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The duo behind the restaurant have a knack for making a star out of a vegetable some might otherwise pass up, pairing it with slaws and salsas that compliment rather than drench and hide.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The cauliflower taco I had the other night at Tacos Oscar is a prime example. Cauliflower takes well to direct heat—it chars beautifully, its florets acquire a satisfying crisp while the stems sweeten and soften. On top of their handmade tortillas, Michel and Weiss dress the toasted cauliflower with a red pickled cabbage slaw, cilantro and warming salsa macha whose crushed peanuts add more texture than loud, peanut flavor. A satisfying taco with every bite. The fact that it’s vegan is a parenthetical. —\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> Ruth Gebreyesus, Food Reporter and \u003c/span>\u003c/i>\u003ci>\u003cspan style=\"font-weight: 400\">Visual Arts Columnist\u003c/span>\u003c/i>\u003c/p>\n\u003cp> \u003c/p>\n\u003ch2>Dungeness Crab with Garlic Butter to Spare\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">Ever since crab season opened up this winter, I’ve been drooling over the Instagram feed of Chef Smelly, who prepares locally sourced, sustainably caught wild Dungeness crab. On a recent Sunday afternoon, I finally made a plan to check out his pop up, Smelly’s Creole and Soul Food, inside Au Lounge Oakland in Uptown. The photocopied menu you get at the door includes all kinds of delicious-sounding combos of crab, shrimp, beef and oysters. But my family of three was all about the crab. We ordered a whole dungeness à la carte drenched in chopped garlic blooming in butter, along with a side of the Creole-spiced fries—also dipped in melted garlic butter. We got our order to go, and the crab did not disappoint. Only, once home, I regretted we didn’t get the trademark garlic noodles that come with most of Smelly’s combos. (Truth be told, I was trying to save a few bucks too.) I quickly assembled a pot of noodles at home and dumped them in the left-over butter, garlic and crab scraps. Divine.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>https://www.instagram.com/p/B66dxk1hhk9/\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’ve read reviews and heard about the long lines at Smelly’s, so I was relieved when we showed up to find only a half-filled bar and one person in line. But don’t let that fool you, we still ended up waiting more than an hour for a to-go order, not ideal when you got a hungry nine-year-old kid in tow after basketball practice. In the end, it was still worth the wait\u003c/span>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003cspan style=\"font-weight: 400\"> — \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Kelly Whalen, Senior Digital Video Producer, Arts & Culture\u003cbr>\n\u003c/span>\u003c/i>\u003c/p>\n\u003cp>[aside postID='checkplease_11871' label='Catch Check Please! at Los Moles']\u003c/p>\n\u003ch2>Mole Pipián for Brunch and Memories\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">On weekends, there’s nothing I want more than a breakfast I can enjoy with intention. That Saturday morning meal is to be savored slowly, and the all-you-can-eat brunch buffet at Los Moles provides tenfold. The first non-negotiable item for me is a mug of their café de olla—coffee brewed with canela, chocolate, piloncillo and orange rinds. The spicy-sweet brew cuts the grogginess of any Friday night stupor and prepares your stomach for the feast ahead. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/B7d8UFep50i/\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And while I have fever dreams about the entire spread—the giant bubbling pots of menudo and pozole, the seven-plus varieties of mole, the handmade corn tortillas, the vats of carne machaca and carnitas—the centerpiece of this Saturday morning tradition is their mole pipián. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Pale green and stewed with tender shredded chicken, Los Moles’ nutty, vibrant pipián made of roasted pepitas and seed varieties tantalizes. 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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Anchovies are suddenly everywhere in the Bay Area. This spring, Stuart Brioza and Nicole Krasinski, the duo behind State Bird Provisions, are set to open \u003ca href=\"https://hoodline.com/2020/01/state-bird-provisions-team-to-take-over-fillmore-s-fat-angel-space\">Bar Anchovy\u003c/a>, a cozy oyster bar with a focus on local anchovies just around the corner from their hit restaurant in the Fillmore District. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">A few weeks ago at\u003ca href=\"https://www.kqed.org/bayareabites/135820/flavors-worth-finding-winter-comfort-food-isnt-always-about-soup\"> MAMA Oakland\u003c/a>, my order of bread came with anchovies and butter—a much bolder offering than balsamic and olive oil. At Berkeley’s \u003ca href=\"https://www.instagram.com/barsardinewine/\">Bar Sardine\u003c/a>, a nighttime pop-up at the Bartavelle Coffee & Wine Bar, anchovies make an appearance on sandwiches alongside the less salty and oilier sardine. And in summer, a tin of anchovies is a staple in my pantry; they pair well with the sweetness of Early Girl tomatoes and any soft, creamy cheese. Though imported anchovies are common in the Bay Area, the \u003c/span>\u003ca href=\"https://www.fishwatch.gov/profiles/northern-anchovy\">\u003cspan style=\"font-weight: 400\">Northern anchovy\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> found off the coast of California is designated as a sustainable fish by the National Oceanic and Atmospheric Agency and available year round. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/B7D_51LhorM/\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">If whole fish isn’t your jam, Bay Area fish purveyors \u003ca href=\"https://www.instagram.com/montereyfishmarket/\">Monterey Fish Market\u003c/a>, which serves retail customers as well as restaurants, and Oakland’s \u003ca href=\"https://www.instagram.com/umamimart/\">Umami Mart\u003c/a> are selling a new San Francisco-made small batch fish sauce from the no-frills brand, California Fish Sauce. Made with sea salt and Monterey anchovies by Bay Area local Joe Phan, California Fish Sauce promises no dilution, artificial colors or flavors and a 80N rating, a measure of the nitrogen concentration in the sauce per liter. The nitrogen content is an indicator of protein—the higher the N rating, the higher quality, more complex and concentrated the fish sauce. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/B2FSEXogMNv/\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">There's also the Hayward-based \u003ca href=\"https://www.instagram.com/redboatfishsauce/\">Red Boat Fish Sauce\u003c/a> which was started in 2011 by Cuong Pham who emigrated from Vietnam to the Bay Area for college. Pham’s company fishes for black anchovies off the Vietnamese island of Phu Cuoc, famed for its tiny fish, and ferments them in sea salt for an entire year. The resulting fish sauce, measuring at 40N, is a favorite of savvy home chefs and restaurants like State Bird Provisions. Last year, the company also debuted a powdered salt version carrying the same flavors of their famed fish sauce.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Slowly but surely, anchovies, long relegated to pizza toppings, are emerging from American culinary shadows. In fact, in Pham’s native Vietnam and neighboring Thailand and Laos, the small and salty fish are a core flavoring agent in many dishes. \u003c/span>\u003cspan style=\"font-weight: 400\">Next time you’re dining out, take heed of that inexplicable but tangible full bodied and aquatic saltiness to your dish. Chances are, it’s anchovy related. \u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">There's also the Hayward-based \u003ca href=\"https://www.instagram.com/redboatfishsauce/\">Red Boat Fish Sauce\u003c/a> which was started in 2011 by Cuong Pham who emigrated from Vietnam to the Bay Area for college. Pham’s company fishes for black anchovies off the Vietnamese island of Phu Cuoc, famed for its tiny fish, and ferments them in sea salt for an entire year. The resulting fish sauce, measuring at 40N, is a favorite of savvy home chefs and restaurants like State Bird Provisions. Last year, the company also debuted a powdered salt version carrying the same flavors of their famed fish sauce.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Slowly but surely, anchovies, long relegated to pizza toppings, are emerging from American culinary shadows. In fact, in Pham’s native Vietnam and neighboring Thailand and Laos, the small and salty fish are a core flavoring agent in many dishes. \u003c/span>\u003cspan style=\"font-weight: 400\">Next time you’re dining out, take heed of that inexplicable but tangible full bodied and aquatic saltiness to your dish. Chances are, it’s anchovy related. \u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cem>Dining in the Bay Area can mean lots of optimized salad bars and grain bowls inhaled between meetings. Here, KQED staffers share recent meals that demanded we slow down and enjoy them thoroughly.\u003c/em>\u003c/p>\n\u003cp>[aside postID='bayareabites_134814,bayareabites_20347,bayareabites_115175' label='More dumplings, Italian Christmas memories and Nyum Bai']\u003c/p>\n\u003ch2>Northern Chinese Dumplings at Yuanbao Jiaozi\u003c/h2>\n\u003cp>Dumplings are my happy food. I particularly love the Northern Chinese style of doughy, plump dumplings. You can feel the handiwork in each piece, hand-rolled and adorned with perfectly imperfect dimples. At Yuanbao Jiaozi, located in San Francisco’s Outer Sunset neighborhood, it’s fun to watch the ladies in the window working steadily and skillfully to create these ingot-shaped treasures. Each dumpling is boiled to order and delivered to your table from the vat of scalding water.\u003c/p>\n\u003cp>My mom, who grew up in Taiwan, was delighted by Yuanbao Jiaozi’s unique offering of seafood dumplings during our dinner. Standouts included sole fish and shiitake mushrooms, sole fish and green pepper, as well as the shrimp and zucchini dumplings—all filling combinations I had never come across in my food expeditions in the Bay Area.\u003c/p>\n\u003cp>I can’t order dumplings without a side of noodle soup. Nothing like carb on carb! For this visit, I ordered the pickled Chinese cabbage and beef noodle soup, whose bright, acidic flavors and beefy broth complemented the dumplings’ more subtle profile.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>What I love about Yuanbao Jiaozi’s dumplings is that firm, doughy consistency. In Italy, this prized texture is described as “al dente.” In Taiwan, it’s referred to as “Q,”, pronounced like the letter, often used to describe the ideal \"toothiness\" of boba or stewed beef tendon. Well, Yuanbao Jiaozi’s dumplings definitely have that “Q.” Dipped in a bit of the chili oil provided in jars at each table, with a steaming side of noodle soup—that’s pure comfort to me.—\u003cem>Vic Chin, Coordinating Producer, Check, Please! Bay Area\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_136072\" class=\"wp-caption alignnone\" style=\"max-width: 985px\">\u003cimg class=\"size-full wp-image-136072\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/pandoro.png\" alt=\"Pandoro, panettone's dry fruit free cousin.\" width=\"985\" height=\"1024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/pandoro.png 985w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/pandoro-160x166.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/pandoro-800x832.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/pandoro-768x798.png 768w\" sizes=\"(max-width: 985px) 100vw, 985px\">\u003cfigcaption class=\"wp-caption-text\">Pandoro, panettone's dried fruit free cousin. \u003ccite>(Ruth Gebreyesus)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Pandoro, a Satisfying Winter Dessert\u003c/h2>\n\u003cp>As a child, I made the compromise of eating around the raisins and candied fruits of panettone. A holiday dessert tradition that spread from Italy to East Africa and South America, panettone’s tall, trapezoidal boxes hang like decorations on Christmas across many homes around the world. Lately, instead of leaving a trail of dried fruits on my plate, I opt for pandoro, a cousin to panettone that features a similarly egg-enriched, fermented dough without any interruptions from lifeless fruits. Finished off with a dusting of sugar on its distinct triangular ridges, pandoro is a sight to behold. (Some cut the bread horizontally and stack it to resemble a snowy Christmas tree.)\u003c/p>\n\u003cp>Pandoro and panettone’s appeal live in their airy, soft texture, which is achieved through the sweet bread’s patient rising period. Both breads pair well with coffee and tea, and absorb whipped mascarpone and other toppings especially well when toasted. Never a cloying dessert, pandoro is balanced in its sugar—a satisfying sweet that doesn’t leave you sluggish.\u003c/p>\n\u003cp>May it be through the local East African population or the region’s European inclinations, Bay Area grocery stores seem to always carry panettone and its different iterations from December into the new year. Some years back, I noticed Trader Joe’s offered a chocolate panettone. Though markedly sweeter, chocolate is much more acceptable than dried fruit in my opinion. One can also find the holiday sweet bread at various Eritrean and Ethiopian specialty food stores like Zion Market on Oakland’s Telegraph Avenue. Lucky for me, the variety means I never have to eat around raisins and candied oranges.—\u003cem>Ruth Gebreyesus, Food Reporter and Visual Arts Columnist\u003c/em>\u003c/p>\n\u003cp>https://www.instagram.com/p/B6i09QQBxXM/\u003c/p>\n\u003ch2>Cha La Pov at Nyum Bai\u003c/h2>\n\u003cp>Since its brick-and-mortar opening in 2018, Cambodian eatery Nyum Bai has become one of the most well reviewed restaurants in the Bay Area, collecting a Bib Gourmand pick from Michelin and a semifinalist nod from the James Beard Awards along the way. Even with this fanfare, chef Nite Yun’s restaurant, tucked in a corner of the complex across from Fruitvale BART station, continues to offer affordable and delightful dishes like cha la pov, a stir fried kabocha squash dish with ground chicken and eggs, topped with chrysanthemum and scallions.\u003c/p>\n\u003cp>Served with a bowl of rice, the plate featured a mix of ingredients that I hadn’t seen together. Yet it delivered a familiar joy—a balanced offering of starch and protein, lightly sweet but decidedly savory. I’m sometimes too lazy to cook kabocha at home because its shell can be more work than a softer squash, so I was happy to encounter the seasonally appropriate gourd at Nyum Bai. And though I can’t say I detected the chrysanthemum in the dish, the scallions provided a bright zing—both visually and in terms of taste.\u003c/p>\n\u003cp>The part of cha la pov I’m still thinking about is the ground chicken: clumped together by the egg, it provided a really satisfying bite. I’d never think to mix chicken and eggs in that way, but now I can’t help but think chicken is a great alternative to pork, and even a first choice as a flavor-absorbing, textured meat.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The next morning, I ate the leftover rice and cha la pov for breakfast. Maybe it was my hunger or the rice and stir fry spending all night mingling in the same container, but it tasted even better.—\u003cem>Ruth Gebreyesus\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>What I love about Yuanbao Jiaozi’s dumplings is that firm, doughy consistency. In Italy, this prized texture is described as “al dente.” In Taiwan, it’s referred to as “Q,”, pronounced like the letter, often used to describe the ideal \"toothiness\" of boba or stewed beef tendon. Well, Yuanbao Jiaozi’s dumplings definitely have that “Q.” Dipped in a bit of the chili oil provided in jars at each table, with a steaming side of noodle soup—that’s pure comfort to me.—\u003cem>Vic Chin, Coordinating Producer, Check, Please! Bay Area\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_136072\" class=\"wp-caption alignnone\" style=\"max-width: 985px\">\u003cimg class=\"size-full wp-image-136072\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/pandoro.png\" alt=\"Pandoro, panettone's dry fruit free cousin.\" width=\"985\" height=\"1024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/pandoro.png 985w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/pandoro-160x166.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/pandoro-800x832.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/pandoro-768x798.png 768w\" sizes=\"(max-width: 985px) 100vw, 985px\">\u003cfigcaption class=\"wp-caption-text\">Pandoro, panettone's dried fruit free cousin. \u003ccite>(Ruth Gebreyesus)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Pandoro, a Satisfying Winter Dessert\u003c/h2>\n\u003cp>As a child, I made the compromise of eating around the raisins and candied fruits of panettone. A holiday dessert tradition that spread from Italy to East Africa and South America, panettone’s tall, trapezoidal boxes hang like decorations on Christmas across many homes around the world. Lately, instead of leaving a trail of dried fruits on my plate, I opt for pandoro, a cousin to panettone that features a similarly egg-enriched, fermented dough without any interruptions from lifeless fruits. Finished off with a dusting of sugar on its distinct triangular ridges, pandoro is a sight to behold. (Some cut the bread horizontally and stack it to resemble a snowy Christmas tree.)\u003c/p>\n\u003cp>Pandoro and panettone’s appeal live in their airy, soft texture, which is achieved through the sweet bread’s patient rising period. Both breads pair well with coffee and tea, and absorb whipped mascarpone and other toppings especially well when toasted. Never a cloying dessert, pandoro is balanced in its sugar—a satisfying sweet that doesn’t leave you sluggish.\u003c/p>\n\u003cp>May it be through the local East African population or the region’s European inclinations, Bay Area grocery stores seem to always carry panettone and its different iterations from December into the new year. Some years back, I noticed Trader Joe’s offered a chocolate panettone. Though markedly sweeter, chocolate is much more acceptable than dried fruit in my opinion. One can also find the holiday sweet bread at various Eritrean and Ethiopian specialty food stores like Zion Market on Oakland’s Telegraph Avenue. Lucky for me, the variety means I never have to eat around raisins and candied oranges.—\u003cem>Ruth Gebreyesus, Food Reporter and Visual Arts Columnist\u003c/em>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003ch2>Cha La Pov at Nyum Bai\u003c/h2>\n\u003cp>Since its brick-and-mortar opening in 2018, Cambodian eatery Nyum Bai has become one of the most well reviewed restaurants in the Bay Area, collecting a Bib Gourmand pick from Michelin and a semifinalist nod from the James Beard Awards along the way. Even with this fanfare, chef Nite Yun’s restaurant, tucked in a corner of the complex across from Fruitvale BART station, continues to offer affordable and delightful dishes like cha la pov, a stir fried kabocha squash dish with ground chicken and eggs, topped with chrysanthemum and scallions.\u003c/p>\n\u003cp>Served with a bowl of rice, the plate featured a mix of ingredients that I hadn’t seen together. Yet it delivered a familiar joy—a balanced offering of starch and protein, lightly sweet but decidedly savory. I’m sometimes too lazy to cook kabocha at home because its shell can be more work than a softer squash, so I was happy to encounter the seasonally appropriate gourd at Nyum Bai. And though I can’t say I detected the chrysanthemum in the dish, the scallions provided a bright zing—both visually and in terms of taste.\u003c/p>\n\u003cp>The part of cha la pov I’m still thinking about is the ground chicken: clumped together by the egg, it provided a really satisfying bite. I’d never think to mix chicken and eggs in that way, but now I can’t help but think chicken is a great alternative to pork, and even a first choice as a flavor-absorbing, textured meat.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The next morning, I ate the leftover rice and cha la pov for breakfast. Maybe it was my hunger or the rice and stir fry spending all night mingling in the same container, but it tasted even better.—\u003cem>Ruth Gebreyesus\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Oakland Coffee Roaster Red Bay Expands to Los Angeles",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Five years since its founding, Oakland roastery Red Bay Coffee is making big moves with an expansion to Los Angeles this spring. Located in the city’s Jefferson Park neighborhood, Red Bay’s new roastery and coffee shop will lead the coffee company’s national expansion in 2020.\u003c/span>\u003c/p>\n\u003cp>[aside postID='bayareabites_117350,bayareabites_133282,bayareabites_130682' label='More coffee roasting in the Bay']\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“L.A. makes sense because it is a gateway to the rest of the nation,” says founder Keba Konte. He notes that Los Angeles is experiencing a coffee rush with major coffee brands from across the nation opening up shop in the city. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Konte, a visual artist and community organizer who established his coffee career co-founding North Berkeley’s Guerilla Café in 2005 and San Francisco’s Chasing Lions Café in 2012 credits his early ventures with helping him clarify the vision for Red Bay. “It showed me the limitation of a coffee shop,” he explains. “Or better yet, it gave me an understanding of the potential in coffee roasting.” \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/B6TN9cFh9gS/\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“The level of infrastructure that it takes to be a coffee roaster, it almost demands that there's some level of scale involved,” Konte says of Red Bay’s growth. “I suppose we could've opened a roaster and supplied the Bay Area but the vision was always much larger.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In 2014, Konte founded Red Bay Coffee with a coffee stand in downtown Oakland and a public roastery in the Fruitvale which doubles as a community space, holding film screenings, concerts and markets for local vendors. “What we’ve done with the public roastery [in the Fruitvale] is the blueprint for what we'll be doing in Los Angeles on an even larger scale,” he says of the 11,000-square-foot building and lot Red Bay is in the process of purchasing. “We will have a performance venue, we will have a coffee shop and a factory all co-mingling together.” \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_136057\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136057\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/RB_LA-RENDERING-WHITE.jpg\" alt=\"A digital rendering of the Red Bay Coffee space coming this Spring to South L.A.'s Jefferson Park neighborhood\" width=\"1920\" height=\"898\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/RB_LA-RENDERING-WHITE.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/RB_LA-RENDERING-WHITE-160x75.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/RB_LA-RENDERING-WHITE-800x374.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/RB_LA-RENDERING-WHITE-768x359.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/RB_LA-RENDERING-WHITE-1020x477.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/RB_LA-RENDERING-WHITE-1200x561.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A digital rendering of the Red Bay Coffee space coming this Spring to South L.A.'s Jefferson Park neighborhood \u003ccite>(courtesy of Red Bay Coffee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Backing Red Bay’s impressive expansion is a series A funding that’s raised $5 million with more coming. “That is a model of fundraising that is built around any business that is planning to scale large,” Konte says of the venture capital model. “We were able to identify and connect with capital that was also mission-driven and believes in what we want to do,” he adds. Valuing growth at a sustainable pace, Konte also notes the growth trajectory of is driven internally by him. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">While also eyeing Philadelphia, Los Angeles’ appeal to Konte is also the opportunity to provide coffee, community space and employment opportunities for the diverse neighborhood of Jefferson Park. “Everyone is welcome to Red Bay Coffee. We hope everyone enjoys our coffee and the experiences that we provide,” he says, adding: “In particular, we're creating spaces and experiences and products that are culturally geared towards people of color, black people in particular.”\u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Five years since its founding, Oakland roastery Red Bay Coffee is making big moves with an expansion to Los Angeles this spring. Located in the city’s Jefferson Park neighborhood, Red Bay’s new roastery and coffee shop will lead the coffee company’s national expansion in 2020.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“L.A. makes sense because it is a gateway to the rest of the nation,” says founder Keba Konte. He notes that Los Angeles is experiencing a coffee rush with major coffee brands from across the nation opening up shop in the city. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Konte, a visual artist and community organizer who established his coffee career co-founding North Berkeley’s Guerilla Café in 2005 and San Francisco’s Chasing Lions Café in 2012 credits his early ventures with helping him clarify the vision for Red Bay. “It showed me the limitation of a coffee shop,” he explains. “Or better yet, it gave me an understanding of the potential in coffee roasting.” \u003c/span>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“The level of infrastructure that it takes to be a coffee roaster, it almost demands that there's some level of scale involved,” Konte says of Red Bay’s growth. “I suppose we could've opened a roaster and supplied the Bay Area but the vision was always much larger.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In 2014, Konte founded Red Bay Coffee with a coffee stand in downtown Oakland and a public roastery in the Fruitvale which doubles as a community space, holding film screenings, concerts and markets for local vendors. “What we’ve done with the public roastery [in the Fruitvale] is the blueprint for what we'll be doing in Los Angeles on an even larger scale,” he says of the 11,000-square-foot building and lot Red Bay is in the process of purchasing. “We will have a performance venue, we will have a coffee shop and a factory all co-mingling together.” \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_136057\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136057\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/RB_LA-RENDERING-WHITE.jpg\" alt=\"A digital rendering of the Red Bay Coffee space coming this Spring to South L.A.'s Jefferson Park neighborhood\" width=\"1920\" height=\"898\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/RB_LA-RENDERING-WHITE.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/RB_LA-RENDERING-WHITE-160x75.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/RB_LA-RENDERING-WHITE-800x374.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/RB_LA-RENDERING-WHITE-768x359.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/RB_LA-RENDERING-WHITE-1020x477.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/RB_LA-RENDERING-WHITE-1200x561.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A digital rendering of the Red Bay Coffee space coming this Spring to South L.A.'s Jefferson Park neighborhood \u003ccite>(courtesy of Red Bay Coffee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Backing Red Bay’s impressive expansion is a series A funding that’s raised $5 million with more coming. “That is a model of fundraising that is built around any business that is planning to scale large,” Konte says of the venture capital model. “We were able to identify and connect with capital that was also mission-driven and believes in what we want to do,” he adds. Valuing growth at a sustainable pace, Konte also notes the growth trajectory of is driven internally by him. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">While also eyeing Philadelphia, Los Angeles’ appeal to Konte is also the opportunity to provide coffee, community space and employment opportunities for the diverse neighborhood of Jefferson Park. “Everyone is welcome to Red Bay Coffee. We hope everyone enjoys our coffee and the experiences that we provide,” he says, adding: “In particular, we're creating spaces and experiences and products that are culturally geared towards people of color, black people in particular.”\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cem>Dining in the Bay Area can mean lots of optimized salad bars and grain bowls inhaled between meetings. Here, KQED staffers share recent meals that demanded we slow down and enjoy them thoroughly.\u003c/em>\u003c/p>\n\u003cp>[aside postID='bayareabites_49845,bayareabites_107772,bayareabites_96014' label='Get a taste of these flavors at Onigilly, Komaaj and at your local grocery store']\u003c/p>\n\u003ch2>Tokyo Fish Market's Onigiri\u003c/h2>\n\u003cp>By lunch, the selection of onigiri at Tokyo Fish Market in Berkeley is sparse, so I’ve made it a point to go in the morning. The first time I did, I was delighted by the sheer diversity of onigiri I had never seen before, including takana (a chopped and pickled mustard green), ume (salted, pickled plum) and okaka (a delicate smoked tuna). Last Friday, I deliberated these choices and ended up with shrimp tempura, my favorite, and takana. What sets Tokyo Fish Market’s onigiri apart from others is how well the rice is seasoned in a light rice vinegar with a faint saltiness. The shrimp tempura in particular is such a delight of textures and flavors—a satisfyingly crunchy seaweed wrap with pearly sushi rice and a protein treat in its center.\u003c/p>\n\u003cp>By my math, one onigiri is a perfect snack, and two will hold you down for lunch. While at the market, I also grabbed a can of UCC coffee with milk from their well stocked refrigerated section. I’m an advocate of coffee as a social beverage more than a utilitarian one, but coffee in a can has an elegant appeal—especially when the can is so beautifully designed. UCC’s coffee was pleasantly milky while still delivering the rich taste I expected. I’ll certainly repeat some version of this market run in the near future.—\u003cem>Ruth Gebreyesus, food reporter and visual arts columnist\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\n\u003ch2>Kuku Sabzi at Komaaj\u003c/h2>\n\u003cp>On a dreary Saturday morning, I found myself driving across town in pursuit of a dish that would make up for the physical distance between me and my family. Sometimes, you seek out food in order to feel a little closer to home. I found just that at Komaaj, a pop-up restaurant in North Berkeley’s Caffeinated Coffee, a new cafe that opened this spring, offering single-origin coffee beans from women farmers around the globe.\u003c/p>\n\u003cfigure id=\"attachment_136039\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136039\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669.jpg\" alt=\"Kuku Sabzi, an herb frittata, served with sumac labneh, pickled carrots and toasted flatbread.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Kuku Sabzi at Komaaj, served with sumac labneh, pickled carrots and toasted flatbread. \u003ccite>(Kyana Moghadam)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Komaaj, the vision of chef Hanif Sadr, joined the cafe shortly after (the two businesses share the space). It offers regional dishes from Northern Iran, including maast labou (a Greek yogurt with roasted beets, basil, mint and sumac), as well as a saffron pastry made with rice flour and yogurt, and served with honey and rose petals. Komaaj also offers one of my favorites, baaghali ghatogh, a white bean stew with dill, radishes and a handful of herbs served with thick sangak bread.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I'd followed Komaaj’s journey from afar on Instagram, admiring its commitment to highlighting dishes that are often overshadowed by Iran's famous tahdig and kebabs. Herbs are life in Iranian cuisine, and at Komaaj they shine through in every dish. I ordered the herbiest, greenest option on the menu, kuku sabzi, a frittata that's one of my all-time favorites. It’s a staple of Iranian cooking, especially in the springtime. Chef Sadr presents it with sumac labneh, pickled vegetables and toasted flatbread. It's a beautiful dish, and for the few minutes that it lasted, it took me exactly where I needed to be. — \u003cem>Kyana Moghadam, podcast engagement producer\u003c/em>\u003c/p>\n\u003ch2>Oren’s Hummus\u003c/h2>\n\u003cp>A big group of colleagues and I were looking for a place to lunch without a reservation on a recent afternoon in downtown San Francisco, and Oren’s Hummus ended up being a tasty and accommodating choice for our nine-person party. The cute café, with its geometric, tiled floors and collection of mossy house plants, is perfect for family-style dining. We ordered the sampler of dips, an assortment of fluffy pureed eggplant (three different varieties!), spiced Moroccan carrots, juicy marinated beets and a thick, strained yogurt. We passed them around the table and compared notes on each dip, which was part of the fun.\u003c/p>\n\u003cp>https://www.instagram.com/p/B1Yw2meF-PX/\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>True to its name, Oren’s Hummus has so many varieties of the famous chickpea-based dip. For my main, I got the hummus sabich, a big bowl of hummus that came with a combination of fried eggplant, potato, hard-boiled egg, cucumber, tomato, chopped pickles, amba sauce (a tart glaze made out of unripe mango) and fresh herbs. All cubed into tiny pieces, the fresh and cooked ingredients added lively texture to the creamy hummus and fluffy pita bread. The showstopper, though, was the beef and lamb kebab, which was tender and juicy, reminiscent of medium-rare meatballs that are a little crispy on the outside. I’ll definitely order that for my entrée when I go back to Oren’s.—\u003cem>Nastia Voynovskaya, music editor\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch2>Tokyo Fish Market's Onigiri\u003c/h2>\n\u003cp>By lunch, the selection of onigiri at Tokyo Fish Market in Berkeley is sparse, so I’ve made it a point to go in the morning. The first time I did, I was delighted by the sheer diversity of onigiri I had never seen before, including takana (a chopped and pickled mustard green), ume (salted, pickled plum) and okaka (a delicate smoked tuna). Last Friday, I deliberated these choices and ended up with shrimp tempura, my favorite, and takana. What sets Tokyo Fish Market’s onigiri apart from others is how well the rice is seasoned in a light rice vinegar with a faint saltiness. The shrimp tempura in particular is such a delight of textures and flavors—a satisfyingly crunchy seaweed wrap with pearly sushi rice and a protein treat in its center.\u003c/p>\n\u003cp>By my math, one onigiri is a perfect snack, and two will hold you down for lunch. While at the market, I also grabbed a can of UCC coffee with milk from their well stocked refrigerated section. I’m an advocate of coffee as a social beverage more than a utilitarian one, but coffee in a can has an elegant appeal—especially when the can is so beautifully designed. UCC’s coffee was pleasantly milky while still delivering the rich taste I expected. I’ll certainly repeat some version of this market run in the near future.—\u003cem>Ruth Gebreyesus, food reporter and visual arts columnist\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\n\u003ch2>Kuku Sabzi at Komaaj\u003c/h2>\n\u003cp>On a dreary Saturday morning, I found myself driving across town in pursuit of a dish that would make up for the physical distance between me and my family. Sometimes, you seek out food in order to feel a little closer to home. I found just that at Komaaj, a pop-up restaurant in North Berkeley’s Caffeinated Coffee, a new cafe that opened this spring, offering single-origin coffee beans from women farmers around the globe.\u003c/p>\n\u003cfigure id=\"attachment_136039\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136039\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669.jpg\" alt=\"Kuku Sabzi, an herb frittata, served with sumac labneh, pickled carrots and toasted flatbread.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Kuku Sabzi at Komaaj, served with sumac labneh, pickled carrots and toasted flatbread. \u003ccite>(Kyana Moghadam)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Komaaj, the vision of chef Hanif Sadr, joined the cafe shortly after (the two businesses share the space). It offers regional dishes from Northern Iran, including maast labou (a Greek yogurt with roasted beets, basil, mint and sumac), as well as a saffron pastry made with rice flour and yogurt, and served with honey and rose petals. Komaaj also offers one of my favorites, baaghali ghatogh, a white bean stew with dill, radishes and a handful of herbs served with thick sangak bread.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\n\u003cp>True to its name, Oren’s Hummus has so many varieties of the famous chickpea-based dip. For my main, I got the hummus sabich, a big bowl of hummus that came with a combination of fried eggplant, potato, hard-boiled egg, cucumber, tomato, chopped pickles, amba sauce (a tart glaze made out of unripe mango) and fresh herbs. All cubed into tiny pieces, the fresh and cooked ingredients added lively texture to the creamy hummus and fluffy pita bread. The showstopper, though, was the beef and lamb kebab, which was tender and juicy, reminiscent of medium-rare meatballs that are a little crispy on the outside. I’ll definitely order that for my entrée when I go back to Oren’s.—\u003cem>Nastia Voynovskaya, music editor\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Life After Pop-Up: Oakland's Lovely's and San Francisco's Chicáno Nuevo Seek Permanence",
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"content": "\u003cp>The line at \u003ca href=\"https://www.instagram.com/lovelys__oakland/\">Lovely’s\u003c/a> stretched for two blocks, past other eateries, when the Oakland burger joint popped up at Tacos Oscar after a month-long hiatus this September. Those who decided to brave the wait wouldn’t get a bite for hours. “People are telling me, ‘Congratulations.’ And I hated that experience,” remembers Mikey Yoon, the chef behind Lovely’s. “I don't want people to wait three hours for a five-dollar burger.”\u003c/p>\n\u003cp>[aside postID='bayareabites_127083,bayareabites_133040' label='More pop-ups around the Bay']\u003c/p>\n\u003cp>The scene may seem both exciting and daunting for any chef, but it’s especially challenging for pop-up chefs who cook in unfamiliar kitchens with limited storage and a modest staff (if any at all), while competing with their nomadic peers and established brick-and-mortar restaurants for the attention of patrons.\u003c/p>\n\u003cp>“To have a successful one-off pop-up, you have to knock it out of the park,” Yoon says. “There [are] so many things involved. There’s people that are helping me out that day. How much have they worked with me? How hard is the process? They’re also in a new setting.”\u003c/p>\n\u003cp>“For me, consistency is super key. You want to deliver the perfect product that you’ve been working on so hard,” Yoon adds. “To be honest, for the last couple pop-ups I’ve been pretty disappointed in myself or just the process of it.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Pop-up restaurants in the Bay Area have been on a steady rise over the last decade, intersecting with escalating rents and a volatile job market following the 2008 financial crisis. Creative, often self-taught chefs took to the street offering regionally specific and experimental dishes to patrons at affordable prices.\u003c/p>\n\u003cp>Though rents show no signs of ebbing, many pop-up owners still angle for some permanence, even if it’s in a less traditional space like a shipping container. Others take over kitchens at bars and restaurants with leases more like artist residencies than commercial tenancies. Stability benefits both chefs and their customers—one gains steady income, the other a more consistent product.\u003c/p>\n\u003ch2>Surviving the Hype\u003c/h2>\n\u003cp>Before the September pop-up at Tacos Oscar, Lovely’s built a dedicated fan base through its classic American diner fare at Piedmont Avenue bar The Lodge, where Yoon popped up consistently from June 2018 until July 2019. There, from the bar’s tiny kitchen, he churned out fried chicken sandwiches and his coveted “OG” burgers (American cheese topped smashed patty and all the fixings in a potato bun).\u003c/p>\n\u003cfigure id=\"attachment_136000\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136000\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/FullSizeRender.jpeg\" alt=\"A drive thru burger and an OG burger from Oakland's Lovely's.\" width=\"1920\" height=\"1029\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/FullSizeRender.jpeg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/FullSizeRender-160x86.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/FullSizeRender-800x429.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/FullSizeRender-768x412.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/FullSizeRender-1020x547.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/FullSizeRender-1200x643.jpeg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A drive thru burger and an OG burger from Lovely's. \u003ccite>(Courtesy of Mikey Yoon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The burger, along with Lovely’s entire menu, is an ode to the uncomplicated and reliable offerings from the lunch delis and diners that Yoon loved in his Midwest and East Coast days. In fact, his parents ran a few of those delis themselves in his home state of Maryland. “It definitely represented my parents,” he recalls. “Out there, it’s a cheeseburger, steak and cheese, chopped cheese, french fries from a bag. It was super affordable.”\u003c/p>\n\u003cp>The hype around Lovely’s coincided with Yoon’s announcement that he’d be leaving his year-long post at The Lodge to find a permanent spot of his own. With a single, stable location, Yoon can avoid the stress of Bay Area residents’ avid pursuit for the newest and most ephemeral food experiences—a chase that’s become gamified thanks to social feeds. “In a pop-up context it almost seems like it’s not even about the food. It’s about the process of it,” he says. “People want the experience of, I hate to say it, maybe waiting in line because everyone else is doing it.”\u003c/p>\n\u003cfigure id=\"attachment_135970\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135970\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Lovelys_3315.jpeg\" alt=\"Lovely's chef Mikey Yoon along with Javi Palacios and Cameron Kauzer working a pop-up at Eli's Mile High Club.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Lovelys_3315.jpeg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Lovelys_3315-160x120.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Lovelys_3315-800x600.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Lovelys_3315-768x576.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Lovelys_3315-1020x765.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Lovelys_3315-1200x900.jpeg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lovely's chef Mikey Yoon along with Javi Palacios and Cameron Kauzer working a pop-up at Eli's Mile High Club. \u003ccite>(Ruth Gebreyesus)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To mitigate the wait time of his September pop-up, Yoon opted for weekend-long takeovers of the kitchen at Eli’s Mile High Club while securing a future home for Lovely’s. “The margins for restaurants aren’t high really, especially if I’m selling a five or six dollar burger,” Yoon explains. “I needed to find a situation to where I can keep my prices low and still have my goals intact.”\u003c/p>\n\u003cp>To that end, he’s hoping to finalize a deal with a brewery set to open in Oakland’s Pill Hill neighborhood next summer. “On the financial end, it works wonders for me because they’re kind of doing the heavy lifting. They’re building the kitchen. I don’t have to put all of this investment down,” he says. He’ll keep mum on other details until the deal is inked.\u003c/p>\n\u003ch2>Drinking Buddies\u003c/h2>\n\u003cp>On the other side of the bridge in San Francisco, chef Abraham Nunez is also searching for a permanent spot for his \u003ca href=\"https://www.instagram.com/chicano_nuevo/?hl=en\">Chicáno Nuevo\u003c/a> pop-up. In 2015, Nunez started selling tamales and fish tacos at the original Emmy’s Spaghetti Shack location after the eatery moved down the street. Soon enough, the owner asked him to take over the kitchen; Nunez ran his pop-up for a year until the building sold.\u003c/p>\n\u003cp>https://www.instagram.com/p/BybOwFYB9y2/\u003c/p>\n\u003cp>Originally from San Diego and Tijuana, Nunez was excited to offer the regionally specific Mexican food he grew up eating, like the Baja-style fish tacos he serves with a salmon caldo. Besides his specialized menu, Nunez also sees the value of his pop-up for bars and breweries who sell liquor under a 47 license, which requires a facility be a “bona fide eating place” with over half its sales coming from food.\u003c/p>\n\u003cp>“Some new bar owners that don’t have experience to run a kitchen are looking to people like me who have a following of people and already a brand, a central dish, a focal point and a strategy,” he says. “The pop-up as a service is highly desirable because you come in and you run their kitchen. They don’t have to go out and hire and train and work out their recipes.”\u003c/p>\n\u003cp>The former musician compares running a pop-up to being in a band, playing shows in a different venue every weekend. “It feels almost exactly the same,” Nunez says. “Rehearse, get the band together, perform a show. Prep, get the food and ingredients and equipment together and go perform, do a pop-up. Then you pack up your gear at the end of the night and you go home.”\u003c/p>\n\u003cp>Currently, Nunez is touring Chicáno Nuevo at Old Devil Moon, El Rio and Casements. Starting next year, he’s hoping to be in a permanent spot on 16th and Mission Streets. The chef is in the final stages of negotiations for a commercial space through the Mission Housing Development Corporation, a community-based organization dedicated to creating and preserving high-quality affordable housing for Mission residents.\u003c/p>\n\u003ch2>Better Together\u003c/h2>\n\u003cp>[aside postID=\"bayareabites_135485,checkplease_20198\" label='Gay 4 U is Reborn and Aburaya is on Check, Please!']\u003c/p>\n\u003cp>When Terry Sok-Wolfson, along with her wife and business partner Julia Sok-Wolfson, bought downtown Oakland lunch institution Garden House in 2014, a pop-up helped them survive their first year as business owners. Adachi Hiroyuki launched dinner service at the lunch-only restaurant with \u003ca href=\"https://www.instagram.com/aburayaoakland/?hl=en\">Aburaya\u003c/a>, a punk rock-influenced Japanese fried chicken spot with a cult following. With Hiroyuki splitting the rent with them, the Sok-Wolfsons were able to keep afloat as new business owners. “I knew in my heart that it’d become increasingly difficult to run a business in downtown Oakland,” Terry says. “[The pop-up] is what ultimately gave us an opportunity to succeed and grow as much as we have.”\u003c/p>\n\u003cp>After Aburaya spun out to their own location, with the Sok-Wolfsons staying on as business partners, Garden House’s building sold in 2017. The couple renovated the restaurant and negotiated a new lease with pop-ups in mind. “Aburaya has turned into something that none of us could’ve imagined,” Terry explains. “If we’re able to give someone else an opportunity to grow as much as Aburaya has, someone that is a part of the community, doing things for the community, then that’s definitely something we want to [do].”\u003c/p>\n\u003cp>https://www.instagram.com/p/B6DTBmmBmFk/\u003c/p>\n\u003cp>This October, Sofi Espice’s colorful vegan pop-up, Gay 4 U, moved into Garden House for dinner and brunch service after losing their semi-permanent spot at Classic Cars West. Now that they’re on more solid financial footing at Garden House, the Sok-Wolfsons are offering Espice a more flexible lease option, including marginally increasing rent that can take the pressure off of the pop-up in the first few months. “I think it’s impossible to run a pop-up without a venue that supports you. And it’s also almost impossible to just run a simple small family restaurant,” Terry says.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“I’m very committed to Oakland in as many ways as I can be. Allowing pop-ups and trying to help incubate folks was my way of trying to ensure that Oakland's culinary creative scene stays around.”\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The line at \u003ca href=\"https://www.instagram.com/lovelys__oakland/\">Lovely’s\u003c/a> stretched for two blocks, past other eateries, when the Oakland burger joint popped up at Tacos Oscar after a month-long hiatus this September. Those who decided to brave the wait wouldn’t get a bite for hours. “People are telling me, ‘Congratulations.’ And I hated that experience,” remembers Mikey Yoon, the chef behind Lovely’s. “I don't want people to wait three hours for a five-dollar burger.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The scene may seem both exciting and daunting for any chef, but it’s especially challenging for pop-up chefs who cook in unfamiliar kitchens with limited storage and a modest staff (if any at all), while competing with their nomadic peers and established brick-and-mortar restaurants for the attention of patrons.\u003c/p>\n\u003cp>“To have a successful one-off pop-up, you have to knock it out of the park,” Yoon says. “There [are] so many things involved. There’s people that are helping me out that day. How much have they worked with me? How hard is the process? They’re also in a new setting.”\u003c/p>\n\u003cp>“For me, consistency is super key. You want to deliver the perfect product that you’ve been working on so hard,” Yoon adds. “To be honest, for the last couple pop-ups I’ve been pretty disappointed in myself or just the process of it.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Pop-up restaurants in the Bay Area have been on a steady rise over the last decade, intersecting with escalating rents and a volatile job market following the 2008 financial crisis. Creative, often self-taught chefs took to the street offering regionally specific and experimental dishes to patrons at affordable prices.\u003c/p>\n\u003cp>Though rents show no signs of ebbing, many pop-up owners still angle for some permanence, even if it’s in a less traditional space like a shipping container. Others take over kitchens at bars and restaurants with leases more like artist residencies than commercial tenancies. Stability benefits both chefs and their customers—one gains steady income, the other a more consistent product.\u003c/p>\n\u003ch2>Surviving the Hype\u003c/h2>\n\u003cp>Before the September pop-up at Tacos Oscar, Lovely’s built a dedicated fan base through its classic American diner fare at Piedmont Avenue bar The Lodge, where Yoon popped up consistently from June 2018 until July 2019. There, from the bar’s tiny kitchen, he churned out fried chicken sandwiches and his coveted “OG” burgers (American cheese topped smashed patty and all the fixings in a potato bun).\u003c/p>\n\u003cfigure id=\"attachment_136000\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136000\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/FullSizeRender.jpeg\" alt=\"A drive thru burger and an OG burger from Oakland's Lovely's.\" width=\"1920\" height=\"1029\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/FullSizeRender.jpeg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/FullSizeRender-160x86.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/FullSizeRender-800x429.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/FullSizeRender-768x412.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/FullSizeRender-1020x547.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/FullSizeRender-1200x643.jpeg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A drive thru burger and an OG burger from Lovely's. \u003ccite>(Courtesy of Mikey Yoon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The burger, along with Lovely’s entire menu, is an ode to the uncomplicated and reliable offerings from the lunch delis and diners that Yoon loved in his Midwest and East Coast days. In fact, his parents ran a few of those delis themselves in his home state of Maryland. “It definitely represented my parents,” he recalls. “Out there, it’s a cheeseburger, steak and cheese, chopped cheese, french fries from a bag. It was super affordable.”\u003c/p>\n\u003cp>The hype around Lovely’s coincided with Yoon’s announcement that he’d be leaving his year-long post at The Lodge to find a permanent spot of his own. With a single, stable location, Yoon can avoid the stress of Bay Area residents’ avid pursuit for the newest and most ephemeral food experiences—a chase that’s become gamified thanks to social feeds. “In a pop-up context it almost seems like it’s not even about the food. It’s about the process of it,” he says. “People want the experience of, I hate to say it, maybe waiting in line because everyone else is doing it.”\u003c/p>\n\u003cfigure id=\"attachment_135970\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135970\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Lovelys_3315.jpeg\" alt=\"Lovely's chef Mikey Yoon along with Javi Palacios and Cameron Kauzer working a pop-up at Eli's Mile High Club.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Lovelys_3315.jpeg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Lovelys_3315-160x120.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Lovelys_3315-800x600.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Lovelys_3315-768x576.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Lovelys_3315-1020x765.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Lovelys_3315-1200x900.jpeg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lovely's chef Mikey Yoon along with Javi Palacios and Cameron Kauzer working a pop-up at Eli's Mile High Club. \u003ccite>(Ruth Gebreyesus)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To mitigate the wait time of his September pop-up, Yoon opted for weekend-long takeovers of the kitchen at Eli’s Mile High Club while securing a future home for Lovely’s. “The margins for restaurants aren’t high really, especially if I’m selling a five or six dollar burger,” Yoon explains. “I needed to find a situation to where I can keep my prices low and still have my goals intact.”\u003c/p>\n\u003cp>To that end, he’s hoping to finalize a deal with a brewery set to open in Oakland’s Pill Hill neighborhood next summer. “On the financial end, it works wonders for me because they’re kind of doing the heavy lifting. They’re building the kitchen. I don’t have to put all of this investment down,” he says. He’ll keep mum on other details until the deal is inked.\u003c/p>\n\u003ch2>Drinking Buddies\u003c/h2>\n\u003cp>On the other side of the bridge in San Francisco, chef Abraham Nunez is also searching for a permanent spot for his \u003ca href=\"https://www.instagram.com/chicano_nuevo/?hl=en\">Chicáno Nuevo\u003c/a> pop-up. In 2015, Nunez started selling tamales and fish tacos at the original Emmy’s Spaghetti Shack location after the eatery moved down the street. Soon enough, the owner asked him to take over the kitchen; Nunez ran his pop-up for a year until the building sold.\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Originally from San Diego and Tijuana, Nunez was excited to offer the regionally specific Mexican food he grew up eating, like the Baja-style fish tacos he serves with a salmon caldo. Besides his specialized menu, Nunez also sees the value of his pop-up for bars and breweries who sell liquor under a 47 license, which requires a facility be a “bona fide eating place” with over half its sales coming from food.\u003c/p>\n\u003cp>“Some new bar owners that don’t have experience to run a kitchen are looking to people like me who have a following of people and already a brand, a central dish, a focal point and a strategy,” he says. “The pop-up as a service is highly desirable because you come in and you run their kitchen. They don’t have to go out and hire and train and work out their recipes.”\u003c/p>\n\u003cp>The former musician compares running a pop-up to being in a band, playing shows in a different venue every weekend. “It feels almost exactly the same,” Nunez says. “Rehearse, get the band together, perform a show. Prep, get the food and ingredients and equipment together and go perform, do a pop-up. Then you pack up your gear at the end of the night and you go home.”\u003c/p>\n\u003cp>Currently, Nunez is touring Chicáno Nuevo at Old Devil Moon, El Rio and Casements. Starting next year, he’s hoping to be in a permanent spot on 16th and Mission Streets. The chef is in the final stages of negotiations for a commercial space through the Mission Housing Development Corporation, a community-based organization dedicated to creating and preserving high-quality affordable housing for Mission residents.\u003c/p>\n\u003ch2>Better Together\u003c/h2>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When Terry Sok-Wolfson, along with her wife and business partner Julia Sok-Wolfson, bought downtown Oakland lunch institution Garden House in 2014, a pop-up helped them survive their first year as business owners. Adachi Hiroyuki launched dinner service at the lunch-only restaurant with \u003ca href=\"https://www.instagram.com/aburayaoakland/?hl=en\">Aburaya\u003c/a>, a punk rock-influenced Japanese fried chicken spot with a cult following. With Hiroyuki splitting the rent with them, the Sok-Wolfsons were able to keep afloat as new business owners. “I knew in my heart that it’d become increasingly difficult to run a business in downtown Oakland,” Terry says. “[The pop-up] is what ultimately gave us an opportunity to succeed and grow as much as we have.”\u003c/p>\n\u003cp>After Aburaya spun out to their own location, with the Sok-Wolfsons staying on as business partners, Garden House’s building sold in 2017. The couple renovated the restaurant and negotiated a new lease with pop-ups in mind. “Aburaya has turned into something that none of us could’ve imagined,” Terry explains. “If we’re able to give someone else an opportunity to grow as much as Aburaya has, someone that is a part of the community, doing things for the community, then that’s definitely something we want to [do].”\u003c/p>\u003c/p>\u003c/div>",
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"disqusTitle": "5 Fruitvale Food Trucks That Put Regional Mexican Plates on the Map",
"title": "5 Fruitvale Food Trucks That Put Regional Mexican Plates on the Map",
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"content": "\u003cp>All across Mexico, regional dishes are as varied as the terrain, language and cultural traditions. In Oakland's Fruitvale district, the many \u003cem>taqueros\u003c/em> and food vendors along the streets coalesce to map complex patterns of migration and weave a vibrant tapestry of food traditions from across the Americas.\u003c/p>\n\u003cp>And the dishes from these traditions are delicious, too. We recently visited five food trucks in the neighborhood to understand the regional distinctions of their offerings and hear from the people who make them. Come along with us to experience the many flavors of Fruitvale—and bring your appetite.\u003c/p>\n\u003ch3>Aguachiles el Tamarindo\u003c/h3>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cstrong>Location:\u003c/strong> 3053 International Blvd., Oakland, CA\u003cbr>\n\u003c/span>\u003cstrong>Regions:\u003c/strong> Sinaloa, Baja California and Jalisco\u003cbr>\n\u003cstrong>Best time to go:\u003c/strong> Afternoons, weekends\u003cbr>\n\u003cstrong>Must try: \u003c/strong>\u003cem>Torre de mariscos\u003c/em>, Baja-style \u003cem>tacos de pescado \u003c/em>and \u003cem>camaron\u003c/em>, ceviche \u003cem>verde\u003c/em>, mango and \u003cem>chamoy\u003c/em> ceviche\u003c/p>\n\u003cfigure id=\"attachment_135897\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135897\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Aguachiles-Tamarindo-3-800x600.jpg\" alt=\"Torre Sinaloense with scallops, shrimp, cucumber, imitation crab, tomato, avocado and covered with salsa negra.\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Aguachiles-Tamarindo-3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Aguachiles-Tamarindo-3-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Aguachiles-Tamarindo-3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Aguachiles-Tamarindo-3.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Enrique Galindo (El Grio, Jalisco) and family's Torre de Mariscos estilo Sinaloense with scallops, shrimp, cucumber, imitation crab, chiltepin, tomato, avocado and covered with salsa negra. \u003ccite>(Masha Pershay / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>An offshoot of Enrique Galindo and family's long-established taqueria enterprise Mi Grullense, Aguachiles el Tamarindo offers delicious taco and torta staples. But what sets them apart is their vast menu of seafood—ceviches, tostadas, cocteles and their show-stopper: the \u003cem>torre de mariscos\u003c/em>.\u003c/p>\n\u003cp>Literally translated as a “tower of seafood,” the \u003cem>torre\u003c/em> has five-plus layers of tender scallops, \u003cem>jaiba\u003c/em> (imitation crab), shrimp, octopus, chiltepin, avocado, onion, tomato and cucumber, all drenched in a family recipe of Sinaloa-style \u003cem>salsa negra\u003c/em>—a punchy combination of Maggi sauce and secret ingredients.\u003c/p>\n\u003cp>[pullquote]To their Flamin' Hot competitor Taco Bell, manager Adriana Nieto says, \"\u003cem>Que se vaya!\u003c/em>\"[/pullquote]\u003c/p>\n\u003cp>As a popular truck destination, Aguachiles el Tamarindo has creatively adapted to waves of new clientele. They've produced unique items on their menu to satisfy the cravings of locals from a variety of international traditions, including a Vietnamese and Cajun-style shrimp boil and poppin' diaspora dishes like Flamin' Hot Cheeto nachos. To their Flamin' Hot competitor Taco Bell, manager Adriana Nieto says, \"\u003cem>Que se vaya!\u003c/em>\"\u003c/p>\n\u003cp>\u003cstrong>Pro tip:\u003c/strong> Keep coming back. The menu is so large that it will take a long time to try all of their offerings.\u003c/p>\n\u003ch3>El Pipirin\u003c/h3>\n\u003cp>\u003cstrong>Location:\u003c/strong> 3315 Farnam St., Oakland, CA\u003cstrong>\u003cbr>\nRegion:\u003c/strong> Guadalajara, Jalisco\u003cbr>\n\u003cstrong>Best time to go:\u003c/strong> Afternoons, early evenings\u003cbr>\n\u003cstrong>Must try:\u003c/strong> \u003cem>Torta ahogada\u003c/em>, \u003cem>consome\u003c/em>, \u003cem>barbacoa de res\u003c/em>, guava and cream empanadas\u003c/p>\n\u003cfigure id=\"attachment_135903\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135903\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Pipirin-2-800x600.jpg\" alt=\"Tomato salsa (L) and chile de arbol (R) torta ahogada at El Pipirin.\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Pipirin-2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Pipirin-2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Pipirin-2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Pipirin-2.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Tomato salsa (L) and chile de arbol (R) torta ahogada at El Pipirin. \u003ccite>(Masha Pershay / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jorge Ayllon established El Pipirin 29 years ago to bring the tastes and \u003cem>costumbres\u003c/em> of Guadalajara, Jalisco to the Bay. With pride, his family set out to offer items that couldn't be found in other restaurants in the region. That's partly what makes their \u003cem>barbacoa\u003c/em> so unique. Beyond swapping \u003cem>borrega \u003c/em>(sheep) for \u003cem>res \u003c/em>(beef) and \u003cem>lengua\u003c/em> (tongue)\u003cem>, \u003c/em>Ayllon and family use a special oven to duplicate the dish's traditional preparation, which involves cooking the meat in an underground oven for 20 hours.\u003c/p>\n\u003cp>But one dish takes center stage at El Pipirin, and that's the Torta Ahogada. They've mastered the recipe over the years to produce a torta that's identical to the one you might order in Guadalajara. Its core elements include a soft-yet-sturdy \u003cem>bolillo\u003c/em> layered with beans, \u003ci>barbacoa \u003c/i>and drenched with an extra spicy \u003cem>chile de arbol \u003c/em>or a mild tomato salsa. The fiery sandwich wouldn't be complete without a garnish of finely-sliced white onions.\u003c/p>\n\u003cp>[pullquote size='large' align='right' citation='Jorge Ayllon']\"El chile tiene que ser muy bravo, para que siempre venga la gente.\"[/pullquote]\u003c/p>\n\u003cp>The item that stands out as a personal favorite of ours is their \u003cem>consome\u003c/em>. Each cup bursts diced onions, finely stewed bits of \u003cem>barbacoa\u003c/em>, and a zing of lime. Beyond its singular flavor and mouth-watering aromatics, the beefy broth is loaded with a surprise ingredient: garbanzo beans. The convergence of acid, fat, heat and salt blend into an unforgettable stew perfect for dipping or enjoyed on its own.\u003c/p>\n\u003cp>\u003cstrong>Pro tip: \u003c/strong>Enjoy a mini empanada made fresh daily with original ingredients including sweet cream, guava and strawberry.\u003c/p>\n\u003ch3>La Grana Fish\u003c/h3>\n\u003cp>\u003cstrong>Location:\u003c/strong> 865 50th Ave., Oakland, CA\u003cstrong>\u003cbr>\nRegions:\u003c/strong> Jalisco, Baja California, Michoacán and Sinaloa\u003cbr>\n\u003cstrong>Best time to go:\u003c/strong> Saturdays and Sundays, while ingredients last\u003cbr>\n\u003cstrong>Must try:\u003c/strong> \u003cem>Quesabirrias\u003c/em> (Tijuana), \u003cem>papas rellenas\u003c/em> (Mazatlán), \u003cem>aguachile\u003c/em> ceviche (Jalisco), fresh ahi tuna tostada, michelada mix\u003c/p>\n\u003cfigure id=\"attachment_135898\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135898\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/La-Grana-Fish-1-800x600.jpg\" alt=\"Micheladas, cevice de aguachile, quesabirrias, papas rellenas.\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/La-Grana-Fish-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/La-Grana-Fish-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/La-Grana-Fish-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/La-Grana-Fish-1.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Micheladas, cevice de aguachile, quesabirrias, papas rellenas. \u003ccite>(Masha Pershay / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’ve checked your Instagram feed lately, chances are you’ve caught a glimpse of \u003cem>quesabirria\u003c/em> accompanied by a steaming cup of \u003cem>consome\u003c/em>. \u003cem>Quesabirria\u003c/em> offerings are popping up in locations across the Bay Area and are quickly gaining a cult-like fan base. What sets the Tijuana \u003cem>quesabirria\u003c/em> apart from its taco counterparts is the decadent combination of melty \u003cem>queso quesadilla, \u003c/em>crispy cheese edges and a heaping scoop of tangy, tender stewed \u003cem>birria de res\u003c/em>—all wrapped in a chile-dipped corn tortilla. Dunk your \u003cem>quesabirria\u003c/em> into a steaming cup of \u003cem>consome\u003c/em>, and you’re on your way to an explosion of flavor that satisfies with every bite.\u003c/p>\n\u003cp>La Grana Fish’s second show-stopper is their \u003cspan style=\"font-weight: 400\">\u003cem>papas rellenas\u003c/em>, or twice-baked potatoes,\u003c/span> with roots in Mazatlán, Sinaloa. Each giant potato teems with cheese, bacon, pickled jalapeños, a meat of your choice and a dash of green onions.\u003c/p>\n\u003cp>But don't snooze on their seafood fare—particularly the \u003cem>ceviche aguachile\u003c/em>. The recipe comes from owner Alvaro Ramos' hometown, Autlán de la Grana, Jalisco. The contrasting bite of serrano chile and pickled red onion against the tender shrimp dethrones offerings from local ceviche competitors. If you're looking for something wholly unique to La Grana fish, try their fresh ahi tuna tostada.\u003c/p>\n\u003cp>[pullquote size='large' align='right' citation='Ana Morales']\"It's just the two of us. We would like to expand to have a restaurant. That's our dream.\"[/pullquote]\u003c/p>\n\u003cp>Owners Alvaro Ramos (Jalisco) and Ana Morales (Michoacán) have big dreams for La Grana Fish. What started out as a small cart launched into a popular weekend truck. Their hope is to one day open a \u003cspan style=\"font-weight: 400\">brick-and-mortar restaurant\u003c/span>, and if the long lines of eager customers prove anything, they're well on their way.\u003c/p>\n\u003cp>\u003cstrong>Pro tip: \u003c/strong>Get your stuffed baked potato \u003cem>mar y tierra\u003c/em> style with carne asada and shrimp.\u003c/p>\n\u003ch3>El Charro\u003c/h3>\n\u003cp>\u003cstrong>Location:\u003c/strong> 1502 Fruitvale Ave., Oakland, CA\u003cstrong>\u003cbr>\nRegions: \u003c/strong>Familiar across Mexico, but a specialty in the north\u003cbr>\n\u003cstrong>Best time to go:\u003c/strong> Saturdays and Sundays, late morning/early lunch\u003cbr>\n\u003cstrong>Must try: \u003c/strong>\u003cem>Pollo asado\u003c/em> (\u003cem>al carbon\u003c/em>), ribs, papaya \u003cem>agua fresca\u003c/em> (pending availability)\u003c/p>\n\u003cfigure id=\"attachment_135906\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135906\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/El-Charro-4-800x600.jpg\" alt=\"Half-chicken meal of pollo al carbon, rice beans and tortillas from El Charro in East Oakland.\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/El-Charro-4-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/El-Charro-4-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/El-Charro-4-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/El-Charro-4.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Half-chicken meal of pollo al carbon, rice, beans and tortillas from El Charro in East Oakland. \u003ccite>(Masha Pershay / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cooking whole chickens over charcoal is a technique shared and adapted throughout all of the Americas. In Peru, \u003cem>pollo a la brasa\u003c/em> served with yucca fries is popular, while \u003cem>pollo al carbon\u003c/em> (literally chicken to the coal) is popular across Mexico from Chihuahua to the Yucatán.\u003c/p>\n\u003cp>Fire-braised roasted chicken is often served with fresh corn tortillas, pico de gallo and a fresh salsa of your choice (most commonly a red salsa made with broiled chile and tomatoes or a green salsa of tomatillo, jalapeño, serrano and onion).\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Attached to a bustling market specializing in Latin American goods, El Charro’s custom charcoal grill churns out whole chickens and dry-rub ribs street-side from their food truck or for purchase inside the store. You can count on freshly charred chicken (and dry-rub ribs!) \u003c/span>\u003cspan style=\"font-weight: 400\">Mondays–Sundays\u003c/span>\u003cspan style=\"font-weight: 400\"> starting at 8am.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Pro tip: \u003c/strong>Quench your thirst with any of their \u003cem>aguas frescas. \u003c/em>Papaya, pineapple, watermelon, tamarindo, jamaica are popular, depending on seasonal availability.\u003c/p>\n\u003ch3>Tamales Acapulco Doña Tere\u003c/h3>\n\u003cp>\u003cstrong>Location:\u003c/strong> 4559 International Blvd., Oakland, CA\u003cstrong>\u003cbr>\nRegions:\u003c/strong> Guerrero and South Central Mexico\u003cbr>\n\u003cstrong>Best time to go: \u003c/strong>Weekdays and Saturdays, late morning/early afternoon\u003cbr>\n\u003cstrong>Must try:\u003c/strong> Tamales de \u003cem>mole rojo\u003c/em>, chicharron \u003cem>tacos de canasta\u003c/em> (also known as \u003cem>al vapor\u003c/em>)\u003c/p>\n\u003cfigure id=\"attachment_135909\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135909\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Tamales-Acapulco-1-800x600.jpg\" alt=\"Mole rojo tamal and tamal de puerco from Tamales Acapulco in East Oakland.\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Tamales-Acapulco-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Tamales-Acapulco-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Tamales-Acapulco-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Tamales-Acapulco-1.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Mole rojo tamal and tamal de puerco from Tamales Acapulco in East Oakland. \u003ccite>(Masha Pershay / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Teresa Mondragon of Tamales Acapulco is a food entrepreneur fondly known as Doña Tere. As reported in \u003ca href=\"https://www.berkeleyside.com/2017/10/09/tamales-acapulco-oaklands-original-tamal-joint\">Berkeleyside\u003c/a>, she's among a cohort who helped change local laws for food vending in Fruitvale nearly 20 years ago.\u003c/p>\n\u003cp>That's what brought her food truck to Fruitvale, where she offers \u003cspan style=\"font-weight: 400\">some of the most-coveted tamales in the neighborhood\u003c/span> as well as\u003cem> tacos de canasta\u003c/em>, tortas and pupusas (a Salvadorean staple).\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">While mole recipes from Oaxaca and Puebla have gained the greatest popularity in the United States, it's important to remember that the indigenous roots of mole span far and wide across Central and Southern Mexico.\u003c/span> And the state of Guerrero has its own mole traditions, including the adoption of the green and nutty\u003cem> pipian, \u003c/em>as well as \u003cem>mole rosa\u003c/em> and\u003cem> mole rojo\u003c/em>.\u003c/p>\n\u003cp>Doña Tere has mastered the latter. What’s special about her approach is how she folds the mole sauce into the \u003cem>masa \u003c/em>of the tamal, infusing her \u003cem>maiz\u003c/em> with the richness and complexity of pork-stewed red mole. Add a few \u003cem>tacos de canasta \u003c/em>to your order and let the fatty, stewed \u003cem>chicharron\u003c/em> and salsa verde melt on your tongue.\u003c/p>\n\u003cp>While this food is served and consumed quickly, it's not fast food. Rather, it's a carefully-crafted \u003cem>antojito\u003c/em> (little craving) bundled in regional pride.\u003c/p>\n\u003cp>\u003cstrong>Pro tip:\u003c/strong> On cold days, ask for \u003cem>champurrado\u003c/em>, and let the creamy combo of \u003cem>atole, piloncillo, canela, \u003c/em>chocolate and milk warm you from the inside out.\u003c/p>\n\u003ch2>\u003cem>Follow our eating adventures with some of our favorite dishes from these five trucks: \u003c/em>\u003c/h2>\n\u003cp>[gallery type=\"slideshow\" size=\"medium\" ids=\"135896,135895,135902,135904,135905,135907,135901,135900,135899,135908,135912,135929\"]\u003c/p>\n\u003chr>\n\u003ch4>\u003cem>Hungry? Use our Google Map to find each of these spots in East Oakland. \u003c/em>\u003c/h4>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe src=\"https://www.google.com/maps/d/u/2/embed?mid=1CH9ZSu7sy0moLZgXFMJrwkokteKws56n\" width=\"800\" height=\"500\" scrolling=\"yes\" class=\"iframe-class\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>All across Mexico, regional dishes are as varied as the terrain, language and cultural traditions. In Oakland's Fruitvale district, the many \u003cem>taqueros\u003c/em> and food vendors along the streets coalesce to map complex patterns of migration and weave a vibrant tapestry of food traditions from across the Americas.\u003c/p>\n\u003cp>And the dishes from these traditions are delicious, too. We recently visited five food trucks in the neighborhood to understand the regional distinctions of their offerings and hear from the people who make them. Come along with us to experience the many flavors of Fruitvale—and bring your appetite.\u003c/p>\n\u003ch3>Aguachiles el Tamarindo\u003c/h3>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cstrong>Location:\u003c/strong> 3053 International Blvd., Oakland, CA\u003cbr>\n\u003c/span>\u003cstrong>Regions:\u003c/strong> Sinaloa, Baja California and Jalisco\u003cbr>\n\u003cstrong>Best time to go:\u003c/strong> Afternoons, weekends\u003cbr>\n\u003cstrong>Must try: \u003c/strong>\u003cem>Torre de mariscos\u003c/em>, Baja-style \u003cem>tacos de pescado \u003c/em>and \u003cem>camaron\u003c/em>, ceviche \u003cem>verde\u003c/em>, mango and \u003cem>chamoy\u003c/em> ceviche\u003c/p>\n\u003cfigure id=\"attachment_135897\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135897\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Aguachiles-Tamarindo-3-800x600.jpg\" alt=\"Torre Sinaloense with scallops, shrimp, cucumber, imitation crab, tomato, avocado and covered with salsa negra.\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Aguachiles-Tamarindo-3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Aguachiles-Tamarindo-3-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Aguachiles-Tamarindo-3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Aguachiles-Tamarindo-3.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Enrique Galindo (El Grio, Jalisco) and family's Torre de Mariscos estilo Sinaloense with scallops, shrimp, cucumber, imitation crab, chiltepin, tomato, avocado and covered with salsa negra. \u003ccite>(Masha Pershay / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>An offshoot of Enrique Galindo and family's long-established taqueria enterprise Mi Grullense, Aguachiles el Tamarindo offers delicious taco and torta staples. But what sets them apart is their vast menu of seafood—ceviches, tostadas, cocteles and their show-stopper: the \u003cem>torre de mariscos\u003c/em>.\u003c/p>\n\u003cp>Literally translated as a “tower of seafood,” the \u003cem>torre\u003c/em> has five-plus layers of tender scallops, \u003cem>jaiba\u003c/em> (imitation crab), shrimp, octopus, chiltepin, avocado, onion, tomato and cucumber, all drenched in a family recipe of Sinaloa-style \u003cem>salsa negra\u003c/em>—a punchy combination of Maggi sauce and secret ingredients.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "To their Flamin' Hot competitor Taco Bell, manager Adriana Nieto says, \"\u003cem>Que se vaya!\u003c/em>\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As a popular truck destination, Aguachiles el Tamarindo has creatively adapted to waves of new clientele. They've produced unique items on their menu to satisfy the cravings of locals from a variety of international traditions, including a Vietnamese and Cajun-style shrimp boil and poppin' diaspora dishes like Flamin' Hot Cheeto nachos. To their Flamin' Hot competitor Taco Bell, manager Adriana Nieto says, \"\u003cem>Que se vaya!\u003c/em>\"\u003c/p>\n\u003cp>\u003cstrong>Pro tip:\u003c/strong> Keep coming back. The menu is so large that it will take a long time to try all of their offerings.\u003c/p>\n\u003ch3>El Pipirin\u003c/h3>\n\u003cp>\u003cstrong>Location:\u003c/strong> 3315 Farnam St., Oakland, CA\u003cstrong>\u003cbr>\nRegion:\u003c/strong> Guadalajara, Jalisco\u003cbr>\n\u003cstrong>Best time to go:\u003c/strong> Afternoons, early evenings\u003cbr>\n\u003cstrong>Must try:\u003c/strong> \u003cem>Torta ahogada\u003c/em>, \u003cem>consome\u003c/em>, \u003cem>barbacoa de res\u003c/em>, guava and cream empanadas\u003c/p>\n\u003cfigure id=\"attachment_135903\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135903\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Pipirin-2-800x600.jpg\" alt=\"Tomato salsa (L) and chile de arbol (R) torta ahogada at El Pipirin.\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Pipirin-2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Pipirin-2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Pipirin-2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Pipirin-2.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Tomato salsa (L) and chile de arbol (R) torta ahogada at El Pipirin. \u003ccite>(Masha Pershay / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jorge Ayllon established El Pipirin 29 years ago to bring the tastes and \u003cem>costumbres\u003c/em> of Guadalajara, Jalisco to the Bay. With pride, his family set out to offer items that couldn't be found in other restaurants in the region. That's partly what makes their \u003cem>barbacoa\u003c/em> so unique. Beyond swapping \u003cem>borrega \u003c/em>(sheep) for \u003cem>res \u003c/em>(beef) and \u003cem>lengua\u003c/em> (tongue)\u003cem>, \u003c/em>Ayllon and family use a special oven to duplicate the dish's traditional preparation, which involves cooking the meat in an underground oven for 20 hours.\u003c/p>\n\u003cp>But one dish takes center stage at El Pipirin, and that's the Torta Ahogada. They've mastered the recipe over the years to produce a torta that's identical to the one you might order in Guadalajara. Its core elements include a soft-yet-sturdy \u003cem>bolillo\u003c/em> layered with beans, \u003ci>barbacoa \u003c/i>and drenched with an extra spicy \u003cem>chile de arbol \u003c/em>or a mild tomato salsa. The fiery sandwich wouldn't be complete without a garnish of finely-sliced white onions.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The item that stands out as a personal favorite of ours is their \u003cem>consome\u003c/em>. Each cup bursts diced onions, finely stewed bits of \u003cem>barbacoa\u003c/em>, and a zing of lime. Beyond its singular flavor and mouth-watering aromatics, the beefy broth is loaded with a surprise ingredient: garbanzo beans. The convergence of acid, fat, heat and salt blend into an unforgettable stew perfect for dipping or enjoyed on its own.\u003c/p>\n\u003cp>\u003cstrong>Pro tip: \u003c/strong>Enjoy a mini empanada made fresh daily with original ingredients including sweet cream, guava and strawberry.\u003c/p>\n\u003ch3>La Grana Fish\u003c/h3>\n\u003cp>\u003cstrong>Location:\u003c/strong> 865 50th Ave., Oakland, CA\u003cstrong>\u003cbr>\nRegions:\u003c/strong> Jalisco, Baja California, Michoacán and Sinaloa\u003cbr>\n\u003cstrong>Best time to go:\u003c/strong> Saturdays and Sundays, while ingredients last\u003cbr>\n\u003cstrong>Must try:\u003c/strong> \u003cem>Quesabirrias\u003c/em> (Tijuana), \u003cem>papas rellenas\u003c/em> (Mazatlán), \u003cem>aguachile\u003c/em> ceviche (Jalisco), fresh ahi tuna tostada, michelada mix\u003c/p>\n\u003cfigure id=\"attachment_135898\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135898\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/La-Grana-Fish-1-800x600.jpg\" alt=\"Micheladas, cevice de aguachile, quesabirrias, papas rellenas.\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/La-Grana-Fish-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/La-Grana-Fish-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/La-Grana-Fish-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/La-Grana-Fish-1.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Micheladas, cevice de aguachile, quesabirrias, papas rellenas. \u003ccite>(Masha Pershay / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’ve checked your Instagram feed lately, chances are you’ve caught a glimpse of \u003cem>quesabirria\u003c/em> accompanied by a steaming cup of \u003cem>consome\u003c/em>. \u003cem>Quesabirria\u003c/em> offerings are popping up in locations across the Bay Area and are quickly gaining a cult-like fan base. What sets the Tijuana \u003cem>quesabirria\u003c/em> apart from its taco counterparts is the decadent combination of melty \u003cem>queso quesadilla, \u003c/em>crispy cheese edges and a heaping scoop of tangy, tender stewed \u003cem>birria de res\u003c/em>—all wrapped in a chile-dipped corn tortilla. Dunk your \u003cem>quesabirria\u003c/em> into a steaming cup of \u003cem>consome\u003c/em>, and you’re on your way to an explosion of flavor that satisfies with every bite.\u003c/p>\n\u003cp>La Grana Fish’s second show-stopper is their \u003cspan style=\"font-weight: 400\">\u003cem>papas rellenas\u003c/em>, or twice-baked potatoes,\u003c/span> with roots in Mazatlán, Sinaloa. Each giant potato teems with cheese, bacon, pickled jalapeños, a meat of your choice and a dash of green onions.\u003c/p>\n\u003cp>But don't snooze on their seafood fare—particularly the \u003cem>ceviche aguachile\u003c/em>. The recipe comes from owner Alvaro Ramos' hometown, Autlán de la Grana, Jalisco. The contrasting bite of serrano chile and pickled red onion against the tender shrimp dethrones offerings from local ceviche competitors. If you're looking for something wholly unique to La Grana fish, try their fresh ahi tuna tostada.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\"It's just the two of us. We would like to expand to have a restaurant. That's our dream.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Owners Alvaro Ramos (Jalisco) and Ana Morales (Michoacán) have big dreams for La Grana Fish. What started out as a small cart launched into a popular weekend truck. Their hope is to one day open a \u003cspan style=\"font-weight: 400\">brick-and-mortar restaurant\u003c/span>, and if the long lines of eager customers prove anything, they're well on their way.\u003c/p>\n\u003cp>\u003cstrong>Pro tip: \u003c/strong>Get your stuffed baked potato \u003cem>mar y tierra\u003c/em> style with carne asada and shrimp.\u003c/p>\n\u003ch3>El Charro\u003c/h3>\n\u003cp>\u003cstrong>Location:\u003c/strong> 1502 Fruitvale Ave., Oakland, CA\u003cstrong>\u003cbr>\nRegions: \u003c/strong>Familiar across Mexico, but a specialty in the north\u003cbr>\n\u003cstrong>Best time to go:\u003c/strong> Saturdays and Sundays, late morning/early lunch\u003cbr>\n\u003cstrong>Must try: \u003c/strong>\u003cem>Pollo asado\u003c/em> (\u003cem>al carbon\u003c/em>), ribs, papaya \u003cem>agua fresca\u003c/em> (pending availability)\u003c/p>\n\u003cfigure id=\"attachment_135906\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135906\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/El-Charro-4-800x600.jpg\" alt=\"Half-chicken meal of pollo al carbon, rice beans and tortillas from El Charro in East Oakland.\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/El-Charro-4-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/El-Charro-4-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/El-Charro-4-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/El-Charro-4.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Half-chicken meal of pollo al carbon, rice, beans and tortillas from El Charro in East Oakland. \u003ccite>(Masha Pershay / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cooking whole chickens over charcoal is a technique shared and adapted throughout all of the Americas. In Peru, \u003cem>pollo a la brasa\u003c/em> served with yucca fries is popular, while \u003cem>pollo al carbon\u003c/em> (literally chicken to the coal) is popular across Mexico from Chihuahua to the Yucatán.\u003c/p>\n\u003cp>Fire-braised roasted chicken is often served with fresh corn tortillas, pico de gallo and a fresh salsa of your choice (most commonly a red salsa made with broiled chile and tomatoes or a green salsa of tomatillo, jalapeño, serrano and onion).\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Attached to a bustling market specializing in Latin American goods, El Charro’s custom charcoal grill churns out whole chickens and dry-rub ribs street-side from their food truck or for purchase inside the store. You can count on freshly charred chicken (and dry-rub ribs!) \u003c/span>\u003cspan style=\"font-weight: 400\">Mondays–Sundays\u003c/span>\u003cspan style=\"font-weight: 400\"> starting at 8am.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Pro tip: \u003c/strong>Quench your thirst with any of their \u003cem>aguas frescas. \u003c/em>Papaya, pineapple, watermelon, tamarindo, jamaica are popular, depending on seasonal availability.\u003c/p>\n\u003ch3>Tamales Acapulco Doña Tere\u003c/h3>\n\u003cp>\u003cstrong>Location:\u003c/strong> 4559 International Blvd., Oakland, CA\u003cstrong>\u003cbr>\nRegions:\u003c/strong> Guerrero and South Central Mexico\u003cbr>\n\u003cstrong>Best time to go: \u003c/strong>Weekdays and Saturdays, late morning/early afternoon\u003cbr>\n\u003cstrong>Must try:\u003c/strong> Tamales de \u003cem>mole rojo\u003c/em>, chicharron \u003cem>tacos de canasta\u003c/em> (also known as \u003cem>al vapor\u003c/em>)\u003c/p>\n\u003cfigure id=\"attachment_135909\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135909\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Tamales-Acapulco-1-800x600.jpg\" alt=\"Mole rojo tamal and tamal de puerco from Tamales Acapulco in East Oakland.\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Tamales-Acapulco-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Tamales-Acapulco-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Tamales-Acapulco-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Tamales-Acapulco-1.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Mole rojo tamal and tamal de puerco from Tamales Acapulco in East Oakland. \u003ccite>(Masha Pershay / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Teresa Mondragon of Tamales Acapulco is a food entrepreneur fondly known as Doña Tere. As reported in \u003ca href=\"https://www.berkeleyside.com/2017/10/09/tamales-acapulco-oaklands-original-tamal-joint\">Berkeleyside\u003c/a>, she's among a cohort who helped change local laws for food vending in Fruitvale nearly 20 years ago.\u003c/p>\n\u003cp>That's what brought her food truck to Fruitvale, where she offers \u003cspan style=\"font-weight: 400\">some of the most-coveted tamales in the neighborhood\u003c/span> as well as\u003cem> tacos de canasta\u003c/em>, tortas and pupusas (a Salvadorean staple).\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">While mole recipes from Oaxaca and Puebla have gained the greatest popularity in the United States, it's important to remember that the indigenous roots of mole span far and wide across Central and Southern Mexico.\u003c/span> And the state of Guerrero has its own mole traditions, including the adoption of the green and nutty\u003cem> pipian, \u003c/em>as well as \u003cem>mole rosa\u003c/em> and\u003cem> mole rojo\u003c/em>.\u003c/p>\n\u003cp>Doña Tere has mastered the latter. What’s special about her approach is how she folds the mole sauce into the \u003cem>masa \u003c/em>of the tamal, infusing her \u003cem>maiz\u003c/em> with the richness and complexity of pork-stewed red mole. Add a few \u003cem>tacos de canasta \u003c/em>to your order and let the fatty, stewed \u003cem>chicharron\u003c/em> and salsa verde melt on your tongue.\u003c/p>\n\u003cp>While this food is served and consumed quickly, it's not fast food. Rather, it's a carefully-crafted \u003cem>antojito\u003c/em> (little craving) bundled in regional pride.\u003c/p>\n\u003cp>\u003cstrong>Pro tip:\u003c/strong> On cold days, ask for \u003cem>champurrado\u003c/em>, and let the creamy combo of \u003cem>atole, piloncillo, canela, \u003c/em>chocolate and milk warm you from the inside out.\u003c/p>\n\u003ch2>\u003cem>Follow our eating adventures with some of our favorite dishes from these five trucks: \u003c/em>\u003c/h2>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Walking Tour: The Scenic Wineries of Treasure Island",
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"content": "\u003cp>Since 2007, Treasure Island has been reinventing itself as a mecca for wine lovers with tasting rooms packed into less than one square mile.\u003c/p>\n\u003cp>Enjoy an afternoon of excellent Northern California vintages while taking in one of the city's best bay views.\u003c/p>\n\u003ch3>Vie Winery: Limited Edition Limited Rhônes and Zins\u003c/h3>\n\u003cp>https://www.instagram.com/p/BbIGFo0HgBr/\u003c/p>\n\u003cp>Vie's limited-production Rhône varietal and zinfandel-based wines use grapes from Santa Barbara, Sonoma, Napa, Mendocino, and Lake County vineyards. Try a glass of their 2013 L'Imaginaire grenache, a medium-bodied wine with mixed-berry and soft-floral notes, while playing a game of bocce on Vie's waterfront courts (shared with Sol Rouge Winery, see below). // \u003cem>Clipper Cove Way, Bldg 448 (Treasure Island), \u003c/em>\u003ca href=\"http://www.viewinery.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cem>viewinery.com\u003c/em>\u003c/a>\u003c/p>\n\u003ch3>Sottomarino Winery: Wine Tasting on a WWII Submarine\u003c/h3>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/13/walking-tour-the-scenic-wineries-of-treasure-island/screen-shot-2019-12-13-at-8-31-37-am/\" rel=\"attachment wp-att-135880\">\u003cimg class=\"aligncenter size-full wp-image-135880\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Screen-Shot-2019-12-13-at-8.31.37-AM.png\" alt=\"\" width=\"1510\" height=\"992\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Screen-Shot-2019-12-13-at-8.31.37-AM.png 1510w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Screen-Shot-2019-12-13-at-8.31.37-AM-160x105.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Screen-Shot-2019-12-13-at-8.31.37-AM-800x526.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Screen-Shot-2019-12-13-at-8.31.37-AM-768x505.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Screen-Shot-2019-12-13-at-8.31.37-AM-1020x670.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Screen-Shot-2019-12-13-at-8.31.37-AM-1200x788.png 1200w\" sizes=\"(max-width: 1510px) 100vw, 1510px\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Sottomarino's unique tasting room was once a World War II submarine training vessel dubbed the \"USS Buttercup.\" Though today she stays on land, the Buttercup still gets to show off her original submarine features, including an original escape hatch. Fittingly, Sottomarino means \"submarine\" in Italian. The wines here are Italian in style and include a 2014 sangiovese, an earthy red with flavors of black cherry, forest floor, and tobacco, and sweet whites such as their 2013 muscat canelli. //\u003cem> 400 California Ave., Bldg. 2 Annex (Treasure Island), \u003c/em>\u003ca href=\"http://www.sottomarinowinery.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cem>sottomarinowinery.com\u003c/em>\u003c/a>\u003c/p>\n\u003ch3>The Winery SF: An Industrial Tasting Room Suited to Special Occasions\u003c/h3>\n\u003cp>https://www.instagram.com/p/BfeWWUogVH7/\u003c/p>\n\u003cp>With almost a dozen awards under their belt, The Winery has a vast collection of whites and reds, ranging from chardonnay to tempranillo. The Winery even produces a sparkling white, Glitter, which combines sweet fruitiness with the aromas of baked goods. Their industrial tasting room and event space lined with dozens of casks is spacious and idea for a special soirée. // \u003cem>30 Avenue G (Treasure Island), \u003c/em>\u003ca href=\"http://www.winery-sf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cem>winery-sf.com\u003c/em>\u003c/a>\u003c/p>\n\u003ch3>Sol Rouge Winery: Raising the Bar(n) for Rhône and Bordeaux Styles\u003c/h3>\n\u003cp>https://www.instagram.com/p/6puzEwiA56/\u003c/p>\n\u003cp>Sol Rouge specializes in French Rhône and Bordeaux grapes grown at their family estate vineyard north of Napa Valley. Many of their wines have been rated over 90 points by \u003cem>Wine Enthusiast\u003c/em>. A tasting at their industrial \"barn\" is an excellent introduction to their varietals, which include the 2015 syrah, a smoky wine with flavors of blackberry and pepper, and a 2014 cabernet sauvignon, which features hints of clove and cola. // \u003cem>29 Avenue G (Treasure Island), \u003c/em>\u003ca href=\"http://solrouge.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cem>solrouge.com\u003c/em>\u003c/a>\u003c/p>\n\u003ch3>Treasure Island Wines: A Pet-Friendly Collective of Local Wineries\u003c/h3>\n\u003cp>This collective offers wines from five local winemakers that rotate production under the label TI Wines—Baker Family Wines, Divergent Vines, Heartfelt Wines, Kohler & Frohling, and Umbriaso. At their tasting room, $10 will get you a sampling of six to eight of the best varietals on hand, such as a dry, crisp 2018 rosé of grenache with strawberry notes or an unoaked 2017 chardonnay. Bring your pup along to the tasting and the Treasure Island Wines crew will give it a treat. // \u003cem>995 9th St., Bldg 201 (Treasure Island), \u003c/em>\u003ca href=\"http://www.tiwines.net/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cem>tiwines.net\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This article originally appeared on \u003ca href=\"https://www.7x7.com/walking-tour-the-scenic-wineries-of-treasure-island-2288773180/particle-1\">7x7\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Vie's limited-production Rhône varietal and zinfandel-based wines use grapes from Santa Barbara, Sonoma, Napa, Mendocino, and Lake County vineyards. Try a glass of their 2013 L'Imaginaire grenache, a medium-bodied wine with mixed-berry and soft-floral notes, while playing a game of bocce on Vie's waterfront courts (shared with Sol Rouge Winery, see below). // \u003cem>Clipper Cove Way, Bldg 448 (Treasure Island), \u003c/em>\u003ca href=\"http://www.viewinery.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cem>viewinery.com\u003c/em>\u003c/a>\u003c/p>\n\u003ch3>Sottomarino Winery: Wine Tasting on a WWII Submarine\u003c/h3>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/13/walking-tour-the-scenic-wineries-of-treasure-island/screen-shot-2019-12-13-at-8-31-37-am/\" rel=\"attachment wp-att-135880\">\u003cimg class=\"aligncenter size-full wp-image-135880\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Screen-Shot-2019-12-13-at-8.31.37-AM.png\" alt=\"\" width=\"1510\" height=\"992\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Screen-Shot-2019-12-13-at-8.31.37-AM.png 1510w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Screen-Shot-2019-12-13-at-8.31.37-AM-160x105.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Screen-Shot-2019-12-13-at-8.31.37-AM-800x526.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Screen-Shot-2019-12-13-at-8.31.37-AM-768x505.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Screen-Shot-2019-12-13-at-8.31.37-AM-1020x670.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Screen-Shot-2019-12-13-at-8.31.37-AM-1200x788.png 1200w\" sizes=\"(max-width: 1510px) 100vw, 1510px\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sottomarino's unique tasting room was once a World War II submarine training vessel dubbed the \"USS Buttercup.\" Though today she stays on land, the Buttercup still gets to show off her original submarine features, including an original escape hatch. Fittingly, Sottomarino means \"submarine\" in Italian. The wines here are Italian in style and include a 2014 sangiovese, an earthy red with flavors of black cherry, forest floor, and tobacco, and sweet whites such as their 2013 muscat canelli. //\u003cem> 400 California Ave., Bldg. 2 Annex (Treasure Island), \u003c/em>\u003ca href=\"http://www.sottomarinowinery.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cem>sottomarinowinery.com\u003c/em>\u003c/a>\u003c/p>\n\u003ch3>The Winery SF: An Industrial Tasting Room Suited to Special Occasions\u003c/h3>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>With almost a dozen awards under their belt, The Winery has a vast collection of whites and reds, ranging from chardonnay to tempranillo. The Winery even produces a sparkling white, Glitter, which combines sweet fruitiness with the aromas of baked goods. Their industrial tasting room and event space lined with dozens of casks is spacious and idea for a special soirée. // \u003cem>30 Avenue G (Treasure Island), \u003c/em>\u003ca href=\"http://www.winery-sf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cem>winery-sf.com\u003c/em>\u003c/a>\u003c/p>\n\u003ch3>Sol Rouge Winery: Raising the Bar(n) for Rhône and Bordeaux Styles\u003c/h3>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sol Rouge specializes in French Rhône and Bordeaux grapes grown at their family estate vineyard north of Napa Valley. Many of their wines have been rated over 90 points by \u003cem>Wine Enthusiast\u003c/em>. A tasting at their industrial \"barn\" is an excellent introduction to their varietals, which include the 2015 syrah, a smoky wine with flavors of blackberry and pepper, and a 2014 cabernet sauvignon, which features hints of clove and cola. // \u003cem>29 Avenue G (Treasure Island), \u003c/em>\u003ca href=\"http://solrouge.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cem>solrouge.com\u003c/em>\u003c/a>\u003c/p>\n\u003ch3>Treasure Island Wines: A Pet-Friendly Collective of Local Wineries\u003c/h3>\n\u003cp>This collective offers wines from five local winemakers that rotate production under the label TI Wines—Baker Family Wines, Divergent Vines, Heartfelt Wines, Kohler & Frohling, and Umbriaso. At their tasting room, $10 will get you a sampling of six to eight of the best varietals on hand, such as a dry, crisp 2018 rosé of grenache with strawberry notes or an unoaked 2017 chardonnay. Bring your pup along to the tasting and the Treasure Island Wines crew will give it a treat. // \u003cem>995 9th St., Bldg 201 (Treasure Island), \u003c/em>\u003ca href=\"http://www.tiwines.net/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cem>tiwines.net\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This article originally appeared on \u003ca href=\"https://www.7x7.com/walking-tour-the-scenic-wineries-of-treasure-island-2288773180/particle-1\">7x7\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Top 100 Sonoma Wines 2019",
"title": "Top 100 Sonoma Wines 2019",
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"content": "\u003cp>Could there possibly be a wine region in the world that offers more quality, diversity, affordability, and pure drinking pleasure than Sonoma County?\u003c/p>\n\u003cp>With its viticultural riches, agreeable climate during the growing season, and makers committed to excellence, Sonoma stands tall among the planet’s wine-producing elite. That makes choosing the finest wines of the year from thousands of candidates an excruciatingly difficult — and delicious — task.\u003c/p>\n\u003cp>Our list of the Top 100 wines of 2019 includes expensive bottles as well as many great deals. But value is relative. Like art, antiques, 11-course dinners, and Warriors playoff tickets, wines are worth what the market is willing to pay. It’s hard to feel sticker shock about a $70 Sonoma Pinot Noir when a Burgundy of equal quality costs three times that much. And top-tier Napa Valley Cabernet Sauvignons sell for $250 or more, so by comparison, Sonoma’s finest are true bargains. That calls for an end-of-year toast to a fabulously diverse wine region that produces something for everyone, across all price levels.\u003c/p>\n\u003ch3>METHODOLOGY\u003c/h3>\n\u003cp>Healdsburg-based wine critic Linda Murphy selected the Top 100 Wines of 2019 based on her yearlong tastings at wineries and of samples sent to her, as well as her blind tastings at wine competitions including \u003cem>The Press Democrat 2019 North Coast Wine Challenge\u003c/em>.\u003c/p>\n\u003cp>A former managing editor of \u003cem>Sonoma Magazine\u003c/em>, Murphy writes the LikeWine feature in each issue, was the founding editor of the San Francisco Chronicle wine section (earning two James Beard Awards), and contributes to \u003cem>The Press Democrat\u003c/em>, \u003ca>jancisrobinson.com\u003c/a>, and \u003cem>Decanter\u003c/em> magazine, among other publications. She’s evaluated Sonoma wines for 30 years in a professional capacity but always has the consumer in mind with her recommendations. Not all expensive wines are worth their price, and many value-priced wines deliver far more interest than their price would suggest. This philosophy is reflected in our Top 100 Wines choices. Something for everyone.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Only wines produced from Sonoma County-grown grapes, by wineries located in the county, are eligible for the Top 100. All wines were tasted in 2019, and some may no longer be available at time of publication. Fine wines sell fast, so if you can’t find a particular Top 100 wine, contact the producers.\u003c/p>\n\u003cp>They just might have a few extra bottles on hand or can direct you to retailers and restaurants that have the wine in stock.\u003c/p>\n\u003cp>And while this option isn’t for everyone, consider joining the wine clubs of wineries that appear on our Top 100 list every year. Their wines are consistently good, and in most cases great — and club members get first crack at purchasing them, often at discounts.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/wine/\" rel=\"attachment wp-att-135866\">\u003cimg class=\"aligncenter size-full wp-image-135866\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine.jpg\" alt=\"\" width=\"1080\" height=\"720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine-1020x680.jpg 1020w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003c/a>\u003c/p>\n\u003ch3>SPARKLING\u003c/h3>\n\u003cp>\u003cstrong>Flaunt Wine Co.\u003c/strong> \u003cem>\u003cstrong>NV Brut Sonoma County Sparkling Wine $48\u003c/strong>\u003c/em> This is Dianna Novy Lee’s personal project, following the sale of the Siduri Wines brand she founded with her husband, Adam Lee (now owned by Jackson Family Wines). Flaunt, an elegant blend of Chardonnay and Pinot Noir grapes, offers crisp green apple and citrus flavors enhanced by hints of brioche, almond skin, and toast.\u003c/p>\n\u003cp>\u003cstrong>Gloria Ferrer Caves & Vineyards \u003cem>NV Carneros Blanc de Noirs $22 \u003c/em>\u003c/strong>This moderately rich yet also racy wine scored 99 points and was voted best of class at the 2019 North Coast Wine Challenge (NCWC). It’s predominantly Pinot Noir with a splash of Chardonnay, and while its delicate pink color suggests a delicate wine, under that lacy veil lurks vibrant red berry, cherry, and strawberry aromas and flavors, and a gentle creaminess in the mid-palate. The finish is pert and persistent, the value excellent.\u003c/p>\n\u003cp>\u003cstrong>Inman Family Wines \u003cem>2016 OGV Estate Russian River Valley Brut Rosé $68 \u003c/em>\u003c/strong>Kathleen and Simon Inman’s OGV vineyard at the intersection of Piner and Olivet roads is the sole source for this fine, focused, 100% Pinot Noir sparkler. Delicate yeastiness and a hint of vanilla add interest to the crisp raspberry, citrus, and clementine personality.\u003c/p>\n\u003cp>\u003cstrong>Iron Horse Vineyards \u003cem>2014 Green Valley of Russian River Valley Classic Vintage Brut $45\u003c/em>\u003c/strong> Vintage after vintage, Iron Horse’s flagship wine shines at an attractive price for refined fizz. The aroma is of fresh-baked bread, green apple, and citrus. The palate is compact and dry, with firm structure, tiny bubbles, and hints of Meyer lemon and Asian pear. It’s elegance in a glass, as Champagne-like as California sparkling wine can be, yet with sunny Sonoma fruit.\u003c/p>\n\u003cp>\u003cstrong>Kokomo Winery \u003cem>2014 Peters Vineyard Sonoma Coast Blanc de Blancs $58\u003c/em>\u003c/strong> Grower and winery partner Randy Peters’ Chardonnay grapes from the cool Sonoma coast are the foundation of this wine. It spent some time in neutral oak barrels as a still wine and was fermented and aged on the spent yeast cells for two years. As a result, notes of brioche and hazelnut complement the Meyer lemon and white peach fruit, embraced by nervy acidity.\u003c/p>\n\u003cp>\u003cstrong>Longboard Vineyards \u003cem>NV Russian River Valley Brut Rosé $50 \u003c/em>\u003c/strong>Fizz runs through the veins of Longboard owner and winemaker Oded Shakked. A former sparkling winemaker for J. Vineyards & Winery, he sells three bubblies at his Healdsburg cellar. This one is gorgeous in its strawberry color and fresh-fruit flavors. Fermentation of the grapes in neutral oak barrels help soften the crunchy natural acidity, and aging on the yeast cells add complexity and toasty mouthfeel.\u003c/p>\n\u003cp>\u003cstrong>Sonoma-Cutrer Vineyards \u003cem>2014 Russian River Valley Winemaker’s Release Grand Cuvée $43 \u003c/em>\u003c/strong>Vine Hill Ranch Chardonnay (60%) and Owsley Vineyard Pinot Noir meld beautifully in this dry, four-year-aged sparkler with Champagne structure and sunny green apple and citrus flavor. Accents of brioche, yeast, and macadamia nut add complexity to Sonoma-Cutrer’s first sparkling wine.\u003c/p>\n\u003cfigure id=\"attachment_135869\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/belden-barns-adam-decker/\" rel=\"attachment wp-att-135869\">\u003cimg class=\"size-full wp-image-135869\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Belden-Barns-Adam-Decker.png\" alt=\"\" width=\"1000\" height=\"598\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Belden-Barns-Adam-Decker.png 1000w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Belden-Barns-Adam-Decker-160x96.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Belden-Barns-Adam-Decker-800x478.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Belden-Barns-Adam-Decker-768x459.png 768w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Belden Barns vineyards. \u003ccite>(Adam Decker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>SAUVIGNON BLANC\u003c/h3>\n\u003cp>\u003cstrong>Aperture Cellars \u003cem>2018 Dry Stack Vineyard Bennett Valley Barrel-Fermented Sauvignon Blanc $40\u003c/em>\u003c/strong> On Old Redwood Highway south of Healdsburg, Jesse Katz is developing a winery and visitor center on land he purchased from the Ponzo family in 2016. Zinfandel was planted there in 1912, and it remains today alongside new plantings of Bordeaux red grapes. Yet when it comes to white Bordeaux — Sauvignon Blanc blended with Semillon — Katz looks to the cooler Bennett Valley east of Santa Rosa. This full-flavored, barrel-fermented wine delivers waves of green-flesh melon, white peach, and citrus, finishing with spice and tension.\u003c/p>\n\u003cp>\u003cstrong>Belden Barns \u003cem>2018 Sonoma Mountain Estate Sauvignon Blanc $28\u003c/em>\u003c/strong> At once bold and crisp, this unfiltered wine from Nate and Lauren Belden is luscious and exotic, with white peach, ruby grapefruit, pineapple, and lemon-zest character. It finishes with lingering flavors and mouthwatering acidity.\u003c/p>\n\u003cp>\u003cstrong>Davis Bynum \u003cem>2018 Virginia’s Block Russian River Valley Sauvignon Blanc $25\u003c/em>\u003c/strong> Gentle fresh-herb and freshgrass notes add interest to the succulent kiwi fruit, lime, and tropical flavors. Winemaker Greg Morthole aged approximately 60% of the wine in neutral oak and acacia barrels, which enhanced the mouthfeel without interfering with the wine’s vibrancy.\u003c/p>\n\u003cp>\u003cstrong>Dry Creek Vineyard \u003cem>2018 Dry Creek Valley Sauvignon Blanc $20 \u003c/em>\u003c/strong>Sauvignon Musque and Sauvignon Gris join traditional Sauvignon Blanc grapes in this full-flavored wine with lemon- lime, tropical fruit, nectarine, and honeydew-melon aromas and flavors. A small portion of the wine was aged in chestnut, acacia, and French oak barrels, slightly softening the natural acidity of the grapes while adding a layer of complexity.\u003c/p>\n\u003cp>\u003cstrong>Geyser Peak Winery \u003cem>2018 Winemaker Selection Dry Creek Valley Sauvignon Blanc $24 \u003c/em>\u003c/strong>Styled very much like a Marlborough, New Zealand, Sauvignon Blanc, this wine has energetic acidity and vibrant grapefruit, passion fruit, fresh-cut grass, and lime aromas and flavors. A bit of Gewürztraminer adds floral and spice notes. Best of show white-wine winner at NCWC.\u003c/p>\n\u003cp>\u003cstrong>MacLeod Family Vineyards \u003cem>2018 Indian Springs Ranch Sonoma Valley Sauvignon Blanc $24\u003c/em>\u003c/strong> The MacLeod family’s Kenwood ranch delivers a crisp, classy Sauvignon Blanc year after year. The 2018 bottling is loaded with lemon, lime, white peach, and honeydew melon goodness, finishing long and juicy.\u003c/p>\n\u003cp>\u003cstrong>Saini Vineyards \u003cem>2018 Dry Creek Valley Sauvignon Blanc $23\u003c/em>\u003c/strong> Inviting aromas of jasmine, lemon verbena, and fresh-cut grass lead to a crisp palate of lemon-lime, grapefruit, and honeydew melon. It’s the sort of balanced, vibrant wine that works beautifully as a sipper and as a mate for shellfish, grilled fish, and roast chicken.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/wine3/\" rel=\"attachment wp-att-135865\">\u003cimg class=\"aligncenter size-full wp-image-135865\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine3.jpg\" alt=\"\" width=\"2048\" height=\"1365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine3.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine3-1200x800.jpg 1200w\" sizes=\"(max-width: 2048px) 100vw, 2048px\">\u003c/a>\u003c/p>\n\u003ch3>CHARDONNAY\u003c/h3>\n\u003cp>\u003cstrong>Ferrari-Carano \u003cem>2017 Sonoma County Chardonnay $23\u003c/em>\u003c/strong> Bargain alert. This Dry Creek Valley winery does great things with its reserve, site-specific, and mountain-grown wines, yet this county-appellation Chardonnay stands out as a wonder for its price (typically discounted at chain stores). A full-bodied yet elegant wine, it charms with aromas and flavors of citrus, pear, white peach, apple, graham cracker, and vanilla.\u003c/p>\n\u003cp>\u003cstrong>Flanagan Wines \u003cem>2016 Ritchie Vineyard Russian River Valley Chardonnay $68\u003c/em>\u003c/strong> This is a textural wonder, made from grapes grown in Kent Ritchie’s vineyard, where plantings date to the early 1970s. The wine is elegant, multilayered, and mouth-filling in a beautifully subtle way, with green apple and Asian pear aromas and flavors enhanced by subtle oak spice. The crisp finish goes on and on.\u003c/p>\n\u003cp>\u003cstrong>Gary Farrell Vineyards & Winery \u003cem>2016 Russian River Valley Olivet Lane Vineyard Chardonnay $45\u003c/em>\u003c/strong> The Pellegrini family planted this vineyard in 1976 on a benchland in the Santa Rosa Plain, and the grapes have been highly prized ever since. Gary Farrell winemaker Theresa Heredia’s version of Olivet Lane Chardonnay is crisp and complex, with nuances of apple, tangerine, curd, and brioche. It’s medium- full-bodied and gently oaked, and has a long, satisfying finish.\u003c/p>\n\u003cp>\u003cstrong>Hartford Family Wines \u003cem>2016 Three Jacks Vineyard Green Valley of Russian River Valley Chardonnay $65\u003c/em>\u003c/strong> Here is a Chardonnay that has both power and purity. It’s full-bodied and rich, with peach, Meyer lemon, guava, and fresh-baked bread character, and a thread of minerality running from the aroma through the finish.\u003c/p>\n\u003cp>\u003cstrong>LaRue Wines \u003cem>2017 Charles Heintz Vineyard Sonoma Coast Chardonnay $60\u003c/em>\u003c/strong> Katy Wilson is a noted winemaking consultant and taps some of her favorite vineyards for her own brand, named for her great-grandmother, Veona LaRue Newell. From the Heintz Vineyard, located east of Occidental, Wilson achieved a fruit-filled, flavorful wine at just 12.5% alcohol. Striking minerality and acidity plump the Meyer lemon and green apple flavors.\u003c/p>\n\u003cp>\u003cstrong>MacRostie \u003cem>2017 Sonoma Coast Chardonnay $25\u003c/em>\u003c/strong> Multiple vineyards, including Sangiacomo, Dutton Ranch, and Steve MacRostie’s own Wildcat Mountain Vineyard, combine in an exceptional wine for the price and vineyard pedigree. A mélange of lemon meringue pie, pineapple, blood orange, and baked apple is supported by caramel and spice notes from oak aging.\u003c/p>\n\u003cp>\u003cstrong>Ramey Wine Cellars \u003cem>2016 Westside Farms Estate Russian River Valley Chardonnay $65\u003c/em>\u003c/strong> Chardonnay master David Ramey and his wife, Carla, own just one vineyard and this is it: Westside Farms on Healdsburg’s Westside Road. This wine offers generous aromas and flavors of pear, Fuji apple, and citrus, plus a touch of flint. Oak fermentation and aging add spice and mouth-filling texture to this complex wine.\u003c/p>\n\u003cp>\u003cstrong>Sangiacomo Family Wines \u003cem>2017 Home Ranch Carneros Chardonnay $65\u003c/em>\u003c/strong> The Sangiacomo family has farmed in Sonoma for more than 50 years, custom-grooming their vineyards for winery clients. Beginning in 2016, the Sangiacomos began producing their own wines — Chardonnay, Pinot Noir, and Cabernet Sauvignon — with James MacPhail as their winemaker. This wine is representative of their style: vibrant citrus and green apple character, judicious use of oak as a seasoning to build texture, and palate-cleansing acidity.\u003c/p>\n\u003cp>\u003cstrong>Sojourn \u003cem>2017 Durell Vineyard Sonoma Coast Chardonnay $48\u003c/em>\u003c/strong> This is a rich, juicy wine, powerful yet pure, with poached pear, pineapple, white peach, and citrus aromas and flavors. Fruit from Durell, an iconic Sonoma vineyard, is sold to several producers. At Sojourn, those grapes become a crowd-pleasing wine with toasty oak on the lingering finish.\u003c/p>\n\u003cp>\u003cstrong>Thirty-Seven Wines \u003cem>2016 Sonoma Coast Reserve Chardonnay $36\u003c/em>\u003c/strong> This wine scored a whopping 98 points and was voted best of class at NCWC. There is some toasty oak on the aroma and finish, which brackets the scintillating lemon curd, green melon, and Granny Smith fruit. Brisk more than luscious, it’s a mouthwatering rendition of coastal Chardonnay.\u003c/p>\n\u003cp>\u003cstrong>Three Sticks \u003cem>2017 Durell Vineyard Sonoma Coast Chardonnay $55\u003c/em>\u003c/strong> Three Sticks proprietor Bill Price purchased Durell Vineyard 20 years ago and takes grapes from the oldest blocks in the site, in the hills above Sonoma Valley, for his Chardonnay. Full-bodied and remarkably complex, it delivers a mouthful of green apple, Asian pear, white peach, and citrus flavors, finishing with a hint of oak and juicy acidity.\u003c/p>\n\u003cp>\u003cstrong>Trombetta Family Wines \u003cem>2017 Gap’s Crown Petaluma Gap Chardonnay $60\u003c/em>\u003c/strong> Winemaker Erica Stancliff and her parents, Rickey and Roger Stancliff, are among the new rock stars in Sonoma winemaking — as evidenced by this exceptional Chardonnay, which combines vibrant lemon curd and tropical fruit with light-handed oak influence and sturdy structure. Delicious now, it’s also worthy of cellaring.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/wine4/\" rel=\"attachment wp-att-135864\">\u003cimg class=\"aligncenter size-full wp-image-135864\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine4.jpg\" alt=\"\" width=\"2048\" height=\"1365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine4.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine4-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine4-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine4-1200x800.jpg 1200w\" sizes=\"(max-width: 2048px) 100vw, 2048px\">\u003c/a>\u003c/p>\n\u003ch3>OTHER WHITES\u003c/h3>\n\u003cp>\u003cstrong>Barber Cellars \u003cem>2018 Rougissant Keller Estate Petaluma Gap Pinot Gris $26\u003c/em>\u003c/strong> Alsatian in style, this wine is invitingly aromatic, with acacia blossom, lemon, and mandarinorange scents. The palate is dry, nog sweet, with crisp pear and white peach flavors, and a hint of honey on the racy finish.\u003c/p>\n\u003cp>\u003cstrong>Cline Cellars \u003cem>2018 Sonoma Coast Estate Pinot Gris $15\u003c/em>\u003c/strong> Spicy and fruity, this is a fun quaffer, particularly for its price. Light amber in color (typical of the varietal) and florally aromatic, it gushes with clementine, grapefruit, and green apple flavors, and finishes with a hint of honey and brisk acidity.\u003c/p>\n\u003cp>\u003cstrong>Comstock Wines \u003cem>2017 Russian River Valley Viognier $42\u003c/em>\u003c/strong> Winemaker Chris Russi has a deft hand with Viognier, and it shows in this pretty wine with inviting honeysuckle aromas and juicy pear and white-peach flavors — and without the alcohol heat of some Viogniers. It’s both rich and refreshing, with wonderful balance and a lingering finish.\u003c/p>\n\u003cp>\u003cstrong>Gloria Ferrer Caves & Vineyards \u003cem>2018 Estate Carneros Pinot Blanc $25\u003c/em>\u003c/strong> Among the bold, generously flavored white wines in the sweepstakes round at NCWC, this Alsatian varietal stood out for its delicate balance, medium-light body, and spiced apple, Asian pear, and citrus zest palate. It’s incredibly crisp, refreshing, and a great alternative to Sauvignon Blanc.\u003c/p>\n\u003cp>\u003cstrong>J. Rickards Winery \u003cem>2018 Salem Ranch Dry Creek Valley Viognier $28\u003c/em>\u003c/strong> This NCWC best-of-class winner was partially fermented in neutral oak, adding texture and body, without any toastiness to mask the honeysuckle and white-blossom aromas. Bright pear, apple, and white peach are the palate stars, with citrus notes on the clean finish.\u003c/p>\n\u003cp>\u003cstrong>Gundlach Bundschu \u003cem>2018 Sonoma Valley Gewürztraminer $27\u003c/em>\u003c/strong> This exotic wine is a perennial on the Top 100 list, and one of the finest Gewürztraminers made in California. From the rose petal, ginger, and lychee aromas to the juicy mouthful of pear, apple, and citrus flavors, it has a sense of sweetness from the ripe fruit, yet is remarkably dry and crisp.\u003c/p>\n\u003cp>\u003cstrong>Leo Steen\u003c/strong> \u003cem>\u003cstrong>2018 Saini Farms Dry Creek Valley Chenin Blanc $18\u003c/strong>\u003c/em> It took a Danish native, Leo Steen Hansen, to find one of the few plantings of premium Chenin Blanc in Northern California and bring it to glory in the bottle. The white flower and white pepper aromas and sunny peach, pear, and citrus flavors come from vines planted 40 years ago. The finish offers mouthwatering acidity and a hint of minerality.\u003c/p>\n\u003cp>\u003cstrong>Peterson Winery\u003c/strong> \u003cem>\u003cstrong>2017 Bradford Mountain Estate Dry Creek Valley 3V White Wine Blend $28\u003c/strong>\u003c/em> The three Vs — Vermentino, Vernaccia, and Verdelho – combine in this lip-smacking wine. Crunchy apple, pear, and citrus dominate the palate, with background notes of pineapple, guava, and green apple. Proprietor Fred Peterson is known largely for his red wines, yet this brilliant white is a winner.\u003c/p>\n\u003cp>\u003cstrong>Ram’s Gate Winery \u003cem>2018 Carneros Estate Pinot Blanc $38\u003c/em>\u003c/strong> Joe Nielsen, formerly of Donelan Family Wines, joined Ram’s Gate in summer 2018 as director of winemaking. Right out of the gate, he released this crisp, floral, and textured white wine. Aged in a mix of stainless steel and neutral oak, it has laser-like acidity supporting the complex lemon, lime, peach, and grapefruit palate.\u003c/p>\n\u003cp>\u003cstrong>Thirty-Seven Wines \u003cem>2017 Sonoma Coast Albarino $22\u003c/em>\u003c/strong> Al and Lisa Brayton own a vineyard on Highway 37. Winemaker Shane Finley produced this tangy, slightly mineral, medium-bodied wine that brims with peach, apricot, and cantaloupe flavor. Crackling acidity refreshes after each sip. A true crowd-pleaser.\u003c/p>\n\u003cfigure id=\"attachment_135863\" class=\"wp-caption aligncenter\" style=\"max-width: 1202px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/wine5/\" rel=\"attachment wp-att-135863\">\u003cimg class=\"size-full wp-image-135863\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine5.jpg\" alt=\"\" width=\"1202\" height=\"801\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine5.jpg 1202w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine5-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine5-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine5-1200x800.jpg 1200w\" sizes=\"(max-width: 1202px) 100vw, 1202px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dutton-Goldfield Winery \u003ccite>(Courtesy photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>ROSÉ\u003c/h3>\n\u003cp>\u003cstrong>Balletto \u003cem>2018 Russian River Valley Rosé of Pinot Noir $20\u003c/em>\u003c/strong> Winemaker Anthony Beckman says rosé should be fun to drink, and this one is. With its eye-catching salmon color, aromas and flavors of just-picked strawberry and watermelon, and mouth-cleansing acidity, what’s not to like? Simply delicious.\u003c/p>\n\u003cp>\u003cstrong>Alexander Valley Vineyards \u003cem>2018 Alexander Valley Dry Rosé of Sangiovese $16\u003c/em>\u003c/strong> AVV was well ahead of the rosé surge, first making this wine in 2006 from the Italian variety Sangiovese. Affable and very affordable, it’s lush in watermelon, raspberry, and nectarine fruit, with a snappy, spicy finish.\u003c/p>\n\u003cp>\u003cstrong>Dutton-Goldfield \u003cem>2018 Sonoma Coast Rosé of Pinot Noir $30\u003c/em>\u003c/strong> Whole clusters of Pinot Noir were crushed by foot to gently extract the juice and retain vivid rose petal and red-fruit aromas. After fermentation, the resulting wine has a tangy quality, with pure red raspberry, Queen Anne cherry, and wild strawberry personality.\u003c/p>\n\u003cp>\u003cstrong>Imagery Estate Winery \u003cem>2018 Serres Ranch Sonoma Valley Aleatico Rosé $27\u003c/em>\u003c/strong> Here’s something different in pink wine: A rose-petal-scented, spicy, red-cherry-inflected dry rosé made from the Italian red grape Aleatico. Winemaker Jamie Benziger has taken the winemaking reins from her father, Joe, and here she’s replicated a classic central-Italy Aleatico wine.\u003c/p>\n\u003cp>\u003cstrong>Inman Family Wines \u003cem>2018 Russian River Valley Endless Crush Pratt Vine Hill Vineyard Rosé $38\u003c/em>\u003c/strong> One of Kathleen Inman’s three still Pinot Noir rosés from 2018, this one offers juicy watermelon, cherry aromas, and a flavorful yet elegant palate of crisp berry, cherry, red melon, and white-peach flavors. There is a minerally edge to this mouthwatering, classy wine.\u003c/p>\n\u003cp>\u003cstrong>J. Rickards Winery \u003cem>2018 Alexander Valley Ava Rae Rosé of Grenache $26\u003c/em>\u003c/strong> This delicate-pink wine won the best of show rosé award (98 points) at NCWC. Some rosés try too hard to be fruity and rich, but this one more closely resembles the wines of Provence: dry and crisp. Named for winemaker Blaine Brazil’s daughter, it offers notes of watermelon, dried cherry, and wild strawberry, and an energetic finish.\u003c/p>\n\u003cp>\u003cstrong>Rodney Strong Vineyards \u003cem>2018 Russian River Valley Rosé of Pinot Noir $25\u003c/em>\u003c/strong> Pretty, tangy, and tasty. That’s shorthand for this dry blush wine with watermelon, strawberry, and blood orange personality. It is juicy and crisp, ideal with lighter-bodied dishes — and with the mashup of a Thanksgiving feast.\u003c/p>\n\u003cp>\u003cstrong>The Grenachista \u003cem>2018 Sonoma Valley Rosé of Grenache Noir $24\u003c/em>\u003c/strong> Peter Mathis’ vineyard in Sonoma Valley contributed the grapes to this wine, which has zippy acidity, bright red fruit, and an intriguing herbs-de-Provence edge. Winemaker Casey Graybehl goes by the name the Grenachista and produces several different bottlings.\u003c/p>\n\u003cp>\u003cstrong>Three Sticks Wines \u003cem>2018 Sonoma Coast Casteñada Limited Release Rosé $40\u003c/em>\u003c/strong> Medium-bodied and the color of a just-sliced watermelon, this 14% alcohol, bold Rhône-style blend of Syrah, Grenache, and other grapes delivers bright strawberry, raspberry, blood orange, and cherry liqueur flavors, and finishes tangy and refreshing.\u003c/p>\n\u003cfigure id=\"attachment_135862\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/wine6/\" rel=\"attachment wp-att-135862\">\u003cimg class=\"size-full wp-image-135862\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine6.jpg\" alt=\"\" width=\"1280\" height=\"827\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine6.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine6-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine6-800x517.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine6-768x496.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine6-1020x659.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine6-1200x775.jpg 1200w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pinot Noir grapes \u003ccite>(Shana Bull)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>PINOT NOIR\u003c/h3>\n\u003cp>\u003cstrong>Anthill Farms Winery \u003cem>2016 Harmony Lane Sonoma Coast Pinot Noir $50\u003c/em>\u003c/strong> Mates David Low, Anthony Filiberti, and Web Marquez are behind this small-production brand, focused on single-vineyard bottlings. They sourced the 3-acre Harmony Lane Vineyard, between Occidental and Graton, for this wine, which is floral in aroma and crisp on the palate. Vibrant red and black cherry, gentle oak spice, and suave tannins make for a gorgeous Pinot.\u003c/p>\n\u003cp>\u003cstrong>Balletto Vineyards \u003cem>2017 Russian River Valley Pinot Noir $30 \u003c/em>\u003c/strong>Bright and lively, this wine has aromas and flavors of violets, Asian spice, red cherry, raspberry, and cola. Generously flavored yet fresh — and at just 13.9% alcohol — it’s a medium-bodied, solid expression of Russian River Valley Pinot, at an easy-to-swallow price in a super-competitive field.\u003c/p>\n\u003cp>\u003cstrong>Benovia Winery \u003cem>2017 Russian River Valley Pinot Noir $45\u003c/em>\u003c/strong> This producer’s Cohn Vineyard, La Pommeraie, and Tilton Hill Pinot Noirs are exceptional. And pricey ($75). And difficult to acquire, if you’re not a wine club member. For a taste of Benovia at a lower price and with a greater chance for finding it, check out this Russian River Valley blend. It delivers concentrated blackberry and red plum flavors, spice, crisp acidity, and a mouthful of pleasure.\u003c/p>\n\u003cp>\u003cstrong>Cartograph Wines \u003cem>2017 Russian River Valley Pinot Noir $48\u003c/em>\u003c/strong> Alan Baker and Serena Lourie are the couple behind Cartograph, a passion project they started after careers in other fields. They own one Russian River Valley vineyard and purchase from others, including sites in Anderson Valley in Mendocino County. Their Russian River Valley bottling is the star of the vintage, sporting lovely cherry and raspberry fruit, vivid Asian spice and savory herbs and cola. Textbook RRV Pinot Noir.\u003c/p>\n\u003cp>\u003cstrong>DeLoach Vineyards \u003cem>2016 Russian River Valley OFS Pinot Noir $40\u003c/em>\u003c/strong> Here’s a wine that delivers everything a lover of Sonoma Pinot Noir could want: Mouth-filling cherry, raspberry, and black currant fruit, Asian spice, supple tannins, and a vibrantly clean finish.\u003c/p>\n\u003cp>\u003cstrong>Dutton-Goldfield \u003cem>2016 Emerald Ridge Vineyard Green Valley of Russian River Valley Pinot Noir $68\u003c/em>\u003c/strong> This seductive and remarkably fresh-tasting wine (13.5% alcohol) has supple tannins caressing the buoyant boysenberry, dark cherry, black raspberry, and baking-spice flavors. It’s a yin-yang contrast of savory aromas, juicy fruit flavors, and brisk acidity — a triumphant example of Sonoma County Pinot.\u003c/p>\n\u003cp>\u003cstrong>Emeritus Vineyards \u003cem>2016 Russian River Valley Hallberg Ranch Pinot Noir $44\u003c/em>\u003c/strong> Emeritus founder Brice Cutrer Jones (he also started Sonoma-Cutrer Vineyards) brought in his daughter, Mari Jones, as partner and COO and hired winemaker Dave Lattin, formerly of Kuleto Estate. The pairing is simpatico and the wines have never been better. Hallberg, an estate vineyard, produced this perfumed, medium-full-bodied wine showing bright black cherry fruit, savory spice, smooth tannins, and palate- cleansing acidity.\u003c/p>\n\u003cp>\u003cstrong>Fulcrum Wines \u003cem>2017 Carneros Wildcat Mountain Vineyard Pinot Noir $63\u003c/em>\u003c/strong> David Rossi commutes from New York to Sonoma multiple times a year to fulfill his desire to produce Pinot Noir and Chardonnay. No absentee owner, Rossi makes the wines himself in Sonoma and has a tasting room downtown. This wine shows the dark-fruit side of Pinot (boysenberry and black cherry). It’s lush and spicy, with a long, rewarding finish.\u003c/p>\n\u003cp>\u003cstrong>Jacklyn Renee Wines \u003cem>2016 Bacigalupi Vineyards Russian River Valley Pinot Noir $54\u003c/em>\u003c/strong> Here is a winemaker to watch: Jackie van Sant Downes, a Texas transplant whose day job is assistant winemaker at Comstock Wines in Healdsburg. In her spare time, she produces Pinot and Chardonnay for her own label, and this effort is sleek and polished, with vibrant cherry, pomegranate, cranberry, and cola character.\u003c/p>\n\u003cp>\u003cstrong>J. Bucher Wines \u003cem>2017 Russian River Valley Bucher Vineyard Pommard Clone Pinot Noir $55\u003c/em>\u003c/strong> Voluptuous and mouth-filling, this bold wine will win over a legion of fans for its bright, juicy red fruit and rewarding texture. Beyond its instant approachability, it’s a serious wine with the tannic and acid structure to age beautifully for another five years or more.\u003c/p>\n\u003cp>\u003cstrong>J. Cage Cellars \u003cem>2017 Petaluma Gap El Coro Vineyard Pinot Noir $49\u003c/em>\u003c/strong> Roger and Donna Beery and their kids left Texas and Colorado behind to make wine in Healdsburg. Pinot Noir was their major attraction to Sonoma; without vineyards of their own, they purchased grapes and hit the jackpot with Pinot from Keller Estate. This wine has wonderful structure, juicy ripe cherry/berry fruit, low-profile oak, and snappy spice. Delicious.\u003c/p>\n\u003cp>\u003cstrong>Keller Estate Winery \u003cem>2016 Petaluma Gap El Coro Vineyard Pinot Noir $55\u003c/em>\u003c/strong> El Coro (the chorus) is Keller Estate’s Pinot Noir vineyard, located east of Petaluma and in the recently established Petaluma Gap AVA. The 2016 is vivacious and aromatic, with forest floor and dried herbs accenting the nicely ripened red and black fruit. Supple and crisp at the same time.\u003c/p>\n\u003cp>\u003cstrong>Papapietro Perry Winery \u003cem>2016 Sonoma Coast Pinot Noir $55\u003c/em>\u003c/strong> This Healdsburg winery produces several fine Pinot Noirs, including vineyard-designates, yet this multisite blend from the 2016 vintage is scintillating and succulent. Pomegranate and Bing cherry aromas and flavors stand out, as well as the keen balance of fruit, tannin, oak-derived texture, and lingering finish. It should please any Pinot crowd.\u003c/p>\n\u003cp>\u003cstrong>Tongue Dancer Wines \u003cem>2017 Sonoma Coast Pinot Noir $39\u003c/em>\u003c/strong> After selling his eponymous wine brand to Hess Collection in 2011, James MacPhail launched Tongue Dancer in 2013 with his wife, Kerry, at their Healdsburg winery. The Placido, Putnam, and van der Kamp vineyards are the sources for this charming wine with luscious red and black cherry flavors, hints of cola and toast, silky tannins, and a super-fresh finish.\u003c/p>\n\u003cfigure id=\"attachment_135861\" class=\"wp-caption aligncenter\" style=\"max-width: 2048px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/wine7/\" rel=\"attachment wp-att-135861\">\u003cimg class=\"size-full wp-image-135861\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine7.jpg\" alt=\"\" width=\"2048\" height=\"1365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine7.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine7-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine7-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine7-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine7-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine7-1200x800.jpg 1200w\" sizes=\"(max-width: 2048px) 100vw, 2048px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leo Steen of Leo Steen Wines \u003ccite>(Courtesy photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>RHÔNE- STYLE REDS\u003c/h3>\n\u003cp>\u003cstrong>Anaba Wines \u003cem>2016 Bismark Vineyard Moon Mountain District Syrah $48\u003c/em>\u003c/strong> There is a Pinot Noir-like silkiness to the texture of this wine, yet it’s certainly Syrah in aroma and flavor. It’s loaded with classic blackberry, blueberry, herbes de Provence, white pepper, and roasted-meat notes.\u003c/p>\n\u003cp>\u003cstrong>Benovia \u003cem>2016 Sonoma Mountain Grenache $42\u003c/em>\u003c/strong> Widely known as a Chardonnay and Pinot Noir producer, Benovia also flirts with Grenache and Zinfandel. Winemaker/partner Mike Sullivan grew up on Sonoma Mountain, and this wine comes from his family’s Four Brothers Vineyard there. It shows the polished side of Grenache, yet is layered and complex, with savory herbs and saddle leather notes accenting the bright red fruit.\u003c/p>\n\u003cp>\u003cstrong>Enkidu Wine \u003cem>2017 Sonoma County E Cuvee JM $20\u003c/em>\u003c/strong> A best of class winner at NCWC, this wine delivers tremendous value. The “E” represents everyday- drinking wines at affordable prices, and this Grenache-Syrah-Mourvedre blend fits the bill beautifully. Not nearly as powerful and rich as other wines on this list, it provides a refreshing counterpoint, with floral aromas and bright blueberry and dark cherry flavors.\u003c/p>\n\u003cp>\u003cstrong>Eric Kent Wine Cellars \u003cem>2016 Las Madres Vineyard Carneros Syrah $44\u003c/em>\u003c/strong> Owners Kent Humphrey and Colleen Teitgen produce small lots of cool-climate-grown wines. This one has savory herbs and pepper sprinkled over the juicy blackberry and dark cherry fruit. It’s deep, concentrated, and built for aging in the cellar.\u003c/p>\n\u003cp>\u003cstrong>Flanagan Wines \u003cem>2016 Bennett Valley Syrah $75\u003c/em>\u003c/strong> Fasten your seatbelts for this powerful, 15.5% alcohol wine that’s a mouthful of bold dark fruit. Typical of Rhône Valley Syrahs, it has accents of bacon fat, pepper, lavender, and dried herbs, and the acidity keeps it fresh-tasting.\u003c/p>\n\u003cp>\u003cstrong>Ledson Winery & Vineyards \u003cem>2016 Sonoma Valley Estate Mes Trois Amours $48\u003c/em>\u003c/strong> Three of winery owner Steve Ledson’s vinous “loves” — Syrah, Grenache, and Mourvedre —comprise this southern Rhône-style blend. Luxurious mouthfeel, ripe dark cherry, plum flavors, and a spicy, peppery finish make it a complex and complete treat.\u003c/p>\n\u003cp>\u003cstrong>Leo Steen Wines \u003cem>2017 Provisor Vineyard Dry Creek Valley Grenache $36\u003c/em>\u003c/strong> Leo Steen Hansen loves Grenache as much as he does Chenin Blanc. His devotion to the Rhône Valley red shows in this medium-fullbodied wine with juicy cherry and strawberry flavors and a vibrancy that can get lost in Grenache’s tendency to get overripe in the vineyard. It’s a crisp, juicy wine seasoned with white pepper and dried flowers.\u003c/p>\n\u003cp>\u003cstrong>Ridge Vineyards \u003cem>2016 Lytton Estate Dry Creek Valley Petite Sirah $40\u003c/em>\u003c/strong> Ridge’s Geyserville winery outpost is best known for Zinfandels, many of which have a splash of Petite Sirah in them. This 100 percent varietal wine deserves stand-alone status, for its savory character, well-mannered plum, blackberry, and blueberry fruit, and supple texture not often found in wines made from the notso- petite grape.\u003c/p>\n\u003cp>\u003cstrong>Rockpile Vineyards \u003cem>2016 Buffalo Hollow Rockpile Petite Sirah $60\u003c/em>\u003c/strong> Named for a wood-carved buffalo that overlooks the vineyard, this best of class winner at NCWC is a big, brawny wine with voluptuously ripe blackberry and blueberry fruit and sturdy, earthy tannins. Hints of espresso and black pepper spice up the midpalate and finish.\u003c/p>\n\u003cfigure id=\"attachment_135860\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/wine8/\" rel=\"attachment wp-att-135860\">\u003cimg class=\"size-full wp-image-135860\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine8.jpeg\" alt=\"\" width=\"1280\" height=\"853\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine8.jpeg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine8-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine8-800x533.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine8-768x512.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine8-1020x680.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine8-1200x800.jpeg 1200w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alice Sutro of Sutro Wine Co \u003ccite>(Kelsey Anne Jones)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>MERLOT\u003c/h3>\n\u003cp>\u003cstrong>Gundlach Bundschu \u003cem>2015 Sonoma Valley Merlot $35\u003c/em>\u003c/strong> One of the pioneers of Sonoma Valley Merlot, GunBun continues its mastery of the grape with this understated wine. Medium- bodied and balanced, it has a dark-cherry base accented by licorice and raspberry liqueur. Supple but not soft tannins provide structure.\u003c/p>\n\u003cp>\u003cstrong>Kokomo Winery \u003cem>2016 Pauline’s Vineyard Dry Creek Valley Merlot $38\u003c/em>\u003c/strong> The vineyard, across Dry Creek Road from the Kokomo winery, is farmed by Randy Peters. He was born on the property and named it after his late mother, Pauline. The wine is lush, spicy, and loaded with ripe plum and black cherry fruit. There’s enough tannic structure to keep it lively for five years or more.\u003c/p>\n\u003cp>\u003cstrong>La Storia by Trentadue \u003cem>2016 Block 500 Alexander Valley Merlot $34\u003c/em>\u003c/strong> Merlot comprises 94% of this wine; the remainder is Cabernet Sauvignon, Malbec, and unusually, Sangiovese and Syrah. No matter the mix, it’s a decadent wine with a dark-chocolate complement to juicy plum and black cherry fruit and suave tannins. A best of class selection at NCWC.\u003c/p>\n\u003cp>\u003cstrong>Medlock Ames \u003cem>2015 Heritage Alexander Valley Merlot $60\u003c/em>\u003c/strong> Ames Morison, winemaker/partner at this Chalk Hill-area winery, produces wonderful Merlots every vintage. For the 2015, he blended in 16% Cabernet Sauvignon, which added tannic structure and body to Merlot’s juicy-plum profile. Delicious now, it also has the bones to improve with cellaring.\u003c/p>\n\u003cp>\u003cstrong>St. Francis Vineyards & Winery \u003cem>2016 Sonoma Valley Reserve Merlot $40\u003c/em>\u003c/strong> Winery founder Joe Martin was one of the first to plant Merlot in Sonoma Valley. He died in 2015 , yet the legacy of making Merlot lives. Winemaker Chris Louton blended Malbec with Merlot in this generous wine, which delivers rich dark-fruit and espresso character, balanced by brisk acidity.\u003c/p>\n\u003cp>\u003cstrong>Sutro Wine Co.\u003c/strong> \u003cem>\u003cstrong>2016 Warnecke Ranch Alexander Valley Merlot $35\u003c/strong>\u003c/em> Alice and Eliot Sutro produce wines from her family’s Warnecke Ranch, and this Merlot is a marvel in moderation and pleasure. Bright acidity supports the plump red plum and cherry fruit, the tannins are polished, and the finish is refreshingly vibrant. Merlot haters, take note: Try this wine.\u003c/p>\n\u003cfigure id=\"attachment_135859\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/wine9/\" rel=\"attachment wp-att-135859\">\u003cimg class=\"size-full wp-image-135859\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine9.jpg\" alt=\"\" width=\"2000\" height=\"1264\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine9.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine9-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine9-800x506.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine9-768x485.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine9-1020x645.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine9-1200x758.jpg 1200w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vineyards turn above Alexander Valley. \u003ccite>(Kent Porter)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>CABERNET SAUVIGNON\u003c/h3>\n\u003cp>\u003cstrong>N Arbor Bench Vineyards \u003cem>2016 Dry Creek Valley Cabernet Sauvignon $48\u003c/em>\u003c/strong> Janet Hart has grown grapes in her Dry Creek Valley vineyard for more than three decades, and now produces her own wines from there. This full-bodied, dark-fruited Cab, which scored 96 points at NCWC, is rich yet refined, with silky tannins and a slight herbal shading for added interest.\u003c/p>\n\u003cp>\u003cstrong>Buena Vista Winery \u003cem>2016 Sonoma County Private Reserve Cabernet Sauvignon $75\u003c/em>\u003c/strong> Director of Winemaking Brian Maloney selected grapes grown throughout the county for this top-flight wine. It’s big-bodied and sumptuous, packed with black currant and plum fruit, dark chocolate, and dried-herb notes, and a refreshing finish.\u003c/p>\n\u003cp>\u003cstrong>Cannonball \u003cem>2016 ELEVEN Sonoma County Cabernet Sauvignon $40\u003c/em>\u003c/strong> Healdsburg-based Cannonball’s flagship is a California-appellation Cabernet Sauvignon that has broad distribution and sells for around $15. Winemaker Ondine Chattan blended wine lots from the best barrels for this ultra-premium Cab, which offers rich dark cherry fruit and hints of chocolate, forest floor, and cedar. It’s a big-league effort.\u003c/p>\n\u003cp>\u003cstrong>Flambeaux Wine \u003cem>2015 Dry Creek Valley Cabernet Sauvignon $60\u003c/em>\u003c/strong> The Murray family, New Orleans natives, found a new home in Dry Creek Valley and named their wine brand after the Flambeaux torch bearers of Mardi Gras. Their Cabernet is firmly structured yet fleshy, with vibrant red cherry and boysenberry fruit inflected with dried herbs and cedar. Classic and classy, and with ideal ripeness and balance.\u003c/p>\n\u003cp>\u003cstrong>Garden Creek Vineyards \u003cem>2012 Alexander Valley Tesserae $100\u003c/em>\u003c/strong> Owner/winemakers Karin and Justin Warnelius-Miller give their Cabernets three to four years more barrel and bottle aging than most California producers, believing the wines need time to settle and show their best stuff. This current-vintage 2012 is elegant and refined, Cabernet Sauvignondominant and blended with Merlot, Cabernet Franc, Petit Verdot, and Malbec. Ready to drink now, it should remain fresh-tasting for another decade or so.\u003c/p>\n\u003cp>\u003cstrong>Legacy \u003cem>2013 Alexander Valley Red Wine $100\u003c/em>\u003c/strong> From Jackson Family Wines, this Jess Jackson-inspired blend of Cabernet Sauvignon, Cabernet Franc, Malbec, and Petit Verdot was grown on the company’s Jimtown and Alexander Mountain vineyards, at elevations of up to 2,400 feet. Although it’s not labeled as Cabernet Sauvignon, it could be, with that variety comprising 87% of the blend. Layered and so seamless that no one characteristic sticks out from the others, its solid tannin and acid structure suggest cellar longevity.\u003c/p>\n\u003cp>\u003cstrong>Rodney Strong Vineyards \u003cem>2015 Sonoma County Reserve Cabernet Sauvignon $45\u003c/em>\u003c/strong> There’s a lot of wine here for the price, and it’s arguably the winery’s finest Reserve Cabernet ever. A relatively new addition to the blend is fruit from the mountainous Cooley Ranch north of Alexander Valley; astute matching of oak barrels to those intense grapes works beautifully. The wine is polished and structured, with succulent dark fruit and hints of fresh herbs and cocoa.\u003c/p>\n\u003cp>\u003cstrong>Sebastiani Vineyards \u003cem>2016 Alexander Valley Cabernet Sauvignon $26\u003c/em>\u003c/strong> With a 96-point score at NCWC, this wine offers a ton of flavor for the buck. Concentrated, almost jammy red and black fruit is wrapped in velvety tannins and accented hints of fresh-turned earth (a positive trait for Cab), leafy herbs, and oak spice.\u003c/p>\n\u003cp>\u003cstrong>Simi Winery \u003cem>2016 Alexander Valley Cabernet Sauvignon $26\u003c/em>\u003c/strong> Want an easy-drinking, easy-onthe- pocketbook Cab that’s still complex? Simi hits the mark with this 13.5% alcohol wine with a keen mix of juicy red and black fruit, vanillin oak, coffee bean, and cocoa elements. Mediumfull- bodied and lively.\u003c/p>\n\u003cfigure id=\"attachment_135858\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/wine10/\" rel=\"attachment wp-att-135858\">\u003cimg class=\"size-full wp-image-135858\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine10.jpeg\" alt=\"\" width=\"1024\" height=\"684\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine10.jpeg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine10-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine10-800x534.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine10-768x513.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine10-1020x681.jpeg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zinfandel vines \u003ccite>(Erik Castro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>ZINFANDEL\u003c/h3>\n\u003cp>\u003cstrong>deLorimier \u003cem>2016 Alexander Valley Primitivo $30\u003c/em>\u003c/strong> Primitivo is genetically similar to Zinfandel, with DNA fingerprinting showing the grapes are clones of the Croatian variety Crljenak. Whatever its provenance, this wine has rich oak notes framing the juicy, brambly black raspberry fruit. The tannins are smooth, the finish long and spicy.\u003c/p>\n\u003cp>\u003cstrong>Papapietro Perry Winery \u003cem>2016 Dry Creek Valley Zinfandel $45\u003c/em>\u003c/strong> Winery staff casually refer to this wine as “zino,” because it has a Zinfandel aroma and flavor profile and the supple, mouthwatering personality of Pinot Noir. It’s a pretty rather than potent wine, with racy acidity, juicy red and black cherry fruit, and hints of brown spice, cocoa, and vanilla. Zin haters, give it a try.\u003c/p>\n\u003cp>\u003cstrong>Rockpile Vineyards \u003cem>2016 Sonoma County Rockpile Ranch Reserve Zinfandel $72\u003c/em>\u003c/strong> This wine gave St. Francis Tres Viejos Zinfandel a run for its money at NCWC, scoring 97 points. Deep ruby in color, it features black fruit — blackberry and black plum — with caramel, Indian spice, brown sugar, and toasty oak notes. The finish is satiny and lingering, the structure solid.\u003c/p>\n\u003cp>\u003cstrong>St. Francis Winery \u003cem>2016 Sonoma County Tres Viejos Old Vines Zinfandel $48\u003c/em>\u003c/strong> This wine hit the jackpot at NCWC, scoring 99 points, and winning best of show red wine and best wine of the competition. Winemaker Katie Madigan blended grapes from three heritage vineyards (“three old ones”), in Alexander Valley, Russian River Valley, and Sonoma Valley. The result: a complete and polished wine with vibrant, brambly raspberry and dark cherry flavors, Asian spice, and a long finish.\u003c/p>\n\u003cp>\u003cstrong>Seghesio Family Vineyards \u003cem>2017 Sonoma County Zinfandel $26\u003c/em>\u003c/strong> Seghesio produces myriad Zinfandels, across many sites and price points, yet this Sonoma County blend is the flagship, widely available and priced just right. It’s juicy and supple, with brambly raspberry and boysenberry fruit and hints of vanilla and cocoa. It goes down easy, thanks to its moderate (for Zinfandel) 14.8% alcohol.\u003c/p>\n\u003cp>\u003cstrong>Tom Mackey Cellars \u003cem>2016 Sonoma Valley Zinfandel $30\u003c/em>\u003c/strong> Tom Mackey was the winemaker at St. Francis for 30 years, mentoring Katie Madigan, also a winner in this category, and co-winemaker Chris Louton. After retiring Mackey founded his own brand, with partner Clyde Galatine, focusing on red wines from Sonoma Valley. This one has wonderful acidity and tangy freshness accompanying the raspberry, blackberry, and blueberry aromas and flavors. Balanced and medium-bodied, it finishes with a hint of peppery spice.\u003c/p>\n\u003cp>\u003cstrong>Zialena Winery \u003cem>2015 Alexander Valley Zinfandel $38\u003c/em>\u003c/strong> The winery is relatively new, yet the Mazzoni family has farmed in Alexander Valley for a century. Siblings Mike and Lisa Mazzoni own and operate Zialena, and their Zinfandels have been top-notch. The 2015 has an intense pepper quality, spicing up the rich dark cherry and raspberry fruit. Mouth-filling texture and a refreshing finish complete the complex package.\u003c/p>\n\u003cfigure id=\"attachment_135857\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/wine11/\" rel=\"attachment wp-att-135857\">\u003cimg class=\"size-full wp-image-135857\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine11.jpg\" alt=\"\" width=\"1280\" height=\"854\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine11.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine11-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine11-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine11-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine11-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine11-1200x801.jpg 1200w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Imagery Estate winemaker Jamie Benziger \u003ccite>(Courtesy photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>OTHER REDS\u003c/h3>\n\u003cp>\u003cstrong>Alexander Valley Vineyards \u003cem>2017 Alexander Valley Homestead Red Blend $23\u003c/em>\u003c/strong> Value lovers should seek out this blend of red varieties grown on AVV’s estate. Longtime winemaker Kevin Hall selected Merlot to anchor the blend, adding Zinfandel, Grenache, Mourvedre, Cabernet Sauvignon, and Syrah to create a sum greater than its parts. It’s floral, juicy, and spicy, with good tannic grip. Drink up.\u003c/p>\n\u003cp>\u003cstrong>Aperture \u003cem>2016 Alexander Valley Red Blend $55\u003c/em>\u003c/strong> This is a scintillating blend of Cabernet Sauvignon, Merlot, Malbec, and Cabernet Franc from proprietor Jesse Katz. Aromas of violets and crushed rock are followed by vibrant, juicy flavors of dark cherry and boysenberry. The tannins are mature and supple, showing nary a hint of astringency, yet the structure is solid.\u003c/p>\n\u003cp>\u003cstrong>Arbor Bench Vineyards \u003cem>2015 Dry Creek Valley Malbec $30\u003c/em>\u003c/strong> This best of class winner at NCWC has intense blackberry, blueberry, and spice cake aromas and flavors, plus traces of thyme, vanilla, and lavender. It’s an opulent style, balanced by palate-whisking acidity.\u003c/p>\n\u003cp>\u003cstrong>Dry Creek Vineyard \u003cem>2016 Dry Creek Valley Red Meritage $30\u003c/em>\u003c/strong> It’s not often that a Meritage wine at this price has so much poise and complexity. With a supple Merlot base, it’s ready to enjoy now yet will still develop over the next five years. Mocha, cola, dark cherry, and plum paint the palate; the tannins are mouth-coating yet with a proper bite, and the finish is long and cleansing.\u003c/p>\n\u003cp>\u003cstrong>Imagery Estate Winery \u003cem>2016 Sonoma County Sangiovese $42\u003c/em>\u003c/strong> This version of Tuscan Chianti has the classic Old World red cherry, tomato leaf, and high acidity of Italian Sangiovese, but also a New World generosity of ripe fruit. This one’s a youngster, delicious now and also likely to gain density and complexity with another year in the bottle.\u003c/p>\n\u003cp>\u003cstrong>Saini Vineyards \u003cem>2017 Dry Creek Valley Estate Angelo’s Paint Brush $35\u003c/em>\u003c/strong> This wine is an homage to field blend red wines made in Sonoma’s early days. A blend of Carignane, Sangiovese, and Grenache, it’s rewarding in its lively cherry and berry fruit, hint of vanilla from oak aging, and mouth-filling texture. Medium-full-bodied, it closes with vibrant acidity.\u003c/p>\n\u003cp>\u003cstrong>Sassoferrato \u003cem>2016 Alexander Valley Monte de Ferro $65\u003c/em>\u003c/strong> Named for winemaker Matt Smith’s ancestral home in Italy, this 80% Cabernet Sauvignon, blended with Cabernet Franc and Sangiovese, was a best of class wine at NCWC. A New World version of a Super Tuscan, its Cabernet character shows in the cedar and black currant aromas and flavors. Rose-petal, spice, and herbal complexity come from Cab Franc and Sangiovese.\u003c/p>\n\u003cfigure id=\"attachment_135856\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/merryedwards_wines-jpg-2/\" rel=\"attachment wp-att-135856\">\u003cimg class=\"size-full wp-image-135856\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine12.jpg\" alt=\"\" width=\"1280\" height=\"835\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine12.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine12-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine12-800x522.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine12-768x501.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine12-1020x665.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine12-1200x783.jpg 1200w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An array of wines made by Merry Edwards. \u003ccite>(Ben Miller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>DESSERT WINES\u003c/h3>\n\u003cp>\u003cstrong>Loxton Cellars \u003cem>2008 Sonoma Valley Decada Tawny Syrah $40/375ml\u003c/em>\u003c/strong> Every year, Chris Loxton produces one barrel of a Port-style wine and puts it away for 10 years, allowing the liquid to slowly oxidize and thus concentrate the flavors. Typical of an Australian Shiraz tawny port (Loxton is an Aussie), this one melds caramel, roasted nut, and baking spice elements into an amber-colored, medium-sweet, after-dinner treat.\u003c/p>\n\u003cp>\u003cstrong>Merry Edwards Winery \u003cem>2014 Russian River Valley Late Harvest Sauvignon Blanc $48/375ml\u003c/em>\u003c/strong> In February 2019, Edwards sold her company to Louis Roederer. Whether the French Champagne company (with a Pinot Noir outpost in Anderson Valley) will continue to produce this dessert wine remains to be seen, but it would be a shame not to continue making this marvel. It’s rich in crème brûlée, grilled Meyer lemon, poached peach, and ginger character, with bracing acidity to balance the sweetness.\u003c/p>\n\u003cp>\u003cstrong>Sonoma-Cutrer Vineyards \u003cem>2015 Late Harvest Russian River Valley Chardonnay $36/375 ml\u003c/em>\u003c/strong> Australia-born winemaker Mick Schroeter knows a thing or two about “stickies,” as sweet wines are called Down Under. This rendition is from Chardonnay grapes that hang so long on the vines that the sugars concentrate into liquid gold. Lush in the mouth and with a mouthwatering finish, it’s rich with butterscotch, peach, pear, and apple pie à la mode personality.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This article was originally published on \u003ca href=\"https://www.sonomamag.com/100-best-sonoma-wines-2019\" target=\"_blank\" rel=\"noopener noreferrer\">Sonoma Magazine\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "It's finally here: your guide to the best Sonoma County wines and wineries.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Could there possibly be a wine region in the world that offers more quality, diversity, affordability, and pure drinking pleasure than Sonoma County?\u003c/p>\n\u003cp>With its viticultural riches, agreeable climate during the growing season, and makers committed to excellence, Sonoma stands tall among the planet’s wine-producing elite. That makes choosing the finest wines of the year from thousands of candidates an excruciatingly difficult — and delicious — task.\u003c/p>\n\u003cp>Our list of the Top 100 wines of 2019 includes expensive bottles as well as many great deals. But value is relative. Like art, antiques, 11-course dinners, and Warriors playoff tickets, wines are worth what the market is willing to pay. It’s hard to feel sticker shock about a $70 Sonoma Pinot Noir when a Burgundy of equal quality costs three times that much. And top-tier Napa Valley Cabernet Sauvignons sell for $250 or more, so by comparison, Sonoma’s finest are true bargains. That calls for an end-of-year toast to a fabulously diverse wine region that produces something for everyone, across all price levels.\u003c/p>\n\u003ch3>METHODOLOGY\u003c/h3>\n\u003cp>Healdsburg-based wine critic Linda Murphy selected the Top 100 Wines of 2019 based on her yearlong tastings at wineries and of samples sent to her, as well as her blind tastings at wine competitions including \u003cem>The Press Democrat 2019 North Coast Wine Challenge\u003c/em>.\u003c/p>\n\u003cp>A former managing editor of \u003cem>Sonoma Magazine\u003c/em>, Murphy writes the LikeWine feature in each issue, was the founding editor of the San Francisco Chronicle wine section (earning two James Beard Awards), and contributes to \u003cem>The Press Democrat\u003c/em>, \u003ca>jancisrobinson.com\u003c/a>, and \u003cem>Decanter\u003c/em> magazine, among other publications. She’s evaluated Sonoma wines for 30 years in a professional capacity but always has the consumer in mind with her recommendations. Not all expensive wines are worth their price, and many value-priced wines deliver far more interest than their price would suggest. This philosophy is reflected in our Top 100 Wines choices. Something for everyone.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Only wines produced from Sonoma County-grown grapes, by wineries located in the county, are eligible for the Top 100. All wines were tasted in 2019, and some may no longer be available at time of publication. Fine wines sell fast, so if you can’t find a particular Top 100 wine, contact the producers.\u003c/p>\n\u003cp>They just might have a few extra bottles on hand or can direct you to retailers and restaurants that have the wine in stock.\u003c/p>\n\u003cp>And while this option isn’t for everyone, consider joining the wine clubs of wineries that appear on our Top 100 list every year. Their wines are consistently good, and in most cases great — and club members get first crack at purchasing them, often at discounts.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/wine/\" rel=\"attachment wp-att-135866\">\u003cimg class=\"aligncenter size-full wp-image-135866\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine.jpg\" alt=\"\" width=\"1080\" height=\"720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine-1020x680.jpg 1020w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003c/a>\u003c/p>\n\u003ch3>SPARKLING\u003c/h3>\n\u003cp>\u003cstrong>Flaunt Wine Co.\u003c/strong> \u003cem>\u003cstrong>NV Brut Sonoma County Sparkling Wine $48\u003c/strong>\u003c/em> This is Dianna Novy Lee’s personal project, following the sale of the Siduri Wines brand she founded with her husband, Adam Lee (now owned by Jackson Family Wines). Flaunt, an elegant blend of Chardonnay and Pinot Noir grapes, offers crisp green apple and citrus flavors enhanced by hints of brioche, almond skin, and toast.\u003c/p>\n\u003cp>\u003cstrong>Gloria Ferrer Caves & Vineyards \u003cem>NV Carneros Blanc de Noirs $22 \u003c/em>\u003c/strong>This moderately rich yet also racy wine scored 99 points and was voted best of class at the 2019 North Coast Wine Challenge (NCWC). It’s predominantly Pinot Noir with a splash of Chardonnay, and while its delicate pink color suggests a delicate wine, under that lacy veil lurks vibrant red berry, cherry, and strawberry aromas and flavors, and a gentle creaminess in the mid-palate. The finish is pert and persistent, the value excellent.\u003c/p>\n\u003cp>\u003cstrong>Inman Family Wines \u003cem>2016 OGV Estate Russian River Valley Brut Rosé $68 \u003c/em>\u003c/strong>Kathleen and Simon Inman’s OGV vineyard at the intersection of Piner and Olivet roads is the sole source for this fine, focused, 100% Pinot Noir sparkler. Delicate yeastiness and a hint of vanilla add interest to the crisp raspberry, citrus, and clementine personality.\u003c/p>\n\u003cp>\u003cstrong>Iron Horse Vineyards \u003cem>2014 Green Valley of Russian River Valley Classic Vintage Brut $45\u003c/em>\u003c/strong> Vintage after vintage, Iron Horse’s flagship wine shines at an attractive price for refined fizz. The aroma is of fresh-baked bread, green apple, and citrus. The palate is compact and dry, with firm structure, tiny bubbles, and hints of Meyer lemon and Asian pear. It’s elegance in a glass, as Champagne-like as California sparkling wine can be, yet with sunny Sonoma fruit.\u003c/p>\n\u003cp>\u003cstrong>Kokomo Winery \u003cem>2014 Peters Vineyard Sonoma Coast Blanc de Blancs $58\u003c/em>\u003c/strong> Grower and winery partner Randy Peters’ Chardonnay grapes from the cool Sonoma coast are the foundation of this wine. It spent some time in neutral oak barrels as a still wine and was fermented and aged on the spent yeast cells for two years. As a result, notes of brioche and hazelnut complement the Meyer lemon and white peach fruit, embraced by nervy acidity.\u003c/p>\n\u003cp>\u003cstrong>Longboard Vineyards \u003cem>NV Russian River Valley Brut Rosé $50 \u003c/em>\u003c/strong>Fizz runs through the veins of Longboard owner and winemaker Oded Shakked. A former sparkling winemaker for J. Vineyards & Winery, he sells three bubblies at his Healdsburg cellar. This one is gorgeous in its strawberry color and fresh-fruit flavors. Fermentation of the grapes in neutral oak barrels help soften the crunchy natural acidity, and aging on the yeast cells add complexity and toasty mouthfeel.\u003c/p>\n\u003cp>\u003cstrong>Sonoma-Cutrer Vineyards \u003cem>2014 Russian River Valley Winemaker’s Release Grand Cuvée $43 \u003c/em>\u003c/strong>Vine Hill Ranch Chardonnay (60%) and Owsley Vineyard Pinot Noir meld beautifully in this dry, four-year-aged sparkler with Champagne structure and sunny green apple and citrus flavor. Accents of brioche, yeast, and macadamia nut add complexity to Sonoma-Cutrer’s first sparkling wine.\u003c/p>\n\u003cfigure id=\"attachment_135869\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/belden-barns-adam-decker/\" rel=\"attachment wp-att-135869\">\u003cimg class=\"size-full wp-image-135869\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Belden-Barns-Adam-Decker.png\" alt=\"\" width=\"1000\" height=\"598\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Belden-Barns-Adam-Decker.png 1000w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Belden-Barns-Adam-Decker-160x96.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Belden-Barns-Adam-Decker-800x478.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Belden-Barns-Adam-Decker-768x459.png 768w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Belden Barns vineyards. \u003ccite>(Adam Decker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>SAUVIGNON BLANC\u003c/h3>\n\u003cp>\u003cstrong>Aperture Cellars \u003cem>2018 Dry Stack Vineyard Bennett Valley Barrel-Fermented Sauvignon Blanc $40\u003c/em>\u003c/strong> On Old Redwood Highway south of Healdsburg, Jesse Katz is developing a winery and visitor center on land he purchased from the Ponzo family in 2016. Zinfandel was planted there in 1912, and it remains today alongside new plantings of Bordeaux red grapes. Yet when it comes to white Bordeaux — Sauvignon Blanc blended with Semillon — Katz looks to the cooler Bennett Valley east of Santa Rosa. This full-flavored, barrel-fermented wine delivers waves of green-flesh melon, white peach, and citrus, finishing with spice and tension.\u003c/p>\n\u003cp>\u003cstrong>Belden Barns \u003cem>2018 Sonoma Mountain Estate Sauvignon Blanc $28\u003c/em>\u003c/strong> At once bold and crisp, this unfiltered wine from Nate and Lauren Belden is luscious and exotic, with white peach, ruby grapefruit, pineapple, and lemon-zest character. It finishes with lingering flavors and mouthwatering acidity.\u003c/p>\n\u003cp>\u003cstrong>Davis Bynum \u003cem>2018 Virginia’s Block Russian River Valley Sauvignon Blanc $25\u003c/em>\u003c/strong> Gentle fresh-herb and freshgrass notes add interest to the succulent kiwi fruit, lime, and tropical flavors. Winemaker Greg Morthole aged approximately 60% of the wine in neutral oak and acacia barrels, which enhanced the mouthfeel without interfering with the wine’s vibrancy.\u003c/p>\n\u003cp>\u003cstrong>Dry Creek Vineyard \u003cem>2018 Dry Creek Valley Sauvignon Blanc $20 \u003c/em>\u003c/strong>Sauvignon Musque and Sauvignon Gris join traditional Sauvignon Blanc grapes in this full-flavored wine with lemon- lime, tropical fruit, nectarine, and honeydew-melon aromas and flavors. A small portion of the wine was aged in chestnut, acacia, and French oak barrels, slightly softening the natural acidity of the grapes while adding a layer of complexity.\u003c/p>\n\u003cp>\u003cstrong>Geyser Peak Winery \u003cem>2018 Winemaker Selection Dry Creek Valley Sauvignon Blanc $24 \u003c/em>\u003c/strong>Styled very much like a Marlborough, New Zealand, Sauvignon Blanc, this wine has energetic acidity and vibrant grapefruit, passion fruit, fresh-cut grass, and lime aromas and flavors. A bit of Gewürztraminer adds floral and spice notes. Best of show white-wine winner at NCWC.\u003c/p>\n\u003cp>\u003cstrong>MacLeod Family Vineyards \u003cem>2018 Indian Springs Ranch Sonoma Valley Sauvignon Blanc $24\u003c/em>\u003c/strong> The MacLeod family’s Kenwood ranch delivers a crisp, classy Sauvignon Blanc year after year. The 2018 bottling is loaded with lemon, lime, white peach, and honeydew melon goodness, finishing long and juicy.\u003c/p>\n\u003cp>\u003cstrong>Saini Vineyards \u003cem>2018 Dry Creek Valley Sauvignon Blanc $23\u003c/em>\u003c/strong> Inviting aromas of jasmine, lemon verbena, and fresh-cut grass lead to a crisp palate of lemon-lime, grapefruit, and honeydew melon. It’s the sort of balanced, vibrant wine that works beautifully as a sipper and as a mate for shellfish, grilled fish, and roast chicken.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/wine3/\" rel=\"attachment wp-att-135865\">\u003cimg class=\"aligncenter size-full wp-image-135865\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine3.jpg\" alt=\"\" width=\"2048\" height=\"1365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine3.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine3-1200x800.jpg 1200w\" sizes=\"(max-width: 2048px) 100vw, 2048px\">\u003c/a>\u003c/p>\n\u003ch3>CHARDONNAY\u003c/h3>\n\u003cp>\u003cstrong>Ferrari-Carano \u003cem>2017 Sonoma County Chardonnay $23\u003c/em>\u003c/strong> Bargain alert. This Dry Creek Valley winery does great things with its reserve, site-specific, and mountain-grown wines, yet this county-appellation Chardonnay stands out as a wonder for its price (typically discounted at chain stores). A full-bodied yet elegant wine, it charms with aromas and flavors of citrus, pear, white peach, apple, graham cracker, and vanilla.\u003c/p>\n\u003cp>\u003cstrong>Flanagan Wines \u003cem>2016 Ritchie Vineyard Russian River Valley Chardonnay $68\u003c/em>\u003c/strong> This is a textural wonder, made from grapes grown in Kent Ritchie’s vineyard, where plantings date to the early 1970s. The wine is elegant, multilayered, and mouth-filling in a beautifully subtle way, with green apple and Asian pear aromas and flavors enhanced by subtle oak spice. The crisp finish goes on and on.\u003c/p>\n\u003cp>\u003cstrong>Gary Farrell Vineyards & Winery \u003cem>2016 Russian River Valley Olivet Lane Vineyard Chardonnay $45\u003c/em>\u003c/strong> The Pellegrini family planted this vineyard in 1976 on a benchland in the Santa Rosa Plain, and the grapes have been highly prized ever since. Gary Farrell winemaker Theresa Heredia’s version of Olivet Lane Chardonnay is crisp and complex, with nuances of apple, tangerine, curd, and brioche. It’s medium- full-bodied and gently oaked, and has a long, satisfying finish.\u003c/p>\n\u003cp>\u003cstrong>Hartford Family Wines \u003cem>2016 Three Jacks Vineyard Green Valley of Russian River Valley Chardonnay $65\u003c/em>\u003c/strong> Here is a Chardonnay that has both power and purity. It’s full-bodied and rich, with peach, Meyer lemon, guava, and fresh-baked bread character, and a thread of minerality running from the aroma through the finish.\u003c/p>\n\u003cp>\u003cstrong>LaRue Wines \u003cem>2017 Charles Heintz Vineyard Sonoma Coast Chardonnay $60\u003c/em>\u003c/strong> Katy Wilson is a noted winemaking consultant and taps some of her favorite vineyards for her own brand, named for her great-grandmother, Veona LaRue Newell. From the Heintz Vineyard, located east of Occidental, Wilson achieved a fruit-filled, flavorful wine at just 12.5% alcohol. Striking minerality and acidity plump the Meyer lemon and green apple flavors.\u003c/p>\n\u003cp>\u003cstrong>MacRostie \u003cem>2017 Sonoma Coast Chardonnay $25\u003c/em>\u003c/strong> Multiple vineyards, including Sangiacomo, Dutton Ranch, and Steve MacRostie’s own Wildcat Mountain Vineyard, combine in an exceptional wine for the price and vineyard pedigree. A mélange of lemon meringue pie, pineapple, blood orange, and baked apple is supported by caramel and spice notes from oak aging.\u003c/p>\n\u003cp>\u003cstrong>Ramey Wine Cellars \u003cem>2016 Westside Farms Estate Russian River Valley Chardonnay $65\u003c/em>\u003c/strong> Chardonnay master David Ramey and his wife, Carla, own just one vineyard and this is it: Westside Farms on Healdsburg’s Westside Road. This wine offers generous aromas and flavors of pear, Fuji apple, and citrus, plus a touch of flint. Oak fermentation and aging add spice and mouth-filling texture to this complex wine.\u003c/p>\n\u003cp>\u003cstrong>Sangiacomo Family Wines \u003cem>2017 Home Ranch Carneros Chardonnay $65\u003c/em>\u003c/strong> The Sangiacomo family has farmed in Sonoma for more than 50 years, custom-grooming their vineyards for winery clients. Beginning in 2016, the Sangiacomos began producing their own wines — Chardonnay, Pinot Noir, and Cabernet Sauvignon — with James MacPhail as their winemaker. This wine is representative of their style: vibrant citrus and green apple character, judicious use of oak as a seasoning to build texture, and palate-cleansing acidity.\u003c/p>\n\u003cp>\u003cstrong>Sojourn \u003cem>2017 Durell Vineyard Sonoma Coast Chardonnay $48\u003c/em>\u003c/strong> This is a rich, juicy wine, powerful yet pure, with poached pear, pineapple, white peach, and citrus aromas and flavors. Fruit from Durell, an iconic Sonoma vineyard, is sold to several producers. At Sojourn, those grapes become a crowd-pleasing wine with toasty oak on the lingering finish.\u003c/p>\n\u003cp>\u003cstrong>Thirty-Seven Wines \u003cem>2016 Sonoma Coast Reserve Chardonnay $36\u003c/em>\u003c/strong> This wine scored a whopping 98 points and was voted best of class at NCWC. There is some toasty oak on the aroma and finish, which brackets the scintillating lemon curd, green melon, and Granny Smith fruit. Brisk more than luscious, it’s a mouthwatering rendition of coastal Chardonnay.\u003c/p>\n\u003cp>\u003cstrong>Three Sticks \u003cem>2017 Durell Vineyard Sonoma Coast Chardonnay $55\u003c/em>\u003c/strong> Three Sticks proprietor Bill Price purchased Durell Vineyard 20 years ago and takes grapes from the oldest blocks in the site, in the hills above Sonoma Valley, for his Chardonnay. Full-bodied and remarkably complex, it delivers a mouthful of green apple, Asian pear, white peach, and citrus flavors, finishing with a hint of oak and juicy acidity.\u003c/p>\n\u003cp>\u003cstrong>Trombetta Family Wines \u003cem>2017 Gap’s Crown Petaluma Gap Chardonnay $60\u003c/em>\u003c/strong> Winemaker Erica Stancliff and her parents, Rickey and Roger Stancliff, are among the new rock stars in Sonoma winemaking — as evidenced by this exceptional Chardonnay, which combines vibrant lemon curd and tropical fruit with light-handed oak influence and sturdy structure. Delicious now, it’s also worthy of cellaring.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/wine4/\" rel=\"attachment wp-att-135864\">\u003cimg class=\"aligncenter size-full wp-image-135864\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine4.jpg\" alt=\"\" width=\"2048\" height=\"1365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine4.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine4-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine4-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine4-1200x800.jpg 1200w\" sizes=\"(max-width: 2048px) 100vw, 2048px\">\u003c/a>\u003c/p>\n\u003ch3>OTHER WHITES\u003c/h3>\n\u003cp>\u003cstrong>Barber Cellars \u003cem>2018 Rougissant Keller Estate Petaluma Gap Pinot Gris $26\u003c/em>\u003c/strong> Alsatian in style, this wine is invitingly aromatic, with acacia blossom, lemon, and mandarinorange scents. The palate is dry, nog sweet, with crisp pear and white peach flavors, and a hint of honey on the racy finish.\u003c/p>\n\u003cp>\u003cstrong>Cline Cellars \u003cem>2018 Sonoma Coast Estate Pinot Gris $15\u003c/em>\u003c/strong> Spicy and fruity, this is a fun quaffer, particularly for its price. Light amber in color (typical of the varietal) and florally aromatic, it gushes with clementine, grapefruit, and green apple flavors, and finishes with a hint of honey and brisk acidity.\u003c/p>\n\u003cp>\u003cstrong>Comstock Wines \u003cem>2017 Russian River Valley Viognier $42\u003c/em>\u003c/strong> Winemaker Chris Russi has a deft hand with Viognier, and it shows in this pretty wine with inviting honeysuckle aromas and juicy pear and white-peach flavors — and without the alcohol heat of some Viogniers. It’s both rich and refreshing, with wonderful balance and a lingering finish.\u003c/p>\n\u003cp>\u003cstrong>Gloria Ferrer Caves & Vineyards \u003cem>2018 Estate Carneros Pinot Blanc $25\u003c/em>\u003c/strong> Among the bold, generously flavored white wines in the sweepstakes round at NCWC, this Alsatian varietal stood out for its delicate balance, medium-light body, and spiced apple, Asian pear, and citrus zest palate. It’s incredibly crisp, refreshing, and a great alternative to Sauvignon Blanc.\u003c/p>\n\u003cp>\u003cstrong>J. Rickards Winery \u003cem>2018 Salem Ranch Dry Creek Valley Viognier $28\u003c/em>\u003c/strong> This NCWC best-of-class winner was partially fermented in neutral oak, adding texture and body, without any toastiness to mask the honeysuckle and white-blossom aromas. Bright pear, apple, and white peach are the palate stars, with citrus notes on the clean finish.\u003c/p>\n\u003cp>\u003cstrong>Gundlach Bundschu \u003cem>2018 Sonoma Valley Gewürztraminer $27\u003c/em>\u003c/strong> This exotic wine is a perennial on the Top 100 list, and one of the finest Gewürztraminers made in California. From the rose petal, ginger, and lychee aromas to the juicy mouthful of pear, apple, and citrus flavors, it has a sense of sweetness from the ripe fruit, yet is remarkably dry and crisp.\u003c/p>\n\u003cp>\u003cstrong>Leo Steen\u003c/strong> \u003cem>\u003cstrong>2018 Saini Farms Dry Creek Valley Chenin Blanc $18\u003c/strong>\u003c/em> It took a Danish native, Leo Steen Hansen, to find one of the few plantings of premium Chenin Blanc in Northern California and bring it to glory in the bottle. The white flower and white pepper aromas and sunny peach, pear, and citrus flavors come from vines planted 40 years ago. The finish offers mouthwatering acidity and a hint of minerality.\u003c/p>\n\u003cp>\u003cstrong>Peterson Winery\u003c/strong> \u003cem>\u003cstrong>2017 Bradford Mountain Estate Dry Creek Valley 3V White Wine Blend $28\u003c/strong>\u003c/em> The three Vs — Vermentino, Vernaccia, and Verdelho – combine in this lip-smacking wine. Crunchy apple, pear, and citrus dominate the palate, with background notes of pineapple, guava, and green apple. Proprietor Fred Peterson is known largely for his red wines, yet this brilliant white is a winner.\u003c/p>\n\u003cp>\u003cstrong>Ram’s Gate Winery \u003cem>2018 Carneros Estate Pinot Blanc $38\u003c/em>\u003c/strong> Joe Nielsen, formerly of Donelan Family Wines, joined Ram’s Gate in summer 2018 as director of winemaking. Right out of the gate, he released this crisp, floral, and textured white wine. Aged in a mix of stainless steel and neutral oak, it has laser-like acidity supporting the complex lemon, lime, peach, and grapefruit palate.\u003c/p>\n\u003cp>\u003cstrong>Thirty-Seven Wines \u003cem>2017 Sonoma Coast Albarino $22\u003c/em>\u003c/strong> Al and Lisa Brayton own a vineyard on Highway 37. Winemaker Shane Finley produced this tangy, slightly mineral, medium-bodied wine that brims with peach, apricot, and cantaloupe flavor. Crackling acidity refreshes after each sip. A true crowd-pleaser.\u003c/p>\n\u003cfigure id=\"attachment_135863\" class=\"wp-caption aligncenter\" style=\"max-width: 1202px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/wine5/\" rel=\"attachment wp-att-135863\">\u003cimg class=\"size-full wp-image-135863\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine5.jpg\" alt=\"\" width=\"1202\" height=\"801\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine5.jpg 1202w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine5-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine5-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine5-1200x800.jpg 1200w\" sizes=\"(max-width: 1202px) 100vw, 1202px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dutton-Goldfield Winery \u003ccite>(Courtesy photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>ROSÉ\u003c/h3>\n\u003cp>\u003cstrong>Balletto \u003cem>2018 Russian River Valley Rosé of Pinot Noir $20\u003c/em>\u003c/strong> Winemaker Anthony Beckman says rosé should be fun to drink, and this one is. With its eye-catching salmon color, aromas and flavors of just-picked strawberry and watermelon, and mouth-cleansing acidity, what’s not to like? Simply delicious.\u003c/p>\n\u003cp>\u003cstrong>Alexander Valley Vineyards \u003cem>2018 Alexander Valley Dry Rosé of Sangiovese $16\u003c/em>\u003c/strong> AVV was well ahead of the rosé surge, first making this wine in 2006 from the Italian variety Sangiovese. Affable and very affordable, it’s lush in watermelon, raspberry, and nectarine fruit, with a snappy, spicy finish.\u003c/p>\n\u003cp>\u003cstrong>Dutton-Goldfield \u003cem>2018 Sonoma Coast Rosé of Pinot Noir $30\u003c/em>\u003c/strong> Whole clusters of Pinot Noir were crushed by foot to gently extract the juice and retain vivid rose petal and red-fruit aromas. After fermentation, the resulting wine has a tangy quality, with pure red raspberry, Queen Anne cherry, and wild strawberry personality.\u003c/p>\n\u003cp>\u003cstrong>Imagery Estate Winery \u003cem>2018 Serres Ranch Sonoma Valley Aleatico Rosé $27\u003c/em>\u003c/strong> Here’s something different in pink wine: A rose-petal-scented, spicy, red-cherry-inflected dry rosé made from the Italian red grape Aleatico. Winemaker Jamie Benziger has taken the winemaking reins from her father, Joe, and here she’s replicated a classic central-Italy Aleatico wine.\u003c/p>\n\u003cp>\u003cstrong>Inman Family Wines \u003cem>2018 Russian River Valley Endless Crush Pratt Vine Hill Vineyard Rosé $38\u003c/em>\u003c/strong> One of Kathleen Inman’s three still Pinot Noir rosés from 2018, this one offers juicy watermelon, cherry aromas, and a flavorful yet elegant palate of crisp berry, cherry, red melon, and white-peach flavors. There is a minerally edge to this mouthwatering, classy wine.\u003c/p>\n\u003cp>\u003cstrong>J. Rickards Winery \u003cem>2018 Alexander Valley Ava Rae Rosé of Grenache $26\u003c/em>\u003c/strong> This delicate-pink wine won the best of show rosé award (98 points) at NCWC. Some rosés try too hard to be fruity and rich, but this one more closely resembles the wines of Provence: dry and crisp. Named for winemaker Blaine Brazil’s daughter, it offers notes of watermelon, dried cherry, and wild strawberry, and an energetic finish.\u003c/p>\n\u003cp>\u003cstrong>Rodney Strong Vineyards \u003cem>2018 Russian River Valley Rosé of Pinot Noir $25\u003c/em>\u003c/strong> Pretty, tangy, and tasty. That’s shorthand for this dry blush wine with watermelon, strawberry, and blood orange personality. It is juicy and crisp, ideal with lighter-bodied dishes — and with the mashup of a Thanksgiving feast.\u003c/p>\n\u003cp>\u003cstrong>The Grenachista \u003cem>2018 Sonoma Valley Rosé of Grenache Noir $24\u003c/em>\u003c/strong> Peter Mathis’ vineyard in Sonoma Valley contributed the grapes to this wine, which has zippy acidity, bright red fruit, and an intriguing herbs-de-Provence edge. Winemaker Casey Graybehl goes by the name the Grenachista and produces several different bottlings.\u003c/p>\n\u003cp>\u003cstrong>Three Sticks Wines \u003cem>2018 Sonoma Coast Casteñada Limited Release Rosé $40\u003c/em>\u003c/strong> Medium-bodied and the color of a just-sliced watermelon, this 14% alcohol, bold Rhône-style blend of Syrah, Grenache, and other grapes delivers bright strawberry, raspberry, blood orange, and cherry liqueur flavors, and finishes tangy and refreshing.\u003c/p>\n\u003cfigure id=\"attachment_135862\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/wine6/\" rel=\"attachment wp-att-135862\">\u003cimg class=\"size-full wp-image-135862\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine6.jpg\" alt=\"\" width=\"1280\" height=\"827\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine6.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine6-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine6-800x517.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine6-768x496.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine6-1020x659.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine6-1200x775.jpg 1200w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pinot Noir grapes \u003ccite>(Shana Bull)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>PINOT NOIR\u003c/h3>\n\u003cp>\u003cstrong>Anthill Farms Winery \u003cem>2016 Harmony Lane Sonoma Coast Pinot Noir $50\u003c/em>\u003c/strong> Mates David Low, Anthony Filiberti, and Web Marquez are behind this small-production brand, focused on single-vineyard bottlings. They sourced the 3-acre Harmony Lane Vineyard, between Occidental and Graton, for this wine, which is floral in aroma and crisp on the palate. Vibrant red and black cherry, gentle oak spice, and suave tannins make for a gorgeous Pinot.\u003c/p>\n\u003cp>\u003cstrong>Balletto Vineyards \u003cem>2017 Russian River Valley Pinot Noir $30 \u003c/em>\u003c/strong>Bright and lively, this wine has aromas and flavors of violets, Asian spice, red cherry, raspberry, and cola. Generously flavored yet fresh — and at just 13.9% alcohol — it’s a medium-bodied, solid expression of Russian River Valley Pinot, at an easy-to-swallow price in a super-competitive field.\u003c/p>\n\u003cp>\u003cstrong>Benovia Winery \u003cem>2017 Russian River Valley Pinot Noir $45\u003c/em>\u003c/strong> This producer’s Cohn Vineyard, La Pommeraie, and Tilton Hill Pinot Noirs are exceptional. And pricey ($75). And difficult to acquire, if you’re not a wine club member. For a taste of Benovia at a lower price and with a greater chance for finding it, check out this Russian River Valley blend. It delivers concentrated blackberry and red plum flavors, spice, crisp acidity, and a mouthful of pleasure.\u003c/p>\n\u003cp>\u003cstrong>Cartograph Wines \u003cem>2017 Russian River Valley Pinot Noir $48\u003c/em>\u003c/strong> Alan Baker and Serena Lourie are the couple behind Cartograph, a passion project they started after careers in other fields. They own one Russian River Valley vineyard and purchase from others, including sites in Anderson Valley in Mendocino County. Their Russian River Valley bottling is the star of the vintage, sporting lovely cherry and raspberry fruit, vivid Asian spice and savory herbs and cola. Textbook RRV Pinot Noir.\u003c/p>\n\u003cp>\u003cstrong>DeLoach Vineyards \u003cem>2016 Russian River Valley OFS Pinot Noir $40\u003c/em>\u003c/strong> Here’s a wine that delivers everything a lover of Sonoma Pinot Noir could want: Mouth-filling cherry, raspberry, and black currant fruit, Asian spice, supple tannins, and a vibrantly clean finish.\u003c/p>\n\u003cp>\u003cstrong>Dutton-Goldfield \u003cem>2016 Emerald Ridge Vineyard Green Valley of Russian River Valley Pinot Noir $68\u003c/em>\u003c/strong> This seductive and remarkably fresh-tasting wine (13.5% alcohol) has supple tannins caressing the buoyant boysenberry, dark cherry, black raspberry, and baking-spice flavors. It’s a yin-yang contrast of savory aromas, juicy fruit flavors, and brisk acidity — a triumphant example of Sonoma County Pinot.\u003c/p>\n\u003cp>\u003cstrong>Emeritus Vineyards \u003cem>2016 Russian River Valley Hallberg Ranch Pinot Noir $44\u003c/em>\u003c/strong> Emeritus founder Brice Cutrer Jones (he also started Sonoma-Cutrer Vineyards) brought in his daughter, Mari Jones, as partner and COO and hired winemaker Dave Lattin, formerly of Kuleto Estate. The pairing is simpatico and the wines have never been better. Hallberg, an estate vineyard, produced this perfumed, medium-full-bodied wine showing bright black cherry fruit, savory spice, smooth tannins, and palate- cleansing acidity.\u003c/p>\n\u003cp>\u003cstrong>Fulcrum Wines \u003cem>2017 Carneros Wildcat Mountain Vineyard Pinot Noir $63\u003c/em>\u003c/strong> David Rossi commutes from New York to Sonoma multiple times a year to fulfill his desire to produce Pinot Noir and Chardonnay. No absentee owner, Rossi makes the wines himself in Sonoma and has a tasting room downtown. This wine shows the dark-fruit side of Pinot (boysenberry and black cherry). It’s lush and spicy, with a long, rewarding finish.\u003c/p>\n\u003cp>\u003cstrong>Jacklyn Renee Wines \u003cem>2016 Bacigalupi Vineyards Russian River Valley Pinot Noir $54\u003c/em>\u003c/strong> Here is a winemaker to watch: Jackie van Sant Downes, a Texas transplant whose day job is assistant winemaker at Comstock Wines in Healdsburg. In her spare time, she produces Pinot and Chardonnay for her own label, and this effort is sleek and polished, with vibrant cherry, pomegranate, cranberry, and cola character.\u003c/p>\n\u003cp>\u003cstrong>J. Bucher Wines \u003cem>2017 Russian River Valley Bucher Vineyard Pommard Clone Pinot Noir $55\u003c/em>\u003c/strong> Voluptuous and mouth-filling, this bold wine will win over a legion of fans for its bright, juicy red fruit and rewarding texture. Beyond its instant approachability, it’s a serious wine with the tannic and acid structure to age beautifully for another five years or more.\u003c/p>\n\u003cp>\u003cstrong>J. Cage Cellars \u003cem>2017 Petaluma Gap El Coro Vineyard Pinot Noir $49\u003c/em>\u003c/strong> Roger and Donna Beery and their kids left Texas and Colorado behind to make wine in Healdsburg. Pinot Noir was their major attraction to Sonoma; without vineyards of their own, they purchased grapes and hit the jackpot with Pinot from Keller Estate. This wine has wonderful structure, juicy ripe cherry/berry fruit, low-profile oak, and snappy spice. Delicious.\u003c/p>\n\u003cp>\u003cstrong>Keller Estate Winery \u003cem>2016 Petaluma Gap El Coro Vineyard Pinot Noir $55\u003c/em>\u003c/strong> El Coro (the chorus) is Keller Estate’s Pinot Noir vineyard, located east of Petaluma and in the recently established Petaluma Gap AVA. The 2016 is vivacious and aromatic, with forest floor and dried herbs accenting the nicely ripened red and black fruit. Supple and crisp at the same time.\u003c/p>\n\u003cp>\u003cstrong>Papapietro Perry Winery \u003cem>2016 Sonoma Coast Pinot Noir $55\u003c/em>\u003c/strong> This Healdsburg winery produces several fine Pinot Noirs, including vineyard-designates, yet this multisite blend from the 2016 vintage is scintillating and succulent. Pomegranate and Bing cherry aromas and flavors stand out, as well as the keen balance of fruit, tannin, oak-derived texture, and lingering finish. It should please any Pinot crowd.\u003c/p>\n\u003cp>\u003cstrong>Tongue Dancer Wines \u003cem>2017 Sonoma Coast Pinot Noir $39\u003c/em>\u003c/strong> After selling his eponymous wine brand to Hess Collection in 2011, James MacPhail launched Tongue Dancer in 2013 with his wife, Kerry, at their Healdsburg winery. The Placido, Putnam, and van der Kamp vineyards are the sources for this charming wine with luscious red and black cherry flavors, hints of cola and toast, silky tannins, and a super-fresh finish.\u003c/p>\n\u003cfigure id=\"attachment_135861\" class=\"wp-caption aligncenter\" style=\"max-width: 2048px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/wine7/\" rel=\"attachment wp-att-135861\">\u003cimg class=\"size-full wp-image-135861\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine7.jpg\" alt=\"\" width=\"2048\" height=\"1365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine7.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine7-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine7-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine7-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine7-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine7-1200x800.jpg 1200w\" sizes=\"(max-width: 2048px) 100vw, 2048px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leo Steen of Leo Steen Wines \u003ccite>(Courtesy photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>RHÔNE- STYLE REDS\u003c/h3>\n\u003cp>\u003cstrong>Anaba Wines \u003cem>2016 Bismark Vineyard Moon Mountain District Syrah $48\u003c/em>\u003c/strong> There is a Pinot Noir-like silkiness to the texture of this wine, yet it’s certainly Syrah in aroma and flavor. It’s loaded with classic blackberry, blueberry, herbes de Provence, white pepper, and roasted-meat notes.\u003c/p>\n\u003cp>\u003cstrong>Benovia \u003cem>2016 Sonoma Mountain Grenache $42\u003c/em>\u003c/strong> Widely known as a Chardonnay and Pinot Noir producer, Benovia also flirts with Grenache and Zinfandel. Winemaker/partner Mike Sullivan grew up on Sonoma Mountain, and this wine comes from his family’s Four Brothers Vineyard there. It shows the polished side of Grenache, yet is layered and complex, with savory herbs and saddle leather notes accenting the bright red fruit.\u003c/p>\n\u003cp>\u003cstrong>Enkidu Wine \u003cem>2017 Sonoma County E Cuvee JM $20\u003c/em>\u003c/strong> A best of class winner at NCWC, this wine delivers tremendous value. The “E” represents everyday- drinking wines at affordable prices, and this Grenache-Syrah-Mourvedre blend fits the bill beautifully. Not nearly as powerful and rich as other wines on this list, it provides a refreshing counterpoint, with floral aromas and bright blueberry and dark cherry flavors.\u003c/p>\n\u003cp>\u003cstrong>Eric Kent Wine Cellars \u003cem>2016 Las Madres Vineyard Carneros Syrah $44\u003c/em>\u003c/strong> Owners Kent Humphrey and Colleen Teitgen produce small lots of cool-climate-grown wines. This one has savory herbs and pepper sprinkled over the juicy blackberry and dark cherry fruit. It’s deep, concentrated, and built for aging in the cellar.\u003c/p>\n\u003cp>\u003cstrong>Flanagan Wines \u003cem>2016 Bennett Valley Syrah $75\u003c/em>\u003c/strong> Fasten your seatbelts for this powerful, 15.5% alcohol wine that’s a mouthful of bold dark fruit. Typical of Rhône Valley Syrahs, it has accents of bacon fat, pepper, lavender, and dried herbs, and the acidity keeps it fresh-tasting.\u003c/p>\n\u003cp>\u003cstrong>Ledson Winery & Vineyards \u003cem>2016 Sonoma Valley Estate Mes Trois Amours $48\u003c/em>\u003c/strong> Three of winery owner Steve Ledson’s vinous “loves” — Syrah, Grenache, and Mourvedre —comprise this southern Rhône-style blend. Luxurious mouthfeel, ripe dark cherry, plum flavors, and a spicy, peppery finish make it a complex and complete treat.\u003c/p>\n\u003cp>\u003cstrong>Leo Steen Wines \u003cem>2017 Provisor Vineyard Dry Creek Valley Grenache $36\u003c/em>\u003c/strong> Leo Steen Hansen loves Grenache as much as he does Chenin Blanc. His devotion to the Rhône Valley red shows in this medium-fullbodied wine with juicy cherry and strawberry flavors and a vibrancy that can get lost in Grenache’s tendency to get overripe in the vineyard. It’s a crisp, juicy wine seasoned with white pepper and dried flowers.\u003c/p>\n\u003cp>\u003cstrong>Ridge Vineyards \u003cem>2016 Lytton Estate Dry Creek Valley Petite Sirah $40\u003c/em>\u003c/strong> Ridge’s Geyserville winery outpost is best known for Zinfandels, many of which have a splash of Petite Sirah in them. This 100 percent varietal wine deserves stand-alone status, for its savory character, well-mannered plum, blackberry, and blueberry fruit, and supple texture not often found in wines made from the notso- petite grape.\u003c/p>\n\u003cp>\u003cstrong>Rockpile Vineyards \u003cem>2016 Buffalo Hollow Rockpile Petite Sirah $60\u003c/em>\u003c/strong> Named for a wood-carved buffalo that overlooks the vineyard, this best of class winner at NCWC is a big, brawny wine with voluptuously ripe blackberry and blueberry fruit and sturdy, earthy tannins. Hints of espresso and black pepper spice up the midpalate and finish.\u003c/p>\n\u003cfigure id=\"attachment_135860\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/wine8/\" rel=\"attachment wp-att-135860\">\u003cimg class=\"size-full wp-image-135860\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine8.jpeg\" alt=\"\" width=\"1280\" height=\"853\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine8.jpeg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine8-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine8-800x533.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine8-768x512.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine8-1020x680.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine8-1200x800.jpeg 1200w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alice Sutro of Sutro Wine Co \u003ccite>(Kelsey Anne Jones)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>MERLOT\u003c/h3>\n\u003cp>\u003cstrong>Gundlach Bundschu \u003cem>2015 Sonoma Valley Merlot $35\u003c/em>\u003c/strong> One of the pioneers of Sonoma Valley Merlot, GunBun continues its mastery of the grape with this understated wine. Medium- bodied and balanced, it has a dark-cherry base accented by licorice and raspberry liqueur. Supple but not soft tannins provide structure.\u003c/p>\n\u003cp>\u003cstrong>Kokomo Winery \u003cem>2016 Pauline’s Vineyard Dry Creek Valley Merlot $38\u003c/em>\u003c/strong> The vineyard, across Dry Creek Road from the Kokomo winery, is farmed by Randy Peters. He was born on the property and named it after his late mother, Pauline. The wine is lush, spicy, and loaded with ripe plum and black cherry fruit. There’s enough tannic structure to keep it lively for five years or more.\u003c/p>\n\u003cp>\u003cstrong>La Storia by Trentadue \u003cem>2016 Block 500 Alexander Valley Merlot $34\u003c/em>\u003c/strong> Merlot comprises 94% of this wine; the remainder is Cabernet Sauvignon, Malbec, and unusually, Sangiovese and Syrah. No matter the mix, it’s a decadent wine with a dark-chocolate complement to juicy plum and black cherry fruit and suave tannins. A best of class selection at NCWC.\u003c/p>\n\u003cp>\u003cstrong>Medlock Ames \u003cem>2015 Heritage Alexander Valley Merlot $60\u003c/em>\u003c/strong> Ames Morison, winemaker/partner at this Chalk Hill-area winery, produces wonderful Merlots every vintage. For the 2015, he blended in 16% Cabernet Sauvignon, which added tannic structure and body to Merlot’s juicy-plum profile. Delicious now, it also has the bones to improve with cellaring.\u003c/p>\n\u003cp>\u003cstrong>St. Francis Vineyards & Winery \u003cem>2016 Sonoma Valley Reserve Merlot $40\u003c/em>\u003c/strong> Winery founder Joe Martin was one of the first to plant Merlot in Sonoma Valley. He died in 2015 , yet the legacy of making Merlot lives. Winemaker Chris Louton blended Malbec with Merlot in this generous wine, which delivers rich dark-fruit and espresso character, balanced by brisk acidity.\u003c/p>\n\u003cp>\u003cstrong>Sutro Wine Co.\u003c/strong> \u003cem>\u003cstrong>2016 Warnecke Ranch Alexander Valley Merlot $35\u003c/strong>\u003c/em> Alice and Eliot Sutro produce wines from her family’s Warnecke Ranch, and this Merlot is a marvel in moderation and pleasure. Bright acidity supports the plump red plum and cherry fruit, the tannins are polished, and the finish is refreshingly vibrant. Merlot haters, take note: Try this wine.\u003c/p>\n\u003cfigure id=\"attachment_135859\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/wine9/\" rel=\"attachment wp-att-135859\">\u003cimg class=\"size-full wp-image-135859\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine9.jpg\" alt=\"\" width=\"2000\" height=\"1264\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine9.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine9-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine9-800x506.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine9-768x485.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine9-1020x645.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine9-1200x758.jpg 1200w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vineyards turn above Alexander Valley. \u003ccite>(Kent Porter)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>CABERNET SAUVIGNON\u003c/h3>\n\u003cp>\u003cstrong>N Arbor Bench Vineyards \u003cem>2016 Dry Creek Valley Cabernet Sauvignon $48\u003c/em>\u003c/strong> Janet Hart has grown grapes in her Dry Creek Valley vineyard for more than three decades, and now produces her own wines from there. This full-bodied, dark-fruited Cab, which scored 96 points at NCWC, is rich yet refined, with silky tannins and a slight herbal shading for added interest.\u003c/p>\n\u003cp>\u003cstrong>Buena Vista Winery \u003cem>2016 Sonoma County Private Reserve Cabernet Sauvignon $75\u003c/em>\u003c/strong> Director of Winemaking Brian Maloney selected grapes grown throughout the county for this top-flight wine. It’s big-bodied and sumptuous, packed with black currant and plum fruit, dark chocolate, and dried-herb notes, and a refreshing finish.\u003c/p>\n\u003cp>\u003cstrong>Cannonball \u003cem>2016 ELEVEN Sonoma County Cabernet Sauvignon $40\u003c/em>\u003c/strong> Healdsburg-based Cannonball’s flagship is a California-appellation Cabernet Sauvignon that has broad distribution and sells for around $15. Winemaker Ondine Chattan blended wine lots from the best barrels for this ultra-premium Cab, which offers rich dark cherry fruit and hints of chocolate, forest floor, and cedar. It’s a big-league effort.\u003c/p>\n\u003cp>\u003cstrong>Flambeaux Wine \u003cem>2015 Dry Creek Valley Cabernet Sauvignon $60\u003c/em>\u003c/strong> The Murray family, New Orleans natives, found a new home in Dry Creek Valley and named their wine brand after the Flambeaux torch bearers of Mardi Gras. Their Cabernet is firmly structured yet fleshy, with vibrant red cherry and boysenberry fruit inflected with dried herbs and cedar. Classic and classy, and with ideal ripeness and balance.\u003c/p>\n\u003cp>\u003cstrong>Garden Creek Vineyards \u003cem>2012 Alexander Valley Tesserae $100\u003c/em>\u003c/strong> Owner/winemakers Karin and Justin Warnelius-Miller give their Cabernets three to four years more barrel and bottle aging than most California producers, believing the wines need time to settle and show their best stuff. This current-vintage 2012 is elegant and refined, Cabernet Sauvignondominant and blended with Merlot, Cabernet Franc, Petit Verdot, and Malbec. Ready to drink now, it should remain fresh-tasting for another decade or so.\u003c/p>\n\u003cp>\u003cstrong>Legacy \u003cem>2013 Alexander Valley Red Wine $100\u003c/em>\u003c/strong> From Jackson Family Wines, this Jess Jackson-inspired blend of Cabernet Sauvignon, Cabernet Franc, Malbec, and Petit Verdot was grown on the company’s Jimtown and Alexander Mountain vineyards, at elevations of up to 2,400 feet. Although it’s not labeled as Cabernet Sauvignon, it could be, with that variety comprising 87% of the blend. Layered and so seamless that no one characteristic sticks out from the others, its solid tannin and acid structure suggest cellar longevity.\u003c/p>\n\u003cp>\u003cstrong>Rodney Strong Vineyards \u003cem>2015 Sonoma County Reserve Cabernet Sauvignon $45\u003c/em>\u003c/strong> There’s a lot of wine here for the price, and it’s arguably the winery’s finest Reserve Cabernet ever. A relatively new addition to the blend is fruit from the mountainous Cooley Ranch north of Alexander Valley; astute matching of oak barrels to those intense grapes works beautifully. The wine is polished and structured, with succulent dark fruit and hints of fresh herbs and cocoa.\u003c/p>\n\u003cp>\u003cstrong>Sebastiani Vineyards \u003cem>2016 Alexander Valley Cabernet Sauvignon $26\u003c/em>\u003c/strong> With a 96-point score at NCWC, this wine offers a ton of flavor for the buck. Concentrated, almost jammy red and black fruit is wrapped in velvety tannins and accented hints of fresh-turned earth (a positive trait for Cab), leafy herbs, and oak spice.\u003c/p>\n\u003cp>\u003cstrong>Simi Winery \u003cem>2016 Alexander Valley Cabernet Sauvignon $26\u003c/em>\u003c/strong> Want an easy-drinking, easy-onthe- pocketbook Cab that’s still complex? Simi hits the mark with this 13.5% alcohol wine with a keen mix of juicy red and black fruit, vanillin oak, coffee bean, and cocoa elements. Mediumfull- bodied and lively.\u003c/p>\n\u003cfigure id=\"attachment_135858\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/wine10/\" rel=\"attachment wp-att-135858\">\u003cimg class=\"size-full wp-image-135858\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine10.jpeg\" alt=\"\" width=\"1024\" height=\"684\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine10.jpeg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine10-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine10-800x534.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine10-768x513.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine10-1020x681.jpeg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zinfandel vines \u003ccite>(Erik Castro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>ZINFANDEL\u003c/h3>\n\u003cp>\u003cstrong>deLorimier \u003cem>2016 Alexander Valley Primitivo $30\u003c/em>\u003c/strong> Primitivo is genetically similar to Zinfandel, with DNA fingerprinting showing the grapes are clones of the Croatian variety Crljenak. Whatever its provenance, this wine has rich oak notes framing the juicy, brambly black raspberry fruit. The tannins are smooth, the finish long and spicy.\u003c/p>\n\u003cp>\u003cstrong>Papapietro Perry Winery \u003cem>2016 Dry Creek Valley Zinfandel $45\u003c/em>\u003c/strong> Winery staff casually refer to this wine as “zino,” because it has a Zinfandel aroma and flavor profile and the supple, mouthwatering personality of Pinot Noir. It’s a pretty rather than potent wine, with racy acidity, juicy red and black cherry fruit, and hints of brown spice, cocoa, and vanilla. Zin haters, give it a try.\u003c/p>\n\u003cp>\u003cstrong>Rockpile Vineyards \u003cem>2016 Sonoma County Rockpile Ranch Reserve Zinfandel $72\u003c/em>\u003c/strong> This wine gave St. Francis Tres Viejos Zinfandel a run for its money at NCWC, scoring 97 points. Deep ruby in color, it features black fruit — blackberry and black plum — with caramel, Indian spice, brown sugar, and toasty oak notes. The finish is satiny and lingering, the structure solid.\u003c/p>\n\u003cp>\u003cstrong>St. Francis Winery \u003cem>2016 Sonoma County Tres Viejos Old Vines Zinfandel $48\u003c/em>\u003c/strong> This wine hit the jackpot at NCWC, scoring 99 points, and winning best of show red wine and best wine of the competition. Winemaker Katie Madigan blended grapes from three heritage vineyards (“three old ones”), in Alexander Valley, Russian River Valley, and Sonoma Valley. The result: a complete and polished wine with vibrant, brambly raspberry and dark cherry flavors, Asian spice, and a long finish.\u003c/p>\n\u003cp>\u003cstrong>Seghesio Family Vineyards \u003cem>2017 Sonoma County Zinfandel $26\u003c/em>\u003c/strong> Seghesio produces myriad Zinfandels, across many sites and price points, yet this Sonoma County blend is the flagship, widely available and priced just right. It’s juicy and supple, with brambly raspberry and boysenberry fruit and hints of vanilla and cocoa. It goes down easy, thanks to its moderate (for Zinfandel) 14.8% alcohol.\u003c/p>\n\u003cp>\u003cstrong>Tom Mackey Cellars \u003cem>2016 Sonoma Valley Zinfandel $30\u003c/em>\u003c/strong> Tom Mackey was the winemaker at St. Francis for 30 years, mentoring Katie Madigan, also a winner in this category, and co-winemaker Chris Louton. After retiring Mackey founded his own brand, with partner Clyde Galatine, focusing on red wines from Sonoma Valley. This one has wonderful acidity and tangy freshness accompanying the raspberry, blackberry, and blueberry aromas and flavors. Balanced and medium-bodied, it finishes with a hint of peppery spice.\u003c/p>\n\u003cp>\u003cstrong>Zialena Winery \u003cem>2015 Alexander Valley Zinfandel $38\u003c/em>\u003c/strong> The winery is relatively new, yet the Mazzoni family has farmed in Alexander Valley for a century. Siblings Mike and Lisa Mazzoni own and operate Zialena, and their Zinfandels have been top-notch. The 2015 has an intense pepper quality, spicing up the rich dark cherry and raspberry fruit. Mouth-filling texture and a refreshing finish complete the complex package.\u003c/p>\n\u003cfigure id=\"attachment_135857\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/wine11/\" rel=\"attachment wp-att-135857\">\u003cimg class=\"size-full wp-image-135857\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine11.jpg\" alt=\"\" width=\"1280\" height=\"854\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine11.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine11-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine11-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine11-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine11-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine11-1200x801.jpg 1200w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Imagery Estate winemaker Jamie Benziger \u003ccite>(Courtesy photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>OTHER REDS\u003c/h3>\n\u003cp>\u003cstrong>Alexander Valley Vineyards \u003cem>2017 Alexander Valley Homestead Red Blend $23\u003c/em>\u003c/strong> Value lovers should seek out this blend of red varieties grown on AVV’s estate. Longtime winemaker Kevin Hall selected Merlot to anchor the blend, adding Zinfandel, Grenache, Mourvedre, Cabernet Sauvignon, and Syrah to create a sum greater than its parts. It’s floral, juicy, and spicy, with good tannic grip. Drink up.\u003c/p>\n\u003cp>\u003cstrong>Aperture \u003cem>2016 Alexander Valley Red Blend $55\u003c/em>\u003c/strong> This is a scintillating blend of Cabernet Sauvignon, Merlot, Malbec, and Cabernet Franc from proprietor Jesse Katz. Aromas of violets and crushed rock are followed by vibrant, juicy flavors of dark cherry and boysenberry. The tannins are mature and supple, showing nary a hint of astringency, yet the structure is solid.\u003c/p>\n\u003cp>\u003cstrong>Arbor Bench Vineyards \u003cem>2015 Dry Creek Valley Malbec $30\u003c/em>\u003c/strong> This best of class winner at NCWC has intense blackberry, blueberry, and spice cake aromas and flavors, plus traces of thyme, vanilla, and lavender. It’s an opulent style, balanced by palate-whisking acidity.\u003c/p>\n\u003cp>\u003cstrong>Dry Creek Vineyard \u003cem>2016 Dry Creek Valley Red Meritage $30\u003c/em>\u003c/strong> It’s not often that a Meritage wine at this price has so much poise and complexity. With a supple Merlot base, it’s ready to enjoy now yet will still develop over the next five years. Mocha, cola, dark cherry, and plum paint the palate; the tannins are mouth-coating yet with a proper bite, and the finish is long and cleansing.\u003c/p>\n\u003cp>\u003cstrong>Imagery Estate Winery \u003cem>2016 Sonoma County Sangiovese $42\u003c/em>\u003c/strong> This version of Tuscan Chianti has the classic Old World red cherry, tomato leaf, and high acidity of Italian Sangiovese, but also a New World generosity of ripe fruit. This one’s a youngster, delicious now and also likely to gain density and complexity with another year in the bottle.\u003c/p>\n\u003cp>\u003cstrong>Saini Vineyards \u003cem>2017 Dry Creek Valley Estate Angelo’s Paint Brush $35\u003c/em>\u003c/strong> This wine is an homage to field blend red wines made in Sonoma’s early days. A blend of Carignane, Sangiovese, and Grenache, it’s rewarding in its lively cherry and berry fruit, hint of vanilla from oak aging, and mouth-filling texture. Medium-full-bodied, it closes with vibrant acidity.\u003c/p>\n\u003cp>\u003cstrong>Sassoferrato \u003cem>2016 Alexander Valley Monte de Ferro $65\u003c/em>\u003c/strong> Named for winemaker Matt Smith’s ancestral home in Italy, this 80% Cabernet Sauvignon, blended with Cabernet Franc and Sangiovese, was a best of class wine at NCWC. A New World version of a Super Tuscan, its Cabernet character shows in the cedar and black currant aromas and flavors. Rose-petal, spice, and herbal complexity come from Cab Franc and Sangiovese.\u003c/p>\n\u003cfigure id=\"attachment_135856\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/merryedwards_wines-jpg-2/\" rel=\"attachment wp-att-135856\">\u003cimg class=\"size-full wp-image-135856\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine12.jpg\" alt=\"\" width=\"1280\" height=\"835\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine12.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine12-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine12-800x522.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine12-768x501.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine12-1020x665.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine12-1200x783.jpg 1200w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An array of wines made by Merry Edwards. \u003ccite>(Ben Miller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>DESSERT WINES\u003c/h3>\n\u003cp>\u003cstrong>Loxton Cellars \u003cem>2008 Sonoma Valley Decada Tawny Syrah $40/375ml\u003c/em>\u003c/strong> Every year, Chris Loxton produces one barrel of a Port-style wine and puts it away for 10 years, allowing the liquid to slowly oxidize and thus concentrate the flavors. Typical of an Australian Shiraz tawny port (Loxton is an Aussie), this one melds caramel, roasted nut, and baking spice elements into an amber-colored, medium-sweet, after-dinner treat.\u003c/p>\n\u003cp>\u003cstrong>Merry Edwards Winery \u003cem>2014 Russian River Valley Late Harvest Sauvignon Blanc $48/375ml\u003c/em>\u003c/strong> In February 2019, Edwards sold her company to Louis Roederer. Whether the French Champagne company (with a Pinot Noir outpost in Anderson Valley) will continue to produce this dessert wine remains to be seen, but it would be a shame not to continue making this marvel. It’s rich in crème brûlée, grilled Meyer lemon, poached peach, and ginger character, with bracing acidity to balance the sweetness.\u003c/p>\n\u003cp>\u003cstrong>Sonoma-Cutrer Vineyards \u003cem>2015 Late Harvest Russian River Valley Chardonnay $36/375 ml\u003c/em>\u003c/strong> Australia-born winemaker Mick Schroeter knows a thing or two about “stickies,” as sweet wines are called Down Under. This rendition is from Chardonnay grapes that hang so long on the vines that the sugars concentrate into liquid gold. Lush in the mouth and with a mouthwatering finish, it’s rich with butterscotch, peach, pear, and apple pie à la mode personality.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This article was originally published on \u003ca href=\"https://www.sonomamag.com/100-best-sonoma-wines-2019\" target=\"_blank\" rel=\"noopener noreferrer\">Sonoma Magazine\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Flavors Worth Finding: Winter Comfort Food Isn't Always About Soup",
"title": "Flavors Worth Finding: Winter Comfort Food Isn't Always About Soup",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Dining in the Bay Area can mean lots of optimized salad bars and grain bowls inhaled between meetings. Here, the staff at KQED Arts & Culture shares recent meals that demanded we slow down and enjoy them thoroughly.\u003c/em>\u003c/p>\n\u003cp>[aside postID='bayareabites_133626,news_10966514,bayareabites_78315' label='More servings of silog, malfatti, and Olivier salad']\u003cbr>\n \u003c/p>\n\u003ch2>Gateway Kitchen’s Crispy Chicken\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">Cold day food cravings don't always call for soup—sometimes you want proper texture. So o\u003c/span>\u003cspan style=\"font-weight: 400\">n a recent chilly evening, my boyfriend and I headed to a small Filipino restaurant in Daly City called\u003ca href=\"https://www.yelp.com/biz/gateway-kitchen-daly-city\"> Gateway Kitchen\u003c/a>. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Its menu is as efficiently sized as its interior, with silog, a hearty, classic breakfast dish, as the main offering. Each variety comes with a different protein, including crispy chicken, longanisa, bacon, Hong Kong-style pork chops and more. We chose a crispy chicken silog and a longanisa silog with a side of bacon, and each came with a heaping mound of garlic rice and pineapple. (We also added eggs to both orders.)\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135823\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135823\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1.jpg\" alt=\"Gateway Kitchen's longanisa silog served with a side of bacon and garlic rice.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gateway Kitchen's longanisa silog served with a side of bacon and garlic rice. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">At Gateway Kitchen, when you tap the surface of the chicken with a fork, the crispy, hard shell taps back. Imagine how satisfying it is to hear the crispy crunch when your fork and knife first breach that umami shell—yep, it was just as good as you’re thinking! The fatty longanisa and crispy bacon provided a great texture and flavor contrast to the garlic rice, especially once we broke the yolk and mixed it all together.\u003c/span>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And yes, I’m still thinking about that crispy chicken over a week later!—\u003cem>Grace Cheung\u003c/em>\u003c/span>\u003c/p>\n\u003ch2>MAMA Oakland's Prix-Fixe Menu\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">After a trusted recommendation, I dragged along two friends to try \u003ca href=\"https://mama-oakland.com/\">MAMA Oakland\u003c/a>’s fairly affordable $30 three-course dinner. The restaurant opened this summer amid a stretch of eateries and bars on Grand Avenue, and its seasonal prix-fixe offerings make it a standout—and a hard reservation to snag on a Friday night. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Luckily, MAMA saves room for walk-ins, so my group and I settled at a cozy corner table with prime people-watching views to contemplate the night’s choices. Roasted mushroom soup or fennel-and-blood orange salad with toasted walnuts for the first course? Spaghetti with meatballs or malfatti with roasted vegetables for the second? And finally, our dessert options were a pumpkin cheesecake with rosemary graham crust or a spiced persimmon upside-down cake.\u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/B5GFpksBapy/\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Between the three of us, we were able to order every dish. But I’m here to tell you about the malfatti: the delicate spinach-and-cheese dumplings sat on a butternut squash purée, leaning on roasted root vegetables, all glistening in brown butter and topped with crispy sage. It was a thoughtful and delicious dish—so good that nothing was left on the plate by the end.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The rest of the meal was also carefully prepared and lovely, and not just for its price. Also noteworthy is MAMA’s wine list, which is much longer than its food menu. (The restaurant’s owners first started with the wine bar Bay Grape, just a block west on Grand.) I’m going back to MAMA, and probably very soon.—\u003cem>Ruth Gebreyesus\u003c/em>\u003c/span>\u003c/p>\n\u003ch2>Homemade Belarusian Classics on Thanksgiving\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">The best thing I ate recently was a Thanksgiving meal at my mom’s place in Hayward, which featured a mix of American dishes like roasted turkey, mashed potatoes, gravy and a delicious truffle salt stuffing, and a couple of classics on the table from Belarus. My mom brought back our childhood favorites, including Russian-style deviled eggs made with mushrooms and fresh dill, and the rich Olivier salad, which is eaten across many former-Soviet nations. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Like many other salads from the region, Olivier is dressed in mayonnaise and resembles a potato salad but with more “stuff” in it: cubed potatoes, carrots, peas, mushrooms, eggs and a cured meat of some kind, usually ham. I had this dish at every family gathering growing up, but nowadays I eat it on rare occasions since it’s more laborious to put together than your average green salad. (If I'm craving it I head to San Francisco's \u003c/span>\u003cspan style=\"font-weight: 400\">\u003ca href=\"https://www.newworldmarketsf.com/gallery\">New World Market\u003c/a> to get my fix.) \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135825\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135825\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871.jpeg\" alt=\"The spread at Masha Pershay's mother's house on Thanksgiving.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871.jpeg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871-160x213.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871-800x1067.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871-768x1024.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871-1020x1360.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871-900x1200.jpeg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The spread at Masha Pershay's mother's house on Thanksgiving. \u003ccite>(Oxana Sapronova)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For dessert, I was reunited with another childhood favorite, medovik, a Slavic honey cake made by my sister’s friend, who’s from Kazakhstan. Made from several thin layers of soft, honey-sweetened sponge cake with sour cream in between, the velvety, soft texture and balanced sweetness of medovik was the best way round out the holiday meal.—\u003cem>Masha Pershay\u003c/em>\u003c/span>\u003c/p>\n\n",
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"excerpt": "KQED Arts & Culture writers recommend Filipino silog, Italian malfatti and Olivier salad from the former Soviet Union. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n \u003c/p>\n\u003ch2>Gateway Kitchen’s Crispy Chicken\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">Cold day food cravings don't always call for soup—sometimes you want proper texture. So o\u003c/span>\u003cspan style=\"font-weight: 400\">n a recent chilly evening, my boyfriend and I headed to a small Filipino restaurant in Daly City called\u003ca href=\"https://www.yelp.com/biz/gateway-kitchen-daly-city\"> Gateway Kitchen\u003c/a>. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Its menu is as efficiently sized as its interior, with silog, a hearty, classic breakfast dish, as the main offering. Each variety comes with a different protein, including crispy chicken, longanisa, bacon, Hong Kong-style pork chops and more. We chose a crispy chicken silog and a longanisa silog with a side of bacon, and each came with a heaping mound of garlic rice and pineapple. (We also added eggs to both orders.)\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135823\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135823\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1.jpg\" alt=\"Gateway Kitchen's longanisa silog served with a side of bacon and garlic rice.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gateway Kitchen's longanisa silog served with a side of bacon and garlic rice. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">At Gateway Kitchen, when you tap the surface of the chicken with a fork, the crispy, hard shell taps back. Imagine how satisfying it is to hear the crispy crunch when your fork and knife first breach that umami shell—yep, it was just as good as you’re thinking! The fatty longanisa and crispy bacon provided a great texture and flavor contrast to the garlic rice, especially once we broke the yolk and mixed it all together.\u003c/span>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And yes, I’m still thinking about that crispy chicken over a week later!—\u003cem>Grace Cheung\u003c/em>\u003c/span>\u003c/p>\n\u003ch2>MAMA Oakland's Prix-Fixe Menu\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">After a trusted recommendation, I dragged along two friends to try \u003ca href=\"https://mama-oakland.com/\">MAMA Oakland\u003c/a>’s fairly affordable $30 three-course dinner. The restaurant opened this summer amid a stretch of eateries and bars on Grand Avenue, and its seasonal prix-fixe offerings make it a standout—and a hard reservation to snag on a Friday night. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Luckily, MAMA saves room for walk-ins, so my group and I settled at a cozy corner table with prime people-watching views to contemplate the night’s choices. Roasted mushroom soup or fennel-and-blood orange salad with toasted walnuts for the first course? Spaghetti with meatballs or malfatti with roasted vegetables for the second? And finally, our dessert options were a pumpkin cheesecake with rosemary graham crust or a spiced persimmon upside-down cake.\u003c/span>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Between the three of us, we were able to order every dish. But I’m here to tell you about the malfatti: the delicate spinach-and-cheese dumplings sat on a butternut squash purée, leaning on roasted root vegetables, all glistening in brown butter and topped with crispy sage. It was a thoughtful and delicious dish—so good that nothing was left on the plate by the end.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The rest of the meal was also carefully prepared and lovely, and not just for its price. Also noteworthy is MAMA’s wine list, which is much longer than its food menu. (The restaurant’s owners first started with the wine bar Bay Grape, just a block west on Grand.) I’m going back to MAMA, and probably very soon.—\u003cem>Ruth Gebreyesus\u003c/em>\u003c/span>\u003c/p>\n\u003ch2>Homemade Belarusian Classics on Thanksgiving\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">The best thing I ate recently was a Thanksgiving meal at my mom’s place in Hayward, which featured a mix of American dishes like roasted turkey, mashed potatoes, gravy and a delicious truffle salt stuffing, and a couple of classics on the table from Belarus. My mom brought back our childhood favorites, including Russian-style deviled eggs made with mushrooms and fresh dill, and the rich Olivier salad, which is eaten across many former-Soviet nations. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Like many other salads from the region, Olivier is dressed in mayonnaise and resembles a potato salad but with more “stuff” in it: cubed potatoes, carrots, peas, mushrooms, eggs and a cured meat of some kind, usually ham. I had this dish at every family gathering growing up, but nowadays I eat it on rare occasions since it’s more laborious to put together than your average green salad. (If I'm craving it I head to San Francisco's \u003c/span>\u003cspan style=\"font-weight: 400\">\u003ca href=\"https://www.newworldmarketsf.com/gallery\">New World Market\u003c/a> to get my fix.) \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135825\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135825\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871.jpeg\" alt=\"The spread at Masha Pershay's mother's house on Thanksgiving.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871.jpeg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871-160x213.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871-800x1067.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871-768x1024.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871-1020x1360.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871-900x1200.jpeg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The spread at Masha Pershay's mother's house on Thanksgiving. \u003ccite>(Oxana Sapronova)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For dessert, I was reunited with another childhood favorite, medovik, a Slavic honey cake made by my sister’s friend, who’s from Kazakhstan. Made from several thin layers of soft, honey-sweetened sponge cake with sour cream in between, the velvety, soft texture and balanced sweetness of medovik was the best way round out the holiday meal.—\u003cem>Masha Pershay\u003c/em>\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "At the Bayview Bistro, Local Food Entrepreneurs Nourish Community Resilience",
"title": "At the Bayview Bistro, Local Food Entrepreneurs Nourish Community Resilience",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cspan style=\"font-weight: 400\"> [aside postID='bayareabites_133959,arts_13836809' label='More on Food Entrepreneurs and Community Resilience']\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">If you walk near Bayview’s 3rd Street corridor around lunchtime, you’ll catch whiffs of barbeque before noticing the \u003c/span>\u003ca href=\"https://www.bayviewbistrosf.com/\">\u003cspan style=\"font-weight: 400\">Bayview Bistro\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. You’ll see Harold “Big H” Agee, the owner of Big H Barbeque, greeting almost everyone walking by, offering hugs and an infectious smile. His daughter and granddaughter are by his side, taking orders and assembling plates. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">A lifelong Bayview resident, Agee has been sharing his love for barbeque through pop-ups and catering gigs for the past few decades but never occupied a regular space. That changed when Agee became one of the inaugural vendors at the Bayview Bistro, a new food hub for entrepreneurs with deep ties to the neighborhood. Since July, Agee has been at the corner of 3rd Street and Hudson Avenue three days a week with\u003c/span>\u003ca href=\"https://www.instagram.com/soul__bowlz/\">\u003cspan style=\"font-weight: 400\"> Soul Bowlz\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and \u003c/span>\u003ca href=\"https://www.instagram.com/yespudding/\">\u003cspan style=\"font-weight: 400\">Yes Pudding\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135600\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135600\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/harold-agee-2-800x533.jpg\" alt=\"Harold Agee, owner of Big H Barbeque, preparing for the lunch rush.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/harold-agee-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harold-agee-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harold-agee-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harold-agee-2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harold-agee-2-1200x800.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Harold Agee, owner of Big H Barbeque, preparing for the lunch rush. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Before the Bistro, the privately-owned lot had been left vacant for the past decade. With the help of community demand, funding from San Francisco Public Utilities Commission’s contractors and The Mayor’s Office of Economic and Workforce Development and management by Andrea Baker Consulting, the lot was transformed into a gathering space in July 2019. With a colorful mural, picnic benches, and plenty of space to come together over food, the Bayview Bistro offers local Bayview food entrepreneurs a platform for growing their businesses. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">What makes the Bistro unique? Not just anyone can become a vendor. You have to be connected to the Bayview district, either by living, owning a kitchen, utilizing a commercial space, possessing a cottage food license or maintaining a brick and mortar presence in the neighborhood. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The place-based approach to selecting vendors intends “to make sure the local community that has been here for generations gets some of the first opportunities in the economic activity coming into Bayview,” says Tracy Zhu, the Social Impact Partnership Manager with the San Francisco Public Utilities Commission. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135602\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135602\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/mural-3-800x533.jpg\" alt=\"A colorful mural invites customers at the Bayview Bistro.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/mural-3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/mural-3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/mural-3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/mural-3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/mural-3-1200x800.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A colorful mural invites customers at the Bayview Bistro. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Alexis Woods, the current Bayview Bistro Hub Manager, is a lifelong Bayview resident and the former manager at Isla Vida, the beloved Afro-Caribbean restaurant in the Fillmore \u003c/span>\u003ca href=\"https://www.sfchronicle.com/food/article/Isla-Vida-closes-in-San-Francisco-s-Fillmore-14282540.php\">\u003cspan style=\"font-weight: 400\">that recently closed \u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">after a year of \u003c/span>\u003ca href=\"https://www.sfchronicle.com/restaurants/article/In-the-midst-of-rough-economic-waters-Isla-Vida-13709311.php\">\u003cspan style=\"font-weight: 400\">rave reviews\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. As a new, black-owned business in a gentrifying, historically-black Fillmore district, Isla Vida’s closure cut deep, especially for Woods, who had poured her heart and soul into building a community there. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Bayview-Hunters Point has long struggled with \u003c/span>\u003ca href=\"https://sfmohcd.org/sites/default/files/FileCenter/Documents/911-BayviewHuntersPoint.pdf\">\u003cspan style=\"font-weight: 400\">economic disenfranchisement\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and \u003c/span>\u003ca href=\"https://www.sfwater.org/modules/showdocument.aspx?documentid=10879\">\u003cspan style=\"font-weight: 400\">harmful environmental conditions\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. Now, the tide of gentrification is rising, bringing \u003c/span>\u003ca href=\"https://www.sfchronicle.com/food/article/San-Francisco-s-oldest-black-owned-bar-Sam-14544883.php\">\u003cspan style=\"font-weight: 400\">closures of black-owned businesses\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and skyrocketing property values. For Woods, this is exactly why the Bayview Bistro matters: “Finally, there’s somewhere they haven’t taken over yet. We now have somewhere we can sit and we can be a community. That means something because that’s what it used to be.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Still, the Bistro’s main goal isn’t to create a permanent space; the lot is slated for a mixed-use development project in a few years. Rather, Zhu says, it’s to find a way “to support growing small businesses to become sustainable in the long run.” This involves tailored technical help, which can “include menu creation and pricing, assistance registering as a city-approved vendor, and development of a marketing plan.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135601\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-135601 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/bistro-2--800x428.jpg\" alt=\"Customers gathering at the Bayview Bistro. \" width=\"800\" height=\"428\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/bistro-2--800x428.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bistro-2--160x86.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bistro-2--768x411.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bistro-2--1020x546.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bistro-2--1200x643.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Customers gathering at the Bayview Bistro. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">And the growth is visible. As Agee’s customer base has grown via word of mouth among barbeque fanatics on social media, so too have his operations. He’s gone from being cash-only to adopting a POS system and frequent eater punch cards. “To be able to shift from an informal vendor to the owner of a registered business [is] a huge deal in raising vendor’s profiles and putting them in different professional realms,” Zhu comments. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As the vendors phase out of the Bistro, their next steps will vary based on the specific needs of their businesses. Nima Romney of Soul Foodz will start appearing at SoMA StrEAT Food Park and plans on building a website for her catering business. Quanisha Johnson of Yes Pudding is stepping back from regular sales to focus on her business strategy with the goal of selling at farmers markets before opening a brick and mortar. Agee plans on building up his catering menu and continuing event pop-ups. Eventually, he hopes to acquire a barbeque trailer so he can take his cooking to hotspots around town, like the newly constructed Chase Center.\u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/B3ur7yPBRQV/\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As with most projects, there have been bumps along the way, including communication issues between stakeholders and a need for more foot traffic. But even with the challenges of building something from the ground up, Woods believes in it deeply. “It’s remarkable to be a part of the Bistro. No matter if it’s here for a year or if it’s here for five years,” she says. “Bayview is everything to me. My roots are in Bayview. I mean, who wouldn’t want to work right down the street from where they were born?”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Maybe that’s what makes the Bayview Bistro unique. It’s private-public partnership that believes in the power of food to strengthen community in a more radical way than any other food park in the Bay Area. It’s about people with connections to the neighborhood using food entrepreneurship to cement their rightful place in a rapidly changing Bayview, trying to come out of the transition better than ever. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As Harold Agee reflects, “To be starting my business in my community has been a beautiful thing. I just want to stick around and be a part of the change.” \u003c/span>\u003c/p>\n\u003cp>\u003cb>About the New Vendors: \u003c/b>\u003c/p>\n\u003cp>\u003ca href=\"https://yosoyceviche.com/\">\u003cb>Yo Soy Ceviche\u003c/b>\u003c/a>\u003cb> \u003c/b>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">“Founded in 2018 by owner Nory Michelle, the concept of the Yo Soy Ceviche brand is traditional Peruvian recipes with a fusion twist.”\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003ca href=\"https://www.theveganhoodchefs.com/\">\u003cb>The Vegan Hood Chefs\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">“Ronnishia Johnson and Rheema Calloway are The Vegan Hood Chefs. They specialize in turning soul food and American style favorites into delicious vegan meals.”\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Rome's Kitchen\u003c/b>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">“Roman Rodgers grew up in the Bayview and started his business this year. Rome’s Kitchen specializes in Italian style soul food.”\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.facebook.com/bbqstop/\">Ron's Pit Stop BBQ \u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">“Ron Cain, resident of the Bayview, is the owner of Ron’s Pit Stop BBQ. He utilizes a food truck from Hunters Point’s Eclectic Cookery, San Francisco’s first and largest commercial kitchen.”\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.yelp.com/biz/tacos-rodriguez-san-francisco\">Tacos Rodriguez\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">“Gerardo Rodriguez is the owner of Tacos Rodriguez and resident of Bayview Hunters Point. He specializes in Mexican food including tacos, burritos, and quesadillas.”\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/bigh_bbq_pop_up/\">\u003cspan style=\"font-weight: 400\">Big H Barbeque\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> will stay at the Bistro for Phase 2. For up-to-date information about where to find \u003c/span>\u003ca href=\"https://www.instagram.com/soul__bowlz/\">\u003cspan style=\"font-weight: 400\">Soul Bowlz\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and \u003c/span>\u003ca href=\"https://www.instagram.com/yespudding/\">\u003cspan style=\"font-weight: 400\">Yes Pudding\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, consult their social media pages.\u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"https://www.bayviewbistrosf.com/\">\u003cspan style=\"font-weight: 400\">Bayview Bistro\u003c/span>\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/5Tt3AyZQ7y8k6C5A7\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cspan style=\"font-weight: 400\">4101 3rd Street\u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">San Francisco, CA 94124\u003c/span>\u003cbr>\n\u003ci>\u003cspan style=\"font-weight: 400\">Every Thursday, Friday, and Saturday from 11 a.m. – 4 p.m.\u003c/span>\u003c/i>\u003cbr>\n\u003ci>\u003cspan style=\"font-weight: 400\">For the most up-to-date schedule information, visit the Bayview Bistro \u003c/span>\u003c/i>\u003ca href=\"https://www.bayviewbistrosf.com/\">\u003ci>\u003cspan style=\"font-weight: 400\">website\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">If you walk near Bayview’s 3rd Street corridor around lunchtime, you’ll catch whiffs of barbeque before noticing the \u003c/span>\u003ca href=\"https://www.bayviewbistrosf.com/\">\u003cspan style=\"font-weight: 400\">Bayview Bistro\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. You’ll see Harold “Big H” Agee, the owner of Big H Barbeque, greeting almost everyone walking by, offering hugs and an infectious smile. His daughter and granddaughter are by his side, taking orders and assembling plates. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">A lifelong Bayview resident, Agee has been sharing his love for barbeque through pop-ups and catering gigs for the past few decades but never occupied a regular space. That changed when Agee became one of the inaugural vendors at the Bayview Bistro, a new food hub for entrepreneurs with deep ties to the neighborhood. Since July, Agee has been at the corner of 3rd Street and Hudson Avenue three days a week with\u003c/span>\u003ca href=\"https://www.instagram.com/soul__bowlz/\">\u003cspan style=\"font-weight: 400\"> Soul Bowlz\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and \u003c/span>\u003ca href=\"https://www.instagram.com/yespudding/\">\u003cspan style=\"font-weight: 400\">Yes Pudding\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135600\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135600\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/harold-agee-2-800x533.jpg\" alt=\"Harold Agee, owner of Big H Barbeque, preparing for the lunch rush.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/harold-agee-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harold-agee-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harold-agee-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harold-agee-2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harold-agee-2-1200x800.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Harold Agee, owner of Big H Barbeque, preparing for the lunch rush. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Before the Bistro, the privately-owned lot had been left vacant for the past decade. With the help of community demand, funding from San Francisco Public Utilities Commission’s contractors and The Mayor’s Office of Economic and Workforce Development and management by Andrea Baker Consulting, the lot was transformed into a gathering space in July 2019. With a colorful mural, picnic benches, and plenty of space to come together over food, the Bayview Bistro offers local Bayview food entrepreneurs a platform for growing their businesses. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">What makes the Bistro unique? Not just anyone can become a vendor. You have to be connected to the Bayview district, either by living, owning a kitchen, utilizing a commercial space, possessing a cottage food license or maintaining a brick and mortar presence in the neighborhood. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The place-based approach to selecting vendors intends “to make sure the local community that has been here for generations gets some of the first opportunities in the economic activity coming into Bayview,” says Tracy Zhu, the Social Impact Partnership Manager with the San Francisco Public Utilities Commission. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135602\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135602\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/mural-3-800x533.jpg\" alt=\"A colorful mural invites customers at the Bayview Bistro.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/mural-3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/mural-3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/mural-3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/mural-3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/mural-3-1200x800.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A colorful mural invites customers at the Bayview Bistro. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Alexis Woods, the current Bayview Bistro Hub Manager, is a lifelong Bayview resident and the former manager at Isla Vida, the beloved Afro-Caribbean restaurant in the Fillmore \u003c/span>\u003ca href=\"https://www.sfchronicle.com/food/article/Isla-Vida-closes-in-San-Francisco-s-Fillmore-14282540.php\">\u003cspan style=\"font-weight: 400\">that recently closed \u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">after a year of \u003c/span>\u003ca href=\"https://www.sfchronicle.com/restaurants/article/In-the-midst-of-rough-economic-waters-Isla-Vida-13709311.php\">\u003cspan style=\"font-weight: 400\">rave reviews\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. As a new, black-owned business in a gentrifying, historically-black Fillmore district, Isla Vida’s closure cut deep, especially for Woods, who had poured her heart and soul into building a community there. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Bayview-Hunters Point has long struggled with \u003c/span>\u003ca href=\"https://sfmohcd.org/sites/default/files/FileCenter/Documents/911-BayviewHuntersPoint.pdf\">\u003cspan style=\"font-weight: 400\">economic disenfranchisement\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and \u003c/span>\u003ca href=\"https://www.sfwater.org/modules/showdocument.aspx?documentid=10879\">\u003cspan style=\"font-weight: 400\">harmful environmental conditions\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. Now, the tide of gentrification is rising, bringing \u003c/span>\u003ca href=\"https://www.sfchronicle.com/food/article/San-Francisco-s-oldest-black-owned-bar-Sam-14544883.php\">\u003cspan style=\"font-weight: 400\">closures of black-owned businesses\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and skyrocketing property values. For Woods, this is exactly why the Bayview Bistro matters: “Finally, there’s somewhere they haven’t taken over yet. We now have somewhere we can sit and we can be a community. That means something because that’s what it used to be.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Still, the Bistro’s main goal isn’t to create a permanent space; the lot is slated for a mixed-use development project in a few years. Rather, Zhu says, it’s to find a way “to support growing small businesses to become sustainable in the long run.” This involves tailored technical help, which can “include menu creation and pricing, assistance registering as a city-approved vendor, and development of a marketing plan.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135601\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-135601 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/bistro-2--800x428.jpg\" alt=\"Customers gathering at the Bayview Bistro. \" width=\"800\" height=\"428\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/bistro-2--800x428.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bistro-2--160x86.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bistro-2--768x411.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bistro-2--1020x546.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bistro-2--1200x643.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Customers gathering at the Bayview Bistro. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">And the growth is visible. As Agee’s customer base has grown via word of mouth among barbeque fanatics on social media, so too have his operations. He’s gone from being cash-only to adopting a POS system and frequent eater punch cards. “To be able to shift from an informal vendor to the owner of a registered business [is] a huge deal in raising vendor’s profiles and putting them in different professional realms,” Zhu comments. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As the vendors phase out of the Bistro, their next steps will vary based on the specific needs of their businesses. Nima Romney of Soul Foodz will start appearing at SoMA StrEAT Food Park and plans on building a website for her catering business. Quanisha Johnson of Yes Pudding is stepping back from regular sales to focus on her business strategy with the goal of selling at farmers markets before opening a brick and mortar. Agee plans on building up his catering menu and continuing event pop-ups. Eventually, he hopes to acquire a barbeque trailer so he can take his cooking to hotspots around town, like the newly constructed Chase Center.\u003c/span>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">As with most projects, there have been bumps along the way, including communication issues between stakeholders and a need for more foot traffic. But even with the challenges of building something from the ground up, Woods believes in it deeply. “It’s remarkable to be a part of the Bistro. No matter if it’s here for a year or if it’s here for five years,” she says. “Bayview is everything to me. My roots are in Bayview. I mean, who wouldn’t want to work right down the street from where they were born?”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Maybe that’s what makes the Bayview Bistro unique. It’s private-public partnership that believes in the power of food to strengthen community in a more radical way than any other food park in the Bay Area. It’s about people with connections to the neighborhood using food entrepreneurship to cement their rightful place in a rapidly changing Bayview, trying to come out of the transition better than ever. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As Harold Agee reflects, “To be starting my business in my community has been a beautiful thing. I just want to stick around and be a part of the change.” \u003c/span>\u003c/p>\n\u003cp>\u003cb>About the New Vendors: \u003c/b>\u003c/p>\n\u003cp>\u003ca href=\"https://yosoyceviche.com/\">\u003cb>Yo Soy Ceviche\u003c/b>\u003c/a>\u003cb> \u003c/b>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">“Founded in 2018 by owner Nory Michelle, the concept of the Yo Soy Ceviche brand is traditional Peruvian recipes with a fusion twist.”\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003ca href=\"https://www.theveganhoodchefs.com/\">\u003cb>The Vegan Hood Chefs\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">“Ronnishia Johnson and Rheema Calloway are The Vegan Hood Chefs. They specialize in turning soul food and American style favorites into delicious vegan meals.”\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Rome's Kitchen\u003c/b>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">“Roman Rodgers grew up in the Bayview and started his business this year. Rome’s Kitchen specializes in Italian style soul food.”\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.facebook.com/bbqstop/\">Ron's Pit Stop BBQ \u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">“Ron Cain, resident of the Bayview, is the owner of Ron’s Pit Stop BBQ. He utilizes a food truck from Hunters Point’s Eclectic Cookery, San Francisco’s first and largest commercial kitchen.”\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.yelp.com/biz/tacos-rodriguez-san-francisco\">Tacos Rodriguez\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">“Gerardo Rodriguez is the owner of Tacos Rodriguez and resident of Bayview Hunters Point. He specializes in Mexican food including tacos, burritos, and quesadillas.”\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/bigh_bbq_pop_up/\">\u003cspan style=\"font-weight: 400\">Big H Barbeque\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> will stay at the Bistro for Phase 2. For up-to-date information about where to find \u003c/span>\u003ca href=\"https://www.instagram.com/soul__bowlz/\">\u003cspan style=\"font-weight: 400\">Soul Bowlz\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and \u003c/span>\u003ca href=\"https://www.instagram.com/yespudding/\">\u003cspan style=\"font-weight: 400\">Yes Pudding\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, consult their social media pages.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.bayviewbistrosf.com/\">\u003cspan style=\"font-weight: 400\">Bayview Bistro\u003c/span>\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/5Tt3AyZQ7y8k6C5A7\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cspan style=\"font-weight: 400\">4101 3rd Street\u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">San Francisco, CA 94124\u003c/span>\u003cbr>\n\u003ci>\u003cspan style=\"font-weight: 400\">Every Thursday, Friday, and Saturday from 11 a.m. – 4 p.m.\u003c/span>\u003c/i>\u003cbr>\n\u003ci>\u003cspan style=\"font-weight: 400\">For the most up-to-date schedule information, visit the Bayview Bistro \u003c/span>\u003c/i>\u003ca href=\"https://www.bayviewbistrosf.com/\">\u003ci>\u003cspan style=\"font-weight: 400\">website\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Berkeley Favorite Acme Bread Plots a Move After 40 Years in Its Original Location",
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"content": "\u003cp>\u003cem>This article was updated with comments from Kermit Lynch on 11/4/2019.\u003c/em>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Beloved Berkeley institution \u003ca href=\"http://acmebread.com/\" target=\"_blank\" rel=\"noopener\">Acme Bread Company\u003c/a> plans to relocate from its original location on the corner of Cedar Street and San Pablo Avenue to a new space once its lease is up in 2023. Since 1983, Steve and Suzie Sullivan have operated on the charming corner, sharing the lot with their landlord, \u003ca href=\"https://www.kermitlynch.com/\" target=\"_blank\" rel=\"noopener\">Kermit Lynch Wine Merchant\u003c/a>, as well as the now defunct Cafe Fanny (where \u003ca href=\"http://www.bartavellecafe.com/\" target=\"_blank\" rel=\"noopener\">Bartavelle Coffee & Wine Bar\u003c/a> currently operates). \u003c/span>\u003cbr>\n[aside postID='news_11762012,bayareabites_134975' label='More Bread to Read About']\u003cbr>\n\u003cspan style=\"font-weight: 400\">Acme’s singular focus on making great bread has made the brand a Bay Area favorite in grocery stores and restaurants alike. In addition to the original bakery and store, they’ve added a bake-and-sale operation in San Francisco’s Ferry Building, as well as wholesale locations in West Berkeley and South San Francisco. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“\u003c/span>\u003cspan style=\"font-weight: 400\">That [original] location had seemed so serendipitous and so perfect that we were never really motivated to move from there,” says Steve Sullivan, who added that he has renewed Acme’s five year lease—an uncommonly short arrangement for a commercial property—with Kermit Lynch’s eponymous owner eight times. “It grew out of the fact that, when I was a boy baker at Chez Panisse and he was a young wine merchant, ... we had this idea that wine and bread would be a really good combination.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In January of this year, Lynch brought up concerns about congestion and safety in the corner lot to Sullivan and his daughter Becca, the location’s shop manager. On any given morning, a queue of about a dozen Acme customers stretches alongside Bartavelle’s cafe tables. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135258\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135258\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/acmebread_outdoor-800x600.jpg\" alt=\"ACME Bread's original shop outdoors with Bartavelle Cafe and Wine Bar on the corner. (Chris Delbuck)\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/acmebread_outdoor-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/acmebread_outdoor-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/acmebread_outdoor-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/acmebread_outdoor-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/acmebread_outdoor-1200x900.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">ACME Bread's original shop outdoors with Bartavelle Cafe and Wine Bar on the corner. (Chris Delbuck)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">The line typically consists of regulars who know their orders, and moves quickly. Nevertheless, the Sullivans and the rest of the Acme team addressed congestion issues by organizing shop staff more efficiently, and by moving their trucks out of the lot for pick-ups. Though he was happy with the changes, Lynch didn’t take to Sullivan’s suggestion of a longer lease. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Lynch responded to KQED's request for a comment over email from France. \u003cspan style=\"font-weight: 400\">“\u003c/span>Acme has been a great tenant. Both our businesses have grown, and Bartavelle’s, too, and in my opinion outgrown the space we have. Too much traffic, both for the parking lots and for the foot traffic. When Steve and his family understood that I was wondering about the future of the corner, he saw the wisdom in owning rather than renting short term,\u003cspan style=\"font-weight: 400\">”\u003c/span> he wrote. As for what he'll do with the space once Acme moves out, Lynch is still unsure. Maybe an expansion of his sales floor of imported wines, maybe desks for his sales staff, maybe both.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Ultimately, his approach to dealing with his property doesn't let him feel comfortable looking more than five years in advance relative to a tenant,” Sullivan says of Lynch. “That's where our long-term interests and his personal outlook have finally diverged enough that we need to provide for ourselves.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And so the Sullivans looked around for a space, and by luck found one on San Pablo just a stone’s throw from their current spot. Purchased this summer, Acme’s new building, formerly the Berkeley Army Surplus store, has a ground floor more than twice the size of the original storefront. (Lynch added in his email that he's glad Acme won't be too far: “I’m a good customer, and I won’t have to travel very far to buy bread.”)\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“We're very cramped where we are. Particularly through the efforts of my oldest daughter [Becca], who doesn't seem to understand limits, [and] who's always trying to introduce new products and make new little things,” Sullivan says with a laugh. “It's weird for me to be talking about this in rhapsodic terms about this funky little simple building. But something about the proportions of the [new] building inside and how they're arranged just lend themselves so well to our layout of what we want to do.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">A lot can happen in three years’ time, including clearing Berkeley’s protracted zoning and permitting process, and completing renovations to suit Acme’s operations. \u003c/span>\u003cspan style=\"font-weight: 400\">Still, the company hopes to move in by 2023. Sullivan, who valued the serendipity of the Cedar and San Pablo lot, happily shares that the new building was built by the father of his younger daughter’s best friend. “It's got that kismet quality.”\u003c/span>\u003c/p>\n\u003cp>See the official statement from Acme Bread below.\u003c/p>\n\u003cp>\u003ci>Dear Customers-\u003c/i>\u003c/p>\n\u003cp>\u003ci>We have been on this corner for a long time. When our current lease ends in 2023 it will have been 40 years. But sometime between now and then we will be moving. When we and Kermit found and settled on this location back in 1983 we never imagined that we would ever move. Even though we have never had a long-term lease here wine and bread have always seemed like too good a team to break up. But we are getting too old for the excitement of successive 5-year leases and would like to secure our future for the long term.\u003c/i>\u003c/p>\n\u003cp>\u003ci>So on April 1, 2023 if you want to visit us we hope you’ll be willing to cross the street and walk two doors south to 1640 San Pablo, the former home of Berkeley Surplus. We have purchased that building and once we finish with permitting and other details we will begin working to design our new home. While we are sad to be moving we are excited about this project as the new building has considerably more space than we have here, which will be very good for our staff, our customers and our bread.\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Best Wishes,\u003cbr>\nAcme Bread\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Acme’s singular focus on making great bread has made the brand a Bay Area favorite in grocery stores and restaurants alike. In addition to the original bakery and store, they’ve added a bake-and-sale operation in San Francisco’s Ferry Building, as well as wholesale locations in West Berkeley and South San Francisco. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“\u003c/span>\u003cspan style=\"font-weight: 400\">That [original] location had seemed so serendipitous and so perfect that we were never really motivated to move from there,” says Steve Sullivan, who added that he has renewed Acme’s five year lease—an uncommonly short arrangement for a commercial property—with Kermit Lynch’s eponymous owner eight times. “It grew out of the fact that, when I was a boy baker at Chez Panisse and he was a young wine merchant, ... we had this idea that wine and bread would be a really good combination.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In January of this year, Lynch brought up concerns about congestion and safety in the corner lot to Sullivan and his daughter Becca, the location’s shop manager. On any given morning, a queue of about a dozen Acme customers stretches alongside Bartavelle’s cafe tables. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135258\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135258\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/acmebread_outdoor-800x600.jpg\" alt=\"ACME Bread's original shop outdoors with Bartavelle Cafe and Wine Bar on the corner. (Chris Delbuck)\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/acmebread_outdoor-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/acmebread_outdoor-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/acmebread_outdoor-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/acmebread_outdoor-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/acmebread_outdoor-1200x900.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">ACME Bread's original shop outdoors with Bartavelle Cafe and Wine Bar on the corner. (Chris Delbuck)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">The line typically consists of regulars who know their orders, and moves quickly. Nevertheless, the Sullivans and the rest of the Acme team addressed congestion issues by organizing shop staff more efficiently, and by moving their trucks out of the lot for pick-ups. Though he was happy with the changes, Lynch didn’t take to Sullivan’s suggestion of a longer lease. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Lynch responded to KQED's request for a comment over email from France. \u003cspan style=\"font-weight: 400\">“\u003c/span>Acme has been a great tenant. Both our businesses have grown, and Bartavelle’s, too, and in my opinion outgrown the space we have. Too much traffic, both for the parking lots and for the foot traffic. When Steve and his family understood that I was wondering about the future of the corner, he saw the wisdom in owning rather than renting short term,\u003cspan style=\"font-weight: 400\">”\u003c/span> he wrote. As for what he'll do with the space once Acme moves out, Lynch is still unsure. Maybe an expansion of his sales floor of imported wines, maybe desks for his sales staff, maybe both.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Ultimately, his approach to dealing with his property doesn't let him feel comfortable looking more than five years in advance relative to a tenant,” Sullivan says of Lynch. “That's where our long-term interests and his personal outlook have finally diverged enough that we need to provide for ourselves.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And so the Sullivans looked around for a space, and by luck found one on San Pablo just a stone’s throw from their current spot. Purchased this summer, Acme’s new building, formerly the Berkeley Army Surplus store, has a ground floor more than twice the size of the original storefront. (Lynch added in his email that he's glad Acme won't be too far: “I’m a good customer, and I won’t have to travel very far to buy bread.”)\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“We're very cramped where we are. Particularly through the efforts of my oldest daughter [Becca], who doesn't seem to understand limits, [and] who's always trying to introduce new products and make new little things,” Sullivan says with a laugh. “It's weird for me to be talking about this in rhapsodic terms about this funky little simple building. But something about the proportions of the [new] building inside and how they're arranged just lend themselves so well to our layout of what we want to do.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">A lot can happen in three years’ time, including clearing Berkeley’s protracted zoning and permitting process, and completing renovations to suit Acme’s operations. \u003c/span>\u003cspan style=\"font-weight: 400\">Still, the company hopes to move in by 2023. Sullivan, who valued the serendipity of the Cedar and San Pablo lot, happily shares that the new building was built by the father of his younger daughter’s best friend. “It's got that kismet quality.”\u003c/span>\u003c/p>\n\u003cp>See the official statement from Acme Bread below.\u003c/p>\n\u003cp>\u003ci>Dear Customers-\u003c/i>\u003c/p>\n\u003cp>\u003ci>We have been on this corner for a long time. When our current lease ends in 2023 it will have been 40 years. But sometime between now and then we will be moving. When we and Kermit found and settled on this location back in 1983 we never imagined that we would ever move. Even though we have never had a long-term lease here wine and bread have always seemed like too good a team to break up. But we are getting too old for the excitement of successive 5-year leases and would like to secure our future for the long term.\u003c/i>\u003c/p>\n\u003cp>\u003ci>So on April 1, 2023 if you want to visit us we hope you’ll be willing to cross the street and walk two doors south to 1640 San Pablo, the former home of Berkeley Surplus. We have purchased that building and once we finish with permitting and other details we will begin working to design our new home. While we are sad to be moving we are excited about this project as the new building has considerably more space than we have here, which will be very good for our staff, our customers and our bread.\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Best Wishes,\u003cbr>\nAcme Bread\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"soldout": {
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