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"content": "\u003cp>Many of chef Lidia Bastianich's earliest memories are of her grandparents' village on the Istrian peninsula, which was part of Italy when she was a small child. The family ate what Bastianich now calls \"peasant food,\" farm-to-table meals consisting of animals they raised and fruits and vegetables they grew.\u003c/p>\n\u003cp>Later, after Bastianich emigrated to America, she drew on those childhood meals in opening her first restaurant with her husband, Felice. \"We brought the simple dishes to a level of service and presentation that was above what it would be in the home,\" she says.\u003c/p>\n\u003cp>Bastianich's peasant-style Italian food proved popular, and she went on to open more restaurants and to appear in cooking shows on public television. In 2018, she won the Daytime Emmy Award for outstanding culinary host for her program \u003cem>Lidia's Kitchen.\u003c/em>\u003c/p>\n\u003cp>But Bastianich never forgot where she came from — or how her family became refugees after World War II, when their region of Italy became part of communist Yugoslavia. She writes about her family's escape from Yugoslavia and her love of food in the new memoir, \u003cem>My American Dream.\u003c/em>\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/fa/2018/05/20180507_fa_01.mp3\u003c/p>\n\u003chr>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cfigure id=\"attachment_127923\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003ca href=\"https://www.npr.org/books/titles/609095684/my-american-dream-a-life-of-love-family-and-food\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/9781524731618_custom-6b8f66481c35eccd9b6d4b90f6b6a6f1c621863e-s700-c85.jpg\" alt=\"My American Dream A Life of Love, Family, and Food by Lidia Matticchio Bastianich\" width=\"400\" height=\"596\" class=\"size-full wp-image-127923\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/9781524731618_custom-6b8f66481c35eccd9b6d4b90f6b6a6f1c621863e-s700-c85.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/9781524731618_custom-6b8f66481c35eccd9b6d4b90f6b6a6f1c621863e-s700-c85-160x238.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/9781524731618_custom-6b8f66481c35eccd9b6d4b90f6b6a6f1c621863e-s700-c85-240x358.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/9781524731618_custom-6b8f66481c35eccd9b6d4b90f6b6a6f1c621863e-s700-c85-375x559.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"https://www.npr.org/books/titles/609095684/my-american-dream-a-life-of-love-family-and-food\">My American Dream\u003cbr>A Life of Love, Family, and Food\u003c/a>\u003cbr>by Lidia Matticchio Bastianich\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>On growing up on her grandparents' farm, where she would bond with the animals that they would eventually eat\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I loved the bunny rabbits. Small rabbits — when they came — we played and we cuddled them, and then two weeks later they were part of the dinner table. Somehow, this cycle of life, you accept it. You bond, you learn, you connect, you help to raise these little animals and they become adult animals and they become food. And when food is scarce, every morsel is really appreciated.\u003c/p>\n\u003cp>In a sense, you are grateful to these animals. You celebrate them in a way, because they are giving us life. And I think that the caveat here is respect — respect for food. We need to eat food, but let's not waste it at all. Let's respect the animals that feed us. ... That's the important element here, because I continued to certainly cook all kinds of meats. But I love animals and I respect them.\u003c/p>\n\u003cp>\u003cstrong>On how her family became refugees after World War II, when their region of Italy became part of communist Yugoslavia\u003c/strong>\u003c/p>\n\u003cp>There was the border and, of course, on the Italian side we had some family that was kind of left on that side. And we were on the other side, on the Communist side. So my mother decided that supposedly our ... great aunt Nina in Trieste [Italy], was not feeling well. And so we got a visa. And that's only the three of us — my mother, my brother and I — my father they wouldn't give a visa. He had to remain, you know, as a hostage in a sense so that the family [would] return.\u003c/p>\n\u003cp>We went to Trieste, visited the aunt, stayed with the aunt. The aunt looked fine to me ... and then about two to three weeks later my father escaped the border, literally walking about 50 kilometers, crossing the barbed wire fence with the dogs. They were shooting at him, but he made it. And we reunited in Trieste in 1956.\u003c/p>\n\u003cp>\u003cstrong>On how Julia Child encouraged her to start cooking on television \u003c/strong>\u003c/p>\n\u003cp>As far as television, when I was the chef in Felidia [Restaurant], ... one of the [people] that came was Julia Child, and with her, also, James Beard came for dinner. And she was very interested in risotto — how to make it. So we became friends, I taught her how to make risotto, and we continued our friendship.\u003c/p>\n\u003cp>She asked me to be on her show, the \u003cem>[Cooking with] Master Chefs\u003c/em> series. And that's when the producer says, \"Lidia, you're pretty good. How about a show of your own?\" And that was 20 years ago. So I thought about it. She encouraged me. She said, \"Lidia, you go ahead. You do for Italian food what I did for French food. You can do it.\"\u003c/p>\n\u003cp>And I asked the producer for two things. [One] was that I'd be on PBS, because the platform is second to none for information and that's where I wanted to be. And the second request was that I tape it in my home. And that was purely because I was afraid of getting in a studio. I was never in a studio. I didn't know what cooking in a studio entailed. And I said, \"In my home, I know my stove. I know where everything is.\" And so it began.\u003c/p>\n\u003cp>\u003cstrong>On how her experience as an immigrant child shapes her view of immigration today\u003c/strong>\u003c/p>\n\u003cp>I can't help it when I watch the television to see those children in [refugee] camp. And yes, they run, they're joyful. But I know what they feel at night when they go to bed and how they think, \"What's tomorrow? Are my parents going to be with me? Are we going to have a home? Am I going to make friends? Am I going to see my relatives again?\" ... I know that those children have the same thoughts. So I feel really connected.\u003c/p>\n\u003cp>So hopefully me telling my story is a good story. It's a story of somebody that, yes, faced adversity like a lot of people are facing today. But given a chance, and working hard, and being spiritual, and staying strong to those basic values can take you to great places.\u003c/p>\n\u003cp>\u003cstrong>On the #MeToo movement in the restaurant industry \u003c/strong>\u003c/p>\n\u003cp>It's a sad subject and it is real. Maybe because of my matriarchal, if you will, position, I was always looked on with respect. But ... I tell women in the industry, and for that matter everybody, you need to give respect and you need to actually demand and get respect back. Have I seen it? It's unavoidable to see different things, and I've corrected it along the way as much as I've seen. But it is a reality there. And my case, it was always more of a family situation, my husband was always there ... and hence, mine maybe wasn't as direct. But it's an unacceptable issue which really needs to be addressed.\u003c/p>\n\u003cp>\u003cem>Therese Madden and Thea Chaloner produced and edited the audio of this interview. Bridget Bentz, Molly Seavy-Nesper and Maria Godoy adapted it for the Web\u003c/em>\u003cem>\u003cstrong>.\u003c/strong>\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/programs/fresh-air/\">Fresh Air\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Bastianich grew up eating farm-to-table meals with her Italian family. After they fled Europe as refugees and emigrated to America, she drew on those childhood meals in opening her first restaurant.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Many of chef Lidia Bastianich's earliest memories are of her grandparents' village on the Istrian peninsula, which was part of Italy when she was a small child. The family ate what Bastianich now calls \"peasant food,\" farm-to-table meals consisting of animals they raised and fruits and vegetables they grew.\u003c/p>\n\u003cp>Later, after Bastianich emigrated to America, she drew on those childhood meals in opening her first restaurant with her husband, Felice. \"We brought the simple dishes to a level of service and presentation that was above what it would be in the home,\" she says.\u003c/p>\n\u003cp>Bastianich's peasant-style Italian food proved popular, and she went on to open more restaurants and to appear in cooking shows on public television. In 2018, she won the Daytime Emmy Award for outstanding culinary host for her program \u003cem>Lidia's Kitchen.\u003c/em>\u003c/p>\n\u003cp>But Bastianich never forgot where she came from — or how her family became refugees after World War II, when their region of Italy became part of communist Yugoslavia. She writes about her family's escape from Yugoslavia and her love of food in the new memoir, \u003cem>My American Dream.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003chr>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cfigure id=\"attachment_127923\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003ca href=\"https://www.npr.org/books/titles/609095684/my-american-dream-a-life-of-love-family-and-food\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/9781524731618_custom-6b8f66481c35eccd9b6d4b90f6b6a6f1c621863e-s700-c85.jpg\" alt=\"My American Dream A Life of Love, Family, and Food by Lidia Matticchio Bastianich\" width=\"400\" height=\"596\" class=\"size-full wp-image-127923\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/9781524731618_custom-6b8f66481c35eccd9b6d4b90f6b6a6f1c621863e-s700-c85.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/9781524731618_custom-6b8f66481c35eccd9b6d4b90f6b6a6f1c621863e-s700-c85-160x238.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/9781524731618_custom-6b8f66481c35eccd9b6d4b90f6b6a6f1c621863e-s700-c85-240x358.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/9781524731618_custom-6b8f66481c35eccd9b6d4b90f6b6a6f1c621863e-s700-c85-375x559.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"https://www.npr.org/books/titles/609095684/my-american-dream-a-life-of-love-family-and-food\">My American Dream\u003cbr>A Life of Love, Family, and Food\u003c/a>\u003cbr>by Lidia Matticchio Bastianich\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>On growing up on her grandparents' farm, where she would bond with the animals that they would eventually eat\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I loved the bunny rabbits. Small rabbits — when they came — we played and we cuddled them, and then two weeks later they were part of the dinner table. Somehow, this cycle of life, you accept it. You bond, you learn, you connect, you help to raise these little animals and they become adult animals and they become food. And when food is scarce, every morsel is really appreciated.\u003c/p>\n\u003cp>In a sense, you are grateful to these animals. You celebrate them in a way, because they are giving us life. And I think that the caveat here is respect — respect for food. We need to eat food, but let's not waste it at all. Let's respect the animals that feed us. ... That's the important element here, because I continued to certainly cook all kinds of meats. But I love animals and I respect them.\u003c/p>\n\u003cp>\u003cstrong>On how her family became refugees after World War II, when their region of Italy became part of communist Yugoslavia\u003c/strong>\u003c/p>\n\u003cp>There was the border and, of course, on the Italian side we had some family that was kind of left on that side. And we were on the other side, on the Communist side. So my mother decided that supposedly our ... great aunt Nina in Trieste [Italy], was not feeling well. And so we got a visa. And that's only the three of us — my mother, my brother and I — my father they wouldn't give a visa. He had to remain, you know, as a hostage in a sense so that the family [would] return.\u003c/p>\n\u003cp>We went to Trieste, visited the aunt, stayed with the aunt. The aunt looked fine to me ... and then about two to three weeks later my father escaped the border, literally walking about 50 kilometers, crossing the barbed wire fence with the dogs. They were shooting at him, but he made it. And we reunited in Trieste in 1956.\u003c/p>\n\u003cp>\u003cstrong>On how Julia Child encouraged her to start cooking on television \u003c/strong>\u003c/p>\n\u003cp>As far as television, when I was the chef in Felidia [Restaurant], ... one of the [people] that came was Julia Child, and with her, also, James Beard came for dinner. And she was very interested in risotto — how to make it. So we became friends, I taught her how to make risotto, and we continued our friendship.\u003c/p>\n\u003cp>She asked me to be on her show, the \u003cem>[Cooking with] Master Chefs\u003c/em> series. And that's when the producer says, \"Lidia, you're pretty good. How about a show of your own?\" And that was 20 years ago. So I thought about it. She encouraged me. She said, \"Lidia, you go ahead. You do for Italian food what I did for French food. You can do it.\"\u003c/p>\n\u003cp>And I asked the producer for two things. [One] was that I'd be on PBS, because the platform is second to none for information and that's where I wanted to be. And the second request was that I tape it in my home. And that was purely because I was afraid of getting in a studio. I was never in a studio. I didn't know what cooking in a studio entailed. And I said, \"In my home, I know my stove. I know where everything is.\" And so it began.\u003c/p>\n\u003cp>\u003cstrong>On how her experience as an immigrant child shapes her view of immigration today\u003c/strong>\u003c/p>\n\u003cp>I can't help it when I watch the television to see those children in [refugee] camp. And yes, they run, they're joyful. But I know what they feel at night when they go to bed and how they think, \"What's tomorrow? Are my parents going to be with me? Are we going to have a home? Am I going to make friends? Am I going to see my relatives again?\" ... I know that those children have the same thoughts. So I feel really connected.\u003c/p>\n\u003cp>So hopefully me telling my story is a good story. It's a story of somebody that, yes, faced adversity like a lot of people are facing today. But given a chance, and working hard, and being spiritual, and staying strong to those basic values can take you to great places.\u003c/p>\n\u003cp>\u003cstrong>On the #MeToo movement in the restaurant industry \u003c/strong>\u003c/p>\n\u003cp>It's a sad subject and it is real. Maybe because of my matriarchal, if you will, position, I was always looked on with respect. But ... I tell women in the industry, and for that matter everybody, you need to give respect and you need to actually demand and get respect back. Have I seen it? It's unavoidable to see different things, and I've corrected it along the way as much as I've seen. But it is a reality there. And my case, it was always more of a family situation, my husband was always there ... and hence, mine maybe wasn't as direct. But it's an unacceptable issue which really needs to be addressed.\u003c/p>\n\u003cp>\u003cem>Therese Madden and Thea Chaloner produced and edited the audio of this interview. Bridget Bentz, Molly Seavy-Nesper and Maria Godoy adapted it for the Web\u003c/em>\u003cem>\u003cstrong>.\u003c/strong>\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Pop-up to Permanent — Sorrel Hits Prime Time With a Full-Time Presidio Heights Home",
"title": "Pop-up to Permanent — Sorrel Hits Prime Time With a Full-Time Presidio Heights Home",
"headTitle": "New Restaurants 2018 | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>After four years of temporary homes, one of SF’s most beloved pop-ups has found a permanent home for its distinct seasonal California cooking with Italian influences.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_127119\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2714-new.jpg\" alt=\"Sorrel in Presidio Heights\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127119\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2714-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2714-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2714-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2714-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2714-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2714-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2714-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2714-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2714-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2714-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2714-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sorrel in Presidio Heights \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Recurring pop-up dinners that evolve into full-time restaurants in San Francisco is hardly a groundbreaking concept anymore. Remember, several modern SF legends like Lazy Bear, Saison and Liholiho Yacht Club started off as under-the-radar, unofficial restaurants that required some sleuthing to figure out when and where to join their pop-ups that were part dinner and part party.\u003c/p>\n\u003cp>When you step back and think about this entrepreneurial strategy for chefs and restaurants, of course it’s a natural fit for this city of start-ups! Just like how all of the optimistic start-up founders in San Francisco go from napkin sketches to elevator pitches to usually failing--with a select few making it to Series A funding and the big boardrooms on Sand Hill Road--pop-up restaurants follow a near identical path aspiring to climb the daunting mountain to full-time fulfillment. It’s definitely possible. But, it’s definitely really, really hard to go from a weekly dinner in a private home to a full-time restaurant.\u003c/p>\n\u003cfigure id=\"attachment_127122\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2852-new.jpg\" alt=\"The window view into Sorrel's kitchen\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127122\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2852-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2852-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2852-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2852-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2852-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2852-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2852-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2852-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2852-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2852-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2852-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The window view into Sorrel's kitchen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Look up “pop-up dinners” in San Francisco any week and you’ll find an abundance of choices, most of which are involved with companies like AirBnb or Feastly. The bubble still hasn’t burst on San Francisco’s prime pop-up moment, which started with Liholiho or Lazy Bear, depending on who in the industry you ask. There are roughly a dozen well-known, even mainstream pop-ups currently running or recently ended for various reasons. Count Rice Papers Scissors, Pinoy Heritage, Masak Masak and a pair of BBQ concepts (Horn and Native Sons) right now as the pop-ups that SF diners most eagerly follow on their social media feeds and can’t wait for a full-time spot to materialize. Some pop-ups were temporary fixtures and are planning to be permanent soon, like FOB Kitchen. Others ended recently and reopened as full-time concepts, including International Smoke, \u003ca href=\"https://www.kqed.org/bayareabites/126767/avery-opens-on-fillmore-as-sfs-next-elaborate-tasting-menu-destination\">Avery (né R.T.B. Fillmore)\u003c/a> and Sorrel.\u003c/p>\n\u003cp>https://youtu.be/tgDWLU4WcTY\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>None of these pop-ups spent as much time preparing for the next step as that last one mentioned, named for a somewhat obscure herb/plant. Sorrel’s tasting menu-only concept lived in eight locations but mostly occurred in the Mission’s Naked Kitchen space. Over the course of four years of dinners with 135 being sell-outs, it found a distinct voice, crafted a polished delivery and gained a huge, loyal following. Now, the pop-up has hit prime time as a full-time spot--as in 58 permanent seats in a gorgeous, well-heeled Presidio Heights space.\u003c/p>\n\u003cfigure id=\"attachment_127108\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2800-new.jpg\" alt=\"Sorrel interior main dining area\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127108\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2800-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2800-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2800-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2800-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2800-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2800-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2800-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2800-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2800-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2800-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2800-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sorrel interior main dining area \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s pretty mind-blowing to think how long Sorrel has been “Sorrel” as a pop-up. Sorrel’s first dinners were served at the Hotel Rex in 2014--back when the Giants had only won two World Series titles. How many real restaurants have opened and then closed in that time span? Even in 2014, Sorrel had its sights on being a permanent restaurant eventually. For co-founders Alex Hong and Brennan Spreitzer, Sorrel was a side project where they could “play restaurant” as if they were elementary school students pretending to do some imaginary game, and that “restaurant” would truly exist some day.\u003c/p>\n\u003cfigure id=\"attachment_127095\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2935-new.jpg\" alt=\"Executive Chef Alex Hong\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127095\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2935-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2935-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2935-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2935-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2935-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2935-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2935-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2935-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2935-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2935-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2935-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Executive Chef Alex Hong \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like in theater, where productions have rehearsals then dress rehearsals and so many practices for months or years, a pop-up restaurant concept that lasts four years has an incredible advantage for working out its kinks. You might get bored or annoyed after awhile of not having your own space but you find your rhythm for service and cooking. You’re ready to go from day one, unlike most restaurants that go from planning to funding to hiring to show time in a matter of months.\u003c/p>\n\u003cp>Indeed, Sorrel is ready.\u003c/p>\n\u003cp>They had the team all set years ago. Spreitzer (a former Olympic level soccer player) is the business partner and runs the financial and front-of-house side with the Director of Operations, Colby Heiman. Heiman joined the team in 2015 after graduating from Cornell’s renowned hospitality school and set off on a real estate development and investment career in real estate in Chicago. Upon moving to San Francisco, he did some restaurant consulting and joined Sorrel to get the pop-up all prepared for its full-time gig. Hong runs the kitchen side as Executive Chef and is letting Sorrel evolve into a bit of a different vision for the larger and more diverse audience of its 2.0 version.\u003c/p>\n\u003cfigure id=\"attachment_127092\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2955-new.jpg\" alt=\"Director of Operations, Colby Heiman\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127092\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2955-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2955-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2955-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2955-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2955-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2955-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2955-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2955-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2955-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2955-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2955-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Director of Operations, Colby Heiman \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Diners are now offered both a $90 tasting menu and an à la carte menu with several overlapping items between the two. It’s definitely an added challenge for Hong and his kitchen team to do both simultaneously. The timing of meals for tables can be brutal on the staff. This is why very few restaurants even try this. Central Kitchen, Commonwealth, Flour + Water and Rich Table are four rare success stories for this format.\u003c/p>\n\u003cfigure id=\"attachment_127216\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2855-new1.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2855-new1.jpg\" alt=\"Sorrel menu\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127216\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2855-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2855-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2855-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2855-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2855-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2855-new1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2855-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2855-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2855-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2855-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2855-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sorrel menu - \u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2855-new1.jpg\">view larger\u003c/a> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hong’s cooking is distinctly of the here and now. The Colorado native certainly has a way of speaking eloquently of California’s season, where right now we’re in the heart of spring and his menu is sparkling with peak asparagus, peas and strawberries. His training at Jean Georges in Manhattan and Quince here in San Francisco certainly played a role in his cooking style. It’s a somewhat elegant, very clean and unfussy cuisine. This isn’t remotely yoga cooking but, if you’ll indulge us, it’s a very mindful and present form of cooking. You’ll see Jean Georges-like hints of haute French with mild Southeast Asian touches and there’s no doubt that Quince’s Italian focus pops up all over the menu. It was at Quince where Hong fell in love with handmade pastas. As diners at the pop-up and now full-time Sorrel can attest, Hong definitely learned a lot from his Quince colleagues because he has a special touch with pasta.\u003c/p>\n\u003cfigure id=\"attachment_127128\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8024-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8024-new.jpg\" alt=\"Making gnocchetti pasta at Sorrel\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127128\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8024-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8024-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8024-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8024-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8024-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8024-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8024-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8024-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8024-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8024-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8024-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Making gnocchetti pasta at Sorrel \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>https://youtu.be/23iLb5c9qC8\u003c/p>\n\u003cp>So, should we opt for the à la carte menu or tasting menu for a run down through Hong’s food? Let’s do both since you can’t actually do that while eating at Sorrel.\u003c/p>\n\u003cfigure id=\"attachment_127152\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8145-2-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8145-2-new.jpg\" alt=\"Sourdough Focaccia with housemade butter and sorrel garnish\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127152\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8145-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8145-2-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8145-2-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8145-2-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8145-2-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8145-2-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8145-2-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8145-2-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8145-2-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8145-2-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8145-2-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sourdough Focaccia with housemade butter and sorrel garnish \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The à la carte menu has no categories. It just rolls from bread and oysters to lighter dishes to pastas to more substantial items you might think of main courses. The bread is hardly just \u003cem>bread\u003c/em>. It’s a sourdough focaccia hybrid ($6) that truly does have the soft texture, bubbly inner crumb and tangy flavor profile of sourdough but also sports focaccia’s crisp, tan outer crust and doesn’t have a shattering consistency like most sourdough. The bread boule comes piping hot and is served in a custom-made claypot vessel by Mary Mar Keenan, who has a neat studio in Hayes Valley. The sourdough focaccia (sourcaccia, anyone?) kicks off the tasting menu and should also kick off your à la carte experience with the partners of butter cultured in-house and topped with sorrel; and an umami-fest composition of olive oil, boquerones and green garlic (both are $3).\u003c/p>\n\u003cp>Our second sorrel sighting comes via the oyster and sorrels ($4.50 each). Perfectly shucked bivalves come with diced Asian pear, oro blanco (a tart citrus) and wood sorrel ice that explodes the moment the oyster hits your tongue.\u003c/p>\n\u003cp>The menu is full of tableside finishes by the service staff, like pouring roasted sunchoke vellutata into a bowl of frothy white miso broth, dried sunchoke chips and hazelnut in the second tasting menu course ($10). Next comes a delicate, shimmering shima aji crudo ($18) brightened up by poppy seed and finger lime in a nut milk broth that certainly calls to mind a leche de tigre for Peruvian ceviche. Other à la carte items for potential starters include spring lamb tartare with cured egg and white anchovy ($16); white soy-poached aji ($19); and a chicories and charred little gems salad accompanied by blood orange, Pecorino and tarragon vinaigrette ($13).\u003c/p>\n\u003cfigure id=\"attachment_127144\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8104-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8104-new.jpg\" alt=\"Shima Aji Crudo\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127144\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8104-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8104-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8104-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8104-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8104-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8104-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8104-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8104-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8104-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8104-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8104-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shima Aji Crudo \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>https://youtu.be/WgAEarTADsI\u003c/p>\n\u003cp>Ready for pasta? Yes, you are. The tasting menu presents a pair of stunners. Tortellini in brodo is having a moment (see \u003ca href=\"https://www.kqed.org/bayareabites/126767/avery-opens-on-fillmore-as-sfs-next-elaborate-tasting-menu-destination\">Avery's\u003c/a> version) and here the tiny parcels swim in a smoked duck broth with fava beans and addictive puffed duck cracklings ($17). The restaurant’s already signature dish (and most Instagrammed) is springtime on a plate with pea and sheep’s milk ricotta-stuffed cappellacci (like triangular ravioli) in a light sauce made of the ricotta’s leftover whey and finished with mint and spring onions ($17). Purple flowers garnish everything as if to loudly prove that we’re all safely out of the winter doldrums.\u003c/p>\n\u003cfigure id=\"attachment_127100\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2901-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2901-new.jpg\" alt=\" Cappellacci in Whey\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127100\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2901-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2901-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2901-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2901-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2901-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2901-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2901-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2901-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2901-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2901-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2901-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cappellacci in Whey \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>https://youtu.be/OZdw_bj3LTI\u003c/p>\n\u003cp>The à la carte crowd can continue on a pasta bender. There are five other options ranging from a hearty gnocchetti with hen of the woods mushrooms, smoked almonds and a Parmigiano Reggiano fonduta ($17) for a foggy night to a bright, sunshine-evoking bigoli with green garlic, bottarga and cockles ($22). If it’s time for a splurge, there are a pair of $30 pastas--an Acquerello Carnaroli risotto studded with Dungeness crab and white asparagus; and highly coveted blonde morel mushrooms gently tossed with chestnut tagliatelle, Meyer lemon and onion blossom.\u003c/p>\n\u003cfigure id=\"attachment_127131\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8045-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8045-new.jpg\" alt=\"Sheep’s milk ricotta-stuffed cappellacci\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127131\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8045-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8045-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8045-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8045-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8045-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8045-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8045-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8045-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8045-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8045-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8045-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sheep’s milk ricotta-stuffed cappellacci \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you didn’t fill up on pastas--and you better not--there are four larger dishes, plus a dry-aged duck for two ($85). Carnivores will be tempted by a Wagyu zabuton steak ($38), joined by blue grits from blue corn. At the other end of the spectrum, Hong creates a vegetarian, spring produce bonanza of farro verde with asparagus, fava greens and taggiasca olives ($26). He also offers a pair of fish choices. King salmon is the richer of the two ($32) with a Champagne sauce and celery root pudding. The tasting menu folks will get the crisp-skinned striped bass with sultanas (like raisins), flowering cauliflower and tender artichoke, all tied together by a powerful saffron sauce poured tableside that packs more of that flower spice’s punch than any bouillabaisse you’ll find around the Vieux Port of Marseilles ($34). Then the savory part of the tasting menu concludes with a small portion of that fantastic duck, lightly crusted with fennel pollen and pistachio, residing next to Hakurei turnips and kumquats.\u003c/p>\n\u003cfigure id=\"attachment_127148\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8121-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8121-new.jpg\" alt=\"Striped bass with artichoke, cauliflower, sultana, wild ramps, saffron \" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127148\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8121-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8121-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8121-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8121-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8121-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8121-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8121-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8121-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8121-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8121-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8121-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Striped bass with artichoke, cauliflower, sultana, wild ramps, saffron \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sorrel doesn’t have a dedicated pastry chef but Hong and his crew have a blockbuster strawberry-based ‘fresh and frozen’ creation for the tasting menu finale (all desserts are $12). It thrills with myriad textures courtesy of strawberry three ways: fresh; glazed in elderflower and white vinegar; and shaved ice’s cousin, granita. The granita comes on a white chocolate and black pepper sablé with a lightly whipped elderflower posset. Then the finishing touches of grated white chocolate and cracked pepper are added in the kitchen and a well-balanced strawberry jus is poured into the bowl for a tableside flourish. One spoonful of everything together becomes the strawberry ice cream of your dreams.\u003c/p>\n\u003cfigure id=\"attachment_127150\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8131-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8131-new.jpg\" alt=\"Strawberries Fresh and Frozen\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127150\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8131-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8131-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8131-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8131-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8131-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8131-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8131-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8131-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8131-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8131-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8131-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Strawberries Fresh and Frozen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>À la carte diners can also opt for the sweet-savory buckwheat ice cream with an olive oil jam and a Marcona almond biscuit coated with Marcona almond praline, or a layered terrine type of dessert of three kinds of mousse: brown butter-vanilla, caramelized milk and dark chocolate, plus sourdough ice cream and caramelized milk sauce.\u003c/p>\n\u003cp>Hopefully, you can divert your attention from the ever-tempting plates for a few minutes and appreciate the wonderful decor of the 2,800-square foot space that previously was the excellent Cali-French tasting menu spot, Nico (opening soon at a new Jackson Square location). Hong and Heiman redesigned the room by themselves and kept the upscale look, hardwood floors and white-painted walls of Nico. However, they also gave it a forest-evoking natural vibe from a young \u003cem>ficus nitida\u003c/em> tree growing in the center of the room, floral arrangements and local plants growing in tiny planter boxes above the center’s pair of long walnut slab tables made in Emeryville. The tree grows towards a skylight (trend alert, this the third opening with a skylight this month in San Francisco!), allowing plenty of natural light into the room, along with the front windows looking at Sacramento Street. Mirrors hang above one side of the room with dark blue upholstered banquettes, while its opposite side features only two-top tables and a wall mounted with an abstract painting by San Francisco artist Katherine Boxall that has replaced the prominent antique map of Paris in the same spot for Nico.\u003c/p>\n\u003cfigure id=\"attachment_127107\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2807-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2807-new.jpg\" alt=\"Interior main dining space at Sorrel\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127107\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2807-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2807-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2807-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2807-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2807-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2807-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2807-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2807-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2807-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2807-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2807-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Interior main dining space at Sorrel \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like at Nico, Sorrel’s kitchen is easily in view, hidden by a glass window. In the rear of the restaurant by the kitchen is a spectacular private dining room complete with a stunning skylight and a record player. Upstairs is a rooftop garden that supplies many of the herbs for Hong’s menu. All in all, it’s a fascinating visual space bridging the gap between indoors and outdoors, relaxed and elegant, in a way that feels much more like Los Angeles or New York than the ubiquitous industrial-reclaimed wood aesthetic of San Francisco.\u003c/p>\n\u003cfigure id=\"attachment_127112\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2741-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2741-new.jpg\" alt=\"The bar at Sorrel\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127112\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2741-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2741-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2741-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2741-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2741-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2741-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2741-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2741-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2741-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2741-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2741-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bar at Sorrel \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All in all, 50 diners can sit in the dining room and then eight guests can sit at the handsome white and green marble bar by the entrance. Come to the bar a little before your reservation and enjoy a low-ABV cocktail, designed by Kyle Greffin (Al’s Place). He has lots of fun with obscure liqueurs, fortified wines and amaros that are vaguely inspired by classic cocktails but really are their own exciting thing (all are $12). The namesake ‘Sorrel’ slightly resembles a Negroni, using the sherry-like Rancio Sec with sweet vermouth and rhubarb bitters. All the components get stirred together, poured on a large rock and, yes, garnished with sorrel. Meanwhile, the city’s many Aperol spritz fans will appreciate the 3-2-1, a refreshing Cappelletti, white vermouth, Prosecco and soda refresher.\u003c/p>\n\u003cfigure id=\"attachment_127099\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2917-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2917-new.jpg\" alt=\"AJ Macias makes a Sorrel cocktail at the bar at Sorrel\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127099\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2917-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2917-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2917-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2917-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2917-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2917-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2917-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2917-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2917-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2917-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2917-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">AJ Macias makes a Sorrel cocktail at the bar at Sorrel \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127157\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8191-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8191-new.jpg\" alt=\"Sorrel cocktail\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127157\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8191-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8191-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8191-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8191-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8191-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8191-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8191-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8191-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8191-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8191-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8191-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sorrel cocktail \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The wine list was created by Samuel Bogue, an alum of the esteemed Frasca Food + Wine in Boulder, Colorado and also serves as the wine director for the Ne Timeas Restaurant Group (Central Kitchen, Flour + Water). He cleverly divided the whites and reds by ‘light,’ ‘in between,’ and ‘full.’ Selections tend to stick to West Coast boutique wineries and key French, Spanish and Italian regions, but he isn’t afraid to add some curveballs like a non-fortified Palomino from Spain (it’s the grape usually used for sherry). Thankfully, by the glass prices are mostly kept under $15, which is increasingly rare these days in pricey San Francisco.\u003c/p>\n\u003cp>At this point, you probably have wondered at least twice, “What does sorrel even taste like?” Well, it’s a bit like a tannic grape skin — not harsh but awkwardly tart. Unlike Sorrel the restaurant, you’ll want your sorrel the plant eating experience to be temporary. Luckily for San Francisco diners, Sorrel’s full-time restaurant is here to stay. After several years of pop-ups, there’s no place like home.\u003c/p>\n\u003cfigure id=\"attachment_127116\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2718-new.jpg\" alt=\"Sorrel logo on front door\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127116\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2718-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2718-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2718-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2718-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2718-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2718-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2718-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2718-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2718-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2718-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2718-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sorrel logo on front door \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.sorrelrestaurant.com\">\u003cstrong>Sorrel\u003c/strong>\u003c/a>\u003cbr>\n3228 Sacramento Street \u003ca href=\"https://www.google.com/maps/place/Sorrel/@37.7885049,-122.4483862,17z/data=!3m1!4b1!4m5!3m4!1s0x8085808c2aa64a49:0xca9727783774ac1e!8m2!3d37.7885049!4d-122.4461922\">MAP\u003c/a>\u003cbr>\nSan Francisco, CA 94115\u003cbr>\nPh: (415) 525-3765\u003cbr>\nHours: Dinner Tuesday-Saturday, 5pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sorrelrestaurant/\">Sorrel\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/sorrelrestaurant/\">@sorrelrestaurant\u003c/a>\u003cbr>\nPrice Range: $$$ (Most plates under $30 but tasting menu is more of a splurge)\u003c/p>\n\n",
"disqusIdentifier": "127083 https://ww2.kqed.org/bayareabites/?p=127083",
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"excerpt": "After four years of temporary homes, one of SF’s most beloved pop-ups has found a permanent home for its distinct seasonal California cooking with Italian influences.",
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"title": "Pop-up to Permanent — Sorrel Hits Prime Time With a Full-Time Presidio Heights Home | KQED",
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"headline": "Pop-up to Permanent — Sorrel Hits Prime Time With a Full-Time Presidio Heights Home",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>After four years of temporary homes, one of SF’s most beloved pop-ups has found a permanent home for its distinct seasonal California cooking with Italian influences.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_127119\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2714-new.jpg\" alt=\"Sorrel in Presidio Heights\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127119\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2714-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2714-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2714-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2714-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2714-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2714-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2714-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2714-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2714-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2714-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2714-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sorrel in Presidio Heights \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Recurring pop-up dinners that evolve into full-time restaurants in San Francisco is hardly a groundbreaking concept anymore. Remember, several modern SF legends like Lazy Bear, Saison and Liholiho Yacht Club started off as under-the-radar, unofficial restaurants that required some sleuthing to figure out when and where to join their pop-ups that were part dinner and part party.\u003c/p>\n\u003cp>When you step back and think about this entrepreneurial strategy for chefs and restaurants, of course it’s a natural fit for this city of start-ups! Just like how all of the optimistic start-up founders in San Francisco go from napkin sketches to elevator pitches to usually failing--with a select few making it to Series A funding and the big boardrooms on Sand Hill Road--pop-up restaurants follow a near identical path aspiring to climb the daunting mountain to full-time fulfillment. It’s definitely possible. But, it’s definitely really, really hard to go from a weekly dinner in a private home to a full-time restaurant.\u003c/p>\n\u003cfigure id=\"attachment_127122\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2852-new.jpg\" alt=\"The window view into Sorrel's kitchen\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127122\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2852-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2852-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2852-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2852-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2852-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2852-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2852-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2852-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2852-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2852-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2852-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The window view into Sorrel's kitchen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Look up “pop-up dinners” in San Francisco any week and you’ll find an abundance of choices, most of which are involved with companies like AirBnb or Feastly. The bubble still hasn’t burst on San Francisco’s prime pop-up moment, which started with Liholiho or Lazy Bear, depending on who in the industry you ask. There are roughly a dozen well-known, even mainstream pop-ups currently running or recently ended for various reasons. Count Rice Papers Scissors, Pinoy Heritage, Masak Masak and a pair of BBQ concepts (Horn and Native Sons) right now as the pop-ups that SF diners most eagerly follow on their social media feeds and can’t wait for a full-time spot to materialize. Some pop-ups were temporary fixtures and are planning to be permanent soon, like FOB Kitchen. Others ended recently and reopened as full-time concepts, including International Smoke, \u003ca href=\"https://www.kqed.org/bayareabites/126767/avery-opens-on-fillmore-as-sfs-next-elaborate-tasting-menu-destination\">Avery (né R.T.B. Fillmore)\u003c/a> and Sorrel.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/tgDWLU4WcTY'\n title='//www.youtube.com/embed/tgDWLU4WcTY'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>None of these pop-ups spent as much time preparing for the next step as that last one mentioned, named for a somewhat obscure herb/plant. Sorrel’s tasting menu-only concept lived in eight locations but mostly occurred in the Mission’s Naked Kitchen space. Over the course of four years of dinners with 135 being sell-outs, it found a distinct voice, crafted a polished delivery and gained a huge, loyal following. Now, the pop-up has hit prime time as a full-time spot--as in 58 permanent seats in a gorgeous, well-heeled Presidio Heights space.\u003c/p>\n\u003cfigure id=\"attachment_127108\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2800-new.jpg\" alt=\"Sorrel interior main dining area\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127108\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2800-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2800-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2800-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2800-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2800-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2800-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2800-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2800-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2800-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2800-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2800-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sorrel interior main dining area \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s pretty mind-blowing to think how long Sorrel has been “Sorrel” as a pop-up. Sorrel’s first dinners were served at the Hotel Rex in 2014--back when the Giants had only won two World Series titles. How many real restaurants have opened and then closed in that time span? Even in 2014, Sorrel had its sights on being a permanent restaurant eventually. For co-founders Alex Hong and Brennan Spreitzer, Sorrel was a side project where they could “play restaurant” as if they were elementary school students pretending to do some imaginary game, and that “restaurant” would truly exist some day.\u003c/p>\n\u003cfigure id=\"attachment_127095\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2935-new.jpg\" alt=\"Executive Chef Alex Hong\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127095\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2935-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2935-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2935-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2935-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2935-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2935-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2935-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2935-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2935-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2935-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2935-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Executive Chef Alex Hong \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like in theater, where productions have rehearsals then dress rehearsals and so many practices for months or years, a pop-up restaurant concept that lasts four years has an incredible advantage for working out its kinks. You might get bored or annoyed after awhile of not having your own space but you find your rhythm for service and cooking. You’re ready to go from day one, unlike most restaurants that go from planning to funding to hiring to show time in a matter of months.\u003c/p>\n\u003cp>Indeed, Sorrel is ready.\u003c/p>\n\u003cp>They had the team all set years ago. Spreitzer (a former Olympic level soccer player) is the business partner and runs the financial and front-of-house side with the Director of Operations, Colby Heiman. Heiman joined the team in 2015 after graduating from Cornell’s renowned hospitality school and set off on a real estate development and investment career in real estate in Chicago. Upon moving to San Francisco, he did some restaurant consulting and joined Sorrel to get the pop-up all prepared for its full-time gig. Hong runs the kitchen side as Executive Chef and is letting Sorrel evolve into a bit of a different vision for the larger and more diverse audience of its 2.0 version.\u003c/p>\n\u003cfigure id=\"attachment_127092\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2955-new.jpg\" alt=\"Director of Operations, Colby Heiman\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127092\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2955-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2955-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2955-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2955-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2955-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2955-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2955-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2955-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2955-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2955-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2955-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Director of Operations, Colby Heiman \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Diners are now offered both a $90 tasting menu and an à la carte menu with several overlapping items between the two. It’s definitely an added challenge for Hong and his kitchen team to do both simultaneously. The timing of meals for tables can be brutal on the staff. This is why very few restaurants even try this. Central Kitchen, Commonwealth, Flour + Water and Rich Table are four rare success stories for this format.\u003c/p>\n\u003cfigure id=\"attachment_127216\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2855-new1.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2855-new1.jpg\" alt=\"Sorrel menu\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127216\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2855-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2855-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2855-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2855-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2855-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2855-new1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2855-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2855-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2855-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2855-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2855-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sorrel menu - \u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2855-new1.jpg\">view larger\u003c/a> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hong’s cooking is distinctly of the here and now. The Colorado native certainly has a way of speaking eloquently of California’s season, where right now we’re in the heart of spring and his menu is sparkling with peak asparagus, peas and strawberries. His training at Jean Georges in Manhattan and Quince here in San Francisco certainly played a role in his cooking style. It’s a somewhat elegant, very clean and unfussy cuisine. This isn’t remotely yoga cooking but, if you’ll indulge us, it’s a very mindful and present form of cooking. You’ll see Jean Georges-like hints of haute French with mild Southeast Asian touches and there’s no doubt that Quince’s Italian focus pops up all over the menu. It was at Quince where Hong fell in love with handmade pastas. As diners at the pop-up and now full-time Sorrel can attest, Hong definitely learned a lot from his Quince colleagues because he has a special touch with pasta.\u003c/p>\n\u003cfigure id=\"attachment_127128\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8024-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8024-new.jpg\" alt=\"Making gnocchetti pasta at Sorrel\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127128\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8024-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8024-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8024-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8024-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8024-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8024-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8024-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8024-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8024-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8024-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8024-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Making gnocchetti pasta at Sorrel \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/23iLb5c9qC8'\n title='//www.youtube.com/embed/23iLb5c9qC8'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>So, should we opt for the à la carte menu or tasting menu for a run down through Hong’s food? Let’s do both since you can’t actually do that while eating at Sorrel.\u003c/p>\n\u003cfigure id=\"attachment_127152\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8145-2-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8145-2-new.jpg\" alt=\"Sourdough Focaccia with housemade butter and sorrel garnish\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127152\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8145-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8145-2-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8145-2-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8145-2-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8145-2-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8145-2-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8145-2-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8145-2-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8145-2-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8145-2-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8145-2-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sourdough Focaccia with housemade butter and sorrel garnish \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The à la carte menu has no categories. It just rolls from bread and oysters to lighter dishes to pastas to more substantial items you might think of main courses. The bread is hardly just \u003cem>bread\u003c/em>. It’s a sourdough focaccia hybrid ($6) that truly does have the soft texture, bubbly inner crumb and tangy flavor profile of sourdough but also sports focaccia’s crisp, tan outer crust and doesn’t have a shattering consistency like most sourdough. The bread boule comes piping hot and is served in a custom-made claypot vessel by Mary Mar Keenan, who has a neat studio in Hayes Valley. The sourdough focaccia (sourcaccia, anyone?) kicks off the tasting menu and should also kick off your à la carte experience with the partners of butter cultured in-house and topped with sorrel; and an umami-fest composition of olive oil, boquerones and green garlic (both are $3).\u003c/p>\n\u003cp>Our second sorrel sighting comes via the oyster and sorrels ($4.50 each). Perfectly shucked bivalves come with diced Asian pear, oro blanco (a tart citrus) and wood sorrel ice that explodes the moment the oyster hits your tongue.\u003c/p>\n\u003cp>The menu is full of tableside finishes by the service staff, like pouring roasted sunchoke vellutata into a bowl of frothy white miso broth, dried sunchoke chips and hazelnut in the second tasting menu course ($10). Next comes a delicate, shimmering shima aji crudo ($18) brightened up by poppy seed and finger lime in a nut milk broth that certainly calls to mind a leche de tigre for Peruvian ceviche. Other à la carte items for potential starters include spring lamb tartare with cured egg and white anchovy ($16); white soy-poached aji ($19); and a chicories and charred little gems salad accompanied by blood orange, Pecorino and tarragon vinaigrette ($13).\u003c/p>\n\u003cfigure id=\"attachment_127144\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8104-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8104-new.jpg\" alt=\"Shima Aji Crudo\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127144\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8104-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8104-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8104-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8104-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8104-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8104-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8104-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8104-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8104-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8104-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8104-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shima Aji Crudo \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/WgAEarTADsI'\n title='//www.youtube.com/embed/WgAEarTADsI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Ready for pasta? Yes, you are. The tasting menu presents a pair of stunners. Tortellini in brodo is having a moment (see \u003ca href=\"https://www.kqed.org/bayareabites/126767/avery-opens-on-fillmore-as-sfs-next-elaborate-tasting-menu-destination\">Avery's\u003c/a> version) and here the tiny parcels swim in a smoked duck broth with fava beans and addictive puffed duck cracklings ($17). The restaurant’s already signature dish (and most Instagrammed) is springtime on a plate with pea and sheep’s milk ricotta-stuffed cappellacci (like triangular ravioli) in a light sauce made of the ricotta’s leftover whey and finished with mint and spring onions ($17). Purple flowers garnish everything as if to loudly prove that we’re all safely out of the winter doldrums.\u003c/p>\n\u003cfigure id=\"attachment_127100\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2901-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2901-new.jpg\" alt=\" Cappellacci in Whey\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127100\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2901-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2901-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2901-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2901-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2901-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2901-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2901-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2901-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2901-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2901-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2901-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cappellacci in Whey \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/OZdw_bj3LTI'\n title='//www.youtube.com/embed/OZdw_bj3LTI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>The à la carte crowd can continue on a pasta bender. There are five other options ranging from a hearty gnocchetti with hen of the woods mushrooms, smoked almonds and a Parmigiano Reggiano fonduta ($17) for a foggy night to a bright, sunshine-evoking bigoli with green garlic, bottarga and cockles ($22). If it’s time for a splurge, there are a pair of $30 pastas--an Acquerello Carnaroli risotto studded with Dungeness crab and white asparagus; and highly coveted blonde morel mushrooms gently tossed with chestnut tagliatelle, Meyer lemon and onion blossom.\u003c/p>\n\u003cfigure id=\"attachment_127131\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8045-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8045-new.jpg\" alt=\"Sheep’s milk ricotta-stuffed cappellacci\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127131\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8045-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8045-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8045-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8045-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8045-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8045-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8045-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8045-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8045-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8045-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8045-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sheep’s milk ricotta-stuffed cappellacci \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you didn’t fill up on pastas--and you better not--there are four larger dishes, plus a dry-aged duck for two ($85). Carnivores will be tempted by a Wagyu zabuton steak ($38), joined by blue grits from blue corn. At the other end of the spectrum, Hong creates a vegetarian, spring produce bonanza of farro verde with asparagus, fava greens and taggiasca olives ($26). He also offers a pair of fish choices. King salmon is the richer of the two ($32) with a Champagne sauce and celery root pudding. The tasting menu folks will get the crisp-skinned striped bass with sultanas (like raisins), flowering cauliflower and tender artichoke, all tied together by a powerful saffron sauce poured tableside that packs more of that flower spice’s punch than any bouillabaisse you’ll find around the Vieux Port of Marseilles ($34). Then the savory part of the tasting menu concludes with a small portion of that fantastic duck, lightly crusted with fennel pollen and pistachio, residing next to Hakurei turnips and kumquats.\u003c/p>\n\u003cfigure id=\"attachment_127148\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8121-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8121-new.jpg\" alt=\"Striped bass with artichoke, cauliflower, sultana, wild ramps, saffron \" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127148\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8121-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8121-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8121-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8121-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8121-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8121-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8121-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8121-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8121-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8121-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8121-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Striped bass with artichoke, cauliflower, sultana, wild ramps, saffron \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sorrel doesn’t have a dedicated pastry chef but Hong and his crew have a blockbuster strawberry-based ‘fresh and frozen’ creation for the tasting menu finale (all desserts are $12). It thrills with myriad textures courtesy of strawberry three ways: fresh; glazed in elderflower and white vinegar; and shaved ice’s cousin, granita. The granita comes on a white chocolate and black pepper sablé with a lightly whipped elderflower posset. Then the finishing touches of grated white chocolate and cracked pepper are added in the kitchen and a well-balanced strawberry jus is poured into the bowl for a tableside flourish. One spoonful of everything together becomes the strawberry ice cream of your dreams.\u003c/p>\n\u003cfigure id=\"attachment_127150\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8131-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8131-new.jpg\" alt=\"Strawberries Fresh and Frozen\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127150\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8131-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8131-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8131-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8131-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8131-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8131-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8131-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8131-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8131-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8131-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8131-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Strawberries Fresh and Frozen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>À la carte diners can also opt for the sweet-savory buckwheat ice cream with an olive oil jam and a Marcona almond biscuit coated with Marcona almond praline, or a layered terrine type of dessert of three kinds of mousse: brown butter-vanilla, caramelized milk and dark chocolate, plus sourdough ice cream and caramelized milk sauce.\u003c/p>\n\u003cp>Hopefully, you can divert your attention from the ever-tempting plates for a few minutes and appreciate the wonderful decor of the 2,800-square foot space that previously was the excellent Cali-French tasting menu spot, Nico (opening soon at a new Jackson Square location). Hong and Heiman redesigned the room by themselves and kept the upscale look, hardwood floors and white-painted walls of Nico. However, they also gave it a forest-evoking natural vibe from a young \u003cem>ficus nitida\u003c/em> tree growing in the center of the room, floral arrangements and local plants growing in tiny planter boxes above the center’s pair of long walnut slab tables made in Emeryville. The tree grows towards a skylight (trend alert, this the third opening with a skylight this month in San Francisco!), allowing plenty of natural light into the room, along with the front windows looking at Sacramento Street. Mirrors hang above one side of the room with dark blue upholstered banquettes, while its opposite side features only two-top tables and a wall mounted with an abstract painting by San Francisco artist Katherine Boxall that has replaced the prominent antique map of Paris in the same spot for Nico.\u003c/p>\n\u003cfigure id=\"attachment_127107\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2807-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2807-new.jpg\" alt=\"Interior main dining space at Sorrel\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127107\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2807-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2807-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2807-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2807-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2807-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2807-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2807-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2807-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2807-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2807-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2807-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Interior main dining space at Sorrel \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like at Nico, Sorrel’s kitchen is easily in view, hidden by a glass window. In the rear of the restaurant by the kitchen is a spectacular private dining room complete with a stunning skylight and a record player. Upstairs is a rooftop garden that supplies many of the herbs for Hong’s menu. All in all, it’s a fascinating visual space bridging the gap between indoors and outdoors, relaxed and elegant, in a way that feels much more like Los Angeles or New York than the ubiquitous industrial-reclaimed wood aesthetic of San Francisco.\u003c/p>\n\u003cfigure id=\"attachment_127112\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2741-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2741-new.jpg\" alt=\"The bar at Sorrel\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127112\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2741-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2741-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2741-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2741-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2741-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2741-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2741-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2741-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2741-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2741-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2741-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bar at Sorrel \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All in all, 50 diners can sit in the dining room and then eight guests can sit at the handsome white and green marble bar by the entrance. Come to the bar a little before your reservation and enjoy a low-ABV cocktail, designed by Kyle Greffin (Al’s Place). He has lots of fun with obscure liqueurs, fortified wines and amaros that are vaguely inspired by classic cocktails but really are their own exciting thing (all are $12). The namesake ‘Sorrel’ slightly resembles a Negroni, using the sherry-like Rancio Sec with sweet vermouth and rhubarb bitters. All the components get stirred together, poured on a large rock and, yes, garnished with sorrel. Meanwhile, the city’s many Aperol spritz fans will appreciate the 3-2-1, a refreshing Cappelletti, white vermouth, Prosecco and soda refresher.\u003c/p>\n\u003cfigure id=\"attachment_127099\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2917-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2917-new.jpg\" alt=\"AJ Macias makes a Sorrel cocktail at the bar at Sorrel\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127099\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2917-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2917-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2917-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2917-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2917-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2917-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2917-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2917-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2917-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2917-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2917-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">AJ Macias makes a Sorrel cocktail at the bar at Sorrel \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127157\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8191-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8191-new.jpg\" alt=\"Sorrel cocktail\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127157\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8191-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8191-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8191-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8191-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8191-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8191-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8191-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8191-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8191-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8191-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8191-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sorrel cocktail \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The wine list was created by Samuel Bogue, an alum of the esteemed Frasca Food + Wine in Boulder, Colorado and also serves as the wine director for the Ne Timeas Restaurant Group (Central Kitchen, Flour + Water). He cleverly divided the whites and reds by ‘light,’ ‘in between,’ and ‘full.’ Selections tend to stick to West Coast boutique wineries and key French, Spanish and Italian regions, but he isn’t afraid to add some curveballs like a non-fortified Palomino from Spain (it’s the grape usually used for sherry). Thankfully, by the glass prices are mostly kept under $15, which is increasingly rare these days in pricey San Francisco.\u003c/p>\n\u003cp>At this point, you probably have wondered at least twice, “What does sorrel even taste like?” Well, it’s a bit like a tannic grape skin — not harsh but awkwardly tart. Unlike Sorrel the restaurant, you’ll want your sorrel the plant eating experience to be temporary. Luckily for San Francisco diners, Sorrel’s full-time restaurant is here to stay. After several years of pop-ups, there’s no place like home.\u003c/p>\n\u003cfigure id=\"attachment_127116\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2718-new.jpg\" alt=\"Sorrel logo on front door\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127116\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2718-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2718-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2718-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2718-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2718-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2718-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2718-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2718-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2718-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2718-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2718-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sorrel logo on front door \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sorrelrestaurant.com\">\u003cstrong>Sorrel\u003c/strong>\u003c/a>\u003cbr>\n3228 Sacramento Street \u003ca href=\"https://www.google.com/maps/place/Sorrel/@37.7885049,-122.4483862,17z/data=!3m1!4b1!4m5!3m4!1s0x8085808c2aa64a49:0xca9727783774ac1e!8m2!3d37.7885049!4d-122.4461922\">MAP\u003c/a>\u003cbr>\nSan Francisco, CA 94115\u003cbr>\nPh: (415) 525-3765\u003cbr>\nHours: Dinner Tuesday-Saturday, 5pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sorrelrestaurant/\">Sorrel\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/sorrelrestaurant/\">@sorrelrestaurant\u003c/a>\u003cbr>\nPrice Range: $$$ (Most plates under $30 but tasting menu is more of a splurge)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Guide: 5 San Francisco Family-Run Restaurants and How They Started",
"title": "Guide: 5 San Francisco Family-Run Restaurants and How They Started",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>We hear it all the time--this restaurant has shuttered, that restaurant will be closing its doors just after one year of operation. It seems to be the nature of the beast that is San Francisco. With a discerning clientele, ever-climbing rents, and an all-around uber-competitive landscape, it’s hard enough for seasoned restaurateurs with millions behind them to “make it” in this city. Despite this, there are gems scattered throughout San Francisco that have arguably less resources--less money, less manpower, and less experience. Family-owned and operated restaurants make up for what they lack in finances and pedigree with moxie, grit, and something that is hard to come by for many businesses: a type of camaraderie and trust that only comes with working with loved ones. \u003c/p>\n\u003cp>Many of these family-owned restaurants tell a story of an older San Francisco, of businesses founded by immigrants who wanted to build a better future for themselves and their children; of those looking to share a part of their culture with their newfound American neighbors; and those who had a passion for food so strong, that not opening a restaurant wasn't a choice. Of course, there are many family-owned eateries in this city. This is just a sampling of family establishments that have remained despite the many changing faces of San Francisco and their stories: how did they start their concept, what obstacles did they encounter, and how have they remained so successful. What are your favorite places to have a \"welcome home\" meal in the city? Let us know in the comments.\u003c/p>\n\u003ch2>\u003ca href=\"https://www.facebook.com/Halu-420550434647297/\">Halu\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Halu+Restaurant/@37.7825683,-122.4664565,15z/data=!4m2!3m1!1s0x0:0x5b792c1928b0bac9?sa=X&ved=0ahUKEwiB-cuIsb_aAhXI5J8KHXn1AEwQ_BIIqQEwCg\">312 8th Ave, San Francisco, CA 94118\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_126894\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3397-new.jpg\" alt=\"Shiso Plum Chicken Skewer\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126894\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shiso Plum Chicken Skewer \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Inside the Beatles memorabilia-laden walls of Halu, you'll find some of the best \u003ca href=\"https://en.wikipedia.org/wiki/Yakitori\">yakitori\u003c/a> (a Japanese chicken skewer dish) in the city, which shouldn't be surprising considering Halu was one of the only restaurants--if not the only restaurant-- in the Bay Area serving yakitori when it opened in 2008 in San Francisco's Inner Richmond neighborhood. \u003c/p>\n\u003cp>Halu was founded by a married couple from Japan who, given their professions, seemed to be unlikely restaurateurs. Shigemi and Mimi Komiyama, a musician and photographer respectively, didn't consider opening a place of their own until their love for the Bay Area music scene anchored them in San Francisco. It was at this point they realized they couldn't find yakitori in the States. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"People really knew sushi, but no one really knew about yakitori,\" Mimi said. \"So my husband and I decided, 'Why don't we propagate yakitori in the USA?'\"\u003c/p>\n\u003cfigure id=\"attachment_126897\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0603-new.jpg\" alt=\"Komiyama Family; Sayaka, Mimi, Shigemi, Erika\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-126897\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Komiyama Family; Sayaka, Mimi, Shigemi, Erika \u003ccite>(courtesy of Halu)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fortunately, before settling down in the Bay Area, Shigemi and Mimi attended culinary school in Japan to train in the art of yakitori as well as other Japanese cuisines. This culinary education was encouraged by Shigemi's mother, who paid for their tuition and is the namesake of Halu. \u003c/p>\n\u003cfigure id=\"attachment_126890\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3350-new.jpg\" alt=\"Juicy Tsukune Chicken Stuffed Mushroom\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126890\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Juicy Tsukune Chicken Stuffed Mushroom \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After attending culinary school, moving to the Bay, and spending a couple decades satisfying their artistic ambitions, the Komiyamas decided it was time to open up their own yakitori restaurant. \u003c/p>\n\u003cp>Frequented by local musicians, fellow restaurant owners, and adventurous eaters looking to try a new type of cuisine, the word of Halu's yakitori (as well as their ramen) started spreading. Shigemi and Mimi, and their twin daughters Erika and Sayaka came together to successfully run Halu and feed their growing audience. \u003c/p>\n\u003cfigure id=\"attachment_126891\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3363-new.jpg\" alt=\"Vegetable Skewers\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126891\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vegetable Skewers \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>However, their success was not without difficulties. In 2014, Shigemi passed away. \u003c/p>\n\u003cp>\"Four years ago, my father passed away, and we were really thinking about shutting down the place,\" Erika said. \"Eventually, we decided to stay.\"\u003c/p>\n\u003cp>Shigemi's passing was particularly tough for Sayaka, who started out manning the ramen station at Halu while Shigemi handled the yakitori grill. When Shigemi passed away, Sayaka not only lost her father, but was responsible for taking over his position in the restaurant. \u003c/p>\n\u003cp>\"I think that's the most difficult thing for me,\" Sayaka said. \"He taught me how to do everything that I know--the loss was really tough on me and the amount of prep work I had to do. I couldn't work fast enough. I would stay until three in the morning prepping for the next day. I would get frustrated that I can't work as fast as my dad.\"\u003c/p>\n\u003cp>However, as Mimi explained, Sayaka has not only greatly improved over the last four years, but said there was something protecting the family--Sayaka had no plans of leaving the ramen station, but randomly decided to ask her father to teach her how to cook yakitori shortly before Shigemi passed. \u003c/p>\n\u003cfigure id=\"attachment_126892\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3368-new.jpg\" alt=\"Tsukune Meatballs\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126892\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tsukune Meatballs \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"It was so mystic. It was the right timing to learn something new,\" Sayaka said. \u003c/p>\n\u003cp>And newness seems to be an appropriate theme for the family team. “Halu” in Japanese means “spring child.” As Mimi explained, springtime is a time of renewal in Japan; school starts, businesses reopen, the cherry blossoms bloom. It is also the time of year Erika and Sayaka were both born. \u003c/p>\n\u003cp>With 10 years under their belt, Sayaka and Erika have taken over day-to-day operations, hoping to give their mother a bit of a break. While there are no immediate plans to expand, Erika says somewhere down the line, they might want to change Halu to a strictly yakitori concept and have a separate operation for their ramen. For now though, the family is perfectly happy with Halu just the way it is. \u003c/p>\n\u003cfigure id=\"attachment_126893\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3392-new.jpg\" alt=\"Fried Chicken Skewer\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126893\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried Chicken Skewer \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Ten years ago in the entire Bay Area, [there were] maybe only two or three yakitori restaurants. Now after 10 years, maybe 30 or 40.\" Mimi said. \"My dream came true. American people started to get to know yakitori.\"\u003c/p>\n\u003ch2>\u003ca href=\"https://mitchellsicecream.com/\">Mitchell’s Ice Cream\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Mitchell's+Ice+Cream/@37.7441872,-122.4249647,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e428d225041:0x3cd43303554b967c!8m2!3d37.744183!4d-122.422776\">688 San Jose Avenue, San Francisco, CA 94110\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_126909\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Dad-and-Bob-2-new.jpg\" alt=\"Larry Mitchell and Bob Mitchell at Mitchell's Ice Cream shop in 195\" width=\"1920\" height=\"1363\" class=\"size-full wp-image-126909\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-800x568.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-768x545.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-1020x724.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-1200x852.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-1180x838.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-960x682.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-240x170.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-375x266.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-520x369.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Larry Mitchell and Bob Davis (Larry's brother-in-law) at Mitchell's Ice Cream shop in 1953 \u003ccite>(courtesy of Mitchell's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Larry and Jack Mitchell opened Mitchell’s Ice Cream in June 1953. Since the early 1990s, the day-to-day operations were led by two of Larry’s children, Brian and Linda. In 2016, Larry sadly passed away, leaving Brian and Linda to carry on the Mitchell's legacy. \u003c/p>\n\u003cp>But before the Mitchell’s Ice Cream as we know and love it today opened, the Mitchell family had already planted roots in the Bay Area since the mid 1800s--in the form of a dairy.\u003c/p>\n\u003cp>On 29th and Noe, there was a Mitchell Dairy, owned by Brian and Linda’s great-grandfather. After he passed away in the late 1800s, their great-grandmother eventually closed the dairy and sold off parcels of land in the early 1900s.\u003c/p>\n\u003cp>Years later when Larry and Jack were born, they clearly already had the dairy business in their blood. \u003c/p>\n\u003cp>Larry was a lieutenant in the fire department and Jack was an electrician, and both brothers had a strong love for ice cream--particularly for a shop in the 1940s called Garrett’s. The brothers wanted to make ice cream that was just as good. \u003c/p>\n\u003cfigure id=\"attachment_126907\" class=\"wp-caption aligncenter\" style=\"max-width: 648px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Dad-2005.jpg\" alt=\"Larry Mitchell in 2005\" width=\"648\" height=\"864\" class=\"size-full wp-image-126907\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-2005.jpg 648w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-2005-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-2005-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-2005-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-2005-520x693.jpg 520w\" sizes=\"(max-width: 648px) 100vw, 648px\">\u003cfigcaption class=\"wp-caption-text\">Larry Mitchell in 2005 \u003ccite>(courtesy of Mitchell's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finding a vacant storefront, the brothers built their own walk-in freezer and worked closely with the dairy from which they got their milk and cream from to begin Mitchell’s with about a dozen flavors. As Brian explained, dairies in the past were a lot more involved with the ice cream-making process, assisting with ingredient sourcing, recipe development, and even providing marketing collateral. \u003c/p>\n\u003cp>In 1965, over a decade after Mitchell’s opened, Larry and Jack began importing mangoes from the Philippines, which gave way to also importing other current Mitchell’s staples like ube (a type of purple yam) and macapuno (a fruit similar to coconuts). \u003c/p>\n\u003cfigure id=\"attachment_126911\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3232-new.jpg\" alt=\"Mitchell's cone with Ube Ice Cream and Mango Ice Cream\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126911\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mitchell's cone with Ube Ice Cream and Mango Ice Cream \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These tropical flavors opened up a completely new fanbase for Mitchell’s, which was launching these ice creams around the same time many people were immigrating to the U.S. from the Philippines. \u003c/p>\n\u003cp>“It’s still our niche, today,” Brian said. “Pretty sure [our father] was the first to make mango ice cream in the U.S., [if not] certainly in the Bay Area.”\u003c/p>\n\u003cp>Now, the Mitchell’s menu has expanded to about 40 flavors at any given time--with mango, ube, and macapuno consistently reserving spots on the list. \u003c/p>\n\u003cfigure id=\"attachment_126912\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3230-new.jpg\" alt=\"Mitchell's Cookie Dough and Coconut Pineapple Ice Cream\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126912\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mitchell's Cookie Dough and Coconut Pineapple Ice Cream \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Being in business for over 60 years, with no signs of slowing down, Brian says a lot of their success is owed to the quality of their ingredients and ice cream, being consistent, and really becoming part of the community. He mentioned their Filipino fanbase continues to be some of their most enthusiastic, as many of them bring relatives visiting from the Philippines to Mitchell’s right after landing at the airport. \u003c/p>\n\u003cp>What’s the future hold for Mitchell’s? \u003c/p>\n\u003cp>“We plan on just staying put,” Brian said. \u003c/p>\n\u003cfigure id=\"attachment_126908\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Dad-Brian-Linda-2014.jpg\" alt=\"Brian, Larry, and Linda Mitchell in 2014\" width=\"1080\" height=\"810\" class=\"size-full wp-image-126908\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-520x390.jpg 520w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">Brian, Larry, and Linda Mitchell in 2014 \u003ccite>(courtesy of Mitchell's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As Mitchell’s continues to thrive, along with its wholesale business to other local restaurants and grocers, Brian and his sister plan to keep Mitchell’s the classic San Francisco ice cream institution it has been for so many decades already. \u003c/p>\n\u003cp>This June is Mitchell's 65th anniversary!\u003c/p>\n\u003ch2>\u003ca href=\"http://ichisushi.com/\">ICHI Sushi\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/ICHI+Sushi/@37.7426851,-122.4237301,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e5d2c7a6521:0x85b053e9c7ccccc8!8m2!3d37.7426809!4d-122.4215414\">3369 Mission St, San Francisco, CA 94110\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_126899\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3557-new.jpg\" alt=\"ICHI Sushi's Assortment of Nigiri\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126899\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">ICHI Sushi's Assortment of Nigiri \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>ICHI Sushi has its beginnings rooted in 2006 when it was originally a one-person catering company founded by Tim Archuleta--who had been a sushi chef for many years prior to starting ICHI. \u003c/p>\n\u003cp>Although “Ichi” in Japanese means “one,” Tim did have help from his then-girlfriend, and current wife, Erin, who would help Tim out by writing labels for his sushi. \u003c/p>\n\u003cfigure id=\"attachment_126948\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/ICHI-019-new.jpg\" alt=\"Tim and Erin Archuleta\" width=\"1920\" height=\"1275\" class=\"size-full wp-image-126948\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-1020x677.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-1200x797.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-1180x784.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-520x345.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tim and Erin Archuleta \u003ccite>(Menu Stories/Rebecca Goberstein)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Serving up his sushi to tech companies like Google, LinkedIn, and YouTube, ICHI was expanding quite quickly until 2008 when the recession hit. ICHI lost nearly all of their corporate catering accounts within a couple weeks. \u003c/p>\n\u003cp>Tim and Erin then decided to change the model of ICHI, doing pop-ups and social catering. They eventually would become part of the 331 Cortland food incubator program, where they would lay the foundation for what would become ICHI Sushi as we know it today. \u003c/p>\n\u003cfigure id=\"attachment_126898\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3549-new.jpg\" alt=\"Cucumber Salad with Miso Tahini Dressing\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126898\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cucumber Salad with Miso Tahini Dressing \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After raising the necessary funds, ICHI Sushi opened in September 2010 (after Tim and Erin tied the knot in 2008). Their location in Bernal Heights also used to be a sushi restaurant and when the owner decided to close it, he reached out to Tim and Erin, with whom he had become friends and gave them first dibs on the space. \u003c/p>\n\u003cp>Serving traditional Edo style sushi, ICHI is famed for its simply-done yet flavor-forward approach to nigiri. As Tim explained, each piece of fish is seasoned to complement the natural flavor of the fish--no soy sauce or wasabi necessary. \u003c/p>\n\u003cp>“My dream was for people to really understand what sushi is,” Tim said. He would later explain that he didn’t have his first taste of sushi until he was already working in kitchens while living in Santa Cruz and said it was love at first bite. \u003c/p>\n\u003cfigure id=\"attachment_126935\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3570-new.jpg\" alt=\"Assortment of Nigiri\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126935\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Assortment of Nigiri \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Beyond the food, Tim and Erin agree that people come for the experience--the loud music, the casual and jovial atmosphere--eating a good dinner almost becomes the byproduct more than the main intent. \u003c/p>\n\u003cp>“We want people to have fun,” Tim explained. \u003c/p>\n\u003cp>As a fixture in the neighborhood, and a destination for celebrities and San Franciscans alike, one of the toughest things for ICHI was the Japanese earthquake in 2011 which devastated many parts of the country. \u003c/p>\n\u003cp>With 80% of ICHI’s fish being sourced directly from Japan, Erin and Tim had to be really careful with how they would move forward with sourcing. \u003c/p>\n\u003cfigure id=\"attachment_126900\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3589-new.jpg\" alt=\"Maguro (Big Eye Tuna) Avocado Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126900\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Maguro (Big Eye Tuna) Avocado Salad \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We really had to be supportive of the community [in Japan],” Erin said, “And being very thoughtful and cautious and protecting our customers during the transition in the seas.”\u003c/p>\n\u003cp>With that, as tastes and the restaurant scene itself changes, Tim and Erin emphasize the need to remain consistent. After a stint in a larger space down Mission Street, before returning to their original smaller location, Erin said their current space feels like a “sushi living room,” and she and the rest of the team always want to deliver on that intimate dining experience. \u003c/p>\n\u003cfigure id=\"attachment_126901\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3591-new.jpg\" alt=\"Farro with Uni Butter and Shimeji Mushrooms\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126901\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Farro with Uni Butter and Shimeji Mushrooms \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And with eight years of sushi-stardom, Tim, Erin, and general manager Amy Kunert all agree that a huge component of their success is the Bernal Heights neighborhood itself and their dedication to the citizens and the business owners in the area. \u003c/p>\n\u003cp>“We’re committed. We don’t only want ourselves to succeed, but we want everyone in the neighborhood and everyone moving into the neighborhood to succeed,” Amy said. “It’s a direct reflection on us.” \u003c/p>\n\u003ch2>\u003ca href=\"http://laciccia.com\">La Ciccia\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/La+Ciccia/@37.742016,-122.4288332,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e686375d373:0xfb3a341511914d68!8m2!3d37.7420118!4d-122.4266445\">291 30th St, San Francisco, CA 94131\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_126903\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3638-new.jpg\" alt=\"Calamareddusu in Inzallada cun Olia (Calamari Salad Bosana Olives Celery Radishes)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126903\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Calamareddusu in Inzallada cun Olia (Calamari Salad Bosana Olives Celery Radishes) \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Helmed by husband and wife Massimiliano Conti and Lorella Degan, Massimiliano leads the La Ciccia kitchen while Lorella manages front of house. \u003c/p>\n\u003cfigure id=\"attachment_126950\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/la-ciccia.jpg\" alt=\"Massimiliano Conti and Lorella Degan hugging in front of La Ciccia celebrating their 10th anniversary.\" width=\"1000\" height=\"1504\" class=\"size-full wp-image-126950\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-160x241.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-800x1203.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-768x1155.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-798x1200.jpg 798w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-960x1444.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-240x361.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-375x564.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-520x782.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Massimiliano Conti and Lorella Degan hugging in front of La Ciccia celebrating their 10th anniversary. \u003ccite>(Courtesy of Massimiliano Conti and Lorella Degan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After over a decade of successful business, Lorella says La Ciccia is a humble restaurant, whose sole focus is providing good food. \u003c/p>\n\u003cp>“Food in Italy is the center of communion,” Lorella said. “Food is not only to feed you as person, it is to feed your soul. It’s a very important part of Italian culture.”\u003c/p>\n\u003cfigure id=\"attachment_126906\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3675-new.jpg\" alt=\"Spaghittusu cun Allu Ollu e Bottariga (Fresh Spaghetti Spicy Garlic Oil Salt Cured Fish Roe)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126906\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spaghittusu cun Allu Ollu e Bottariga (Fresh Spaghetti Spicy Garlic Oil Salt Cured Fish Roe) \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Massimiliano and Lorella originally moved to Washington, D.C. from Italy in the early 1990s, and would later move to San Francisco. Massimiliano is originally from the island of Sardinia and Lorella is from an area just outside of Venice. Both had been to San Francisco before, loved the food scene, weather, and for Massimiliano particularly, the proximity to water.\u003c/p>\n\u003cp>Massimiliano and Lorella shared a love for food and worked in the food and wine world when they first moved to San Francisco, but they never intended to work together. But their mutual “little dream” as Lorella put it, brought them together to create a place to showcase the food of Sardinia. \u003c/p>\n\u003cp>“Everybody goes to Italy. Most of my customers have gone many times. It’s Sicily always, Tuscany, Amalfi Coast, and Rome. But Sardinia is out there in the middle of the Mediterranean, so it’s quite removed. But it’s still a part of Italy.”\u003c/p>\n\u003cfigure id=\"attachment_126904\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3653-new.jpg\" alt=\"Prupisceddu in Umidu cun Tomatiga (Baby Octopus stew in a spicy Tomato Sauce)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126904\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prupisceddu in Umidu cun Tomatiga (Baby Octopus stew in a spicy Tomato Sauce) \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As Lorella explained, Sardinian cuisine is straight-forward--letting the main ingredients in a dish shine. Historically, Sardinian food, despite originating from an island, used mostly cured meats (namely pork) and veggies. It was not until the people of Sardinia started venturing to the island’s coast that more seafood was introduced to the Sardinian diet. \u003c/p>\n\u003cp>Now, La Ciccia sources a large amount of their ingredients right from Sardinia, including cured tuna heart and bottarga, a cured fish roe usually from a grey mullet. \u003c/p>\n\u003cp>Bottarga has become a main component of one of La Ciccia’s most popular dishes--their fresh spaghetti with bottarga--which is grated over the pasta, mimicking the look of gold flakes.\u003c/p>\n\u003cfigure id=\"attachment_126905\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3673-new.jpg\" alt=\"Spaghittusu cun Allu Ollu e Bottariga (Fresh Spaghetti Spicy Garlic Oil Salt Cured Fish Roe)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126905\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spaghittusu cun Allu Ollu e Bottariga (Fresh Spaghetti Spicy Garlic Oil Salt Cured Fish Roe) \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“The dish is so popular that some people will order the pasta for their main course and ask to have it for dessert as well,” Lorella said. \u003c/p>\n\u003cp>La Ciccia -- which roughly translates to an Italian term of endearment meaning “baby fat”-- celebrated their 12 year anniversary earlier this month. \u003c/p>\n\u003cp>Lorella admits that the restaurant business isn’t easy and staying successful requires “working hard everyday and to challenge yourself everyday.” \u003c/p>\n\u003cp>But she also says that she is lucky to live her dream with her husband daily.\u003c/p>\n\u003cp>“No matter how hard the last day was, the next day is better,” she said. “We never forget where we come from.”\u003c/p>\n\u003cfigure id=\"attachment_126902\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3630-new.jpg\" alt=\"Truta de Arrescottu (Sardinian Ricotta and Saffron Cake Honey and Toasted Almond)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126902\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Truta de Arrescottu (Sardinian Ricotta and Saffron Cake Honey and Toasted Almond) \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As La Ciccia has built a loyal and ever-growing clientele, Lorella says that she has seen shifts in who is coming to the restaurant to enjoy their food. The neighborhood, she added, has transitioned and includes more people who have moved in to work at the large tech companies like Facebook and Apple. \u003c/p>\n\u003cp>Despite any changes, though, La Ciccia still remains one of the mainstays in the city for Italian food. Lorella says there’s no immediate plan to expand La Ciccia, or if she and her husband will ever want to start something new down the line, but she said if that ever happened, it would still definitely involve food. \u003c/p>\n\u003ch2>\u003ca href=\"http://ariasf.com\">ARIA Korean Tapas\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Aria+Korean+Tapas/@37.786559,-122.4202647,17z/data=!3m1!4b1!4m5!3m4!1s0x80858091541c151f:0x6429aca5330ad7d9!8m2!3d37.7865548!4d-122.418076\">932 Larkin St, San Francisco, CA 94109\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_126889\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3293-new.jpg\" alt=\"The Combo B; Spicy Pork Stir-Fry Ramen with Egg, Korean Fried Chicken, Ganjung Fried Chicken (fried chicken tossed with sauce), Bulgogi Kimbap\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126889\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Combo B; Spicy Pork Stir-Fry Ramen with Egg, Korean Fried Chicken, Ganjung Fried Chicken (fried chicken tossed with sauce), Bulgogi Kimbap \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nestled in a hole-in-the-wall in the Tenderloin, ARIA has become a popular destination for Korean fried chicken and other traditional Korean street food including kimbap (Korean rice rolls) and tteokbokki (spicy rice cakes). \u003c/p>\n\u003cp>Opened by a husband and wife in 2012, their son, Charlie Kim, later joined his parents (after attending UCLA) to help operate the grab-and-go restaurant. \u003c/p>\n\u003cfigure id=\"attachment_126886\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/aria-mom-and-pop-new.jpg\" alt=\"Charlie (right) and his parents\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-126886\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Charlie (right) and his parents \u003ccite>(courtesy of Aria)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Their entire family had been working in the food world far before opening ARIA. Charlie said his paternal grandparents operated a dumpling house in Seoul while his maternal grandparents ran a North Korean-style breakfast and lunch spot in Seoul as well. When his parents married, his mother was also running an American steakhouse outside Seoul, before moving to the U.S. \u003c/p>\n\u003cp>Originally an ailing fish and chips restaurant run by Charlie’s uncle, Charlie’s mother decided to open ARIA after noticing that Korean food in San Francisco was quite expensive and focused on dishes like pancakes, japchae, and stone pot. \u003c/p>\n\u003cp>“Our family wants to offer more of a variety of street food,” Charlie said. \u003c/p>\n\u003cp>Charlie assisted his parents in operating ARIA while he was a sophomore in college and returned full-time in 2016 after graduating from UCLA and working in marketing in Los Angeles. \u003c/p>\n\u003cp>“A family-run restaurant is definitely not an easy system when it comes to a parent and son ownership.” Charlie said. “When I came back in 2016, we really struggled to find ARIA on the same page.”\u003c/p>\n\u003cp>One of the bigger struggles was consolidating the menu and revamping the physical space in the restaurant itself. Both things that Charlie and his parents did not see eye to eye on. \u003c/p>\n\u003cp>Eventually, the family moved to hone in on the grab-and-go concept, eliminating many of their tables and chairs and focusing the menu on their popular Korean fried chicken. \u003c/p>\n\u003cfigure id=\"attachment_126888\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3306-new.jpg\" alt=\"Korean Fried Chicken\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126888\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Korean Fried Chicken \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Charlie would also put ARIA on the social media map, infusing their street food menu with street culture on Instagram. While working with local Tenderloin artists, ARIA was eventually contacted by local hip hop musicians, streetwear designers, artists, and media sites for collaborations. \u003c/p>\n\u003cp>Despite consistently selling out of their fried chicken, Charlie says he can’t say if he thinks ARIA is successful, but he said that they are continuously working towards making a name in the street food game. \u003c/p>\n\u003cfigure id=\"attachment_126887\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3307.-new.jpg\" alt=\"Ganjung Fried Chicken\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126887\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ganjung Fried Chicken \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I received a lot of questions and consulting requests from a few Korean restaurants in the Bay Area. I always say to them, do not work to make money and pay your bills. Do it to share your culture and people will come,” Charlie said. “Definitely a tough industry and lots of competition, but I enjoy this every day.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Charlie said that he has received requests to open ARIA locations all over the U.S., including New York, LA, and Texas. For now, though, Charlie said a second ARIA location is on the way in the Bay Area and will be announced in the next couple months. \u003c/p>\n\n",
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"excerpt": "Some of the most successful restaurants in San Francisco are those owned by families with arguably less money and experience than their well-funded counterparts; here are their origin stories and how they've managed to remain culinary landmarks in SF. ",
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"description": "Some of the most successful restaurants in San Francisco are those owned by families with arguably less money and experience than their well-funded counterparts; here are their origin stories and how they've managed to remain culinary landmarks in SF. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>We hear it all the time--this restaurant has shuttered, that restaurant will be closing its doors just after one year of operation. It seems to be the nature of the beast that is San Francisco. With a discerning clientele, ever-climbing rents, and an all-around uber-competitive landscape, it’s hard enough for seasoned restaurateurs with millions behind them to “make it” in this city. Despite this, there are gems scattered throughout San Francisco that have arguably less resources--less money, less manpower, and less experience. Family-owned and operated restaurants make up for what they lack in finances and pedigree with moxie, grit, and something that is hard to come by for many businesses: a type of camaraderie and trust that only comes with working with loved ones. \u003c/p>\n\u003cp>Many of these family-owned restaurants tell a story of an older San Francisco, of businesses founded by immigrants who wanted to build a better future for themselves and their children; of those looking to share a part of their culture with their newfound American neighbors; and those who had a passion for food so strong, that not opening a restaurant wasn't a choice. Of course, there are many family-owned eateries in this city. This is just a sampling of family establishments that have remained despite the many changing faces of San Francisco and their stories: how did they start their concept, what obstacles did they encounter, and how have they remained so successful. What are your favorite places to have a \"welcome home\" meal in the city? Let us know in the comments.\u003c/p>\n\u003ch2>\u003ca href=\"https://www.facebook.com/Halu-420550434647297/\">Halu\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Halu+Restaurant/@37.7825683,-122.4664565,15z/data=!4m2!3m1!1s0x0:0x5b792c1928b0bac9?sa=X&ved=0ahUKEwiB-cuIsb_aAhXI5J8KHXn1AEwQ_BIIqQEwCg\">312 8th Ave, San Francisco, CA 94118\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_126894\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3397-new.jpg\" alt=\"Shiso Plum Chicken Skewer\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126894\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shiso Plum Chicken Skewer \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Inside the Beatles memorabilia-laden walls of Halu, you'll find some of the best \u003ca href=\"https://en.wikipedia.org/wiki/Yakitori\">yakitori\u003c/a> (a Japanese chicken skewer dish) in the city, which shouldn't be surprising considering Halu was one of the only restaurants--if not the only restaurant-- in the Bay Area serving yakitori when it opened in 2008 in San Francisco's Inner Richmond neighborhood. \u003c/p>\n\u003cp>Halu was founded by a married couple from Japan who, given their professions, seemed to be unlikely restaurateurs. Shigemi and Mimi Komiyama, a musician and photographer respectively, didn't consider opening a place of their own until their love for the Bay Area music scene anchored them in San Francisco. It was at this point they realized they couldn't find yakitori in the States. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"People really knew sushi, but no one really knew about yakitori,\" Mimi said. \"So my husband and I decided, 'Why don't we propagate yakitori in the USA?'\"\u003c/p>\n\u003cfigure id=\"attachment_126897\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0603-new.jpg\" alt=\"Komiyama Family; Sayaka, Mimi, Shigemi, Erika\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-126897\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Komiyama Family; Sayaka, Mimi, Shigemi, Erika \u003ccite>(courtesy of Halu)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fortunately, before settling down in the Bay Area, Shigemi and Mimi attended culinary school in Japan to train in the art of yakitori as well as other Japanese cuisines. This culinary education was encouraged by Shigemi's mother, who paid for their tuition and is the namesake of Halu. \u003c/p>\n\u003cfigure id=\"attachment_126890\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3350-new.jpg\" alt=\"Juicy Tsukune Chicken Stuffed Mushroom\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126890\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Juicy Tsukune Chicken Stuffed Mushroom \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After attending culinary school, moving to the Bay, and spending a couple decades satisfying their artistic ambitions, the Komiyamas decided it was time to open up their own yakitori restaurant. \u003c/p>\n\u003cp>Frequented by local musicians, fellow restaurant owners, and adventurous eaters looking to try a new type of cuisine, the word of Halu's yakitori (as well as their ramen) started spreading. Shigemi and Mimi, and their twin daughters Erika and Sayaka came together to successfully run Halu and feed their growing audience. \u003c/p>\n\u003cfigure id=\"attachment_126891\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3363-new.jpg\" alt=\"Vegetable Skewers\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126891\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vegetable Skewers \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>However, their success was not without difficulties. In 2014, Shigemi passed away. \u003c/p>\n\u003cp>\"Four years ago, my father passed away, and we were really thinking about shutting down the place,\" Erika said. \"Eventually, we decided to stay.\"\u003c/p>\n\u003cp>Shigemi's passing was particularly tough for Sayaka, who started out manning the ramen station at Halu while Shigemi handled the yakitori grill. When Shigemi passed away, Sayaka not only lost her father, but was responsible for taking over his position in the restaurant. \u003c/p>\n\u003cp>\"I think that's the most difficult thing for me,\" Sayaka said. \"He taught me how to do everything that I know--the loss was really tough on me and the amount of prep work I had to do. I couldn't work fast enough. I would stay until three in the morning prepping for the next day. I would get frustrated that I can't work as fast as my dad.\"\u003c/p>\n\u003cp>However, as Mimi explained, Sayaka has not only greatly improved over the last four years, but said there was something protecting the family--Sayaka had no plans of leaving the ramen station, but randomly decided to ask her father to teach her how to cook yakitori shortly before Shigemi passed. \u003c/p>\n\u003cfigure id=\"attachment_126892\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3368-new.jpg\" alt=\"Tsukune Meatballs\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126892\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tsukune Meatballs \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"It was so mystic. It was the right timing to learn something new,\" Sayaka said. \u003c/p>\n\u003cp>And newness seems to be an appropriate theme for the family team. “Halu” in Japanese means “spring child.” As Mimi explained, springtime is a time of renewal in Japan; school starts, businesses reopen, the cherry blossoms bloom. It is also the time of year Erika and Sayaka were both born. \u003c/p>\n\u003cp>With 10 years under their belt, Sayaka and Erika have taken over day-to-day operations, hoping to give their mother a bit of a break. While there are no immediate plans to expand, Erika says somewhere down the line, they might want to change Halu to a strictly yakitori concept and have a separate operation for their ramen. For now though, the family is perfectly happy with Halu just the way it is. \u003c/p>\n\u003cfigure id=\"attachment_126893\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3392-new.jpg\" alt=\"Fried Chicken Skewer\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126893\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried Chicken Skewer \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Ten years ago in the entire Bay Area, [there were] maybe only two or three yakitori restaurants. Now after 10 years, maybe 30 or 40.\" Mimi said. \"My dream came true. American people started to get to know yakitori.\"\u003c/p>\n\u003ch2>\u003ca href=\"https://mitchellsicecream.com/\">Mitchell’s Ice Cream\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Mitchell's+Ice+Cream/@37.7441872,-122.4249647,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e428d225041:0x3cd43303554b967c!8m2!3d37.744183!4d-122.422776\">688 San Jose Avenue, San Francisco, CA 94110\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_126909\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Dad-and-Bob-2-new.jpg\" alt=\"Larry Mitchell and Bob Mitchell at Mitchell's Ice Cream shop in 195\" width=\"1920\" height=\"1363\" class=\"size-full wp-image-126909\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-800x568.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-768x545.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-1020x724.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-1200x852.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-1180x838.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-960x682.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-240x170.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-375x266.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-520x369.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Larry Mitchell and Bob Davis (Larry's brother-in-law) at Mitchell's Ice Cream shop in 1953 \u003ccite>(courtesy of Mitchell's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Larry and Jack Mitchell opened Mitchell’s Ice Cream in June 1953. Since the early 1990s, the day-to-day operations were led by two of Larry’s children, Brian and Linda. In 2016, Larry sadly passed away, leaving Brian and Linda to carry on the Mitchell's legacy. \u003c/p>\n\u003cp>But before the Mitchell’s Ice Cream as we know and love it today opened, the Mitchell family had already planted roots in the Bay Area since the mid 1800s--in the form of a dairy.\u003c/p>\n\u003cp>On 29th and Noe, there was a Mitchell Dairy, owned by Brian and Linda’s great-grandfather. After he passed away in the late 1800s, their great-grandmother eventually closed the dairy and sold off parcels of land in the early 1900s.\u003c/p>\n\u003cp>Years later when Larry and Jack were born, they clearly already had the dairy business in their blood. \u003c/p>\n\u003cp>Larry was a lieutenant in the fire department and Jack was an electrician, and both brothers had a strong love for ice cream--particularly for a shop in the 1940s called Garrett’s. The brothers wanted to make ice cream that was just as good. \u003c/p>\n\u003cfigure id=\"attachment_126907\" class=\"wp-caption aligncenter\" style=\"max-width: 648px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Dad-2005.jpg\" alt=\"Larry Mitchell in 2005\" width=\"648\" height=\"864\" class=\"size-full wp-image-126907\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-2005.jpg 648w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-2005-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-2005-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-2005-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-2005-520x693.jpg 520w\" sizes=\"(max-width: 648px) 100vw, 648px\">\u003cfigcaption class=\"wp-caption-text\">Larry Mitchell in 2005 \u003ccite>(courtesy of Mitchell's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finding a vacant storefront, the brothers built their own walk-in freezer and worked closely with the dairy from which they got their milk and cream from to begin Mitchell’s with about a dozen flavors. As Brian explained, dairies in the past were a lot more involved with the ice cream-making process, assisting with ingredient sourcing, recipe development, and even providing marketing collateral. \u003c/p>\n\u003cp>In 1965, over a decade after Mitchell’s opened, Larry and Jack began importing mangoes from the Philippines, which gave way to also importing other current Mitchell’s staples like ube (a type of purple yam) and macapuno (a fruit similar to coconuts). \u003c/p>\n\u003cfigure id=\"attachment_126911\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3232-new.jpg\" alt=\"Mitchell's cone with Ube Ice Cream and Mango Ice Cream\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126911\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mitchell's cone with Ube Ice Cream and Mango Ice Cream \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These tropical flavors opened up a completely new fanbase for Mitchell’s, which was launching these ice creams around the same time many people were immigrating to the U.S. from the Philippines. \u003c/p>\n\u003cp>“It’s still our niche, today,” Brian said. “Pretty sure [our father] was the first to make mango ice cream in the U.S., [if not] certainly in the Bay Area.”\u003c/p>\n\u003cp>Now, the Mitchell’s menu has expanded to about 40 flavors at any given time--with mango, ube, and macapuno consistently reserving spots on the list. \u003c/p>\n\u003cfigure id=\"attachment_126912\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3230-new.jpg\" alt=\"Mitchell's Cookie Dough and Coconut Pineapple Ice Cream\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126912\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mitchell's Cookie Dough and Coconut Pineapple Ice Cream \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Being in business for over 60 years, with no signs of slowing down, Brian says a lot of their success is owed to the quality of their ingredients and ice cream, being consistent, and really becoming part of the community. He mentioned their Filipino fanbase continues to be some of their most enthusiastic, as many of them bring relatives visiting from the Philippines to Mitchell’s right after landing at the airport. \u003c/p>\n\u003cp>What’s the future hold for Mitchell’s? \u003c/p>\n\u003cp>“We plan on just staying put,” Brian said. \u003c/p>\n\u003cfigure id=\"attachment_126908\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Dad-Brian-Linda-2014.jpg\" alt=\"Brian, Larry, and Linda Mitchell in 2014\" width=\"1080\" height=\"810\" class=\"size-full wp-image-126908\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-520x390.jpg 520w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">Brian, Larry, and Linda Mitchell in 2014 \u003ccite>(courtesy of Mitchell's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As Mitchell’s continues to thrive, along with its wholesale business to other local restaurants and grocers, Brian and his sister plan to keep Mitchell’s the classic San Francisco ice cream institution it has been for so many decades already. \u003c/p>\n\u003cp>This June is Mitchell's 65th anniversary!\u003c/p>\n\u003ch2>\u003ca href=\"http://ichisushi.com/\">ICHI Sushi\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/ICHI+Sushi/@37.7426851,-122.4237301,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e5d2c7a6521:0x85b053e9c7ccccc8!8m2!3d37.7426809!4d-122.4215414\">3369 Mission St, San Francisco, CA 94110\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_126899\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3557-new.jpg\" alt=\"ICHI Sushi's Assortment of Nigiri\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126899\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">ICHI Sushi's Assortment of Nigiri \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>ICHI Sushi has its beginnings rooted in 2006 when it was originally a one-person catering company founded by Tim Archuleta--who had been a sushi chef for many years prior to starting ICHI. \u003c/p>\n\u003cp>Although “Ichi” in Japanese means “one,” Tim did have help from his then-girlfriend, and current wife, Erin, who would help Tim out by writing labels for his sushi. \u003c/p>\n\u003cfigure id=\"attachment_126948\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/ICHI-019-new.jpg\" alt=\"Tim and Erin Archuleta\" width=\"1920\" height=\"1275\" class=\"size-full wp-image-126948\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-1020x677.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-1200x797.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-1180x784.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-520x345.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tim and Erin Archuleta \u003ccite>(Menu Stories/Rebecca Goberstein)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Serving up his sushi to tech companies like Google, LinkedIn, and YouTube, ICHI was expanding quite quickly until 2008 when the recession hit. ICHI lost nearly all of their corporate catering accounts within a couple weeks. \u003c/p>\n\u003cp>Tim and Erin then decided to change the model of ICHI, doing pop-ups and social catering. They eventually would become part of the 331 Cortland food incubator program, where they would lay the foundation for what would become ICHI Sushi as we know it today. \u003c/p>\n\u003cfigure id=\"attachment_126898\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3549-new.jpg\" alt=\"Cucumber Salad with Miso Tahini Dressing\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126898\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cucumber Salad with Miso Tahini Dressing \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After raising the necessary funds, ICHI Sushi opened in September 2010 (after Tim and Erin tied the knot in 2008). Their location in Bernal Heights also used to be a sushi restaurant and when the owner decided to close it, he reached out to Tim and Erin, with whom he had become friends and gave them first dibs on the space. \u003c/p>\n\u003cp>Serving traditional Edo style sushi, ICHI is famed for its simply-done yet flavor-forward approach to nigiri. As Tim explained, each piece of fish is seasoned to complement the natural flavor of the fish--no soy sauce or wasabi necessary. \u003c/p>\n\u003cp>“My dream was for people to really understand what sushi is,” Tim said. He would later explain that he didn’t have his first taste of sushi until he was already working in kitchens while living in Santa Cruz and said it was love at first bite. \u003c/p>\n\u003cfigure id=\"attachment_126935\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3570-new.jpg\" alt=\"Assortment of Nigiri\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126935\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Assortment of Nigiri \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Beyond the food, Tim and Erin agree that people come for the experience--the loud music, the casual and jovial atmosphere--eating a good dinner almost becomes the byproduct more than the main intent. \u003c/p>\n\u003cp>“We want people to have fun,” Tim explained. \u003c/p>\n\u003cp>As a fixture in the neighborhood, and a destination for celebrities and San Franciscans alike, one of the toughest things for ICHI was the Japanese earthquake in 2011 which devastated many parts of the country. \u003c/p>\n\u003cp>With 80% of ICHI’s fish being sourced directly from Japan, Erin and Tim had to be really careful with how they would move forward with sourcing. \u003c/p>\n\u003cfigure id=\"attachment_126900\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3589-new.jpg\" alt=\"Maguro (Big Eye Tuna) Avocado Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126900\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Maguro (Big Eye Tuna) Avocado Salad \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We really had to be supportive of the community [in Japan],” Erin said, “And being very thoughtful and cautious and protecting our customers during the transition in the seas.”\u003c/p>\n\u003cp>With that, as tastes and the restaurant scene itself changes, Tim and Erin emphasize the need to remain consistent. After a stint in a larger space down Mission Street, before returning to their original smaller location, Erin said their current space feels like a “sushi living room,” and she and the rest of the team always want to deliver on that intimate dining experience. \u003c/p>\n\u003cfigure id=\"attachment_126901\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3591-new.jpg\" alt=\"Farro with Uni Butter and Shimeji Mushrooms\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126901\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Farro with Uni Butter and Shimeji Mushrooms \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And with eight years of sushi-stardom, Tim, Erin, and general manager Amy Kunert all agree that a huge component of their success is the Bernal Heights neighborhood itself and their dedication to the citizens and the business owners in the area. \u003c/p>\n\u003cp>“We’re committed. We don’t only want ourselves to succeed, but we want everyone in the neighborhood and everyone moving into the neighborhood to succeed,” Amy said. “It’s a direct reflection on us.” \u003c/p>\n\u003ch2>\u003ca href=\"http://laciccia.com\">La Ciccia\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/La+Ciccia/@37.742016,-122.4288332,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e686375d373:0xfb3a341511914d68!8m2!3d37.7420118!4d-122.4266445\">291 30th St, San Francisco, CA 94131\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_126903\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3638-new.jpg\" alt=\"Calamareddusu in Inzallada cun Olia (Calamari Salad Bosana Olives Celery Radishes)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126903\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Calamareddusu in Inzallada cun Olia (Calamari Salad Bosana Olives Celery Radishes) \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Helmed by husband and wife Massimiliano Conti and Lorella Degan, Massimiliano leads the La Ciccia kitchen while Lorella manages front of house. \u003c/p>\n\u003cfigure id=\"attachment_126950\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/la-ciccia.jpg\" alt=\"Massimiliano Conti and Lorella Degan hugging in front of La Ciccia celebrating their 10th anniversary.\" width=\"1000\" height=\"1504\" class=\"size-full wp-image-126950\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-160x241.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-800x1203.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-768x1155.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-798x1200.jpg 798w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-960x1444.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-240x361.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-375x564.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-520x782.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Massimiliano Conti and Lorella Degan hugging in front of La Ciccia celebrating their 10th anniversary. \u003ccite>(Courtesy of Massimiliano Conti and Lorella Degan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After over a decade of successful business, Lorella says La Ciccia is a humble restaurant, whose sole focus is providing good food. \u003c/p>\n\u003cp>“Food in Italy is the center of communion,” Lorella said. “Food is not only to feed you as person, it is to feed your soul. It’s a very important part of Italian culture.”\u003c/p>\n\u003cfigure id=\"attachment_126906\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3675-new.jpg\" alt=\"Spaghittusu cun Allu Ollu e Bottariga (Fresh Spaghetti Spicy Garlic Oil Salt Cured Fish Roe)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126906\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spaghittusu cun Allu Ollu e Bottariga (Fresh Spaghetti Spicy Garlic Oil Salt Cured Fish Roe) \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Massimiliano and Lorella originally moved to Washington, D.C. from Italy in the early 1990s, and would later move to San Francisco. Massimiliano is originally from the island of Sardinia and Lorella is from an area just outside of Venice. Both had been to San Francisco before, loved the food scene, weather, and for Massimiliano particularly, the proximity to water.\u003c/p>\n\u003cp>Massimiliano and Lorella shared a love for food and worked in the food and wine world when they first moved to San Francisco, but they never intended to work together. But their mutual “little dream” as Lorella put it, brought them together to create a place to showcase the food of Sardinia. \u003c/p>\n\u003cp>“Everybody goes to Italy. Most of my customers have gone many times. It’s Sicily always, Tuscany, Amalfi Coast, and Rome. But Sardinia is out there in the middle of the Mediterranean, so it’s quite removed. But it’s still a part of Italy.”\u003c/p>\n\u003cfigure id=\"attachment_126904\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3653-new.jpg\" alt=\"Prupisceddu in Umidu cun Tomatiga (Baby Octopus stew in a spicy Tomato Sauce)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126904\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prupisceddu in Umidu cun Tomatiga (Baby Octopus stew in a spicy Tomato Sauce) \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As Lorella explained, Sardinian cuisine is straight-forward--letting the main ingredients in a dish shine. Historically, Sardinian food, despite originating from an island, used mostly cured meats (namely pork) and veggies. It was not until the people of Sardinia started venturing to the island’s coast that more seafood was introduced to the Sardinian diet. \u003c/p>\n\u003cp>Now, La Ciccia sources a large amount of their ingredients right from Sardinia, including cured tuna heart and bottarga, a cured fish roe usually from a grey mullet. \u003c/p>\n\u003cp>Bottarga has become a main component of one of La Ciccia’s most popular dishes--their fresh spaghetti with bottarga--which is grated over the pasta, mimicking the look of gold flakes.\u003c/p>\n\u003cfigure id=\"attachment_126905\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3673-new.jpg\" alt=\"Spaghittusu cun Allu Ollu e Bottariga (Fresh Spaghetti Spicy Garlic Oil Salt Cured Fish Roe)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126905\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spaghittusu cun Allu Ollu e Bottariga (Fresh Spaghetti Spicy Garlic Oil Salt Cured Fish Roe) \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“The dish is so popular that some people will order the pasta for their main course and ask to have it for dessert as well,” Lorella said. \u003c/p>\n\u003cp>La Ciccia -- which roughly translates to an Italian term of endearment meaning “baby fat”-- celebrated their 12 year anniversary earlier this month. \u003c/p>\n\u003cp>Lorella admits that the restaurant business isn’t easy and staying successful requires “working hard everyday and to challenge yourself everyday.” \u003c/p>\n\u003cp>But she also says that she is lucky to live her dream with her husband daily.\u003c/p>\n\u003cp>“No matter how hard the last day was, the next day is better,” she said. “We never forget where we come from.”\u003c/p>\n\u003cfigure id=\"attachment_126902\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3630-new.jpg\" alt=\"Truta de Arrescottu (Sardinian Ricotta and Saffron Cake Honey and Toasted Almond)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126902\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Truta de Arrescottu (Sardinian Ricotta and Saffron Cake Honey and Toasted Almond) \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As La Ciccia has built a loyal and ever-growing clientele, Lorella says that she has seen shifts in who is coming to the restaurant to enjoy their food. The neighborhood, she added, has transitioned and includes more people who have moved in to work at the large tech companies like Facebook and Apple. \u003c/p>\n\u003cp>Despite any changes, though, La Ciccia still remains one of the mainstays in the city for Italian food. Lorella says there’s no immediate plan to expand La Ciccia, or if she and her husband will ever want to start something new down the line, but she said if that ever happened, it would still definitely involve food. \u003c/p>\n\u003ch2>\u003ca href=\"http://ariasf.com\">ARIA Korean Tapas\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Aria+Korean+Tapas/@37.786559,-122.4202647,17z/data=!3m1!4b1!4m5!3m4!1s0x80858091541c151f:0x6429aca5330ad7d9!8m2!3d37.7865548!4d-122.418076\">932 Larkin St, San Francisco, CA 94109\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_126889\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3293-new.jpg\" alt=\"The Combo B; Spicy Pork Stir-Fry Ramen with Egg, Korean Fried Chicken, Ganjung Fried Chicken (fried chicken tossed with sauce), Bulgogi Kimbap\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126889\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Combo B; Spicy Pork Stir-Fry Ramen with Egg, Korean Fried Chicken, Ganjung Fried Chicken (fried chicken tossed with sauce), Bulgogi Kimbap \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nestled in a hole-in-the-wall in the Tenderloin, ARIA has become a popular destination for Korean fried chicken and other traditional Korean street food including kimbap (Korean rice rolls) and tteokbokki (spicy rice cakes). \u003c/p>\n\u003cp>Opened by a husband and wife in 2012, their son, Charlie Kim, later joined his parents (after attending UCLA) to help operate the grab-and-go restaurant. \u003c/p>\n\u003cfigure id=\"attachment_126886\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/aria-mom-and-pop-new.jpg\" alt=\"Charlie (right) and his parents\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-126886\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Charlie (right) and his parents \u003ccite>(courtesy of Aria)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Their entire family had been working in the food world far before opening ARIA. Charlie said his paternal grandparents operated a dumpling house in Seoul while his maternal grandparents ran a North Korean-style breakfast and lunch spot in Seoul as well. When his parents married, his mother was also running an American steakhouse outside Seoul, before moving to the U.S. \u003c/p>\n\u003cp>Originally an ailing fish and chips restaurant run by Charlie’s uncle, Charlie’s mother decided to open ARIA after noticing that Korean food in San Francisco was quite expensive and focused on dishes like pancakes, japchae, and stone pot. \u003c/p>\n\u003cp>“Our family wants to offer more of a variety of street food,” Charlie said. \u003c/p>\n\u003cp>Charlie assisted his parents in operating ARIA while he was a sophomore in college and returned full-time in 2016 after graduating from UCLA and working in marketing in Los Angeles. \u003c/p>\n\u003cp>“A family-run restaurant is definitely not an easy system when it comes to a parent and son ownership.” Charlie said. “When I came back in 2016, we really struggled to find ARIA on the same page.”\u003c/p>\n\u003cp>One of the bigger struggles was consolidating the menu and revamping the physical space in the restaurant itself. Both things that Charlie and his parents did not see eye to eye on. \u003c/p>\n\u003cp>Eventually, the family moved to hone in on the grab-and-go concept, eliminating many of their tables and chairs and focusing the menu on their popular Korean fried chicken. \u003c/p>\n\u003cfigure id=\"attachment_126888\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3306-new.jpg\" alt=\"Korean Fried Chicken\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126888\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Korean Fried Chicken \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Charlie would also put ARIA on the social media map, infusing their street food menu with street culture on Instagram. While working with local Tenderloin artists, ARIA was eventually contacted by local hip hop musicians, streetwear designers, artists, and media sites for collaborations. \u003c/p>\n\u003cp>Despite consistently selling out of their fried chicken, Charlie says he can’t say if he thinks ARIA is successful, but he said that they are continuously working towards making a name in the street food game. \u003c/p>\n\u003cfigure id=\"attachment_126887\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3307.-new.jpg\" alt=\"Ganjung Fried Chicken\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126887\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ganjung Fried Chicken \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I received a lot of questions and consulting requests from a few Korean restaurants in the Bay Area. I always say to them, do not work to make money and pay your bills. Do it to share your culture and people will come,” Charlie said. “Definitely a tough industry and lots of competition, but I enjoy this every day.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Charlie said that he has received requests to open ARIA locations all over the U.S., including New York, LA, and Texas. For now, though, Charlie said a second ARIA location is on the way in the Bay Area and will be announced in the next couple months. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Avery Opens on Fillmore as SF’s Next Elaborate Tasting Menu Destination",
"title": "Avery Opens on Fillmore as SF’s Next Elaborate Tasting Menu Destination",
"headTitle": "New Restaurants 2018 | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>San Francisco’s latest tasting menu experience opens on Fillmore from a talented and artistic alum of Saison, Atelier Crenn and Benu.\u003c/em>\u003c/p>\n\u003cp>The French Laundry has its salmon tartare cornets. Benu wows every guest with lobster coral xiao long bao. Saison presents diners with an ethereal sea urchin-topped slice of grilled bread each evening when the precious uni is in season. Chef Rodney Wages’ showstopper of a dish, simply called ‘tortellini en brodo,’ packs an equally profound wallop in the same rapid series of powerful flavors as those Northern California hall of fame dishes.\u003c/p>\n\u003cfigure id=\"attachment_126802\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_1949-new.jpg\" alt=\"Tortellini en brodo at Avery\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126802\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1949-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1949-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1949-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1949-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1949-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1949-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1949-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1949-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1949-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1949-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1949-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tortellini en brodo at Avery \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, hold on a second. Wages’ debut full-time restaurant, Avery, was just unveiled to the shark-infested waters of the discerning SF dining public and can’t be and shouldn’t be talked about in the same ways as those world-renowned legends at such a young age. However, that signature dish of his pop-up, R.T.B., lives on as a new and defining few bites and spoonfuls at the pop-up’s brick and mortar personality, Avery.\u003c/p>\n\u003cp>The dish is a remarkable creation in the same pleasurable “hammer you over the head with dense, unrelenting luxurious flavors” as those aforementioned tasting menu staples from the Bay Area’s top toques. Wages takes a rustic Bolognese classic and fills the petite-sized tortellini with cultured butter and mushrooms. Then he partners them with brined and smoked foie gras morsels that boast so much of the latter’s intensity you’d swear they were marinated with mezcal. Then the foie gras and tortellini float in a brodo based on garlic skins — a little seasonal California spark. Everything explodes with precise flavors — fat, umami, nuttiness.\u003c/p>\n\u003cp>In the pop-up’s days, the dish saw a few different broths, often one based on grilled bacon that really amped up the smoky-rich-meaty profile, but has been tweaked for Avery. It likely will continue to evolve and may even leave the menu tomorrow. Or, it may stay on the menu for decades like Thomas Keller’s salmon cornets. Who knows? Wages is without question a chef and an artist — and artists never settle for anything. This work is just one of several masterpieces diners will encounter in Avery’s opening days.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It shouldn’t be too surprising that there is an artistic angle to the restaurant — from Wages’ food on the delicate plates and ceramics procured from all over the world to the pristine, two-level space — because Avery’s namesake is the early to mid 20\u003csup>th\u003c/sup> century American artist, \u003ca href=\"https://www.wikiart.org/en/milton-avery\">Milton Avery\u003c/a>.\u003c/p>\n\u003cp>R.T.B.’s namesake is the playful abbreviation for Wages’ given nickname from some fellow chefs: “Rod the Bod.” Avery, on the other hand, doesn’t have much of a personal connection. It’s not like Milton Avery is Wages’ artistic idol or that there is some deep meaning that opened his eyes to the world and Avery convinced him to be a chef. Wages and his business partner/Avery’s general manager, Matthew Mako, are fascinated by the artist’s intense color explorations and abstract presentations of nature and see similarities between that and their idea for Avery as an imaginative, high-end fine dining stripped down to a casual, relaxed experience. Plus, Avery is a short and sweet name and starts with “A.” So, there’s that.\u003c/p>\n\u003cfigure id=\"attachment_126931\" class=\"wp-caption aligncenter\" style=\"max-width: 1512px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/40700623681_51679c84f6_k.jpg\" alt=\"Matthew Mako and Chef Rodney Wages and his dog.\" width=\"1512\" height=\"2048\" class=\"size-full wp-image-126931\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/40700623681_51679c84f6_k.jpg 1512w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/40700623681_51679c84f6_k-160x217.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/40700623681_51679c84f6_k-800x1084.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/40700623681_51679c84f6_k-768x1040.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/40700623681_51679c84f6_k-1020x1382.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/40700623681_51679c84f6_k-886x1200.jpg 886w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/40700623681_51679c84f6_k-1180x1598.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/40700623681_51679c84f6_k-960x1300.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/40700623681_51679c84f6_k-240x325.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/40700623681_51679c84f6_k-375x508.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/40700623681_51679c84f6_k-520x704.jpg 520w\" sizes=\"(max-width: 1512px) 100vw, 1512px\">\u003cfigcaption class=\"wp-caption-text\">Matthew Mako and Chef Rodney Wages and his dog. \u003ccite>(Isabel Baer)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the SF pop-up world, there are chefs who came out of nowhere (Lazy Bear) and then there are the majority of the chefs who have worked their way up the ladder in the region’s best restaurants (Liholiho Yacht Club) and decided it’s time to do their own thing. Wages is squarely in the latter.\u003c/p>\n\u003cp>The chef is a native of Kansas and much of his culinary vision can be credited to what is lacking across his home state’s prairies but is abundant in the Bay Area. Wages’ started restaurant cooking (and dishwashing) as a 15-year old in Leavenworth, Kansas, a town best known for its prison that housed Michael Vick for operating a dog-fighting ring and James Earl Ray a decade before he assassinated Martin Luther King Jr.\u003c/p>\n\u003cp>Later in high school, Rodney helped those restaurant owners in Leavenworth open a fried chicken concept one town away and that’s when he acknowledges first seriously catching the cooking bug. He graduated from high school a semester early after seeing a cooking school ad in a newspaper and that led him to the Cordon Bleu school in Minneapolis. An internship at the French Laundry proved to be his golden ticket in the industry, spending four years moving around the kitchen in Yountville under its then-chef de cuisine Corey Lee (now chef-owner of Benu) before Wages left to help open (recently closed) RN74 in San Francisco. Wages credits a dinner that he cooked with Lee in Lee’s native Seoul, South Korea as opening his eyes to the techniques and ingredients of East Asian cuisines that was a key part of R.T.B’s style and now Avery’s.\u003c/p>\n\u003cp>Wages later joined Lee to open Benu and then delved deeper into East Asian cooking (specifically Japan) as chef de cuisine of Morimoto in Napa. He returned to San Francisco fine dining afterwards at Saison, where his name started popping up on “future chefs to watch” radars in the city after two and a half years at the SoMa fixture. That’s where he picked up a love for live-fire cooking — Saison’s signature style and one that occurs again and again at Avery. The chef briefly left the restaurant world to start his own caviar business but decided that cooking for diners is more of his style than selling to customers. So, it was off to Atelier Crenn for a year as chef de cuisine, where he learned more about the business side of restaurants by helping with communications and operations.\u003c/p>\n\u003cp>That can only mean one thing for highly talented San Francisco chefs — next stop: pop-up then permanent restaurant.\u003c/p>\n\u003cfigure id=\"attachment_126798\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_1759-new.jpg\" alt=\"Upstairs dining area at Avery\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126798\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1759-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1759-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1759-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1759-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1759-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1759-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1759-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1759-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1759-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1759-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1759-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Upstairs dining area at Avery \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Avery’s staff comes mainly from those final two SF heavyweights on Wages’ resume. Chef de cuisine Kristina Compton was executive sous chef for Wages at Atelier Crenn. Sommelier Daniel Bromberg worked at Les Clos, a now closed wine bar sibling to Saison. Mako was a maître’d at Saison, in addition to working on the opening team at Benu where he met Wages. In short, it’s all in the family of SF tasting menu restaurants.\u003c/p>\n\u003cp>Compared to the likes of Saison, Benu and Atelier Crenn, Avery is a downright bargain. Of course, it’s a pricey night out but it’s not on the same level of credit card blowout as those peers. The “Cello Player” of seven to nine courses is $89 and the “Shades of Spring” featuring 10-15 courses is $189. Don’t worry, the longer menu will change its name each season. Yes, both menus are indeed named for works by Milton Avery. And, if you are seeking that next-level extravagant menu, then there’s always “Avery’s Room,” the private dining room with a $289 special menu for six to eight guests.\u003c/p>\n\u003cp>Wages’ cooking falls into the category of lots of ‘kind ofs’ where it’s New American meets contemporary Californian and abstract modernism, with lots of live-fire cooking, some distinct influences from East Asian cuisines and a few hints of European classics tossed in. Confused? Yes, so let’s bypass the labels and sum it up as a deeply personal, highly stylized and very ambitious style of cooking that originates from California’s seasons and covers a wide spectrum of concepts from there, led by live-fire grilling and East Asia.\u003c/p>\n\u003cp>Similar to R.T.B., the menu descriptions are what you might call \u003cem>simple\u003c/em>. There are no shout outs to the farms of Bolinas and in-depth lists of the sauce ingredients. The ‘tortellini en brodo’ is called just that and resides in the middle of both hand-written menus.\u003c/p>\n\u003cp>The menus will constantly change but, for now, a broth with grains starts both menus. A few dishes from the longer menu, like ‘caviar,’ ‘jamon Iberico,’ ‘Fort Bragg sea urchin’ and ‘snow beef’ made from Wagyu, are offered as supplements on the $89 menu. Otherwise, they have the same core dishes.\u003c/p>\n\u003cp>Everyone will enjoy a golden spoonful of smoked trout roe hiding an aioli-like concoction made of whipped avocado and sesame. It arrives paired with ‘raw,’ some delicate sashimi, that might be sea bream one night and kanpachi on the next night.\u003c/p>\n\u003cfigure id=\"attachment_126776\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7676-new.jpg\" alt=\"Smoked trout roe hiding an aioli-like concoction made of whipped avocado and sesame\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-126776\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7676-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7676-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7676-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7676-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7676-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7676-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7676-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7676-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7676-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Smoked trout roe hiding an aioli-like concoction made of whipped avocado and sesame \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126775\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7675-new.jpg\" alt=\"Paired with ‘raw,’ some delicate sashimi\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-126775\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7675-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7675-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7675-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7675-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7675-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7675-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7675-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7675-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7675-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Paired with ‘raw,’ some delicate sashimi \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oysters and aebleskivers come next. It’s not a natural pairing of two dishes being served together but should be. Each oyster is slightly charred to the point of being raw and smoky, joining grilled asparagus and grilled ramps in a French-inspired white wine broth.\u003c/p>\n\u003cfigure id=\"attachment_126779\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7698-new.jpg\" alt=\"Oysters\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-126779\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7698-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7698-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7698-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7698-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7698-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7698-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7698-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7698-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7698-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Oysters \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>‘Aebleskivers’ are Danish doughnut holes or beignets, often served in the traditional sphere-shape and adorned with various glazes or stuffed with fillings. For the world’s gastronomic jet set crowd, aebleskivers are known as a photogenic and frequent staple at Noma in Copenhagen, filled with a tiny fish called \u003cem>muikko\u003c/em> with the head and tail poking out both ends. Wages one-ups Redzepi’s aebleskiver creativity with a labor intensive version based on an egg-enriched batter that fluffs up into a shape and consistency like a Parker House roll. It’s filled with diced broccoli that has been blanched in a seaweed broth and grilled with onion butter, then joins garlic puree in the center of the orbs. Then the orbs are topped with garlic mayonnaise, fried shrimp and charred scallions, completing a bread-crispy seafood-mayonnaise trifecta that is as much an example of Japanese takoyaki as it is a stylized Danish doughnut.\u003c/p>\n\u003cfigure id=\"attachment_126778\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7693-new.jpg\" alt=\"Aebleskivers\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-126778\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7693-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7693-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7693-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7693-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7693-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7693-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7693-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7693-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7693-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Aebleskivers \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jumping from France and Denmark to Southeast Asia, the seafaring dishes continue with a ‘lobster curry’ fortified by Thai spices, yogurt and coconut oil. Again, the seafood of choice is ever so lightly grilled and chopped into minute pieces, ready to be enjoyed spoonful by spoonful with ‘bamboo rice’ and lentils.\u003c/p>\n\u003cfigure id=\"attachment_126780\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7701-new.jpg\" alt=\"'Lobster curry’ fortified by Thai spices, yogurt and coconut oil\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-126780\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7701-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7701-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7701-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7701-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7701-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7701-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7701-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7701-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7701-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">'Lobster curry’ fortified by Thai spices, yogurt and coconut oil \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Then comes the ‘tortellini en brodo,’ followed by ‘Northern coast,’ an abstract surf and turf ode to our San Francisco to Eureka coastline. Lamb from Mendocino comes in two forms — raw tenderloin draped over wild nettles and morel mushrooms; and belly that is heavily charred to the point of almost bacon. Abalone with seaweed and coastal greens rounds out the dish.\u003c/p>\n\u003cfigure id=\"attachment_126782\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7709-new.jpg\" alt=\"Tortellini en brodo\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-126782\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7709-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7709-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7709-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7709-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7709-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7709-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7709-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7709-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7709-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Tortellini en brodo \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126783\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7722-new.jpg\" alt=\"Northern coast,’ an abstract surf and turf ode to our San Francisco to Eureka coastline\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-126783\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7722-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7722-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7722-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7722-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7722-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7722-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7722-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7722-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7722-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">'Northern coast,’ an abstract surf and turf ode to our San Francisco to Eureka coastline \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Avery’s cheese course isn’t just a cart wheeled out and served with compotes and toast. It’s actually a cheese-pecan pie tart, where a buckwheat shell houses a layer of pecan pie filling accented with honey mustard and topped with Harbison, a bloomy-rind cheese wrapped in spruce bark from the esteemed Jasper Hill Farm in Vermont. ‘Cake’ and an ice cream course (sometimes made with foie gras at R.T.B.) complete the dinner.\u003c/p>\n\u003cfigure id=\"attachment_126777\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7690-new.jpg\" alt=\"Cheese-pecan pie tart, where a buckwheat shell houses a layer of pecan pie filling accented with honey mustard and topped with Harbison\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-126777\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7690-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7690-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7690-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7690-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7690-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7690-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7690-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7690-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7690-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Cheese-pecan pie tart, where a buckwheat shell houses a layer of pecan pie filling accented with honey mustard and topped with Harbison \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As mentioned before, Wages’ cooking style doesn’t always showcase East Asia flavors but several dishes do as shown above. On cue, the food’s main drinking partner will be sake from an extensive list created by Bromberg. He is an esteemed sake sommelier who helped launch SF’s go-to sake boutique, TrueSake in Hayes Valley, and even interned at Dassai, a sake brewery in Yamaguchi, Japan. His sake roster opens with 50 labels and will eventually grow to over 100 — a rarity in this city at non-expense account sushi and kaiseki restaurants.\u003c/p>\n\u003cfigure id=\"attachment_126774\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_1724-new.jpg\" alt=\"Sake in wine cellar at Avery\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126774\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1724-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1724-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1724-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1724-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1724-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1724-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1724-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1724-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1724-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1724-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1724-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sake in wine cellar at Avery \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is no better opportunity in San Francisco to explore aged sakes and the whole flavor spectrum of sake — from\u003cem> nama\u003c/em> (unpasteurized) to pure, premium \u003cem>daiginjo\u003c/em> — than what Bromberg presents at Avery, especially if you opt for the sake-only pairing (the same price as the tasting menus). Wine lovers, don’t worry — Champagne is the other main beverage specialty at Avery. Of course, there are also plenty of impressive New World and Old World bottles and glass pours to accompany dinner, along with a mixed drinks (wine, beer, sake and sparkling wine) pairing also for either $89 or $189.\u003c/p>\n\u003cfigure id=\"attachment_126794\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_1693-new.jpg\" alt=\"Champagne is the other main beverage specialty at Avery\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126794\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1693-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1693-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1693-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1693-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1693-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1693-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1693-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1693-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1693-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1693-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1693-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Champagne is the other main beverage specialty at Avery \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>R.T.B’s home for the latter stages of its pop-up is now where Avery resides, at a prominent position on Fillmore by Geary that’s mainly known as being the Block of State Bird Provisions. The space previously was another tasting menu restaurant, Mosu, that opened as exclusively a $198 tasting menu and became a gentrification symbol much in the same way as Google buses. Diners (other than \u003ca href=\"https://www.sfchronicle.com/restaurants/article/When-new-restaurants-push-the-price-too-far-too-8380503.php\">one prominent critic\u003c/a>) felt the food was indeed spectacular (this writer was in that camp) but the space was austere and simple to the point of almost seeming too harsh for appreciating such complex food. Mosu’s chef-owner, Sung Anh, has moved on to open a concept in Seoul and this opportunity presented itself for Wages. There is a definite connection of why this hand off took place so seamlessly compared to most SF restaurant changes. The two worked together at the French Laundry under Corey Lee and Wages considers Sung a mentor. Compton also was a sous chef for Sung during Mosu’s one-year run.\u003c/p>\n\u003cp>San Francisco-based designer Noz Nozawa of \u003ca href=\"http://nozdesign.co/xz8dmu6fydhlbarrtb4bhxdv75t6bs\">Noz Design\u003c/a> reinvigorated the Mosu interior, with the help of Wages and Mako, keeping the same semi-hidden upstairs-downstairs set-up that makes the space somewhat quirky and like dining in a loft with bunk bed-style dining rooms. The entryway has no second story, giving off a grand welcome with the frosted floor to ceiling windows streaming in sunlight but blocking out the Fillmore street activity. A screen-like, semi-secret black wall blocks off the ground floor’s ten seats from the door, adding intrigue to the downstairs dining area where the longer tasting menu is served. The screen-like wall rises to the ceiling and also provides a pseudo-hidden feel for the upstairs dining area where 16 diners can enjoy the shorter tasting menu.\u003c/p>\n\u003cfigure id=\"attachment_126801\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_1843-new.jpg\" alt=\"Downstairs dining area at Avery\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126801\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1843-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1843-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1843-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1843-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1843-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1843-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1843-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1843-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1843-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1843-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1843-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Downstairs dining area at Avery \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Avery’s two levels are attached by a stairway to the left side of the front door and the immaculate kitchen is attached to the downstairs dining room and appears in clear view with no walls or doors, in the rear of the space. A private dining room, called “Avery’s Room,” is right above the kitchen on the second floor. It’s there that you’ll find some of the wine collection in a gorgeous cellar, ducks and lamb bones dry aging and vegetables pickling in a refrigerator, and all sorts of minute design elements like…Corey Lee’s Benu cookbook and some books on Milton Avery paintings.\u003c/p>\n\u003cfigure id=\"attachment_126793\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_1675-new.jpg\" alt='Private dining area \"Avery’s Room\" with wine cellar upstairs at Avery' width=\"1920\" height=\"1280\" class=\"size-full wp-image-126793\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1675-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1675-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1675-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1675-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1675-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1675-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1675-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1675-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1675-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1675-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1675-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Private dining area \"Avery’s Room\" with wine cellar upstairs at Avery \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126772\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_1683-new.jpg\" alt=\" Ducks and lamb bones dry aging and vegetables pickling in refrigerator\" width=\"1000\" height=\"1500\" class=\"size-full wp-image-126772\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1683-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1683-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1683-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1683-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1683-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1683-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1683-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1683-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Ducks and lamb bones dry aging and vegetables pickling in a refrigerator \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Much of the interior’s look is inspired by the earth and sea, bringing together bold swaths of charcoal black, teal and deep green that combine for a design motif that does actually seem to be one part ocean, one part forest and one part stark modernism. Chic black banquettes and bare black tables simply adorned with shell-like candle spheres and tiny plants in coral-like miniature pots serve as a contemporary juxtaposition to the retro, almost “Mad Men” era-evoking white chairs with delightfully oversized backs designed by the legendary Italian firm, Calligaris. Soft, gray mohair blankets on the banquettes invite cozying up, which some diners might be tempted by after course eight and the third glass of wine.\u003c/p>\n\u003cp>Also, make sure to look up to appreciate the dramatic light fixtures and the skylight in the Avery room, along with looking down to see the elegant patterned carpeting that can look like tide pools along the coast from certain angles.\u003c/p>\n\u003cp>With all of this design talk, let’s not get ahead of ourselves — the striking interior elements in the two dining spaces are most certainly the custom Venetian plaster wall treatments with murals by \u003ca href=\"http://<a%20href=\" https:>San Francisco-based artist Victor Reyes\u003c/a>. They’re so impressive that there is a museum-like label and description of the work in the alcove between the downstairs dining room and the kitchen.\u003c/p>\n\u003cfigure id=\"attachment_126795\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_1739-new.jpg\" alt=\"Upstairs dining area at Avery with Venetian plaster wall treatments by San Francisco-based artist Victor Reyes\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126795\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1739-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1739-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1739-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1739-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1739-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1739-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1739-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1739-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1739-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1739-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1739-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Upstairs dining area at Avery with Venetian plaster wall treatments by San Francisco-based artist Victor Reyes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Growing up in Milwaukee and Orange County, Reyes was inspired by \u003ca href=\"http://www.francis-bacon.com/paintings\">Francis Bacon\u003c/a>’s provocatively dark, yet beautiful works and eventually that led Reyes to become an artist — a graffiti artist, that is. Reyes’ outdoor art and murals really got noticed after his move to San Francisco and a project of painting each letter of the alphabet in the Mission. \u003c/p>\n\u003cp>Since then, he has received lots of attention and praise for his fascinating artistic sense of exploration and pursuit of mystery through breaking down recognizable objects. Like most modern art, everyone will have their own opinion of what the dining room mural is presenting but there’s no doubt that the sweeping brushes of sea blue against the pale plaster call to mind ocean waves (there’s the earth and sea element, again) and a gritty edge to the elegance provided by luxurious glassware and the finest ingredients on the table. Dare we say, it’s almost a little like a work Avery might do?\u003c/p>\n\u003cp>Overall, the restaurant’s look is a thrilling, eloquent clash of the unfinished and the refined, the industrial and the polished — something we’ve seen for two decades at bistros, bars and gastropubs and we’re seeing more and more of at higher-end restaurants (see: Benu). Avery has hip hop on the soundtrack, exposed pipes running along the ceiling and plenty of jamon Iberico, foie gras and smoked trout roe for the crowd — yes, the days of Masa’s and Ernie’s are over.\u003c/p>\n\u003cp>There are also plans for an investor to bring in an actual Avery painting to be a part of the interior design, so stay tuned.\u003c/p>\n\u003cp>We’re certainly starting to see culinary art literally work together with visual art. It’s an exciting direction for dining to go towards. Remember, it was Corey Lee who brought an innovative restaurant concept, In Situ, to SF MoMA. Now the roles are reversed — the restaurant welcomes the art museum — or, at least is welcoming the artist.\u003c/p>\n\u003cp>After all, isn’t the best kind of art the edible kind? Don’t we all wish we could take a bite out of the still lifes by Cézanne? Well, this art at Avery is very edible and each tasting menu is as striking as the restaurant namesake’s portfolio of work.\u003c/p>\n\u003cfigure id=\"attachment_126803\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_1836-new.jpg\" alt=\"The entryway to Avery\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126803\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1836-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1836-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1836-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1836-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1836-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1836-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1836-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1836-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1836-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1836-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1836-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The entryway to Avery \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003ca href=\"http://www.averysf.com\">\u003cstrong>Avery\u003c/strong>\u003c/a>\u003cbr>\n1552 Fillmore St. \u003ca href=\"https://www.google.com/maps/place/RTB+Fillmore/@37.7840602,-122.434765,17z/data=!3m1!4b1!4m5!3m4!1s0x80858062edd49d5f:0xd5dacdc7799506e!8m2!3d37.784056!4d-122.432571\">MAP\u003c/a>\u003cbr>\nSan Francisco, CA 94116\u003cbr>\nPh: (415) 817-1187\u003cbr>\nHours: Dinner Wed–Sun from 5:30pm-9:30pm; closed Monday and Tuesday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/averyinsf/\">Avery\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/avery_sf/\">@avery_sf\u003c/a>\u003cbr>\nPrice Range: $$$$ (tasting menus begin at $89 per person)\u003c/p>\n\n",
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"excerpt": "San Francisco’s latest tasting menu experience opens on Fillmore from a talented and artistic alum of Saison, Atelier Crenn and Benu.",
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"description": "San Francisco’s latest tasting menu experience opens on Fillmore from a talented and artistic alum of Saison, Atelier Crenn and Benu.",
"title": "Avery Opens on Fillmore as SF’s Next Elaborate Tasting Menu Destination | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>San Francisco’s latest tasting menu experience opens on Fillmore from a talented and artistic alum of Saison, Atelier Crenn and Benu.\u003c/em>\u003c/p>\n\u003cp>The French Laundry has its salmon tartare cornets. Benu wows every guest with lobster coral xiao long bao. Saison presents diners with an ethereal sea urchin-topped slice of grilled bread each evening when the precious uni is in season. Chef Rodney Wages’ showstopper of a dish, simply called ‘tortellini en brodo,’ packs an equally profound wallop in the same rapid series of powerful flavors as those Northern California hall of fame dishes.\u003c/p>\n\u003cfigure id=\"attachment_126802\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_1949-new.jpg\" alt=\"Tortellini en brodo at Avery\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126802\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1949-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1949-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1949-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1949-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1949-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1949-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1949-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1949-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1949-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1949-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1949-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tortellini en brodo at Avery \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, hold on a second. Wages’ debut full-time restaurant, Avery, was just unveiled to the shark-infested waters of the discerning SF dining public and can’t be and shouldn’t be talked about in the same ways as those world-renowned legends at such a young age. However, that signature dish of his pop-up, R.T.B., lives on as a new and defining few bites and spoonfuls at the pop-up’s brick and mortar personality, Avery.\u003c/p>\n\u003cp>The dish is a remarkable creation in the same pleasurable “hammer you over the head with dense, unrelenting luxurious flavors” as those aforementioned tasting menu staples from the Bay Area’s top toques. Wages takes a rustic Bolognese classic and fills the petite-sized tortellini with cultured butter and mushrooms. Then he partners them with brined and smoked foie gras morsels that boast so much of the latter’s intensity you’d swear they were marinated with mezcal. Then the foie gras and tortellini float in a brodo based on garlic skins — a little seasonal California spark. Everything explodes with precise flavors — fat, umami, nuttiness.\u003c/p>\n\u003cp>In the pop-up’s days, the dish saw a few different broths, often one based on grilled bacon that really amped up the smoky-rich-meaty profile, but has been tweaked for Avery. It likely will continue to evolve and may even leave the menu tomorrow. Or, it may stay on the menu for decades like Thomas Keller’s salmon cornets. Who knows? Wages is without question a chef and an artist — and artists never settle for anything. This work is just one of several masterpieces diners will encounter in Avery’s opening days.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It shouldn’t be too surprising that there is an artistic angle to the restaurant — from Wages’ food on the delicate plates and ceramics procured from all over the world to the pristine, two-level space — because Avery’s namesake is the early to mid 20\u003csup>th\u003c/sup> century American artist, \u003ca href=\"https://www.wikiart.org/en/milton-avery\">Milton Avery\u003c/a>.\u003c/p>\n\u003cp>R.T.B.’s namesake is the playful abbreviation for Wages’ given nickname from some fellow chefs: “Rod the Bod.” Avery, on the other hand, doesn’t have much of a personal connection. It’s not like Milton Avery is Wages’ artistic idol or that there is some deep meaning that opened his eyes to the world and Avery convinced him to be a chef. Wages and his business partner/Avery’s general manager, Matthew Mako, are fascinated by the artist’s intense color explorations and abstract presentations of nature and see similarities between that and their idea for Avery as an imaginative, high-end fine dining stripped down to a casual, relaxed experience. Plus, Avery is a short and sweet name and starts with “A.” So, there’s that.\u003c/p>\n\u003cfigure id=\"attachment_126931\" class=\"wp-caption aligncenter\" style=\"max-width: 1512px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/40700623681_51679c84f6_k.jpg\" alt=\"Matthew Mako and Chef Rodney Wages and his dog.\" width=\"1512\" height=\"2048\" class=\"size-full wp-image-126931\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/40700623681_51679c84f6_k.jpg 1512w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/40700623681_51679c84f6_k-160x217.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/40700623681_51679c84f6_k-800x1084.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/40700623681_51679c84f6_k-768x1040.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/40700623681_51679c84f6_k-1020x1382.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/40700623681_51679c84f6_k-886x1200.jpg 886w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/40700623681_51679c84f6_k-1180x1598.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/40700623681_51679c84f6_k-960x1300.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/40700623681_51679c84f6_k-240x325.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/40700623681_51679c84f6_k-375x508.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/40700623681_51679c84f6_k-520x704.jpg 520w\" sizes=\"(max-width: 1512px) 100vw, 1512px\">\u003cfigcaption class=\"wp-caption-text\">Matthew Mako and Chef Rodney Wages and his dog. \u003ccite>(Isabel Baer)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the SF pop-up world, there are chefs who came out of nowhere (Lazy Bear) and then there are the majority of the chefs who have worked their way up the ladder in the region’s best restaurants (Liholiho Yacht Club) and decided it’s time to do their own thing. Wages is squarely in the latter.\u003c/p>\n\u003cp>The chef is a native of Kansas and much of his culinary vision can be credited to what is lacking across his home state’s prairies but is abundant in the Bay Area. Wages’ started restaurant cooking (and dishwashing) as a 15-year old in Leavenworth, Kansas, a town best known for its prison that housed Michael Vick for operating a dog-fighting ring and James Earl Ray a decade before he assassinated Martin Luther King Jr.\u003c/p>\n\u003cp>Later in high school, Rodney helped those restaurant owners in Leavenworth open a fried chicken concept one town away and that’s when he acknowledges first seriously catching the cooking bug. He graduated from high school a semester early after seeing a cooking school ad in a newspaper and that led him to the Cordon Bleu school in Minneapolis. An internship at the French Laundry proved to be his golden ticket in the industry, spending four years moving around the kitchen in Yountville under its then-chef de cuisine Corey Lee (now chef-owner of Benu) before Wages left to help open (recently closed) RN74 in San Francisco. Wages credits a dinner that he cooked with Lee in Lee’s native Seoul, South Korea as opening his eyes to the techniques and ingredients of East Asian cuisines that was a key part of R.T.B’s style and now Avery’s.\u003c/p>\n\u003cp>Wages later joined Lee to open Benu and then delved deeper into East Asian cooking (specifically Japan) as chef de cuisine of Morimoto in Napa. He returned to San Francisco fine dining afterwards at Saison, where his name started popping up on “future chefs to watch” radars in the city after two and a half years at the SoMa fixture. That’s where he picked up a love for live-fire cooking — Saison’s signature style and one that occurs again and again at Avery. The chef briefly left the restaurant world to start his own caviar business but decided that cooking for diners is more of his style than selling to customers. So, it was off to Atelier Crenn for a year as chef de cuisine, where he learned more about the business side of restaurants by helping with communications and operations.\u003c/p>\n\u003cp>That can only mean one thing for highly talented San Francisco chefs — next stop: pop-up then permanent restaurant.\u003c/p>\n\u003cfigure id=\"attachment_126798\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_1759-new.jpg\" alt=\"Upstairs dining area at Avery\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126798\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1759-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1759-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1759-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1759-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1759-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1759-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1759-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1759-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1759-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1759-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1759-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Upstairs dining area at Avery \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Avery’s staff comes mainly from those final two SF heavyweights on Wages’ resume. Chef de cuisine Kristina Compton was executive sous chef for Wages at Atelier Crenn. Sommelier Daniel Bromberg worked at Les Clos, a now closed wine bar sibling to Saison. Mako was a maître’d at Saison, in addition to working on the opening team at Benu where he met Wages. In short, it’s all in the family of SF tasting menu restaurants.\u003c/p>\n\u003cp>Compared to the likes of Saison, Benu and Atelier Crenn, Avery is a downright bargain. Of course, it’s a pricey night out but it’s not on the same level of credit card blowout as those peers. The “Cello Player” of seven to nine courses is $89 and the “Shades of Spring” featuring 10-15 courses is $189. Don’t worry, the longer menu will change its name each season. Yes, both menus are indeed named for works by Milton Avery. And, if you are seeking that next-level extravagant menu, then there’s always “Avery’s Room,” the private dining room with a $289 special menu for six to eight guests.\u003c/p>\n\u003cp>Wages’ cooking falls into the category of lots of ‘kind ofs’ where it’s New American meets contemporary Californian and abstract modernism, with lots of live-fire cooking, some distinct influences from East Asian cuisines and a few hints of European classics tossed in. Confused? Yes, so let’s bypass the labels and sum it up as a deeply personal, highly stylized and very ambitious style of cooking that originates from California’s seasons and covers a wide spectrum of concepts from there, led by live-fire grilling and East Asia.\u003c/p>\n\u003cp>Similar to R.T.B., the menu descriptions are what you might call \u003cem>simple\u003c/em>. There are no shout outs to the farms of Bolinas and in-depth lists of the sauce ingredients. The ‘tortellini en brodo’ is called just that and resides in the middle of both hand-written menus.\u003c/p>\n\u003cp>The menus will constantly change but, for now, a broth with grains starts both menus. A few dishes from the longer menu, like ‘caviar,’ ‘jamon Iberico,’ ‘Fort Bragg sea urchin’ and ‘snow beef’ made from Wagyu, are offered as supplements on the $89 menu. Otherwise, they have the same core dishes.\u003c/p>\n\u003cp>Everyone will enjoy a golden spoonful of smoked trout roe hiding an aioli-like concoction made of whipped avocado and sesame. It arrives paired with ‘raw,’ some delicate sashimi, that might be sea bream one night and kanpachi on the next night.\u003c/p>\n\u003cfigure id=\"attachment_126776\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7676-new.jpg\" alt=\"Smoked trout roe hiding an aioli-like concoction made of whipped avocado and sesame\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-126776\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7676-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7676-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7676-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7676-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7676-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7676-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7676-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7676-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7676-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Smoked trout roe hiding an aioli-like concoction made of whipped avocado and sesame \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126775\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7675-new.jpg\" alt=\"Paired with ‘raw,’ some delicate sashimi\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-126775\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7675-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7675-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7675-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7675-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7675-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7675-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7675-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7675-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7675-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Paired with ‘raw,’ some delicate sashimi \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oysters and aebleskivers come next. It’s not a natural pairing of two dishes being served together but should be. Each oyster is slightly charred to the point of being raw and smoky, joining grilled asparagus and grilled ramps in a French-inspired white wine broth.\u003c/p>\n\u003cfigure id=\"attachment_126779\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7698-new.jpg\" alt=\"Oysters\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-126779\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7698-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7698-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7698-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7698-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7698-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7698-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7698-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7698-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7698-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Oysters \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>‘Aebleskivers’ are Danish doughnut holes or beignets, often served in the traditional sphere-shape and adorned with various glazes or stuffed with fillings. For the world’s gastronomic jet set crowd, aebleskivers are known as a photogenic and frequent staple at Noma in Copenhagen, filled with a tiny fish called \u003cem>muikko\u003c/em> with the head and tail poking out both ends. Wages one-ups Redzepi’s aebleskiver creativity with a labor intensive version based on an egg-enriched batter that fluffs up into a shape and consistency like a Parker House roll. It’s filled with diced broccoli that has been blanched in a seaweed broth and grilled with onion butter, then joins garlic puree in the center of the orbs. Then the orbs are topped with garlic mayonnaise, fried shrimp and charred scallions, completing a bread-crispy seafood-mayonnaise trifecta that is as much an example of Japanese takoyaki as it is a stylized Danish doughnut.\u003c/p>\n\u003cfigure id=\"attachment_126778\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7693-new.jpg\" alt=\"Aebleskivers\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-126778\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7693-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7693-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7693-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7693-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7693-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7693-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7693-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7693-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7693-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Aebleskivers \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jumping from France and Denmark to Southeast Asia, the seafaring dishes continue with a ‘lobster curry’ fortified by Thai spices, yogurt and coconut oil. Again, the seafood of choice is ever so lightly grilled and chopped into minute pieces, ready to be enjoyed spoonful by spoonful with ‘bamboo rice’ and lentils.\u003c/p>\n\u003cfigure id=\"attachment_126780\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7701-new.jpg\" alt=\"'Lobster curry’ fortified by Thai spices, yogurt and coconut oil\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-126780\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7701-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7701-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7701-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7701-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7701-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7701-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7701-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7701-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7701-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">'Lobster curry’ fortified by Thai spices, yogurt and coconut oil \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Then comes the ‘tortellini en brodo,’ followed by ‘Northern coast,’ an abstract surf and turf ode to our San Francisco to Eureka coastline. Lamb from Mendocino comes in two forms — raw tenderloin draped over wild nettles and morel mushrooms; and belly that is heavily charred to the point of almost bacon. Abalone with seaweed and coastal greens rounds out the dish.\u003c/p>\n\u003cfigure id=\"attachment_126782\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7709-new.jpg\" alt=\"Tortellini en brodo\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-126782\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7709-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7709-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7709-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7709-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7709-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7709-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7709-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7709-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7709-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Tortellini en brodo \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126783\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7722-new.jpg\" alt=\"Northern coast,’ an abstract surf and turf ode to our San Francisco to Eureka coastline\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-126783\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7722-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7722-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7722-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7722-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7722-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7722-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7722-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7722-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7722-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">'Northern coast,’ an abstract surf and turf ode to our San Francisco to Eureka coastline \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Avery’s cheese course isn’t just a cart wheeled out and served with compotes and toast. It’s actually a cheese-pecan pie tart, where a buckwheat shell houses a layer of pecan pie filling accented with honey mustard and topped with Harbison, a bloomy-rind cheese wrapped in spruce bark from the esteemed Jasper Hill Farm in Vermont. ‘Cake’ and an ice cream course (sometimes made with foie gras at R.T.B.) complete the dinner.\u003c/p>\n\u003cfigure id=\"attachment_126777\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7690-new.jpg\" alt=\"Cheese-pecan pie tart, where a buckwheat shell houses a layer of pecan pie filling accented with honey mustard and topped with Harbison\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-126777\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7690-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7690-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7690-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7690-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7690-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7690-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7690-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7690-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7690-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Cheese-pecan pie tart, where a buckwheat shell houses a layer of pecan pie filling accented with honey mustard and topped with Harbison \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As mentioned before, Wages’ cooking style doesn’t always showcase East Asia flavors but several dishes do as shown above. On cue, the food’s main drinking partner will be sake from an extensive list created by Bromberg. He is an esteemed sake sommelier who helped launch SF’s go-to sake boutique, TrueSake in Hayes Valley, and even interned at Dassai, a sake brewery in Yamaguchi, Japan. His sake roster opens with 50 labels and will eventually grow to over 100 — a rarity in this city at non-expense account sushi and kaiseki restaurants.\u003c/p>\n\u003cfigure id=\"attachment_126774\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_1724-new.jpg\" alt=\"Sake in wine cellar at Avery\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126774\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1724-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1724-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1724-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1724-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1724-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1724-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1724-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1724-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1724-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1724-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1724-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sake in wine cellar at Avery \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is no better opportunity in San Francisco to explore aged sakes and the whole flavor spectrum of sake — from\u003cem> nama\u003c/em> (unpasteurized) to pure, premium \u003cem>daiginjo\u003c/em> — than what Bromberg presents at Avery, especially if you opt for the sake-only pairing (the same price as the tasting menus). Wine lovers, don’t worry — Champagne is the other main beverage specialty at Avery. Of course, there are also plenty of impressive New World and Old World bottles and glass pours to accompany dinner, along with a mixed drinks (wine, beer, sake and sparkling wine) pairing also for either $89 or $189.\u003c/p>\n\u003cfigure id=\"attachment_126794\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_1693-new.jpg\" alt=\"Champagne is the other main beverage specialty at Avery\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126794\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1693-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1693-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1693-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1693-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1693-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1693-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1693-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1693-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1693-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1693-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1693-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Champagne is the other main beverage specialty at Avery \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>R.T.B’s home for the latter stages of its pop-up is now where Avery resides, at a prominent position on Fillmore by Geary that’s mainly known as being the Block of State Bird Provisions. The space previously was another tasting menu restaurant, Mosu, that opened as exclusively a $198 tasting menu and became a gentrification symbol much in the same way as Google buses. Diners (other than \u003ca href=\"https://www.sfchronicle.com/restaurants/article/When-new-restaurants-push-the-price-too-far-too-8380503.php\">one prominent critic\u003c/a>) felt the food was indeed spectacular (this writer was in that camp) but the space was austere and simple to the point of almost seeming too harsh for appreciating such complex food. Mosu’s chef-owner, Sung Anh, has moved on to open a concept in Seoul and this opportunity presented itself for Wages. There is a definite connection of why this hand off took place so seamlessly compared to most SF restaurant changes. The two worked together at the French Laundry under Corey Lee and Wages considers Sung a mentor. Compton also was a sous chef for Sung during Mosu’s one-year run.\u003c/p>\n\u003cp>San Francisco-based designer Noz Nozawa of \u003ca href=\"http://nozdesign.co/xz8dmu6fydhlbarrtb4bhxdv75t6bs\">Noz Design\u003c/a> reinvigorated the Mosu interior, with the help of Wages and Mako, keeping the same semi-hidden upstairs-downstairs set-up that makes the space somewhat quirky and like dining in a loft with bunk bed-style dining rooms. The entryway has no second story, giving off a grand welcome with the frosted floor to ceiling windows streaming in sunlight but blocking out the Fillmore street activity. A screen-like, semi-secret black wall blocks off the ground floor’s ten seats from the door, adding intrigue to the downstairs dining area where the longer tasting menu is served. The screen-like wall rises to the ceiling and also provides a pseudo-hidden feel for the upstairs dining area where 16 diners can enjoy the shorter tasting menu.\u003c/p>\n\u003cfigure id=\"attachment_126801\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_1843-new.jpg\" alt=\"Downstairs dining area at Avery\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126801\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1843-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1843-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1843-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1843-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1843-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1843-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1843-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1843-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1843-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1843-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1843-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Downstairs dining area at Avery \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Avery’s two levels are attached by a stairway to the left side of the front door and the immaculate kitchen is attached to the downstairs dining room and appears in clear view with no walls or doors, in the rear of the space. A private dining room, called “Avery’s Room,” is right above the kitchen on the second floor. It’s there that you’ll find some of the wine collection in a gorgeous cellar, ducks and lamb bones dry aging and vegetables pickling in a refrigerator, and all sorts of minute design elements like…Corey Lee’s Benu cookbook and some books on Milton Avery paintings.\u003c/p>\n\u003cfigure id=\"attachment_126793\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_1675-new.jpg\" alt='Private dining area \"Avery’s Room\" with wine cellar upstairs at Avery' width=\"1920\" height=\"1280\" class=\"size-full wp-image-126793\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1675-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1675-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1675-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1675-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1675-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1675-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1675-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1675-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1675-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1675-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1675-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Private dining area \"Avery’s Room\" with wine cellar upstairs at Avery \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126772\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_1683-new.jpg\" alt=\" Ducks and lamb bones dry aging and vegetables pickling in refrigerator\" width=\"1000\" height=\"1500\" class=\"size-full wp-image-126772\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1683-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1683-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1683-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1683-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1683-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1683-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1683-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1683-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Ducks and lamb bones dry aging and vegetables pickling in a refrigerator \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Much of the interior’s look is inspired by the earth and sea, bringing together bold swaths of charcoal black, teal and deep green that combine for a design motif that does actually seem to be one part ocean, one part forest and one part stark modernism. Chic black banquettes and bare black tables simply adorned with shell-like candle spheres and tiny plants in coral-like miniature pots serve as a contemporary juxtaposition to the retro, almost “Mad Men” era-evoking white chairs with delightfully oversized backs designed by the legendary Italian firm, Calligaris. Soft, gray mohair blankets on the banquettes invite cozying up, which some diners might be tempted by after course eight and the third glass of wine.\u003c/p>\n\u003cp>Also, make sure to look up to appreciate the dramatic light fixtures and the skylight in the Avery room, along with looking down to see the elegant patterned carpeting that can look like tide pools along the coast from certain angles.\u003c/p>\n\u003cp>With all of this design talk, let’s not get ahead of ourselves — the striking interior elements in the two dining spaces are most certainly the custom Venetian plaster wall treatments with murals by \u003ca href=\"http://<a%20href=\" https:>San Francisco-based artist Victor Reyes\u003c/a>. They’re so impressive that there is a museum-like label and description of the work in the alcove between the downstairs dining room and the kitchen.\u003c/p>\n\u003cfigure id=\"attachment_126795\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_1739-new.jpg\" alt=\"Upstairs dining area at Avery with Venetian plaster wall treatments by San Francisco-based artist Victor Reyes\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126795\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1739-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1739-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1739-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1739-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1739-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1739-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1739-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1739-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1739-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1739-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1739-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Upstairs dining area at Avery with Venetian plaster wall treatments by San Francisco-based artist Victor Reyes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Growing up in Milwaukee and Orange County, Reyes was inspired by \u003ca href=\"http://www.francis-bacon.com/paintings\">Francis Bacon\u003c/a>’s provocatively dark, yet beautiful works and eventually that led Reyes to become an artist — a graffiti artist, that is. Reyes’ outdoor art and murals really got noticed after his move to San Francisco and a project of painting each letter of the alphabet in the Mission. \u003c/p>\n\u003cp>Since then, he has received lots of attention and praise for his fascinating artistic sense of exploration and pursuit of mystery through breaking down recognizable objects. Like most modern art, everyone will have their own opinion of what the dining room mural is presenting but there’s no doubt that the sweeping brushes of sea blue against the pale plaster call to mind ocean waves (there’s the earth and sea element, again) and a gritty edge to the elegance provided by luxurious glassware and the finest ingredients on the table. Dare we say, it’s almost a little like a work Avery might do?\u003c/p>\n\u003cp>Overall, the restaurant’s look is a thrilling, eloquent clash of the unfinished and the refined, the industrial and the polished — something we’ve seen for two decades at bistros, bars and gastropubs and we’re seeing more and more of at higher-end restaurants (see: Benu). Avery has hip hop on the soundtrack, exposed pipes running along the ceiling and plenty of jamon Iberico, foie gras and smoked trout roe for the crowd — yes, the days of Masa’s and Ernie’s are over.\u003c/p>\n\u003cp>There are also plans for an investor to bring in an actual Avery painting to be a part of the interior design, so stay tuned.\u003c/p>\n\u003cp>We’re certainly starting to see culinary art literally work together with visual art. It’s an exciting direction for dining to go towards. Remember, it was Corey Lee who brought an innovative restaurant concept, In Situ, to SF MoMA. Now the roles are reversed — the restaurant welcomes the art museum — or, at least is welcoming the artist.\u003c/p>\n\u003cp>After all, isn’t the best kind of art the edible kind? Don’t we all wish we could take a bite out of the still lifes by Cézanne? Well, this art at Avery is very edible and each tasting menu is as striking as the restaurant namesake’s portfolio of work.\u003c/p>\n\u003cfigure id=\"attachment_126803\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_1836-new.jpg\" alt=\"The entryway to Avery\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126803\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1836-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1836-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1836-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1836-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1836-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1836-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1836-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1836-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1836-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1836-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1836-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The entryway to Avery \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003ca href=\"http://www.averysf.com\">\u003cstrong>Avery\u003c/strong>\u003c/a>\u003cbr>\n1552 Fillmore St. \u003ca href=\"https://www.google.com/maps/place/RTB+Fillmore/@37.7840602,-122.434765,17z/data=!3m1!4b1!4m5!3m4!1s0x80858062edd49d5f:0xd5dacdc7799506e!8m2!3d37.784056!4d-122.432571\">MAP\u003c/a>\u003cbr>\nSan Francisco, CA 94116\u003cbr>\nPh: (415) 817-1187\u003cbr>\nHours: Dinner Wed–Sun from 5:30pm-9:30pm; closed Monday and Tuesday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/averyinsf/\">Avery\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/avery_sf/\">@avery_sf\u003c/a>\u003cbr>\nPrice Range: $$$$ (tasting menus begin at $89 per person)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Che Fico Opens on Divisadero — Cool Figs, Wood-Fired Chicken and Hot Pizza",
"title": "Che Fico Opens on Divisadero — Cool Figs, Wood-Fired Chicken and Hot Pizza",
"headTitle": "New Restaurants 2018 | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Four years in the making, a trio of alums from some of Chicago and New York’s most important restaurants arrive on Divisadero with a chic, lofty Italian spot serving rustic pastas, San Francisco-style pizza, and can’t miss cocktails and desserts.\u003c/em>\u003c/p>\n\u003cp>Walking into the second floor dining room of NoPa’s newly-opened Cal-Ital destination, diners can’t help but think to themselves how cool the design is. They’ll tell themselves, “Wow, what a formidable pizza oven.” Or, “My goodness, that is one long, never-ending communal table.” Perhaps, they’ll even ask themselves, “When was the last time I saw a skylight in a San Francisco restaurant?” However, the most likely initial comment will undoubtedly be “What a fig” because of the ever-photogenic fig tree-printed wallpaper that greets everyone entering \u003ca href=\"http://www.chefico.com/\">Che Fico\u003c/a> (for the record, it’s pronounced like Kay fee-koh).\u003c/p>\n\u003cfigure id=\"attachment_126247\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1486-new.jpg\" alt=\"Entryway to Che Fico is adorned with fig wallpaper.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126247\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1486-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1486-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1486-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1486-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1486-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1486-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1486-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1486-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1486-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1486-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Entryway to Che Fico is adorned with fig wallpaper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126251\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1511-new.jpg\" alt=\"Communal table inside Che Fico.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126251\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1511-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1511-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1511-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1511-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1511-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1511-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1511-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1511-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1511-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1511-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Communal table inside Che Fico. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Well, there are no figs on any plates during the early spring season at this restaurant (sorry, \u003ca href=\"https://archives.sfweekly.com/foodie/2009/10/28/david-chang-sf-reaction-to-fig-gate-retardedly-stupid\">David Chang\u003c/a>) but the fig design motif makes obvious sense because Che Fico does literally translate to “What a fig” in Italian. More appropriately, though, for this chic Italy-via-seasonal California taverna, the phrase also means, “Oh that’s cool” in Italian slang. Indeed, this joint project from a trio of alums who spent significant time working at some of Chicago and New York’s restaurant heavyweights is indeed a really, really cool addition to the Divisadero corridor that just might be SF’s coolest dining neighborhood of the moment. There is a definite “it” factor going on here.\u003c/p>\n\u003cfigure id=\"attachment_126234\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1198-new.jpg\" alt=\"A chef wearing a cool fig-patterned shirt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126234\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1198-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1198-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1198-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1198-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1198-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1198-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1198-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1198-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1198-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1198-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chef wearing a cool fig-patterned shirt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Che Fico comes courtesy of chef David Nayfeld, pastry chef Angela Pinkerton and co-owner and partner Matt Brewer. They are rock stars of the restaurant industry without the Instagram-crazy, TV-watching groupie followings that seem to be the defining mark for celebrity chefs and restaurateurs today. Nayfeld grew up in the East Bay and used to hang out in what is now Che Fico’s neighborhood all the time because his mom is a chiropractor at the Fillmore Health Center just a few blocks away. As he likes to sarcastically say now, at least his mother can walk along Divisadero and show all her friends and colleagues that her son may have been up to trouble in the teenage years but it all worked out just fine. His resume is a story unto itself, beginning by stocking vegetables at Paul’s Produce in Alameda as a teenager and making pizzas at a Greek restaurant, then heading to Los Angeles as an 18-year old with no real agenda. He eventually landed at the \u003ca href=\"https://www.ciachef.edu/cia-new-york/\">Culinary Institute of America in Hyde Park\u003c/a>, NY and landed coveted externships at Nobu in Manhattan and now-closed Aqua here in San Francisco. \u003c/p>\n\u003cp>After graduation, one of Aqua’s chefs Peter Armellino (now the chef of \u003ca href=\"https://www.youtube.com/watch?v=Bncc1teQrf4\">The Plumed Horse\u003c/a> and Pasta Armellino in Saratoga and one of the Bay area’s true pasta maestros) brought Nayfeld back to Aqua as a line cook. From there, Nayfeld’s career touched all over New York, Europe and Las Vegas with stints in the kitchens of some of the world’s great restaurants (Mirazur in the south of France, Frenchie in Paris, Tickets in Barcelona, New York’s \u003ca href=\"https://www.elevenmadisonpark.com/\">Eleven Madison Park\u003c/a>) and the now-closed Cru in New York where chef Shea Gallante’s pasta tasting menus helped give Nayfeld the pasta bug that is very apparent at Che Fico. Basically, Nayfeld’s chef credentials are the culinary equivalent of a Stanford undergraduate degree combined with a Yale law degree. Yes, there is some serious talent here.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Nayfeld met Pinkerton at Eleven Madison Park (where she won a James Beard award for her exquisite dessert creations) and kept in contact with her when she moved west to help orchestrate the pastries for the Mission’s beloved \u003ca href=\"http://www.craftsman-wolves.com/\">Craftsman and Wolves\u003c/a>. Meanwhile, Brewer comes to the Bay Area via Chicago, where he served as a chef de partie at the much-acclaimed fine dining spot, L2O, and co-founded Hogsalt Hospitality, a restaurant group with a slew of popular, casual-meets-midscale hits (Bavette’s, Au Cheval) in that city à la Hi Neighbor Group (Stones Throw, Trestle) here in San Francisco. Together, it’s a powerful team that mixes fine dining experience with successful trendy, more concepts of the past. The one common trait for the trio is that they all certainly want Che Fico to be unfussy and relaxed. After all, there is fig tree-print wallpaper at the entrance. \u003c/p>\n\u003cp>Don’t get carried away thinking that Che Fico is following the wave of openings in recent months (Souvla, Namu Stonepot, Horsefeather, Sightglass Coffee). Che Fico has been an anticipated opening not just for a year — but for years. The planned was first hatched four years ago and media coverage started shortly thereafter because anytime that “Eleven Madison Park” is attached to a name, it’s automatically a big deal. Unlike many other long-delayed restaurant openings in this city construction-jammed, expensive city, Che Fico wasn’t really delayed. It just wasn’t ready until now and the media attention incorrectly made it seem destined to open long before any realistic date.\u003c/p>\n\u003cp>Nowhere does it say “rustic Cal-Ital” on the trio’s resumes but that is exactly the genre they are working with here, partly out of their love for it and partly because of San Francisco diners’ unwavering adoration for what is basically the city’s unofficial official cuisine. Nayfeld counts \u003ca href=\"http://zunicafe.com/\">Zuni Café\u003c/a> and Che Fico’s neighbor, \u003ca href=\"http://nopasf.com/\">Nopa\u003c/a>, as his favorite spots in San Francisco. Those two restaurants are beloved by a wide cross-section of San Franciscans for being something for everyone, whether it’s a celebratory blowout dinner or a quick plate of pasta and a cocktail. We’ll have to wait at least a decade to see if he’s found the same recipe for success as those timeless modern legends. \u003c/p>\n\u003cp>If you are looking for the Cal-Ital background in the kitchen, it comes notably via Nayfeld’s chef de cuisine, Evan Allumbaugh, who most recently was chef de cuisine at \u003ca href=\"https://www.flourandwater.com/\">Flour + Water\u003c/a>. While that Mission favorite is much more pasta-skewed, Che Fico really does look at the broader picture around the boot from Rome’s Jewish ghetto to Bologna’s hearty and meaty pastas.\u003c/p>\n\u003cfigure id=\"attachment_126266\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_2025-new.jpg\" alt=\"Che Fico's chef de cuisine, Evan Allumbaugh.\" width=\"1920\" height=\"1377\" class=\"size-full wp-image-126266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2025-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2025-new-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2025-new-800x574.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2025-new-768x551.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2025-new-1020x732.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2025-new-1180x846.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2025-new-960x689.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2025-new-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2025-new-375x269.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2025-new-520x373.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Che Fico's chef de cuisine, Evan Allumbaugh. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126239\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1221-new.jpg\" alt=\"Prepping for dinner service at Che Fico.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126239\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1221-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1221-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1221-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1221-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1221-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1221-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1221-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1221-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1221-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1221-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prepping for dinner service at Che Fico. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are four primary anchors of Nayfeld’s menu — San Franciso-style pizza (more on what THAT means later), pasta, a trio of wood-roasted large platters, and a section devoted to the Judeo-Roman cooking of Italy, cucina ebraica. \u003c/p>\n\u003cp>All you really need to know about Nayfeld’s pizza-making at Che Fico is that the name of the dough’s precious sourdough starter (“Loretta”) appears on the façade of the highly specified brick oven made in Naples. Yes, those bricks can handle the heat — they can even handle the heat of Vesuvius according to Nayfeld. \u003c/p>\n\u003cfigure id=\"attachment_126267\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_2035-new.jpg\" alt='\"Loretta\"' width=\"1920\" height=\"1280\" class=\"size-full wp-image-126267\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2035-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2035-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2035-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2035-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2035-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2035-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2035-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2035-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2035-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2035-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">\"Loretta\" \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This San Francisco-style stems from the whole-wheat, ancient grains crust itself, produced like sourdough bread from natural fermentation and yielding a crispy exterior and bubbly-spongy inner texture with the distinctive “crumb” holes that are so coveted by the likes of \u003ca href=\"http://www.joseybakerbread.com/\">Josey Baker\u003c/a> and \u003ca href=\"http://www.tartinebakery.com/\">Tartine\u003c/a>, but rarely discussed in pizza circles. The style also alludes to the fact that Nayfeld is a certified Neopolitan pizzaiolo but he also loves New York-style slices. Neopolitan pizza can’t be eaten by hand without becoming a taco or a mess. Nayfeld had to take matters into his own hands (literally and figuratively) and adapt the best of Naples, New York and sourdough-made San Francisco for the pies. He also dusts the pizzas with semolina instead of flour, like is sometimes done in this city, to avoid excess charring. \u003c/p>\n\u003cfigure id=\"attachment_126235\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1199-new.jpg\" alt=\"Making the pizze\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126235\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1199-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1199-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1199-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1199-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1199-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1199-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1199-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1199-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1199-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1199-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Making the pizze \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126237\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1208-new.jpg\" alt=\"Adding the sauce to the pizze dough\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126237\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1208-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1208-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1208-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1208-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1208-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1208-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1208-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1208-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1208-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1208-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Adding the sauce to the pizze dough \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>His half-dozen kinds of pizze ($17-21) range from the funky (pineapple, red onion and fermented chili) to classic (margherita or mushroom and sausage) to salad-like with a pile of arugula hiding marinara sauce and anchovy. There is also a nod to the late, great leader of Zuni Café with the Ode to Judy Rodgers pie, topped simply with marinara and ricotta salata, just like one of the Zuni Café lunch pizza standards. \u003c/p>\n\u003cfigure id=\"attachment_126273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_2161-new.jpg\" alt=\"Pizze: Marinara, Anchovy, Knoll Farms Arugula.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2161-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2161-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2161-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2161-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2161-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2161-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2161-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2161-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2161-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2161-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pizze: Marinara, Anchovy, Knoll Farms Arugula. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Pastas are made in-house, sometimes extruded by machines or rolled out on tables during the afternoon or made by hand. The latter category includes a goat’s milk ricotta gnudi with pomodoro sauce ($19); cavatelli tossed with broccoli ($16); and the Bologna classic, tagliatelle al ragu ($21), where thin strands of al dente dough are lightly coated with a deeply nuanced ground beef compote. Nayfeld also tosses together razor clams and Dungeness crab with biggoli nero ($24), offers a chile-laced rigatoni amatraciana with guanciale and the rarely-seen mafaldini (a thin, curvy and ribbon-like pasta) with hazelnuts and a pesto made of fava beans and preserved Meyer lemons from Warm Springs Ranch, Brewer’s family farm in Sonoma County ($16). It is worth noting that the pastas at Che Fico are priced substantially lower than the average primi at Cal-Ital peers Cotogna and Flour + Water, and half of the price of those at SPQR.\u003c/p>\n\u003cfigure id=\"attachment_126240\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1284-new.jpg\" alt=\"Weighing housemade pasta\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126240\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1284-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1284-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1284-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1284-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1284-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1284-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1284-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1284-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1284-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1284-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Weighing housemade pasta \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126297\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1945-new.jpg\" alt=\"Housemade pasta\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126297\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1945-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1945-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1945-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1945-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1945-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1945-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1945-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1945-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1945-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1945-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Housemade pasta \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126277\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_2256-new.jpg\" alt=\"Tagliatelle al ragu\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126277\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2256-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2256-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2256-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2256-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2256-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2256-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2256-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2256-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2256-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2256-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tagliatelle al ragu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Outside of fried artichokes as a seasonal appetizer at the Roman-themed Locanda in the Mission, San Franciscans probably only know Italy’s centuries-old Judeo-Roman cuisine from trips to the Eternal City because the guidebooks tell them to try it when in Rome. Che Fico does indeed have those fried artichokes, ready to dip in a lemon aioli ($11), but will also introduce most dinners to the arancini-resembling fried rice and provolone croquettes called suppli ($4 each) and caponata Ebraica a la Rosi ($8), a ratatouille-like concoction of potatoes, peas, olives, peppers, eggplant, golden raisins and walnuts. The cuisine also paid special attention to resurrecting lesser cuts of meat and offal, so diners will find grilled chopped duck liver with onions in various forms ($9); a chicken heart and gizzard salad ($14); and corned veal tongue with salsa verde ($16). \u003c/p>\n\u003cp>It won’t be easy with a party of less than four to save room for the large portion-only secondi but the massive wood-fired oven in the heart of the kitchen almost demands for tables to comply. A half or whole roast chicken ($27/$48) is another Zuni nod and an early signature dish, accompanied by agrodolce and creamy polenta. The opening secondi roster also features a whole-grilled turbot with collard greens and crispy capers (MP) and a slow-roasted lamb leg with wood-roasted potatoes and watercress salad ($44).\u003c/p>\n\u003cp>Still hungry? Before all of this, diners can enjoy some light antipasti like a half or whole chopped salad ($8/$15), house-pickled giardiniera ($8) that you can’t miss in the preserving jars around the open kitchen or an almost Provençal albacore tuna conserva with caper berries, artichoke, olives and aïoli ($14). Take note that the coppa “sando” starter is currently the only way to try the excellent housemade focaccia ($8). It’s literally a coppa di testa mini-sandwich wedged into a hunk of olive oil-slicked focaccia. \u003c/p>\n\u003cfigure id=\"attachment_126296\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1991-new.jpg\" alt=\"Housemade focaccia\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126296\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1991-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1991-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1991-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1991-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1991-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1991-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1991-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1991-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1991-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1991-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Housemade focaccia \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On that cured meat subject, housemade charcuterie is a huge project that Nayfeld is working on, as seen by the charcuterie locker in the dining room and the out-of-sight charcuterie aging in the kitchen’s walk-in. The sad news is that all of the charcuterie isn’t ready yet. Diners need to have patience, though, because great housemade mortadella, nduja and culatello take a lot of time and love in order to become an antipasti. They will come in the months to come. In the meantime, have another pasta.\u003c/p>\n\u003cfigure id=\"attachment_126246\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1484-new.jpg\" alt=\"The charcuterie locker in the dining room. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126246\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1484-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1484-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1484-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1484-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1484-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1484-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1484-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1484-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1484-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1484-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The charcuterie locker in the dining room. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All of this food will make you thirsty and that’s where we’re remiss in saying that Nayfeld, Pinkerton and Brewer are the only headliners of this trio. Christopher Longoria is a star in the San Francisco cocktail world thanks to his fantastic drink creations over the years at Polk Street’s 1760, blending elaborate combinations and quirky ingredients with careful balance. At Che Fico, he’s taking dry, often herb-forward Italian libation profiles way, way beyond the Aperol and Negroni sphere. Each cocktail ($14) is named for an herb or simply an elevated classic of the canon, like a Cognac-based milk punch or the chile vodka-forward “Basil” mellowed with eau de vie and Dimmi, a sharp, savory aperitivo. Amaro plays a prominent role in most drinks such as the boozy cold brew-based “Cafe” with Amaro Montenegro, absinthe, sweet vermouth and rum. Meanwhile, Italian pre-dinner classics like limoncello slip into the fold, joining Strega (a liqueur), Cardamaro, lime and black pepper cachaça in the “Pepper.”\u003c/p>\n\u003cfigure id=\"attachment_126257\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1582-new.jpg\" alt='Christopher Longoria preparing a \"Basil.\"' width=\"1920\" height=\"1280\" class=\"size-full wp-image-126257\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1582-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1582-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1582-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1582-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1582-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1582-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1582-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1582-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1582-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1582-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Christopher Longoria preparing a \"Basil.\" \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126280\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_2282-new.jpg\" alt='Christopher Longoria pouring a \"Basil.\"' width=\"1920\" height=\"1280\" class=\"size-full wp-image-126280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2282-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2282-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2282-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2282-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2282-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2282-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2282-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2282-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2282-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2282-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Christopher Longoria pouring a \"Basil\" cocktail. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126261\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1643-new.jpg\" alt=\"Cocktail: Chile vodka-forward “Basil” mellowed with eau de vie and Dimmi.\" width=\"1000\" height=\"1500\" class=\"size-full wp-image-126261\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1643-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1643-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1643-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1643-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1643-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1643-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1643-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1643-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Cocktail: Chile vodka-forward “Basil” mellowed with eau de vie and Dimmi. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On the wine front, Francesca Maniace (Commonwealth) created a strong Italy-centric list with several California favorites involved, as well. About 80% of the 60 or so bottles are below the $100 mark, many of which come from beloved producers of all ages with cult followings like Produttori del Barbaresco or Matthisasson and Massican of California. With such tempting wines and cocktails — and the food to sop up a few rounds of them — it’s great to see that Che Fico will be open until 1am on Fridays and Saturdays, following in the late night footsteps of the NoPa neighborhood’s restaurant namesake.\u003c/p>\n\u003cp>Che Fico’s design is by the Oakland–based firm of architect Jon de la Cruz, DLC ID, and the gorgeous layout and subtle details go well beyond the figs. The main feature of the 120-seat space is just that — it’s big and spacious with an open, loft-like feel similar to a small cathedral but actually hails from its prior incarnation as an auto body shop. That auto body shop has shifted into an assortment of contemporary elements (raw wood, lots of tile, Italian marble chef’s counter overlooking the kitchen, giant communal table) mingling with old-school red sauce joints (plush red leather booths, dim lighting) and an Instagram-ready glow in the daytime when sunlight streams in through a pair of skylights and the side windows overlooking Divisadero. Heck, everything here is gorgeous, detailed and cheery — already filtered and ready for photo-sharing in the same way SF’s hippest atmospheric restaurants are like Liholiho Yacht Club and Leo’s Oyster Bar. Not surprisingly, the latter is a DLC ID design. James Beard voters might as well already put Che Fico into the semifinalist round for the 2019 Best Design awards. \u003c/p>\n\u003cfigure id=\"attachment_126249\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1488-new.jpg\" alt=\"Che Fico interior overlooking Divisidero Street\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126249\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1488-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1488-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1488-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1488-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1488-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1488-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1488-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1488-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1488-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1488-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Che Fico interior overlooking Divisidero Street \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Roughly a third of the tables and all bar spots at Che Fico’s 15-seat zinc topped bar by the entrance will be set aside for walk-ins. There is also a private dining room for 16 with a table made of a Valley Oak tree from the Brewer’s family farm. The private dining room also has more quirky wallpaper but, this time, it’s a colorful print of Italian pop singer Adriano Celentano’s record albums. Nayfeld’s parents used to play his music all the time as their first taste of uncensored music after leaving communist Russia. The bathrooms have both the same wallpaper in black and white and Celentano’s music playing constantly. It’s a great way to make sure nobody will linger too long there…\u003c/p>\n\u003cfigure id=\"attachment_126268\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_2069-new.jpg\" alt=\"Private dining room adorned with Italian pop singer Adriano Celentano’s record albums.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126268\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2069-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2069-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2069-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2069-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2069-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2069-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2069-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2069-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2069-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2069-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Private dining room adorned with Italian pop singer Adriano Celentano’s record albums. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With all of this interior talk, it’s impossible to forget the single most striking design feature. Yes, it’s the exterior sign where a local company made Che Fico’s sign and nestled it into the retro arrow sign that the auto body shop had. And, no, the restaurant is not allowed to turn on the lights per neighborhood rules. As far as marquees of San Francisco, this one isn’t quite the Castro Theater but isn’t too far behind.\u003c/p>\n\u003cfigure id=\"attachment_126250\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1505-new.jpg\" alt=\"The cool Che Fico sign.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126250\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1505-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1505-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1505-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1505-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1505-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1505-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1505-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1505-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1505-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1505-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The cool Che Fico sign. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Don’t think for a moment that we skipped dessert. Nayfeld purposely bypassed yeast for his pizza crust because that’s a key ingredient in making heavy pizza slices sit like bricks in diners’ stomachs — but chances are the table will be slowing down once the dessert menu arrives. Pinkerton is truly one of the country’s most gifted pastry chefs. Using Bay Area seasonal fruit and Italy’s more dense-style of pastries as a template, it’s a thrill for Bay Area diners to see her producing the likes of wood-fired citrus crostata ($16 and serves two) or an olive oil cake with roasted strawberry vinaigrette ($12). The showstopper, without question, is the bittersweet chocolate budino ($13) with a host of textural contrasts ranging from crunchy salt and pepper walnuts to a silky salted caramel gelato to a hefty pour of olive oil as a finishing, assertive touch. For more gelato fun, by the way, diners can finish with scoops of house-churned gelato in flavors like malted yogurt or strawberry rhubarb sorbetto ($4 for one scoop). \u003c/p>\n\u003cfigure id=\"attachment_126253\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1515-new.jpg\" alt=\"Pastry chef Angela Pinkerton delivers the amazing bittersweet chocolate budino.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126253\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1515-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1515-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1515-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1515-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1515-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1515-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1515-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1515-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1515-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1515-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pastry chef Angela Pinkerton delivers the amazing bittersweet chocolate budino. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126254\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1519-new.jpg\" alt=\"Che Fico's bittersweet chocolate budino.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126254\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1519-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1519-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1519-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1519-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1519-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1519-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1519-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1519-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1519-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1519-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Che Fico's bittersweet chocolate budino. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With the last spoonful of budino gone, don’t despair, there is still more to come — in the coming year ahead. When a restaurant waited as long as an entire Summer Olympics or presidential election cycle to open, patience is dearly important. There is the aforementioned housemade charcuterie to wait for. There will also be Pinkerton’s ground-level luncheonette-evoking concept called “Theorita,” where pastries, pies and lunch favorites in the daytime will evolve into Nayfeld’s adaptations of Americana classics for dinner.\u003c/p>\n\u003cp>San Francisco diners are obviously more than excited that Che Fico finally is here and surely the reservations and walk-in seats will be filled from happy hour until late night for the foreseeable future. Sure, it’s another pasta and pizza spot in this pasta and pizza-mad city. But it also isn’t — they’re just one of many components to the whole experience. In Nayfeld’s eyes, this is “noble food” that requires painstaking “craftsmanship.” He’s right. This is home-cooking that nobody, or at least most of us non-professional chefs, can come close to replicating. It’s bringing together one of the world’s most treasured cuisines with the ingredients of the world’s most produce-friendly climate and having fun in the process with a few cocktails. \u003c/p>\n\u003cp>Oh that’s cool.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.chefico.com/\">\u003cstrong>Che Fico\u003c/strong>\u003c/a>\u003cbr>\n838 Divisadero St.\u003cbr>\nSan Francisco, CA 94117\u003cbr>\nPh: (415) 416-6959\u003cbr>\nHours: Dinner Tue-Thu 5:30pm-11pm, Fri-Sat 5:30pm-1am; closed Sunday and Monday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ChefDavidNayfeld/\">Chef David Nayfeld\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DavidNayfeld\">@DavidNayfeld\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/chefico/\">@chefico\u003c/a>\u003cbr>\nPrice Range: $$$ (most dishes $16-$20)\u003c/p>\n\n",
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"excerpt": "Four years in the making, a trio of alums from some of Chicago and New York’s most important restaurants arrive on Divisadero with a chic, lofty Italian spot serving rustic pastas, San Francisco-style pizza, and can’t miss cocktails and desserts.",
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"description": "Four years in the making, a trio of alums from some of Chicago and New York’s most important restaurants arrive on Divisadero with a chic, lofty Italian spot serving rustic pastas, San Francisco-style pizza, and can’t miss cocktails and desserts.",
"title": "Che Fico Opens on Divisadero — Cool Figs, Wood-Fired Chicken and Hot Pizza | KQED",
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"headline": "Che Fico Opens on Divisadero — Cool Figs, Wood-Fired Chicken and Hot Pizza",
"datePublished": "2018-03-30T12:28:04-07:00",
"dateModified": "2018-06-28T23:02:28-07:00",
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"slug": "che-fico-opens-on-divisadero-cool-figs-wood-fired-chicken-and-hot-pizza",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Four years in the making, a trio of alums from some of Chicago and New York’s most important restaurants arrive on Divisadero with a chic, lofty Italian spot serving rustic pastas, San Francisco-style pizza, and can’t miss cocktails and desserts.\u003c/em>\u003c/p>\n\u003cp>Walking into the second floor dining room of NoPa’s newly-opened Cal-Ital destination, diners can’t help but think to themselves how cool the design is. They’ll tell themselves, “Wow, what a formidable pizza oven.” Or, “My goodness, that is one long, never-ending communal table.” Perhaps, they’ll even ask themselves, “When was the last time I saw a skylight in a San Francisco restaurant?” However, the most likely initial comment will undoubtedly be “What a fig” because of the ever-photogenic fig tree-printed wallpaper that greets everyone entering \u003ca href=\"http://www.chefico.com/\">Che Fico\u003c/a> (for the record, it’s pronounced like Kay fee-koh).\u003c/p>\n\u003cfigure id=\"attachment_126247\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1486-new.jpg\" alt=\"Entryway to Che Fico is adorned with fig wallpaper.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126247\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1486-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1486-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1486-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1486-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1486-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1486-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1486-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1486-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1486-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1486-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Entryway to Che Fico is adorned with fig wallpaper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126251\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1511-new.jpg\" alt=\"Communal table inside Che Fico.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126251\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1511-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1511-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1511-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1511-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1511-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1511-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1511-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1511-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1511-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1511-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Communal table inside Che Fico. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Well, there are no figs on any plates during the early spring season at this restaurant (sorry, \u003ca href=\"https://archives.sfweekly.com/foodie/2009/10/28/david-chang-sf-reaction-to-fig-gate-retardedly-stupid\">David Chang\u003c/a>) but the fig design motif makes obvious sense because Che Fico does literally translate to “What a fig” in Italian. More appropriately, though, for this chic Italy-via-seasonal California taverna, the phrase also means, “Oh that’s cool” in Italian slang. Indeed, this joint project from a trio of alums who spent significant time working at some of Chicago and New York’s restaurant heavyweights is indeed a really, really cool addition to the Divisadero corridor that just might be SF’s coolest dining neighborhood of the moment. There is a definite “it” factor going on here.\u003c/p>\n\u003cfigure id=\"attachment_126234\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1198-new.jpg\" alt=\"A chef wearing a cool fig-patterned shirt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126234\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1198-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1198-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1198-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1198-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1198-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1198-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1198-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1198-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1198-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1198-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chef wearing a cool fig-patterned shirt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Che Fico comes courtesy of chef David Nayfeld, pastry chef Angela Pinkerton and co-owner and partner Matt Brewer. They are rock stars of the restaurant industry without the Instagram-crazy, TV-watching groupie followings that seem to be the defining mark for celebrity chefs and restaurateurs today. Nayfeld grew up in the East Bay and used to hang out in what is now Che Fico’s neighborhood all the time because his mom is a chiropractor at the Fillmore Health Center just a few blocks away. As he likes to sarcastically say now, at least his mother can walk along Divisadero and show all her friends and colleagues that her son may have been up to trouble in the teenage years but it all worked out just fine. His resume is a story unto itself, beginning by stocking vegetables at Paul’s Produce in Alameda as a teenager and making pizzas at a Greek restaurant, then heading to Los Angeles as an 18-year old with no real agenda. He eventually landed at the \u003ca href=\"https://www.ciachef.edu/cia-new-york/\">Culinary Institute of America in Hyde Park\u003c/a>, NY and landed coveted externships at Nobu in Manhattan and now-closed Aqua here in San Francisco. \u003c/p>\n\u003cp>After graduation, one of Aqua’s chefs Peter Armellino (now the chef of \u003ca href=\"https://www.youtube.com/watch?v=Bncc1teQrf4\">The Plumed Horse\u003c/a> and Pasta Armellino in Saratoga and one of the Bay area’s true pasta maestros) brought Nayfeld back to Aqua as a line cook. From there, Nayfeld’s career touched all over New York, Europe and Las Vegas with stints in the kitchens of some of the world’s great restaurants (Mirazur in the south of France, Frenchie in Paris, Tickets in Barcelona, New York’s \u003ca href=\"https://www.elevenmadisonpark.com/\">Eleven Madison Park\u003c/a>) and the now-closed Cru in New York where chef Shea Gallante’s pasta tasting menus helped give Nayfeld the pasta bug that is very apparent at Che Fico. Basically, Nayfeld’s chef credentials are the culinary equivalent of a Stanford undergraduate degree combined with a Yale law degree. Yes, there is some serious talent here.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Nayfeld met Pinkerton at Eleven Madison Park (where she won a James Beard award for her exquisite dessert creations) and kept in contact with her when she moved west to help orchestrate the pastries for the Mission’s beloved \u003ca href=\"http://www.craftsman-wolves.com/\">Craftsman and Wolves\u003c/a>. Meanwhile, Brewer comes to the Bay Area via Chicago, where he served as a chef de partie at the much-acclaimed fine dining spot, L2O, and co-founded Hogsalt Hospitality, a restaurant group with a slew of popular, casual-meets-midscale hits (Bavette’s, Au Cheval) in that city à la Hi Neighbor Group (Stones Throw, Trestle) here in San Francisco. Together, it’s a powerful team that mixes fine dining experience with successful trendy, more concepts of the past. The one common trait for the trio is that they all certainly want Che Fico to be unfussy and relaxed. After all, there is fig tree-print wallpaper at the entrance. \u003c/p>\n\u003cp>Don’t get carried away thinking that Che Fico is following the wave of openings in recent months (Souvla, Namu Stonepot, Horsefeather, Sightglass Coffee). Che Fico has been an anticipated opening not just for a year — but for years. The planned was first hatched four years ago and media coverage started shortly thereafter because anytime that “Eleven Madison Park” is attached to a name, it’s automatically a big deal. Unlike many other long-delayed restaurant openings in this city construction-jammed, expensive city, Che Fico wasn’t really delayed. It just wasn’t ready until now and the media attention incorrectly made it seem destined to open long before any realistic date.\u003c/p>\n\u003cp>Nowhere does it say “rustic Cal-Ital” on the trio’s resumes but that is exactly the genre they are working with here, partly out of their love for it and partly because of San Francisco diners’ unwavering adoration for what is basically the city’s unofficial official cuisine. Nayfeld counts \u003ca href=\"http://zunicafe.com/\">Zuni Café\u003c/a> and Che Fico’s neighbor, \u003ca href=\"http://nopasf.com/\">Nopa\u003c/a>, as his favorite spots in San Francisco. Those two restaurants are beloved by a wide cross-section of San Franciscans for being something for everyone, whether it’s a celebratory blowout dinner or a quick plate of pasta and a cocktail. We’ll have to wait at least a decade to see if he’s found the same recipe for success as those timeless modern legends. \u003c/p>\n\u003cp>If you are looking for the Cal-Ital background in the kitchen, it comes notably via Nayfeld’s chef de cuisine, Evan Allumbaugh, who most recently was chef de cuisine at \u003ca href=\"https://www.flourandwater.com/\">Flour + Water\u003c/a>. While that Mission favorite is much more pasta-skewed, Che Fico really does look at the broader picture around the boot from Rome’s Jewish ghetto to Bologna’s hearty and meaty pastas.\u003c/p>\n\u003cfigure id=\"attachment_126266\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_2025-new.jpg\" alt=\"Che Fico's chef de cuisine, Evan Allumbaugh.\" width=\"1920\" height=\"1377\" class=\"size-full wp-image-126266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2025-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2025-new-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2025-new-800x574.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2025-new-768x551.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2025-new-1020x732.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2025-new-1180x846.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2025-new-960x689.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2025-new-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2025-new-375x269.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2025-new-520x373.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Che Fico's chef de cuisine, Evan Allumbaugh. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126239\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1221-new.jpg\" alt=\"Prepping for dinner service at Che Fico.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126239\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1221-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1221-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1221-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1221-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1221-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1221-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1221-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1221-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1221-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1221-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prepping for dinner service at Che Fico. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are four primary anchors of Nayfeld’s menu — San Franciso-style pizza (more on what THAT means later), pasta, a trio of wood-roasted large platters, and a section devoted to the Judeo-Roman cooking of Italy, cucina ebraica. \u003c/p>\n\u003cp>All you really need to know about Nayfeld’s pizza-making at Che Fico is that the name of the dough’s precious sourdough starter (“Loretta”) appears on the façade of the highly specified brick oven made in Naples. Yes, those bricks can handle the heat — they can even handle the heat of Vesuvius according to Nayfeld. \u003c/p>\n\u003cfigure id=\"attachment_126267\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_2035-new.jpg\" alt='\"Loretta\"' width=\"1920\" height=\"1280\" class=\"size-full wp-image-126267\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2035-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2035-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2035-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2035-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2035-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2035-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2035-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2035-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2035-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2035-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">\"Loretta\" \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This San Francisco-style stems from the whole-wheat, ancient grains crust itself, produced like sourdough bread from natural fermentation and yielding a crispy exterior and bubbly-spongy inner texture with the distinctive “crumb” holes that are so coveted by the likes of \u003ca href=\"http://www.joseybakerbread.com/\">Josey Baker\u003c/a> and \u003ca href=\"http://www.tartinebakery.com/\">Tartine\u003c/a>, but rarely discussed in pizza circles. The style also alludes to the fact that Nayfeld is a certified Neopolitan pizzaiolo but he also loves New York-style slices. Neopolitan pizza can’t be eaten by hand without becoming a taco or a mess. Nayfeld had to take matters into his own hands (literally and figuratively) and adapt the best of Naples, New York and sourdough-made San Francisco for the pies. He also dusts the pizzas with semolina instead of flour, like is sometimes done in this city, to avoid excess charring. \u003c/p>\n\u003cfigure id=\"attachment_126235\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1199-new.jpg\" alt=\"Making the pizze\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126235\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1199-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1199-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1199-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1199-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1199-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1199-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1199-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1199-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1199-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1199-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Making the pizze \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126237\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1208-new.jpg\" alt=\"Adding the sauce to the pizze dough\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126237\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1208-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1208-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1208-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1208-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1208-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1208-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1208-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1208-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1208-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1208-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Adding the sauce to the pizze dough \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>His half-dozen kinds of pizze ($17-21) range from the funky (pineapple, red onion and fermented chili) to classic (margherita or mushroom and sausage) to salad-like with a pile of arugula hiding marinara sauce and anchovy. There is also a nod to the late, great leader of Zuni Café with the Ode to Judy Rodgers pie, topped simply with marinara and ricotta salata, just like one of the Zuni Café lunch pizza standards. \u003c/p>\n\u003cfigure id=\"attachment_126273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_2161-new.jpg\" alt=\"Pizze: Marinara, Anchovy, Knoll Farms Arugula.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2161-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2161-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2161-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2161-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2161-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2161-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2161-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2161-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2161-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2161-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pizze: Marinara, Anchovy, Knoll Farms Arugula. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Pastas are made in-house, sometimes extruded by machines or rolled out on tables during the afternoon or made by hand. The latter category includes a goat’s milk ricotta gnudi with pomodoro sauce ($19); cavatelli tossed with broccoli ($16); and the Bologna classic, tagliatelle al ragu ($21), where thin strands of al dente dough are lightly coated with a deeply nuanced ground beef compote. Nayfeld also tosses together razor clams and Dungeness crab with biggoli nero ($24), offers a chile-laced rigatoni amatraciana with guanciale and the rarely-seen mafaldini (a thin, curvy and ribbon-like pasta) with hazelnuts and a pesto made of fava beans and preserved Meyer lemons from Warm Springs Ranch, Brewer’s family farm in Sonoma County ($16). It is worth noting that the pastas at Che Fico are priced substantially lower than the average primi at Cal-Ital peers Cotogna and Flour + Water, and half of the price of those at SPQR.\u003c/p>\n\u003cfigure id=\"attachment_126240\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1284-new.jpg\" alt=\"Weighing housemade pasta\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126240\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1284-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1284-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1284-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1284-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1284-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1284-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1284-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1284-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1284-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1284-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Weighing housemade pasta \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126297\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1945-new.jpg\" alt=\"Housemade pasta\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126297\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1945-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1945-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1945-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1945-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1945-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1945-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1945-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1945-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1945-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1945-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Housemade pasta \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126277\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_2256-new.jpg\" alt=\"Tagliatelle al ragu\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126277\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2256-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2256-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2256-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2256-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2256-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2256-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2256-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2256-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2256-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2256-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tagliatelle al ragu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Outside of fried artichokes as a seasonal appetizer at the Roman-themed Locanda in the Mission, San Franciscans probably only know Italy’s centuries-old Judeo-Roman cuisine from trips to the Eternal City because the guidebooks tell them to try it when in Rome. Che Fico does indeed have those fried artichokes, ready to dip in a lemon aioli ($11), but will also introduce most dinners to the arancini-resembling fried rice and provolone croquettes called suppli ($4 each) and caponata Ebraica a la Rosi ($8), a ratatouille-like concoction of potatoes, peas, olives, peppers, eggplant, golden raisins and walnuts. The cuisine also paid special attention to resurrecting lesser cuts of meat and offal, so diners will find grilled chopped duck liver with onions in various forms ($9); a chicken heart and gizzard salad ($14); and corned veal tongue with salsa verde ($16). \u003c/p>\n\u003cp>It won’t be easy with a party of less than four to save room for the large portion-only secondi but the massive wood-fired oven in the heart of the kitchen almost demands for tables to comply. A half or whole roast chicken ($27/$48) is another Zuni nod and an early signature dish, accompanied by agrodolce and creamy polenta. The opening secondi roster also features a whole-grilled turbot with collard greens and crispy capers (MP) and a slow-roasted lamb leg with wood-roasted potatoes and watercress salad ($44).\u003c/p>\n\u003cp>Still hungry? Before all of this, diners can enjoy some light antipasti like a half or whole chopped salad ($8/$15), house-pickled giardiniera ($8) that you can’t miss in the preserving jars around the open kitchen or an almost Provençal albacore tuna conserva with caper berries, artichoke, olives and aïoli ($14). Take note that the coppa “sando” starter is currently the only way to try the excellent housemade focaccia ($8). It’s literally a coppa di testa mini-sandwich wedged into a hunk of olive oil-slicked focaccia. \u003c/p>\n\u003cfigure id=\"attachment_126296\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1991-new.jpg\" alt=\"Housemade focaccia\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126296\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1991-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1991-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1991-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1991-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1991-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1991-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1991-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1991-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1991-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1991-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Housemade focaccia \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On that cured meat subject, housemade charcuterie is a huge project that Nayfeld is working on, as seen by the charcuterie locker in the dining room and the out-of-sight charcuterie aging in the kitchen’s walk-in. The sad news is that all of the charcuterie isn’t ready yet. Diners need to have patience, though, because great housemade mortadella, nduja and culatello take a lot of time and love in order to become an antipasti. They will come in the months to come. In the meantime, have another pasta.\u003c/p>\n\u003cfigure id=\"attachment_126246\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1484-new.jpg\" alt=\"The charcuterie locker in the dining room. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126246\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1484-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1484-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1484-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1484-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1484-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1484-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1484-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1484-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1484-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1484-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The charcuterie locker in the dining room. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All of this food will make you thirsty and that’s where we’re remiss in saying that Nayfeld, Pinkerton and Brewer are the only headliners of this trio. Christopher Longoria is a star in the San Francisco cocktail world thanks to his fantastic drink creations over the years at Polk Street’s 1760, blending elaborate combinations and quirky ingredients with careful balance. At Che Fico, he’s taking dry, often herb-forward Italian libation profiles way, way beyond the Aperol and Negroni sphere. Each cocktail ($14) is named for an herb or simply an elevated classic of the canon, like a Cognac-based milk punch or the chile vodka-forward “Basil” mellowed with eau de vie and Dimmi, a sharp, savory aperitivo. Amaro plays a prominent role in most drinks such as the boozy cold brew-based “Cafe” with Amaro Montenegro, absinthe, sweet vermouth and rum. Meanwhile, Italian pre-dinner classics like limoncello slip into the fold, joining Strega (a liqueur), Cardamaro, lime and black pepper cachaça in the “Pepper.”\u003c/p>\n\u003cfigure id=\"attachment_126257\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1582-new.jpg\" alt='Christopher Longoria preparing a \"Basil.\"' width=\"1920\" height=\"1280\" class=\"size-full wp-image-126257\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1582-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1582-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1582-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1582-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1582-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1582-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1582-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1582-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1582-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1582-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Christopher Longoria preparing a \"Basil.\" \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126280\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_2282-new.jpg\" alt='Christopher Longoria pouring a \"Basil.\"' width=\"1920\" height=\"1280\" class=\"size-full wp-image-126280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2282-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2282-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2282-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2282-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2282-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2282-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2282-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2282-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2282-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2282-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Christopher Longoria pouring a \"Basil\" cocktail. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126261\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1643-new.jpg\" alt=\"Cocktail: Chile vodka-forward “Basil” mellowed with eau de vie and Dimmi.\" width=\"1000\" height=\"1500\" class=\"size-full wp-image-126261\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1643-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1643-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1643-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1643-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1643-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1643-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1643-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1643-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Cocktail: Chile vodka-forward “Basil” mellowed with eau de vie and Dimmi. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On the wine front, Francesca Maniace (Commonwealth) created a strong Italy-centric list with several California favorites involved, as well. About 80% of the 60 or so bottles are below the $100 mark, many of which come from beloved producers of all ages with cult followings like Produttori del Barbaresco or Matthisasson and Massican of California. With such tempting wines and cocktails — and the food to sop up a few rounds of them — it’s great to see that Che Fico will be open until 1am on Fridays and Saturdays, following in the late night footsteps of the NoPa neighborhood’s restaurant namesake.\u003c/p>\n\u003cp>Che Fico’s design is by the Oakland–based firm of architect Jon de la Cruz, DLC ID, and the gorgeous layout and subtle details go well beyond the figs. The main feature of the 120-seat space is just that — it’s big and spacious with an open, loft-like feel similar to a small cathedral but actually hails from its prior incarnation as an auto body shop. That auto body shop has shifted into an assortment of contemporary elements (raw wood, lots of tile, Italian marble chef’s counter overlooking the kitchen, giant communal table) mingling with old-school red sauce joints (plush red leather booths, dim lighting) and an Instagram-ready glow in the daytime when sunlight streams in through a pair of skylights and the side windows overlooking Divisadero. Heck, everything here is gorgeous, detailed and cheery — already filtered and ready for photo-sharing in the same way SF’s hippest atmospheric restaurants are like Liholiho Yacht Club and Leo’s Oyster Bar. Not surprisingly, the latter is a DLC ID design. James Beard voters might as well already put Che Fico into the semifinalist round for the 2019 Best Design awards. \u003c/p>\n\u003cfigure id=\"attachment_126249\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1488-new.jpg\" alt=\"Che Fico interior overlooking Divisidero Street\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126249\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1488-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1488-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1488-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1488-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1488-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1488-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1488-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1488-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1488-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1488-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Che Fico interior overlooking Divisidero Street \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Roughly a third of the tables and all bar spots at Che Fico’s 15-seat zinc topped bar by the entrance will be set aside for walk-ins. There is also a private dining room for 16 with a table made of a Valley Oak tree from the Brewer’s family farm. The private dining room also has more quirky wallpaper but, this time, it’s a colorful print of Italian pop singer Adriano Celentano’s record albums. Nayfeld’s parents used to play his music all the time as their first taste of uncensored music after leaving communist Russia. The bathrooms have both the same wallpaper in black and white and Celentano’s music playing constantly. It’s a great way to make sure nobody will linger too long there…\u003c/p>\n\u003cfigure id=\"attachment_126268\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_2069-new.jpg\" alt=\"Private dining room adorned with Italian pop singer Adriano Celentano’s record albums.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126268\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2069-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2069-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2069-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2069-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2069-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2069-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2069-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2069-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2069-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2069-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Private dining room adorned with Italian pop singer Adriano Celentano’s record albums. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With all of this interior talk, it’s impossible to forget the single most striking design feature. Yes, it’s the exterior sign where a local company made Che Fico’s sign and nestled it into the retro arrow sign that the auto body shop had. And, no, the restaurant is not allowed to turn on the lights per neighborhood rules. As far as marquees of San Francisco, this one isn’t quite the Castro Theater but isn’t too far behind.\u003c/p>\n\u003cfigure id=\"attachment_126250\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1505-new.jpg\" alt=\"The cool Che Fico sign.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126250\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1505-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1505-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1505-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1505-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1505-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1505-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1505-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1505-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1505-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1505-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The cool Che Fico sign. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Don’t think for a moment that we skipped dessert. Nayfeld purposely bypassed yeast for his pizza crust because that’s a key ingredient in making heavy pizza slices sit like bricks in diners’ stomachs — but chances are the table will be slowing down once the dessert menu arrives. Pinkerton is truly one of the country’s most gifted pastry chefs. Using Bay Area seasonal fruit and Italy’s more dense-style of pastries as a template, it’s a thrill for Bay Area diners to see her producing the likes of wood-fired citrus crostata ($16 and serves two) or an olive oil cake with roasted strawberry vinaigrette ($12). The showstopper, without question, is the bittersweet chocolate budino ($13) with a host of textural contrasts ranging from crunchy salt and pepper walnuts to a silky salted caramel gelato to a hefty pour of olive oil as a finishing, assertive touch. For more gelato fun, by the way, diners can finish with scoops of house-churned gelato in flavors like malted yogurt or strawberry rhubarb sorbetto ($4 for one scoop). \u003c/p>\n\u003cfigure id=\"attachment_126253\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1515-new.jpg\" alt=\"Pastry chef Angela Pinkerton delivers the amazing bittersweet chocolate budino.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126253\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1515-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1515-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1515-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1515-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1515-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1515-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1515-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1515-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1515-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1515-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pastry chef Angela Pinkerton delivers the amazing bittersweet chocolate budino. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126254\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1519-new.jpg\" alt=\"Che Fico's bittersweet chocolate budino.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126254\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1519-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1519-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1519-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1519-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1519-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1519-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1519-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1519-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1519-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1519-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Che Fico's bittersweet chocolate budino. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With the last spoonful of budino gone, don’t despair, there is still more to come — in the coming year ahead. When a restaurant waited as long as an entire Summer Olympics or presidential election cycle to open, patience is dearly important. There is the aforementioned housemade charcuterie to wait for. There will also be Pinkerton’s ground-level luncheonette-evoking concept called “Theorita,” where pastries, pies and lunch favorites in the daytime will evolve into Nayfeld’s adaptations of Americana classics for dinner.\u003c/p>\n\u003cp>San Francisco diners are obviously more than excited that Che Fico finally is here and surely the reservations and walk-in seats will be filled from happy hour until late night for the foreseeable future. Sure, it’s another pasta and pizza spot in this pasta and pizza-mad city. But it also isn’t — they’re just one of many components to the whole experience. In Nayfeld’s eyes, this is “noble food” that requires painstaking “craftsmanship.” He’s right. This is home-cooking that nobody, or at least most of us non-professional chefs, can come close to replicating. It’s bringing together one of the world’s most treasured cuisines with the ingredients of the world’s most produce-friendly climate and having fun in the process with a few cocktails. \u003c/p>\n\u003cp>Oh that’s cool.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.chefico.com/\">\u003cstrong>Che Fico\u003c/strong>\u003c/a>\u003cbr>\n838 Divisadero St.\u003cbr>\nSan Francisco, CA 94117\u003cbr>\nPh: (415) 416-6959\u003cbr>\nHours: Dinner Tue-Thu 5:30pm-11pm, Fri-Sat 5:30pm-1am; closed Sunday and Monday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ChefDavidNayfeld/\">Chef David Nayfeld\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DavidNayfeld\">@DavidNayfeld\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/chefico/\">@chefico\u003c/a>\u003cbr>\nPrice Range: $$$ (most dishes $16-$20)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Chef David Chang Dishes On The 'Ugly' Side Of 'Delicious' Food",
"title": "Chef David Chang Dishes On The 'Ugly' Side Of 'Delicious' Food",
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"content": "\u003cp>Chef David Chang's new Netflix show \u003cem>Ugly Delicious\u003c/em> dives deep into how some of his favorite kinds of foods — from pizza to fried chicken — are made all over the world.\u003c/p>\n\u003cp>\u003ca href=\"https://momofuku.com/\">Chang\u003c/a> tells \u003cem>Here & Now\u003c/em>'s Jeremy Hobson the term that became \u003ca href=\"https://www.netflix.com/title/80170368\">the show's title\u003c/a> originated as an Instagram hashtag, and an inside joke with his cooks.\u003c/p>\n\u003cp>\"The most delicious stuff is like a bowl of curry on rice, and that's not gonna inspire a cookbook or a cover of a \u003cem>Bon Appétit\u003c/em> magazine,\" Chang says. \"And all of this food [history] is sometimes not being told, and it's not being appreciated enough in the world we live in right now.\"\u003c/p>\n\u003cp>\u003cstrong>Interview Highlights\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>On deciding which foods to focus on in the show\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It was hard to figure out what we were even gonna do, so we narrowed it down to just themes, and then those themes became, 'Wait, why don't we just talk about specific foods, and go down that rabbit hole, and how that intersects with culture and something like pizza or fried chicken, or the idea of barbecue.' So that was it. It was like, 'OK, let's talk about the stories that sometimes are told. But we're gonna create conversations in ways that maybe people really wanna talk about pizza, or fried chicken.'\u003c/p>\n\u003cp>https://youtu.be/pN_XItALHmM\u003c/p>\n\u003cp>\u003cstrong>On talking with chefs like Mark Iacono, of the Brooklyn restaurant Lucali\u003c/strong>\u003c/p>\n\u003cp data-reactid=\"302\">Mark's one of my favorite, favorite chefs. There's there's just something romantic about watching Mark make pizza, because he uses a wine bottle instead of a traditional rolling pin. And even though he's just making pizzas, it's one of my favorite spots to go. But you get to hear their philosophy. It's not just a profile, and we're not even really talking about Mark. We're trying to get his understanding of what it's like to be an Italian-American — very quickly — and inheriting the sort of ... I don't wanna say the burden, but the responsibility of carrying on that tradition that came with all the Italian immigrants to New York City.\u003c/p>\n\u003cp>\u003cstrong>On traveling to New York and Tokyo for the pizza episode\u003c/strong>\u003c/p>\n\u003cp>We're trying to define what pizza is, how it came from, where do people think is the best pizza. ... I believe that the best pizza in the world for me — I can't speak for anyone else — is in Tokyo, and creating those conversations, or sometimes maybe the best pizza in the world, for me, is in New Haven. Which again, all of these things are talked about, written about, but trying to present it and cobbled together in a way that maybe the audience might not have heard.\u003c/p>\n\u003cp>\u003cstrong>On how one food can taste totally different depending on where you are\u003c/strong>\u003c/p>\n\u003cp>It really shows you that we're all making sort of the same thing. And what changes that are cultural beliefs, cultural biases. There's no universal truth about any food. Because we have so many beliefs and we have so many cultural truths, you're gonna have that variation in food, not just with ingredients. I mean, fried chicken is probably cooked the world around, all over, but it's a specific story for each person.\u003c/p>\n\u003cp>\u003cstrong>On the show exploring history and culture\u003c/strong>\u003c/p>\n\u003cp>What better way to represent history and culture than through food? And fried chicken is a perfect example of just how dense a subject can be. One of the reasons it's dense is, rarely do people wanna talk about the terrible hardships that fried chicken was born out of, and then presenting questions like, should you even talk about it? Should you even know the history of fried chicken to enjoy fried chicken? Because fried chicken in and of itself is delicious, and these are some of the conversations we're trying to have.\u003c/p>\n\u003cp>\u003cstrong>On his favorite thing he ate while making the show\u003c/strong>\u003c/p>\n\u003cp>That's pretty easy. Well, I'll say domestically it was the crawfish at \u003ca href=\"https://www.visithoustontexas.com/listings/crawfish-%26-noodles/23384/\">Crawfish & Noodles\u003c/a> in Houston, eating Viet-Cajun crawfish, which is a tremendous modern-day fusion that's happening before our very eyes. It's a merger of Vietnamese flavors and Cajun, which are very similar, believe it or not.\u003c/p>\n\u003cp>\"And internationally I would have to say it's the real-deal Peking duck in Beijing, cooked over jujube wood that's processed in a very special way that produces the most fabulous duck skin and juicy, juicy meat. That's a dish that I would travel to China just to eat. I really would. It's that good. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.wbur.org\">WBUR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It was hard to figure out what we were even gonna do, so we narrowed it down to just themes, and then those themes became, 'Wait, why don't we just talk about specific foods, and go down that rabbit hole, and how that intersects with culture and something like pizza or fried chicken, or the idea of barbecue.' So that was it. It was like, 'OK, let's talk about the stories that sometimes are told. But we're gonna create conversations in ways that maybe people really wanna talk about pizza, or fried chicken.'\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/pN_XItALHmM'\n title='//www.youtube.com/embed/pN_XItALHmM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>On talking with chefs like Mark Iacono, of the Brooklyn restaurant Lucali\u003c/strong>\u003c/p>\n\u003cp data-reactid=\"302\">Mark's one of my favorite, favorite chefs. There's there's just something romantic about watching Mark make pizza, because he uses a wine bottle instead of a traditional rolling pin. And even though he's just making pizzas, it's one of my favorite spots to go. But you get to hear their philosophy. It's not just a profile, and we're not even really talking about Mark. We're trying to get his understanding of what it's like to be an Italian-American — very quickly — and inheriting the sort of ... I don't wanna say the burden, but the responsibility of carrying on that tradition that came with all the Italian immigrants to New York City.\u003c/p>\n\u003cp>\u003cstrong>On traveling to New York and Tokyo for the pizza episode\u003c/strong>\u003c/p>\n\u003cp>We're trying to define what pizza is, how it came from, where do people think is the best pizza. ... I believe that the best pizza in the world for me — I can't speak for anyone else — is in Tokyo, and creating those conversations, or sometimes maybe the best pizza in the world, for me, is in New Haven. Which again, all of these things are talked about, written about, but trying to present it and cobbled together in a way that maybe the audience might not have heard.\u003c/p>\n\u003cp>\u003cstrong>On how one food can taste totally different depending on where you are\u003c/strong>\u003c/p>\n\u003cp>It really shows you that we're all making sort of the same thing. And what changes that are cultural beliefs, cultural biases. There's no universal truth about any food. Because we have so many beliefs and we have so many cultural truths, you're gonna have that variation in food, not just with ingredients. I mean, fried chicken is probably cooked the world around, all over, but it's a specific story for each person.\u003c/p>\n\u003cp>\u003cstrong>On the show exploring history and culture\u003c/strong>\u003c/p>\n\u003cp>What better way to represent history and culture than through food? And fried chicken is a perfect example of just how dense a subject can be. One of the reasons it's dense is, rarely do people wanna talk about the terrible hardships that fried chicken was born out of, and then presenting questions like, should you even talk about it? Should you even know the history of fried chicken to enjoy fried chicken? Because fried chicken in and of itself is delicious, and these are some of the conversations we're trying to have.\u003c/p>\n\u003cp>\u003cstrong>On his favorite thing he ate while making the show\u003c/strong>\u003c/p>\n\u003cp>That's pretty easy. Well, I'll say domestically it was the crawfish at \u003ca href=\"https://www.visithoustontexas.com/listings/crawfish-%26-noodles/23384/\">Crawfish & Noodles\u003c/a> in Houston, eating Viet-Cajun crawfish, which is a tremendous modern-day fusion that's happening before our very eyes. It's a merger of Vietnamese flavors and Cajun, which are very similar, believe it or not.\u003c/p>\n\u003cp>\"And internationally I would have to say it's the real-deal Peking duck in Beijing, cooked over jujube wood that's processed in a very special way that produces the most fabulous duck skin and juicy, juicy meat. That's a dish that I would travel to China just to eat. I really would. It's that good. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.wbur.org\">WBUR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Perch + Plow: A Tiny Santa Rosa Kitchen is Cooking Up Big Flavors",
"title": "Perch + Plow: A Tiny Santa Rosa Kitchen is Cooking Up Big Flavors",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Mike Mullins just might be the best Sonoma County chef you’ve never heard of. The young toque is limping around the dining rooms of downtown Santa Rosa’s newest restaurant, \u003ca href=\"https://www.perchandplow.com/\">Perch + Plow\u003c/a>, delivering plates of sweet potato chips and olives with a 500-watt smile. Wearing a \u003ca href=\"http://feedsonoma.com/\">FEED Sonoma\u003c/a> baseball cap (a produce aggregator for regional farmers), loose chef pants and an apron, it’s a pretty safe bet that none of the diners here know he’s the culinary captain of what may be one of the most promising restaurants in Santa Rosa.\u003c/p>\n\u003cp>The hitch in his giddyup doesn’t slow him down, and in fact is a source of a bit of embarrassment — a small skateboarding mishap after work last night. He nods toward a table in the back where his parents sit eating lunch, beaming. “Don’t tell my mom,” Mullins laughs, heading for a box filled with mushrooms. “She told me to stop,” he grins impishly, never slowing down as he walks the produce into the walk-in refrigerator, then heads into the wee kitchen of the otherwise expansive restaurant.\u003c/p>\n\u003cfigure id=\"attachment_125252\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike.jpg\" alt=\"Chef Mike Mullins at Perch and Plow restaurant in Santa Rosa.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-125252\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Chef Mike Mullins at Perch and Plow restaurant in Santa Rosa. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By wee kitchen, we mean that the \u003cem>mis en place\u003c/em> could fit on a postage stamp and staff is packed in like Tokyo subway riders. A stray elbow or knife blade could have serious consequences. But Mullins takes it all in stride, equating the staff’s movement more to a graceful dance they’re perfecting. A few stepped on toes are the price of entry. Plus, he says, everything’s easy to reach.\u003c/p>\n\u003cp>Out of the diminutive galley, however, is a lineup of stunning dishes from coconut curried cauliflower with harissa to his grandmother’s fried chicken sandwich, yellowtail ceviche and a frisée salad with pork belly and a soft egg. There’s also an unforgettable burger that’s just become our new favorite. Mullins starts all of his dishes with fresh, local produce and local meats, which give him a head start on deliciousness. Having come up through top-notch restaurants including Michelin-starred Cavallo Point, Petite Syrah and the Kenwood Restaurant along with stints in the canteens of Silicon Valley (Apple, Google) he’s got plenty of culinary chops.\u003c/p>\n\u003cp>Suffice it to say Mullins’ is easily the best food I’ve ever had from a week-old restaurant. “And it’s just going to get better,” Mullins says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Expect a mix of small plates, snacks, salads, several raw fish dishes and just a handful of larger plates. With prices ranging from $8 to $22, it’s an affordable luxury for most. Cocktails are equally impressive under Alec Vlastnic (formerly of Spoonbar) who whips up boozy magic with fresh produce, artisan spirits and exotic infusions (bacon fat-washed bourbon, dill foam, strawberry balsamic shrub). At Perch + Plow a $12 cocktail is worth every penny. A brief beer and wine list seems a little bit tacked-on, but will likely expand. Non-alcoholic choices should be expanded.\u003c/p>\n\u003cfigure id=\"attachment_125254\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2.jpg\" alt=\"Farralon Fizz with gin, aloe liqueur, cucumber shrub, lime, limoncello, dill foam at Perch + Plow restaurant in Santa Rosa.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-125254\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Farralon Fizz with gin, aloe liqueur, cucumber shrub, lime, limoncello, dill foam at Perch + Plow restaurant in Santa Rosa. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125245\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/churchill_cocktail_perchandplow.jpg\" alt=\"The Churchill cocktail made with tequila and mezcal is a smoky ode to the British Bulldog at Perch + Plow in Santa Rosa.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-125245\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">The Churchill cocktail made with tequila and mezcal is a smoky ode to the British Bulldog at Perch + Plow in Santa Rosa. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125251\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751.jpg\" alt=\"Chai Guevara with chai infused bourbon, spiced macadamia cordial, lemon and egg whites, barrel aged bitters. \" width=\"1024\" height=\"751\" class=\"size-full wp-image-125251\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Chai Guevara with chai infused bourbon, spiced macadamia cordial, lemon and egg whites, barrel aged bitters. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The former Christy’s on the Square, an upstairs space overlooking the new Courthouse Square, has always had the potential for greatness, and finally seems to have a team up to the challenge. The interior space has been transformed into a sleek, modern design with a large Bud Snow octopus mural as an eye-catching centerpiece. It’s easily the most beautifully-designed in the downtown area. Large windows open onto the square and skylights fill the restaurant with a soft glow. The handful of bar tables and stools with front row views of the action and warm breezes below are among the most coveted.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" link=\"none\" ids=\"125262,125255,125264\"]\u003c/p>\n\u003cp>As downtown Santa Rosa continues its transformation from quiet county seat to a Wine Country destination, restaurants like Perch + Plow lead the way.\u003c/p>\n\u003ch2>Best Bets\u003c/h2>\n\u003cp>\u003cstrong>Charred cauliflower ($8):\u003c/strong> Chunks of fresh multi-colored cauliflower are caramelized in the oven, then placed atop a pool of sweet coconut curry sauce. A spoonful of homemade harissa perks the whole dish up. Bitter, sweet, salty, with a hint of spice, makes it a vegetarian dish that’s required eating for the whole table. After several visits the size seems to have gotten smaller, but the dish has remained a favorite.\u003c/p>\n\u003cfigure id=\"attachment_125249\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751.jpg\" alt=\"Charred cauliflower with coconut curry and Harissa at Perch and Plow restaurant in Santa Rosa.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-125249\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Charred cauliflower with coconut curry and Harissa. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Grilled octopus ($12):\u003c/strong> Perfectly cooked, with a light char on the outside and a soft, meaty bite — no hint of the rubberiness that occurs with less deft chefs. Bean puree seems more a glue to stick the bits to the plates, but lightly dressed arugula enhances the flavor with a bit of bite.\u003c/p>\n\u003cfigure id=\"attachment_125258\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_octopus.jpg\" alt=\"Grilled octopus at Perch and Plow restaurant in Santa Rosa.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-125258\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Grilled octopus. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>House burger ($16):\u003c/strong> Baptized in butter, draped in aged Fiscalini cheddar, this burger has reached a higher plane. Made with ground Sonoma County Meat Co.’s Angus on a brioche roll, we won’t even pretend its anything but hard on the arteries, but if you’re going to indulge, do it without regret.\u003c/p>\n\u003cfigure id=\"attachment_125247\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_burger.jpg\" alt=\"House burger with aged cheddar, lettuce, at Perch and Plow restaurant in Santa Rosa. \" width=\"1500\" height=\"1100\" class=\"size-full wp-image-125247\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">House burger with aged cheddar, lettuce. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Fried chicken sandwich ($15):\u003c/strong> “My Texas grandma’s recipe”, says Mullins, presenting the plate. I’ve been tough on fried chicken sandwiches because so many are so lackluster, but this version has light, crispy, flavorful batter that won’t tear up your mouth; wonderfully moist chicken, coleslaw, pickled onion, and house-made aioli (the real deal). You also won’t have to wait an hour for it.\u003c/p>\n\u003cfigure id=\"attachment_125263\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751.jpg\" alt=\"Fried chicken sandwich.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-125263\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken sandwich. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pork belly ($12):\u003c/strong> A nest of bitter frisée holds a warm soft cooked egg and crouton-sized bites of pork belly and sunchoke in a tarragon vinaigrette. We’d like to see bigger pieces of sliced pork belly. Either way, watch for fork attacks from your dining partners.\u003c/p>\n\u003cfigure id=\"attachment_125260\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751.jpg\" alt=\"Little Gem wedge with pork belly\" width=\"1024\" height=\"751\" class=\"size-full wp-image-125260\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Little Gem wedge with pork belly \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Seared halibut ($21):\u003c/strong> Sunchokes are the base for a brilliantly cooked piece of halibut — a lighter fish that’s easy-eating even for folks who shy away from seafood. Ahi tuna poke ($12): Tuna tartare has been so badly abused by incompetent chefs trying to put it in ring molds and douse it with too much sesame oil. We like the simpler poke style Mullins executes with a light ponzu sauce that lets the fresh tuna flavor shine.\u003c/p>\n\u003cfigure id=\"attachment_125253\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_fish.jpg\" alt=\"Seared halibut.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-125253\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Seared halibut. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Beef Carpaccio ($14):\u003c/strong> Thin slices of raw beef with balsamic vinegar and olive oil. We tend to like our carpaccio as unadulterated as possible, but this version is a bit more approachable for folks who aren’t quite sure they’re ready for raw beef.\u003c/p>\n\u003cfigure id=\"attachment_125248\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751.jpg\" alt=\"Beef Carpaccio.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-125248\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Beef Carpaccio. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Farm Salad ($10):\u003c/strong> This salad is drop dead simple, but shines because of the luxurious raw ingredients–nothing more than carrots, fresh cauliflower, radish, cucumber and ginger vinaigrette. This is truly what a salad should be.\u003c/p>\n\u003cfigure id=\"attachment_125259\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751.jpg\" alt=\"Farm Salad.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-125259\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Farm Salad. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Needs Work\u003c/h2>\n\u003cp>Desserts aren’t the highest priority at Perch and Plow and are still works in progress. The cheesecake is light, fluffy and tart, but pineapple compote isn’t the ideal match. Chocolate mousse has improved significantly since we first tried it but is still a little dense. Just order another cocktail and call it a day. The kitchen is still in its infancy, and Mullins is training new staff, but little inconsistencies seem to be quickly overcome.\u003c/p>\n\u003cp>\u003cstrong>Overall:\u003c/strong> A strong team headed by GM Jhaun Devere has gotten this restaurant off to a solid start, and Mullins’ talent should make Perch and Plow a long-term downtown jewel.\u003c/p>\n\u003cp>\u003cstrong>Hours:\u003c/strong> Open daily at 11:30a.m., until 9:30p.m. Sunday through Thursday, until 10 p.m. Friday and Saturday. 900 Courthouse Square, Santa Rosa, 707-541-6896, \u003ca href=\"https://www.perchandplow.com/\">perchandplow.com.\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This article was originally published on\u003c/em> \u003ca href=\"http://www.sonomamag.com/biteclub/perch-plow-a-tiny-santa-rosa-kitchen-is-cooking-up-big-flavors/#slide-1\">\u003cem>Sonoma Magazine.\u003c/em>\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "125241 https://ww2.kqed.org/bayareabites/?p=125241",
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"excerpt": "Mike Mullins is the chef at Santa Rosa’s newest restaurant, Perch + Plow. Sonoma Magazine shares a first impression of the new spot which includes an unforgettable house burger, Mullins' Texas grandma's fried chicken sandwich, grilled octopus and charred cauliflower.",
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"description": "Mike Mullins is the chef at Santa Rosa’s newest restaurant, Perch + Plow. Sonoma Magazine shares a first impression of the new spot which includes an unforgettable house burger, Mullins' Texas grandma's fried chicken sandwich, grilled octopus and charred cauliflower.",
"title": "Perch + Plow: A Tiny Santa Rosa Kitchen is Cooking Up Big Flavors | KQED",
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"nprByline": "\u003ca href=\"http://www.sonomamag.com/author/heather/\">Heather Irwin\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/sonomamagazine/\">Sonoma Magazine\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Mike Mullins just might be the best Sonoma County chef you’ve never heard of. The young toque is limping around the dining rooms of downtown Santa Rosa’s newest restaurant, \u003ca href=\"https://www.perchandplow.com/\">Perch + Plow\u003c/a>, delivering plates of sweet potato chips and olives with a 500-watt smile. Wearing a \u003ca href=\"http://feedsonoma.com/\">FEED Sonoma\u003c/a> baseball cap (a produce aggregator for regional farmers), loose chef pants and an apron, it’s a pretty safe bet that none of the diners here know he’s the culinary captain of what may be one of the most promising restaurants in Santa Rosa.\u003c/p>\n\u003cp>The hitch in his giddyup doesn’t slow him down, and in fact is a source of a bit of embarrassment — a small skateboarding mishap after work last night. He nods toward a table in the back where his parents sit eating lunch, beaming. “Don’t tell my mom,” Mullins laughs, heading for a box filled with mushrooms. “She told me to stop,” he grins impishly, never slowing down as he walks the produce into the walk-in refrigerator, then heads into the wee kitchen of the otherwise expansive restaurant.\u003c/p>\n\u003cfigure id=\"attachment_125252\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike.jpg\" alt=\"Chef Mike Mullins at Perch and Plow restaurant in Santa Rosa.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-125252\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Chef Mike Mullins at Perch and Plow restaurant in Santa Rosa. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By wee kitchen, we mean that the \u003cem>mis en place\u003c/em> could fit on a postage stamp and staff is packed in like Tokyo subway riders. A stray elbow or knife blade could have serious consequences. But Mullins takes it all in stride, equating the staff’s movement more to a graceful dance they’re perfecting. A few stepped on toes are the price of entry. Plus, he says, everything’s easy to reach.\u003c/p>\n\u003cp>Out of the diminutive galley, however, is a lineup of stunning dishes from coconut curried cauliflower with harissa to his grandmother’s fried chicken sandwich, yellowtail ceviche and a frisée salad with pork belly and a soft egg. There’s also an unforgettable burger that’s just become our new favorite. Mullins starts all of his dishes with fresh, local produce and local meats, which give him a head start on deliciousness. Having come up through top-notch restaurants including Michelin-starred Cavallo Point, Petite Syrah and the Kenwood Restaurant along with stints in the canteens of Silicon Valley (Apple, Google) he’s got plenty of culinary chops.\u003c/p>\n\u003cp>Suffice it to say Mullins’ is easily the best food I’ve ever had from a week-old restaurant. “And it’s just going to get better,” Mullins says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Expect a mix of small plates, snacks, salads, several raw fish dishes and just a handful of larger plates. With prices ranging from $8 to $22, it’s an affordable luxury for most. Cocktails are equally impressive under Alec Vlastnic (formerly of Spoonbar) who whips up boozy magic with fresh produce, artisan spirits and exotic infusions (bacon fat-washed bourbon, dill foam, strawberry balsamic shrub). At Perch + Plow a $12 cocktail is worth every penny. A brief beer and wine list seems a little bit tacked-on, but will likely expand. Non-alcoholic choices should be expanded.\u003c/p>\n\u003cfigure id=\"attachment_125254\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2.jpg\" alt=\"Farralon Fizz with gin, aloe liqueur, cucumber shrub, lime, limoncello, dill foam at Perch + Plow restaurant in Santa Rosa.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-125254\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Farralon Fizz with gin, aloe liqueur, cucumber shrub, lime, limoncello, dill foam at Perch + Plow restaurant in Santa Rosa. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125245\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/churchill_cocktail_perchandplow.jpg\" alt=\"The Churchill cocktail made with tequila and mezcal is a smoky ode to the British Bulldog at Perch + Plow in Santa Rosa.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-125245\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">The Churchill cocktail made with tequila and mezcal is a smoky ode to the British Bulldog at Perch + Plow in Santa Rosa. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125251\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751.jpg\" alt=\"Chai Guevara with chai infused bourbon, spiced macadamia cordial, lemon and egg whites, barrel aged bitters. \" width=\"1024\" height=\"751\" class=\"size-full wp-image-125251\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Chai Guevara with chai infused bourbon, spiced macadamia cordial, lemon and egg whites, barrel aged bitters. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The former Christy’s on the Square, an upstairs space overlooking the new Courthouse Square, has always had the potential for greatness, and finally seems to have a team up to the challenge. The interior space has been transformed into a sleek, modern design with a large Bud Snow octopus mural as an eye-catching centerpiece. It’s easily the most beautifully-designed in the downtown area. Large windows open onto the square and skylights fill the restaurant with a soft glow. The handful of bar tables and stools with front row views of the action and warm breezes below are among the most coveted.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As downtown Santa Rosa continues its transformation from quiet county seat to a Wine Country destination, restaurants like Perch + Plow lead the way.\u003c/p>\n\u003ch2>Best Bets\u003c/h2>\n\u003cp>\u003cstrong>Charred cauliflower ($8):\u003c/strong> Chunks of fresh multi-colored cauliflower are caramelized in the oven, then placed atop a pool of sweet coconut curry sauce. A spoonful of homemade harissa perks the whole dish up. Bitter, sweet, salty, with a hint of spice, makes it a vegetarian dish that’s required eating for the whole table. After several visits the size seems to have gotten smaller, but the dish has remained a favorite.\u003c/p>\n\u003cfigure id=\"attachment_125249\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751.jpg\" alt=\"Charred cauliflower with coconut curry and Harissa at Perch and Plow restaurant in Santa Rosa.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-125249\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Charred cauliflower with coconut curry and Harissa. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Grilled octopus ($12):\u003c/strong> Perfectly cooked, with a light char on the outside and a soft, meaty bite — no hint of the rubberiness that occurs with less deft chefs. Bean puree seems more a glue to stick the bits to the plates, but lightly dressed arugula enhances the flavor with a bit of bite.\u003c/p>\n\u003cfigure id=\"attachment_125258\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_octopus.jpg\" alt=\"Grilled octopus at Perch and Plow restaurant in Santa Rosa.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-125258\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Grilled octopus. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>House burger ($16):\u003c/strong> Baptized in butter, draped in aged Fiscalini cheddar, this burger has reached a higher plane. Made with ground Sonoma County Meat Co.’s Angus on a brioche roll, we won’t even pretend its anything but hard on the arteries, but if you’re going to indulge, do it without regret.\u003c/p>\n\u003cfigure id=\"attachment_125247\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_burger.jpg\" alt=\"House burger with aged cheddar, lettuce, at Perch and Plow restaurant in Santa Rosa. \" width=\"1500\" height=\"1100\" class=\"size-full wp-image-125247\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">House burger with aged cheddar, lettuce. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Fried chicken sandwich ($15):\u003c/strong> “My Texas grandma’s recipe”, says Mullins, presenting the plate. I’ve been tough on fried chicken sandwiches because so many are so lackluster, but this version has light, crispy, flavorful batter that won’t tear up your mouth; wonderfully moist chicken, coleslaw, pickled onion, and house-made aioli (the real deal). You also won’t have to wait an hour for it.\u003c/p>\n\u003cfigure id=\"attachment_125263\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751.jpg\" alt=\"Fried chicken sandwich.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-125263\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken sandwich. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pork belly ($12):\u003c/strong> A nest of bitter frisée holds a warm soft cooked egg and crouton-sized bites of pork belly and sunchoke in a tarragon vinaigrette. We’d like to see bigger pieces of sliced pork belly. Either way, watch for fork attacks from your dining partners.\u003c/p>\n\u003cfigure id=\"attachment_125260\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751.jpg\" alt=\"Little Gem wedge with pork belly\" width=\"1024\" height=\"751\" class=\"size-full wp-image-125260\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Little Gem wedge with pork belly \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Seared halibut ($21):\u003c/strong> Sunchokes are the base for a brilliantly cooked piece of halibut — a lighter fish that’s easy-eating even for folks who shy away from seafood. Ahi tuna poke ($12): Tuna tartare has been so badly abused by incompetent chefs trying to put it in ring molds and douse it with too much sesame oil. We like the simpler poke style Mullins executes with a light ponzu sauce that lets the fresh tuna flavor shine.\u003c/p>\n\u003cfigure id=\"attachment_125253\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_fish.jpg\" alt=\"Seared halibut.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-125253\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Seared halibut. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Beef Carpaccio ($14):\u003c/strong> Thin slices of raw beef with balsamic vinegar and olive oil. We tend to like our carpaccio as unadulterated as possible, but this version is a bit more approachable for folks who aren’t quite sure they’re ready for raw beef.\u003c/p>\n\u003cfigure id=\"attachment_125248\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751.jpg\" alt=\"Beef Carpaccio.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-125248\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Beef Carpaccio. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Farm Salad ($10):\u003c/strong> This salad is drop dead simple, but shines because of the luxurious raw ingredients–nothing more than carrots, fresh cauliflower, radish, cucumber and ginger vinaigrette. This is truly what a salad should be.\u003c/p>\n\u003cfigure id=\"attachment_125259\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751.jpg\" alt=\"Farm Salad.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-125259\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Farm Salad. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Needs Work\u003c/h2>\n\u003cp>Desserts aren’t the highest priority at Perch and Plow and are still works in progress. The cheesecake is light, fluffy and tart, but pineapple compote isn’t the ideal match. Chocolate mousse has improved significantly since we first tried it but is still a little dense. Just order another cocktail and call it a day. The kitchen is still in its infancy, and Mullins is training new staff, but little inconsistencies seem to be quickly overcome.\u003c/p>\n\u003cp>\u003cstrong>Overall:\u003c/strong> A strong team headed by GM Jhaun Devere has gotten this restaurant off to a solid start, and Mullins’ talent should make Perch and Plow a long-term downtown jewel.\u003c/p>\n\u003cp>\u003cstrong>Hours:\u003c/strong> Open daily at 11:30a.m., until 9:30p.m. Sunday through Thursday, until 10 p.m. Friday and Saturday. 900 Courthouse Square, Santa Rosa, 707-541-6896, \u003ca href=\"https://www.perchandplow.com/\">perchandplow.com.\u003c/a>\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\u003c/em> \u003ca href=\"http://www.sonomamag.com/biteclub/perch-plow-a-tiny-santa-rosa-kitchen-is-cooking-up-big-flavors/#slide-1\">\u003cem>Sonoma Magazine.\u003c/em>\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Celebrity Chefs Recipes: Brown Sugar Kitchen’s Acclaimed Cornmeal Waffles",
"title": "Celebrity Chefs Recipes: Brown Sugar Kitchen’s Acclaimed Cornmeal Waffles",
"headTitle": "Celebrity Chefs Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Light and airy cornmeal waffles served with a tangy and sweet apple cider syrup\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>It may come as a surprise to many people, but I never fully intended to open a breakfast restaurant. \u003ca href=\"http://www.brownsugarkitchen.com/\">Brown Sugar Kitchen\u003c/a> is the result of a happy accident. My search for a restaurant space in a bustling financial or residential district was coming to a dead end and then I stumbled upon this soon to be vacant diner space in the middle of nowhere…nowhere being one of the last industrial frontiers in the Bay Area. Because of the desolate environment, a dinner operation didn’t make sense. However, I knew that there was a captive audience of artists and small business owners occupying lofts and warehouses in the area. I had to feed them.\u003c/p>\n\u003cp>Having grown up with parents from the South, breakfast has always been an important meal in my book. I think the tradition began hundreds of years ago when my early rising enslaved ancestors ate heartily before a long, hard day of work. Despite our challenging beginnings in this country, I’m proud to be from a heritage of people who knew how to improvise and create something out of nothing. And I feel that’s what I’ve done at Brown Sugar Kitchen.\u003c/p>\n\u003cp>Before I opened the restaurant, I was experimenting with a recipe inspired by \u003ca href=\"https://www.saveur.com/article/Recipes/Yeast-Raised-Waffles\">Marion Cunningham’s yeast risen waffle\u003c/a>. I added some cornmeal and made it more savory than sweet. I thought it would be the perfect foil to \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/02/15/celebrity-chef-recipes-brown-sugar-kitchens-acclaimed-buttermilk-fried-chicken/\">fried chicken\u003c/a> as well. Like cornbread, but without the density. I opened the restaurant with one waffle maker as I suspected that the demand for chicken and waffles was a trendy novelty that would soon pass. Well, you know how that turned out! The apple cider syrup nods to my paternal grandmother in Virginia who always served fried apples for breakfast as a side dish to eggs, sausage, potatoes and biscuits. The apple doesn’t fall too far from the tree.\u003c/p>\n\u003cfigure id=\"attachment_124067\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-124067\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3439-new.jpg\" alt=\"Cornmeal Waffles\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cornmeal Waffles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Cornmeal Waffles With Apple Cider Syrup\u003c/h2>\n\u003cp>\u003cem>Makes 8-10 waffles, depending on size of waffle iron\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 teaspoons dry yeast\u003c/li>\n\u003cli>¾ cup/180 ml warm water\u003c/li>\n\u003cli>3 eggs\u003c/li>\n\u003cli>3 cups/720ml whole milk\u003c/li>\n\u003cli>1 cup/140 g cornmeal\u003c/li>\n\u003cli>2 cups/255 g all-purpose flour\u003c/li>\n\u003cli>1½ teaspoons kosher salt\u003c/li>\n\u003cli>1½ teaspoons granulated sugar\u003c/li>\n\u003cli>3/4 cup/170 g unsalted butter, melted\u003c/li>\n\u003cli>Vegetable oil for the waffle iron\u003c/li>\n\u003cli>½ teaspoon baking soda\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>1½ cups/360 ml apple cider syrup (\u003cstrong>\u003cem>see recipe below\u003c/em>\u003c/strong>)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a small bowl, combine the yeast and warm water. Let stand until foamy, about 10 minutes. In a large bowl, whisk together the eggs and milk. In another large bowl, sift together the cornmeal, flour, salt, and granulated sugar. Add the yeast mixture to the eggs and milk, then whisk in the flour mixture until thoroughly combined. Whisk in the melted butter until just combined. Cover the bowl with plastic wrap, and refrigerate for at least 4 hours or up to overnight.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_124050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-124050\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2214-new.jpg\" alt=\"In a large bowl, whisk together eggs and milk. Sift together cornmeal, flour, salt, and sugar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large bowl, whisk together eggs and milk. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_124051\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-124051\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2218-new.jpg\" alt=\"Sift together cornmeal, flour, salt, and sugar. Add yeast to eggs and milk, then whisk in dry ingredients. Whisk in butter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sift together cornmeal, flour, salt, and sugar. Add yeast to eggs and milk, then whisk in dry ingredients. Whisk in butter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Before making waffles, remove waffle batter from the refrigerator and stir in baking soda. Preheat waffle iron and brush lightly with vegetable oil. Cook waffles, following manufacturer’s instructions, until golden and cooked through, about 3 minutes. Cooked waffles may be kept in a warm oven in single layer on a wire rack over a baking sheet to stay crisp. Serve with Apple Cider Syrup (\u003cem>recipe below\u003c/em>) and \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/02/15/celebrity-chef-recipes-brown-sugar-kitchens-acclaimed-buttermilk-fried-chicken/\">BSK Buttermilk Fried Chicken\u003c/a>.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_124058\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-124058\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3239-new.jpg\" alt=\"Preheat waffle iron and brush lightly with vegetable oil. Cook waffles, following manufacturer’s instructions.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Preheat waffle iron and brush lightly with vegetable oil. Cook waffles, following manufacturer’s instructions. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125165\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-125165\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/MG_3284-new.jpg\" alt=\"Cook waffles, following manufacturer’s instructions, until golden and cooked through, about 3 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook waffles until golden and cooked through, about 3 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125164\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-125164\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/MG_3292-new.jpg\" alt=\" Cook waffles, following manufacturer’s instructions, until golden and cooked through, about 3 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove waffle from waffle iron and keep warm in oven on wire rack over baking sheet while making more. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_124068\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-124068\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3500-new.jpg\" alt=\"Serve cornmeal waffles with apple cider syrup and buttermilk fried chicken\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve cornmeal waffles with apple cider syrup and buttermilk fried chicken \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Apple Cider Syrup\u003c/h2>\n\u003cp>\u003cem>Makes about 1½ cups/360 ml\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1½ cups/300 g firmly packed brown sugar\u003c/li>\n\u003cli>1½ teaspoons apple cider vinegar\u003c/li>\n\u003cli>4 cups/960 ml apple cider\u003c/li>\n\u003cli>2 cinnamon sticks\u003c/li>\n\u003cli>½ cup/115 g unsalted butter\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a large pot, combine the brown sugar, vinegar, cider, cinnamon, and butter. Bring to a boil, reduce to a simmer, and let cook until reduced to 1½ cups/360 ml, about 45 minutes. Discard the cinnamon and keep warm over very low heat. \u003cem>Optional:\u003c/em> Use immersion blender to emulsify syrup for smooth consistency. (To make ahead, refrigerate in an airtight container for up to 1 month.)\u003c/p>\n\u003cfigure id=\"attachment_124066\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-124066\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3412-new.jpg\" alt=\"Brown Sugar Kitchen’s Acclaimed Cornmeal Waffles and Buttermilk Fried Chicken\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brown Sugar Kitchen’s Acclaimed Cornmeal Waffles and \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/02/15/celebrity-chef-recipes-brown-sugar-kitchens-acclaimed-buttermilk-fried-chicken/\">Buttermilk Fried Chicken\u003c/a> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Chef Tanya Holland from Oakland's Brown Sugar Kitchen shows you how to make her light and airy cornmeal waffles served with a tangy and sweet apple cider syrup. A perfect complement to her locally loved buttermilk fried chicken!",
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"description": "Chef Tanya Holland from Oakland's Brown Sugar Kitchen shows you how to make her light and airy cornmeal waffles served with a tangy and sweet apple cider syrup. A perfect complement to her locally loved buttermilk fried chicken!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Light and airy cornmeal waffles served with a tangy and sweet apple cider syrup\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>It may come as a surprise to many people, but I never fully intended to open a breakfast restaurant. \u003ca href=\"http://www.brownsugarkitchen.com/\">Brown Sugar Kitchen\u003c/a> is the result of a happy accident. My search for a restaurant space in a bustling financial or residential district was coming to a dead end and then I stumbled upon this soon to be vacant diner space in the middle of nowhere…nowhere being one of the last industrial frontiers in the Bay Area. Because of the desolate environment, a dinner operation didn’t make sense. However, I knew that there was a captive audience of artists and small business owners occupying lofts and warehouses in the area. I had to feed them.\u003c/p>\n\u003cp>Having grown up with parents from the South, breakfast has always been an important meal in my book. I think the tradition began hundreds of years ago when my early rising enslaved ancestors ate heartily before a long, hard day of work. Despite our challenging beginnings in this country, I’m proud to be from a heritage of people who knew how to improvise and create something out of nothing. And I feel that’s what I’ve done at Brown Sugar Kitchen.\u003c/p>\n\u003cp>Before I opened the restaurant, I was experimenting with a recipe inspired by \u003ca href=\"https://www.saveur.com/article/Recipes/Yeast-Raised-Waffles\">Marion Cunningham’s yeast risen waffle\u003c/a>. I added some cornmeal and made it more savory than sweet. I thought it would be the perfect foil to \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/02/15/celebrity-chef-recipes-brown-sugar-kitchens-acclaimed-buttermilk-fried-chicken/\">fried chicken\u003c/a> as well. Like cornbread, but without the density. I opened the restaurant with one waffle maker as I suspected that the demand for chicken and waffles was a trendy novelty that would soon pass. Well, you know how that turned out! The apple cider syrup nods to my paternal grandmother in Virginia who always served fried apples for breakfast as a side dish to eggs, sausage, potatoes and biscuits. The apple doesn’t fall too far from the tree.\u003c/p>\n\u003cfigure id=\"attachment_124067\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-124067\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3439-new.jpg\" alt=\"Cornmeal Waffles\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cornmeal Waffles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Cornmeal Waffles With Apple Cider Syrup\u003c/h2>\n\u003cp>\u003cem>Makes 8-10 waffles, depending on size of waffle iron\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 teaspoons dry yeast\u003c/li>\n\u003cli>¾ cup/180 ml warm water\u003c/li>\n\u003cli>3 eggs\u003c/li>\n\u003cli>3 cups/720ml whole milk\u003c/li>\n\u003cli>1 cup/140 g cornmeal\u003c/li>\n\u003cli>2 cups/255 g all-purpose flour\u003c/li>\n\u003cli>1½ teaspoons kosher salt\u003c/li>\n\u003cli>1½ teaspoons granulated sugar\u003c/li>\n\u003cli>3/4 cup/170 g unsalted butter, melted\u003c/li>\n\u003cli>Vegetable oil for the waffle iron\u003c/li>\n\u003cli>½ teaspoon baking soda\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>1½ cups/360 ml apple cider syrup (\u003cstrong>\u003cem>see recipe below\u003c/em>\u003c/strong>)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a small bowl, combine the yeast and warm water. Let stand until foamy, about 10 minutes. In a large bowl, whisk together the eggs and milk. In another large bowl, sift together the cornmeal, flour, salt, and granulated sugar. Add the yeast mixture to the eggs and milk, then whisk in the flour mixture until thoroughly combined. Whisk in the melted butter until just combined. Cover the bowl with plastic wrap, and refrigerate for at least 4 hours or up to overnight.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_124050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-124050\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2214-new.jpg\" alt=\"In a large bowl, whisk together eggs and milk. Sift together cornmeal, flour, salt, and sugar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large bowl, whisk together eggs and milk. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_124051\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-124051\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2218-new.jpg\" alt=\"Sift together cornmeal, flour, salt, and sugar. Add yeast to eggs and milk, then whisk in dry ingredients. Whisk in butter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sift together cornmeal, flour, salt, and sugar. Add yeast to eggs and milk, then whisk in dry ingredients. Whisk in butter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Before making waffles, remove waffle batter from the refrigerator and stir in baking soda. Preheat waffle iron and brush lightly with vegetable oil. Cook waffles, following manufacturer’s instructions, until golden and cooked through, about 3 minutes. Cooked waffles may be kept in a warm oven in single layer on a wire rack over a baking sheet to stay crisp. Serve with Apple Cider Syrup (\u003cem>recipe below\u003c/em>) and \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/02/15/celebrity-chef-recipes-brown-sugar-kitchens-acclaimed-buttermilk-fried-chicken/\">BSK Buttermilk Fried Chicken\u003c/a>.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_124058\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-124058\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3239-new.jpg\" alt=\"Preheat waffle iron and brush lightly with vegetable oil. Cook waffles, following manufacturer’s instructions.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Preheat waffle iron and brush lightly with vegetable oil. Cook waffles, following manufacturer’s instructions. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125165\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-125165\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/MG_3284-new.jpg\" alt=\"Cook waffles, following manufacturer’s instructions, until golden and cooked through, about 3 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook waffles until golden and cooked through, about 3 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125164\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-125164\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/MG_3292-new.jpg\" alt=\" Cook waffles, following manufacturer’s instructions, until golden and cooked through, about 3 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove waffle from waffle iron and keep warm in oven on wire rack over baking sheet while making more. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_124068\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-124068\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3500-new.jpg\" alt=\"Serve cornmeal waffles with apple cider syrup and buttermilk fried chicken\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve cornmeal waffles with apple cider syrup and buttermilk fried chicken \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Apple Cider Syrup\u003c/h2>\n\u003cp>\u003cem>Makes about 1½ cups/360 ml\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1½ cups/300 g firmly packed brown sugar\u003c/li>\n\u003cli>1½ teaspoons apple cider vinegar\u003c/li>\n\u003cli>4 cups/960 ml apple cider\u003c/li>\n\u003cli>2 cinnamon sticks\u003c/li>\n\u003cli>½ cup/115 g unsalted butter\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a large pot, combine the brown sugar, vinegar, cider, cinnamon, and butter. Bring to a boil, reduce to a simmer, and let cook until reduced to 1½ cups/360 ml, about 45 minutes. Discard the cinnamon and keep warm over very low heat. \u003cem>Optional:\u003c/em> Use immersion blender to emulsify syrup for smooth consistency. (To make ahead, refrigerate in an airtight container for up to 1 month.)\u003c/p>\n\u003cfigure id=\"attachment_124066\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-124066\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3412-new.jpg\" alt=\"Brown Sugar Kitchen’s Acclaimed Cornmeal Waffles and Buttermilk Fried Chicken\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brown Sugar Kitchen’s Acclaimed Cornmeal Waffles and \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/02/15/celebrity-chef-recipes-brown-sugar-kitchens-acclaimed-buttermilk-fried-chicken/\">Buttermilk Fried Chicken\u003c/a> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Celebrity Chefs Recipes: Brown Sugar Kitchen’s Acclaimed Buttermilk Fried Chicken",
"title": "Celebrity Chefs Recipes: Brown Sugar Kitchen’s Acclaimed Buttermilk Fried Chicken",
"headTitle": "Celebrity Chefs Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Chicken soaked in buttermilk brine fried to crisp and light perfection\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>I’ve concluded that fried chicken is never going out of style. I don’t care how many gluten-free folks and vegans roam the earth, they will always be outnumbered by lovers of fried chicken. I’m making light of dietary restrictions, but truthfully I understand how those little changes in diet can make a big impact in quality of life. We’re lucky that there are so many menu options these days. If I could count how much fried chicken I’ve \u003ca href=\"http://www.brownsugarkitchen.com/\">cooked and served\u003c/a> in the past 10 years…\u003c/p>\n\u003cfigure id=\"attachment_124065\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3398-new.jpg\" alt=\"Tanya Holland making Brown Sugar Kitchen’s Buttermilk Fried Chicken to accompany Cornmeal Waffles.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124065\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland making Brown Sugar Kitchen’s Buttermilk Fried Chicken to accompany \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/02/22/celebrity-chefs-recipes-brown-sugar-kitchens-acclaimed-cornmeal-waffles/\">Cornmeal Waffles\u003c/a>. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I can’t remember a week growing up when we didn’t have fried chicken at least twice…maybe more. It was my mother’s go-to protein and one I think she found very satisfying to prepare. No doubt that it reminded her of her own mother. And I feel the same way today. My mom always placed her flour and spices in a paper bag and tossed in the chicken to coat it that way. There was a \u003ca href=\"https://en.wikipedia.org/wiki/Shake_%27n_Bake\">commercial product\u003c/a> that suggested this technique. Those of us who are old enough, I’m sure recall.\u003c/p>\n\u003cp>I know that many people find cooking with a large amount of hot oil very intimidating and I can’t encourage enough attention to safety and caution when frying. Make sure you’re not distracted and that everyone in the vicinity is aware of your activity. If you fry at the right temperature, the oil should create a nice rolling bubble. There shouldn’t be any smoke or splatter. Also, the key is to not overcrowd the pot. \u003c/p>\n\u003cfigure id=\"attachment_124125\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3394-new.jpg\" alt=\"Brown Sugar Kitchen’s Acclaimed Buttermilk Fried Chicken\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124125\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brown Sugar Kitchen’s Acclaimed Buttermilk Fried Chicken \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Brown Sugar Kitchen’s Buttermilk Fried Chicken\u003c/h2>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 whole chicken, cut into 8 pieces\u003c/li>\n\u003cli>¼ cup blackening spice (\u003cem>see details below\u003c/em>)\u003c/li>\n\u003cli>1 tablespoon dried tarragon\u003c/li>\n\u003cli>2 tablespoons minced fresh parsley\u003c/li>\n\u003cli>1 cup buttermilk\u003c/li>\n\u003cli>1-½ cup all-purpose flour\u003c/li>\n\u003cli>1 tablespoon kosher salt\u003c/li>\n\u003cli>1 tablespoon freshly ground pepper\u003c/li>\n\u003cli>Canola or rice bran oil for deep-frying (amount depends on the size of the pot being used)\u003c/li>\n\u003cul>\n\u003cstrong>\u003cem>For the blackening spice:\u003c/em>\u003c/strong>\n\u003cli>1 teaspoon cayenne pepper\u003c/li>\n\u003cli>1 tablespoon sweet paprika\u003c/li>\n\u003cli>1 teaspoon dried thyme\u003c/li>\n\u003cli>1 teaspoon dried oregano\u003c/li>\n\u003cli>1 teaspoon freshly ground black pepper\u003c/li>\n\u003cli>1 tablespoon onion powder\u003c/li>\n\u003cli>2 teaspoons garlic powder\u003c/li>\n\u003cli>2 teaspoons kosher salt\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_124103\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2340-new.jpg\" alt=\"Cut 1 whole chicken into 8 pieces.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124103\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut 1 whole chicken into 8 pieces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place chicken in a large bowl and rub with blackening spice (cayenne pepper, sweet paprika, thyme, oregano, 1 tsp black pepper, onion powder, garlic powder, 2 tsp salt). Add the dried tarragon and freshly chopped parsley and toss to coat. Pour in the buttermilk, cover the bowl with plastic wrap, and refrigerate at least 4 hours or up to overnight.\u003c/li>\n\u003cfigure id=\"attachment_124106\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2364-new.jpg\" alt=\"Place chicken in a large bowl and add tarragon, parsley, and blackening spice, tossing to coat.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124106\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place chicken in a large bowl and rub with blackening spice, add the dried tarragon and freshly chopped parsley and toss to coat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_124111\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2397-new.jpg\" alt=\"Pour in the buttermilk, cover the bowl with plastic wrap, and refrigerate at least 4 hours or up to overnight.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124111\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour in the buttermilk, cover the bowl with plastic wrap, and refrigerate at least 4 hours or up to overnight. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Preheat the oven to 350°F/180°C. In a deep enameled cast-iron pot, add oil to a depth of 3-4 in and heat the oil to 350°F/180°C. Set a wire rack on top of a rimmed baking sheet.\u003c/li>\n\u003cli>In a large wide bowl, combine the flour, 1 tbsp salt, and 1 tbsp black pepper. One piece at a time, transfer the chicken from the marinade to the flour mixture. Dredge the chicken in the flour mixture, shaking off the excess.\u003c/li>\n\u003cli>Fry the chicken, a few pieces at a time, taking care not to crowd the pot and turning occasionally, until crisp and browned, 5 to 7 minutes. Transfer to the rack over the baking sheet to continue cooking in the oven until the internal temperature registers 165°F/75°C, about 20 minutes. Remove from the oven and allow to rest for 5 to 10 minutes. Repeat with the remaining chicken. Serve immediately to accompany \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/02/22/celebrity-chefs-recipes-brown-sugar-kitchens-acclaimed-cornmeal-waffles/\">Cornmeal Waffles\u003c/a>.\u003c/li>\n\u003cfigure id=\"attachment_124158\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3137-new.jpg\" alt=\"Heat oil in a large pot to 350°F. Add as many chicken pieces as possible without crowding the pan. Cook chicken pieces, turning occasionally, until they are cooked through, 12 to 15 minutes depending on their size.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-124158\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Heat oil in a large pot to 350°F. Fry the chicken, a few pieces at a time, taking care not to crowd the pot and turning occasionally, until crisp and browned, 5 to 7 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_124121\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3211-new.jpg\" alt=\"Transfer to the rack over the baking sheet to continue cooking in the oven until the internal temperature registers 165°F/75°C, about 20 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124121\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to the rack over the baking sheet to continue cooking in the oven until the internal temperature registers 165°F/75°C, about 20 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_124126\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3396-new.jpg\" alt=\"Remove from the oven and allow to rest for 5 to 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124126\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove from the oven and allow to rest for 5 to 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_124132\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3463-new.jpg\" alt=\"Serve Buttermilk Fried Chicken with Cornmeal Waffles and Apple Cider Syrup.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124132\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve Buttermilk Fried Chicken with \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/02/22/celebrity-chefs-recipes-brown-sugar-kitchens-acclaimed-cornmeal-waffles/\">Cornmeal Waffles and Apple Cider Syrup\u003c/a>. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Chef Tanya Holland from Oakland's Brown Sugar Kitchen shows you how to make her acclaimed Buttermilk Fried Chicken. A perfect complement to Cornmeal Waffles with Apple Cider Syrup (recipe coming soon!). ",
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"description": "Chef Tanya Holland from Oakland's Brown Sugar Kitchen shows you how to make her acclaimed Buttermilk Fried Chicken. A perfect complement to Cornmeal Waffles with Apple Cider Syrup (recipe coming soon!). ",
"title": "Celebrity Chefs Recipes: Brown Sugar Kitchen’s Acclaimed Buttermilk Fried Chicken | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Chicken soaked in buttermilk brine fried to crisp and light perfection\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>I’ve concluded that fried chicken is never going out of style. I don’t care how many gluten-free folks and vegans roam the earth, they will always be outnumbered by lovers of fried chicken. I’m making light of dietary restrictions, but truthfully I understand how those little changes in diet can make a big impact in quality of life. We’re lucky that there are so many menu options these days. If I could count how much fried chicken I’ve \u003ca href=\"http://www.brownsugarkitchen.com/\">cooked and served\u003c/a> in the past 10 years…\u003c/p>\n\u003cfigure id=\"attachment_124065\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3398-new.jpg\" alt=\"Tanya Holland making Brown Sugar Kitchen’s Buttermilk Fried Chicken to accompany Cornmeal Waffles.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124065\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3398-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland making Brown Sugar Kitchen’s Buttermilk Fried Chicken to accompany \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/02/22/celebrity-chefs-recipes-brown-sugar-kitchens-acclaimed-cornmeal-waffles/\">Cornmeal Waffles\u003c/a>. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I can’t remember a week growing up when we didn’t have fried chicken at least twice…maybe more. It was my mother’s go-to protein and one I think she found very satisfying to prepare. No doubt that it reminded her of her own mother. And I feel the same way today. My mom always placed her flour and spices in a paper bag and tossed in the chicken to coat it that way. There was a \u003ca href=\"https://en.wikipedia.org/wiki/Shake_%27n_Bake\">commercial product\u003c/a> that suggested this technique. Those of us who are old enough, I’m sure recall.\u003c/p>\n\u003cp>I know that many people find cooking with a large amount of hot oil very intimidating and I can’t encourage enough attention to safety and caution when frying. Make sure you’re not distracted and that everyone in the vicinity is aware of your activity. If you fry at the right temperature, the oil should create a nice rolling bubble. There shouldn’t be any smoke or splatter. Also, the key is to not overcrowd the pot. \u003c/p>\n\u003cfigure id=\"attachment_124125\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3394-new.jpg\" alt=\"Brown Sugar Kitchen’s Acclaimed Buttermilk Fried Chicken\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124125\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3394-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brown Sugar Kitchen’s Acclaimed Buttermilk Fried Chicken \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Brown Sugar Kitchen’s Buttermilk Fried Chicken\u003c/h2>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 whole chicken, cut into 8 pieces\u003c/li>\n\u003cli>¼ cup blackening spice (\u003cem>see details below\u003c/em>)\u003c/li>\n\u003cli>1 tablespoon dried tarragon\u003c/li>\n\u003cli>2 tablespoons minced fresh parsley\u003c/li>\n\u003cli>1 cup buttermilk\u003c/li>\n\u003cli>1-½ cup all-purpose flour\u003c/li>\n\u003cli>1 tablespoon kosher salt\u003c/li>\n\u003cli>1 tablespoon freshly ground pepper\u003c/li>\n\u003cli>Canola or rice bran oil for deep-frying (amount depends on the size of the pot being used)\u003c/li>\n\u003cul>\n\u003cstrong>\u003cem>For the blackening spice:\u003c/em>\u003c/strong>\n\u003cli>1 teaspoon cayenne pepper\u003c/li>\n\u003cli>1 tablespoon sweet paprika\u003c/li>\n\u003cli>1 teaspoon dried thyme\u003c/li>\n\u003cli>1 teaspoon dried oregano\u003c/li>\n\u003cli>1 teaspoon freshly ground black pepper\u003c/li>\n\u003cli>1 tablespoon onion powder\u003c/li>\n\u003cli>2 teaspoons garlic powder\u003c/li>\n\u003cli>2 teaspoons kosher salt\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_124103\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2340-new.jpg\" alt=\"Cut 1 whole chicken into 8 pieces.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124103\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2340-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut 1 whole chicken into 8 pieces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place chicken in a large bowl and rub with blackening spice (cayenne pepper, sweet paprika, thyme, oregano, 1 tsp black pepper, onion powder, garlic powder, 2 tsp salt). Add the dried tarragon and freshly chopped parsley and toss to coat. Pour in the buttermilk, cover the bowl with plastic wrap, and refrigerate at least 4 hours or up to overnight.\u003c/li>\n\u003cfigure id=\"attachment_124106\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2364-new.jpg\" alt=\"Place chicken in a large bowl and add tarragon, parsley, and blackening spice, tossing to coat.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124106\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2364-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place chicken in a large bowl and rub with blackening spice, add the dried tarragon and freshly chopped parsley and toss to coat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_124111\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2397-new.jpg\" alt=\"Pour in the buttermilk, cover the bowl with plastic wrap, and refrigerate at least 4 hours or up to overnight.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124111\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2397-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour in the buttermilk, cover the bowl with plastic wrap, and refrigerate at least 4 hours or up to overnight. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Preheat the oven to 350°F/180°C. In a deep enameled cast-iron pot, add oil to a depth of 3-4 in and heat the oil to 350°F/180°C. Set a wire rack on top of a rimmed baking sheet.\u003c/li>\n\u003cli>In a large wide bowl, combine the flour, 1 tbsp salt, and 1 tbsp black pepper. One piece at a time, transfer the chicken from the marinade to the flour mixture. Dredge the chicken in the flour mixture, shaking off the excess.\u003c/li>\n\u003cli>Fry the chicken, a few pieces at a time, taking care not to crowd the pot and turning occasionally, until crisp and browned, 5 to 7 minutes. Transfer to the rack over the baking sheet to continue cooking in the oven until the internal temperature registers 165°F/75°C, about 20 minutes. Remove from the oven and allow to rest for 5 to 10 minutes. Repeat with the remaining chicken. Serve immediately to accompany \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/02/22/celebrity-chefs-recipes-brown-sugar-kitchens-acclaimed-cornmeal-waffles/\">Cornmeal Waffles\u003c/a>.\u003c/li>\n\u003cfigure id=\"attachment_124158\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3137-new.jpg\" alt=\"Heat oil in a large pot to 350°F. Add as many chicken pieces as possible without crowding the pan. Cook chicken pieces, turning occasionally, until they are cooked through, 12 to 15 minutes depending on their size.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-124158\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3137-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Heat oil in a large pot to 350°F. Fry the chicken, a few pieces at a time, taking care not to crowd the pot and turning occasionally, until crisp and browned, 5 to 7 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_124121\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3211-new.jpg\" alt=\"Transfer to the rack over the baking sheet to continue cooking in the oven until the internal temperature registers 165°F/75°C, about 20 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124121\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3211-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to the rack over the baking sheet to continue cooking in the oven until the internal temperature registers 165°F/75°C, about 20 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_124126\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3396-new.jpg\" alt=\"Remove from the oven and allow to rest for 5 to 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124126\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3396-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove from the oven and allow to rest for 5 to 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_124132\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3463-new.jpg\" alt=\"Serve Buttermilk Fried Chicken with Cornmeal Waffles and Apple Cider Syrup.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124132\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3463-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve Buttermilk Fried Chicken with \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/02/22/celebrity-chefs-recipes-brown-sugar-kitchens-acclaimed-cornmeal-waffles/\">Cornmeal Waffles and Apple Cider Syrup\u003c/a>. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Martin Yan's \u003cem>Yan Can Cook\u003c/em> Back On TV In Time For Valentine's Day & Lunar New Year",
"title": "Martin Yan's \u003cem>Yan Can Cook\u003c/em> Back On TV In Time For Valentine's Day & Lunar New Year",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>On a fall evening in Emeryville, CA, Martin Yan is affable and happy about taping his show in front of a studio audience. Just back from a trip to Chengdu, China, he excitedly shows the audience—on this particular evening, a group of KQED members—footage that they shot while on location in Chengdu: adorable pandas chewing on bamboo.\u003c/p>\n\u003cp>Yan is best known as the energetic, crowd-pleasing Chinese American host of the long-running cooking show, \u003cem>Yan Can Cook\u003c/em>. He is also a restaurateur, cookbook author, and has his own line of kitchen appliances. \u003cem>Yan Can Cook\u003c/em> launched in 1979, premiering on Canadian TV and then landing on PBS in 1982. For the past 38 years, he’s filmed more than 3,500 cooking show episodes in the U.S. and internationally.\u003c/p>\n\u003cp>Yan is taping the cooking portion of the show on that particular evening, making a Malaysian shrimp dish with spicy chili coconut milk. I caught up with the host just before the taping in the Emeryville studio. CAAM has honored Yan at CAAMFeast. The new season, “Yan Can Cook: Spice Kingdom” and “Taste of Malaysia with Martin Yan” premieres February 14, 2018 on PBS (\u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=24849\">KQED TV program schedule\u003c/a>). \u003c/p>\n\u003cp>https://youtu.be/a-fcBLpTeP4\u003c/p>\n\u003cp>\u003cstrong>Throughout these years, what are some reflections you have about \u003cem>Yan Can Cook\u003c/em>?\u003c/strong>\u003cbr>\nActually, I was probably one of the first Asian Americans breaking in the mainstream media as a daily cooking show host. Our show used to be daily. We produced 130 shows a year. That means it lasts for six months, and it repeats once. Since then, we have done close to 3,500 cooking shows worldwide. I’ve probably done more shows than most people on Earth. And this is one of the longest continuous running food and travel shows in the planet.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Can you talk about the series and where it’s filmed?\u003c/strong>\u003cbr>\nWhen I was in Chengdu, we made \u003cem>Yan Can Cook Chengdu.\u003c/em> Everything I do is \u003cem>Yan Can Cook Chengdu, Yan Can Cook Thailand\u003c/em>. What makes our show unique is we’re not just doing food. We’re talking about heritage, history, food, and culture. We have a big crew, 20 some people travel all over Korea, all over Chengdu, to film. We have 65 percent of the show content is on location. About 35 percent is studio cooking.\u003c/p>\n\u003cp>I brought back a lot of props, a lot of ingredients, and a lot of cooking techniques that I learned. I basically want to share with the people in North America. Because chefs don’t know how to present it to the home cooks. They just do it in big woks and big fires, and nobody can do it at home. Here, I basically interpret, using the same technique and same ingredients and I do it the way they can do it at home.\u003c/p>\n\u003cp>\u003cstrong>When you go to travel, are you also learning to dishes?\u003c/strong>\u003cbr>\nOf course. I cannot possibly be the expert of all cuisines. We finished \u003cem>Taste of Vietnam\u003c/em>, which was broadcast two years ago, and we just finished \u003cem>Taste of Malaysia\u003c/em>, which will broadcast in February.\u003c/p>\n\u003cp>\u003cstrong>You’ve been doing this a long time—introducing Chinese cooking to an American audience. Do you feel like non-Chinese people, are seeing Chinese food differently now?\u003c/strong>\u003cbr>\nI think things are changing so fast. There are lot more businesses going on in China. You go to the Great Wall, about one-tenth of the people of the tourists are from America. The first thing they go there, is to eat local food. This is the same thing why Thai, Vietnamese and Japanese food is so popular. A lot of people travel there. When you get there, you taste local flavors.\u003c/p>\n\u003cp>I think Chinese food has made the inroads over 150 years ago and continues to be popular [in the U.S.]. The different thing is, the transition from typical chop suey, chow mien food culture, to more sophisticated, more refined, and more diverse regional cuisine. Now you can see restaurants that specialize in dumplings, or like Din Tai Fung, \u003cem>xiao long bao\u003c/em>.\u003c/p>\n\u003cp>\u003cstrong>Now we have chefs like Brandon Jew of Mister Jiu’s and other people who are redefining Chinese cuisine. They’re changing ingredients, using organic ingredients, and adding their interpretation of traditional dishes. What are your thoughts about the new wave of Chinese cooking in the U.S.?\u003c/strong>\u003cbr>\nHuman history is always evolving. I’m a more traditionalist, and everything I do is more traditional. Even though I also go to the fact that, “Hey, if you don’t find betelnuts or this and that, use almonds use other things.” But that kind of inclusion of ingredients doesn’t mean you’re changing it. I’m quite sure a lot of the young chefs have a good understanding of the basic principle of Asian techniques, the spirit of Asian cuisine, whether it is Chinese, Japanese. One of the top Japanese chefs basically combines some of the French techniques and Japanese techniques together.\u003c/p>\n\u003cp>You see a lot of Chinese and Asian chefs—you go to Slanted Door or Chef Tony at MY China (Yan’s restaurant in San Francisco)—they’re all using their own training and culinary foundation to explore new frontiers. I think it’s great for young chefs to explore new things as long as they’re offering something really, really fresh, healthy, delicious, and have the right audience. Being creative, being inventive, being contemporary, and still maintaining the basic foundation is the way to go.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite dishes to cook at home?\u003c/strong>\u003cbr>\nMost chefs, even if they love to cook at home, they normally cook the simplest. I stock up my restaurant with all the seasoning and basic ingredients. I always have a lot of leafy vegetables. This is my basic diet. I eat a vegetable-based diet. I haven’t gained a pound in 30 years. I’m not a vegetarian but I read a lot of articles about how healthy a vegetable-based diet is. And using meat as a condiment and as flavoring agent rather than eat a lot of meat. We are a nation of overeating. The key is to eat properly, have the right diet, and exercise. I work with AARP as an ambassador with Gary Locke and we promote an active lifestyle, healthy lifestyle, and to socialize.\u003c/p>\n\u003cp>A lot of people in America when they get older, they stay put at home and watch television. I encourage them to get up, and move around and say hello to your neighbor. Cooking something at home and share with your neighbors. The whole idea is sharing. When you share, you have a sense of satisfaction.\u003c/p>\n\u003cp>People always say, why don’t you retire? If I enjoy what I’m doing, why should I retire? I went to see Lionel Richie. This guy is about 70 years old. Still singing and jumping around! All these entertainers and actors and Supreme Court justices. If you feel that you’re making a contribution and enjoy what you do, why retire?\u003c/p>\n\u003cp>\u003cstrong>Do you feel like you’re doing more now?\u003c/strong>\u003cbr>\nI don’t know what happened! In my old age, I seem to be a lot busier. I used to only do things in America. Now I do things all over the world. I have more projects than I can handle in Asia. I can speak Mandarin, Cantonese, English and some Toisanese—I encourage a lot of people to be bilingual.\u003c/p>\n\u003cp>\u003cstrong>So for this next season, what can the audience look forward to?\u003c/strong>\u003cbr>\nI bring you the very best of the cuisine, where the cuisine came from, the history, the cultural backdrop, the heritage, and along the way, the art and craft, because that’s a part of the lifestyle. Not only you eat healthy, you cook healthy, but we’re living; it’s a living world. You gotta enjoy life. So basically, I’m happy to be where I am. I don’t think I’ll ever dream or contemplate retirement.\u003c/p>\n\u003cp>\u003cem>The interview has been edited for length and clarity.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This article originally appeared on \u003ca href=\"https://caamedia.org/blog/2018/02/14/martin-yans-yan-can-cook-back-on-tv-in-time-for-valentines-day-lunar-new-year/\">CAAMedia.org\u003c/a> (Center for Asian American Media)\u003c/em>\u003c/p>\n\n",
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"excerpt": "Momo Chang caught up with the Martin Yan just before the taping in the Emeryville studio. CAAM has honored Yan at CAAMFeast. The new season, “Yan Can Cook: Spice Kingdom” and “Taste of Malaysia with Martin Yan” premieres February 14, 2018 (check local listings) on PBS.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>On a fall evening in Emeryville, CA, Martin Yan is affable and happy about taping his show in front of a studio audience. Just back from a trip to Chengdu, China, he excitedly shows the audience—on this particular evening, a group of KQED members—footage that they shot while on location in Chengdu: adorable pandas chewing on bamboo.\u003c/p>\n\u003cp>Yan is best known as the energetic, crowd-pleasing Chinese American host of the long-running cooking show, \u003cem>Yan Can Cook\u003c/em>. He is also a restaurateur, cookbook author, and has his own line of kitchen appliances. \u003cem>Yan Can Cook\u003c/em> launched in 1979, premiering on Canadian TV and then landing on PBS in 1982. For the past 38 years, he’s filmed more than 3,500 cooking show episodes in the U.S. and internationally.\u003c/p>\n\u003cp>Yan is taping the cooking portion of the show on that particular evening, making a Malaysian shrimp dish with spicy chili coconut milk. I caught up with the host just before the taping in the Emeryville studio. CAAM has honored Yan at CAAMFeast. The new season, “Yan Can Cook: Spice Kingdom” and “Taste of Malaysia with Martin Yan” premieres February 14, 2018 on PBS (\u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=24849\">KQED TV program schedule\u003c/a>). \u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/a-fcBLpTeP4'\n title='//www.youtube.com/embed/a-fcBLpTeP4'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>Throughout these years, what are some reflections you have about \u003cem>Yan Can Cook\u003c/em>?\u003c/strong>\u003cbr>\nActually, I was probably one of the first Asian Americans breaking in the mainstream media as a daily cooking show host. Our show used to be daily. We produced 130 shows a year. That means it lasts for six months, and it repeats once. Since then, we have done close to 3,500 cooking shows worldwide. I’ve probably done more shows than most people on Earth. And this is one of the longest continuous running food and travel shows in the planet.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Can you talk about the series and where it’s filmed?\u003c/strong>\u003cbr>\nWhen I was in Chengdu, we made \u003cem>Yan Can Cook Chengdu.\u003c/em> Everything I do is \u003cem>Yan Can Cook Chengdu, Yan Can Cook Thailand\u003c/em>. What makes our show unique is we’re not just doing food. We’re talking about heritage, history, food, and culture. We have a big crew, 20 some people travel all over Korea, all over Chengdu, to film. We have 65 percent of the show content is on location. About 35 percent is studio cooking.\u003c/p>\n\u003cp>I brought back a lot of props, a lot of ingredients, and a lot of cooking techniques that I learned. I basically want to share with the people in North America. Because chefs don’t know how to present it to the home cooks. They just do it in big woks and big fires, and nobody can do it at home. Here, I basically interpret, using the same technique and same ingredients and I do it the way they can do it at home.\u003c/p>\n\u003cp>\u003cstrong>When you go to travel, are you also learning to dishes?\u003c/strong>\u003cbr>\nOf course. I cannot possibly be the expert of all cuisines. We finished \u003cem>Taste of Vietnam\u003c/em>, which was broadcast two years ago, and we just finished \u003cem>Taste of Malaysia\u003c/em>, which will broadcast in February.\u003c/p>\n\u003cp>\u003cstrong>You’ve been doing this a long time—introducing Chinese cooking to an American audience. Do you feel like non-Chinese people, are seeing Chinese food differently now?\u003c/strong>\u003cbr>\nI think things are changing so fast. There are lot more businesses going on in China. You go to the Great Wall, about one-tenth of the people of the tourists are from America. The first thing they go there, is to eat local food. This is the same thing why Thai, Vietnamese and Japanese food is so popular. A lot of people travel there. When you get there, you taste local flavors.\u003c/p>\n\u003cp>I think Chinese food has made the inroads over 150 years ago and continues to be popular [in the U.S.]. The different thing is, the transition from typical chop suey, chow mien food culture, to more sophisticated, more refined, and more diverse regional cuisine. Now you can see restaurants that specialize in dumplings, or like Din Tai Fung, \u003cem>xiao long bao\u003c/em>.\u003c/p>\n\u003cp>\u003cstrong>Now we have chefs like Brandon Jew of Mister Jiu’s and other people who are redefining Chinese cuisine. They’re changing ingredients, using organic ingredients, and adding their interpretation of traditional dishes. What are your thoughts about the new wave of Chinese cooking in the U.S.?\u003c/strong>\u003cbr>\nHuman history is always evolving. I’m a more traditionalist, and everything I do is more traditional. Even though I also go to the fact that, “Hey, if you don’t find betelnuts or this and that, use almonds use other things.” But that kind of inclusion of ingredients doesn’t mean you’re changing it. I’m quite sure a lot of the young chefs have a good understanding of the basic principle of Asian techniques, the spirit of Asian cuisine, whether it is Chinese, Japanese. One of the top Japanese chefs basically combines some of the French techniques and Japanese techniques together.\u003c/p>\n\u003cp>You see a lot of Chinese and Asian chefs—you go to Slanted Door or Chef Tony at MY China (Yan’s restaurant in San Francisco)—they’re all using their own training and culinary foundation to explore new frontiers. I think it’s great for young chefs to explore new things as long as they’re offering something really, really fresh, healthy, delicious, and have the right audience. Being creative, being inventive, being contemporary, and still maintaining the basic foundation is the way to go.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite dishes to cook at home?\u003c/strong>\u003cbr>\nMost chefs, even if they love to cook at home, they normally cook the simplest. I stock up my restaurant with all the seasoning and basic ingredients. I always have a lot of leafy vegetables. This is my basic diet. I eat a vegetable-based diet. I haven’t gained a pound in 30 years. I’m not a vegetarian but I read a lot of articles about how healthy a vegetable-based diet is. And using meat as a condiment and as flavoring agent rather than eat a lot of meat. We are a nation of overeating. The key is to eat properly, have the right diet, and exercise. I work with AARP as an ambassador with Gary Locke and we promote an active lifestyle, healthy lifestyle, and to socialize.\u003c/p>\n\u003cp>A lot of people in America when they get older, they stay put at home and watch television. I encourage them to get up, and move around and say hello to your neighbor. Cooking something at home and share with your neighbors. The whole idea is sharing. When you share, you have a sense of satisfaction.\u003c/p>\n\u003cp>People always say, why don’t you retire? If I enjoy what I’m doing, why should I retire? I went to see Lionel Richie. This guy is about 70 years old. Still singing and jumping around! All these entertainers and actors and Supreme Court justices. If you feel that you’re making a contribution and enjoy what you do, why retire?\u003c/p>\n\u003cp>\u003cstrong>Do you feel like you’re doing more now?\u003c/strong>\u003cbr>\nI don’t know what happened! In my old age, I seem to be a lot busier. I used to only do things in America. Now I do things all over the world. I have more projects than I can handle in Asia. I can speak Mandarin, Cantonese, English and some Toisanese—I encourage a lot of people to be bilingual.\u003c/p>\n\u003cp>\u003cstrong>So for this next season, what can the audience look forward to?\u003c/strong>\u003cbr>\nI bring you the very best of the cuisine, where the cuisine came from, the history, the cultural backdrop, the heritage, and along the way, the art and craft, because that’s a part of the lifestyle. Not only you eat healthy, you cook healthy, but we’re living; it’s a living world. You gotta enjoy life. So basically, I’m happy to be where I am. I don’t think I’ll ever dream or contemplate retirement.\u003c/p>\n\u003cp>\u003cem>The interview has been edited for length and clarity.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Celebrity Chefs Recipes: Tanya Holland’s Creole BBQ Shrimp & Grits",
"title": "Celebrity Chefs Recipes: Tanya Holland’s Creole BBQ Shrimp & Grits",
"headTitle": "Celebrity Chefs Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Classic New Orleans style shrimp dish served in a rich sauce with a trinity of vegetables over a serving of creamy grits.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>The name of this dish can be misleading if you’ve never had it before. Most people think of grilled meats when they think of BBQ, but this is a dish that gets its name because of the rich sauce that contains some ingredients often found in barbecue sauces. There are recipes with tomato products, but I prefer this rich and flavorful sauce.\u003c/p>\n\u003cp>The first time I tried a version of this dish, my taste buds went into happy overload. The dish represents all that I love about Louisiana’s Creole culture. It’s rich and spicy. The mixture of African, French, German and Native American influences in Creole cooking is what keeps me coming back to this genre. My mother was raised in Northern Louisiana, which has a strong Southern foodways, but I gravitate towards the foods of New Orleans and its surroundings. I’m also a seafood lover and there aren’t many dishes in Creole cuisine that don’t have one form of seafood. Shrimp is so versatile to many flavors and this dish lets them retain a crunchy texture since it’s a quick saute.\u003c/p>\n\u003cp>If the steps to create this dish seem overwhelming, just know that it’s worth the effort. The spice mixture and the sauce can be made a few days in advance. Once those components are ready, the rest goes fast. I like to emphasize how different this dish is from gumbo, which is a slow cooking stew where all of the vegetables and proteins break down and become tender. Most gumbos are best cooked for hours and hours. A little perspective always helps.\u003c/p>\n\u003cfigure id=\"attachment_123984\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123984\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3022-new.jpg\" alt=\"Tanya Holland’s Creole BBQ Shrimp and Grits\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland’s Creole BBQ Shrimp and Grits \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Creole BBQ Shrimp & Grits\u003c/h2>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 tablespoons vegetable oil\u003c/li>\n\u003cli>¼ cup each green and red bell pepper, diced\u003c/li>\n\u003cli>¼ cup scallions or green onions, thinly sliced\u003c/li>\n\u003cli>2 teaspoons minced garlic\u003c/li>\n\u003cli>2 teaspoons Creole spice (\u003cem>see recipe below\u003c/em>)\u003c/li>\n\u003cli>1-½ pounds shrimp, peeled and deveined\u003c/li>\n\u003cli>¾ cup Creole sauce (\u003cem>see recipe below\u003c/em>)\u003c/li>\n\u003cli>¼ cup heavy cream\u003c/li>\n\u003cli>2 tablespoons unsalted butter\u003c/li>\n\u003cli>2 teaspoons lemon juice\u003c/li>\n\u003cli>2 cups baby spinach leaves\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>White Cheddar Grits (\u003cem>see recipe below\u003c/em>)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_123945\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123945\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2813-new.jpg\" alt=\"Ingredients for Creole BBQ Shrimp\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for Creole BBQ Shrimp \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nHeat oil in a large sauté pan until shimmering. Add bell peppers, scallions/green onions, and garlic. Add shrimp, sprinkle with Creole spice and sear on one side. Turn shrimp and sprinkle with Creole spice then sauté until vegetables are softened, about five minutes. Add Creole sauce and cream, and bring to a simmer. When shrimp are cooked through, add butter and lemon juice. Toss in spinach, a handful at a time, stirring to coat with sauce and wilt the spinach. Serve immediately with prepared white cheddar grits.\u003c/ul>\n\u003cfigure id=\"attachment_123948\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123948\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2839-new.jpg\" alt=\"Heat oil in a large sauté pan until shimmering. Add bell peppers, scallions/green onions, and garlic.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Heat oil in a large sauté pan until shimmering. Add bell peppers, scallions/green onions, and garlic. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123951\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123951\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2856-new.jpg\" alt=\"Add shrimp, sprinkle with Creole spice and sear on one side.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add shrimp, sprinkle with Creole spice and sear on one side. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123953\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123953\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2867-new.jpg\" alt=\"Turn shrimp and sprinkle with Creole spice then sauté until vegetables are softened, about five minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turn shrimp and sprinkle with Creole spice then sauté until vegetables are softened, about five minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123960\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123960\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2916-new.jpg\" alt=\"Add Creole sauce and cream, and bring to a simmer. When shrimp are cooked through, add butter and lemon juice.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add Creole sauce and cream, and bring to a simmer. When shrimp are cooked through, add butter and lemon juice. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123962\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123962\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2925-new.jpg\" alt=\"Toss in spinach, a handful at a time.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toss in spinach, a handful at a time. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123964\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123964\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2927-new.jpg\" alt=\"Stir to coat with sauce and wilt the spinach.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir to coat with sauce and wilt the spinach. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123977\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123977\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2999-new.jpg\" alt=\"Serve immediately with prepared grits.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve immediately with prepared grits. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123983\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123983\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3020-new.jpg\" alt=\"Tanya Holland’s Creole BBQ Shrimp & Grits\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland’s Creole BBQ Shrimp & Grits \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Creole Sauce\u003c/h2>\n\u003cfigure id=\"attachment_123993\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2258-new.jpg\" alt=\"Creole Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123993\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Creole Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes about 1 cup\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 tablespoon unsalted butter\u003c/li>\n\u003cli>2 scallions or green onions, white parts only, chopped\u003c/li>\n\u003cli>1 teaspoon minced garlic\u003c/li>\n\u003cli>1 12-ounce bottle hefeweizen (wheat beer)\u003c/li>\n\u003cli>¾ cup Worcestershire sauce\u003c/li>\n\u003cfigure id=\"attachment_123986\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2085-new.jpg\" alt=\"Ingredients for Creole Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123986\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for Creole Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nMelt butter in a small saucepan. Add scallions/green onions and garlic and sweat over low heat until softened, about five minutes. Add beer and Worcestershire sauce and increase heat to medium high. Simmer and reduce sauce to a syrupy consistency, about 10 minutes. Remove from heat. Refrigerate any extra sauce.\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"123987,123988,123989,123990,123994\"]\u003c/p>\u003c/ul>\n\u003ch2>Recipe: Creole Spice\u003c/h2>\n\u003cfigure id=\"attachment_124888\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/MG_2426-new.jpg\" alt=\"Creole spice\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124888\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Creole spice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes about ½ cup\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 teaspoon cayenne pepper\u003c/li>\n\u003cli>½ teaspoon ground black pepper\u003c/li>\n\u003cli>½ teaspoon sweet paprika\u003c/li>\n\u003cli>2 tablespoons kosher salt\u003c/li>\n\u003cli>2 tablespoons Herbes de Provence\u003c/li>\n\u003cli>2 tablespoons ground cumin\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nCombine all ingredients in a small bowl. Store extra spice in an airtight container at room temperature.\u003c/ul>\n\u003ch2>White Cheddar Grits\u003c/h2>\n\u003cfigure id=\"attachment_123972\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2964-new.jpg\" alt=\"White Cheddar Grits\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123972\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">White Cheddar Grits \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup/140 g quick-cooking grits\u003c/li>\n\u003cli>3 tablespoons heavy cream\u003c/li>\n\u003cli>3 tablespoons unsalted butter\u003c/li>\n\u003cli>1 cup/240 ml grated sharp white cheddar cheese (about ¾ pound/170 g)\u003c/li>\n\u003cli>1½ teaspoons kosher salt\u003c/li>\n\u003cli>Pinch of white pepper\u003c/li>\n\u003cfigure id=\"attachment_124961\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/MG_2689-new1.jpg\" alt=\"Grits ingredients\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124961\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grits ingredients \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Bring 4 cups water to a boil in a medium saucepan. Whisk in grits and cook, stirring occasionally, for about 4 minutes. Stir in cream, butter, and cheese, and season with salt and pepper.\u003c/li>\n\u003cfigure id=\"attachment_123944\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2795-new.jpg\" alt=\"White Cheddar Grits\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123944\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">White Cheddar Grits \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Cover and keep warm over very low heat until serving.\u003c/li>\n\u003cfigure id=\"attachment_123973\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2969-new.jpg\" alt=\"Cover and keep warm over very low heat until serving.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123973\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover and keep warm over very low heat until serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n",
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"excerpt": "Classic New Orleans style shrimp dish served in a rich sauce with a trinity of vegetables over a serving of creamy grits.",
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"description": "Classic New Orleans style shrimp dish served in a rich sauce with a trinity of vegetables over a serving of creamy grits.",
"title": "Celebrity Chefs Recipes: Tanya Holland’s Creole BBQ Shrimp & Grits | KQED",
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"headline": "Celebrity Chefs Recipes: Tanya Holland’s Creole BBQ Shrimp & Grits",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Classic New Orleans style shrimp dish served in a rich sauce with a trinity of vegetables over a serving of creamy grits.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>The name of this dish can be misleading if you’ve never had it before. Most people think of grilled meats when they think of BBQ, but this is a dish that gets its name because of the rich sauce that contains some ingredients often found in barbecue sauces. There are recipes with tomato products, but I prefer this rich and flavorful sauce.\u003c/p>\n\u003cp>The first time I tried a version of this dish, my taste buds went into happy overload. The dish represents all that I love about Louisiana’s Creole culture. It’s rich and spicy. The mixture of African, French, German and Native American influences in Creole cooking is what keeps me coming back to this genre. My mother was raised in Northern Louisiana, which has a strong Southern foodways, but I gravitate towards the foods of New Orleans and its surroundings. I’m also a seafood lover and there aren’t many dishes in Creole cuisine that don’t have one form of seafood. Shrimp is so versatile to many flavors and this dish lets them retain a crunchy texture since it’s a quick saute.\u003c/p>\n\u003cp>If the steps to create this dish seem overwhelming, just know that it’s worth the effort. The spice mixture and the sauce can be made a few days in advance. Once those components are ready, the rest goes fast. I like to emphasize how different this dish is from gumbo, which is a slow cooking stew where all of the vegetables and proteins break down and become tender. Most gumbos are best cooked for hours and hours. A little perspective always helps.\u003c/p>\n\u003cfigure id=\"attachment_123984\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123984\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3022-new.jpg\" alt=\"Tanya Holland’s Creole BBQ Shrimp and Grits\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland’s Creole BBQ Shrimp and Grits \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Creole BBQ Shrimp & Grits\u003c/h2>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 tablespoons vegetable oil\u003c/li>\n\u003cli>¼ cup each green and red bell pepper, diced\u003c/li>\n\u003cli>¼ cup scallions or green onions, thinly sliced\u003c/li>\n\u003cli>2 teaspoons minced garlic\u003c/li>\n\u003cli>2 teaspoons Creole spice (\u003cem>see recipe below\u003c/em>)\u003c/li>\n\u003cli>1-½ pounds shrimp, peeled and deveined\u003c/li>\n\u003cli>¾ cup Creole sauce (\u003cem>see recipe below\u003c/em>)\u003c/li>\n\u003cli>¼ cup heavy cream\u003c/li>\n\u003cli>2 tablespoons unsalted butter\u003c/li>\n\u003cli>2 teaspoons lemon juice\u003c/li>\n\u003cli>2 cups baby spinach leaves\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>White Cheddar Grits (\u003cem>see recipe below\u003c/em>)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_123945\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123945\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2813-new.jpg\" alt=\"Ingredients for Creole BBQ Shrimp\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for Creole BBQ Shrimp \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nHeat oil in a large sauté pan until shimmering. Add bell peppers, scallions/green onions, and garlic. Add shrimp, sprinkle with Creole spice and sear on one side. Turn shrimp and sprinkle with Creole spice then sauté until vegetables are softened, about five minutes. Add Creole sauce and cream, and bring to a simmer. When shrimp are cooked through, add butter and lemon juice. Toss in spinach, a handful at a time, stirring to coat with sauce and wilt the spinach. Serve immediately with prepared white cheddar grits.\u003c/ul>\n\u003cfigure id=\"attachment_123948\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123948\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2839-new.jpg\" alt=\"Heat oil in a large sauté pan until shimmering. Add bell peppers, scallions/green onions, and garlic.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Heat oil in a large sauté pan until shimmering. Add bell peppers, scallions/green onions, and garlic. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123951\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123951\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2856-new.jpg\" alt=\"Add shrimp, sprinkle with Creole spice and sear on one side.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add shrimp, sprinkle with Creole spice and sear on one side. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123953\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123953\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2867-new.jpg\" alt=\"Turn shrimp and sprinkle with Creole spice then sauté until vegetables are softened, about five minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turn shrimp and sprinkle with Creole spice then sauté until vegetables are softened, about five minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123960\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123960\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2916-new.jpg\" alt=\"Add Creole sauce and cream, and bring to a simmer. When shrimp are cooked through, add butter and lemon juice.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add Creole sauce and cream, and bring to a simmer. When shrimp are cooked through, add butter and lemon juice. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123962\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123962\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2925-new.jpg\" alt=\"Toss in spinach, a handful at a time.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toss in spinach, a handful at a time. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123964\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123964\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2927-new.jpg\" alt=\"Stir to coat with sauce and wilt the spinach.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir to coat with sauce and wilt the spinach. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123977\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123977\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2999-new.jpg\" alt=\"Serve immediately with prepared grits.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve immediately with prepared grits. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123983\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123983\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3020-new.jpg\" alt=\"Tanya Holland’s Creole BBQ Shrimp & Grits\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland’s Creole BBQ Shrimp & Grits \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Creole Sauce\u003c/h2>\n\u003cfigure id=\"attachment_123993\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2258-new.jpg\" alt=\"Creole Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123993\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Creole Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes about 1 cup\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 tablespoon unsalted butter\u003c/li>\n\u003cli>2 scallions or green onions, white parts only, chopped\u003c/li>\n\u003cli>1 teaspoon minced garlic\u003c/li>\n\u003cli>1 12-ounce bottle hefeweizen (wheat beer)\u003c/li>\n\u003cli>¾ cup Worcestershire sauce\u003c/li>\n\u003cfigure id=\"attachment_123986\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2085-new.jpg\" alt=\"Ingredients for Creole Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123986\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for Creole Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nMelt butter in a small saucepan. Add scallions/green onions and garlic and sweat over low heat until softened, about five minutes. Add beer and Worcestershire sauce and increase heat to medium high. Simmer and reduce sauce to a syrupy consistency, about 10 minutes. Remove from heat. Refrigerate any extra sauce.\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003c/ul>\n\u003ch2>Recipe: Creole Spice\u003c/h2>\n\u003cfigure id=\"attachment_124888\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/MG_2426-new.jpg\" alt=\"Creole spice\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124888\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Creole spice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes about ½ cup\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 teaspoon cayenne pepper\u003c/li>\n\u003cli>½ teaspoon ground black pepper\u003c/li>\n\u003cli>½ teaspoon sweet paprika\u003c/li>\n\u003cli>2 tablespoons kosher salt\u003c/li>\n\u003cli>2 tablespoons Herbes de Provence\u003c/li>\n\u003cli>2 tablespoons ground cumin\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nCombine all ingredients in a small bowl. Store extra spice in an airtight container at room temperature.\u003c/ul>\n\u003ch2>White Cheddar Grits\u003c/h2>\n\u003cfigure id=\"attachment_123972\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2964-new.jpg\" alt=\"White Cheddar Grits\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123972\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">White Cheddar Grits \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup/140 g quick-cooking grits\u003c/li>\n\u003cli>3 tablespoons heavy cream\u003c/li>\n\u003cli>3 tablespoons unsalted butter\u003c/li>\n\u003cli>1 cup/240 ml grated sharp white cheddar cheese (about ¾ pound/170 g)\u003c/li>\n\u003cli>1½ teaspoons kosher salt\u003c/li>\n\u003cli>Pinch of white pepper\u003c/li>\n\u003cfigure id=\"attachment_124961\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/MG_2689-new1.jpg\" alt=\"Grits ingredients\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124961\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grits ingredients \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Bring 4 cups water to a boil in a medium saucepan. Whisk in grits and cook, stirring occasionally, for about 4 minutes. Stir in cream, butter, and cheese, and season with salt and pepper.\u003c/li>\n\u003cfigure id=\"attachment_123944\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2795-new.jpg\" alt=\"White Cheddar Grits\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123944\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">White Cheddar Grits \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Cover and keep warm over very low heat until serving.\u003c/li>\n\u003cfigure id=\"attachment_123973\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2969-new.jpg\" alt=\"Cover and keep warm over very low heat until serving.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123973\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover and keep warm over very low heat until serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Celebrity Chefs Recipes: Tanya Holland’s Vegetarian Dirty Rice",
"title": "Celebrity Chefs Recipes: Tanya Holland’s Vegetarian Dirty Rice",
"headTitle": "Celebrity Chefs Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>This dish is fragrant, spicy and very satisfying. It won’t matter whether or not you’re a vegetarian.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>And to make this dish vegetarian it is important that the Worcestershire sauce you use is vegan, made without anchovies. It’s possible to find this product online or in health food stores. Once you make a batch of the Creole spice, you’ll find other excuses to make this dish or add it to your favorite vegetables.\u003c/p>\n\u003cp>I was a vegetarian once for a short period of time towards the end of high school and beginning of college. I decided to join a friend in her dietary preferences and young women often do. There’s strength in numbers. Most of my family thought I was crazy, but I always found plenty to eat and I think it made me more creative when cooking for myself. I still seek out ways to make new combinations for vegetarians who dine in my restaurant, but this is a favorite that’s always on the menu.\u003c/p>\n\u003cp>I attempt to put soul food into a new light by using the freshest, most sustainable and organic ingredients whenever possible. And I personally try to limit my consumption of animal fats and proteins. Balance is the key. Most of our side dishes are vegetarian and some are vegan. I want everyone to feel welcome at \u003ca href=\"http://www.brownsugarkitchen.com/\">Brown Sugar Kitchen\u003c/a> and know that they can find something on the menu that they can eat that will also satisfy their cravings for comfort food.\u003c/p>\n\u003cfigure id=\"attachment_123893\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123893\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2677-new.jpg\" alt=\"Tanya Holland’s Vegetarian Dirty Rice\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland’s Vegetarian Dirty Rice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Vegetarian Dirty Rice\u003c/h2>\n\u003cp>\u003cem>Fresh vegetable-laden rice sauteed with Creole spices\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>Yield: 6-8 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1-1/2 cups basmati rice\u003c/li>\n\u003cli>2 tablespoons vegetable oil\u003c/li>\n\u003cli>1/2 yellow onion, diced\u003c/li>\n\u003cli>1 green onion, finely chopped\u003c/li>\n\u003cli>1 green bell pepper, diced\u003c/li>\n\u003cli>1 red bell pepper, diced\u003c/li>\n\u003cli>1 heaping tablespoon minced garlic\u003c/li>\n\u003cli>1 tablespoon chopped jalapeño chile\u003c/li>\n\u003cli>1/4 cup vegan Worcestershire sauce\u003c/li>\n\u003cli>2 tablespoons tamari or soy sauce\u003c/li>\n\u003cli>2 bay leaves\u003c/li>\n\u003cli>1 tablespoon chopped fresh thyme\u003c/li>\n\u003cli>1 tablespoon Creole Spice (\u003cem>see recipe below\u003c/em>)\u003c/li>\n\u003cli>2 teaspoons freshly ground black pepper\u003c/li>\n\u003cli>1 teaspoon coarse salt\u003c/li>\n\u003cli>2 cups fresh spinach leaves\u003c/li>\n\u003cli>Fresh chopped Italian parsley for garnish\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_123837\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123837\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_1738-new.jpg\" alt=\"Ingredients for Vegetarian Dirty Rice\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_1738-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_1738-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_1738-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_1738-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_1738-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_1738-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_1738-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_1738-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_1738-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_1738-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for Vegetarian Dirty Rice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123845\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123845\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2491-new.jpg\" alt=\"Tanya Holland preps ingredients for Vegetarian Dirty Rice\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2491-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2491-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2491-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2491-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2491-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2491-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2491-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2491-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2491-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2491-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland preps ingredients for Vegetarian Dirty Rice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123849\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123849\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2515-new.jpg\" alt=\"Dice one red bell pepper\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2515-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2515-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2515-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2515-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2515-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2515-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2515-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2515-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2515-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2515-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dice one red bell pepper \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123848\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123848\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2512-new.jpg\" alt=\"Dice one green bell pepper\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2512-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2512-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2512-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2512-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2512-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2512-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2512-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2512-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2512-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2512-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dice one green bell pepper \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123850\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123850\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2548-new.jpg\" alt=\"Prepped vegetables and Creole spice\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2548-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2548-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2548-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2548-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2548-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2548-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2548-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2548-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2548-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2548-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prepped vegetables and Creole spice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>In a large bowl cover rice with cold water. Stir the rice and drain. Repeat this process 5 to 6 times until water runs clear. In a medium saucepan add washed rice and cover with enough water to measure 1 inch above rice. Bring to a boil, then simmer, partially covered until just done, about 20 minutes; do not overcook.\u003c/p>\n\u003cfigure id=\"attachment_123921\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123921\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2436-new.jpg\" alt=\"Cooked basmati rice\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2436-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2436-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2436-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2436-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2436-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2436-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2436-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2436-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2436-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2436-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cooked basmati rice\u003c/figcaption>\u003c/figure>\n\u003cp>In a large skillet over medium-high heat, heat the oil. Add the onions, peppers, and jalapeño chile and cook, stirring until vegetables are soft but still have some crunch and integrity, add garlic to soften with other vegetables and cook about 10 minutes. Sprinkle in Creole spice, herbs and seasoning. Add cooked rice, Worcestershire sauce, tamari, a little bit of water and heat through, stirring until rice is coated with sauce. Add spinach. Lower heat. Cover and cook for another 15 minutes. Taste and adjust seasonings. Garnish with parsley. Serve immediately.\u003c/p>\n\u003cfigure id=\"attachment_123851\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123851\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2561-new.jpg\" alt=\"In a large skillet over medium-high heat, heat the oil. Add the onions, peppers, and jalapeño chile and cook, stirring until vegetables are soft but still have some crunch and integrity, add garlic to soften with other vegetables and cook about 10 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2561-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2561-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2561-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2561-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2561-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2561-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2561-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2561-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2561-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2561-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large skillet over medium-high heat, heat the oil. Add the onions, peppers, and jalapeño chile and cook, stirring until vegetables are soft but still have some crunch and integrity, add garlic to soften with other vegetables and cook about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123899\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123899\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2602-new-1.jpg\" alt=\"Sprinkle in Creole spice, herbs and seasoning. Add cooked rice, Worcestershire sauce, tamari, a little bit of water and heat through, stirring until rice is coated with sauce.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2602-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2602-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2602-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2602-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2602-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2602-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2602-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2602-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2602-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2602-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle in Creole spice, herbs and seasoning. Add cooked rice, Worcestershire sauce, tamari, a little bit of water and heat through, stirring until rice is coated with sauce.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123855\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123855\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2614-new.jpg\" alt=\"Add spinach. Lower heat. Cover and cook for another 15 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2614-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2614-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2614-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2614-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2614-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2614-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2614-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2614-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2614-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2614-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add spinach. Lower heat. Cover and cook for another 15 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123896\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123896\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2619-new.jpg\" alt=\"Taste and adjust seasonings. Garnish with parsley. Serve immediately.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2619-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2619-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2619-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2619-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2619-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2619-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2619-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2619-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2619-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2619-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Taste and adjust seasonings. Garnish with parsley. Serve immediately. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123919\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123919\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2684-new.jpg\" alt=\"Tanya Holland’s Vegetarian Dirty Rice\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2684-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2684-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2684-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2684-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2684-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2684-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2684-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2684-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2684-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2684-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland’s Vegetarian Dirty Rice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123894\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2659-new.jpg\" alt=\"Tanya Holland tasting the Vegetarian Dirty Rice\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123894\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2659-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2659-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2659-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2659-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2659-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2659-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2659-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2659-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2659-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2659-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland tasting the Vegetarian Dirty Rice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Creole Spice\u003c/h2>\n\u003cp>\u003cem>Yield: Makes about ½ cup\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 tablespoons kosher salt\u003c/li>\n\u003cli>2 tablespoons Herbes de Provence\u003c/li>\n\u003cli>2 tablespoons ground cumin\u003c/li>\n\u003cli>1 tsp cayenne pepper\u003c/li>\n\u003cli>½ teaspoon ground black pepper\u003c/li>\n\u003cli>½ teaspoon paprika\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nCombine all ingredients in a small bowl. Store extra spice in an airtight container at room temperature.\u003c/p>\n\u003cfigure id=\"attachment_124888\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/MG_2426-new.jpg\" alt=\"Creole spice\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124888\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Creole spice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Chef Tanya Holland from Oakland's Brown Sugar Kitchen shares her recipe for Vegetarian Dirty Rice. This dish is fragrant, spicy and very satisfying. It won’t matter whether or not you’re a vegetarian.\r\n",
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"description": "Chef Tanya Holland from Oakland's Brown Sugar Kitchen shares her recipe for Vegetarian Dirty Rice. This dish is fragrant, spicy and very satisfying. It won’t matter whether or not you’re a vegetarian.\r\n",
"title": "Celebrity Chefs Recipes: Tanya Holland’s Vegetarian Dirty Rice | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>This dish is fragrant, spicy and very satisfying. It won’t matter whether or not you’re a vegetarian.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>And to make this dish vegetarian it is important that the Worcestershire sauce you use is vegan, made without anchovies. It’s possible to find this product online or in health food stores. Once you make a batch of the Creole spice, you’ll find other excuses to make this dish or add it to your favorite vegetables.\u003c/p>\n\u003cp>I was a vegetarian once for a short period of time towards the end of high school and beginning of college. I decided to join a friend in her dietary preferences and young women often do. There’s strength in numbers. Most of my family thought I was crazy, but I always found plenty to eat and I think it made me more creative when cooking for myself. I still seek out ways to make new combinations for vegetarians who dine in my restaurant, but this is a favorite that’s always on the menu.\u003c/p>\n\u003cp>I attempt to put soul food into a new light by using the freshest, most sustainable and organic ingredients whenever possible. And I personally try to limit my consumption of animal fats and proteins. Balance is the key. Most of our side dishes are vegetarian and some are vegan. I want everyone to feel welcome at \u003ca href=\"http://www.brownsugarkitchen.com/\">Brown Sugar Kitchen\u003c/a> and know that they can find something on the menu that they can eat that will also satisfy their cravings for comfort food.\u003c/p>\n\u003cfigure id=\"attachment_123893\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123893\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2677-new.jpg\" alt=\"Tanya Holland’s Vegetarian Dirty Rice\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland’s Vegetarian Dirty Rice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Vegetarian Dirty Rice\u003c/h2>\n\u003cp>\u003cem>Fresh vegetable-laden rice sauteed with Creole spices\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Yield: 6-8 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1-1/2 cups basmati rice\u003c/li>\n\u003cli>2 tablespoons vegetable oil\u003c/li>\n\u003cli>1/2 yellow onion, diced\u003c/li>\n\u003cli>1 green onion, finely chopped\u003c/li>\n\u003cli>1 green bell pepper, diced\u003c/li>\n\u003cli>1 red bell pepper, diced\u003c/li>\n\u003cli>1 heaping tablespoon minced garlic\u003c/li>\n\u003cli>1 tablespoon chopped jalapeño chile\u003c/li>\n\u003cli>1/4 cup vegan Worcestershire sauce\u003c/li>\n\u003cli>2 tablespoons tamari or soy sauce\u003c/li>\n\u003cli>2 bay leaves\u003c/li>\n\u003cli>1 tablespoon chopped fresh thyme\u003c/li>\n\u003cli>1 tablespoon Creole Spice (\u003cem>see recipe below\u003c/em>)\u003c/li>\n\u003cli>2 teaspoons freshly ground black pepper\u003c/li>\n\u003cli>1 teaspoon coarse salt\u003c/li>\n\u003cli>2 cups fresh spinach leaves\u003c/li>\n\u003cli>Fresh chopped Italian parsley for garnish\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_123837\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123837\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_1738-new.jpg\" alt=\"Ingredients for Vegetarian Dirty Rice\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_1738-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_1738-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_1738-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_1738-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_1738-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_1738-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_1738-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_1738-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_1738-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_1738-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for Vegetarian Dirty Rice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123845\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123845\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2491-new.jpg\" alt=\"Tanya Holland preps ingredients for Vegetarian Dirty Rice\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2491-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2491-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2491-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2491-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2491-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2491-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2491-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2491-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2491-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2491-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland preps ingredients for Vegetarian Dirty Rice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123849\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123849\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2515-new.jpg\" alt=\"Dice one red bell pepper\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2515-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2515-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2515-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2515-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2515-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2515-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2515-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2515-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2515-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2515-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dice one red bell pepper \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123848\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123848\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2512-new.jpg\" alt=\"Dice one green bell pepper\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2512-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2512-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2512-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2512-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2512-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2512-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2512-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2512-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2512-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2512-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dice one green bell pepper \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123850\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123850\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2548-new.jpg\" alt=\"Prepped vegetables and Creole spice\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2548-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2548-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2548-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2548-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2548-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2548-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2548-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2548-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2548-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2548-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prepped vegetables and Creole spice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>In a large bowl cover rice with cold water. Stir the rice and drain. Repeat this process 5 to 6 times until water runs clear. In a medium saucepan add washed rice and cover with enough water to measure 1 inch above rice. Bring to a boil, then simmer, partially covered until just done, about 20 minutes; do not overcook.\u003c/p>\n\u003cfigure id=\"attachment_123921\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123921\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2436-new.jpg\" alt=\"Cooked basmati rice\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2436-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2436-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2436-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2436-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2436-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2436-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2436-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2436-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2436-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2436-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cooked basmati rice\u003c/figcaption>\u003c/figure>\n\u003cp>In a large skillet over medium-high heat, heat the oil. Add the onions, peppers, and jalapeño chile and cook, stirring until vegetables are soft but still have some crunch and integrity, add garlic to soften with other vegetables and cook about 10 minutes. Sprinkle in Creole spice, herbs and seasoning. Add cooked rice, Worcestershire sauce, tamari, a little bit of water and heat through, stirring until rice is coated with sauce. Add spinach. Lower heat. Cover and cook for another 15 minutes. Taste and adjust seasonings. Garnish with parsley. Serve immediately.\u003c/p>\n\u003cfigure id=\"attachment_123851\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123851\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2561-new.jpg\" alt=\"In a large skillet over medium-high heat, heat the oil. Add the onions, peppers, and jalapeño chile and cook, stirring until vegetables are soft but still have some crunch and integrity, add garlic to soften with other vegetables and cook about 10 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2561-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2561-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2561-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2561-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2561-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2561-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2561-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2561-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2561-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2561-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large skillet over medium-high heat, heat the oil. Add the onions, peppers, and jalapeño chile and cook, stirring until vegetables are soft but still have some crunch and integrity, add garlic to soften with other vegetables and cook about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123899\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123899\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2602-new-1.jpg\" alt=\"Sprinkle in Creole spice, herbs and seasoning. Add cooked rice, Worcestershire sauce, tamari, a little bit of water and heat through, stirring until rice is coated with sauce.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2602-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2602-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2602-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2602-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2602-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2602-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2602-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2602-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2602-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2602-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle in Creole spice, herbs and seasoning. Add cooked rice, Worcestershire sauce, tamari, a little bit of water and heat through, stirring until rice is coated with sauce.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123855\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123855\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2614-new.jpg\" alt=\"Add spinach. Lower heat. Cover and cook for another 15 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2614-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2614-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2614-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2614-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2614-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2614-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2614-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2614-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2614-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2614-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add spinach. Lower heat. Cover and cook for another 15 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123896\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123896\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2619-new.jpg\" alt=\"Taste and adjust seasonings. Garnish with parsley. Serve immediately.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2619-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2619-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2619-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2619-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2619-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2619-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2619-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2619-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2619-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2619-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Taste and adjust seasonings. Garnish with parsley. Serve immediately. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123919\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123919\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2684-new.jpg\" alt=\"Tanya Holland’s Vegetarian Dirty Rice\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2684-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2684-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2684-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2684-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2684-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2684-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2684-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2684-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2684-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2684-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland’s Vegetarian Dirty Rice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123894\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2659-new.jpg\" alt=\"Tanya Holland tasting the Vegetarian Dirty Rice\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123894\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2659-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2659-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2659-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2659-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2659-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2659-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2659-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2659-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2659-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2659-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland tasting the Vegetarian Dirty Rice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Creole Spice\u003c/h2>\n\u003cp>\u003cem>Yield: Makes about ½ cup\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 tablespoons kosher salt\u003c/li>\n\u003cli>2 tablespoons Herbes de Provence\u003c/li>\n\u003cli>2 tablespoons ground cumin\u003c/li>\n\u003cli>1 tsp cayenne pepper\u003c/li>\n\u003cli>½ teaspoon ground black pepper\u003c/li>\n\u003cli>½ teaspoon paprika\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nCombine all ingredients in a small bowl. Store extra spice in an airtight container at room temperature.\u003c/p>\n\u003cfigure id=\"attachment_124888\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/MG_2426-new.jpg\" alt=\"Creole spice\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124888\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Creole spice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
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},
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},
"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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"link": "/radio/program/reveal",
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"rss": "http://feeds.revealradio.org/revealpodcast"
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"order": 16
},
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},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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