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"disqusTitle": "A Guide to the Best Sandwiches in the Bay Area",
"title": "A Guide to the Best Sandwiches in the Bay Area",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Sandwiches have been a staple of your diet since you were a kid and your mom was still cutting off the crust. But, these days there's more options than ham and cheese or peanut butter and jelly. And, in the Bay Area those options pretty much cover anything you can put in between bread. Most of what you can put in a roll, it turns out, are high-quality delicious ingredients. So, stop packing a sad lunch and pick up a sandwich. The only problem is that even if you eat sandwiches everyday during your lunch hour, you'll never taste all that the Bay has to offer.\u003c/p>\n\u003cp>Here are some of our favorite sandwiches in the Bay Area. Share your favorites in the comments and we'll add them to the list. \u003c/p>\n\u003cfigure id=\"attachment_84184\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.bakesalebetty.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/437300542_5828fb9c47_z-190x190.jpg\" alt=\"Photo: _e.t/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84184\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/45688285@N00/437300542/in/photolist-4QFGMY-5177K9-4ksmJu-jcURb-jcUQi-jcUPA-jcUNu-jcUSP-EDhdw-EDhta-dKZ9R2-4R8Ev2-4RcRZE-5kkZbc-4R8E4i-5kkZut-4R8DdD-cpM2Th-52UJ5S-52LUuA\" target=\"_blank\">_e.t/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.bakesalebetty.com/\" target=\"_blank\">Bakesale Betty\u003c/a>\u003c/strong>\u003cbr>\n5098 Telegraph Ave., Oakland\u003cbr>\n(510) 985-1213\u003cbr>\nTues-Sat, 11 a.m. - 2 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Bakesale Betty may have slightly changed their signature recipe earlier this year, but the buttermilk fried chicken sandwich is still a Bay Area classic, with lines around the block of its Oakland location to buy one of the $9 sandwiches. The place makes about 600 sandwiches each day -- more on Fridays and Saturdays. Australian chef Alison Barakat mans the kitchen in her blue wig, where the fried chicken sandwich may be the crown jewel but the cookies aren't bad either. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84194\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.genovadeli.net/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/secdelipic-190x140.jpg\" alt=\"Photo: Courtesy of Genova's Deli\" width=\"190\" height=\"140\" class=\"size-thumbnail wp-image-84194\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of Genova's Deli\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.genovadeli.net/\" target=\"_blank\">Genova's Delicatessen and Ravioli\u003c/a>\u003c/strong>\u003cbr>\n5095 Telegraph Ave. #A, Oakland (additional locations in Walnut Creek)\u003cbr>\n(510) 652-7401\u003cbr>\nMon-Sat, 8 a.m. - 7 p.m.; Sun, 8 a.m. - 6 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> While this place is a full deli and sort of a market, the Italian-style sandwiches are truly the highlight. Try the Italian combo with Dutch crunch roll or the roast beef sourdough with prosciutto. Get a ticket number as soon as you walk in, because it may be a wait. And, if you go during the busy lunch hour they may be out of Dutch crunch roll, so it's worth going early. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84185\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.roliroti.com/porchetta\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/4394985765_1766c684ea_z-190x190.jpg\" alt=\"Photo: pyrogenic/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84185\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"http://www.flickr.com/photos/pyrogenic/4394985765/in/photolist-8xEHNT-7Gnrt8-7GnrQT-7GrnRQ-7GrnDG-8xEJrM-8wxUsu-apuPwq-8xYuN3-4kjhbB-7Grnxu-7Gns9D-5Rwuea-7GroFf-8y6n2E-7Uasxn-8S5xWr-8xYvp9-6jjnSs-8xYuNN-5hwYPw-ajf7iP-ebkGsM-dVHjTJ-dVHk6A-4NWDpV-9hJGxA-9hJGBs-8eEDXX-7Wj7yZ-9yVqfA-9hFB5K-7foZkQ-4nDtZc-ajf6Mt-76UKDv-8eECtR-aLgc5D-8xVsEV-9rn3wJ-dVmiex-4P1U15-8eHV9J-ahaNZu-8eHWvC-do1hF4-8nFaDL-e8Pvn5-89orb2-9ySpSv\" target=\"_blank\">pyrogenic/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.roliroti.com/\" target=\"_blank\">Roli Roti\u003c/a>\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.cuesa.org/markets\" target=\"_blank\">Ferry Building Farmers' Market\u003c/a> - Saturday and Thursday and \u003ca href=\"http://somastreatfoodpark.com/\" target=\"_blank\">SOMA StrEat Food Park\u003c/a> - Friday (\u003ca href=\"http://www.roliroti.com/markets/intro\" target=\"_blank\">additional farmers' market locations)\u003c/a>\u003cbr>\n(510) 780-0300\u003cbr>\nThurs, 10:30 a.m. - 2 p.m.; Fri, 11 a.m. - 3 p.m.; Sat, 8 a.m. - 2 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Roli Roti may be known for its rotisserie chicken food trucks. But, the porchetta sandwich has become a Bay Area favorite since being served in 2006. While the Roli Roti truck travels to farmers' market, the porchetta is only offered at certain locations -- primarily on Thursday and Saturdays at the Ferry Building and Fridays at the SOMA StrEat Food Park. The pork is juicy from cooking on a spit and served with onion and fennel.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84186\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.littlelucca.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/3370474121_e8ec60cfe5_z-190x190.jpg\" alt=\"Photo: Jason Ku/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84186\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"http://www.flickr.com/photos/jsnku/3370474121/in/photolist-68QywM-3UiPeE-RjEaG-7cK8gt-e2XB7o-dRM2i5-7dHka8-8UCmVa-4vaDgc-7cHfRV-rZyRK-akGkz3-3JrHiG-hfEdYy-A657V-75SCYf-8spH7-dALiC2-4HwsAj-A6fR-8R2NmN-8rcoLU-4veHQf-7pUxwE-5wkqSx-5y68tk-5yaunJ-3aeUfU-6sLkEL-8dwCi7-jG79h-4veHGW-5zV1ny-8LVRdL-3tf4rR-3tjB4W-haYPSz-5xpP65-4t2dW-ohJaW-3C3kD-cY3Qzh-6NpBHw-3YcEX3-6Cfcyb-cEy657-6CaHmc-6Cf1SJ-76K8Qz-6CeRuQ\" target=\"_blank\">Jason Ku/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.littlelucca.com/\" target=\"_blank\">\u003cstrong>Little Lucca\u003c/strong>\u003c/a>\u003cbr>\n724 El Camino Real, South San Francisco\u003cbr>\n(650) 589-8916\u003cbr>\nMon-Fri, 8:30 a.m. - 5 p.m.; Sat, 9 a.m. - 5 p.m.; Sun, 9 a.m. - 4 p.m.\u003cbr>\nBurlingame Shopping Plaza, Burlingame\u003cbr>\n(650) 697-8389\u003cbr>\nMon-Fri, 9 a.m. - 5 p.m.; Sat, 9 a.m. - 5 p.m.; Sun, 9 a.m. - 4 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> The sandwiches are huge and the choices are nearly unlimited, but the real reason the line is out the door is for the special sauces. Get anything that comes with the original garlic sauce. It changes a good sandwich into a great sandwich. You can also call ahead and pick-up if you don't want to wait in line.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84187\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://southieoakland.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/southie_33-540x240-190x190.jpg\" alt=\"Photo: Courtesy of Southie\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84187\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of Southie\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://southieoakland.com/\" target=\"_blank\">Southie (from Wood Tavern)\u003c/a>\u003c/strong>\u003cbr>\n6311 College Ave., Oakland\u003cbr>\n(510) 654-0100\u003cbr>\nMon-Sat, 9 a.m. - 9 p.m.; Sun, 9 a.m. - 3 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Opened in 2011 as a casual sister restaurant right next to Wood Tavern, Southie offers a changing menu of sandwiches that locals and out-of-towners love. The giant meatball sandwich gets a lot of attention, but the Dungeness crab sandwich is worth trying during crab season and the pork belly sandwich is covered with carrot, kohlrabi slaw, and crispy jalapeños. Why not follow it up with a different kind of sandwich: an ice cream sandwich -- homemade cherry vanilla ice cream in between two gluten-free brownies. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84188\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"https://www.facebook.com/pages/Rheas-Deli-Market/165988900133033\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/10406381_701676226564295_3372531855998866719_n-190x190.jpg\" alt=\"Photo: Courtesy of Rhea's Deli\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84188\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of Rhea's Deli\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/Rheas-Deli-Market/165988900133033\" target=\"_blank\">\u003cstrong>Rhea's Deli\u003c/strong>\u003c/a>\u003cbr>\n800 Valencia St., San Francisco\u003cbr>\n(415) 282-5255\u003cbr>\nMon-Thurs, 11:30 a.m. - 5 p.m.; Fri-Sun, 1:30 a.m. - 6 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> For the Korean steak sandwich. The deli may be in a small shop, but the meat on the Korean steak sandiwch is juicy and tender and comes with a variety of flavors: spicy chili-garlic sauce, garlic aioli, lettuce, cheese, jalapenos, and multiple kinds of onions. Be careful about the spicy sauce, unless you really like things spicy. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84189\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://wisesonsdeli.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cplusn_clubsandwich_soda_1465_logo-190x190.jpg\" alt=\"Photo: Courtesy of Wise Sons Deli\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84189\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of Wise Sons Deli\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://wisesonsdeli.com/\" target=\"_blank\">\u003cstrong>Wise Sons Jewish Delicatessen\u003c/strong>\u003c/a>\u003cbr>\n3150 24th St., San Francisco\u003cbr>\n(415) 787-3354\u003cbr>\nWed-Fri, 8 a.m. - 3 p.m.; Sat, Sun, 9 a.m. - 3 p.m.\u003cbr>\nFerry Building Farmers' Market\u003cbr>\nTues, Thurs, 9:30 a.m. - 2 p.m.\u003cbr>\n736 Mission St., San Francisco (inside the Contemporary Jewish Museum)\u003cbr>\n(415) 655-7887\u003cbr>\nEveryday, 11 a.m. - 4 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> This New York-style deli is considered one of the best in the city. It was named by \u003cem>Bon Appetit\u003c/em> one of the four best Jewish delis in the country. Try the pastrami. The Semite sandwich, which won over the \u003cem>Bon Appetit\u003c/em> critics, is pastrami, Swiss cheese, and fried egg on rye. The sandwiches aren't huge and the menu isn't limitless, but your stomach won't mind. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84191\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.thesentinelsf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/4425890010_69647c11a0_z-190x190.jpg\" alt=\"Photo: Vince Maniago/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84191\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"http://www.flickr.com/photos/uvince/4425890010/\" target=\"_blank\">Vince Maniago/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.thesentinelsf.com/\" target=\"_blank\">The Sentinel\u003c/a>\u003c/strong>\u003cbr>\n37 New Montgomery St., San Francisco\u003cbr>\n284-9960\u003cbr>\nMon-Fri, breakfast 7:30 - 10:30 a.m., lunch 11:30 a.m. - 2:30 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> The menu changes, but the classic corned beef sandwich is one of the best in the Bay Area and typically on the menu. The meat comes on fresh-baked foccacia with Russian dressing and shredded cabbage. Bonus: you also get a housemade pickle and an Andes mint for after. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84192\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://saigon-sandwich.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/6145757563_bc83e69d63_z-190x190.jpg\" alt=\"Photo: Karen Neoh/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84192\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"http://www.flickr.com/photos/kneoh/6145757563/in/photolist-dwnuHm-7ACVT-an5BBi-b5QGkP-cs9Zaw-25Xo31-9WgKtR-6zCPp-6XRvo-6zCMv-7Vhb8L-7U4uLH-8GFrw-6XEGQp-3mPxk-9KHix-ekVFi-3mPwY-DrSdW-8aK2t4-fzgLRa-d7QuMf-d7QuA1-8fceVZ-dH36Qb-dGYkNF-aqhiQK-6XhDJQ-fzgMaM-5bmL6T-afhzT2-awSnjJ-4SaYQp-4Yy4Pe-6RpgdY-64Lksx-7HAqT3-672rHq-a6TZX-an5C7p-8GWVGV-bgMky2-7BRQN8-2dQxvT-2dV595-brmjZ-duRRmx-ixJKe-cTF3F-duRRj4\" target=\"_blank\">Karen Neoh/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/saigon-sandwich-san-francisco\" target=\"_blank\">Saigon Sandwich\u003c/a>\u003c/strong>\u003cbr>\n560 Larkin St., San Francisco\u003cbr>\n(415) 474-5698\u003cbr>\nEveryday, 7 a.m. - 5 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Tucked into the Tenderloin, Saigon Sandwich specializes in banh mi -- the traditional French-Vietnamese sandwich with grilled meat and crunchy, pickled veggies on a baguette. \u003cem>The New York Times\u003c/em> recommends Saigon Sandwich's combo as some of the best banh mi in the country, though locals also love the meatball pork sandwich. And, anyone can love the price: less than $4.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84193\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ilikeikesplace.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/3692332879_d558bffd96_z-190x190.jpg\" alt=\"Photo: Yesica/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84193\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"http://www.flickr.com/photos/digiyesica/3692332879/in/photolist-6ChaVH-7gutsL-a8hPaA-7gutru-7gutrS-6zsSfp-7gqx6c-7guttd-7gqx5z-5tF4vq-7nB8wc-7nB8R6-7nF3V3-7nB8FZ-93XG1V-7MiR7b-8yRW2Z-7FXn6g-9r7pQt-74oJB4-72jx97-72jw6o-72jvrA-9ramVq-9eCfuF-ecwaMa-jPsKgL-dJxdsi-4Mgfna-7G2hLb-dUKXxT-6dyXv8-72fx4n-4MgeTi-4Mgf3v-4MkoCw-4Mgei6-4Mgebg-4MkpCC-4MkpdC-4Mgf6H-4Mgf1a-4MkpnQ-4MkpiA-4MgffF-4MgeRz-4MgeH4-4MkppW-4MgeED-4Mgfd2\" target=\"_blank\">Yesica/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://ilikeikesplace.com/\" target=\"_blank\">Ike's Place\u003c/a>\u003c/strong>\u003cbr>\n3489 16th St. San Francisco (\u003ca href=\"http://ilikeikesplace.com/\" target=\"_blank\">multiple other locations\u003c/a>)\u003cbr>\n(415) 553‑6888\u003cbr>\nEveryday, 10 a.m. - 7 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Ike's has become a Bay Area staple, with a dozen locations. And, it got that way by delivering a massive selection of delicious sandwiches, including gluten-free options. But, the favorite is Kryptonite (only you're no Superman) -- a massive stuffed sandwich with six kinds of meat, avocado, beer-battered onion rings, extra pepper Jack cheese, mozzarella sticks, pesto, and jalapeno poppers. If you're looking to put yourself in a sandwich coma, or just order a normal-sized lunch, call ahead.\u003cbr clear=\"all\">\u003c/p>\n\u003ch3>The Bay’s Best Sandwiches, According To KQED’s Social Media Fans:\u003c/h3>\n\u003cp>“The \u003cstrong>pollo sandwich\u003c/strong> at \u003ca href=\"http://www.solfoodrestaurant.com/\">Sol Food\u003c/a> with the hot sauce & a side of maduros. Worth crossing the Golden Gate.”\u003cbr>\n\u003cem>Ava Zavora, Twitter\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“The \u003cstrong>banh mi\u003c/strong> at \u003ca href=\"http://www.yelp.com/biz/castro-tarts-san-francisco\">Castro Tarts\u003c/a> is the best ever.”\u003cbr>\n\u003cem>Robert la Bohème, Facebook\u003c/em>\u003c/p>\n\u003cp>“As a vegan, the best sandwich I've ever had would be the \u003cstrong>tempeh/quinoa sliders\u003c/strong> at \u003ca href=\"http://www.portaloakland.com/\">Portal\u003c/a> in Oakland. I'm actually kind of angry I'm not eating one right now.”\u003cbr>\n\u003cem>Logan Bartling, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003cstrong>Irish breakfast sandwich\u003c/strong> at \u003ca href=\"http://www.yelp.com/biz/beachside-coffee-bar-and-kitchen-san-francisco\">Beachside Coffee Bar and Kitchen\u003c/a>. Best sandwich in the world!”\u003cbr>\n\u003cem>Patrick Maguire, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003cstrong>Pastrami with everything\u003c/strong> at \u003ca href=\"http://www.yelp.com/biz/the-yellow-submarine-san-francisco\">Yellow Submarine\u003c/a>!”\u003cbr>\n\u003cem>Jason Thorpe, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003cstrong>Spicy turkey\u003c/strong> from \u003ca href=\"http://www.yelp.com/biz/cafe-algiers-san-francisco\">Cafe Algiers\u003c/a>... Come on now.”\u003cbr>\n\u003cem>Tobia Martens, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003cstrong>The turkey sandwich\u003c/strong> at \u003ca href=\"http://www.yelp.com/biz/arguello-super-market-san-francisco\">Arguello Supermarket\u003c/a>”\u003cbr>\n\u003cem>Seth Heller, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003cstrong>The Tri Tip Sandwich\u003c/strong> from \u003ca href=\"http://www.yelp.com/biz/brazil-cafe-berkeley-4\">Brazil Cafe\u003c/a>. Olive, pineapples and jalepenos, oh my!”\u003cbr>\n\u003cem>Joey Lee, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003cstrong>The Cuban style pork & ham pressed sandwich\u003c/strong> at '\u003ca href=\"http://www.yelp.com/biz/wichcraft-san-francisco\">wichcraft\u003c/a> in downtown SF is fantastic! Crunchy and tender at the same time with great flavors: pickles, aji verde & melted gruyère on ciabatta roll”\u003cbr>\n\u003cem>Glenn Huang, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003cstrong>Build Your Own\u003c/strong> from \u003ca href=\"http://www.lunardis.com/fresh-bakery.html\">Lunardi’s Bakery\u003c/a> is my favorite. Quality ingredients and the price is right!”\u003cbr>\n\u003cem>Kacey Scherf, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003cstrong>Niman Ranch Pulled Pork\u003c/strong> at \u003ca href=\"http://www.slowberkeley.com/\">Slow, Berkeley\u003c/a>!”\u003cbr>\n\u003cem>Sophie Van Ronsele, Facebook\u003c/em>\u003c/p>\n\u003cp>“Daly City, \u003ca href=\"http://www.dcmrpickles.com/\">Mr. Pickle’s Sandwich\u003c/a>: '\u003cstrong>DCFD\u003c/strong>' or ‘\u003cstrong>The Fog\u003c/strong>.’”\u003cbr>\n\u003cem>Britta Katharina Lorenz, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003ca href=\"http://www.ducloimarket.com/\">Duc Loi\u003c/a> on 18th & Mission has the best damn \u003cstrong>pork barbecue sandwich\u003c/strong> in the city and it's only $5.”\u003cbr>\n\u003cem>Javier Leocadio Colón, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003ca href=\"http://www.cowgirlcreamery.com/san-francisco-ferry-building-cheese-shop\">Cowgirl Creamery\u003c/a> \u003cstrong>grilled cheese\u003c/strong> at the Ferry Building, San Francisco.”\u003cbr>\n\u003cem>Jonathan T. White, Facebook\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/genova-delicatessen-oakland\">Genova's\u003c/a>: outstanding! Went to the Oakland location for many years and now the Napa location. Fave is \u003cstrong>roast beef on Dutch crunch with a side of 3 bean salad\u003c/strong>.\u003cbr>\n\u003cem>Geoffrey Hargrove, Facebook\u003c/em>\u003c/p>\n\u003cp>How is almost ANY sandwich from \u003ca href=\"http://www.memphisminnies.com/\">Memphis Minnie's\u003c/a> [San Francisco] not on this list? \u003cstrong>The pulled pork\u003c/strong>? Their in \u003cstrong>housemade pastrami\u003c/strong>, available only on Wednesdays. The \u003cstrong>smoked, then fried chicken sandwich\u003c/strong>? \u003cstrong>Tri tip\u003c/strong>?\u003cbr>\n\u003cem>Laurie Cahn, Facebook\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The Lobster Rolls\u003c/strong> at \u003ca href=\"http://www.oplobster.com/\">Old Port Lobster Shack\u003c/a> in Redwood City are phenomenal.\u003cbr>\n\u003cem>Noelle McReynolds, BAB comments\u003c/em>\u003c/p>\n\u003cp>I cannot believe the \u003ca href=\"http://www.submarinecenter.com/\">The Submarine Center\u003c/a> in West Portal [San Francisco] is not on this list. Their \u003cstrong>Hot Pastrami\u003c/strong> is unbeatable.\u003cbr>\n\u003cem>Janet Lynn, BAB comments\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The Chris sandwich\u003c/strong> at \u003ca href=\"http://www.wglavilla.com/\">La Villa's deli\u003c/a> in San Jose is not to be missed. They don’t tell you exactly what’s in it. But man, is it worth trying!\u003cbr>\n\u003cem>Lindsay Taylor, BAB comments\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.daveyjonesdeli.com/#about\">Davey Jones Deli\u003c/a> [Sausalito], hands down. \u003cstrong>Make your own sandwich with Punjabi carnitas\u003c/strong>, \u003cstrong>roasted real turkey\u003c/strong> (as in Thanksgiving) or \u003cstrong>fresh brisket\u003c/strong>, add fixings, homemade sauces. YUM!\u003cbr>\n\u003cem>Grace Hoffman, BAB comments\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/california-sourdough-san-jose\">California Sourdough\u003c/a> in Northeast San Jose is my favorite place, but their sister location, Freshly Baked in downtown is just as good. Their \u003cstrong>house-seasoned spicy turkey on their steaming fresh sourdough rolls\u003c/strong> (also made in-house) is to die for.\u003cbr>\n\u003cem>Carlos Orellana, BAB comments\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>The Oakland Sandwich\u003c/strong> from \u003ca href=\"http://www.grandtavern.net\">The Grand Tavern\u003c/a> [Oakland] is truly divine. Gluten free funnel cake bread, grilled ham & turkey, bacon, pickled onion, dijonaise, and Swiss cheese. Uh-MAZING!\u003cbr>\n\u003cem>Courtney Baxter, BAB comments \u003c/em>\u003c/p>\n\n",
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"excerpt": "Here are some of our favorite sandwiches in the Bay Area. Share your favorites in the comments and we'll add them to the list. \r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sandwiches have been a staple of your diet since you were a kid and your mom was still cutting off the crust. But, these days there's more options than ham and cheese or peanut butter and jelly. And, in the Bay Area those options pretty much cover anything you can put in between bread. Most of what you can put in a roll, it turns out, are high-quality delicious ingredients. So, stop packing a sad lunch and pick up a sandwich. The only problem is that even if you eat sandwiches everyday during your lunch hour, you'll never taste all that the Bay has to offer.\u003c/p>\n\u003cp>Here are some of our favorite sandwiches in the Bay Area. Share your favorites in the comments and we'll add them to the list. \u003c/p>\n\u003cfigure id=\"attachment_84184\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.bakesalebetty.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/437300542_5828fb9c47_z-190x190.jpg\" alt=\"Photo: _e.t/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84184\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/45688285@N00/437300542/in/photolist-4QFGMY-5177K9-4ksmJu-jcURb-jcUQi-jcUPA-jcUNu-jcUSP-EDhdw-EDhta-dKZ9R2-4R8Ev2-4RcRZE-5kkZbc-4R8E4i-5kkZut-4R8DdD-cpM2Th-52UJ5S-52LUuA\" target=\"_blank\">_e.t/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.bakesalebetty.com/\" target=\"_blank\">Bakesale Betty\u003c/a>\u003c/strong>\u003cbr>\n5098 Telegraph Ave., Oakland\u003cbr>\n(510) 985-1213\u003cbr>\nTues-Sat, 11 a.m. - 2 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Bakesale Betty may have slightly changed their signature recipe earlier this year, but the buttermilk fried chicken sandwich is still a Bay Area classic, with lines around the block of its Oakland location to buy one of the $9 sandwiches. The place makes about 600 sandwiches each day -- more on Fridays and Saturdays. Australian chef Alison Barakat mans the kitchen in her blue wig, where the fried chicken sandwich may be the crown jewel but the cookies aren't bad either. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84194\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.genovadeli.net/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/secdelipic-190x140.jpg\" alt=\"Photo: Courtesy of Genova's Deli\" width=\"190\" height=\"140\" class=\"size-thumbnail wp-image-84194\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of Genova's Deli\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.genovadeli.net/\" target=\"_blank\">Genova's Delicatessen and Ravioli\u003c/a>\u003c/strong>\u003cbr>\n5095 Telegraph Ave. #A, Oakland (additional locations in Walnut Creek)\u003cbr>\n(510) 652-7401\u003cbr>\nMon-Sat, 8 a.m. - 7 p.m.; Sun, 8 a.m. - 6 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> While this place is a full deli and sort of a market, the Italian-style sandwiches are truly the highlight. Try the Italian combo with Dutch crunch roll or the roast beef sourdough with prosciutto. Get a ticket number as soon as you walk in, because it may be a wait. And, if you go during the busy lunch hour they may be out of Dutch crunch roll, so it's worth going early. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84185\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.roliroti.com/porchetta\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/4394985765_1766c684ea_z-190x190.jpg\" alt=\"Photo: pyrogenic/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84185\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"http://www.flickr.com/photos/pyrogenic/4394985765/in/photolist-8xEHNT-7Gnrt8-7GnrQT-7GrnRQ-7GrnDG-8xEJrM-8wxUsu-apuPwq-8xYuN3-4kjhbB-7Grnxu-7Gns9D-5Rwuea-7GroFf-8y6n2E-7Uasxn-8S5xWr-8xYvp9-6jjnSs-8xYuNN-5hwYPw-ajf7iP-ebkGsM-dVHjTJ-dVHk6A-4NWDpV-9hJGxA-9hJGBs-8eEDXX-7Wj7yZ-9yVqfA-9hFB5K-7foZkQ-4nDtZc-ajf6Mt-76UKDv-8eECtR-aLgc5D-8xVsEV-9rn3wJ-dVmiex-4P1U15-8eHV9J-ahaNZu-8eHWvC-do1hF4-8nFaDL-e8Pvn5-89orb2-9ySpSv\" target=\"_blank\">pyrogenic/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.roliroti.com/\" target=\"_blank\">Roli Roti\u003c/a>\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.cuesa.org/markets\" target=\"_blank\">Ferry Building Farmers' Market\u003c/a> - Saturday and Thursday and \u003ca href=\"http://somastreatfoodpark.com/\" target=\"_blank\">SOMA StrEat Food Park\u003c/a> - Friday (\u003ca href=\"http://www.roliroti.com/markets/intro\" target=\"_blank\">additional farmers' market locations)\u003c/a>\u003cbr>\n(510) 780-0300\u003cbr>\nThurs, 10:30 a.m. - 2 p.m.; Fri, 11 a.m. - 3 p.m.; Sat, 8 a.m. - 2 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Roli Roti may be known for its rotisserie chicken food trucks. But, the porchetta sandwich has become a Bay Area favorite since being served in 2006. While the Roli Roti truck travels to farmers' market, the porchetta is only offered at certain locations -- primarily on Thursday and Saturdays at the Ferry Building and Fridays at the SOMA StrEat Food Park. The pork is juicy from cooking on a spit and served with onion and fennel.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84186\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.littlelucca.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/3370474121_e8ec60cfe5_z-190x190.jpg\" alt=\"Photo: Jason Ku/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84186\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"http://www.flickr.com/photos/jsnku/3370474121/in/photolist-68QywM-3UiPeE-RjEaG-7cK8gt-e2XB7o-dRM2i5-7dHka8-8UCmVa-4vaDgc-7cHfRV-rZyRK-akGkz3-3JrHiG-hfEdYy-A657V-75SCYf-8spH7-dALiC2-4HwsAj-A6fR-8R2NmN-8rcoLU-4veHQf-7pUxwE-5wkqSx-5y68tk-5yaunJ-3aeUfU-6sLkEL-8dwCi7-jG79h-4veHGW-5zV1ny-8LVRdL-3tf4rR-3tjB4W-haYPSz-5xpP65-4t2dW-ohJaW-3C3kD-cY3Qzh-6NpBHw-3YcEX3-6Cfcyb-cEy657-6CaHmc-6Cf1SJ-76K8Qz-6CeRuQ\" target=\"_blank\">Jason Ku/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.littlelucca.com/\" target=\"_blank\">\u003cstrong>Little Lucca\u003c/strong>\u003c/a>\u003cbr>\n724 El Camino Real, South San Francisco\u003cbr>\n(650) 589-8916\u003cbr>\nMon-Fri, 8:30 a.m. - 5 p.m.; Sat, 9 a.m. - 5 p.m.; Sun, 9 a.m. - 4 p.m.\u003cbr>\nBurlingame Shopping Plaza, Burlingame\u003cbr>\n(650) 697-8389\u003cbr>\nMon-Fri, 9 a.m. - 5 p.m.; Sat, 9 a.m. - 5 p.m.; Sun, 9 a.m. - 4 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> The sandwiches are huge and the choices are nearly unlimited, but the real reason the line is out the door is for the special sauces. Get anything that comes with the original garlic sauce. It changes a good sandwich into a great sandwich. You can also call ahead and pick-up if you don't want to wait in line.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84187\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://southieoakland.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/southie_33-540x240-190x190.jpg\" alt=\"Photo: Courtesy of Southie\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84187\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of Southie\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://southieoakland.com/\" target=\"_blank\">Southie (from Wood Tavern)\u003c/a>\u003c/strong>\u003cbr>\n6311 College Ave., Oakland\u003cbr>\n(510) 654-0100\u003cbr>\nMon-Sat, 9 a.m. - 9 p.m.; Sun, 9 a.m. - 3 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Opened in 2011 as a casual sister restaurant right next to Wood Tavern, Southie offers a changing menu of sandwiches that locals and out-of-towners love. The giant meatball sandwich gets a lot of attention, but the Dungeness crab sandwich is worth trying during crab season and the pork belly sandwich is covered with carrot, kohlrabi slaw, and crispy jalapeños. Why not follow it up with a different kind of sandwich: an ice cream sandwich -- homemade cherry vanilla ice cream in between two gluten-free brownies. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84188\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"https://www.facebook.com/pages/Rheas-Deli-Market/165988900133033\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/10406381_701676226564295_3372531855998866719_n-190x190.jpg\" alt=\"Photo: Courtesy of Rhea's Deli\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84188\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of Rhea's Deli\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/Rheas-Deli-Market/165988900133033\" target=\"_blank\">\u003cstrong>Rhea's Deli\u003c/strong>\u003c/a>\u003cbr>\n800 Valencia St., San Francisco\u003cbr>\n(415) 282-5255\u003cbr>\nMon-Thurs, 11:30 a.m. - 5 p.m.; Fri-Sun, 1:30 a.m. - 6 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> For the Korean steak sandwich. The deli may be in a small shop, but the meat on the Korean steak sandiwch is juicy and tender and comes with a variety of flavors: spicy chili-garlic sauce, garlic aioli, lettuce, cheese, jalapenos, and multiple kinds of onions. Be careful about the spicy sauce, unless you really like things spicy. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84189\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://wisesonsdeli.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cplusn_clubsandwich_soda_1465_logo-190x190.jpg\" alt=\"Photo: Courtesy of Wise Sons Deli\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84189\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of Wise Sons Deli\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://wisesonsdeli.com/\" target=\"_blank\">\u003cstrong>Wise Sons Jewish Delicatessen\u003c/strong>\u003c/a>\u003cbr>\n3150 24th St., San Francisco\u003cbr>\n(415) 787-3354\u003cbr>\nWed-Fri, 8 a.m. - 3 p.m.; Sat, Sun, 9 a.m. - 3 p.m.\u003cbr>\nFerry Building Farmers' Market\u003cbr>\nTues, Thurs, 9:30 a.m. - 2 p.m.\u003cbr>\n736 Mission St., San Francisco (inside the Contemporary Jewish Museum)\u003cbr>\n(415) 655-7887\u003cbr>\nEveryday, 11 a.m. - 4 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> This New York-style deli is considered one of the best in the city. It was named by \u003cem>Bon Appetit\u003c/em> one of the four best Jewish delis in the country. Try the pastrami. The Semite sandwich, which won over the \u003cem>Bon Appetit\u003c/em> critics, is pastrami, Swiss cheese, and fried egg on rye. The sandwiches aren't huge and the menu isn't limitless, but your stomach won't mind. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84191\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.thesentinelsf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/4425890010_69647c11a0_z-190x190.jpg\" alt=\"Photo: Vince Maniago/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84191\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"http://www.flickr.com/photos/uvince/4425890010/\" target=\"_blank\">Vince Maniago/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.thesentinelsf.com/\" target=\"_blank\">The Sentinel\u003c/a>\u003c/strong>\u003cbr>\n37 New Montgomery St., San Francisco\u003cbr>\n284-9960\u003cbr>\nMon-Fri, breakfast 7:30 - 10:30 a.m., lunch 11:30 a.m. - 2:30 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> The menu changes, but the classic corned beef sandwich is one of the best in the Bay Area and typically on the menu. The meat comes on fresh-baked foccacia with Russian dressing and shredded cabbage. Bonus: you also get a housemade pickle and an Andes mint for after. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84192\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://saigon-sandwich.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/6145757563_bc83e69d63_z-190x190.jpg\" alt=\"Photo: Karen Neoh/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84192\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"http://www.flickr.com/photos/kneoh/6145757563/in/photolist-dwnuHm-7ACVT-an5BBi-b5QGkP-cs9Zaw-25Xo31-9WgKtR-6zCPp-6XRvo-6zCMv-7Vhb8L-7U4uLH-8GFrw-6XEGQp-3mPxk-9KHix-ekVFi-3mPwY-DrSdW-8aK2t4-fzgLRa-d7QuMf-d7QuA1-8fceVZ-dH36Qb-dGYkNF-aqhiQK-6XhDJQ-fzgMaM-5bmL6T-afhzT2-awSnjJ-4SaYQp-4Yy4Pe-6RpgdY-64Lksx-7HAqT3-672rHq-a6TZX-an5C7p-8GWVGV-bgMky2-7BRQN8-2dQxvT-2dV595-brmjZ-duRRmx-ixJKe-cTF3F-duRRj4\" target=\"_blank\">Karen Neoh/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/saigon-sandwich-san-francisco\" target=\"_blank\">Saigon Sandwich\u003c/a>\u003c/strong>\u003cbr>\n560 Larkin St., San Francisco\u003cbr>\n(415) 474-5698\u003cbr>\nEveryday, 7 a.m. - 5 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Tucked into the Tenderloin, Saigon Sandwich specializes in banh mi -- the traditional French-Vietnamese sandwich with grilled meat and crunchy, pickled veggies on a baguette. \u003cem>The New York Times\u003c/em> recommends Saigon Sandwich's combo as some of the best banh mi in the country, though locals also love the meatball pork sandwich. And, anyone can love the price: less than $4.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84193\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ilikeikesplace.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/3692332879_d558bffd96_z-190x190.jpg\" alt=\"Photo: Yesica/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84193\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"http://www.flickr.com/photos/digiyesica/3692332879/in/photolist-6ChaVH-7gutsL-a8hPaA-7gutru-7gutrS-6zsSfp-7gqx6c-7guttd-7gqx5z-5tF4vq-7nB8wc-7nB8R6-7nF3V3-7nB8FZ-93XG1V-7MiR7b-8yRW2Z-7FXn6g-9r7pQt-74oJB4-72jx97-72jw6o-72jvrA-9ramVq-9eCfuF-ecwaMa-jPsKgL-dJxdsi-4Mgfna-7G2hLb-dUKXxT-6dyXv8-72fx4n-4MgeTi-4Mgf3v-4MkoCw-4Mgei6-4Mgebg-4MkpCC-4MkpdC-4Mgf6H-4Mgf1a-4MkpnQ-4MkpiA-4MgffF-4MgeRz-4MgeH4-4MkppW-4MgeED-4Mgfd2\" target=\"_blank\">Yesica/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://ilikeikesplace.com/\" target=\"_blank\">Ike's Place\u003c/a>\u003c/strong>\u003cbr>\n3489 16th St. San Francisco (\u003ca href=\"http://ilikeikesplace.com/\" target=\"_blank\">multiple other locations\u003c/a>)\u003cbr>\n(415) 553‑6888\u003cbr>\nEveryday, 10 a.m. - 7 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Ike's has become a Bay Area staple, with a dozen locations. And, it got that way by delivering a massive selection of delicious sandwiches, including gluten-free options. But, the favorite is Kryptonite (only you're no Superman) -- a massive stuffed sandwich with six kinds of meat, avocado, beer-battered onion rings, extra pepper Jack cheese, mozzarella sticks, pesto, and jalapeno poppers. If you're looking to put yourself in a sandwich coma, or just order a normal-sized lunch, call ahead.\u003cbr clear=\"all\">\u003c/p>\n\u003ch3>The Bay’s Best Sandwiches, According To KQED’s Social Media Fans:\u003c/h3>\n\u003cp>“The \u003cstrong>pollo sandwich\u003c/strong> at \u003ca href=\"http://www.solfoodrestaurant.com/\">Sol Food\u003c/a> with the hot sauce & a side of maduros. Worth crossing the Golden Gate.”\u003cbr>\n\u003cem>Ava Zavora, Twitter\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“The \u003cstrong>banh mi\u003c/strong> at \u003ca href=\"http://www.yelp.com/biz/castro-tarts-san-francisco\">Castro Tarts\u003c/a> is the best ever.”\u003cbr>\n\u003cem>Robert la Bohème, Facebook\u003c/em>\u003c/p>\n\u003cp>“As a vegan, the best sandwich I've ever had would be the \u003cstrong>tempeh/quinoa sliders\u003c/strong> at \u003ca href=\"http://www.portaloakland.com/\">Portal\u003c/a> in Oakland. I'm actually kind of angry I'm not eating one right now.”\u003cbr>\n\u003cem>Logan Bartling, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003cstrong>Irish breakfast sandwich\u003c/strong> at \u003ca href=\"http://www.yelp.com/biz/beachside-coffee-bar-and-kitchen-san-francisco\">Beachside Coffee Bar and Kitchen\u003c/a>. Best sandwich in the world!”\u003cbr>\n\u003cem>Patrick Maguire, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003cstrong>Pastrami with everything\u003c/strong> at \u003ca href=\"http://www.yelp.com/biz/the-yellow-submarine-san-francisco\">Yellow Submarine\u003c/a>!”\u003cbr>\n\u003cem>Jason Thorpe, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003cstrong>Spicy turkey\u003c/strong> from \u003ca href=\"http://www.yelp.com/biz/cafe-algiers-san-francisco\">Cafe Algiers\u003c/a>... Come on now.”\u003cbr>\n\u003cem>Tobia Martens, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003cstrong>The turkey sandwich\u003c/strong> at \u003ca href=\"http://www.yelp.com/biz/arguello-super-market-san-francisco\">Arguello Supermarket\u003c/a>”\u003cbr>\n\u003cem>Seth Heller, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003cstrong>The Tri Tip Sandwich\u003c/strong> from \u003ca href=\"http://www.yelp.com/biz/brazil-cafe-berkeley-4\">Brazil Cafe\u003c/a>. Olive, pineapples and jalepenos, oh my!”\u003cbr>\n\u003cem>Joey Lee, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003cstrong>The Cuban style pork & ham pressed sandwich\u003c/strong> at '\u003ca href=\"http://www.yelp.com/biz/wichcraft-san-francisco\">wichcraft\u003c/a> in downtown SF is fantastic! Crunchy and tender at the same time with great flavors: pickles, aji verde & melted gruyère on ciabatta roll”\u003cbr>\n\u003cem>Glenn Huang, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003cstrong>Build Your Own\u003c/strong> from \u003ca href=\"http://www.lunardis.com/fresh-bakery.html\">Lunardi’s Bakery\u003c/a> is my favorite. Quality ingredients and the price is right!”\u003cbr>\n\u003cem>Kacey Scherf, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003cstrong>Niman Ranch Pulled Pork\u003c/strong> at \u003ca href=\"http://www.slowberkeley.com/\">Slow, Berkeley\u003c/a>!”\u003cbr>\n\u003cem>Sophie Van Ronsele, Facebook\u003c/em>\u003c/p>\n\u003cp>“Daly City, \u003ca href=\"http://www.dcmrpickles.com/\">Mr. Pickle’s Sandwich\u003c/a>: '\u003cstrong>DCFD\u003c/strong>' or ‘\u003cstrong>The Fog\u003c/strong>.’”\u003cbr>\n\u003cem>Britta Katharina Lorenz, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003ca href=\"http://www.ducloimarket.com/\">Duc Loi\u003c/a> on 18th & Mission has the best damn \u003cstrong>pork barbecue sandwich\u003c/strong> in the city and it's only $5.”\u003cbr>\n\u003cem>Javier Leocadio Colón, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003ca href=\"http://www.cowgirlcreamery.com/san-francisco-ferry-building-cheese-shop\">Cowgirl Creamery\u003c/a> \u003cstrong>grilled cheese\u003c/strong> at the Ferry Building, San Francisco.”\u003cbr>\n\u003cem>Jonathan T. White, Facebook\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/genova-delicatessen-oakland\">Genova's\u003c/a>: outstanding! Went to the Oakland location for many years and now the Napa location. Fave is \u003cstrong>roast beef on Dutch crunch with a side of 3 bean salad\u003c/strong>.\u003cbr>\n\u003cem>Geoffrey Hargrove, Facebook\u003c/em>\u003c/p>\n\u003cp>How is almost ANY sandwich from \u003ca href=\"http://www.memphisminnies.com/\">Memphis Minnie's\u003c/a> [San Francisco] not on this list? \u003cstrong>The pulled pork\u003c/strong>? Their in \u003cstrong>housemade pastrami\u003c/strong>, available only on Wednesdays. The \u003cstrong>smoked, then fried chicken sandwich\u003c/strong>? \u003cstrong>Tri tip\u003c/strong>?\u003cbr>\n\u003cem>Laurie Cahn, Facebook\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The Lobster Rolls\u003c/strong> at \u003ca href=\"http://www.oplobster.com/\">Old Port Lobster Shack\u003c/a> in Redwood City are phenomenal.\u003cbr>\n\u003cem>Noelle McReynolds, BAB comments\u003c/em>\u003c/p>\n\u003cp>I cannot believe the \u003ca href=\"http://www.submarinecenter.com/\">The Submarine Center\u003c/a> in West Portal [San Francisco] is not on this list. Their \u003cstrong>Hot Pastrami\u003c/strong> is unbeatable.\u003cbr>\n\u003cem>Janet Lynn, BAB comments\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The Chris sandwich\u003c/strong> at \u003ca href=\"http://www.wglavilla.com/\">La Villa's deli\u003c/a> in San Jose is not to be missed. They don’t tell you exactly what’s in it. But man, is it worth trying!\u003cbr>\n\u003cem>Lindsay Taylor, BAB comments\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.daveyjonesdeli.com/#about\">Davey Jones Deli\u003c/a> [Sausalito], hands down. \u003cstrong>Make your own sandwich with Punjabi carnitas\u003c/strong>, \u003cstrong>roasted real turkey\u003c/strong> (as in Thanksgiving) or \u003cstrong>fresh brisket\u003c/strong>, add fixings, homemade sauces. YUM!\u003cbr>\n\u003cem>Grace Hoffman, BAB comments\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/california-sourdough-san-jose\">California Sourdough\u003c/a> in Northeast San Jose is my favorite place, but their sister location, Freshly Baked in downtown is just as good. Their \u003cstrong>house-seasoned spicy turkey on their steaming fresh sourdough rolls\u003c/strong> (also made in-house) is to die for.\u003cbr>\n\u003cem>Carlos Orellana, BAB comments\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>The Oakland Sandwich\u003c/strong> from \u003ca href=\"http://www.grandtavern.net\">The Grand Tavern\u003c/a> [Oakland] is truly divine. Gluten free funnel cake bread, grilled ham & turkey, bacon, pickled onion, dijonaise, and Swiss cheese. Uh-MAZING!\u003cbr>\n\u003cem>Courtney Baxter, BAB comments \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "14 Top-Notch Spots to Drink Beer Outdoors in the East Bay",
"title": "14 Top-Notch Spots to Drink Beer Outdoors in the East Bay",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>What's better than beer? Beer that's enjoyed outdoors -- whether in the summer sun or with warm evening breezes. Here's a guide to popular beer gardens, breweries and bars with al fresco seating in Alameda, Berkeley, Emeryville, Oakland and San Leandro. And let us know your favorites in the comments. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/westbrae12.jpg\">\u003cimg class=\"alignnone size-full wp-image-83363\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/westbrae12.jpg\" alt=\"Westbrae Biergarten\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://westbraebiergarten.com/\" target=\"_blank\">Westbrae Biergarten\u003c/a> \u003c/strong>\u003cbr>\n1280 Gilman St. [\u003ca href=\"http://goo.gl/uZNjnK\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94706\u003cbr>\nPh: (510) 647-9079\u003cbr>\nHours: Sun-Thu 11am-9pm; Fri-Sat 11am-10pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>Husband-and-wife co-owners Carl and Linda Lasagna (whose grandfather founded the adjacent Westbrae Nursery) have created a family-oriented oasis in the heart of north Berkeley. Soccer fans are in luck, as Westbrae will be providing ongoing coverage of the World Cup on its two widescreen monitors for fans. And a second outpost of \u003ca href=\"http://brazilcafeberkeley.com/\" target=\"_blank\">Pedro’s Brazil Cafe\u003c/a> now sells its popular South American cuisine onsite.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/telegraph03.jpg\">\u003cimg class=\"size-full wp-image-81369\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/telegraph03.jpg\" alt=\"Outdoor Patio\" width=\"1000\" height=\"561\">\u003c/a> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://telegraphoakland.com/\" target=\"_blank\">Telegraph\u003c/a>\u003c/strong>\u003cbr>\n2318 Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/JNlx2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 444-8353\u003cbr>\nHours: Mon 4pm-12am; Tue-Thu 11-12am; Fri-Sat 11-2am; Sun 11-12am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TelegraphOAK\" target=\"_blank\">TelegraphOAK\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TelegraphOAK\" target=\"_blank\">@TelegraphOAK\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>In the former space of the \u003ca href=\"http://www.eastbayexpress.com/oakland/on-telegraph-and-transformation/Content?oid=3192045\" target=\"_blank\">now departed Mama Buzz coffeehouse\u003c/a>, you'll find reasonably priced comfort food in an urban beer garden setting at Telegraph. Two spacious patios (one indoors) furnished with wooden picnic tables and an eclectic collection of local art -- including a \"Lost Sloth\" mural and pop-up shop by Oakland artist J. Otto Seibold -- can accommodate lots of customers. There’s an array of appetizing housemade sausages offered daily, and numerous sandwiches, burgers and breakfast items are also available. There’s no shortage of beverages either; they’ve got a variety of local and regional draft and bottled beers — including Oakland’s \u003ca href=\"http://www.line51beer.com/\" target=\"_blank\">Line 51 Brewing\u003c/a>’s Imperial India Pale Ale — and soda, coffee and Temescal kombucha made by \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/14/a-cafe-community-grows-in-oakland-arbor-cafe-is-open-for-business/\" target=\"_blank\">Arbor Cafe\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/trappist10.jpg\">\u003cimg class=\"size-full wp-image-81593\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/trappist10.jpg\" alt=\"Back Patio\" width=\"1000\" height=\"561\">\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.thetrappist.com/trappist.php\" target=\"_blank\">The Trappist Beer Cafe\u003c/a>\u003c/strong>\u003cbr>\n460 8th St. [\u003ca href=\"http://goo.gl/FmfDmI\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 238-8900\u003cbr>\nHours: Everyday 12pm-12am; Fri-Sat 12pm-1am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Trappist-Insiders-Page/201086836586427?rf=266197976744169\" target=\"_blank\">The Trappist's Insider Page\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TheTrappist\" target=\"_blank\">@TheTrappist\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>The veteran venue on the list, Chuck Stilphen and Aaron Porter's Belgian-style pub has been pouring brews in the Old Oakland neighborhood for over 8 years. Customers can unwind in the Old World brick-and-wood ambience of the front or back bars or relax in their outdoors back patio. There's also a limited food menu, including a plump, juicy bratwurst poached in Sculpin IPA with a potato hash and the delectable pastrami sandwich with Gruyère, housemade sauerkraut and dressing on rye.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lostandfound13-e1400998569828.jpg\">\u003cimg class=\"alignnone size-full wp-image-82526\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lostandfound13-e1400998569828.jpg\" alt=\"Lost and Found\" width=\"640\" height=\"359\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lostandfound510.com/\" target=\"_blank\">Lost and Found\u003c/a>\u003c/strong>\u003cbr>\n2040 Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/0FcAG\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPhone: (510) 763-2040\u003cbr>\nHours: Tue-Thu 11:30am-10pm; Fri-Sat 11:30am-12pm; Sun 11:30am-10pm; Closed Mondays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LostANDFound510\" target=\"_blank\">Lost and Found \u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>From the owners of the music and art lounge \u003ca href=\"http://oaklandlayover.com/\" target=\"_blank\">The Layover\u003c/a>, husband-and-wife team Christi Vaughn and Tim Martinez debuted the renovated 9,000 sq. foot building and patio in mid-April. The airy indoor space has several communal tables and two adjacent bars where patrons can drink and dine, while the sprawling outdoor patio is a literal beer garden that's decorated with flowers and plants maintained \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2014/04/18/lost-found-beer-garden-set-to-open-in-uptown/\" target=\"_blank\">by graduates from a gardening program at San Quentin\u003c/a>. There's numerous cafe and picnic tables as well as a smattering of cozy nooks for kicking back in the casual setting. And for customers in a more playful mood, there's also a ping pong table and bean bag toss for fun and games. Lost and Found has 20 beers on draft -- many of which are local offerings, like the \u003ca href=\"http://www.101northbeer.com/heroine\" target=\"_blank\">101 North Heroine\u003c/a> IPA from Petaluma -- although they're currently limited to just beer and wine. Food-wise, Chef Dennis Yadroff (whose previous stints include \u003ca href=\"http://www.havenoakland.com/\" target=\"_blank\">Haven\u003c/a>, \u003ca href=\"http://www.sweetwoodruffsf.com/\" target=\"_blank\">Sweet Woodruff\u003c/a> and \u003ca href=\"http://fuseboxoakland.com/\" target=\"_blank\">FuseBox\u003c/a>) has created an eclectic menu with global influences like kimchi deviled eggs with green garlic.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock06.jpg\">\u003cimg class=\"alignnone size-full wp-image-82989\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock06.jpg\" alt=\"The Beer Shed\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.thedockoakland.com/\" target=\"_blank\">\u003cstrong>The Beer Shed at The Dock\u003c/strong>\u003c/a>\u003cbr>\n95 Linden St. [\u003ca href=\"https://goo.gl/maps/zruFB\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 338-3965\u003cbr>\nHours: Tue-Thu 5-9pm; Fri-Sat 5-9:30pm\u003cbr>\nBeer Shed: Tue-Fri 4:30-9:30pm; Sat 3-9:30; Sun 3-8pm; Sunday Supper 4-8pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/THEDOCKoakland\" target=\"_blank\">@THEDOCKoakland\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>The Beer Shed is \u003ca href=\"http://www.lindenbeer.com/\" target=\"_blank\">Linden Street Brewery\u003c/a>'s newly revamped tasting room with both indoor and outdoor seating. They feature their own beers as well as other California breweries on tap. You can nosh on soft pretzels or popcorn, or head on over to \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/07/first-impressions-the-dock-at-linden-street/\" target=\"_blank\">James Syhabout's The Dock\u003c/a> for gourmet dishes such as fried fennel and onion petals and a falafel waffle.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/faction1.jpg\">\u003cimg class=\"alignnone size-full wp-image-84003\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/faction1.jpg\" alt=\"Faction Brewing\" width=\"1000\" height=\"750\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://factionbrewing.com/\" target=\"_blank\">Faction Brewing\u003c/a>\u003c/strong>\u003cbr>\n2501 Monarch St. [\u003ca href=\"http://goo.gl/HGNT31\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlameda, CA 94501\u003cbr>\nPh: (510) 523-BREW\u003cbr>\nHours: Wed-Sat 12-8pm; Sun 12-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/FactionBrewing\" target=\"_blank\">Faction Brewing\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/factionbrewing\" target=\"_blank\">@factionbrewing\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>Located between \u003ca href=\"http://www.stgeorgespirits.com/\" target=\"_blank\">St. George Spirits\u003c/a> and \u003ca href=\"http://www.rockwallwines.com/\" target=\"_blank\">Rock Wall Wine Company\u003c/a> on the western boundary of Alameda Point, Faction's kid and dog-friendly outdoor concrete patio with picnic table seating affords a scenic view of the city. There's also an indoor tasting room and shop that sells growlers and other merchandise. Try their tasting flight that offers 5 oz. samples of their six beers. And check online to see if any food trucks will be available onsite in case you're hungry for snacks to accompany your beer.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/drakes1.jpg\">\u003cimg class=\"alignnone size-full wp-image-84004\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/drakes1.jpg\" alt=\"Drake's\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://drinkdrakes.com/barrelhouse/\" target=\"_blank\">Drake’s Barrel House\u003c/a>\u003c/strong>\u003cbr>\n1933 Davis St. [\u003ca href=\"https://goo.gl/maps/c7cer\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Leandro, CA 94577\u003cbr>\nPh: (510) 568-BREW\u003cbr>\nMon-Wed 3-9pm; Thu 12-9pm; Fri-Sat 12-10pm; Sun 12-7pm\u003cbr>\n(First Fridays: 12-4pm full service, 4-6pm to-go & retail only)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DrakesBrewing\" target=\"_blank\">Drake's Brewing\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DrakesBrewery\" target=\"_blank\">@DrakesBrewery\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>The Barrel House, the tap room and retail shop for Drake's Brewery, has a big warehouse with indoor seating as well as a deluxe outdoor patio. There's usually a food truck parked onsite during tasting hours, so check their schedule to see what's available -- or buy one of the locally-produced edibles they have for sale. Sample a taster tray to easily peruse their 24 beers, and you can also purchase growlers, six-packs, 22 oz. “bombers\" and kegs.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/beerrev1-e1403764567595.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/beerrev1-e1403764567595.jpg\" alt=\"beergarden_featured\" width=\"640\" height=\"360\" class=\"alignnone size-full wp-image-84013\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/beer-revolution-oakland\" target=\"_blank\">Beer Revolution\u003c/a>\u003c/strong>\u003cbr>\n464 3rd St. [\u003ca href=\"https://goo.gl/maps/IXGYD\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 452-2337\u003cbr>\nHours: Mon-Thu 12-10pm; Fri-Sat 12-11pm; Sun 12-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Beer-Revolution/171407719086?rf=126249867392667\" target=\"_blank\">Beer Revolution\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BeerRevolution_\" target=\"_blank\">@BeerRevolution\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>This is a true beer aficionado's spot as Beer Revolution has 50 rotating taps and hundreds of domestic and imported bottles for sale in their indoor coolers (you can take them to go or drink one down right there for a $1 surcharge.) Grab food from their neighbors -- \u003ca href=\"http://www.yelp.com/biz/annex-burger-oakland\" target=\"_blank\">Annex Burger\u003c/a> or \u003ca href=\"http://souleyvegan.com/\" target=\"_blank\">Souley Vegan\u003c/a> -- to eat inside the bar or outside on their comfortable wooden patio. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/heinhold1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/heinhold1.jpg\" alt=\"Heinhold's\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-84082\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/heinolds-first-and-last-chance-saloon-oakland\" target=\"_blank\">Heinold’s First And Last Chance Saloon\u003c/a>\u003c/strong>\u003cbr>\n48 Webster St. at Jack London Square [\u003ca href=\"https://goo.gl/maps/QCgCT\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 839-6761\u003cbr>\nHours: Mon-Thu 12-11pm; Fri-Sat 12-1am; Sun 12-11pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>This \u003ca href=\"http://en.wikipedia.org/wiki/Heinold's_First_and_Last_Chance_Saloon\" target=\"_blank\">legendary bar\u003c/a> (now a designated historic landmark) has been pouring drinks since the late 1800s in the heart of Jack London Square. You can either squeeze into the tiny indoor pub and marvel as its collection of artifacts plastered on the walls and ceilings (and try not to spill your drink on its famous slanted bar), or sit out front on the patio that faces the waterfront. Neighboring restaurants \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/08/bocanova-willis-wine-bar-the-rotunda-of-neiman-marcus-check-please-bay-area-reviews/\" target=\"_blank\">Bocanova\u003c/a>, \u003ca href=\"http://www.theforgepizza.com/\" target=\"_blank\">Forge\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/10/let-them-cook-for-you-haven/\" target=\"_blank\">Haven\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/08/coastal-italian-fare-comes-to-jack-london-square-with-lungomare/\" target=\"_blank\">Lungomare\u003c/a> also have ample outdoor seating. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/prizefighter1-e1403851942638.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/prizefighter1-e1403851942638.jpg\" alt=\"Prizefighter\" width=\"640\" height=\"360\" class=\"alignnone size-full wp-image-84075\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://prizefighterbar.com/\" target=\"_blank\">Prizefighter\u003c/a>\u003c/strong>\u003cbr>\n6702 Hollis St. [\u003ca href=\"https://goo.gl/maps/WfKfX\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nEmeryville, CA 94608\u003cbr>\nPh: (510) 428-1470\u003cbr>\nHours: Mon-Fri 4pm-2am; Sat-Sun 2pm-2am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/prizefighterbar\" target=\"_blank\">Prizefighter\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/prizefighterbar\" target=\"_blank\">@Prizefighter\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>This boxing-themed bar with a minimalist, lounge-like interior and enclosed wooden patio sanctuary is a fine retreat to imbibe all manner of beers, wines and spirits. While they have an excellent list of local and imported brews on their menu, their whiskey, tequila, mezcal and cocktails are the true highlights. And just a few doors down is \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/06/5-bites-grab-a-slice-at-these-east-bay-pizzerias/\" target=\"_blank\">Rotten City\u003c/a>; head on over or call for delivery if you're craving a delicious slice of pizza. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/brotzeit01.jpg\">\u003cimg class=\"size-full wp-image-81500\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/brotzeit01.jpg\" alt=\"Brotzeit Lokal\" width=\"1000\" height=\"561\">\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://brotzeitbiergarten.com/\" target=\"_blank\">Brotzeit Lokal\u003c/a>\u003c/strong>\u003cbr>\n1000 Embarcadero [\u003ca href=\"http://goo.gl/c0II4h\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 645-1905\u003cbr>\nHours: Tue-Thu 11:30am-11pm (kitchen closes at 9:30pm); Fri 11:30am-12pm (kitchen closes at 10pm); Sat 10am-12pm (kitchen closes at 10pm); Sun 10am-9:30pm (kitchen closes at 9pm)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BrotzeitLokal\" target=\"_blank\">Brozeit Lokal\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Brotzeit_Lokal\" target=\"_blank\">@Brotzeit_Lokal\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>Just past Jack London Square off of the Embarcadero, \u003ca href=\"http://blogs.kqed.org/checkplease/2012/10/31/chop-bar-restaurant-info/\" target=\"_blank\">Chop Bar\u003c/a>'s Lev Delany has created a waterfront oasis that's perfect for large crowds in fine weather. Brotzeit Lokal's kitchen utilizes whole animal butchery in preparing their sausages and burgers, and all of their sauerkraut, sauces, pickles and mustards are also housemade. There's also a rotating menu of German, Belgian and Californian craft beers; if you're feeling extra thirsty, go for a liter of Kolsch or a two-liter boot while you admire the view of the Brooklyn Basin.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxypatio.jpg\">\u003cimg class=\"alignnone size-full wp-image-62530\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxypatio.jpg\" alt=\"Moxy patio\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://moxybeergarden.com/\" target=\"_blank\">Moxy Beer Garden\u003c/a>\u003c/strong>\u003cbr>\n3136 Sacramento St. [\u003ca href=\"http://goo.gl/maps/qpB3l\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94702\u003cbr>\nPh: (510) 547-6699\u003cbr>\nHours: Kitchen 11:30am-9:30pm; Bar 11:30am-11:30pm; Closed Mondays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Moxy/347734152001996\" target=\"_blank\">Moxy\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>Berkeley’s Moxy Beer Garden has transformed the old Casa Vino wine bar into a casual venue with plenty of seating for groups in their covered outdoor patio or inside the bar. They offer a wide selection of beers on tap from \u003ca href=\"http://drinkdrakes.com/\" target=\"_blank\">Drake’s\u003c/a>, \u003ca href=\"http://www.blackdiamondbrew.com/main/\" target=\"_blank\">Black Diamond\u003c/a>, \u003ca href=\"http://thirstybear.com/\" target=\"_blank\">Thirsty Bear\u003c/a> and several other local breweries. Moxy also serves an extensive menu including burgers made with premium beef sourced from \u003ca href=\"http://www.pacificpastures.com/\" target=\"_blank\">Pacific Pastures Farm\u003c/a> in Hydesville, CA.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/lakechalet-e1403852853683.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/lakechalet-e1403852853683.jpg\" alt=\"Lake Chalet\" width=\"640\" height=\"360\" class=\"alignnone size-full wp-image-84079\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.thelakechalet.com/\" target=\"_blank\">Lake Chalet Seafood Bar & Grill\u003c/a>\u003c/strong>\u003cbr>\n1520 Lakeside Dr. [\u003ca href=\"https://goo.gl/maps/VlPbc\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh:(510) 208-5253\u003cbr>\nHours: Mon-Fri 11am-10pm; Sat 10am-11pm; Sun 10am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/lakechalet\" target=\"_blank\">Lake Chalet\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/lakechalet\" target=\"_blank\">@LakeChalet\u003c/a>\u003cbr>\nPrice range: $$$$ (Entrees more than $25)\u003c/p>\n\u003cp>While Lake Chalet has their own beers on draft produced by their sister location, the \u003ca href=\"http://www.beachchalet.com/\" target=\"_blank\">Beach Chalet\u003c/a> in San Francisco, the main reason to head to this restaurant is to take in the lovely views of Lake Merritt from its expansive outdoor area -- especially at night, when a twinkling constellation of lights illuminates the waterfront. Have lunch, brunch or dinner, or you can catch a \u003ca href=\"http://gondolaservizio.com/\" target=\"_blank\">gondola ride\u003c/a> from its deck if you're in a romantic mood.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Outdoor-sidewalk-beer-garden.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Outdoor-sidewalk-beer-garden.jpg\" alt=\"Outdoor sidewalk beer garden\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-54304\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://rosamundesausagegrill.com/downtown-oakland/\" target=\"_blank\">Rosamunde Downtown Oakland\u003c/a>\u003c/strong>\u003cbr>\nSwan's Marketplace, 911 Washington St. [\u003ca href=\"http://goo.gl/VcjV5D\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 338-3108\u003cbr>\nHours: Sun-Wed 11am-10pm; Thu-Sat 11am-11pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/RosamundeSausageGrillSF\" target=\"_blank\">Rosamunde Sausage Grill\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/rosamundesf\" target=\"_blank\">@rosamundesf\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\u003cp>Downtown Oakland's Rosamunde is conveniently located right next to Taylor’s Sausage in Swan’s Marketplace, a venerable 20-year-old institution that supplies some of its delicious meats to its neighbor. They've got the same sausage-laden menu as their Mission and Lower Haight counterparts, and there's 16 craft beers on tap that you can drink outside on their sidewalk patio or at one of the communal tables indoors. \u003c/p>\n\u003cp>\u003cem>Two other places I left off my original list but also highly recommend are the German restaurant \u003ca href=\"http://www.speisekammer.com/\" target=\"_blank\">Speisenkammen\u003c/a> in Alameda and one-of-a-kind \u003ca href=\"http://www.yelp.com/biz/warehouse-caf%C3%A9-port-costa-2\" target=\"_blank\">Warehouse Cafe\u003c/a> in Port Costa. Several other readers also suggested \u003ca href=\"http://tap-25.com/\" target=\"_blank\">Tap 25\u003c/a> in Livermore, as well as \u003ca href=\"http://berkeleyfreehouse.com/\" target=\"_blank\">Freehouse\u003c/a> and \u003ca href=\"http://www.jupiterbeer.com/\" target=\"_blank\">Jupiter\u003c/a> in Berkeley. \u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Photos by Jenny Oh. This post was updated on April 7, 2016.\u003c/em>\u003c/p>\n\n",
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"excerpt": "What's better than beer? Beer that's enjoyed outdoors -- whether in the summer sun or with warm evening breezes. Here's a guide to popular beer gardens, breweries and bars with outdoor seating in Alameda, Berkeley, Emeryville, Oakland, San Leandro. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>What's better than beer? Beer that's enjoyed outdoors -- whether in the summer sun or with warm evening breezes. Here's a guide to popular beer gardens, breweries and bars with al fresco seating in Alameda, Berkeley, Emeryville, Oakland and San Leandro. And let us know your favorites in the comments. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/westbrae12.jpg\">\u003cimg class=\"alignnone size-full wp-image-83363\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/westbrae12.jpg\" alt=\"Westbrae Biergarten\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://westbraebiergarten.com/\" target=\"_blank\">Westbrae Biergarten\u003c/a> \u003c/strong>\u003cbr>\n1280 Gilman St. [\u003ca href=\"http://goo.gl/uZNjnK\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94706\u003cbr>\nPh: (510) 647-9079\u003cbr>\nHours: Sun-Thu 11am-9pm; Fri-Sat 11am-10pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>Husband-and-wife co-owners Carl and Linda Lasagna (whose grandfather founded the adjacent Westbrae Nursery) have created a family-oriented oasis in the heart of north Berkeley. Soccer fans are in luck, as Westbrae will be providing ongoing coverage of the World Cup on its two widescreen monitors for fans. And a second outpost of \u003ca href=\"http://brazilcafeberkeley.com/\" target=\"_blank\">Pedro’s Brazil Cafe\u003c/a> now sells its popular South American cuisine onsite.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/telegraph03.jpg\">\u003cimg class=\"size-full wp-image-81369\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/telegraph03.jpg\" alt=\"Outdoor Patio\" width=\"1000\" height=\"561\">\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://telegraphoakland.com/\" target=\"_blank\">Telegraph\u003c/a>\u003c/strong>\u003cbr>\n2318 Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/JNlx2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 444-8353\u003cbr>\nHours: Mon 4pm-12am; Tue-Thu 11-12am; Fri-Sat 11-2am; Sun 11-12am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TelegraphOAK\" target=\"_blank\">TelegraphOAK\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TelegraphOAK\" target=\"_blank\">@TelegraphOAK\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>In the former space of the \u003ca href=\"http://www.eastbayexpress.com/oakland/on-telegraph-and-transformation/Content?oid=3192045\" target=\"_blank\">now departed Mama Buzz coffeehouse\u003c/a>, you'll find reasonably priced comfort food in an urban beer garden setting at Telegraph. Two spacious patios (one indoors) furnished with wooden picnic tables and an eclectic collection of local art -- including a \"Lost Sloth\" mural and pop-up shop by Oakland artist J. Otto Seibold -- can accommodate lots of customers. There’s an array of appetizing housemade sausages offered daily, and numerous sandwiches, burgers and breakfast items are also available. There’s no shortage of beverages either; they’ve got a variety of local and regional draft and bottled beers — including Oakland’s \u003ca href=\"http://www.line51beer.com/\" target=\"_blank\">Line 51 Brewing\u003c/a>’s Imperial India Pale Ale — and soda, coffee and Temescal kombucha made by \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/14/a-cafe-community-grows-in-oakland-arbor-cafe-is-open-for-business/\" target=\"_blank\">Arbor Cafe\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/trappist10.jpg\">\u003cimg class=\"size-full wp-image-81593\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/trappist10.jpg\" alt=\"Back Patio\" width=\"1000\" height=\"561\">\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.thetrappist.com/trappist.php\" target=\"_blank\">The Trappist Beer Cafe\u003c/a>\u003c/strong>\u003cbr>\n460 8th St. [\u003ca href=\"http://goo.gl/FmfDmI\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 238-8900\u003cbr>\nHours: Everyday 12pm-12am; Fri-Sat 12pm-1am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Trappist-Insiders-Page/201086836586427?rf=266197976744169\" target=\"_blank\">The Trappist's Insider Page\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TheTrappist\" target=\"_blank\">@TheTrappist\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>The veteran venue on the list, Chuck Stilphen and Aaron Porter's Belgian-style pub has been pouring brews in the Old Oakland neighborhood for over 8 years. Customers can unwind in the Old World brick-and-wood ambience of the front or back bars or relax in their outdoors back patio. There's also a limited food menu, including a plump, juicy bratwurst poached in Sculpin IPA with a potato hash and the delectable pastrami sandwich with Gruyère, housemade sauerkraut and dressing on rye.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lostandfound13-e1400998569828.jpg\">\u003cimg class=\"alignnone size-full wp-image-82526\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lostandfound13-e1400998569828.jpg\" alt=\"Lost and Found\" width=\"640\" height=\"359\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lostandfound510.com/\" target=\"_blank\">Lost and Found\u003c/a>\u003c/strong>\u003cbr>\n2040 Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/0FcAG\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPhone: (510) 763-2040\u003cbr>\nHours: Tue-Thu 11:30am-10pm; Fri-Sat 11:30am-12pm; Sun 11:30am-10pm; Closed Mondays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LostANDFound510\" target=\"_blank\">Lost and Found \u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>From the owners of the music and art lounge \u003ca href=\"http://oaklandlayover.com/\" target=\"_blank\">The Layover\u003c/a>, husband-and-wife team Christi Vaughn and Tim Martinez debuted the renovated 9,000 sq. foot building and patio in mid-April. The airy indoor space has several communal tables and two adjacent bars where patrons can drink and dine, while the sprawling outdoor patio is a literal beer garden that's decorated with flowers and plants maintained \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2014/04/18/lost-found-beer-garden-set-to-open-in-uptown/\" target=\"_blank\">by graduates from a gardening program at San Quentin\u003c/a>. There's numerous cafe and picnic tables as well as a smattering of cozy nooks for kicking back in the casual setting. And for customers in a more playful mood, there's also a ping pong table and bean bag toss for fun and games. Lost and Found has 20 beers on draft -- many of which are local offerings, like the \u003ca href=\"http://www.101northbeer.com/heroine\" target=\"_blank\">101 North Heroine\u003c/a> IPA from Petaluma -- although they're currently limited to just beer and wine. Food-wise, Chef Dennis Yadroff (whose previous stints include \u003ca href=\"http://www.havenoakland.com/\" target=\"_blank\">Haven\u003c/a>, \u003ca href=\"http://www.sweetwoodruffsf.com/\" target=\"_blank\">Sweet Woodruff\u003c/a> and \u003ca href=\"http://fuseboxoakland.com/\" target=\"_blank\">FuseBox\u003c/a>) has created an eclectic menu with global influences like kimchi deviled eggs with green garlic.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock06.jpg\">\u003cimg class=\"alignnone size-full wp-image-82989\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock06.jpg\" alt=\"The Beer Shed\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.thedockoakland.com/\" target=\"_blank\">\u003cstrong>The Beer Shed at The Dock\u003c/strong>\u003c/a>\u003cbr>\n95 Linden St. [\u003ca href=\"https://goo.gl/maps/zruFB\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 338-3965\u003cbr>\nHours: Tue-Thu 5-9pm; Fri-Sat 5-9:30pm\u003cbr>\nBeer Shed: Tue-Fri 4:30-9:30pm; Sat 3-9:30; Sun 3-8pm; Sunday Supper 4-8pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/THEDOCKoakland\" target=\"_blank\">@THEDOCKoakland\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>The Beer Shed is \u003ca href=\"http://www.lindenbeer.com/\" target=\"_blank\">Linden Street Brewery\u003c/a>'s newly revamped tasting room with both indoor and outdoor seating. They feature their own beers as well as other California breweries on tap. You can nosh on soft pretzels or popcorn, or head on over to \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/07/first-impressions-the-dock-at-linden-street/\" target=\"_blank\">James Syhabout's The Dock\u003c/a> for gourmet dishes such as fried fennel and onion petals and a falafel waffle.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/faction1.jpg\">\u003cimg class=\"alignnone size-full wp-image-84003\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/faction1.jpg\" alt=\"Faction Brewing\" width=\"1000\" height=\"750\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://factionbrewing.com/\" target=\"_blank\">Faction Brewing\u003c/a>\u003c/strong>\u003cbr>\n2501 Monarch St. [\u003ca href=\"http://goo.gl/HGNT31\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlameda, CA 94501\u003cbr>\nPh: (510) 523-BREW\u003cbr>\nHours: Wed-Sat 12-8pm; Sun 12-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/FactionBrewing\" target=\"_blank\">Faction Brewing\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/factionbrewing\" target=\"_blank\">@factionbrewing\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>Located between \u003ca href=\"http://www.stgeorgespirits.com/\" target=\"_blank\">St. George Spirits\u003c/a> and \u003ca href=\"http://www.rockwallwines.com/\" target=\"_blank\">Rock Wall Wine Company\u003c/a> on the western boundary of Alameda Point, Faction's kid and dog-friendly outdoor concrete patio with picnic table seating affords a scenic view of the city. There's also an indoor tasting room and shop that sells growlers and other merchandise. Try their tasting flight that offers 5 oz. samples of their six beers. And check online to see if any food trucks will be available onsite in case you're hungry for snacks to accompany your beer.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/drakes1.jpg\">\u003cimg class=\"alignnone size-full wp-image-84004\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/drakes1.jpg\" alt=\"Drake's\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://drinkdrakes.com/barrelhouse/\" target=\"_blank\">Drake’s Barrel House\u003c/a>\u003c/strong>\u003cbr>\n1933 Davis St. [\u003ca href=\"https://goo.gl/maps/c7cer\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Leandro, CA 94577\u003cbr>\nPh: (510) 568-BREW\u003cbr>\nMon-Wed 3-9pm; Thu 12-9pm; Fri-Sat 12-10pm; Sun 12-7pm\u003cbr>\n(First Fridays: 12-4pm full service, 4-6pm to-go & retail only)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DrakesBrewing\" target=\"_blank\">Drake's Brewing\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DrakesBrewery\" target=\"_blank\">@DrakesBrewery\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>The Barrel House, the tap room and retail shop for Drake's Brewery, has a big warehouse with indoor seating as well as a deluxe outdoor patio. There's usually a food truck parked onsite during tasting hours, so check their schedule to see what's available -- or buy one of the locally-produced edibles they have for sale. Sample a taster tray to easily peruse their 24 beers, and you can also purchase growlers, six-packs, 22 oz. “bombers\" and kegs.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/beerrev1-e1403764567595.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/beerrev1-e1403764567595.jpg\" alt=\"beergarden_featured\" width=\"640\" height=\"360\" class=\"alignnone size-full wp-image-84013\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/beer-revolution-oakland\" target=\"_blank\">Beer Revolution\u003c/a>\u003c/strong>\u003cbr>\n464 3rd St. [\u003ca href=\"https://goo.gl/maps/IXGYD\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 452-2337\u003cbr>\nHours: Mon-Thu 12-10pm; Fri-Sat 12-11pm; Sun 12-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Beer-Revolution/171407719086?rf=126249867392667\" target=\"_blank\">Beer Revolution\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BeerRevolution_\" target=\"_blank\">@BeerRevolution\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>This is a true beer aficionado's spot as Beer Revolution has 50 rotating taps and hundreds of domestic and imported bottles for sale in their indoor coolers (you can take them to go or drink one down right there for a $1 surcharge.) Grab food from their neighbors -- \u003ca href=\"http://www.yelp.com/biz/annex-burger-oakland\" target=\"_blank\">Annex Burger\u003c/a> or \u003ca href=\"http://souleyvegan.com/\" target=\"_blank\">Souley Vegan\u003c/a> -- to eat inside the bar or outside on their comfortable wooden patio. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/heinhold1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/heinhold1.jpg\" alt=\"Heinhold's\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-84082\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/heinolds-first-and-last-chance-saloon-oakland\" target=\"_blank\">Heinold’s First And Last Chance Saloon\u003c/a>\u003c/strong>\u003cbr>\n48 Webster St. at Jack London Square [\u003ca href=\"https://goo.gl/maps/QCgCT\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 839-6761\u003cbr>\nHours: Mon-Thu 12-11pm; Fri-Sat 12-1am; Sun 12-11pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>This \u003ca href=\"http://en.wikipedia.org/wiki/Heinold's_First_and_Last_Chance_Saloon\" target=\"_blank\">legendary bar\u003c/a> (now a designated historic landmark) has been pouring drinks since the late 1800s in the heart of Jack London Square. You can either squeeze into the tiny indoor pub and marvel as its collection of artifacts plastered on the walls and ceilings (and try not to spill your drink on its famous slanted bar), or sit out front on the patio that faces the waterfront. Neighboring restaurants \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/08/bocanova-willis-wine-bar-the-rotunda-of-neiman-marcus-check-please-bay-area-reviews/\" target=\"_blank\">Bocanova\u003c/a>, \u003ca href=\"http://www.theforgepizza.com/\" target=\"_blank\">Forge\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/10/let-them-cook-for-you-haven/\" target=\"_blank\">Haven\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/08/coastal-italian-fare-comes-to-jack-london-square-with-lungomare/\" target=\"_blank\">Lungomare\u003c/a> also have ample outdoor seating. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/prizefighter1-e1403851942638.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/prizefighter1-e1403851942638.jpg\" alt=\"Prizefighter\" width=\"640\" height=\"360\" class=\"alignnone size-full wp-image-84075\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://prizefighterbar.com/\" target=\"_blank\">Prizefighter\u003c/a>\u003c/strong>\u003cbr>\n6702 Hollis St. [\u003ca href=\"https://goo.gl/maps/WfKfX\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nEmeryville, CA 94608\u003cbr>\nPh: (510) 428-1470\u003cbr>\nHours: Mon-Fri 4pm-2am; Sat-Sun 2pm-2am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/prizefighterbar\" target=\"_blank\">Prizefighter\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/prizefighterbar\" target=\"_blank\">@Prizefighter\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>This boxing-themed bar with a minimalist, lounge-like interior and enclosed wooden patio sanctuary is a fine retreat to imbibe all manner of beers, wines and spirits. While they have an excellent list of local and imported brews on their menu, their whiskey, tequila, mezcal and cocktails are the true highlights. And just a few doors down is \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/06/5-bites-grab-a-slice-at-these-east-bay-pizzerias/\" target=\"_blank\">Rotten City\u003c/a>; head on over or call for delivery if you're craving a delicious slice of pizza. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/brotzeit01.jpg\">\u003cimg class=\"size-full wp-image-81500\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/brotzeit01.jpg\" alt=\"Brotzeit Lokal\" width=\"1000\" height=\"561\">\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://brotzeitbiergarten.com/\" target=\"_blank\">Brotzeit Lokal\u003c/a>\u003c/strong>\u003cbr>\n1000 Embarcadero [\u003ca href=\"http://goo.gl/c0II4h\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 645-1905\u003cbr>\nHours: Tue-Thu 11:30am-11pm (kitchen closes at 9:30pm); Fri 11:30am-12pm (kitchen closes at 10pm); Sat 10am-12pm (kitchen closes at 10pm); Sun 10am-9:30pm (kitchen closes at 9pm)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BrotzeitLokal\" target=\"_blank\">Brozeit Lokal\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Brotzeit_Lokal\" target=\"_blank\">@Brotzeit_Lokal\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>Just past Jack London Square off of the Embarcadero, \u003ca href=\"http://blogs.kqed.org/checkplease/2012/10/31/chop-bar-restaurant-info/\" target=\"_blank\">Chop Bar\u003c/a>'s Lev Delany has created a waterfront oasis that's perfect for large crowds in fine weather. Brotzeit Lokal's kitchen utilizes whole animal butchery in preparing their sausages and burgers, and all of their sauerkraut, sauces, pickles and mustards are also housemade. There's also a rotating menu of German, Belgian and Californian craft beers; if you're feeling extra thirsty, go for a liter of Kolsch or a two-liter boot while you admire the view of the Brooklyn Basin.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxypatio.jpg\">\u003cimg class=\"alignnone size-full wp-image-62530\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxypatio.jpg\" alt=\"Moxy patio\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://moxybeergarden.com/\" target=\"_blank\">Moxy Beer Garden\u003c/a>\u003c/strong>\u003cbr>\n3136 Sacramento St. [\u003ca href=\"http://goo.gl/maps/qpB3l\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94702\u003cbr>\nPh: (510) 547-6699\u003cbr>\nHours: Kitchen 11:30am-9:30pm; Bar 11:30am-11:30pm; Closed Mondays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Moxy/347734152001996\" target=\"_blank\">Moxy\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>Berkeley’s Moxy Beer Garden has transformed the old Casa Vino wine bar into a casual venue with plenty of seating for groups in their covered outdoor patio or inside the bar. They offer a wide selection of beers on tap from \u003ca href=\"http://drinkdrakes.com/\" target=\"_blank\">Drake’s\u003c/a>, \u003ca href=\"http://www.blackdiamondbrew.com/main/\" target=\"_blank\">Black Diamond\u003c/a>, \u003ca href=\"http://thirstybear.com/\" target=\"_blank\">Thirsty Bear\u003c/a> and several other local breweries. Moxy also serves an extensive menu including burgers made with premium beef sourced from \u003ca href=\"http://www.pacificpastures.com/\" target=\"_blank\">Pacific Pastures Farm\u003c/a> in Hydesville, CA.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/lakechalet-e1403852853683.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/lakechalet-e1403852853683.jpg\" alt=\"Lake Chalet\" width=\"640\" height=\"360\" class=\"alignnone size-full wp-image-84079\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.thelakechalet.com/\" target=\"_blank\">Lake Chalet Seafood Bar & Grill\u003c/a>\u003c/strong>\u003cbr>\n1520 Lakeside Dr. [\u003ca href=\"https://goo.gl/maps/VlPbc\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh:(510) 208-5253\u003cbr>\nHours: Mon-Fri 11am-10pm; Sat 10am-11pm; Sun 10am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/lakechalet\" target=\"_blank\">Lake Chalet\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/lakechalet\" target=\"_blank\">@LakeChalet\u003c/a>\u003cbr>\nPrice range: $$$$ (Entrees more than $25)\u003c/p>\n\u003cp>While Lake Chalet has their own beers on draft produced by their sister location, the \u003ca href=\"http://www.beachchalet.com/\" target=\"_blank\">Beach Chalet\u003c/a> in San Francisco, the main reason to head to this restaurant is to take in the lovely views of Lake Merritt from its expansive outdoor area -- especially at night, when a twinkling constellation of lights illuminates the waterfront. Have lunch, brunch or dinner, or you can catch a \u003ca href=\"http://gondolaservizio.com/\" target=\"_blank\">gondola ride\u003c/a> from its deck if you're in a romantic mood.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Outdoor-sidewalk-beer-garden.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Outdoor-sidewalk-beer-garden.jpg\" alt=\"Outdoor sidewalk beer garden\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-54304\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://rosamundesausagegrill.com/downtown-oakland/\" target=\"_blank\">Rosamunde Downtown Oakland\u003c/a>\u003c/strong>\u003cbr>\nSwan's Marketplace, 911 Washington St. [\u003ca href=\"http://goo.gl/VcjV5D\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 338-3108\u003cbr>\nHours: Sun-Wed 11am-10pm; Thu-Sat 11am-11pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/RosamundeSausageGrillSF\" target=\"_blank\">Rosamunde Sausage Grill\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/rosamundesf\" target=\"_blank\">@rosamundesf\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\u003cp>Downtown Oakland's Rosamunde is conveniently located right next to Taylor’s Sausage in Swan’s Marketplace, a venerable 20-year-old institution that supplies some of its delicious meats to its neighbor. They've got the same sausage-laden menu as their Mission and Lower Haight counterparts, and there's 16 craft beers on tap that you can drink outside on their sidewalk patio or at one of the communal tables indoors. \u003c/p>\n\u003cp>\u003cem>Two other places I left off my original list but also highly recommend are the German restaurant \u003ca href=\"http://www.speisekammer.com/\" target=\"_blank\">Speisenkammen\u003c/a> in Alameda and one-of-a-kind \u003ca href=\"http://www.yelp.com/biz/warehouse-caf%C3%A9-port-costa-2\" target=\"_blank\">Warehouse Cafe\u003c/a> in Port Costa. Several other readers also suggested \u003ca href=\"http://tap-25.com/\" target=\"_blank\">Tap 25\u003c/a> in Livermore, as well as \u003ca href=\"http://berkeleyfreehouse.com/\" target=\"_blank\">Freehouse\u003c/a> and \u003ca href=\"http://www.jupiterbeer.com/\" target=\"_blank\">Jupiter\u003c/a> in Berkeley. \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Photos by Jenny Oh. This post was updated on April 7, 2016.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Bites: Korean Food On Temescal's 'Kimchi Row'",
"title": "5 Bites: Korean Food On Temescal's 'Kimchi Row'",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_82549\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/pyeong5.jpg\" alt=\"Sundubu Jiigae\" width=\"1000\" height=\"561\" class=\"size-full wp-image-82549\">\u003cfigcaption class=\"wp-caption-text\">Sundubu Jiigae at Pyeongchang Tofu Tofu House.\u003c/figcaption>\u003c/figure>\n\u003cp>As a Korean-American foodie who resides in West Oakland, I'm lucky that there's a slew of fine eateries not too far from our home all along Telegraph Avenue in Temescal. There's excellent Korean food elsewhere in the Bay Area, but if you feel like working your way down \"Kimchi Row\" that extends south to \u003ca href=\"http://www.koreatownnorthgate.org/\" target=\"_blank\">Koreatown\u003c/a>, check out the following list. Korean food is known for its fiery spices, diversity of dishes and plentiful portions -- so it's well-suited for communal eating, especially if you have a penchant for cuisine with a spicy kick. And let us know your favorites in the comments.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"82545,82546,82551,82547,82548,82550\"]\u003c/p>\n\u003cp>If you're craving a spicy, bubbling tofu stew that's served piping hot, get your fix at Pyeongchang Tofu House. Sit down at one of the carved wooden tables and choose from a wide array of options, including one for vegetarians. You can't go wrong with their house specialty, the original \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Sundubu_jjigae\" target=\"_blank\">sundubu jiigae\u003c/a>, \u003c/em>which is brimming with your choice of beef and pork and soft tofu.\u003cem> (\u003c/em>You can adjust the spiciness to taste as well.) Every entree is accompanied with free \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Banchan\" target=\"_blank\">banchan\u003c/a>\u003c/em>, or a selection of side dishes. The items vary depending on the day, but you'll always find at least one iteration of the Korean national dish of fermented cabbage, or \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Kimchi\" target=\"_blank\">kimchi\u003c/a>\u003c/em>. There's plenty of other traditional items on the menu, including \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Bulgogi\" target=\"_blank\">bulgogi\u003c/a>\u003c/em>, which literally translates to \"fire meat\". The marinated beef will arrive on a sizzling platter, ready to eat with the steamed white rice cooked to perfection in a stone bowl. If you'd like to eat the crunchy rice crust at the bottom of the bowl, you can scrape it out and eat it plain, or your server can add water for a simple but delicious ad hoc soup.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://pyeongchangtofu.com/\" target=\"_blank\">Pyeongchang Tofu House\u003c/a>\u003c/strong>\u003cbr>\n4701 Telegraph Ave. [\u003ca href=\"http://goo.gl/1BBGBs\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 658-9040\u003cbr>\nHours: Mon-Sat 11:30am-2:30pm; 5-10pm; Sun 12-9pm\u003cbr>\nPrice range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"83190,83196,83192,83191,83195,83194,83193\"]\u003c/p>\n\u003cp>This homey spot with leather booths and illuminated photographs of mouth-watering Korean dishes on the walls is a great go-to spot for \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Jeongol\" target=\"_blank\">jeongol\u003c/a>\u003c/em>, or casseroles, that will simmer away right on your table on a portable hot plate. Don't be surprised if the owner, a kindly \u003ca href=\"http://en.wikipedia.org/wiki/Ajumma\" target=\"_blank\">\u003cem>ajumma\u003c/em>\u003c/a>, personally cooks it for you and fusses over your meal like an attentive Korean auntie. There's a range of meaty versions, and one vegetarian-ish option filled with soft tofu, vegetables and thick udon noodles (the broth is chicken-based; they may be able to accommodate you if you ask for a non-meat stock.) Although you'll be spoiled by the numerous bowls of complimentary \u003cem>banchan\u003c/em> that'll fill your table, try one of the appetizers, too. \u003ca href=\"http://en.wikipedia.org/wiki/Pajeon\" target=\"_blank\">\u003cem>Pa jeon\u003c/em>\u003c/a>, or a large, fried flour scallion pancake that you dip in soy sauce is perfect for sharing with a group. A spicy, shredded beef and sweet potato noodle soup, \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Yukgaejang\" target=\"_blank\">yukgaejang\u003c/a>\u003c/em>, will clear your sinuses. Also recommended are their barbecue dishes, such as \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Galbi\" target=\"_blank\">kalbi\u003c/a>\u003c/em>, or broiled, marinated short ribs and spicy grilled pork, or \u003cem>daeji bulgogi\u003c/em>. And if you fall in love with their housemade \u003cem>kimchi\u003c/em>, you can buy some to take with you -- just ask your server. They have limited parking available behind the restaurant as well.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://casserolehouse.com/\" target=\"_blank\">Casserole House\u003c/a>\u003c/strong>\u003cbr>\n4301 Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/txWmV\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 601-6001\u003cbr>\nHours: 11am-10pm daily, except Sundays 1-10pm\u003cbr>\nPrice range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"83818,83819,83820,83821,83822,83823,83824\"]\u003c/p>\n\u003cp>While the somewhat shabby, windowless brick building on the corner of Telegraph and MacArthur doesn't look too inviting on the outside, don't be fooled by its plain exterior. Seoul Gomtang lives up to its name and offers a delectable variety of soups and other dishes, including its namesake. \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Gomguk\" target=\"_blank\">Gom tang\u003c/a>\u003c/em> is a rich, milky white broth made by gently simmering meat and bones for hours. While the restaurant seems to cater to a primarily Korean clientele, the servers speak English and the menus are bilingual -- though look for the one with images if you're having trouble deciphering what to order. \u003cem>Gori gom tang\u003c/em> is described as a \"thick broth of thoroughly cooked ox tail\" (for images, visit \u003ca href=\"http://www.yelp.com/biz_photos/seoul-gomtang-oakland?select=zwt8GDdy3eNSmRZuTIFVsg#zwt8GDdy3eNSmRZuTIFVsg\" target=\"_blank\">their listing on Yelp\u003c/a> as I neglected to take a photo.) Add scallions and sea salt (canisters of both will already be on your table) to flavor the simple soup filled with chunks of oxtail on the bone. For a cool soup on a hot day, \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Naengmyeon\" target=\"_blank\">Mul naengmyeon\u003c/a>\u003c/em> is a fine choice. Described as \"cold noodle with beef\" on the menu, buckwheat noodles swim in a tangy broth garnished with boiled egg, pickled cucumbers and radish as well as shredded beef. Use the mustard and vinegar condiments if you'd like to spice up your soup, and if you find the noodles too long and unwieldy, don't hesitate to use the scissors your server gives to you beforehand. While the \u003cem>banchan\u003c/em> consists of just three kinds of \u003cem>kimchi\u003c/em> -- cucumber, cabbage and radish -- they're all you need to accompany your meal and refills are available upon request. Two tasty side dishes are the plump \u003cem>jin mandoo\u003c/em>, or steamed dumplings stuffed with pork and tofu, and \u003cem>hae mool pajun\u003c/em>, an oversized fried pancake packed with peppers, green onions, oysters and squid. Limited parking is available behind the restaurant.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://seoulgomtang.com/\" target=\"_blank\">Seoul Gomtang\u003c/a>\u003c/strong>\u003cbr>\n3801 Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/zP1Kk\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 597-9989\u003cbr>\nHours: Mon-Fri 9am-11pm; Sat-Sun 7am-11pm\u003cbr>\nPrice range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"83796,83801,83802,83799,83800,83798,83797\"]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://gogitime.com/#about\" target=\"_blank\">Gogi Time\u003c/a>\u003c/strong>\u003cbr>\n2600 Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/7MDnR\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 834-5757\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/GogiTime\" target=\"_blank\">Gogi Time\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/GogiTime\" target=\"_blank\">@GogiTime\u003c/a>\u003cbr>\nPrice range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>If you're seeking a reasonably-priced, DIY Korean BBQ experience, Gogi Time, which translates to \"Meat Time,\" is the place to go if you want to grill your own seafood and meat tableside. For a set price (with a 2 person minimum), you can choose from several sections to assemble your own all-you-can eat meal: appetizers; stews; items for the grill; wraps; condiments; rice. \u003cem>Bulgogi\u003c/em>, pork belly and spicy pork are excellent options, as well as baby octopus. Pace yourself and cook just a few slices at a time over the hot wood coals, or you may find your meat will be done before you're ready to dig in. Top with garlic, chilies and \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Doenjang\" target=\"_blank\">doenjang\u003c/a>\u003c/em>, or a mild fermented soybean paste, then wrap it all in lettuce to enjoy as a mini-Korean burrito (or \u003ca href=\"http://en.wikipedia.org/wiki/Ssam\" target=\"_blank\">ssam\u003c/a>). Ask for more servings if you've still got room, if you're not filled up on side dishes like the soft tofu stew (\u003cem>sundubu jigae\u003c/em>) and \u003cem>banchan\u003c/em>. Soon you'll be rolling out the door, perfumed in BBQ smoke, once you finish your lavish feast. \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"83925,83926,83927,83928,83929,83930,83931,83932\"]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/yuyu-za-zang-oakland\" target=\"_blank\">\u003cstrong>Yuyu Za Zang\u003c/strong>\u003c/a>\u003cbr>\n4871 Telegraph Ave. [\u003ca href=\"https://goo.gl/2MZr05\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 653-2288\u003cbr>\nHours: Mon-Sat 11:30am-9:30pm, Sun 12:30-9:30pm\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>While the sign out front declares that Chef Yu / Yuyu Za Zang is a Chinese restaurant, it actually specializes in \u003ca href=\"http://en.wikipedia.org/wiki/Korean_Chinese_cuisine\" target=\"_blank\">Korean-style Chinese\u003c/a> food. Although it does have a separate menu with Kung Pao Chicken, Mongolian Beef and other typical Chinese dishes, go to their newish location on Telegraph Avenue (they moved just up the block from their former spot near MacArthur) for their homemade noodle dishes. The standout is the \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Jajangmyeon\" target=\"_blank\">za zang myun\u003c/a>\u003c/em>: a heaping bowl of wheat flour noodles topped with a salty, sautéed black soybean sauce with pork, onions and other vegetables. It's traditionally served with bright yellow \u003ca href=\"http://en.wikipedia.org/wiki/Takuan\" target=\"_blank\">pickled daikon radish\u003c/a> and diced raw onions for dipping into a small dish of plain black soybean sauce. You can also get the same \u003cem>za zang\u003c/em> sauce over rice with an omelet, and it comes with a small spicy bowl of complimentary \u003cem>jam pong\u003c/em> soup. For a hotter version of sweet-and-sour chicken, \u003cem>gan poong ki\u003c/em> is filled with tender bites of boneless fried chicken in a sugary-spicy glaze. Also highly recommended are the pork and vegetable fried dumplings. While a special, pricier menu of additional Korean-Chinese dishes is only noted on a sign handwritten in Korean on the wall -- including \u003cem>pal bo chae\u003c/em> (a stir-fried seafood & vegetable medley) and \u003cem>hae sam tang\u003c/em> (braised sea cucumber dish) -- ask your server about those dishes if you're curious. \u003c/p>\n\n",
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"excerpt": "As a Korean-American foodie who resides in West Oakland, I'm lucky that there's a slew of fine eateries not too far from our home all along Telegraph Avenue in Temescal.",
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"description": "As a Korean-American foodie who resides in West Oakland, I'm lucky that there's a slew of fine eateries not too far from our home all along Telegraph Avenue in Temescal.",
"title": "5 Bites: Korean Food On Temescal's 'Kimchi Row' | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82549\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/pyeong5.jpg\" alt=\"Sundubu Jiigae\" width=\"1000\" height=\"561\" class=\"size-full wp-image-82549\">\u003cfigcaption class=\"wp-caption-text\">Sundubu Jiigae at Pyeongchang Tofu Tofu House.\u003c/figcaption>\u003c/figure>\n\u003cp>As a Korean-American foodie who resides in West Oakland, I'm lucky that there's a slew of fine eateries not too far from our home all along Telegraph Avenue in Temescal. There's excellent Korean food elsewhere in the Bay Area, but if you feel like working your way down \"Kimchi Row\" that extends south to \u003ca href=\"http://www.koreatownnorthgate.org/\" target=\"_blank\">Koreatown\u003c/a>, check out the following list. Korean food is known for its fiery spices, diversity of dishes and plentiful portions -- so it's well-suited for communal eating, especially if you have a penchant for cuisine with a spicy kick. And let us know your favorites 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>If you're craving a spicy, bubbling tofu stew that's served piping hot, get your fix at Pyeongchang Tofu House. Sit down at one of the carved wooden tables and choose from a wide array of options, including one for vegetarians. You can't go wrong with their house specialty, the original \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Sundubu_jjigae\" target=\"_blank\">sundubu jiigae\u003c/a>, \u003c/em>which is brimming with your choice of beef and pork and soft tofu.\u003cem> (\u003c/em>You can adjust the spiciness to taste as well.) Every entree is accompanied with free \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Banchan\" target=\"_blank\">banchan\u003c/a>\u003c/em>, or a selection of side dishes. The items vary depending on the day, but you'll always find at least one iteration of the Korean national dish of fermented cabbage, or \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Kimchi\" target=\"_blank\">kimchi\u003c/a>\u003c/em>. There's plenty of other traditional items on the menu, including \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Bulgogi\" target=\"_blank\">bulgogi\u003c/a>\u003c/em>, which literally translates to \"fire meat\". The marinated beef will arrive on a sizzling platter, ready to eat with the steamed white rice cooked to perfection in a stone bowl. If you'd like to eat the crunchy rice crust at the bottom of the bowl, you can scrape it out and eat it plain, or your server can add water for a simple but delicious ad hoc soup.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://pyeongchangtofu.com/\" target=\"_blank\">Pyeongchang Tofu House\u003c/a>\u003c/strong>\u003cbr>\n4701 Telegraph Ave. [\u003ca href=\"http://goo.gl/1BBGBs\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 658-9040\u003cbr>\nHours: Mon-Sat 11:30am-2:30pm; 5-10pm; Sun 12-9pm\u003cbr>\nPrice range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This homey spot with leather booths and illuminated photographs of mouth-watering Korean dishes on the walls is a great go-to spot for \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Jeongol\" target=\"_blank\">jeongol\u003c/a>\u003c/em>, or casseroles, that will simmer away right on your table on a portable hot plate. Don't be surprised if the owner, a kindly \u003ca href=\"http://en.wikipedia.org/wiki/Ajumma\" target=\"_blank\">\u003cem>ajumma\u003c/em>\u003c/a>, personally cooks it for you and fusses over your meal like an attentive Korean auntie. There's a range of meaty versions, and one vegetarian-ish option filled with soft tofu, vegetables and thick udon noodles (the broth is chicken-based; they may be able to accommodate you if you ask for a non-meat stock.) Although you'll be spoiled by the numerous bowls of complimentary \u003cem>banchan\u003c/em> that'll fill your table, try one of the appetizers, too. \u003ca href=\"http://en.wikipedia.org/wiki/Pajeon\" target=\"_blank\">\u003cem>Pa jeon\u003c/em>\u003c/a>, or a large, fried flour scallion pancake that you dip in soy sauce is perfect for sharing with a group. A spicy, shredded beef and sweet potato noodle soup, \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Yukgaejang\" target=\"_blank\">yukgaejang\u003c/a>\u003c/em>, will clear your sinuses. Also recommended are their barbecue dishes, such as \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Galbi\" target=\"_blank\">kalbi\u003c/a>\u003c/em>, or broiled, marinated short ribs and spicy grilled pork, or \u003cem>daeji bulgogi\u003c/em>. And if you fall in love with their housemade \u003cem>kimchi\u003c/em>, you can buy some to take with you -- just ask your server. They have limited parking available behind the restaurant as well.\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://casserolehouse.com/\" target=\"_blank\">Casserole House\u003c/a>\u003c/strong>\u003cbr>\n4301 Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/txWmV\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 601-6001\u003cbr>\nHours: 11am-10pm daily, except Sundays 1-10pm\u003cbr>\nPrice range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While the somewhat shabby, windowless brick building on the corner of Telegraph and MacArthur doesn't look too inviting on the outside, don't be fooled by its plain exterior. Seoul Gomtang lives up to its name and offers a delectable variety of soups and other dishes, including its namesake. \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Gomguk\" target=\"_blank\">Gom tang\u003c/a>\u003c/em> is a rich, milky white broth made by gently simmering meat and bones for hours. While the restaurant seems to cater to a primarily Korean clientele, the servers speak English and the menus are bilingual -- though look for the one with images if you're having trouble deciphering what to order. \u003cem>Gori gom tang\u003c/em> is described as a \"thick broth of thoroughly cooked ox tail\" (for images, visit \u003ca href=\"http://www.yelp.com/biz_photos/seoul-gomtang-oakland?select=zwt8GDdy3eNSmRZuTIFVsg#zwt8GDdy3eNSmRZuTIFVsg\" target=\"_blank\">their listing on Yelp\u003c/a> as I neglected to take a photo.) Add scallions and sea salt (canisters of both will already be on your table) to flavor the simple soup filled with chunks of oxtail on the bone. For a cool soup on a hot day, \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Naengmyeon\" target=\"_blank\">Mul naengmyeon\u003c/a>\u003c/em> is a fine choice. Described as \"cold noodle with beef\" on the menu, buckwheat noodles swim in a tangy broth garnished with boiled egg, pickled cucumbers and radish as well as shredded beef. Use the mustard and vinegar condiments if you'd like to spice up your soup, and if you find the noodles too long and unwieldy, don't hesitate to use the scissors your server gives to you beforehand. While the \u003cem>banchan\u003c/em> consists of just three kinds of \u003cem>kimchi\u003c/em> -- cucumber, cabbage and radish -- they're all you need to accompany your meal and refills are available upon request. Two tasty side dishes are the plump \u003cem>jin mandoo\u003c/em>, or steamed dumplings stuffed with pork and tofu, and \u003cem>hae mool pajun\u003c/em>, an oversized fried pancake packed with peppers, green onions, oysters and squid. Limited parking is available behind the restaurant.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://seoulgomtang.com/\" target=\"_blank\">Seoul Gomtang\u003c/a>\u003c/strong>\u003cbr>\n3801 Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/zP1Kk\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 597-9989\u003cbr>\nHours: Mon-Fri 9am-11pm; Sat-Sun 7am-11pm\u003cbr>\nPrice range: $$$ Entrees ($18-$24)\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://gogitime.com/#about\" target=\"_blank\">Gogi Time\u003c/a>\u003c/strong>\u003cbr>\n2600 Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/7MDnR\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 834-5757\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/GogiTime\" target=\"_blank\">Gogi Time\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/GogiTime\" target=\"_blank\">@GogiTime\u003c/a>\u003cbr>\nPrice range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>If you're seeking a reasonably-priced, DIY Korean BBQ experience, Gogi Time, which translates to \"Meat Time,\" is the place to go if you want to grill your own seafood and meat tableside. For a set price (with a 2 person minimum), you can choose from several sections to assemble your own all-you-can eat meal: appetizers; stews; items for the grill; wraps; condiments; rice. \u003cem>Bulgogi\u003c/em>, pork belly and spicy pork are excellent options, as well as baby octopus. Pace yourself and cook just a few slices at a time over the hot wood coals, or you may find your meat will be done before you're ready to dig in. Top with garlic, chilies and \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Doenjang\" target=\"_blank\">doenjang\u003c/a>\u003c/em>, or a mild fermented soybean paste, then wrap it all in lettuce to enjoy as a mini-Korean burrito (or \u003ca href=\"http://en.wikipedia.org/wiki/Ssam\" target=\"_blank\">ssam\u003c/a>). Ask for more servings if you've still got room, if you're not filled up on side dishes like the soft tofu stew (\u003cem>sundubu jigae\u003c/em>) and \u003cem>banchan\u003c/em>. Soon you'll be rolling out the door, perfumed in BBQ smoke, once you finish your lavish feast. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/yuyu-za-zang-oakland\" target=\"_blank\">\u003cstrong>Yuyu Za Zang\u003c/strong>\u003c/a>\u003cbr>\n4871 Telegraph Ave. [\u003ca href=\"https://goo.gl/2MZr05\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 653-2288\u003cbr>\nHours: Mon-Sat 11:30am-9:30pm, Sun 12:30-9:30pm\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While the sign out front declares that Chef Yu / Yuyu Za Zang is a Chinese restaurant, it actually specializes in \u003ca href=\"http://en.wikipedia.org/wiki/Korean_Chinese_cuisine\" target=\"_blank\">Korean-style Chinese\u003c/a> food. Although it does have a separate menu with Kung Pao Chicken, Mongolian Beef and other typical Chinese dishes, go to their newish location on Telegraph Avenue (they moved just up the block from their former spot near MacArthur) for their homemade noodle dishes. The standout is the \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Jajangmyeon\" target=\"_blank\">za zang myun\u003c/a>\u003c/em>: a heaping bowl of wheat flour noodles topped with a salty, sautéed black soybean sauce with pork, onions and other vegetables. It's traditionally served with bright yellow \u003ca href=\"http://en.wikipedia.org/wiki/Takuan\" target=\"_blank\">pickled daikon radish\u003c/a> and diced raw onions for dipping into a small dish of plain black soybean sauce. You can also get the same \u003cem>za zang\u003c/em> sauce over rice with an omelet, and it comes with a small spicy bowl of complimentary \u003cem>jam pong\u003c/em> soup. For a hotter version of sweet-and-sour chicken, \u003cem>gan poong ki\u003c/em> is filled with tender bites of boneless fried chicken in a sugary-spicy glaze. Also highly recommended are the pork and vegetable fried dumplings. While a special, pricier menu of additional Korean-Chinese dishes is only noted on a sign handwritten in Korean on the wall -- including \u003cem>pal bo chae\u003c/em> (a stir-fried seafood & vegetable medley) and \u003cem>hae sam tang\u003c/em> (braised sea cucumber dish) -- ask your server about those dishes if you're curious. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Centerfield of Greens: SF Giants Open Edible Garden",
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"content": "\u003cfigure id=\"attachment_83957\" class=\"wp-caption aligncenter\" style=\"max-width: 580px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/giants.garden-e1403655576377.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/giants.garden-e1403655576377.jpg\" alt=\"Ballpark garden: A fresh alternative to typical sports arena fare. Photo: Suzanna Mitchell/Courtesy SF Giants\" width=\"580\" height=\"413\" class=\"size-full wp-image-83957\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ballpark garden: A fresh alternative to typical sports arena fare. Photo: Suzanna Mitchell/Courtesy SF Giants\u003c/figcaption>\u003c/figure>\n\u003cp>Going to a game just got greener. And more delicious. Yesterday, the \u003ca href=\"http://sanfrancisco.giants.mlb.com/index.jsp?c_id=sf\">San Francisco Giants\u003c/a> opened The Garden at AT&T Park.\u003c/p>\n\u003cp>Located behind centerfield, the garden will supply vegetables and fruits for menu items courtesy of the Giants’ food service partner, \u003ca href=\"http://www.bamco.com/\">Bon Appetit Management Company\u003c/a>. We’re talking strawberry smoothies, Mason Jar salads and crostini with chard.\u003c/p>\n\u003cfigure id=\"attachment_83960\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/giants-garden-molly-watson700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/giants-garden-molly-watson700.jpg\" alt=\"Mason Jar Salads. Photo: Molly Watson\" width=\"500\" class=\"size-full wp-image-83960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mason Jar Salads. Photo: Molly Watson\u003c/figcaption>\u003c/figure>\n\u003cp>The 4,320-square-foot space, one of the first edible gardens in a U.S. ballpark, boasts vertical aeroponic towers, which efficiently grow nutritious greens and herbs.\u003c/p>\n\u003cp>Blooming big time today: Artichokes, collards, chard, lettuce and, of course, kale.\u003c/p>\n\u003cp>On hand at the ribbon-cutting ceremony: The Giants healthy-eating ambassador, \u003ca href=\"http://m.mlb.com/sf/video/v25605121/pence-shows-what-it-takes-to-follow-the-paleo-diet\">Hunter Pence\u003c/a>, who has dabbled with the \u003ca href=\"http://en.wikipedia.org/wiki/Paleolithic_diet\">Paleo Diet\u003c/a> and converted the likes of Buster Posey and other teammates to the wonders of eating green.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Think Kale Salad for starters. Or \u003ca href=\"https://twitter.com/hashtag/kalepower\">#kalepower\u003c/a> to Giants fans in the know.\u003c/p>\n\u003cfigure id=\"attachment_83959\" class=\"wp-caption aligncenter\" style=\"max-width: 580px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/IMG_1677-e1403656181990.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/IMG_1677-e1403656181990.jpg\" alt=\"An edible garden is the latest attraction at the Giants ballpark.\" width=\"580\" height=\"435\" class=\"size-full wp-image-83959\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An edible garden is the latest attraction at the Giants ballpark. Photo: Sarah Henry\u003c/figcaption>\u003c/figure>\n\u003cp>Also in the mix: Junior Giants, 9-year-olds from \u003ca href=\"http://www.kidsclub.org/find-a-club/willie-mays-boys-girls-club-at-hunters-point/\">Willie Mays Boys and Girls Club of Hunters Point\u003c/a>, who got to eat greens, plant seeds and talk ball with the home run hitting Hunter.\u003c/p>\n\u003cp>Oh, and a couple of offspring of media types who were delighted to meet a real live MLB star. And eat good, green, clean grub.\u003c/p>\n\u003cp>A visit to the ballpark just got a whole lot tastier. Plans call for the gathering spot–complete with seating, fire pits and concession stands–to open to the public after the All-Star break next month.\u003c/p>\n\u003cp>Did we mention there’s a bar slated for the space too?\u003c/p>\n\u003cp>Fans can still brown bag it and picnic on the sod farm in front, which provides soil for the playing field. Oh, and if you want to watch the game from here? The garden’s centerfield wall will feature small cutout slits with ground-level views of the action.\u003c/p>\n\u003cp>The garden will also serve as a community teaching tool. The goal is to educate young eaters (and eager ballplayers hoping to catch a glimpse of their heroes at batting practice, perhaps) about the value of growing greens and eating fresh food.\u003c/p>\n\u003cp>Could the Giants kick off a ballpark trend?\u003c/p>\n\u003cp>We know \u003ca href=\"http://oakland.athletics.mlb.com/index.jsp?c_id=oak\">The A’s\u003c/a> have some serious stadium problems going on. But can we get some healthy food happening in the ballpark on this side of the Bay? Let’s Go Oakland.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>A girl can dream.\u003c/p>\n\u003cfigure id=\"attachment_83958\" class=\"wp-caption aligncenter\" style=\"max-width: 510px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/huntergabe.giantsgarden-e1403654291672.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/huntergabe.giantsgarden-e1403654291672.jpg\" alt=\"Kale lovin' ballplayer Hunter Pence and a fan, also a keen green eating machine.\" width=\"510\" height=\"680\" class=\"size-full wp-image-83958\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kale lovin' ballplayer Hunter Pence and a fan, also a keen green eating machine. Photo: Sarah Henry\u003c/figcaption>\u003c/figure>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83957\" class=\"wp-caption aligncenter\" style=\"max-width: 580px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/giants.garden-e1403655576377.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/giants.garden-e1403655576377.jpg\" alt=\"Ballpark garden: A fresh alternative to typical sports arena fare. Photo: Suzanna Mitchell/Courtesy SF Giants\" width=\"580\" height=\"413\" class=\"size-full wp-image-83957\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ballpark garden: A fresh alternative to typical sports arena fare. Photo: Suzanna Mitchell/Courtesy SF Giants\u003c/figcaption>\u003c/figure>\n\u003cp>Going to a game just got greener. And more delicious. Yesterday, the \u003ca href=\"http://sanfrancisco.giants.mlb.com/index.jsp?c_id=sf\">San Francisco Giants\u003c/a> opened The Garden at AT&T Park.\u003c/p>\n\u003cp>Located behind centerfield, the garden will supply vegetables and fruits for menu items courtesy of the Giants’ food service partner, \u003ca href=\"http://www.bamco.com/\">Bon Appetit Management Company\u003c/a>. We’re talking strawberry smoothies, Mason Jar salads and crostini with chard.\u003c/p>\n\u003cfigure id=\"attachment_83960\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/giants-garden-molly-watson700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/giants-garden-molly-watson700.jpg\" alt=\"Mason Jar Salads. Photo: Molly Watson\" width=\"500\" class=\"size-full wp-image-83960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mason Jar Salads. Photo: Molly Watson\u003c/figcaption>\u003c/figure>\n\u003cp>The 4,320-square-foot space, one of the first edible gardens in a U.S. ballpark, boasts vertical aeroponic towers, which efficiently grow nutritious greens and herbs.\u003c/p>\n\u003cp>Blooming big time today: Artichokes, collards, chard, lettuce and, of course, kale.\u003c/p>\n\u003cp>On hand at the ribbon-cutting ceremony: The Giants healthy-eating ambassador, \u003ca href=\"http://m.mlb.com/sf/video/v25605121/pence-shows-what-it-takes-to-follow-the-paleo-diet\">Hunter Pence\u003c/a>, who has dabbled with the \u003ca href=\"http://en.wikipedia.org/wiki/Paleolithic_diet\">Paleo Diet\u003c/a> and converted the likes of Buster Posey and other teammates to the wonders of eating green.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Think Kale Salad for starters. Or \u003ca href=\"https://twitter.com/hashtag/kalepower\">#kalepower\u003c/a> to Giants fans in the know.\u003c/p>\n\u003cfigure id=\"attachment_83959\" class=\"wp-caption aligncenter\" style=\"max-width: 580px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/IMG_1677-e1403656181990.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/IMG_1677-e1403656181990.jpg\" alt=\"An edible garden is the latest attraction at the Giants ballpark.\" width=\"580\" height=\"435\" class=\"size-full wp-image-83959\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An edible garden is the latest attraction at the Giants ballpark. Photo: Sarah Henry\u003c/figcaption>\u003c/figure>\n\u003cp>Also in the mix: Junior Giants, 9-year-olds from \u003ca href=\"http://www.kidsclub.org/find-a-club/willie-mays-boys-girls-club-at-hunters-point/\">Willie Mays Boys and Girls Club of Hunters Point\u003c/a>, who got to eat greens, plant seeds and talk ball with the home run hitting Hunter.\u003c/p>\n\u003cp>Oh, and a couple of offspring of media types who were delighted to meet a real live MLB star. And eat good, green, clean grub.\u003c/p>\n\u003cp>A visit to the ballpark just got a whole lot tastier. Plans call for the gathering spot–complete with seating, fire pits and concession stands–to open to the public after the All-Star break next month.\u003c/p>\n\u003cp>Did we mention there’s a bar slated for the space too?\u003c/p>\n\u003cp>Fans can still brown bag it and picnic on the sod farm in front, which provides soil for the playing field. Oh, and if you want to watch the game from here? The garden’s centerfield wall will feature small cutout slits with ground-level views of the action.\u003c/p>\n\u003cp>The garden will also serve as a community teaching tool. The goal is to educate young eaters (and eager ballplayers hoping to catch a glimpse of their heroes at batting practice, perhaps) about the value of growing greens and eating fresh food.\u003c/p>\n\u003cp>Could the Giants kick off a ballpark trend?\u003c/p>\n\u003cp>We know \u003ca href=\"http://oakland.athletics.mlb.com/index.jsp?c_id=oak\">The A’s\u003c/a> have some serious stadium problems going on. But can we get some healthy food happening in the ballpark on this side of the Bay? Let’s Go Oakland.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>A girl can dream.\u003c/p>\n\u003cfigure id=\"attachment_83958\" class=\"wp-caption aligncenter\" style=\"max-width: 510px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/huntergabe.giantsgarden-e1403654291672.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/huntergabe.giantsgarden-e1403654291672.jpg\" alt=\"Kale lovin' ballplayer Hunter Pence and a fan, also a keen green eating machine.\" width=\"510\" height=\"680\" class=\"size-full wp-image-83958\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kale lovin' ballplayer Hunter Pence and a fan, also a keen green eating machine. Photo: Sarah Henry\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "LGBT Pride: Where to Eat and Drink During the Dyke March",
"title": "LGBT Pride: Where to Eat and Drink During the Dyke March",
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"content": "\u003cfigure id=\"attachment_83663\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dykemarch2005.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dykemarch2005.jpg\" alt=\"San Francisco Dyke March. Photo: Wendy Goodfriend\" width=\"1280\" height=\"960\" class=\"size-full wp-image-83663\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">San Francisco Dyke March. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>June is LGBT Pride Month and on Saturday June 28 in San Francisco, the \u003ca href=\"http://www.thedykemarch.org/\">Dyke March\u003c/a> kicks off with a rally at 4 p.m. and march at 6 p.m. The Dyke March starts at Dolores Park and works its way through the Mission and over to the Castro. With any large gathering, my thoughts inevitably turn to food and drink: after all, people watching and marching can make anyone ravenous and wondering “where's my next snack?” Dykes and in-the-know San Franciscans from all over the Kinsey spectrum had tips about the Dyke March. One advised to bring food from home and a longtime Castro resident said to seek out eateries off of the parade path. But if you don't feel like prepping food and don't want to miss out on the festivities we have collected a list of eateries and bars that are on the traditional march route.\u003c/p>\n\u003cp>Three of the most popular hangouts are on one block of 18th Street: Dolores Park Cafe, Delfina, and Pizzeria Delfina. For these three hot spots, I was able to find out what it's like for those always popular eateries to participate in the Dyke March. \u003c/p>\n\u003cfigure id=\"attachment_83648\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Dyke-March-photo-courtesy-DPCafe1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Dyke-March-photo-courtesy-DPCafe1000.jpg\" alt=\"Dyke March at Dolores Park Cafe. Photo courtesy of Dolores Park Cafe\" width=\"1000\" height=\"750\" class=\"size-full wp-image-83648\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dyke March at Dolores Park Cafe. Photo courtesy of Dolores Park Cafe\u003c/figcaption>\u003c/figure>\n\u003cp>More than a few folks named Dolores Park Cafe as the best spot to people watch. Dolores Park Cafe's Rachel Herbert told Bay Area Bites that: \u003c/p>\n\u003cblockquote>\u003cp>“We have special menu items for Dyke March and Pride every year. This year we are working on breast rainbow cakes (cupcakes), custom rainbow pops, and some special fresh squeezed organic juice combinations as well as Hunky Bear burgers & jello shots. The Hunky Bear burger is an eight ounce grass fed burger on a home-made challah bun with wild arugula, Roma tomatoes and our secret sauce. It's all organic, including the flour used to make the bun.”\u003c/p>\u003c/blockquote>\n\u003cp>[gallery link=\"file\" ids=\"83650,83649,83647\"]\u003c/p>\n\u003cp>Pizzeria Delfina and Delfina are also great spots to take in the eye candy. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Delfina's Ashley Bellview said: \u003c/p>\n\u003cblockquote>\u003cp>“We love that the Dyke March passes right by us. It's something that we look forward to every year and with our prime front row seating -- it's something that our guests look forward too as well. To help support the March, we both supported it financially as a sponsor as well as donate proceeds from our special edition Pizzeria PRIDE t-shirts.”\u003c/p>\u003c/blockquote>\n\u003cp> According to Bellview, the shirts are being finalized and can be purchased for $25 and will be available through all pizzeria locations. Look to their upcoming newsletter for more details. \u003c/p>\n\u003cp>The restaurants, eateries and bars are listed roughly in order of the Dyke March's typical flow from start to finish.\u003c/p>\n\u003cp>\u003ca href=\"http://www.namusf.com/\">Namu Gaji\u003c/a>\u003cbr>\n499 Dolores [\u003ca href=\"https://www.google.com/maps/dir//Namu+Gaji,+499+Dolores+St,+San+Francisco,+CA+94110/@37.761597,-122.425881,17z/data=!4m12!1m3!3m2!1s0x0:0x777eb3bba3da73ef!2sNamu+Gaji!4m7!1m0!1m5!1m1!1s0x808f7e1839392491:0x777eb3bba3da73ef!2m2!1d-122.425881!2d37.761597?hl=en\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 415-431-6268\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/NamuSF\" target=\"_blank\">@NamuSF\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://www.doloresparkcafe.com/\" target=\"_blank\">Dolores Park Cafe\u003c/a>\u003cbr>\n501 Dolores [\u003ca href=\"https://www.google.com/maps/dir//Dolores+Park+Cafe,+501+Dolores+St,+San+Francisco,+CA+94110/@37.761351,-122.425861,17z/data=!4m12!1m3!3m2!1s0x808f7e183c664247:0x104673cba0e1881e!2sDolores+Park+Cafe!4m7!1m0!1m5!1m1!1s0x808f7e183c664247:0x104673cba0e1881e!2m2!1d-122.425861!2d37.761351\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 415-621-2936\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DoloresParkCafe\" target=\"_blank\">@DoloresParkCafe\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://www.biritemarket.com/\" target=\"_blank\">Bi-Rite Market\u003c/a>\u003cbr>\n3639 18th St. [\u003ca href=\"https://www.google.com/maps/preview?hl=en&ie=UTF-8&fb=1&gl=us&q=Bi-Rite+Market&cid=16741008033048840660&ei=GouWU_7HDujJ8wH14YDIDQ&ved=0CJUBEPwSMA0\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 415-241-9760\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BiRiteSF\" target=\"_blank\">@BiRiteSF\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://biritecreamery.com/\" target=\"_blank\">Bi-Rite Creamery\u003c/a>\u003cbr>\n3692 18th St. [\u003ca href=\"http://goo.gl/X64DJw\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 415-626-5600\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BiRiteCreamery\" target=\"_blank\">@BiRiteCreamery\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/fayes-video-and-espresso-bar-san-francisco\" target=\"_blank\">Fayes Video & Espresso Bar\u003c/a>\u003cbr>\n3614 18th St. [\u003ca href=\"https://www.google.com/maps/preview?hl=en&ie=UTF-8&fb=1&gl=us&q=Faye%27s+Video&cid=7709365626872796693&ei=DIyWU_2kDeHx8AGwroCABw&ved=0CIwBEPwSMAs\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 415-522-0434\u003c/p>\n\u003cp>\u003ca href=\"http://www.delfinasf.com/restaurant/\" target=\"_blank\">Delfina\u003c/a>\u003cbr>\n3621 18th St. [\u003ca href=\"https://www.google.com/maps/dir//Delfina+Restaurant,+3621+18th+St,+San+Francisco,+CA+94110/@37.761315,-122.424394,17z/data=!4m12!1m3!3m2!1s0x808f7e1806c213b1:0x8317eb3aad3a6eb!2sDelfina+Restaurant!4m7!1m0!1m5!1m1!1s0x808f7e1806c213b1:0x8317eb3aad3a6eb!2m2!1d-122.424394!2d37.761315?hl=en\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 415-522-4055\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/delfinasf\" target=\"_blank\">@delfinasf\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://pizzeriadelfina.com/mission/\" target=\"_blank\">Pizzeria Delfina\u003c/a>\u003cbr>\n3621 18th St. [\u003ca href=\"https://www.google.com/maps/dir//Pizzeria+Delfina,+3611+18th+St,+San+Francisco,+CA+94110/@37.761452,-122.424246,17z/data=!4m12!1m3!3m2!1s0x808f7e180701da5f:0x682048185cf080e7!2sPizzeria+Delfina!4m7!1m0!1m5!1m1!1s0x808f7e180701da5f:0x682048185cf080e7!2m2!1d-122.424246!2d37.761452\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 415-437-6800\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/pizzeriadelfina\" target=\"_blank\">@pizzeriadelfina\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://yuzukisf.com/\" target=\"_blank\">Izakaya Yuzuki\u003c/a>\u003cbr>\n598 Guerrero St. [\u003ca href=\"http://goo.gl/lneG9C\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 415-556-9898\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/IzakayaYuzuki\" target=\"_blank\">@IzakayaYuzuki\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://www.farina-foods.com/intro.php?url=restaurants\" target=\"_blank\">Farina Focaccia & Cucina Italiana\u003c/a>\u003cbr>\n3560 18th St. [\u003ca href=\"https://www.google.com/maps/place/Farina+Focaccia+%26+Cucina+Italiana/@37.761771,-122.422953,17z/data=!3m1!4b1!4m2!3m1!1s0x0:0xae49baf06aa02208?hl=en\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 415-565-0360\u003cbr>\nThe ginormous windows and pesto pasta are the biggest draws here.\u003c/p>\n\u003cp>\u003ca href=\"http://curryupnow.com/restaurants\" target=\"_blank\">Curry Up Now, Mortar & Pestle Bar\u003c/a>\u003cbr>\n659 Valencia St. [\u003ca href=\"https://www.google.com/maps/preview?hl=en&ie=UTF-8&fb=1&gl=us&q=Curry+Up+Now-Indian+Street+Food&cid=3872219278016254201&ei=pZSWU971KrfNsQSQ3YHYAQ&sqi=2&ved=0CH4Q_BIwDQ\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 415-504-3631\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/CurryUpNow\" target=\"_blank\">@CurryUpNow\u003c/a> \u003c/p>\n\u003cp>Curry Up Now is the only place where you can order naughty naan and sexy fries in the Mission. Yes, you probably want to share; just saying “naughty” and “sexy” out loud often helps move things along... at least in my mind. The Tikka Masala burrito is filling and fun. \u003c/p>\n\u003cp>Owners Akash and Rana Kapoor just launched Mortar & Pestle Bar inside the space, and feature low-proof cocktails that are made with tinctures, oleo and bitters. Designated marchers aka those wishing to stay sober can instead sip tasty sounding craft bottled sodas: Kola, pineapple-vanilla phosphate, cardamom-raspberry Rickey and mango Chai. \u003c/p>\n\u003cp>Go ahead and break the seal and pee here: there is reportedly no wait for bathrooms. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/la-rondalla-restaurant-and-cantina-san-francisco\" target=\"_blank\">La Rondalla Restaurant and Cantina\u003c/a>\u003cbr>\n901 Valencia St. [\u003ca href=\"http://goo.gl/k5mSp0\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 415-829-8444\u003cbr>\n La Rondalla just re-opened after a long shuttering and is known more for its strong margaritas and festive atmosphere.\u003c/p>\n\u003cfigure id=\"attachment_83665\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dykemarch-wgoofriend-portrait.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dykemarch-wgoofriend-portrait.jpg\" alt=\"Dyke March festivities on 16th Street. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-83665\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dyke March festivities on 16th Street. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/sunflower-authentic-vietnamese-restaurant-san-francisco-2\" target=\"_blank\">Sunflower Restaurant\u003c/a>\u003cbr>\n3111 16th St. [\u003ca href=\"https://www.google.com/maps/dir/Sunflower+Restaurant,+3111+16th+St,+San+Francisco,+CA+94103//@37.7577,-122.4376,12z/data=!4m8!4m7!1m5!1m1!1s0x808f7e22438cbc2d:0x749e3e4abd830ecc!2m2!1d-122.422037!2d37.764668!1m0\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 415-626-5023\u003cbr>\nPho, veggie rice plates and other straightforward Vietnamese dishes.\u003c/p>\n\u003cp>\u003ca href=\"https://plus.google.com/104910831519987407190/about?gl=us&hl=en\" target=\"_blank\">Arinell Pizza\u003c/a>\u003cbr>\n509 Valencia St. [\u003ca href=\"http://goo.gl/YzY1GY\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 415-255-1303\u003cbr>\nCounter spot with piping hot (quality) slices of pizza that fold over for easier eating. Bonus: open way late.\u003c/p>\n\u003cp>\u003ca href=\"http://sfpanchovilla.com/\" target=\"_blank\">Pancho Villa\u003c/a>\u003cbr>\n30171 16th St. [\u003ca href=\"http://sfpanchovilla.com/#loc\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 415-864-8840\u003cbr>\nEasy access, fast and friendly to-go burritos are a good option here. Or stay for the full-plate meals, agua fresca and Mexican beers in festive yet casual atmosphere. Service is efficient and able to handle the crowds -- meaning they'll quickly take care of the hangry types in your midst.\u003c/p>\n\u003cp>\u003ca href=\"http://www.trulymedsf.com/\" target=\"_blank\">Truly Mediterranean\u003c/a>\u003cbr>\n3109 16th St. [\u003ca href=\"https://www.google.com/maps/place/Truly+Mediterranean/@37.764851,-122.422319,17z/data=!3m1!4b1!4m2!3m1!1s0x0:0xbbfb95d305938fa8?hl=en\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 415-252-7482\u003cbr>\nThe menu is short and sweet, and you're toughest decision may be to get the falafel deluxe or shawarma, which makes for walk-as-you-eat-ease or settle into the more hearty combo plate, which rocks a light Baba ghanoush, hummus and other delights. \u003c/p>\n\u003cp>\u003ca href=\"http://www.superdupersf.com/contact.aspx\" target=\"_blank\">Super Duper Burgers\u003c/a>\u003cbr>\n2304 Market St. [\u003ca href=\"https://www.google.com/maps/preview?hl=en&ie=UTF-8&fb=1&gl=us&q=Super+Duper+Burgers+-+Castro&cid=13401849708039486650&ei=MJaWU_C6C6-2sAS22oH4DA&sqi=2&ved=0CKUBEPwSMA8\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 415-558-8124\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SuperDuperSF\" target=\"_blank\">@SuperDuperSF\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://cafeflore.com/\" target=\"_blank\">Cafe Flore\u003c/a>\u003cbr>\n2298 Market St. [\u003ca href=\"https://www.google.com/maps/preview?hl=en&ie=UTF-8&fb=1&gl=us&q=cafe+flore+sf&cid=174762262933614065&ei=hJaWU7z0GIaQ8QH8kIGAAw&ved=0CJwBEPwSMAo\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 415-621-8179\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/CafeFloreSF\" target=\"_blank\">@CafeFloreSF\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lookoutsf.com/\" target=\"_blank\">Lookout Bar\u003c/a>\u003cbr>\n3600 16th St. [\u003ca href=\"https://www.google.com/maps/preview?hl=en&ie=UTF-8&fb=1&gl=us&q=Lookout&cid=11728488527513942549&ei=7ZaWU4DiFqOf8AH6ioGYBA&ved=0CJEBEPwSMAo\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 415-431-0306\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/LookoutSF\" target=\"_blank\">@LookoutSF\u003c/a> \u003c/p>\n\n",
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"excerpt": "Mary Ladd reports on where to eat and drink during the Dyke March, which is one of the most fun and spirited celebrations during Pride month in San Francisco. ",
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"description": "Mary Ladd reports on where to eat and drink during the Dyke March, which is one of the most fun and spirited celebrations during Pride month in San Francisco. ",
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"headline": "LGBT Pride: Where to Eat and Drink During the Dyke March",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83663\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dykemarch2005.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dykemarch2005.jpg\" alt=\"San Francisco Dyke March. Photo: Wendy Goodfriend\" width=\"1280\" height=\"960\" class=\"size-full wp-image-83663\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">San Francisco Dyke March. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>June is LGBT Pride Month and on Saturday June 28 in San Francisco, the \u003ca href=\"http://www.thedykemarch.org/\">Dyke March\u003c/a> kicks off with a rally at 4 p.m. and march at 6 p.m. The Dyke March starts at Dolores Park and works its way through the Mission and over to the Castro. With any large gathering, my thoughts inevitably turn to food and drink: after all, people watching and marching can make anyone ravenous and wondering “where's my next snack?” Dykes and in-the-know San Franciscans from all over the Kinsey spectrum had tips about the Dyke March. One advised to bring food from home and a longtime Castro resident said to seek out eateries off of the parade path. But if you don't feel like prepping food and don't want to miss out on the festivities we have collected a list of eateries and bars that are on the traditional march route.\u003c/p>\n\u003cp>Three of the most popular hangouts are on one block of 18th Street: Dolores Park Cafe, Delfina, and Pizzeria Delfina. For these three hot spots, I was able to find out what it's like for those always popular eateries to participate in the Dyke March. \u003c/p>\n\u003cfigure id=\"attachment_83648\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Dyke-March-photo-courtesy-DPCafe1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Dyke-March-photo-courtesy-DPCafe1000.jpg\" alt=\"Dyke March at Dolores Park Cafe. Photo courtesy of Dolores Park Cafe\" width=\"1000\" height=\"750\" class=\"size-full wp-image-83648\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dyke March at Dolores Park Cafe. Photo courtesy of Dolores Park Cafe\u003c/figcaption>\u003c/figure>\n\u003cp>More than a few folks named Dolores Park Cafe as the best spot to people watch. Dolores Park Cafe's Rachel Herbert told Bay Area Bites that: \u003c/p>\n\u003cblockquote>\u003cp>“We have special menu items for Dyke March and Pride every year. This year we are working on breast rainbow cakes (cupcakes), custom rainbow pops, and some special fresh squeezed organic juice combinations as well as Hunky Bear burgers & jello shots. The Hunky Bear burger is an eight ounce grass fed burger on a home-made challah bun with wild arugula, Roma tomatoes and our secret sauce. It's all organic, including the flour used to make the bun.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Pizzeria Delfina and Delfina are also great spots to take in the eye candy. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Delfina's Ashley Bellview said: \u003c/p>\n\u003cblockquote>\u003cp>“We love that the Dyke March passes right by us. It's something that we look forward to every year and with our prime front row seating -- it's something that our guests look forward too as well. To help support the March, we both supported it financially as a sponsor as well as donate proceeds from our special edition Pizzeria PRIDE t-shirts.”\u003c/p>\u003c/blockquote>\n\u003cp> According to Bellview, the shirts are being finalized and can be purchased for $25 and will be available through all pizzeria locations. Look to their upcoming newsletter for more details. \u003c/p>\n\u003cp>The restaurants, eateries and bars are listed roughly in order of the Dyke March's typical flow from start to finish.\u003c/p>\n\u003cp>\u003ca href=\"http://www.namusf.com/\">Namu Gaji\u003c/a>\u003cbr>\n499 Dolores [\u003ca href=\"https://www.google.com/maps/dir//Namu+Gaji,+499+Dolores+St,+San+Francisco,+CA+94110/@37.761597,-122.425881,17z/data=!4m12!1m3!3m2!1s0x0:0x777eb3bba3da73ef!2sNamu+Gaji!4m7!1m0!1m5!1m1!1s0x808f7e1839392491:0x777eb3bba3da73ef!2m2!1d-122.425881!2d37.761597?hl=en\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 415-431-6268\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/NamuSF\" target=\"_blank\">@NamuSF\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://www.doloresparkcafe.com/\" target=\"_blank\">Dolores Park Cafe\u003c/a>\u003cbr>\n501 Dolores [\u003ca href=\"https://www.google.com/maps/dir//Dolores+Park+Cafe,+501+Dolores+St,+San+Francisco,+CA+94110/@37.761351,-122.425861,17z/data=!4m12!1m3!3m2!1s0x808f7e183c664247:0x104673cba0e1881e!2sDolores+Park+Cafe!4m7!1m0!1m5!1m1!1s0x808f7e183c664247:0x104673cba0e1881e!2m2!1d-122.425861!2d37.761351\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 415-621-2936\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DoloresParkCafe\" target=\"_blank\">@DoloresParkCafe\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://www.biritemarket.com/\" target=\"_blank\">Bi-Rite Market\u003c/a>\u003cbr>\n3639 18th St. [\u003ca href=\"https://www.google.com/maps/preview?hl=en&ie=UTF-8&fb=1&gl=us&q=Bi-Rite+Market&cid=16741008033048840660&ei=GouWU_7HDujJ8wH14YDIDQ&ved=0CJUBEPwSMA0\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 415-241-9760\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BiRiteSF\" target=\"_blank\">@BiRiteSF\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://biritecreamery.com/\" target=\"_blank\">Bi-Rite Creamery\u003c/a>\u003cbr>\n3692 18th St. [\u003ca href=\"http://goo.gl/X64DJw\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 415-626-5600\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BiRiteCreamery\" target=\"_blank\">@BiRiteCreamery\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/fayes-video-and-espresso-bar-san-francisco\" target=\"_blank\">Fayes Video & Espresso Bar\u003c/a>\u003cbr>\n3614 18th St. [\u003ca href=\"https://www.google.com/maps/preview?hl=en&ie=UTF-8&fb=1&gl=us&q=Faye%27s+Video&cid=7709365626872796693&ei=DIyWU_2kDeHx8AGwroCABw&ved=0CIwBEPwSMAs\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 415-522-0434\u003c/p>\n\u003cp>\u003ca href=\"http://www.delfinasf.com/restaurant/\" target=\"_blank\">Delfina\u003c/a>\u003cbr>\n3621 18th St. [\u003ca href=\"https://www.google.com/maps/dir//Delfina+Restaurant,+3621+18th+St,+San+Francisco,+CA+94110/@37.761315,-122.424394,17z/data=!4m12!1m3!3m2!1s0x808f7e1806c213b1:0x8317eb3aad3a6eb!2sDelfina+Restaurant!4m7!1m0!1m5!1m1!1s0x808f7e1806c213b1:0x8317eb3aad3a6eb!2m2!1d-122.424394!2d37.761315?hl=en\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 415-522-4055\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/delfinasf\" target=\"_blank\">@delfinasf\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://pizzeriadelfina.com/mission/\" target=\"_blank\">Pizzeria Delfina\u003c/a>\u003cbr>\n3621 18th St. [\u003ca href=\"https://www.google.com/maps/dir//Pizzeria+Delfina,+3611+18th+St,+San+Francisco,+CA+94110/@37.761452,-122.424246,17z/data=!4m12!1m3!3m2!1s0x808f7e180701da5f:0x682048185cf080e7!2sPizzeria+Delfina!4m7!1m0!1m5!1m1!1s0x808f7e180701da5f:0x682048185cf080e7!2m2!1d-122.424246!2d37.761452\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 415-437-6800\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/pizzeriadelfina\" target=\"_blank\">@pizzeriadelfina\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://yuzukisf.com/\" target=\"_blank\">Izakaya Yuzuki\u003c/a>\u003cbr>\n598 Guerrero St. [\u003ca href=\"http://goo.gl/lneG9C\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 415-556-9898\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/IzakayaYuzuki\" target=\"_blank\">@IzakayaYuzuki\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://www.farina-foods.com/intro.php?url=restaurants\" target=\"_blank\">Farina Focaccia & Cucina Italiana\u003c/a>\u003cbr>\n3560 18th St. [\u003ca href=\"https://www.google.com/maps/place/Farina+Focaccia+%26+Cucina+Italiana/@37.761771,-122.422953,17z/data=!3m1!4b1!4m2!3m1!1s0x0:0xae49baf06aa02208?hl=en\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 415-565-0360\u003cbr>\nThe ginormous windows and pesto pasta are the biggest draws here.\u003c/p>\n\u003cp>\u003ca href=\"http://curryupnow.com/restaurants\" target=\"_blank\">Curry Up Now, Mortar & Pestle Bar\u003c/a>\u003cbr>\n659 Valencia St. [\u003ca href=\"https://www.google.com/maps/preview?hl=en&ie=UTF-8&fb=1&gl=us&q=Curry+Up+Now-Indian+Street+Food&cid=3872219278016254201&ei=pZSWU971KrfNsQSQ3YHYAQ&sqi=2&ved=0CH4Q_BIwDQ\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 415-504-3631\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/CurryUpNow\" target=\"_blank\">@CurryUpNow\u003c/a> \u003c/p>\n\u003cp>Curry Up Now is the only place where you can order naughty naan and sexy fries in the Mission. Yes, you probably want to share; just saying “naughty” and “sexy” out loud often helps move things along... at least in my mind. The Tikka Masala burrito is filling and fun. \u003c/p>\n\u003cp>Owners Akash and Rana Kapoor just launched Mortar & Pestle Bar inside the space, and feature low-proof cocktails that are made with tinctures, oleo and bitters. Designated marchers aka those wishing to stay sober can instead sip tasty sounding craft bottled sodas: Kola, pineapple-vanilla phosphate, cardamom-raspberry Rickey and mango Chai. \u003c/p>\n\u003cp>Go ahead and break the seal and pee here: there is reportedly no wait for bathrooms. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/la-rondalla-restaurant-and-cantina-san-francisco\" target=\"_blank\">La Rondalla Restaurant and Cantina\u003c/a>\u003cbr>\n901 Valencia St. [\u003ca href=\"http://goo.gl/k5mSp0\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 415-829-8444\u003cbr>\n La Rondalla just re-opened after a long shuttering and is known more for its strong margaritas and festive atmosphere.\u003c/p>\n\u003cfigure id=\"attachment_83665\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dykemarch-wgoofriend-portrait.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dykemarch-wgoofriend-portrait.jpg\" alt=\"Dyke March festivities on 16th Street. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-83665\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dyke March festivities on 16th Street. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/sunflower-authentic-vietnamese-restaurant-san-francisco-2\" target=\"_blank\">Sunflower Restaurant\u003c/a>\u003cbr>\n3111 16th St. [\u003ca href=\"https://www.google.com/maps/dir/Sunflower+Restaurant,+3111+16th+St,+San+Francisco,+CA+94103//@37.7577,-122.4376,12z/data=!4m8!4m7!1m5!1m1!1s0x808f7e22438cbc2d:0x749e3e4abd830ecc!2m2!1d-122.422037!2d37.764668!1m0\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 415-626-5023\u003cbr>\nPho, veggie rice plates and other straightforward Vietnamese dishes.\u003c/p>\n\u003cp>\u003ca href=\"https://plus.google.com/104910831519987407190/about?gl=us&hl=en\" target=\"_blank\">Arinell Pizza\u003c/a>\u003cbr>\n509 Valencia St. [\u003ca href=\"http://goo.gl/YzY1GY\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 415-255-1303\u003cbr>\nCounter spot with piping hot (quality) slices of pizza that fold over for easier eating. Bonus: open way late.\u003c/p>\n\u003cp>\u003ca href=\"http://sfpanchovilla.com/\" target=\"_blank\">Pancho Villa\u003c/a>\u003cbr>\n30171 16th St. [\u003ca href=\"http://sfpanchovilla.com/#loc\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 415-864-8840\u003cbr>\nEasy access, fast and friendly to-go burritos are a good option here. Or stay for the full-plate meals, agua fresca and Mexican beers in festive yet casual atmosphere. Service is efficient and able to handle the crowds -- meaning they'll quickly take care of the hangry types in your midst.\u003c/p>\n\u003cp>\u003ca href=\"http://www.trulymedsf.com/\" target=\"_blank\">Truly Mediterranean\u003c/a>\u003cbr>\n3109 16th St. [\u003ca href=\"https://www.google.com/maps/place/Truly+Mediterranean/@37.764851,-122.422319,17z/data=!3m1!4b1!4m2!3m1!1s0x0:0xbbfb95d305938fa8?hl=en\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 415-252-7482\u003cbr>\nThe menu is short and sweet, and you're toughest decision may be to get the falafel deluxe or shawarma, which makes for walk-as-you-eat-ease or settle into the more hearty combo plate, which rocks a light Baba ghanoush, hummus and other delights. \u003c/p>\n\u003cp>\u003ca href=\"http://www.superdupersf.com/contact.aspx\" target=\"_blank\">Super Duper Burgers\u003c/a>\u003cbr>\n2304 Market St. [\u003ca href=\"https://www.google.com/maps/preview?hl=en&ie=UTF-8&fb=1&gl=us&q=Super+Duper+Burgers+-+Castro&cid=13401849708039486650&ei=MJaWU_C6C6-2sAS22oH4DA&sqi=2&ved=0CKUBEPwSMA8\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 415-558-8124\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SuperDuperSF\" target=\"_blank\">@SuperDuperSF\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://cafeflore.com/\" target=\"_blank\">Cafe Flore\u003c/a>\u003cbr>\n2298 Market St. [\u003ca href=\"https://www.google.com/maps/preview?hl=en&ie=UTF-8&fb=1&gl=us&q=cafe+flore+sf&cid=174762262933614065&ei=hJaWU7z0GIaQ8QH8kIGAAw&ved=0CJwBEPwSMAo\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 415-621-8179\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/CafeFloreSF\" target=\"_blank\">@CafeFloreSF\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lookoutsf.com/\" target=\"_blank\">Lookout Bar\u003c/a>\u003cbr>\n3600 16th St. [\u003ca href=\"https://www.google.com/maps/preview?hl=en&ie=UTF-8&fb=1&gl=us&q=Lookout&cid=11728488527513942549&ei=7ZaWU4DiFqOf8AH6ioGYBA&ved=0CJEBEPwSMAo\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 415-431-0306\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/LookoutSF\" target=\"_blank\">@LookoutSF\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Guide to the Best Bread in the Bay Area",
"title": "A Guide to the Best Bread in the Bay Area",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_83731\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/2143272564_fcbaff3310_z.jpg\">\u003cimg class=\"size-full wp-image-83731\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/2143272564_fcbaff3310_z.jpg\" alt=\"Bread at Fisherman's Wharf. Photo: Morgan Johnston/Flickr\" width=\"640\" height=\"427\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bread at Fisherman's Wharf. Photo: Morgan Johnston/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>This story was originally published on Jun 20, 2014. It was updated April 24, 2017.\u003c/em>\u003c/p>\n\u003cp>San Francisco may be known for its sourdough, but let the tourists have the artfully contrived bread made into the shapes of animals. The Bay Area is home to some of the finest bakers and pastry chefs out there. So, instead of buying a well-preserved loaf from the store, get some fresh bread -- either flavored or just plain and hot out of the oven -- to go with your next meal.\u003c/p>\n\u003cp>Here are some of the best breads in the Bay Area. As always, this list is incomplete. Add your own favorites in the comments.\u003c/p>\n\u003cfigure id=\"attachment_83715\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.tartinebakery.com/\">\u003cimg class=\"size-thumbnail wp-image-83715\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/5376972886_8a963ab1c5_z-190x190.jpg\" alt=\"Rebecca Winzenried/Flickr\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"https://www.flickr.com/photos/53054235@N03/5376972886/in/photolist-9c9oH5-9hCs8W-9cXDn3-jBoDDe-bvKWBv-nTtKiR-7wboNg-acX4Gr-mhtYfE-aZqwQV-2GU1me-9c9oPs-91PDab-nmNSdp-5LdW1F-6dyWCx-bf6r8V-bf6ysx-JVMri-9c9oJq-9c9oGq-dTEdbt-5iocUn-oLNfd-9BRwE5-6nkyK7-9c9otU-9c9oMQ-9c6iWM-9c6iUg-9c6iMt-9c6iw2-9c9ox7-9c9orY-9c6iwD-9c6iSg-9c6iPT-9c9oDj-9c6iPa-9c9oKA-9c9oz9-9c6iZH-9c9oEj-9hzkLT-9fjcn6-9fjckg-9fnju1-9fntvJ-3p18nb-dTBbky#\" target=\"_blank\" rel=\"noopener\">Rebecca Winzenried/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.tartinebakery.com/\" target=\"_blank\" rel=\"noopener\">Tartine Bakery and Cafe\u003c/a>\u003c/strong>\u003cbr>\n600 Guerrero St., San Francisco\u003cbr>\n(415) 487-2600\u003cbr>\nMon, 8 a.m. - 7 p.m.; Tues, Wed, 7:30 a.m. - 7 p.m.; Thurs, Fri, 7:30 a.m. - 8 p.m.; Sat, 8 a.m. - 8 p.m.; Sun, 8 a.m. - 8 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Chad Robertson may be the most famous baker in the city and Tartine is his masterpiece. There's a reason the bakery is a San Francisco classic. Fresh bread is available daily after 4:30 p.m. You can order ahead -- and you probably want to -- with three days advance notice. Or visit the more recently opened \u003ca href=\"http://www.tartinemanufactory.com/\" target=\"_blank\" rel=\"noopener\">Tartine Manufactory\u003c/a> in the Mission.\u003c/p>\n\u003cfigure id=\"attachment_83716\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://acmebread.com/\">\u003cimg class=\"size-thumbnail wp-image-83716\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/6848519867_3791c0f3a2_z-190x190.jpg\" alt=\"Niall Kennedy/Flickr\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"https://www.flickr.com/photos/niallkennedy/6848519867/in/photolist-3eNrb-ytu4W-83bMjP-NvDH9-ATajp-Nw6e2-4QhLPJ-jjaq1w-brbsmK-rphVq-ytooM-5MEUEw-g7XjL-7vwUKY-Nw5mK-4QdxqD-2Qy2cB-7u16i6-rqVUv-5gc1gL-8Wowe3-8WkrWe-8Wowbo-694X66-93kCeT-cLY66-dhR9EG-4GYSY3-an8iLL-dhdPZy-8g7Aa4-hYPxFF-7M9YgR-5QriVN-fhz5Xe-693Ri4-7y7cKg-6jWrYG-84tiLc-bt6CwG-7Rv2Ed-6AzmAK-64xhNd-dSkhoD-9e5Fin-9Q4N1-8rhpRT-3A5DQk-7s5Qs-hYNPJs\" target=\"_blank\" rel=\"noopener\">Niall Kennedy/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://acmebread.com/\" target=\"_blank\" rel=\"noopener\">The Acme Bread Company\u003c/a>\u003c/strong>\u003cbr>\n1601 San Pablo Ave., Berkeley\u003cbr>\n(510) 524-1327\u003cbr>\nMon-Sat, 8 a.m. - 6 p.m.; Sun, 8:30 a.m. - 3 p.m.\u003cbr>\nFerry Building, San Francisco\u003cbr>\n(415) 288-2978\u003cbr>\nMon-Fri, 6:20 a.m. - 7:30 p.m.; Sat, Sun, 8 a.m. - 7 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Yes, Acme bread is readily available in stores around the Bay Area and at a few farmers markets. But, the specialty and fresh loaves are what make it one of the premier bread destinations. Try the sourdough or the walnut levain.\u003c/p>\n\u003cfigure id=\"attachment_83717\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.http://www.firebrandbread.com/\">\u003cimg class=\"size-thumbnail wp-image-83717\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/country-sourdough-190x190.jpg\" alt=\"Courtesy of Firebrand Artisan Breads\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Courtesy of Firebrand Artisan Breads\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.firebrandbread.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Firebrand Artisan\u003c/strong>\u003c/a>\u003cbr>\n2343 Broadway, Oakland\u003cbr>\n(510) 594-9213\u003cbr>\ndaily, 7 a.m. - 6 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Formerly a strictly wholesale business, Firebrand opened its own retail location and eatery in 2016. The breads are made in small batches and with limited distributions through Bay Area restaurants and certain retailers. Once you get your hands on a loaf, you'll swear that all the time that goes into the hand-made, wood-fire-cooked loaves is worth it. Try the German rye, the whole wheat, or the sourdough.\u003c/p>\n\u003cfigure id=\"attachment_83718\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.destinationbakingcompany.com/index.html\">\u003cimg class=\"size-thumbnail wp-image-83718\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/416449760_3517fc33fb_z-190x190.jpg\" alt=\"Thomas Hawk/Flickr\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"https://www.flickr.com/photos/thomashawk/416449760/in/photolist-mtmSan-mtmS5x-biAjwX-biAjrx-5tvUV5-bzufGg-CNq1h-bJUAkD-6S95TR-713ruT-e35ofy-5sacy3-bsprVY-bNFh3t-dmBZPt-aG3hoc-75KWrW-9M2DUT-gK5y99-gK6msP-gK5Ljk-gK5qp9-gK5Aao-gK5ubY-gK5wAu-astjFG-apNmez-aA1ogz-aDcJYS-aD8TNv-aDcJXS-apNmgR-asqFgk-astjEG-apNmfe-apNmh8-apNmg4-apNmgt-eiD8Gb-aaQ7TT-aaQ85x-aaQ7Qc-eRQzzj-eRDact-eVpY73-eVdAqa-eVpY4w-eVpYkY-gK53pP-gK5UTT\" target=\"_blank\" rel=\"noopener\">Thomas Hawk/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.destinationbakingcompany.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Destination Baking Company\u003c/strong>\u003c/a>\u003cbr>\n598 Chenery St., San Francisco\u003cbr>\n(415) 469-0730\u003cbr>\nMon-Fri, 6:30 a.m. - 6:30 p.m.; Sat, Sun, 7 a.m. - 3 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> A small local bakery, Destination fills its storefront with pastries and baguettes that are snatched up by the local neighborhood. On Fridays, though, Joe Schuver pulls fresh challah out of the oven in the late morning. There aren't many loaves, so don't miss out.\u003c/p>\n\u003cfigure id=\"attachment_68699\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://mhbreadandbutter.com/\">\u003cimg class=\"size-thumbnail wp-image-68699\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb4-190x190.jpg\" alt=\"Photo: Yez Alayan\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Yez Alayan\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://mhbreadandbutter.com/\" target=\"_blank\" rel=\"noopener\">M.H. Bread and Butter\u003c/a>\u003c/strong>\u003cbr>\n101 San Anselmo Ave., San Anselmo\u003cbr>\n(415) 755-4575\u003cbr>\nMon-Sat, 7 a.m. - 4 p.m.; Sun, 8 a.m. - 4 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>So powerful is the lure of Tartine that when \u003ca title=\"Former Tartine Baker Opens His Own Doors — With a Whole Lot of Help — in San Anselmo\" href=\"http://ww2.kqed.org/bayareabites/2013/08/22/former-tartine-baker-opens-his-own-doors-with-a-whole-lot-of-help-in-san-anselmo/\" target=\"_blank\" rel=\"noopener\">one of Robertson's disciples breaks out on his own\u003c/a> that bread too becomes a local favorite. M.H.B.B. also serves breakfast, lunch, and brunch, but people come for the bread. (Also available at some restaurants and stores.) Not sure which to get? Try the bread sampler plate.\u003c/p>\n\u003cfigure id=\"attachment_83720\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.dellafattoria.com/\">\u003cimg class=\"size-thumbnail wp-image-83720\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/3884507100_024d712b03_z-190x190.jpg\" alt=\"Leo Laporte/Flickr\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"https://www.flickr.com/photos/leoville/3884507100/in/set-72157622226931472\" target=\"_blank\" rel=\"noopener\">Leo Laporte/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.dellafattoria.com/\" target=\"_blank\" rel=\"noopener\">Della Fattoria\u003c/a>\u003c/strong>\u003cbr>\n141 Petaluma Blvd. North, Petaluma\u003cbr>\n(707) 763-0161\u003cbr>\nEveryday, 7 a.m. - 3 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Della Fattoria uses all organic flours, local sea salts and olive oils, a natural starter, and a brick oven that burns for 12 hours before the loaves cook. It makes for a rich, smoky flavor. If you don't want to head up to Petaluma, then check out the weekend \u003ca href=\"http://www.cuesa.org/markets\" target=\"_blank\" rel=\"noopener\">Ferry Building Farmers Market\u003c/a>. Try the Meyer Lemon/Rosemary bread.\u003c/p>\n\u003cfigure id=\"attachment_83721\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.feelgoodbakery.com/\">\u003cimg class=\"size-thumbnail wp-image-83721\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/8101149699_0c820cbc71_z-190x190.jpg\" alt=\"Rusty Blazenhoff/Flickr\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"https://www.flickr.com/photos/blazenhoff/8101149699/in/set-72157631801767800/\" target=\"_blank\" rel=\"noopener\">Rusty Blazenhoff/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.feelgoodbakery.com/\" target=\"_blank\" rel=\"noopener\">Feel Good Bakery\u003c/a>\u003c/strong>\u003cbr>\n1650 Park St., Alameda\u003cbr>\n(510) 864-2733\u003cbr>\nMon-Fri, 7 a.m. - 8 p.m.; Sat, 8 a.m. - 8 p.m.; Sun, 8 a.m. - 7 p.m.\u003cbr>\n3215 Encinal Ave., Alameda\u003cbr>\n(510) 263-9439\u003cbr>\nMon-Fri, 7 a.m. - 8 p.m.; Sat, Sun, 8 a.m. - 8 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Feel Good Bakery uses old-world methods, including a long fermentation period. Its signature breads contain a yeast combination of fermented rye, wheat, and wholewheat flour. But, you don't care about that. You just care that it tastes really good. Try their Wholly Moley, crankin (cranberry and pumpkin seeds), and currant walnut.\u003c/p>\n\u003cfigure id=\"attachment_83722\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.metropolisbaking.com/retail_locations.htm\">\u003cimg class=\"size-thumbnail wp-image-83722\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/metropolis-190x190.jpg\" alt=\"Courtesy of Metropolis Baking Company\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Courtesy of Metropolis Baking Company\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.metropolisbaking.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Metropolis Baking Company\u003c/strong>\u003c/a>\u003cbr>\n707A Heinz Ave., Berkeley\u003cbr>\n(510) 848-7263\u003cbr>\nAvailable at: \u003ca href=\"http://www.metropolisbaking.com/retail_locations.htm\" target=\"_blank\" rel=\"noopener\">Retail locations listed on their website\u003c/a>\u003cbr>\n\u003cstrong>Why?\u003c/strong> This small bakery specializes in traditional Italian breads. Although the whole operation is wholesale, it's worth tracking down a loaf at \u003ca href=\"http://www.metropolisbaking.com/retail_locations.htm\" target=\"_blank\" rel=\"noopener\">one of these locations\u003c/a>. Taste the Pane de Altamura, if you can.\u003c/p>\n\u003cfigure id=\"attachment_83724\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.thoroughbreadpastry.com/index.php/Menu/index/3\">\u003cimg class=\"size-thumbnail wp-image-83724\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/12912700393_2d9c256c60_z-190x190.jpg\" alt=\"torbakhopper/Flickr\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"https://www.flickr.com/photos/gazeronly/12912700393/in/photolist-5MXMKz-5MXPiZ-9buNyG-5N353w-bm6ARE-5MXPXn-6UZcVx-dnzyxX-5N36KS-5MXPC2-kF3XXp-d7wZRL-6TLhxT-8PjLBv-6qcujH-egMLN2-6qgDU9-5Bmnqb-74vvQi-kF5DfG-5N35sj-5MXN9v-6u3qkT-5N33Fy-5MXMi4-5MXMoM-8mpmD6-6RLaGQ-6qHWwc-6qHWqH-6qHW92-6qHW4x-bZUAdJ-DPWnp-8mrN71-8ms6sm-8mshLU-8moE9k-dVy7PS-bh3YuV-bnFdX2-dnzCbW-ehMcvu-ehMbW5-eV7tXn-dsW3TS-kF5CAf-eZMLTx-6B6y7G-7qGUK2\" target=\"_blank\" rel=\"noopener\">torbakhopper/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://thoroughbreadandpastry.com/\" target=\"_blank\" rel=\"noopener\">Thorough Bread and Pastry\u003c/a>\u003c/strong>\u003cbr>\n248 Church St., San Francisco\u003cbr>\n(415) 558-0690\u003cbr>\nTue-Fri, 7 a.m. - 6 p.m.; Sat, 7 a.m. - 7 p.m.; Sun, 8 a.m. - 6 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Started by the founders of the San Francisco Baking Institute, the bakery aims to bring authentic French-style pastries and breads to San Francisco. Along with morning pastries, Thorough has fresh bread after 9 a.m. Extra bonus: it's relatively cheap.\u003c/p>\n\u003cfigure id=\"attachment_83725\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.lafarine.com/breads/\">\u003cimg class=\"size-thumbnail wp-image-83725\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/3940248076_1804850d6a_o-190x190.jpg\" alt=\"angrywayne/Flickr\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"https://www.flickr.com/photos/emptyhighway/3940248076/in/photolist-71bNtE-BPjEx-9FFi84-55qcQy-6sZTg9-8rA7cU-dTM82j-jNqHSn-4ZtLPy-4Zpy6e-4ZtLm3-4ZtM4G-bpXmmN-6qScfT-4xJoW5-dk2c94-bTShb2-6cSTKU-426HuQ-fPsrML-bw8Hzg-h7Nq8Y-dk2iif-dk2h63-dk2gHe-dk2fXg-7yNSML-moNak3-74w51n-bCJbwh-dHhyHb-2DtP3T-7yP11h-7yNZG3-7yNZqm-7yKcY6-7yKcDi-7yKcpk-7yKcae-7yNY5s-7yNXSS-7yKbrr-7yNWqA-7yNW9S-7yK9En-7yK9h4-7yNUt5-7yNUiA-7yNTTS-7yK6Qc/\" target=\"_blank\" rel=\"noopener\">angrywayne/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lafarine.com/\" target=\"_blank\" rel=\"noopener\">La Farine\u003c/a>\u003c/strong>\u003cbr>\n6323 College Ave., Oakland\u003cbr>\n(510) 654-0338\u003cbr>\n3411 Fruitvale Ave., Oakland\u003cbr>\n(510) 531-7750\u003cbr>\n4094 Piedmont Ave., Oakland\u003cbr>\n(510) 420-1777\u003cbr>\nEveryday, 7 a.m. - 6 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> With three locations now in the East Bay, La Farine is nearly a chain. It became that by being one of the most popular bakeries and patisseries around. Along with tarts, pastries, and cakes, La Farine best known for its delicious baguettes and brioche.\u003c/p>\n\u003cfigure id=\"attachment_83727\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.phoenixpasta.com/\">\u003cimg class=\"size-thumbnail wp-image-83727\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/phoenix-190x190.jpg\" alt=\"Courtesy of Phoenix Pacificio\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Courtesy of Phoenix Pacificio\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.phoenixpasta.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Phoenix Pastificio\u003c/strong>\u003c/a>\u003cbr>\n1250 Addison St, Suite 109, Berkeley\u003cbr>\n(510) 883-0783\u003cbr>\nMon-Sat, 4 a.m. - 8 p.m.\u003cbr>\nAvailable at: \u003ca href=\"http://phoenixpasta.com/where-to-buy.html\" target=\"_blank\" rel=\"noopener\">local stores and farmers markets\u003c/a>\u003cbr>\n\u003cstrong>Why?\u003c/strong> It may be called Phoenix Pasta, but Phoenix is more than a pasta place. Try their famous olive bread from the \u003ca href=\"http://visitberkeley.com/what-to-do/farmers-markets\" target=\"_blank\" rel=\"noopener\">Saturday Berkeley Farmers Market\u003c/a>. Watch out, though, there may still be an olive pit in there.\u003c/p>\n\u003cfigure id=\"attachment_83726\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.semifreddis.com/\">\u003cimg class=\"size-thumbnail wp-image-83726\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/semifreddis-190x190.jpg\" alt=\"Courtesy of Semifreddi's\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Courtesy of Semifreddi's\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.semifreddis.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Semifreddi's\u003c/strong>\u003c/a>\u003cbr>\n372 Colusa Ave., Kensington\u003cbr>\n(510) 596-9935\u003cbr>\nEveryday, 8 a.m. - 4 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> In a typical week, Semifreddi's makes 190,000 loaves of bread and 40,000 pastries and cookies. Of course it's available \u003ca href=\"http://www.semifreddis.com/where-to-buy/grocerystores\" target=\"_blank\" rel=\"noopener\">at a number of local stores\u003c/a>. But, if you go to the one retail shop still open, order a fresh ciabatta roll.\u003c/p>\n\u003cfigure id=\"attachment_83728\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.breadsrsly.com/\">\u003cimg class=\"size-thumbnail wp-image-83728\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/srsly-190x190.jpg\" alt=\"Courtesy of Bread Srsly\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Courtesy of Bread Srsly\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.breadsrsly.com/\" target=\"_blank\" rel=\"noopener\">Bread Srsly\u003c/a>\u003c/strong>\u003cbr>\n(866) 338-3948\u003cbr>\nAvailable at: Bi-Rite, Rainbow Grocery, Mollie Stone's and a number of other stores (\u003ca href=\"https://shop.breadsrsly.com/apps/store-locator\" target=\"_blank\" rel=\"noopener\">all listed on their website\u003c/a>), or \u003ca href=\"https://shop.breadsrsly.com/\" target=\"_blank\" rel=\"noopener\">order online\u003c/a>\u003cbr>\n\u003cstrong>Why?\u003c/strong> Gluten-free bread can be hard to do well, especially classic San Francisco sourdough. Bread Srsly was the first gluten-free sourdough bakery in the city. Now, it delivers its bread around the region.\u003c/p>\n\u003cfigure id=\"attachment_82824\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://joseybakerbread.wordpress.com/\">\u003cimg class=\"size-thumbnail wp-image-82824\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread_Adventure-Bread700-190x190.jpg\" alt=\"Photo: Erin Kunkel\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Erin Kunkel\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://joseybakerbread.wordpress.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Josey Baker Bread\u003c/strong>\u003c/a>\u003cbr>\nAvailable at: \u003ca href=\"http://themillsf.com/\" target=\"_blank\" rel=\"noopener\">The Mill\u003c/a>, 736 Divisadero, San Francisco\u003cbr>\n(415) 345-1953\u003cbr>\nMon, Wed-Sun, 7 a.m. - 9 p.m.; Tues, 7 a.m. - 7 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/04/josey-baker-bread-baking-for-bros-with-gluten-free-adventure-bread-recipe/\" target=\"_blank\" rel=\"noopener\">Josey Baker makes manly bread\u003c/a>. But, it can (and should) be eaten by everyone. Originally a sole baker out of his home, Josey bakes out of the Mill now, a joint venture with Four Barrel Coffee, and supplies \u003ca href=\"http://www.joseybakerbread.com/where/\" target=\"_blank\" rel=\"noopener\">a number of Bay Area restaurants and shops\u003c/a>. The Mill, though, has delicious fresh loaves every day. And, his fennel-raisin and apricot-sage toast has become famous as the $4 toast. Try it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "Bread makes the meal go 'round. And, of course, San Francisco is known for its delicious sourdough bread. But, there's so much more. Try these best breads of the Bay Area.",
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"description": "Bread makes the meal go 'round. And, of course, San Francisco is known for its delicious sourdough bread. But, there's so much more. Try these best breads of the Bay Area.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83731\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/2143272564_fcbaff3310_z.jpg\">\u003cimg class=\"size-full wp-image-83731\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/2143272564_fcbaff3310_z.jpg\" alt=\"Bread at Fisherman's Wharf. Photo: Morgan Johnston/Flickr\" width=\"640\" height=\"427\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bread at Fisherman's Wharf. Photo: Morgan Johnston/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>This story was originally published on Jun 20, 2014. It was updated April 24, 2017.\u003c/em>\u003c/p>\n\u003cp>San Francisco may be known for its sourdough, but let the tourists have the artfully contrived bread made into the shapes of animals. The Bay Area is home to some of the finest bakers and pastry chefs out there. So, instead of buying a well-preserved loaf from the store, get some fresh bread -- either flavored or just plain and hot out of the oven -- to go with your next meal.\u003c/p>\n\u003cp>Here are some of the best breads in the Bay Area. As always, this list is incomplete. Add your own favorites in the comments.\u003c/p>\n\u003cfigure id=\"attachment_83715\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.tartinebakery.com/\">\u003cimg class=\"size-thumbnail wp-image-83715\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/5376972886_8a963ab1c5_z-190x190.jpg\" alt=\"Rebecca Winzenried/Flickr\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"https://www.flickr.com/photos/53054235@N03/5376972886/in/photolist-9c9oH5-9hCs8W-9cXDn3-jBoDDe-bvKWBv-nTtKiR-7wboNg-acX4Gr-mhtYfE-aZqwQV-2GU1me-9c9oPs-91PDab-nmNSdp-5LdW1F-6dyWCx-bf6r8V-bf6ysx-JVMri-9c9oJq-9c9oGq-dTEdbt-5iocUn-oLNfd-9BRwE5-6nkyK7-9c9otU-9c9oMQ-9c6iWM-9c6iUg-9c6iMt-9c6iw2-9c9ox7-9c9orY-9c6iwD-9c6iSg-9c6iPT-9c9oDj-9c6iPa-9c9oKA-9c9oz9-9c6iZH-9c9oEj-9hzkLT-9fjcn6-9fjckg-9fnju1-9fntvJ-3p18nb-dTBbky#\" target=\"_blank\" rel=\"noopener\">Rebecca Winzenried/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.tartinebakery.com/\" target=\"_blank\" rel=\"noopener\">Tartine Bakery and Cafe\u003c/a>\u003c/strong>\u003cbr>\n600 Guerrero St., San Francisco\u003cbr>\n(415) 487-2600\u003cbr>\nMon, 8 a.m. - 7 p.m.; Tues, Wed, 7:30 a.m. - 7 p.m.; Thurs, Fri, 7:30 a.m. - 8 p.m.; Sat, 8 a.m. - 8 p.m.; Sun, 8 a.m. - 8 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Chad Robertson may be the most famous baker in the city and Tartine is his masterpiece. There's a reason the bakery is a San Francisco classic. Fresh bread is available daily after 4:30 p.m. You can order ahead -- and you probably want to -- with three days advance notice. Or visit the more recently opened \u003ca href=\"http://www.tartinemanufactory.com/\" target=\"_blank\" rel=\"noopener\">Tartine Manufactory\u003c/a> in the Mission.\u003c/p>\n\u003cfigure id=\"attachment_83716\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://acmebread.com/\">\u003cimg class=\"size-thumbnail wp-image-83716\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/6848519867_3791c0f3a2_z-190x190.jpg\" alt=\"Niall Kennedy/Flickr\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"https://www.flickr.com/photos/niallkennedy/6848519867/in/photolist-3eNrb-ytu4W-83bMjP-NvDH9-ATajp-Nw6e2-4QhLPJ-jjaq1w-brbsmK-rphVq-ytooM-5MEUEw-g7XjL-7vwUKY-Nw5mK-4QdxqD-2Qy2cB-7u16i6-rqVUv-5gc1gL-8Wowe3-8WkrWe-8Wowbo-694X66-93kCeT-cLY66-dhR9EG-4GYSY3-an8iLL-dhdPZy-8g7Aa4-hYPxFF-7M9YgR-5QriVN-fhz5Xe-693Ri4-7y7cKg-6jWrYG-84tiLc-bt6CwG-7Rv2Ed-6AzmAK-64xhNd-dSkhoD-9e5Fin-9Q4N1-8rhpRT-3A5DQk-7s5Qs-hYNPJs\" target=\"_blank\" rel=\"noopener\">Niall Kennedy/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://acmebread.com/\" target=\"_blank\" rel=\"noopener\">The Acme Bread Company\u003c/a>\u003c/strong>\u003cbr>\n1601 San Pablo Ave., Berkeley\u003cbr>\n(510) 524-1327\u003cbr>\nMon-Sat, 8 a.m. - 6 p.m.; Sun, 8:30 a.m. - 3 p.m.\u003cbr>\nFerry Building, San Francisco\u003cbr>\n(415) 288-2978\u003cbr>\nMon-Fri, 6:20 a.m. - 7:30 p.m.; Sat, Sun, 8 a.m. - 7 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Yes, Acme bread is readily available in stores around the Bay Area and at a few farmers markets. But, the specialty and fresh loaves are what make it one of the premier bread destinations. Try the sourdough or the walnut levain.\u003c/p>\n\u003cfigure id=\"attachment_83717\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.http://www.firebrandbread.com/\">\u003cimg class=\"size-thumbnail wp-image-83717\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/country-sourdough-190x190.jpg\" alt=\"Courtesy of Firebrand Artisan Breads\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Courtesy of Firebrand Artisan Breads\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.firebrandbread.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Firebrand Artisan\u003c/strong>\u003c/a>\u003cbr>\n2343 Broadway, Oakland\u003cbr>\n(510) 594-9213\u003cbr>\ndaily, 7 a.m. - 6 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Formerly a strictly wholesale business, Firebrand opened its own retail location and eatery in 2016. The breads are made in small batches and with limited distributions through Bay Area restaurants and certain retailers. Once you get your hands on a loaf, you'll swear that all the time that goes into the hand-made, wood-fire-cooked loaves is worth it. Try the German rye, the whole wheat, or the sourdough.\u003c/p>\n\u003cfigure id=\"attachment_83718\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.destinationbakingcompany.com/index.html\">\u003cimg class=\"size-thumbnail wp-image-83718\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/416449760_3517fc33fb_z-190x190.jpg\" alt=\"Thomas Hawk/Flickr\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"https://www.flickr.com/photos/thomashawk/416449760/in/photolist-mtmSan-mtmS5x-biAjwX-biAjrx-5tvUV5-bzufGg-CNq1h-bJUAkD-6S95TR-713ruT-e35ofy-5sacy3-bsprVY-bNFh3t-dmBZPt-aG3hoc-75KWrW-9M2DUT-gK5y99-gK6msP-gK5Ljk-gK5qp9-gK5Aao-gK5ubY-gK5wAu-astjFG-apNmez-aA1ogz-aDcJYS-aD8TNv-aDcJXS-apNmgR-asqFgk-astjEG-apNmfe-apNmh8-apNmg4-apNmgt-eiD8Gb-aaQ7TT-aaQ85x-aaQ7Qc-eRQzzj-eRDact-eVpY73-eVdAqa-eVpY4w-eVpYkY-gK53pP-gK5UTT\" target=\"_blank\" rel=\"noopener\">Thomas Hawk/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.destinationbakingcompany.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Destination Baking Company\u003c/strong>\u003c/a>\u003cbr>\n598 Chenery St., San Francisco\u003cbr>\n(415) 469-0730\u003cbr>\nMon-Fri, 6:30 a.m. - 6:30 p.m.; Sat, Sun, 7 a.m. - 3 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> A small local bakery, Destination fills its storefront with pastries and baguettes that are snatched up by the local neighborhood. On Fridays, though, Joe Schuver pulls fresh challah out of the oven in the late morning. There aren't many loaves, so don't miss out.\u003c/p>\n\u003cfigure id=\"attachment_68699\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://mhbreadandbutter.com/\">\u003cimg class=\"size-thumbnail wp-image-68699\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb4-190x190.jpg\" alt=\"Photo: Yez Alayan\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Yez Alayan\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://mhbreadandbutter.com/\" target=\"_blank\" rel=\"noopener\">M.H. Bread and Butter\u003c/a>\u003c/strong>\u003cbr>\n101 San Anselmo Ave., San Anselmo\u003cbr>\n(415) 755-4575\u003cbr>\nMon-Sat, 7 a.m. - 4 p.m.; Sun, 8 a.m. - 4 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>So powerful is the lure of Tartine that when \u003ca title=\"Former Tartine Baker Opens His Own Doors — With a Whole Lot of Help — in San Anselmo\" href=\"http://ww2.kqed.org/bayareabites/2013/08/22/former-tartine-baker-opens-his-own-doors-with-a-whole-lot-of-help-in-san-anselmo/\" target=\"_blank\" rel=\"noopener\">one of Robertson's disciples breaks out on his own\u003c/a> that bread too becomes a local favorite. M.H.B.B. also serves breakfast, lunch, and brunch, but people come for the bread. (Also available at some restaurants and stores.) Not sure which to get? Try the bread sampler plate.\u003c/p>\n\u003cfigure id=\"attachment_83720\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.dellafattoria.com/\">\u003cimg class=\"size-thumbnail wp-image-83720\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/3884507100_024d712b03_z-190x190.jpg\" alt=\"Leo Laporte/Flickr\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"https://www.flickr.com/photos/leoville/3884507100/in/set-72157622226931472\" target=\"_blank\" rel=\"noopener\">Leo Laporte/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.dellafattoria.com/\" target=\"_blank\" rel=\"noopener\">Della Fattoria\u003c/a>\u003c/strong>\u003cbr>\n141 Petaluma Blvd. North, Petaluma\u003cbr>\n(707) 763-0161\u003cbr>\nEveryday, 7 a.m. - 3 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Della Fattoria uses all organic flours, local sea salts and olive oils, a natural starter, and a brick oven that burns for 12 hours before the loaves cook. It makes for a rich, smoky flavor. If you don't want to head up to Petaluma, then check out the weekend \u003ca href=\"http://www.cuesa.org/markets\" target=\"_blank\" rel=\"noopener\">Ferry Building Farmers Market\u003c/a>. Try the Meyer Lemon/Rosemary bread.\u003c/p>\n\u003cfigure id=\"attachment_83721\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.feelgoodbakery.com/\">\u003cimg class=\"size-thumbnail wp-image-83721\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/8101149699_0c820cbc71_z-190x190.jpg\" alt=\"Rusty Blazenhoff/Flickr\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"https://www.flickr.com/photos/blazenhoff/8101149699/in/set-72157631801767800/\" target=\"_blank\" rel=\"noopener\">Rusty Blazenhoff/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.feelgoodbakery.com/\" target=\"_blank\" rel=\"noopener\">Feel Good Bakery\u003c/a>\u003c/strong>\u003cbr>\n1650 Park St., Alameda\u003cbr>\n(510) 864-2733\u003cbr>\nMon-Fri, 7 a.m. - 8 p.m.; Sat, 8 a.m. - 8 p.m.; Sun, 8 a.m. - 7 p.m.\u003cbr>\n3215 Encinal Ave., Alameda\u003cbr>\n(510) 263-9439\u003cbr>\nMon-Fri, 7 a.m. - 8 p.m.; Sat, Sun, 8 a.m. - 8 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Feel Good Bakery uses old-world methods, including a long fermentation period. Its signature breads contain a yeast combination of fermented rye, wheat, and wholewheat flour. But, you don't care about that. You just care that it tastes really good. Try their Wholly Moley, crankin (cranberry and pumpkin seeds), and currant walnut.\u003c/p>\n\u003cfigure id=\"attachment_83722\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.metropolisbaking.com/retail_locations.htm\">\u003cimg class=\"size-thumbnail wp-image-83722\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/metropolis-190x190.jpg\" alt=\"Courtesy of Metropolis Baking Company\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Courtesy of Metropolis Baking Company\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.metropolisbaking.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Metropolis Baking Company\u003c/strong>\u003c/a>\u003cbr>\n707A Heinz Ave., Berkeley\u003cbr>\n(510) 848-7263\u003cbr>\nAvailable at: \u003ca href=\"http://www.metropolisbaking.com/retail_locations.htm\" target=\"_blank\" rel=\"noopener\">Retail locations listed on their website\u003c/a>\u003cbr>\n\u003cstrong>Why?\u003c/strong> This small bakery specializes in traditional Italian breads. Although the whole operation is wholesale, it's worth tracking down a loaf at \u003ca href=\"http://www.metropolisbaking.com/retail_locations.htm\" target=\"_blank\" rel=\"noopener\">one of these locations\u003c/a>. Taste the Pane de Altamura, if you can.\u003c/p>\n\u003cfigure id=\"attachment_83724\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.thoroughbreadpastry.com/index.php/Menu/index/3\">\u003cimg class=\"size-thumbnail wp-image-83724\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/12912700393_2d9c256c60_z-190x190.jpg\" alt=\"torbakhopper/Flickr\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"https://www.flickr.com/photos/gazeronly/12912700393/in/photolist-5MXMKz-5MXPiZ-9buNyG-5N353w-bm6ARE-5MXPXn-6UZcVx-dnzyxX-5N36KS-5MXPC2-kF3XXp-d7wZRL-6TLhxT-8PjLBv-6qcujH-egMLN2-6qgDU9-5Bmnqb-74vvQi-kF5DfG-5N35sj-5MXN9v-6u3qkT-5N33Fy-5MXMi4-5MXMoM-8mpmD6-6RLaGQ-6qHWwc-6qHWqH-6qHW92-6qHW4x-bZUAdJ-DPWnp-8mrN71-8ms6sm-8mshLU-8moE9k-dVy7PS-bh3YuV-bnFdX2-dnzCbW-ehMcvu-ehMbW5-eV7tXn-dsW3TS-kF5CAf-eZMLTx-6B6y7G-7qGUK2\" target=\"_blank\" rel=\"noopener\">torbakhopper/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://thoroughbreadandpastry.com/\" target=\"_blank\" rel=\"noopener\">Thorough Bread and Pastry\u003c/a>\u003c/strong>\u003cbr>\n248 Church St., San Francisco\u003cbr>\n(415) 558-0690\u003cbr>\nTue-Fri, 7 a.m. - 6 p.m.; Sat, 7 a.m. - 7 p.m.; Sun, 8 a.m. - 6 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Started by the founders of the San Francisco Baking Institute, the bakery aims to bring authentic French-style pastries and breads to San Francisco. Along with morning pastries, Thorough has fresh bread after 9 a.m. Extra bonus: it's relatively cheap.\u003c/p>\n\u003cfigure id=\"attachment_83725\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.lafarine.com/breads/\">\u003cimg class=\"size-thumbnail wp-image-83725\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/3940248076_1804850d6a_o-190x190.jpg\" alt=\"angrywayne/Flickr\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"https://www.flickr.com/photos/emptyhighway/3940248076/in/photolist-71bNtE-BPjEx-9FFi84-55qcQy-6sZTg9-8rA7cU-dTM82j-jNqHSn-4ZtLPy-4Zpy6e-4ZtLm3-4ZtM4G-bpXmmN-6qScfT-4xJoW5-dk2c94-bTShb2-6cSTKU-426HuQ-fPsrML-bw8Hzg-h7Nq8Y-dk2iif-dk2h63-dk2gHe-dk2fXg-7yNSML-moNak3-74w51n-bCJbwh-dHhyHb-2DtP3T-7yP11h-7yNZG3-7yNZqm-7yKcY6-7yKcDi-7yKcpk-7yKcae-7yNY5s-7yNXSS-7yKbrr-7yNWqA-7yNW9S-7yK9En-7yK9h4-7yNUt5-7yNUiA-7yNTTS-7yK6Qc/\" target=\"_blank\" rel=\"noopener\">angrywayne/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lafarine.com/\" target=\"_blank\" rel=\"noopener\">La Farine\u003c/a>\u003c/strong>\u003cbr>\n6323 College Ave., Oakland\u003cbr>\n(510) 654-0338\u003cbr>\n3411 Fruitvale Ave., Oakland\u003cbr>\n(510) 531-7750\u003cbr>\n4094 Piedmont Ave., Oakland\u003cbr>\n(510) 420-1777\u003cbr>\nEveryday, 7 a.m. - 6 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> With three locations now in the East Bay, La Farine is nearly a chain. It became that by being one of the most popular bakeries and patisseries around. Along with tarts, pastries, and cakes, La Farine best known for its delicious baguettes and brioche.\u003c/p>\n\u003cfigure id=\"attachment_83727\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.phoenixpasta.com/\">\u003cimg class=\"size-thumbnail wp-image-83727\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/phoenix-190x190.jpg\" alt=\"Courtesy of Phoenix Pacificio\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Courtesy of Phoenix Pacificio\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.phoenixpasta.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Phoenix Pastificio\u003c/strong>\u003c/a>\u003cbr>\n1250 Addison St, Suite 109, Berkeley\u003cbr>\n(510) 883-0783\u003cbr>\nMon-Sat, 4 a.m. - 8 p.m.\u003cbr>\nAvailable at: \u003ca href=\"http://phoenixpasta.com/where-to-buy.html\" target=\"_blank\" rel=\"noopener\">local stores and farmers markets\u003c/a>\u003cbr>\n\u003cstrong>Why?\u003c/strong> It may be called Phoenix Pasta, but Phoenix is more than a pasta place. Try their famous olive bread from the \u003ca href=\"http://visitberkeley.com/what-to-do/farmers-markets\" target=\"_blank\" rel=\"noopener\">Saturday Berkeley Farmers Market\u003c/a>. Watch out, though, there may still be an olive pit in there.\u003c/p>\n\u003cfigure id=\"attachment_83726\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.semifreddis.com/\">\u003cimg class=\"size-thumbnail wp-image-83726\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/semifreddis-190x190.jpg\" alt=\"Courtesy of Semifreddi's\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Courtesy of Semifreddi's\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.semifreddis.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Semifreddi's\u003c/strong>\u003c/a>\u003cbr>\n372 Colusa Ave., Kensington\u003cbr>\n(510) 596-9935\u003cbr>\nEveryday, 8 a.m. - 4 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> In a typical week, Semifreddi's makes 190,000 loaves of bread and 40,000 pastries and cookies. Of course it's available \u003ca href=\"http://www.semifreddis.com/where-to-buy/grocerystores\" target=\"_blank\" rel=\"noopener\">at a number of local stores\u003c/a>. But, if you go to the one retail shop still open, order a fresh ciabatta roll.\u003c/p>\n\u003cfigure id=\"attachment_83728\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.breadsrsly.com/\">\u003cimg class=\"size-thumbnail wp-image-83728\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/srsly-190x190.jpg\" alt=\"Courtesy of Bread Srsly\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Courtesy of Bread Srsly\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.breadsrsly.com/\" target=\"_blank\" rel=\"noopener\">Bread Srsly\u003c/a>\u003c/strong>\u003cbr>\n(866) 338-3948\u003cbr>\nAvailable at: Bi-Rite, Rainbow Grocery, Mollie Stone's and a number of other stores (\u003ca href=\"https://shop.breadsrsly.com/apps/store-locator\" target=\"_blank\" rel=\"noopener\">all listed on their website\u003c/a>), or \u003ca href=\"https://shop.breadsrsly.com/\" target=\"_blank\" rel=\"noopener\">order online\u003c/a>\u003cbr>\n\u003cstrong>Why?\u003c/strong> Gluten-free bread can be hard to do well, especially classic San Francisco sourdough. Bread Srsly was the first gluten-free sourdough bakery in the city. Now, it delivers its bread around the region.\u003c/p>\n\u003cfigure id=\"attachment_82824\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://joseybakerbread.wordpress.com/\">\u003cimg class=\"size-thumbnail wp-image-82824\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread_Adventure-Bread700-190x190.jpg\" alt=\"Photo: Erin Kunkel\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Erin Kunkel\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://joseybakerbread.wordpress.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Josey Baker Bread\u003c/strong>\u003c/a>\u003cbr>\nAvailable at: \u003ca href=\"http://themillsf.com/\" target=\"_blank\" rel=\"noopener\">The Mill\u003c/a>, 736 Divisadero, San Francisco\u003cbr>\n(415) 345-1953\u003cbr>\nMon, Wed-Sun, 7 a.m. - 9 p.m.; Tues, 7 a.m. - 7 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/04/josey-baker-bread-baking-for-bros-with-gluten-free-adventure-bread-recipe/\" target=\"_blank\" rel=\"noopener\">Josey Baker makes manly bread\u003c/a>. But, it can (and should) be eaten by everyone. Originally a sole baker out of his home, Josey bakes out of the Mill now, a joint venture with Four Barrel Coffee, and supplies \u003ca href=\"http://www.joseybakerbread.com/where/\" target=\"_blank\" rel=\"noopener\">a number of Bay Area restaurants and shops\u003c/a>. The Mill, though, has delicious fresh loaves every day. And, his fennel-raisin and apricot-sage toast has become famous as the $4 toast. Try it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Watch Check, Please! Bay Area review Luka's Taproom, King of Falafel, La Costanera",
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"content": "\u003cfigure id=\"attachment_83704\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp912group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp912group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the twelfth and final episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-83704\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the twelfth and final episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Check, Please! Bay Area's Season 9 episode 12 airs this eve, Thursday, June 19, at 7:30 p.m. on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">View other airtimes\u003c/a>. And if you don't have a TV and want to watch the show online, the full episode is available on the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/19/lukas-taproom-king-of-falafel-la-costanera-check-please-bay-area-reviews/\">twelfth episode of Season 9\u003c/a> features these eateries:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/19/lukas-taproom-lounge-restaurant-info/\" target=\"_blank\">\u003cstrong>Luka's Taproom and Lounge\u003c/strong>\u003c/a> serves Oakland Creole pub food in Uptown Oakland.\u003c/li>\n\u003cfigure id=\"attachment_83700\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/lukas-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/lukas-1000.jpg\" alt=\"Fried Catfish with Kale at Luka's Taproom and Lounge\" width=\"1000\" height=\"559\" class=\"size-full wp-image-83700\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fried Catfish with Kale at Luka's Taproom and Lounge\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/19/king-of-falafel-restaurant-info/\" target=\"_blank\">\u003cstrong>King of Falafel\u003c/strong>\u003c/a> serves Mediterranean cuisine on Divisadero in San Francisco.\u003c/li>\n\u003cfigure id=\"attachment_83701\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/king-falafel1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/king-falafel1000.jpg\" alt=\"Vegetarian Plate at King of Falafel\" width=\"1000\" height=\"556\" class=\"size-full wp-image-83701\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegetarian Plate at King of Falafel\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/19/la-costanera-restaurant-info/\" target=\"_blank\">\u003cstrong>La Costanera Restaurant\u003c/strong>\u003c/a> serves seafood and contemporary Peruvian cuisine in Montara.\u003c/li>\n\u003cfigure id=\"attachment_83702\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/la-constanera1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/la-constanera1000.jpg\" alt=\"Ceviche Pescado at La Costanera Restaurant\" width=\"1000\" height=\"559\" class=\"size-full wp-image-83702\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ceviche Pescado at La Costanera Restaurant\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp>Host Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\">wine tips\u003c/a> about \u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/19/pisco-check-please-bay-area-wine-tips/\">Pisco\u003c/a>.\u003cbr>\n[youtube //www.youtube.com/watch?v=-MbZGxlYVYQ]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83704\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp912group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp912group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the twelfth and final episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-83704\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the twelfth and final episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Check, Please! Bay Area's Season 9 episode 12 airs this eve, Thursday, June 19, at 7:30 p.m. on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">View other airtimes\u003c/a>. And if you don't have a TV and want to watch the show online, the full episode is available on the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/19/lukas-taproom-king-of-falafel-la-costanera-check-please-bay-area-reviews/\">twelfth episode of Season 9\u003c/a> features these eateries:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/19/lukas-taproom-lounge-restaurant-info/\" target=\"_blank\">\u003cstrong>Luka's Taproom and Lounge\u003c/strong>\u003c/a> serves Oakland Creole pub food in Uptown Oakland.\u003c/li>\n\u003cfigure id=\"attachment_83700\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/lukas-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/lukas-1000.jpg\" alt=\"Fried Catfish with Kale at Luka's Taproom and Lounge\" width=\"1000\" height=\"559\" class=\"size-full wp-image-83700\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fried Catfish with Kale at Luka's Taproom and Lounge\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/19/king-of-falafel-restaurant-info/\" target=\"_blank\">\u003cstrong>King of Falafel\u003c/strong>\u003c/a> serves Mediterranean cuisine on Divisadero in San Francisco.\u003c/li>\n\u003cfigure id=\"attachment_83701\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/king-falafel1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/king-falafel1000.jpg\" alt=\"Vegetarian Plate at King of Falafel\" width=\"1000\" height=\"556\" class=\"size-full wp-image-83701\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegetarian Plate at King of Falafel\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/19/la-costanera-restaurant-info/\" target=\"_blank\">\u003cstrong>La Costanera Restaurant\u003c/strong>\u003c/a> serves seafood and contemporary Peruvian cuisine in Montara.\u003c/li>\n\u003cfigure id=\"attachment_83702\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/la-constanera1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/la-constanera1000.jpg\" alt=\"Ceviche Pescado at La Costanera Restaurant\" width=\"1000\" height=\"559\" class=\"size-full wp-image-83702\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ceviche Pescado at La Costanera Restaurant\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp>Host Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\">wine tips\u003c/a> about \u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/19/pisco-check-please-bay-area-wine-tips/\">Pisco\u003c/a>.\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/-MbZGxlYVYQ'\n title='//www.youtube.com/embed/-MbZGxlYVYQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Going Against The Grain: Proposed FDA Rule Threatens Hidden World Of Spent Grain",
"title": "Going Against The Grain: Proposed FDA Rule Threatens Hidden World Of Spent Grain",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_83583\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/goats2.jpg\">\u003cimg class=\"size-full wp-image-83583\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/goats2.jpg\" alt=\"A proposed FDA rule could threaten the tradition of breweries providing farm animals like this one with leftover grain. Photo: Shelby Pope\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A proposed FDA rule could threaten the tradition of breweries providing farm animals like this one with leftover grain. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>Want to infuriate the entire brewing industry? Start poking around their trash. That’s what the Food and Drug Administration found out while proposing a recent rule that could dramatically affect how breweries use their spent grain.\u003c/p>\n\u003cp>Last fall, the FDA \u003ca href=\"http://www.fda.gov/Food/GuidanceRegulation/FSMA/ucm366510.htm\">proposed a new rule\u003c/a>: facilities producing feed for animals should be subject to regulations similar to those in food manufacturing. Any facility producing animal feed would be required to produce a written plan to identify and minimize contamination.\u003c/p>\n\u003cp>This proposed rule—part of the FDA’s attempt to revamp their food safety rules by identifying potential problems before they occur—has major implications for breweries, who have been providing local farmers with free or discounted grain for centuries. Yet, the looming FDA regulation—while not as controversial as originally anticipated-- could threaten the historical tradition of recycling spent grain.\u003c/p>\n\u003cp>When brewers make beer, they’re left with massive amounts of leftover “spent” grain. The majority of brewers have arrangements to either give or sell leftover grain to local farmers, providing farmers with cheap and nutritious feed for their animals. Under the new rule, breweries that gave away their grain would be classified as animal food producers, with the new set of rules and regulations. The vagueness of the proposed rule led brewers and farmers to speculate that the FDA would require breweries to spend time and money to dry and package the grain, making it more cost effective to simply dump the grain instead of giving it to farmers—driving up waste costs for breweries and depriving farmers of their cheap feed.\u003c/p>\n\u003cp>Brewers were terrified. The regulations could cost up to $13 million per brewery, said Widmer Brother’s vice president of brewing operations, a figure that quickly circulated around the industry. Several members of Congress wrote to the FDA asking them to reconsider the rule. Before the comment period for the rule ended on March 31, it garnered 2,000 comments from brewers and farmers.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“There was a huge panic,” said Brian Stechschulte, executive director of the \u003ca href=\"http://sfbrewersguild.org/\">San Francisco Brewers Guild\u003c/a>. “It’s a relationship that’s been going on for centuries, and the FDA didn’t provide any basis for making this new regulation, which also mystified a lot of the brewers.”\u003c/p>\n\u003cp>While the FDA has since clarified their intent—they’re not going to require the expensive drying and packing process, and emphasize that the costs to breweries will be minimal—it’s still unclear if the rule would be a financial burden for breweries, and a major complaint remains: the FDA hasn’t provided any evidence that there’s been contamination or illness from spent grains, so why are they trying to regulate it?\u003c/p>\n\u003cp>“[It’s] kind of a shot in the dark to try and find a resolution by approaching it through spent grain,” said said Andrew Ritter, head brewer at Oakland’s \u003ca href=\"http://www.lindenbeer.com/\">Linden St. Brewery\u003c/a>. “It had good intentions, [but] it would have been totally impossible for us to do.”\u003c/p>\n\u003cp>According to brewers, there’s just not much opportunity for contamination--most local breweries simply dump grain into green compost bins or trash bags once they’re done, and wait for the farmer to come pick it up. At Linden St, which gives its grain to a farm in Napa, it’s never more than 12 hours between brewing and pickup.\u003c/p>\n\u003cp>For farmers like \u003ca href=\"http://www.achadinha.com\">Achadinha Cheese Company\u003c/a>, a family run dairy in Petaluma that makes small batch goat cheeses, losing access to the grain would be devastating.\u003c/p>\n\u003cp>“I’d have to raise prices on my cheese, no two ways about it,” says Jim Pacheco, a third generation dairy farmer, whose family has relied on brewer’s grain to feed their animals since the 1960s. Twice a week, Pacheco goes up to Healdsburg’s Bear Republic Brewing or Santa Rosa’s Russian River Brewing Company to pick up ten tons of spent grain, which he feeds to his cows and goats.\u003c/p>\n\u003cfigure id=\"attachment_83581\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cows.jpg\">\u003cimg class=\"size-full wp-image-83581\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cows.jpg\" alt=\"Petaluma dairy farmer Jim Pacheco feeds his cows and goats grain from Russian River Brewing Company and Bear Republic Brewing Company. Photo: Shelby Pope\" width=\"1000\" height=\"767\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Petaluma dairy farmer Jim Pacheco feeds his cows and goats grain from Russian River Brewing Company and Bear Republic Brewing Company. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>His wife, Donna, agrees. “This is a big portion of their food and if we couldn’t feed them this, we would be in trouble.” The cows and goats at Achadinha graze on pasture year round, but when the grass dries up, they rely on hay and brewer’s grain.\u003c/p>\n\u003cp>The grain is even more vital to farmers this year, with the drought driving hay prices up. Last year, the Pachecos spent about $33,000 on hay. This year, they’re estimating it’ll be about $90,000.\u003c/p>\n\u003cfigure id=\"attachment_83676\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cow1000.jpg\">\u003cimg class=\"size-full wp-image-83676\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cow1000.jpg\" alt=\"Cows like this one at Achadinha Cheese Company eat a combination of hay, brewer's grain and pasture, but since the drought has driven up hay prices, grain is even more important to farmers. Photo: Shelby Pope\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cows like this one at Achadinha Cheese Company eat a combination of hay, brewer's grain and pasture, but since the drought has driven up hay prices, grain is even more important to farmers. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s going to be a really, really tough year on top of the fact that they want to regulate the brewer’s grain,” said Donna Pacheco. “It could be enough to put us out of business.”\u003c/p>\n\u003cp>Now it’s not just farmers that rely on spent grain. Several businesses have realized how much leftover grain beer produces and now use it in their products. There’s a San Diego company that makes \u003ca href=\"http://doggiebeerbones.com/\">spent grain dog biscuits\u003c/a>, and at New York’s Eatly, bakers make spent grain bread. In San Francisco, \u003ca href=\"http://www.regrained.com/\">ReGrained\u003c/a> makes granola bars out of the grain, selling their Honey Almond IPA and Chocolate Coffee Stout bars at farmers' markets around the Bay Area.\u003c/p>\n\u003cfigure id=\"attachment_83579\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/bars.jpg\">\u003cimg class=\"size-full wp-image-83579\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/bars.jpg\" alt=\"San Francisco's ReGrained makes granola bars from local breweries' leftover grain. Photo: Shelby Pope\" width=\"1000\" height=\"959\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">San Francisco's ReGrained makes granola bars from local breweries' leftover grain. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>ReGrained began when Kurzrock and his co-founder found themselves with large amounts of leftover grain while home brewing in college. They get their grain from smaller brewers in San Francisco, who often have to compost or dump their grain because they have less access to farmers.\u003c/p>\n\u003cp>While it’s unclear how the rule would affect businesses like ReGrained, who aren’t using the grain for animal feed, “We’re a little relieved it’s not something we have to address immediately,” ReGrained’s “Executive Grain Officer” Dan Kurzrock said. “It seemed like something that was adding barriers to sustainable practices that [are] harmless. It was a bit of a headscratcher when we heard about it.”\u003c/p>\n\u003cp>The FDA seems to be listening. They recently published a \u003ca href=\"http://www.fda.gov/Food/GuidanceRegulation/FSMA/ucm394991.htm\">clarifying FAQ\u003c/a> on their website, emphasizing that they understand people’s confusion: no, they wouldn’t require breweries to dry and pack spent grains. Yes, small breweries could be exempt from the rule. No, they don’t know of any instances of any foodborne illness resulting from spent grain.\u003c/p>\n\u003cp>“We agree with those in industry and the sustainability community that the recycling of human food by-products to animal feed contributes substantially to the efficiency and sustainability of our food system and is thus a good thing,” FDA Deputy Commissioner for Foods and Veterinary Medicine Michael R. Taylor wrote \u003ca href=\"http://blogs.fda.gov/fdavoice/index.php/2014/04/getting-it-right-on-spent-grains\">on the FDA’s blog\u003c/a>. “We have no intention to discourage or disrupt it.”\u003c/p>\n\u003cp>The FDA plans to propose the new version of the rule later this summer. In the meantime, brewers are relieved, but still apprehensive about what’s to come.\u003c/p>\n\u003cp>“It’s not clear if they backed off,” said Stechschulte. “Until that revision comes out sometime this summer, there’s still some concern. It might not be as extreme, but it could still involve some new regulation or procedure that could increase costs.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>It’s also a blow to an industry already swamped with regulations. “That is more red tape that inevitably holds back small businesses,” Stechschulte said. “Hopefully the government can come to a happy medium.”\u003c/p>\n\u003cfigure id=\"attachment_83582\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/goats.jpg\">\u003cimg class=\"size-full wp-image-83582\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/goats.jpg\" alt=\"Although the FDA seems to have backed off, farmers and brewers are still nervous about the FDA's proposed rule, which will be proposed again at the end of summer. Photo: Shelby Pope\" width=\"1000\" height=\"875\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Although the FDA seems to have backed off, farmers and brewers are still nervous about the FDA's proposed rule, which will be proposed again at the end of summer. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "For centuries, brewers have given farmers leftover grain to use as animal feed without any problems. So why is the FDA currently trying to regulate it?",
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"title": "Going Against The Grain: Proposed FDA Rule Threatens Hidden World Of Spent Grain | KQED",
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"headline": "Going Against The Grain: Proposed FDA Rule Threatens Hidden World Of Spent Grain",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83583\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/goats2.jpg\">\u003cimg class=\"size-full wp-image-83583\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/goats2.jpg\" alt=\"A proposed FDA rule could threaten the tradition of breweries providing farm animals like this one with leftover grain. Photo: Shelby Pope\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A proposed FDA rule could threaten the tradition of breweries providing farm animals like this one with leftover grain. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>Want to infuriate the entire brewing industry? Start poking around their trash. That’s what the Food and Drug Administration found out while proposing a recent rule that could dramatically affect how breweries use their spent grain.\u003c/p>\n\u003cp>Last fall, the FDA \u003ca href=\"http://www.fda.gov/Food/GuidanceRegulation/FSMA/ucm366510.htm\">proposed a new rule\u003c/a>: facilities producing feed for animals should be subject to regulations similar to those in food manufacturing. Any facility producing animal feed would be required to produce a written plan to identify and minimize contamination.\u003c/p>\n\u003cp>This proposed rule—part of the FDA’s attempt to revamp their food safety rules by identifying potential problems before they occur—has major implications for breweries, who have been providing local farmers with free or discounted grain for centuries. Yet, the looming FDA regulation—while not as controversial as originally anticipated-- could threaten the historical tradition of recycling spent grain.\u003c/p>\n\u003cp>When brewers make beer, they’re left with massive amounts of leftover “spent” grain. The majority of brewers have arrangements to either give or sell leftover grain to local farmers, providing farmers with cheap and nutritious feed for their animals. Under the new rule, breweries that gave away their grain would be classified as animal food producers, with the new set of rules and regulations. The vagueness of the proposed rule led brewers and farmers to speculate that the FDA would require breweries to spend time and money to dry and package the grain, making it more cost effective to simply dump the grain instead of giving it to farmers—driving up waste costs for breweries and depriving farmers of their cheap feed.\u003c/p>\n\u003cp>Brewers were terrified. The regulations could cost up to $13 million per brewery, said Widmer Brother’s vice president of brewing operations, a figure that quickly circulated around the industry. Several members of Congress wrote to the FDA asking them to reconsider the rule. Before the comment period for the rule ended on March 31, it garnered 2,000 comments from brewers and farmers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“There was a huge panic,” said Brian Stechschulte, executive director of the \u003ca href=\"http://sfbrewersguild.org/\">San Francisco Brewers Guild\u003c/a>. “It’s a relationship that’s been going on for centuries, and the FDA didn’t provide any basis for making this new regulation, which also mystified a lot of the brewers.”\u003c/p>\n\u003cp>While the FDA has since clarified their intent—they’re not going to require the expensive drying and packing process, and emphasize that the costs to breweries will be minimal—it’s still unclear if the rule would be a financial burden for breweries, and a major complaint remains: the FDA hasn’t provided any evidence that there’s been contamination or illness from spent grains, so why are they trying to regulate it?\u003c/p>\n\u003cp>“[It’s] kind of a shot in the dark to try and find a resolution by approaching it through spent grain,” said said Andrew Ritter, head brewer at Oakland’s \u003ca href=\"http://www.lindenbeer.com/\">Linden St. Brewery\u003c/a>. “It had good intentions, [but] it would have been totally impossible for us to do.”\u003c/p>\n\u003cp>According to brewers, there’s just not much opportunity for contamination--most local breweries simply dump grain into green compost bins or trash bags once they’re done, and wait for the farmer to come pick it up. At Linden St, which gives its grain to a farm in Napa, it’s never more than 12 hours between brewing and pickup.\u003c/p>\n\u003cp>For farmers like \u003ca href=\"http://www.achadinha.com\">Achadinha Cheese Company\u003c/a>, a family run dairy in Petaluma that makes small batch goat cheeses, losing access to the grain would be devastating.\u003c/p>\n\u003cp>“I’d have to raise prices on my cheese, no two ways about it,” says Jim Pacheco, a third generation dairy farmer, whose family has relied on brewer’s grain to feed their animals since the 1960s. Twice a week, Pacheco goes up to Healdsburg’s Bear Republic Brewing or Santa Rosa’s Russian River Brewing Company to pick up ten tons of spent grain, which he feeds to his cows and goats.\u003c/p>\n\u003cfigure id=\"attachment_83581\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cows.jpg\">\u003cimg class=\"size-full wp-image-83581\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cows.jpg\" alt=\"Petaluma dairy farmer Jim Pacheco feeds his cows and goats grain from Russian River Brewing Company and Bear Republic Brewing Company. Photo: Shelby Pope\" width=\"1000\" height=\"767\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Petaluma dairy farmer Jim Pacheco feeds his cows and goats grain from Russian River Brewing Company and Bear Republic Brewing Company. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>His wife, Donna, agrees. “This is a big portion of their food and if we couldn’t feed them this, we would be in trouble.” The cows and goats at Achadinha graze on pasture year round, but when the grass dries up, they rely on hay and brewer’s grain.\u003c/p>\n\u003cp>The grain is even more vital to farmers this year, with the drought driving hay prices up. Last year, the Pachecos spent about $33,000 on hay. This year, they’re estimating it’ll be about $90,000.\u003c/p>\n\u003cfigure id=\"attachment_83676\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cow1000.jpg\">\u003cimg class=\"size-full wp-image-83676\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cow1000.jpg\" alt=\"Cows like this one at Achadinha Cheese Company eat a combination of hay, brewer's grain and pasture, but since the drought has driven up hay prices, grain is even more important to farmers. Photo: Shelby Pope\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cows like this one at Achadinha Cheese Company eat a combination of hay, brewer's grain and pasture, but since the drought has driven up hay prices, grain is even more important to farmers. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s going to be a really, really tough year on top of the fact that they want to regulate the brewer’s grain,” said Donna Pacheco. “It could be enough to put us out of business.”\u003c/p>\n\u003cp>Now it’s not just farmers that rely on spent grain. Several businesses have realized how much leftover grain beer produces and now use it in their products. There’s a San Diego company that makes \u003ca href=\"http://doggiebeerbones.com/\">spent grain dog biscuits\u003c/a>, and at New York’s Eatly, bakers make spent grain bread. In San Francisco, \u003ca href=\"http://www.regrained.com/\">ReGrained\u003c/a> makes granola bars out of the grain, selling their Honey Almond IPA and Chocolate Coffee Stout bars at farmers' markets around the Bay Area.\u003c/p>\n\u003cfigure id=\"attachment_83579\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/bars.jpg\">\u003cimg class=\"size-full wp-image-83579\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/bars.jpg\" alt=\"San Francisco's ReGrained makes granola bars from local breweries' leftover grain. Photo: Shelby Pope\" width=\"1000\" height=\"959\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">San Francisco's ReGrained makes granola bars from local breweries' leftover grain. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>ReGrained began when Kurzrock and his co-founder found themselves with large amounts of leftover grain while home brewing in college. They get their grain from smaller brewers in San Francisco, who often have to compost or dump their grain because they have less access to farmers.\u003c/p>\n\u003cp>While it’s unclear how the rule would affect businesses like ReGrained, who aren’t using the grain for animal feed, “We’re a little relieved it’s not something we have to address immediately,” ReGrained’s “Executive Grain Officer” Dan Kurzrock said. “It seemed like something that was adding barriers to sustainable practices that [are] harmless. It was a bit of a headscratcher when we heard about it.”\u003c/p>\n\u003cp>The FDA seems to be listening. They recently published a \u003ca href=\"http://www.fda.gov/Food/GuidanceRegulation/FSMA/ucm394991.htm\">clarifying FAQ\u003c/a> on their website, emphasizing that they understand people’s confusion: no, they wouldn’t require breweries to dry and pack spent grains. Yes, small breweries could be exempt from the rule. No, they don’t know of any instances of any foodborne illness resulting from spent grain.\u003c/p>\n\u003cp>“We agree with those in industry and the sustainability community that the recycling of human food by-products to animal feed contributes substantially to the efficiency and sustainability of our food system and is thus a good thing,” FDA Deputy Commissioner for Foods and Veterinary Medicine Michael R. Taylor wrote \u003ca href=\"http://blogs.fda.gov/fdavoice/index.php/2014/04/getting-it-right-on-spent-grains\">on the FDA’s blog\u003c/a>. “We have no intention to discourage or disrupt it.”\u003c/p>\n\u003cp>The FDA plans to propose the new version of the rule later this summer. In the meantime, brewers are relieved, but still apprehensive about what’s to come.\u003c/p>\n\u003cp>“It’s not clear if they backed off,” said Stechschulte. “Until that revision comes out sometime this summer, there’s still some concern. It might not be as extreme, but it could still involve some new regulation or procedure that could increase costs.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It’s also a blow to an industry already swamped with regulations. “That is more red tape that inevitably holds back small businesses,” Stechschulte said. “Hopefully the government can come to a happy medium.”\u003c/p>\n\u003cfigure id=\"attachment_83582\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/goats.jpg\">\u003cimg class=\"size-full wp-image-83582\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/goats.jpg\" alt=\"Although the FDA seems to have backed off, farmers and brewers are still nervous about the FDA's proposed rule, which will be proposed again at the end of summer. Photo: Shelby Pope\" width=\"1000\" height=\"875\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Although the FDA seems to have backed off, farmers and brewers are still nervous about the FDA's proposed rule, which will be proposed again at the end of summer. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Handmade Tofu and Mochi Keep Traditions Alive in San Jose’s Japantown",
"title": "Handmade Tofu and Mochi Keep Traditions Alive in San Jose’s Japantown",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_83529\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/mochi-box.jpg\">\u003cimg class=\"size-full wp-image-83529\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/mochi-box.jpg\" alt=\"Handmade mochi and manju from Shuei-Do Manju Shop in San Jose Japantown. Photo: Anna Mindess\" width=\"1000\" height=\"563\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Handmade mochi and manju from Shuei-Do Manju Shop in San Jose Japantown. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Amy Nozaki patted the jiggly block of tofu she has just uncovered after pressing it in a wooden crate and pronounced it “perfect.” She and her husband Chester run \u003ca href=\"http://www.japantownsanjose.org/merch13.html\">The San Jose Tofu Company\u003c/a>, which may be the last local shop to make tofu the traditional way, completely by hand. This physically demanding, time-consuming process creates creamy blocks of utter freshness: sweet, silky, slightly nutty bean curd that is as far from those chalky chunks packed with preservatives in plastic tubs as a loaf of Acme's Pain au Levain is from Wonder Bread.\u003c/p>\n\u003cp>San Jose’s \u003cem>\u003ca href=\"http://www.japantownsanjose.org\">Nihon Machi\u003c/a>\u003c/em>, a long, wide city block, is one of only three Japantowns nationwide. (The others are Los Angeles’ Little Tokyo and San Francisco’s Japantown -- which I \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/12/tasting-tour-uncovers-japantown%E2%80%99s-tempting-secrets/\">previously profiled\u003c/a> on an Edible Excursions tasting tour).\u003c/p>\n\u003cfigure id=\"attachment_83530\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Chester-Collage.jpg\">\u003cimg class=\"size-full wp-image-83530\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Chester-Collage.jpg\" alt=\"Chester Nozaki, whose grandfather started San Jose Tofu Company. Photo: Anna Mindess\" width=\"1000\" height=\"503\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chester Nozaki, whose grandfather started San Jose Tofu Company in 1946. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>On my recent foray to San Jose’s Jackson Street, nestled among the gift shops, ukulele stores, ramen and sushi spots, I discovered two culinary cultural gems run with devotion by husband and wife teams: the Nozakis and the Kumamarus.\u003c/p>\n\u003cp>The San Jose Tofu Company was started in 1946 by Chester Nozaki’s grandfather and passed down to Chester’s father. Although Chester had worked in the shop as a boy, delivering fresh tofu on his trusty red Radio Flyer wagon, as the second son he had no plans to follow in his father’s footsteps. In fact, he was studying industrial engineering. But when his older brother declined to inherit the tofu company, Chester dropped out of college and stepped in to help his father. He met his future wife, Amy when she was a waitress at a Japanese restaurant down the street from the tofu shop. Amy, originally from Taiwan, turned out to have an innate talent making tofu and eventually joined the family team.\u003c/p>\n\u003cp>The mild-mannered Chester told me about a turning point in his life, “When I was in my 40s, customers began asking me if I was ever going to take over the business.” Emboldened, Chester informed his father that he didn’t want to wait until he was 64 years old to take the reins. As an oblique answer, his father immediately handed over the ledger book and described how he should make payments to vendors.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Once he was in charge, Chester’s first thought was to automate the business in order to produce more tofu. His father, in his characteristic soft-spoken manner, made it quite clear that this was not an option. Nowadays, Chester is in charge of PR and the business side, while deferring the cooking duties to his wife’s skill and intuition. Amy, clad in boots and apron, deftly navigated the slippery floor in the open kitchen, a simple set-up that allows the steady stream of customers to view the entire tofu-making process.\u003c/p>\n\u003cfigure id=\"attachment_83531\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Tofu-Collage.jpg\">\u003cimg class=\"size-full wp-image-83531\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Tofu-Collage.jpg\" alt=\"Amy Nozaki in a few of the steps involved in making tofu by hand. Photo: Anna Mindess\" width=\"1000\" height=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Amy Nozaki in a few of the steps involved in making tofu by hand. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>With the vagaries of weather and over 200 possible varieties of non-GMO soybeans, there is no ironclad recipe for length of cooking and pressing. “It all depends,” said Amy explaining that she does everything by feel. After the beans are soaked overnight, ground with the help of the shop’s lone machine (a bean grinder), they are cooked in water, then transferred to a hand-operated bean press which liquifies the ground beans into warm soy milk. A natural coagulant, \u003cem>nigari\u003c/em>, is added to the soy milk. Armed with a large paddle, Amy stirred the curds in a huge pot until just the right consistency was achieved, then scooped them into wide rectangular wooden crates, lined with cheesecloth. These are covered with wooden mats and heavy weights for about a half an hour until they reach the desired density. Amy then turns out the scored tofu blocks to bobble in a cool water bath and hand cuts them into cubes.\u003c/p>\n\u003cp>Two years ago, the Nozakis added a new product to their line, a softer textured “tofu pudding” which comes with a brown sugar and ginger syrup, a traditional Taiwanese combination. This popular sweet sells out quickly every day.\u003c/p>\n\u003cp>Many of the customers are regulars who come into the shop armed with their own plastic tubs to transport their delicacies. The Nozakis sell to a few nearby markets but without any preservatives their tofu is at its best for only a few days. A while back, Iron Chef Morimoto visited the shop while he was setting up his restaurant in Napa. When he tasted the Nozakis’ tofu he was impressed with its sweetness and informed them he would serve it at his restaurant as long as they could deliver to Napa. Chester smiled ruefully and explained that he had to turn down the Chef’s request as his tiny family business didn’t have the resources to make such deliveries.\u003c/p>\n\u003cp>Batches of the Nozakis’ fresh tofu are produced all day long and usually sell out completely. “Quality is more important than quantity,” Chester said modestly. “Back in the store’s heyday we were producing up to 1600 blocks a day (versus the millions made by automated production companies). But the economic downturn had an impact and now we average 400-500 blocks a day. Our customer base is changing too as elderly Japanese customers are thinning out. But we are getting more Chinese, Korean, and Vietnamese consumers as well as a few Caucasians and Latinos.”\u003c/p>\n\u003cp>When I took my precious bundle of tofu home, I decided to let its pure fresh taste shine through and so prepared it in the simplest fashion: topped with grated ginger, chopped scallions and a drizzle of soy sauce.\u003c/p>\n\u003cfigure id=\"attachment_83533\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/simple-tofu-dinner.jpg\">\u003cimg class=\"size-full wp-image-83533\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/simple-tofu-dinner.jpg\" alt=\"The freshest tofu deserves the simplest preparation. Photo: Anna Mindess\" width=\"1000\" height=\"626\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The freshest tofu deserves the simplest preparation. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Puffy Sweet Treats\u003c/strong>\u003c/p>\n\u003cp>In a modest shop down the street from the Nozaki's tofu shop, a long glass case holds jewel-toned gems of sweetness: enticing orbs of pink, mauve, and gold. In the back room of \u003ca href=\"http://www.japantownsanjose.org/shueidomanjushop.html\">Shuei-Do Manju Shop\u003c/a>, I met Tom and Judy Kumamaru and learned the secrets behind these traditional Japanese treats. The couple sat amiably across from each other in the humid, sweet-scented room, like they have for 27 years, with a glowing pastel blob of hot rice flour mochi between them, their hands a blur of movement: pinch-stuff-fold-roll-pinch-stuff-fold-roll. They produce 800-1000 sweets a day: puffy pillows of rice flour mochi, glowing green \u003cem>yokan\u003c/em> jelly cubes, strawberry \u003cem>chichidango\u003c/em> or golden baked manju—most stuffed with the traditional red adzuki bean or white lima bean fillings, in a variety of shapes and combinations.\u003c/p>\n\u003cfigure id=\"attachment_83536\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/mochi-couple.jpg\">\u003cimg class=\"size-full wp-image-83536\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/mochi-couple.jpg\" alt=\"Judy and Tom Kumamaru have made mochi together for 27 years. Photo: Anna Mindess\" width=\"1000\" height=\"570\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Judy and Tom Kumamaru have made mochi together for 27 years. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Before they started making these soft sweet clouds, the couple fabricated other things. Judy was a dental technician fashioning false teeth and Tom manufactured printed circuit boards. With the looming prospect of layoffs in their future, they became interested in the idea of owning their own business.\u003c/p>\n\u003cp>Shuei-Do Manju Shop (the name literally means “gathering place”) has been around for 62 years and was established by another husband and wife team: the Ozawas. They ran the business for the first 35 years and were friends with Judy’s parents. One day while the four elders were on a fishing trip, Judy’s parents who were big fans of the store remarked that when the Ozawas retired, maybe one of their children could take over their business.\u003c/p>\n\u003cp>During the ensuing negotiations, the Ozawas promised to train Tom and Judy for the first 6 months of ownership, but there was just one snag. They refused to let them see the back room where the actual labor occurred until the deal was signed. “Maybe they thought we would get scared to see how much work it really took,” quips Judy smiling.\u003c/p>\n\u003cp>Tom, who was born in Japan and came to California when he was 4 years old, grew up in Stockton, where his father worked as a gardener and tofu maker. He wasn’t particularly fond of sweets. Now his days are filled with them. The beans for the \u003cem>anko\u003c/em> fillings must be soaked overnight, then cooked, strained and pressed. He cooks the bean fillings, whips the hot rice mochi so it will have the proper elasticity and helps his wife roll out multitudes of little balls.\u003c/p>\n\u003cfigure id=\"attachment_83537\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/making-mochi.jpg\">\u003cimg class=\"size-full wp-image-83537\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/making-mochi.jpg\" alt=\"Stuff mochi ball with sweet bean filling. Repeat 800 times a day. Photo: Anna Mindess\" width=\"1000\" height=\"563\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stuff mochi ball with sweet bean filling. Repeat 800 times a day. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Tom and Judy make 18 different kinds of manju and mochi, including a wildly popular variety for the traditional Japanese celebration of “Girls’ Day” in March—\u003cem>sakura\u003c/em> mochi with textured pink rice wrapped in a cherry leaf. Although you can find boxed mochi in stores from Japantown to Trader Joe's, like the Nozakis, the Kumamarus use no preservatives, so their products are at their best for just a few days (but Tom says you can freeze them). They sell to a handful of stores and have a standing order for Apple. Steve Jobs had such an affection for handmade mochi that he told his chef to fly to Japan to procure some. A bit of research turned up Shuei-Do just 10 miles away, where Apple still has a standing order twice a week.\u003c/p>\n\u003cp>“Converting to machine-made mochi and manju is tempting; we could make maybe 2000 pieces an hour,\" said Tom, \"but then we would lose our uniqueness. It’s important to carry on the tradition of working hard so that Japantown does not lose its special flavor. What makes me happy is seeing how customers react to their first taste,” added Tom, who was impressed to learn that many of his patrons hailed from countries across the globe, including Germany, Australia and Saudi Arabia. His rice flour treats also attract Asian customers, whose own cuisines feature similar rice flour sweets, including Korea, Vietnam and the Philippines.\u003c/p>\n\u003cfigure id=\"attachment_83535\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/mochi-inside.jpg\">\u003cimg class=\"size-full wp-image-83535\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/mochi-inside.jpg\" alt=\"Mochi balls' sweet bean fillings. Photo: Anna Mindess\" width=\"1000\" height=\"615\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mochi balls' sweet bean fillings. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>The classic Japanese filling is sweetened bean paste, but that doesn’t stop customers from making other requests. “People ask us to fill them with berries or chocolate,” said Judy, “but we prefer to stick to the traditional.” The one concession they’ve made is a crunchy peanut butter-filled mochi that achieves the perfect balance of sweet and salty.\u003c/p>\n\u003cp>Perhaps not surprisingly in the 21st century, neither the Nozakis’ nor the Kumamarus’ children (who are all in their 20s) have expressed any interest in taking over their parents’ businesses, so the future of these two cultural gems is uncertain, which makes their traditionally-made tofu and mochi all the more precious.\u003c/p>\n\u003cp>\u003ca href=\"http://www.japantownsanjose.org/merch13.html\">\u003cstrong>San Jose Tofu Company\u003c/strong>\u003c/a>\u003cbr>\n175 Jackson Street\u003cbr>\nSan Jose, 95112\u003cbr>\n(408) 292-7026\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.japantownsanjose.org/shueidomanjushop.html\">\u003cstrong>Shuei-Do Manju Shop\u003c/strong>\u003c/a>\u003cbr>\n217 Jackson Street\u003cbr>\nSan Jose, 95112\u003cbr>\n(408) 294-4148\u003c/p>\n\n",
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"excerpt": "Get it quick before it's gone! Handmade tofu and mochi sweets in San Jose's Japantown. Two devoted husband and wife teams have been quietly keeping tradition alive for more than 25 years with the sweetest results. No preservatives, no automation, just loving hands and hard work.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83529\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/mochi-box.jpg\">\u003cimg class=\"size-full wp-image-83529\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/mochi-box.jpg\" alt=\"Handmade mochi and manju from Shuei-Do Manju Shop in San Jose Japantown. Photo: Anna Mindess\" width=\"1000\" height=\"563\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Handmade mochi and manju from Shuei-Do Manju Shop in San Jose Japantown. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Amy Nozaki patted the jiggly block of tofu she has just uncovered after pressing it in a wooden crate and pronounced it “perfect.” She and her husband Chester run \u003ca href=\"http://www.japantownsanjose.org/merch13.html\">The San Jose Tofu Company\u003c/a>, which may be the last local shop to make tofu the traditional way, completely by hand. This physically demanding, time-consuming process creates creamy blocks of utter freshness: sweet, silky, slightly nutty bean curd that is as far from those chalky chunks packed with preservatives in plastic tubs as a loaf of Acme's Pain au Levain is from Wonder Bread.\u003c/p>\n\u003cp>San Jose’s \u003cem>\u003ca href=\"http://www.japantownsanjose.org\">Nihon Machi\u003c/a>\u003c/em>, a long, wide city block, is one of only three Japantowns nationwide. (The others are Los Angeles’ Little Tokyo and San Francisco’s Japantown -- which I \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/12/tasting-tour-uncovers-japantown%E2%80%99s-tempting-secrets/\">previously profiled\u003c/a> on an Edible Excursions tasting tour).\u003c/p>\n\u003cfigure id=\"attachment_83530\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Chester-Collage.jpg\">\u003cimg class=\"size-full wp-image-83530\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Chester-Collage.jpg\" alt=\"Chester Nozaki, whose grandfather started San Jose Tofu Company. Photo: Anna Mindess\" width=\"1000\" height=\"503\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chester Nozaki, whose grandfather started San Jose Tofu Company in 1946. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>On my recent foray to San Jose’s Jackson Street, nestled among the gift shops, ukulele stores, ramen and sushi spots, I discovered two culinary cultural gems run with devotion by husband and wife teams: the Nozakis and the Kumamarus.\u003c/p>\n\u003cp>The San Jose Tofu Company was started in 1946 by Chester Nozaki’s grandfather and passed down to Chester’s father. Although Chester had worked in the shop as a boy, delivering fresh tofu on his trusty red Radio Flyer wagon, as the second son he had no plans to follow in his father’s footsteps. In fact, he was studying industrial engineering. But when his older brother declined to inherit the tofu company, Chester dropped out of college and stepped in to help his father. He met his future wife, Amy when she was a waitress at a Japanese restaurant down the street from the tofu shop. Amy, originally from Taiwan, turned out to have an innate talent making tofu and eventually joined the family team.\u003c/p>\n\u003cp>The mild-mannered Chester told me about a turning point in his life, “When I was in my 40s, customers began asking me if I was ever going to take over the business.” Emboldened, Chester informed his father that he didn’t want to wait until he was 64 years old to take the reins. As an oblique answer, his father immediately handed over the ledger book and described how he should make payments to vendors.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Once he was in charge, Chester’s first thought was to automate the business in order to produce more tofu. His father, in his characteristic soft-spoken manner, made it quite clear that this was not an option. Nowadays, Chester is in charge of PR and the business side, while deferring the cooking duties to his wife’s skill and intuition. Amy, clad in boots and apron, deftly navigated the slippery floor in the open kitchen, a simple set-up that allows the steady stream of customers to view the entire tofu-making process.\u003c/p>\n\u003cfigure id=\"attachment_83531\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Tofu-Collage.jpg\">\u003cimg class=\"size-full wp-image-83531\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Tofu-Collage.jpg\" alt=\"Amy Nozaki in a few of the steps involved in making tofu by hand. Photo: Anna Mindess\" width=\"1000\" height=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Amy Nozaki in a few of the steps involved in making tofu by hand. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>With the vagaries of weather and over 200 possible varieties of non-GMO soybeans, there is no ironclad recipe for length of cooking and pressing. “It all depends,” said Amy explaining that she does everything by feel. After the beans are soaked overnight, ground with the help of the shop’s lone machine (a bean grinder), they are cooked in water, then transferred to a hand-operated bean press which liquifies the ground beans into warm soy milk. A natural coagulant, \u003cem>nigari\u003c/em>, is added to the soy milk. Armed with a large paddle, Amy stirred the curds in a huge pot until just the right consistency was achieved, then scooped them into wide rectangular wooden crates, lined with cheesecloth. These are covered with wooden mats and heavy weights for about a half an hour until they reach the desired density. Amy then turns out the scored tofu blocks to bobble in a cool water bath and hand cuts them into cubes.\u003c/p>\n\u003cp>Two years ago, the Nozakis added a new product to their line, a softer textured “tofu pudding” which comes with a brown sugar and ginger syrup, a traditional Taiwanese combination. This popular sweet sells out quickly every day.\u003c/p>\n\u003cp>Many of the customers are regulars who come into the shop armed with their own plastic tubs to transport their delicacies. The Nozakis sell to a few nearby markets but without any preservatives their tofu is at its best for only a few days. A while back, Iron Chef Morimoto visited the shop while he was setting up his restaurant in Napa. When he tasted the Nozakis’ tofu he was impressed with its sweetness and informed them he would serve it at his restaurant as long as they could deliver to Napa. Chester smiled ruefully and explained that he had to turn down the Chef’s request as his tiny family business didn’t have the resources to make such deliveries.\u003c/p>\n\u003cp>Batches of the Nozakis’ fresh tofu are produced all day long and usually sell out completely. “Quality is more important than quantity,” Chester said modestly. “Back in the store’s heyday we were producing up to 1600 blocks a day (versus the millions made by automated production companies). But the economic downturn had an impact and now we average 400-500 blocks a day. Our customer base is changing too as elderly Japanese customers are thinning out. But we are getting more Chinese, Korean, and Vietnamese consumers as well as a few Caucasians and Latinos.”\u003c/p>\n\u003cp>When I took my precious bundle of tofu home, I decided to let its pure fresh taste shine through and so prepared it in the simplest fashion: topped with grated ginger, chopped scallions and a drizzle of soy sauce.\u003c/p>\n\u003cfigure id=\"attachment_83533\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/simple-tofu-dinner.jpg\">\u003cimg class=\"size-full wp-image-83533\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/simple-tofu-dinner.jpg\" alt=\"The freshest tofu deserves the simplest preparation. Photo: Anna Mindess\" width=\"1000\" height=\"626\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The freshest tofu deserves the simplest preparation. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Puffy Sweet Treats\u003c/strong>\u003c/p>\n\u003cp>In a modest shop down the street from the Nozaki's tofu shop, a long glass case holds jewel-toned gems of sweetness: enticing orbs of pink, mauve, and gold. In the back room of \u003ca href=\"http://www.japantownsanjose.org/shueidomanjushop.html\">Shuei-Do Manju Shop\u003c/a>, I met Tom and Judy Kumamaru and learned the secrets behind these traditional Japanese treats. The couple sat amiably across from each other in the humid, sweet-scented room, like they have for 27 years, with a glowing pastel blob of hot rice flour mochi between them, their hands a blur of movement: pinch-stuff-fold-roll-pinch-stuff-fold-roll. They produce 800-1000 sweets a day: puffy pillows of rice flour mochi, glowing green \u003cem>yokan\u003c/em> jelly cubes, strawberry \u003cem>chichidango\u003c/em> or golden baked manju—most stuffed with the traditional red adzuki bean or white lima bean fillings, in a variety of shapes and combinations.\u003c/p>\n\u003cfigure id=\"attachment_83536\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/mochi-couple.jpg\">\u003cimg class=\"size-full wp-image-83536\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/mochi-couple.jpg\" alt=\"Judy and Tom Kumamaru have made mochi together for 27 years. Photo: Anna Mindess\" width=\"1000\" height=\"570\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Judy and Tom Kumamaru have made mochi together for 27 years. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Before they started making these soft sweet clouds, the couple fabricated other things. Judy was a dental technician fashioning false teeth and Tom manufactured printed circuit boards. With the looming prospect of layoffs in their future, they became interested in the idea of owning their own business.\u003c/p>\n\u003cp>Shuei-Do Manju Shop (the name literally means “gathering place”) has been around for 62 years and was established by another husband and wife team: the Ozawas. They ran the business for the first 35 years and were friends with Judy’s parents. One day while the four elders were on a fishing trip, Judy’s parents who were big fans of the store remarked that when the Ozawas retired, maybe one of their children could take over their business.\u003c/p>\n\u003cp>During the ensuing negotiations, the Ozawas promised to train Tom and Judy for the first 6 months of ownership, but there was just one snag. They refused to let them see the back room where the actual labor occurred until the deal was signed. “Maybe they thought we would get scared to see how much work it really took,” quips Judy smiling.\u003c/p>\n\u003cp>Tom, who was born in Japan and came to California when he was 4 years old, grew up in Stockton, where his father worked as a gardener and tofu maker. He wasn’t particularly fond of sweets. Now his days are filled with them. The beans for the \u003cem>anko\u003c/em> fillings must be soaked overnight, then cooked, strained and pressed. He cooks the bean fillings, whips the hot rice mochi so it will have the proper elasticity and helps his wife roll out multitudes of little balls.\u003c/p>\n\u003cfigure id=\"attachment_83537\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/making-mochi.jpg\">\u003cimg class=\"size-full wp-image-83537\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/making-mochi.jpg\" alt=\"Stuff mochi ball with sweet bean filling. Repeat 800 times a day. Photo: Anna Mindess\" width=\"1000\" height=\"563\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stuff mochi ball with sweet bean filling. Repeat 800 times a day. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Tom and Judy make 18 different kinds of manju and mochi, including a wildly popular variety for the traditional Japanese celebration of “Girls’ Day” in March—\u003cem>sakura\u003c/em> mochi with textured pink rice wrapped in a cherry leaf. Although you can find boxed mochi in stores from Japantown to Trader Joe's, like the Nozakis, the Kumamarus use no preservatives, so their products are at their best for just a few days (but Tom says you can freeze them). They sell to a handful of stores and have a standing order for Apple. Steve Jobs had such an affection for handmade mochi that he told his chef to fly to Japan to procure some. A bit of research turned up Shuei-Do just 10 miles away, where Apple still has a standing order twice a week.\u003c/p>\n\u003cp>“Converting to machine-made mochi and manju is tempting; we could make maybe 2000 pieces an hour,\" said Tom, \"but then we would lose our uniqueness. It’s important to carry on the tradition of working hard so that Japantown does not lose its special flavor. What makes me happy is seeing how customers react to their first taste,” added Tom, who was impressed to learn that many of his patrons hailed from countries across the globe, including Germany, Australia and Saudi Arabia. His rice flour treats also attract Asian customers, whose own cuisines feature similar rice flour sweets, including Korea, Vietnam and the Philippines.\u003c/p>\n\u003cfigure id=\"attachment_83535\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/mochi-inside.jpg\">\u003cimg class=\"size-full wp-image-83535\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/mochi-inside.jpg\" alt=\"Mochi balls' sweet bean fillings. Photo: Anna Mindess\" width=\"1000\" height=\"615\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mochi balls' sweet bean fillings. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>The classic Japanese filling is sweetened bean paste, but that doesn’t stop customers from making other requests. “People ask us to fill them with berries or chocolate,” said Judy, “but we prefer to stick to the traditional.” The one concession they’ve made is a crunchy peanut butter-filled mochi that achieves the perfect balance of sweet and salty.\u003c/p>\n\u003cp>Perhaps not surprisingly in the 21st century, neither the Nozakis’ nor the Kumamarus’ children (who are all in their 20s) have expressed any interest in taking over their parents’ businesses, so the future of these two cultural gems is uncertain, which makes their traditionally-made tofu and mochi all the more precious.\u003c/p>\n\u003cp>\u003ca href=\"http://www.japantownsanjose.org/merch13.html\">\u003cstrong>San Jose Tofu Company\u003c/strong>\u003c/a>\u003cbr>\n175 Jackson Street\u003cbr>\nSan Jose, 95112\u003cbr>\n(408) 292-7026\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "More Beer is Brewing in Berkeley: Westbrae Biergarten and Hoi Polloi Brewpub and Beat Lounge are Now Open",
"title": "More Beer is Brewing in Berkeley: Westbrae Biergarten and Hoi Polloi Brewpub and Beat Lounge are Now Open",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/westbrae12.jpg\">\u003cimg class=\"aligncenter size-full wp-image-83363\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/westbrae12.jpg\" alt=\"Westbrae Biergarten\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/westbrae22.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/westbrae22-e1402633927507-190x190.jpg\" alt=\"Westbrae Biergarten\" width=\"190\" height=\"190\" class=\"alignright size-thumbnail wp-image-83373\">\u003c/a>More options for beer lovers in Berkeley have recently popped up as \u003ca href=\"http://westbraebiergarten.com/\" target=\"_blank\">Westbrae Biergarten\u003c/a> and \u003ca href=\"http://www.facebook.com/hoipolloibrewpub\" target=\"_blank\">Hoi Polloi Brewpub and Beat Lounge\u003c/a> are now open for business. Westbrae had been operating in soft launch mode for several weeks, but officially made its public debut yesterday evening to a lively crowd. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://westbraebiergarten.com/\" target=\"_blank\">Westbrae Biergarten\u003c/a>\u003c/strong>\u003cbr>\n1280 Gilman Street (between Santa Fe Avenue & Curtis Street), Berkeley [\u003ca href=\"https://goo.gl/maps/YIAgl\" target=\"_blank\">map\u003c/a>] Ph: N/A Hours: Sun.-Thurs. 11AM-9PM; Fri.-Sat. 11AM-10PM\u003c/p>\n\u003cp>Husband-and-wife co-owners Carl and Linda Lasagna (whose \u003ca href=\"http://berkeley.patch.com/groups/business-news/p/biergarten-with-food-trucks-proposed-for-gilman-curtis-lot\" target=\"_blank\">grandfather founded the adjacent Westbrae Nursery\u003c/a>) have created a spacious, family-oriented oasis in the heart of north Berkeley.\u003c/p>\n\u003cp>Soccer fans are in luck, as Westbrae will be providing ongoing coverage of the \u003ca href=\"http://www.fifa.com/\" target=\"_blank\">World Cup\u003c/a> on its two large monitors for fans. And as Brazil had squared off against Croatia for the first game, there were plenty of Brazilian flags in evidence -- especially with the second outpost of \u003ca href=\"http://brazilcafeberkeley.com/\" target=\"_blank\">Pedro's Brazil Cafe\u003c/a> on site selling its popular South American casual cuisine to its customers.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"83365,83364,83352\"]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/westbrae03.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/westbrae03.jpg\" alt=\"Westbrae Biergarten\" width=\"1000\" height=\"561\" class=\"aligncenter size-full wp-image-83354\">\u003c/a>\u003c/p>\n\u003cp>There's plenty of seating options, with clusters of picnic tables, wooden lawn chairs, reclaimed wine barrel tables and even a fire pit situated throughout the garden. \u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"83356,83362,83372\"]\u003c/p>\n\u003cp>Food from Pedro's ranges from $7-$10, with bar bites, sandwiches, salads and rice bowls for sale. And more street food trucks such as \u003ca href=\"http://www.roliroti.com/\" target=\"_blank\">Roli Roti\u003c/a> should be setting up shop in the future. \u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"83394,83371,83369\"]\u003c/p>\n\u003cp>In addition to the international, regional and local beers available (pints $6, liter steins $12), Oakland's \u003ca href=\"http://aleindustries.com/our_beers\" target=\"_blank\">Ale Industries\u003c/a> and Sacramento-based \u003ca href=\"http://ruhstallerbeer.com/\" target=\"_blank\">Ruhstaller\u003c/a> were both offering free tastings of their craft beers. \u003c/p>\n\u003cfigure id=\"attachment_83361\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/westbrae10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/westbrae10.jpg\" alt=\"Reps from Ruhstaller and Ale Industries\" width=\"1000\" height=\"561\" class=\"size-full wp-image-83361\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Reps from Ruhstaller and Ale Industries\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery link=\"file\" ids=\"83388,83367,83366\"]\u003c/p>\n\u003cfigure id=\"attachment_83368\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/westbrae17.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/westbrae17.jpg\" alt=\"Liter and Pint of Drake's 1500 IPA\" width=\"1000\" height=\"561\" class=\"size-full wp-image-83368\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Liter and Pint of Drake's 1500 Pale Ale\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.facebook.com/hoipolloibrewpub\" target=\"_blank\">Hoi Polloi Brewpub and Beat Lounge\u003c/a>\u003c/strong>\u003cbr>\n1763 Alcatraz Avenue @ Adeline, Berkeley [\u003ca href=\"https://goo.gl/maps/m6wMv\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 858-7334\u003cbr>\nHours: Closed Mondays; Tues. 6PM-10PM; Wed.-Thurs. 2PM-12AM; Fri.-Sat. 2PM-2AM; Sun. 2PM-10PM\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/hoipolloibrewpub\" target=\"_blank\">Hoi Polloi Brewpub\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_83397\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/hoipolloi02.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/hoipolloi02.jpg\" alt=\"Hoi Polloi\" width=\"1000\" height=\"561\" class=\"size-full wp-image-83397\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hoi Polloi\u003c/figcaption>\u003c/figure>\n\u003cp>Beer is also a family affair for Viet Vu, the brewmaster and owner of The Hoi Polloi Brewpub and Beat Lounge in south Berkeley. \"My father got me interested in craft beer due to him being a professional brewer,\" commented Vu via email. \"We spent many years hanging out at brewpubs wherever we were in the world and tasting whatever craft/micro beers that were available in stores or at the pubs. We talked about opening a brewpub or brewery together some day, but then he passed. I thought that was the end of our brewery dreams, but a year later decided to move forward with it.\" His brother also works with Vu at Hoi Polloi, and his wife pitches in \"when she's not working at her '9-5' job.\"\u003c/p>\n\u003cp>Vu started off as a homebrewer, but then \"received my formal brewing education for the \u003ca href=\"http://www.siebelinstitute.com/courses-a-programs/courses-in-english/courses/eventsperyear/1-WBA%20Master%20Brewer%20Program\" target=\"_blank\">World Brewing Academy master brewer program\u003c/a> (a joint program of the \u003ca href=\"http://www.siebelinstitute.com/\" target=\"_blank\">Siebel Institute\u003c/a> in Chicago and \u003ca href=\"http://www.siebelinstitute.com/courses-a-programs/student-information/munich-campus\" target=\"_blank\">Doemans Academy\u003c/a> located in Munich, Germany). I also interned at a brewpub in located in a suburb south of Chicago and worked part-time for \u003ca href=\"http://devilscanyon.com/\" target=\"_blank\">Devil's Canyon Brewing Company\u003c/a> in Belmont, CA.\"\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"83396,83402,83399,83403,83401,83405\"]\u003c/p>\n\u003cp>Settling in after \u003ca href=\"http://www.berkeleyside.com/2013/03/21/nano-brewpub-and-lounge-planned-for-alcatraz-ave/\" target=\"_blank\">renovating the space\u003c/a>, \"we ended up choosing our location because we recognized that the Lorin District of Berkeley was a commercially neglected part of that city. We also felt that it had great potential with anchor tenants such as the Tuesday farmers' market, \u003ca href=\"http://www.sweetadelineintl.org/\" target=\"_blank\">Sweet Adeline's\u003c/a>, \u003ca href=\"http://www.yelp.com/biz/vault-cafe-berkeley\" target=\"_blank\">The Vault Cafe\u003c/a>, \u003ca href=\"http://www.biketopiaberkeley.org/\" target=\"_blank\">Biketopia Community Workshop\u003c/a>, and \u003ca href=\"http://nickslounge.com/\" target=\"_blank\">Nick's Lounge\u003c/a>,\" said Vu.\u003c/p>\n\u003cp>\"Newer businesses were also in the planning stages such as our next door neighbors, \u003ca href=\"http://easycreole.com/\" target=\"_blank\">Easy Creole\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/04/28/cruising-for-caffeine-4th-annual-coffee-ride/\" target=\"_blank\">Alchemy Collective\u003c/a>, and \u003ca href=\"https://www.facebook.com/EmpressVintage\" target=\"_blank\">Empress Vintage\u003c/a>. The combination of a changing business climate in the district, complimented by ease of accessibility by public transpiration (Ashby BART's within 3 blocks), and more importantly, a relatively young, ethnically, culturally and economically diverse population resided in the district. We felt that this was the type of neighborhood that we wanted to be in. It really reflected the type of environment that we grew up with in California.\"\u003c/p>\n\u003cfigure id=\"attachment_83409\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/hoipolloibeers1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/hoipolloibeers1.jpg\" alt=\"Stone Imperial Russian Stout & Port Brewing Wipeout IPA\" width=\"1000\" height=\"561\" class=\"size-full wp-image-83409\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stone Imperial Russian Stout & Port Brewing Wipeout IPA\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_83410\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/hoipolloibeers2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/hoipolloibeers2.jpg\" alt=\"Tahoe Mtn. Saison & Gigantic Brewing Co. Hefeweizen\" width=\"1000\" height=\"561\" class=\"size-full wp-image-83410\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tahoe Mtn. Saison & Gigantic Brewing Co. Hefeweizen\u003c/figcaption>\u003c/figure>\n\u003cp>The nano-brewing takes place in the back space of Hoi Polloi with a 3-barrel system that produces \"primarily session classic style American ales. We will also produce a variety of lagers, wheat beers, and season beers. Our selection will expand from our two house beers to four house beers. We also have 12 guest taps (which includes a cider offering) along with wine. We have no immediate or future plans for commercial sales, but we are not ruling it out.\"\u003c/p>\n\u003cp>And the origins of their quirky name? It reflects their background and work ethic. \u003c/p>\n\u003cblockquote>\u003cp>\"We felt that the meaning of 'Hoi Polloi' defines who we are and where we come from. We grew up in a working class family. Our values solidly align with that class and always will. We felt emotionally compelled to pay homage to the working masses and the common people who built our country and continue to make this community and this country so great. In an era of widening class divide and decreasing economic and social mobility, we felt that we needed wear our pride on our sleeves, so to speak.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>The sleek, minimalist bar is lined with stools that faces a brick wall (with movies projected onto its surface) and additional standing room along a narrow wooden ledge. All beers are $5 and wines are $7/glass. There's also complimentary truffle oil and salt popcorn that's freshly prepared onsite for patrons, and you're encouraged to bring takeout from \u003ca href=\"http://easycreole.com/\" target=\"_blank\">Easy Creole\u003c/a> next door.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/westbrae12.jpg\">\u003cimg class=\"aligncenter size-full wp-image-83363\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/westbrae12.jpg\" alt=\"Westbrae Biergarten\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/westbrae22.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/westbrae22-e1402633927507-190x190.jpg\" alt=\"Westbrae Biergarten\" width=\"190\" height=\"190\" class=\"alignright size-thumbnail wp-image-83373\">\u003c/a>More options for beer lovers in Berkeley have recently popped up as \u003ca href=\"http://westbraebiergarten.com/\" target=\"_blank\">Westbrae Biergarten\u003c/a> and \u003ca href=\"http://www.facebook.com/hoipolloibrewpub\" target=\"_blank\">Hoi Polloi Brewpub and Beat Lounge\u003c/a> are now open for business. Westbrae had been operating in soft launch mode for several weeks, but officially made its public debut yesterday evening to a lively crowd. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://westbraebiergarten.com/\" target=\"_blank\">Westbrae Biergarten\u003c/a>\u003c/strong>\u003cbr>\n1280 Gilman Street (between Santa Fe Avenue & Curtis Street), Berkeley [\u003ca href=\"https://goo.gl/maps/YIAgl\" target=\"_blank\">map\u003c/a>] Ph: N/A Hours: Sun.-Thurs. 11AM-9PM; Fri.-Sat. 11AM-10PM\u003c/p>\n\u003cp>Husband-and-wife co-owners Carl and Linda Lasagna (whose \u003ca href=\"http://berkeley.patch.com/groups/business-news/p/biergarten-with-food-trucks-proposed-for-gilman-curtis-lot\" target=\"_blank\">grandfather founded the adjacent Westbrae Nursery\u003c/a>) have created a spacious, family-oriented oasis in the heart of north Berkeley.\u003c/p>\n\u003cp>Soccer fans are in luck, as Westbrae will be providing ongoing coverage of the \u003ca href=\"http://www.fifa.com/\" target=\"_blank\">World Cup\u003c/a> on its two large monitors for fans. And as Brazil had squared off against Croatia for the first game, there were plenty of Brazilian flags in evidence -- especially with the second outpost of \u003ca href=\"http://brazilcafeberkeley.com/\" target=\"_blank\">Pedro's Brazil Cafe\u003c/a> on site selling its popular South American casual cuisine to its customers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/westbrae03.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/westbrae03.jpg\" alt=\"Westbrae Biergarten\" width=\"1000\" height=\"561\" class=\"aligncenter size-full wp-image-83354\">\u003c/a>\u003c/p>\n\u003cp>There's plenty of seating options, with clusters of picnic tables, wooden lawn chairs, reclaimed wine barrel tables and even a fire pit situated throughout the garden. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Food from Pedro's ranges from $7-$10, with bar bites, sandwiches, salads and rice bowls for sale. And more street food trucks such as \u003ca href=\"http://www.roliroti.com/\" target=\"_blank\">Roli Roti\u003c/a> should be setting up shop in the future. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In addition to the international, regional and local beers available (pints $6, liter steins $12), Oakland's \u003ca href=\"http://aleindustries.com/our_beers\" target=\"_blank\">Ale Industries\u003c/a> and Sacramento-based \u003ca href=\"http://ruhstallerbeer.com/\" target=\"_blank\">Ruhstaller\u003c/a> were both offering free tastings of their craft beers. \u003c/p>\n\u003cfigure id=\"attachment_83361\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/westbrae10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/westbrae10.jpg\" alt=\"Reps from Ruhstaller and Ale Industries\" width=\"1000\" height=\"561\" class=\"size-full wp-image-83361\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Reps from Ruhstaller and Ale Industries\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_83368\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/westbrae17.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/westbrae17.jpg\" alt=\"Liter and Pint of Drake's 1500 IPA\" width=\"1000\" height=\"561\" class=\"size-full wp-image-83368\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Liter and Pint of Drake's 1500 Pale Ale\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.facebook.com/hoipolloibrewpub\" target=\"_blank\">Hoi Polloi Brewpub and Beat Lounge\u003c/a>\u003c/strong>\u003cbr>\n1763 Alcatraz Avenue @ Adeline, Berkeley [\u003ca href=\"https://goo.gl/maps/m6wMv\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 858-7334\u003cbr>\nHours: Closed Mondays; Tues. 6PM-10PM; Wed.-Thurs. 2PM-12AM; Fri.-Sat. 2PM-2AM; Sun. 2PM-10PM\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/hoipolloibrewpub\" target=\"_blank\">Hoi Polloi Brewpub\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_83397\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/hoipolloi02.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/hoipolloi02.jpg\" alt=\"Hoi Polloi\" width=\"1000\" height=\"561\" class=\"size-full wp-image-83397\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hoi Polloi\u003c/figcaption>\u003c/figure>\n\u003cp>Beer is also a family affair for Viet Vu, the brewmaster and owner of The Hoi Polloi Brewpub and Beat Lounge in south Berkeley. \"My father got me interested in craft beer due to him being a professional brewer,\" commented Vu via email. \"We spent many years hanging out at brewpubs wherever we were in the world and tasting whatever craft/micro beers that were available in stores or at the pubs. We talked about opening a brewpub or brewery together some day, but then he passed. I thought that was the end of our brewery dreams, but a year later decided to move forward with it.\" His brother also works with Vu at Hoi Polloi, and his wife pitches in \"when she's not working at her '9-5' job.\"\u003c/p>\n\u003cp>Vu started off as a homebrewer, but then \"received my formal brewing education for the \u003ca href=\"http://www.siebelinstitute.com/courses-a-programs/courses-in-english/courses/eventsperyear/1-WBA%20Master%20Brewer%20Program\" target=\"_blank\">World Brewing Academy master brewer program\u003c/a> (a joint program of the \u003ca href=\"http://www.siebelinstitute.com/\" target=\"_blank\">Siebel Institute\u003c/a> in Chicago and \u003ca href=\"http://www.siebelinstitute.com/courses-a-programs/student-information/munich-campus\" target=\"_blank\">Doemans Academy\u003c/a> located in Munich, Germany). I also interned at a brewpub in located in a suburb south of Chicago and worked part-time for \u003ca href=\"http://devilscanyon.com/\" target=\"_blank\">Devil's Canyon Brewing Company\u003c/a> in Belmont, CA.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Settling in after \u003ca href=\"http://www.berkeleyside.com/2013/03/21/nano-brewpub-and-lounge-planned-for-alcatraz-ave/\" target=\"_blank\">renovating the space\u003c/a>, \"we ended up choosing our location because we recognized that the Lorin District of Berkeley was a commercially neglected part of that city. We also felt that it had great potential with anchor tenants such as the Tuesday farmers' market, \u003ca href=\"http://www.sweetadelineintl.org/\" target=\"_blank\">Sweet Adeline's\u003c/a>, \u003ca href=\"http://www.yelp.com/biz/vault-cafe-berkeley\" target=\"_blank\">The Vault Cafe\u003c/a>, \u003ca href=\"http://www.biketopiaberkeley.org/\" target=\"_blank\">Biketopia Community Workshop\u003c/a>, and \u003ca href=\"http://nickslounge.com/\" target=\"_blank\">Nick's Lounge\u003c/a>,\" said Vu.\u003c/p>\n\u003cp>\"Newer businesses were also in the planning stages such as our next door neighbors, \u003ca href=\"http://easycreole.com/\" target=\"_blank\">Easy Creole\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/04/28/cruising-for-caffeine-4th-annual-coffee-ride/\" target=\"_blank\">Alchemy Collective\u003c/a>, and \u003ca href=\"https://www.facebook.com/EmpressVintage\" target=\"_blank\">Empress Vintage\u003c/a>. The combination of a changing business climate in the district, complimented by ease of accessibility by public transpiration (Ashby BART's within 3 blocks), and more importantly, a relatively young, ethnically, culturally and economically diverse population resided in the district. We felt that this was the type of neighborhood that we wanted to be in. It really reflected the type of environment that we grew up with in California.\"\u003c/p>\n\u003cfigure id=\"attachment_83409\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/hoipolloibeers1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/hoipolloibeers1.jpg\" alt=\"Stone Imperial Russian Stout & Port Brewing Wipeout IPA\" width=\"1000\" height=\"561\" class=\"size-full wp-image-83409\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stone Imperial Russian Stout & Port Brewing Wipeout IPA\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_83410\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/hoipolloibeers2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/hoipolloibeers2.jpg\" alt=\"Tahoe Mtn. Saison & Gigantic Brewing Co. Hefeweizen\" width=\"1000\" height=\"561\" class=\"size-full wp-image-83410\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tahoe Mtn. Saison & Gigantic Brewing Co. Hefeweizen\u003c/figcaption>\u003c/figure>\n\u003cp>The nano-brewing takes place in the back space of Hoi Polloi with a 3-barrel system that produces \"primarily session classic style American ales. We will also produce a variety of lagers, wheat beers, and season beers. Our selection will expand from our two house beers to four house beers. We also have 12 guest taps (which includes a cider offering) along with wine. We have no immediate or future plans for commercial sales, but we are not ruling it out.\"\u003c/p>\n\u003cp>And the origins of their quirky name? It reflects their background and work ethic. \u003c/p>\n\u003cblockquote>\u003cp>\"We felt that the meaning of 'Hoi Polloi' defines who we are and where we come from. We grew up in a working class family. Our values solidly align with that class and always will. We felt emotionally compelled to pay homage to the working masses and the common people who built our country and continue to make this community and this country so great. In an era of widening class divide and decreasing economic and social mobility, we felt that we needed wear our pride on our sleeves, so to speak.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>The sleek, minimalist bar is lined with stools that faces a brick wall (with movies projected onto its surface) and additional standing room along a narrow wooden ledge. All beers are $5 and wines are $7/glass. There's also complimentary truffle oil and salt popcorn that's freshly prepared onsite for patrons, and you're encouraged to bring takeout from \u003ca href=\"http://easycreole.com/\" target=\"_blank\">Easy Creole\u003c/a> next door.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_83226\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp911-group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp911-group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the eleventh episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-83226\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the eleventh episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Check, Please! Bay Area's Season 9 episode 11 airs this eve, Thursday, June 12, at 7:30 p.m. on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">View other airtimes\u003c/a>. And if you don't have a TV and want to watch the show online, the full episode is available on the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/12/hana-cocotte-sakoon-check-please-bay-area-reviews/\">eleventh episode of Season 9\u003c/a> features these eateries:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/12/hana-japanese-restaurant-info/\" target=\"_blank\">\u003cstrong>Hana Japanese Restaurant\u003c/strong>\u003c/a> serves sushi and a variety of Japanese cuisine in Rohnert Park.\u003c/li>\n\u003cfigure id=\"attachment_83222\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp911-hana1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp911-hana1000.jpg\" alt=\"Mackerel sashimi at Hana Japanese Restaurant\" width=\"1000\" height=\"555\" class=\"size-full wp-image-83222\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mackerel sashimi at Hana Japanese Restaurant\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/12/cocotte-restaurant-info/\" target=\"_blank\">\u003cstrong>Cocotte\u003c/strong>\u003c/a> serves French cuisine on Nob Hill in San Francisco.\u003c/li>\n\u003cfigure id=\"attachment_83221\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp911-cocotte1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp911-cocotte1000a.jpg\" alt=\"Lobster Salad at Cocotte\" width=\"1000\" height=\"558\" class=\"size-full wp-image-83221\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lobster Salad at Cocotte\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_83220\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp911-cocotte1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp911-cocotte1000.jpg\" alt=\"Coq Au Vin at Cocotte \" width=\"1000\" height=\"558\" class=\"size-full wp-image-83220\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coq Au Vin at Cocotte\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/12/sakoon-restaurant-info/\" target=\"_blank\">\u003cstrong>Sakoon Restaurant\u003c/strong>\u003c/a> serves Indian cuisine in Mountain View.\u003c/li>\n\u003cfigure id=\"attachment_83223\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp911-sakoon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp911-sakoon1000.jpg\" alt=\"Tandoori Chicken with a variety of cocktails at Sakoon Restaurant\" width=\"1000\" height=\"557\" class=\"size-full wp-image-83223\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tandoori Chicken with a variety of cocktails at Sakoon Restaurant\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp>Host Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\">spirits tips\u003c/a> about \u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/12/scotch-check-please-bay-area-spirits-tips/\">Scotch\u003c/a>.\u003cbr>\n[youtube //www.youtube.com/watch?v=Xr0-zuGHwDU]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Reviewed this week: a Japanese restaurant in Rohnert Park, French cuisine in San Francisco, and Indian fare in Mountain View. Leslie shares her spirits tips about Scotch.",
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Bay Area's Season 9 episode 11 airs this eve, Thursday, June 12, at 7:30 p.m. on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">View other airtimes\u003c/a>. And if you don't have a TV and want to watch the show online, the full episode is available on the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/12/hana-cocotte-sakoon-check-please-bay-area-reviews/\">eleventh episode of Season 9\u003c/a> features these eateries:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/12/hana-japanese-restaurant-info/\" target=\"_blank\">\u003cstrong>Hana Japanese Restaurant\u003c/strong>\u003c/a> serves sushi and a variety of Japanese cuisine in Rohnert Park.\u003c/li>\n\u003cfigure id=\"attachment_83222\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp911-hana1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp911-hana1000.jpg\" alt=\"Mackerel sashimi at Hana Japanese Restaurant\" width=\"1000\" height=\"555\" class=\"size-full wp-image-83222\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mackerel sashimi at Hana Japanese Restaurant\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/12/cocotte-restaurant-info/\" target=\"_blank\">\u003cstrong>Cocotte\u003c/strong>\u003c/a> serves French cuisine on Nob Hill in San Francisco.\u003c/li>\n\u003cfigure id=\"attachment_83221\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp911-cocotte1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp911-cocotte1000a.jpg\" alt=\"Lobster Salad at Cocotte\" width=\"1000\" height=\"558\" class=\"size-full wp-image-83221\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lobster Salad at Cocotte\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_83220\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp911-cocotte1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp911-cocotte1000.jpg\" alt=\"Coq Au Vin at Cocotte \" width=\"1000\" height=\"558\" class=\"size-full wp-image-83220\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coq Au Vin at Cocotte\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/12/sakoon-restaurant-info/\" target=\"_blank\">\u003cstrong>Sakoon Restaurant\u003c/strong>\u003c/a> serves Indian cuisine in Mountain View.\u003c/li>\n\u003cfigure id=\"attachment_83223\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp911-sakoon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp911-sakoon1000.jpg\" alt=\"Tandoori Chicken with a variety of cocktails at Sakoon Restaurant\" width=\"1000\" height=\"557\" class=\"size-full wp-image-83223\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tandoori Chicken with a variety of cocktails at Sakoon Restaurant\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp>Host Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\">spirits tips\u003c/a> about \u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/12/scotch-check-please-bay-area-spirits-tips/\">Scotch\u003c/a>.\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Xr0-zuGHwDU'\n title='//www.youtube.com/embed/Xr0-zuGHwDU'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Fight Over Calif. Oyster Company Splits Chefs And Land Defenders",
"title": "Fight Over Calif. Oyster Company Splits Chefs And Land Defenders",
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"content": "\u003cfigure id=\"attachment_83278\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/oyster-farm-1-eb18afbe4602b3018258ce221e80c5e9dbffad62.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/oyster-farm-1-eb18afbe4602b3018258ce221e80c5e9dbffad62.jpg\" alt=\"The Drakes Bay Oyster Farm caters to local residents and restaurants. But unless its lease is renewed, its days are numbered. Photo: Richard Gonzales/NPR\" width=\"1800\" height=\"1349\" class=\"size-full wp-image-83278\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Drakes Bay Oyster Farm caters to local residents and restaurants. But unless its lease is renewed, its days are numbered. Photo: Richard Gonzales/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/12/319069034/fight-over-calif-oyster-company-splits-chefs-and-land-defenders\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/06/20140612_me_fight_over_calif_oyster_company_splits_chefs_and_land_defenders.mp3\"] \u003c/p>\n\u003cp>by Richard Gonzales, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/12/319069034/fight-over-calif-oyster-company-splits-chefs-and-land-defenders\">The Salt at NPR Food\u003c/a> (6/12/14)\u003c/p>\n\u003cp>Drive just an hour and half north of San Francisco and you're in Drakes Estero, or estuary, named for the first English explorer to lay claim to California.\u003c/p>\n\u003cp>This near-pristine, wind-whipped marine wilderness is a federally protected home for large beds of eelgrass, the base of the marine food chain. The Estero hosts the largest colony of harbor seals on the West Coast, and tens of thousands of resident and migratory birds.\u003c/p>\n\u003cp>It's also home to the \u003ca href=\"http://www.drakesbayoyster.com/\">Drakes Bay Oyster Company\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The company plants and harvests about eight million oysters a year, and employs 30 people. Worth an estimated $1.5 million, it's one of the state's largest commercial shellfish operations.\u003c/p>\n\u003cp>But its future is now in the hands of the U.S. Supreme Court. Drakes Bay Oyster Co. sits on federal land, and its lease has expired. The oyster company is fighting to stay open, while some environmental groups are pushing back. And the debate is dividing the residents of western Marin County.\u003c/p>\n\u003cp>When Kevin Lunny, who owns the company, bought the operation back in 2004, it had only eight years left on a 40 year federal lease. And the National Park Service told him it wouldn't renew that lease.\u003c/p>\n\u003cp>Fast forward to November 2012, when then Secretary of the Interior, Ken Salazar, ordered Lunny to wrap up operations within 90 days. But with the pro-bono help of libertarian legal groups, Lunny sued the federal government, arguing that Salazar abused his power.\u003c/p>\n\u003cfigure id=\"attachment_83279\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/oyster-farm-2-46a6cda216807a4e716431b6efa95419d66a31bf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/oyster-farm-2-46a6cda216807a4e716431b6efa95419d66a31bf-290x217.jpg\" alt=\"Kevin Lunney says he hopes the Supreme Court will take up his case. Photo: Richard Gonzales/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-83279\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kevin Lunney says he hopes the Supreme Court will take up his case. Photo: Richard Gonzales/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"Its a renewable permit,\" Lunny says. \"To renew the permit changes absolutely nothing, it sets no precedent at all because we're already here ... we've already been permitted to be here and it's simply a renewal.\"\u003c/p>\n\u003cp>Some local and national environmental groups disagree. They say a deal is a deal, and it's time for the oyster company to leave.\u003c/p>\n\u003cp>\"This is a landlord-tenant situation and the landlord gave them seven years notice to say we're going to want our property back now,\" says Amy Trainer, the executive director of the \u003ca href=\"http://eacmarin.org/\">West Marin Environmental Action Committee\u003c/a>. \"It's time that we get it back.\"\u003c/p>\n\u003cp>Trainer says there are hundreds, if not thousands, of federal leases on public lands across the country, and allowing the oyster farm to remain would set a bad precedent.\u003c/p>\n\u003cp>\"I really fear it would embolden other lease holders in our National Park System, our forest service areas, and our wilderness areas to fight simply because they didn't like the contract,\" she says.\u003c/p>\n\u003cp>But some local food advocates such as celebrated chef Alice Waters, have come to Lunny's defense. She \u003ca href=\"http://www.ptreyeslight.com/article/alice-waters-joins-oyster-cause\">signed onto\u003c/a> a brief filed in the court earlier this year because she supports cooking \"based on the finest and freshest seasonal ingredients that are produced sustainably and locally, such as shellfish from Drake's Bay Oyster Farm.\"\u003c/p>\n\u003cp>Still, not everyone agrees.\u003c/p>\n\u003cp>As you drive to and through Point Reyes Station, the small town near the oyster farm, you'll see lots of blue and white signs that read \"Save Our Drakes Bay Oyster Farm.\" There's one hanging over Sean Bracken's auto repair shop.\u003c/p>\n\u003cp>\"There's no reason why anyone should be put out of business when they're actually doing something that's natural with the area out there, in growing the oysters,\" Bracken says. \"That's why I put the sign up over the door.\"\u003c/p>\n\u003cp>And he says he's had only one customer complain about the sign.\u003c/p>\n\u003cp>The controversy has all but exhausted the community, says Tom Batey, a retired businessman who's against the oyster farm staying in business.\u003c/p>\n\u003cp>\"It started out where it would just sort of get in the way of dinner parties and now its been going on for years,\" Batey says. \"There are people in town who don't speak to each other anymore. But I'm hoping that as a community, there can be some sort of healing.\"\u003c/p>\n\u003cp>Before that's ever likely to happen, the Drakes Bay Oyster awaits word from the Supreme Court, which will decide whether it will take up the case by the end of June. After losing two rounds in lower courts, the farm operators hope the high court will hear their appeal. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Drakes Bay Oyster Company is resisting the expiration of its lease in Marin County, Calif. The debate may reach the Supreme Court, and it's dividing residents of the San Francisco Bay Area.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The company plants and harvests about eight million oysters a year, and employs 30 people. Worth an estimated $1.5 million, it's one of the state's largest commercial shellfish operations.\u003c/p>\n\u003cp>But its future is now in the hands of the U.S. Supreme Court. Drakes Bay Oyster Co. sits on federal land, and its lease has expired. The oyster company is fighting to stay open, while some environmental groups are pushing back. And the debate is dividing the residents of western Marin County.\u003c/p>\n\u003cp>When Kevin Lunny, who owns the company, bought the operation back in 2004, it had only eight years left on a 40 year federal lease. And the National Park Service told him it wouldn't renew that lease.\u003c/p>\n\u003cp>Fast forward to November 2012, when then Secretary of the Interior, Ken Salazar, ordered Lunny to wrap up operations within 90 days. But with the pro-bono help of libertarian legal groups, Lunny sued the federal government, arguing that Salazar abused his power.\u003c/p>\n\u003cfigure id=\"attachment_83279\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/oyster-farm-2-46a6cda216807a4e716431b6efa95419d66a31bf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/oyster-farm-2-46a6cda216807a4e716431b6efa95419d66a31bf-290x217.jpg\" alt=\"Kevin Lunney says he hopes the Supreme Court will take up his case. Photo: Richard Gonzales/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-83279\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kevin Lunney says he hopes the Supreme Court will take up his case. Photo: Richard Gonzales/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"Its a renewable permit,\" Lunny says. \"To renew the permit changes absolutely nothing, it sets no precedent at all because we're already here ... we've already been permitted to be here and it's simply a renewal.\"\u003c/p>\n\u003cp>Some local and national environmental groups disagree. They say a deal is a deal, and it's time for the oyster company to leave.\u003c/p>\n\u003cp>\"This is a landlord-tenant situation and the landlord gave them seven years notice to say we're going to want our property back now,\" says Amy Trainer, the executive director of the \u003ca href=\"http://eacmarin.org/\">West Marin Environmental Action Committee\u003c/a>. \"It's time that we get it back.\"\u003c/p>\n\u003cp>Trainer says there are hundreds, if not thousands, of federal leases on public lands across the country, and allowing the oyster farm to remain would set a bad precedent.\u003c/p>\n\u003cp>\"I really fear it would embolden other lease holders in our National Park System, our forest service areas, and our wilderness areas to fight simply because they didn't like the contract,\" she says.\u003c/p>\n\u003cp>But some local food advocates such as celebrated chef Alice Waters, have come to Lunny's defense. She \u003ca href=\"http://www.ptreyeslight.com/article/alice-waters-joins-oyster-cause\">signed onto\u003c/a> a brief filed in the court earlier this year because she supports cooking \"based on the finest and freshest seasonal ingredients that are produced sustainably and locally, such as shellfish from Drake's Bay Oyster Farm.\"\u003c/p>\n\u003cp>Still, not everyone agrees.\u003c/p>\n\u003cp>As you drive to and through Point Reyes Station, the small town near the oyster farm, you'll see lots of blue and white signs that read \"Save Our Drakes Bay Oyster Farm.\" There's one hanging over Sean Bracken's auto repair shop.\u003c/p>\n\u003cp>\"There's no reason why anyone should be put out of business when they're actually doing something that's natural with the area out there, in growing the oysters,\" Bracken says. \"That's why I put the sign up over the door.\"\u003c/p>\n\u003cp>And he says he's had only one customer complain about the sign.\u003c/p>\n\u003cp>The controversy has all but exhausted the community, says Tom Batey, a retired businessman who's against the oyster farm staying in business.\u003c/p>\n\u003cp>\"It started out where it would just sort of get in the way of dinner parties and now its been going on for years,\" Batey says. \"There are people in town who don't speak to each other anymore. But I'm hoping that as a community, there can be some sort of healing.\"\u003c/p>\n\u003cp>Before that's ever likely to happen, the Drakes Bay Oyster awaits word from the Supreme Court, which will decide whether it will take up the case by the end of June. After losing two rounds in lower courts, the farm operators hope the high court will hear their appeal. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"soldout": {
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"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
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