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"content": "\u003cfigure id=\"attachment_83000\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock17.jpg\">\u003cimg class=\"size-full wp-image-83000\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock17.jpg\" alt=\"Fried Fennel & Onion Petals\" width=\"1000\" height=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fried Fennel & Onion Petals\u003c/figcaption>\u003c/figure>\n\u003cp>The eagerly anticipated \u003ca href=\"http://www.thedockoakland.com/\" target=\"_blank\">The Dock at Linden Street\u003c/a>, the new joint venture from acclaimed chef/owner James Syhabout (\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/04/commis-is-crackin/\" target=\"_blank\">Commis\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/04/hawker-fare/\" target=\"_blank\">Hawker Fare \u003c/a> and \u003ca href=\"http://boxandbells.com/\" target=\"_blank\">Box and Bells\u003c/a>) and \u003ca href=\"http://www.lindenbeer.com/\" target=\"_blank\">Linden Street Brewery\u003c/a>'s Adam Lamoreaux, opened its doors last night. As local food press -- \u003ca href=\"http://sf.eater.com/archives/2014/06/06/the_dock_at_linden_street_beer_and_bites_in_oakland.php\" target=\"_blank\">Eater SF\u003c/a>, \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2014/05/28/the-dock-at-linden-street-ready-to-launch-next-week/\" target=\"_blank\">Inside Scoop SF\u003c/a> and \u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2014/05/28/the-dock-at-linden-street-to-open-next-week\" target=\"_blank\">East Bay Express\u003c/a> -- have already written extensively about the genesis of this new beer and casual fine dining establishment located in West Oakland, I'll skip right to my initial impressions of The Dock's edible offerings.\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"82984,82997,83006,82993,82994,82995\"]\u003c/p>\n\u003cp>But first, my husband and I paid a brief visit to The Beer Shed, Linden Street's newly revamped tasting room with both indoor and outdoor seating. With the warm summery weather gracing us with its presence, the Beer Shed was filled to capacity with happy hour patrons enjoying beers from Linden Street and other California breweries on tap. After downing a pint of \u003ca href=\"http://aleindustries.com/\" target=\"_blank\">Ale Industries'\u003c/a> Rye'd Piper ($5), we were lucky to snag a table right before other hungry diners arrived in full force. (The buzz for their inaugural evening was evident; by the time we left just after 7pm, the wait time was already at two-and-a-half hours.)\u003c/p>\n\u003cfigure id=\"attachment_82987\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock04.jpg\">\u003cimg class=\"size-full wp-image-82987\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock04.jpg\" alt=\"The Beer Shed\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Beer Shed\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery link=\"file\" ids=\"82988,82986,82990,82985,82991,82989\"]\u003c/p>\n\u003cp>As a few teaser photographs of The Dock's dishes had already made the rounds on Twitter, I knew there would be some elegant Asian-fusion fare creations on the menu, which was divided into vegetables, seafood, meat, sundaes and desserts.\u003c/p>\n\u003cfigure id=\"attachment_82996\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock13.jpg\">\u003cimg class=\"size-full wp-image-82996\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock13.jpg\" alt=\"The Dock at Linden Street Food Menu\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Dock at Linden Street Food Menu\u003c/figcaption>\u003c/figure>\n\u003cp>We started off with the kohlrabi and hearts of palm salad ($10), a nod to Syhabout's heritage and reminiscent of a classic Thai green papaya salad with sweet-and-sour essence of lime juice, mint and \u003ca href=\"http://en.wikipedia.org/wiki/Sambal\" target=\"_blank\">\u003cem>sambal.\u003c/em>\u003c/a> Garnished with crunchy peanuts and crispy pigs ears' bits (which contributed more contrasting textures than flavors), it pairs well with Linden's New Oakland Glow, a light and lemony session lager (for $5, or get an accompanying shot of rye, bourbon or \u003ca href=\"http://www.belgiangenever.com/\" target=\"_blank\">genever\u003c/a> for a few dollars more.)\u003c/p>\n\u003cfigure id=\"attachment_82999\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock16.jpg\">\u003cimg class=\"size-full wp-image-82999\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock16.jpg\" alt=\"Kohlrabi & Hearts of Palm Salad\" width=\"1000\" height=\"630\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kohlrabi & Hearts of Palm Salad\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82998\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock15.jpg\">\u003cimg class=\"size-full wp-image-82998\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock15.jpg\" alt=\"Block & Fall: 100 Degrees Rye & New Oakland Glow\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Block & Fall: 100 Degrees Rye & New Oakland Glow\u003c/figcaption>\u003c/figure>\n\u003cp>Next up was the outstanding starter of fried fennel and onion petals ($10). Coated in a tempura batter of black lager and rye flour, the delicate vegetable wisps were accompanied with a creamy trout caviar dip with dill and caraway salt.\u003c/p>\n\u003cfigure id=\"attachment_83001\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock18.jpg\">\u003cimg class=\"size-full wp-image-83001\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock18.jpg\" alt=\"Fried Fennel & Onion Petals\" width=\"1000\" height=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fried Fennel & Onion Petals\u003c/figcaption>\u003c/figure>\n\u003cp>While our server noted that its small plates menu was designed to encourage sharing, some were best suited for solo dining. The oyster po' boy with skillet-fried oysters, sorrel, tartar sauce (with a packet of hot sauce on the side) on a buttered roll ($15), while definitely a contender for one of the tastiest versions I've had, it yielded only two small bites apiece once we split the slider-sized sandwich -- which felt a wee bit spendy for this item.\u003c/p>\n\u003cfigure id=\"attachment_83004\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock21.jpg\">\u003cimg class=\"size-full wp-image-83004\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock21.jpg\" alt=\"Oyster Po' Boy\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oyster Po' Boy\u003c/figcaption>\u003c/figure>\n\u003cp>The steamed Manila clams in a savory shoyu broth topped with fresh \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Kimchi\" target=\"_blank\">kimchi\u003c/a>\u003c/em>, chunks of thick-cut smoky bacon, garlic chives and chrysanthemum was more ideal for two. We regretted not ordering a side of roti ($3) to soak up the spicy soup from the Korean earthenware bowl.\u003c/p>\n\u003cfigure id=\"attachment_83007\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock24.jpg\">\u003cimg class=\"size-full wp-image-83007\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock24.jpg\" alt=\"Steamed Clams\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Steamed Clams\u003c/figcaption>\u003c/figure>\n\u003cp>The next two dishes were my personal favorites: falafel waffle with merguez sausage, yogurt, pickled onions and parsley ($13) and the French-inspired poached egg \u003ca href=\"http://en.wikipedia.org/wiki/Bordelaise_sauce\" target=\"_blank\">bordelaise\u003c/a> with bone marrow vinaigrette and roasted sunchokes and trumpet mushrooms in a cast iron vessel ($13). These unique renditions of familiar favorites were both visually stunning and absolutely delicious.\u003c/p>\n\u003cfigure id=\"attachment_83003\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock20.jpg\">\u003cimg class=\"size-full wp-image-83003\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock20.jpg\" alt=\"Falafel Waffle\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Falafel Waffle\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_83002\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock19.jpg\">\u003cimg class=\"size-full wp-image-83002\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock19.jpg\" alt=\"Poached Egg Bordelaise\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poached Egg Bordelaise\u003c/figcaption>\u003c/figure>\n\u003cp>As nearby residents, we had to try the confection named after our neighborhood, the \"West Oakland Tan\" ($7): chocolate and vanilla ice cream swirled with real butterscotch syrup, miniature malt balls, fresh whipped cream and a mix of graham crackers and brownies crumbles. And \u003ca href=\"http://factionbrewing.com/\" target=\"_blank\">Faction Brewing's\u003c/a> Puddy Porter ($5) is great dessert beer to finish off your meal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery link=\"file\" columns=\"2\" ids=\"83010,83009\"]\u003c/p>\n\u003cp>With its beautifully appointed space and reclaimed wood interior -- although its relaxed ambiance is occasionally interrupted by the noise from Amtrak trains passing through -- The Dock is a fine addition to Syhabout's family of East Bay restaurants. And the service was impeccable, even with the busy rush of opening night. But while the Dock's food is above and beyond what you'd find at an average bar, so are the prices; be prepared to spend a little more if you want to have a more substantial meal. I recommend diving in with a tapas bar-style mindset for a leisurely moveable feast: stop into the adjacent \u003ca href=\"http://www.campovida.com/\" target=\"_blank\">Campovida\u003c/a> tasting room for a glass of wine, sample a few selections at The Dock, then relax with a final beer on The Beer Shed's patio. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.thedockoakland.com/\" target=\"_blank\">\u003cstrong>The Dock at Linden Street\u003c/strong>\u003c/a>\u003cbr>\n95 Linden Street at 7th Street, Oakland [\u003ca href=\"https://goo.gl/maps/0TdBd\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 510-338-3965\u003cbr>\nHours: Tues.-Sat. 5:30PM-9:30PM\u003cbr>\nBeer Shed: Mon.-Fri. 4:30PM-Closed; Sat.-Sun. 11:30AM-Closed\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/THEDOCKoakland\" target=\"_blank\">@THEDOCKoakland\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83000\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock17.jpg\">\u003cimg class=\"size-full wp-image-83000\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock17.jpg\" alt=\"Fried Fennel & Onion Petals\" width=\"1000\" height=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fried Fennel & Onion Petals\u003c/figcaption>\u003c/figure>\n\u003cp>The eagerly anticipated \u003ca href=\"http://www.thedockoakland.com/\" target=\"_blank\">The Dock at Linden Street\u003c/a>, the new joint venture from acclaimed chef/owner James Syhabout (\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/04/commis-is-crackin/\" target=\"_blank\">Commis\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/04/hawker-fare/\" target=\"_blank\">Hawker Fare \u003c/a> and \u003ca href=\"http://boxandbells.com/\" target=\"_blank\">Box and Bells\u003c/a>) and \u003ca href=\"http://www.lindenbeer.com/\" target=\"_blank\">Linden Street Brewery\u003c/a>'s Adam Lamoreaux, opened its doors last night. As local food press -- \u003ca href=\"http://sf.eater.com/archives/2014/06/06/the_dock_at_linden_street_beer_and_bites_in_oakland.php\" target=\"_blank\">Eater SF\u003c/a>, \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2014/05/28/the-dock-at-linden-street-ready-to-launch-next-week/\" target=\"_blank\">Inside Scoop SF\u003c/a> and \u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2014/05/28/the-dock-at-linden-street-to-open-next-week\" target=\"_blank\">East Bay Express\u003c/a> -- have already written extensively about the genesis of this new beer and casual fine dining establishment located in West Oakland, I'll skip right to my initial impressions of The Dock's edible offerings.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But first, my husband and I paid a brief visit to The Beer Shed, Linden Street's newly revamped tasting room with both indoor and outdoor seating. With the warm summery weather gracing us with its presence, the Beer Shed was filled to capacity with happy hour patrons enjoying beers from Linden Street and other California breweries on tap. After downing a pint of \u003ca href=\"http://aleindustries.com/\" target=\"_blank\">Ale Industries'\u003c/a> Rye'd Piper ($5), we were lucky to snag a table right before other hungry diners arrived in full force. (The buzz for their inaugural evening was evident; by the time we left just after 7pm, the wait time was already at two-and-a-half hours.)\u003c/p>\n\u003cfigure id=\"attachment_82987\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock04.jpg\">\u003cimg class=\"size-full wp-image-82987\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock04.jpg\" alt=\"The Beer Shed\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Beer Shed\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As a few teaser photographs of The Dock's dishes had already made the rounds on Twitter, I knew there would be some elegant Asian-fusion fare creations on the menu, which was divided into vegetables, seafood, meat, sundaes and desserts.\u003c/p>\n\u003cfigure id=\"attachment_82996\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock13.jpg\">\u003cimg class=\"size-full wp-image-82996\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock13.jpg\" alt=\"The Dock at Linden Street Food Menu\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Dock at Linden Street Food Menu\u003c/figcaption>\u003c/figure>\n\u003cp>We started off with the kohlrabi and hearts of palm salad ($10), a nod to Syhabout's heritage and reminiscent of a classic Thai green papaya salad with sweet-and-sour essence of lime juice, mint and \u003ca href=\"http://en.wikipedia.org/wiki/Sambal\" target=\"_blank\">\u003cem>sambal.\u003c/em>\u003c/a> Garnished with crunchy peanuts and crispy pigs ears' bits (which contributed more contrasting textures than flavors), it pairs well with Linden's New Oakland Glow, a light and lemony session lager (for $5, or get an accompanying shot of rye, bourbon or \u003ca href=\"http://www.belgiangenever.com/\" target=\"_blank\">genever\u003c/a> for a few dollars more.)\u003c/p>\n\u003cfigure id=\"attachment_82999\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock16.jpg\">\u003cimg class=\"size-full wp-image-82999\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock16.jpg\" alt=\"Kohlrabi & Hearts of Palm Salad\" width=\"1000\" height=\"630\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kohlrabi & Hearts of Palm Salad\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82998\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock15.jpg\">\u003cimg class=\"size-full wp-image-82998\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock15.jpg\" alt=\"Block & Fall: 100 Degrees Rye & New Oakland Glow\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Block & Fall: 100 Degrees Rye & New Oakland Glow\u003c/figcaption>\u003c/figure>\n\u003cp>Next up was the outstanding starter of fried fennel and onion petals ($10). Coated in a tempura batter of black lager and rye flour, the delicate vegetable wisps were accompanied with a creamy trout caviar dip with dill and caraway salt.\u003c/p>\n\u003cfigure id=\"attachment_83001\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock18.jpg\">\u003cimg class=\"size-full wp-image-83001\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock18.jpg\" alt=\"Fried Fennel & Onion Petals\" width=\"1000\" height=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fried Fennel & Onion Petals\u003c/figcaption>\u003c/figure>\n\u003cp>While our server noted that its small plates menu was designed to encourage sharing, some were best suited for solo dining. The oyster po' boy with skillet-fried oysters, sorrel, tartar sauce (with a packet of hot sauce on the side) on a buttered roll ($15), while definitely a contender for one of the tastiest versions I've had, it yielded only two small bites apiece once we split the slider-sized sandwich -- which felt a wee bit spendy for this item.\u003c/p>\n\u003cfigure id=\"attachment_83004\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock21.jpg\">\u003cimg class=\"size-full wp-image-83004\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock21.jpg\" alt=\"Oyster Po' Boy\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oyster Po' Boy\u003c/figcaption>\u003c/figure>\n\u003cp>The steamed Manila clams in a savory shoyu broth topped with fresh \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Kimchi\" target=\"_blank\">kimchi\u003c/a>\u003c/em>, chunks of thick-cut smoky bacon, garlic chives and chrysanthemum was more ideal for two. We regretted not ordering a side of roti ($3) to soak up the spicy soup from the Korean earthenware bowl.\u003c/p>\n\u003cfigure id=\"attachment_83007\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock24.jpg\">\u003cimg class=\"size-full wp-image-83007\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock24.jpg\" alt=\"Steamed Clams\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Steamed Clams\u003c/figcaption>\u003c/figure>\n\u003cp>The next two dishes were my personal favorites: falafel waffle with merguez sausage, yogurt, pickled onions and parsley ($13) and the French-inspired poached egg \u003ca href=\"http://en.wikipedia.org/wiki/Bordelaise_sauce\" target=\"_blank\">bordelaise\u003c/a> with bone marrow vinaigrette and roasted sunchokes and trumpet mushrooms in a cast iron vessel ($13). These unique renditions of familiar favorites were both visually stunning and absolutely delicious.\u003c/p>\n\u003cfigure id=\"attachment_83003\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock20.jpg\">\u003cimg class=\"size-full wp-image-83003\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock20.jpg\" alt=\"Falafel Waffle\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Falafel Waffle\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_83002\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock19.jpg\">\u003cimg class=\"size-full wp-image-83002\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock19.jpg\" alt=\"Poached Egg Bordelaise\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poached Egg Bordelaise\u003c/figcaption>\u003c/figure>\n\u003cp>As nearby residents, we had to try the confection named after our neighborhood, the \"West Oakland Tan\" ($7): chocolate and vanilla ice cream swirled with real butterscotch syrup, miniature malt balls, fresh whipped cream and a mix of graham crackers and brownies crumbles. And \u003ca href=\"http://factionbrewing.com/\" target=\"_blank\">Faction Brewing's\u003c/a> Puddy Porter ($5) is great dessert beer to finish off your meal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>With its beautifully appointed space and reclaimed wood interior -- although its relaxed ambiance is occasionally interrupted by the noise from Amtrak trains passing through -- The Dock is a fine addition to Syhabout's family of East Bay restaurants. And the service was impeccable, even with the busy rush of opening night. But while the Dock's food is above and beyond what you'd find at an average bar, so are the prices; be prepared to spend a little more if you want to have a more substantial meal. I recommend diving in with a tapas bar-style mindset for a leisurely moveable feast: stop into the adjacent \u003ca href=\"http://www.campovida.com/\" target=\"_blank\">Campovida\u003c/a> tasting room for a glass of wine, sample a few selections at The Dock, then relax with a final beer on The Beer Shed's patio. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.thedockoakland.com/\" target=\"_blank\">\u003cstrong>The Dock at Linden Street\u003c/strong>\u003c/a>\u003cbr>\n95 Linden Street at 7th Street, Oakland [\u003ca href=\"https://goo.gl/maps/0TdBd\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 510-338-3965\u003cbr>\nHours: Tues.-Sat. 5:30PM-9:30PM\u003cbr>\nBeer Shed: Mon.-Fri. 4:30PM-Closed; Sat.-Sun. 11:30AM-Closed\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/THEDOCKoakland\" target=\"_blank\">@THEDOCKoakland\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Coloso Coffee: A Colossal Caffeinated Experience in a Tiny Uptown Oakland Space",
"title": "Coloso Coffee: A Colossal Caffeinated Experience in a Tiny Uptown Oakland Space",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_82899\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso08.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso08.jpg\" alt=\"Jose and Rene\" width=\"1000\" height=\"561\" class=\"size-full wp-image-82899\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jose Posadas and Renzo Gianella of Coloso Coffee\u003c/figcaption>\u003c/figure>\n\u003cp>New establishments keep popping up in Oakland's Uptown neighborhood, and \u003ca href=\"http://colosocoffee.com/\" target=\"_blank\">Coloso Coffee\u003c/a> is another recent addition that's just joined the diverse \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/23/5-bites-drink-a-cuppa-coffee-in-oakland/\" target=\"_blank\">coffee scene\u003c/a>. Coloso, which translates to \"colossal\" in Spanish, is a cheeky reference to the shop's petite 370-square-foot space.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"medium\" ids=\"82901,82893,82892\"]\u003c/p>\n\u003cp>Co-owners Renzo Gianella and Jose Posadas have been friends for over 15 years since they originally met in Lima, Peru. \"I moved to the Bay Area when I was 10 years old and met Renzo when I moved back to Lima after high school in '97,\" says Posadas. \"Renzo moved to Oakland almost two years ago. I had been toying around with the idea of opening a small shop in a downtown or financial district setting.\" Posadas spent two years as a barista at San Francisco's \u003ca href=\"http://grandcoffeesf.com/\" target=\"_blank\">Grand Coffee\u003c/a> and loved the cozy 200-square-foot setting of this Mission neighborhood establishment.\u003c/p>\n\u003cfigure id=\"attachment_82895\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso04.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso04.jpg\" alt=\"Plants at Coloso Coffee\" width=\"1000\" height=\"561\" class=\"size-full wp-image-82895\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Plants cultivated by Maggie Servais for sale.\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"medium\" ids=\"82894,82896,82897\"]\u003c/p>\n\u003cp>\"In mid-2010 on a trip to Lima, I told Renzo about my plans and right then and there he said he would like to be a part of it. He had been planning to move to the Bay Area and had since taken a huge interest in specialty coffee as the scene developed in Lima. He was very much aware of the local roasters adopting \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\" target=\"_blank\">Third Wave practices\u003c/a> such as profiling coffee and moving to a lighter roast. Trips between San Francisco and Lima followed, including two trips to coffee farms and co-ops in the Peruvian region of Oxapampa in 2011 and 2012.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Once they decided to launch their venture, the search was on for a location in 2012. \"We researched and visited dozens of neighborhood shops trying to figure what our niche could be. The biggest challenge was to find something small. Low rent was essential, considering our limited budget of under $20K. By the end of 2012, we realized that opening in San Francisco was out of the question. Rising rents were a clear sign that we had missed that boat and decided to look for other options,\" noted Posadas.\u003c/p>\n\u003cfigure id=\"attachment_82910\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso19.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso19.jpg\" alt=\"Coloso Coffee\" width=\"1000\" height=\"561\" class=\"size-full wp-image-82910\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coloso Coffee\u003c/figcaption>\u003c/figure>\n\u003cp>\"I still live in the city now, but Renzo moved into Oakland on his arrival in California and we naturally saw Oakland as an option. Renzo was the one that actually found the location while biking around the area. The size was right, but the storefront needed tons of work since it had not been well-maintained and huge changes needed to be made for use as a coffee shop.\"\u003c/p>\n\u003cp>Posadas recruited his girlfriend, Maggie Servais, to style the shop (and cultivate the unique plants that are for sale), and Coloso Coffee opened their doors last month \"with the intention to focus on executing great coffee and paying great attention to our customers.\" They're currently serving \u003ca href=\"https://www.sightglasscoffee.com/\" target=\"_blank\">Sightglass Coffee\u003c/a> and offer batch-brewed drip coffee and espresso drinks.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"medium\" ids=\"82902,82903,82904\"]\u003c/p>\n\u003cp>\"The decision to not do pour over was made considering that the majority of customers in the area are office workers on their way to or from work. As it is still very early on in the business, we will do pour over via Chemex in the future for folks who want to hang out for a bit,\" says Posadas. \"We also want to be a part of the neighborhood and plan on opening 7 days a week to give residents of the area who don't get to visit during the week a chance to hang out on weekends. We are also hosting events on the second Saturdays of the month in coordination with other merchants in the area.\" And for customers who like to nibble on pastries with their coffee, they're offering freshly baked goods from \u003ca href=\"http://sandboxbakerysf.com/\" target=\"_blank\">Sandbox Bakery\u003c/a> in Bernal Heights.\u003c/p>\n\u003cfigure id=\"attachment_82908\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso17.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso17.jpg\" alt=\"Ham & Cheese Croissant & Cappuccino\" width=\"1000\" height=\"561\" class=\"size-full wp-image-82908\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ham & Cheese Croissant from Sandbox Bakery & Cappuccino\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"medium\" ids=\"82909,82907,82906\"]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://colosocoffee.com/\" target=\"_blank\">Coloso Coffee\u003c/a>\u003c/strong>\u003cbr>\n1715 Webster St. (between 17th & 19th Streets) Oakland [\u003ca href=\"https://goo.gl/maps/wdvY5\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (415) 240-7377\u003cbr>\nHours: Mon-Fri 7am-5pm; Sun 9am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/colosocoffee\" target=\"_blank\">Coloso Coffee\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Colosocoffee\" target=\"_blank\">@ColosoCoffee\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\n",
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"excerpt": "New establishments keep popping up in Oakland's Uptown neighborhood, and Coloso Coffee is another recent addition that's just joined the diverse coffee scene. Coloso, which translates to \"colossal\" in Spanish, is a cheeky reference to the shop's petite 370-square-foot space.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82899\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso08.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso08.jpg\" alt=\"Jose and Rene\" width=\"1000\" height=\"561\" class=\"size-full wp-image-82899\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jose Posadas and Renzo Gianella of Coloso Coffee\u003c/figcaption>\u003c/figure>\n\u003cp>New establishments keep popping up in Oakland's Uptown neighborhood, and \u003ca href=\"http://colosocoffee.com/\" target=\"_blank\">Coloso Coffee\u003c/a> is another recent addition that's just joined the diverse \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/23/5-bites-drink-a-cuppa-coffee-in-oakland/\" target=\"_blank\">coffee scene\u003c/a>. Coloso, which translates to \"colossal\" in Spanish, is a cheeky reference to the shop's petite 370-square-foot space.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Co-owners Renzo Gianella and Jose Posadas have been friends for over 15 years since they originally met in Lima, Peru. \"I moved to the Bay Area when I was 10 years old and met Renzo when I moved back to Lima after high school in '97,\" says Posadas. \"Renzo moved to Oakland almost two years ago. I had been toying around with the idea of opening a small shop in a downtown or financial district setting.\" Posadas spent two years as a barista at San Francisco's \u003ca href=\"http://grandcoffeesf.com/\" target=\"_blank\">Grand Coffee\u003c/a> and loved the cozy 200-square-foot setting of this Mission neighborhood establishment.\u003c/p>\n\u003cfigure id=\"attachment_82895\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso04.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso04.jpg\" alt=\"Plants at Coloso Coffee\" width=\"1000\" height=\"561\" class=\"size-full wp-image-82895\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Plants cultivated by Maggie Servais for sale.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"In mid-2010 on a trip to Lima, I told Renzo about my plans and right then and there he said he would like to be a part of it. He had been planning to move to the Bay Area and had since taken a huge interest in specialty coffee as the scene developed in Lima. He was very much aware of the local roasters adopting \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\" target=\"_blank\">Third Wave practices\u003c/a> such as profiling coffee and moving to a lighter roast. Trips between San Francisco and Lima followed, including two trips to coffee farms and co-ops in the Peruvian region of Oxapampa in 2011 and 2012.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Once they decided to launch their venture, the search was on for a location in 2012. \"We researched and visited dozens of neighborhood shops trying to figure what our niche could be. The biggest challenge was to find something small. Low rent was essential, considering our limited budget of under $20K. By the end of 2012, we realized that opening in San Francisco was out of the question. Rising rents were a clear sign that we had missed that boat and decided to look for other options,\" noted Posadas.\u003c/p>\n\u003cfigure id=\"attachment_82910\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso19.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso19.jpg\" alt=\"Coloso Coffee\" width=\"1000\" height=\"561\" class=\"size-full wp-image-82910\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coloso Coffee\u003c/figcaption>\u003c/figure>\n\u003cp>\"I still live in the city now, but Renzo moved into Oakland on his arrival in California and we naturally saw Oakland as an option. Renzo was the one that actually found the location while biking around the area. The size was right, but the storefront needed tons of work since it had not been well-maintained and huge changes needed to be made for use as a coffee shop.\"\u003c/p>\n\u003cp>Posadas recruited his girlfriend, Maggie Servais, to style the shop (and cultivate the unique plants that are for sale), and Coloso Coffee opened their doors last month \"with the intention to focus on executing great coffee and paying great attention to our customers.\" They're currently serving \u003ca href=\"https://www.sightglasscoffee.com/\" target=\"_blank\">Sightglass Coffee\u003c/a> and offer batch-brewed drip coffee and espresso drinks.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"The decision to not do pour over was made considering that the majority of customers in the area are office workers on their way to or from work. As it is still very early on in the business, we will do pour over via Chemex in the future for folks who want to hang out for a bit,\" says Posadas. \"We also want to be a part of the neighborhood and plan on opening 7 days a week to give residents of the area who don't get to visit during the week a chance to hang out on weekends. We are also hosting events on the second Saturdays of the month in coordination with other merchants in the area.\" And for customers who like to nibble on pastries with their coffee, they're offering freshly baked goods from \u003ca href=\"http://sandboxbakerysf.com/\" target=\"_blank\">Sandbox Bakery\u003c/a> in Bernal Heights.\u003c/p>\n\u003cfigure id=\"attachment_82908\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso17.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso17.jpg\" alt=\"Ham & Cheese Croissant & Cappuccino\" width=\"1000\" height=\"561\" class=\"size-full wp-image-82908\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ham & Cheese Croissant from Sandbox Bakery & Cappuccino\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://colosocoffee.com/\" target=\"_blank\">Coloso Coffee\u003c/a>\u003c/strong>\u003cbr>\n1715 Webster St. (between 17th & 19th Streets) Oakland [\u003ca href=\"https://goo.gl/maps/wdvY5\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (415) 240-7377\u003cbr>\nHours: Mon-Fri 7am-5pm; Sun 9am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/colosocoffee\" target=\"_blank\">Coloso Coffee\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Colosocoffee\" target=\"_blank\">@ColosoCoffee\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Watch Check, Please! Bay Area review: Lanna Thai, 20 Spot, Chalet Ticino",
"title": "Watch Check, Please! Bay Area review: Lanna Thai, 20 Spot, Chalet Ticino",
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"content": "\u003cfigure id=\"attachment_82853\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp910-group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp910-group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the tenth episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-82853\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the tenth 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 10 airs this eve, Thursday, June 5, 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/2014/06/05/lanna-thai-20-spot-chalet-ticino-check-please-bay-area-reviews/\">tenth episode of Season 9\u003c/a> features these eateries:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/05/lanna-thai-restaurant-info/\" target=\"_blank\">\u003cstrong>Lanna Thai\u003c/strong>\u003c/a> serves Thai cuisine in Livermore.\u003c/li>\n\u003cfigure id=\"attachment_82847\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chix-dumpling-shooters1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chix-dumpling-shooters1000.jpg\" alt=\"Lanna Thai's Chicken Dumpling Shooters\" width=\"1000\" height=\"558\" class=\"size-full wp-image-82847\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lanna Thai's Chicken Dumpling Shooters\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82848\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chix-dumpling-shooters1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chix-dumpling-shooters1000a.jpg\" alt=\"Shooting Lanna Thai's Chicken Dumpling Shooters\" width=\"1000\" height=\"558\" class=\"size-full wp-image-82848\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shooting Lanna Thai's Chicken Dumpling Shooters\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/05/20-spot-restaurant-info/\" target=\"_blank\">\u003cstrong>20 Spot\u003c/strong>\u003c/a> serves French-influenced California small plates in San Francisco's Mission.\u003c/li>\n\u003cfigure id=\"attachment_82850\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/20-spot1000-oysters.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/20-spot1000-oysters.jpg\" alt=\"20 Spot's Oysters on the Half Shell\" width=\"1000\" height=\"559\" class=\"size-full wp-image-82850\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">20 Spot's Oysters on the Half Shell\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82849\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/20-spot1000-cheeseplate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/20-spot1000-cheeseplate.jpg\" alt=\"20 Spot's Cheese Plate \" width=\"1000\" height=\"560\" class=\"size-full wp-image-82849\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">20 Spot's Cheese Plate\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/05/chalet-ticino-restaurant-info/\" target=\"_blank\">\u003cstrong>Chalet Ticino\u003c/strong>\u003c/a> serves Swiss-Italian cuisine in Foster City. The dishes reflect the three regions of Switzerland: French, German and Italian.\u003c/li>\n\u003cfigure id=\"attachment_82851\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chalet-ticino1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chalet-ticino1000.jpg\" alt=\"Chalet Ticino's Chicken Milanese with Gnocchi\" width=\"1000\" height=\"560\" class=\"size-full wp-image-82851\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chalet Ticino's Chicken Milanese with Gnocchi\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> on \u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/05/red-wines-from-chile-check-please-bay-area-wine-tips/\">red wines from Chile\u003c/a>.\u003cbr>\n[youtube //www.youtube.com/watch?v=D0odpoZUhFo]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Reviewed: Thai cuisine in Livermore, French-influenced California small plates in San Francisco, and Swiss-Italian cuisine in Foster City",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82853\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp910-group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp910-group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the tenth episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-82853\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the tenth 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 10 airs this eve, Thursday, June 5, 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/2014/06/05/lanna-thai-20-spot-chalet-ticino-check-please-bay-area-reviews/\">tenth episode of Season 9\u003c/a> features these eateries:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/05/lanna-thai-restaurant-info/\" target=\"_blank\">\u003cstrong>Lanna Thai\u003c/strong>\u003c/a> serves Thai cuisine in Livermore.\u003c/li>\n\u003cfigure id=\"attachment_82847\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chix-dumpling-shooters1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chix-dumpling-shooters1000.jpg\" alt=\"Lanna Thai's Chicken Dumpling Shooters\" width=\"1000\" height=\"558\" class=\"size-full wp-image-82847\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lanna Thai's Chicken Dumpling Shooters\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82848\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chix-dumpling-shooters1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chix-dumpling-shooters1000a.jpg\" alt=\"Shooting Lanna Thai's Chicken Dumpling Shooters\" width=\"1000\" height=\"558\" class=\"size-full wp-image-82848\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shooting Lanna Thai's Chicken Dumpling Shooters\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/05/20-spot-restaurant-info/\" target=\"_blank\">\u003cstrong>20 Spot\u003c/strong>\u003c/a> serves French-influenced California small plates in San Francisco's Mission.\u003c/li>\n\u003cfigure id=\"attachment_82850\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/20-spot1000-oysters.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/20-spot1000-oysters.jpg\" alt=\"20 Spot's Oysters on the Half Shell\" width=\"1000\" height=\"559\" class=\"size-full wp-image-82850\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">20 Spot's Oysters on the Half Shell\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82849\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/20-spot1000-cheeseplate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/20-spot1000-cheeseplate.jpg\" alt=\"20 Spot's Cheese Plate \" width=\"1000\" height=\"560\" class=\"size-full wp-image-82849\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">20 Spot's Cheese Plate\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/05/chalet-ticino-restaurant-info/\" target=\"_blank\">\u003cstrong>Chalet Ticino\u003c/strong>\u003c/a> serves Swiss-Italian cuisine in Foster City. The dishes reflect the three regions of Switzerland: French, German and Italian.\u003c/li>\n\u003cfigure id=\"attachment_82851\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chalet-ticino1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chalet-ticino1000.jpg\" alt=\"Chalet Ticino's Chicken Milanese with Gnocchi\" width=\"1000\" height=\"560\" class=\"size-full wp-image-82851\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chalet Ticino's Chicken Milanese with Gnocchi\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> on \u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/05/red-wines-from-chile-check-please-bay-area-wine-tips/\">red wines from Chile\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/D0odpoZUhFo'\n title='//www.youtube.com/embed/D0odpoZUhFo'\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": "Josey Baker Bread: Baking for Bros, with Gluten-Free Adventure Bread Recipe",
"title": "Josey Baker Bread: Baking for Bros, with Gluten-Free Adventure Bread Recipe",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread-book-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread-book-700.jpg\" alt=\"Josey Baker Bread\" width=\"700\" height=\"881\" class=\"aligncenter size-full wp-image-82825\">\u003c/a>\u003c/p>\n\u003cp>Dude! You know what's totally cool? Baking bread. No, for real, man, it's awesome, and you can't, like, mess it up. Sure, you'll need to be around the house for a couple of days to tend it, and you should probably make a sourdough starter first, and yes, you'll probably need to go to Rainbow for rice and spelt and kamut flours, and maybe to Williams-Sonoma for a \u003ca href=\"http://www.williams-sonoma.com/products/round-banneton-bread-basket/\">banneton\u003c/a>. And if you get really into it, start grinding that flour yourself so it's super fresh, and yeah, you should try to get local grains too because supporting your local farmers is rad. \u003c/p>\n\u003cp>If local baker Chad Robertson's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811870413/kqedorg-20\">Tartine Bread\u003c/a> and \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452114307/kqedorg-20\">Tartine Book No. 3\u003c/a> are for dedicated, spreadsheeting bread geeks, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452113688/kqedorg-20\">Josey Baker Bread\u003c/a>, recently published by Chronicle Books, is bread for bros.\u003c/p>\n\u003cfigure id=\"attachment_82827\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread-Josey700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread-Josey700.jpg\" alt=\"Josey Baker with bread. Photo: Erin Kunkel\" width=\"700\" height=\"1050\" class=\"size-full wp-image-82827\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Josey Baker with bread. Photo: Erin Kunkel\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://joseybakerbread.wordpress.com/\">Josey Baker\u003c/a>, who currently bakes at \u003ca href=\"http://themillsf.com/\">The Mill\u003c/a> in San Francisco and is the man responsible for their famous/infamous \u003ca href=\"http://www.ediblesanfrancisco.com/4-dollar-toast/\">$4 toast\u003c/a>--is a passionate self-taught baker, who learned first from books and YouTube videos, then by showing up and baking elbow to elbow with other dedicated solo operators like Dave Miller of \u003ca href=\"http://www.millersbakehouse.com\">Miller's Bakehouse\u003c/a> in Chico. In his book, he assumes his readers are novice bakers, too, excited but clueless, and so his recipes are laid out like lessons, starting with a (mostly) simple, yeast-based pan loaf and building, stage by stage, to hand-shaped sourdough hearth loaves. Once the reader has mastered the basic sourdough loaf, Baker uses similar techniques and ratios to teach flavored breads, pizzas, and whole-grain, rye, kamut, and spelt loaves. He also shares the recipes for his popular fiber-crammed and gluten-free \"Adventure Loaf\" (recipe below), cornbread, chocolate-chip cookies, fruit crumble, and a roommate's long-soaked \"overnight oats\" porridge. Time (lots of it) and soaking (for seeds, nuts, dried fruits and grains) are the backbones of Baker's baking.\u003c/p>\n\u003cp>Much like the sourdough starter he espouses, a little of Baker's dude-ish enthusiasm can go a long way, depending on your age, attitude and how much time you're spending getting ready for Burning Man this summer. Spend a few minutes scrolling though Baker's blog, though, and it's clear that the voice and tone of the book is sincerely his. Baker is a surfin', bakin', lovin' dude through and through, down to the naked jumping-in-a-river back view that he's proudly posted on his blog's home page. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Sometimes it's funny.\"Who doesn't like cinnamon raisin toast?\" he writes in the headnote for Cinnamon Raisin Bread. \"Jerks, that's who.\" Sometimes it's just a little much, as when he coos, half-ironically, \"But I really love me a hearth loaf. (That just sounds so sexy, doesn't it? Say it out loud: \u003cem>hearth loaf\u003c/em>. So liberated, so rustic, so pure).\" And repeating the same Food Network-style catchphrases in every recipe--\"Let the magic happen\" for rising, \"That's a very good question!\" underlined in red for every trouble-shooting query--gets old fast. There's also some needless padding, like a layout that starts every recipe with \"Gather your foodstuffs and tools,\" and the long, unmeasured list of required \"foodstuffs\" that's listed up front and adds an extra page to every recipe. (The ingredients, in their precise measurements, are repeated in easy-to-read tables within the recipes themselves.) \u003c/p>\n\u003cp>But how are the breads? Anyone with a bag of flour and a packet of yeast can turn out a comforting, toastable loaf of sandwich bread. (Enter the bread machine.) But making really good bread takes both technique and time. Turning out bread with both a crunchy, crackly crust and a moist, air-hole-riddled interior--the sort of bread we're lucky enough to take for granted here in the Bay Area, home of so many fabulous artisan bakeries--takes a lot more attention and a more refined skill set. There's no getting around those facts, no matter how much Baker insists that his bread recipes are easily adjustable. \u003c/p>\n\u003cp>Each stage takes only a very small amount of hands-on time, it's true, but you do have to have the leisure, luxury, or flexibility to be around for these multiple stages, even if you're only spending a few minutes each time. Let's break it down: First there's the sourdough making, a 2-week building process. Then the pre-ferment (12 hours), the mixing and dough hydration (1 hour), the kneading and resting (4 times, spread out over 2 hours in 30-min intervals), the 2 or 3 hour bulk rise (2 to 3 hours), the pre-shape and resting (15 minutes), the final shaping and rising (3 to 4 hours), the baking (45 minutes) and the cooling (2 to 3 hours). This is bread baking for those with 24 hours to dedicate to making bread. \u003c/p>\n\u003cp>By no means is this a criticism of Baker's technique; dough is a living thing and making bread requires natural chemical processes that don't benefit from being rushed. Bread risen fast can taste harshly of the commercial yeast it's made from, while slow-risen, naturally leavened breads share the mellow flavor of their grains. But it can take some close reading to realize just how slow a process making these breads can be. Baker, in his enthusiasm, doesn't really lay out the timing beforehand, although he does scale each recipe's ingredients for 1, 2 and 4 loaves in a handy chart. \u003c/p>\n\u003cp>For those who think of Baker as simply the \"hipster toast guy,\" this book should be a cautionary tale for anyone hoping to start a small perishable food business, especially those used to the regular comfort of tech-sized paychecks. At least in writing, Baker takes a wide-eyed, aw-shucks attitude towards his current success, acting stunned each time his loaves find a new level of popularity, from neighbors offering to pay for the \"free bread\" he'd been passing around, to strangers signing up for his \"Community Supported Bread\" program after Daily Candy wrote a story about it, to the local businesses, including \u003ca href=\"http://www.missionpie.com\">Mission Pie\u003c/a> and \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>, who helped him grow his itinerant bakery by providing commercial baking space. \u003c/p>\n\u003cp>It also took building a helping-hands community of friends and colleagues willing to share their time, space, expertise, and, in the case of Pizzaiolo owner Charlie Hallowell, even a couch, where Baker would crash during the wee hours while his dough rose in the restaurant nearby. Baker never complains--in fact, he's thrilled that doing what he loves has actually become a business--but he also doesn't play down the immense amounts of sheer physical work it took for him as a one-man operation to learn and make quality bread for sale, day in and day out, including huge amounts of driving, hauling, and up-and-down-the-stairs moving of bag after bag of flours, seeds, starters, equipment and more. \u003c/p>\n\u003cp>In describing how he came up with the small single-size loaves he calls \"pocketbreads\" (not pitas, but small, round sourdough loaves baked in muffin pans), he explains how he was losing sales to people who \"weren't looking for the commitment of an entire loaf.\" At that point, baking in a spare corner of the kitchen at Mission Pie, the bread was so labor-intensive that he needed to sell every bit he made. As he writes, \"So I started taking 10 or 15 pounds of my bread dough, tossing stuff in, shaping it into tiny loaves, and seeing how people liked them. Pocketbreads were a big deal for my budding bread business. Some days I sold 75 of those little suckers, at $2 a pop. That was big for me at the time, scraping by as I was. It meant another couple hundred bucks a week, and it meant I could keep diving deeper into bread.\" \u003c/p>\n\u003cp>Erin Kunkel's photographs are beautifully appetite-whetting, and work hard to make bread sexy (mmmm, drip that honey...). Gorgeous as they are, though, they often leave holes when it comes to illustrating the recipes step by step. Certain key steps, like the stretch-and-fold techniques used for kneading and shaping, are described but not photographed, which could be a drawback for those who haven't seen these less familiar techniques demonstrated in person. \u003c/p>\n\u003cp>Sometimes, Baker's chattiness and his need to anxiously reassure his readers that, really, anybody can do this and bread-baking isn't as hard as you think can get in the way of necessary detail. The Sesame Bread recipe starts with a whole-wheat pre-ferment of whole wheat flour, water, and a small amount of yeast. This rough, batter-like dough rises for 12 hours, and then the reader is instructed to simply mix in the next ingredients--bread flour, sesame seeds, water, salt. But what I got was a white dough ribboned like marble cake with brown whole-wheat pre-ferment, a unhomogenized mixture that needs serious beating to blend. Based on experience with other bread books, I realized it would have made much more sense to break the pre-ferment down in water like a batter, then expand it bit by bit with white flour to make a smooth dough. The explanations for stretching and turning the dough--a gentler version of kneading that works better for the slack, slow-risen doughs used here--could also use more clarification. \u003c/p>\n\u003cp>Still, Baker does his best to get novice bakers excited about the prospect of turning out serious bread. There are useful tips, like the need for pre-soaking seeds before adding (otherwise, they'll suck up excess moisture in the dough, resulting in a dry loaf), and the ways that rye, spelt and kamut flours act differently from wheat. (I also plan to adopt his DIY baker's blade--a sharpened popsicle stick slid through the holes of a double-edged razor blade--as soon as possible, since a regular knife blade invariably sticks and tears with every attempt to slash through the top of a jiggly risen pillow of dough.) If you can handle the tone, Baker offers a lot of useful information here, without getting either as precise or technical as Robertson. While Robertson seems dubious that anyone but a fellow obsessive can master his meticulous and beautiful breads, Baker can't wait to share the joy he finds in all things bread-related. He's convinced that anyone--that means you, baker!--can make a sexy loaf, given a handful of techniques and a bread-dedicated 24 hours or so. Go ye forth, dude, and bake. \u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.penroseoakland.com/\">Penrose Restaurant\u003c/a> will be featuring a special menu and booksigning for Josey Baker Bread on June 6, 5:30-10:30pm.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_82824\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread_Adventure-Bread700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread_Adventure-Bread700.jpg\" alt=\"Josey Baker Adventure Bread. Photo: Erin Kunkel\" width=\"700\" height=\"1050\" class=\"size-full wp-image-82824\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Josey Baker Adventure Bread. Photo: Erin Kunkel\u003c/figcaption>\u003c/figure>\n\u003ch3>Adventure Bread\u003c/h3>\n\u003cp>\u003cem>Adapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452113688/kqedorg-20\">Josey Baker Bread\u003c/a> by Josey Baker (Chronicle Books, 2014).\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Sometimes you need a bread that is so dense, so hearty, so jam-packed full of seeds and grains (and devoid of air) that it will sustain you on your mightiest of adventures. That’s what this bread is for. But that’s not all it is for . . . it’s also gluten-free! That will either entice you or turn you off, but either way I really hope that you give it a shot because it is incredible, and it is suuuper healthy. It’s unlike any other bread in this book, in that there isn’t even any flour in it, and it isn’t fermented—it’s basically just a bunch of seeds held together with a little bit of psyllium seed husk and chia seeds. I started making it in the bakery because we kept having folks come in and ask us for gluten-free bread, and I got tired of saying no. Up until we made this bread, I had mostly been turned off by gluten-free breads, because it seemed like they were all just trying to imitate wheat breads, and failing miserably. But this bread stands on its own—it is gluten-free and proud of it. Special thanks goes out to Sarah Britton, blogger at My New Roots; her recipe inspired this bread.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 1/4 cups (235 gms) rolled oats\u003c/li>\n\u003cli>1 cup (160 gms) sunflower seeds\u003c/li>\n\u003cli>1/2 cup pumpkin seeds\u003c/li>\n\u003cli>3/4 cup almonds, toasted and coarsely chopped\u003c/li>\n\u003cli>3/4 cup flax seeds\u003c/li>\n\u003cli>1/3 cup (25 gm) psyllium seed husk\u003c/li>\n\u003cli>3 tbsp chia seeds\u003c/li>\n\u003cli>2 tsp (12 gm) finely ground sea salt\u003c/li>\n\u003cli>2 tbsp maple syrup\u003c/li>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003cli>2 1/2 (600 gm) cups water\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Toast the seeds. Preheat your oven to 350°F/180°C. Spread the sunflower and pumpkin seeds on a baking sheet and toast until they start to brown, about 15 minutes, stirring halfway between baking.\u003c/li>\n\u003cli>Measure ingredients. Dump dry stuff into a big bowl. Then pour in all the wet stuff.\u003c/li>\n\u003cli>Mix it all up, scoop into pan. Oil a loaf pan (about 8\" x 4\", or 20cm x 10cm), and then mush up your “dough” real good with your strong hands or a big spoon. Take pride in your mush-job, this is all of the handling you’re going to do with this “dough.” Once it’s mixed real good, scoop it into your oiled pan and smooth out the top so it looks nice. Then stick that guy in the fridge and leave it alone for at least a few hours, up to a whole day.\u003c/li>\n\u003cli>Bake it. Put a rack in the middle of the oven and preheat to 400°F/200°C. Bake for about an hour or so, then take it out and gently remove the loaf from the pan. Let it cool on a cooling rack for at least 2 hours (YES, two whole hours). Don’t rush it here folks, this bread is D*E*N*S*E, and if you don’t wait for it to cool, it really won’t be as yummy.\u003c/li>\n\u003cli>Toast and eat. This bread is definitely best sliced nice and thin (around 1/2 inch/12 mm) and then toasted up and spread with whatever your heart desires. And don’t worry, if you’re adventuring somewhere without toaster access (like a gorgeous river in the middle of nowhere), it will still be scrumptious, I promise.\u003c/li>\n\u003c/ol>\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/Josey-Baker-Bread-book-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread-book-700.jpg\" alt=\"Josey Baker Bread\" width=\"700\" height=\"881\" class=\"aligncenter size-full wp-image-82825\">\u003c/a>\u003c/p>\n\u003cp>Dude! You know what's totally cool? Baking bread. No, for real, man, it's awesome, and you can't, like, mess it up. Sure, you'll need to be around the house for a couple of days to tend it, and you should probably make a sourdough starter first, and yes, you'll probably need to go to Rainbow for rice and spelt and kamut flours, and maybe to Williams-Sonoma for a \u003ca href=\"http://www.williams-sonoma.com/products/round-banneton-bread-basket/\">banneton\u003c/a>. And if you get really into it, start grinding that flour yourself so it's super fresh, and yeah, you should try to get local grains too because supporting your local farmers is rad. \u003c/p>\n\u003cp>If local baker Chad Robertson's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811870413/kqedorg-20\">Tartine Bread\u003c/a> and \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452114307/kqedorg-20\">Tartine Book No. 3\u003c/a> are for dedicated, spreadsheeting bread geeks, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452113688/kqedorg-20\">Josey Baker Bread\u003c/a>, recently published by Chronicle Books, is bread for bros.\u003c/p>\n\u003cfigure id=\"attachment_82827\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread-Josey700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread-Josey700.jpg\" alt=\"Josey Baker with bread. Photo: Erin Kunkel\" width=\"700\" height=\"1050\" class=\"size-full wp-image-82827\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Josey Baker with bread. Photo: Erin Kunkel\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://joseybakerbread.wordpress.com/\">Josey Baker\u003c/a>, who currently bakes at \u003ca href=\"http://themillsf.com/\">The Mill\u003c/a> in San Francisco and is the man responsible for their famous/infamous \u003ca href=\"http://www.ediblesanfrancisco.com/4-dollar-toast/\">$4 toast\u003c/a>--is a passionate self-taught baker, who learned first from books and YouTube videos, then by showing up and baking elbow to elbow with other dedicated solo operators like Dave Miller of \u003ca href=\"http://www.millersbakehouse.com\">Miller's Bakehouse\u003c/a> in Chico. In his book, he assumes his readers are novice bakers, too, excited but clueless, and so his recipes are laid out like lessons, starting with a (mostly) simple, yeast-based pan loaf and building, stage by stage, to hand-shaped sourdough hearth loaves. Once the reader has mastered the basic sourdough loaf, Baker uses similar techniques and ratios to teach flavored breads, pizzas, and whole-grain, rye, kamut, and spelt loaves. He also shares the recipes for his popular fiber-crammed and gluten-free \"Adventure Loaf\" (recipe below), cornbread, chocolate-chip cookies, fruit crumble, and a roommate's long-soaked \"overnight oats\" porridge. Time (lots of it) and soaking (for seeds, nuts, dried fruits and grains) are the backbones of Baker's baking.\u003c/p>\n\u003cp>Much like the sourdough starter he espouses, a little of Baker's dude-ish enthusiasm can go a long way, depending on your age, attitude and how much time you're spending getting ready for Burning Man this summer. Spend a few minutes scrolling though Baker's blog, though, and it's clear that the voice and tone of the book is sincerely his. Baker is a surfin', bakin', lovin' dude through and through, down to the naked jumping-in-a-river back view that he's proudly posted on his blog's home page. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sometimes it's funny.\"Who doesn't like cinnamon raisin toast?\" he writes in the headnote for Cinnamon Raisin Bread. \"Jerks, that's who.\" Sometimes it's just a little much, as when he coos, half-ironically, \"But I really love me a hearth loaf. (That just sounds so sexy, doesn't it? Say it out loud: \u003cem>hearth loaf\u003c/em>. So liberated, so rustic, so pure).\" And repeating the same Food Network-style catchphrases in every recipe--\"Let the magic happen\" for rising, \"That's a very good question!\" underlined in red for every trouble-shooting query--gets old fast. There's also some needless padding, like a layout that starts every recipe with \"Gather your foodstuffs and tools,\" and the long, unmeasured list of required \"foodstuffs\" that's listed up front and adds an extra page to every recipe. (The ingredients, in their precise measurements, are repeated in easy-to-read tables within the recipes themselves.) \u003c/p>\n\u003cp>But how are the breads? Anyone with a bag of flour and a packet of yeast can turn out a comforting, toastable loaf of sandwich bread. (Enter the bread machine.) But making really good bread takes both technique and time. Turning out bread with both a crunchy, crackly crust and a moist, air-hole-riddled interior--the sort of bread we're lucky enough to take for granted here in the Bay Area, home of so many fabulous artisan bakeries--takes a lot more attention and a more refined skill set. There's no getting around those facts, no matter how much Baker insists that his bread recipes are easily adjustable. \u003c/p>\n\u003cp>Each stage takes only a very small amount of hands-on time, it's true, but you do have to have the leisure, luxury, or flexibility to be around for these multiple stages, even if you're only spending a few minutes each time. Let's break it down: First there's the sourdough making, a 2-week building process. Then the pre-ferment (12 hours), the mixing and dough hydration (1 hour), the kneading and resting (4 times, spread out over 2 hours in 30-min intervals), the 2 or 3 hour bulk rise (2 to 3 hours), the pre-shape and resting (15 minutes), the final shaping and rising (3 to 4 hours), the baking (45 minutes) and the cooling (2 to 3 hours). This is bread baking for those with 24 hours to dedicate to making bread. \u003c/p>\n\u003cp>By no means is this a criticism of Baker's technique; dough is a living thing and making bread requires natural chemical processes that don't benefit from being rushed. Bread risen fast can taste harshly of the commercial yeast it's made from, while slow-risen, naturally leavened breads share the mellow flavor of their grains. But it can take some close reading to realize just how slow a process making these breads can be. Baker, in his enthusiasm, doesn't really lay out the timing beforehand, although he does scale each recipe's ingredients for 1, 2 and 4 loaves in a handy chart. \u003c/p>\n\u003cp>For those who think of Baker as simply the \"hipster toast guy,\" this book should be a cautionary tale for anyone hoping to start a small perishable food business, especially those used to the regular comfort of tech-sized paychecks. At least in writing, Baker takes a wide-eyed, aw-shucks attitude towards his current success, acting stunned each time his loaves find a new level of popularity, from neighbors offering to pay for the \"free bread\" he'd been passing around, to strangers signing up for his \"Community Supported Bread\" program after Daily Candy wrote a story about it, to the local businesses, including \u003ca href=\"http://www.missionpie.com\">Mission Pie\u003c/a> and \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>, who helped him grow his itinerant bakery by providing commercial baking space. \u003c/p>\n\u003cp>It also took building a helping-hands community of friends and colleagues willing to share their time, space, expertise, and, in the case of Pizzaiolo owner Charlie Hallowell, even a couch, where Baker would crash during the wee hours while his dough rose in the restaurant nearby. Baker never complains--in fact, he's thrilled that doing what he loves has actually become a business--but he also doesn't play down the immense amounts of sheer physical work it took for him as a one-man operation to learn and make quality bread for sale, day in and day out, including huge amounts of driving, hauling, and up-and-down-the-stairs moving of bag after bag of flours, seeds, starters, equipment and more. \u003c/p>\n\u003cp>In describing how he came up with the small single-size loaves he calls \"pocketbreads\" (not pitas, but small, round sourdough loaves baked in muffin pans), he explains how he was losing sales to people who \"weren't looking for the commitment of an entire loaf.\" At that point, baking in a spare corner of the kitchen at Mission Pie, the bread was so labor-intensive that he needed to sell every bit he made. As he writes, \"So I started taking 10 or 15 pounds of my bread dough, tossing stuff in, shaping it into tiny loaves, and seeing how people liked them. Pocketbreads were a big deal for my budding bread business. Some days I sold 75 of those little suckers, at $2 a pop. That was big for me at the time, scraping by as I was. It meant another couple hundred bucks a week, and it meant I could keep diving deeper into bread.\" \u003c/p>\n\u003cp>Erin Kunkel's photographs are beautifully appetite-whetting, and work hard to make bread sexy (mmmm, drip that honey...). Gorgeous as they are, though, they often leave holes when it comes to illustrating the recipes step by step. Certain key steps, like the stretch-and-fold techniques used for kneading and shaping, are described but not photographed, which could be a drawback for those who haven't seen these less familiar techniques demonstrated in person. \u003c/p>\n\u003cp>Sometimes, Baker's chattiness and his need to anxiously reassure his readers that, really, anybody can do this and bread-baking isn't as hard as you think can get in the way of necessary detail. The Sesame Bread recipe starts with a whole-wheat pre-ferment of whole wheat flour, water, and a small amount of yeast. This rough, batter-like dough rises for 12 hours, and then the reader is instructed to simply mix in the next ingredients--bread flour, sesame seeds, water, salt. But what I got was a white dough ribboned like marble cake with brown whole-wheat pre-ferment, a unhomogenized mixture that needs serious beating to blend. Based on experience with other bread books, I realized it would have made much more sense to break the pre-ferment down in water like a batter, then expand it bit by bit with white flour to make a smooth dough. The explanations for stretching and turning the dough--a gentler version of kneading that works better for the slack, slow-risen doughs used here--could also use more clarification. \u003c/p>\n\u003cp>Still, Baker does his best to get novice bakers excited about the prospect of turning out serious bread. There are useful tips, like the need for pre-soaking seeds before adding (otherwise, they'll suck up excess moisture in the dough, resulting in a dry loaf), and the ways that rye, spelt and kamut flours act differently from wheat. (I also plan to adopt his DIY baker's blade--a sharpened popsicle stick slid through the holes of a double-edged razor blade--as soon as possible, since a regular knife blade invariably sticks and tears with every attempt to slash through the top of a jiggly risen pillow of dough.) If you can handle the tone, Baker offers a lot of useful information here, without getting either as precise or technical as Robertson. While Robertson seems dubious that anyone but a fellow obsessive can master his meticulous and beautiful breads, Baker can't wait to share the joy he finds in all things bread-related. He's convinced that anyone--that means you, baker!--can make a sexy loaf, given a handful of techniques and a bread-dedicated 24 hours or so. Go ye forth, dude, and bake. \u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.penroseoakland.com/\">Penrose Restaurant\u003c/a> will be featuring a special menu and booksigning for Josey Baker Bread on June 6, 5:30-10:30pm.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_82824\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread_Adventure-Bread700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread_Adventure-Bread700.jpg\" alt=\"Josey Baker Adventure Bread. Photo: Erin Kunkel\" width=\"700\" height=\"1050\" class=\"size-full wp-image-82824\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Josey Baker Adventure Bread. Photo: Erin Kunkel\u003c/figcaption>\u003c/figure>\n\u003ch3>Adventure Bread\u003c/h3>\n\u003cp>\u003cem>Adapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452113688/kqedorg-20\">Josey Baker Bread\u003c/a> by Josey Baker (Chronicle Books, 2014).\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sometimes you need a bread that is so dense, so hearty, so jam-packed full of seeds and grains (and devoid of air) that it will sustain you on your mightiest of adventures. That’s what this bread is for. But that’s not all it is for . . . it’s also gluten-free! That will either entice you or turn you off, but either way I really hope that you give it a shot because it is incredible, and it is suuuper healthy. It’s unlike any other bread in this book, in that there isn’t even any flour in it, and it isn’t fermented—it’s basically just a bunch of seeds held together with a little bit of psyllium seed husk and chia seeds. I started making it in the bakery because we kept having folks come in and ask us for gluten-free bread, and I got tired of saying no. Up until we made this bread, I had mostly been turned off by gluten-free breads, because it seemed like they were all just trying to imitate wheat breads, and failing miserably. But this bread stands on its own—it is gluten-free and proud of it. Special thanks goes out to Sarah Britton, blogger at My New Roots; her recipe inspired this bread.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 1/4 cups (235 gms) rolled oats\u003c/li>\n\u003cli>1 cup (160 gms) sunflower seeds\u003c/li>\n\u003cli>1/2 cup pumpkin seeds\u003c/li>\n\u003cli>3/4 cup almonds, toasted and coarsely chopped\u003c/li>\n\u003cli>3/4 cup flax seeds\u003c/li>\n\u003cli>1/3 cup (25 gm) psyllium seed husk\u003c/li>\n\u003cli>3 tbsp chia seeds\u003c/li>\n\u003cli>2 tsp (12 gm) finely ground sea salt\u003c/li>\n\u003cli>2 tbsp maple syrup\u003c/li>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003cli>2 1/2 (600 gm) cups water\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Toast the seeds. Preheat your oven to 350°F/180°C. Spread the sunflower and pumpkin seeds on a baking sheet and toast until they start to brown, about 15 minutes, stirring halfway between baking.\u003c/li>\n\u003cli>Measure ingredients. Dump dry stuff into a big bowl. Then pour in all the wet stuff.\u003c/li>\n\u003cli>Mix it all up, scoop into pan. Oil a loaf pan (about 8\" x 4\", or 20cm x 10cm), and then mush up your “dough” real good with your strong hands or a big spoon. Take pride in your mush-job, this is all of the handling you’re going to do with this “dough.” Once it’s mixed real good, scoop it into your oiled pan and smooth out the top so it looks nice. Then stick that guy in the fridge and leave it alone for at least a few hours, up to a whole day.\u003c/li>\n\u003cli>Bake it. Put a rack in the middle of the oven and preheat to 400°F/200°C. Bake for about an hour or so, then take it out and gently remove the loaf from the pan. Let it cool on a cooling rack for at least 2 hours (YES, two whole hours). Don’t rush it here folks, this bread is D*E*N*S*E, and if you don’t wait for it to cool, it really won’t be as yummy.\u003c/li>\n\u003cli>Toast and eat. This bread is definitely best sliced nice and thin (around 1/2 inch/12 mm) and then toasted up and spread with whatever your heart desires. And don’t worry, if you’re adventuring somewhere without toaster access (like a gorgeous river in the middle of nowhere), it will still be scrumptious, I promise.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Dennis Leary’s Chef-Crafted Sandwiches at Cafe Terminus are an Excellent Lunch Choice",
"title": "Dennis Leary’s Chef-Crafted Sandwiches at Cafe Terminus are an Excellent Lunch Choice",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_82735\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cafe-terminus-sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cafe-terminus-sign.jpg\" alt=\"Cafe Terminus is a sandwich restaurant and bar in the Financial District. Photo: Kate Williams\" width=\"1000\" height=\"591\" class=\"size-full wp-image-82735\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cafe Terminus is a sandwich restaurant and bar in the Financial District. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>It is not often that I find myself heading to the financial district for a meal. I don’t work downtown, and most of the places serving dinner come with price tags equal to several months worth of savings. Plus, I don’t really run with the suit-and-tie crowd (nor the equally flush designer hoodie-and-jeans crowd). But then appeared Cafe Terminus, the little multipurpose restaurant/bar that could. \u003c/p>\n\u003cp>\u003ca href=\"http://terminussf.com/\">Cafe Terminus\u003c/a> is one of a few joint ventures between chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/27/chef-dennis-leary-one-new-farm-two-new-restaurants/\">Dennis Leary\u003c/a> of Canteen fame and bartender Eric Passetti of \u003ca href=\"http://www.thehouseofshields.com/\">House of Shields\u003c/a>, and it opened last fall. In the mornings, the restaurant serves freshly baked pastries and hot breakfast sandwiches alongside house-roasted coffee—think blueberry muffins and oozing eggs on brioche. Around lunchtime, they transition into a take-out sandwich and salad joint, slinging revamped iterations of classic lunch items. (Leary perfected his sandwich skills at nearby lunch joint, \u003ca href=\"https://twitter.com/sentinelspecial\">The Sentinal\u003c/a>.) After work, Cafe Terminus becomes a bar, specializing in absinthe cocktails. Leary keeps the kitchen running until late night, so you can still nosh on the sandwiches late into the evening while sipping on a drink or two. In other words, it’d be possible to stay all day and almost all night in their small dining room. You might get some strange looks, but you’d want for nothing.\u003c/p>\n\u003cfigure id=\"attachment_82734\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cafe-terminus-bar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cafe-terminus-bar.jpg\" alt=\"The bar is managed by Eric Passetti, a longtime partner of chef and sandwich expert Dennis Leary. Photo: Kate Williams\" width=\"1000\" height=\"682\" class=\"size-full wp-image-82734\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bar is managed by Eric Passetti, a longtime partner of chef and sandwich expert Dennis Leary. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I’ve yet to fully try out this idea, but I have settled in for an hour-plus lunch break and been more than happy I did.\u003c/p>\n\u003cp>The lunch menu changes daily; you can \u003ca href=\"http://terminussf.com/\">check in online\u003c/a> starting around 11am if you’re picky, or just show up and eat what’s served. There’ll always be a choice between a few sandwiches and salads, plus a soup and a couple of desserts. On my visit, I skipped the tempting roast turkey with apple chutney and cheddar cheese ($9) as well as the Vietnamese-style barbecue pork with mint, cabbage and lime ($9.50) and the deviled egg salad sandwich ($9). Instead, I settled on a classic rare roast beef ($10). Each sandwich comes piled high on a housemade seeded bun.\u003c/p>\n\u003cfigure id=\"attachment_82733\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/business-lunch-special-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/business-lunch-special-2.jpg\" alt=\"The $15 “Business Lunch Special” includes a sandwich, bag of chips, and pint of beer. Photo: Kate Williams\" width=\"1000\" height=\"701\" class=\"size-full wp-image-82733\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The $15 “Business Lunch Special” includes a sandwich, bag of chips, and pint of beer. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>For the best deal, and the most enjoyable lunch break, splurge on the “Business Lunch Special,” which comes with a pint of beer and a bag of Tim’s potato chips—ultra-crisp, ultra-salty, and ultra-good with a pale ale. Lunch arrives quickly in a take-out box, ready to rush back out the door, but most customers snag a table and eat straight out of the box. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The roast beef itself, while tender, rare, and well seasoned, is the least remarkable aspect of the sandwich. Even the lettuce is handled with care and has a fresh, distinct crunch that brings necessary textural contrast. A generous smear of housemade mayonnaise melts into the bread; its luscious creaminess and faint sweetness will make even \u003ca href=\"http://www.dukesmayo.com/\">Duke’s\u003c/a> fans forget about the store-bought spread. The horseradish-spiked cream cheese slathered on the top half of the bread isn’t particularly spicy, but you certainly won’t forget it’s there. Then there are the smoked pickled onions. I’m not sure how Leary figured out how to get smoke into those vinegary slivers, but I’m just fine leaving this one particular food a mystery. Tang, smoke, and crunch are the perfect foil to the lean roast beef. \u003c/p>\n\u003cfigure id=\"attachment_82736\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/roast-beef-sandwich-close-up-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/roast-beef-sandwich-close-up-2.jpg\" alt=\"Leary’s roast beef sandwich comes with house made mayonnaise, crisp lettuce, smoked pickled onions, and horseradish cream cheese. Photo: Kate Williams\" width=\"1000\" height=\"758\" class=\"size-full wp-image-82736\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leary’s roast beef sandwich comes with house made mayonnaise, crisp lettuce, smoked pickled onions, and horseradish cream cheese. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>But the best part of the sandwich is that eggy, brioche-like bread. Tear off a corner to eat on its own for a sweet and rich taste of what all sandwiches should be upon. Like a good burger bun, the hearty slices are substantial enough to support the generous filling, but they also squish down so it’s possible to get all the components in one bite. Leary’s bread will make you wonder why anyone would serve a sandwich on crusty bread, or (even more jarring) a crisp baguette.\u003c/p>\n\u003cp>I’m not one to pass up on a sandwich, so I eschewed the salads that day. But both the chicken and kale salad and the vegetarian asparagus and mushroom salad on the menu that day were a common sight in the dining room. Both are served, happily, with the wonderful bread. \u003c/p>\n\u003cp>A $15 sandwich and beer lunch isn’t going to replace my usual cheapskate meal of whatever leftovers are in the fridge, but it’s certainly worth the trip every once in awhile—at least until I can figure out how to have Leary’s bread in my kitchen 24/7.\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://terminussf.com/\">Cafe Terminus\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/2LQNcR\">Map\u003c/a>\u003cbr>\n16 California Street\u003cbr>\nSan Francisco, CA 94111\u003cbr>\n(415) 952-0481\u003c/p>\n\u003cp>Hours:\u003cbr>\nMon-Fri 7am-2am, Sat 4:30pm-2am, Sun 4:30pm-10pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/pages/Cafe-Terminus/1425710297656709\">Cafe Terminus\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/cafeterminussf\">@CafeTerminusSF\u003c/a>\u003c/p>\n\n",
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"excerpt": "Chef Dennis Leary and bartender Eric Passetti opened Cafe Terminus, a Financial District joint that operates as a restaurant by day and bar by night. Leary's sandwiches have received much acclaim, but are they worth braving the lunch rush to eat? Kate Williams takes a look.",
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"description": "Chef Dennis Leary and bartender Eric Passetti opened Cafe Terminus, a Financial District joint that operates as a restaurant by day and bar by night. Leary's sandwiches have received much acclaim, but are they worth braving the lunch rush to eat? Kate Williams takes a look.",
"title": "Dennis Leary’s Chef-Crafted Sandwiches at Cafe Terminus are an Excellent Lunch Choice | KQED",
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"headline": "Dennis Leary’s Chef-Crafted Sandwiches at Cafe Terminus are an Excellent Lunch Choice",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82735\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cafe-terminus-sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cafe-terminus-sign.jpg\" alt=\"Cafe Terminus is a sandwich restaurant and bar in the Financial District. Photo: Kate Williams\" width=\"1000\" height=\"591\" class=\"size-full wp-image-82735\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cafe Terminus is a sandwich restaurant and bar in the Financial District. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>It is not often that I find myself heading to the financial district for a meal. I don’t work downtown, and most of the places serving dinner come with price tags equal to several months worth of savings. Plus, I don’t really run with the suit-and-tie crowd (nor the equally flush designer hoodie-and-jeans crowd). But then appeared Cafe Terminus, the little multipurpose restaurant/bar that could. \u003c/p>\n\u003cp>\u003ca href=\"http://terminussf.com/\">Cafe Terminus\u003c/a> is one of a few joint ventures between chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/27/chef-dennis-leary-one-new-farm-two-new-restaurants/\">Dennis Leary\u003c/a> of Canteen fame and bartender Eric Passetti of \u003ca href=\"http://www.thehouseofshields.com/\">House of Shields\u003c/a>, and it opened last fall. In the mornings, the restaurant serves freshly baked pastries and hot breakfast sandwiches alongside house-roasted coffee—think blueberry muffins and oozing eggs on brioche. Around lunchtime, they transition into a take-out sandwich and salad joint, slinging revamped iterations of classic lunch items. (Leary perfected his sandwich skills at nearby lunch joint, \u003ca href=\"https://twitter.com/sentinelspecial\">The Sentinal\u003c/a>.) After work, Cafe Terminus becomes a bar, specializing in absinthe cocktails. Leary keeps the kitchen running until late night, so you can still nosh on the sandwiches late into the evening while sipping on a drink or two. In other words, it’d be possible to stay all day and almost all night in their small dining room. You might get some strange looks, but you’d want for nothing.\u003c/p>\n\u003cfigure id=\"attachment_82734\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cafe-terminus-bar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cafe-terminus-bar.jpg\" alt=\"The bar is managed by Eric Passetti, a longtime partner of chef and sandwich expert Dennis Leary. Photo: Kate Williams\" width=\"1000\" height=\"682\" class=\"size-full wp-image-82734\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bar is managed by Eric Passetti, a longtime partner of chef and sandwich expert Dennis Leary. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I’ve yet to fully try out this idea, but I have settled in for an hour-plus lunch break and been more than happy I did.\u003c/p>\n\u003cp>The lunch menu changes daily; you can \u003ca href=\"http://terminussf.com/\">check in online\u003c/a> starting around 11am if you’re picky, or just show up and eat what’s served. There’ll always be a choice between a few sandwiches and salads, plus a soup and a couple of desserts. On my visit, I skipped the tempting roast turkey with apple chutney and cheddar cheese ($9) as well as the Vietnamese-style barbecue pork with mint, cabbage and lime ($9.50) and the deviled egg salad sandwich ($9). Instead, I settled on a classic rare roast beef ($10). Each sandwich comes piled high on a housemade seeded bun.\u003c/p>\n\u003cfigure id=\"attachment_82733\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/business-lunch-special-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/business-lunch-special-2.jpg\" alt=\"The $15 “Business Lunch Special” includes a sandwich, bag of chips, and pint of beer. Photo: Kate Williams\" width=\"1000\" height=\"701\" class=\"size-full wp-image-82733\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The $15 “Business Lunch Special” includes a sandwich, bag of chips, and pint of beer. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>For the best deal, and the most enjoyable lunch break, splurge on the “Business Lunch Special,” which comes with a pint of beer and a bag of Tim’s potato chips—ultra-crisp, ultra-salty, and ultra-good with a pale ale. Lunch arrives quickly in a take-out box, ready to rush back out the door, but most customers snag a table and eat straight out of the box. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The roast beef itself, while tender, rare, and well seasoned, is the least remarkable aspect of the sandwich. Even the lettuce is handled with care and has a fresh, distinct crunch that brings necessary textural contrast. A generous smear of housemade mayonnaise melts into the bread; its luscious creaminess and faint sweetness will make even \u003ca href=\"http://www.dukesmayo.com/\">Duke’s\u003c/a> fans forget about the store-bought spread. The horseradish-spiked cream cheese slathered on the top half of the bread isn’t particularly spicy, but you certainly won’t forget it’s there. Then there are the smoked pickled onions. I’m not sure how Leary figured out how to get smoke into those vinegary slivers, but I’m just fine leaving this one particular food a mystery. Tang, smoke, and crunch are the perfect foil to the lean roast beef. \u003c/p>\n\u003cfigure id=\"attachment_82736\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/roast-beef-sandwich-close-up-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/roast-beef-sandwich-close-up-2.jpg\" alt=\"Leary’s roast beef sandwich comes with house made mayonnaise, crisp lettuce, smoked pickled onions, and horseradish cream cheese. Photo: Kate Williams\" width=\"1000\" height=\"758\" class=\"size-full wp-image-82736\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leary’s roast beef sandwich comes with house made mayonnaise, crisp lettuce, smoked pickled onions, and horseradish cream cheese. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>But the best part of the sandwich is that eggy, brioche-like bread. Tear off a corner to eat on its own for a sweet and rich taste of what all sandwiches should be upon. Like a good burger bun, the hearty slices are substantial enough to support the generous filling, but they also squish down so it’s possible to get all the components in one bite. Leary’s bread will make you wonder why anyone would serve a sandwich on crusty bread, or (even more jarring) a crisp baguette.\u003c/p>\n\u003cp>I’m not one to pass up on a sandwich, so I eschewed the salads that day. But both the chicken and kale salad and the vegetarian asparagus and mushroom salad on the menu that day were a common sight in the dining room. Both are served, happily, with the wonderful bread. \u003c/p>\n\u003cp>A $15 sandwich and beer lunch isn’t going to replace my usual cheapskate meal of whatever leftovers are in the fridge, but it’s certainly worth the trip every once in awhile—at least until I can figure out how to have Leary’s bread in my kitchen 24/7.\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://terminussf.com/\">Cafe Terminus\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/2LQNcR\">Map\u003c/a>\u003cbr>\n16 California Street\u003cbr>\nSan Francisco, CA 94111\u003cbr>\n(415) 952-0481\u003c/p>\n\u003cp>Hours:\u003cbr>\nMon-Fri 7am-2am, Sat 4:30pm-2am, Sun 4:30pm-10pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/pages/Cafe-Terminus/1425710297656709\">Cafe Terminus\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/cafeterminussf\">@CafeTerminusSF\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Guide to Great Outdoor Dining and Drinking in San Francisco",
"title": "A Guide to Great Outdoor Dining and Drinking in San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_82696\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"https://www.flickr.com/photos/sbisson/5581135012/in/photolist-9vbLZJ-74gDuV-8dcyvs-eYzafW-8mpCAd-8d9fp6-khdeQ-eYzd3S-eYnMRt-eYnNbg-eYzcG7-9RPxQA-eYnMfp-eYnP6X-hbxHth-eYzbQu-eYzc3b-eYzbDW-hbxq3V-74kzM3-6n1ZT7-74r4aY-khdaU-8oj33G-fey5cA-3hdTn-a3RMum-7GCFGm-fnt6dU-a3RAed-9W3WMr-fYJmLw-AR8AA-6zNzEi-5QDyHL-aoMUfx-d2dfSU-9W6LjY-9W3Xak-9W3X4k-9W6L7G-9W6KRN-9W6LiA-9W6LAh-9W6Lq5-9W3W7i-9W3Wxn-9W3Wwv-9W6KzE-9W3WUP\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/5581135012_1128a1df26_z.jpg\" alt=\"Warm summer days send San Franciscans fleeing to the beaches. Photo: Simon Bisson/Flickr\" width=\"640\" height=\"480\" class=\"size-full wp-image-82696\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Warm summer days send San Franciscans fleeing to the beaches. Photo: Simon Bisson/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>With the heat wave last month, San Franciscans flocked to parks and beaches and asked each other that often-forgotten question in our foggy city: Where can one eat outdoors? Well, it's bound to be a hot summer now, so you'll have plenty of time to try these cool spots on the hot days.\u003c/p>\n\u003cp>Either enjoy a meal and cold glass of wine on a hidden backyard patio or drink the warm nights away on rooftop lounges. Of course, don't forget to bring a jacket -- this is still San Francisco afterall. Our list certainly isn't comprehensive, but includes some of our favorite outdoor restaurants and bars. Share your best outside spots -- if you can spare them -- in the comments below.\u003c/p>\n\u003ch2>Restaurants\u003c/h2>\n\u003cfigure id=\"attachment_82678\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.beachchalet.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/1915653989_5c5c472e01_z-190x190.jpg\" alt=\"Photo: Nemo's great uncle/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82678\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/maynard/1915653989/in/photolist-3Vhec4-4H3ais-aY3p5-aY311-4H3aB3-7Shy4h-7ShvRU-7SehHZ-4pGJ8T-8SHqq-7SefoD-7SeghF-7Shw7Q-7SefLv-8oYj1-8oYfL-6JCvu8-mmBnTp-mmBrK2-mmCbVP-mmDjaN-mmCcoH-mmBriv-mmDiGy-mmBo6P-mmDeuW-mmDjYw-mmBh8X-4NoRUY-8boY58-4HMQdD-83Jtvy-83Ju7q-mmDfBL-4GcN8s-fPjD2-83Jxdq-83FuYg-mmBooT-mmBkcx-aY2PP-7EjJGp-7EoAcG-7EoAou-6gxZT7-4NjEjM-5wdR26-7EoAr7-7EoAeY-7EoAhj\" target=\"_blank\">Nemo's great uncle/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.beachchalet.com/\">The Beach Chalet\u003c/a>\u003c/strong>\u003cbr>\nBrewery, American, $$\u003cbr>\n1000 Great Highway\u003cbr>\n(415) 386-8439\u003cbr>\nMon-Thurs, 9 a.m. – 10 p.m.; Fri, 9 a.m. – 11 a.m.; Sat, 8 a.m. – 11 a.m.; Sun, 8 a.m. – 10 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>Sure, you think it’s just for tourists, but the Beach Chalet is a chalet – on the beach. What’s not to love? Extra bonus: the beers brewed on site are delicious at the end of a busy day. The place is bound to be crowded, though, and if you’d rather stick to a locals-only crowd, then this is not the spot for you.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82680\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://arlequincafe.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/5701917945_0d4444e83d_z-190x190.jpg\" alt=\"Photo: Kevin Collins/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82680\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/72148272@N00/5701917945/in/photolist-99vn4d-9FRPy6-8LrkwA-78mh7A-aqW8ii-aqW8xi-aqYMnf-aqYNcS-aqYMEJ-aqYNt9-aqYMTy-eabkhh-e4XfC2-7UBnqM-ncp4A1-99sfiK-4tCC25-99sfcT-b4xmSc-8T6dKz-72FYEs-4tCC1S-aF4GLf-4Uj4jq-dojbxs-aEZi5r-bWuvrW-bWuwMN-bWuszm-bWutiL-bWuu5w-dcxg9C-nrsDnA-bWurMq-bWuw95-4Uj5JU-bEL8T4-aCFY23-8sk6sB-aEZQP6-9FRPJk-e68uM2-99siNz-99sgC8-bEL8Hg-bEL8Pi-dEZgZQ-brRfVC-99vooj-7bHysR\" target=\"_blank\">Kevin Collins/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://arlequincafe.com/\">Arlequin Café\u003c/a>\u003c/strong>\u003cbr>\nSandwiches, Wine, Coffee, $$\u003cbr>\n384 Hayes St.\u003cbr>\n(415) 626-1211\u003cbr>\nMon, 8 a.m. – 7 p.m.; Tues-Fri, 8 a.m. – 8 p.m.; Sat, 9 a.m. – 8 p.m.; Sun, 9 a.m. – 7 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>Enjoy some wine and a cheese plate on the hidden back patio. In between the gardens, stone, and wrought-iron, you’ll feel like the mac n’ cheese is a secret you discovered.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82681\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.foreigncinema.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/5903146425_8920beb1ef_z-190x190.jpg\" alt=\"Photo: Gina Collecchia/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82681\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/recphoto/5903146425/in/photolist-5nm6G-7cxYQr-9ZG1Vs-9ZDanR-dix16F-5yQZky-4rNx9g-7cBRfJ-4y55xT-7cBVx7-bbZDJH-9ZDaLD-7fenJN-aMvDoH-7cxXCg-7cy2TV-7cxUD4-7cy1S4-7cxZcg-7cBSxs-7cBRym-7cxXPR-7cy38T-7cy1ja-7cBPmG-7cxVE8-7cy1zZ-7cxX4X-7cBU2G-7cxXmD-7cBRp5-7cBUxG-7cxWLi-7cxVme-7cxWbe-7cxUT8-7cBMY5-7cxUq6-7cxY62-7cy3hT-7cBUg7-7cBNPJ-7cBRRj-7cxZnR-7cy11F-7cBSqG-N3ALA-N3zvW-N3LLc-N3JWM\" target=\"_blank\">Gina Collecchia/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.foreigncinema.com/\">Foreign Cinema\u003c/a>\u003c/strong>\u003cbr>\nAmerican, Brunch, $$$\u003cbr>\n2534 Mission St.\u003cbr>\n(415) 648-7600\u003cbr>\nMon-Wed, 6 – 10 p.m.; Thurs, 6 – 11 p.m.; Fri, Sat, 5:30 – 11 p.m.; Sun, 5:30 – 10 p.m. (Brunch: Sat, Sun, 11 a.m. – 2:30 p.m.)\u003cbr>\n\u003cstrong>Why?\u003c/strong> I once had a friend who drove up from Los Angeles for a cheese plate at Foreign Cinema. It’s not \u003cem>that\u003c/em> good, but there’s a reason Foreign Cinema is a San Francisco classic. Enjoy foreign and independent films screened in the outdoor courtyard during dinner. (A \u003ca href=\"http://www.foreigncinema.com/film/\">schedule\u003c/a> is on their website.) There’s also an art gallery and the adjoining bar, Laszlo, is open until 2 a.m. every night.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82682\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://somastreatfoodpark.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/9601376678_25397c2580_z-190x190.jpg\" alt=\"Photo: Scott Beale/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82682\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/laughingsquid/9601376678/in/photolist-fCryMd-fCryis-fCcgng-dM2KB7-cQCjHS-cQCk1S-fCchFZ-fCchhV-fCrB3C-ddxE1m-fCcgSX-ddxFtE-jEbnxd-kVAXKz-hgE55T-kVAXxR-eMuUeU-kVBzPr-eMj7GN-bH2Wiv-kp215S-mwfVC6-i1RaQR-eg5Gty-eeShN2-epgfQ4-ekeQLn-drzZqL-mkoQh6-g6bmLo-eiDSj6-mwhd41-mwfohT-mwhduS-mwfWh2-mwfUQp-fe9YJF-c1rFYW-bUUFSq-kPSJZD-g6c3oD-ejidoE-f4LJ6H-eiDXr4-ecJWY4-eWPJ6e-ejcwx2-hNXMLi-kFzkp4-e9P74T\" target=\"_blank\">Scott Beale/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://somastreatfoodpark.com/\">SoMa StrEat Food Park\u003c/a>\u003c/strong>\u003cbr>\nFood trucks, $\u003cbr>\n428 11th St.\u003cbr>\nMon-Fri, 11 a.m. – 3 p.m. and 5 – 9 p.m.; Sat, 11 a.m. – 10 p.m.; Sun, 11 a.m. – 5 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>You can’t experience outdoor dining in the city without experiencing a food truck park – and no location is more varied and popular than the one in SoMa. Ignore the strange capitalization. Vendors change daily; check online for a \u003ca href=\"http://somastreatfoodpark.com/calender/\">schedule\u003c/a>. Events include karaoke and comedy nights outside amid the trucks.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82684\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.zaziesf.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/3599552138_13e066a46f_z-190x190.jpg\" alt=\"Photo: Krissa Corbett Cavouras/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82684\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/petithiboux/3599552138/in/photolist-6u5DrL-5roUWm-9tvwY2-5me1dJ-6ZZxoK-7rHEJb-6vA3db-6vA2Xd-83bUFc-gx2CL-3JD44J-gcUVv1-6m5uSH-6m5uvM-6m5unp-7BzgAD-edSw7M-3kLdC-6S8aZ9-eg15de-eeF2ET-bECDU5-7RHPEa-6KAroR-e3CmYt-aDdi5b-7VGSNH-9o6KUb-9o6Kss-h2G5iF-9o3GKP-efhAZr-h2GYWg-h2GPMK-h2GXUr-h2HGBZ-h2H7um-h2HdDB-h2HNVk-h2GrQ9-h2GgXT-h2HAc4-h2Gb48-h2HfZs-amdXfh-6t6a8L-6t23fz-8dXKnU-dPJJ6u-dPD6LX\" target=\"_blank\">Krissa Corbett Cavouras/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.zaziesf.com/\">Zazie\u003c/a>\u003c/strong>\u003cbr>\nFrench, Brunch, $$\u003cbr>\n941 Cole St.\u003cbr>\n(415) 564-5332\u003cbr>\nBrunch: Everyday, 8 a.m. – 2 p.m. Dinner: Sun-Thurs, 5 – 9:30 p.m.; Fri, Sat, 5 – 10 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Yes, the line for brunch is always insane. But, after you get in the front door, head to the back to enjoy your coffee and breakfast on the patio.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82686\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/1390508_678238762199917_1462511909_n-190x190.jpg\" alt=\"Photo: Courtesy of Sociale Restaurant\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82686\">\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of Sociale Restaurant\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://sfsociale.com/\">Sociale\u003c/a>\u003c/strong>\u003cbr>\nItalian, $$$\u003cbr>\n3665 Sacramento St.\u003cbr>\n(415) 921-3200\u003cbr>\nLunch: Tues-Sat, 11:30 a.m. – 2:30 p.m. Dinner: Mon-Sat, 5:30 – 10 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>The only thing missing from a tasty Italian dinner is sipping your glass of wine in a charming rustic courtyard. Tucked down an alley in Presidio Heights, Sociale feels like a small part of Europe in the middle of San Francisco. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82685\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.chowfoodbar.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/470590_360506854014403_1092389851_o-190x190.jpg\" alt=\"Photo: Courtesy of Park Chow\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82685\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of Park Chow\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.chowfoodbar.com/park_location.html\">Park Chow\u003c/a>\u003c/strong>\u003cbr>\nAmerican, $$\u003cbr>\n1240 9th Ave.\u003cbr>\n(415) 665-9912\u003cbr>\nMon-Thurs, 7 a.m. – 9:30 p.m.; Fri, 7 a.m. – 10:30 p.m.; Sat, 8 a.m. – 10:30 p.m.; Sun, 8 a.m. – 9:30 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>Chow has a number of locations, but the one you want for sunshine is the spot next to Golden Gate Park. Head to the upper roof deck and order some pumpkin ice cream.\u003cbr clear=\"all\">\u003c/p>\n\u003ch2>Bars\u003c/h2>\n\u003cfigure id=\"attachment_82688\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"https://twitter.com/zeitgeistsf\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/2615452382_6e22d12612_z-190x190.jpg\" alt=\"Photo: Jared Zimmerman/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82688\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/jaredzimmerman/2615452382/in/photolist-4Z7SSA-cFfhi-dwUHXQ-5HGT8-5HGVf-2sDBqn-6ChxfG-q8j5-5HGTv-5HGTh-5HGUp-5HGTz-5HGUk-5HGTP-7n74Bp-ayLsfh-ryaQU-2NF9oE-6AQVUD-6AV6Yq-7fBQkg-6AQWwx-5HGUU-5HGS9-3dM9CQ-5HGSc-5HGVa-5HGV3-5HGUe-5HGRX-5HGSA-6Xzhgz-a7bf3G-3dMdwu-5HGSm-3c35sn-5pw557-5piAsS-3dMeHu-3dMe7d-3dGJTP-3dMc9C-3dGKy8-3dGLQT-4xiyD7-4Z3CcP-4Z3Csi-4cHuWZ-3iDntr-4wsEEq\" target=\"_blank\">Jared Zimmerman/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://twitter.com/zeitgeistsf\">Zeitgeist\u003c/a>\u003c/strong>\u003cbr>\nBeer, Burgers, $\u003cbr>\n199 Valencia St.\u003cbr>\n(415) 255-7505\u003cbr>\nEveryday, 9 a.m. – 2 a.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>Order a pitcher, hang out at the outdoor picnic tables, and wait for the Tamale Lady to come by. The spot is so hipster it’s practically not even hip anymore, but it’s still a dive bar classic. Bring cash and don’t be thrown by the famously insulting service.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82690\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://eltechosf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/eltecho-0154-190x190.jpg\" alt=\"Photo: Courtesy of El Techo de Lolinda\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82690\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of El Techo de Lolinda\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://eltechosf.com/\">El Techo de Lolinda\u003c/a>\u003c/strong>\u003cbr>\nLatin American, Cocktails, $$\u003cbr>\n2518 Mission St.\u003cbr>\n(415) 550-6970\u003cbr>\nMon-Thurs, 4 – 11 p.m.; Fri, 4 p.m. – 1 a.m.; Sat, 11 a.m. – 1 a.m.; Sun, 11 a.m. – 11 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>At the street level is the sister Argentinian restaurant Lolinda, but head up upstairs for the casual El Techo de Lolinda. The rooftop patio has amazing skyline views and amazing margaritas. Oh, and the food isn’t bad either.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82689\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://biergartensf.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/7170480831_8d3ea641a7_z-190x190.jpg\" alt=\"Photo: Markus Spiering/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82689\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/spierisf/7170480831/in/photolist-bBwPVm-co2Jy3-9BAvS4-23YzBB-2442iQ-HrwuU-bVCA8R-fffeEt-axEiD9-bg8x8D-dLpcyj-ffuuk3-bVDD1p-a7bf3G-ep6mWC-f3SAPq-mka9tz-bAsnX1-aQtgi2-bPqude-aLTeni-frKKdX\" target=\"_blank\">Markus Spiering/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://biergartensf.com/\">Biergarten\u003c/a>\u003c/strong>\u003cbr>\nBeer garden, $$\u003cbr>\n424 Octavia St.\u003cbr>\n(415) 252-9289\u003cbr>\nWed-Sat, 3 – 9 p.m.; Sun, 1 – 7 p.m. (Mon, Tues, closed)\u003cbr>\n\u003cstrong>Why? \u003c/strong>Germans do beer right. The outdoor spot provides an authentic beer garden right in Hayes Valley. Have a bratwurst, pretzel, and of course some beer. Blankets are provided on cold nights. On sunny afternoons, though, spots are hard to come by when the whole courtyard fills up.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82691\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.pilsnerinn.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/419447471_35bb3b12f4_z-190x190.jpg\" alt=\"Photo: Paul Birnie/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82691\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/chameleongreen/419447471/in/photolist-dYXoXo-dYRGon-8XEqux-Sc5vH-dYRGKe-xPRbj-xPR9Q-eecmE3-8ErW4-7A6r2N-7MFY7S-aufbw2-a8o51K-4rab6j-9h3Tg-mar9a6-sCpss-D4M7X-6u3ngC-6tYdNZ-5kXCPM-6jCtb1-72LSxs-aw4JUH-aw4Err-53vDhP-aw7sDu-dSjc8q-dSjbBq-aw4ymP-aw4Cdn-ehe4Ls-dSdCFr-dSjeJQ-m5oCeP-7uZzxU-buJV1P-4wgj5g-8ZR41f-rUSb2-sCpGD-sxPz4-sCpoq-81FWnt-7GcYy-7GcYz-3JYzJC-7GcUU-3JYzES-7GcUS\" target=\"_blank\">Paul Birnie/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.pilsnerinn.com/\">Pilsner Inn\u003c/a>\u003c/strong>\u003cbr>\nBar, $\u003cbr>\n225 Church St.\u003cbr>\n(415) 621-7058\u003cbr>\nMon-Fri, noon – 2 a.m.; Sat, Sun, 10 a.m. – 2 a.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>It doesn’t look like much on the outside, but walk through the small bar and you’ll end up in one of the most lush garden patios in the city. Cheap beer and a low key vibe is the order of the day in this Castro bar.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82692\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://theramprestaurant.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/13723559544_78c41a5058_z-190x190.jpg\" alt=\"Photo: Fuzzy Traveler/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82692\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/fuzzytraveler/13723559544/in/photolist-mUGQ8A-mUELZX-5Knx3U-kDMPmV-gKGNyQ-mUEKsZ-mUELi6-8QSX5u-8qoDgm-bhHTYP-e7jJdB-5imtPD-dcrxn-6vVrFn-7pSKeE-edREQr-9jcE5Q-HkbQG-aCWNmt-7HFTPe-dva9LN-7zNdgt-7zZVhf-e6GX81-dKRt38-8d3PzP-g7CkiM-6B8LnV-7eFLr6-7UAE5j-7UxqBZ-7Uxopi-9NGN49-7eKEkn-aCWNBa-8cUNFb-8cRwht-86auNB-9ek3BW-7UxogH-cqmq7A-9GsGj-7BGVDp-2MNDfv-5snxdb-54vJGV-9rY7oH-e3Bxc-8cRy4R-dcryw\" target=\"_blank\">Fuzzy Traveler/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://theramprestaurant.com/\">The Ramp\u003c/a>\u003c/strong>\u003cbr>\nSeafood, Bar, $$\u003cbr>\n855 Terry A Francois Blvd.\u003cbr>\n(415) 621-2378\u003cbr>\nMon-Fri, 11 a.m. – 9 p.m.; Sat, Sun, 10 a.m. – 9 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>If you can’t drink on the Bay, then what’s the point of living by the Bay? South of AT&T Park in Mission Bay, the waterfront, umbrella-covered patio is the place for a Bloody Mary and some Eggs Benedict.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82693\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://620-jones.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/5823051798_c79603415f_z-190x190.jpg\" alt=\"Photo: Mark Anbinder/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82693\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/mhaithaca/5823051798/in/photolist-9SyEqN-7RTBDt-9DNtok-byQc6U-7f7Gh1-kVVTx-24W8UB-AoBDf-94JZKu-8WYtqB-bxFDm2-aufhvy-9yADxt-7Rtypa-84Zfmy-e7DygG-7RwPyJ-7hnPRR-8XrSpE-gwGHU-78rZqm-7yrmMa-dmzur1-dRPFpF-dRPFhV-csQVYy-cbp8f3-e5Fs8M-3recB-8vMqbC-3recf-dnXvtp-bwF6Y6-bwF766-fMQkjk-7AAqKt-eiqj6V-cAZ1dy-7QdaKm-6uDzD5-ahkMgp-gwGvT-7jxesU-7WbCzk-9g2G9R-dK6wpy-7yvKwN-6NYqUW-btHadw-7jt8n2\" target=\"_blank\">Mark Anbinder/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://620-jones.com/\">Jones\u003c/a>\u003c/strong>\u003cbr>\nAmerican, Lounge, $$$\u003cbr>\n620 Jones St.\u003cbr>\n(415) 496-6858\u003cbr>\nTues-Thurs, 5 p.m. – midnight; Fri, Sat, 5 p.m. – 2 a.m.; Sun, 11 a.m. – 3 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>Jones’ motto is: ‘It’s a bar. It’s a restaurant. It’s inside. It’s outside.’ It’s a rooftop party. The bar is cash only, but if you bring some then you should enjoy the wide open space.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82694\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/400573_10152034324161332_570651409604312735_n-190x190.jpg\" alt=\"Photo: Courtesy of El Rio\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82694\">\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of El Rio\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.elriosf.com/\">El Rio\u003c/a>\u003c/strong>\u003cbr>\nBar, $\u003cbr>\n3158 Mission St.\u003cbr>\n(415) 282-3325\u003cbr>\nEveryday, 1 p.m. – 2 a.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>The quirky location has an overgrown patio, a well-priced happy hour, live salsa, and \u003ca href=\"https://twitter.com/rockysfrybread\">Rocky’s Frybread\u003c/a> in the backyard. The only problem is that people are starting to catch on to this local secret. Expect crowds, especially around choice tables and trying to order drinks.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "As summer starts, we want to sit outside to enjoy drinks and tasty treats. Try these outdoor dining spots and bars for the warm days and nights.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82696\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"https://www.flickr.com/photos/sbisson/5581135012/in/photolist-9vbLZJ-74gDuV-8dcyvs-eYzafW-8mpCAd-8d9fp6-khdeQ-eYzd3S-eYnMRt-eYnNbg-eYzcG7-9RPxQA-eYnMfp-eYnP6X-hbxHth-eYzbQu-eYzc3b-eYzbDW-hbxq3V-74kzM3-6n1ZT7-74r4aY-khdaU-8oj33G-fey5cA-3hdTn-a3RMum-7GCFGm-fnt6dU-a3RAed-9W3WMr-fYJmLw-AR8AA-6zNzEi-5QDyHL-aoMUfx-d2dfSU-9W6LjY-9W3Xak-9W3X4k-9W6L7G-9W6KRN-9W6LiA-9W6LAh-9W6Lq5-9W3W7i-9W3Wxn-9W3Wwv-9W6KzE-9W3WUP\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/5581135012_1128a1df26_z.jpg\" alt=\"Warm summer days send San Franciscans fleeing to the beaches. Photo: Simon Bisson/Flickr\" width=\"640\" height=\"480\" class=\"size-full wp-image-82696\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Warm summer days send San Franciscans fleeing to the beaches. Photo: Simon Bisson/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>With the heat wave last month, San Franciscans flocked to parks and beaches and asked each other that often-forgotten question in our foggy city: Where can one eat outdoors? Well, it's bound to be a hot summer now, so you'll have plenty of time to try these cool spots on the hot days.\u003c/p>\n\u003cp>Either enjoy a meal and cold glass of wine on a hidden backyard patio or drink the warm nights away on rooftop lounges. Of course, don't forget to bring a jacket -- this is still San Francisco afterall. Our list certainly isn't comprehensive, but includes some of our favorite outdoor restaurants and bars. Share your best outside spots -- if you can spare them -- in the comments below.\u003c/p>\n\u003ch2>Restaurants\u003c/h2>\n\u003cfigure id=\"attachment_82678\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.beachchalet.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/1915653989_5c5c472e01_z-190x190.jpg\" alt=\"Photo: Nemo's great uncle/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82678\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/maynard/1915653989/in/photolist-3Vhec4-4H3ais-aY3p5-aY311-4H3aB3-7Shy4h-7ShvRU-7SehHZ-4pGJ8T-8SHqq-7SefoD-7SeghF-7Shw7Q-7SefLv-8oYj1-8oYfL-6JCvu8-mmBnTp-mmBrK2-mmCbVP-mmDjaN-mmCcoH-mmBriv-mmDiGy-mmBo6P-mmDeuW-mmDjYw-mmBh8X-4NoRUY-8boY58-4HMQdD-83Jtvy-83Ju7q-mmDfBL-4GcN8s-fPjD2-83Jxdq-83FuYg-mmBooT-mmBkcx-aY2PP-7EjJGp-7EoAcG-7EoAou-6gxZT7-4NjEjM-5wdR26-7EoAr7-7EoAeY-7EoAhj\" target=\"_blank\">Nemo's great uncle/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.beachchalet.com/\">The Beach Chalet\u003c/a>\u003c/strong>\u003cbr>\nBrewery, American, $$\u003cbr>\n1000 Great Highway\u003cbr>\n(415) 386-8439\u003cbr>\nMon-Thurs, 9 a.m. – 10 p.m.; Fri, 9 a.m. – 11 a.m.; Sat, 8 a.m. – 11 a.m.; Sun, 8 a.m. – 10 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>Sure, you think it’s just for tourists, but the Beach Chalet is a chalet – on the beach. What’s not to love? Extra bonus: the beers brewed on site are delicious at the end of a busy day. The place is bound to be crowded, though, and if you’d rather stick to a locals-only crowd, then this is not the spot for you.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82680\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://arlequincafe.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/5701917945_0d4444e83d_z-190x190.jpg\" alt=\"Photo: Kevin Collins/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82680\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/72148272@N00/5701917945/in/photolist-99vn4d-9FRPy6-8LrkwA-78mh7A-aqW8ii-aqW8xi-aqYMnf-aqYNcS-aqYMEJ-aqYNt9-aqYMTy-eabkhh-e4XfC2-7UBnqM-ncp4A1-99sfiK-4tCC25-99sfcT-b4xmSc-8T6dKz-72FYEs-4tCC1S-aF4GLf-4Uj4jq-dojbxs-aEZi5r-bWuvrW-bWuwMN-bWuszm-bWutiL-bWuu5w-dcxg9C-nrsDnA-bWurMq-bWuw95-4Uj5JU-bEL8T4-aCFY23-8sk6sB-aEZQP6-9FRPJk-e68uM2-99siNz-99sgC8-bEL8Hg-bEL8Pi-dEZgZQ-brRfVC-99vooj-7bHysR\" target=\"_blank\">Kevin Collins/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://arlequincafe.com/\">Arlequin Café\u003c/a>\u003c/strong>\u003cbr>\nSandwiches, Wine, Coffee, $$\u003cbr>\n384 Hayes St.\u003cbr>\n(415) 626-1211\u003cbr>\nMon, 8 a.m. – 7 p.m.; Tues-Fri, 8 a.m. – 8 p.m.; Sat, 9 a.m. – 8 p.m.; Sun, 9 a.m. – 7 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>Enjoy some wine and a cheese plate on the hidden back patio. In between the gardens, stone, and wrought-iron, you’ll feel like the mac n’ cheese is a secret you discovered.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82681\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.foreigncinema.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/5903146425_8920beb1ef_z-190x190.jpg\" alt=\"Photo: Gina Collecchia/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82681\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/recphoto/5903146425/in/photolist-5nm6G-7cxYQr-9ZG1Vs-9ZDanR-dix16F-5yQZky-4rNx9g-7cBRfJ-4y55xT-7cBVx7-bbZDJH-9ZDaLD-7fenJN-aMvDoH-7cxXCg-7cy2TV-7cxUD4-7cy1S4-7cxZcg-7cBSxs-7cBRym-7cxXPR-7cy38T-7cy1ja-7cBPmG-7cxVE8-7cy1zZ-7cxX4X-7cBU2G-7cxXmD-7cBRp5-7cBUxG-7cxWLi-7cxVme-7cxWbe-7cxUT8-7cBMY5-7cxUq6-7cxY62-7cy3hT-7cBUg7-7cBNPJ-7cBRRj-7cxZnR-7cy11F-7cBSqG-N3ALA-N3zvW-N3LLc-N3JWM\" target=\"_blank\">Gina Collecchia/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.foreigncinema.com/\">Foreign Cinema\u003c/a>\u003c/strong>\u003cbr>\nAmerican, Brunch, $$$\u003cbr>\n2534 Mission St.\u003cbr>\n(415) 648-7600\u003cbr>\nMon-Wed, 6 – 10 p.m.; Thurs, 6 – 11 p.m.; Fri, Sat, 5:30 – 11 p.m.; Sun, 5:30 – 10 p.m. (Brunch: Sat, Sun, 11 a.m. – 2:30 p.m.)\u003cbr>\n\u003cstrong>Why?\u003c/strong> I once had a friend who drove up from Los Angeles for a cheese plate at Foreign Cinema. It’s not \u003cem>that\u003c/em> good, but there’s a reason Foreign Cinema is a San Francisco classic. Enjoy foreign and independent films screened in the outdoor courtyard during dinner. (A \u003ca href=\"http://www.foreigncinema.com/film/\">schedule\u003c/a> is on their website.) There’s also an art gallery and the adjoining bar, Laszlo, is open until 2 a.m. every night.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82682\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://somastreatfoodpark.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/9601376678_25397c2580_z-190x190.jpg\" alt=\"Photo: Scott Beale/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82682\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/laughingsquid/9601376678/in/photolist-fCryMd-fCryis-fCcgng-dM2KB7-cQCjHS-cQCk1S-fCchFZ-fCchhV-fCrB3C-ddxE1m-fCcgSX-ddxFtE-jEbnxd-kVAXKz-hgE55T-kVAXxR-eMuUeU-kVBzPr-eMj7GN-bH2Wiv-kp215S-mwfVC6-i1RaQR-eg5Gty-eeShN2-epgfQ4-ekeQLn-drzZqL-mkoQh6-g6bmLo-eiDSj6-mwhd41-mwfohT-mwhduS-mwfWh2-mwfUQp-fe9YJF-c1rFYW-bUUFSq-kPSJZD-g6c3oD-ejidoE-f4LJ6H-eiDXr4-ecJWY4-eWPJ6e-ejcwx2-hNXMLi-kFzkp4-e9P74T\" target=\"_blank\">Scott Beale/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://somastreatfoodpark.com/\">SoMa StrEat Food Park\u003c/a>\u003c/strong>\u003cbr>\nFood trucks, $\u003cbr>\n428 11th St.\u003cbr>\nMon-Fri, 11 a.m. – 3 p.m. and 5 – 9 p.m.; Sat, 11 a.m. – 10 p.m.; Sun, 11 a.m. – 5 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>You can’t experience outdoor dining in the city without experiencing a food truck park – and no location is more varied and popular than the one in SoMa. Ignore the strange capitalization. Vendors change daily; check online for a \u003ca href=\"http://somastreatfoodpark.com/calender/\">schedule\u003c/a>. Events include karaoke and comedy nights outside amid the trucks.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82684\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.zaziesf.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/3599552138_13e066a46f_z-190x190.jpg\" alt=\"Photo: Krissa Corbett Cavouras/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82684\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/petithiboux/3599552138/in/photolist-6u5DrL-5roUWm-9tvwY2-5me1dJ-6ZZxoK-7rHEJb-6vA3db-6vA2Xd-83bUFc-gx2CL-3JD44J-gcUVv1-6m5uSH-6m5uvM-6m5unp-7BzgAD-edSw7M-3kLdC-6S8aZ9-eg15de-eeF2ET-bECDU5-7RHPEa-6KAroR-e3CmYt-aDdi5b-7VGSNH-9o6KUb-9o6Kss-h2G5iF-9o3GKP-efhAZr-h2GYWg-h2GPMK-h2GXUr-h2HGBZ-h2H7um-h2HdDB-h2HNVk-h2GrQ9-h2GgXT-h2HAc4-h2Gb48-h2HfZs-amdXfh-6t6a8L-6t23fz-8dXKnU-dPJJ6u-dPD6LX\" target=\"_blank\">Krissa Corbett Cavouras/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.zaziesf.com/\">Zazie\u003c/a>\u003c/strong>\u003cbr>\nFrench, Brunch, $$\u003cbr>\n941 Cole St.\u003cbr>\n(415) 564-5332\u003cbr>\nBrunch: Everyday, 8 a.m. – 2 p.m. Dinner: Sun-Thurs, 5 – 9:30 p.m.; Fri, Sat, 5 – 10 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Yes, the line for brunch is always insane. But, after you get in the front door, head to the back to enjoy your coffee and breakfast on the patio.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82686\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/1390508_678238762199917_1462511909_n-190x190.jpg\" alt=\"Photo: Courtesy of Sociale Restaurant\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82686\">\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of Sociale Restaurant\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://sfsociale.com/\">Sociale\u003c/a>\u003c/strong>\u003cbr>\nItalian, $$$\u003cbr>\n3665 Sacramento St.\u003cbr>\n(415) 921-3200\u003cbr>\nLunch: Tues-Sat, 11:30 a.m. – 2:30 p.m. Dinner: Mon-Sat, 5:30 – 10 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>The only thing missing from a tasty Italian dinner is sipping your glass of wine in a charming rustic courtyard. Tucked down an alley in Presidio Heights, Sociale feels like a small part of Europe in the middle of San Francisco. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82685\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.chowfoodbar.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/470590_360506854014403_1092389851_o-190x190.jpg\" alt=\"Photo: Courtesy of Park Chow\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82685\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of Park Chow\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.chowfoodbar.com/park_location.html\">Park Chow\u003c/a>\u003c/strong>\u003cbr>\nAmerican, $$\u003cbr>\n1240 9th Ave.\u003cbr>\n(415) 665-9912\u003cbr>\nMon-Thurs, 7 a.m. – 9:30 p.m.; Fri, 7 a.m. – 10:30 p.m.; Sat, 8 a.m. – 10:30 p.m.; Sun, 8 a.m. – 9:30 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>Chow has a number of locations, but the one you want for sunshine is the spot next to Golden Gate Park. Head to the upper roof deck and order some pumpkin ice cream.\u003cbr clear=\"all\">\u003c/p>\n\u003ch2>Bars\u003c/h2>\n\u003cfigure id=\"attachment_82688\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"https://twitter.com/zeitgeistsf\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/2615452382_6e22d12612_z-190x190.jpg\" alt=\"Photo: Jared Zimmerman/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82688\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/jaredzimmerman/2615452382/in/photolist-4Z7SSA-cFfhi-dwUHXQ-5HGT8-5HGVf-2sDBqn-6ChxfG-q8j5-5HGTv-5HGTh-5HGUp-5HGTz-5HGUk-5HGTP-7n74Bp-ayLsfh-ryaQU-2NF9oE-6AQVUD-6AV6Yq-7fBQkg-6AQWwx-5HGUU-5HGS9-3dM9CQ-5HGSc-5HGVa-5HGV3-5HGUe-5HGRX-5HGSA-6Xzhgz-a7bf3G-3dMdwu-5HGSm-3c35sn-5pw557-5piAsS-3dMeHu-3dMe7d-3dGJTP-3dMc9C-3dGKy8-3dGLQT-4xiyD7-4Z3CcP-4Z3Csi-4cHuWZ-3iDntr-4wsEEq\" target=\"_blank\">Jared Zimmerman/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://twitter.com/zeitgeistsf\">Zeitgeist\u003c/a>\u003c/strong>\u003cbr>\nBeer, Burgers, $\u003cbr>\n199 Valencia St.\u003cbr>\n(415) 255-7505\u003cbr>\nEveryday, 9 a.m. – 2 a.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>Order a pitcher, hang out at the outdoor picnic tables, and wait for the Tamale Lady to come by. The spot is so hipster it’s practically not even hip anymore, but it’s still a dive bar classic. Bring cash and don’t be thrown by the famously insulting service.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82690\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://eltechosf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/eltecho-0154-190x190.jpg\" alt=\"Photo: Courtesy of El Techo de Lolinda\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82690\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of El Techo de Lolinda\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://eltechosf.com/\">El Techo de Lolinda\u003c/a>\u003c/strong>\u003cbr>\nLatin American, Cocktails, $$\u003cbr>\n2518 Mission St.\u003cbr>\n(415) 550-6970\u003cbr>\nMon-Thurs, 4 – 11 p.m.; Fri, 4 p.m. – 1 a.m.; Sat, 11 a.m. – 1 a.m.; Sun, 11 a.m. – 11 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>At the street level is the sister Argentinian restaurant Lolinda, but head up upstairs for the casual El Techo de Lolinda. The rooftop patio has amazing skyline views and amazing margaritas. Oh, and the food isn’t bad either.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82689\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://biergartensf.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/7170480831_8d3ea641a7_z-190x190.jpg\" alt=\"Photo: Markus Spiering/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82689\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/spierisf/7170480831/in/photolist-bBwPVm-co2Jy3-9BAvS4-23YzBB-2442iQ-HrwuU-bVCA8R-fffeEt-axEiD9-bg8x8D-dLpcyj-ffuuk3-bVDD1p-a7bf3G-ep6mWC-f3SAPq-mka9tz-bAsnX1-aQtgi2-bPqude-aLTeni-frKKdX\" target=\"_blank\">Markus Spiering/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://biergartensf.com/\">Biergarten\u003c/a>\u003c/strong>\u003cbr>\nBeer garden, $$\u003cbr>\n424 Octavia St.\u003cbr>\n(415) 252-9289\u003cbr>\nWed-Sat, 3 – 9 p.m.; Sun, 1 – 7 p.m. (Mon, Tues, closed)\u003cbr>\n\u003cstrong>Why? \u003c/strong>Germans do beer right. The outdoor spot provides an authentic beer garden right in Hayes Valley. Have a bratwurst, pretzel, and of course some beer. Blankets are provided on cold nights. On sunny afternoons, though, spots are hard to come by when the whole courtyard fills up.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82691\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.pilsnerinn.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/419447471_35bb3b12f4_z-190x190.jpg\" alt=\"Photo: Paul Birnie/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82691\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/chameleongreen/419447471/in/photolist-dYXoXo-dYRGon-8XEqux-Sc5vH-dYRGKe-xPRbj-xPR9Q-eecmE3-8ErW4-7A6r2N-7MFY7S-aufbw2-a8o51K-4rab6j-9h3Tg-mar9a6-sCpss-D4M7X-6u3ngC-6tYdNZ-5kXCPM-6jCtb1-72LSxs-aw4JUH-aw4Err-53vDhP-aw7sDu-dSjc8q-dSjbBq-aw4ymP-aw4Cdn-ehe4Ls-dSdCFr-dSjeJQ-m5oCeP-7uZzxU-buJV1P-4wgj5g-8ZR41f-rUSb2-sCpGD-sxPz4-sCpoq-81FWnt-7GcYy-7GcYz-3JYzJC-7GcUU-3JYzES-7GcUS\" target=\"_blank\">Paul Birnie/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.pilsnerinn.com/\">Pilsner Inn\u003c/a>\u003c/strong>\u003cbr>\nBar, $\u003cbr>\n225 Church St.\u003cbr>\n(415) 621-7058\u003cbr>\nMon-Fri, noon – 2 a.m.; Sat, Sun, 10 a.m. – 2 a.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>It doesn’t look like much on the outside, but walk through the small bar and you’ll end up in one of the most lush garden patios in the city. Cheap beer and a low key vibe is the order of the day in this Castro bar.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82692\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://theramprestaurant.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/13723559544_78c41a5058_z-190x190.jpg\" alt=\"Photo: Fuzzy Traveler/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82692\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/fuzzytraveler/13723559544/in/photolist-mUGQ8A-mUELZX-5Knx3U-kDMPmV-gKGNyQ-mUEKsZ-mUELi6-8QSX5u-8qoDgm-bhHTYP-e7jJdB-5imtPD-dcrxn-6vVrFn-7pSKeE-edREQr-9jcE5Q-HkbQG-aCWNmt-7HFTPe-dva9LN-7zNdgt-7zZVhf-e6GX81-dKRt38-8d3PzP-g7CkiM-6B8LnV-7eFLr6-7UAE5j-7UxqBZ-7Uxopi-9NGN49-7eKEkn-aCWNBa-8cUNFb-8cRwht-86auNB-9ek3BW-7UxogH-cqmq7A-9GsGj-7BGVDp-2MNDfv-5snxdb-54vJGV-9rY7oH-e3Bxc-8cRy4R-dcryw\" target=\"_blank\">Fuzzy Traveler/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://theramprestaurant.com/\">The Ramp\u003c/a>\u003c/strong>\u003cbr>\nSeafood, Bar, $$\u003cbr>\n855 Terry A Francois Blvd.\u003cbr>\n(415) 621-2378\u003cbr>\nMon-Fri, 11 a.m. – 9 p.m.; Sat, Sun, 10 a.m. – 9 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>If you can’t drink on the Bay, then what’s the point of living by the Bay? South of AT&T Park in Mission Bay, the waterfront, umbrella-covered patio is the place for a Bloody Mary and some Eggs Benedict.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82693\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://620-jones.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/5823051798_c79603415f_z-190x190.jpg\" alt=\"Photo: Mark Anbinder/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82693\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/mhaithaca/5823051798/in/photolist-9SyEqN-7RTBDt-9DNtok-byQc6U-7f7Gh1-kVVTx-24W8UB-AoBDf-94JZKu-8WYtqB-bxFDm2-aufhvy-9yADxt-7Rtypa-84Zfmy-e7DygG-7RwPyJ-7hnPRR-8XrSpE-gwGHU-78rZqm-7yrmMa-dmzur1-dRPFpF-dRPFhV-csQVYy-cbp8f3-e5Fs8M-3recB-8vMqbC-3recf-dnXvtp-bwF6Y6-bwF766-fMQkjk-7AAqKt-eiqj6V-cAZ1dy-7QdaKm-6uDzD5-ahkMgp-gwGvT-7jxesU-7WbCzk-9g2G9R-dK6wpy-7yvKwN-6NYqUW-btHadw-7jt8n2\" target=\"_blank\">Mark Anbinder/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://620-jones.com/\">Jones\u003c/a>\u003c/strong>\u003cbr>\nAmerican, Lounge, $$$\u003cbr>\n620 Jones St.\u003cbr>\n(415) 496-6858\u003cbr>\nTues-Thurs, 5 p.m. – midnight; Fri, Sat, 5 p.m. – 2 a.m.; Sun, 11 a.m. – 3 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>Jones’ motto is: ‘It’s a bar. It’s a restaurant. It’s inside. It’s outside.’ It’s a rooftop party. The bar is cash only, but if you bring some then you should enjoy the wide open space.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82694\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/400573_10152034324161332_570651409604312735_n-190x190.jpg\" alt=\"Photo: Courtesy of El Rio\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82694\">\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of El Rio\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.elriosf.com/\">El Rio\u003c/a>\u003c/strong>\u003cbr>\nBar, $\u003cbr>\n3158 Mission St.\u003cbr>\n(415) 282-3325\u003cbr>\nEveryday, 1 p.m. – 2 a.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>The quirky location has an overgrown patio, a well-priced happy hour, live salsa, and \u003ca href=\"https://twitter.com/rockysfrybread\">Rocky’s Frybread\u003c/a> in the backyard. The only problem is that people are starting to catch on to this local secret. Expect crowds, especially around choice tables and trying to order drinks.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Watch Check, Please! Bay Area review Pinole Creek Café, Shanghai House, Murray Circle ",
"title": "Watch Check, Please! Bay Area review Pinole Creek Café, Shanghai House, Murray Circle ",
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"content": "\u003cfigure id=\"attachment_82643\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cp909group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cp909group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the ninth episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-82643\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the ninth 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 9 airs this eve, Thursday, May 29, 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 ninth episode of Season 9 features these eateries:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.pinolecreekcafe.com/\" target=\"_blank\">\u003cstrong>Pinole Creek Café\u003c/strong>\u003c/a>, a restaurant in Pinole serving California cuisine.\u003c/li>\n\u003cfigure id=\"attachment_82650\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/pinole-cafe-porkchop1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/pinole-cafe-porkchop1000.jpg\" alt=\"French cut pork chop at Pinole Creek Café\" width=\"1000\" height=\"559\" class=\"size-full wp-image-82650\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">French cut pork chop at Pinole Creek Café\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://www.yelp.com/biz/shanghai-house-san-francisco\" target=\"_blank\">\u003cstrong>Shanghai House\u003c/strong>\u003c/a>, a Chinese/Shanghainese restaurant in San Francisco's Outer Richmond.\u003c/li>\n\u003cfigure id=\"attachment_82648\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/shanghai-house-soup-dumplings1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/shanghai-house-soup-dumplings1000.jpg\" alt=\"Pan Fried Xiao Long Bao (Soup Dumplings) at Shanghai House\" width=\"1000\" height=\"552\" class=\"size-full wp-image-82648\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pan Fried Xiao Long Bao (Soup Dumplings) at Shanghai House\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://www.cavallopoint.com/murray-circle-restaurant.html\" target=\"_blank\">\u003cstrong>Murray Circle\u003c/strong>\u003c/a> a Sausalito restaurant serving Northern California cuisine anchored to its Marin roots.\u003c/li>\n\u003cfigure id=\"attachment_82649\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/murray-circle-bone-marrow1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/murray-circle-bone-marrow1000.jpg\" alt=\"Miso Glazed Bone Marrow at Murray Circle\" width=\"1000\" height=\"558\" class=\"size-full wp-image-82649\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Miso Glazed Bone Marrow at Murray Circle\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> on Australian Reds.\u003cbr>\n[youtube //www.youtube.com/watch?v=gkXRHIi60cQ]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Restaurants reviewed this week include a cafe in Pinole serving California cuisine, a Chinese restaurant in San Francisco serving Shanghainese cuisine, and a Sausalito restaurant serving Northern California cuisine anchored to its Marin roots. ",
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"disqusTitle": "Want Your Cheese To Age Gracefully? Cowgirl Creamery's Got Tips",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_82617\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-01-1cf25f9bae41cda574d25ae0a38cc6a7b2c945e7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-01-1cf25f9bae41cda574d25ae0a38cc6a7b2c945e7.jpg\" alt=\"Sue Conley (left) and Peggy Smith, co-founders of Cowgirl Creamery, prepare their chilled spring garlic and asparagus soup with creme fraiche and fresh ricotta at Cowgirl Creamery in Point Reyes Station, Calif. Photo: Tim Hussin for NPR\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-82617\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sue Conley (left) and Peggy Smith, co-founders of Cowgirl Creamery, prepare their chilled spring garlic and asparagus soup with creme fraiche and fresh ricotta at Cowgirl Creamery in Point Reyes Station, Calif. Photo: Tim Hussin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/28/313146276/want-your-cheese-to-age-gracefully-cowgirl-creamery-s-got-tips\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/05/20140528_me_want_your_cheese_to_age_gracefully_cowgirl_creamerys_got_tips.mp3\"] \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/125167196/npr-staff/archive\">NPR Staff\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/28/313146276/want-your-cheese-to-age-gracefully-cowgirl-creamery-s-got-tips\">The Salt at NPR Food\u003c/a> (5/28/14)\u003c/p>\n\u003cp>In the world of cheese, much like in the world of wine, the ultimate mark of success is acceptance by the French. That's exactly what happened to Sue Conley and Peggy Smith, co-founders of Cowgirl Creamery in northern California.\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/316471814/cowgirl-creamery-cooks\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-cooks.jpg\" alt=\"cowgirl-creamery-cooks\" width=\"300\" height=\"402\" class=\"alignleft size-full wp-image-82634\">\u003c/a>In 2010, when they were inducted into the prestigious Guilde des Fromagers, they were among the first wave of American cheesemakers to join its ranks.\u003c/p>\n\u003cp>Cowgirl Creamery also put out its first cookbook in late 2013.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>Morning Edition's\u003c/em> Renee Montagne met up with Sue Conley and Peggy Smith at their creamery in Point Reyes Station, a postage stamp of a place north of San Francisco where the wind seems to let up only to let in the fog.\u003c/p>\n\u003cp>Their journey to the pinnacle of the cheese world began at the University of Tennessee, where they became fast friends in the early 1970s. It continued a few years later on a road trip west to San Francisco.\u003c/p>\n\u003cp>In the book, they write about driving a little car across the Golden Gate Bridge on July 4, 1976, which was the bicentennial. And at that very moment, there was a revolution in food going on here in the Bay Area.\u003c/p>\n\u003cp>\"When we came out to California, people were really interested in ingredients and techniques,\" says Smith.\u003c/p>\n\u003cp>\"And then the range of food that was available here, the natural food where you could buy things at the neighborhood co-op that were in bins, and funky apples from somebody's tree, and just a much different food scene,\" says Conley. \"So we both kind of got interested in the profession of cooking, also cheesemaking. When we started, there were four or five cheesemakers in Sonoma and Marin [counties], and today there are 30.\u003c/p>\n\u003cp>John Taylor runs Bivalve Dairy in Marin with his wife, Karen, who's a sixth-generation California dairy farmer. Their cows supply milk to the creamery for one signature cheese with a reddish rind, called Red Hawk, named after the red-tailed hawk.\u003c/p>\n\u003cfigure id=\"attachment_82618\" class=\"wp-caption aligncenter\" style=\"max-width: 1796px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-4_wide-3b17f4748cfe06d6241b544e473c00e17ac010f2.jpg\" alt=\"Jose Gonzalez monitors the cows at Bivalve Dairy as they walk to be milked at the farm near Point Reyes Station, Calif. Photo: Tim Hussin for NPR\" width=\"1796\" height=\"1011\" class=\"size-full wp-image-82618\">\u003cfigcaption class=\"wp-caption-text\">Jose Gonzalez monitors the cows at Bivalve Dairy as they walk to be milked at the farm near Point Reyes Station, Calif. Photo: Tim Hussin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"Right now is the middle of our pasture season, our grazing season, so the cows are going out twice a day out to pastures,\" he says. \"So there's a lot of walking involved with these cows.\"\u003c/p>\n\u003cp>In spring, clovers, rye grass and barley all make their way into the cow's pasture buffet. That organic snacking yields some especially flavorful milk.\u003c/p>\n\u003cfigure id=\"attachment_82619\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-5-6655aa0802859b11b373577730685ac2f0de5a93.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-5-6655aa0802859b11b373577730685ac2f0de5a93-290x217.jpg\" alt=\"John Taylor of Bivalve Dairy outside the milking barn near Point Reyes Station, Calif. Cowgirl Creamery uses the organic milk from Bivalve in its Red Hawk cheese. Photo: Tim Hussin for NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-82619\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">John Taylor of Bivalve Dairy outside the milking barn near Point Reyes Station, Calif. Cowgirl Creamery uses the organic milk from Bivalve in its Red Hawk cheese. Photo: Tim Hussin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"As we taste the milk off of our ranch, at certain times of year they will have different flavors depending on the grass component,\" says Taylor. \"So when the cows go out to graze in the early spring and into the summer, there's some phenomenal flavors that come out. And ultimately, what we're trying to do is partner up with Cowgirl so we can get those flavors into the cheese.\"\u003c/p>\n\u003cp>Between the dairy and the dinner plate, the semisoft Red Hawk cheese goes through quite a process.\u003c/p>\n\u003cp>Inside the washing room, a group of workers are leaning over tubs of salty brine, scrubbing off white, fluffy mold from small wheels of cheese.\u003c/p>\n\u003cp>\"White mold — it's protecting the cheese in its first stage of aging,\" says Conley. \"But it's also bringing in that beautiful white mushroom flavor, and then the red rind imparts almost an anchovy, beefy kind of complex flavor.\"\u003c/p>\n\u003cp>Red Hawk has won a lot of awards. And it was created by accident.\u003c/p>\n\u003cp>In the early years of Cowgirl Creamery, a visiting cheesemonger from England helped Conley and Smith set up their shop.\u003c/p>\n\u003cp>She brought along that most British of cheeses: a Stilton, which contains microscopic mites on the rind to help age it.\u003c/p>\n\u003cp>This cheesemonger set her cheese down next to a wheel of Conley's cheese, \"and the mites jumped off of the Stilton onto my rind, and they started eating away at the white mold,\" says Conley. \"I brushed them off, but what it did was it killed all of the white mold and encouraged a wild bacteria to grow, which is bacterium linen. So that bacterium just went wild and grew over all the cheese, and I just got frustrated and moved it to the back of the aging room.\"\u003c/p>\n\u003cp>And it might have ended there.\u003c/p>\n\u003cp>But a few weeks later, their friendly English cheesemonger decided to give it a taste and pronounced what became the famous Red Hawk the best thing the cowgirls had ever made.\u003c/p>\n\u003cfigure id=\"attachment_82620\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-2-7ea18dc2c410c71a989252a16284aa0cf29a5577.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-2-7ea18dc2c410c71a989252a16284aa0cf29a5577-290x217.jpg\" alt=\"Matt Brown (left) and Paige Juneau wash Red Hawk cheese at Cowgirl Creamery. Red Hawk is a washed-rind cheese that Cowgirl Creamery developed by accident. Photo: Tim Hussin for NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-82620\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matt Brown (left) and Paige Juneau wash Red Hawk cheese at Cowgirl Creamery. Red Hawk is a washed-rind cheese that Cowgirl Creamery developed by accident. Photo: Tim Hussin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Mold, mites and wild bacteria all have their role in making Red Hawk and other great cheeses.\u003c/p>\n\u003cp>But when it comes to storing cheese, the cowgirls have some tips.\u003c/p>\n\u003cp>\"The first thing we say is only buy as much as you're gonna eat in the next couple days,\" says Smith.\u003c/p>\n\u003cp>And the key to keeping cheese fresh is to immediately remove its plastic packaging and wrap it in wax or parchment paper. Conley puts it in the vegetable crisper so it doesn't dry out.\u003c/p>\n\u003cp>\"The other rule that we have is after you've left it for two weeks,\" says Conley, \"you've bought too much, because you couldn't follow Peggy's directions. So now you have like four expensive bits of dried cheese in your refrigerator. So we recommend never throwing that away.\"\u003c/p>\n\u003cp>Smith says: \"Grate 'em up and mix 'em in, and make a grilled cheese. Because we always think more than one cheese in a grilled cheese is really good. It evenly distributes it, but it's not heavy, thick cheese, so when you bite into it, it's lighter, but you get all those flavors.\"\u003c/p>\n\u003cp>Another way to use Red Hawk is to throw it into a potato gratin.\u003c/p>\n\u003cp>\"When people smell Red Hawk, they think, 'Oh, my gosh, I can't eat that. It's too strong,' so we thought, well, we'd put it in a potato gratin, where it's really mellow,\" says Smith. \"The cheese sort of melts into the potato because it's a little bit porous, and I think it mingles more with the potato than just as a standalone.\"\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Red Hawk Potato Gratin from \u003cem>Cowgirl Creamery Cooks\u003c/em>\u003c/h3>\n\u003cp>\u003cem>Serves 6 to 8\u003c/em>\u003c/p>\n\u003cp>\u003cem>Because we love Red Hawk as a table cheese, we rarely cook with it, but this recipe is really good. This is the recipe our customers request most often.\u003c/em>\u003c/p>\n\u003cp>2 tablespoons unsalted butter\u003c/p>\n\u003cp>2 tablespoons extra-virgin olive oil\u003c/p>\n\u003cp>1 medium yellow onion, julienned\u003c/p>\n\u003cp>3 garlic cloves, diced\u003c/p>\n\u003cp>1 cup heavy cream\u003c/p>\n\u003cp>2 ounces Parmesan cheese, grated\u003c/p>\n\u003cp>2 pounds Yukon gold potatoes, peeled and thinly sliced\u003c/p>\n\u003cp>10 ounces Red Hawk cheese, cut into 16 wedges\u003c/p>\n\u003cp>Preheat the oven to 350 degrees Fahrenheit. Heat a cast-iron skillet or saucepan over medium-high heat. Add the butter and olive oil to the pan. When the butter has melted, add the onion and garlic and saute until soft, about 5 minutes. Take the pan off the heat and add the cream and half of the Parmesan.\u003c/p>\n\u003cp>Transfer half of the onion-cream mixture to a glass 13-by-9-inch baking dish or casserole. Arrange half the thin potato slices in an overlapping, flat layer on top of the mixture, and then top with 8 of the Red Hawk wedges. Add the remaining potatoes, layering them evenly, the remaining half of the Red Hawk, and the remaining onion-cream mixture. Sprinkle with the remaining Parmesan.\u003c/p>\n\u003cp>Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and bake until the top is browned and bubbly, about 30 minutes. Let the casserole cool for 10 to 20 minutes. Serve while still warm. (This can be made a few days ahead and stored, tightly covered, in the fridge if you like. Reheat, covered, at 350 degrees for about 10 to 15 minutes.)\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Cowgirl Creamery's Chilled Spring Garlic and Asparagus Soup with Crème Fraîche and Fresh Ricotta\u003c/h3>\n\u003cp>\u003cem>Serves 4\u003c/em>\u003c/p>\n\u003cp>\u003cem>The delicate flavor of spring garlic forms the base of this soup. Choose young, tender asparagus for this: You don't puree the asparagus but slice and add it to the soup base just before serving.\u003c/em>\u003c/p>\n\u003cp>\u003cem>To drain ricotta, gently place the cheese in a colander. Don't worry — it holds its mass and will drain.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_82621\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-3_sq-84b656cbea3395ba3e0eacab0d1aae061b0030af.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-3_sq-84b656cbea3395ba3e0eacab0d1aae061b0030af.jpg\" alt=\"A chilled spring garlic and asparagus soup with creme fraiche and fresh ricotta sits on a counter at Cowgirl Creamery in Point Reyes Station, Calif. Photo: Tim Hussin for NPR\" width=\"1500\" height=\"1500\" class=\"size-full wp-image-82621\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A chilled spring garlic and asparagus soup with creme fraiche and fresh ricotta sits on a counter at Cowgirl Creamery in Point Reyes Station, Calif. Photo: Tim Hussin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>3 medium spring garlic (with bulbs and stem), halved lengthwise\u003c/p>\n\u003cp>1 tablespoon unsalted butter\u003c/p>\n\u003cp>1 1/2 cups peeled, diced Yukon gold potatoes\u003c/p>\n\u003cp>1 1/2 cups diced yellow onions\u003c/p>\n\u003cp>3 cups chicken or vegetable stock\u003c/p>\n\u003cp>1/2 cup crème fraîche\u003c/p>\n\u003cp>12 tender asparagus spears\u003c/p>\n\u003cp>1 cup fresh, drained ricotta cheese\u003c/p>\n\u003cp>1/2 teaspoon coarse sea salt\u003c/p>\n\u003cp>Freshly ground black pepper\u003c/p>\n\u003cp>1 teaspoon chopped fresh garlic chives\u003c/p>\n\u003cp>Thoroughly clean the spring garlic halves under cold running water. Dice the garlic bulb and any section of the leafy green stem that is soft and pliable. Dice as much spring garlic as needed to produce 1 cup of diced garlic.\u003c/p>\n\u003cp>In a medium pot with a lid, add the butter, and melt over medium heat. When it's melted, add the diced garlic, potatoes and onions. Cook in the covered pot, stirring often and covering between stirrings, until the potatoes are fork-tender and the onions are completely translucent and soft, about 8 minutes.\u003c/p>\n\u003cp>Add the stock to the pot, and bring the mixture to a simmer. Cook for 5 to 10 minutes, keeping the liquid at a simmer while the ingredients come together. Remove from the heat and stir in the crème fraîche. While the soup cools slightly, set up an ice bath by filling a large bowl with ice and water.\u003c/p>\n\u003cp>Carefully puree the soup in a blender or food processor. Pour the puree into a container, cover, and set the container in the ice bath in the refrigerator. Place four soup bowls in the refrigerator to chill.\u003c/p>\n\u003cp>While the soup chills, prepare the asparagus. Snap off the woody stems and blanch the spears. Slice off the tip of each spear and set aside to use as a garnish. Cut the rest of each stalk crosswise into rounds. Slice the ricotta into bite-size cubes.\u003c/p>\n\u003cp>When the soup base is chilled, stir in the asparagus rounds and salt and season with pepper. Halve the asparagus tips lengthwise.\u003c/p>\n\u003cp>To serve, ladle the soup into the chilled bowls, add the ricotta cubes and asparagus tips to each bowl, and finish with a sprinkling of garlic chives.\u003c/p>\n\u003cp>Many people like to dunk their asparagus in ice water as soon as it comes from the pot. We prefer to blanch the stalks until they're not quite as tender as you'd like them to be. Taste while you blanch, and watch the vegetable's color: when it turns bright green, take a stalk from the pot and taste. If it's almost tender with just a hint of crispness, it's ready.\u003c/p>\n\u003cp>As soon as you take the stalks from the water, dry them quickly with a paper towel or clean kitchen towel and then dress them with extra-virgin olive oil, salt, and pepper. The asparagus absorbs the seasonings better if you do this while the stalks are still warm.\u003c/p>\n\u003cp>Very fat asparagus can sometimes have a woody stem. Use a vegetable peeler to lightly peel off the skin just from the point where the stalks seem woody. \u003c/p>\n\u003cp>[ad floatright]\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": "The co-founders of Cowgirl Creamery were among the first American cheesemakers to be recognized by the prestigious French cheese guild. So they know a thing or two about storing and using old cheese.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82617\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-01-1cf25f9bae41cda574d25ae0a38cc6a7b2c945e7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-01-1cf25f9bae41cda574d25ae0a38cc6a7b2c945e7.jpg\" alt=\"Sue Conley (left) and Peggy Smith, co-founders of Cowgirl Creamery, prepare their chilled spring garlic and asparagus soup with creme fraiche and fresh ricotta at Cowgirl Creamery in Point Reyes Station, Calif. Photo: Tim Hussin for NPR\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-82617\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sue Conley (left) and Peggy Smith, co-founders of Cowgirl Creamery, prepare their chilled spring garlic and asparagus soup with creme fraiche and fresh ricotta at Cowgirl Creamery in Point Reyes Station, Calif. Photo: Tim Hussin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/28/313146276/want-your-cheese-to-age-gracefully-cowgirl-creamery-s-got-tips\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/125167196/npr-staff/archive\">NPR Staff\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/28/313146276/want-your-cheese-to-age-gracefully-cowgirl-creamery-s-got-tips\">The Salt at NPR Food\u003c/a> (5/28/14)\u003c/p>\n\u003cp>In the world of cheese, much like in the world of wine, the ultimate mark of success is acceptance by the French. That's exactly what happened to Sue Conley and Peggy Smith, co-founders of Cowgirl Creamery in northern California.\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/316471814/cowgirl-creamery-cooks\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-cooks.jpg\" alt=\"cowgirl-creamery-cooks\" width=\"300\" height=\"402\" class=\"alignleft size-full wp-image-82634\">\u003c/a>In 2010, when they were inducted into the prestigious Guilde des Fromagers, they were among the first wave of American cheesemakers to join its ranks.\u003c/p>\n\u003cp>Cowgirl Creamery also put out its first cookbook in late 2013.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Morning Edition's\u003c/em> Renee Montagne met up with Sue Conley and Peggy Smith at their creamery in Point Reyes Station, a postage stamp of a place north of San Francisco where the wind seems to let up only to let in the fog.\u003c/p>\n\u003cp>Their journey to the pinnacle of the cheese world began at the University of Tennessee, where they became fast friends in the early 1970s. It continued a few years later on a road trip west to San Francisco.\u003c/p>\n\u003cp>In the book, they write about driving a little car across the Golden Gate Bridge on July 4, 1976, which was the bicentennial. And at that very moment, there was a revolution in food going on here in the Bay Area.\u003c/p>\n\u003cp>\"When we came out to California, people were really interested in ingredients and techniques,\" says Smith.\u003c/p>\n\u003cp>\"And then the range of food that was available here, the natural food where you could buy things at the neighborhood co-op that were in bins, and funky apples from somebody's tree, and just a much different food scene,\" says Conley. \"So we both kind of got interested in the profession of cooking, also cheesemaking. When we started, there were four or five cheesemakers in Sonoma and Marin [counties], and today there are 30.\u003c/p>\n\u003cp>John Taylor runs Bivalve Dairy in Marin with his wife, Karen, who's a sixth-generation California dairy farmer. Their cows supply milk to the creamery for one signature cheese with a reddish rind, called Red Hawk, named after the red-tailed hawk.\u003c/p>\n\u003cfigure id=\"attachment_82618\" class=\"wp-caption aligncenter\" style=\"max-width: 1796px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-4_wide-3b17f4748cfe06d6241b544e473c00e17ac010f2.jpg\" alt=\"Jose Gonzalez monitors the cows at Bivalve Dairy as they walk to be milked at the farm near Point Reyes Station, Calif. Photo: Tim Hussin for NPR\" width=\"1796\" height=\"1011\" class=\"size-full wp-image-82618\">\u003cfigcaption class=\"wp-caption-text\">Jose Gonzalez monitors the cows at Bivalve Dairy as they walk to be milked at the farm near Point Reyes Station, Calif. Photo: Tim Hussin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"Right now is the middle of our pasture season, our grazing season, so the cows are going out twice a day out to pastures,\" he says. \"So there's a lot of walking involved with these cows.\"\u003c/p>\n\u003cp>In spring, clovers, rye grass and barley all make their way into the cow's pasture buffet. That organic snacking yields some especially flavorful milk.\u003c/p>\n\u003cfigure id=\"attachment_82619\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-5-6655aa0802859b11b373577730685ac2f0de5a93.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-5-6655aa0802859b11b373577730685ac2f0de5a93-290x217.jpg\" alt=\"John Taylor of Bivalve Dairy outside the milking barn near Point Reyes Station, Calif. Cowgirl Creamery uses the organic milk from Bivalve in its Red Hawk cheese. Photo: Tim Hussin for NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-82619\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">John Taylor of Bivalve Dairy outside the milking barn near Point Reyes Station, Calif. Cowgirl Creamery uses the organic milk from Bivalve in its Red Hawk cheese. Photo: Tim Hussin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"As we taste the milk off of our ranch, at certain times of year they will have different flavors depending on the grass component,\" says Taylor. \"So when the cows go out to graze in the early spring and into the summer, there's some phenomenal flavors that come out. And ultimately, what we're trying to do is partner up with Cowgirl so we can get those flavors into the cheese.\"\u003c/p>\n\u003cp>Between the dairy and the dinner plate, the semisoft Red Hawk cheese goes through quite a process.\u003c/p>\n\u003cp>Inside the washing room, a group of workers are leaning over tubs of salty brine, scrubbing off white, fluffy mold from small wheels of cheese.\u003c/p>\n\u003cp>\"White mold — it's protecting the cheese in its first stage of aging,\" says Conley. \"But it's also bringing in that beautiful white mushroom flavor, and then the red rind imparts almost an anchovy, beefy kind of complex flavor.\"\u003c/p>\n\u003cp>Red Hawk has won a lot of awards. And it was created by accident.\u003c/p>\n\u003cp>In the early years of Cowgirl Creamery, a visiting cheesemonger from England helped Conley and Smith set up their shop.\u003c/p>\n\u003cp>She brought along that most British of cheeses: a Stilton, which contains microscopic mites on the rind to help age it.\u003c/p>\n\u003cp>This cheesemonger set her cheese down next to a wheel of Conley's cheese, \"and the mites jumped off of the Stilton onto my rind, and they started eating away at the white mold,\" says Conley. \"I brushed them off, but what it did was it killed all of the white mold and encouraged a wild bacteria to grow, which is bacterium linen. So that bacterium just went wild and grew over all the cheese, and I just got frustrated and moved it to the back of the aging room.\"\u003c/p>\n\u003cp>And it might have ended there.\u003c/p>\n\u003cp>But a few weeks later, their friendly English cheesemonger decided to give it a taste and pronounced what became the famous Red Hawk the best thing the cowgirls had ever made.\u003c/p>\n\u003cfigure id=\"attachment_82620\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-2-7ea18dc2c410c71a989252a16284aa0cf29a5577.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-2-7ea18dc2c410c71a989252a16284aa0cf29a5577-290x217.jpg\" alt=\"Matt Brown (left) and Paige Juneau wash Red Hawk cheese at Cowgirl Creamery. Red Hawk is a washed-rind cheese that Cowgirl Creamery developed by accident. Photo: Tim Hussin for NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-82620\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matt Brown (left) and Paige Juneau wash Red Hawk cheese at Cowgirl Creamery. Red Hawk is a washed-rind cheese that Cowgirl Creamery developed by accident. Photo: Tim Hussin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Mold, mites and wild bacteria all have their role in making Red Hawk and other great cheeses.\u003c/p>\n\u003cp>But when it comes to storing cheese, the cowgirls have some tips.\u003c/p>\n\u003cp>\"The first thing we say is only buy as much as you're gonna eat in the next couple days,\" says Smith.\u003c/p>\n\u003cp>And the key to keeping cheese fresh is to immediately remove its plastic packaging and wrap it in wax or parchment paper. Conley puts it in the vegetable crisper so it doesn't dry out.\u003c/p>\n\u003cp>\"The other rule that we have is after you've left it for two weeks,\" says Conley, \"you've bought too much, because you couldn't follow Peggy's directions. So now you have like four expensive bits of dried cheese in your refrigerator. So we recommend never throwing that away.\"\u003c/p>\n\u003cp>Smith says: \"Grate 'em up and mix 'em in, and make a grilled cheese. Because we always think more than one cheese in a grilled cheese is really good. It evenly distributes it, but it's not heavy, thick cheese, so when you bite into it, it's lighter, but you get all those flavors.\"\u003c/p>\n\u003cp>Another way to use Red Hawk is to throw it into a potato gratin.\u003c/p>\n\u003cp>\"When people smell Red Hawk, they think, 'Oh, my gosh, I can't eat that. It's too strong,' so we thought, well, we'd put it in a potato gratin, where it's really mellow,\" says Smith. \"The cheese sort of melts into the potato because it's a little bit porous, and I think it mingles more with the potato than just as a standalone.\"\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Red Hawk Potato Gratin from \u003cem>Cowgirl Creamery Cooks\u003c/em>\u003c/h3>\n\u003cp>\u003cem>Serves 6 to 8\u003c/em>\u003c/p>\n\u003cp>\u003cem>Because we love Red Hawk as a table cheese, we rarely cook with it, but this recipe is really good. This is the recipe our customers request most often.\u003c/em>\u003c/p>\n\u003cp>2 tablespoons unsalted butter\u003c/p>\n\u003cp>2 tablespoons extra-virgin olive oil\u003c/p>\n\u003cp>1 medium yellow onion, julienned\u003c/p>\n\u003cp>3 garlic cloves, diced\u003c/p>\n\u003cp>1 cup heavy cream\u003c/p>\n\u003cp>2 ounces Parmesan cheese, grated\u003c/p>\n\u003cp>2 pounds Yukon gold potatoes, peeled and thinly sliced\u003c/p>\n\u003cp>10 ounces Red Hawk cheese, cut into 16 wedges\u003c/p>\n\u003cp>Preheat the oven to 350 degrees Fahrenheit. Heat a cast-iron skillet or saucepan over medium-high heat. Add the butter and olive oil to the pan. When the butter has melted, add the onion and garlic and saute until soft, about 5 minutes. Take the pan off the heat and add the cream and half of the Parmesan.\u003c/p>\n\u003cp>Transfer half of the onion-cream mixture to a glass 13-by-9-inch baking dish or casserole. Arrange half the thin potato slices in an overlapping, flat layer on top of the mixture, and then top with 8 of the Red Hawk wedges. Add the remaining potatoes, layering them evenly, the remaining half of the Red Hawk, and the remaining onion-cream mixture. Sprinkle with the remaining Parmesan.\u003c/p>\n\u003cp>Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and bake until the top is browned and bubbly, about 30 minutes. Let the casserole cool for 10 to 20 minutes. Serve while still warm. (This can be made a few days ahead and stored, tightly covered, in the fridge if you like. Reheat, covered, at 350 degrees for about 10 to 15 minutes.)\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Cowgirl Creamery's Chilled Spring Garlic and Asparagus Soup with Crème Fraîche and Fresh Ricotta\u003c/h3>\n\u003cp>\u003cem>Serves 4\u003c/em>\u003c/p>\n\u003cp>\u003cem>The delicate flavor of spring garlic forms the base of this soup. Choose young, tender asparagus for this: You don't puree the asparagus but slice and add it to the soup base just before serving.\u003c/em>\u003c/p>\n\u003cp>\u003cem>To drain ricotta, gently place the cheese in a colander. Don't worry — it holds its mass and will drain.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_82621\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-3_sq-84b656cbea3395ba3e0eacab0d1aae061b0030af.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-3_sq-84b656cbea3395ba3e0eacab0d1aae061b0030af.jpg\" alt=\"A chilled spring garlic and asparagus soup with creme fraiche and fresh ricotta sits on a counter at Cowgirl Creamery in Point Reyes Station, Calif. Photo: Tim Hussin for NPR\" width=\"1500\" height=\"1500\" class=\"size-full wp-image-82621\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A chilled spring garlic and asparagus soup with creme fraiche and fresh ricotta sits on a counter at Cowgirl Creamery in Point Reyes Station, Calif. Photo: Tim Hussin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>3 medium spring garlic (with bulbs and stem), halved lengthwise\u003c/p>\n\u003cp>1 tablespoon unsalted butter\u003c/p>\n\u003cp>1 1/2 cups peeled, diced Yukon gold potatoes\u003c/p>\n\u003cp>1 1/2 cups diced yellow onions\u003c/p>\n\u003cp>3 cups chicken or vegetable stock\u003c/p>\n\u003cp>1/2 cup crème fraîche\u003c/p>\n\u003cp>12 tender asparagus spears\u003c/p>\n\u003cp>1 cup fresh, drained ricotta cheese\u003c/p>\n\u003cp>1/2 teaspoon coarse sea salt\u003c/p>\n\u003cp>Freshly ground black pepper\u003c/p>\n\u003cp>1 teaspoon chopped fresh garlic chives\u003c/p>\n\u003cp>Thoroughly clean the spring garlic halves under cold running water. Dice the garlic bulb and any section of the leafy green stem that is soft and pliable. Dice as much spring garlic as needed to produce 1 cup of diced garlic.\u003c/p>\n\u003cp>In a medium pot with a lid, add the butter, and melt over medium heat. When it's melted, add the diced garlic, potatoes and onions. Cook in the covered pot, stirring often and covering between stirrings, until the potatoes are fork-tender and the onions are completely translucent and soft, about 8 minutes.\u003c/p>\n\u003cp>Add the stock to the pot, and bring the mixture to a simmer. Cook for 5 to 10 minutes, keeping the liquid at a simmer while the ingredients come together. Remove from the heat and stir in the crème fraîche. While the soup cools slightly, set up an ice bath by filling a large bowl with ice and water.\u003c/p>\n\u003cp>Carefully puree the soup in a blender or food processor. Pour the puree into a container, cover, and set the container in the ice bath in the refrigerator. Place four soup bowls in the refrigerator to chill.\u003c/p>\n\u003cp>While the soup chills, prepare the asparagus. Snap off the woody stems and blanch the spears. Slice off the tip of each spear and set aside to use as a garnish. Cut the rest of each stalk crosswise into rounds. Slice the ricotta into bite-size cubes.\u003c/p>\n\u003cp>When the soup base is chilled, stir in the asparagus rounds and salt and season with pepper. Halve the asparagus tips lengthwise.\u003c/p>\n\u003cp>To serve, ladle the soup into the chilled bowls, add the ricotta cubes and asparagus tips to each bowl, and finish with a sprinkling of garlic chives.\u003c/p>\n\u003cp>Many people like to dunk their asparagus in ice water as soon as it comes from the pot. We prefer to blanch the stalks until they're not quite as tender as you'd like them to be. Taste while you blanch, and watch the vegetable's color: when it turns bright green, take a stalk from the pot and taste. If it's almost tender with just a hint of crispness, it's ready.\u003c/p>\n\u003cp>As soon as you take the stalks from the water, dry them quickly with a paper towel or clean kitchen towel and then dress them with extra-virgin olive oil, salt, and pepper. The asparagus absorbs the seasonings better if you do this while the stalks are still warm.\u003c/p>\n\u003cp>Very fat asparagus can sometimes have a woody stem. Use a vegetable peeler to lightly peel off the skin just from the point where the stalks seem woody. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Beer Gardens Abound in Oakland: Lost and Found Has Opened Its Doors in Uptown",
"title": "Beer Gardens Abound in Oakland: Lost and Found Has Opened Its Doors in Uptown",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lostandfound13-e1400998569828.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lostandfound13-e1400998569828.jpg\" alt=\"Lost and Found\" width=\"640\" height=\"359\" class=\"alignright size-full wp-image-82526\">\u003c/a>\u003c/p>\n\u003cp>Summer is upon us, and there's no shortage of outdoor venues to enjoy the warm weather -- especially with the surging influx of beer gardens cropping up in the East Bay. Uptown's \u003ca href=\"http://www.lostandfound510.com/\" target=\"_blank\">Lost and Found\u003c/a> is the latest addition to the Oakland scene (and check out my recent \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/12/5-bites-suds-and-savory-sausage-in-oakland-and-berkeley/\" target=\"_blank\">beer and sausage\u003c/a> round up for more options.)\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 (that once housed a U.S. Citizenship and Immigration application support center) in mid-April. The airy indoor space has several communal tables and two adjacent bars for patrons, 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 cozy nooks that are perfect for kicking back and relaxing in the casual setting. And for customers in a more playful mood, there's also a ping pong table and bean bag toss for folks to enjoy. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lostandfound01.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lostandfound01.jpg\" alt=\"Lost and Found\" width=\"1000\" height=\"561\" class=\"aligncenter size-full wp-image-82514\">\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"82517,82519,82523,82516,82515,82525\"]\u003c/p>\n\u003cp>Lost and Found has 20 beers on draft -- many of which are local offerings, like the \u003ca href=\"http://www.101northbeer.com/heroine-india-pale-ale/\" target=\"_blank\">101 North Heroine\u003c/a> IPA from Petaluma ($6) -- although they're currently limited to just beer and wine. (Head next door to \u003ca href=\"http://www.hutchoakland.com/\" target=\"_blank\">The Hutch\u003c/a> if you're searching for Southern food, whiskeys and cocktails.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"82527,82518,82524\"]\u003c/p>\n\u003cp>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. Kimchi deviled eggs with green garlic are an Asian fusion take on an American classic ($5), as are the light, crispy instant ramen funnel cakes or fried \"Cheetos\" ($4). The \u003cem>Bahía de Cochinos\u003c/em>, or \"Bay of Pigs\" sandwich, is a nod to Cuban sandwiches with soy-miso braised pork, pickled \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Giardiniera\" target=\"_blank\">giardiniera\u003c/a>\u003c/em> and mustard piled on soft loaves of \u003ca href=\"http://www.firebrandartisanbreads.com/\" target=\"_blank\">Firebrand\u003c/a> ciabatta ($12). \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"82528,82529,82530\"]\u003c/p>\n\u003cp>If a recent busy Friday night is any indication of its future, Lost and Found seems destined to become another popular al fresco spot with locals. I'll certainly be back to try more of their offerings in the coming months. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lostandfound510.com/\" target=\"_blank\">Lost and Found\u003c/a>\u003c/strong>\u003cbr>\n2040 Telegraph Avenue (btwn. 20th & 21st Streets), Oakland [\u003ca href=\"https://goo.gl/maps/0FcAG\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPhone: (510) 763-2040\u003cbr>\nHours: Tues.-Thurs. 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>\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/24/2014/05/lostandfound13-e1400998569828.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lostandfound13-e1400998569828.jpg\" alt=\"Lost and Found\" width=\"640\" height=\"359\" class=\"alignright size-full wp-image-82526\">\u003c/a>\u003c/p>\n\u003cp>Summer is upon us, and there's no shortage of outdoor venues to enjoy the warm weather -- especially with the surging influx of beer gardens cropping up in the East Bay. Uptown's \u003ca href=\"http://www.lostandfound510.com/\" target=\"_blank\">Lost and Found\u003c/a> is the latest addition to the Oakland scene (and check out my recent \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/12/5-bites-suds-and-savory-sausage-in-oakland-and-berkeley/\" target=\"_blank\">beer and sausage\u003c/a> round up for more options.)\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 (that once housed a U.S. Citizenship and Immigration application support center) in mid-April. The airy indoor space has several communal tables and two adjacent bars for patrons, 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 cozy nooks that are perfect for kicking back and relaxing in the casual setting. And for customers in a more playful mood, there's also a ping pong table and bean bag toss for folks to enjoy. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lostandfound01.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lostandfound01.jpg\" alt=\"Lost and Found\" width=\"1000\" height=\"561\" class=\"aligncenter size-full wp-image-82514\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Lost and Found has 20 beers on draft -- many of which are local offerings, like the \u003ca href=\"http://www.101northbeer.com/heroine-india-pale-ale/\" target=\"_blank\">101 North Heroine\u003c/a> IPA from Petaluma ($6) -- although they're currently limited to just beer and wine. (Head next door to \u003ca href=\"http://www.hutchoakland.com/\" target=\"_blank\">The Hutch\u003c/a> if you're searching for Southern food, whiskeys and cocktails.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>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. Kimchi deviled eggs with green garlic are an Asian fusion take on an American classic ($5), as are the light, crispy instant ramen funnel cakes or fried \"Cheetos\" ($4). The \u003cem>Bahía de Cochinos\u003c/em>, or \"Bay of Pigs\" sandwich, is a nod to Cuban sandwiches with soy-miso braised pork, pickled \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Giardiniera\" target=\"_blank\">giardiniera\u003c/a>\u003c/em> and mustard piled on soft loaves of \u003ca href=\"http://www.firebrandartisanbreads.com/\" target=\"_blank\">Firebrand\u003c/a> ciabatta ($12). \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If a recent busy Friday night is any indication of its future, Lost and Found seems destined to become another popular al fresco spot with locals. I'll certainly be back to try more of their offerings in the coming months. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lostandfound510.com/\" target=\"_blank\">Lost and Found\u003c/a>\u003c/strong>\u003cbr>\n2040 Telegraph Avenue (btwn. 20th & 21st Streets), Oakland [\u003ca href=\"https://goo.gl/maps/0FcAG\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPhone: (510) 763-2040\u003cbr>\nHours: Tues.-Thurs. 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>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Hot Eats: The Commissary & Chino Open ",
"title": "Hot Eats: The Commissary & Chino Open ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_82557\" class=\"wp-caption aligncenter\" style=\"max-width: 682px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Commissary-Portraits-16.jpg\">\u003cimg class=\"size-large wp-image-82557\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Commissary-Portraits-16-682x1024.jpg\" alt=\"Chefs Reylon Agustin, Robbie Lewis and Traci Des Jardins inside The Commissary Kitchen. Photo: Aubrie Pick\" width=\"682\" height=\"1024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chefs Reylon Agustin, Robbie Lewis and Traci Des Jardins inside The Commissary Kitchen. Photo: Aubrie Pick\u003c/figcaption>\u003c/figure>\n\u003cp>With so many hot new food projects it can be hard to keep track of them all and this month is especially buzz-y. Here are fresh updates including one from chef Traci Des Jardins, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/09/18/qa-with-traci-des-jardins-happy-15th-birthday-jardiniere-restaurant/\" target=\"_blank\">who is no stranger to Bay Area Bites\u003c/a>. Her new restaurant, \u003ca href=\"http://www.presidio.gov/food/Pages/Commissary.aspx\" target=\"_blank\">The Commissary\u003c/a>, opened this week in a restored building that once housed barracks. This eatery is being run in conjunction with \u003ca href=\"http://www.presidio.gov/Pages/default.aspx\" target=\"_blank\">the Presidio Trust\u003c/a> and Bon Appetit Management Company, and serves up more Spanish flavors than Des Jardins' other spots: \u003ca href=\"http://www.jardiniere.com/\" target=\"_blank\">Jardinière Restaurant\u003c/a>, \u003ca href=\"http://www.mijitasf.com/\" target=\"_blank\">Mijita\u003c/a>, \u003ca href=\"http://www.publichousesf.com/\" target=\"_blank\">Public House\u003c/a>, and \u003ca href=\"http://www.ritzcarlton.com/en/Properties/LakeTahoe/Dining/manzanita/Default.htm?wbc_purpose=Basic\" target=\"_blank\">Manzanita\u003c/a>. Des Jardins is in the Commissary kitchen right now, but once things settle down kitchen duties will go to executive chefs Reylon Agustin and Robbie Lewis, pictured above. You may want to call ahead since the hours during the soft opening are varied.\u003c/p>\n\u003cfigure id=\"attachment_82558\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Commissary-Food-002.jpg\">\u003cimg class=\"size-full wp-image-82558\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Commissary-Food-002.jpg\" alt=\"Cheese with quince paste and Marcona almonds at The Commissary. Photo: Aubrie Pick\" width=\"1000\" height=\"1500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cheese with quince paste and Marcona almonds at The Commissary. Photo: Aubrie Pick\u003c/figcaption>\u003c/figure>\n\u003cp>I caught up with Des Jardins at a preview event while plates of fingerling potato with chorizo and aioli came out of the kitchen, followed by beautiful and tasty sardines with fava beans, radish and garlic. A hearty cheese board was also on offer and other guests who were taking in the airy and open space included Craig Middleton of the Presidio Trust, photographer Frankie Frankeny, Susie and Mark Buell, Liz Einbinder, James Stolich (Cook with James), Jennifer Roy, Joe Brown (his bread from Marla Bakery is used), and Culinary Consultant Laiko Bahrs. The chef's comments have been edited for content and clarity.\u003c/p>\n\u003cfigure id=\"attachment_82559\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Commissary-Food-029.jpg\">\u003cimg class=\"size-full wp-image-82559\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Commissary-Food-029.jpg\" alt=\"Fava beans at The Commissary. Photo: Aubrie Pick\" width=\"1000\" height=\"666\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fava beans at The Commissary. Photo: Aubrie Pick\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> How's the opening going?\u003cbr>\n\u003cstrong>Des Jardins:\u003c/strong> It's always crazy. You know how it is. I'll be here through it all.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> What are some of your favorite dishes and what's the menu like?\u003cbr>\n\u003cstrong>Des Jardins:\u003c/strong> It's very improvisational and will change. We're getting seafood that's rated well by the \u003ca href=\"http://www.seafoodwatch.org/cr/seafoodwatch.aspx\" target=\"_blank\">Monterey Seafood Watch\u003c/a> and is local, like sardines in escabeche. We do some of our own curing here. There's also grilled squid and garbanzo beans with fennel and aioli; striped bass, clams and toasted almond picada; as well as roasted chicken, liver toast, Marcona almonds and dates.\u003c/p>\n\u003cfigure id=\"attachment_82560\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/chino.jpg\">\u003cimg class=\"size-full wp-image-82560\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/chino.jpg\" alt=\"Joe Hargrave inside Chino during current construction, art work by Drew Kelly. Photo: Chino\" width=\"720\" height=\"540\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Joe Hargrave inside Chino during current construction, art work by Drew Kelly. Photo: Chino\u003c/figcaption>\u003c/figure>\n\u003cp>The wait for Chino (which is Spanish for Chinese), a modern Chinese spot from the folks at \u003ca href=\"http://tacolicious.com/\" target=\"_blank\">Tacolicious\u003c/a>, is almost over. Chino, which is still under construction, has been eagerly anticipated because it means a new place in the Mission District to eat steamed buns known as baos, noodles, “grab pancakes” of the zhōng zhuā bǐng (蔥抓餅) variety, dumplings and other small plates, with or without adult beverages. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/22/alembics-danny-louie-talks-cocktails-creativity-and-shares-a-seasonal-drink-recipe/\" target=\"_blank\">Danny Louie\u003c/a> had a hand in helping create the bar program, and drinks of interest include the Shanghai Buck (Pampero aniversario rum, ginger, bitters & lime) and Chinatown Iced Tea (Baijiu, almond milk, passion fruit, Lipton tea and lemon). Chino will open this Wednesday, May 28 in a space that for years housed a tapas eatery called Andalu.\u003c/p>\n\u003cfigure id=\"attachment_82561\" class=\"wp-caption aligncenter\" style=\"max-width: 2736px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/IMG_1906-e1401129415958.jpg\">\u003cimg class=\"size-full wp-image-82561\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/IMG_1906-e1401129415958.jpg\" alt=\"Bao de chicharon pork belly bun. Photo: Chino\" width=\"2736\" height=\"3648\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bao de chicharon pork belly bun. Photo: Chino\u003c/figcaption>\u003c/figure>\n\u003cp>Joe Hargrave came up with the idea for the casual Chinese spot with his wife, Sara Deseran, who is a \u003ca href=\"http://www.modernluxury.com/san-francisco\" target=\"_blank\">San Francisco Magazine\u003c/a> editor and food writer. The menu was crafted with an assist from chef Telmo Faria (who has long been associated with Tacolicious) and initial work was done by chef Brandon Jew, who is no longer on the project after a friendly parting. Chino started as a pop-up at the Ferry Building and Hargrave traveled to some fun spots for a little R+D before moving into the brick-and-mortar location. Hargrave updated me on what to expect. His comments have been edited for content and clarity.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> What dishes can customers look forward to?\u003cbr>\n\u003cstrong>Hargrave:\u003c/strong> It’s a funny concept and not totally different than Tacolicious, which we took a lot of heat for. I have a super love of noodles and dumplings and you can go to a few places in the Avenues, but overall it's just not prevalent and available here. Sara wrote \u003ca href=\"http://books.google.com/books/about/Asian_vegetables.html?id=Rq5QAQAAIAAJ\" target=\"_blank\">a book 12 years ago about Asian vegetables\u003c/a>, and it's a topic that she really knows a lot about. We're going to have vegetables and cocktails along with baos and Dan Dan noodles that will be authentic, whatever that means. Look for Korean and Japanese flavors. It's not going to be fusion.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> What are the tough parts about opening?\u003cbr>\n\u003cstrong>Hargrave:\u003c/strong> We don’t speak Mandarin, so sourcing ingredients means I have to take a picture, and go to a market in Chinatown, because I don’t have any words. If I go to La Palma for Tacolicious, I can speak Spanish and order 50,000 tortillas. If I go to Chinatown, I am not able to do that.\u003c/p>\n\u003cp>It's just amazing, when people tell me “if you’re going to do a Chinese restaurant you have to have a wok and these are the dishes you have to do.” I say no, I don’t have to do a wok station, it’s just not my concept. San Franciscans are very funny about authenticity.\u003c/p>\n\u003cfigure id=\"attachment_82563\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/chino2.jpg\">\u003cimg class=\"size-full wp-image-82563\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/chino2.jpg\" alt=\"Cucumbers all busted up dish. Photo: Chino\" width=\"640\" height=\"640\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cucumbers all busted up dish. Photo: Chino\u003c/figcaption>\u003c/figure>\n\u003cp>I was in Taipei, Taiwan and there was super mashed-up food showing Japanese influence and lots of fresh seafood. We went to a place called Addiction Aquatic, that has the most amazing fish market. The pork with peanut in spongey white bread is Taiwanese and we're bringing that back.\u003c/p>\n\u003cp>Chairman Bao and \u003ca href=\"http://tastemychina.com/san-francisco/home/275\" target=\"_blank\">M.Y. China\u003c/a> use Peking duck. At Tacolicious we do a taco of the week; the bao is almost replaceable with a tortilla. At \u003ca href=\"http://momofuku.com/toronto/noodle-bar-to/menu/\" target=\"_blank\">Momofuku\u003c/a>, I tried a pastrami bao that was delicious and really good. There is also a Cubano with chile cheese, and pork that was pressed... those things would bug the purists to no end.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.presidio.gov/food/Pages/Commissary.aspx\" target=\"_blank\">The Commissary\u003c/a> \u003c/strong>\u003cbr>\n101 Montgomery St. (at Sheridan Ave.), San Francisco\u003cbr>\n(415) 561-3600\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TheCommissarySF\" target=\"_blank\">TheCommissarySF\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TheCommissarySF\" target=\"_blank\">www.facebook.com/TheCommissarySF\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://chinosf.tumblr.com/\" target=\"_blank\">Chino\u003c/a>\u003c/strong>\u003cbr>\n3198 16th St. (at Guerrero), San Francisco\u003cbr>\n(415) 420-9869\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SFChino\" target=\"_blank\">SFChino\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/chinorestaurant\" target=\"_blank\">www.facebook.com/chinorestaurant\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Post updated 6/4/14\u003c/em>\u003c/p>\n\n",
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"excerpt": "Mary Ladd reports on the juiciest restaurant updates from hot new spots: The Commissary from Chef Traci Des Jardins, and Chino from the people behind Tacolicious. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82557\" class=\"wp-caption aligncenter\" style=\"max-width: 682px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Commissary-Portraits-16.jpg\">\u003cimg class=\"size-large wp-image-82557\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Commissary-Portraits-16-682x1024.jpg\" alt=\"Chefs Reylon Agustin, Robbie Lewis and Traci Des Jardins inside The Commissary Kitchen. Photo: Aubrie Pick\" width=\"682\" height=\"1024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chefs Reylon Agustin, Robbie Lewis and Traci Des Jardins inside The Commissary Kitchen. Photo: Aubrie Pick\u003c/figcaption>\u003c/figure>\n\u003cp>With so many hot new food projects it can be hard to keep track of them all and this month is especially buzz-y. Here are fresh updates including one from chef Traci Des Jardins, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/09/18/qa-with-traci-des-jardins-happy-15th-birthday-jardiniere-restaurant/\" target=\"_blank\">who is no stranger to Bay Area Bites\u003c/a>. Her new restaurant, \u003ca href=\"http://www.presidio.gov/food/Pages/Commissary.aspx\" target=\"_blank\">The Commissary\u003c/a>, opened this week in a restored building that once housed barracks. This eatery is being run in conjunction with \u003ca href=\"http://www.presidio.gov/Pages/default.aspx\" target=\"_blank\">the Presidio Trust\u003c/a> and Bon Appetit Management Company, and serves up more Spanish flavors than Des Jardins' other spots: \u003ca href=\"http://www.jardiniere.com/\" target=\"_blank\">Jardinière Restaurant\u003c/a>, \u003ca href=\"http://www.mijitasf.com/\" target=\"_blank\">Mijita\u003c/a>, \u003ca href=\"http://www.publichousesf.com/\" target=\"_blank\">Public House\u003c/a>, and \u003ca href=\"http://www.ritzcarlton.com/en/Properties/LakeTahoe/Dining/manzanita/Default.htm?wbc_purpose=Basic\" target=\"_blank\">Manzanita\u003c/a>. Des Jardins is in the Commissary kitchen right now, but once things settle down kitchen duties will go to executive chefs Reylon Agustin and Robbie Lewis, pictured above. You may want to call ahead since the hours during the soft opening are varied.\u003c/p>\n\u003cfigure id=\"attachment_82558\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Commissary-Food-002.jpg\">\u003cimg class=\"size-full wp-image-82558\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Commissary-Food-002.jpg\" alt=\"Cheese with quince paste and Marcona almonds at The Commissary. Photo: Aubrie Pick\" width=\"1000\" height=\"1500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cheese with quince paste and Marcona almonds at The Commissary. Photo: Aubrie Pick\u003c/figcaption>\u003c/figure>\n\u003cp>I caught up with Des Jardins at a preview event while plates of fingerling potato with chorizo and aioli came out of the kitchen, followed by beautiful and tasty sardines with fava beans, radish and garlic. A hearty cheese board was also on offer and other guests who were taking in the airy and open space included Craig Middleton of the Presidio Trust, photographer Frankie Frankeny, Susie and Mark Buell, Liz Einbinder, James Stolich (Cook with James), Jennifer Roy, Joe Brown (his bread from Marla Bakery is used), and Culinary Consultant Laiko Bahrs. The chef's comments have been edited for content and clarity.\u003c/p>\n\u003cfigure id=\"attachment_82559\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Commissary-Food-029.jpg\">\u003cimg class=\"size-full wp-image-82559\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Commissary-Food-029.jpg\" alt=\"Fava beans at The Commissary. Photo: Aubrie Pick\" width=\"1000\" height=\"666\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fava beans at The Commissary. Photo: Aubrie Pick\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> How's the opening going?\u003cbr>\n\u003cstrong>Des Jardins:\u003c/strong> It's always crazy. You know how it is. I'll be here through it all.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> What are some of your favorite dishes and what's the menu like?\u003cbr>\n\u003cstrong>Des Jardins:\u003c/strong> It's very improvisational and will change. We're getting seafood that's rated well by the \u003ca href=\"http://www.seafoodwatch.org/cr/seafoodwatch.aspx\" target=\"_blank\">Monterey Seafood Watch\u003c/a> and is local, like sardines in escabeche. We do some of our own curing here. There's also grilled squid and garbanzo beans with fennel and aioli; striped bass, clams and toasted almond picada; as well as roasted chicken, liver toast, Marcona almonds and dates.\u003c/p>\n\u003cfigure id=\"attachment_82560\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/chino.jpg\">\u003cimg class=\"size-full wp-image-82560\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/chino.jpg\" alt=\"Joe Hargrave inside Chino during current construction, art work by Drew Kelly. Photo: Chino\" width=\"720\" height=\"540\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Joe Hargrave inside Chino during current construction, art work by Drew Kelly. Photo: Chino\u003c/figcaption>\u003c/figure>\n\u003cp>The wait for Chino (which is Spanish for Chinese), a modern Chinese spot from the folks at \u003ca href=\"http://tacolicious.com/\" target=\"_blank\">Tacolicious\u003c/a>, is almost over. Chino, which is still under construction, has been eagerly anticipated because it means a new place in the Mission District to eat steamed buns known as baos, noodles, “grab pancakes” of the zhōng zhuā bǐng (蔥抓餅) variety, dumplings and other small plates, with or without adult beverages. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/22/alembics-danny-louie-talks-cocktails-creativity-and-shares-a-seasonal-drink-recipe/\" target=\"_blank\">Danny Louie\u003c/a> had a hand in helping create the bar program, and drinks of interest include the Shanghai Buck (Pampero aniversario rum, ginger, bitters & lime) and Chinatown Iced Tea (Baijiu, almond milk, passion fruit, Lipton tea and lemon). Chino will open this Wednesday, May 28 in a space that for years housed a tapas eatery called Andalu.\u003c/p>\n\u003cfigure id=\"attachment_82561\" class=\"wp-caption aligncenter\" style=\"max-width: 2736px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/IMG_1906-e1401129415958.jpg\">\u003cimg class=\"size-full wp-image-82561\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/IMG_1906-e1401129415958.jpg\" alt=\"Bao de chicharon pork belly bun. Photo: Chino\" width=\"2736\" height=\"3648\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bao de chicharon pork belly bun. Photo: Chino\u003c/figcaption>\u003c/figure>\n\u003cp>Joe Hargrave came up with the idea for the casual Chinese spot with his wife, Sara Deseran, who is a \u003ca href=\"http://www.modernluxury.com/san-francisco\" target=\"_blank\">San Francisco Magazine\u003c/a> editor and food writer. The menu was crafted with an assist from chef Telmo Faria (who has long been associated with Tacolicious) and initial work was done by chef Brandon Jew, who is no longer on the project after a friendly parting. Chino started as a pop-up at the Ferry Building and Hargrave traveled to some fun spots for a little R+D before moving into the brick-and-mortar location. Hargrave updated me on what to expect. His comments have been edited for content and clarity.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> What dishes can customers look forward to?\u003cbr>\n\u003cstrong>Hargrave:\u003c/strong> It’s a funny concept and not totally different than Tacolicious, which we took a lot of heat for. I have a super love of noodles and dumplings and you can go to a few places in the Avenues, but overall it's just not prevalent and available here. Sara wrote \u003ca href=\"http://books.google.com/books/about/Asian_vegetables.html?id=Rq5QAQAAIAAJ\" target=\"_blank\">a book 12 years ago about Asian vegetables\u003c/a>, and it's a topic that she really knows a lot about. We're going to have vegetables and cocktails along with baos and Dan Dan noodles that will be authentic, whatever that means. Look for Korean and Japanese flavors. It's not going to be fusion.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> What are the tough parts about opening?\u003cbr>\n\u003cstrong>Hargrave:\u003c/strong> We don’t speak Mandarin, so sourcing ingredients means I have to take a picture, and go to a market in Chinatown, because I don’t have any words. If I go to La Palma for Tacolicious, I can speak Spanish and order 50,000 tortillas. If I go to Chinatown, I am not able to do that.\u003c/p>\n\u003cp>It's just amazing, when people tell me “if you’re going to do a Chinese restaurant you have to have a wok and these are the dishes you have to do.” I say no, I don’t have to do a wok station, it’s just not my concept. San Franciscans are very funny about authenticity.\u003c/p>\n\u003cfigure id=\"attachment_82563\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/chino2.jpg\">\u003cimg class=\"size-full wp-image-82563\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/chino2.jpg\" alt=\"Cucumbers all busted up dish. Photo: Chino\" width=\"640\" height=\"640\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cucumbers all busted up dish. Photo: Chino\u003c/figcaption>\u003c/figure>\n\u003cp>I was in Taipei, Taiwan and there was super mashed-up food showing Japanese influence and lots of fresh seafood. We went to a place called Addiction Aquatic, that has the most amazing fish market. The pork with peanut in spongey white bread is Taiwanese and we're bringing that back.\u003c/p>\n\u003cp>Chairman Bao and \u003ca href=\"http://tastemychina.com/san-francisco/home/275\" target=\"_blank\">M.Y. China\u003c/a> use Peking duck. At Tacolicious we do a taco of the week; the bao is almost replaceable with a tortilla. At \u003ca href=\"http://momofuku.com/toronto/noodle-bar-to/menu/\" target=\"_blank\">Momofuku\u003c/a>, I tried a pastrami bao that was delicious and really good. There is also a Cubano with chile cheese, and pork that was pressed... those things would bug the purists to no end.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.presidio.gov/food/Pages/Commissary.aspx\" target=\"_blank\">The Commissary\u003c/a> \u003c/strong>\u003cbr>\n101 Montgomery St. (at Sheridan Ave.), San Francisco\u003cbr>\n(415) 561-3600\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TheCommissarySF\" target=\"_blank\">TheCommissarySF\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TheCommissarySF\" target=\"_blank\">www.facebook.com/TheCommissarySF\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://chinosf.tumblr.com/\" target=\"_blank\">Chino\u003c/a>\u003c/strong>\u003cbr>\n3198 16th St. (at Guerrero), San Francisco\u003cbr>\n(415) 420-9869\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SFChino\" target=\"_blank\">SFChino\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/chinorestaurant\" target=\"_blank\">www.facebook.com/chinorestaurant\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "California's Drought Isn't Making Food Cost More. Here's Why",
"title": "California's Drought Isn't Making Food Cost More. Here's Why",
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"content": "\u003cfigure id=\"attachment_82498\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/salinas-valley-fa2b08738385d74380c9c95afd7ef9766fe08b0a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/salinas-valley-fa2b08738385d74380c9c95afd7ef9766fe08b0a.jpg\" alt=\"Farmworkers pull weeds from a field of lettuce near Gonzales, Calif. Salinas Valley farms like this one rely on wells, which haven't been affected much by the drought. Photo: George Rose/Getty Images\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-82498\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farmworkers pull weeds from a field of lettuce near Gonzales, Calif. Salinas Valley farms like this one rely on wells, which haven't been affected much by the drought. Photo: George Rose/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/23/315255267/california-s-drought-isn-t-making-food-cost-more-here-s-why\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/05/20140523_atc_californias_drought_isnt_making_food_cost_more_heres_why.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/23/315255267/california-s-drought-isn-t-making-food-cost-more-here-s-why\" target=\"_blank\">The Salt at NPR Food \u003c/a>(5/23/2014)\u003c/p>\n\u003cp>The entire state of California is in a severe drought. Farmers and farmworkers \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/22/303726931/fields-and-farm-jobs-dry-up-with-californias-worsening-drought\">are hurting\u003c/a>.\u003c/p>\n\u003cp>You might expect this to cause food shortages and higher prices across the country. After all, California grows 95 percent of America's broccoli, 81 percent of its carrots and 99 percent of the country's artichokes, almonds and walnuts, among other foods.\u003c/p>\n\u003cp>Yet there's been no sign of a big price shock. What gives?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here are three explanations.\u003c/p>\n\u003cp>\u003cstrong>1. Some farmers have backup water supplies.\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>Drive southwest from Fresno, and you can easily see the drought's impact. In this area, farmers rely on the \u003ca href=\"http://www.westlandswater.org/wwd/default2.asp?cwide=1280\">Westlands Water District\u003c/a> for irrigation.\u003c/p>\n\u003cp>In a normal year, Westlands delivers water to each farm through a network of underground pipes. That water is drawn from artificial rivers that link this area to dams and reservoirs hundreds of miles away, mostly in the northern part of the state.\u003c/p>\n\u003cp>This year, because of the drought, Westlands cannot deliver any of that water. And the result is bare dirt where vegetables normally would grow.\u003c/p>\n\u003cp>Sarah Woolf takes me on a tour of her family's farm, and points toward one dry field. \"It had onions in it last year, and we're not farming it at all, because we don't have enough water supply,\" she says. (Woolf is also on the board of the Westlands Water District.)\u003c/p>\n\u003cp>But that's not the whole story in this region. I still see plenty of green: fields of alfalfa and garlic and leafy almond orchards.\u003c/p>\n\u003cp>They exist because many farmers here have a backup supply of water. They're pumping it out of underground aquifers.\u003c/p>\n\u003cp>This is happening all across the state. According to a new \u003ca href=\"https://watershed.ucdavis.edu/files/biblio/Preliminary_2014_drought_economic_impacts-05192014.pdf\">report\u003c/a> from the University of California, Davis, the extra water that farmers will pump from their wells this year will make up for about 75 percent of the cutbacks in water from dams and reservoirs.\u003c/p>\n\u003cp>But this can't go on forever: That groundwater is limited. Woolf tells me that just this morning, she heard about problems at one of their wells. \"We have to actually drill down and drop the well deeper, which is a very bad sign,\" she says. It means that the water table is dropping; the aquifer is drying up.\u003c/p>\n\u003cp>\u003cstrong>2. Some parts of California are less dry than others.\u003c/strong>\u003c/p>\n\u003cp>Agriculture in California is spread around different parts of the state. One key region is the Salinas Valley, sometimes called America's salad bowl.\u003c/p>\n\u003cp>\"In June, 90 percent of the lettuce in the United States is grown in the Salinas Valley,\" says \u003ca href=\"http://agecon.ucdavis.edu/people/faculty/daniel-sumner/\">Daniel Sumner\u003c/a>, an economist at UC Davis. Yet there's \"no effect of the drought yet in the Salinas Valley.\"\u003c/p>\n\u003cp>Those farms don't get water from California's dams and reservoirs, even in a normal year. They've always been able to rely on wells, and nothing's changed this year.\u003c/p>\n\u003cp>So fear not; there's plenty of baby spinach and mesclun mix.\u003c/p>\n\u003cp>In the winter, meanwhile, salad greens mostly come from areas far to the south, near the Mexican border. Those areas get their water from the Colorado River, which is also in relatively good shape this year thanks to snowfall far upstream.\u003c/p>\n\u003cp>\u003cstrong>3. The limited water is going to crops that consumers are most likely to notice.\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>Allen Peterson farms land near the town of Turlock, on the east side of the Central Valley. He grows mostly almonds, but also some corn and alfalfa, which he sells to dairy farmers nearby.\u003c/p>\n\u003cp>An irrigation canal runs right past his orchards. It's a concrete channel 18 feet wide and 6 feet deep, full of water.\u003c/p>\n\u003cp>That water supply is relatively secure; it comes straight from Lake Don Pedro, created by a dam that the \u003ca href=\"http://www.tid.org/\">Turlock Irrigation District\u003c/a> helped to build. So Peterson is still getting about half of his normal allotment of water. It's enough to grow a crop, but not on every acre.\u003c/p>\n\u003cp>\"I've kept water on our almond crop, which is a higher-value crop. I've left fallow some corn ground, to make sure I have enough water for my almonds,\" Peterson says.\u003c/p>\n\u003cp>That means he won't have corn to sell to his neighbors, the dairy farmers. Those dairy farmers are suffering from the drought. They're bringing in feed from far away, and it's expensive. Farmers in California are also growing less rice.\u003c/p>\n\u003cp>In other words, water is flowing toward food that consumers eat directly, because that's where the money is. Those also tend to be crops that California dominates. Less water is going toward production of crops like alfalfa or rice, which are available from other places or that consumers don't eat directly.\u003c/p>\n\u003cp>As a consequence, consumers are shielded from the drought's effects.\u003c/p>\n\u003cp>Sumner, the agricultural economist, says this is economics in action. \"People move the water to its highest-value use. People pay attention to markets. If you can't get something from California, you get it from somewhere else. That's what markets do. They're good at it,\" he says.\u003c/p>\n\u003cp>Of course, the drought is having an effect, just not a big one so far. A few farms have bulldozed almond and citrus trees because of water shortages. It's possible that citrus prices will rise next winter, because of shortfalls in production.\u003c/p>\n\u003cp>If the drought continues into next year, meanwhile, some of the current coping strategies may not work so well. The unrestricted use of groundwater is increasingly controversial. Some water experts are calling for limits on the amounts of water that farmers can draw from underground aquifers. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82498\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/salinas-valley-fa2b08738385d74380c9c95afd7ef9766fe08b0a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/salinas-valley-fa2b08738385d74380c9c95afd7ef9766fe08b0a.jpg\" alt=\"Farmworkers pull weeds from a field of lettuce near Gonzales, Calif. Salinas Valley farms like this one rely on wells, which haven't been affected much by the drought. Photo: George Rose/Getty Images\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-82498\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farmworkers pull weeds from a field of lettuce near Gonzales, Calif. Salinas Valley farms like this one rely on wells, which haven't been affected much by the drought. Photo: George Rose/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/23/315255267/california-s-drought-isn-t-making-food-cost-more-here-s-why\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/23/315255267/california-s-drought-isn-t-making-food-cost-more-here-s-why\" target=\"_blank\">The Salt at NPR Food \u003c/a>(5/23/2014)\u003c/p>\n\u003cp>The entire state of California is in a severe drought. Farmers and farmworkers \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/22/303726931/fields-and-farm-jobs-dry-up-with-californias-worsening-drought\">are hurting\u003c/a>.\u003c/p>\n\u003cp>You might expect this to cause food shortages and higher prices across the country. After all, California grows 95 percent of America's broccoli, 81 percent of its carrots and 99 percent of the country's artichokes, almonds and walnuts, among other foods.\u003c/p>\n\u003cp>Yet there's been no sign of a big price shock. What gives?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here are three explanations.\u003c/p>\n\u003cp>\u003cstrong>1. Some farmers have backup water supplies.\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>Drive southwest from Fresno, and you can easily see the drought's impact. In this area, farmers rely on the \u003ca href=\"http://www.westlandswater.org/wwd/default2.asp?cwide=1280\">Westlands Water District\u003c/a> for irrigation.\u003c/p>\n\u003cp>In a normal year, Westlands delivers water to each farm through a network of underground pipes. That water is drawn from artificial rivers that link this area to dams and reservoirs hundreds of miles away, mostly in the northern part of the state.\u003c/p>\n\u003cp>This year, because of the drought, Westlands cannot deliver any of that water. And the result is bare dirt where vegetables normally would grow.\u003c/p>\n\u003cp>Sarah Woolf takes me on a tour of her family's farm, and points toward one dry field. \"It had onions in it last year, and we're not farming it at all, because we don't have enough water supply,\" she says. (Woolf is also on the board of the Westlands Water District.)\u003c/p>\n\u003cp>But that's not the whole story in this region. I still see plenty of green: fields of alfalfa and garlic and leafy almond orchards.\u003c/p>\n\u003cp>They exist because many farmers here have a backup supply of water. They're pumping it out of underground aquifers.\u003c/p>\n\u003cp>This is happening all across the state. According to a new \u003ca href=\"https://watershed.ucdavis.edu/files/biblio/Preliminary_2014_drought_economic_impacts-05192014.pdf\">report\u003c/a> from the University of California, Davis, the extra water that farmers will pump from their wells this year will make up for about 75 percent of the cutbacks in water from dams and reservoirs.\u003c/p>\n\u003cp>But this can't go on forever: That groundwater is limited. Woolf tells me that just this morning, she heard about problems at one of their wells. \"We have to actually drill down and drop the well deeper, which is a very bad sign,\" she says. It means that the water table is dropping; the aquifer is drying up.\u003c/p>\n\u003cp>\u003cstrong>2. Some parts of California are less dry than others.\u003c/strong>\u003c/p>\n\u003cp>Agriculture in California is spread around different parts of the state. One key region is the Salinas Valley, sometimes called America's salad bowl.\u003c/p>\n\u003cp>\"In June, 90 percent of the lettuce in the United States is grown in the Salinas Valley,\" says \u003ca href=\"http://agecon.ucdavis.edu/people/faculty/daniel-sumner/\">Daniel Sumner\u003c/a>, an economist at UC Davis. Yet there's \"no effect of the drought yet in the Salinas Valley.\"\u003c/p>\n\u003cp>Those farms don't get water from California's dams and reservoirs, even in a normal year. They've always been able to rely on wells, and nothing's changed this year.\u003c/p>\n\u003cp>So fear not; there's plenty of baby spinach and mesclun mix.\u003c/p>\n\u003cp>In the winter, meanwhile, salad greens mostly come from areas far to the south, near the Mexican border. Those areas get their water from the Colorado River, which is also in relatively good shape this year thanks to snowfall far upstream.\u003c/p>\n\u003cp>\u003cstrong>3. The limited water is going to crops that consumers are most likely to notice.\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>Allen Peterson farms land near the town of Turlock, on the east side of the Central Valley. He grows mostly almonds, but also some corn and alfalfa, which he sells to dairy farmers nearby.\u003c/p>\n\u003cp>An irrigation canal runs right past his orchards. It's a concrete channel 18 feet wide and 6 feet deep, full of water.\u003c/p>\n\u003cp>That water supply is relatively secure; it comes straight from Lake Don Pedro, created by a dam that the \u003ca href=\"http://www.tid.org/\">Turlock Irrigation District\u003c/a> helped to build. So Peterson is still getting about half of his normal allotment of water. It's enough to grow a crop, but not on every acre.\u003c/p>\n\u003cp>\"I've kept water on our almond crop, which is a higher-value crop. I've left fallow some corn ground, to make sure I have enough water for my almonds,\" Peterson says.\u003c/p>\n\u003cp>That means he won't have corn to sell to his neighbors, the dairy farmers. Those dairy farmers are suffering from the drought. They're bringing in feed from far away, and it's expensive. Farmers in California are also growing less rice.\u003c/p>\n\u003cp>In other words, water is flowing toward food that consumers eat directly, because that's where the money is. Those also tend to be crops that California dominates. Less water is going toward production of crops like alfalfa or rice, which are available from other places or that consumers don't eat directly.\u003c/p>\n\u003cp>As a consequence, consumers are shielded from the drought's effects.\u003c/p>\n\u003cp>Sumner, the agricultural economist, says this is economics in action. \"People move the water to its highest-value use. People pay attention to markets. If you can't get something from California, you get it from somewhere else. That's what markets do. They're good at it,\" he says.\u003c/p>\n\u003cp>Of course, the drought is having an effect, just not a big one so far. A few farms have bulldozed almond and citrus trees because of water shortages. It's possible that citrus prices will rise next winter, because of shortfalls in production.\u003c/p>\n\u003cp>If the drought continues into next year, meanwhile, some of the current coping strategies may not work so well. The unrestricted use of groundwater is increasingly controversial. Some water experts are calling for limits on the amounts of water that farmers can draw from underground aquifers. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Lexicon of Sustainability: Land Trust",
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"content": "\u003cp>In some parts of the country, farm land is valued more for its real estate potential than for what it can grow. As profitability remains challenging for present day farmers, some are looking to sell off their land. Bob Berner, retired Executive Director of the \u003ca href=\"http://www.malt.org/\" target=\"_blank\">Marin Agricultural Land Trust\u003c/a>, explains in this new video by \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/15/the-lexicon-of-sustainability-q-a-with-filmmaker-douglas-gayeton/\" target=\"_blank\">Douglas Gayeton\u003c/a> of the \u003ca href=\"http://www.lexiconofsustainability.com/\" target=\"_blank\">Lexicon of Sustainability\u003c/a> project how \u003ca href=\"http://science.kqed.org/quest/video/quest-national-parks-special-bringing-the-parks-to-the-people/\" target=\"_blank\">land trusts\u003c/a> provide guidance and economic support in the form of \u003ca href=\"http://en.wikipedia.org/wiki/Conservation_easement\" target=\"_blank\">conservation easements\u003c/a> to keep farms in production.\u003c/p>\n\u003cdiv class=\"single-video\">\u003ciframe width=\"560\" height=\"403\" src=\"http://video.pbs.org/viralplayer/2365238250\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\">\u003c/iframe>\u003c/div>\n\u003cp>\u003cstrong>5 Quotes from Bob Berner, former Executive Director for the \u003ca href=\"http://www.malt.org/\" target=\"_blank\">Marin Agricultural Land Trust\u003c/a>, Nicasio, CA\u003c/strong> (Excerpted from a conversation with Douglas Gayeton)\u003c/p>\n\u003cfigure id=\"attachment_77115\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/BobBerner.jpg\">\u003cimg class=\"size-thumbnail wp-image-77115\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/BobBerner-190x190.jpg\" alt=\"Bob Berner\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bob Berner, former Executive Director for the Marin Agricultural Land Trust\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Marin Agricultural Land Trust:\u003c/strong> MALT is a land trust, a private, nonprofit organization that was formed to actively work to conserve farmland in Marin County, California by acquiring conservation easement in voluntary transactions with agricultural landowners.\u003c/p>\n\u003cp>\u003cstrong>Definition of conservation easement:\u003c/strong> It's an agreement between a landowner and a land trust, land conservation organization, or in some cases, a public agency. The landowner agrees to limit the uses of the land to a particular purpose -- in our case, farmland. Other examples might be for habitat or natural resource conservation or open space. But our conservation is aimed at preserving the land as productive agricultural land. So the agreement creates a commitment on the part of the landowner to preserve the land as agricultural land for cultural use. The land trust, MALT, is the holder of the conservation easement and becomes responsible for stewardship of the easement, establishing a relationship with the [owner] who granted the easement and successive property owners to make sure that the terms of easement are respected and observed.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lexishort8_LandTrust_11.jpg\">\u003cimg class=\"alignleft size-medium wp-image-77118\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lexishort8_LandTrust_11-290x163.jpg\" alt=\"conservation easement\" width=\"290\" height=\"163\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Benefits of conservation easements:\u003c/strong> Typically, the reason that the landowner is willing to sell the easement in order to give up certain property rights and commit the land to agricultural use is because land values in our community -- agricultural land values -- have escalated far beyond any values based on agricultural incomes.This creates over time a potential problem for agricultural landowners who wish to continue in agriculture because they may have to buy out partners or co-owners at market values, but it’s very difficult to do that with the income that’s generated by the land. So what the Marin Agricultural Land Trust offers to do is essentially to liquidate a part of the value of the land without the landowner having to sell the land, but only having to sell this prescription in the form of a conservation easement. And the proceeds of that sale now enable the landowner to do whatever he or she or they may wish and need to do to buy out partners or co-owners, pay out debt, invest in their operations and so forth. So again, it just means for the landowner to continue owning and preserving their property for agricultural use while generating some capital for other purposes -- and in some cases, helping to hold on to the land and keep it in the family.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lexishort8_LandTrust_03.jpg\">\u003cimg class=\"alignright size-medium wp-image-77117\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lexishort8_LandTrust_03-290x163.jpg\" alt=\"land trust\" width=\"290\" height=\"163\">\u003c/a>\u003cbr>\n\u003cstrong>Limitations on future land use\u003c/strong>: The agreement in the conservation easement is one whereby the property owner is giving up the right to do certain things for the property in the future. For example, in the case of an agricultural conservation easement, the landowner is giving up the right to subdivide and develop the land for non-agricultural purposes. That’s why the landowner may require a payment for giving up those rights because those rights could have substantial value. So MALT is compensating the landowner for the loss of value resulting from him or her giving up these future development rights.\u003c/p>\n\u003cp>\u003cstrong>How Marin might be different without land trusts:\u003c/strong> Agriculture has been a part of the history and life of Marin County for over 150 years. It is a fundamental part of the history, culture, environmental character and quality of life. So the loss of the third of the county that is still active and productive with agriculture use would dramatically change the character of the county and alter, I think in a very negative way, its environmental quality and the quality of life of the people in the county and the people who visit here. Helping to maintain and sustain agriculture and agriculture viability here is something that is broadly supported by residence and visitors alike.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lex220_LandTrust.jpg\">\u003cimg class=\"alignnone size-full wp-image-77116\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lex220_LandTrust.jpg\" alt=\"Land Trust artwork\" width=\"1522\" height=\"1034\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>All images, artwork and video by Douglas Gayeton\u003c/em>\u003c/p>\n\n",
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"excerpt": "With farm land often more valuable as real estate than as agricultural grounds, many farmers look to sell off their lands. Bob Berner, retired Executive Director of the Marin Agricultural Land Trust tells us why land trusts can help bridge that profitability gap.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In some parts of the country, farm land is valued more for its real estate potential than for what it can grow. As profitability remains challenging for present day farmers, some are looking to sell off their land. Bob Berner, retired Executive Director of the \u003ca href=\"http://www.malt.org/\" target=\"_blank\">Marin Agricultural Land Trust\u003c/a>, explains in this new video by \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/15/the-lexicon-of-sustainability-q-a-with-filmmaker-douglas-gayeton/\" target=\"_blank\">Douglas Gayeton\u003c/a> of the \u003ca href=\"http://www.lexiconofsustainability.com/\" target=\"_blank\">Lexicon of Sustainability\u003c/a> project how \u003ca href=\"http://science.kqed.org/quest/video/quest-national-parks-special-bringing-the-parks-to-the-people/\" target=\"_blank\">land trusts\u003c/a> provide guidance and economic support in the form of \u003ca href=\"http://en.wikipedia.org/wiki/Conservation_easement\" target=\"_blank\">conservation easements\u003c/a> to keep farms in production.\u003c/p>\n\u003cdiv class=\"single-video\">\u003ciframe width=\"560\" height=\"403\" src=\"http://video.pbs.org/viralplayer/2365238250\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\">\u003c/iframe>\u003c/div>\n\u003cp>\u003cstrong>5 Quotes from Bob Berner, former Executive Director for the \u003ca href=\"http://www.malt.org/\" target=\"_blank\">Marin Agricultural Land Trust\u003c/a>, Nicasio, CA\u003c/strong> (Excerpted from a conversation with Douglas Gayeton)\u003c/p>\n\u003cfigure id=\"attachment_77115\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/BobBerner.jpg\">\u003cimg class=\"size-thumbnail wp-image-77115\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/BobBerner-190x190.jpg\" alt=\"Bob Berner\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bob Berner, former Executive Director for the Marin Agricultural Land Trust\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Marin Agricultural Land Trust:\u003c/strong> MALT is a land trust, a private, nonprofit organization that was formed to actively work to conserve farmland in Marin County, California by acquiring conservation easement in voluntary transactions with agricultural landowners.\u003c/p>\n\u003cp>\u003cstrong>Definition of conservation easement:\u003c/strong> It's an agreement between a landowner and a land trust, land conservation organization, or in some cases, a public agency. The landowner agrees to limit the uses of the land to a particular purpose -- in our case, farmland. Other examples might be for habitat or natural resource conservation or open space. But our conservation is aimed at preserving the land as productive agricultural land. So the agreement creates a commitment on the part of the landowner to preserve the land as agricultural land for cultural use. The land trust, MALT, is the holder of the conservation easement and becomes responsible for stewardship of the easement, establishing a relationship with the [owner] who granted the easement and successive property owners to make sure that the terms of easement are respected and observed.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lexishort8_LandTrust_11.jpg\">\u003cimg class=\"alignleft size-medium wp-image-77118\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lexishort8_LandTrust_11-290x163.jpg\" alt=\"conservation easement\" width=\"290\" height=\"163\">\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>Benefits of conservation easements:\u003c/strong> Typically, the reason that the landowner is willing to sell the easement in order to give up certain property rights and commit the land to agricultural use is because land values in our community -- agricultural land values -- have escalated far beyond any values based on agricultural incomes.This creates over time a potential problem for agricultural landowners who wish to continue in agriculture because they may have to buy out partners or co-owners at market values, but it’s very difficult to do that with the income that’s generated by the land. So what the Marin Agricultural Land Trust offers to do is essentially to liquidate a part of the value of the land without the landowner having to sell the land, but only having to sell this prescription in the form of a conservation easement. And the proceeds of that sale now enable the landowner to do whatever he or she or they may wish and need to do to buy out partners or co-owners, pay out debt, invest in their operations and so forth. So again, it just means for the landowner to continue owning and preserving their property for agricultural use while generating some capital for other purposes -- and in some cases, helping to hold on to the land and keep it in the family.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lexishort8_LandTrust_03.jpg\">\u003cimg class=\"alignright size-medium wp-image-77117\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lexishort8_LandTrust_03-290x163.jpg\" alt=\"land trust\" width=\"290\" height=\"163\">\u003c/a>\u003cbr>\n\u003cstrong>Limitations on future land use\u003c/strong>: The agreement in the conservation easement is one whereby the property owner is giving up the right to do certain things for the property in the future. For example, in the case of an agricultural conservation easement, the landowner is giving up the right to subdivide and develop the land for non-agricultural purposes. That’s why the landowner may require a payment for giving up those rights because those rights could have substantial value. So MALT is compensating the landowner for the loss of value resulting from him or her giving up these future development rights.\u003c/p>\n\u003cp>\u003cstrong>How Marin might be different without land trusts:\u003c/strong> Agriculture has been a part of the history and life of Marin County for over 150 years. It is a fundamental part of the history, culture, environmental character and quality of life. So the loss of the third of the county that is still active and productive with agriculture use would dramatically change the character of the county and alter, I think in a very negative way, its environmental quality and the quality of life of the people in the county and the people who visit here. Helping to maintain and sustain agriculture and agriculture viability here is something that is broadly supported by residence and visitors alike.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lex220_LandTrust.jpg\">\u003cimg class=\"alignnone size-full wp-image-77116\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lex220_LandTrust.jpg\" alt=\"Land Trust artwork\" width=\"1522\" height=\"1034\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>All images, artwork and video by Douglas Gayeton\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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