled cabbage, sliced carrots and dressed arugula. Hashes can sometimes be a slog, piles of potatoes that never seem to end, and these sides were a wonderful contrast, adding sharpness and acidity to each bite.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.sequoiadiner.com/\" target=\"_blank\">\u003cstrong>Sequoia Diner\u003c/strong>\u003c/a>\u003cbr>\n3719 MacArthur Blvd [\u003ca href=\"https://goo.gl/maps/zF1Gm3Krfww\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94619\u003cbr>\nPh: (510) 482-3719\u003cbr>\nHours: Closed Monday-Tuesday; Tue-Sun 8am-2pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sequoiadiner\" target=\"_blank\">Sequoia Diner\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sequoia_diner\" target=\"_blank\">@sequoia_diner\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106449\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106449\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2894.jpg\" alt=\"Carnitas hash at Doña Tomás\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Carnitas hash at Doña Tomás \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are plenty of reasons to love Temescal’s \u003cstrong>Doña Tomás\u003c/strong>. A wallet-friendly happy hour. An incredible amount of seating, making it both group and family-friendly. And, for the brunch crowd, a menu full of intriguing Mexican twists on standard brunch fare. Their beautifully presented carnitas hash was the most unusual one on this list. Instead of a concentrated mass of meat and potatoes, it was souplike, with pork and a selection of vegetables--zucchini, corn, tomato and okra-- in a rich, salty broth. The carnitas are wonderful, falling-apart tender, but the highlight is the vegetables, a rare sight on too many brunch menus. Unlike many dismal vegetable soups, the vegetables are properly cooked, maintaining their flavor and crunch. It’s a wonderfully messy dish, but thankfully they provide you with housemade corn tortillas, tender and chewy, to mop every delicious last bite.\u003c/p>\n\u003cp>\u003ca href=\"http://donatomas.com/\" target=\"_blank\">\u003cstrong>Doña Tomás\u003c/strong>\u003c/a>\u003cbr>\n5004 Telegraph Ave [\u003ca href=\"https://goo.gl/maps/B7MyTszLwKS2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 450-0522\u003cbr>\nHours: Closed Monday; Tue-Thu 5:00pm-9:30pm; Fri 5:30pm-10pm; Sat 9:30am-2pm, 5:30pm-10pm; Sun 9:30am-2:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DonaTomasRestaurant\" target=\"_blank\">Dona Tomas\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DonaTomasOak\" target=\"_blank\">@DonaTomasOak\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106448\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106448\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2885.jpg\" alt=\"Smoked pork hash at Brown Sugar Kitchen\" width=\"1920\" height=\"1277\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-1440x958.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-960x639.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Smoked pork hash at Brown Sugar Kitchen \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ask anyone in Oakland: the thing to get at \u003cstrong>Brown Sugar Kitchen\u003c/strong> are the waffles. It’s the West Oakland institution's signature dish, and the recipe has since made its way around the internet. And sure, they’re excellent. But although it may sound treasonous, the smoked pork hash is worth cheating on the waffles. If you’re not a fan of aggressive smoke and heat, order the beignets. But if you like to start your morning with a zippy burn, order the hash. Chunks of smoky pork maintain their tenderness even while transformed into a crispy browned patty. A slash of red, dairy-based sauce adds color and a moment of relief from the hash’s subtle, consistent heat. Liberally seasoned with cayenne, black pepper, red peppers and green onions, it's complex, layered and altogether satisfying.\u003c/p>\n\u003cp>\u003ca href=\"http://brownsugarkitchen.com/\" target=\"_blank\">\u003cstrong>Brown Sugar Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2534 Mandela Pkwy [\u003ca href=\"https://goo.gl/maps/tcWQj5Rppik\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 839-7685\u003cbr>\nHours: Closed Monday; Tue-Sat 7am-3pm; Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/brownsugarkitchen/\" target=\"_blank\">Brown Sugar Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BrownSugarKitch\" target=\"_blank\">@BrownSugarKitch\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106450\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106450\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2940.jpg\" alt=\"Pork belly hash at Grand Lake Kitchen\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pork belly hash at Grand Lake Kitchen \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The waits are long, the restaurant tiny, with tables squeezed almost on top of each other (when will the promised expansion next door finally begin?). Yet there’s a reason while the faithful line up for brunch at \u003cstrong>Grand Lake Kitchen\u003c/strong> every weekend. The wide ranging menu from that miniscule kitchen produces an eclectic mix of breakfast and lunch fare, dishes that balance the decadent with piquant bites of acidity. One such dish is the pork belly hash. From the first taste, it’s salty, fatty and rich. A drizzle of hollandaise almost--but not quite--pushes it over the the edge into depravity. A welcome sprinkle of chives helps cut through the richness.\u003c/p>\n\u003cp>Unlike many hashes, the potatoes don’t lose their identity, disappearing into a starchy base layer. Instead, a variety of whole small potatoes--yellow, red and purple--are slathered with tangy, slightly sweet grainy mustard. Lightly smashed, they’re folded in with with the crispy pork belly, with large chunks of the pork and potato competing for your affection. And although rushing out of bed to eat this decadent-yet-balanced dish might might seem like the antithesis of a lazy brunch, get there early: the menu warns that quantities are limited.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.grandlakekitchen.com/\" target=\"_blank\">\u003cstrong>Grand Lake Kitchen\u003c/strong>\u003c/a>\u003cbr>\n576 Grand Ave, Oakland [\u003ca href=\"https://goo.gl/maps/Md8kwR9KMAp\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94610\u003cbr>\nPh: (510) 922-9582\u003cbr>\nHours: Mon, Wed-Sun 9am-9:30pm; Closed Tuesday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/GrandLakeKitchen\" target=\"_blank\">Grand Lake Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/grandlakekitch\" target=\"_blank\">@GrandLakeKitch\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\n",
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"excerpt": "BAB reviews six decadent breakfast hashes with everything from pork belly to tempeh. ",
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"title": "Craving Breakfast Hash? BAB Reviews 6 East Bay Spots Serving Up This Classic Dish | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Hashes don’t get the same kind of love as other breakfast and brunch foods. They’re not as decadent as pancakes, as 90s-nostalgic as Benedicts, or as Instagram-worthy as a $10 slice of avocado toast. That’s unfair, because--at least in the East Bay--they’re consistently one of the most satisfying dishes on the menu. Just think of the random-but-good dishes you’ve made from throwing together whatever is about to go bad into a skillet and putting an egg on top. That alchemy is magnified in the restaurant kitchen, where chefs can stretch their creativity in ways not afforded by yet another pancake dish. Here are five hashes we tried in Oakland and one in Berkeley. And if we didn’t include your favorite, let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_106446\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106446\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2795.jpg\" alt=\"Corned beef hash at Cafe M\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Corned beef hash at Cafe M \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fourth Street’s \u003cstrong>Cafe M\u003c/strong> features a large breakfast menu that focuses on standards with several interesting flourishes: cinnamon-twist stuffed French toast, “Aztec” pulled pork in the huevos rancheros, blue corn pancakes. Their corn beef hash--a pretty, Christmas-y riot of red and green-- follows the same pattern, taking the familiar dish and adding thoughtful tweaks: the potatoes are thinly sliced instead of cubed, the bell peppers are charred, the corned beef cut into huge, tender chunks that more resemble ham. Those charred peppers--there are so many of them!--make it an almost peculiarly sweet dish, although the sweetness is tempered by the aggressive bite of two types of onions.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafemberkeley.net/\" target=\"_blank\">\u003cstrong>Cafe M\u003c/strong>\u003c/a>\u003cbr>\n1799 Fourth St #F [\u003ca href=\"https://goo.gl/maps/wypVmVErkAT2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 526-4429\u003cbr>\nHours: Mon-Sun 8am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Cafe-M-in-Berkeley-CA-150151871691500/\" target=\"_blank\">Cafe M in Berkeley, CA\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106447\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106447\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2801.jpg\" alt=\"Tempeh hash at Portal\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tempeh hash at Portal \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I typically like the food at Oakland’s \u003cstrong>Portal\u003c/strong>, and I (obviously) like hashes. So when I saw a maple tempeh hash on their menu, it sounded intriguing--I even like tempeh!--and I ordered it. What I got was a savory tempeh hash with nothing maple-y or sweet about it. Even setting the false advertising aside, it’s a miss. Large chunks of crispy tempeh are flecked with caraway and a pitiful amount of green onions. Perfectly poached eggs added a welcome richness to the dry tempeh, but the flavor of almost--burnt tempeh distracted. I’ve heard that their previous versions of this dish were better--tempeh and goat cheese sounds like a much better combination--but for now, I’d stick with their vegetable garbage bread for your vegetarian brunch needs.\u003c/p>\n\u003cp>\u003ca href=\"http://www.portaloakland.com/\" target=\"_blank\">\u003cstrong>Portal\u003c/strong>\u003c/a>\u003cbr>\n1611 2nd Ave [\u003ca href=\"https://goo.gl/maps/4zcquiEsdan\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 663-7678\u003cbr>\nHours: Closed Monday; Tue-Sat 11am-11pm; Sun 10am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Portal-Oakland-350842241627472/?ref=bookmarks\" target=\"_blank\">Portal Oakland\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/portaloakland\" target=\"_blank\">@PortalOakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/portaloakland/\" target=\"_blank\">portaloakland\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106445\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106445\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2673.jpg\" alt=\"Beef hash at Sequoia Diner\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beef hash at Sequoia Diner \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Newcomer \u003cstrong>Sequoia Diner\u003c/strong> has a simple, traditional diner menu improved by housemade sausage and bread products. It’s trendy (lots of succulents, waitresses with bright lipstick and cool shoes) but not precious (old school leather booths, a very family-friendly attitude). Their beef hash shows off their ability to punch up old favorites with subtle improvements. Potatoes and big chunks of tender, well-seasoned beef are formed into a sizable crispy patty, and topped with two wobbly poached eggs. My favorite part were the small colorful piles of tangy accompaniments: pickled cabbage, sliced carrots and dressed arugula. Hashes can sometimes be a slog, piles of potatoes that never seem to end, and these sides were a wonderful contrast, adding sharpness and acidity to each bite.\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.sequoiadiner.com/\" target=\"_blank\">\u003cstrong>Sequoia Diner\u003c/strong>\u003c/a>\u003cbr>\n3719 MacArthur Blvd [\u003ca href=\"https://goo.gl/maps/zF1Gm3Krfww\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94619\u003cbr>\nPh: (510) 482-3719\u003cbr>\nHours: Closed Monday-Tuesday; Tue-Sun 8am-2pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sequoiadiner\" target=\"_blank\">Sequoia Diner\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sequoia_diner\" target=\"_blank\">@sequoia_diner\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106449\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106449\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2894.jpg\" alt=\"Carnitas hash at Doña Tomás\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Carnitas hash at Doña Tomás \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are plenty of reasons to love Temescal’s \u003cstrong>Doña Tomás\u003c/strong>. A wallet-friendly happy hour. An incredible amount of seating, making it both group and family-friendly. And, for the brunch crowd, a menu full of intriguing Mexican twists on standard brunch fare. Their beautifully presented carnitas hash was the most unusual one on this list. Instead of a concentrated mass of meat and potatoes, it was souplike, with pork and a selection of vegetables--zucchini, corn, tomato and okra-- in a rich, salty broth. The carnitas are wonderful, falling-apart tender, but the highlight is the vegetables, a rare sight on too many brunch menus. Unlike many dismal vegetable soups, the vegetables are properly cooked, maintaining their flavor and crunch. It’s a wonderfully messy dish, but thankfully they provide you with housemade corn tortillas, tender and chewy, to mop every delicious last bite.\u003c/p>\n\u003cp>\u003ca href=\"http://donatomas.com/\" target=\"_blank\">\u003cstrong>Doña Tomás\u003c/strong>\u003c/a>\u003cbr>\n5004 Telegraph Ave [\u003ca href=\"https://goo.gl/maps/B7MyTszLwKS2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 450-0522\u003cbr>\nHours: Closed Monday; Tue-Thu 5:00pm-9:30pm; Fri 5:30pm-10pm; Sat 9:30am-2pm, 5:30pm-10pm; Sun 9:30am-2:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DonaTomasRestaurant\" target=\"_blank\">Dona Tomas\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DonaTomasOak\" target=\"_blank\">@DonaTomasOak\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106448\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106448\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2885.jpg\" alt=\"Smoked pork hash at Brown Sugar Kitchen\" width=\"1920\" height=\"1277\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-1440x958.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-960x639.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Smoked pork hash at Brown Sugar Kitchen \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ask anyone in Oakland: the thing to get at \u003cstrong>Brown Sugar Kitchen\u003c/strong> are the waffles. It’s the West Oakland institution's signature dish, and the recipe has since made its way around the internet. And sure, they’re excellent. But although it may sound treasonous, the smoked pork hash is worth cheating on the waffles. If you’re not a fan of aggressive smoke and heat, order the beignets. But if you like to start your morning with a zippy burn, order the hash. Chunks of smoky pork maintain their tenderness even while transformed into a crispy browned patty. A slash of red, dairy-based sauce adds color and a moment of relief from the hash’s subtle, consistent heat. Liberally seasoned with cayenne, black pepper, red peppers and green onions, it's complex, layered and altogether satisfying.\u003c/p>\n\u003cp>\u003ca href=\"http://brownsugarkitchen.com/\" target=\"_blank\">\u003cstrong>Brown Sugar Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2534 Mandela Pkwy [\u003ca href=\"https://goo.gl/maps/tcWQj5Rppik\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 839-7685\u003cbr>\nHours: Closed Monday; Tue-Sat 7am-3pm; Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/brownsugarkitchen/\" target=\"_blank\">Brown Sugar Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BrownSugarKitch\" target=\"_blank\">@BrownSugarKitch\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106450\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106450\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2940.jpg\" alt=\"Pork belly hash at Grand Lake Kitchen\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pork belly hash at Grand Lake Kitchen \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The waits are long, the restaurant tiny, with tables squeezed almost on top of each other (when will the promised expansion next door finally begin?). Yet there’s a reason while the faithful line up for brunch at \u003cstrong>Grand Lake Kitchen\u003c/strong> every weekend. The wide ranging menu from that miniscule kitchen produces an eclectic mix of breakfast and lunch fare, dishes that balance the decadent with piquant bites of acidity. One such dish is the pork belly hash. From the first taste, it’s salty, fatty and rich. A drizzle of hollandaise almost--but not quite--pushes it over the the edge into depravity. A welcome sprinkle of chives helps cut through the richness.\u003c/p>\n\u003cp>Unlike many hashes, the potatoes don’t lose their identity, disappearing into a starchy base layer. Instead, a variety of whole small potatoes--yellow, red and purple--are slathered with tangy, slightly sweet grainy mustard. Lightly smashed, they’re folded in with with the crispy pork belly, with large chunks of the pork and potato competing for your affection. And although rushing out of bed to eat this decadent-yet-balanced dish might might seem like the antithesis of a lazy brunch, get there early: the menu warns that quantities are limited.\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.grandlakekitchen.com/\" target=\"_blank\">\u003cstrong>Grand Lake Kitchen\u003c/strong>\u003c/a>\u003cbr>\n576 Grand Ave, Oakland [\u003ca href=\"https://goo.gl/maps/Md8kwR9KMAp\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94610\u003cbr>\nPh: (510) 922-9582\u003cbr>\nHours: Mon, Wed-Sun 9am-9:30pm; Closed Tuesday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/GrandLakeKitchen\" target=\"_blank\">Grand Lake Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/grandlakekitch\" target=\"_blank\">@GrandLakeKitch\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Babette: Artful Food at the New BAMPFA in Downtown Berkeley",
"title": "Babette: Artful Food at the New BAMPFA in Downtown Berkeley",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The lush film \u003ca href=\"http://www.imdb.com/title/tt0092603/\" target=\"_blank\">Babette’s Feast\u003c/a> (1987) is about, among other things, the centrality of food in our lives. \u003ca href=\"http://babettecafe.com/\" target=\"_blank\">Babette\u003c/a>, the Berkeley café named after the Danish masterpiece, embodies the same values. When the new \u003ca href=\"http://www.bampfa.berkeley.edu/\" target=\"_blank\">BAMPFA\u003c/a> (Berkeley Art Museum and Pacific Film Archive) opened in downtown Berkeley last week, the café that has served both museum-goers and local residents for many years accompanied it into the exquisite Diller Scofidio + Renfro-designed space. Incorporated into the existing brutalist architecture is a clean, thoroughly contemporary, and aesthetically spare beauty.\u003c/p>\n\u003cfigure id=\"attachment_106771\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/diners-architecture1.jpg\" alt=\"Long view of Babette, in the new BAMPFA.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106771\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/diners-architecture1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/diners-architecture1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/diners-architecture1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/diners-architecture1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/diners-architecture1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/diners-architecture1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/diners-architecture1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Long view of Babette, in the new BAMPFA. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106773\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/museum-steps.jpg\" alt=\"The museum’s dramatic entryway.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106773\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/museum-steps.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/museum-steps-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/museum-steps-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/museum-steps-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/museum-steps-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/museum-steps-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/museum-steps-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The museum’s dramatic entryway. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Much has been written about the new museum, and Babette deserves equal attention. Owned and run by husband-and-wife-team Joan Ellis and Patrick Hooker, the space is inviting and meditative. On the second floor, long and narrow, with generously spaced tables, the café is a respite from the buzz of all the heady art below, and the food is a wonderful combination of elegant and homey.\u003c/p>\n\u003cfigure id=\"attachment_106774\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/owners.jpg\" alt=\"Babette chef-owners Joan Ellis and Patrick Hooker.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106774\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Babette chef-owners Joan Ellis and Patrick Hooker. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the signature dishes from the former location made its way onto the new menu: a trio of salads that changes monthly. You can order them separately or as a combo. The current trio is a roasted carrot, harissa and olive salad with chickpeas and cilantro, with a nice kick of heat; winter tabouleh of barley, feta cheese, cashews and parsley; and roasted beets with apples, walnuts, chicories, with pomegranate vinaigrette. All are flavor-saturated and speak to all the senses.\u003c/p>\n\u003cfigure id=\"attachment_106780\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/salads.jpg\" alt=\"A trio of salads.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106780\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/salads.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/salads-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/salads-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/salads-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/salads-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/salads-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/salads-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A trio of salads. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Main courses are small and satisfying. We ordered the tamarind-glazed lamb riblets, which Ellis recounts she and Hooker invented on a recent drive up to Wine Country. The beautifully fatty ribs, finger food, are plated with broccolini with sriracha vinaigrette, a nice counterpoint to the sweet tanginess of the tamarind, pickled Asian pear and mashed sweet potatoes. A study in contrasts, the tender olive oil-braised pork shoulder is served atop mashed white beans with pleasingly bitter, earthy grilled radicchio, all doused with gremolata.\u003c/p>\n\u003cfigure id=\"attachment_106779\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/ribs.jpg\" alt=\"Tamarind-glazed lamb riblets.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106779\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/ribs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ribs-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ribs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ribs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ribs-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ribs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ribs-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tamarind-glazed lamb riblets. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106776\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/pork.jpg\" alt=\"Olive oil-braised pork shoulder with grilled radicchio.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106776\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/pork.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pork-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pork-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pork-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pork-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pork-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pork-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Olive oil-braised pork shoulder with grilled radicchio. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is no wine list yet, but it’s in the works. Sit up near the counter where the action happens or down by the windows looking down, at various angles, onto gallery spaces. By all accounts, the launch of the new Babette has been a community affair. A former employee designed playful t-shirts of animal characters feasting around a dining table. And a friend designed a logo for mugs and other Babette-ware.\u003c/p>\n\u003cfigure id=\"attachment_106775\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/owners1.jpg\" alt=\"Babette chef-owners Joan Ellis and Patrick Hooker.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106775\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Babette chef-owners Joan Ellis and Patrick Hooker. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106772\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/front-counter.jpg\" alt=\"The table in the foreground is a remnant of the old Babette space.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106772\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/front-counter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/front-counter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/front-counter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/front-counter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/front-counter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/front-counter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/front-counter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The table in the foreground is a remnant of the old Babette space. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The previous incarnation of the café served only breakfast and lunch; these continue at the new space, but dinner is a new and welcome offering. This is some of the loveliest food you can get in a casual, affordable setting anywhere in the East Bay. \u003c/p>\n\u003cfigure id=\"attachment_106778\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/restaurant-signage.jpg\" alt=\"Entrance to the new café.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106778\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/restaurant-signage.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/restaurant-signage-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/restaurant-signage-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/restaurant-signage-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/restaurant-signage-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/restaurant-signage-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/restaurant-signage-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Entrance to the new café. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://babettecafe.com/\" target=\"_blank\">\u003cstrong>Babette\u003c/strong>\u003c/a>\u003cbr>\n2155 Center St. [\u003ca href=\"https://goo.gl/4H6KbK\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94720\u003cbr>\nPh: (510) 684-3036\u003cbr>\nHours: Wed-Sun, 9am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Babette/304297009593401\" target=\"_blank\">Babette Restaurant\u003c/a>\u003cbr>\nPrice Range: $$ (Dinner entrees $16)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "The new Babette is a dining destination for both museum-goers and locals alike.\r\n\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The lush film \u003ca href=\"http://www.imdb.com/title/tt0092603/\" target=\"_blank\">Babette’s Feast\u003c/a> (1987) is about, among other things, the centrality of food in our lives. \u003ca href=\"http://babettecafe.com/\" target=\"_blank\">Babette\u003c/a>, the Berkeley café named after the Danish masterpiece, embodies the same values. When the new \u003ca href=\"http://www.bampfa.berkeley.edu/\" target=\"_blank\">BAMPFA\u003c/a> (Berkeley Art Museum and Pacific Film Archive) opened in downtown Berkeley last week, the café that has served both museum-goers and local residents for many years accompanied it into the exquisite Diller Scofidio + Renfro-designed space. Incorporated into the existing brutalist architecture is a clean, thoroughly contemporary, and aesthetically spare beauty.\u003c/p>\n\u003cfigure id=\"attachment_106771\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/diners-architecture1.jpg\" alt=\"Long view of Babette, in the new BAMPFA.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106771\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/diners-architecture1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/diners-architecture1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/diners-architecture1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/diners-architecture1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/diners-architecture1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/diners-architecture1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/diners-architecture1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Long view of Babette, in the new BAMPFA. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106773\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/museum-steps.jpg\" alt=\"The museum’s dramatic entryway.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106773\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/museum-steps.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/museum-steps-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/museum-steps-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/museum-steps-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/museum-steps-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/museum-steps-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/museum-steps-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The museum’s dramatic entryway. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Much has been written about the new museum, and Babette deserves equal attention. Owned and run by husband-and-wife-team Joan Ellis and Patrick Hooker, the space is inviting and meditative. On the second floor, long and narrow, with generously spaced tables, the café is a respite from the buzz of all the heady art below, and the food is a wonderful combination of elegant and homey.\u003c/p>\n\u003cfigure id=\"attachment_106774\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/owners.jpg\" alt=\"Babette chef-owners Joan Ellis and Patrick Hooker.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106774\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Babette chef-owners Joan Ellis and Patrick Hooker. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the signature dishes from the former location made its way onto the new menu: a trio of salads that changes monthly. You can order them separately or as a combo. The current trio is a roasted carrot, harissa and olive salad with chickpeas and cilantro, with a nice kick of heat; winter tabouleh of barley, feta cheese, cashews and parsley; and roasted beets with apples, walnuts, chicories, with pomegranate vinaigrette. All are flavor-saturated and speak to all the senses.\u003c/p>\n\u003cfigure id=\"attachment_106780\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/salads.jpg\" alt=\"A trio of salads.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106780\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/salads.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/salads-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/salads-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/salads-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/salads-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/salads-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/salads-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A trio of salads. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Main courses are small and satisfying. We ordered the tamarind-glazed lamb riblets, which Ellis recounts she and Hooker invented on a recent drive up to Wine Country. The beautifully fatty ribs, finger food, are plated with broccolini with sriracha vinaigrette, a nice counterpoint to the sweet tanginess of the tamarind, pickled Asian pear and mashed sweet potatoes. A study in contrasts, the tender olive oil-braised pork shoulder is served atop mashed white beans with pleasingly bitter, earthy grilled radicchio, all doused with gremolata.\u003c/p>\n\u003cfigure id=\"attachment_106779\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/ribs.jpg\" alt=\"Tamarind-glazed lamb riblets.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106779\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/ribs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ribs-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ribs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ribs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ribs-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ribs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ribs-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tamarind-glazed lamb riblets. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106776\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/pork.jpg\" alt=\"Olive oil-braised pork shoulder with grilled radicchio.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106776\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/pork.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pork-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pork-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pork-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pork-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pork-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pork-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Olive oil-braised pork shoulder with grilled radicchio. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is no wine list yet, but it’s in the works. Sit up near the counter where the action happens or down by the windows looking down, at various angles, onto gallery spaces. By all accounts, the launch of the new Babette has been a community affair. A former employee designed playful t-shirts of animal characters feasting around a dining table. And a friend designed a logo for mugs and other Babette-ware.\u003c/p>\n\u003cfigure id=\"attachment_106775\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/owners1.jpg\" alt=\"Babette chef-owners Joan Ellis and Patrick Hooker.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106775\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Babette chef-owners Joan Ellis and Patrick Hooker. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106772\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/front-counter.jpg\" alt=\"The table in the foreground is a remnant of the old Babette space.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106772\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/front-counter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/front-counter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/front-counter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/front-counter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/front-counter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/front-counter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/front-counter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The table in the foreground is a remnant of the old Babette space. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The previous incarnation of the café served only breakfast and lunch; these continue at the new space, but dinner is a new and welcome offering. This is some of the loveliest food you can get in a casual, affordable setting anywhere in the East Bay. \u003c/p>\n\u003cfigure id=\"attachment_106778\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/restaurant-signage.jpg\" alt=\"Entrance to the new café.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106778\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/restaurant-signage.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/restaurant-signage-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/restaurant-signage-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/restaurant-signage-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/restaurant-signage-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/restaurant-signage-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/restaurant-signage-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Entrance to the new café. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://babettecafe.com/\" target=\"_blank\">\u003cstrong>Babette\u003c/strong>\u003c/a>\u003cbr>\n2155 Center St. [\u003ca href=\"https://goo.gl/4H6KbK\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94720\u003cbr>\nPh: (510) 684-3036\u003cbr>\nHours: Wed-Sun, 9am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Babette/304297009593401\" target=\"_blank\">Babette Restaurant\u003c/a>\u003cbr>\nPrice Range: $$ (Dinner entrees $16)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "How To Throw The Country's Most Extravagant Super Bowl Party",
"title": "How To Throw The Country's Most Extravagant Super Bowl Party",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Most Super Bowl parties are a relaxed affairs, couch-bound gatherings of friends fueled by cheap beer and \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/cheese-please-tex-mex-chile-con-queso-dip-for-your-super-bowl-party/\" target=\"_blank\">queso\u003c/a>. There will probably be chips. Someone might make sliders. And if you’re really lucky, maybe someone will make \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/25/frosty-mexican-bulldog-margarita/\" target=\"_blank\">margaritas\u003c/a>.\u003c/p>\n\u003cp>Or you could go down to Santa Clara this weekend, just a block away from Levi’s Stadium, where there’s another type of party happening. You’ll sit on luxurious couches eating all you can amounts of food that Guy Fieri has cooked you. You’ll rub shoulders with dozens of active NFL players and celebrities. Maybe you’ll even chat with Erin Andrews, who’ll be emceeing the event. The price tag for this afternoon of decadence? \u003ca href=\"http://www.bullseyeticketgroup.com/Events/NFL-Tickets/Super-Bowl-Players-Tailgate-2016-02-07-11-00-00\" target=\"_blank\">$700\u003c/a>.\u003c/p>\n\u003cp>That party--the \u003ca href=\"http://bullseyeeventgroup.com/super-bowl-50/players-super-bowl-tailgate/\" target=\"_blank\">Players Super Bowl Tailgate\u003c/a>--is the work of \u003ca href=\"http://bullseyeeventgroup.com/\" target=\"_blank\">Bullseye Event Group\u003c/a>, a team that prides themselves on throwing the biggest and best tailgates. They’ve built their business on perfecting the art and science of throwing the most extravagant pre-game parties, flawlessly executed fêtes packed with athletes, celebrities and endless amounts of booze and gourmet food.\u003c/p>\n\u003cp>Bullseye was founded by the husband and wife team of Lisa and Kyle Kinnett, who had several years of experience in the event planning and sports worlds. They gradually worked their way up to bigger and bigger events, and became the official events and travel partner for the Indianapolis Colts. A few years ago, they saw an opening in the market for a new kind of Super Bowl experience. Plenty of companies offered packages for the big game, pairings of tickets and three nights at a local hotel. But the Kinnetts figured out something that would set them apart: blow-out, no expense spared tailgates preceding the game. But to do so, they had to figure out what transforms a party from being just ok into the best tailgate you’ve ever been to in your entire life--one worthy of their hefty price tags.\u003c/p>\n\u003cp>They settled on a simple formula. Take all the parts of your relaxed local tailgate, and magnify it. Acquire the biggest TVs and the softest leather couches. Carpet the entirety of the giant space you’ve rented. Offer all-you-can-eat food from a celebrity chef. Get someone well known to moderate it. Then pack the party with active football players to make fans feel like they’re part of the NFL world.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That last part is a key component of the Kinnetts’ quest to create the perfect tailgate. Every year, they invite around 25 active NFL players (“This is not an event where you go and see some retired NFL player from the yesteryears,” their website declares) and allow them to bring a handful of their friends.\u003c/p>\n\u003cp>“Jamal [Charles, Kansas City Chiefs running back] will come and he’ll bring four of his friends with him. Well, when you put one player in an atmosphere of 1,500 people, he gets mugged, right? He’s signing autographs, taking pictures,” said Kyle Kinnett.\u003c/p>\n\u003cp>“But when you’ve got 35-50 [NFL players] and those guys are bringing their friends, it’s a melting pot. There’s so many players, so many celebrities, that people aren’t getting mugged. They’re having fun. They’re part of the crowd.”\u003c/p>\n\u003cfigure id=\"attachment_106582\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106582\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/SBTailgate-Banner-5-2.jpg\" alt=\"Rams cornerback EJ Gains and Ravens cornerback Shareece Wright at last year's tailgae\" width=\"1920\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-5-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-5-2-400x200.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-5-2-800x400.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-5-2-768x384.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-5-2-1440x720.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-5-2-1180x590.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-5-2-960x480.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rams cornerback EJ Gains and Ravens cornerback Shareece Wright at last year's tailgae \u003ccite>(Bullseye Event Group )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a good formula. Ever since their first Super Bowl tailgate in 2012 (celebrity chef: Paula Deen) the parties have been successes, often selling out of their thousands of tickets. This year’s event will hold 1,500 people and promises to be the most extravagant yet, with multiple celebrity chefs, emcee Erin Andrews, and attendees receiving a police escort to the game. Kinnett said the crowd ranges from CEOs of Fortune 500 companies to football-obsessed locals. And their kids: “We got people calling all the time saying, ‘I’ve got a 12-year-old son, can I bring my son?’ And I say to them we should charge more for the kids because the kids have more fun than the adults.”\u003c/p>\n\u003cp>Initially, Kinnett though their success came from the excitement of partying with football players. Then after seeing the response to Paula Deen at their first tailgate, he started to realize that the food was more important than he thought, and that food world celebrities were becoming just as much of a draw as the players.\u003c/p>\n\u003cp>“In the past, the draw was the 25-30 NFL athletes. That’s kind of transitioned to the athletes [being] an afterthought. What I’ve found is you can have the best party in the world, but if you have bad food, you’ve got a bad party,” Kinnett said. “The first year we had Achie Manning as our guest speaker, and Eli Manning was playing in the Super Bowl. People didn’t care about that. They cared about the food. So I’ve made it all about the food. That's what’s most important.”\u003c/p>\n\u003cp>He jettisoned the mediocre catering company he was working with, and started looking for the best chef in the areas where the Super Bowl was being held. When it was in New Orleans, he had John Besh. When it was in New York, he got Marcus Samuelsson.\u003c/p>\n\u003cfigure id=\"attachment_106584\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106584\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/SBTailgate-Banner-2-2.jpg\" alt=\"Dessert at the 2015 Players Super Bowl Tailgate\" width=\"1920\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-2-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-2-2-400x200.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-2-2-800x400.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-2-2-768x384.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-2-2-1440x720.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-2-2-1180x590.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-2-2-960x480.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dessert at the 2015 Players Super Bowl Tailgate \u003ccite>(Bullseye Event Group )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106600\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/guyfieri-0179-pkg_resized-400x504.jpg\" alt=\"Guy Fieri – Celebrity Chef for this year’s Players Super Bowl Tailgate\" width=\"300\" class=\"size-thumbnail wp-image-106600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/guyfieri-0179-pkg_resized-400x504.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/guyfieri-0179-pkg_resized-800x1007.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/guyfieri-0179-pkg_resized-768x967.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/guyfieri-0179-pkg_resized.jpg 900w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Guy Fieri – Celebrity Chef for this year’s Players Super Bowl Tailgate \u003ccite>(Courtesy Guy Fieri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This year, he found the perfect match, a nationally recognized chef with Bay Area roots whose cuisine seems like it’s designed in a laboratory to be the perfect tailgate food: the one and only \u003ca href=\"http://www.guyfieri.com/\" target=\"_blank\">Guy Fieri\u003c/a>. Fieri will be serving an array of football classics that have been taken on the express train to Flavortown: Kahlua pork served with slaw and sauce on Hawaiian rolls with crunchy crumbled chicharrones, doughnut bread pudding with brown butter bacon bourbon glaze and a “Mac Daddy” mac and cheese bar. Fieri will be joined by chefs \u003ca href=\"http://www.chefgarvin.com/\" target=\"_blank\">G. Garvin\u003c/a>, \u003ca href=\"http://ltbrestaurants.com/bios/aaron-may-2\" target=\"_blank\">Aaron May\u003c/a> and \u003ca href=\"http://www.sanctuaryoncamelback.com/dining/chef-beau-macmillan/\" target=\"_blank\">Beau MacMillan\u003c/a>, who are all frequent guests on the Food Network and Cooking Channel.\u003c/p>\n\u003cfigure id=\"attachment_106605\" class=\"wp-caption alignright\" style=\"max-width: 200px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/beau-macmillan.jpg\" alt=\"Beau Macmillan - celebrity chef\" width=\"200\" height=\"235\" class=\"size-full wp-image-106605\">\u003cfigcaption class=\"wp-caption-text\">Beau Macmillan - celebrity chef \u003ccite>(Courtesy Beau Macmillan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This is MacMillan’s second time at the party. The Arizona chef cooked for the last year’s tailgate and makes the experience sound pretty amazing: “As three o'clock rolled around and this thing came to an end, I drank three beers and they’d never tasted so good. Then I walked into the Super Bowl with Guy, a police escort, and watched the Patriots beat the Seattle Seahawks. It couldn’t have been a better ending.”\u003c/p>\n\u003cp>This year, he’ll be in charge of the raw bar (“Oh man, give me that oyster knife, baby, I’m ready to shuck.”) and is excited for the challenge that comes with feeding 1,500 hungry guests.\u003c/p>\n\u003cp>“People have to understand what tailgating is. It’s the pinnacle of fanmanship. So when you get chefs together that love food and football, and then the people involved in football, from the players to Erin Andrews, you can’t get better than that,” MacMillan said.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“People, as much as they love football, they love to eat. We’re at a lucky time in our world when chefs can have credibility and really be out there at the forefront. This is our Super Bowl of food.”\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Most Super Bowl parties are a relaxed affairs, couch-bound gatherings of friends fueled by cheap beer and \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/cheese-please-tex-mex-chile-con-queso-dip-for-your-super-bowl-party/\" target=\"_blank\">queso\u003c/a>. There will probably be chips. Someone might make sliders. And if you’re really lucky, maybe someone will make \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/25/frosty-mexican-bulldog-margarita/\" target=\"_blank\">margaritas\u003c/a>.\u003c/p>\n\u003cp>Or you could go down to Santa Clara this weekend, just a block away from Levi’s Stadium, where there’s another type of party happening. You’ll sit on luxurious couches eating all you can amounts of food that Guy Fieri has cooked you. You’ll rub shoulders with dozens of active NFL players and celebrities. Maybe you’ll even chat with Erin Andrews, who’ll be emceeing the event. The price tag for this afternoon of decadence? \u003ca href=\"http://www.bullseyeticketgroup.com/Events/NFL-Tickets/Super-Bowl-Players-Tailgate-2016-02-07-11-00-00\" target=\"_blank\">$700\u003c/a>.\u003c/p>\n\u003cp>That party--the \u003ca href=\"http://bullseyeeventgroup.com/super-bowl-50/players-super-bowl-tailgate/\" target=\"_blank\">Players Super Bowl Tailgate\u003c/a>--is the work of \u003ca href=\"http://bullseyeeventgroup.com/\" target=\"_blank\">Bullseye Event Group\u003c/a>, a team that prides themselves on throwing the biggest and best tailgates. They’ve built their business on perfecting the art and science of throwing the most extravagant pre-game parties, flawlessly executed fêtes packed with athletes, celebrities and endless amounts of booze and gourmet food.\u003c/p>\n\u003cp>Bullseye was founded by the husband and wife team of Lisa and Kyle Kinnett, who had several years of experience in the event planning and sports worlds. They gradually worked their way up to bigger and bigger events, and became the official events and travel partner for the Indianapolis Colts. A few years ago, they saw an opening in the market for a new kind of Super Bowl experience. Plenty of companies offered packages for the big game, pairings of tickets and three nights at a local hotel. But the Kinnetts figured out something that would set them apart: blow-out, no expense spared tailgates preceding the game. But to do so, they had to figure out what transforms a party from being just ok into the best tailgate you’ve ever been to in your entire life--one worthy of their hefty price tags.\u003c/p>\n\u003cp>They settled on a simple formula. Take all the parts of your relaxed local tailgate, and magnify it. Acquire the biggest TVs and the softest leather couches. Carpet the entirety of the giant space you’ve rented. Offer all-you-can-eat food from a celebrity chef. Get someone well known to moderate it. Then pack the party with active football players to make fans feel like they’re part of the NFL world.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That last part is a key component of the Kinnetts’ quest to create the perfect tailgate. Every year, they invite around 25 active NFL players (“This is not an event where you go and see some retired NFL player from the yesteryears,” their website declares) and allow them to bring a handful of their friends.\u003c/p>\n\u003cp>“Jamal [Charles, Kansas City Chiefs running back] will come and he’ll bring four of his friends with him. Well, when you put one player in an atmosphere of 1,500 people, he gets mugged, right? He’s signing autographs, taking pictures,” said Kyle Kinnett.\u003c/p>\n\u003cp>“But when you’ve got 35-50 [NFL players] and those guys are bringing their friends, it’s a melting pot. There’s so many players, so many celebrities, that people aren’t getting mugged. They’re having fun. They’re part of the crowd.”\u003c/p>\n\u003cfigure id=\"attachment_106582\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106582\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/SBTailgate-Banner-5-2.jpg\" alt=\"Rams cornerback EJ Gains and Ravens cornerback Shareece Wright at last year's tailgae\" width=\"1920\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-5-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-5-2-400x200.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-5-2-800x400.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-5-2-768x384.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-5-2-1440x720.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-5-2-1180x590.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-5-2-960x480.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rams cornerback EJ Gains and Ravens cornerback Shareece Wright at last year's tailgae \u003ccite>(Bullseye Event Group )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a good formula. Ever since their first Super Bowl tailgate in 2012 (celebrity chef: Paula Deen) the parties have been successes, often selling out of their thousands of tickets. This year’s event will hold 1,500 people and promises to be the most extravagant yet, with multiple celebrity chefs, emcee Erin Andrews, and attendees receiving a police escort to the game. Kinnett said the crowd ranges from CEOs of Fortune 500 companies to football-obsessed locals. And their kids: “We got people calling all the time saying, ‘I’ve got a 12-year-old son, can I bring my son?’ And I say to them we should charge more for the kids because the kids have more fun than the adults.”\u003c/p>\n\u003cp>Initially, Kinnett though their success came from the excitement of partying with football players. Then after seeing the response to Paula Deen at their first tailgate, he started to realize that the food was more important than he thought, and that food world celebrities were becoming just as much of a draw as the players.\u003c/p>\n\u003cp>“In the past, the draw was the 25-30 NFL athletes. That’s kind of transitioned to the athletes [being] an afterthought. What I’ve found is you can have the best party in the world, but if you have bad food, you’ve got a bad party,” Kinnett said. “The first year we had Achie Manning as our guest speaker, and Eli Manning was playing in the Super Bowl. People didn’t care about that. They cared about the food. So I’ve made it all about the food. That's what’s most important.”\u003c/p>\n\u003cp>He jettisoned the mediocre catering company he was working with, and started looking for the best chef in the areas where the Super Bowl was being held. When it was in New Orleans, he had John Besh. When it was in New York, he got Marcus Samuelsson.\u003c/p>\n\u003cfigure id=\"attachment_106584\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106584\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/SBTailgate-Banner-2-2.jpg\" alt=\"Dessert at the 2015 Players Super Bowl Tailgate\" width=\"1920\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-2-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-2-2-400x200.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-2-2-800x400.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-2-2-768x384.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-2-2-1440x720.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-2-2-1180x590.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-2-2-960x480.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dessert at the 2015 Players Super Bowl Tailgate \u003ccite>(Bullseye Event Group )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106600\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/guyfieri-0179-pkg_resized-400x504.jpg\" alt=\"Guy Fieri – Celebrity Chef for this year’s Players Super Bowl Tailgate\" width=\"300\" class=\"size-thumbnail wp-image-106600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/guyfieri-0179-pkg_resized-400x504.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/guyfieri-0179-pkg_resized-800x1007.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/guyfieri-0179-pkg_resized-768x967.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/guyfieri-0179-pkg_resized.jpg 900w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Guy Fieri – Celebrity Chef for this year’s Players Super Bowl Tailgate \u003ccite>(Courtesy Guy Fieri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This year, he found the perfect match, a nationally recognized chef with Bay Area roots whose cuisine seems like it’s designed in a laboratory to be the perfect tailgate food: the one and only \u003ca href=\"http://www.guyfieri.com/\" target=\"_blank\">Guy Fieri\u003c/a>. Fieri will be serving an array of football classics that have been taken on the express train to Flavortown: Kahlua pork served with slaw and sauce on Hawaiian rolls with crunchy crumbled chicharrones, doughnut bread pudding with brown butter bacon bourbon glaze and a “Mac Daddy” mac and cheese bar. Fieri will be joined by chefs \u003ca href=\"http://www.chefgarvin.com/\" target=\"_blank\">G. Garvin\u003c/a>, \u003ca href=\"http://ltbrestaurants.com/bios/aaron-may-2\" target=\"_blank\">Aaron May\u003c/a> and \u003ca href=\"http://www.sanctuaryoncamelback.com/dining/chef-beau-macmillan/\" target=\"_blank\">Beau MacMillan\u003c/a>, who are all frequent guests on the Food Network and Cooking Channel.\u003c/p>\n\u003cfigure id=\"attachment_106605\" class=\"wp-caption alignright\" style=\"max-width: 200px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/beau-macmillan.jpg\" alt=\"Beau Macmillan - celebrity chef\" width=\"200\" height=\"235\" class=\"size-full wp-image-106605\">\u003cfigcaption class=\"wp-caption-text\">Beau Macmillan - celebrity chef \u003ccite>(Courtesy Beau Macmillan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This is MacMillan’s second time at the party. The Arizona chef cooked for the last year’s tailgate and makes the experience sound pretty amazing: “As three o'clock rolled around and this thing came to an end, I drank three beers and they’d never tasted so good. Then I walked into the Super Bowl with Guy, a police escort, and watched the Patriots beat the Seattle Seahawks. It couldn’t have been a better ending.”\u003c/p>\n\u003cp>This year, he’ll be in charge of the raw bar (“Oh man, give me that oyster knife, baby, I’m ready to shuck.”) and is excited for the challenge that comes with feeding 1,500 hungry guests.\u003c/p>\n\u003cp>“People have to understand what tailgating is. It’s the pinnacle of fanmanship. So when you get chefs together that love food and football, and then the people involved in football, from the players to Erin Andrews, you can’t get better than that,” MacMillan said.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“People, as much as they love football, they love to eat. We’re at a lucky time in our world when chefs can have credibility and really be out there at the forefront. This is our Super Bowl of food.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How to Prepare for the Lunar New Year of the Clever Red Fire Monkey",
"title": "How to Prepare for the Lunar New Year of the Clever Red Fire Monkey",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>On my recent trip to China in early January, I was surprised to find scads of scampering monkeys swinging on red and gold banners all over Beijing. “It’s weeks before February 8, the start of the new Lunar New Year; isn’t it a bit early to start decorating?” I asked my guide.\u003c/p>\n\u003cp>“Oh no,” she replied, “it’s such an important holiday, people begin preparations way ahead.”\u003c/p>\n\u003cp>Although I’m back in the East Bay now, part of me is still in China, wishing I could celebrate this New Year of the Monkey appropriately, with festive decorations and symbolic lucky foods. As I headed to a job in downtown Oakland last week, the clever Monkey spirit must have heard my wish, because I happened to pass the perfect store on the edge of Chinatown, called \u003ca href=\"http://www.yelp.com/biz/chanco-houseware-and-restaurant-supplies-oakland\" target=\"_blank\">Chanco\u003c/a>. Its personable owners, husband and wife Jimmy and Sandra Lam, were happy to help me find everything I need to warmly welcome this year’s Fire Monkey (\u003ca href=\"http://susanlevitt.com/astrology/monkey-year-2016/\" target=\"_blank\">who is supposed to usher in a year of passion, creativity, and joy\u003c/a>).\u003c/p>\n\u003cfigure id=\"attachment_106415\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106415\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Chanco-sign.jpg\" alt=\"Chanco Housewares in Oakland Chinatown. Photo: Anna Mindess\" width=\"1920\" height=\"2702\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-400x563.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-800x1126.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-768x1081.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-1440x2027.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-1180x1661.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-960x1351.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chanco Housewares in Oakland Chinatown. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chanco’s long red sign on 7\u003csup>th\u003c/sup> Street proclaims it a Housewares and Restaurant Supply Shop – my equivalent of a free ticket to foodie Fairyland. I was smitten the moment I stepped inside the cavernous interior filled with neatly arranged shelves displaying over 10,000 items. Aisle after aisle of kitchen treasures: from elegant Japanese crockery; super-sized soup tureens; teeny teapots; to a profusion of gadgets (such as graters, peelers, curlers, zesters in a range of sizes). Chanco, a year-and-a-half-old, family-owned business, caters to a range of customers, from devoted home cooks to small restaurant owners to the elder residents of Chinatown.\u003c/p>\n\u003cfigure id=\"attachment_106420\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106420\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/red-dishes.jpg\" alt=\"Auspicious red dishes\" width=\"1920\" height=\"1910\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-400x398.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-800x796.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-768x764.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-1440x1433.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-1180x1174.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-960x955.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-75x75.jpg 75w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Auspicious red dishes \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When I asked Sandra what kind of dishes I would need for a Chinese New Year feast, she replied that it is important to use one’s best dishes or perhaps, like the custom of buying new clothes, a new set of dishes. She pointed out a few favorites for these festivities: red dishes with Chinese characters representing blessings, such as “longevity”; traditionally elegant blue and white patterns; or those featuring pink flowers, powerful dragons, or lucky koi fish.\u003c/p>\n\u003cfigure id=\"attachment_106422\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106422\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/flower-bowls-1.jpg\" alt=\"Pink floral bowls\" width=\"1920\" height=\"1309\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-400x273.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-800x545.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-768x524.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-1440x982.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-1180x804.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-960x655.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pink floral bowls \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>An essential element in the preparation for Lunar New Year is a thorough house cleaning and Sandra directed me to a section of the store stocked with a rainbow-hued range of brushes, brooms and gloves. “Remember to sweep toward the door,” she says, “you are sweeping out all the bad luck accumulated in the last year.”\u003c/p>\n\u003cfigure id=\"attachment_106419\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106419\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/brooms.jpg\" alt=\"Sweep away last year's bad luck \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sweep away last year's bad luck \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s important to maintain a positive attitude to welcome in a new year of health, family togetherness, longevity, wealth and other blessings. There are lucky foods to eat, and other auspicious traditions to observe.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“I love Lunar New Year because it is the time of year where everybody pauses from their busy lives to spend time with family and relatives, especially the elders,” Sandra says. “Growing up, my grandparents lived with us. My grandmother was kind of strict about keeping the New Year celebrations cheerful, as an omen for the coming year, so she didn’t let us watch any violent or sad TV shows, speak about bad things or eat anything with a negative connotation like bitter melon. ”\u003c/p>\n\u003cp>Sandra comes from a family of entrepreneurs. If you live closer to San Francisco, visit \u003ca href=\"http://www.yelp.com/biz/kamei-restaurant-supply-san-francisco\" target=\"_blank\">Kamei\u003c/a>, a housewares store run by her aunt for over 20 years.\u003c/p>\n\u003cp>The quintessential dish on every Chinese New Year's eve table is a steamed fish. The Chinese word for fish, \u003cem>yu\u003c/em>, sounds like “surplus” and heralds prosperity. It is essential that the fish is served with head and tail attached to make sure that the coming year has both a good beginning and ending. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/09/buy-a-live-fish-in-oakland-chinatown-for-traditional-new-year-feast/\" target=\"_blank\">In a previous post \u003c/a>when Lisa Li showed me how to buy a live fish, she explained, “Another important aspect of Chinese New Year tradition is not to finish the fish course on New Year’s Eve, but leave some to be eaten the next day so that the abundance of the \u003cem>yu\u003c/em> will continue into the New Year.\"\u003c/p>\n\u003cp>The classic preparation for the fish is to steam it whole and Chanco carries a range of steamers that appeal to different groups. Sandra has noticed that Southeast Asian customers (Thai, Cambodian, Vietnamese, Burmese) love aluminum cookware, including steamers because they heat up faster.\u003c/p>\n\u003cfigure id=\"attachment_106423\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106423\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/fish-shaped-mold.jpg\" alt=\"Fish-shaped cake mold\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fish-shaped cake mold \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chinese cooks prefer stainless steel because they deem it a healthier material to cook in. Yet, bamboo steamers are also part of traditional Chinese cooking and believed to enhance the ingredients being steamed. Chanco has all of these in a range of sizes, as well as fish-shaped molds for lucky fish sponge cakes.\u003c/p>\n\u003cfigure id=\"attachment_106424\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106424\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/CNY-banners.jpg\" alt=\"Lunar New Year Banners\" width=\"1920\" height=\"2188\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-400x456.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-800x912.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-768x875.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-1440x1641.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-1180x1345.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-960x1094.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lunar New Year Banners \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At Chanco, you can also find the red and gold banners that are hung all over the house to usher in good luck, little red envelopes with mischievous monkeys that are filled with money and handed out to the kids and lucky bamboo plants believed to attract positive energy.\u003c/p>\n\u003cfigure id=\"attachment_106418\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106418\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/bamboo.jpg\" alt=\"Bamboo is always lucky\" width=\"1920\" height=\"2318\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-400x483.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-800x966.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-768x927.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-1440x1739.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-1180x1425.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-960x1159.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bamboo is always lucky \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All I need to buy now to complete my preparations are fresh flowers, such as cherry blossoms and traditional foods, most of which have auspicious connotations.\u003c/p>\n\u003cp>As \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/23/sizzling-wok-and-lucky-foods-welcome-the-chinese-new-year-of-the-dragon/\" target=\"_blank\">I found out previously\u003c/a>, it is essential to serve a whole chicken with head and feet, symbolizing family togetherness. And although many Chinese New Years’ foods vary by family and village, the one universal dish is crescent shaped \u003ca href=\"http://en.wikipedia.org/wiki/Jiaozi\" target=\"_blank\">dumplings\u003c/a>. Traditionally, dumplings are made on New Year's Eve by all the members of the family, working together. Their shape represents gold ingots and symbolizes good fortune for the upcoming year.\u003c/p>\n\u003cul>\n\u003cul>\u003cstrong>Lucky food homonyms abound in the New Year’s menu.\u003c/strong> Sandra gives me some examples in Cantonese:\n\u003cli>Lotus root, \u003cem>lee nau\u003c/em>, sounds like \"come every year,\" to insure whatever you desire is ongoing.\u003c/li>\n\u003cli>Pigs’ feet, \u003cem>chu sao =\u003c/em> everything is within reach\u003c/li>\n\u003cli>Dried oyster, \u003cem>ho see\u003c/em> = good things are coming\u003c/li>\n\u003cli>Lettuce, \u003cem>san choi\u003c/em> = growing wealth\u003c/li>\n\u003cli>Shrimp, \u003cem>ha\u003c/em> = laughter or happiness.\u003c/li>\n\u003c/ul>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://www.nationsonline.org/oneworld/Chinese_Customs/food_symbolism.htm\" target=\"_blank\">Here’s an exhaustive list\u003c/a> of lucky-sounding foods.\u003c/p>\n\u003cp>“These traditions were a bigger part of my parents’ and grandparents’ generations, “ Sandra says with a sigh. “Nowadays, younger peoples’ lives are so busy, rushing around from one thing to another, there is no time to do all the preparations.”\u003c/p>\n\u003cp>For members of the older generation, part of the pre-New Year preparation is baking ten or more sweet rice cakes, daikon radish cakes or puffy sponge cakes to give as gifts to family members. Chanco has a huge assortment of disposable foil pans in a myriad of shapes. Perfect to hand out to visiting relatives. “Cooking these is still a big deal for our elders. They give cakes to the younger members of their family and feel very useful again,” says Sandra.\u003c/p>\n\u003cp>\u003cstrong>Steps to Prepare for The New Lunar New Year:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Clean your house from top to bottom to rid it of any bad luck from last year. Sweep it out towards the door.\u003c/li>\n\u003cli>Clean your internal house as well, paying off debts and resolving any quarrels with friends.\u003c/li>\n\u003cli>Get some new clothes and a haircut before the big day (scissors are to be avoided so you don’t snip off any good luck).\u003c/li>\n\u003cli>Prepare food ahead of time for family and to give away. Knives also must be put away so you don’t accidentally cut off any incoming good luck.\u003c/li>\n\u003cli>Decorate the house with red and gold banners. Red signifies happiness; gold represents prosperity. Red lanterns work well, as do charms with fancy knots that protect from evil and ensure longevity.\u003c/li>\n\u003cli>Set out branches of plum and cherry blossoms (the first fruit of the year to blossom). Bid farewell to winter and anticipate spring. Kumquat, orange or mandarin trees are especially prized. If nothing else, display a bowl of these orange fruits in your home.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106425\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106425\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Sandra-and-family.jpg\" alt=\"Sandra, Jimmy Lam and family\" width=\"1920\" height=\"1937\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-400x404.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-800x807.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-768x775.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-1440x1453.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-1180x1190.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-960x969.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-75x75.jpg 75w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sandra, Jimmy Lam and family \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/chanco-houseware-and-restaurant-supplies-oakland\" target=\"_blank\">\u003cstrong>Chanco\u003c/strong>\u003c/a>\u003cbr>\n410 7th Street [\u003ca href=\"https://www.google.com/maps/place/Chanco/@37.7994441,-122.2754651,17z/data=!3m1!4b1!4m2!3m1!1s0x808f80b64effe33b:0xa7dae379afa5e944\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA, 94607\u003cbr>\nTel: (510) 238-8988\u003cbr>\nHours: Mon-Sun 9:30am-6pm\u003cbr>\n\u003ca href=\"https://www.facebook.com/Chanco-Housewares-Restaurant-Supply-703424203088435/?fref=ts\" target=\"_blank\">Facebook\u003c/a>: Chanco Oakland (Housewares & Restaurant Supply)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.chineseparade.com/calendar.asp\" target=\"_blank\">Chinese New Year events\u003c/a>, including San Francisco Chinatown’s Big Parade on Feb 20.\u003c/p>\n\n",
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"excerpt": "Want to welcome the passionate, creative and crafty Fire Monkey of the Lunar New Year into your home? Here's a list of easy steps to take and a one-stop shop in Oakland with almost everything you'll need.",
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"title": "How to Prepare for the Lunar New Year of the Clever Red Fire Monkey | KQED",
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"headline": "How to Prepare for the Lunar New Year of the Clever Red Fire Monkey",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>On my recent trip to China in early January, I was surprised to find scads of scampering monkeys swinging on red and gold banners all over Beijing. “It’s weeks before February 8, the start of the new Lunar New Year; isn’t it a bit early to start decorating?” I asked my guide.\u003c/p>\n\u003cp>“Oh no,” she replied, “it’s such an important holiday, people begin preparations way ahead.”\u003c/p>\n\u003cp>Although I’m back in the East Bay now, part of me is still in China, wishing I could celebrate this New Year of the Monkey appropriately, with festive decorations and symbolic lucky foods. As I headed to a job in downtown Oakland last week, the clever Monkey spirit must have heard my wish, because I happened to pass the perfect store on the edge of Chinatown, called \u003ca href=\"http://www.yelp.com/biz/chanco-houseware-and-restaurant-supplies-oakland\" target=\"_blank\">Chanco\u003c/a>. Its personable owners, husband and wife Jimmy and Sandra Lam, were happy to help me find everything I need to warmly welcome this year’s Fire Monkey (\u003ca href=\"http://susanlevitt.com/astrology/monkey-year-2016/\" target=\"_blank\">who is supposed to usher in a year of passion, creativity, and joy\u003c/a>).\u003c/p>\n\u003cfigure id=\"attachment_106415\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106415\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Chanco-sign.jpg\" alt=\"Chanco Housewares in Oakland Chinatown. Photo: Anna Mindess\" width=\"1920\" height=\"2702\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-400x563.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-800x1126.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-768x1081.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-1440x2027.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-1180x1661.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-960x1351.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chanco Housewares in Oakland Chinatown. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chanco’s long red sign on 7\u003csup>th\u003c/sup> Street proclaims it a Housewares and Restaurant Supply Shop – my equivalent of a free ticket to foodie Fairyland. I was smitten the moment I stepped inside the cavernous interior filled with neatly arranged shelves displaying over 10,000 items. Aisle after aisle of kitchen treasures: from elegant Japanese crockery; super-sized soup tureens; teeny teapots; to a profusion of gadgets (such as graters, peelers, curlers, zesters in a range of sizes). Chanco, a year-and-a-half-old, family-owned business, caters to a range of customers, from devoted home cooks to small restaurant owners to the elder residents of Chinatown.\u003c/p>\n\u003cfigure id=\"attachment_106420\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106420\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/red-dishes.jpg\" alt=\"Auspicious red dishes\" width=\"1920\" height=\"1910\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-400x398.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-800x796.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-768x764.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-1440x1433.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-1180x1174.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-960x955.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-75x75.jpg 75w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Auspicious red dishes \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When I asked Sandra what kind of dishes I would need for a Chinese New Year feast, she replied that it is important to use one’s best dishes or perhaps, like the custom of buying new clothes, a new set of dishes. She pointed out a few favorites for these festivities: red dishes with Chinese characters representing blessings, such as “longevity”; traditionally elegant blue and white patterns; or those featuring pink flowers, powerful dragons, or lucky koi fish.\u003c/p>\n\u003cfigure id=\"attachment_106422\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106422\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/flower-bowls-1.jpg\" alt=\"Pink floral bowls\" width=\"1920\" height=\"1309\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-400x273.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-800x545.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-768x524.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-1440x982.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-1180x804.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-960x655.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pink floral bowls \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>An essential element in the preparation for Lunar New Year is a thorough house cleaning and Sandra directed me to a section of the store stocked with a rainbow-hued range of brushes, brooms and gloves. “Remember to sweep toward the door,” she says, “you are sweeping out all the bad luck accumulated in the last year.”\u003c/p>\n\u003cfigure id=\"attachment_106419\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106419\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/brooms.jpg\" alt=\"Sweep away last year's bad luck \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sweep away last year's bad luck \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s important to maintain a positive attitude to welcome in a new year of health, family togetherness, longevity, wealth and other blessings. There are lucky foods to eat, and other auspicious traditions to observe.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“I love Lunar New Year because it is the time of year where everybody pauses from their busy lives to spend time with family and relatives, especially the elders,” Sandra says. “Growing up, my grandparents lived with us. My grandmother was kind of strict about keeping the New Year celebrations cheerful, as an omen for the coming year, so she didn’t let us watch any violent or sad TV shows, speak about bad things or eat anything with a negative connotation like bitter melon. ”\u003c/p>\n\u003cp>Sandra comes from a family of entrepreneurs. If you live closer to San Francisco, visit \u003ca href=\"http://www.yelp.com/biz/kamei-restaurant-supply-san-francisco\" target=\"_blank\">Kamei\u003c/a>, a housewares store run by her aunt for over 20 years.\u003c/p>\n\u003cp>The quintessential dish on every Chinese New Year's eve table is a steamed fish. The Chinese word for fish, \u003cem>yu\u003c/em>, sounds like “surplus” and heralds prosperity. It is essential that the fish is served with head and tail attached to make sure that the coming year has both a good beginning and ending. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/09/buy-a-live-fish-in-oakland-chinatown-for-traditional-new-year-feast/\" target=\"_blank\">In a previous post \u003c/a>when Lisa Li showed me how to buy a live fish, she explained, “Another important aspect of Chinese New Year tradition is not to finish the fish course on New Year’s Eve, but leave some to be eaten the next day so that the abundance of the \u003cem>yu\u003c/em> will continue into the New Year.\"\u003c/p>\n\u003cp>The classic preparation for the fish is to steam it whole and Chanco carries a range of steamers that appeal to different groups. Sandra has noticed that Southeast Asian customers (Thai, Cambodian, Vietnamese, Burmese) love aluminum cookware, including steamers because they heat up faster.\u003c/p>\n\u003cfigure id=\"attachment_106423\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106423\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/fish-shaped-mold.jpg\" alt=\"Fish-shaped cake mold\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fish-shaped cake mold \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chinese cooks prefer stainless steel because they deem it a healthier material to cook in. Yet, bamboo steamers are also part of traditional Chinese cooking and believed to enhance the ingredients being steamed. Chanco has all of these in a range of sizes, as well as fish-shaped molds for lucky fish sponge cakes.\u003c/p>\n\u003cfigure id=\"attachment_106424\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106424\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/CNY-banners.jpg\" alt=\"Lunar New Year Banners\" width=\"1920\" height=\"2188\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-400x456.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-800x912.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-768x875.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-1440x1641.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-1180x1345.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-960x1094.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lunar New Year Banners \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At Chanco, you can also find the red and gold banners that are hung all over the house to usher in good luck, little red envelopes with mischievous monkeys that are filled with money and handed out to the kids and lucky bamboo plants believed to attract positive energy.\u003c/p>\n\u003cfigure id=\"attachment_106418\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106418\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/bamboo.jpg\" alt=\"Bamboo is always lucky\" width=\"1920\" height=\"2318\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-400x483.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-800x966.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-768x927.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-1440x1739.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-1180x1425.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-960x1159.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bamboo is always lucky \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All I need to buy now to complete my preparations are fresh flowers, such as cherry blossoms and traditional foods, most of which have auspicious connotations.\u003c/p>\n\u003cp>As \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/23/sizzling-wok-and-lucky-foods-welcome-the-chinese-new-year-of-the-dragon/\" target=\"_blank\">I found out previously\u003c/a>, it is essential to serve a whole chicken with head and feet, symbolizing family togetherness. And although many Chinese New Years’ foods vary by family and village, the one universal dish is crescent shaped \u003ca href=\"http://en.wikipedia.org/wiki/Jiaozi\" target=\"_blank\">dumplings\u003c/a>. Traditionally, dumplings are made on New Year's Eve by all the members of the family, working together. Their shape represents gold ingots and symbolizes good fortune for the upcoming year.\u003c/p>\n\u003cul>\n\u003cul>\u003cstrong>Lucky food homonyms abound in the New Year’s menu.\u003c/strong> Sandra gives me some examples in Cantonese:\n\u003cli>Lotus root, \u003cem>lee nau\u003c/em>, sounds like \"come every year,\" to insure whatever you desire is ongoing.\u003c/li>\n\u003cli>Pigs’ feet, \u003cem>chu sao =\u003c/em> everything is within reach\u003c/li>\n\u003cli>Dried oyster, \u003cem>ho see\u003c/em> = good things are coming\u003c/li>\n\u003cli>Lettuce, \u003cem>san choi\u003c/em> = growing wealth\u003c/li>\n\u003cli>Shrimp, \u003cem>ha\u003c/em> = laughter or happiness.\u003c/li>\n\u003c/ul>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://www.nationsonline.org/oneworld/Chinese_Customs/food_symbolism.htm\" target=\"_blank\">Here’s an exhaustive list\u003c/a> of lucky-sounding foods.\u003c/p>\n\u003cp>“These traditions were a bigger part of my parents’ and grandparents’ generations, “ Sandra says with a sigh. “Nowadays, younger peoples’ lives are so busy, rushing around from one thing to another, there is no time to do all the preparations.”\u003c/p>\n\u003cp>For members of the older generation, part of the pre-New Year preparation is baking ten or more sweet rice cakes, daikon radish cakes or puffy sponge cakes to give as gifts to family members. Chanco has a huge assortment of disposable foil pans in a myriad of shapes. Perfect to hand out to visiting relatives. “Cooking these is still a big deal for our elders. They give cakes to the younger members of their family and feel very useful again,” says Sandra.\u003c/p>\n\u003cp>\u003cstrong>Steps to Prepare for The New Lunar New Year:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Clean your house from top to bottom to rid it of any bad luck from last year. Sweep it out towards the door.\u003c/li>\n\u003cli>Clean your internal house as well, paying off debts and resolving any quarrels with friends.\u003c/li>\n\u003cli>Get some new clothes and a haircut before the big day (scissors are to be avoided so you don’t snip off any good luck).\u003c/li>\n\u003cli>Prepare food ahead of time for family and to give away. Knives also must be put away so you don’t accidentally cut off any incoming good luck.\u003c/li>\n\u003cli>Decorate the house with red and gold banners. Red signifies happiness; gold represents prosperity. Red lanterns work well, as do charms with fancy knots that protect from evil and ensure longevity.\u003c/li>\n\u003cli>Set out branches of plum and cherry blossoms (the first fruit of the year to blossom). Bid farewell to winter and anticipate spring. Kumquat, orange or mandarin trees are especially prized. If nothing else, display a bowl of these orange fruits in your home.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106425\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106425\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Sandra-and-family.jpg\" alt=\"Sandra, Jimmy Lam and family\" width=\"1920\" height=\"1937\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-400x404.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-800x807.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-768x775.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-1440x1453.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-1180x1190.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-960x969.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-75x75.jpg 75w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sandra, Jimmy Lam and family \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/chanco-houseware-and-restaurant-supplies-oakland\" target=\"_blank\">\u003cstrong>Chanco\u003c/strong>\u003c/a>\u003cbr>\n410 7th Street [\u003ca href=\"https://www.google.com/maps/place/Chanco/@37.7994441,-122.2754651,17z/data=!3m1!4b1!4m2!3m1!1s0x808f80b64effe33b:0xa7dae379afa5e944\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA, 94607\u003cbr>\nTel: (510) 238-8988\u003cbr>\nHours: Mon-Sun 9:30am-6pm\u003cbr>\n\u003ca href=\"https://www.facebook.com/Chanco-Housewares-Restaurant-Supply-703424203088435/?fref=ts\" target=\"_blank\">Facebook\u003c/a>: Chanco Oakland (Housewares & Restaurant Supply)\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.chineseparade.com/calendar.asp\" target=\"_blank\">Chinese New Year events\u003c/a>, including San Francisco Chinatown’s Big Parade on Feb 20.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Shiba Ramen: Emeryville’s First Destination Restaurant",
"title": "Shiba Ramen: Emeryville’s First Destination Restaurant",
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"content": "\u003cp>While ramen rages on throughout the Bay Area, \u003ca href=\"http://www.shibaramen.com/\" target=\"_blank\">Shiba Ramen\u003c/a>, a little stand in Emeryville, is giving \u003ca href=\"http://www.ramenshop.com/\" target=\"_blank\">Ramen Shop\u003c/a> and other noodle houses a run for their money. They are accomplishing this by serving up impeccable bowls of steaming, fragrant broth with chewy \u003ca href=\"http://sunnoodle.com/our-noodles/\" target=\"_blank\">Sun noodles\u003c/a>, carefully cooked meats and vegetables, and secret sauces that might make you jealous you don’t work there. And the plating is both fast and precise, a kind of architectural template for the perfect bowl of ramen.\u003c/p>\n\u003cp>When we walked in the first time, pleased that the line was only 10 or so people long, I said to my wife, “It kind of feels like we’re in Tokyo, or some other actual city, not Emeryville” and she replied, “Yes, in a mall with housing.” And that’s exactly it. It’s hard to imagine planning to come here for dinner unless you happen to be on your way to a movie or have an appointment at the Apple store. Until you taste the ramen. Then, you start planning your next visit right away.\u003c/p>\n\u003cfigure id=\"attachment_106485\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/storefront1920.jpg\" alt=\"The Shiba Ramen kiosk at Emeryville Public Market\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106485\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/storefront1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/storefront1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/storefront1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/storefront1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/storefront1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/storefront1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/storefront1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Shiba Ramen kiosk at Emeryville Public Market \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003ca href=\"http://www.shibaramen.com/menu/\" target=\"_blank\">menu\u003c/a> changes daily, rotating through a brief staple of signature dishes. We tried three bowls, each named after the broth that is their base: spicy, buttercorn and soy milk. There are also four different types of Sun noodles at the kitchen’s disposal: straight, wavy, dry and super-thin. \u003c/p>\n\u003cp>The menu displayed above the counter is a bit confusing, as ingredients for each type aren’t listed, and it appears that you need to create your own. Luckily, that isn’t the case, and the printed menus floating about give you the lowdown. \u003c/p>\n\u003cfigure id=\"attachment_106484\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/spicy1920.jpg\" alt=\"Spicy ramen with ground pork\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106484\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/spicy1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/spicy1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/spicy1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/spicy1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/spicy1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/spicy1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/spicy1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy ramen with ground pork \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The spicy ramen comes with wavy noodles in a traditional tonkotsu bone broth made with pork and chicken and kicked up with sesame and shredded togarishi peppers that look like little slivers of saffron. Spicy pork, coarsely ground, is added in one quadrant of the bowl, bok choy in another, and the whole thing is sprinkled with green onions and bean sprouts. Floating on the side is a soft-boiled egg that’s been marinated in a secret tare, or sauce, that tastes like miso and soy, but that’s just a guess.\u003c/p>\n\u003cfigure id=\"attachment_106482\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/buttercorn1920.jpg\" alt=\"Clear ramen with butter and corn\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106482\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/buttercorn1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/buttercorn1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/buttercorn1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/buttercorn1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/buttercorn1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/buttercorn1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/buttercorn1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clear ramen with butter and corn \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The buttercorn is made with a light, clear, deeply flavorful pork and chicken broth and straight noodles, topped with pork (or chicken) chashu (marinated and braised meat), bean sprouts, micro-greens, the aforementioned egg, and menma (braised bamboo shoots). This is the same recipe for what is called “clear” ramen up to this point; for buttercorn, you guessed it, butter and corn are added. The butter adds a creamy richness to the meaty broth, and the corn sweetens the whole dish.\u003c/p>\n\u003cfigure id=\"attachment_106483\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/soymilk1920.jpg\" alt=\"Soy milk ramen, which is vegan if you omit the egg, at Shiba Ramen\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106483\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/soymilk1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soymilk1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soymilk1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soymilk1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soymilk1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soymilk1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soymilk1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Soy milk ramen, which is vegan if you omit the egg, at Shiba Ramen \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I was skeptical of the soy milk ramen, which is a vegan dish if you hold the egg, as I thought it might be too light without the pork that permeates the regular broth. I was happily wrong. The soy broth is deepened with earthy vegetables, and the roasted kabocha squash placed on top adds a smoky nuttiness. This version is also served with straight noodles, bean sprouts, that wonderful, marinated soft-boiled egg, bamboo shoots, corn, and green onions.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There are Japanese beers on tap, as well as a selection of local brews, and two lovely sakes on the drier side. All alcohol comes with weird mall rules: Beverages have to be opened for you at the counter, and you’re admonished not to leave the area with them in hand. \u003c/p>\n\u003cp>Shiba Ramen is so good, you don’t even need to invent a reason to go to Emeryville. Just show up.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.shibaramen.com/\" target=\"_blank\">\u003cstrong>Shiba Ramen\u003c/strong>\u003c/a>\u003cbr>\n5959 Shellmound St., Kiosk # 10 [\u003ca href=\"https://goo.gl/V0esK3\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nEmeryville, CA 94608\u003cbr>\nPh: none\u003cbr>\nHours: Daily, 11am-3pm and 5-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Shiba-Ramen-755139937889148/\" target=\"_blank\">Shiba Ramen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/shiba_ramen\" target=\"_blank\">@shiba_ramen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/shibaramen/\" target=\"_blank\">shibaramen\u003c/a>\u003cbr>\nPrice Range: $ (Ramen $9.50-$12)\u003c/p>\n\n",
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"excerpt": "The East Bay’s best ramen is hidden away in a food court in the Emeryville Public Market.",
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"title": "Shiba Ramen: Emeryville’s First Destination Restaurant | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>While ramen rages on throughout the Bay Area, \u003ca href=\"http://www.shibaramen.com/\" target=\"_blank\">Shiba Ramen\u003c/a>, a little stand in Emeryville, is giving \u003ca href=\"http://www.ramenshop.com/\" target=\"_blank\">Ramen Shop\u003c/a> and other noodle houses a run for their money. They are accomplishing this by serving up impeccable bowls of steaming, fragrant broth with chewy \u003ca href=\"http://sunnoodle.com/our-noodles/\" target=\"_blank\">Sun noodles\u003c/a>, carefully cooked meats and vegetables, and secret sauces that might make you jealous you don’t work there. And the plating is both fast and precise, a kind of architectural template for the perfect bowl of ramen.\u003c/p>\n\u003cp>When we walked in the first time, pleased that the line was only 10 or so people long, I said to my wife, “It kind of feels like we’re in Tokyo, or some other actual city, not Emeryville” and she replied, “Yes, in a mall with housing.” And that’s exactly it. It’s hard to imagine planning to come here for dinner unless you happen to be on your way to a movie or have an appointment at the Apple store. Until you taste the ramen. Then, you start planning your next visit right away.\u003c/p>\n\u003cfigure id=\"attachment_106485\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/storefront1920.jpg\" alt=\"The Shiba Ramen kiosk at Emeryville Public Market\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106485\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/storefront1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/storefront1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/storefront1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/storefront1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/storefront1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/storefront1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/storefront1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Shiba Ramen kiosk at Emeryville Public Market \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003ca href=\"http://www.shibaramen.com/menu/\" target=\"_blank\">menu\u003c/a> changes daily, rotating through a brief staple of signature dishes. We tried three bowls, each named after the broth that is their base: spicy, buttercorn and soy milk. There are also four different types of Sun noodles at the kitchen’s disposal: straight, wavy, dry and super-thin. \u003c/p>\n\u003cp>The menu displayed above the counter is a bit confusing, as ingredients for each type aren’t listed, and it appears that you need to create your own. Luckily, that isn’t the case, and the printed menus floating about give you the lowdown. \u003c/p>\n\u003cfigure id=\"attachment_106484\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/spicy1920.jpg\" alt=\"Spicy ramen with ground pork\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106484\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/spicy1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/spicy1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/spicy1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/spicy1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/spicy1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/spicy1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/spicy1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy ramen with ground pork \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The spicy ramen comes with wavy noodles in a traditional tonkotsu bone broth made with pork and chicken and kicked up with sesame and shredded togarishi peppers that look like little slivers of saffron. Spicy pork, coarsely ground, is added in one quadrant of the bowl, bok choy in another, and the whole thing is sprinkled with green onions and bean sprouts. Floating on the side is a soft-boiled egg that’s been marinated in a secret tare, or sauce, that tastes like miso and soy, but that’s just a guess.\u003c/p>\n\u003cfigure id=\"attachment_106482\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/buttercorn1920.jpg\" alt=\"Clear ramen with butter and corn\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106482\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/buttercorn1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/buttercorn1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/buttercorn1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/buttercorn1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/buttercorn1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/buttercorn1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/buttercorn1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clear ramen with butter and corn \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The buttercorn is made with a light, clear, deeply flavorful pork and chicken broth and straight noodles, topped with pork (or chicken) chashu (marinated and braised meat), bean sprouts, micro-greens, the aforementioned egg, and menma (braised bamboo shoots). This is the same recipe for what is called “clear” ramen up to this point; for buttercorn, you guessed it, butter and corn are added. The butter adds a creamy richness to the meaty broth, and the corn sweetens the whole dish.\u003c/p>\n\u003cfigure id=\"attachment_106483\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/soymilk1920.jpg\" alt=\"Soy milk ramen, which is vegan if you omit the egg, at Shiba Ramen\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106483\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/soymilk1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soymilk1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soymilk1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soymilk1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soymilk1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soymilk1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soymilk1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Soy milk ramen, which is vegan if you omit the egg, at Shiba Ramen \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I was skeptical of the soy milk ramen, which is a vegan dish if you hold the egg, as I thought it might be too light without the pork that permeates the regular broth. I was happily wrong. The soy broth is deepened with earthy vegetables, and the roasted kabocha squash placed on top adds a smoky nuttiness. This version is also served with straight noodles, bean sprouts, that wonderful, marinated soft-boiled egg, bamboo shoots, corn, and green onions.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There are Japanese beers on tap, as well as a selection of local brews, and two lovely sakes on the drier side. All alcohol comes with weird mall rules: Beverages have to be opened for you at the counter, and you’re admonished not to leave the area with them in hand. \u003c/p>\n\u003cp>Shiba Ramen is so good, you don’t even need to invent a reason to go to Emeryville. Just show up.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.shibaramen.com/\" target=\"_blank\">\u003cstrong>Shiba Ramen\u003c/strong>\u003c/a>\u003cbr>\n5959 Shellmound St., Kiosk # 10 [\u003ca href=\"https://goo.gl/V0esK3\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nEmeryville, CA 94608\u003cbr>\nPh: none\u003cbr>\nHours: Daily, 11am-3pm and 5-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Shiba-Ramen-755139937889148/\" target=\"_blank\">Shiba Ramen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/shiba_ramen\" target=\"_blank\">@shiba_ramen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/shibaramen/\" target=\"_blank\">shibaramen\u003c/a>\u003cbr>\nPrice Range: $ (Ramen $9.50-$12)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Icelandic Yogurt Comes To The Bay Area (And Your Fridge)",
"title": "Icelandic Yogurt Comes To The Bay Area (And Your Fridge)",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Unless you've been living under a lactose intolerant rock the last few years, you’ve experienced the rise of yogurt, \u003ca href=\"http://www.theatlantic.com/business/archive/2011/08/how-did-greek-yogurt-get-so-popular/244025/\" target=\"_blank\">particularly Greek yogurt\u003c/a>. America’s had a love affair with yogurt \u003ca href=\"http://www.grubstreet.com/2014/10/great-moments-in-the-history-of-yogurt.html\" target=\"_blank\">for hundreds of years\u003c/a>, but until recently, the most popular kinds were as far from traditional as possible: either frozen, sugar-laden, or identified by \u003ca href=\"http://www.yoplait.com/products/yoplait-go-gurt\" target=\"_blank\">their portability\u003c/a>. Starting in the early aughts, \u003ca href=\"http://usa.fage.eu/?gclid=CMvQmor1vsoCFYaCfgod_jgCLg&gclsrc=aw.ds\" target=\"_blank\">Fage\u003c/a> introduced America to the pleasures of its rich, thick, drained yogurt and its seemingly endless list of benefits: more protein, so you’ll stay full longer! Gut-friendly probiotic strains! The ease at which you can swap it for sour cream, leaving your family none the wiser on enchilada night!\u003c/p>\n\u003cp>Greek yogurt exploded, and so did the rest of the yogurt aisle. A recent trip to Whole Foods gave me the option of goat milk yogurt, coconut milk yogurt, or even savory yogurt. And then there’s the geographic diversity of yogurt: there’s Russian yogurt, European yogurt, Asian yogurt--and Icelandic yogurt. Icelandic yogurt is a relatively new player in the competitive yogurt market, but it’s quickly becoming popular. And one the companies responsible is Petaluma’s \u003ca href=\"http://smariorganics.com/\" target=\"_blank\">Smári Yogurt\u003c/a>, whose owner’s bet that American consumers would be a fan of the ultra-thick yogurt of his Icelandic childhood is paying off, with its brightly colored cups showing up in stores nationwide. (Want to know what we thought of Smári’s yogurt? See below for our taste test.)\u003c/p>\n\u003cfigure id=\"attachment_106260\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/smari.jpg\" alt=\"Smári Icelandic Yogurt: Pure, Vanilla and Coconut\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106260\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/smari.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/smari-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/smari-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/smari-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/smari-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/smari-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/smari-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Smári Icelandic Yogurt: Pure, Vanilla and Coconut \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Smári is a strained yogurt similar to Greek yogurt, but it’s made with much more milk, which its fans say give it a creamier taste and texture: while Greek yogurt is made from 2-3 cups of milk, Smári is made from 4 cups. Smári’s founder, Smári Ásmundsson, also says his yogurt has more protein per ounce than any other yogurt on the US market.\u003c/p>\n\u003cp>Smári isn’t the first Icelandic yogurt on the market--that would be nationwide brand \u003ca href=\"http://siggisdairy.com/\" target=\"_blank\">Siggi’s\u003c/a>, which debuted in 2007-- but Ásmundsson is confident that his yogurt in the brightly colored cups can make a play in the increasingly crowded dairy aisle. There’s the higher protein content, and there’s also his commitment to the yogurt’s organic status.\u003c/p>\n\u003cfigure id=\"attachment_106257\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/siggi.jpg\" alt=\"Siggi’s Icelandic Style Skyr: Plain, Pomegranate & Passion Fruit and Vanilla\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106257\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/siggi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/siggi-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/siggi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/siggi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/siggi-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/siggi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/siggi-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Siggi’s Icelandic Style Skyr: Plain, Pomegranate & Passion Fruit and Vanilla \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I’m a huge believer in organic food,” Ásmundsson said. “And I’m a huge believer in yogurt, Icelandic yogurt, which is called \u003ca href=\"https://en.wikipedia.org/wiki/Skyr\" target=\"_blank\">skyr\u003c/a> back home in Iceland. That was my fast food growing up.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>He’s also a big fan of fat. Skyr is traditionally made with skim milk, but last year, Smári introduced two full fat yogurts. Their move was part of a growing trend, partially fueled by the paleo trend and a \u003ca href=\"https://www.hsph.harvard.edu/nutritionsource/low-fat/\" target=\"_blank\">shift away \u003c/a>from low fat diets, emphasizing the importance of fat in a healthy diet.\u003c/p>\n\u003cp>“I’m a huge fan of fat. I think fat is critical. Just don’t eat too much,” Ásmundsson said. “In order for our bodies to access the vitamins, the minerals and nutrients in our food, we have to have fat. Often fat is replaced with sugar, and sugar is so much worse for you than fat is. Plus, fat makes everything tasty. “\u003c/p>\n\u003cp>Ásmundsson’s joked that skyr’s protein and fat helped make him strong growing up in his native Iceland, where he ate the tangy yogurt almost every day at school, and would often have it for dessert at home--prepared the traditional way, with some cream and brown sugar on top. After moving to America in his twenties he missed it, and started making it at home. There was only one problem: his skyr was terrible. “I had been making skyr for over a decade before I decided to start a company, and a big part of that was actually really bad,” he said. “It’s a very simple food, but any simple food--like bread, for example--is really hard to make well.”\u003c/p>\n\u003cp>A few years ago, Ásmundsson had a son. Now an in demand \u003ca href=\"http://www.smariproductions.com/\" target=\"_blank\">photographer\u003c/a> for working for clients like Volkswagen, Morgan Stanley, Rolex, he started looking into the world of children’s food and was disappointed in what he found. Everything seemed packed with sugar and artificial ingredients. Again, he missed the wholesome skyr of his childhood. So he made the decision: he would make it himself and sell it.\u003c/p>\n\u003cp>It wasn’t an easy process. While Ásmundsson had significant brand and advertising experience, he had no experience with the dairy industry or starting a business. Then the Petaluma-based Ásmundsson wanted to make his product locally, but the equipment required for skyr’s distinctive texture was expensive, and no Petaluma dairy would take a risk on his untested product and install the new system. He worried about differentiating himself from all the other yogurts on the market, and spent over 100 hours hanging around the dairy aisles at the supermarket, questioning customers about what went into their yogurt-buying decisions.\u003c/p>\n\u003cp>And the biggest problem remained: his skyr was bad. Eventually, he connected with an 82-year-old family friend in Iceland, who had been making skyr for years. Ásmundsson ran up his phone bill calling the friend, asking question after question until he was finally satisfied with his end product. “When I went back [to Iceland], I met with him,” Ásmundsson said. “He was responsible for all of sudden my skyr being better than yogurt I had ever had.”\u003c/p>\n\u003cp>Finally, with the help of a cofounder with food business experience, an organic dairy in Wisconsin, and \u003ca href=\"https://circleup.com/community/article/how-icelandic-yogurt-ended-up-in-almost-every-whole-foods-in-america/VYBscykAACgAZwpc/\" target=\"_blank\">crowdfunding site CircleUp\u003c/a>, Smári yogurt launched in 2013 with four flavors, Pure, Vanilla, Strawberry, and Blueberry. Since then, they've added four flavors, and expanded to hundreds of stores nationwide.\u003c/p>\n\u003cp>Things are going well for Smári. They recently announced four new flavors, and Ásmundsson said they tripled their business from December 2015 to this month. He gets to eat his beloved skyr every day (“I eat yogurt every breakfast,” he said. “And if I’m feeling lazy, I’ll have yogurt for dinner”) and the son who inspired it all has become a big fan (he likes the recently released key lime flavor). But he’s still not satisfied. He wants to be in every grocery store in the country, to show America how delicious Iceland’s yogurt can be--and by the way, just what do Icelanders think about Smári?\u003c/p>\n\u003cp>“It’s been very, very positive,” Ásmundsson said of the reaction from Icelanders. “People that try it, the most common reaction is ‘Oh my God, this is much better than what we have at home.’”\u003c/p>\n\u003cp>\u003cstrong>So, how do Smári’s Icelandic style yogurts compare to similar products on the market? Bay Area Bites decided to host a taste taste and find out.\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_106255\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/all-yogurt.jpg\" alt=\"Yogurt taste test: Smári, Siggi's, Straus Greek and Wallaby Greek\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106255\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/all-yogurt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/all-yogurt-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/all-yogurt-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/all-yogurt-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/all-yogurt-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/all-yogurt-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/all-yogurt-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Yogurt taste test: Smári, Siggi's, Straus Greek and Wallaby Greek \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pure Versus Plain\u003c/strong>\u003c/p>\n\u003cp>We tried three unflavored strained yogurts: two Icelandic style, including Smári’s (which they call pure) and Siggi’s, and Straus’ Greek Yogurt, to compare against. Smári was incredibly thick, with a dry mouthfeel and a piquant acidity. It’s so thick, it’s almost cheese like--Check, Please! Bay Area producer Tina Salter compared it to \u003ca href=\"https://en.wikipedia.org/wiki/Strained_yogurt\" target=\"_blank\">labneh\u003c/a>--and when we held it upside down, nothing happened. Tina said it had a grassy flavor that wasn’t as appealing to her, and said it had a “chalky, drier texture that’s not as satisfying for me.” On the other hand, both Wendy Goodfriend, Senior Producer of Bay Area Bites, and I both preferred the rich flavor of Smári over the plain Siggi’s, which had an unpleasantly bitter aftertaste.\u003c/p>\n\u003cfigure id=\"attachment_106259\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/smari-spoon.jpg\" alt=\"Smári Icelandic Yogurt Pure\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106259\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/smari-spoon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/smari-spoon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/smari-spoon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/smari-spoon-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/smari-spoon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/smari-spoon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/smari-spoon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Smári Icelandic Yogurt Pure \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Texture wise, Siggi’s had a pleasingly creamy, almost silky texture. Tina noted that even though the Siggi’s we tried was nonfat, it still tasted like full fat to her. Both Icelandic yogurts were a lot thicker than the Straus yogurt, which more closely resembled their thinner, almost luxuriously smooth European-style yogurt. The Straus had a milder yet still rich taste that everyone found delicious, but if you’re craving the thickness and aggressive tang of a Greek yogurt, get a Fage--or one of the Icelandic styles we tried.\u003c/p>\n\u003cfigure id=\"attachment_106256\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/siggi-spoon.jpg\" alt=\"Siggi’s Icelandic Style Skyr: Vanilla\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106256\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/siggi-spoon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/siggi-spoon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/siggi-spoon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/siggi-spoon-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/siggi-spoon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/siggi-spoon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/siggi-spoon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Siggi’s Icelandic Style Skyr: Vanilla \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106262\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/straus-spoon1.jpg\" alt=\"Straus Greek yogurt: Plain\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106262\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/straus-spoon1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/straus-spoon1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/straus-spoon1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/straus-spoon1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/straus-spoon1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/straus-spoon1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/straus-spoon1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Straus Greek yogurt: Plain \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>A Vanilla Showdown\u003c/strong>\u003c/p>\n\u003cp>Both Icelandic vanilla yogurts we tried were very similar tasting, with a strong vanilla scent and taste from their inclusion of real vanilla (no “artificial flavoring” here). Both were very sweet, but the Smári was a touch sweeter--Tina observed that with the Smári, “You start off with the sweetness, get a burst of vanilla in the middle and end with the acidity.” In both cases, we found that these yogurt’s aggressive sweetness against their natural acidity was jarring.\u003c/p>\n\u003cp>\u003cstrong>Real Fruit Versus Candy\u003c/strong>\u003c/p>\n\u003cp>We compared a fruit flavored Smári yogurt (coconut) and Siggi’s (passion fruit and pomegranate) against a locally made Greek yogurt with fruit: a \u003ca href=\"http://www.wallabyyogurt.com/\" target=\"_blank\">Wallaby’s\u003c/a> cherry-flavored Greek yogurt. Smári’s coconut flavor was the most interesting, with small chunks of dehydrated coconut mixed into the assertively coconut-y yogurt. I was a fan, but Wendy, although she thought the flavor tasted authentic, did not like the chunky texture.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The Siggi’s had an appealingly strong bite of passion fruit, but zero pomegranate flavor. Tina was a big fan, and wanted to try it frozen. When we tried the fruit-flavored Greek yogurt from Napa’s Wallaby yogurt, the reaction was swift and universal: complete disgust. The yogurt was incredibly thin, and that texture combined with the taste--\u003ca href=\"https://www.google.com/search?q=gummi+bears+candy&espv=2&biw=1814&bih=1177&tbm=isch&tbo=u&source=univ&sa=X&ved=0ahUKEwj66onZhb_KAhUDLmMKHbgBCx0QsAQIUQ&dpr=1\" target=\"_blank\">Gummi Bears\u003c/a>, instead of the promised cherry--recalled the worst Dannon or \u003ca href=\"http://gogurt.com/products?gclid=CPTn9oqGv8oCFdKDfgod8XEEsA&gclsrc=aw.ds&dclid=CLicgouGv8oCFUp8fgodQ64PQg\" target=\"_blank\">Go Gurt\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_106263\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/wallaby-flavored-spoon.jpg\" alt=\"Wallaby's Greek Blended Cherry yogurt.\" width=\"1920\" height=\"1299\" class=\"size-full wp-image-106263\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/wallaby-flavored-spoon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/wallaby-flavored-spoon-400x271.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/wallaby-flavored-spoon-800x541.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/wallaby-flavored-spoon-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/wallaby-flavored-spoon-1440x974.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/wallaby-flavored-spoon-1180x798.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/wallaby-flavored-spoon-960x650.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wallaby's Greek Blended Cherry yogurt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Can Petaluma’s Smári do for skyr what Fage and Chobani did for Greek yogurt?\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Unless you've been living under a lactose intolerant rock the last few years, you’ve experienced the rise of yogurt, \u003ca href=\"http://www.theatlantic.com/business/archive/2011/08/how-did-greek-yogurt-get-so-popular/244025/\" target=\"_blank\">particularly Greek yogurt\u003c/a>. America’s had a love affair with yogurt \u003ca href=\"http://www.grubstreet.com/2014/10/great-moments-in-the-history-of-yogurt.html\" target=\"_blank\">for hundreds of years\u003c/a>, but until recently, the most popular kinds were as far from traditional as possible: either frozen, sugar-laden, or identified by \u003ca href=\"http://www.yoplait.com/products/yoplait-go-gurt\" target=\"_blank\">their portability\u003c/a>. Starting in the early aughts, \u003ca href=\"http://usa.fage.eu/?gclid=CMvQmor1vsoCFYaCfgod_jgCLg&gclsrc=aw.ds\" target=\"_blank\">Fage\u003c/a> introduced America to the pleasures of its rich, thick, drained yogurt and its seemingly endless list of benefits: more protein, so you’ll stay full longer! Gut-friendly probiotic strains! The ease at which you can swap it for sour cream, leaving your family none the wiser on enchilada night!\u003c/p>\n\u003cp>Greek yogurt exploded, and so did the rest of the yogurt aisle. A recent trip to Whole Foods gave me the option of goat milk yogurt, coconut milk yogurt, or even savory yogurt. And then there’s the geographic diversity of yogurt: there’s Russian yogurt, European yogurt, Asian yogurt--and Icelandic yogurt. Icelandic yogurt is a relatively new player in the competitive yogurt market, but it’s quickly becoming popular. And one the companies responsible is Petaluma’s \u003ca href=\"http://smariorganics.com/\" target=\"_blank\">Smári Yogurt\u003c/a>, whose owner’s bet that American consumers would be a fan of the ultra-thick yogurt of his Icelandic childhood is paying off, with its brightly colored cups showing up in stores nationwide. (Want to know what we thought of Smári’s yogurt? See below for our taste test.)\u003c/p>\n\u003cfigure id=\"attachment_106260\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/smari.jpg\" alt=\"Smári Icelandic Yogurt: Pure, Vanilla and Coconut\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106260\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/smari.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/smari-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/smari-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/smari-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/smari-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/smari-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/smari-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Smári Icelandic Yogurt: Pure, Vanilla and Coconut \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Smári is a strained yogurt similar to Greek yogurt, but it’s made with much more milk, which its fans say give it a creamier taste and texture: while Greek yogurt is made from 2-3 cups of milk, Smári is made from 4 cups. Smári’s founder, Smári Ásmundsson, also says his yogurt has more protein per ounce than any other yogurt on the US market.\u003c/p>\n\u003cp>Smári isn’t the first Icelandic yogurt on the market--that would be nationwide brand \u003ca href=\"http://siggisdairy.com/\" target=\"_blank\">Siggi’s\u003c/a>, which debuted in 2007-- but Ásmundsson is confident that his yogurt in the brightly colored cups can make a play in the increasingly crowded dairy aisle. There’s the higher protein content, and there’s also his commitment to the yogurt’s organic status.\u003c/p>\n\u003cfigure id=\"attachment_106257\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/siggi.jpg\" alt=\"Siggi’s Icelandic Style Skyr: Plain, Pomegranate & Passion Fruit and Vanilla\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106257\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/siggi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/siggi-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/siggi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/siggi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/siggi-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/siggi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/siggi-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Siggi’s Icelandic Style Skyr: Plain, Pomegranate & Passion Fruit and Vanilla \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I’m a huge believer in organic food,” Ásmundsson said. “And I’m a huge believer in yogurt, Icelandic yogurt, which is called \u003ca href=\"https://en.wikipedia.org/wiki/Skyr\" target=\"_blank\">skyr\u003c/a> back home in Iceland. That was my fast food growing up.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>He’s also a big fan of fat. Skyr is traditionally made with skim milk, but last year, Smári introduced two full fat yogurts. Their move was part of a growing trend, partially fueled by the paleo trend and a \u003ca href=\"https://www.hsph.harvard.edu/nutritionsource/low-fat/\" target=\"_blank\">shift away \u003c/a>from low fat diets, emphasizing the importance of fat in a healthy diet.\u003c/p>\n\u003cp>“I’m a huge fan of fat. I think fat is critical. Just don’t eat too much,” Ásmundsson said. “In order for our bodies to access the vitamins, the minerals and nutrients in our food, we have to have fat. Often fat is replaced with sugar, and sugar is so much worse for you than fat is. Plus, fat makes everything tasty. “\u003c/p>\n\u003cp>Ásmundsson’s joked that skyr’s protein and fat helped make him strong growing up in his native Iceland, where he ate the tangy yogurt almost every day at school, and would often have it for dessert at home--prepared the traditional way, with some cream and brown sugar on top. After moving to America in his twenties he missed it, and started making it at home. There was only one problem: his skyr was terrible. “I had been making skyr for over a decade before I decided to start a company, and a big part of that was actually really bad,” he said. “It’s a very simple food, but any simple food--like bread, for example--is really hard to make well.”\u003c/p>\n\u003cp>A few years ago, Ásmundsson had a son. Now an in demand \u003ca href=\"http://www.smariproductions.com/\" target=\"_blank\">photographer\u003c/a> for working for clients like Volkswagen, Morgan Stanley, Rolex, he started looking into the world of children’s food and was disappointed in what he found. Everything seemed packed with sugar and artificial ingredients. Again, he missed the wholesome skyr of his childhood. So he made the decision: he would make it himself and sell it.\u003c/p>\n\u003cp>It wasn’t an easy process. While Ásmundsson had significant brand and advertising experience, he had no experience with the dairy industry or starting a business. Then the Petaluma-based Ásmundsson wanted to make his product locally, but the equipment required for skyr’s distinctive texture was expensive, and no Petaluma dairy would take a risk on his untested product and install the new system. He worried about differentiating himself from all the other yogurts on the market, and spent over 100 hours hanging around the dairy aisles at the supermarket, questioning customers about what went into their yogurt-buying decisions.\u003c/p>\n\u003cp>And the biggest problem remained: his skyr was bad. Eventually, he connected with an 82-year-old family friend in Iceland, who had been making skyr for years. Ásmundsson ran up his phone bill calling the friend, asking question after question until he was finally satisfied with his end product. “When I went back [to Iceland], I met with him,” Ásmundsson said. “He was responsible for all of sudden my skyr being better than yogurt I had ever had.”\u003c/p>\n\u003cp>Finally, with the help of a cofounder with food business experience, an organic dairy in Wisconsin, and \u003ca href=\"https://circleup.com/community/article/how-icelandic-yogurt-ended-up-in-almost-every-whole-foods-in-america/VYBscykAACgAZwpc/\" target=\"_blank\">crowdfunding site CircleUp\u003c/a>, Smári yogurt launched in 2013 with four flavors, Pure, Vanilla, Strawberry, and Blueberry. Since then, they've added four flavors, and expanded to hundreds of stores nationwide.\u003c/p>\n\u003cp>Things are going well for Smári. They recently announced four new flavors, and Ásmundsson said they tripled their business from December 2015 to this month. He gets to eat his beloved skyr every day (“I eat yogurt every breakfast,” he said. “And if I’m feeling lazy, I’ll have yogurt for dinner”) and the son who inspired it all has become a big fan (he likes the recently released key lime flavor). But he’s still not satisfied. He wants to be in every grocery store in the country, to show America how delicious Iceland’s yogurt can be--and by the way, just what do Icelanders think about Smári?\u003c/p>\n\u003cp>“It’s been very, very positive,” Ásmundsson said of the reaction from Icelanders. “People that try it, the most common reaction is ‘Oh my God, this is much better than what we have at home.’”\u003c/p>\n\u003cp>\u003cstrong>So, how do Smári’s Icelandic style yogurts compare to similar products on the market? Bay Area Bites decided to host a taste taste and find out.\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_106255\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/all-yogurt.jpg\" alt=\"Yogurt taste test: Smári, Siggi's, Straus Greek and Wallaby Greek\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106255\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/all-yogurt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/all-yogurt-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/all-yogurt-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/all-yogurt-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/all-yogurt-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/all-yogurt-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/all-yogurt-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Yogurt taste test: Smári, Siggi's, Straus Greek and Wallaby Greek \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pure Versus Plain\u003c/strong>\u003c/p>\n\u003cp>We tried three unflavored strained yogurts: two Icelandic style, including Smári’s (which they call pure) and Siggi’s, and Straus’ Greek Yogurt, to compare against. Smári was incredibly thick, with a dry mouthfeel and a piquant acidity. It’s so thick, it’s almost cheese like--Check, Please! Bay Area producer Tina Salter compared it to \u003ca href=\"https://en.wikipedia.org/wiki/Strained_yogurt\" target=\"_blank\">labneh\u003c/a>--and when we held it upside down, nothing happened. Tina said it had a grassy flavor that wasn’t as appealing to her, and said it had a “chalky, drier texture that’s not as satisfying for me.” On the other hand, both Wendy Goodfriend, Senior Producer of Bay Area Bites, and I both preferred the rich flavor of Smári over the plain Siggi’s, which had an unpleasantly bitter aftertaste.\u003c/p>\n\u003cfigure id=\"attachment_106259\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/smari-spoon.jpg\" alt=\"Smári Icelandic Yogurt Pure\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106259\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/smari-spoon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/smari-spoon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/smari-spoon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/smari-spoon-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/smari-spoon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/smari-spoon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/smari-spoon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Smári Icelandic Yogurt Pure \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Texture wise, Siggi’s had a pleasingly creamy, almost silky texture. Tina noted that even though the Siggi’s we tried was nonfat, it still tasted like full fat to her. Both Icelandic yogurts were a lot thicker than the Straus yogurt, which more closely resembled their thinner, almost luxuriously smooth European-style yogurt. The Straus had a milder yet still rich taste that everyone found delicious, but if you’re craving the thickness and aggressive tang of a Greek yogurt, get a Fage--or one of the Icelandic styles we tried.\u003c/p>\n\u003cfigure id=\"attachment_106256\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/siggi-spoon.jpg\" alt=\"Siggi’s Icelandic Style Skyr: Vanilla\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106256\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/siggi-spoon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/siggi-spoon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/siggi-spoon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/siggi-spoon-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/siggi-spoon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/siggi-spoon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/siggi-spoon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Siggi’s Icelandic Style Skyr: Vanilla \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106262\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/straus-spoon1.jpg\" alt=\"Straus Greek yogurt: Plain\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106262\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/straus-spoon1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/straus-spoon1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/straus-spoon1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/straus-spoon1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/straus-spoon1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/straus-spoon1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/straus-spoon1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Straus Greek yogurt: Plain \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>A Vanilla Showdown\u003c/strong>\u003c/p>\n\u003cp>Both Icelandic vanilla yogurts we tried were very similar tasting, with a strong vanilla scent and taste from their inclusion of real vanilla (no “artificial flavoring” here). Both were very sweet, but the Smári was a touch sweeter--Tina observed that with the Smári, “You start off with the sweetness, get a burst of vanilla in the middle and end with the acidity.” In both cases, we found that these yogurt’s aggressive sweetness against their natural acidity was jarring.\u003c/p>\n\u003cp>\u003cstrong>Real Fruit Versus Candy\u003c/strong>\u003c/p>\n\u003cp>We compared a fruit flavored Smári yogurt (coconut) and Siggi’s (passion fruit and pomegranate) against a locally made Greek yogurt with fruit: a \u003ca href=\"http://www.wallabyyogurt.com/\" target=\"_blank\">Wallaby’s\u003c/a> cherry-flavored Greek yogurt. Smári’s coconut flavor was the most interesting, with small chunks of dehydrated coconut mixed into the assertively coconut-y yogurt. I was a fan, but Wendy, although she thought the flavor tasted authentic, did not like the chunky texture.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Siggi’s had an appealingly strong bite of passion fruit, but zero pomegranate flavor. Tina was a big fan, and wanted to try it frozen. When we tried the fruit-flavored Greek yogurt from Napa’s Wallaby yogurt, the reaction was swift and universal: complete disgust. The yogurt was incredibly thin, and that texture combined with the taste--\u003ca href=\"https://www.google.com/search?q=gummi+bears+candy&espv=2&biw=1814&bih=1177&tbm=isch&tbo=u&source=univ&sa=X&ved=0ahUKEwj66onZhb_KAhUDLmMKHbgBCx0QsAQIUQ&dpr=1\" target=\"_blank\">Gummi Bears\u003c/a>, instead of the promised cherry--recalled the worst Dannon or \u003ca href=\"http://gogurt.com/products?gclid=CPTn9oqGv8oCFdKDfgod8XEEsA&gclsrc=aw.ds&dclid=CLicgouGv8oCFUp8fgodQ64PQg\" target=\"_blank\">Go Gurt\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_106263\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/wallaby-flavored-spoon.jpg\" alt=\"Wallaby's Greek Blended Cherry yogurt.\" width=\"1920\" height=\"1299\" class=\"size-full wp-image-106263\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/wallaby-flavored-spoon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/wallaby-flavored-spoon-400x271.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/wallaby-flavored-spoon-800x541.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/wallaby-flavored-spoon-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/wallaby-flavored-spoon-1440x974.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/wallaby-flavored-spoon-1180x798.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/wallaby-flavored-spoon-960x650.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wallaby's Greek Blended Cherry yogurt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 10 Favorite South Bay Pho Restaurants",
"title": "Bay Area Bites Guide to 10 Favorite South Bay Pho Restaurants",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>As El Niño brings grey and rainy days to the Bay Area, a large steaming bowl of pho noodle soup may be the tastiest way to warm your soul and lift your damp spirits. Vietnamese noodle soup, with its savory broth and thin slices of beef is easily customizable by adding different condiments and garnishes. The South Bay Area has a wealth of Vietnamese restaurants serving pho and each restaurant has its own specialty and offerings of beef cuts. Here is a collection of 10 tasty South Bay spots to slurp pho. If I missed your favorite please be sure to share it in the comments.\u003c/p>\n\u003cfigure id=\"attachment_106094\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Pho-Lovers.jpg\" alt=\"The Lovers special noodle with rare steak, beef balls, at ox tail.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106094\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Lovers.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Lovers-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Lovers-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Lovers-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Lovers-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Lovers-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Lovers-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Lovers special noodle with rare steak, beef balls, at ox tail. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pho Lovers\u003c/strong> is a popular, family-run restaurant in Sunnyvale serves a small offering of pho in addition to traditional vietnamese dishes. The signature \"Lovers Special\" features rare steak, meatballs and ox tail. The broth is very light, predominant flavors are fresh onion and cilantro. The meatballs are surprisingly tender while the oxtail meat practically melts off the bone. The tableside jar of oiled chili flakes is a perfect condiment to add a touch of spice. Do be aware that Pho Lovers will not take credit cards for checks less than $10.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pho-lovers-sunnyvale\" target=\"_blank\">\u003cstrong>Pho Lovers\u003c/strong>\u003c/a>\u003cbr>\n253 E Maude Ave. [\u003ca href=\"https://goo.gl/6byTCI\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSunnyvale, CA 94085\u003cbr>\nPh: (408) 530-8583\u003cbr>\nHours: Mon-Sun 10am-9pm\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_106098\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoFactory.jpg\" alt=\"Pho dac biet at Pho Factory with rare filet mignon, well-done flank, brisket, tendon and tripe.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106098\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactory.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactory-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactory-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactory-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactory-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactory-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactory-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pho dac biet at Pho Factory with rare filet mignon, well-done flank, brisket, tendon and tripe. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pho Factory\u003c/strong> serves bowls of pho in a clean, modern setting with friendly servers who take customer orders on iPads. The house specialty is a smoked veal pho. The veal arrives on a plate raw and is quickly cooked in the hot broth. A special shrimp sauce served alongside the veal pho adds a unique sweet and salty flavor to the broth. Perfect for meat lovers, the #11 features tender slices of filet mignon, flank, brisket, tripe and tendon served in a broth seasoned with star anise and white pepper.\u003c/p>\n\u003cfigure id=\"attachment_106099\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoFactoryVeal.jpg\" alt=\"The smoked veal special pho at Pho Factory. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106099\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactoryVeal.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactoryVeal-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactoryVeal-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactoryVeal-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactoryVeal-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactoryVeal-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactoryVeal-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The smoked veal special pho at Pho Factory. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pho-factory-milpitas-2\" target=\"_blank\">\u003cstrong>Pho Factory\u003c/strong>\u003c/a>\u003cbr>\n888 E Capitol Ave. [\u003ca href=\"https://goo.gl/QQeZ5n\" target=\"_blank\">map\u003c/a>]\u003cbr>\nMilpitas, CA 95035\u003cbr>\nPh: (408) 956-1888\u003cbr>\nHours: Tue-Sun 10am-9:30pm; Closed Monday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pho-Factory/235684553294998?fref=ts\" target=\"_blank\">Pho Factory\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_106100\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoKimLong.jpg\" alt=\"The popular #8 combination pho with rare filet mignon, well-done brisket, flank and tendon.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106100\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoKimLong.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoKimLong-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoKimLong-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoKimLong-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoKimLong-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoKimLong-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoKimLong-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The popular #8 combination pho with rare filet mignon, well-done brisket, flank and tendon. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pho Kim Long\u003c/strong> enjoys being the crowd favorite for pho in the South Bay. The restaurant's popularity and quick flying service means you are likely to be squeezed onto a table with another party — take it or leave it. The popular #8 combination features rare filet mignon, well-done brisket, flank and tendon. The extremely fresh tender cuts of beef give the broth a deep, savory flavor complemented by a heaping garnish of cilantro. Pho Kim Long accepts cash only.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pho-kim-long-restaurant-san-jose?search_key=75648\" target=\"_blank\">\u003cstrong>Pho Kim Long Restaurant\u003c/strong>\u003c/a>\u003cbr>\n2082 N Capitol Ave [\u003ca href=\"https://goo.gl/aIXRcf\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95132\u003cbr>\nPh: (408) 946-2181\u003cbr>\nHours: Mon-Sun 9am-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pho-Kim-Long/118263878189905?fref=ts\" target=\"_blank\">Pho Kim Long\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10) \u003cstrong>Cash Only\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_106091\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Bun-Bo-Hue-An-Nam.jpg\" alt=\"The spicy beef noodle pho with ox pizzle and pork blood. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106091\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Bun-Bo-Hue-An-Nam.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Bun-Bo-Hue-An-Nam-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Bun-Bo-Hue-An-Nam-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Bun-Bo-Hue-An-Nam-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Bun-Bo-Hue-An-Nam-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Bun-Bo-Hue-An-Nam-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Bun-Bo-Hue-An-Nam-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The spicy beef noodle pho with ox pizzle and pork blood. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tucked away in a San Jose strip mall, \u003cstrong>Bun Bo Hue An Nam\u003c/strong> is a popular location for pho and is known for its add-on ingredients. The signature bun bo hue is a spicy beef noodle soup. For an extra charge, customers can add pork blood cake as well as ox pizzle (braised ox penis). The pork blood cake has an acquired gamey and iron flavor. The ox pizzle is chewy and while it may give you some bragging rights, it offers little to no flavor to the soup. The regular beef pho broth has a very pleasant lemongrass aroma. Bun Bo Hue An Nam accepts cash only.\u003c/p>\n\u003cfigure id=\"attachment_106092\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/BunBoHueAnNamFilet.jpg\" alt=\"Pho with thin slices of filet mignon at Bun Bo Hue An Nam in East San Jose.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106092\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/BunBoHueAnNamFilet.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/BunBoHueAnNamFilet-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/BunBoHueAnNamFilet-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/BunBoHueAnNamFilet-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/BunBoHueAnNamFilet-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/BunBoHueAnNamFilet-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/BunBoHueAnNamFilet-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pho with thin slices of filet mignon at Bun Bo Hue An Nam in East San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/bun-bo-hue-an-nam-san-jose\" target=\"_blank\">\u003cstrong>Bun Bo Hue An Nam\u003c/strong>\u003c/a>\u003cbr>\n740 Story Rd. Ste 3 [\u003ca href=\"https://goo.gl/cNlcCM\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95122\u003cbr>\nPh: (408) 993-1755\u003cbr>\nHours: Mon 9am-9pm; Wed-Sun 9am-9pm; Closed Tuesday.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BunBoHueAnNam\" target=\"_blank\">Bun Bo Hue An Nam\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10) \u003cstrong>Cash Only\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_106095\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Pho-Y-1.jpg\" alt=\"Pho Y special with eye of round steak, well-done flank, fatty brisket, soft tendon and meat ball.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106095\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Y-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Y-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Y-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Y-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Y-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Y-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Y-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pho Y special with eye of round steak, well-done flank, fatty brisket, soft tendon and meat ball. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pho Y #1\u003c/strong> is a sparsely decorated yet popular dive for pho in East San Jose. The pho served here arrives so hot the menu makes note to warn you. The Pho Y special features eye of round steak, well-done flank, fatty brisket, soft tendon and meatballs. After you’ve let your piping hot pho cool down, you are rewarded with a delicious balance of savory and slightly sweet broth swimming with a bounty of tender cuts of beef. Pho Y #1 only accepts cash.\u003c/p>\n\u003cp>\u003ca href=\"http://www.pho1vn.com/\" target=\"_blank\">\u003cstrong>Pho Y #1\u003c/strong>\u003c/a>\u003cbr>\n1660 E Capitol Expy [\u003ca href=\"https://goo.gl/AhcTbC\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95121\u003cbr>\nPh: (408) 274-1769\u003cbr>\nHours: Mon-Sun 10:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pho1vn\" target=\"_blank\">Pho #1\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10) \u003cstrong>Cash Only\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_106204\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoCongLy-new.jpg\" alt=\"The Pho Gourmet with rare steak, lean brisket, flank, tendon and tripe. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106204\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoCongLy-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoCongLy-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoCongLy-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoCongLy-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoCongLy-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoCongLy-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoCongLy-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pho Gourmet with rare steak, lean brisket, flank, tendon and tripe. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pho Cong Ly\u003c/strong> serves as a popular pho option for SJSU students and downtown San Jose residents alike. Pho can be ordered in small, medium or large sizes. The popular Pho Gourmet features a mix of oxtail, beef shank, rare filet mignon and beef tongue. The tender oxtail is indescribably savory and the mix of different beef cuts give the broth a bold and salty flavor. A large glass of water is a must.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pho-cong-ly-san-jose-3\" target=\"_blank\">\u003cstrong>Pho Cong Ly\u003c/strong>\u003c/a>\u003cbr>\n460 E William St [\u003ca href=\"https://goo.gl/NyBALh\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95112\u003cbr>\nPh: (408) 610-9849\u003cbr>\nHours: Mon-Sun 9am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Conglyrestaurent/\" target=\"_blank\">Pho Cong Ly\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_106200\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoNam-new.jpg\" alt=\"The house special pho at Pho Nam in Sunnyvale with steak, lean brisket, flank, tendon and tripe.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNam-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNam-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNam-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNam-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNam-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNam-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNam-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The house special pho at Pho Nam in Sunnyvale with steak, lean brisket, flank, tendon and tripe. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pho Nam\u003c/strong> serves a menu of beef and chicken pho as well as traditional Vietnamese dishes in a clean and friendly setting. The restaurant also offers special toppings such as green onions in oil and kimchi. The house special pho features rare steak, lean brisket, flank, tendon and tripe. The meaty broth gets a subtly sweet touch from a garnish of fresh white onions. The green onions and oil add an additional bright, sweet flavor to the mix. Pho Nam also serves a special pho and smoothie combination.\u003c/p>\n\u003cfigure id=\"attachment_106203\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoNamChicken-new.jpg\" alt=\"Pho ga at Pho Nam in Sunnyvale.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106203\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNamChicken-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNamChicken-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNamChicken-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNamChicken-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNamChicken-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNamChicken-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNamChicken-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pho ga at Pho Nam in Sunnyvale. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pho-nam-sunnyvale-2\" target=\"_blank\">\u003cstrong>Pho Nam Restaurant\u003c/strong>\u003c/a>\u003cbr>\n844 W El Camino Real [\u003ca href=\"https://goo.gl/3kimO4\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSunnyvale, CA 94087\u003cbr>\nPh: (408) 737-1086\u003cbr>\nHours: Sun-Thu 10am-8pm; Fri-Sat 10am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pho-Nam-Restaurant/111525455554221?fref=ts\" target=\"_blank\">Pho Nam Restaurant\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_106096\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Pho90.jpg\" alt=\"The smoked veal special pho at Pho 90 Degree.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106096\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho90.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho90-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho90-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho90-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho90-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho90-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho90-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The smoked veal special pho at Pho 90 Degree. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pho 90 Degree\u003c/strong> serves pho featuring cuts of Certified Angus Beef in a dining room that resembles a Venetian palace. Servers take orders using iPads and are available by the push of a tableside button. The house special is a smoked veal pho served in a salty, piping hot broth that quickly cooks the thin slices of raw veal. The restaurant also serves a vè dòn pho which features stir-fried flank steak.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pho-90-degree-san-jose?search_key=59646\" target=\"_blank\">\u003cstrong>Pho 90 Degree\u003c/strong>\u003c/a>\u003cbr>\nSan Jose Vietnam Town, 999 Story Rd. [\u003ca href=\"https://goo.gl/rCJy0z\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95122\u003cbr>\nPh: (408) 993-9090\u003cbr>\nHours: Sun-Thu 9am-12am; Fri-Sat 9am-3am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pho-90/376569239096601?fref=ts\" target=\"_blank\">Pho 90\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_106103\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoNguyen.jpg\" alt=\"The number 1 house special pho at Pho Nguyen in Milpitas.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106103\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNguyen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNguyen-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNguyen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNguyen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNguyen-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNguyen-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNguyen-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The number 1 house special pho at Pho Nguyen in Milpitas. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pho Nguyen\u003c/strong> is set in a busy shopping center in Milpitas. The bustling restaurant serves a large menu of pho, other noodle soups and traditional Vietnamese dishes. A steaming pot of complimentary hot tea is served at each table. The #1 special beef noodle is an excellent choice for first-timers (as well as regulars) with its salty and savory broth complemented by copious amounts of fresh green onions. The spicy beef noodle soup is also a crowd favorite.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pho-nguyen-milpitas?search_key=61994\" target=\"_blank\">\u003cstrong>Pho Nguyen Vietnamese\u003c/strong>\u003c/a>\u003cbr>\n275 W Calaveras Blvd. [\u003ca href=\"https://goo.gl/Pp2dDm\" target=\"_blank\">map\u003c/a>]\u003cbr>\nMilpitas, CA 95035\u003cbr>\nHours: Mon-Sat 9am-9:45pm; Sun 9am-8:45pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pho-Nguyen-Restaurant/111722522199078?fref=ts\" target=\"_blank\">Pho Nguyen Restaurant\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_106197\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/HouseofPho-new.jpg\" alt=\"House special combination of beef and beef balls at House of Pho.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106197\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/HouseofPho-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/HouseofPho-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/HouseofPho-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/HouseofPho-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/HouseofPho-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/HouseofPho-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/HouseofPho-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">#2 House special combination of beef and beef balls at House of Pho. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>House of Pho\u003c/strong> serves consistently tasty bowls of pho. The #2 combination features rare steak, tripe, well-done flank and brisket. The salty and savory broth is nothing phenomenal, but the inexpensive generous portions served in a clean, comfortable setting makes House of Pho a popular South Bay destination.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://house-of-pho.blogspot.com/\" target=\"_blank\">\u003cstrong>House of Pho\u003c/strong>\u003c/a>\u003cbr>\n1066 E El Camino Real [\u003ca href=\"https://goo.gl/JkyT6x\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSunnyvale, CA 94087\u003cbr>\nPh: (408) 260-8410\u003cbr>\nHours: Mon-Sun 10am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/House-of-Pho/145122622199606?fref=ts\" target=\"_blank\">House of Pho\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\n",
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"excerpt": "As El Niño brings grey and rainy days to the Bay Area, a large steaming bowl of pho noodle soup may be the tastiest way to warm your soul and lift your damp spirits. Here are 10 great Vietnamese spots serving up hearty tasty bowls of Pho. ",
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"description": "As El Niño brings grey and rainy days to the Bay Area, a large steaming bowl of pho noodle soup may be the tastiest way to warm your soul and lift your damp spirits. Here are 10 great Vietnamese spots serving up hearty tasty bowls of Pho. ",
"title": "Bay Area Bites Guide to 10 Favorite South Bay Pho Restaurants | KQED",
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"headline": "Bay Area Bites Guide to 10 Favorite South Bay Pho Restaurants",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>As El Niño brings grey and rainy days to the Bay Area, a large steaming bowl of pho noodle soup may be the tastiest way to warm your soul and lift your damp spirits. Vietnamese noodle soup, with its savory broth and thin slices of beef is easily customizable by adding different condiments and garnishes. The South Bay Area has a wealth of Vietnamese restaurants serving pho and each restaurant has its own specialty and offerings of beef cuts. Here is a collection of 10 tasty South Bay spots to slurp pho. If I missed your favorite please be sure to share it in the comments.\u003c/p>\n\u003cfigure id=\"attachment_106094\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Pho-Lovers.jpg\" alt=\"The Lovers special noodle with rare steak, beef balls, at ox tail.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106094\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Lovers.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Lovers-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Lovers-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Lovers-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Lovers-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Lovers-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Lovers-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Lovers special noodle with rare steak, beef balls, at ox tail. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pho Lovers\u003c/strong> is a popular, family-run restaurant in Sunnyvale serves a small offering of pho in addition to traditional vietnamese dishes. The signature \"Lovers Special\" features rare steak, meatballs and ox tail. The broth is very light, predominant flavors are fresh onion and cilantro. The meatballs are surprisingly tender while the oxtail meat practically melts off the bone. The tableside jar of oiled chili flakes is a perfect condiment to add a touch of spice. Do be aware that Pho Lovers will not take credit cards for checks less than $10.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pho-lovers-sunnyvale\" target=\"_blank\">\u003cstrong>Pho Lovers\u003c/strong>\u003c/a>\u003cbr>\n253 E Maude Ave. [\u003ca href=\"https://goo.gl/6byTCI\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSunnyvale, CA 94085\u003cbr>\nPh: (408) 530-8583\u003cbr>\nHours: Mon-Sun 10am-9pm\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_106098\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoFactory.jpg\" alt=\"Pho dac biet at Pho Factory with rare filet mignon, well-done flank, brisket, tendon and tripe.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106098\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactory.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactory-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactory-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactory-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactory-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactory-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactory-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pho dac biet at Pho Factory with rare filet mignon, well-done flank, brisket, tendon and tripe. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pho Factory\u003c/strong> serves bowls of pho in a clean, modern setting with friendly servers who take customer orders on iPads. The house specialty is a smoked veal pho. The veal arrives on a plate raw and is quickly cooked in the hot broth. A special shrimp sauce served alongside the veal pho adds a unique sweet and salty flavor to the broth. Perfect for meat lovers, the #11 features tender slices of filet mignon, flank, brisket, tripe and tendon served in a broth seasoned with star anise and white pepper.\u003c/p>\n\u003cfigure id=\"attachment_106099\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoFactoryVeal.jpg\" alt=\"The smoked veal special pho at Pho Factory. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106099\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactoryVeal.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactoryVeal-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactoryVeal-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactoryVeal-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactoryVeal-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactoryVeal-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactoryVeal-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The smoked veal special pho at Pho Factory. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pho-factory-milpitas-2\" target=\"_blank\">\u003cstrong>Pho Factory\u003c/strong>\u003c/a>\u003cbr>\n888 E Capitol Ave. [\u003ca href=\"https://goo.gl/QQeZ5n\" target=\"_blank\">map\u003c/a>]\u003cbr>\nMilpitas, CA 95035\u003cbr>\nPh: (408) 956-1888\u003cbr>\nHours: Tue-Sun 10am-9:30pm; Closed Monday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pho-Factory/235684553294998?fref=ts\" target=\"_blank\">Pho Factory\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_106100\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoKimLong.jpg\" alt=\"The popular #8 combination pho with rare filet mignon, well-done brisket, flank and tendon.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106100\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoKimLong.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoKimLong-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoKimLong-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoKimLong-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoKimLong-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoKimLong-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoKimLong-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The popular #8 combination pho with rare filet mignon, well-done brisket, flank and tendon. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pho Kim Long\u003c/strong> enjoys being the crowd favorite for pho in the South Bay. The restaurant's popularity and quick flying service means you are likely to be squeezed onto a table with another party — take it or leave it. The popular #8 combination features rare filet mignon, well-done brisket, flank and tendon. The extremely fresh tender cuts of beef give the broth a deep, savory flavor complemented by a heaping garnish of cilantro. Pho Kim Long accepts cash only.\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.yelp.com/biz/pho-kim-long-restaurant-san-jose?search_key=75648\" target=\"_blank\">\u003cstrong>Pho Kim Long Restaurant\u003c/strong>\u003c/a>\u003cbr>\n2082 N Capitol Ave [\u003ca href=\"https://goo.gl/aIXRcf\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95132\u003cbr>\nPh: (408) 946-2181\u003cbr>\nHours: Mon-Sun 9am-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pho-Kim-Long/118263878189905?fref=ts\" target=\"_blank\">Pho Kim Long\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10) \u003cstrong>Cash Only\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_106091\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Bun-Bo-Hue-An-Nam.jpg\" alt=\"The spicy beef noodle pho with ox pizzle and pork blood. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106091\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Bun-Bo-Hue-An-Nam.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Bun-Bo-Hue-An-Nam-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Bun-Bo-Hue-An-Nam-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Bun-Bo-Hue-An-Nam-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Bun-Bo-Hue-An-Nam-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Bun-Bo-Hue-An-Nam-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Bun-Bo-Hue-An-Nam-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The spicy beef noodle pho with ox pizzle and pork blood. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tucked away in a San Jose strip mall, \u003cstrong>Bun Bo Hue An Nam\u003c/strong> is a popular location for pho and is known for its add-on ingredients. The signature bun bo hue is a spicy beef noodle soup. For an extra charge, customers can add pork blood cake as well as ox pizzle (braised ox penis). The pork blood cake has an acquired gamey and iron flavor. The ox pizzle is chewy and while it may give you some bragging rights, it offers little to no flavor to the soup. The regular beef pho broth has a very pleasant lemongrass aroma. Bun Bo Hue An Nam accepts cash only.\u003c/p>\n\u003cfigure id=\"attachment_106092\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/BunBoHueAnNamFilet.jpg\" alt=\"Pho with thin slices of filet mignon at Bun Bo Hue An Nam in East San Jose.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106092\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/BunBoHueAnNamFilet.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/BunBoHueAnNamFilet-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/BunBoHueAnNamFilet-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/BunBoHueAnNamFilet-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/BunBoHueAnNamFilet-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/BunBoHueAnNamFilet-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/BunBoHueAnNamFilet-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pho with thin slices of filet mignon at Bun Bo Hue An Nam in East San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/bun-bo-hue-an-nam-san-jose\" target=\"_blank\">\u003cstrong>Bun Bo Hue An Nam\u003c/strong>\u003c/a>\u003cbr>\n740 Story Rd. Ste 3 [\u003ca href=\"https://goo.gl/cNlcCM\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95122\u003cbr>\nPh: (408) 993-1755\u003cbr>\nHours: Mon 9am-9pm; Wed-Sun 9am-9pm; Closed Tuesday.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BunBoHueAnNam\" target=\"_blank\">Bun Bo Hue An Nam\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10) \u003cstrong>Cash Only\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_106095\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Pho-Y-1.jpg\" alt=\"Pho Y special with eye of round steak, well-done flank, fatty brisket, soft tendon and meat ball.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106095\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Y-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Y-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Y-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Y-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Y-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Y-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Y-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pho Y special with eye of round steak, well-done flank, fatty brisket, soft tendon and meat ball. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pho Y #1\u003c/strong> is a sparsely decorated yet popular dive for pho in East San Jose. The pho served here arrives so hot the menu makes note to warn you. The Pho Y special features eye of round steak, well-done flank, fatty brisket, soft tendon and meatballs. After you’ve let your piping hot pho cool down, you are rewarded with a delicious balance of savory and slightly sweet broth swimming with a bounty of tender cuts of beef. Pho Y #1 only accepts cash.\u003c/p>\n\u003cp>\u003ca href=\"http://www.pho1vn.com/\" target=\"_blank\">\u003cstrong>Pho Y #1\u003c/strong>\u003c/a>\u003cbr>\n1660 E Capitol Expy [\u003ca href=\"https://goo.gl/AhcTbC\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95121\u003cbr>\nPh: (408) 274-1769\u003cbr>\nHours: Mon-Sun 10:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pho1vn\" target=\"_blank\">Pho #1\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10) \u003cstrong>Cash Only\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_106204\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoCongLy-new.jpg\" alt=\"The Pho Gourmet with rare steak, lean brisket, flank, tendon and tripe. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106204\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoCongLy-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoCongLy-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoCongLy-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoCongLy-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoCongLy-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoCongLy-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoCongLy-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pho Gourmet with rare steak, lean brisket, flank, tendon and tripe. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pho Cong Ly\u003c/strong> serves as a popular pho option for SJSU students and downtown San Jose residents alike. Pho can be ordered in small, medium or large sizes. The popular Pho Gourmet features a mix of oxtail, beef shank, rare filet mignon and beef tongue. The tender oxtail is indescribably savory and the mix of different beef cuts give the broth a bold and salty flavor. A large glass of water is a must.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pho-cong-ly-san-jose-3\" target=\"_blank\">\u003cstrong>Pho Cong Ly\u003c/strong>\u003c/a>\u003cbr>\n460 E William St [\u003ca href=\"https://goo.gl/NyBALh\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95112\u003cbr>\nPh: (408) 610-9849\u003cbr>\nHours: Mon-Sun 9am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Conglyrestaurent/\" target=\"_blank\">Pho Cong Ly\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_106200\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoNam-new.jpg\" alt=\"The house special pho at Pho Nam in Sunnyvale with steak, lean brisket, flank, tendon and tripe.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNam-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNam-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNam-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNam-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNam-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNam-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNam-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The house special pho at Pho Nam in Sunnyvale with steak, lean brisket, flank, tendon and tripe. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pho Nam\u003c/strong> serves a menu of beef and chicken pho as well as traditional Vietnamese dishes in a clean and friendly setting. The restaurant also offers special toppings such as green onions in oil and kimchi. The house special pho features rare steak, lean brisket, flank, tendon and tripe. The meaty broth gets a subtly sweet touch from a garnish of fresh white onions. The green onions and oil add an additional bright, sweet flavor to the mix. Pho Nam also serves a special pho and smoothie combination.\u003c/p>\n\u003cfigure id=\"attachment_106203\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoNamChicken-new.jpg\" alt=\"Pho ga at Pho Nam in Sunnyvale.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106203\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNamChicken-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNamChicken-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNamChicken-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNamChicken-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNamChicken-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNamChicken-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNamChicken-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pho ga at Pho Nam in Sunnyvale. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pho-nam-sunnyvale-2\" target=\"_blank\">\u003cstrong>Pho Nam Restaurant\u003c/strong>\u003c/a>\u003cbr>\n844 W El Camino Real [\u003ca href=\"https://goo.gl/3kimO4\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSunnyvale, CA 94087\u003cbr>\nPh: (408) 737-1086\u003cbr>\nHours: Sun-Thu 10am-8pm; Fri-Sat 10am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pho-Nam-Restaurant/111525455554221?fref=ts\" target=\"_blank\">Pho Nam Restaurant\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_106096\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Pho90.jpg\" alt=\"The smoked veal special pho at Pho 90 Degree.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106096\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho90.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho90-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho90-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho90-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho90-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho90-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho90-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The smoked veal special pho at Pho 90 Degree. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pho 90 Degree\u003c/strong> serves pho featuring cuts of Certified Angus Beef in a dining room that resembles a Venetian palace. Servers take orders using iPads and are available by the push of a tableside button. The house special is a smoked veal pho served in a salty, piping hot broth that quickly cooks the thin slices of raw veal. The restaurant also serves a vè dòn pho which features stir-fried flank steak.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pho-90-degree-san-jose?search_key=59646\" target=\"_blank\">\u003cstrong>Pho 90 Degree\u003c/strong>\u003c/a>\u003cbr>\nSan Jose Vietnam Town, 999 Story Rd. [\u003ca href=\"https://goo.gl/rCJy0z\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95122\u003cbr>\nPh: (408) 993-9090\u003cbr>\nHours: Sun-Thu 9am-12am; Fri-Sat 9am-3am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pho-90/376569239096601?fref=ts\" target=\"_blank\">Pho 90\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_106103\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoNguyen.jpg\" alt=\"The number 1 house special pho at Pho Nguyen in Milpitas.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106103\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNguyen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNguyen-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNguyen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNguyen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNguyen-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNguyen-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNguyen-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The number 1 house special pho at Pho Nguyen in Milpitas. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pho Nguyen\u003c/strong> is set in a busy shopping center in Milpitas. The bustling restaurant serves a large menu of pho, other noodle soups and traditional Vietnamese dishes. A steaming pot of complimentary hot tea is served at each table. The #1 special beef noodle is an excellent choice for first-timers (as well as regulars) with its salty and savory broth complemented by copious amounts of fresh green onions. The spicy beef noodle soup is also a crowd favorite.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pho-nguyen-milpitas?search_key=61994\" target=\"_blank\">\u003cstrong>Pho Nguyen Vietnamese\u003c/strong>\u003c/a>\u003cbr>\n275 W Calaveras Blvd. [\u003ca href=\"https://goo.gl/Pp2dDm\" target=\"_blank\">map\u003c/a>]\u003cbr>\nMilpitas, CA 95035\u003cbr>\nHours: Mon-Sat 9am-9:45pm; Sun 9am-8:45pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pho-Nguyen-Restaurant/111722522199078?fref=ts\" target=\"_blank\">Pho Nguyen Restaurant\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_106197\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/HouseofPho-new.jpg\" alt=\"House special combination of beef and beef balls at House of Pho.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106197\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/HouseofPho-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/HouseofPho-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/HouseofPho-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/HouseofPho-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/HouseofPho-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/HouseofPho-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/HouseofPho-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">#2 House special combination of beef and beef balls at House of Pho. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>House of Pho\u003c/strong> serves consistently tasty bowls of pho. The #2 combination features rare steak, tripe, well-done flank and brisket. The salty and savory broth is nothing phenomenal, but the inexpensive generous portions served in a clean, comfortable setting makes House of Pho a popular South Bay destination.\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://house-of-pho.blogspot.com/\" target=\"_blank\">\u003cstrong>House of Pho\u003c/strong>\u003c/a>\u003cbr>\n1066 E El Camino Real [\u003ca href=\"https://goo.gl/JkyT6x\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSunnyvale, CA 94087\u003cbr>\nPh: (408) 260-8410\u003cbr>\nHours: Mon-Sun 10am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/House-of-Pho/145122622199606?fref=ts\" target=\"_blank\">House of Pho\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Audacious Korean-American Chef Who Mastered 'Mission Chinese Food'",
"title": "The Audacious Korean-American Chef Who Mastered 'Mission Chinese Food'",
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"content": "\u003cp>\u003cstrong>Listen to the Story on Fresh Air:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/fa/2016/01/20160121_fa_02.mp3\u003c/p>\n\u003cp>Danny Bowien, the founder of the \u003ca href=\"https://missionchinesefood.com/\">Mission Chinese Food\u003c/a> restaurants, didn't grow up cooking Chinese cuisine. Born in Korea, then adopted by a family in Oklahoma, Bowien was already an adult living in San Francisco when he decided to learn how to cook Szechuanese fare, known for its bold, pungent, spicy flavors.\u003c/p>\n\u003cp>Burned out from working in fine dining establishments, Bowien considered applying to work in a Szechuanese restaurant as a line cook. But since he couldn't speak Chinese, he realized he would have a hard time. Plus, many of the restaurant owners he approached viewed him with suspicion. \"They thought I was crazy,\" Bowien tells \u003cem>Fresh Air's\u003c/em> Sam Briger. \"They thought I was trying to steal recipes.\"\u003c/p>\n\u003cp>Ultimately, Bowien wound up teaching himself how to cook Chinese food. Later, he opened the first Mission Chinese Food — a pop-up restaurant with a punk rock, DIY attitude. Located inside an existing Chinese restaurant in San Francisco's Mission District, it was a hole-in-the-wall takeout joint that drew long lines and rave reviews: Both \u003cem>Bon Appetit\u003c/em> and \u003cem>GQ\u003c/em> magazines named it one of the best new restaurants of 2001.\u003c/p>\n\u003cp>Looking back at his efforts to master his own brand of Chinese cooking, Bowien says, \"It [was] audacious, but at the same time, the whole feeling behind what we were doing just felt very organic, and for me there was no risk.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Bowien took that audacious attitude with him when he opened the first Mission Chinese in New York City in a tiny space in the Lower East Side. It, too, earned accolades — one reviewer said Bowien did to Chinese food what Led Zeppelin had done to the blues.\u003c/p>\n\u003cfigure id=\"attachment_106140\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://www.npr.org/books/titles/458373704/the-mission-chinese-food-cookbook\" rel=\"attachment wp-att-106140\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/missionchinesefood.jpg\" alt=\"The Mission Chinese Food Cookbook by Danny Bowien and Chris Ying\" width=\"300\" height=\"375\" class=\"size-full wp-image-106140\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Mission Chinese Food Cookbook\u003cbr>by Danny Bowien and Chris Ying\u003c/figcaption>\u003c/figure>\n\u003cp>But it broke too many rules: In 2013, the New York restaurant was shut down for various violations. Bowien describes it as a devastating blow. But, he recovered. Indeed, later that same year, the James Beard Foundation bestowed Bowien with its prestigious \u003ca href=\"http://www.eater.com/2013/5/6/6438605/winners-2013-james-beard-restaurant-and-chef-awards\">Rising Star Chef\u003c/a> award. And last year, Bowien re-opened Mission Chinese Food in a new New York location.\u003c/p>\n\u003cp>Bowien is now the co-author, with Chris Ying, of \u003cem>The Mission Chinese Food Cookbook.\u003c/em> Highlights from his \u003cem>Fresh Air\u003c/em> interview are below.\u003c/p>\n\u003chr>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cp>\u003cstrong>On the allure of Szechuanese cuisine, and what drove him to learn to cook it \u003c/strong>\u003c/p>\n\u003cp>Szechuanese cuisine was something crazy for me, out of left field, because some of the traits and characteristics of that are like flavor profiles, such as numbing. Like, you eat Szechuan peppercorns and Szechuan peppercorn oil, which causes your mouth to literally — your tongue goes numb, it almost tastes like you've licked a battery. Which doesn't sound pleasant, but it really is. It's really interesting how that combines with the dry heat in Szechuan cooking. ... As a cook who thought I knew everything at the time, I never experienced that flavor profile.\u003c/p>\n\u003cp>A lot of super-fermented flavor profiles ... are really popular now in fine dining. But at the time, eating a piece of tofu that had been fermented for a couple of months was really crazy for me. I hadn't seen that. So I think very pungent, very spicy, very numbing, really loud flavors are what Szechuanese cooking [was] to me. When I first discovered it, I thought that was what the backbone of it was. And the more I dove into Szechuanese cooking, it's really about balance and restraint and not having things be over-the-top spicy, which I learned after my first trip to Chengdu, to the Szechuan province.\u003c/p>\n\u003cfigure id=\"attachment_106136\" class=\"wp-caption alignright\" style=\"max-width: 267px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/unspecified-1-5c918b585a318acb0828e8c09fe7dbbcf6061db1.jpg\" alt=\"The James Beard Foundation named Danny Bowien its Rising Star chef of the year in 2013.\" width=\"267\" height=\"200\" class=\"size-full wp-image-106136\">\u003cfigcaption class=\"wp-caption-text\">The James Beard Foundation named Danny Bowien its Rising Star chef of the year in 2013. \u003ccite>(Anthony Bourdain/Ecco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>On how the original Mission Chinese Food started in San Francisco \u003c/strong>\u003c/p>\n\u003cp>It was just a pop-up inside of Lung Shan, and then it slowly took over, over time. You could order off two menus — I loved that about it — but the problem was that we'd be running our menu alongside their menu, and their chef was responsible for cooking 154 dishes off their takeout menu, just one guy on this little station. If they got really busy for delivery, which they would, and someone ordered something from their menu, I didn't know how to make their food. ...\u003c/p>\n\u003cp>Then eventually, I think they saw Mission Chinese Food, which was becoming very popular, and we were running out of storage space for two full-sized menus. So they actually were the ones that said, \"Look, we're just going to change it and you guys just do everything, and our chef will work for you and we'll make your food. Just show them how to do it.\"\u003c/p>\n\u003cp>\u003cstrong>On opening a Mission Chinese Food in New York that closed – despite its many accolades – because of structural issues and a sanitary violation \u003c/strong>\u003c/p>\n\u003cp>In retrospect, should we have [had] a structural engineer go through the building with us and everything else? Yeah, probably. We just let our emotions get the best of us. We felt an energy in that space when we walked through it. ... It wasn't legally supposed to even be a restaurant. ... The basement wasn't even legally zoned to be used for any sort of kitchen prep or preparation at all, it was supposed to be a cellar. We opened the restaurant three months after we moved here. ... We didn't do any major construction, nothing structural, we just opened. ...\u003c/p>\n\u003cp>We didn't even have time to actually reflect on and really appreciate all the accolades we had gotten, because when you're working that much, things are just flying back. I didn't even know what \"Restaurant of the Year\" meant, I didn't even know there was an end of the year, restaurant of the year section in \u003cem>The New York Times. \u003c/em>So when people said, \"You won this 'Restaurant of the Year' thing,\" I was like, \"That's amazing! What does that even mean?\" And then I kept cooking. ...\u003c/p>\n\u003cp>[Then] all of the sudden it came to a complete halt, a screeching halt. The restaurant closed. We could've tried to reopen it again, but we knew just as much as everyone else did, we looked into doing it the right way, \"OK, how much would it cost to level the whole entire [building], structurally rebuild it to where it is zoned [so] it will actually pass inspection and be up to code?\" And that costs like three quarters of a million dollars for a 1,000-square-foot space. It just didn't make sense.\u003c/p>\n\u003cp>\u003cstrong>On a bad experience he had working at an upscale Japanese-French restaurant \u003c/strong>\u003c/p>\n\u003cp>It was like a hazing period that never ended. ... There was a lot of physical abuse. There were pans thrown at my head while I was working. I had to dodge that. ... They would hit me. They would force me to do push-ups in the basement while sitting on my back. ... [The chef and sous-chef] would be doing massive amounts of cocaine and drinking beer the whole time. And I was just trying my hardest to keep up with these amazing cooks that were highly stimulated and drunk and super obnoxious.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>That, to me, was really a proving ground for myself. I was like, \"Gosh, is this really what I'm going to be doing?\" I wanted to get better. It made me better in a sense of knowing how far I could be pushed. ... That experience, for me, taught me, really, mostly how not to treat other people.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2016 \u003ca href=\"http://www.npr.org/programs/fresh-air/\">Fresh Air\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on Fresh Air:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/fa/2016/01/20160121_fa_02.mp3\u003c/p>\n\u003cp>Danny Bowien, the founder of the \u003ca href=\"https://missionchinesefood.com/\">Mission Chinese Food\u003c/a> restaurants, didn't grow up cooking Chinese cuisine. Born in Korea, then adopted by a family in Oklahoma, Bowien was already an adult living in San Francisco when he decided to learn how to cook Szechuanese fare, known for its bold, pungent, spicy flavors.\u003c/p>\n\u003cp>Burned out from working in fine dining establishments, Bowien considered applying to work in a Szechuanese restaurant as a line cook. But since he couldn't speak Chinese, he realized he would have a hard time. Plus, many of the restaurant owners he approached viewed him with suspicion. \"They thought I was crazy,\" Bowien tells \u003cem>Fresh Air's\u003c/em> Sam Briger. \"They thought I was trying to steal recipes.\"\u003c/p>\n\u003cp>Ultimately, Bowien wound up teaching himself how to cook Chinese food. Later, he opened the first Mission Chinese Food — a pop-up restaurant with a punk rock, DIY attitude. Located inside an existing Chinese restaurant in San Francisco's Mission District, it was a hole-in-the-wall takeout joint that drew long lines and rave reviews: Both \u003cem>Bon Appetit\u003c/em> and \u003cem>GQ\u003c/em> magazines named it one of the best new restaurants of 2001.\u003c/p>\n\u003cp>Looking back at his efforts to master his own brand of Chinese cooking, Bowien says, \"It [was] audacious, but at the same time, the whole feeling behind what we were doing just felt very organic, and for me there was no risk.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bowien took that audacious attitude with him when he opened the first Mission Chinese in New York City in a tiny space in the Lower East Side. It, too, earned accolades — one reviewer said Bowien did to Chinese food what Led Zeppelin had done to the blues.\u003c/p>\n\u003cfigure id=\"attachment_106140\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://www.npr.org/books/titles/458373704/the-mission-chinese-food-cookbook\" rel=\"attachment wp-att-106140\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/missionchinesefood.jpg\" alt=\"The Mission Chinese Food Cookbook by Danny Bowien and Chris Ying\" width=\"300\" height=\"375\" class=\"size-full wp-image-106140\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Mission Chinese Food Cookbook\u003cbr>by Danny Bowien and Chris Ying\u003c/figcaption>\u003c/figure>\n\u003cp>But it broke too many rules: In 2013, the New York restaurant was shut down for various violations. Bowien describes it as a devastating blow. But, he recovered. Indeed, later that same year, the James Beard Foundation bestowed Bowien with its prestigious \u003ca href=\"http://www.eater.com/2013/5/6/6438605/winners-2013-james-beard-restaurant-and-chef-awards\">Rising Star Chef\u003c/a> award. And last year, Bowien re-opened Mission Chinese Food in a new New York location.\u003c/p>\n\u003cp>Bowien is now the co-author, with Chris Ying, of \u003cem>The Mission Chinese Food Cookbook.\u003c/em> Highlights from his \u003cem>Fresh Air\u003c/em> interview are below.\u003c/p>\n\u003chr>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cp>\u003cstrong>On the allure of Szechuanese cuisine, and what drove him to learn to cook it \u003c/strong>\u003c/p>\n\u003cp>Szechuanese cuisine was something crazy for me, out of left field, because some of the traits and characteristics of that are like flavor profiles, such as numbing. Like, you eat Szechuan peppercorns and Szechuan peppercorn oil, which causes your mouth to literally — your tongue goes numb, it almost tastes like you've licked a battery. Which doesn't sound pleasant, but it really is. It's really interesting how that combines with the dry heat in Szechuan cooking. ... As a cook who thought I knew everything at the time, I never experienced that flavor profile.\u003c/p>\n\u003cp>A lot of super-fermented flavor profiles ... are really popular now in fine dining. But at the time, eating a piece of tofu that had been fermented for a couple of months was really crazy for me. I hadn't seen that. So I think very pungent, very spicy, very numbing, really loud flavors are what Szechuanese cooking [was] to me. When I first discovered it, I thought that was what the backbone of it was. And the more I dove into Szechuanese cooking, it's really about balance and restraint and not having things be over-the-top spicy, which I learned after my first trip to Chengdu, to the Szechuan province.\u003c/p>\n\u003cfigure id=\"attachment_106136\" class=\"wp-caption alignright\" style=\"max-width: 267px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/unspecified-1-5c918b585a318acb0828e8c09fe7dbbcf6061db1.jpg\" alt=\"The James Beard Foundation named Danny Bowien its Rising Star chef of the year in 2013.\" width=\"267\" height=\"200\" class=\"size-full wp-image-106136\">\u003cfigcaption class=\"wp-caption-text\">The James Beard Foundation named Danny Bowien its Rising Star chef of the year in 2013. \u003ccite>(Anthony Bourdain/Ecco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>On how the original Mission Chinese Food started in San Francisco \u003c/strong>\u003c/p>\n\u003cp>It was just a pop-up inside of Lung Shan, and then it slowly took over, over time. You could order off two menus — I loved that about it — but the problem was that we'd be running our menu alongside their menu, and their chef was responsible for cooking 154 dishes off their takeout menu, just one guy on this little station. If they got really busy for delivery, which they would, and someone ordered something from their menu, I didn't know how to make their food. ...\u003c/p>\n\u003cp>Then eventually, I think they saw Mission Chinese Food, which was becoming very popular, and we were running out of storage space for two full-sized menus. So they actually were the ones that said, \"Look, we're just going to change it and you guys just do everything, and our chef will work for you and we'll make your food. Just show them how to do it.\"\u003c/p>\n\u003cp>\u003cstrong>On opening a Mission Chinese Food in New York that closed – despite its many accolades – because of structural issues and a sanitary violation \u003c/strong>\u003c/p>\n\u003cp>In retrospect, should we have [had] a structural engineer go through the building with us and everything else? Yeah, probably. We just let our emotions get the best of us. We felt an energy in that space when we walked through it. ... It wasn't legally supposed to even be a restaurant. ... The basement wasn't even legally zoned to be used for any sort of kitchen prep or preparation at all, it was supposed to be a cellar. We opened the restaurant three months after we moved here. ... We didn't do any major construction, nothing structural, we just opened. ...\u003c/p>\n\u003cp>We didn't even have time to actually reflect on and really appreciate all the accolades we had gotten, because when you're working that much, things are just flying back. I didn't even know what \"Restaurant of the Year\" meant, I didn't even know there was an end of the year, restaurant of the year section in \u003cem>The New York Times. \u003c/em>So when people said, \"You won this 'Restaurant of the Year' thing,\" I was like, \"That's amazing! What does that even mean?\" And then I kept cooking. ...\u003c/p>\n\u003cp>[Then] all of the sudden it came to a complete halt, a screeching halt. The restaurant closed. We could've tried to reopen it again, but we knew just as much as everyone else did, we looked into doing it the right way, \"OK, how much would it cost to level the whole entire [building], structurally rebuild it to where it is zoned [so] it will actually pass inspection and be up to code?\" And that costs like three quarters of a million dollars for a 1,000-square-foot space. It just didn't make sense.\u003c/p>\n\u003cp>\u003cstrong>On a bad experience he had working at an upscale Japanese-French restaurant \u003c/strong>\u003c/p>\n\u003cp>It was like a hazing period that never ended. ... There was a lot of physical abuse. There were pans thrown at my head while I was working. I had to dodge that. ... They would hit me. They would force me to do push-ups in the basement while sitting on my back. ... [The chef and sous-chef] would be doing massive amounts of cocaine and drinking beer the whole time. And I was just trying my hardest to keep up with these amazing cooks that were highly stimulated and drunk and super obnoxious.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That, to me, was really a proving ground for myself. I was like, \"Gosh, is this really what I'm going to be doing?\" I wanted to get better. It made me better in a sense of knowing how far I could be pushed. ... That experience, for me, taught me, really, mostly how not to treat other people.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2016 \u003ca href=\"http://www.npr.org/programs/fresh-air/\">Fresh Air\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Where to Go For Fish Tacos? 6 Top Spots in Oakland and Berkeley",
"title": "Where to Go For Fish Tacos? 6 Top Spots in Oakland and Berkeley",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>When I set out to find the best fish tacos in the East Bay, my first thought was to avoid tilapia because, even though it’s more sustainable than basa and other commonly used fish, I don’t find it particularly flavorful. But the deeper I dug, the more tilapia I found, especially at the best taco trucks in East Oakland and the mariscos joints on Foothill and International Boulevards. And these fish tacos are, of course, much cheaper than the versions made with wild fish. When I dropped my preconceived notion of what the perfect fish taco should be — locally sourced wild fish on a handmade tortilla — I discovered some perfectly respectable alternatives. \u003c/p>\n\u003cp>Here are six spots in total: two Fruitvale trucks, two popular Temescal destinations, an Old Oakland spot, and a downtown Berkeley gem.\u003c/p>\n\u003ch3>The Taco Trucks\u003c/h3>\n\u003cp>I headed first to Fruitvale Avenue in East Oakland, where my favorite tacos trucks dish up fast and delicious Mexican food into the wee hours every night. It was no surprise that the best fish tacos I found were at my two top trucks for asada, carnitas and pastor as well: \u003ca href=\"http://www.yelp.com/biz/taqueria-sinaloa-oakland-2\" target=\"_blank\">Taqueria Sinaloa\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/mi-grullense-taco-truck-oakland\" target=\"_blank\">Mi Grullense\u003c/a> (in the Goodwill parking lot).\u003c/p>\n\u003cfigure id=\"attachment_106023\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Sinaloa1920.jpg\" alt=\"Fish tacos at Taqueria Sinaloa\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106023\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fish tacos at Taqueria Sinaloa \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I group them together here because these tacos are virtually identical in every sense: Both use as the main ingredient diced and seared-to-brown tilapia smothered in a moderately spicy chile sauce. Grullense’s has more minced white onion than Sinaloa’s, and Sinaloa’s includes minced jalapeno, but they are otherwise twins, topped with chopped cilantro and served on two just-warmed La Finca corn tortillas (arguably, the best packaged corn tortillas on the east side of the bay), with chile and carrot escabeche on the side. And that’s it. At $2 a pop, there’s not much to complain about. (Both places have two trucks each, one for meat and one for fish, so be sure to get in line at the right truck.)\u003c/p>\n\u003cfigure id=\"attachment_106021\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/grullense1920.jpg\" alt=\"Fish tacos at Mi Grullense\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106021\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fish tacos at Mi Grullense \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/taqueria-sinaloa-oakland-2\" target=\"_blank\">\u003cstrong>Taqueria Sinaloa\u003c/strong>\u003c/a>\u003cbr>\n2138 International Blvd. [\u003ca href=\"https://goo.gl/NMMcf7\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 535-1206\u003cbr>\nHours: unpublished, but roughly 8am-9pm on weekdays and 9am-midnight on weekends\u003cbr>\nPrice range: $ fish tacos ($2)\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/mi-grullense-taco-truck-oakland\" target=\"_blank\">\u003cstrong>Mi Grullense Taco Truck\u003c/strong>\u003c/a>\u003cbr>\n1301 30th Ave. [\u003ca href=\"https://goo.gl/0E5bIe\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94601\u003cbr>\nPh: no phone\u003cbr>\nHours: Sun-Fri, 8am-midnight; Sat, 8am-2am\u003cbr>\nPrice range: $ fish tacos ($2)\u003c/p>\n\u003ch3>The Fried Fish Tacos\u003c/h3>\n\u003cp>Despite everyone’s New Year’s resolutions, it would be remiss of me to exclude fried fish tacos. One might even argue that these are the most traditional; they’re certainly a worthy indulgence. \u003c/p>\n\u003cfigure id=\"attachment_106022\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/LaCalaca1920.jpg\" alt=\"Fried mahi mahi fish tacos at La Calaca Loca in Temescal\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106022\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried mahi mahi fish tacos at La Calaca Loca in Temescal \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I made my first visit to \u003ca href=\"http://www.yelp.com/biz/la-calaca-loca-oakland\" target=\"_blank\">La Calaca Loca Taqueria\u003c/a> at the recommendation of friends. It’s a colorful, friendly place with \u003ca href=\"https://en.wikipedia.org/wiki/Day_of_the_Dead\" target=\"_blank\">Day of the Dead\u003c/a> décor year-round and a large menu of mostly locally-sourced meat and produce. It’s the sister restaurant of \u003ca href=\"http://nickscrispytacos.com/\" target=\"_blank\">Nick’s Crispy Tacos\u003c/a> in San Francisco, and the fish tacos here are made with mahi mahi, a beautifully flaky fish, battered in a tempura style and served on creamy slaw inside a soft Guerrero corn tortilla with a thick slice of lime and “Baja” sauce (a pleasantly bitter, creamy, and mildly spicy chile sauce) on the side.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/la-calaca-loca-oakland\" target=\"_blank\">\u003cstrong>La Calaca Loca Taqueria\u003c/strong>\u003c/a>\u003cbr>\n5199 Telegraph Ave. [\u003ca href=\"https://goo.gl/8qe0Qg\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 601-8226\u003cbr>\nHours: Sun-Mon, 11am-8pm; Tue-Fri, 11am-9pm; Sat, 9am-9pm; Sun, 9am-8pm\u003c/p>\n\u003cfigure id=\"attachment_106018\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/CholitaLinda1920.jpg\" alt=\"Cholita Linda fried fish taco\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106018\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cholita Linda fried fish taco \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cholitalinda.com/\" target=\"_blank\">Cholita Linda\u003c/a> began as a stand at local farmers' markets, serving only a few taco choices and some aguas frescas, and is now also a brick-and-mortar Mexican/Cuban restaurant in Temescal that serves one of the best fried fish tacos in town. While the fish is tilapia, it’s a huge chunk, lightly battered and flash-fried, tucked into a \u003ca href=\"http://www.lafincatortilleria.com/\" target=\"_blank\">La Finca\u003c/a> tortilla and smothered in slaw and topped off with cilantro and crema. The sauce of choice is a salsa roja, a creamy, tomato-based chile sauce that is the secret recipe of the owner’s mother. For good measure, there’s habanero sauce on the table.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cholitalinda.com/\" target=\"_blank\">\u003cstrong>Cholita Linda\u003c/strong>\u003c/a>\u003cbr>\n4923 Telegraph Ave. [\u003ca href=\"https://goo.gl/ReU8m3\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 594-7610\u003cbr>\nHours: Mon-Sat, 11am-10pm; Closed Sun\u003cbr>\nPrice range: $ fish tacos ($3.50)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Cholita-Linda/147237876153\" target=\"_blank\">Cholita Linda\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/EatCholitaLinda\" target=\"_blank\">@EatCholitaLinda\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/cholita_linda/\" target=\"_blank\">cholita_linda\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_106020\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Cosecha1920.jpg\" alt=\"The East Bay’s best fried fish taco at Cosecha in Old Oakland\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106020\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The East Bay’s best fried fish taco at Cosecha in Old Oakland \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\">Cosecha Café\u003c/a>, in Old Oakland’s Swan’s Marketplace, only serves fish tacos on Tuesdays and Thursdays at lunch and Monday through Thursday at dinner, but it’s worth the wait at lunch for mid-week taco bliss to stand in line for the best fried fish tacos around. Made from local cod, beer-battered and fried, tucked into a homemade corn tortilla with butter lettuce, pickled onion, and a mild, creamy chile sauce, this is the best overall fried fish taco I found. The homemade tortilla and pickled onion tipped the scale. \u003c/p>\n\u003cp>\u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\">\u003cstrong>Cosecha Café\u003c/strong>\u003c/a>\u003cbr>\n907 Washington St. [\u003ca href=\"https://goo.gl/1ONJa5\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 452-5900\u003cbr>\nHours: Mon-Wed, 11am-3:30pm and 4:30-8:30pm; Thu-Fri, 11am-3:30pm and 5-9:30pm; Sat, 10:30am-3:30pm and 5-9:30pm; closed Sun\u003cbr>\nPrice range: $$ 2 fish tacos with beans and avocado ($11.50)\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/cosechacafe\" target=\"_blank\">@cosechacafe\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/cosechacafe/\" target=\"_blank\">cosechacafe\u003c/a> \u003c/p>\n\u003ch3>The Wood-Fired Fish Taco\u003c/h3>\n\u003cfigure id=\"attachment_106019\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Comal1920.jpg\" alt=\"The East Bay’s best fish taco: wood-grilled local cod at Comal in downtown Berkeley\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106019\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The East Bay’s best fish taco: wood-grilled local cod at Comal in downtown Berkeley \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The best fish taco of all, in my not-so-humble estimation, is Comal’s wood-grilled local cod. The fish is delivered daily, and the grilled preparation infuses a bit of smokiness without obscuring the fish’s delicate, buttery flavor. I could eat the homemade tortillas by the stack. The fish tacos come two to an order and are topped with a mildly spicy slaw made from cabbage, carrot, radish, cilantro, and red bell pepper, topped with avocado aioli. Tart, house-pickled carrots and jalapenos come on the side. Put this plate next to the house margarita and you’ve got a perfect meal. Don’t forget to splash on a little homemade habanero salsa.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.comalberkeley.com/\" target=\"_blank\">\u003cstrong>Comal\u003c/strong>\u003c/a>\u003cbr>\n2020 Shattuck Ave. [\u003ca href=\"https://goo.gl/gGbykg\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 926-6300\u003cbr>\nHours: Sun-Thu, 5:30-10pm; Fri-Sat, 5:30-11pm\u003cbr>\nPrice range: $$ 2 fish tacos ($13)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/comalberkeley\" target=\"_blank\">Comal\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/comalrestaurant\" target=\"_blank\">@comalrestaurant\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/comalberkeley/\" target=\"_blank\">comalberkeley\u003c/a> \u003c/p>\n\n",
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"excerpt": "Beyond the carne asada and carnitas that local Mexican restaurants are best known for are several excellent pescatarian possibilities.",
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"description": "Beyond the carne asada and carnitas that local Mexican restaurants are best known for are several excellent pescatarian possibilities.",
"title": "Where to Go For Fish Tacos? 6 Top Spots in Oakland and Berkeley | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When I set out to find the best fish tacos in the East Bay, my first thought was to avoid tilapia because, even though it’s more sustainable than basa and other commonly used fish, I don’t find it particularly flavorful. But the deeper I dug, the more tilapia I found, especially at the best taco trucks in East Oakland and the mariscos joints on Foothill and International Boulevards. And these fish tacos are, of course, much cheaper than the versions made with wild fish. When I dropped my preconceived notion of what the perfect fish taco should be — locally sourced wild fish on a handmade tortilla — I discovered some perfectly respectable alternatives. \u003c/p>\n\u003cp>Here are six spots in total: two Fruitvale trucks, two popular Temescal destinations, an Old Oakland spot, and a downtown Berkeley gem.\u003c/p>\n\u003ch3>The Taco Trucks\u003c/h3>\n\u003cp>I headed first to Fruitvale Avenue in East Oakland, where my favorite tacos trucks dish up fast and delicious Mexican food into the wee hours every night. It was no surprise that the best fish tacos I found were at my two top trucks for asada, carnitas and pastor as well: \u003ca href=\"http://www.yelp.com/biz/taqueria-sinaloa-oakland-2\" target=\"_blank\">Taqueria Sinaloa\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/mi-grullense-taco-truck-oakland\" target=\"_blank\">Mi Grullense\u003c/a> (in the Goodwill parking lot).\u003c/p>\n\u003cfigure id=\"attachment_106023\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Sinaloa1920.jpg\" alt=\"Fish tacos at Taqueria Sinaloa\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106023\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fish tacos at Taqueria Sinaloa \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I group them together here because these tacos are virtually identical in every sense: Both use as the main ingredient diced and seared-to-brown tilapia smothered in a moderately spicy chile sauce. Grullense’s has more minced white onion than Sinaloa’s, and Sinaloa’s includes minced jalapeno, but they are otherwise twins, topped with chopped cilantro and served on two just-warmed La Finca corn tortillas (arguably, the best packaged corn tortillas on the east side of the bay), with chile and carrot escabeche on the side. And that’s it. At $2 a pop, there’s not much to complain about. (Both places have two trucks each, one for meat and one for fish, so be sure to get in line at the right truck.)\u003c/p>\n\u003cfigure id=\"attachment_106021\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/grullense1920.jpg\" alt=\"Fish tacos at Mi Grullense\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106021\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fish tacos at Mi Grullense \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/taqueria-sinaloa-oakland-2\" target=\"_blank\">\u003cstrong>Taqueria Sinaloa\u003c/strong>\u003c/a>\u003cbr>\n2138 International Blvd. [\u003ca href=\"https://goo.gl/NMMcf7\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 535-1206\u003cbr>\nHours: unpublished, but roughly 8am-9pm on weekdays and 9am-midnight on weekends\u003cbr>\nPrice range: $ fish tacos ($2)\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/mi-grullense-taco-truck-oakland\" target=\"_blank\">\u003cstrong>Mi Grullense Taco Truck\u003c/strong>\u003c/a>\u003cbr>\n1301 30th Ave. [\u003ca href=\"https://goo.gl/0E5bIe\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94601\u003cbr>\nPh: no phone\u003cbr>\nHours: Sun-Fri, 8am-midnight; Sat, 8am-2am\u003cbr>\nPrice range: $ fish tacos ($2)\u003c/p>\n\u003ch3>The Fried Fish Tacos\u003c/h3>\n\u003cp>Despite everyone’s New Year’s resolutions, it would be remiss of me to exclude fried fish tacos. One might even argue that these are the most traditional; they’re certainly a worthy indulgence. \u003c/p>\n\u003cfigure id=\"attachment_106022\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/LaCalaca1920.jpg\" alt=\"Fried mahi mahi fish tacos at La Calaca Loca in Temescal\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106022\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried mahi mahi fish tacos at La Calaca Loca in Temescal \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I made my first visit to \u003ca href=\"http://www.yelp.com/biz/la-calaca-loca-oakland\" target=\"_blank\">La Calaca Loca Taqueria\u003c/a> at the recommendation of friends. It’s a colorful, friendly place with \u003ca href=\"https://en.wikipedia.org/wiki/Day_of_the_Dead\" target=\"_blank\">Day of the Dead\u003c/a> décor year-round and a large menu of mostly locally-sourced meat and produce. It’s the sister restaurant of \u003ca href=\"http://nickscrispytacos.com/\" target=\"_blank\">Nick’s Crispy Tacos\u003c/a> in San Francisco, and the fish tacos here are made with mahi mahi, a beautifully flaky fish, battered in a tempura style and served on creamy slaw inside a soft Guerrero corn tortilla with a thick slice of lime and “Baja” sauce (a pleasantly bitter, creamy, and mildly spicy chile sauce) on the side.\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.yelp.com/biz/la-calaca-loca-oakland\" target=\"_blank\">\u003cstrong>La Calaca Loca Taqueria\u003c/strong>\u003c/a>\u003cbr>\n5199 Telegraph Ave. [\u003ca href=\"https://goo.gl/8qe0Qg\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 601-8226\u003cbr>\nHours: Sun-Mon, 11am-8pm; Tue-Fri, 11am-9pm; Sat, 9am-9pm; Sun, 9am-8pm\u003c/p>\n\u003cfigure id=\"attachment_106018\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/CholitaLinda1920.jpg\" alt=\"Cholita Linda fried fish taco\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106018\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cholita Linda fried fish taco \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cholitalinda.com/\" target=\"_blank\">Cholita Linda\u003c/a> began as a stand at local farmers' markets, serving only a few taco choices and some aguas frescas, and is now also a brick-and-mortar Mexican/Cuban restaurant in Temescal that serves one of the best fried fish tacos in town. While the fish is tilapia, it’s a huge chunk, lightly battered and flash-fried, tucked into a \u003ca href=\"http://www.lafincatortilleria.com/\" target=\"_blank\">La Finca\u003c/a> tortilla and smothered in slaw and topped off with cilantro and crema. The sauce of choice is a salsa roja, a creamy, tomato-based chile sauce that is the secret recipe of the owner’s mother. For good measure, there’s habanero sauce on the table.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cholitalinda.com/\" target=\"_blank\">\u003cstrong>Cholita Linda\u003c/strong>\u003c/a>\u003cbr>\n4923 Telegraph Ave. [\u003ca href=\"https://goo.gl/ReU8m3\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 594-7610\u003cbr>\nHours: Mon-Sat, 11am-10pm; Closed Sun\u003cbr>\nPrice range: $ fish tacos ($3.50)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Cholita-Linda/147237876153\" target=\"_blank\">Cholita Linda\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/EatCholitaLinda\" target=\"_blank\">@EatCholitaLinda\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/cholita_linda/\" target=\"_blank\">cholita_linda\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_106020\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Cosecha1920.jpg\" alt=\"The East Bay’s best fried fish taco at Cosecha in Old Oakland\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106020\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The East Bay’s best fried fish taco at Cosecha in Old Oakland \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\">Cosecha Café\u003c/a>, in Old Oakland’s Swan’s Marketplace, only serves fish tacos on Tuesdays and Thursdays at lunch and Monday through Thursday at dinner, but it’s worth the wait at lunch for mid-week taco bliss to stand in line for the best fried fish tacos around. Made from local cod, beer-battered and fried, tucked into a homemade corn tortilla with butter lettuce, pickled onion, and a mild, creamy chile sauce, this is the best overall fried fish taco I found. The homemade tortilla and pickled onion tipped the scale. \u003c/p>\n\u003cp>\u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\">\u003cstrong>Cosecha Café\u003c/strong>\u003c/a>\u003cbr>\n907 Washington St. [\u003ca href=\"https://goo.gl/1ONJa5\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 452-5900\u003cbr>\nHours: Mon-Wed, 11am-3:30pm and 4:30-8:30pm; Thu-Fri, 11am-3:30pm and 5-9:30pm; Sat, 10:30am-3:30pm and 5-9:30pm; closed Sun\u003cbr>\nPrice range: $$ 2 fish tacos with beans and avocado ($11.50)\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/cosechacafe\" target=\"_blank\">@cosechacafe\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/cosechacafe/\" target=\"_blank\">cosechacafe\u003c/a> \u003c/p>\n\u003ch3>The Wood-Fired Fish Taco\u003c/h3>\n\u003cfigure id=\"attachment_106019\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Comal1920.jpg\" alt=\"The East Bay’s best fish taco: wood-grilled local cod at Comal in downtown Berkeley\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106019\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The East Bay’s best fish taco: wood-grilled local cod at Comal in downtown Berkeley \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The best fish taco of all, in my not-so-humble estimation, is Comal’s wood-grilled local cod. The fish is delivered daily, and the grilled preparation infuses a bit of smokiness without obscuring the fish’s delicate, buttery flavor. I could eat the homemade tortillas by the stack. The fish tacos come two to an order and are topped with a mildly spicy slaw made from cabbage, carrot, radish, cilantro, and red bell pepper, topped with avocado aioli. Tart, house-pickled carrots and jalapenos come on the side. Put this plate next to the house margarita and you’ve got a perfect meal. Don’t forget to splash on a little homemade habanero salsa.\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.comalberkeley.com/\" target=\"_blank\">\u003cstrong>Comal\u003c/strong>\u003c/a>\u003cbr>\n2020 Shattuck Ave. [\u003ca href=\"https://goo.gl/gGbykg\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 926-6300\u003cbr>\nHours: Sun-Thu, 5:30-10pm; Fri-Sat, 5:30-11pm\u003cbr>\nPrice range: $$ 2 fish tacos ($13)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/comalberkeley\" target=\"_blank\">Comal\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/comalrestaurant\" target=\"_blank\">@comalrestaurant\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/comalberkeley/\" target=\"_blank\">comalberkeley\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 6 Favorite Juice Bars In Berkeley and Oakland",
"title": "Bay Area Bites Guide to 6 Favorite Juice Bars In Berkeley and Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>With the holiday season--including its rivers of booze and mountains of sugary treats--increasingly far behind us, people are already far along in their campaigns of aggressive healthfulness. Luckily, there’s no better way to atone for any number of booze and butter-related sins than with a 24 oz compostable cup full of liquefied greens--and even luckier for you and your liver, the East Bay has no shortage of places to get green juices and smoothies. (As for the \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/30/blending-vs-juicing-how-to-get-the-most-nutrition-from-your-fruit/\" target=\"_blank\">contentious question\u003c/a> of whether or not juicing is actually good for you? That’s for you to decide) Here are six favorites in Berkeley and Oakland. And if we missed yours, let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_105862\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105862\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/IMG_2129.jpg\" alt=\"The Radical Radiance juice and Kalein’ It smoothie from Cafe Crush in Oakland\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Radical Radiance juice and Kalein’ It smoothie from Cafe Crush in Oakland \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Piedmont Ave’s unpretentious \u003ca href=\"http://www.cafecrush.org/\" target=\"_blank\">\u003cstrong>Cafe Crush\u003c/strong>\u003c/a> has a list of rules on its wall, and one of them states that “Happiness and healthfulness are meant to be fun.” It’s a rule that’s carried throughout the store, from it’s calming blue walls (and random decorations like a vintage fridge door), punny drink names and the cheeky sign on the door: “It’s not like drinking a salad: it is drinking a salad.”\u003c/p>\n\u003cp>Their menu is vast, encompassing juices, vegetable and fruit smoothies, and their combinations are interesting: ingredients include red cabbage, passion fruit juice and hemp seeds. Inspired by a \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/01/01/for-the-new-year-celebrate-your-generous-liver-with-these-8-cleansing-foods/\" target=\"_blank\">recent Bay Area Bites post\u003c/a>, I tried a juice with beets--the \u003cstrong>Radical Radiance\u003c/strong>, which along with beets had cucumber, celery, green tea and acai. I’m not sure if it reduced my “body and skin stress” like it claimed, but it was pleasantly vegetal and not too sweet. A \u003cstrong>Kalein’ It\u003c/strong> smoothie had a tropical flavor from the banana and passionfruit, with a subtle bite of coconut. The cheery service--I noticed a worker delivering a customer’s smoothie to their car while it was raining--is another plus.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafecrush.org/\" target=\"_blank\">\u003cstrong>Cafe Crush\u003c/strong>\u003c/a>\u003cbr>\n3943 Piedmont Ave. [\u003ca href=\"https://goo.gl/maps/EjKHit7dbWG2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 788-4278\u003cbr>\nHours: Mon-Fri 7:30am-6pm; Sat-Sun 9am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CafeCrush/\" target=\"_blank\">Cafe Crush\u003c/a>\u003cbr>\nPrice Range: $ (Beverages under $10)\u003c/p>\n\u003cfigure id=\"attachment_105866\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105866\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/IMG_2175.jpg\" alt=\"A JBC kale smoothie and Veggie Patch from North Berkeley's Juice Bar Collective\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A JBC kale smoothie and Veggie Patch from North Berkeley's Juice Bar Collective \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Gourmet Ghetto’s \u003ca href=\"http://www.juicebarcollective.com/\" target=\"_blank\">\u003cstrong>Juice Bar Collective\u003c/strong>\u003c/a> is an institution--the \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/16/lessons-from-berkeleys-juice-bar-collective/\" target=\"_blank\">worker-owned collective\u003c/a> has been in business since 1976. And it still holds a central place in the community. On a recent weekday, there was a line out the tiny shop’s storefront that spilled onto the sidewalk. One customer took in the shop’s mail for them. Another asked about a collective member that had recently passed away.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Their enduring success suggests that they haven’t felt the need to keep up with recent trends. The small collection of smoothies and juices mainly focus on the old guard of fresh squeezed juices: carrot, orange, beet, with nary a quirkily named spinach juice in sight. \u003cstrong>The Veggie Patch\u003c/strong> (carrot, beet, celery, ginger and orange) was a beautiful burgundy color and tasty, if assertively beet forward. A \u003cstrong>JBC Kale\u003c/strong> smoothie with banana, kale, apple and carrot and orange juices was easy to drink, and the taste of kale was well-hidden behind an army of fruits. In keeping with the neighborhood--and to be fair, the cost associated with ensuring everything is organic--prices are exorbitant. The Veggie Patch was $8.50 for 16 oz. A banana smoothie--simply a banana blended with milk and nutmeg is $5.75. But with a place like this, you’re not coming for the deals. You’re coming for the purity of their ingredients, its history, or even just to admire the \u003ca href=\"http://www.juicebarcollective.com/menu/\" target=\"_blank\">impressive output\u003c/a> of their minuscule kitchen: a steady stream of grain salads, vegan pies, and vegetarian banh mis.\u003c/p>\n\u003cp>\u003ca href=\"http://www.juicebarcollective.com/\" target=\"_blank\">\u003cstrong>Juice Bar Collective\u003c/strong>\u003c/a>\u003cbr>\n2114 Vine St. [\u003ca href=\"https://goo.gl/maps/hbq1gu1CeXx\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 548-8473\u003cbr>\nHours: Mon-Sat 10am-4pm; Sat 4pm-12am; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/JuiceBarCollective\" target=\"_blank\">Juice Bar Collective\u003c/a>\u003cbr>\nPrice Range: $ (Beverages under $10)\u003c/p>\n\u003cfigure id=\"attachment_105864\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105864\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/IMG_2143.jpg\" alt=\"A Collagen Blues juice and Almond Strawberry Joy smoothie from Marana Cafe in Oakland\" width=\"1920\" height=\"1369\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143-400x285.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143-800x570.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143-1440x1027.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143-1180x841.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143-960x685.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Collagen Blues juice and Almond Strawberry Joy smoothie from Marana Cafe in Oakland \u003ccite>(Shelby Pop)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Just a few blocks away from the bustle of downtown Oakland, \u003ca href=\"http://maranacafe.com\" target=\"_blank\">\u003cstrong>Marana Cafe\u003c/strong>\u003c/a> is tucked away on 19th between the Fox Theater and Henry Kaiser Park. It’s a pleasant, unpretentious space--there’s a hand-drawn illustration of \u003ca href=\"https://en.wikipedia.org/wiki/Stephen_Curry#Davidson_College_Records\" target=\"_blank\">Steph Curry\u003c/a> by the napkins--with an extensive food and beer menu (and a lengthy mimosa menu). Like many juice bars, the names serve as both health claims and wrestling names: Iron Fist, Hypertension Destroyer, Day Charger. There are a few unique pairings like the \u003cstrong>Collagen Blues\u003c/strong> (daikon, spinach, blueberry and cucumber), which was aggressively vegetal and cucumber heavy. The smoothies seem to be primarily designed for taste, not health: they’re very fruit focused, and only a few have veggies. There’s even a Nutella smoothie! If you’re willing to cheat on your detox, they’re pleasant: an \u003cstrong>Almond Strawberry Joy\u003c/strong>, with just almond milk, almond butter, banana and strawberry, was balanced, sweet and entirely satisfying.\u003c/p>\n\u003cp>\u003ca href=\"http://maranacafe.com\" target=\"_blank\">\u003cstrong>Marana Cafe\u003c/strong>\u003c/a>\u003cbr>\n555 19th St. [\u003ca href=\"https://goo.gl/sJP3w0\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 835-8889\u003cbr>\nHours: Mon-Fri 7am-7pm; Sat-Sun 8:30am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Marana-Cafe-216100888548165/\" target=\"_blank\">Marana Cafe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/marana_cafe\" target=\"_blank\">@marana_cafe\u003c/a>\u003cbr>\nPrice Range: $ (Beverages under $10)\u003c/p>\n\u003cfigure id=\"attachment_105863\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105863\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/IMG_2137.jpg\" alt=\"A Greenie In A Bottle juice and turmeric smoothie from Uptown Juice Company in Oakland\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Greenie In A Bottle juice and turmeric smoothie from Uptown Juice Company in Oakland \u003ccite>(Shelby Pope )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of all the juice bars I tried, \u003ca href=\"http://www.uptownjuice.com/\" target=\"_blank\">\u003cstrong>Uptown Juice Company\u003c/strong>\u003c/a> is the most explicitly health conscious--and the most hip. The decor is tasteful, the shelves packed with interesting items (barrel-aged sriracha, Oakland onesies), and the juice names are more often than not pop culture references (\u003ca href=\"https://www.youtube.com/watch?v=0Cxr1-b6Xkc\" target=\"_blank\">Gin-ger and Juice\u003c/a>, \u003ca href=\"http://www.gothamgirlsrollerderby.com/players/bonita-apple-bomb\" target=\"_blank\">Bonita Apple-BOMB\u003c/a>) Since the company sells several premade cleanses (as the hand-lettered sign on their window reminds you, it’s clease month!), the cold-pressed juices, made from mostly organic and local produce, come pre-bottled (which you can return for the $2 deposit). A “\u003cstrong>Greenie in A Bottle\u003c/strong>,” with romaine, kale, chard, celery, cucumber and parsley, was so mild, it was almost tasteless. I craved anything--lemon, ginger, even kale’s bitterness--to cut the blandness of the romaine. They offer a handful of smoothie options, spiked with add-ins like flax and bee pollen. A \u003cstrong>turmeric smoothie\u003c/strong>, with turmeric, ginger and chia, was pleasantly spicy and sweet. Their cheerful staff and paleo-friendly food (from Berkeley’s Mission Heirloom) makes it an enjoyable place to spend an afternoon. They also have a happy hour on Fridays, making it an ideal spot to live out your #\u003ca href=\"https://twitter.com/hashtag/dryanuary\" target=\"_blank\">dryanuary\u003c/a> goals as you avoid the cocktails at \u003ca href=\"http://www.yelp.com/biz/dogwood-oakland\" target=\"_blank\">Dogwood\u003c/a> two doors down.\u003c/p>\n\u003cp>\u003ca href=\"http://www.uptownjuice.com/\" target=\"_blank\">\u003cstrong>Uptown Juice Company\u003c/strong>\u003c/a>\u003cbr>\n1629 Broadway [\u003ca href=\"https://goo.gl/maps/B5qUraKWeZD2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 858-3735\u003cbr>\nHours: Mon-Fri 8am-6pm; Sat 10am-2pm, Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/UptownJuiceCompany\" target=\"_blank\">Uptown Juice Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/uptownjuiceco\" target=\"_blank\">@UptownJuiceCo\u003c/a>\u003cbr>\nPrice Range: $ (Beverages under $10)\u003c/p>\n\u003cfigure id=\"attachment_105861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105861\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/IMG_2103.jpg\" alt=\"A Berkeley Greens juice and Energizer smoothie from Berkeley's Juice Appeal\" width=\"1920\" height=\"1530\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103-400x319.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103-800x638.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103-768x612.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103-1440x1148.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103-1180x940.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103-960x765.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Berkeley Greens juice and Energizer smoothie from Berkeley's Juice Appeal \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Downtown Berkeley’s \u003ca href=\"http://www.yelp.com/biz/juice-appeal-berkeley\" target=\"_blank\">\u003cstrong>Juice Appeal\u003c/strong>\u003c/a> is a small, cash-only shop where workers dance around each other to get to the juicer, Vitamix or patch of wheatgrass. Given the tininess of their space, it’s remarkable how many items they manage to carry (Gluten-free cookies, pepperoncini Kettle chips) and how extensive their menu is (Acai bowls, Numi teas, algae shots). But the bulk of their menu is smoothies and juices, a sprawling collection that includes four types of smoothies, probiotic juices, a selection of lemonades and traditional green juice blends. The juices, which are made with all organic produce, are fairly straightforward combinations of celery, spinach and apples. Most juices include ginger, which gave the \u003cstrong>Berkeley Greens\u003c/strong> juice (kale, spinach, lemon, ginger and celery) a welcome shot of flavor and spice. Say yes to the offered sprinkle of cayenne: like most vegan food, juices are greatly enhanced by as much spice as possible.\u003c/p>\n\u003cp>Their smoothie list is less pious, focusing on sweet, kid-friendly and \u003ca href=\"http://www.jambajuice.com/\" target=\"_blank\">Jamba Juice\u003c/a>-esque fruit blends. Many of them include frozen yogurt. But one of the most popular is the \u003cstrong>Energizer\u003c/strong>, a tasty banana strawberry smoothie with wheat germ and bee pollen. Strawberry-banana is classic for a reason, and this drink showed why. It was balanced, and thankfully not too sweet. And if you feel like being extra virtuous you can add kale or spinach for a dollar more.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/juice-appeal-berkeley\" target=\"_blank\">\u003cstrong>Juice Appeal\u003c/strong>\u003c/a>\u003cbr>\n150 Berkeley Way [\u003ca href=\"https://goo.gl/maps/QAsGgt4jrJT2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 644-3200\u003cbr>\nHours: Mon-Fri 8am-6pm; Sat 10am-6pm; Sun 10am-5pm\u003cbr>\nPrice Range: $ (Beverages under $10)\u003c/p>\n\u003cfigure id=\"attachment_105865\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105865\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/IMG_2160.jpg\" alt=\"A Tropical Green smoothie and Green Power Juice from Oakland's Fresh and Best 2\" width=\"1920\" height=\"1535\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160-400x320.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160-1440x1151.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160-1180x943.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160-960x768.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Tropical Green smoothie and Green Power Juice from Oakland's Fresh and Best 2 \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/fresh-and-best-cafe-2-oakland\" target=\"_blank\">\u003cstrong>Fresh and Best 2\u003c/strong>\u003c/a> (the first is located in the Berkeley Hills) is the studious urbanite’s dream: a clean, quiet, space with plenty of seating and a varied menu. In other words, an ideal study spot. While the menu includes everything from cafe staples like club sandwiches and grilled chicken wraps to more interesting options like tofu skin bahn mis or shrimp rolls, a good chunk of their menu is focused on juices and smoothies, all of which can be made with with almond or soy milk, or be supplemented with extra greens. The mango-y \u003cstrong>Tropical Green smoothie\u003c/strong> was pleasantly fruity and had no spinach or parsley flavor. A \u003cstrong>Green Power Juice\u003c/strong>, with spinach, kale, ginger and apple was surprisingly sweet, with a very strong apple flavor and a nice amount of ginger spice. The drinks could have been blended more thoroughly but the relative affordability (20 oz for less than $6!) more than makes up for their lack of Instagram potential.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/fresh-and-best-cafe-2-oakland\" target=\"_blank\">\u003cstrong>Fresh and Best 2\u003c/strong>\u003c/a>\u003cbr>\n1428 Alice St. [\u003ca href=\"https://goo.gl/maps/UGW6Lng2TF92\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 836-7942\u003cbr>\nHours: Mon-Fri 7am-8pm; Sat 8am-7pm; Sun 9am-6pm\u003cbr>\nPrice Range: $ (Beverages under $10)\u003c/p>\n\n",
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"excerpt": "Get your new year off to a healthy start with a smoothie or juice from this guide to East Bay spots. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>With the holiday season--including its rivers of booze and mountains of sugary treats--increasingly far behind us, people are already far along in their campaigns of aggressive healthfulness. Luckily, there’s no better way to atone for any number of booze and butter-related sins than with a 24 oz compostable cup full of liquefied greens--and even luckier for you and your liver, the East Bay has no shortage of places to get green juices and smoothies. (As for the \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/30/blending-vs-juicing-how-to-get-the-most-nutrition-from-your-fruit/\" target=\"_blank\">contentious question\u003c/a> of whether or not juicing is actually good for you? That’s for you to decide) Here are six favorites in Berkeley and Oakland. And if we missed yours, let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_105862\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105862\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/IMG_2129.jpg\" alt=\"The Radical Radiance juice and Kalein’ It smoothie from Cafe Crush in Oakland\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Radical Radiance juice and Kalein’ It smoothie from Cafe Crush in Oakland \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Piedmont Ave’s unpretentious \u003ca href=\"http://www.cafecrush.org/\" target=\"_blank\">\u003cstrong>Cafe Crush\u003c/strong>\u003c/a> has a list of rules on its wall, and one of them states that “Happiness and healthfulness are meant to be fun.” It’s a rule that’s carried throughout the store, from it’s calming blue walls (and random decorations like a vintage fridge door), punny drink names and the cheeky sign on the door: “It’s not like drinking a salad: it is drinking a salad.”\u003c/p>\n\u003cp>Their menu is vast, encompassing juices, vegetable and fruit smoothies, and their combinations are interesting: ingredients include red cabbage, passion fruit juice and hemp seeds. Inspired by a \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/01/01/for-the-new-year-celebrate-your-generous-liver-with-these-8-cleansing-foods/\" target=\"_blank\">recent Bay Area Bites post\u003c/a>, I tried a juice with beets--the \u003cstrong>Radical Radiance\u003c/strong>, which along with beets had cucumber, celery, green tea and acai. I’m not sure if it reduced my “body and skin stress” like it claimed, but it was pleasantly vegetal and not too sweet. A \u003cstrong>Kalein’ It\u003c/strong> smoothie had a tropical flavor from the banana and passionfruit, with a subtle bite of coconut. The cheery service--I noticed a worker delivering a customer’s smoothie to their car while it was raining--is another plus.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafecrush.org/\" target=\"_blank\">\u003cstrong>Cafe Crush\u003c/strong>\u003c/a>\u003cbr>\n3943 Piedmont Ave. [\u003ca href=\"https://goo.gl/maps/EjKHit7dbWG2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 788-4278\u003cbr>\nHours: Mon-Fri 7:30am-6pm; Sat-Sun 9am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CafeCrush/\" target=\"_blank\">Cafe Crush\u003c/a>\u003cbr>\nPrice Range: $ (Beverages under $10)\u003c/p>\n\u003cfigure id=\"attachment_105866\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105866\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/IMG_2175.jpg\" alt=\"A JBC kale smoothie and Veggie Patch from North Berkeley's Juice Bar Collective\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A JBC kale smoothie and Veggie Patch from North Berkeley's Juice Bar Collective \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Gourmet Ghetto’s \u003ca href=\"http://www.juicebarcollective.com/\" target=\"_blank\">\u003cstrong>Juice Bar Collective\u003c/strong>\u003c/a> is an institution--the \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/16/lessons-from-berkeleys-juice-bar-collective/\" target=\"_blank\">worker-owned collective\u003c/a> has been in business since 1976. And it still holds a central place in the community. On a recent weekday, there was a line out the tiny shop’s storefront that spilled onto the sidewalk. One customer took in the shop’s mail for them. Another asked about a collective member that had recently passed away.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Their enduring success suggests that they haven’t felt the need to keep up with recent trends. The small collection of smoothies and juices mainly focus on the old guard of fresh squeezed juices: carrot, orange, beet, with nary a quirkily named spinach juice in sight. \u003cstrong>The Veggie Patch\u003c/strong> (carrot, beet, celery, ginger and orange) was a beautiful burgundy color and tasty, if assertively beet forward. A \u003cstrong>JBC Kale\u003c/strong> smoothie with banana, kale, apple and carrot and orange juices was easy to drink, and the taste of kale was well-hidden behind an army of fruits. In keeping with the neighborhood--and to be fair, the cost associated with ensuring everything is organic--prices are exorbitant. The Veggie Patch was $8.50 for 16 oz. A banana smoothie--simply a banana blended with milk and nutmeg is $5.75. But with a place like this, you’re not coming for the deals. You’re coming for the purity of their ingredients, its history, or even just to admire the \u003ca href=\"http://www.juicebarcollective.com/menu/\" target=\"_blank\">impressive output\u003c/a> of their minuscule kitchen: a steady stream of grain salads, vegan pies, and vegetarian banh mis.\u003c/p>\n\u003cp>\u003ca href=\"http://www.juicebarcollective.com/\" target=\"_blank\">\u003cstrong>Juice Bar Collective\u003c/strong>\u003c/a>\u003cbr>\n2114 Vine St. [\u003ca href=\"https://goo.gl/maps/hbq1gu1CeXx\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 548-8473\u003cbr>\nHours: Mon-Sat 10am-4pm; Sat 4pm-12am; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/JuiceBarCollective\" target=\"_blank\">Juice Bar Collective\u003c/a>\u003cbr>\nPrice Range: $ (Beverages under $10)\u003c/p>\n\u003cfigure id=\"attachment_105864\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105864\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/IMG_2143.jpg\" alt=\"A Collagen Blues juice and Almond Strawberry Joy smoothie from Marana Cafe in Oakland\" width=\"1920\" height=\"1369\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143-400x285.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143-800x570.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143-1440x1027.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143-1180x841.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143-960x685.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Collagen Blues juice and Almond Strawberry Joy smoothie from Marana Cafe in Oakland \u003ccite>(Shelby Pop)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Just a few blocks away from the bustle of downtown Oakland, \u003ca href=\"http://maranacafe.com\" target=\"_blank\">\u003cstrong>Marana Cafe\u003c/strong>\u003c/a> is tucked away on 19th between the Fox Theater and Henry Kaiser Park. It’s a pleasant, unpretentious space--there’s a hand-drawn illustration of \u003ca href=\"https://en.wikipedia.org/wiki/Stephen_Curry#Davidson_College_Records\" target=\"_blank\">Steph Curry\u003c/a> by the napkins--with an extensive food and beer menu (and a lengthy mimosa menu). Like many juice bars, the names serve as both health claims and wrestling names: Iron Fist, Hypertension Destroyer, Day Charger. There are a few unique pairings like the \u003cstrong>Collagen Blues\u003c/strong> (daikon, spinach, blueberry and cucumber), which was aggressively vegetal and cucumber heavy. The smoothies seem to be primarily designed for taste, not health: they’re very fruit focused, and only a few have veggies. There’s even a Nutella smoothie! If you’re willing to cheat on your detox, they’re pleasant: an \u003cstrong>Almond Strawberry Joy\u003c/strong>, with just almond milk, almond butter, banana and strawberry, was balanced, sweet and entirely satisfying.\u003c/p>\n\u003cp>\u003ca href=\"http://maranacafe.com\" target=\"_blank\">\u003cstrong>Marana Cafe\u003c/strong>\u003c/a>\u003cbr>\n555 19th St. [\u003ca href=\"https://goo.gl/sJP3w0\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 835-8889\u003cbr>\nHours: Mon-Fri 7am-7pm; Sat-Sun 8:30am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Marana-Cafe-216100888548165/\" target=\"_blank\">Marana Cafe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/marana_cafe\" target=\"_blank\">@marana_cafe\u003c/a>\u003cbr>\nPrice Range: $ (Beverages under $10)\u003c/p>\n\u003cfigure id=\"attachment_105863\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105863\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/IMG_2137.jpg\" alt=\"A Greenie In A Bottle juice and turmeric smoothie from Uptown Juice Company in Oakland\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Greenie In A Bottle juice and turmeric smoothie from Uptown Juice Company in Oakland \u003ccite>(Shelby Pope )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of all the juice bars I tried, \u003ca href=\"http://www.uptownjuice.com/\" target=\"_blank\">\u003cstrong>Uptown Juice Company\u003c/strong>\u003c/a> is the most explicitly health conscious--and the most hip. The decor is tasteful, the shelves packed with interesting items (barrel-aged sriracha, Oakland onesies), and the juice names are more often than not pop culture references (\u003ca href=\"https://www.youtube.com/watch?v=0Cxr1-b6Xkc\" target=\"_blank\">Gin-ger and Juice\u003c/a>, \u003ca href=\"http://www.gothamgirlsrollerderby.com/players/bonita-apple-bomb\" target=\"_blank\">Bonita Apple-BOMB\u003c/a>) Since the company sells several premade cleanses (as the hand-lettered sign on their window reminds you, it’s clease month!), the cold-pressed juices, made from mostly organic and local produce, come pre-bottled (which you can return for the $2 deposit). A “\u003cstrong>Greenie in A Bottle\u003c/strong>,” with romaine, kale, chard, celery, cucumber and parsley, was so mild, it was almost tasteless. I craved anything--lemon, ginger, even kale’s bitterness--to cut the blandness of the romaine. They offer a handful of smoothie options, spiked with add-ins like flax and bee pollen. A \u003cstrong>turmeric smoothie\u003c/strong>, with turmeric, ginger and chia, was pleasantly spicy and sweet. Their cheerful staff and paleo-friendly food (from Berkeley’s Mission Heirloom) makes it an enjoyable place to spend an afternoon. They also have a happy hour on Fridays, making it an ideal spot to live out your #\u003ca href=\"https://twitter.com/hashtag/dryanuary\" target=\"_blank\">dryanuary\u003c/a> goals as you avoid the cocktails at \u003ca href=\"http://www.yelp.com/biz/dogwood-oakland\" target=\"_blank\">Dogwood\u003c/a> two doors down.\u003c/p>\n\u003cp>\u003ca href=\"http://www.uptownjuice.com/\" target=\"_blank\">\u003cstrong>Uptown Juice Company\u003c/strong>\u003c/a>\u003cbr>\n1629 Broadway [\u003ca href=\"https://goo.gl/maps/B5qUraKWeZD2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 858-3735\u003cbr>\nHours: Mon-Fri 8am-6pm; Sat 10am-2pm, Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/UptownJuiceCompany\" target=\"_blank\">Uptown Juice Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/uptownjuiceco\" target=\"_blank\">@UptownJuiceCo\u003c/a>\u003cbr>\nPrice Range: $ (Beverages under $10)\u003c/p>\n\u003cfigure id=\"attachment_105861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105861\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/IMG_2103.jpg\" alt=\"A Berkeley Greens juice and Energizer smoothie from Berkeley's Juice Appeal\" width=\"1920\" height=\"1530\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103-400x319.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103-800x638.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103-768x612.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103-1440x1148.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103-1180x940.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103-960x765.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Berkeley Greens juice and Energizer smoothie from Berkeley's Juice Appeal \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Downtown Berkeley’s \u003ca href=\"http://www.yelp.com/biz/juice-appeal-berkeley\" target=\"_blank\">\u003cstrong>Juice Appeal\u003c/strong>\u003c/a> is a small, cash-only shop where workers dance around each other to get to the juicer, Vitamix or patch of wheatgrass. Given the tininess of their space, it’s remarkable how many items they manage to carry (Gluten-free cookies, pepperoncini Kettle chips) and how extensive their menu is (Acai bowls, Numi teas, algae shots). But the bulk of their menu is smoothies and juices, a sprawling collection that includes four types of smoothies, probiotic juices, a selection of lemonades and traditional green juice blends. The juices, which are made with all organic produce, are fairly straightforward combinations of celery, spinach and apples. Most juices include ginger, which gave the \u003cstrong>Berkeley Greens\u003c/strong> juice (kale, spinach, lemon, ginger and celery) a welcome shot of flavor and spice. Say yes to the offered sprinkle of cayenne: like most vegan food, juices are greatly enhanced by as much spice as possible.\u003c/p>\n\u003cp>Their smoothie list is less pious, focusing on sweet, kid-friendly and \u003ca href=\"http://www.jambajuice.com/\" target=\"_blank\">Jamba Juice\u003c/a>-esque fruit blends. Many of them include frozen yogurt. But one of the most popular is the \u003cstrong>Energizer\u003c/strong>, a tasty banana strawberry smoothie with wheat germ and bee pollen. Strawberry-banana is classic for a reason, and this drink showed why. It was balanced, and thankfully not too sweet. And if you feel like being extra virtuous you can add kale or spinach for a dollar more.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/juice-appeal-berkeley\" target=\"_blank\">\u003cstrong>Juice Appeal\u003c/strong>\u003c/a>\u003cbr>\n150 Berkeley Way [\u003ca href=\"https://goo.gl/maps/QAsGgt4jrJT2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 644-3200\u003cbr>\nHours: Mon-Fri 8am-6pm; Sat 10am-6pm; Sun 10am-5pm\u003cbr>\nPrice Range: $ (Beverages under $10)\u003c/p>\n\u003cfigure id=\"attachment_105865\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105865\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/IMG_2160.jpg\" alt=\"A Tropical Green smoothie and Green Power Juice from Oakland's Fresh and Best 2\" width=\"1920\" height=\"1535\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160-400x320.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160-1440x1151.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160-1180x943.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160-960x768.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Tropical Green smoothie and Green Power Juice from Oakland's Fresh and Best 2 \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/fresh-and-best-cafe-2-oakland\" target=\"_blank\">\u003cstrong>Fresh and Best 2\u003c/strong>\u003c/a> (the first is located in the Berkeley Hills) is the studious urbanite’s dream: a clean, quiet, space with plenty of seating and a varied menu. In other words, an ideal study spot. While the menu includes everything from cafe staples like club sandwiches and grilled chicken wraps to more interesting options like tofu skin bahn mis or shrimp rolls, a good chunk of their menu is focused on juices and smoothies, all of which can be made with with almond or soy milk, or be supplemented with extra greens. The mango-y \u003cstrong>Tropical Green smoothie\u003c/strong> was pleasantly fruity and had no spinach or parsley flavor. A \u003cstrong>Green Power Juice\u003c/strong>, with spinach, kale, ginger and apple was surprisingly sweet, with a very strong apple flavor and a nice amount of ginger spice. The drinks could have been blended more thoroughly but the relative affordability (20 oz for less than $6!) more than makes up for their lack of Instagram potential.\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.yelp.com/biz/fresh-and-best-cafe-2-oakland\" target=\"_blank\">\u003cstrong>Fresh and Best 2\u003c/strong>\u003c/a>\u003cbr>\n1428 Alice St. [\u003ca href=\"https://goo.gl/maps/UGW6Lng2TF92\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 836-7942\u003cbr>\nHours: Mon-Fri 7am-8pm; Sat 8am-7pm; Sun 9am-6pm\u003cbr>\nPrice Range: $ (Beverages under $10)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bohemian Creamery Opens a Storefront in Sebastopol",
"title": "Bohemian Creamery Opens a Storefront in Sebastopol",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>When driving along Sebastopol’s Occidental Road, you may see a funny sign: “Got Cheese? Got Fro-Yo? Got Goats?” While the goats aren’t for sale, the cheese and the frozen yogurt most certainly are, along with whey sodas and soap made from the milk of those very same goats in the back.\u003c/p>\n\u003cp>After her cheeses made it onto the lists of some of the Bay Area’s top restaurants, owner Lisa Gottreich has opened a \u003ca href=\"http://bohemiancreamery.com\" target=\"_blank\">Bohemian Creamery\u003c/a> storefront that’s open on weekends to sell more of her products.\u003c/p>\n\u003cp>While it’s possible to find her cheeses at some upscale groceries and cheese shops around the Bay Area, it takes some sleuthing; it was difficult for her to break into more of them because of the highly perishable nature of her product.\u003c/p>\n\u003cp>“The whole reason for opening the storefront was that I couldn’t get into more retail because there’s such a high mark-up for perishable goods,” she said. “They don’t have the economy of scale, so they mark it up to prohibitive prices, so that no one can afford to buy it,” she said.\u003c/p>\n\u003cfigure id=\"attachment_104450\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_1232-e1449616931444.jpg\" alt=\"Blink and you might miss it, but a visit to Bohemian Creamery is definitely worth a stop.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-104450\">\u003cfigcaption class=\"wp-caption-text\">Blink and you might miss it, but a visit to Bohemian Creamery is definitely worth a stop. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Gottreich’s cheeses, made with milk from goats, cows, sheep and water buffalo (only the goats are hers) are the very definition of artisanal. They are handcrafted with names like \"Boho Belle,\" \"BoDacious\" and \"the Bomb\" (though they don’t all start with B). \"Surf and Turf\" has a thin layer of dulse seaweed through its center and \"Cowabunga\" has a layer of goats’ milk \u003cem>cajeta\u003c/em> (caramel). And if you haven’t been lucky enough to taste them, they are indeed the bomb.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While selling more cheese was of course a motivating factor, Gottreich said another reason was to introduce products she makes with the milk from her goats.\u003c/p>\n\u003cfigure id=\"attachment_104451\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_1238-e1449616974543.jpg\" alt=\"Bohemian Creamery offers 12 different kinds of cheese.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-104451\">\u003cfigcaption class=\"wp-caption-text\">Bohemian Creamery offers 12 different kinds of cheese. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I wanted to show people what you can do with goats’ milk that I can’t always show my restaurant chefs,” she said. “I’m making soap. I’m making sodas with whey that I carbonate and sell on the spot.”\u003c/p>\n\u003cp>During the summer months, the sodas were a huge seller.\u003c/p>\n\u003cp>“There’s no fat in them, and the whey is full of vitamin B and probiotics,” she said. “They’ve been drinking them in Europe for a long time in places like Iceland and Scandinavia.” Gottreich makes a \u003ca href=\"https://en.wikipedia.org/wiki/Shrub_(drink)\" target=\"_blank\">shrub\u003c/a> from local elderberries or Meyer lemons which gives the soda a touch of sweetness.\u003c/p>\n\u003cp>Her frozen yogurt is definitely worth seeking out, not because it tastes specifically goat-y, but because of her unique flavors.\u003c/p>\n\u003cfigure id=\"attachment_104452\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_1245-e1449617033297.jpg\" alt=\"Goats' milk fro-yo doesn't taste as goat-y as one might expect.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-104452\">\u003cfigcaption class=\"wp-caption-text\">Goats' milk fro-yo doesn't taste as goat-y as one might expect. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I don’t use any stabilizers or emulsifiers, and the fat level is so low,” she said. “I double-strain the yogurt so it’s smooth and nice on the palate.”\u003c/p>\n\u003cp>Finding just the right culture that would result in a thick yogurt was challenging, but “it’s pretty rich once I get it right,” she said. Her flavors include cocoa with orange blossom, elderberry, cardamom, ginger, \u003cem>cajeta\u003c/em>, and Meyer lemon. (Note: she only has one flavor at a time; it’s left to chance what flavor you’ll find when you visit.)\u003c/p>\n\u003cp>And then there’s the soap. She decided to make it almost as an afterthought, but the amount of it she’s selling has surprised even her.\u003c/p>\n\u003cp>A Marin native, Gottreich spent her junior year abroad from UC Santa Cruz in Padua, Italy, where she believes her palate for cheese began developing (though her mother is Swedish, she feels some of it is innate).\u003c/p>\n\u003cp>Largely self-taught, Gottreich has a repertoire of 12 cheeses, which she says are distinguished by being mostly Italian in style, meaning they are not as salty as some other European varieties.\u003c/p>\n\u003cfigure id=\"attachment_104453\" class=\"wp-caption alignnone\" style=\"max-width: 603px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Rifka-and-me-in-the-apple-blossom-parade.jpg\">\u003cimg class=\"size-full wp-image-104453\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Rifka-and-me-in-the-apple-blossom-parade.jpg\" alt='Lisa Gottreich rides with \"Rifka\" the goat at the Apple Blossom Parade.' width=\"603\" height=\"399\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Rifka-and-me-in-the-apple-blossom-parade.jpg 603w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Rifka-and-me-in-the-apple-blossom-parade-400x265.jpg 400w\" sizes=\"(max-width: 603px) 100vw, 603px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lisa Gottreich rides with \"Rifka\" the goat at the Apple Blossom Parade. \u003ccite>(courtesy Lisa Gottreich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s maybe the third or fourth flavor you get,” she explained. “I like tasting the animal and milk and cultures and then salt, not as the first or second flavor. That might be the most obvious uniting characteristic of all my cheeses.”\u003c/p>\n\u003cp>Her cheeses were praised and served at some of the area’s top restaurants quite soon after she started. Gottreich began her business in 2008 when a divorce caused her to rethink her career, saying “I wanted to do something that brought myself and others joy.\" A milestone was reached when she got word that a local catering company had served her cheese at a fundraising brunch made of local, artisanal products served to President Obama.\u003c/p>\n\u003cp>“I started to cry when I heard,” she said.\u003c/p>\n\u003cp>While the store is only open on Fridays through Sundays, the weekend brings in the tourists. Gottreich said she’s getting to know her neighbors much better as they tend to stop in on Fridays.\u003c/p>\n\u003cp>On Saturdays at noon and Sundays at 1 o'clock, she offers an hour-long tour of the creamery for $20 a head. Visitors get a comprehensive introduction to cheese-making, a tasting of Bohemian’s entire selection of cheese, and the opportunity to buy cheese at wholesale prices. But the most popular feature is getting to frolic with the goats.\u003c/p>\n\u003cp>While she’s been offering tours for years now, the storefront has brought more people in, who then sign up to take the tour.\u003c/p>\n\u003cp>Said Gottreich: “People love to have the chance to see where and how my cheeses are made, and to meet the little four-legged ladies that make it all possible.”\u003c/p>\n\u003cfigure id=\"attachment_104454\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_1237-e1449617067259.jpg\" alt=\"Not only does the creamery offer this view, but there are plenty of goats to play with.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-104454\">\u003cfigcaption class=\"wp-caption-text\">Not only does the creamery offer this view, but there are plenty of goats to play with. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://bohemiancreamery.com/\" target=\"_blank\">Bohemian Creamery\u003c/a>\u003c/strong>\u003cbr>\n7380 Occidental Road [\u003ca href=\"https://goo.gl/maps/UFHCHTTsFB22\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSebastopol, CA 95473\u003cbr>\nHours: Storefront Fri-Sun 9am-6pm Fri-Sun\u003cbr>\nTo book a tour, email info@bohemiancreamery.com.\u003c/p>\n\n",
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"excerpt": "Since 2008, fine cheese from Lisa Gottreich's Bohemian Creamery has made it onto many of the Bay Area's finest restaurant menus. Now she's opened a storefront in Sebastopol which offers a special array of gourmet products you won't find elsewhere.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When driving along Sebastopol’s Occidental Road, you may see a funny sign: “Got Cheese? Got Fro-Yo? Got Goats?” While the goats aren’t for sale, the cheese and the frozen yogurt most certainly are, along with whey sodas and soap made from the milk of those very same goats in the back.\u003c/p>\n\u003cp>After her cheeses made it onto the lists of some of the Bay Area’s top restaurants, owner Lisa Gottreich has opened a \u003ca href=\"http://bohemiancreamery.com\" target=\"_blank\">Bohemian Creamery\u003c/a> storefront that’s open on weekends to sell more of her products.\u003c/p>\n\u003cp>While it’s possible to find her cheeses at some upscale groceries and cheese shops around the Bay Area, it takes some sleuthing; it was difficult for her to break into more of them because of the highly perishable nature of her product.\u003c/p>\n\u003cp>“The whole reason for opening the storefront was that I couldn’t get into more retail because there’s such a high mark-up for perishable goods,” she said. “They don’t have the economy of scale, so they mark it up to prohibitive prices, so that no one can afford to buy it,” she said.\u003c/p>\n\u003cfigure id=\"attachment_104450\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_1232-e1449616931444.jpg\" alt=\"Blink and you might miss it, but a visit to Bohemian Creamery is definitely worth a stop.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-104450\">\u003cfigcaption class=\"wp-caption-text\">Blink and you might miss it, but a visit to Bohemian Creamery is definitely worth a stop. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Gottreich’s cheeses, made with milk from goats, cows, sheep and water buffalo (only the goats are hers) are the very definition of artisanal. They are handcrafted with names like \"Boho Belle,\" \"BoDacious\" and \"the Bomb\" (though they don’t all start with B). \"Surf and Turf\" has a thin layer of dulse seaweed through its center and \"Cowabunga\" has a layer of goats’ milk \u003cem>cajeta\u003c/em> (caramel). And if you haven’t been lucky enough to taste them, they are indeed the bomb.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While selling more cheese was of course a motivating factor, Gottreich said another reason was to introduce products she makes with the milk from her goats.\u003c/p>\n\u003cfigure id=\"attachment_104451\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_1238-e1449616974543.jpg\" alt=\"Bohemian Creamery offers 12 different kinds of cheese.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-104451\">\u003cfigcaption class=\"wp-caption-text\">Bohemian Creamery offers 12 different kinds of cheese. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I wanted to show people what you can do with goats’ milk that I can’t always show my restaurant chefs,” she said. “I’m making soap. I’m making sodas with whey that I carbonate and sell on the spot.”\u003c/p>\n\u003cp>During the summer months, the sodas were a huge seller.\u003c/p>\n\u003cp>“There’s no fat in them, and the whey is full of vitamin B and probiotics,” she said. “They’ve been drinking them in Europe for a long time in places like Iceland and Scandinavia.” Gottreich makes a \u003ca href=\"https://en.wikipedia.org/wiki/Shrub_(drink)\" target=\"_blank\">shrub\u003c/a> from local elderberries or Meyer lemons which gives the soda a touch of sweetness.\u003c/p>\n\u003cp>Her frozen yogurt is definitely worth seeking out, not because it tastes specifically goat-y, but because of her unique flavors.\u003c/p>\n\u003cfigure id=\"attachment_104452\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_1245-e1449617033297.jpg\" alt=\"Goats' milk fro-yo doesn't taste as goat-y as one might expect.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-104452\">\u003cfigcaption class=\"wp-caption-text\">Goats' milk fro-yo doesn't taste as goat-y as one might expect. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I don’t use any stabilizers or emulsifiers, and the fat level is so low,” she said. “I double-strain the yogurt so it’s smooth and nice on the palate.”\u003c/p>\n\u003cp>Finding just the right culture that would result in a thick yogurt was challenging, but “it’s pretty rich once I get it right,” she said. Her flavors include cocoa with orange blossom, elderberry, cardamom, ginger, \u003cem>cajeta\u003c/em>, and Meyer lemon. (Note: she only has one flavor at a time; it’s left to chance what flavor you’ll find when you visit.)\u003c/p>\n\u003cp>And then there’s the soap. She decided to make it almost as an afterthought, but the amount of it she’s selling has surprised even her.\u003c/p>\n\u003cp>A Marin native, Gottreich spent her junior year abroad from UC Santa Cruz in Padua, Italy, where she believes her palate for cheese began developing (though her mother is Swedish, she feels some of it is innate).\u003c/p>\n\u003cp>Largely self-taught, Gottreich has a repertoire of 12 cheeses, which she says are distinguished by being mostly Italian in style, meaning they are not as salty as some other European varieties.\u003c/p>\n\u003cfigure id=\"attachment_104453\" class=\"wp-caption alignnone\" style=\"max-width: 603px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Rifka-and-me-in-the-apple-blossom-parade.jpg\">\u003cimg class=\"size-full wp-image-104453\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Rifka-and-me-in-the-apple-blossom-parade.jpg\" alt='Lisa Gottreich rides with \"Rifka\" the goat at the Apple Blossom Parade.' width=\"603\" height=\"399\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Rifka-and-me-in-the-apple-blossom-parade.jpg 603w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Rifka-and-me-in-the-apple-blossom-parade-400x265.jpg 400w\" sizes=\"(max-width: 603px) 100vw, 603px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lisa Gottreich rides with \"Rifka\" the goat at the Apple Blossom Parade. \u003ccite>(courtesy Lisa Gottreich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s maybe the third or fourth flavor you get,” she explained. “I like tasting the animal and milk and cultures and then salt, not as the first or second flavor. That might be the most obvious uniting characteristic of all my cheeses.”\u003c/p>\n\u003cp>Her cheeses were praised and served at some of the area’s top restaurants quite soon after she started. Gottreich began her business in 2008 when a divorce caused her to rethink her career, saying “I wanted to do something that brought myself and others joy.\" A milestone was reached when she got word that a local catering company had served her cheese at a fundraising brunch made of local, artisanal products served to President Obama.\u003c/p>\n\u003cp>“I started to cry when I heard,” she said.\u003c/p>\n\u003cp>While the store is only open on Fridays through Sundays, the weekend brings in the tourists. Gottreich said she’s getting to know her neighbors much better as they tend to stop in on Fridays.\u003c/p>\n\u003cp>On Saturdays at noon and Sundays at 1 o'clock, she offers an hour-long tour of the creamery for $20 a head. Visitors get a comprehensive introduction to cheese-making, a tasting of Bohemian’s entire selection of cheese, and the opportunity to buy cheese at wholesale prices. But the most popular feature is getting to frolic with the goats.\u003c/p>\n\u003cp>While she’s been offering tours for years now, the storefront has brought more people in, who then sign up to take the tour.\u003c/p>\n\u003cp>Said Gottreich: “People love to have the chance to see where and how my cheeses are made, and to meet the little four-legged ladies that make it all possible.”\u003c/p>\n\u003cfigure id=\"attachment_104454\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_1237-e1449617067259.jpg\" alt=\"Not only does the creamery offer this view, but there are plenty of goats to play with.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-104454\">\u003cfigcaption class=\"wp-caption-text\">Not only does the creamery offer this view, but there are plenty of goats to play with. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://bohemiancreamery.com/\" target=\"_blank\">Bohemian Creamery\u003c/a>\u003c/strong>\u003cbr>\n7380 Occidental Road [\u003ca href=\"https://goo.gl/maps/UFHCHTTsFB22\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSebastopol, CA 95473\u003cbr>\nHours: Storefront Fri-Sun 9am-6pm Fri-Sun\u003cbr>\nTo book a tour, email info@bohemiancreamery.com.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
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"meta": {
"site": "radio",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"id": "here-and-now",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
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"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
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