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"disqusTitle": "Bay Area Bites Guide to 7 Exceptional Japanese Izakayas in the East Bay",
"title": "Bay Area Bites Guide to 7 Exceptional Japanese Izakayas in the East Bay",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_90020\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/kushido13.jpg\">\u003cimg class=\"size-full wp-image-90020\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/kushido13.jpg\" alt=\"Assorted Yakitori\" width=\"1000\" height=\"715\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Assorted Yakitori: pork belly; chicken breast tender; chicken skin; bacon-wrapped scallops; shrimp; quail eggs from Kushido in Oakland.\u003c/figcaption>\u003c/figure>\n\u003cp>It's 5 o'clock, and perhaps you're leaving the office in search of some post-work libations and snacks before dinner. You could go the traditional happy hour route -- where you're limited to a few drink and appetizer specials within a short window of time -- or you could up the ante and visit an \u003ca href=\"http://en.wikipedia.org/wiki/Izakaya\" target=\"_blank\" rel=\"noopener\">\u003cem>izakaya\u003c/em>\u003c/a>. These special Japanese establishments are known for the quality of their food, their extensive selection of \u003cem>sake\u003c/em>, beer and other alcoholic beverages and a leisurely pace of drinking and dining is encouraged. Whet your appetite with their small plates or make a meal of grilled meat, \u003cem>sashimi\u003c/em>, fried tofu and other traditional dishes. Here's our a list of our favorites in the East Bay; let us know yours in the comments.\u003c/p>\n\u003cp>[slideshow ids=\"90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146\" exclude=\"89925,89924,89926,89932,89930,89929,89928,89927,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179,90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204,90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240,90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\"]\u003c/p>\n\u003cp>Unless you make a reservation (which requires a minimum of $30 per person, not including alcohol), add your name to the list and get ready to wait for a coveted spot at Kiraku: a lively, popular spot in Berkeley, it's not unusual to see many flushed, smiling faces of diners as they shakily exit the small restaurant. If you're lucky enough to score a table, wipe your hands with the courtesy warm towel given to you as you study the wealth of options on their menu. Definitely choose some items from their daily specials; on a recent Thursday evening, the lush snow crab and avocado dip, a generous portion of delicately fried \u003cem>anago\u003c/em> (conger eel) \u003cem>tempura\u003c/em> and maitake mushroom \u003cem>tempura\u003c/em> with \u003cem>kabosu\u003c/em> citrus and Japanese pepper salt were fantastic dishes. And if you're craving more deep-fried delights, go for the \u003cem>tempura\u003c/em> rock shrimp with mayonnaise or the chewy, crispy chicken cartilage. For lighter tastes, their tsunami sampler ---- where you choose items from the starter section -- pickled \u003ca href=\"http://en.wikipedia.org/wiki/Brassica_juncea\" target=\"_blank\" rel=\"noopener\">takana\u003c/a> leaves, octopus marinated with \u003cem>wasabi\u003c/em> and seasoned seaweed make a great trio. There's also silky homemade tofu covered in a waterfall of shaved bonito flakes, blanched spinach, roasted broccoli with anchovy flakes, pine nuts and garlic in a mini-cast iron pan, albacore \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Tataki\" target=\"_blank\" rel=\"noopener\">tataki\u003c/a>\u003c/em> and albacore \u003cem>yuzu\u003c/em> ceviche. For the ultimate in \u003cem>umami\u003c/em> flavors, try the \u003cem>nasu miso\u003c/em>, or globe eggplant thickly lacquered in dark, rich miso glaze, the black pork belly skewer with housemade spicy miso and the fusion noodle dish of \u003cem>yaki udon\u003c/em> with mushrooms, baby octopus and basil pesto. And don't neglect the \u003cem>sake\u003c/em>; if you order it hot, you'll get to choose your cup from the collection of homemade ceramics.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kirakuberkeley.com/\" target=\"_blank\" rel=\"noopener\">Kiraku\u003c/a>\u003c/strong>\u003cbr>\n2566B Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/zUeIn\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94707\u003cbr>\nPh: (510) 848-2758\u003cbr>\nHours: Wed-Thu 5:30-10pm; Fri-Sat 5:30-11pm; Sun 5:30-9pm; Closed Mon-Tue\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Kiraku-Restaurant/112425408849689\" target=\"_blank\" rel=\"noopener\">Kiraku Restaurant\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[slideshow ids=\"90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099\" exclude=\"89925,89924,89926,89932,89930,89929,89928,89927,90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146,90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179,90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204,90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240,90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\"]\u003c/p>\n\u003cp>Ippuku, a \u003ca href=\"http://www.michelintravel.com/selections/2015-san-francisco-michelin-selections/\" target=\"_blank\" rel=\"noopener\">Michelin Gourmand Bib-restaurant\u003c/a> expertly overseen by chef Christian Geideman, is worth the hour-long wait you might face if you don't make a reservation. Hungry customers crowd the entrance as they bide their time, hovering by the bar or squeezing in together on wooden benches. There's cocktails, beer, whiskey and \u003cem>sake\u003c/em> that will appeal to a wide range of tastes and budgets from under $10 to upwards of $300. If you're lucky, you'll score one of the traditional \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Tatami\" target=\"_blank\" rel=\"noopener\">tatami\u003c/a>\u003c/em> mat-lined rooms with low tables, or \u003cem>zashiki\u003c/em>, with a sunken floor -- be sure to remove your shoes before you slide onto the cushions. The menu is organized by the suggested sequence you should order your food; after the complimentary dish of raw cabbage with mayonnaise dressing, the \u003cem>jidori gyoza\u003c/em> (housemade pan-fried chicken dumplings) chicken \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Karaage\" target=\"_blank\" rel=\"noopener\">karage\u003c/a>\u003c/em> and \u003cem>dashi maki\u003c/em>, or sweet egg omelette, are mouthwatering starters for your meal. If you're uncertain which of the \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Yakitori\" target=\"_blank\" rel=\"noopener\">yakitori\u003c/a>\u003c/em>, or skewered meats and vegetables, you should order, defer to the chef's choice: \u003cem>omakase gushi\u003c/em>. Then move onto their signature dishes, such as the creamy, bechamel sauced-Dungeness crab croquettes, the sublime \u003cem>uni-pon\u003c/em>, or sea urchin with \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Ponzu\" target=\"_blank\" rel=\"noopener\">ponzu\u003c/a>\u003c/em> sauce, \u003cem>ikasumi chahan\u003c/em> (squid ink fried rice) and \u003cem>yaki onigiri\u003c/em> (grilled rice balls). They also serve \u003ca href=\"http://www.dailycal.org/2013/09/19/soba-noodles-at-ippuku/\" target=\"_blank\" rel=\"noopener\">housemade soba\u003c/a> on Monday and Tuesday evenings from 5-10PM.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.ippukuberkeley.com/\" target=\"_blank\" rel=\"noopener\">Ippuku\u003c/a>\u003c/strong>\u003cbr>\n2130 Center St. [\u003ca href=\"https://goo.gl/maps/dkQdi\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 665-1969\u003cbr>\nHours: Wed-Thu, Sun 5-10pm; Fri-Sat 5-11pm\u003cbr>\nPrice range: $$$$ (Entrees more than $25)\u003c/p>\n\u003cp>[slideshow ids=\"89925,89924,89926,89932,89930,89929,89928,89927\" exclude=\"90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146,90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179,90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204,90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240,90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\"]\u003c/p>\n\u003cp>Chef-owner Chikara Ono recently relocated his homey B-Dama \u003cem>izakaya\u003c/em> from Piedmont Avenue to roomier digs in downtown Oakland's Swan's Market (and renamed it AS B-Dama using the initials of two of his chefs.) There's plenty of communal seating in the shared space (\u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\" rel=\"noopener\">Cosecha\u003c/a> and Taylor's Sausage are neighbors) either at wooden tables or at the counter. Although their previous offerings have been pared down, there's still quite a few of the familiar favorites included on its revamped menus; be sure to check out the bulletin board that announces rotating daily specials. The lunch menu features \u003cem>bento\u003c/em>-style sets and \u003cem>sushi\u003c/em> rolls, while there's more elegant entrees for dinner like fresh \u003cem>sashimi\u003c/em> platters and broiled fish. Their substantial portions are perfect for sharing between 3-4 diners and, of course, there's a number of \u003cem>sake\u003c/em> and beer options to choose from to wash down your chicken \u003cem>karage\u003c/em> or \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Agedashi_tofu\" target=\"_blank\" rel=\"noopener\">agedashi\u003cbr>\ntofu\u003c/a>\u003c/em>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.asbdama.com/\" target=\"_blank\" rel=\"noopener\">AS B-Dama\u003c/a>\u003c/strong>\u003cbr>\nSwan's Market, 907 Washington St. [\u003ca href=\"https://goo.gl/maps/dUXlu\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 251-1113\u003cbr>\nHours: 11:30am-2pm; 5:30-10pm; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/asbdama\" target=\"_blank\" rel=\"noopener\">AS B-Dama\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[slideshow ids=\"90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\" exclude=\"89925,89924,89926,89932,89930,89929,89928,89927,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146,90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204,90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179,90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240\"]\u003c/p>\n\u003cp>A perennial favorite of Berkeley residents for over 15 years -- the evening crowds frequently lined up for a table are a testament to its revered status -- Kirala serves up marvelous \u003cem>sushi\u003c/em> and other traditional Japanese dishes. As you can only order items from its sizable list of \u003cem>yakitori\u003c/em> at night, try and sit front and center to the \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Robatayaki\" target=\"_blank\" rel=\"noopener\">robatayaki\u003c/a>\u003c/em> setup so you can get your skewers piping hot off the grill. Ground chicken wrapped in \u003cem>shiso\u003c/em> leaves, a juicy lamb chop , ground chicken stuffed in bell peppers, grilled mackerel and salmon are absolutely delectable, while the grilled \u003cem>shishito\u003c/em> (Japanese bell peppers) topped with shredded dried \u003cem>bonito\u003c/em> flakes will give you a subtly spicy kick. For raw dishes, the ocean trout \u003cem>sushi\u003c/em>, as well as the eel and avocado roll are superb, and the \u003cem>ikura\u003c/em> (salmon roe) \u003cem>sushi\u003c/em> and \u003cem>uni\u003c/em> (sea urchin) will appeal to more adventurous palates. If you sit at the bar, chat up the bartender and have him recommend you some beer, \u003cem>sake\u003c/em> or \u003cem>sake\u003c/em> cocktails off of their prodigious menu; the \u003cem>Tedorigawa \"Yamahai Junmai\"\u003c/em> is crisp and dry. Two other items of note are their seafood \u003cem>gyoza\u003c/em> and \u003cem>kaki\u003c/em>, or fried oysters. They also host a to-go spot within \u003ca href=\"http://www.kiralaberkeley.com/kiralatogo/kiralatogo.htm\" target=\"_blank\" rel=\"noopener\">Epicurious Garden\u003c/a> for bento boxes, \u003cem>sushi\u003c/em> and other quick meals. And learn more about Kirala in this previous episode of \u003ca href=\"http://blogs.kqed.org/checkplease/2008/10/31/kirala-reviews/\" target=\"_blank\" rel=\"noopener\">Check, Please.\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kiralaberkeley.com/\" target=\"_blank\" rel=\"noopener\">Kirala\u003c/a>\u003c/strong>\u003cbr>\n2100 Ward St. [\u003ca href=\"http://www.kiralaberkeley.com/\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94705\u003cbr>\nPh: (510) 549-3486\u003cbr>\nHours: Lunch: Mon-Fri 11:30am-2pm; Dinner: Tue-Thu 5-9:30pm; Fri-Sat 5-10pm; Sun 5-9:30pm\u003cbr>\nPrice range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>[slideshow ids=\"90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204\" exclude=\"89925,89924,89926,89932,89930,89929,89928,89927,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146,90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179,90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240,90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\"]\u003c/p>\n\u003cp>A pop-up restaurant located inside \u003ca href=\"https://www.facebook.com/pages/Garden-House/111522842221364\" target=\"_blank\" rel=\"noopener\">Garden House\u003c/a> 4 nights a week, Abura-Ya is a collaboration between Adachi Hiroyuki, Angelo Hernandez, and Rodrigo de la Reza that specializes in Japanese fried chicken (read more about their business from \u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2014/06/26/pop-up-alert-abura-ya-brings-japanese-fried-chicken-to-downtown-oakland\" target=\"_blank\" rel=\"noopener\">East Bay Express\u003c/a>). While there's no alcohol served yet, they cook up a variety of dishes that would be right at home in an \u003cem>izakaya\u003c/em> setting. With a cornstarch marinade and seasoned with \u003cem>\u003ca href=\"http://www.saveur.com/article/kitchen/shio-koji\" target=\"_blank\" rel=\"noopener\">shio koji\u003c/a>\u003c/em> and pepper (but with no added corn syrup or sugar), their all-natural, boneless chunks of fried chicken thighs are prepared with an assortment of flavors, such as curry, Japanese BBQ or agave ginger teriyaki. Prices vary depending on portion size and orders are served with sliced raw cabbage and miso ranch dressing. Check their handwritten menu board for other savory items to sample; one evening featured \u003cem>tako poke\u003c/em> carpaccio, or sliced boiled octopus, lemon jalapeño salt and sesame oil; vegetarian \u003cem>okonomiyaki\u003c/em>, sans the usual seafood but topped with mayonnaise, \u003cem>tonkatsu sauce\u003c/em> and sprouts; raw sesame kale salad with sesame \u003cem>ponzu\u003c/em> dressing; roasted beets crostini with avocado, miso ranch dressing, lemon jalapeño salt, sprouts and Parmesan cheese on toast. It's cash only, so be sure to hit the ATM before you go.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.facebook.com/aburayafriedchicken\" target=\"_blank\" rel=\"noopener\">Abura-Ya\u003c/a>\u003c/strong>\u003cbr>\n380 15th St. [\u003ca href=\"https://goo.gl/maps/y7W9o\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 835-9515\u003cbr>\nHours: Wed-Sat 6-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/aburayafriedchicken\" target=\"_blank\" rel=\"noopener\">Abura-Ya\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/aburayaoakland\" target=\"_blank\" rel=\"noopener\">@ABURAYAOAKLAND\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[slideshow ids=\"90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179\" exclude=\"89925,89924,89926,89932,89930,89929,89928,89927,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146,90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204,90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240,90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\"]\u003c/p>\n\u003cp>Situated on the main drag of downtown Walnut Creek in a former meat market, Sasa's rustic contemporary interior has a long bar, high tables, a cozy, window-facing lounge and a quiet, heated outdoor patio for patrons to enjoy their Japanese-style tapas. Also open for lunch, this Michelin Guide-recommended restaurant's daytime menu has many of the same California-fusion items served in the evening. Try the steamed spinach with chilled sesame dressing and bonito flakes, or \u003cem>moromi\u003c/em>, a glass of crunchy, raw vegetables accompanied by a barley miso dip. Highlights include \u003cem>sashimi omakase\u003c/em>, chicken meatballs seasoned with a ginger-soy glaze and sesame seeds, salmon \u003cem>yakitori\u003c/em> with sea salt, lemon and sancho pepper and \u003cem>tempura\u003c/em> shrimp lettuce wraps with walnuts, black sesame seeds, miso aioli. \"\u003cem>Izakaya\u003c/em> Tuesdays\" (from 4PM until closing) and \"Wine Wednesdays\" offer specials on select dishes and drinks. Check \u003ca href=\"http://sasawc.com/wp-content/uploads/menus/Libations.pdf\" target=\"_blank\" rel=\"noopener\">online\u003c/a> to learn more about their \u003cem>sake\u003c/em>, cocktail and alcohol menu.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://sasawc.com/\" target=\"_blank\" rel=\"noopener\">Sasa\u003c/a>\u003c/strong>\u003cbr>\n1432 N. Main St. [\u003ca href=\"https://goo.gl/maps/44PtC\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nWalnut Creek, CA 94596\u003cbr>\nPh: (925) 210-0188\u003cbr>\nHours: Mon 11:30am-9pm; Tue-Thu 11:30am-10pm; Fri-Sat 11:30am-10:30pm; Sun 12-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sasawalnutcreek?fref=nf\" target=\"_blank\" rel=\"noopener\">Sasa Walnut Creek\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Sasa_Restaurant\" target=\"_blank\" rel=\"noopener\">@Sasa_Restaurant\u003c/a>\u003cbr>\nPrice range: $$$$ (Entrees more than $25)\u003c/p>\n\u003cp>[slideshow ids=\"90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240\" exclude=\"89925,89924,89926,89932,89930,89929,89928,89927,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146,90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204,90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179,90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\"]\u003c/p>\n\u003cp>Located in the Dublin Ulferts Center as \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/27/5-bites-delightful-bay-area-dim-sum/\" target=\"_blank\" rel=\"noopener\">Koi Palace's Dublin outposts\u003c/a>, Yakitori West opened in July in the space formerly occupied by Yakitori Hiroshi. There's no bar, so customers sit either at wooden tables or one of the few traditional \u003cem>zashiki\u003c/em> tables with recessed floors. The restaurant's best dishes are their solid \u003cem>sashimi\u003c/em> and fish offerings: \u003cem>hamachi carpaccio\u003c/em> in a \u003cem>yuzu\u003c/em> sauce; \u003cem>hirame\u003c/em> or halibut; \u003cem>ankimo\u003c/em> (monk fish liver); sea bass \u003cem>misoyaki\u003c/em>, or grilled wild Chilean sea bass with soybean paste. (Although on a recent visit, the \u003cem>maguro\u003c/em> steak, or grilled tuna belly, was a tad overdone.) Fried bites like their pork \u003cem>gyoza\u003c/em> dumplings, soft shell crab and \u003cem>yaki onigiri\u003c/em> with bits of seaweed and salmon go well with a carafe of their house hot or cold \u003cem>sake\u003c/em>. You can order individual \u003cem>yakitori\u003c/em> skewers or dig into a chef's \u003cem>omakase\u003c/em> sampler. They also sell a small range of beer, wine and \u003cem>sake\u003c/em> and have a short list of desserts, including green tea ice cream.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/yakitori-west-dublin\" target=\"_blank\" rel=\"noopener\">Yakitori West\u003c/a>\u003c/strong>\u003cbr>\n4288 Dublin Blvd., Ste. 109, (Ulferts Center) [\u003ca href=\"https://goo.gl/maps/nnA3b\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nDublin, CA 94608\u003cbr>\nPh: (925) 828-7765\u003cbr>\nHours: Tue-Thu and Sun 5-9:30pm; Fri-Sat 5-10pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\n",
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"excerpt": "It’s 5 o’clock, and you’re leaving the office in search of some post-work libations and snacks before dinner. You could go the traditional happy hour route — where you’re limited to a few drinks and small bites within a short window of time — or you could up the ante and visit a Japanese izakaya.",
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"description": "It’s 5 o’clock, and you’re leaving the office in search of some post-work libations and snacks before dinner. You could go the traditional happy hour route — where you’re limited to a few drinks and small bites within a short window of time — or you could up the ante and visit a Japanese izakaya.",
"title": "Bay Area Bites Guide to 7 Exceptional Japanese Izakayas in the East Bay | KQED",
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"headline": "Bay Area Bites Guide to 7 Exceptional Japanese Izakayas in the East Bay",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_90020\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/kushido13.jpg\">\u003cimg class=\"size-full wp-image-90020\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/kushido13.jpg\" alt=\"Assorted Yakitori\" width=\"1000\" height=\"715\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Assorted Yakitori: pork belly; chicken breast tender; chicken skin; bacon-wrapped scallops; shrimp; quail eggs from Kushido in Oakland.\u003c/figcaption>\u003c/figure>\n\u003cp>It's 5 o'clock, and perhaps you're leaving the office in search of some post-work libations and snacks before dinner. You could go the traditional happy hour route -- where you're limited to a few drink and appetizer specials within a short window of time -- or you could up the ante and visit an \u003ca href=\"http://en.wikipedia.org/wiki/Izakaya\" target=\"_blank\" rel=\"noopener\">\u003cem>izakaya\u003c/em>\u003c/a>. These special Japanese establishments are known for the quality of their food, their extensive selection of \u003cem>sake\u003c/em>, beer and other alcoholic beverages and a leisurely pace of drinking and dining is encouraged. Whet your appetite with their small plates or make a meal of grilled meat, \u003cem>sashimi\u003c/em>, fried tofu and other traditional dishes. Here's our a list of our favorites in the East Bay; let us know yours in the comments.\u003c/p>\n\u003cp>[slideshow ids=\"90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146\" exclude=\"89925,89924,89926,89932,89930,89929,89928,89927,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179,90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204,90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240,90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\"]\u003c/p>\n\u003cp>Unless you make a reservation (which requires a minimum of $30 per person, not including alcohol), add your name to the list and get ready to wait for a coveted spot at Kiraku: a lively, popular spot in Berkeley, it's not unusual to see many flushed, smiling faces of diners as they shakily exit the small restaurant. If you're lucky enough to score a table, wipe your hands with the courtesy warm towel given to you as you study the wealth of options on their menu. Definitely choose some items from their daily specials; on a recent Thursday evening, the lush snow crab and avocado dip, a generous portion of delicately fried \u003cem>anago\u003c/em> (conger eel) \u003cem>tempura\u003c/em> and maitake mushroom \u003cem>tempura\u003c/em> with \u003cem>kabosu\u003c/em> citrus and Japanese pepper salt were fantastic dishes. And if you're craving more deep-fried delights, go for the \u003cem>tempura\u003c/em> rock shrimp with mayonnaise or the chewy, crispy chicken cartilage. For lighter tastes, their tsunami sampler ---- where you choose items from the starter section -- pickled \u003ca href=\"http://en.wikipedia.org/wiki/Brassica_juncea\" target=\"_blank\" rel=\"noopener\">takana\u003c/a> leaves, octopus marinated with \u003cem>wasabi\u003c/em> and seasoned seaweed make a great trio. There's also silky homemade tofu covered in a waterfall of shaved bonito flakes, blanched spinach, roasted broccoli with anchovy flakes, pine nuts and garlic in a mini-cast iron pan, albacore \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Tataki\" target=\"_blank\" rel=\"noopener\">tataki\u003c/a>\u003c/em> and albacore \u003cem>yuzu\u003c/em> ceviche. For the ultimate in \u003cem>umami\u003c/em> flavors, try the \u003cem>nasu miso\u003c/em>, or globe eggplant thickly lacquered in dark, rich miso glaze, the black pork belly skewer with housemade spicy miso and the fusion noodle dish of \u003cem>yaki udon\u003c/em> with mushrooms, baby octopus and basil pesto. And don't neglect the \u003cem>sake\u003c/em>; if you order it hot, you'll get to choose your cup from the collection of homemade ceramics.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kirakuberkeley.com/\" target=\"_blank\" rel=\"noopener\">Kiraku\u003c/a>\u003c/strong>\u003cbr>\n2566B Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/zUeIn\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94707\u003cbr>\nPh: (510) 848-2758\u003cbr>\nHours: Wed-Thu 5:30-10pm; Fri-Sat 5:30-11pm; Sun 5:30-9pm; Closed Mon-Tue\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Kiraku-Restaurant/112425408849689\" target=\"_blank\" rel=\"noopener\">Kiraku Restaurant\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[slideshow ids=\"90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099\" exclude=\"89925,89924,89926,89932,89930,89929,89928,89927,90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146,90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179,90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204,90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240,90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\"]\u003c/p>\n\u003cp>Ippuku, a \u003ca href=\"http://www.michelintravel.com/selections/2015-san-francisco-michelin-selections/\" target=\"_blank\" rel=\"noopener\">Michelin Gourmand Bib-restaurant\u003c/a> expertly overseen by chef Christian Geideman, is worth the hour-long wait you might face if you don't make a reservation. Hungry customers crowd the entrance as they bide their time, hovering by the bar or squeezing in together on wooden benches. There's cocktails, beer, whiskey and \u003cem>sake\u003c/em> that will appeal to a wide range of tastes and budgets from under $10 to upwards of $300. If you're lucky, you'll score one of the traditional \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Tatami\" target=\"_blank\" rel=\"noopener\">tatami\u003c/a>\u003c/em> mat-lined rooms with low tables, or \u003cem>zashiki\u003c/em>, with a sunken floor -- be sure to remove your shoes before you slide onto the cushions. The menu is organized by the suggested sequence you should order your food; after the complimentary dish of raw cabbage with mayonnaise dressing, the \u003cem>jidori gyoza\u003c/em> (housemade pan-fried chicken dumplings) chicken \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Karaage\" target=\"_blank\" rel=\"noopener\">karage\u003c/a>\u003c/em> and \u003cem>dashi maki\u003c/em>, or sweet egg omelette, are mouthwatering starters for your meal. If you're uncertain which of the \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Yakitori\" target=\"_blank\" rel=\"noopener\">yakitori\u003c/a>\u003c/em>, or skewered meats and vegetables, you should order, defer to the chef's choice: \u003cem>omakase gushi\u003c/em>. Then move onto their signature dishes, such as the creamy, bechamel sauced-Dungeness crab croquettes, the sublime \u003cem>uni-pon\u003c/em>, or sea urchin with \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Ponzu\" target=\"_blank\" rel=\"noopener\">ponzu\u003c/a>\u003c/em> sauce, \u003cem>ikasumi chahan\u003c/em> (squid ink fried rice) and \u003cem>yaki onigiri\u003c/em> (grilled rice balls). They also serve \u003ca href=\"http://www.dailycal.org/2013/09/19/soba-noodles-at-ippuku/\" target=\"_blank\" rel=\"noopener\">housemade soba\u003c/a> on Monday and Tuesday evenings from 5-10PM.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.ippukuberkeley.com/\" target=\"_blank\" rel=\"noopener\">Ippuku\u003c/a>\u003c/strong>\u003cbr>\n2130 Center St. [\u003ca href=\"https://goo.gl/maps/dkQdi\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 665-1969\u003cbr>\nHours: Wed-Thu, Sun 5-10pm; Fri-Sat 5-11pm\u003cbr>\nPrice range: $$$$ (Entrees more than $25)\u003c/p>\n\u003cp>[slideshow ids=\"89925,89924,89926,89932,89930,89929,89928,89927\" exclude=\"90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146,90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179,90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204,90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240,90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\"]\u003c/p>\n\u003cp>Chef-owner Chikara Ono recently relocated his homey B-Dama \u003cem>izakaya\u003c/em> from Piedmont Avenue to roomier digs in downtown Oakland's Swan's Market (and renamed it AS B-Dama using the initials of two of his chefs.) There's plenty of communal seating in the shared space (\u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\" rel=\"noopener\">Cosecha\u003c/a> and Taylor's Sausage are neighbors) either at wooden tables or at the counter. Although their previous offerings have been pared down, there's still quite a few of the familiar favorites included on its revamped menus; be sure to check out the bulletin board that announces rotating daily specials. The lunch menu features \u003cem>bento\u003c/em>-style sets and \u003cem>sushi\u003c/em> rolls, while there's more elegant entrees for dinner like fresh \u003cem>sashimi\u003c/em> platters and broiled fish. Their substantial portions are perfect for sharing between 3-4 diners and, of course, there's a number of \u003cem>sake\u003c/em> and beer options to choose from to wash down your chicken \u003cem>karage\u003c/em> or \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Agedashi_tofu\" target=\"_blank\" rel=\"noopener\">agedashi\u003cbr>\ntofu\u003c/a>\u003c/em>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.asbdama.com/\" target=\"_blank\" rel=\"noopener\">AS B-Dama\u003c/a>\u003c/strong>\u003cbr>\nSwan's Market, 907 Washington St. [\u003ca href=\"https://goo.gl/maps/dUXlu\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 251-1113\u003cbr>\nHours: 11:30am-2pm; 5:30-10pm; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/asbdama\" target=\"_blank\" rel=\"noopener\">AS B-Dama\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[slideshow ids=\"90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\" exclude=\"89925,89924,89926,89932,89930,89929,89928,89927,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146,90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204,90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179,90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240\"]\u003c/p>\n\u003cp>A perennial favorite of Berkeley residents for over 15 years -- the evening crowds frequently lined up for a table are a testament to its revered status -- Kirala serves up marvelous \u003cem>sushi\u003c/em> and other traditional Japanese dishes. As you can only order items from its sizable list of \u003cem>yakitori\u003c/em> at night, try and sit front and center to the \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Robatayaki\" target=\"_blank\" rel=\"noopener\">robatayaki\u003c/a>\u003c/em> setup so you can get your skewers piping hot off the grill. Ground chicken wrapped in \u003cem>shiso\u003c/em> leaves, a juicy lamb chop , ground chicken stuffed in bell peppers, grilled mackerel and salmon are absolutely delectable, while the grilled \u003cem>shishito\u003c/em> (Japanese bell peppers) topped with shredded dried \u003cem>bonito\u003c/em> flakes will give you a subtly spicy kick. For raw dishes, the ocean trout \u003cem>sushi\u003c/em>, as well as the eel and avocado roll are superb, and the \u003cem>ikura\u003c/em> (salmon roe) \u003cem>sushi\u003c/em> and \u003cem>uni\u003c/em> (sea urchin) will appeal to more adventurous palates. If you sit at the bar, chat up the bartender and have him recommend you some beer, \u003cem>sake\u003c/em> or \u003cem>sake\u003c/em> cocktails off of their prodigious menu; the \u003cem>Tedorigawa \"Yamahai Junmai\"\u003c/em> is crisp and dry. Two other items of note are their seafood \u003cem>gyoza\u003c/em> and \u003cem>kaki\u003c/em>, or fried oysters. They also host a to-go spot within \u003ca href=\"http://www.kiralaberkeley.com/kiralatogo/kiralatogo.htm\" target=\"_blank\" rel=\"noopener\">Epicurious Garden\u003c/a> for bento boxes, \u003cem>sushi\u003c/em> and other quick meals. And learn more about Kirala in this previous episode of \u003ca href=\"http://blogs.kqed.org/checkplease/2008/10/31/kirala-reviews/\" target=\"_blank\" rel=\"noopener\">Check, Please.\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kiralaberkeley.com/\" target=\"_blank\" rel=\"noopener\">Kirala\u003c/a>\u003c/strong>\u003cbr>\n2100 Ward St. [\u003ca href=\"http://www.kiralaberkeley.com/\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94705\u003cbr>\nPh: (510) 549-3486\u003cbr>\nHours: Lunch: Mon-Fri 11:30am-2pm; Dinner: Tue-Thu 5-9:30pm; Fri-Sat 5-10pm; Sun 5-9:30pm\u003cbr>\nPrice range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>[slideshow ids=\"90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204\" exclude=\"89925,89924,89926,89932,89930,89929,89928,89927,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146,90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179,90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240,90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\"]\u003c/p>\n\u003cp>A pop-up restaurant located inside \u003ca href=\"https://www.facebook.com/pages/Garden-House/111522842221364\" target=\"_blank\" rel=\"noopener\">Garden House\u003c/a> 4 nights a week, Abura-Ya is a collaboration between Adachi Hiroyuki, Angelo Hernandez, and Rodrigo de la Reza that specializes in Japanese fried chicken (read more about their business from \u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2014/06/26/pop-up-alert-abura-ya-brings-japanese-fried-chicken-to-downtown-oakland\" target=\"_blank\" rel=\"noopener\">East Bay Express\u003c/a>). While there's no alcohol served yet, they cook up a variety of dishes that would be right at home in an \u003cem>izakaya\u003c/em> setting. With a cornstarch marinade and seasoned with \u003cem>\u003ca href=\"http://www.saveur.com/article/kitchen/shio-koji\" target=\"_blank\" rel=\"noopener\">shio koji\u003c/a>\u003c/em> and pepper (but with no added corn syrup or sugar), their all-natural, boneless chunks of fried chicken thighs are prepared with an assortment of flavors, such as curry, Japanese BBQ or agave ginger teriyaki. Prices vary depending on portion size and orders are served with sliced raw cabbage and miso ranch dressing. Check their handwritten menu board for other savory items to sample; one evening featured \u003cem>tako poke\u003c/em> carpaccio, or sliced boiled octopus, lemon jalapeño salt and sesame oil; vegetarian \u003cem>okonomiyaki\u003c/em>, sans the usual seafood but topped with mayonnaise, \u003cem>tonkatsu sauce\u003c/em> and sprouts; raw sesame kale salad with sesame \u003cem>ponzu\u003c/em> dressing; roasted beets crostini with avocado, miso ranch dressing, lemon jalapeño salt, sprouts and Parmesan cheese on toast. It's cash only, so be sure to hit the ATM before you go.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.facebook.com/aburayafriedchicken\" target=\"_blank\" rel=\"noopener\">Abura-Ya\u003c/a>\u003c/strong>\u003cbr>\n380 15th St. [\u003ca href=\"https://goo.gl/maps/y7W9o\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 835-9515\u003cbr>\nHours: Wed-Sat 6-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/aburayafriedchicken\" target=\"_blank\" rel=\"noopener\">Abura-Ya\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/aburayaoakland\" target=\"_blank\" rel=\"noopener\">@ABURAYAOAKLAND\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[slideshow ids=\"90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179\" exclude=\"89925,89924,89926,89932,89930,89929,89928,89927,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146,90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204,90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240,90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\"]\u003c/p>\n\u003cp>Situated on the main drag of downtown Walnut Creek in a former meat market, Sasa's rustic contemporary interior has a long bar, high tables, a cozy, window-facing lounge and a quiet, heated outdoor patio for patrons to enjoy their Japanese-style tapas. Also open for lunch, this Michelin Guide-recommended restaurant's daytime menu has many of the same California-fusion items served in the evening. Try the steamed spinach with chilled sesame dressing and bonito flakes, or \u003cem>moromi\u003c/em>, a glass of crunchy, raw vegetables accompanied by a barley miso dip. Highlights include \u003cem>sashimi omakase\u003c/em>, chicken meatballs seasoned with a ginger-soy glaze and sesame seeds, salmon \u003cem>yakitori\u003c/em> with sea salt, lemon and sancho pepper and \u003cem>tempura\u003c/em> shrimp lettuce wraps with walnuts, black sesame seeds, miso aioli. \"\u003cem>Izakaya\u003c/em> Tuesdays\" (from 4PM until closing) and \"Wine Wednesdays\" offer specials on select dishes and drinks. Check \u003ca href=\"http://sasawc.com/wp-content/uploads/menus/Libations.pdf\" target=\"_blank\" rel=\"noopener\">online\u003c/a> to learn more about their \u003cem>sake\u003c/em>, cocktail and alcohol menu.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://sasawc.com/\" target=\"_blank\" rel=\"noopener\">Sasa\u003c/a>\u003c/strong>\u003cbr>\n1432 N. Main St. [\u003ca href=\"https://goo.gl/maps/44PtC\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nWalnut Creek, CA 94596\u003cbr>\nPh: (925) 210-0188\u003cbr>\nHours: Mon 11:30am-9pm; Tue-Thu 11:30am-10pm; Fri-Sat 11:30am-10:30pm; Sun 12-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sasawalnutcreek?fref=nf\" target=\"_blank\" rel=\"noopener\">Sasa Walnut Creek\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Sasa_Restaurant\" target=\"_blank\" rel=\"noopener\">@Sasa_Restaurant\u003c/a>\u003cbr>\nPrice range: $$$$ (Entrees more than $25)\u003c/p>\n\u003cp>[slideshow ids=\"90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240\" exclude=\"89925,89924,89926,89932,89930,89929,89928,89927,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146,90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204,90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179,90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\"]\u003c/p>\n\u003cp>Located in the Dublin Ulferts Center as \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/27/5-bites-delightful-bay-area-dim-sum/\" target=\"_blank\" rel=\"noopener\">Koi Palace's Dublin outposts\u003c/a>, Yakitori West opened in July in the space formerly occupied by Yakitori Hiroshi. There's no bar, so customers sit either at wooden tables or one of the few traditional \u003cem>zashiki\u003c/em> tables with recessed floors. The restaurant's best dishes are their solid \u003cem>sashimi\u003c/em> and fish offerings: \u003cem>hamachi carpaccio\u003c/em> in a \u003cem>yuzu\u003c/em> sauce; \u003cem>hirame\u003c/em> or halibut; \u003cem>ankimo\u003c/em> (monk fish liver); sea bass \u003cem>misoyaki\u003c/em>, or grilled wild Chilean sea bass with soybean paste. (Although on a recent visit, the \u003cem>maguro\u003c/em> steak, or grilled tuna belly, was a tad overdone.) Fried bites like their pork \u003cem>gyoza\u003c/em> dumplings, soft shell crab and \u003cem>yaki onigiri\u003c/em> with bits of seaweed and salmon go well with a carafe of their house hot or cold \u003cem>sake\u003c/em>. You can order individual \u003cem>yakitori\u003c/em> skewers or dig into a chef's \u003cem>omakase\u003c/em> sampler. They also sell a small range of beer, wine and \u003cem>sake\u003c/em> and have a short list of desserts, including green tea ice cream.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "5 Bites: Fantastic Vegan Eats in Berkeley and Albany",
"title": "5 Bites: Fantastic Vegan Eats in Berkeley and Albany",
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"content": "\u003cfigure id=\"attachment_90065\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/sanctuary12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/sanctuary12.jpg\" alt=\"Socca Cakes\" width=\"1000\" height=\"750\" class=\"size-full wp-image-90065\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Socca Cakes: chickpea griddlecakes with roasted butternut squash, housemade cashew \"cheese\", scallions and cherry tomatoes at Sanctuary Bistro in Berkeley.\u003c/figcaption>\u003c/figure>\n\u003cp>As a follow-up guide to \"\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/27/5-bites-excellent-vegan-eats-in-oakland/\" target=\"_blank\">Excellent Vegan Eats in Oakland\u003c/a>,\" here's our recommendations for wonderful vegan fare in Berkeley (and one in Albany). And please let us know your favorites in the comments. \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90055,90056,90057,90058,90059,90060,90061,90062,90063,90064,90066\"]\u003c/p>\n\u003cp>Looking for a refined, upscale vegan dining experience? Sanctuary Cafe, Executive Chef Barry Horton and Jennifer Jones Horton's newish establishment (they opened their doors this past August through a successful Kickstarter campaign bolstered by their thriving catering business), serves exquisite dishes using 100% organic, local and seasonal ingredients. Their prix-fixe lunch menu can be customized for one, two or three courses. Rotating daily specials are highlighted on their chalkboard, including kombuchas on tap. A recent selection included a floral lavender drink from Ventura-based \u003ca href=\"http://thebukombucha.com/\" target=\"_blank\">Bu Kombucha\u003c/a> and Health-Ade's \u003ca href=\"http://health-ade.com/\" target=\"_blank\">Pink Apple\u003c/a> flavor. The soup of the day, a rich cream of broccoli soup garnished with crisp porcini mushrooms was an excellent starter, along with a romaine lettuce, avocado and \u003ca href=\"http://www.eatwell.com/\" target=\"_blank\">Eatwell Farm\u003c/a> cherry tomato salad tossed with tempeh croutons and macadamia miso dressing. A vibrantly-colored entree, chickpea griddlecakes or \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Farinata\" target=\"_blank\">\"socca cakes\"\u003c/a>\u003c/em>, were accompanied by roasted butternut squash, a tangy cashew \"cheese\" reminiscent of crème fraîche, scallions and cherry tomatoes. An ample serving of savory \"crab-less\" cakes were prepared with oyster mushrooms and Old Bay Seasoning-flecked remoulade. The self-described \"decadent chocolate parfait\" was indeed a deliciously indulgent dessert, with chocolate mousse, coconut whipped cream and an almond butter cup as a finishing touch -- and paired well with the single-serve drip coffee made fresh to order. Check their website for sample brunch and dinner menus. And in reference to their name, 5% of their proceeds go to a Bay Area animal sanctuary.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sanctuarybistro.com/\" target=\"_blank\">Sanctuary Bistro\u003c/a>\u003c/strong>\u003cbr>\n1019 Camelia St.[\u003ca href=\"https://goo.gl/maps/nUEVW\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 558-3381\u003cbr>\nHours: Mon, Wed, Thu-Fri: Lunch 11am-3pm; Dinner 5:30-9pm; Saturday: Brunch 8:30am-3pm; Dinner 5:30-10pm; Sunday: Brunch 8:30am-3pm; Closed Tuesday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Sanctuary-Bistro-Local-Love-Catering/166806580175198\" target=\"_blank\">Sanctuary Bistro/Local Love Catering\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sanctuarybistro\" target=\"_blank\">@SanctuaryBistro\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89994,89993,89995,89996,89997\"]\u003c/p>\n\u003cp>Flacos is the place to go if you're craving tasty, organic vegan Mexican food (and if you go on your birthday with a valid ID, you can have a free meal!) Choose from the selection of \"full plates\" which feature \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Taquito\" target=\"_blank\">taquitos\u003c/a>\u003c/em>, \u003cem>tacos\u003c/em>, \u003ca href=\"http://en.wikipedia.org/wiki/Pozole\" target=\"_blank\">\u003cem>pozole\u003c/em>\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Tamale\" target=\"_blank\">\u003cem>tamales\u003c/em>\u003c/a> and \u003ca href=\"http://en.wikipedia.org/wiki/Huarache_(food)\" target=\"_blank\">\u003cem>huaraches\u003c/em>\u003c/a>. Each entree comes with a side of beans (black, pinto or refried), brown rice, salad and avocado \u003cem>salsa\u003c/em> (hot, mild or \"mixed\", which is a happy medium of spiciness) which you can enjoy in their large outdoor seating area. You can also buy \u003cem>tortillas\u003c/em> and corn \u003cem>masa\u003c/em>/hominy to go, housemade \u003ca href=\"http://en.wikipedia.org/wiki/Horchata\" target=\"_blank\">\u003cem>horchata\u003c/em>\u003c/a> and \u003ca href=\"http://en.wikipedia.org/wiki/Aguas_frescas\" target=\"_blank\">\u003cem>agua frescas\u003c/em>\u003c/a> and an array of desserts. (And there's a Fresno location, too; check their \u003ca href=\"http://www.flacos.com/menu.html\" target=\"_blank\">website\u003c/a> for these and other details about weekly specials and discounts.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.flacos.com/\" target=\"_blank\">Flacos\u003c/a>\u003c/strong>\u003cbr>\n3031 Adeline St. [\u003ca href=\"https://goo.gl/maps/ssLOl\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94703\u003cbr>\nPh: (510) 981-8081\u003cbr>\nHours: Tue-Sat 11:30am-9pm; Sun 12-6pm; Closed Mondays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/FlacosVegMex\" target=\"_blank\">Flacos\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/flacosvegmex\" target=\"_blank\">@Flacosvegmex\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90113,90115,90119,90120,90121,90114,90116,90117,90118\"]\u003c/p>\n\u003cp>While many diners may find it hard to imagine Japanese food without seafood or meat, Cha-Ya's cooking may help revise your preconceived notions about this cuisine. With their wide assortment of vegan \u003cem>sushi\u003c/em> rolls, noodles, rice bowls and other flavorful dishes packed on the menu -- you may not miss \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Japanese_amberjack\" target=\"_blank\">hamachi nigiri\u003c/a>\u003c/em> or pork \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Tonkatsu\" target=\"_blank\">tonkatsu\u003c/a>\u003c/em>. Their classic \"Cha-Ya Delight\" is a heaping bowl of brown rice topped with a beautiful arrangement of freshly steamed vegetables, mushrooms, tofu and seaweed. \u003cem>Dengaku\u003c/em>, a miso-glazed entree of eggplant, portabello mushroom and tofu is another delectable and artful Japanese entree. More elegantly presented steamed vegetables with a tofu-sesame dressing comprises the \u003cem>shira-ae\u003c/em> starter, and the pan-fried \u003cem>gyoza\u003c/em>, or dumplings, are an irresistible appetizer. You can order beer, wine, \u003cem>sake\u003c/em> and tea to go with your meal, and their lunch and dinner sets are a great bargain. There's also food available for quick and easy take out from their deli cooler. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/cha-ya-berkeley\" target=\"_blank\">Cha-Ya\u003c/a>\u003c/strong>\u003cbr>\n1686 Shattuck Ave. [\u003ca href=\"https://goo.gl/maps/JgEZJ\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 981-1213\u003cbr>\nHours: Mon-Thu 12-2:30pm, 5-9:30pm; Fri-Sat 12-10pm; 12-3pm\u003cbr>\nCASH ONLY (ATM machine in restaurant)\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90158,90160,90161,90162,90159\"]\u003c/p>\n\u003cp>Chef Tenzin, a fifteen-year veteran of Shangri-La Cafe in North Oakland, prepares a similar organic, macrobiotic cuisine at Potala Organic Cafe, his own Tibetan restaurant. You choose from their daily specials (also posted online on their website) based on portion-size: large, medium or a la carte; simple portions are also spice and salt-free. A recent medium plate featured baked kabocha squash, steamed collard greens with beet-carrot-onion sauce, black beans, a mixed green salad with mint dressing and steamed brown rice. There’s also complimentary \u003cem>kukicha\u003c/em> tea and filtered water for customers (plus you can buy organic beer or wine), as well as an assortment of vegan desserts for sale.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.potalavegan.com/\" target=\"_blank\">Potala Organic Cafe\u003c/a>\u003c/strong>\u003cbr>\n1045 San Pablo Ave. [\u003ca href=\"https://goo.gl/maps/RV7ho\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlbany, CA 94706\u003cbr>\nPh: (510) 528-2375\u003cbr>\nHours: Everyday from 11am-3pm; 5:30-9pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"100287,100288,100289,100290,100291\"]\u003c/p>\n\u003cp>As you can guess from its name, Cinnaholic is a bakery that caters to cinnamon bun fans -- especially those that seek a vegan version. With a gigantic list of toppings and frostings, you can choose from the suggested combinations in their display case -- such as almond frosting garnished with fresh strawberries and almond slivers or Irish Creme frosting with crushed Oreos -- or create your own customized treat. And if you move away from the Bay Area or want to send someone a box of buns, they can also ship cinnamon buns to select locations. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.cinnaholic.com/\">Cinnaholic\u003c/a>\u003c/strong>\u003cbr>\n2132 Oxford St. [\u003ca href=\"https://goo.gl/maps/GvVSN\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 647-8684\u003cbr>\nHours: Everyday 10am-7pm except Mondays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cinnaholic\">Cinnaholic\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Cinnaholic\">@Cinnaholic\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This post was updated on September 9, 2015. The Source Mini location in Berkeley that was included in this list is now closed.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Looking for a refined, upscale vegan dining experience? Sanctuary Cafe, Executive Chef Barry Horton and Jennifer Jones Horton's newish establishment (they opened their doors this past August through a successful Kickstarter campaign bolstered by their thriving catering business), serves exquisite dishes using 100% organic, local and seasonal ingredients. Their prix-fixe lunch menu can be customized for one, two or three courses. Rotating daily specials are highlighted on their chalkboard, including kombuchas on tap. A recent selection included a floral lavender drink from Ventura-based \u003ca href=\"http://thebukombucha.com/\" target=\"_blank\">Bu Kombucha\u003c/a> and Health-Ade's \u003ca href=\"http://health-ade.com/\" target=\"_blank\">Pink Apple\u003c/a> flavor. The soup of the day, a rich cream of broccoli soup garnished with crisp porcini mushrooms was an excellent starter, along with a romaine lettuce, avocado and \u003ca href=\"http://www.eatwell.com/\" target=\"_blank\">Eatwell Farm\u003c/a> cherry tomato salad tossed with tempeh croutons and macadamia miso dressing. A vibrantly-colored entree, chickpea griddlecakes or \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Farinata\" target=\"_blank\">\"socca cakes\"\u003c/a>\u003c/em>, were accompanied by roasted butternut squash, a tangy cashew \"cheese\" reminiscent of crème fraîche, scallions and cherry tomatoes. An ample serving of savory \"crab-less\" cakes were prepared with oyster mushrooms and Old Bay Seasoning-flecked remoulade. The self-described \"decadent chocolate parfait\" was indeed a deliciously indulgent dessert, with chocolate mousse, coconut whipped cream and an almond butter cup as a finishing touch -- and paired well with the single-serve drip coffee made fresh to order. Check their website for sample brunch and dinner menus. And in reference to their name, 5% of their proceeds go to a Bay Area animal sanctuary.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sanctuarybistro.com/\" target=\"_blank\">Sanctuary Bistro\u003c/a>\u003c/strong>\u003cbr>\n1019 Camelia St.[\u003ca href=\"https://goo.gl/maps/nUEVW\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 558-3381\u003cbr>\nHours: Mon, Wed, Thu-Fri: Lunch 11am-3pm; Dinner 5:30-9pm; Saturday: Brunch 8:30am-3pm; Dinner 5:30-10pm; Sunday: Brunch 8:30am-3pm; Closed Tuesday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Sanctuary-Bistro-Local-Love-Catering/166806580175198\" target=\"_blank\">Sanctuary Bistro/Local Love Catering\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sanctuarybistro\" target=\"_blank\">@SanctuaryBistro\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Flacos is the place to go if you're craving tasty, organic vegan Mexican food (and if you go on your birthday with a valid ID, you can have a free meal!) Choose from the selection of \"full plates\" which feature \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Taquito\" target=\"_blank\">taquitos\u003c/a>\u003c/em>, \u003cem>tacos\u003c/em>, \u003ca href=\"http://en.wikipedia.org/wiki/Pozole\" target=\"_blank\">\u003cem>pozole\u003c/em>\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Tamale\" target=\"_blank\">\u003cem>tamales\u003c/em>\u003c/a> and \u003ca href=\"http://en.wikipedia.org/wiki/Huarache_(food)\" target=\"_blank\">\u003cem>huaraches\u003c/em>\u003c/a>. Each entree comes with a side of beans (black, pinto or refried), brown rice, salad and avocado \u003cem>salsa\u003c/em> (hot, mild or \"mixed\", which is a happy medium of spiciness) which you can enjoy in their large outdoor seating area. You can also buy \u003cem>tortillas\u003c/em> and corn \u003cem>masa\u003c/em>/hominy to go, housemade \u003ca href=\"http://en.wikipedia.org/wiki/Horchata\" target=\"_blank\">\u003cem>horchata\u003c/em>\u003c/a> and \u003ca href=\"http://en.wikipedia.org/wiki/Aguas_frescas\" target=\"_blank\">\u003cem>agua frescas\u003c/em>\u003c/a> and an array of desserts. (And there's a Fresno location, too; check their \u003ca href=\"http://www.flacos.com/menu.html\" target=\"_blank\">website\u003c/a> for these and other details about weekly specials and discounts.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.flacos.com/\" target=\"_blank\">Flacos\u003c/a>\u003c/strong>\u003cbr>\n3031 Adeline St. [\u003ca href=\"https://goo.gl/maps/ssLOl\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94703\u003cbr>\nPh: (510) 981-8081\u003cbr>\nHours: Tue-Sat 11:30am-9pm; Sun 12-6pm; Closed Mondays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/FlacosVegMex\" target=\"_blank\">Flacos\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/flacosvegmex\" target=\"_blank\">@Flacosvegmex\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While many diners may find it hard to imagine Japanese food without seafood or meat, Cha-Ya's cooking may help revise your preconceived notions about this cuisine. With their wide assortment of vegan \u003cem>sushi\u003c/em> rolls, noodles, rice bowls and other flavorful dishes packed on the menu -- you may not miss \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Japanese_amberjack\" target=\"_blank\">hamachi nigiri\u003c/a>\u003c/em> or pork \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Tonkatsu\" target=\"_blank\">tonkatsu\u003c/a>\u003c/em>. Their classic \"Cha-Ya Delight\" is a heaping bowl of brown rice topped with a beautiful arrangement of freshly steamed vegetables, mushrooms, tofu and seaweed. \u003cem>Dengaku\u003c/em>, a miso-glazed entree of eggplant, portabello mushroom and tofu is another delectable and artful Japanese entree. More elegantly presented steamed vegetables with a tofu-sesame dressing comprises the \u003cem>shira-ae\u003c/em> starter, and the pan-fried \u003cem>gyoza\u003c/em>, or dumplings, are an irresistible appetizer. You can order beer, wine, \u003cem>sake\u003c/em> and tea to go with your meal, and their lunch and dinner sets are a great bargain. There's also food available for quick and easy take out from their deli cooler. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/cha-ya-berkeley\" target=\"_blank\">Cha-Ya\u003c/a>\u003c/strong>\u003cbr>\n1686 Shattuck Ave. [\u003ca href=\"https://goo.gl/maps/JgEZJ\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 981-1213\u003cbr>\nHours: Mon-Thu 12-2:30pm, 5-9:30pm; Fri-Sat 12-10pm; 12-3pm\u003cbr>\nCASH ONLY (ATM machine in restaurant)\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Chef Tenzin, a fifteen-year veteran of Shangri-La Cafe in North Oakland, prepares a similar organic, macrobiotic cuisine at Potala Organic Cafe, his own Tibetan restaurant. You choose from their daily specials (also posted online on their website) based on portion-size: large, medium or a la carte; simple portions are also spice and salt-free. A recent medium plate featured baked kabocha squash, steamed collard greens with beet-carrot-onion sauce, black beans, a mixed green salad with mint dressing and steamed brown rice. There’s also complimentary \u003cem>kukicha\u003c/em> tea and filtered water for customers (plus you can buy organic beer or wine), as well as an assortment of vegan desserts for sale.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.potalavegan.com/\" target=\"_blank\">Potala Organic Cafe\u003c/a>\u003c/strong>\u003cbr>\n1045 San Pablo Ave. [\u003ca href=\"https://goo.gl/maps/RV7ho\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlbany, CA 94706\u003cbr>\nPh: (510) 528-2375\u003cbr>\nHours: Everyday from 11am-3pm; 5:30-9pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As you can guess from its name, Cinnaholic is a bakery that caters to cinnamon bun fans -- especially those that seek a vegan version. With a gigantic list of toppings and frostings, you can choose from the suggested combinations in their display case -- such as almond frosting garnished with fresh strawberries and almond slivers or Irish Creme frosting with crushed Oreos -- or create your own customized treat. And if you move away from the Bay Area or want to send someone a box of buns, they can also ship cinnamon buns to select locations. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.cinnaholic.com/\">Cinnaholic\u003c/a>\u003c/strong>\u003cbr>\n2132 Oxford St. [\u003ca href=\"https://goo.gl/maps/GvVSN\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 647-8684\u003cbr>\nHours: Everyday 10am-7pm except Mondays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cinnaholic\">Cinnaholic\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Cinnaholic\">@Cinnaholic\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This post was updated on September 9, 2015. The Source Mini location in Berkeley that was included in this list is now closed.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "New Agriculture Policy Changes May Make it Easier to Start an Urban Farm in Oakland",
"title": "New Agriculture Policy Changes May Make it Easier to Start an Urban Farm in Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_89691\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Potential-new-zoning-regulations-will-make-it-easier-to-start-an-urban-farm-in-Oakland.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Potential-new-zoning-regulations-will-make-it-easier-to-start-an-urban-farm-in-Oakland.jpg\" alt=\"Potential new zoning regulations will make it easier to start an urban farm in Oakland. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-89691\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Potential new zoning regulations will make it easier to start an urban farm in Oakland. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a foggy fall day at West Oakland’s \u003ca href=\"http://www.cityslickerfarms.org/\" target=\"_blank\">City Slicker Farms\u003c/a> in Union Plaza Park, but by looking at the lush and green garden boxes full of basil, Swiss chard, and collard greens it’s hard to believe the growing season is almost over. While volunteers are planting root vegetables for the winter and picking the last of the green tomatoes, some food policy advocates are trying to harvest change in Oakland’s City Council. \u003c/p>\n\u003cfigure id=\"attachment_89683\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/A-bountiful-bunch-of-basil-at-City-Slicker-Farms.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/A-bountiful-bunch-of-basil-at-City-Slicker-Farms.jpg\" alt=\"A bountiful bunch of basil at City Slicker Farms. Photo: Angela Johnston\" width=\"1000\" height=\"1503\" class=\"size-full wp-image-89683\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A bountiful bunch of basil at City Slicker Farms. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89689\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Joseph-Davis-Ellie-Gertler-and-Haider-Zafar-tend-the-garden-beds-at-City-Slicker-Farms.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Joseph-Davis-Ellie-Gertler-and-Haider-Zafar-tend-the-garden-beds-at-City-Slicker-Farms.jpg\" alt=\"Joseph Davis, Ellie Gertler and Haider Zafar tend the garden beds at City Slicker Farms. Credit: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-89689\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Joseph Davis, Ellie Gertler and Haider Zafar tend the garden beds at City Slicker Farms. Credit: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Last week, Oakland City Council first considered \u003ca href=\"http://www2.oaklandnet.com/w/oak049146\" target=\"_blank\">amendments\u003c/a> to the city’s zoning policies that would make it easier and cheaper to start urban farms and gardens in Oakland. The first vote passed unanimously, and on November 18, there will be final vote for these changes at the council meeting. Food policy activists and urban farming supporters are confident this vote will also be successful. \u003c/p>\n\u003cp>With some exceptions, like farms that include chickens or other livestock, these new regulations would remove the expensive and burdensome permit process from community gardens and farms in Oakland. Previously it could cost up to $3,000 to apply for a Conditional Use Permit (CUP), a process that could take several months without the guarantee of approval. The proposed changes would designate agriculture activities like growing and selling fruits, vegetables, and herbs; and keeping up to three beehives, as a right. It would also change the definition of a community garden from land cultivated by “more than one” to “one or more” persons. \u003c/p>\n\u003cblockquote>\u003cp>“If you're just starting a farm, or basically or really just interested in growing your own food, to have that barrier immediately of a permit is such a stopping point,” says Ariel Dekovic, the interim executive director of City Slicker Farms. “ It really says as a city, ‘Oakland doesn't value people’s rights to grow their own food.’ So from our perspective and from our experience this is so important because it really just opens up that right.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_89685\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Ariel-Dekovic-the-interim-Executive-Director-for-City-Slicker-Farms.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Ariel-Dekovic-the-interim-Executive-Director-for-City-Slicker-Farms.jpg\" alt=\"Ariel Dekovic - the interim executive director for City Slicker Farms. Photo: Angela Johnston\" width=\"1000\" height=\"665\" class=\"size-full wp-image-89685\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ariel Dekovic - the interim executive director for City Slicker Farms. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>City Slicker Farms has been around since 2001 and already has CUPs for the 12 chickens they raise on site, but Dekovic says founder Willow Rosenthal probably faced barriers similar to the ones these new amendments are trying to get rid of. \u003c/p>\n\u003cblockquote>\u003cp>“She saw the total lack of access to any kind of healthy fresh food in West Oakland. There just were no grocery stores, no place where you could get affordable healthy food easily,” Dekovic says. “That lack of access combined with a deep history in the neighborhood of residents who either had family members, family knowledge, or interest in growing their own food was the catalyst for City Slicker Farms.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_89686\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/City-Slicker-Farms-in-West-Oakland-is-one-of-the-few-places-in-the-neighborhood-to-get-fresh-healthy-produce.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/City-Slicker-Farms-in-West-Oakland-is-one-of-the-few-places-in-the-neighborhood-to-get-fresh-healthy-produce.jpg\" alt=\"City Slicker Farms in West Oakland is one of the few places in the neighborhood to get fresh, healthy produce. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-89686\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">City Slicker Farms in West Oakland is one of the few places in the neighborhood to get fresh, healthy produce. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Aside from the community markets City Slicker Farms holds every Saturday, it still is very difficult to access fresh, healthy food in West Oakland. The nearest supermarket is the Pak N Save in Emeryville, and other local grocery stores can take a 45-minute bus ride to reach. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Other organizations have begun responding to this lack of access, and West Oakland is becoming a hub for community farming. For the past few years, an organization called the \u003ca href=\"http://peoplescommunitymarket.com/\" target=\"_blank\">People’s Community Market\u003c/a> has been \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/02/coming-soon-a-supermarket-in-west-oakland/\" target=\"_blank\">working to build\u003c/a> a full-service supermarket in West Oakland. The Oakland Unified School district is also working to create a \u003ca href=\"http://www.ousd.k12.ca.us/cms/lib07/CA01001176/Centricity/Domain/118/OUSD_CentralKitchen_ConceptPaper.pdf\" target=\"_blank\">central kitchen\u003c/a> with an attached urban farm and education center.\u003c/p>\n\u003cfigure id=\"attachment_89690\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Murals-painted-by-the-community-in-response-to-recent-vandalism-at-the-farm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Murals-painted-by-the-community-in-response-to-recent-vandalism-at-the-farm.jpg\" alt=\"Murals painted by the community in response to recent vandalism at the farm. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-89690\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Murals painted by the community in response to recent vandalism at the farm. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>However, in the meantime Dekovic says it needs to be easy for as many people as possible to start growing their own food.\u003c/p>\n\u003cblockquote>\u003cp>“If you look at the report it mentions a goal that Oakland has about supporting community gardens that are multi-generational, multiethnic and welcoming to all. And this is the first step. If you are making it a right for people to be able to do this, this is really the first step to embracing that truly.”\u003c/p>\u003c/blockquote>\n\u003cp>Esperanza Pallana, the director of the \u003ca href=\"http://oaklandfood.org/\" target=\"_blank\">Oakland Food Policy Council\u003c/a> (OFPC), agrees. \u003c/p>\n\u003cblockquote>\u003cp>\"To acknowledge the right to grow our own food is particularly profound because the United States does not view food as a basic human right. It would be a significant statement for our city to not only view food as a basic right, but that growing it ourselves is a right. I hope Oakland can set an example for national food policy,” she says.\u003c/p>\u003c/blockquote>\n\u003cp>For the past four years Pallana and the OFPC have been working to form changes like the ones that will be decided on November 18. \u003c/p>\n\u003cp>“I think this policy is also important because the rate of hunger in Alameda County is \u003ca href=\"http://www.acgov.org/news/pressreleases/pr2014-05-05CalFreshAwareness.pdf\" target=\"_blank\">higher than ever\u003c/a>, Pallana adds. \"We have a climate than enables year round production of food crops. There is no reason why we can’t be growing our own way out of dependency on a food system than doesn’t serve us.\"\u003c/p>\n\u003cp>Both Dekovic and Pallana agree that if and when these amendments pass, the work of the urban farming and food policy advocate isn’t over, it’s only the first step in an ongoing discussion. Dekovic says she would eventually like to see Oakland make the permitting process easier for urban farmers to raise livestock.\u003c/p>\n\u003cblockquote>\u003cp>“Chickens are a pretty natural part of a produce farm, there’s a lot of beneficial systems going on there and so right now there are barriers to that.”\u003c/p>\u003c/blockquote>\n\u003cp>Land security is another huge issue. Dekovic worries about not being able to control the fate of farm space, which takes a lot of investment.\u003c/p>\n\u003cfigure id=\"attachment_89688\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Fresh-green-beans-on-the-vine-at-City-Slicker-Farms.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Fresh-green-beans-on-the-vine-at-City-Slicker-Farms.jpg\" alt=\"Fresh green beans on the vine at City Slicker Farms. Photo: Angela Johnston\" width=\"500\" class=\"size-full wp-image-89688\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh green beans on the vine at City Slicker Farms. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89684\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/A-row-of-collard-greens-almost-ready-for-harvest-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/A-row-of-collard-greens-almost-ready-for-harvest-.jpg\" alt=\"A row of collard greens almost ready for harvest. Photo: Angela Johnston\" width=\"500\" class=\"size-full wp-image-89684\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A row of collard greens almost ready for harvest. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>“How do we protect, enable and empower the residents who want to just have smaller scale community gardens?” One example, she says, is borrowing San Francisco’s idea for giving \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/09/09/tax-breaks-may-turn-san-franciscos-vacant-lots-into-urban-farms/\" target=\"_blank\">tax breaks\u003c/a> to people who open up their land to urban farming.\u003c/p>\n\u003cp>Even more, there’s a larger discussion that needs to take place about the role of urban farms and community gardens in areas where \u003ca href=\"http://www.newyorker.com/business/currency/gentrification-and-the-urban-garden\" target=\"_blank\">gentrification\u003c/a> is changing the character of neighborhoods and creating tension between longtime residents and newcomers.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Urban farming isn't new, Dekovic says. “My grandmother moved to the Richmond District in the 1950s from the Philippines, had a giant backyard and was growing her food there.”\u003c/p>\n\u003cblockquote>\u003cp>“Our mission is really to empower residents of West Oakland typically who have lived here a long time and have been doing this for a long time, but when realtors advertise the urban garden as something that it's not, something hip and fashionable, something designed to sell property and rack up home prices, it raises some interesting questions.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_89687\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Ellie-Gertler-and-Haider-Zafar-plant-carrot-seeds.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Ellie-Gertler-and-Haider-Zafar-plant-carrot-seeds.jpg\" alt=\"Ellie Gertler and Haider Zafar plant carrot seeds. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-89687\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ellie Gertler and Haider Zafar plant carrot seeds. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Growing and selling your own kale and green tomatoes in Oakland may get a lot easier in the next few months. Next week the Oakland City Council will have a final vote on amendments to its agricultural zoning policy that will remove costly barriers to starting an urban farm.",
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"description": "Growing and selling your own kale and green tomatoes in Oakland may get a lot easier in the next few months. Next week the Oakland City Council will have a final vote on amendments to its agricultural zoning policy that will remove costly barriers to starting an urban farm.",
"title": "New Agriculture Policy Changes May Make it Easier to Start an Urban Farm in Oakland | KQED",
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"headline": "New Agriculture Policy Changes May Make it Easier to Start an Urban Farm in Oakland",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_89691\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Potential-new-zoning-regulations-will-make-it-easier-to-start-an-urban-farm-in-Oakland.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Potential-new-zoning-regulations-will-make-it-easier-to-start-an-urban-farm-in-Oakland.jpg\" alt=\"Potential new zoning regulations will make it easier to start an urban farm in Oakland. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-89691\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Potential new zoning regulations will make it easier to start an urban farm in Oakland. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a foggy fall day at West Oakland’s \u003ca href=\"http://www.cityslickerfarms.org/\" target=\"_blank\">City Slicker Farms\u003c/a> in Union Plaza Park, but by looking at the lush and green garden boxes full of basil, Swiss chard, and collard greens it’s hard to believe the growing season is almost over. While volunteers are planting root vegetables for the winter and picking the last of the green tomatoes, some food policy advocates are trying to harvest change in Oakland’s City Council. \u003c/p>\n\u003cfigure id=\"attachment_89683\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/A-bountiful-bunch-of-basil-at-City-Slicker-Farms.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/A-bountiful-bunch-of-basil-at-City-Slicker-Farms.jpg\" alt=\"A bountiful bunch of basil at City Slicker Farms. Photo: Angela Johnston\" width=\"1000\" height=\"1503\" class=\"size-full wp-image-89683\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A bountiful bunch of basil at City Slicker Farms. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89689\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Joseph-Davis-Ellie-Gertler-and-Haider-Zafar-tend-the-garden-beds-at-City-Slicker-Farms.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Joseph-Davis-Ellie-Gertler-and-Haider-Zafar-tend-the-garden-beds-at-City-Slicker-Farms.jpg\" alt=\"Joseph Davis, Ellie Gertler and Haider Zafar tend the garden beds at City Slicker Farms. Credit: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-89689\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Joseph Davis, Ellie Gertler and Haider Zafar tend the garden beds at City Slicker Farms. Credit: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Last week, Oakland City Council first considered \u003ca href=\"http://www2.oaklandnet.com/w/oak049146\" target=\"_blank\">amendments\u003c/a> to the city’s zoning policies that would make it easier and cheaper to start urban farms and gardens in Oakland. The first vote passed unanimously, and on November 18, there will be final vote for these changes at the council meeting. Food policy activists and urban farming supporters are confident this vote will also be successful. \u003c/p>\n\u003cp>With some exceptions, like farms that include chickens or other livestock, these new regulations would remove the expensive and burdensome permit process from community gardens and farms in Oakland. Previously it could cost up to $3,000 to apply for a Conditional Use Permit (CUP), a process that could take several months without the guarantee of approval. The proposed changes would designate agriculture activities like growing and selling fruits, vegetables, and herbs; and keeping up to three beehives, as a right. It would also change the definition of a community garden from land cultivated by “more than one” to “one or more” persons. \u003c/p>\n\u003cblockquote>\u003cp>“If you're just starting a farm, or basically or really just interested in growing your own food, to have that barrier immediately of a permit is such a stopping point,” says Ariel Dekovic, the interim executive director of City Slicker Farms. “ It really says as a city, ‘Oakland doesn't value people’s rights to grow their own food.’ So from our perspective and from our experience this is so important because it really just opens up that right.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_89685\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Ariel-Dekovic-the-interim-Executive-Director-for-City-Slicker-Farms.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Ariel-Dekovic-the-interim-Executive-Director-for-City-Slicker-Farms.jpg\" alt=\"Ariel Dekovic - the interim executive director for City Slicker Farms. Photo: Angela Johnston\" width=\"1000\" height=\"665\" class=\"size-full wp-image-89685\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ariel Dekovic - the interim executive director for City Slicker Farms. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>City Slicker Farms has been around since 2001 and already has CUPs for the 12 chickens they raise on site, but Dekovic says founder Willow Rosenthal probably faced barriers similar to the ones these new amendments are trying to get rid of. \u003c/p>\n\u003cblockquote>\u003cp>“She saw the total lack of access to any kind of healthy fresh food in West Oakland. There just were no grocery stores, no place where you could get affordable healthy food easily,” Dekovic says. “That lack of access combined with a deep history in the neighborhood of residents who either had family members, family knowledge, or interest in growing their own food was the catalyst for City Slicker Farms.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_89686\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/City-Slicker-Farms-in-West-Oakland-is-one-of-the-few-places-in-the-neighborhood-to-get-fresh-healthy-produce.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/City-Slicker-Farms-in-West-Oakland-is-one-of-the-few-places-in-the-neighborhood-to-get-fresh-healthy-produce.jpg\" alt=\"City Slicker Farms in West Oakland is one of the few places in the neighborhood to get fresh, healthy produce. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-89686\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">City Slicker Farms in West Oakland is one of the few places in the neighborhood to get fresh, healthy produce. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Aside from the community markets City Slicker Farms holds every Saturday, it still is very difficult to access fresh, healthy food in West Oakland. The nearest supermarket is the Pak N Save in Emeryville, and other local grocery stores can take a 45-minute bus ride to reach. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Other organizations have begun responding to this lack of access, and West Oakland is becoming a hub for community farming. For the past few years, an organization called the \u003ca href=\"http://peoplescommunitymarket.com/\" target=\"_blank\">People’s Community Market\u003c/a> has been \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/02/coming-soon-a-supermarket-in-west-oakland/\" target=\"_blank\">working to build\u003c/a> a full-service supermarket in West Oakland. The Oakland Unified School district is also working to create a \u003ca href=\"http://www.ousd.k12.ca.us/cms/lib07/CA01001176/Centricity/Domain/118/OUSD_CentralKitchen_ConceptPaper.pdf\" target=\"_blank\">central kitchen\u003c/a> with an attached urban farm and education center.\u003c/p>\n\u003cfigure id=\"attachment_89690\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Murals-painted-by-the-community-in-response-to-recent-vandalism-at-the-farm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Murals-painted-by-the-community-in-response-to-recent-vandalism-at-the-farm.jpg\" alt=\"Murals painted by the community in response to recent vandalism at the farm. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-89690\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Murals painted by the community in response to recent vandalism at the farm. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>However, in the meantime Dekovic says it needs to be easy for as many people as possible to start growing their own food.\u003c/p>\n\u003cblockquote>\u003cp>“If you look at the report it mentions a goal that Oakland has about supporting community gardens that are multi-generational, multiethnic and welcoming to all. And this is the first step. If you are making it a right for people to be able to do this, this is really the first step to embracing that truly.”\u003c/p>\u003c/blockquote>\n\u003cp>Esperanza Pallana, the director of the \u003ca href=\"http://oaklandfood.org/\" target=\"_blank\">Oakland Food Policy Council\u003c/a> (OFPC), agrees. \u003c/p>\n\u003cblockquote>\u003cp>\"To acknowledge the right to grow our own food is particularly profound because the United States does not view food as a basic human right. It would be a significant statement for our city to not only view food as a basic right, but that growing it ourselves is a right. I hope Oakland can set an example for national food policy,” she says.\u003c/p>\u003c/blockquote>\n\u003cp>For the past four years Pallana and the OFPC have been working to form changes like the ones that will be decided on November 18. \u003c/p>\n\u003cp>“I think this policy is also important because the rate of hunger in Alameda County is \u003ca href=\"http://www.acgov.org/news/pressreleases/pr2014-05-05CalFreshAwareness.pdf\" target=\"_blank\">higher than ever\u003c/a>, Pallana adds. \"We have a climate than enables year round production of food crops. There is no reason why we can’t be growing our own way out of dependency on a food system than doesn’t serve us.\"\u003c/p>\n\u003cp>Both Dekovic and Pallana agree that if and when these amendments pass, the work of the urban farming and food policy advocate isn’t over, it’s only the first step in an ongoing discussion. Dekovic says she would eventually like to see Oakland make the permitting process easier for urban farmers to raise livestock.\u003c/p>\n\u003cblockquote>\u003cp>“Chickens are a pretty natural part of a produce farm, there’s a lot of beneficial systems going on there and so right now there are barriers to that.”\u003c/p>\u003c/blockquote>\n\u003cp>Land security is another huge issue. Dekovic worries about not being able to control the fate of farm space, which takes a lot of investment.\u003c/p>\n\u003cfigure id=\"attachment_89688\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Fresh-green-beans-on-the-vine-at-City-Slicker-Farms.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Fresh-green-beans-on-the-vine-at-City-Slicker-Farms.jpg\" alt=\"Fresh green beans on the vine at City Slicker Farms. Photo: Angela Johnston\" width=\"500\" class=\"size-full wp-image-89688\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh green beans on the vine at City Slicker Farms. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89684\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/A-row-of-collard-greens-almost-ready-for-harvest-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/A-row-of-collard-greens-almost-ready-for-harvest-.jpg\" alt=\"A row of collard greens almost ready for harvest. Photo: Angela Johnston\" width=\"500\" class=\"size-full wp-image-89684\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A row of collard greens almost ready for harvest. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>“How do we protect, enable and empower the residents who want to just have smaller scale community gardens?” One example, she says, is borrowing San Francisco’s idea for giving \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/09/09/tax-breaks-may-turn-san-franciscos-vacant-lots-into-urban-farms/\" target=\"_blank\">tax breaks\u003c/a> to people who open up their land to urban farming.\u003c/p>\n\u003cp>Even more, there’s a larger discussion that needs to take place about the role of urban farms and community gardens in areas where \u003ca href=\"http://www.newyorker.com/business/currency/gentrification-and-the-urban-garden\" target=\"_blank\">gentrification\u003c/a> is changing the character of neighborhoods and creating tension between longtime residents and newcomers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Urban farming isn't new, Dekovic says. “My grandmother moved to the Richmond District in the 1950s from the Philippines, had a giant backyard and was growing her food there.”\u003c/p>\n\u003cblockquote>\u003cp>“Our mission is really to empower residents of West Oakland typically who have lived here a long time and have been doing this for a long time, but when realtors advertise the urban garden as something that it's not, something hip and fashionable, something designed to sell property and rack up home prices, it raises some interesting questions.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_89687\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Ellie-Gertler-and-Haider-Zafar-plant-carrot-seeds.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Ellie-Gertler-and-Haider-Zafar-plant-carrot-seeds.jpg\" alt=\"Ellie Gertler and Haider Zafar plant carrot seeds. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-89687\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ellie Gertler and Haider Zafar plant carrot seeds. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "'Occupy The Farm': In Berkeley, The Revolution Will Be Irrigated",
"title": "'Occupy The Farm': In Berkeley, The Revolution Will Be Irrigated",
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"content": "\u003cp>by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\" target=\"_blank\">Allison Aubrey\u003c/a> and \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/11/08/362338673/occupy-the-farm-in-berkeley-the-revolution-will-be-irrigated\" target=\"_blank\">The Salt at NPR Food\u003c/a> (11/8/14)\u003c/p>\n\u003cp>\u003ciframe width=\"100%\" height=\"450\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/175847418&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false&visual=true\">\u003c/iframe>\u003c/p>\n\u003cp>In an open field on the northern edge of Berkeley, Calif., planting vegetables is the latest form of political insurrection.\u003c/p>\n\u003cp>On the morning of April 22, 2012, hundreds of people broke the lock on a fence surrounding the Gill Tract, a 14-acre plot of land owned by the University of California. They set about planting thousands of vegetable seedlings.\u003c/p>\n\u003cp>This \"\u003ca href=\"http://occupythefarm.org/\">farm occupation\u003c/a>\" was, in part, a protest against the university's plans to convert part of the Gill Tract into a commercial development. But the protestors also had bigger things on their minds, such as malnutrition among the poor. The Gill Tract protest, which has evolved and persisted for more than two years now, has become a symbol of the subversive possibilities of urban agriculture.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There's now a documentary \u003ca href=\"http://occupythefarmfilm.com/\">film\u003c/a> about events at the Gill Tract, called \u003cem>Occupy the Farm\u003c/em>. Since we missed the actual protest, we called up the director of the film, Todd Darling, to learn more.\u003c/p>\n\u003cp>You can listen to our whole conversation at the link above.\u003c/p>\n\u003cp>\"What surprised me when I first got there was how much fun everybody was having,\" Darling says. \"All these kids were running around. People from the neighborhood were there. I realized that doing this as a group, in a piece of open land, was fulfilling people in a way that everyone was surprised at. When people talk about growing food as community, as a way of building communities, I realized that it's not just rhetoric, it actually is true. There's something magical about that activity.\"\u003c/p>\n\u003cp>Darling's film highlights many of the big issues that motivated the protest's organizers. \"It certainly was a protest against the university's plans to essentially privatize it by paving it over and leasing it out to commercial operations, but at the heart of it is the story of food and malnutrition in urban areas,\" he says.\u003c/p>\n\u003cp>At the end of the first summer, the impromptu farmers harvested two tons worth of food. Darling says he was startled by the amount. \"I came to realize how much food you could really grow in a small area,\" he says.\u003c/p>\n\u003cp>Darling isn't giving away the ending to his film, but he promises that it's not depressing. \"Rather than having martyrs led off at the end of the film, it's a more hopeful ending,\" he says. \"But that was never certain, and it happened in fairly dramatic style.\"\u003c/p>\n\u003cp>The film had its premier in Berkeley this week. In the coming weeks, it will \u003ca href=\"https://www.facebook.com/OccupyTheFarmFilm/events\">arrive\u003c/a> in New York and Pasadena, Calif. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\" target=\"_blank\">Allison Aubrey\u003c/a> and \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/11/08/362338673/occupy-the-farm-in-berkeley-the-revolution-will-be-irrigated\" target=\"_blank\">The Salt at NPR Food\u003c/a> (11/8/14)\u003c/p>\n\u003cp>\u003ciframe width=\"100%\" height=\"450\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/175847418&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false&visual=true\">\u003c/iframe>\u003c/p>\n\u003cp>In an open field on the northern edge of Berkeley, Calif., planting vegetables is the latest form of political insurrection.\u003c/p>\n\u003cp>On the morning of April 22, 2012, hundreds of people broke the lock on a fence surrounding the Gill Tract, a 14-acre plot of land owned by the University of California. They set about planting thousands of vegetable seedlings.\u003c/p>\n\u003cp>This \"\u003ca href=\"http://occupythefarm.org/\">farm occupation\u003c/a>\" was, in part, a protest against the university's plans to convert part of the Gill Tract into a commercial development. But the protestors also had bigger things on their minds, such as malnutrition among the poor. The Gill Tract protest, which has evolved and persisted for more than two years now, has become a symbol of the subversive possibilities of urban agriculture.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There's now a documentary \u003ca href=\"http://occupythefarmfilm.com/\">film\u003c/a> about events at the Gill Tract, called \u003cem>Occupy the Farm\u003c/em>. Since we missed the actual protest, we called up the director of the film, Todd Darling, to learn more.\u003c/p>\n\u003cp>You can listen to our whole conversation at the link above.\u003c/p>\n\u003cp>\"What surprised me when I first got there was how much fun everybody was having,\" Darling says. \"All these kids were running around. People from the neighborhood were there. I realized that doing this as a group, in a piece of open land, was fulfilling people in a way that everyone was surprised at. When people talk about growing food as community, as a way of building communities, I realized that it's not just rhetoric, it actually is true. There's something magical about that activity.\"\u003c/p>\n\u003cp>Darling's film highlights many of the big issues that motivated the protest's organizers. \"It certainly was a protest against the university's plans to essentially privatize it by paving it over and leasing it out to commercial operations, but at the heart of it is the story of food and malnutrition in urban areas,\" he says.\u003c/p>\n\u003cp>At the end of the first summer, the impromptu farmers harvested two tons worth of food. Darling says he was startled by the amount. \"I came to realize how much food you could really grow in a small area,\" he says.\u003c/p>\n\u003cp>Darling isn't giving away the ending to his film, but he promises that it's not depressing. \"Rather than having martyrs led off at the end of the film, it's a more hopeful ending,\" he says. \"But that was never certain, and it happened in fairly dramatic style.\"\u003c/p>\n\u003cp>The film had its premier in Berkeley this week. In the coming weeks, it will \u003ca href=\"https://www.facebook.com/OccupyTheFarmFilm/events\">arrive\u003c/a> in New York and Pasadena, Calif. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "New Whole Foods Store Opens in West Berkeley - Challenges Local Competitor",
"title": "New Whole Foods Store Opens in West Berkeley - Challenges Local Competitor",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_89524\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Whole-Foods-Gilman-first-day-in-the-produce-section-photo-Neil-Mishalov-720x434.jpg\">\u003cimg class=\"size-full wp-image-89524\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Whole-Foods-Gilman-first-day-in-the-produce-section-photo-Neil-Mishalov-720x434.jpg\" alt=\"Customers shop for produce in Berkeley’s second Whole Foods store which opened today at Tenth and Gilman streets. Photo: Neil Mishalov\" width=\"720\" height=\"434\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Customers shop for produce in Berkeley’s second Whole Foods store which opened today at Tenth and Gilman streets. Photo: Neil Mishalov\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.berkeleyside.com/author/gill-south/\" target=\"_blank\">Gill South\u003c/a>, \u003ca href=\"http://www.berkeleyside.com/2014/11/04/new-whole-foods-a-wake-up-call-for-andronicos/\" target=\"_blank\">Berkeleyside NOSH\u003c/a> (11/4/14)\u003c/p>\n\u003cp>On November 4 at 9:30 a.m. a new \u003ca href=\"http://www.wholefoodsmarket.com/stores/gilman\" target=\"_blank\">Whole Foods Market\u003c/a> broke bread rather than cut a ribbon, and opened for business in the rapidly transforming Gilman shopping district in West Berkeley. The store, and the competition it represents, has been a catalyst for at least one other local grocery chain to sharpen up its act. Early reports suggest the market will be a welcome addition to the neighborhood for local residents.\u003c/p>\n\u003cp>An estimated 600 people took tours of the new Whole Foods store last week in the lead-up to Tuesday’s opening at its location on 10th and Gilman streets. This is the second Whole Foods store for Berkeley (the first one opened at Ashby and Telegraph in 1990), the 41st Whole Foods store in Northern California, and the 401st nationwide. It will be open 8 a.m. until 10 p.m., seven days a week, while the Whole Foods-owned Allegro Coffee roastery in-store, its first outlet on the West Coast, will be open from 6 a.m. every day.\u003c/p>\n\u003cp>The 47,000 sq ft Whole Foods Market, with 85 car parking spaces, including electric charging spots, and 12 bike spaces, is employing 200 staff, two-thirds of them coming from other Whole Food stores while one-third are new staff members, said outreach team leader Kristen Tantarelli.\u003c/p>\n\u003cfigure id=\"attachment_89523\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Whole-Foods-Gilman-exterior-Photo-Emilie-Raguso.jpg\">\u003cimg class=\"size-full wp-image-89523\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Whole-Foods-Gilman-exterior-Photo-Emilie-Raguso.jpg\" alt=\"The exterior of the new West Barkeley Whole Foods is partly clad in reclaimed wood. Photo: Emilie Raguso\" width=\"720\" height=\"480\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The exterior of the new West Barkeley Whole Foods is partly clad in reclaimed wood. Photo: Emilie Raguso\u003c/figcaption>\u003c/figure>\n\u003cp>Whole Foods is testing some new concepts at the new Berkeley market, including a designated space and table in the specialty food section where certified cheese professionals will be on hand to cut cheese fresh from the wheel to customers’ specifications.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Many delicate cheeses are better cut the day they are eaten,” said Tantarelli. Up to 90 percent of the cheeses come from Northern California.\u003c/p>\n\u003cp>Other features of the store are a full-service butcher, a bakery that will be making ten breads from scratch daily, homebrew supplies, a craft pizza bar, a Paleo cold bar, and a sophisticated bulk-bin section.\u003c/p>\n\u003cp>The fresh juice bar has been given a Berkeley flavor – servers are mixing mocktails using ingredients from the locally situated Shrub & Co. Its shrubs are made from organic fruit, sugar, vinegar and aromatics.\u003c/p>\n\u003cfigure id=\"attachment_89521\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/juice-bar-in-whole-foods-gilman-on-opening-day-photo-neil-mishalov-720x626.jpg\">\u003cimg class=\"size-full wp-image-89521\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/juice-bar-in-whole-foods-gilman-on-opening-day-photo-neil-mishalov-720x626.jpg\" alt=\"The fresh juice bar at the new Whole Foods on opening day. Photo: Neil Mishalov\" width=\"720\" height=\"626\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The fresh juice bar at the new Whole Foods on opening day. Photo: Neil Mishalov\u003c/figcaption>\u003c/figure>\n\u003cp>The new store has given \u003ca href=\"http://www.berkeleyside.com/2012/11/19/andronicos-unveils-rejuvenated-gourmet-ghetto-store/\" target=\"_blank\">Andronico’s\u003c/a> the incentive to make improvements at its Solano Avenue store and to invest in a high-profile billboard campaign as the retailer reminds Berkeley shoppers that it has a long history in the area dating back to 1929.\u003c/p>\n\u003cp>Renwood Opportunities Fund, Andronico’s owner since its bankruptcy in 2011, is giving all five of its stores facelifts by mid 2015. It has two in Berkeley, the other three in San Anselmo, Los Altos and San Francisco. (Update, Nov. 5: Andronico’s said it spent around $1 million on the Solano store improvements and plans to spend several million more for all the other stores in 2015.) Two years ago \u003ca href=\"http://www.berkeleyside.com/2012/11/19/andronicos-unveils-rejuvenated-gourmet-ghetto-store/\" target=\"_blank\">it unveiled a revamped store\u003c/a> in Berkeley’s Gourmet Ghetto.\u003c/p>\n\u003cp>“We will be doing things like putting in new bakeries, new salad bars, hot food bars. We are really trying to clean them up. We are also revamping the stores’ catering departments,” said the food retailer’s spokeswoman.\u003c/p>\n\u003cp>“Andronico’s is only in the Bay Area, so it is completely local,” she said. “We are hoping that people in Berkeley won’t change stores,” she added.\u003c/p>\n\u003cp>Andronico’s is particularly proud of the food it stocks from local producers, she said.\u003c/p>\n\u003cp>“Andronico’s bends over backwards to make sure that it is opening the door to local companies. We carry hundreds of small producers. And we will allow for a lot of flexibility.”\u003c/p>\n\u003cp>Andronico’s staff is unionized unlike Whole Foods, she added.\u003c/p>\n\u003cfigure id=\"attachment_89518\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Beer-section-Whole-Foods-Gilman-Photo-Emilie-Raguso.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Beer-section-Whole-Foods-Gilman-Photo-Emilie-Raguso.jpg\" alt=\"The beer section at the newly opened Berkeley Whole Foods. Photo: Emilie Raguso\" width=\"720\" height=\"480\" class=\"size-full wp-image-89518\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The beer section at the newly opened Berkeley Whole Foods. Photo: Emilie Raguso\u003c/figcaption>\u003c/figure>\n\u003cp>Whole Foods Gilman said 85 percent of its produce is from California. It also has a section dedicated to hyperlocal food purveyors, including Baia Pasta, which is in Jack London Square, \u003ca href=\"http://www.berkeleyside.com/2013/10/31/spotlight-chef-lisa-murphy-of-sosu-sauces/\" target=\"_blank\">Oakland’s Sosu sauces\u003c/a>, Emeryville’s \u003ca href=\"http://www.berkeleyside.com/2011/02/18/jammaker-turns-hobby-into-thriving-local-business/\" target=\"_blank\">INNA Jam\u003c/a>, and San Francisco’s \u003ca href=\"http://www.omnivoresalt.com/\" target=\"_blank\">Omnivore Salt\u003c/a>. Some of the products are made literally a stone’s throw from Whole Foods’ doorstep, such as \u003ca href=\"http://www.berkeleyside.com/2014/05/05/paul-bertolli-curemaster-at-berkeleys-fra-mani/\" target=\"_blank\">Fra’ Mani‘s\u003c/a> charcuterie, produce from \u003ca href=\"http://local-greens.com/\" target=\"_blank\">Local Greens\u003c/a>, shrubs from Shrub & Co, and muffins from Muffin Revolution, the latter two being based at the \u003ca href=\"http://www.berkeleyside.com/2014/04/03/bakers-cooks-and-cakemakers-spread-their-wings-at-newly-opened-berkeley-kitchens/\" target=\"_blank\">Berkeley Kitchens\u003c/a> incubator at 2701 Eighth Street.\u003c/p>\n\u003cp>Asked whether the store will address local crime problems and traffic congestion, Tantarelli said they were working to improve the area in collaboration with the community.\u003c/p>\n\u003cp>“We will have security at the store for the safety of customers and team members. We have also been working with the Police Department, requesting more frequent patrols of the neighborhood. We are also discussing options with University Village for increased security,” she said.\u003c/p>\n\u003cfigure id=\"attachment_89519\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/bulk-bins-at-whole-foods-gilman-photo-emilie-raguso.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/bulk-bins-at-whole-foods-gilman-photo-emilie-raguso.jpg\" alt=\"Bulk bins at the Whole Foods on Gilman. Photo: Emilie Raguso\" width=\"720\" height=\"480\" class=\"size-full wp-image-89519\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bulk bins at the Whole Foods on Gilman. Photo: Emilie Raguso\u003c/figcaption>\u003c/figure>\n\u003cp>The food retailer has been welcomed by at least one major nearby business. Outdoor outfitter REI on San Pablo Avenue routinely works to build connections with the local community. With the stores being so close, this will increase, said Brad Bostrum, REI’s market manager of outdoor programs and outreach.\u003c/p>\n\u003cp>“For us it’s fantastic. REI and Whole Foods are very like-minded companies. Even on our strategies with best customer service.”\u003c/p>\n\u003cp>Is he worried about Whole Foods customers encroaching on REI car parking spaces? “We are more interested in how its arrival can affect the community in a positive way,” said Bostrom. “We expect a lot of our customers will overlap — for example people will grab a snack at Whole Foods before shopping at REI.”\u003c/p>\n\u003cp>Bostrom said he was personally excited about the early-morning coffee that will be on offer.\u003c/p>\n\u003cfigure id=\"attachment_89517\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Allegro-Coffee-Roasters-interior.-Photo-Emilie-Raguso.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Allegro-Coffee-Roasters-interior.-Photo-Emilie-Raguso.jpg\" alt=\"Allegro Coffee Roasters at the new Whole Foods opens at 6 a.m daily. Photo: Emilie Raguso\" width=\"720\" height=\"480\" class=\"size-full wp-image-89517\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Allegro Coffee Roasters at the new Whole Foods opens at 6 a.m daily. Photo: Emilie Raguso\u003c/figcaption>\u003c/figure>\n\u003cp>As for Berkeley residents, they appear keen to give the retailer a try.\u003c/p>\n\u003cp>Neil Mishalov, who took some of the photos included in this story, lives a 7-minute walk from the new store. “It’s fabulous. I am just delighted to have such a great food store within such a short distance from my home,” he said after visiting on opening day.\u003c/p>\n\u003cp>Mercelle Carlson, a local mother of two and an enthusiastic foodie, said she would be visiting Whole Foods for its wine and cheese department as well as for its café.\u003c/p>\n\u003cp>With a two-year old and a little girl at elementary school, Carlson is often looking to pick up a few things after school drop-off in the morning. She is frustrated by retailers like Berkeley Bowl\u003cbr>\nand Monterey Market that don’t open until 9 a.m.\u003c/p>\n\u003cp>“You try sitting in a café with a two-year old waiting until 9 a.m. for the stores to open,” she said. “At the moment, this earlier opening definitely give Whole Foods a competitive edge. The early bird gets the worm.”\u003c/p>\n\u003cp>She hopes Whole Foods’ hours will prompt some other local food retailers to change their opening times.\u003c/p>\n\u003cfigure id=\"attachment_89520\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/deli-counter-at-whole-foods-gilman-on-opening-day-photo-neil-mishalov-720x561.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/deli-counter-at-whole-foods-gilman-on-opening-day-photo-neil-mishalov-720x561.jpg\" alt=\"The deli counter at Whole Foods Gilman on opening day. Photo Neil Mishalov\" width=\"720\" height=\"561\" class=\"size-full wp-image-89520\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The deli counter at Whole Foods Gilman on opening day. Photo Neil Mishalov\u003c/figcaption>\u003c/figure>\n\u003cp>But Diane Yasuda, co-owner with husband Glenn of the much-loved Berkeley Bowl, said the Berkeley Bowl stores wouldn’t be doing anything any different.\u003c/p>\n\u003cp>“We will do what we do now. We will not be changing the hours at this point. There is business in food for everybody. We are so busy, more hours would be too much,” she said.\u003c/p>\n\u003cp>Berkeley Bowl is hiring at the moment with a number of long-term employees retiring. The food retailer is also looking at ways of expanding its organic produce sections due to customer demand, said Yasuda.\u003c/p>\n\u003cp>The Berkeley Bowl owner said she thought Monterey Market might feel the competition from the new Whole Foods store.\u003c/p>\n\u003cp>“It will help the area,” she added.\u003c/p>\n\u003cp>The Natural Grocery Company is another local retailer watching Whole Foods’ arrival closely.\u003c/p>\n\u003cp>“The Berkeley store will be affected by the new Whole Foods market but I still think it is a great thing if Whole Foods is actually selling organic natural food,” said Pierre Jones, store manager of The Natural Grocery Company in El Cerrito which also has a store on Gilman Street in Westbrae. Natural Grocery prides itself on its organic offerings, especially in its fresh-produce department.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Tantarelli said at this time of year the fresh produce section at Whole Foods is 65 percent organic. On average, about 50 percent of the products it carries at any given time are organic store-wide. Whole Foods Market is a USDA Certified Organic grocer.\u003c/p>\n\u003cfigure id=\"attachment_89522\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Pizza-bar-at-whole-foods-gilman-photo-neil-mishalov-720x611.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Pizza-bar-at-whole-foods-gilman-photo-neil-mishalov-720x611.jpg\" alt=\"The pizza bar at the newly opened Whole Foods in West Berkeley. Photo: Neil Mishalov\" width=\"720\" height=\"611\" class=\"size-full wp-image-89522\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The pizza bar at the newly opened Whole Foods in West Berkeley. Photo: Neil Mishalov\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "A new Whole Foods Market opened for business in the rapidly transforming Gilman shopping district in West Berkeley. The store, and the competition it represents, has been a catalyst for at least one other local grocery chain to sharpen up its act. ",
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"description": "A new Whole Foods Market opened for business in the rapidly transforming Gilman shopping district in West Berkeley. The store, and the competition it represents, has been a catalyst for at least one other local grocery chain to sharpen up its act. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_89524\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Whole-Foods-Gilman-first-day-in-the-produce-section-photo-Neil-Mishalov-720x434.jpg\">\u003cimg class=\"size-full wp-image-89524\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Whole-Foods-Gilman-first-day-in-the-produce-section-photo-Neil-Mishalov-720x434.jpg\" alt=\"Customers shop for produce in Berkeley’s second Whole Foods store which opened today at Tenth and Gilman streets. Photo: Neil Mishalov\" width=\"720\" height=\"434\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Customers shop for produce in Berkeley’s second Whole Foods store which opened today at Tenth and Gilman streets. Photo: Neil Mishalov\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.berkeleyside.com/author/gill-south/\" target=\"_blank\">Gill South\u003c/a>, \u003ca href=\"http://www.berkeleyside.com/2014/11/04/new-whole-foods-a-wake-up-call-for-andronicos/\" target=\"_blank\">Berkeleyside NOSH\u003c/a> (11/4/14)\u003c/p>\n\u003cp>On November 4 at 9:30 a.m. a new \u003ca href=\"http://www.wholefoodsmarket.com/stores/gilman\" target=\"_blank\">Whole Foods Market\u003c/a> broke bread rather than cut a ribbon, and opened for business in the rapidly transforming Gilman shopping district in West Berkeley. The store, and the competition it represents, has been a catalyst for at least one other local grocery chain to sharpen up its act. Early reports suggest the market will be a welcome addition to the neighborhood for local residents.\u003c/p>\n\u003cp>An estimated 600 people took tours of the new Whole Foods store last week in the lead-up to Tuesday’s opening at its location on 10th and Gilman streets. This is the second Whole Foods store for Berkeley (the first one opened at Ashby and Telegraph in 1990), the 41st Whole Foods store in Northern California, and the 401st nationwide. It will be open 8 a.m. until 10 p.m., seven days a week, while the Whole Foods-owned Allegro Coffee roastery in-store, its first outlet on the West Coast, will be open from 6 a.m. every day.\u003c/p>\n\u003cp>The 47,000 sq ft Whole Foods Market, with 85 car parking spaces, including electric charging spots, and 12 bike spaces, is employing 200 staff, two-thirds of them coming from other Whole Food stores while one-third are new staff members, said outreach team leader Kristen Tantarelli.\u003c/p>\n\u003cfigure id=\"attachment_89523\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Whole-Foods-Gilman-exterior-Photo-Emilie-Raguso.jpg\">\u003cimg class=\"size-full wp-image-89523\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Whole-Foods-Gilman-exterior-Photo-Emilie-Raguso.jpg\" alt=\"The exterior of the new West Barkeley Whole Foods is partly clad in reclaimed wood. Photo: Emilie Raguso\" width=\"720\" height=\"480\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The exterior of the new West Barkeley Whole Foods is partly clad in reclaimed wood. Photo: Emilie Raguso\u003c/figcaption>\u003c/figure>\n\u003cp>Whole Foods is testing some new concepts at the new Berkeley market, including a designated space and table in the specialty food section where certified cheese professionals will be on hand to cut cheese fresh from the wheel to customers’ specifications.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Many delicate cheeses are better cut the day they are eaten,” said Tantarelli. Up to 90 percent of the cheeses come from Northern California.\u003c/p>\n\u003cp>Other features of the store are a full-service butcher, a bakery that will be making ten breads from scratch daily, homebrew supplies, a craft pizza bar, a Paleo cold bar, and a sophisticated bulk-bin section.\u003c/p>\n\u003cp>The fresh juice bar has been given a Berkeley flavor – servers are mixing mocktails using ingredients from the locally situated Shrub & Co. Its shrubs are made from organic fruit, sugar, vinegar and aromatics.\u003c/p>\n\u003cfigure id=\"attachment_89521\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/juice-bar-in-whole-foods-gilman-on-opening-day-photo-neil-mishalov-720x626.jpg\">\u003cimg class=\"size-full wp-image-89521\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/juice-bar-in-whole-foods-gilman-on-opening-day-photo-neil-mishalov-720x626.jpg\" alt=\"The fresh juice bar at the new Whole Foods on opening day. Photo: Neil Mishalov\" width=\"720\" height=\"626\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The fresh juice bar at the new Whole Foods on opening day. Photo: Neil Mishalov\u003c/figcaption>\u003c/figure>\n\u003cp>The new store has given \u003ca href=\"http://www.berkeleyside.com/2012/11/19/andronicos-unveils-rejuvenated-gourmet-ghetto-store/\" target=\"_blank\">Andronico’s\u003c/a> the incentive to make improvements at its Solano Avenue store and to invest in a high-profile billboard campaign as the retailer reminds Berkeley shoppers that it has a long history in the area dating back to 1929.\u003c/p>\n\u003cp>Renwood Opportunities Fund, Andronico’s owner since its bankruptcy in 2011, is giving all five of its stores facelifts by mid 2015. It has two in Berkeley, the other three in San Anselmo, Los Altos and San Francisco. (Update, Nov. 5: Andronico’s said it spent around $1 million on the Solano store improvements and plans to spend several million more for all the other stores in 2015.) Two years ago \u003ca href=\"http://www.berkeleyside.com/2012/11/19/andronicos-unveils-rejuvenated-gourmet-ghetto-store/\" target=\"_blank\">it unveiled a revamped store\u003c/a> in Berkeley’s Gourmet Ghetto.\u003c/p>\n\u003cp>“We will be doing things like putting in new bakeries, new salad bars, hot food bars. We are really trying to clean them up. We are also revamping the stores’ catering departments,” said the food retailer’s spokeswoman.\u003c/p>\n\u003cp>“Andronico’s is only in the Bay Area, so it is completely local,” she said. “We are hoping that people in Berkeley won’t change stores,” she added.\u003c/p>\n\u003cp>Andronico’s is particularly proud of the food it stocks from local producers, she said.\u003c/p>\n\u003cp>“Andronico’s bends over backwards to make sure that it is opening the door to local companies. We carry hundreds of small producers. And we will allow for a lot of flexibility.”\u003c/p>\n\u003cp>Andronico’s staff is unionized unlike Whole Foods, she added.\u003c/p>\n\u003cfigure id=\"attachment_89518\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Beer-section-Whole-Foods-Gilman-Photo-Emilie-Raguso.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Beer-section-Whole-Foods-Gilman-Photo-Emilie-Raguso.jpg\" alt=\"The beer section at the newly opened Berkeley Whole Foods. Photo: Emilie Raguso\" width=\"720\" height=\"480\" class=\"size-full wp-image-89518\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The beer section at the newly opened Berkeley Whole Foods. Photo: Emilie Raguso\u003c/figcaption>\u003c/figure>\n\u003cp>Whole Foods Gilman said 85 percent of its produce is from California. It also has a section dedicated to hyperlocal food purveyors, including Baia Pasta, which is in Jack London Square, \u003ca href=\"http://www.berkeleyside.com/2013/10/31/spotlight-chef-lisa-murphy-of-sosu-sauces/\" target=\"_blank\">Oakland’s Sosu sauces\u003c/a>, Emeryville’s \u003ca href=\"http://www.berkeleyside.com/2011/02/18/jammaker-turns-hobby-into-thriving-local-business/\" target=\"_blank\">INNA Jam\u003c/a>, and San Francisco’s \u003ca href=\"http://www.omnivoresalt.com/\" target=\"_blank\">Omnivore Salt\u003c/a>. Some of the products are made literally a stone’s throw from Whole Foods’ doorstep, such as \u003ca href=\"http://www.berkeleyside.com/2014/05/05/paul-bertolli-curemaster-at-berkeleys-fra-mani/\" target=\"_blank\">Fra’ Mani‘s\u003c/a> charcuterie, produce from \u003ca href=\"http://local-greens.com/\" target=\"_blank\">Local Greens\u003c/a>, shrubs from Shrub & Co, and muffins from Muffin Revolution, the latter two being based at the \u003ca href=\"http://www.berkeleyside.com/2014/04/03/bakers-cooks-and-cakemakers-spread-their-wings-at-newly-opened-berkeley-kitchens/\" target=\"_blank\">Berkeley Kitchens\u003c/a> incubator at 2701 Eighth Street.\u003c/p>\n\u003cp>Asked whether the store will address local crime problems and traffic congestion, Tantarelli said they were working to improve the area in collaboration with the community.\u003c/p>\n\u003cp>“We will have security at the store for the safety of customers and team members. We have also been working with the Police Department, requesting more frequent patrols of the neighborhood. We are also discussing options with University Village for increased security,” she said.\u003c/p>\n\u003cfigure id=\"attachment_89519\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/bulk-bins-at-whole-foods-gilman-photo-emilie-raguso.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/bulk-bins-at-whole-foods-gilman-photo-emilie-raguso.jpg\" alt=\"Bulk bins at the Whole Foods on Gilman. Photo: Emilie Raguso\" width=\"720\" height=\"480\" class=\"size-full wp-image-89519\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bulk bins at the Whole Foods on Gilman. Photo: Emilie Raguso\u003c/figcaption>\u003c/figure>\n\u003cp>The food retailer has been welcomed by at least one major nearby business. Outdoor outfitter REI on San Pablo Avenue routinely works to build connections with the local community. With the stores being so close, this will increase, said Brad Bostrum, REI’s market manager of outdoor programs and outreach.\u003c/p>\n\u003cp>“For us it’s fantastic. REI and Whole Foods are very like-minded companies. Even on our strategies with best customer service.”\u003c/p>\n\u003cp>Is he worried about Whole Foods customers encroaching on REI car parking spaces? “We are more interested in how its arrival can affect the community in a positive way,” said Bostrom. “We expect a lot of our customers will overlap — for example people will grab a snack at Whole Foods before shopping at REI.”\u003c/p>\n\u003cp>Bostrom said he was personally excited about the early-morning coffee that will be on offer.\u003c/p>\n\u003cfigure id=\"attachment_89517\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Allegro-Coffee-Roasters-interior.-Photo-Emilie-Raguso.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Allegro-Coffee-Roasters-interior.-Photo-Emilie-Raguso.jpg\" alt=\"Allegro Coffee Roasters at the new Whole Foods opens at 6 a.m daily. Photo: Emilie Raguso\" width=\"720\" height=\"480\" class=\"size-full wp-image-89517\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Allegro Coffee Roasters at the new Whole Foods opens at 6 a.m daily. Photo: Emilie Raguso\u003c/figcaption>\u003c/figure>\n\u003cp>As for Berkeley residents, they appear keen to give the retailer a try.\u003c/p>\n\u003cp>Neil Mishalov, who took some of the photos included in this story, lives a 7-minute walk from the new store. “It’s fabulous. I am just delighted to have such a great food store within such a short distance from my home,” he said after visiting on opening day.\u003c/p>\n\u003cp>Mercelle Carlson, a local mother of two and an enthusiastic foodie, said she would be visiting Whole Foods for its wine and cheese department as well as for its café.\u003c/p>\n\u003cp>With a two-year old and a little girl at elementary school, Carlson is often looking to pick up a few things after school drop-off in the morning. She is frustrated by retailers like Berkeley Bowl\u003cbr>\nand Monterey Market that don’t open until 9 a.m.\u003c/p>\n\u003cp>“You try sitting in a café with a two-year old waiting until 9 a.m. for the stores to open,” she said. “At the moment, this earlier opening definitely give Whole Foods a competitive edge. The early bird gets the worm.”\u003c/p>\n\u003cp>She hopes Whole Foods’ hours will prompt some other local food retailers to change their opening times.\u003c/p>\n\u003cfigure id=\"attachment_89520\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/deli-counter-at-whole-foods-gilman-on-opening-day-photo-neil-mishalov-720x561.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/deli-counter-at-whole-foods-gilman-on-opening-day-photo-neil-mishalov-720x561.jpg\" alt=\"The deli counter at Whole Foods Gilman on opening day. Photo Neil Mishalov\" width=\"720\" height=\"561\" class=\"size-full wp-image-89520\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The deli counter at Whole Foods Gilman on opening day. Photo Neil Mishalov\u003c/figcaption>\u003c/figure>\n\u003cp>But Diane Yasuda, co-owner with husband Glenn of the much-loved Berkeley Bowl, said the Berkeley Bowl stores wouldn’t be doing anything any different.\u003c/p>\n\u003cp>“We will do what we do now. We will not be changing the hours at this point. There is business in food for everybody. We are so busy, more hours would be too much,” she said.\u003c/p>\n\u003cp>Berkeley Bowl is hiring at the moment with a number of long-term employees retiring. The food retailer is also looking at ways of expanding its organic produce sections due to customer demand, said Yasuda.\u003c/p>\n\u003cp>The Berkeley Bowl owner said she thought Monterey Market might feel the competition from the new Whole Foods store.\u003c/p>\n\u003cp>“It will help the area,” she added.\u003c/p>\n\u003cp>The Natural Grocery Company is another local retailer watching Whole Foods’ arrival closely.\u003c/p>\n\u003cp>“The Berkeley store will be affected by the new Whole Foods market but I still think it is a great thing if Whole Foods is actually selling organic natural food,” said Pierre Jones, store manager of The Natural Grocery Company in El Cerrito which also has a store on Gilman Street in Westbrae. Natural Grocery prides itself on its organic offerings, especially in its fresh-produce department.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tantarelli said at this time of year the fresh produce section at Whole Foods is 65 percent organic. On average, about 50 percent of the products it carries at any given time are organic store-wide. Whole Foods Market is a USDA Certified Organic grocer.\u003c/p>\n\u003cfigure id=\"attachment_89522\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Pizza-bar-at-whole-foods-gilman-photo-neil-mishalov-720x611.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Pizza-bar-at-whole-foods-gilman-photo-neil-mishalov-720x611.jpg\" alt=\"The pizza bar at the newly opened Whole Foods in West Berkeley. Photo: Neil Mishalov\" width=\"720\" height=\"611\" class=\"size-full wp-image-89522\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The pizza bar at the newly opened Whole Foods in West Berkeley. Photo: Neil Mishalov\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How Did Berkeley Pass A Soda Tax? Bloomberg's Cash Didn't Hurt",
"title": "How Did Berkeley Pass A Soda Tax? Bloomberg's Cash Didn't Hurt",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_89507\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/sodasalt_enl-51109bffff722f5cc0ae2dfc9b1d5c194b53a02e-e1415231470574.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/sodasalt_enl-51109bffff722f5cc0ae2dfc9b1d5c194b53a02e-e1415231470574.jpg\" alt=\"Berkeley's efforts to pass a penny-per-ounce tax on sugary drinks faced opposition with deep pockets — but it also got sizable cash infusions from some big-name donors. Photo: Justin Sullivan/Getty Images\" width=\"1000\" height=\"680\" class=\"size-full wp-image-89507\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Berkeley's efforts to pass a penny-per-ounce tax on sugary drinks faced opposition with deep pockets — but it also got sizable cash infusions from some big-name donors. Photo: Justin Sullivan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/11/05/361793296/how-did-berkeley-pass-a-soda-tax-bloombergs-cash-didnt-hurt\" target=\"_blank\">The Salt at NPR Food\u003c/a> (11/5/14)\u003c/p>\n\u003cp>It's no secret that the American Beverage Association spent a lot of money to \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/10/27/359325115/soda-makers-try-to-take-fizz-out-of-bay-area-tax-campaigns\">defeat soda tax initiatives\u003c/a> in California this election season.\u003c/p>\n\u003cp>As local media \u003ca href=\"http://www.berkeleyside.com/2014/10/09/beverage-companies-spend-1-675-million-to-defeat-berkeley-soda-tax/\">reported\u003c/a>, ABA ads blanketed a Berkeley train station in the weeks leading up to Election Day. They were \"plastered on the walls across from the trains, pinned to spaces near the ticket machine, and laid out on the floor of the station,\" according to Berkeleyside.com.\u003c/p>\n\u003cp>So the grass-roots \u003ca href=\"http://www.berkeleyvsbigsoda.com/\">coalition\u003c/a> in Berkeley, Calif., that succeeded in getting 75 percent of voters to support the first-of-its-kind \u003ca href=\"http://www.npr.org/blogs/health/2014/11/05/361730578/berkeley-decides-to-try-taxing-away-its-soda-habit\">soda tax \u003c/a> in the nation is celebrating.\u003c/p>\n\u003cp>\"It was a thrilling campaign, and I think it will be the first of many,\"\u003ca href=\"http://www.tramutola.com/\"> Larry Tramutola\u003c/a>, a consultant to the coalition, said during a post-election debrief Wednesday.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The measure imposes a penny-per-ounce tax on most sugar-sweetened beverages. The coalition says it studied how the American Beverage Association worked to \u003ca href=\"http://www.mercurynews.com/breaking-news/ci_21857220/more-than-2-million-spending-richmond-soda-tax\">defeat\u003c/a> a similar sugar-sweetened-beverage tax initiative in Richmond, Calif., in 2012.\u003c/p>\n\u003cp>\"Knowing the opposition, and knowing what they were likely to do, was important,\" Tramutola says.\u003c/p>\n\u003cp>One thing that most likely helped the Berkeley coalition succeed: sizable infusions of cash.\u003c/p>\n\u003cp>The American Heart Association and the Center for Science in the Public Interest put their \u003ca href=\"http://www.capoliticalreview.com/capoliticalnewsandviews/former-nyc-mayor-michael-bloomberg-donates-85000-to-support-berkeleys-proposed-soda-tax/\">support\u003c/a> behind the effort. And perhaps the most notable donor: \u003ca href=\"http://www.bloomberg.org/about/?gclid=Cj0KEQiAsueiBRCT8YOM4PDElsYBEiQAaiI4IHN4E71poB4YbGV0CrTkFIhY1OqxKTAbschojrt6xwIaAqJD8P8HAQ\">Michael Bloomberg\u003c/a> — who, during his tenure as the mayor of New York City,\u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/11/174037195/judge-overturns-new-york-city-ban-on-big-sugary-sodas\"> pushed for\u003c/a> limits on big, sugary drinks — stepped in during the final weeks of this election season with \u003ca href=\"http://www.berkeleyside.com/2014/10/27/michael-bloomberg-has-now-spent-370k-in-support-of-measure-d-other-berkeley-election-news/\">donations\u003c/a>. Reports suggest Bloomberg gave $370,000 during the course of the campaign.\u003c/p>\n\u003cp>The Bloomberg cash infusions helped pay for television ads that ran on local, San Francisco-area broadcasts during the World Series.\u003c/p>\n\u003cp>During a conference call Wednesday, Howard Wolfson, senior adviser to Michael Bloomberg, said, \"Last night was a huge defeat for Big Soda and a big victory for public health. The results will surely encourage other municipalities across the nation to pursue similar initiatives to fight obesity and diabetes.\"\u003c/p>\n\u003cp>Wolfson also indicated that Bloomberg may be willing to support organizers in other towns or municipalities that want to rally behind a soda tax in their communities. \"We look for a strong, locally led effort,\" Wolfson explains.\u003c/p>\n\u003cp>He says the movement can't be led from the top down; it's got to be bottom up. So, he says, \"we stand ready to assess and assist other local efforts in the coming election cycle.\"\u003c/p>\n\u003cp>Following its defeat in the Berkeley soda tax battle, the American Beverage Association \u003ca href=\"http://www.ameribev.org/news-media/news-releases-statements/more/337/\">released a statement\u003c/a> on its website saying, \"People don't support taxes and bans on common grocery items, like soft drinks.\"\u003c/p>\n\u003cp>And the ABA says the debate should move on from taxes and bans \"onto \u003ca href=\"http://deliveringchoices.org/\">real solutions\u003c/a>.\" Leading beverage companies, the ABA says, have \"set a goal to reduce beverage calories consumed per person by 20 percent by 2025.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "The American Beverage Association poured tons of cash into the effort to defeat the penny-per-ounce sugary-drink tax. But the effort to pass the tax also got cash infusions from some big-name donors.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_89507\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/sodasalt_enl-51109bffff722f5cc0ae2dfc9b1d5c194b53a02e-e1415231470574.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/sodasalt_enl-51109bffff722f5cc0ae2dfc9b1d5c194b53a02e-e1415231470574.jpg\" alt=\"Berkeley's efforts to pass a penny-per-ounce tax on sugary drinks faced opposition with deep pockets — but it also got sizable cash infusions from some big-name donors. Photo: Justin Sullivan/Getty Images\" width=\"1000\" height=\"680\" class=\"size-full wp-image-89507\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Berkeley's efforts to pass a penny-per-ounce tax on sugary drinks faced opposition with deep pockets — but it also got sizable cash infusions from some big-name donors. Photo: Justin Sullivan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/11/05/361793296/how-did-berkeley-pass-a-soda-tax-bloombergs-cash-didnt-hurt\" target=\"_blank\">The Salt at NPR Food\u003c/a> (11/5/14)\u003c/p>\n\u003cp>It's no secret that the American Beverage Association spent a lot of money to \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/10/27/359325115/soda-makers-try-to-take-fizz-out-of-bay-area-tax-campaigns\">defeat soda tax initiatives\u003c/a> in California this election season.\u003c/p>\n\u003cp>As local media \u003ca href=\"http://www.berkeleyside.com/2014/10/09/beverage-companies-spend-1-675-million-to-defeat-berkeley-soda-tax/\">reported\u003c/a>, ABA ads blanketed a Berkeley train station in the weeks leading up to Election Day. They were \"plastered on the walls across from the trains, pinned to spaces near the ticket machine, and laid out on the floor of the station,\" according to Berkeleyside.com.\u003c/p>\n\u003cp>So the grass-roots \u003ca href=\"http://www.berkeleyvsbigsoda.com/\">coalition\u003c/a> in Berkeley, Calif., that succeeded in getting 75 percent of voters to support the first-of-its-kind \u003ca href=\"http://www.npr.org/blogs/health/2014/11/05/361730578/berkeley-decides-to-try-taxing-away-its-soda-habit\">soda tax \u003c/a> in the nation is celebrating.\u003c/p>\n\u003cp>\"It was a thrilling campaign, and I think it will be the first of many,\"\u003ca href=\"http://www.tramutola.com/\"> Larry Tramutola\u003c/a>, a consultant to the coalition, said during a post-election debrief Wednesday.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The measure imposes a penny-per-ounce tax on most sugar-sweetened beverages. The coalition says it studied how the American Beverage Association worked to \u003ca href=\"http://www.mercurynews.com/breaking-news/ci_21857220/more-than-2-million-spending-richmond-soda-tax\">defeat\u003c/a> a similar sugar-sweetened-beverage tax initiative in Richmond, Calif., in 2012.\u003c/p>\n\u003cp>\"Knowing the opposition, and knowing what they were likely to do, was important,\" Tramutola says.\u003c/p>\n\u003cp>One thing that most likely helped the Berkeley coalition succeed: sizable infusions of cash.\u003c/p>\n\u003cp>The American Heart Association and the Center for Science in the Public Interest put their \u003ca href=\"http://www.capoliticalreview.com/capoliticalnewsandviews/former-nyc-mayor-michael-bloomberg-donates-85000-to-support-berkeleys-proposed-soda-tax/\">support\u003c/a> behind the effort. And perhaps the most notable donor: \u003ca href=\"http://www.bloomberg.org/about/?gclid=Cj0KEQiAsueiBRCT8YOM4PDElsYBEiQAaiI4IHN4E71poB4YbGV0CrTkFIhY1OqxKTAbschojrt6xwIaAqJD8P8HAQ\">Michael Bloomberg\u003c/a> — who, during his tenure as the mayor of New York City,\u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/11/174037195/judge-overturns-new-york-city-ban-on-big-sugary-sodas\"> pushed for\u003c/a> limits on big, sugary drinks — stepped in during the final weeks of this election season with \u003ca href=\"http://www.berkeleyside.com/2014/10/27/michael-bloomberg-has-now-spent-370k-in-support-of-measure-d-other-berkeley-election-news/\">donations\u003c/a>. Reports suggest Bloomberg gave $370,000 during the course of the campaign.\u003c/p>\n\u003cp>The Bloomberg cash infusions helped pay for television ads that ran on local, San Francisco-area broadcasts during the World Series.\u003c/p>\n\u003cp>During a conference call Wednesday, Howard Wolfson, senior adviser to Michael Bloomberg, said, \"Last night was a huge defeat for Big Soda and a big victory for public health. The results will surely encourage other municipalities across the nation to pursue similar initiatives to fight obesity and diabetes.\"\u003c/p>\n\u003cp>Wolfson also indicated that Bloomberg may be willing to support organizers in other towns or municipalities that want to rally behind a soda tax in their communities. \"We look for a strong, locally led effort,\" Wolfson explains.\u003c/p>\n\u003cp>He says the movement can't be led from the top down; it's got to be bottom up. So, he says, \"we stand ready to assess and assist other local efforts in the coming election cycle.\"\u003c/p>\n\u003cp>Following its defeat in the Berkeley soda tax battle, the American Beverage Association \u003ca href=\"http://www.ameribev.org/news-media/news-releases-statements/more/337/\">released a statement\u003c/a> on its website saying, \"People don't support taxes and bans on common grocery items, like soft drinks.\"\u003c/p>\n\u003cp>And the ABA says the debate should move on from taxes and bans \"onto \u003ca href=\"http://deliveringchoices.org/\">real solutions\u003c/a>.\" Leading beverage companies, the ABA says, have \"set a goal to reduce beverage calories consumed per person by 20 percent by 2025.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 9 Favorite South Bay Ramen Shops",
"title": "Bay Area Bites Guide to 9 Favorite South Bay Ramen Shops",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>If you read \"\u003ca href=\"http://en.wikipedia.org/wiki/Ramen\" target=\"_blank\">ramen\u003c/a>\" and the image you conjure up is a packaged brick of instant noodles from your dormitory days, this guide is for you. It is not clear whether the Chinese or the Japanese get credit for the creation of ramen. But Momofuku Ando, the Taiwanese-Japanese founder and chairman of Nissin Foods invented instant noodles in 1958 which made ramen inexpensive and easily accessible. In the \u003ca href=\"http://en.wikipedia.org/wiki/Ramen\" target=\"_blank\">1980s ramen became a Japanese cultural icon\u003c/a> and its popularity spread internationally. The reality is the while the noodle soup is a popular option for those on their lunch hour, the restaurants serving the dish often spend hours preparing noodles and simmering their broth which have a broad range of interpretations and styles. Ramen is continually trending in the Bay Area (some restaurants with cult-like followings) as devoted customers slurp up the springy noodles and rich broth year-round. From a simple sea salt base to the slowly simmered tonkotsu, this guide highlights nine popular destinations for ramen in the South Bay Area.\u003c/p>\n\u003cp>Please feel free to share your favorite South Bay ramen shops that are not included in this guide.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89406,89405,89404,89407\"]\u003c/p>\n\u003cp>A visit to this Bay Area pinnacle of ramen goodness often comes with a wait list that can be anywhere from one half to two hours long, as you and throngs of people wait to get inside the small strip mall restaurant. There isn’t even a guarantee you will get in — at Orenchi once the kitchen runs out, service is up. If you finally get a seat, you will be rewarded with a bowl of chewy noodles in a delicious broth made from organic chicken and Canadian black pork, that simmered for more than 18 hours. Orenchi just expanded its reach to open \u003ca href=\"http://www.orenchi-beyond.com/\" target=\"_blank\">Orenchi Beyond\u003c/a> in San Francisco.\u003c/p>\n\u003cp>\u003ca href=\"http://www.orenchi-ramen.com/\" target=\"_blank\">\u003cstrong>Orenchi Ramen\u003c/strong>\u003c/a>\u003cbr>\n3540 Homestead Rd, Santa Clara [\u003ca href=\"http://goo.gl/ckqncK\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (408) 246-2955\u003cbr>\nHours: Tue-Thu 11:30am-1:30pm 6-9pm; Fri-Sat 11:30am-1:30pm 6-9:30pm; Sun 11:30am-1:30pm 5-8:30pm\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89425,89424,89423\"]\u003c/p>\n\u003cp>Located across Homestead road from Orenchi, Misoya may seem to be overshadowed by its neighbor but a menu of miso ramen from various Japanese regions keeps this noodle house a popular location in the South Bay, just one of several Misoya locations that operate around the world. Misoya serves three varieties of soy-based ramen: Kome Miso (full-bodied miso flavor of traditional Japanese miso), Shiro Miso (a variation popular in Kyoto) and Mame Miso (a deep, bitter miso flavor).\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/misoya-santa-clara-2\" target=\"_blank\">\u003cstrong>Misoya Ramen\u003c/strong>\u003c/a>\u003cbr>\n3541 Homestead Rd, Santa Clara [\u003ca href=\"http://goo.gl/muJb61\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (408) 615-7888\u003cbr>\nHours: Mon-Thu 11:30am-3pm 5-9pm; Fri 11:30am-3pm 5-10:30pm; Sat 11:30am-10:30pm; Sun 11:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/RamenMisoyaSiliconValley\" target=\"_blank\">Ramen Misoya Silicon Valley\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89431,89432,89430\"]\u003c/p>\n\u003cp>A relative newcomer in the South Bay ramen scene, Shalala has become a popular Mountain View spot for ramen and izakaya. Each bowl of ramen starts out as a traditional tonkotsu pork broth and can be dressed up to the customers choosing. The main attraction is the restaurant’s spicy miso ramen which adds a slightly sweet, spicy and nutty flavor to the already rich and flavorful tonkotsu base.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ramenshalala.com/\" target=\"_blank\">\u003cstrong>Shalala\u003c/strong>\u003c/a>\u003cbr>\n698 W Dana St, Mountain View [\u003ca href=\"http://goo.gl/Yeo0Va\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (650) 965-8001\u003cbr>\nHours: Mon-Thu 11:30am-2pm 5:30-9:30pm; Fri 11:30am-2pm 5:30-11:30pm; Sat 11:30am-2:30pm 5:30-11:30pm; Sun 11:30am-2:30pm 5:30-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/profile.php?id=100000994378957\" target=\"_blank\">Ramen Shalala\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89442,89439,89440,89441\"]\u003c/p>\n\u003cp>This international ramen franchise has an ever-popular South Bay location inside the food court at Mitsuwa Marketplace. The ramen combinations here run the gamut and can make your head spin slightly. Choose from soy, pork bone, miso or soybean broth bases which then can be altered with different toppings, extra noodles or made spicy. The most popular ramen is the #7 special pork toroniku. Be aware that it is cash only and the line to order can be a lengthy ordeal.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/santouka-san-jose-2\" target=\"_blank\">\u003cstrong>Santouka\u003c/strong>\u003c/a>\u003cbr>\n675 Saratoga Ave, San Jose [\u003ca href=\"http://goo.gl/LgIqlg\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (408) 446-1101\u003cbr>\nHours: Mon-Sun 11am-7:30pm\u003cbr>\nPrice Range: $$ (entrees $11-$17) Cash only\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89448,89447,89446\"]\u003c/p>\n\u003cp>Tucked away in a strip mall speckled with other Asian restaurants and grocers, guests converge outside Kotetsu Ramen as they wait to get inside during lunch and dinner service. On the menu you will find the popular ramen offerings available as kuro (soy sauce) or shoyu (sea salt) based, as well as Japanese small plates and draft beer. The broth here is rich, comforting and very filling.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/kotetsu-santa-clara\" target=\"_blank\">\u003cstrong>Kotetsu Ramen\u003c/strong>\u003c/a>\u003cbr>\n2089 El Camino Real, Santa Clara [\u003ca href=\"http://goo.gl/QiCBbW\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (408) 557-0822\u003cbr>\nHours: Mon-Sat 11:30am-1:30pm 6-9:30pm; Sun 11:30am-2pm 6-9pm\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89454,89453,89455\"]\u003c/p>\n\u003cp>A stones throw from Santa Clara University, Ramen Taka prepares a hakata style ramen which uses a thinner noodle compared to the traditional wavy, Chinese wheat noodles. The standard Taka Ramen is made from a buttery traditional pork bone broth but a miso and shio base are also available. Also on the menu is a take on the recent trend, a ramen burger using fried wavy noodles in place of a bun.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/ramen-taka-santa-clara\" target=\"_blank\">\u003cstrong>Ramen Taka\u003c/strong>\u003c/a>\u003cbr>\n2219 The Alameda, Santa Clara [\u003ca href=\"http://goo.gl/TL5SmE\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (408) 474-0106\u003cbr>\nHours: Mon 11:30am-2pm 5:30-9pm; Wed-Sat 11:30am-2pm 5:30-9pm; Sun 11:30am-2:30pm 5:30-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ramen.taka.jp\" target=\"_blank\">Ramen Taka\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89465,89463,89464\"]\u003c/p>\n\u003cp>This popular Mountain View location prides itself on hand-pulled noodles prepared daily and their distinctive kuro garlic broth. In addition to a traditional, milky tonkotsu pork broth Maru Ichi prepares a special kuro broth which comes out with a black, oily sheen from slow-roasted garlic oil. The result is a indescribable savory blend of goodness that lends well to the the chewy, fresh noodles.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/maru-ichi-mountain-view\" target=\"_blank\">\u003cstrong>Maru Ichi\u003c/strong>\u003c/a>\u003cbr>\n368 Castro St, Mountain View [\u003ca href=\"http://goo.gl/zOTsl5\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (650) 564-9931\u003cbr>\nHours: Mon-Thu 11:30am-2:30pm 5-9:30pm; Sat 11:30am-10pm; Sun 11:30am-9pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89468,89469,89467\"]\u003c/p>\n\u003cp>Ramen House Ryowa remains a crowd favorite in Mountain View for enjoying comforting bowls of butter corn or the velvety tonkotsu ramen. Seating is only available at one of the two horseshoe shaped booths which face televisions that continually play reruns of amusing Japanese game shows. Perhaps scoffed at by some ramen purists, jars of kimchi sit at the ready for your ramen or simply for snacking on as you wait.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/ramen-house-ryowa-mountain-view\" target=\"_blank\">\u003cstrong>Ramen House Ryowa\u003c/strong>\u003c/a>\u003cbr>\n859 Villa St, Mountain View [\u003ca href=\"http://goo.gl/bYHTkd\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (650) 965-8829\u003cbr>\nHours: Mon-Thu 11am-10pm; Fri-Sat 11am-10:30pm; Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Ramen-House-Ryowa/117268971624326\" target=\"_blank\">Ramen House Ryowa\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89473,89471,89472\"]\u003c/p>\n\u003cp>This small ramen counter is just around the corner from the larger Santouka ramen and while there is a wait at Kahoo as well, it is much shorter. Kahoo offers the many \u003ca href=\"http://www.yelp.com/biz/kahoo-ramen-san-jose\">variations\u003c/a> of ramen such as shoyu, shio and miso, as well as Japanese small plates and rice dishes. The popular kokumaru shoyo ramen gets an extra flavor boost with sprinklings of crispy pork back fat.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/kahoo-ramen-san-jose\" target=\"_blank\">\u003cstrong>Kahoo Ramen\u003c/strong>\u003c/a>\u003cbr>\n4330 Moorpark Ave, San Jose [\u003ca href=\"http://goo.gl/CwFA35\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (408) 255-8244\u003cbr>\nHours: Mon-Thu 11:30am-2pm 5:30-9:30pm; Fri 11:30am-2pm 5:30-10pm; Sat 11:30am-10pm; Sun 11:30am-9:30pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\n",
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"excerpt": "Ramen is continually trending in the Bay Area (some restaurants with cult-like followings) as devoted customers slurp up the springy noodles and rich broth year-round. From a simple sea salt base to the slowly simmered tonkotsu, this guide highlights nine popular destinations for ramen in the South Bay Area.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you read \"\u003ca href=\"http://en.wikipedia.org/wiki/Ramen\" target=\"_blank\">ramen\u003c/a>\" and the image you conjure up is a packaged brick of instant noodles from your dormitory days, this guide is for you. It is not clear whether the Chinese or the Japanese get credit for the creation of ramen. But Momofuku Ando, the Taiwanese-Japanese founder and chairman of Nissin Foods invented instant noodles in 1958 which made ramen inexpensive and easily accessible. In the \u003ca href=\"http://en.wikipedia.org/wiki/Ramen\" target=\"_blank\">1980s ramen became a Japanese cultural icon\u003c/a> and its popularity spread internationally. The reality is the while the noodle soup is a popular option for those on their lunch hour, the restaurants serving the dish often spend hours preparing noodles and simmering their broth which have a broad range of interpretations and styles. Ramen is continually trending in the Bay Area (some restaurants with cult-like followings) as devoted customers slurp up the springy noodles and rich broth year-round. From a simple sea salt base to the slowly simmered tonkotsu, this guide highlights nine popular destinations for ramen in the South Bay Area.\u003c/p>\n\u003cp>Please feel free to share your favorite South Bay ramen shops that are not included in this guide.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A visit to this Bay Area pinnacle of ramen goodness often comes with a wait list that can be anywhere from one half to two hours long, as you and throngs of people wait to get inside the small strip mall restaurant. There isn’t even a guarantee you will get in — at Orenchi once the kitchen runs out, service is up. If you finally get a seat, you will be rewarded with a bowl of chewy noodles in a delicious broth made from organic chicken and Canadian black pork, that simmered for more than 18 hours. Orenchi just expanded its reach to open \u003ca href=\"http://www.orenchi-beyond.com/\" target=\"_blank\">Orenchi Beyond\u003c/a> in San Francisco.\u003c/p>\n\u003cp>\u003ca href=\"http://www.orenchi-ramen.com/\" target=\"_blank\">\u003cstrong>Orenchi Ramen\u003c/strong>\u003c/a>\u003cbr>\n3540 Homestead Rd, Santa Clara [\u003ca href=\"http://goo.gl/ckqncK\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (408) 246-2955\u003cbr>\nHours: Tue-Thu 11:30am-1:30pm 6-9pm; Fri-Sat 11:30am-1:30pm 6-9:30pm; Sun 11:30am-1:30pm 5-8:30pm\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Located across Homestead road from Orenchi, Misoya may seem to be overshadowed by its neighbor but a menu of miso ramen from various Japanese regions keeps this noodle house a popular location in the South Bay, just one of several Misoya locations that operate around the world. Misoya serves three varieties of soy-based ramen: Kome Miso (full-bodied miso flavor of traditional Japanese miso), Shiro Miso (a variation popular in Kyoto) and Mame Miso (a deep, bitter miso flavor).\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/misoya-santa-clara-2\" target=\"_blank\">\u003cstrong>Misoya Ramen\u003c/strong>\u003c/a>\u003cbr>\n3541 Homestead Rd, Santa Clara [\u003ca href=\"http://goo.gl/muJb61\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (408) 615-7888\u003cbr>\nHours: Mon-Thu 11:30am-3pm 5-9pm; Fri 11:30am-3pm 5-10:30pm; Sat 11:30am-10:30pm; Sun 11:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/RamenMisoyaSiliconValley\" target=\"_blank\">Ramen Misoya Silicon Valley\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A relative newcomer in the South Bay ramen scene, Shalala has become a popular Mountain View spot for ramen and izakaya. Each bowl of ramen starts out as a traditional tonkotsu pork broth and can be dressed up to the customers choosing. The main attraction is the restaurant’s spicy miso ramen which adds a slightly sweet, spicy and nutty flavor to the already rich and flavorful tonkotsu base.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ramenshalala.com/\" target=\"_blank\">\u003cstrong>Shalala\u003c/strong>\u003c/a>\u003cbr>\n698 W Dana St, Mountain View [\u003ca href=\"http://goo.gl/Yeo0Va\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (650) 965-8001\u003cbr>\nHours: Mon-Thu 11:30am-2pm 5:30-9:30pm; Fri 11:30am-2pm 5:30-11:30pm; Sat 11:30am-2:30pm 5:30-11:30pm; Sun 11:30am-2:30pm 5:30-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/profile.php?id=100000994378957\" target=\"_blank\">Ramen Shalala\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This international ramen franchise has an ever-popular South Bay location inside the food court at Mitsuwa Marketplace. The ramen combinations here run the gamut and can make your head spin slightly. Choose from soy, pork bone, miso or soybean broth bases which then can be altered with different toppings, extra noodles or made spicy. The most popular ramen is the #7 special pork toroniku. Be aware that it is cash only and the line to order can be a lengthy ordeal.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/santouka-san-jose-2\" target=\"_blank\">\u003cstrong>Santouka\u003c/strong>\u003c/a>\u003cbr>\n675 Saratoga Ave, San Jose [\u003ca href=\"http://goo.gl/LgIqlg\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (408) 446-1101\u003cbr>\nHours: Mon-Sun 11am-7:30pm\u003cbr>\nPrice Range: $$ (entrees $11-$17) Cash only\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tucked away in a strip mall speckled with other Asian restaurants and grocers, guests converge outside Kotetsu Ramen as they wait to get inside during lunch and dinner service. On the menu you will find the popular ramen offerings available as kuro (soy sauce) or shoyu (sea salt) based, as well as Japanese small plates and draft beer. The broth here is rich, comforting and very filling.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/kotetsu-santa-clara\" target=\"_blank\">\u003cstrong>Kotetsu Ramen\u003c/strong>\u003c/a>\u003cbr>\n2089 El Camino Real, Santa Clara [\u003ca href=\"http://goo.gl/QiCBbW\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (408) 557-0822\u003cbr>\nHours: Mon-Sat 11:30am-1:30pm 6-9:30pm; Sun 11:30am-2pm 6-9pm\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A stones throw from Santa Clara University, Ramen Taka prepares a hakata style ramen which uses a thinner noodle compared to the traditional wavy, Chinese wheat noodles. The standard Taka Ramen is made from a buttery traditional pork bone broth but a miso and shio base are also available. Also on the menu is a take on the recent trend, a ramen burger using fried wavy noodles in place of a bun.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/ramen-taka-santa-clara\" target=\"_blank\">\u003cstrong>Ramen Taka\u003c/strong>\u003c/a>\u003cbr>\n2219 The Alameda, Santa Clara [\u003ca href=\"http://goo.gl/TL5SmE\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (408) 474-0106\u003cbr>\nHours: Mon 11:30am-2pm 5:30-9pm; Wed-Sat 11:30am-2pm 5:30-9pm; Sun 11:30am-2:30pm 5:30-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ramen.taka.jp\" target=\"_blank\">Ramen Taka\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This popular Mountain View location prides itself on hand-pulled noodles prepared daily and their distinctive kuro garlic broth. In addition to a traditional, milky tonkotsu pork broth Maru Ichi prepares a special kuro broth which comes out with a black, oily sheen from slow-roasted garlic oil. The result is a indescribable savory blend of goodness that lends well to the the chewy, fresh noodles.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/maru-ichi-mountain-view\" target=\"_blank\">\u003cstrong>Maru Ichi\u003c/strong>\u003c/a>\u003cbr>\n368 Castro St, Mountain View [\u003ca href=\"http://goo.gl/zOTsl5\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (650) 564-9931\u003cbr>\nHours: Mon-Thu 11:30am-2:30pm 5-9:30pm; Sat 11:30am-10pm; Sun 11:30am-9pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ramen House Ryowa remains a crowd favorite in Mountain View for enjoying comforting bowls of butter corn or the velvety tonkotsu ramen. Seating is only available at one of the two horseshoe shaped booths which face televisions that continually play reruns of amusing Japanese game shows. Perhaps scoffed at by some ramen purists, jars of kimchi sit at the ready for your ramen or simply for snacking on as you wait.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/ramen-house-ryowa-mountain-view\" target=\"_blank\">\u003cstrong>Ramen House Ryowa\u003c/strong>\u003c/a>\u003cbr>\n859 Villa St, Mountain View [\u003ca href=\"http://goo.gl/bYHTkd\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (650) 965-8829\u003cbr>\nHours: Mon-Thu 11am-10pm; Fri-Sat 11am-10:30pm; Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Ramen-House-Ryowa/117268971624326\" target=\"_blank\">Ramen House Ryowa\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This small ramen counter is just around the corner from the larger Santouka ramen and while there is a wait at Kahoo as well, it is much shorter. Kahoo offers the many \u003ca href=\"http://www.yelp.com/biz/kahoo-ramen-san-jose\">variations\u003c/a> of ramen such as shoyu, shio and miso, as well as Japanese small plates and rice dishes. The popular kokumaru shoyo ramen gets an extra flavor boost with sprinklings of crispy pork back fat.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "5 Bites: Excellent Vegan Eats in Oakland",
"title": "5 Bites: Excellent Vegan Eats in Oakland",
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"content": "\u003cfigure id=\"attachment_87458\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/mammas4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/mammas4.jpg\" alt=\"Californian Florentine\" width=\"1000\" height=\"563\" class=\"size-full wp-image-87458\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Californian Florentine from Two Mammas' Vegan Kitchen in Oakland.\u003c/figcaption>\u003c/figure>\n\u003cp>Need a break from BBQ, or prefer dining on dairy and meat-free cuisine? There's loads of wonderful options in the East Bay, with many restaurants that exclusively serve fine vegan fare in Oakland. Here's a selection of five of our favorites; let us know your top choices in the comments. \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"87455,87456,87457,87459\"]\u003c/p>\n\u003cp>Just a few blocks down from Fruitvale BART resides the homey Two Mammas' Vegan Kitchen, run by the partners in life and business Jess and Jules Piovarcsik-Diliberto. Stop in for breakfast, lunch or weekend brunch prepared with local, seasonal and organic ingredients. Try the \"California Florentine\" with sautéed mushrooms, fresh tomato slices and avocado on English muffins dressed with a curry-infused vegan hollandaise sauce, or a savory crepe stuffed with sautéed spinach, tomato and almond \"ricotta\" cheese topped with an amazingly rich and creamy basil pesto. Entrees are served with a side salad that includes fresh fruit, nuts and 20-year aged balsamic vinaigrette or roasted potatoes topped with spicy cashew cheese. There's also fresh juices and smoothies made to order, such as the kale, almond, avocado and cocoa smoothie. For diners eschewing wheat, there's plenty of gluten-free options to choose from, as well as homemade pastries and ice cream, too. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.twomammasvegankitchen.com\" target=\"_blank\">Two Mammas’ Vegan Kitchen\u003c/a>\u003cbr>\n\u003c/strong>3700 E. 12th St. [\u003ca href=\"http://goo.gl/K3LMdr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94601\u003cbr>\nPh: (510) 606-0596\u003cbr>\nHours: Everyday 10am-3pm, Closed Tuesday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TwoMammasVeganKitchen\" target=\"_blank\">Two Mammas Vegan Kitchen\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"84229,84243,84241,84242,84229,84231\"]\u003c/p>\n\u003cp>Spot the giant hot pink doughnut parked on the sidewalk on San Pablo Avenue near 60th Street, and you’ll find the entrance to Pepples Donut Farm. This bakery is one of those local gems that will make you skeptical that there's no butter, cream or other dairy-based ingredients used in their rich, decadent confections. And you’ll find no stale doughnuts here; all of their baked goods are prepared fresh daily from organic ingredients. If you’re in the mood for something more substantial, they serve up excellent lunches and weekend brunch, too. Try their breakfast burrito or a bowl of their homemade granola with fresh fruit and your choice of soy or hemp milk. You can also find their doughnuts at select locations in the Bay Area.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.pepplesdonuts.com\" target=\"_blank\">Pepples Donut Farm\u003c/a>\u003c/strong>\u003cbr>\n6037 San Pablo Ave. [\u003ca href=\"https://goo.gl/maps/fjOPD\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94608\u003cbr>\nPh: (510) 338-6319\u003cbr>\nHours: Everyday Mon-Fri 7:30am-3pm serving donuts & coffee; Lunch is 10am-2pm; Weekends 9am-3pm serving donuts and brunch until 2:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pepples-Donuts/31322732286#/pages/Pepples-Donuts/31322732286\" target=\"_blank\">Pepples Donuts\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/vegan_donuts\" target=\"_blank\">@vegan_donuts\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88436,88437,88438,88439,88440,88441,88442\"]\u003c/p>\n\u003cp>The organic, macrobiotic menu is no-frills at Shangri-La Vegan, a modest Tibetan restaurant located on the border of Emeryville and Oakland. You choose from their daily specials (posted \u003ca href=\"http://www.shangri-lavegan.com/\" target=\"_blank\">online on their website\u003c/a>) and basically decide how much you want to eat: full, moderate or simple portions (which is also spice / salt-free). But you'll be impressed by their flavorful food, such as the offerings on one moderate plate: steamed mixed brown rice; curried garbanzo beans with leeks and garlic; baked red beets and turnips, rutabaga and kabocha seasoned with garlic and dill; steamed kale and collard greens with a creamy shiitake mushroom garlic sauce; a mixed green salad dressed with pureed beets, basil, vinegar, tahini and agave syrup. There's also complimentary kukicha tea and filtered water for customers, an assortment of vegan desserts (go for the pies over the pastries, which can be a tad dry) and a small outdoor patio area out front if you'd like to dine outside.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.shangri-lavegan.com/\" target=\"_blank\">Shangri-La Vegan\u003c/a>\u003c/strong>\u003cbr>\n4001 Linden St. [\u003ca href=\"https://goo.gl/maps/0UZwH\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94608\u003cbr>\nPh: (510) 547-1842\u003cbr>\nHours: Everyday from 11am-3pm; 5:30pm-9pm\u003cbr>\nPrice range: Price range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"82961,82962,82963,82970,82964,82965,82967,82968,82969,82971\"]\u003c/p>\n\u003cp>While chef/owner Tamearra Dyson grew up in Louisiana, a state not known for its health-conscious cuisine, her mother raised Dyson and her siblings on a mostly vegetarian diet in an effort to impart the benefits of a meatless lifestyle to her children. Dyson's restaurant, Souley Vegan, is her take on classic Southern and soul food dishes made without refined sugars, artificial ingredients and other additives, and also serves local and organic produce when possible. Check the blackboard for their daily specials, like chicken-fried \"steak\" or deep-fried seitan, grilled onions and gravy with a baked potato, \"butter\" and asparagus. Portions are substantial, so if you're going for the \"Monster Salad\", a garden-sized helping of lettuce, baby spinach, falafel crumbles, 5-spice tofu cubes, avocado, tomatoes and cucumber tossed with with a creamy, Caesar-like dressing -- it's enough to share among 3-4 people, plus it comes with a side of white or whole wheat \u003cem>zapaton\u003c/em> bread (Italian for \"long shoe\"). Ditto goes for the sampler platter, an overflowing smorgasbord of food, and you can add on extra items for a few more dollars. It comes with Southern-fried tofu (fried in a cornmeal crust with a texture and appearance reminiscent of catfish), BBQ tofu, black-eyed peas, lentils, sauteed greens, mashed yams, potato salad, sweet cornbread, mac n' \"cheese\", red beans and rice and fried okra (accompanied with a vegan tartar-like dipping sauce.) If you have room for dessert, there's an assortment of cobblers, cakes and other treats to choose from, including the strawberry lemon cupcake with grated coconut. Wash it down with local beers, soju cocktails or homemade drinks such as strawberry ginger juice. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.souleyvegan.com/\" target=\"_blank\">Souley Vegan\u003c/a>\u003c/strong>\u003cbr>\n301 Broadway [\u003ca href=\"https://goo.gl/maps/Qzz8p\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 922-1615\u003cbr>\nHours: Tue-Thu 11am-10:30pm; Fri-Sat 11am-11:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SouleyVegan\" target=\"_blank\">Souley Vegan\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/souleyvegan\" target=\"_blank\">@SouleyVegan\u003c/a>\u003cbr>\nCASH ONLY\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89233,89240,89235,89234,89237,89236,89238,89239\"]\u003c/p>\n\u003cp>Located in the heart of Oakland's Chinatown near the 12th Street BART station is Nature's Vegetarian, a humble restaurant that specializes in healthy, vegan Chinese cuisine. A pot of hot black tea and pickled vegetables are complimentary starters; pot stickers filled with cabbage, carrots and \"pork\" and crispy salt-and-pepper tofu with basil, scallions and chilies are tasty fried appetizers. The hearty entree of shiitake and button mushrooms sautéed with sliced celery, bell peppers and mixed nuts (almonds, cashews, walnuts and macadamias) is tossed with a rich, garlicky soy sauce. Their signature fried rice eschews the usual ingredients and has morsels of \u003ca href=\"http://en.wikipedia.org/wiki/Goji\" target=\"_blank\">dried goji berries\u003c/a>, pine nuts, corn, minced asparagus and raisins. And a popular favorite, General Tso's \"chicken,\" is prepared with textured vegetable protein to simulate its meaty Chinese-American counterpart and served with fresh steamed broccoli. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.naturevegetarianrestaurant.com/index.html\" target=\"_blank\">Nature Vegetarian Restaurant\u003c/a>\u003cbr>\n\u003c/strong>1116 Franklin St. [\u003ca href=\"https://goo.gl/maps/lDsq4\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 238-9688\u003cbr>\nHours: Everyday 10am-9pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_87458\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/mammas4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/mammas4.jpg\" alt=\"Californian Florentine\" width=\"1000\" height=\"563\" class=\"size-full wp-image-87458\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Californian Florentine from Two Mammas' Vegan Kitchen in Oakland.\u003c/figcaption>\u003c/figure>\n\u003cp>Need a break from BBQ, or prefer dining on dairy and meat-free cuisine? There's loads of wonderful options in the East Bay, with many restaurants that exclusively serve fine vegan fare in Oakland. Here's a selection of five of our favorites; let us know your top choices in the comments. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Just a few blocks down from Fruitvale BART resides the homey Two Mammas' Vegan Kitchen, run by the partners in life and business Jess and Jules Piovarcsik-Diliberto. Stop in for breakfast, lunch or weekend brunch prepared with local, seasonal and organic ingredients. Try the \"California Florentine\" with sautéed mushrooms, fresh tomato slices and avocado on English muffins dressed with a curry-infused vegan hollandaise sauce, or a savory crepe stuffed with sautéed spinach, tomato and almond \"ricotta\" cheese topped with an amazingly rich and creamy basil pesto. Entrees are served with a side salad that includes fresh fruit, nuts and 20-year aged balsamic vinaigrette or roasted potatoes topped with spicy cashew cheese. There's also fresh juices and smoothies made to order, such as the kale, almond, avocado and cocoa smoothie. For diners eschewing wheat, there's plenty of gluten-free options to choose from, as well as homemade pastries and ice cream, too. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.twomammasvegankitchen.com\" target=\"_blank\">Two Mammas’ Vegan Kitchen\u003c/a>\u003cbr>\n\u003c/strong>3700 E. 12th St. [\u003ca href=\"http://goo.gl/K3LMdr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94601\u003cbr>\nPh: (510) 606-0596\u003cbr>\nHours: Everyday 10am-3pm, Closed Tuesday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TwoMammasVeganKitchen\" target=\"_blank\">Two Mammas Vegan Kitchen\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Spot the giant hot pink doughnut parked on the sidewalk on San Pablo Avenue near 60th Street, and you’ll find the entrance to Pepples Donut Farm. This bakery is one of those local gems that will make you skeptical that there's no butter, cream or other dairy-based ingredients used in their rich, decadent confections. And you’ll find no stale doughnuts here; all of their baked goods are prepared fresh daily from organic ingredients. If you’re in the mood for something more substantial, they serve up excellent lunches and weekend brunch, too. Try their breakfast burrito or a bowl of their homemade granola with fresh fruit and your choice of soy or hemp milk. You can also find their doughnuts at select locations in the Bay Area.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.pepplesdonuts.com\" target=\"_blank\">Pepples Donut Farm\u003c/a>\u003c/strong>\u003cbr>\n6037 San Pablo Ave. [\u003ca href=\"https://goo.gl/maps/fjOPD\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94608\u003cbr>\nPh: (510) 338-6319\u003cbr>\nHours: Everyday Mon-Fri 7:30am-3pm serving donuts & coffee; Lunch is 10am-2pm; Weekends 9am-3pm serving donuts and brunch until 2:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pepples-Donuts/31322732286#/pages/Pepples-Donuts/31322732286\" target=\"_blank\">Pepples Donuts\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/vegan_donuts\" target=\"_blank\">@vegan_donuts\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The organic, macrobiotic menu is no-frills at Shangri-La Vegan, a modest Tibetan restaurant located on the border of Emeryville and Oakland. You choose from their daily specials (posted \u003ca href=\"http://www.shangri-lavegan.com/\" target=\"_blank\">online on their website\u003c/a>) and basically decide how much you want to eat: full, moderate or simple portions (which is also spice / salt-free). But you'll be impressed by their flavorful food, such as the offerings on one moderate plate: steamed mixed brown rice; curried garbanzo beans with leeks and garlic; baked red beets and turnips, rutabaga and kabocha seasoned with garlic and dill; steamed kale and collard greens with a creamy shiitake mushroom garlic sauce; a mixed green salad dressed with pureed beets, basil, vinegar, tahini and agave syrup. There's also complimentary kukicha tea and filtered water for customers, an assortment of vegan desserts (go for the pies over the pastries, which can be a tad dry) and a small outdoor patio area out front if you'd like to dine outside.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.shangri-lavegan.com/\" target=\"_blank\">Shangri-La Vegan\u003c/a>\u003c/strong>\u003cbr>\n4001 Linden St. [\u003ca href=\"https://goo.gl/maps/0UZwH\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94608\u003cbr>\nPh: (510) 547-1842\u003cbr>\nHours: Everyday from 11am-3pm; 5:30pm-9pm\u003cbr>\nPrice range: Price range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While chef/owner Tamearra Dyson grew up in Louisiana, a state not known for its health-conscious cuisine, her mother raised Dyson and her siblings on a mostly vegetarian diet in an effort to impart the benefits of a meatless lifestyle to her children. Dyson's restaurant, Souley Vegan, is her take on classic Southern and soul food dishes made without refined sugars, artificial ingredients and other additives, and also serves local and organic produce when possible. Check the blackboard for their daily specials, like chicken-fried \"steak\" or deep-fried seitan, grilled onions and gravy with a baked potato, \"butter\" and asparagus. Portions are substantial, so if you're going for the \"Monster Salad\", a garden-sized helping of lettuce, baby spinach, falafel crumbles, 5-spice tofu cubes, avocado, tomatoes and cucumber tossed with with a creamy, Caesar-like dressing -- it's enough to share among 3-4 people, plus it comes with a side of white or whole wheat \u003cem>zapaton\u003c/em> bread (Italian for \"long shoe\"). Ditto goes for the sampler platter, an overflowing smorgasbord of food, and you can add on extra items for a few more dollars. It comes with Southern-fried tofu (fried in a cornmeal crust with a texture and appearance reminiscent of catfish), BBQ tofu, black-eyed peas, lentils, sauteed greens, mashed yams, potato salad, sweet cornbread, mac n' \"cheese\", red beans and rice and fried okra (accompanied with a vegan tartar-like dipping sauce.) If you have room for dessert, there's an assortment of cobblers, cakes and other treats to choose from, including the strawberry lemon cupcake with grated coconut. Wash it down with local beers, soju cocktails or homemade drinks such as strawberry ginger juice. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.souleyvegan.com/\" target=\"_blank\">Souley Vegan\u003c/a>\u003c/strong>\u003cbr>\n301 Broadway [\u003ca href=\"https://goo.gl/maps/Qzz8p\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 922-1615\u003cbr>\nHours: Tue-Thu 11am-10:30pm; Fri-Sat 11am-11:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SouleyVegan\" target=\"_blank\">Souley Vegan\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/souleyvegan\" target=\"_blank\">@SouleyVegan\u003c/a>\u003cbr>\nCASH ONLY\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Located in the heart of Oakland's Chinatown near the 12th Street BART station is Nature's Vegetarian, a humble restaurant that specializes in healthy, vegan Chinese cuisine. A pot of hot black tea and pickled vegetables are complimentary starters; pot stickers filled with cabbage, carrots and \"pork\" and crispy salt-and-pepper tofu with basil, scallions and chilies are tasty fried appetizers. The hearty entree of shiitake and button mushrooms sautéed with sliced celery, bell peppers and mixed nuts (almonds, cashews, walnuts and macadamias) is tossed with a rich, garlicky soy sauce. Their signature fried rice eschews the usual ingredients and has morsels of \u003ca href=\"http://en.wikipedia.org/wiki/Goji\" target=\"_blank\">dried goji berries\u003c/a>, pine nuts, corn, minced asparagus and raisins. And a popular favorite, General Tso's \"chicken,\" is prepared with textured vegetable protein to simulate its meaty Chinese-American counterpart and served with fresh steamed broccoli. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.naturevegetarianrestaurant.com/index.html\" target=\"_blank\">Nature Vegetarian Restaurant\u003c/a>\u003cbr>\n\u003c/strong>1116 Franklin St. [\u003ca href=\"https://goo.gl/maps/lDsq4\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 238-9688\u003cbr>\nHours: Everyday 10am-9pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Pop-Up Octoberfest at Petaluma's Thistle Meats",
"title": "Pop-Up Octoberfest at Petaluma's Thistle Meats",
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"content": "\u003cfigure id=\"attachment_89275\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ThistleExt1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ThistleExt1000.jpg\" alt=\"Exterior of Thistle Meats\" width=\"1000\" height=\"750\" class=\"size-full wp-image-89275\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Exterior of Thistle Meats\u003c/figcaption>\u003c/figure>\n\u003cp>What better (or wurst) place to celebrate a meat-heavy festival like Octoberfest than in a butcher shop? On Monday, October 27, Petaluma's \u003ca href=\"http://www.thistlemeats.com\" target=\"_blank\">Thistle Meats\u003c/a> will be teaming up with local chef Mark Malicki to offer the shop's third pop-up dinner. \u003c/p>\n\u003cfigure id=\"attachment_89271\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/MarkMalicki1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/MarkMalicki1000.jpg\" alt=\"Chef Mark Malicki. Photo: Brian Howlett\" width=\"300\" class=\"size-full wp-image-89271\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Mark Malicki. Photo: Brian Howlett\u003c/figcaption>\u003c/figure>\n\u003cp>There will be plenty of meat on offer, from a house-made charcuterie plate and raw grass-fed beef with horseradish cream and smoked salt to choucroute garnie with sauerkraut, house-made bratwurst and sausage, braised rabbit and pork belly, plus breaded pork cutlets with \"Brussels kraut\" and a fried egg. Also planned are potato pancakes with applesauce and sour cream; beet and butter lettuce salad; smoked sturgeon with leeks and buckwheat crepes; \"pot-roasted\" celery root; and wild king salmon with savoy cabbage, fennel, dill, and Gravenstein apple. \u003c/p>\n\u003cp>In keeping with the Octoberfest theme, Thistle Meats will be supplanting the 24 bistro-style seats set up around the shop's butcher table with beer garden benches and picnic tables out back (bring your sweaters!) They'll also be taking reservations this time, while still leaving seats open for walk-ins. \u003c/p>\n\u003cfigure id=\"attachment_89276\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ThistleInterior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ThistleInterior1000.jpg\" alt=\"Interior of Thistle Meats\" width=\"1000\" height=\"750\" class=\"size-full wp-image-89276\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Interior of Thistle Meats\u003c/figcaption>\u003c/figure>\n\u003cp>Thistle Meats owner Molly Best, a Petaluma native, had wanted to work with Malicki for over a year, since she had first tasted the delicious and very inventive food he was cooking several nights a week at the \u003ca href=\"https://www.facebook.com/thecasinobarandgrill\" target=\"_blank\">Casino Bar and Grill\u003c/a>, a longtime dive bar and locals' hangout in the small West Sonoma town of Bodega. \"He had a freedom, a creativity,\" to his style of cooking that Best admired and felt would be a great fit with her future shop. Equally important, a chef who could produce great food in a cramped, bar-noisy space on nothing but a flat-top griddle and a few burners, as Malicki was, would probably be able to roll with the challenges of running a pop-up bistro in a butcher shop. \u003c/p>\n\u003cfigure id=\"attachment_89272\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/MollyBest1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/MollyBest1000.jpg\" alt=\"Thistle Meats owner Molly Best. Photo: Brian Howlett\" width=\"1000\" height=\"739\" class=\"size-full wp-image-89272\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thistle Meats owner Molly Best. Photo: Brian Howlett\u003c/figcaption>\u003c/figure>\n\u003cp>Once Thistle Meats opened in early 2014, Malicki \"became a great customer,\" Best said. They launched the first pop-up dinner in September; they hope to continue hosting the dinners every other Monday. \"It's fun, it gets the staff inspired, it's rewarding,\" said Best, and so far, the community response has been even better than they expected. \"It has the feeling of a supperclub,\" said Best. \"It's very intimate; the setting is super-casual but you're totally taken care of.\" Later seatings often include the shop's butchers, along with regular customers and industry folks from other local food- and wine-related businesses. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Thistle Meats' focus is on whole-animal butchery, using meat from pasture-raised, grass-fed animals; Kent Schoberle, Thistle's head butcher, oversees the breakdown of whole pigs, lambs, goats, and sides of beef each week. The shop also makes all its own charcuterie, with Aaron Gilliam making salamis and sausages and John Richter doing the pates, terrines, and rillettes. Malicki works closely with the three in planning menus, in order to make the most of whatever Thistle has on hand. \u003c/p>\n\u003cfigure id=\"attachment_89274\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ThistleCowHead1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ThistleCowHead1000.jpg\" alt=\"Day of the Dead display with bull head sculpture by David Best, father of Thistle Meats owner Molly Best.\" width=\"500\" class=\"size-full wp-image-89274\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Day of the Dead display with bull head sculpture by David Best, father of Thistle Meats owner Molly Best.\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>When I caught up with Malicki on his cell phone, he had just left Thistle and was on his way to \u003ca href=\"http://www.greenstringfarm.com/\" target=\"_blank\">Green String Farm\u003c/a>, just one of the many local farms he supports through his cooking. \u003c/p>\n\u003cp>\"It's not farm-to-table cooking, it's car-to-table,\" Malicki said, as he listed the many farms he'll shop with during a given week. With only a shared refrigerator at the Casino, and a menu that changes daily, he shops, and cooks, as the inspiration finds him. \u003c/p>\n\u003cp>(My husband and I still talk, longingly, of a sublime dish we ate at a picnic table outside the Casino two summers ago, a plate of grilled chicory, peaches roasted in duck fat, and an unbeatable slice of \"basement ham\" cured by a friend of Malicki's.)\u003c/p>\n\u003cp>Malicki's settings may be casual, but his fine-dining experience shows in his palate and attention to the quality of his ingredients. After working on the line at posh New York City restaurants like The River Cafe, The Odeon, and the now-closed Lutèce, Malicki started doing catering for fashion photographers, then spent 15 years as the in-house chef at \u003ca href=\"http://www.ironhorsevineyards.com/\" target=\"_blank\">Iron Horse Vineyards\u003c/a>. \u003c/p>\n\u003cp>Browsing for a new gig, he noticed a call for a cook in Bodega on Craigslist. A bartending friend who worked nearby at \u003ca href=\"http://www.underwoodgraton.com/\" target=\"_blank\">Underwood\u003c/a> knew the Casino's longtime owners and gave the job a thumbs-up. Malicki started with one night a week; he's since built it up to four, working Wednesdays through Saturdays. \"The first night I came in was the night the Giants won the World Series [in 2010]. I asked the owners, 'Is it always like this in here?'\" \u003c/p>\n\u003cp>World Series frenzy aside, Malicki has built up a following. Lucky tourists get the tip-off from friends or bed-and-breakfast owners; locals treat it like their happy secret. \"It's a very open-minded town for trying different foods,\" said Malicki of his Bodega clientele, who order off a scribbled whiteboard and seat themselves at scuffed wooden tables in the no-frills dining room adjacent to the bar. \"I can get away with a lot,\" he added, mentioning how in one recent night, he sold 19 orders of a salad made with Mendocino-caught raw sea urchin, scallops, and apples. And there's also the satisfaction of feeding the people who catch, raise, and grow the ingredients he works with. \"I get fishermen in here, ordering fish. You can't get a better compliment than that. It feels really good when that happens.\" \u003c/p>\n\u003cp>At Thistle, he's been enjoying the quality of the meat he has to work with. \"You need something, they cut it right off the carcass for you,\" he said. The confidence of working closely with both local ranchers and the shop's butchers means he has no qualms about serving raw dishes like steak tartare. \"Even the fat is so beautiful,\" he said. \u003c/p>\n\u003cp>\"People like to be part of something that has movement,\" Best said about the appeal of their pop-up in a town not lacking in established dining options. \"That's the fun part.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003cstrong>Octoberfest Pop-Up\u003c/strong>, October 27, 6-9:30pm\u003cbr>\n\u003ca href=\"http://www.thistlemeats.com\" target=\"_blank\">\u003cstrong>Thistle Meats\u003c/strong>\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/tyok2L\" target=\"_blank\">Map\u003c/a>\u003cbr>\n160 Petaluma Blvd North\u003cbr>\nPetaluma, CA 94952\u003cbr>\n(707) 772-5442\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thistlemeats\" target=\"_blank\">Thistle Meats\u003c/a>\u003c/p>\n\n",
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"excerpt": "Who's behind Petaluma's newest pop-up? Stephanie Rosenbaum Klassen talks with Thistle Meats' owner Molly Best and chef Mark Malicki about the butcher-shop Octoberfest they'll be hosting on Monday, Oct 27. \r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_89275\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ThistleExt1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ThistleExt1000.jpg\" alt=\"Exterior of Thistle Meats\" width=\"1000\" height=\"750\" class=\"size-full wp-image-89275\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Exterior of Thistle Meats\u003c/figcaption>\u003c/figure>\n\u003cp>What better (or wurst) place to celebrate a meat-heavy festival like Octoberfest than in a butcher shop? On Monday, October 27, Petaluma's \u003ca href=\"http://www.thistlemeats.com\" target=\"_blank\">Thistle Meats\u003c/a> will be teaming up with local chef Mark Malicki to offer the shop's third pop-up dinner. \u003c/p>\n\u003cfigure id=\"attachment_89271\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/MarkMalicki1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/MarkMalicki1000.jpg\" alt=\"Chef Mark Malicki. Photo: Brian Howlett\" width=\"300\" class=\"size-full wp-image-89271\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Mark Malicki. Photo: Brian Howlett\u003c/figcaption>\u003c/figure>\n\u003cp>There will be plenty of meat on offer, from a house-made charcuterie plate and raw grass-fed beef with horseradish cream and smoked salt to choucroute garnie with sauerkraut, house-made bratwurst and sausage, braised rabbit and pork belly, plus breaded pork cutlets with \"Brussels kraut\" and a fried egg. Also planned are potato pancakes with applesauce and sour cream; beet and butter lettuce salad; smoked sturgeon with leeks and buckwheat crepes; \"pot-roasted\" celery root; and wild king salmon with savoy cabbage, fennel, dill, and Gravenstein apple. \u003c/p>\n\u003cp>In keeping with the Octoberfest theme, Thistle Meats will be supplanting the 24 bistro-style seats set up around the shop's butcher table with beer garden benches and picnic tables out back (bring your sweaters!) They'll also be taking reservations this time, while still leaving seats open for walk-ins. \u003c/p>\n\u003cfigure id=\"attachment_89276\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ThistleInterior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ThistleInterior1000.jpg\" alt=\"Interior of Thistle Meats\" width=\"1000\" height=\"750\" class=\"size-full wp-image-89276\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Interior of Thistle Meats\u003c/figcaption>\u003c/figure>\n\u003cp>Thistle Meats owner Molly Best, a Petaluma native, had wanted to work with Malicki for over a year, since she had first tasted the delicious and very inventive food he was cooking several nights a week at the \u003ca href=\"https://www.facebook.com/thecasinobarandgrill\" target=\"_blank\">Casino Bar and Grill\u003c/a>, a longtime dive bar and locals' hangout in the small West Sonoma town of Bodega. \"He had a freedom, a creativity,\" to his style of cooking that Best admired and felt would be a great fit with her future shop. Equally important, a chef who could produce great food in a cramped, bar-noisy space on nothing but a flat-top griddle and a few burners, as Malicki was, would probably be able to roll with the challenges of running a pop-up bistro in a butcher shop. \u003c/p>\n\u003cfigure id=\"attachment_89272\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/MollyBest1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/MollyBest1000.jpg\" alt=\"Thistle Meats owner Molly Best. Photo: Brian Howlett\" width=\"1000\" height=\"739\" class=\"size-full wp-image-89272\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thistle Meats owner Molly Best. Photo: Brian Howlett\u003c/figcaption>\u003c/figure>\n\u003cp>Once Thistle Meats opened in early 2014, Malicki \"became a great customer,\" Best said. They launched the first pop-up dinner in September; they hope to continue hosting the dinners every other Monday. \"It's fun, it gets the staff inspired, it's rewarding,\" said Best, and so far, the community response has been even better than they expected. \"It has the feeling of a supperclub,\" said Best. \"It's very intimate; the setting is super-casual but you're totally taken care of.\" Later seatings often include the shop's butchers, along with regular customers and industry folks from other local food- and wine-related businesses. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Thistle Meats' focus is on whole-animal butchery, using meat from pasture-raised, grass-fed animals; Kent Schoberle, Thistle's head butcher, oversees the breakdown of whole pigs, lambs, goats, and sides of beef each week. The shop also makes all its own charcuterie, with Aaron Gilliam making salamis and sausages and John Richter doing the pates, terrines, and rillettes. Malicki works closely with the three in planning menus, in order to make the most of whatever Thistle has on hand. \u003c/p>\n\u003cfigure id=\"attachment_89274\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ThistleCowHead1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ThistleCowHead1000.jpg\" alt=\"Day of the Dead display with bull head sculpture by David Best, father of Thistle Meats owner Molly Best.\" width=\"500\" class=\"size-full wp-image-89274\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Day of the Dead display with bull head sculpture by David Best, father of Thistle Meats owner Molly Best.\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>When I caught up with Malicki on his cell phone, he had just left Thistle and was on his way to \u003ca href=\"http://www.greenstringfarm.com/\" target=\"_blank\">Green String Farm\u003c/a>, just one of the many local farms he supports through his cooking. \u003c/p>\n\u003cp>\"It's not farm-to-table cooking, it's car-to-table,\" Malicki said, as he listed the many farms he'll shop with during a given week. With only a shared refrigerator at the Casino, and a menu that changes daily, he shops, and cooks, as the inspiration finds him. \u003c/p>\n\u003cp>(My husband and I still talk, longingly, of a sublime dish we ate at a picnic table outside the Casino two summers ago, a plate of grilled chicory, peaches roasted in duck fat, and an unbeatable slice of \"basement ham\" cured by a friend of Malicki's.)\u003c/p>\n\u003cp>Malicki's settings may be casual, but his fine-dining experience shows in his palate and attention to the quality of his ingredients. After working on the line at posh New York City restaurants like The River Cafe, The Odeon, and the now-closed Lutèce, Malicki started doing catering for fashion photographers, then spent 15 years as the in-house chef at \u003ca href=\"http://www.ironhorsevineyards.com/\" target=\"_blank\">Iron Horse Vineyards\u003c/a>. \u003c/p>\n\u003cp>Browsing for a new gig, he noticed a call for a cook in Bodega on Craigslist. A bartending friend who worked nearby at \u003ca href=\"http://www.underwoodgraton.com/\" target=\"_blank\">Underwood\u003c/a> knew the Casino's longtime owners and gave the job a thumbs-up. Malicki started with one night a week; he's since built it up to four, working Wednesdays through Saturdays. \"The first night I came in was the night the Giants won the World Series [in 2010]. I asked the owners, 'Is it always like this in here?'\" \u003c/p>\n\u003cp>World Series frenzy aside, Malicki has built up a following. Lucky tourists get the tip-off from friends or bed-and-breakfast owners; locals treat it like their happy secret. \"It's a very open-minded town for trying different foods,\" said Malicki of his Bodega clientele, who order off a scribbled whiteboard and seat themselves at scuffed wooden tables in the no-frills dining room adjacent to the bar. \"I can get away with a lot,\" he added, mentioning how in one recent night, he sold 19 orders of a salad made with Mendocino-caught raw sea urchin, scallops, and apples. And there's also the satisfaction of feeding the people who catch, raise, and grow the ingredients he works with. \"I get fishermen in here, ordering fish. You can't get a better compliment than that. It feels really good when that happens.\" \u003c/p>\n\u003cp>At Thistle, he's been enjoying the quality of the meat he has to work with. \"You need something, they cut it right off the carcass for you,\" he said. The confidence of working closely with both local ranchers and the shop's butchers means he has no qualms about serving raw dishes like steak tartare. \"Even the fat is so beautiful,\" he said. \u003c/p>\n\u003cp>\"People like to be part of something that has movement,\" Best said about the appeal of their pop-up in a town not lacking in established dining options. \"That's the fun part.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003cstrong>Octoberfest Pop-Up\u003c/strong>, October 27, 6-9:30pm\u003cbr>\n\u003ca href=\"http://www.thistlemeats.com\" target=\"_blank\">\u003cstrong>Thistle Meats\u003c/strong>\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/tyok2L\" target=\"_blank\">Map\u003c/a>\u003cbr>\n160 Petaluma Blvd North\u003cbr>\nPetaluma, CA 94952\u003cbr>\n(707) 772-5442\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thistlemeats\" target=\"_blank\">Thistle Meats\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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