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"disqusTitle": "Table Talk: New Cocktails at Loló, Roman Pizza, Crab Feed, Top Turkey Sandwiches",
"title": "Table Talk: New Cocktails at Loló, Roman Pizza, Crab Feed, Top Turkey Sandwiches",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>You’re going to want to explore Loló’s brand-new cocktail list, which is full of creativity and culinary surprises. Then, try SF’s first pizza a teglia at Barbara Express in North Beach, and don’t miss a quality Dungeness crab feed at The Alice Collective in Oakland. Finally, just in case you got dissed on Thanksgiving leftovers, here are two of SF’s top turkey sandwiches.\u003c/p>\n\u003ch2>The Latest Cocktail List at Loló Offers a Culinary Adventure\u003c/h2>\n\u003cp>\u003ca href=\"http://www.lolosf.com/#home\">Loló\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/wDG8hYBtr1v\">974 Valencia St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131483\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131483\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/lolo-lost-souvenir-800x1202.jpg\" alt=\"\" width=\"800\" height=\"1202\">\u003cfigcaption class=\"wp-caption-text\">The Lost Souvenir on the new cocktail menu at Loló. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lolosf.com/#home\">Loló\u003c/a> \u003c/strong>is one of those San Francisco gems adored by restaurant industry folks for many reasons: their incredibly creative and well-executed cocktails are high on the list, along with the impressively curated wine list from GM Juan Carlos Ruelas that continues to get fine-tuned, with a strong focus on natural and organic wines — there are some real gems on there. Add in Jorge Martinez’s ever-evolving menu with Jaliscan and seasonal influences, the friendly staff, delightfully playful interior by partner Lorena Zertuche, fun vibes, and lively crowd (this place is always full of interesting and good-looking people), and it’s not only a good time, but a quality one.\u003c/p>\n\u003cp>Their bar team is one of the city’s best, and personally, I think they should be getting much more national attention than they are. Bar manager Leon Vazquez leads a talented team, and their latest lineup of cocktails just launched, full of esoteric ingredients and unexpected combinations and concoctions, which they are known for. An example is the Lost Souvenir, with Homeric mastiha (a spirit made with an ancient ingredient from Chios, Greece), Navy-strength gin, carrot, and coconut creme, served over crushed ice — it’s almost like an orange creamsicle, but with carrot, plus a resinous note from the mastiha. It’s a refreshing place to start, and the kind of cocktail that makes people ask what you're drinking.\u003c/p>\n\u003cfigure id=\"attachment_131484\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131484\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/lolo-gin-cobbler-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The Truffled Gin Cobbler at Loló. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Then there’s the Rusty Trombone, with red onion-infused vodka and coconut that somehow, oddly, magically comes together to drink like a\u003cspan class=\"Apple-converted-space\"> \u003c/span>martini (it’s so good with food). So many culinary ingredients are featured in the cocktail menu, like white truffle in the Truffled Gin Cobbler and long black pepper grated on top of the Sfumato Sour. This one is a perfect drink to end the night with (it has rhubarb amaro, mezcal, lemon, egg white), although the Blood Brother with mezcal, amaro, Campari, and Makrut lime leaves will also ask to be your final-final.\u003c/p>\n\u003cfigure id=\"attachment_131485\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131485\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/lolo-quesadilla-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Loló's Dungeness crab and chorizo quesadilla features housemade masa for the tortilla. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One more item of note: the kitchen just acquired a molino (masa grinder) from Guadalajara to make their own masa in house. They are sourcing corn from \u003ca href=\"https://www.masienda.com\">Masienda\u003c/a>, who specializes in heirloom, non-GMO, landrace maize from Mexico (and beyond). The kitchen team has been falling in love with the flavorful masa they’re making, and are using it for their quesadillas, the tortillas that come with the carnitas, and various specials like the crab and chorizo quesadilla pictured above.\u003c/p>\n\u003ch2>There's a New Kind of Pizza Counter in North Beach\u003c/h2>\n\u003cp>\u003ca href=\"https://www.sfbarbara.com/barbara-express\">Barbara Express\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/7h2vaFKL4gN2\">427 Columbus Ave., San Francisco\u003c/a>\u003cbr>\nOpen daily 11:30am–11pm\u003c/p>\n\u003cfigure id=\"attachment_131486\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131486\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/barbara-counter-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The counter at Barbara Express. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When you mention square pizza in North Beach, most folks immediately think of classic Golden Boy Pizza (since 1978!), but there’s a new counter in town, offering the first teglia romana in SF: \u003ca href=\"https://www.sfbarbara.com/barbara-express\">\u003cb>Barbara Express\u003c/b>\u003c/a>. It’s a Roman-style pizza baked in a square pan and then cut with scissors (it’s served pre-cut in squares at Barbara Express, although in Rome, you can decide how large or small you want your slice — if you want to pig out with a rectangle, you can go for it). Here, slices range from an affordable $3.50–$6. Barbara Express adjoins the newly open \u003ca href=\"https://www.sfbarbara.com\">Barbara Pinseria & Cocktail Bar\u003c/a> (in the former Panda Rei) from Il Casaro’s Francesco Covucci and Peter Fazio (they are also behind \u003ca href=\"http://www.tablehopper.com/chatterbox/vicoletto-becomes-pasta-pop-up-from-the-il-casaro-team-in-north-beach/\">Pasta Pop-Up\u003c/a>).\u003c/p>\n\u003cfigure id=\"attachment_131487\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131487\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/barbara-pizza-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Burrata makes multiple appearances at Barbara Express. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The tiled counter offers eight different kinds of teglia Romana, and they’re keeping the toppings Italian and simple in style: you can get margherita, or broccoli rapini with sausage (be sure to drizzle some Calabrese chile oil on that one, it needs some kick), mushroom, sausage and red onion (I loved this one), four cheeses, diavola with soppressata and dollops of burrata added on top at the end, veggie (with eggplant and zucchini), and other rotating kinds (to be clear, it’s not a build-your-own kind of place). The tomato sauce has a nice, bright pop, and the cheeses are fresh, really creamy, and melt beautifully.\u003c/p>\n\u003cfigure id=\"attachment_131489\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131489\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/barbara-teglia-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">It's time to try teglia romana. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>About the crust: this is not a cracker-thin Roman pizza, nor is it thick and doughy Sicilian. The dough is 85 percent water and fermented for 48 hours — the airy bubbles transform into a bubbly crumb, with a light crunch. I recommend trying it right out of the electric Cuppone oven for the best impression (at least your first piece, and then get another to go) — the satisfying crunch disappears as it comes to room temp. A couple of pieces also seemed a touch under-baked to me, but I was also trying the first slices of the day before the oven really got cranking.\u003c/p>\n\u003cfigure id=\"attachment_131488\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131488\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/barbara-suppli-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Supplì fresh out of the fryer lives up to its name (which references telephone wires). \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are some tables where you can sit inside or outside and watch the Columbus Avenue parade go by. Hang out, you have time. Other additions include supplì fresh out of the fryer, there’s a fridge full of drinks (and beers), and there’s also espresso service.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003ch2>A Dungeness Crab Feed Done Right\u003c/h2>\n\u003cp>\u003ca href=\"https://thealicecollective.com\">The Alice Collective\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/u6eNaz356w82\">272 14th Street, Oakland\u003c/a>\u003cbr>\nSunday December 2\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/6th-annual-crab-feed-tickets-51696308049\">Tickets\u003c/a>: $75\u003cbr>\n11am or 2pm seatings\u003c/p>\n\u003cfigure id=\"attachment_131490\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131490\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/crab-feast-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">The magic platter of crab that hit the table at last year's feed. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s Dungeness crab season, and you’ll find local crab on menus all over the Bay Area. But there’s nothing like getting a bib on and really tucking into a pile of freshly steamed crab. Ted Wilson of the new \u003ca href=\"https://thealicecollective.com\">The Alice Collective\u003c/a> in Oakland (he was previously behind SF’s Fine & Rare) has hosted some epic annual crab feeds, and he isn’t sourcing just any ole crabs — he makes sure to get some big, fresh, quality beauties from local fishermen (he has some great connections). They’re served simply with drawn butter and lemon (perfection!).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You’ll also enjoy garlic noodles to catch all those little crabby pieces you’re setting free, sourdough garlic bread, a mixed green salad (you’ll need a break from the butter), and chocolate chip cookies for dessert. There are also bottomless mimosas and beers, but your hands are going to be so busy cracking crab that you may not be able to keep up with your usual boozy pace.\u003c/p>\n\u003cfigure id=\"attachment_131491\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131491\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/crab-feed-table-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\">\u003cfigcaption class=\"wp-caption-text\">Bibs on. And hard at work. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a big communal affair, with tables of strangers quickly becoming friends over the family-style feast. Bibs bring people together. This year, you’ll be able to check out the new location at The Alice Collective, Wilson’s new commissary kitchen, café, and community space in downtown Oakland.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>It all happens on Sunday, December 2 and there are two seatings: 11am–12:30pm or 2pm–3:30pm. Don’t delay on \u003ca href=\"https://www.eventbrite.com/e/6th-annual-crab-feed-tickets-51696308049\">tickets\u003c/a>, it sold out last year! Proceeds from the Crab Feed will benefit The Golden Gate Salmon Association.\u003c/p>\n\u003ch2>Didn’t Get Thanksgiving Leftovers? Here Are Two Top Turkey Sandwiches\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/h2>\n\u003cp>Arguello Super Market\u003cbr>\n\u003ca href=\"https://goo.gl/maps/XmbuQaFWFZr\">782 Arguello Blvd. San Francisco\u003c/a>\u003cbr>\nRossi’s Deli\u003cbr>\n\u003ca href=\"https://goo.gl/maps/kPoEmLXRu692\">426 Castro St. San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131492\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131492\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/arguello-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The iconic turkey sandwich from Arguello Super Market. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sure, we just finished a week of peak turkey, but some of you may not have had the joy of a turkey sandwich the day after Thanksgiving made with leftovers, especially if you were a guest at someone’s house, or your Friendsgiving ended up being a vegetarian one. Maybe your aunt and uncle’s turkey was a travesty—hey, it happens to a lot of people. But the day-after turkey sandwich? It’s arguably the best thing about the bird that was on the dinner table the night before.\u003c/p>\n\u003cp>One of San Francisco’s iconic turkey sandwiches is from \u003cb>Arguello Super Market \u003c/b>— it’s made at a deli counter inside the market. They use juicy, house-roasted turkey off a rotisserie, and their flaky and golden Dutch crunch roll is tops (you gotta do Dutch crunch). A chef friend taught me a little trick: ask for a combo of white and dark meat, and the pro move is to also ask for a little turkey skin! Trust, that fatty little addition brings it all together.\u003c/p>\n\u003cp>I skip the hothouse tomato, pickle and mustard, but keep the lettuce, mayo, and red onion (that’s everything that comes with the $7.99 sandwich). Don’t forget to add some avocado ($1.25), and Swiss cheese is a solid choice (also $1). Cranberry sauce ($1) is up to you — I say you’re already adding two things, why not go for three and make it perfect? Or just go for cranberry and cheese. Fortunately, it’s one of those sandwiches that is almost always worth the $11 price tag, or whatever your final total is.\u003c/p>\n\u003cfigure id=\"attachment_131493\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131493\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/rossis-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-1200x799.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Avogobble from Rossi's Deli. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Can’t make it over to Arguello, but you still have a hankering for a monster turkey sandwich? A friend recently turned me on to the Avogobble they make at \u003cb>Rossi’s Deli\u003c/b> in the Castro, and it’s quite a deal. For $8.95, you get a huge sandwich with freshly roasted turkey (they roast it daily), plus all the usual sandwich fixins, your pick from three kinds of mustard, and bless, they have Dutch crunch. It even comes with cheese!\u003c/p>\n\u003cp>Not only is this sandwich a total steal, but it’s lovingly assembled with fresh ingredients, and you will quickly be charmed by the kind family who runs the place (they took over in 1976!). You can see why the neighborhood adores this place — they really want to feed the people (seriously, you will just finish half the sandwich). Be sure to check out all the chocolates and international sweets on the counter while they make your sandwich, and you can come back another day for their bountiful breakfast sandwiches — you just need to make it through that sandwich first.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>You’re going to want to explore Loló’s brand-new cocktail list, which is full of creativity and culinary surprises. Then, try SF’s first pizza a teglia at Barbara Express in North Beach, and don’t miss a quality Dungeness crab feed at The Alice Collective in Oakland. Finally, just in case you got dissed on Thanksgiving leftovers, here are two of SF’s top turkey sandwiches.\u003c/p>\n\u003ch2>The Latest Cocktail List at Loló Offers a Culinary Adventure\u003c/h2>\n\u003cp>\u003ca href=\"http://www.lolosf.com/#home\">Loló\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/wDG8hYBtr1v\">974 Valencia St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131483\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131483\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/lolo-lost-souvenir-800x1202.jpg\" alt=\"\" width=\"800\" height=\"1202\">\u003cfigcaption class=\"wp-caption-text\">The Lost Souvenir on the new cocktail menu at Loló. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lolosf.com/#home\">Loló\u003c/a> \u003c/strong>is one of those San Francisco gems adored by restaurant industry folks for many reasons: their incredibly creative and well-executed cocktails are high on the list, along with the impressively curated wine list from GM Juan Carlos Ruelas that continues to get fine-tuned, with a strong focus on natural and organic wines — there are some real gems on there. Add in Jorge Martinez’s ever-evolving menu with Jaliscan and seasonal influences, the friendly staff, delightfully playful interior by partner Lorena Zertuche, fun vibes, and lively crowd (this place is always full of interesting and good-looking people), and it’s not only a good time, but a quality one.\u003c/p>\n\u003cp>Their bar team is one of the city’s best, and personally, I think they should be getting much more national attention than they are. Bar manager Leon Vazquez leads a talented team, and their latest lineup of cocktails just launched, full of esoteric ingredients and unexpected combinations and concoctions, which they are known for. An example is the Lost Souvenir, with Homeric mastiha (a spirit made with an ancient ingredient from Chios, Greece), Navy-strength gin, carrot, and coconut creme, served over crushed ice — it’s almost like an orange creamsicle, but with carrot, plus a resinous note from the mastiha. It’s a refreshing place to start, and the kind of cocktail that makes people ask what you're drinking.\u003c/p>\n\u003cfigure id=\"attachment_131484\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131484\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/lolo-gin-cobbler-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The Truffled Gin Cobbler at Loló. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Then there’s the Rusty Trombone, with red onion-infused vodka and coconut that somehow, oddly, magically comes together to drink like a\u003cspan class=\"Apple-converted-space\"> \u003c/span>martini (it’s so good with food). So many culinary ingredients are featured in the cocktail menu, like white truffle in the Truffled Gin Cobbler and long black pepper grated on top of the Sfumato Sour. This one is a perfect drink to end the night with (it has rhubarb amaro, mezcal, lemon, egg white), although the Blood Brother with mezcal, amaro, Campari, and Makrut lime leaves will also ask to be your final-final.\u003c/p>\n\u003cfigure id=\"attachment_131485\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131485\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/lolo-quesadilla-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Loló's Dungeness crab and chorizo quesadilla features housemade masa for the tortilla. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One more item of note: the kitchen just acquired a molino (masa grinder) from Guadalajara to make their own masa in house. They are sourcing corn from \u003ca href=\"https://www.masienda.com\">Masienda\u003c/a>, who specializes in heirloom, non-GMO, landrace maize from Mexico (and beyond). The kitchen team has been falling in love with the flavorful masa they’re making, and are using it for their quesadillas, the tortillas that come with the carnitas, and various specials like the crab and chorizo quesadilla pictured above.\u003c/p>\n\u003ch2>There's a New Kind of Pizza Counter in North Beach\u003c/h2>\n\u003cp>\u003ca href=\"https://www.sfbarbara.com/barbara-express\">Barbara Express\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/7h2vaFKL4gN2\">427 Columbus Ave., San Francisco\u003c/a>\u003cbr>\nOpen daily 11:30am–11pm\u003c/p>\n\u003cfigure id=\"attachment_131486\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131486\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/barbara-counter-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The counter at Barbara Express. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When you mention square pizza in North Beach, most folks immediately think of classic Golden Boy Pizza (since 1978!), but there’s a new counter in town, offering the first teglia romana in SF: \u003ca href=\"https://www.sfbarbara.com/barbara-express\">\u003cb>Barbara Express\u003c/b>\u003c/a>. It’s a Roman-style pizza baked in a square pan and then cut with scissors (it’s served pre-cut in squares at Barbara Express, although in Rome, you can decide how large or small you want your slice — if you want to pig out with a rectangle, you can go for it). Here, slices range from an affordable $3.50–$6. Barbara Express adjoins the newly open \u003ca href=\"https://www.sfbarbara.com\">Barbara Pinseria & Cocktail Bar\u003c/a> (in the former Panda Rei) from Il Casaro’s Francesco Covucci and Peter Fazio (they are also behind \u003ca href=\"http://www.tablehopper.com/chatterbox/vicoletto-becomes-pasta-pop-up-from-the-il-casaro-team-in-north-beach/\">Pasta Pop-Up\u003c/a>).\u003c/p>\n\u003cfigure id=\"attachment_131487\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131487\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/barbara-pizza-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Burrata makes multiple appearances at Barbara Express. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The tiled counter offers eight different kinds of teglia Romana, and they’re keeping the toppings Italian and simple in style: you can get margherita, or broccoli rapini with sausage (be sure to drizzle some Calabrese chile oil on that one, it needs some kick), mushroom, sausage and red onion (I loved this one), four cheeses, diavola with soppressata and dollops of burrata added on top at the end, veggie (with eggplant and zucchini), and other rotating kinds (to be clear, it’s not a build-your-own kind of place). The tomato sauce has a nice, bright pop, and the cheeses are fresh, really creamy, and melt beautifully.\u003c/p>\n\u003cfigure id=\"attachment_131489\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131489\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/barbara-teglia-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">It's time to try teglia romana. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>About the crust: this is not a cracker-thin Roman pizza, nor is it thick and doughy Sicilian. The dough is 85 percent water and fermented for 48 hours — the airy bubbles transform into a bubbly crumb, with a light crunch. I recommend trying it right out of the electric Cuppone oven for the best impression (at least your first piece, and then get another to go) — the satisfying crunch disappears as it comes to room temp. A couple of pieces also seemed a touch under-baked to me, but I was also trying the first slices of the day before the oven really got cranking.\u003c/p>\n\u003cfigure id=\"attachment_131488\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131488\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/barbara-suppli-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Supplì fresh out of the fryer lives up to its name (which references telephone wires). \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are some tables where you can sit inside or outside and watch the Columbus Avenue parade go by. Hang out, you have time. Other additions include supplì fresh out of the fryer, there’s a fridge full of drinks (and beers), and there’s also espresso service.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003ch2>A Dungeness Crab Feed Done Right\u003c/h2>\n\u003cp>\u003ca href=\"https://thealicecollective.com\">The Alice Collective\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/u6eNaz356w82\">272 14th Street, Oakland\u003c/a>\u003cbr>\nSunday December 2\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/6th-annual-crab-feed-tickets-51696308049\">Tickets\u003c/a>: $75\u003cbr>\n11am or 2pm seatings\u003c/p>\n\u003cfigure id=\"attachment_131490\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131490\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/crab-feast-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">The magic platter of crab that hit the table at last year's feed. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s Dungeness crab season, and you’ll find local crab on menus all over the Bay Area. But there’s nothing like getting a bib on and really tucking into a pile of freshly steamed crab. Ted Wilson of the new \u003ca href=\"https://thealicecollective.com\">The Alice Collective\u003c/a> in Oakland (he was previously behind SF’s Fine & Rare) has hosted some epic annual crab feeds, and he isn’t sourcing just any ole crabs — he makes sure to get some big, fresh, quality beauties from local fishermen (he has some great connections). They’re served simply with drawn butter and lemon (perfection!).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You’ll also enjoy garlic noodles to catch all those little crabby pieces you’re setting free, sourdough garlic bread, a mixed green salad (you’ll need a break from the butter), and chocolate chip cookies for dessert. There are also bottomless mimosas and beers, but your hands are going to be so busy cracking crab that you may not be able to keep up with your usual boozy pace.\u003c/p>\n\u003cfigure id=\"attachment_131491\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131491\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/crab-feed-table-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\">\u003cfigcaption class=\"wp-caption-text\">Bibs on. And hard at work. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a big communal affair, with tables of strangers quickly becoming friends over the family-style feast. Bibs bring people together. This year, you’ll be able to check out the new location at The Alice Collective, Wilson’s new commissary kitchen, café, and community space in downtown Oakland.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>It all happens on Sunday, December 2 and there are two seatings: 11am–12:30pm or 2pm–3:30pm. Don’t delay on \u003ca href=\"https://www.eventbrite.com/e/6th-annual-crab-feed-tickets-51696308049\">tickets\u003c/a>, it sold out last year! Proceeds from the Crab Feed will benefit The Golden Gate Salmon Association.\u003c/p>\n\u003ch2>Didn’t Get Thanksgiving Leftovers? Here Are Two Top Turkey Sandwiches\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/h2>\n\u003cp>Arguello Super Market\u003cbr>\n\u003ca href=\"https://goo.gl/maps/XmbuQaFWFZr\">782 Arguello Blvd. San Francisco\u003c/a>\u003cbr>\nRossi’s Deli\u003cbr>\n\u003ca href=\"https://goo.gl/maps/kPoEmLXRu692\">426 Castro St. San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131492\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131492\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/arguello-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The iconic turkey sandwich from Arguello Super Market. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sure, we just finished a week of peak turkey, but some of you may not have had the joy of a turkey sandwich the day after Thanksgiving made with leftovers, especially if you were a guest at someone’s house, or your Friendsgiving ended up being a vegetarian one. Maybe your aunt and uncle’s turkey was a travesty—hey, it happens to a lot of people. But the day-after turkey sandwich? It’s arguably the best thing about the bird that was on the dinner table the night before.\u003c/p>\n\u003cp>One of San Francisco’s iconic turkey sandwiches is from \u003cb>Arguello Super Market \u003c/b>— it’s made at a deli counter inside the market. They use juicy, house-roasted turkey off a rotisserie, and their flaky and golden Dutch crunch roll is tops (you gotta do Dutch crunch). A chef friend taught me a little trick: ask for a combo of white and dark meat, and the pro move is to also ask for a little turkey skin! Trust, that fatty little addition brings it all together.\u003c/p>\n\u003cp>I skip the hothouse tomato, pickle and mustard, but keep the lettuce, mayo, and red onion (that’s everything that comes with the $7.99 sandwich). Don’t forget to add some avocado ($1.25), and Swiss cheese is a solid choice (also $1). Cranberry sauce ($1) is up to you — I say you’re already adding two things, why not go for three and make it perfect? Or just go for cranberry and cheese. Fortunately, it’s one of those sandwiches that is almost always worth the $11 price tag, or whatever your final total is.\u003c/p>\n\u003cfigure id=\"attachment_131493\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131493\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/rossis-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-1200x799.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Avogobble from Rossi's Deli. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Can’t make it over to Arguello, but you still have a hankering for a monster turkey sandwich? A friend recently turned me on to the Avogobble they make at \u003cb>Rossi’s Deli\u003c/b> in the Castro, and it’s quite a deal. For $8.95, you get a huge sandwich with freshly roasted turkey (they roast it daily), plus all the usual sandwich fixins, your pick from three kinds of mustard, and bless, they have Dutch crunch. It even comes with cheese!\u003c/p>\n\u003cp>Not only is this sandwich a total steal, but it’s lovingly assembled with fresh ingredients, and you will quickly be charmed by the kind family who runs the place (they took over in 1976!). You can see why the neighborhood adores this place — they really want to feed the people (seriously, you will just finish half the sandwich). Be sure to check out all the chocolates and international sweets on the counter while they make your sandwich, and you can come back another day for their bountiful breakfast sandwiches — you just need to make it through that sandwich first.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Table Talk: Dream Galbi at Maum, Indian Paradox Update, Denmark Pop-Up",
"title": "Table Talk: Dream Galbi at Maum, Indian Paradox Update, Denmark Pop-Up",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>Track down the galbi at Maum in Palo Alto, Indian Paradox gets a technicolor update, don’t miss the Made In: Denmark pop-up at Baana (with a dinner with chef Nick Balla!), the latest Chef’s Cubano from Reem Assil at Media Noche, and a night of California food and drink history.\u003c/p>\n\u003ch2>Maum Is Serving Some of the Best Galbi in the Bay Area\u003c/h2>\n\u003cp>\u003ca href=\"http://maumpaloalto.com\">Maum\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/5sQFsYQrehu\">322 University Ave., Palo Alto\u003c/a>\u003cbr>\nDinner served Thu–Sat, \u003ca href=\"https://www.exploretock.com/maum/\">reservations\u003c/a> required\u003c/p>\n\u003cfigure id=\"attachment_131424\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131424\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/table-800x532.jpg\" alt=\"\" width=\"800\" height=\"532\">\u003cfigcaption class=\"wp-caption-text\">The refined communal dining experience at Maum. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Anyone looking for a unique dining experience who has a little extra money to burn (and enjoys Korean food and flavor profiles) will want to check out \u003ca href=\"http://maumpaloalto.com\">\u003cb>Maum\u003c/b>\u003c/a> in Palo Alto — yes, even if you’re in San Francisco. You’ll enjoy a multi-course tasting menu that offers a modern take on Korean dishes and flavors, with California seasonality and quality ingredients woven in. There’s only one seating for dinner Thu–Sat for 16 diners who have booked a ticket through \u003ca href=\"https://www.exploretock.com/maum/\">Tock\u003c/a> ($175, and $100 for the excellent wine pairings, which you’ll want to do). The restaurant is basically one big private dining room, with a long wood table, and you can peek into a top-of-the-line kitchen at the back of the room. The space is full of other natural materials and colors, and it’s very minimalist but still welcoming (and very stylish).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131425\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131425\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/chef-mike-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Consultant Charles Chen and chef Michael Kim. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Maum was originally a private dining experience for guests of owners Brian and Grace Koo, and then they decided to open it as a part-time restaurant. They brought on consultant Charles Chen, now a managing partner, who has worked with Tartine Manufactory, Stonemill Matcha, and other projects on their openings and operations. The chef is Michael Kim, whom I met when he was the opening chef de cuisine at Namu Gaji in San Francisco — he has also worked at Redd and SPQR. His wife, Meichih Kim, has worked at Benu and Per Se, and is the mastermind behind the fabulous desserts.\u003c/p>\n\u003cp>Upon arriving, you’ll be greeted with Champagne and a wave of canapés, like a chestnut tartlet with a cloud-like filling and plump oysters topped with kimchi granita (but a bit too icy). It’s similar to a cocktail party, with a chance to mingle with some of the guests you’re going to be dining next to over the next couple of hours.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Honestly, the opening courses were fine but didn’t completely wow me — I think the kitchen could push the flavors and executions more into the “whoa” zone. As an example, while \u003ci>yookhwe\u003c/i> (steak tartare) is a Korean dish I adore, the presentation here only seemed updated with the elegant linen it was served upon (and the high-quality beef) — it felt like a missed opportunity to do something really unexpected or fun.\u003c/p>\n\u003cfigure id=\"attachment_131427\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131427\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/sablefish-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Sablefish, radish, gochujang. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By the time you silently glide one of the immensely comfortable, black leather, mid-century modern chairs out and sit down, you will have noticed many of the beautiful plates and stemware and bowls during the opening service, but now it’s really going to be an aesthetic parade. You’ll want to bring home the wood sake cups that are so delicate they can practically fly out of your hand, and the other serve-ware is so elegant and obviously chosen with care.\u003c/p>\n\u003cp>While each course and wine pairing are announced for all to hear at once, it’s done in a way that is unobtrusive and not meant to interrupt the many conversations at the table. We had people celebrating birthdays, a couple from Marin on date night, a large family gathering, and, of course, some Silicon Valley folks — overall, the crowd was more mature than your usual SF hotspot. As the night went on, and the wine kept being poured, it definitely felt like a more lively dinner party.\u003c/p>\n\u003cfigure id=\"attachment_131426\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131426\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/snapper-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Aged snapper \"moolhwe.\" \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The aged snapper tartare with seaweed and roe was a beautiful opening salvo, and the silky abalone custard with matsutake mushrooms was elevated even further with its extraordinary pairing of Bianchetto, an orange wine from Le Coste, a producer in Lazio. Poached sablefish comes in a broth that shows how soulful the kitchen can be, with a deeply satisfying bass note from the gochujang.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cdiv class=\"mceTemp\">\u003c/div>\n\u003cfigure id=\"attachment_131428\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131428\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/galbi-spread-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The galbi ssam spread, with kimchi and gochujang. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The showstopper was the final course: the wagyu galbi ssam. It featured the most exquisite layered cubes of seared and fatty beef short-rib, served with bouquets of lettuce leaves that you use to wrap up the beef in, along with a dollop of spicy jang sauce, and a piece peeled off the elegant cube of kimchi (which you’ll want to request more of, because you need to pour some of the juice from it over the brisket-kimchi rice, which is presented like a paella). I’d book this dinner on this course alone — I’ve never had galbi come even close to this.\u003c/p>\n\u003cp>Dessert was a fun show, with delightful madeleines, mochi, mignardises, fresh fruit, and more, plus cake to bring home and enjoy later (good thing, because you’ll be stuffed). The tasting menu offers an extensive amount of food — while some may complain of still being hungry after many tasting menus, that is definitely not the case here. In fact, I even brought home my last bites of the rice and galbi, which proved to be the most divine base to my fried eggs the next morning.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003ch2>A Vibrant Makeover and Tasting Menu Built for Wine Lovers at Indian Paradox\u003c/h2>\n\u003cp>\u003ca href=\"https://indianparadoxsf.com\">Indian Paradox\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/1f6ugYz9KS12\">258 Divisadero St., San Francisco\u003c/a>\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cbr>\nDinner served Tue-Thu 5pm-10pm and Fri-Sat 5pm-11pm, Sat brunch 11am–2pm\u003c/p>\n\u003cfigure id=\"attachment_131429\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131429\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The vibrant new interior at Indian Paradox will make it your happy place. \u003ccite>(Grace Sager)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Three years ago, Kavitha Raghavan opened \u003ca href=\"https://indianparadoxsf.com\">\u003cb>Indian Paradox\u003c/b>\u003c/a> on Divisadero — her petite wine bar featuring wine pairings with Indian street food dishes (chaats) — and now the space has received a stylish redecoration and colorful upgrade. She partnered with artist and interior designer Lorena Zertuche (co-owner of the vibrant Loló) on the new look, and now the cozy space is full of patterns, color, turbans, and one wall is an homage to the highly adorned Indian trucks you’ll see on the roads in India. Honk! It’s the kind of place that is perfect for a date.\u003c/p>\n\u003cfigure id=\"attachment_131430\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131430\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The dabeli (Indian potato burger) fortunately comes two to an order. \u003ccite>(Grace Sager)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kavitha also upgraded the stemware, and has launched a new tasting menu with chef Maribel Palomo: the new four-course menu is a chaat experience for $35 per person, with four half-pour/2.5 oz. ($55) or four full-glass/5 oz. ($75) pairings for each course, which include both New and Old World wines. It’s a fun spot to swing by on a whim if you just want a glass of wine and a couple snacks at the bar (don’t miss the sundal with warm garbanzos and unripe mango), or you can build a fulfilling dinner, or just let the kitchen just cook for you and do the full tasting.\u003c/p>\n\u003cfigure id=\"attachment_131431\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131431\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Come to Indian Paradox for brunch and get the egg akuri. \u003ccite>(Grace Sager)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m also a huge fan of weekend brunch, served on Saturday from 11am–2pm (don’t miss the egg akuri: soft-scrambled eggs cooked with Parsi masala, ginger, garlic, turmeric, onions, tomatoes, and cilantro, served with buttered toast). More great news: Sunday brunch is coming January 20.\u003c/p>\n\u003ch2>\u003cb>This Month’s Chef’s Cubano at Media Noche from Chef Reem Assil\u003c/b>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.medianochesf.com\">Media Noche\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/jvQ78XzPAaN2\">3465 19th St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131432\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131432\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/reems-cubano-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\">\u003cfigcaption class=\"wp-caption-text\">The Chef's Cubano by Reem Assil at Media Noche. \u003ccite>(Casey Rebecca Nunes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You just have two weeks to make it over to \u003ca href=\"https://www.medianochesf.com\">Media Noche\u003c/a> in the Mission for November’s \u003cb>Chef’s Cubano\u003c/b>. Chef Reem Assil of Reem’s and Dyafa in Oakland has created the La Palestina Cubano, with sumac-braised chicken, melted pepper-jack cheese, pomegranate onions, harissa yogurt, whole-grain mustard, and arugula. It all gets pressed into a golden combination of sandwich perfection. It's $13.50, and 10% of the proceeds benefit Arab Resource & Organizing Center (AROC). This cubano is available through November 30 — you can order delivery via \u003ca href=\"http://www.trycaviar.com/r/amaz57\">Caviar\u003c/a>, and that linked code will give first-timers $10 off your first two orders.\u003c/p>\n\u003ch2>Learn About Bay Area Food & Drink History at Back to the Future\u003c/h2>\n\u003cp>Back to the Future: History of Bay Area Food and Drink Innovation\u003cbr>\nOld U.S. Mint\u003cbr>\n\u003ca href=\"https://goo.gl/maps/kZMpd41HE3q\">88 5th St., San Francisco\u003c/a>\u003cbr>\nNovember 27\u003cbr>\n6pm–8pm\u003cbr>\n$50\u003cbr>\n\u003ca href=\"https://my.californiahistoricalsociety.org/single/EventDetail.aspx?p=1317\">Info/tickets\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131451\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131451\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/Libations-image-800x565.jpg\" alt=\"\" width=\"800\" height=\"565\">\u003cfigcaption class=\"wp-caption-text\">Starlite Roof, Sir Francis Drake Hotel, San Francisco \u003ccite>(San Francisco Subjects Photograph Collection – Restaurants, California Historical Society)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cocktail and history lovers will have plenty to drink and discuss at the 10th annual Historic Libations event, hosted by the California Historical Society. This year’s event is \u003cb>Back to the Future: History of Bay Area Food and Drink Innovation\u003c/b>, held at the Old U.S. Mint. Starting at 6pm, guests can enjoy small bites, cocktails, beer, and wine, and \u003ca href=\"http://www.thebuenavista.com/home/home.html\">The Buena Vista Cafe \u003c/a>will provide iconic Irish Coffees. From 6:15pm–8pm, food and drink makers will provide 10-minute presentations and provide guests with tastings during the \u003ca href=\"https://my.californiahistoricalsociety.org/single/EventDetail.aspx?p=1317\">Tasty Talks\u003c/a> portion of the evening, like Amy Guittard from Guittard Chocolate, along with music from \u003ca href=\"http://www.bandasinnombre.com/RXiYZ/\">Banda Sin Nombre\u003c/a>.\u003c/p>\n\u003ch2>\u003cb>Celebrate Danish Design, Food, and Culture at Made in: Denmark\u003c/b>\u003c/h2>\n\u003cp>\u003ca href=\"http://whisksf.com/denmark/\">Made In: Denmark\u003c/a>\u003cbr>\nNov 29–Dec 2\u003cbr>\n\u003ca href=\"https://www.baana.co/\">Baana\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/NggGyHT3bL42\">1256 Mason St., San Francisco\u003c/a>\u003cbr>\nVarious times\u003c/p>\n\u003cfigure id=\"attachment_131434\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131434\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/denmark-800x800.jpg\" alt=\"\" width=\"800\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-1200x1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Nyhavn canal, Copenhagen. \u003ccite>(Michael Molesky)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kicking off at the end of November is \u003ca href=\"http://whisksf.com/denmark/\">M\u003cstrong>ade In: Denmark\u003c/strong>\u003c/a>, a four-day, pop-up experience featuring design, food, and culture from Denmark's leading creatives. The pop-up will be held at \u003ca href=\"https://www.baana.co/\">Baana\u003c/a>, the stylish event space from Maggie Spicer (Douglas Market, WHISK) and Sarah Kotcher of Heath Ceramics.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131435\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131435\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/IanLipsky-baana-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The attractive Baana space. \u003ccite>(Ian Lipsky)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On November 29, there will be an \u003ca href=\"http://whisksf.com/made-in-denmark/made-in-denmark-opening-panel-amp-shop-preview\">opening panel\u003c/a> and discussion on maker culture at 6:30pm, with Kantine smørrebrød, rose hip kombucha, and beer from Mikkeller; the Danish shop opens at 11am on November 30, with a \u003ca href=\"http://whisksf.com/made-in-denmark/douglas-x-rdder-og-vin-seminar\">natural wine seminar\u003c/a> curated by Solfinn of Rødder og Vin that evening at 6:30pm; December 1 is another shop day (11am–7pm), plus a \u003ca href=\"http://whisksf.com/made-in-denmark/candle-making-workshop\">ceramic candle–making workshop\u003c/a> with havtorn-turmeric tonic at 10:30am, a fermentation workshop with Empirical Spirits at 5:30pm, and a small group dinner with Nick Balla of Duna and \u003ca href=\"https://www.smokebread.com/\">Smokebread\u003c/a> at 7pm (more on that below); and December 2 is the final day of the pop-up, with Almost-Fika: a cupping of Coffee Collective coffee (prepared by Douglas) with Fellow Products and Kantine cinnamon kanelbullar, 11am–3pm (or until sold out — note this is not a ticketed event). And you can enjoy the last day of the shop from 11am–4pm.\u003c/p>\n\u003cfigure id=\"attachment_129505\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-129505\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/smokebread-opening-panorama-new-800x600.jpg\" alt=\"Lunch just got extra-tasty at Smokebread at The Perennial.\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A sampling of dishes from Smokebread at The Perennial. \u003ccite>(Karen Leibowitz)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>So, about that \u003ca href=\"http://whisksf.com/made-in-denmark/nick-balla-dinner\">dinner\u003c/a> on December 1: chef Nick Balla (formerly Bar Tartine, Duna, Smokebread) is going to serve a four-course, family-style preservation dinner based on peasant traditions, with dishes like cultured squash dip, beef tartare with bottarga, pumpkin seed tahini and collard greens, slow-roasted root vegetables, parsnip-sauerkraut stew with pork and mushrooms, and stuffed persimmons with yogurt and almonds. The fabulous meal will be served with cocktails from Empirical Spirits, natural wine, havtorn (sea buckthorn) turmeric tonic, and Nick's very own vermouth made of rosé wine, black lime, anise, and fennel flowers. There's just room for 20 guests at 7pm, $165 per ticket.\u003c/p>\n\n",
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"excerpt": "A visit to Maum, Indian Paradox update, Made In: Denmark pop-up, Chef’s Cubano at Media Noche, California food history.",
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"description": "A visit to Maum, Indian Paradox update, Made In: Denmark pop-up, Chef’s Cubano at Media Noche, California food history.",
"title": "Table Talk: Dream Galbi at Maum, Indian Paradox Update, Denmark Pop-Up | KQED",
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"headline": "Table Talk: Dream Galbi at Maum, Indian Paradox Update, Denmark Pop-Up",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Track down the galbi at Maum in Palo Alto, Indian Paradox gets a technicolor update, don’t miss the Made In: Denmark pop-up at Baana (with a dinner with chef Nick Balla!), the latest Chef’s Cubano from Reem Assil at Media Noche, and a night of California food and drink history.\u003c/p>\n\u003ch2>Maum Is Serving Some of the Best Galbi in the Bay Area\u003c/h2>\n\u003cp>\u003ca href=\"http://maumpaloalto.com\">Maum\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/5sQFsYQrehu\">322 University Ave., Palo Alto\u003c/a>\u003cbr>\nDinner served Thu–Sat, \u003ca href=\"https://www.exploretock.com/maum/\">reservations\u003c/a> required\u003c/p>\n\u003cfigure id=\"attachment_131424\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131424\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/table-800x532.jpg\" alt=\"\" width=\"800\" height=\"532\">\u003cfigcaption class=\"wp-caption-text\">The refined communal dining experience at Maum. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Anyone looking for a unique dining experience who has a little extra money to burn (and enjoys Korean food and flavor profiles) will want to check out \u003ca href=\"http://maumpaloalto.com\">\u003cb>Maum\u003c/b>\u003c/a> in Palo Alto — yes, even if you’re in San Francisco. You’ll enjoy a multi-course tasting menu that offers a modern take on Korean dishes and flavors, with California seasonality and quality ingredients woven in. There’s only one seating for dinner Thu–Sat for 16 diners who have booked a ticket through \u003ca href=\"https://www.exploretock.com/maum/\">Tock\u003c/a> ($175, and $100 for the excellent wine pairings, which you’ll want to do). The restaurant is basically one big private dining room, with a long wood table, and you can peek into a top-of-the-line kitchen at the back of the room. The space is full of other natural materials and colors, and it’s very minimalist but still welcoming (and very stylish).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131425\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131425\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/chef-mike-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Consultant Charles Chen and chef Michael Kim. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Maum was originally a private dining experience for guests of owners Brian and Grace Koo, and then they decided to open it as a part-time restaurant. They brought on consultant Charles Chen, now a managing partner, who has worked with Tartine Manufactory, Stonemill Matcha, and other projects on their openings and operations. The chef is Michael Kim, whom I met when he was the opening chef de cuisine at Namu Gaji in San Francisco — he has also worked at Redd and SPQR. His wife, Meichih Kim, has worked at Benu and Per Se, and is the mastermind behind the fabulous desserts.\u003c/p>\n\u003cp>Upon arriving, you’ll be greeted with Champagne and a wave of canapés, like a chestnut tartlet with a cloud-like filling and plump oysters topped with kimchi granita (but a bit too icy). It’s similar to a cocktail party, with a chance to mingle with some of the guests you’re going to be dining next to over the next couple of hours.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Honestly, the opening courses were fine but didn’t completely wow me — I think the kitchen could push the flavors and executions more into the “whoa” zone. As an example, while \u003ci>yookhwe\u003c/i> (steak tartare) is a Korean dish I adore, the presentation here only seemed updated with the elegant linen it was served upon (and the high-quality beef) — it felt like a missed opportunity to do something really unexpected or fun.\u003c/p>\n\u003cfigure id=\"attachment_131427\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131427\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/sablefish-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Sablefish, radish, gochujang. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By the time you silently glide one of the immensely comfortable, black leather, mid-century modern chairs out and sit down, you will have noticed many of the beautiful plates and stemware and bowls during the opening service, but now it’s really going to be an aesthetic parade. You’ll want to bring home the wood sake cups that are so delicate they can practically fly out of your hand, and the other serve-ware is so elegant and obviously chosen with care.\u003c/p>\n\u003cp>While each course and wine pairing are announced for all to hear at once, it’s done in a way that is unobtrusive and not meant to interrupt the many conversations at the table. We had people celebrating birthdays, a couple from Marin on date night, a large family gathering, and, of course, some Silicon Valley folks — overall, the crowd was more mature than your usual SF hotspot. As the night went on, and the wine kept being poured, it definitely felt like a more lively dinner party.\u003c/p>\n\u003cfigure id=\"attachment_131426\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131426\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/snapper-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Aged snapper \"moolhwe.\" \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The aged snapper tartare with seaweed and roe was a beautiful opening salvo, and the silky abalone custard with matsutake mushrooms was elevated even further with its extraordinary pairing of Bianchetto, an orange wine from Le Coste, a producer in Lazio. Poached sablefish comes in a broth that shows how soulful the kitchen can be, with a deeply satisfying bass note from the gochujang.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cdiv class=\"mceTemp\">\u003c/div>\n\u003cfigure id=\"attachment_131428\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131428\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/galbi-spread-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The galbi ssam spread, with kimchi and gochujang. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The showstopper was the final course: the wagyu galbi ssam. It featured the most exquisite layered cubes of seared and fatty beef short-rib, served with bouquets of lettuce leaves that you use to wrap up the beef in, along with a dollop of spicy jang sauce, and a piece peeled off the elegant cube of kimchi (which you’ll want to request more of, because you need to pour some of the juice from it over the brisket-kimchi rice, which is presented like a paella). I’d book this dinner on this course alone — I’ve never had galbi come even close to this.\u003c/p>\n\u003cp>Dessert was a fun show, with delightful madeleines, mochi, mignardises, fresh fruit, and more, plus cake to bring home and enjoy later (good thing, because you’ll be stuffed). The tasting menu offers an extensive amount of food — while some may complain of still being hungry after many tasting menus, that is definitely not the case here. In fact, I even brought home my last bites of the rice and galbi, which proved to be the most divine base to my fried eggs the next morning.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003ch2>A Vibrant Makeover and Tasting Menu Built for Wine Lovers at Indian Paradox\u003c/h2>\n\u003cp>\u003ca href=\"https://indianparadoxsf.com\">Indian Paradox\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/1f6ugYz9KS12\">258 Divisadero St., San Francisco\u003c/a>\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cbr>\nDinner served Tue-Thu 5pm-10pm and Fri-Sat 5pm-11pm, Sat brunch 11am–2pm\u003c/p>\n\u003cfigure id=\"attachment_131429\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131429\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The vibrant new interior at Indian Paradox will make it your happy place. \u003ccite>(Grace Sager)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Three years ago, Kavitha Raghavan opened \u003ca href=\"https://indianparadoxsf.com\">\u003cb>Indian Paradox\u003c/b>\u003c/a> on Divisadero — her petite wine bar featuring wine pairings with Indian street food dishes (chaats) — and now the space has received a stylish redecoration and colorful upgrade. She partnered with artist and interior designer Lorena Zertuche (co-owner of the vibrant Loló) on the new look, and now the cozy space is full of patterns, color, turbans, and one wall is an homage to the highly adorned Indian trucks you’ll see on the roads in India. Honk! It’s the kind of place that is perfect for a date.\u003c/p>\n\u003cfigure id=\"attachment_131430\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131430\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The dabeli (Indian potato burger) fortunately comes two to an order. \u003ccite>(Grace Sager)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kavitha also upgraded the stemware, and has launched a new tasting menu with chef Maribel Palomo: the new four-course menu is a chaat experience for $35 per person, with four half-pour/2.5 oz. ($55) or four full-glass/5 oz. ($75) pairings for each course, which include both New and Old World wines. It’s a fun spot to swing by on a whim if you just want a glass of wine and a couple snacks at the bar (don’t miss the sundal with warm garbanzos and unripe mango), or you can build a fulfilling dinner, or just let the kitchen just cook for you and do the full tasting.\u003c/p>\n\u003cfigure id=\"attachment_131431\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131431\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Come to Indian Paradox for brunch and get the egg akuri. \u003ccite>(Grace Sager)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m also a huge fan of weekend brunch, served on Saturday from 11am–2pm (don’t miss the egg akuri: soft-scrambled eggs cooked with Parsi masala, ginger, garlic, turmeric, onions, tomatoes, and cilantro, served with buttered toast). More great news: Sunday brunch is coming January 20.\u003c/p>\n\u003ch2>\u003cb>This Month’s Chef’s Cubano at Media Noche from Chef Reem Assil\u003c/b>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.medianochesf.com\">Media Noche\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/jvQ78XzPAaN2\">3465 19th St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131432\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131432\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/reems-cubano-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\">\u003cfigcaption class=\"wp-caption-text\">The Chef's Cubano by Reem Assil at Media Noche. \u003ccite>(Casey Rebecca Nunes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You just have two weeks to make it over to \u003ca href=\"https://www.medianochesf.com\">Media Noche\u003c/a> in the Mission for November’s \u003cb>Chef’s Cubano\u003c/b>. Chef Reem Assil of Reem’s and Dyafa in Oakland has created the La Palestina Cubano, with sumac-braised chicken, melted pepper-jack cheese, pomegranate onions, harissa yogurt, whole-grain mustard, and arugula. It all gets pressed into a golden combination of sandwich perfection. It's $13.50, and 10% of the proceeds benefit Arab Resource & Organizing Center (AROC). This cubano is available through November 30 — you can order delivery via \u003ca href=\"http://www.trycaviar.com/r/amaz57\">Caviar\u003c/a>, and that linked code will give first-timers $10 off your first two orders.\u003c/p>\n\u003ch2>Learn About Bay Area Food & Drink History at Back to the Future\u003c/h2>\n\u003cp>Back to the Future: History of Bay Area Food and Drink Innovation\u003cbr>\nOld U.S. Mint\u003cbr>\n\u003ca href=\"https://goo.gl/maps/kZMpd41HE3q\">88 5th St., San Francisco\u003c/a>\u003cbr>\nNovember 27\u003cbr>\n6pm–8pm\u003cbr>\n$50\u003cbr>\n\u003ca href=\"https://my.californiahistoricalsociety.org/single/EventDetail.aspx?p=1317\">Info/tickets\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131451\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131451\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/Libations-image-800x565.jpg\" alt=\"\" width=\"800\" height=\"565\">\u003cfigcaption class=\"wp-caption-text\">Starlite Roof, Sir Francis Drake Hotel, San Francisco \u003ccite>(San Francisco Subjects Photograph Collection – Restaurants, California Historical Society)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cocktail and history lovers will have plenty to drink and discuss at the 10th annual Historic Libations event, hosted by the California Historical Society. This year’s event is \u003cb>Back to the Future: History of Bay Area Food and Drink Innovation\u003c/b>, held at the Old U.S. Mint. Starting at 6pm, guests can enjoy small bites, cocktails, beer, and wine, and \u003ca href=\"http://www.thebuenavista.com/home/home.html\">The Buena Vista Cafe \u003c/a>will provide iconic Irish Coffees. From 6:15pm–8pm, food and drink makers will provide 10-minute presentations and provide guests with tastings during the \u003ca href=\"https://my.californiahistoricalsociety.org/single/EventDetail.aspx?p=1317\">Tasty Talks\u003c/a> portion of the evening, like Amy Guittard from Guittard Chocolate, along with music from \u003ca href=\"http://www.bandasinnombre.com/RXiYZ/\">Banda Sin Nombre\u003c/a>.\u003c/p>\n\u003ch2>\u003cb>Celebrate Danish Design, Food, and Culture at Made in: Denmark\u003c/b>\u003c/h2>\n\u003cp>\u003ca href=\"http://whisksf.com/denmark/\">Made In: Denmark\u003c/a>\u003cbr>\nNov 29–Dec 2\u003cbr>\n\u003ca href=\"https://www.baana.co/\">Baana\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/NggGyHT3bL42\">1256 Mason St., San Francisco\u003c/a>\u003cbr>\nVarious times\u003c/p>\n\u003cfigure id=\"attachment_131434\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131434\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/denmark-800x800.jpg\" alt=\"\" width=\"800\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-1200x1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Nyhavn canal, Copenhagen. \u003ccite>(Michael Molesky)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kicking off at the end of November is \u003ca href=\"http://whisksf.com/denmark/\">M\u003cstrong>ade In: Denmark\u003c/strong>\u003c/a>, a four-day, pop-up experience featuring design, food, and culture from Denmark's leading creatives. The pop-up will be held at \u003ca href=\"https://www.baana.co/\">Baana\u003c/a>, the stylish event space from Maggie Spicer (Douglas Market, WHISK) and Sarah Kotcher of Heath Ceramics.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131435\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131435\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/IanLipsky-baana-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The attractive Baana space. \u003ccite>(Ian Lipsky)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On November 29, there will be an \u003ca href=\"http://whisksf.com/made-in-denmark/made-in-denmark-opening-panel-amp-shop-preview\">opening panel\u003c/a> and discussion on maker culture at 6:30pm, with Kantine smørrebrød, rose hip kombucha, and beer from Mikkeller; the Danish shop opens at 11am on November 30, with a \u003ca href=\"http://whisksf.com/made-in-denmark/douglas-x-rdder-og-vin-seminar\">natural wine seminar\u003c/a> curated by Solfinn of Rødder og Vin that evening at 6:30pm; December 1 is another shop day (11am–7pm), plus a \u003ca href=\"http://whisksf.com/made-in-denmark/candle-making-workshop\">ceramic candle–making workshop\u003c/a> with havtorn-turmeric tonic at 10:30am, a fermentation workshop with Empirical Spirits at 5:30pm, and a small group dinner with Nick Balla of Duna and \u003ca href=\"https://www.smokebread.com/\">Smokebread\u003c/a> at 7pm (more on that below); and December 2 is the final day of the pop-up, with Almost-Fika: a cupping of Coffee Collective coffee (prepared by Douglas) with Fellow Products and Kantine cinnamon kanelbullar, 11am–3pm (or until sold out — note this is not a ticketed event). And you can enjoy the last day of the shop from 11am–4pm.\u003c/p>\n\u003cfigure id=\"attachment_129505\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-129505\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/smokebread-opening-panorama-new-800x600.jpg\" alt=\"Lunch just got extra-tasty at Smokebread at The Perennial.\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A sampling of dishes from Smokebread at The Perennial. \u003ccite>(Karen Leibowitz)\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>So, about that \u003ca href=\"http://whisksf.com/made-in-denmark/nick-balla-dinner\">dinner\u003c/a> on December 1: chef Nick Balla (formerly Bar Tartine, Duna, Smokebread) is going to serve a four-course, family-style preservation dinner based on peasant traditions, with dishes like cultured squash dip, beef tartare with bottarga, pumpkin seed tahini and collard greens, slow-roasted root vegetables, parsnip-sauerkraut stew with pork and mushrooms, and stuffed persimmons with yogurt and almonds. The fabulous meal will be served with cocktails from Empirical Spirits, natural wine, havtorn (sea buckthorn) turmeric tonic, and Nick's very own vermouth made of rosé wine, black lime, anise, and fennel flowers. There's just room for 20 guests at 7pm, $165 per ticket.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ci>\u003cb>Editor's note:\u003c/b> Welcome to KQED'S \"A Bar Story\" series: a new, semi-regular column where we explore the history behind the Bay Area's best neighborhood dives. First up, Berkeley's Missouri Lounge.\u003c/i>\u003c/p>\n\u003cp>On a sunny Tuesday in late August, by 5 p.m., the bar at Berkeley’s Missouri Lounge is already nearly full. It’s the after-work crowd: Neighborhood folks and the people who work jobs around here. On most afternoons, they start filing into the San Pablo Avenue watering hole about 4 p.m. By the time the DJ shows up at 10 p.m.—and along with him the U.C. Berkeley coeds—most of the regulars are long gone.\u003c/p>\n\u003cp>But this summer day, in this golden hour when the Oakland A’s game is on the corner television and the sunlight still filters through the open front door, it feels more like a neighborhood gathering than a bar.\u003c/p>\n\u003cp>The Missouri Lounge has been a West Berkeley staple in one incarnation or another since the mid-20th century.\u003c/p>\n\u003cp>The rumored version of the bar’s origins is, like most stories told over whiskey and beer, based in a grain of truth. As the tale goes, the bar’s previous owner, Argentina “Argie” Shepherd, worked on the USS Missouri during World War II. When she came to purchase the wooden bar at 2600 San Pablo Avenue in the 1950s, she named it after the battleship.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ask regulars about the name, and they’re quick to recite, “It’s the battleship, not the state.” But as Argie’s grandson Mike Harris will tell you, that’s not quite the truth.\u003c/p>\n\u003cp>Argie did work on Liberty ships during World War II, but never the battleship USS Missouri. And when she bought the bar in 1950 for about $15,000, it was already called the Missouri Cafe.A\u003c/p>\n\u003cp>“She was a badass,” Harris said. “She was known at the bar as, like, being everybody’s psychiatrist. She knew everybody’s dirt. She would cry with you, laugh with you, loan you money.”\u003c/p>\n\u003cp>Back then, the Missouri Cafe opened at 6 a.m. with breakfast and booze and closed about midnight.\u003c/p>\n\u003cfigure id=\"attachment_130762\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130762\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC_0009-e1539197780878.jpg\" alt=\"The Missouri Lounge\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">The Missouri Lounge \u003ccite>(Christi Warren)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“She used to tell the family members [the 6 a.m. start time] was because people would get off from work then,” Harris said, laughing. “There ain’t nobody getting off work and coming in at 6 a.m. But there were people going to work at 6 a.m.”\u003c/p>\n\u003cp>She always kept a stash of Certs mints on hand. The idea being, if drunk bar-goers popped half a roll of mints, cops would just give them a ride home.\u003c/p>\n\u003cp>And on Thursdays, Argie would cash bargoers’ paychecks, taking out a load of cash in advance from the Bank of America across the street. Sometime in the 1970s, though, word started to get out about it. Over the next decade or so, the bar was robbed at gunpoint seven times, Harris said.\u003c/p>\n\u003cp>It was Harris and his cousin who changed the bar’s name to its current iteration, the Missouri Lounge, when they took over after Argie’s death in 2004.\u003c/p>\n\u003cp>Still, her photograph graces many a dusty frame on the bar’s grey back wall.\u003c/p>\n\u003cp>The photos are bolted in, lest they get taken, knocked off or used as ammo in the occasional bar fight. Some of them were found tucked deep in the bar’s cabinets when the most recent generation of ownership took over in 2005, alongside decades-old, still-running bar tabs for the regulars who worked at one of the then-neighboring industrial parks.\u003c/p>\n\u003cp>Sitting near the end of the long wooden bar this particular Tuesday is Tim Blanchard, who lived in the studio apartment upstairs about 13 years ago. He’s here four nights a week, and figures he just about put owner Ali Eslami’s kids through college, given how much Lagunitas IPA he drinks.\u003c/p>\n\u003cp>Behind the bar is Mindi Marus. She’s tended bar here for 11 years, and until the DJ shows up, the music selection is up to her.\u003c/p>\n\u003cp>“People don’t really leave,” she said. “It’s a really good bar.”\u003c/p>\n\u003cp>Tonight, her playlist includes a healthy mix of honky-tonk and rock ‘n roll with some folk tossed in for good measure. The playlist of Donovan, The Pogues, Shannon and the Clams, and Glen Campbell is layered with occasional outbursts of laughter and the muted, comfortable din of blue-collar workers fresh off their job sites, talking about the A’s game.\u003c/p>\n\u003cp>In the second inning, Marus changes the song to one by Marty Robbins: “El Paso.” Someone slides a shot of Jameson down the bar.\u003c/p>\n\u003cp>Renatto “Natto” Specia has worked at the Missouri Lounge in various capacities since 2008 when he started as a bouncer. The 39-year-old grew up just around the corner, and when he was a kid, his brother and sister worked at the Bank of America on San Pablo Avenue.\u003c/p>\n\u003cfigure id=\"attachment_130761\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130761\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC_0064-e1539197700323.jpg\" alt=\"Bar patrons filter into The Missouri Lounge, early the afternoon of Sept. 5, 2018.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Bar patrons filter into The Missouri Lounge, early the afternoon of Sept. 5, 2018. \u003ccite>(Christi Warren)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“This whole area was just a super ghost town then,” he said. “The bank used to get robbed, like, once a month.”\u003c/p>\n\u003cp>In the late 1970s and 1980s, the neighborhood around the bar got pretty rough. Business was lackluster on San Pablo Avenue, and instead illicit commerce took over. Kids who grew up in West Berkeley were told to stick close to home, well away from the dealings that happened along the strip.\u003c/p>\n\u003cp>“When I first started working here, there was so much ridiculous stuff that used to happen,” Specia said.\u003c/p>\n\u003cp>One time, a bar manager found a woman using cleaning products to bathe inside the women’s bathroom.\u003c/p>\n\u003cp>“Yeah, we had hookers and drug dealers, all kinds of sh-t up here,” said Blanchard, who paid $725 to rent the bar’s upstairs studio between 2005 and 2006, just after Ali Eslami bought it from Harris.\u003c/p>\n\u003cp>“People who grew up in the neighborhood talk about how rundown it was,” said manager Charlie Barr, who has been working for the Missouri Lounge since 2007. “I think Ali just provided the space that it needed to find its own.”\u003c/p>\n\u003cp>U.C. Berkeley students started catching on to the Missouri Lounge around 2014, except for the “brave ones,” Barr said — they started filtering in a few years before that.\u003c/p>\n\u003cp>In more recent years, the back patio and grill have grown in popularity. What started out as a two-item experiment by Specia (steak sandwich, veggie sandwich), has grown to include burgers and pulled pork sandwiches, nachos and grilled cheeses. Bar food. Beer food.\u003c/p>\n\u003cp>“It's just got this great f-cking vibe, where it’s like family almost,” Blanchard said. “We trade books. I play music with some of these people. It’s like a community more than a bar. It’s a beautiful place to be in Berkeley.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"https://www.missouriloungebar.com/\">\u003cb>Missouri Lounge\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/v9MXFMF7r4P2\">2600 San Pablo Avenue\u003c/a>\u003cbr>\nBerkeley, CA 94702\u003cbr>\nHours: M-Su, 12 p.m. to 2 a.m.\u003cbr>\nClosed Thanksgiving and Christmas\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>\u003cb>Editor's note:\u003c/b> Welcome to KQED'S \"A Bar Story\" series: a new, semi-regular column where we explore the history behind the Bay Area's best neighborhood dives. First up, Berkeley's Missouri Lounge.\u003c/i>\u003c/p>\n\u003cp>On a sunny Tuesday in late August, by 5 p.m., the bar at Berkeley’s Missouri Lounge is already nearly full. It’s the after-work crowd: Neighborhood folks and the people who work jobs around here. On most afternoons, they start filing into the San Pablo Avenue watering hole about 4 p.m. By the time the DJ shows up at 10 p.m.—and along with him the U.C. Berkeley coeds—most of the regulars are long gone.\u003c/p>\n\u003cp>But this summer day, in this golden hour when the Oakland A’s game is on the corner television and the sunlight still filters through the open front door, it feels more like a neighborhood gathering than a bar.\u003c/p>\n\u003cp>The Missouri Lounge has been a West Berkeley staple in one incarnation or another since the mid-20th century.\u003c/p>\n\u003cp>The rumored version of the bar’s origins is, like most stories told over whiskey and beer, based in a grain of truth. As the tale goes, the bar’s previous owner, Argentina “Argie” Shepherd, worked on the USS Missouri during World War II. When she came to purchase the wooden bar at 2600 San Pablo Avenue in the 1950s, she named it after the battleship.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ask regulars about the name, and they’re quick to recite, “It’s the battleship, not the state.” But as Argie’s grandson Mike Harris will tell you, that’s not quite the truth.\u003c/p>\n\u003cp>Argie did work on Liberty ships during World War II, but never the battleship USS Missouri. And when she bought the bar in 1950 for about $15,000, it was already called the Missouri Cafe.A\u003c/p>\n\u003cp>“She was a badass,” Harris said. “She was known at the bar as, like, being everybody’s psychiatrist. She knew everybody’s dirt. She would cry with you, laugh with you, loan you money.”\u003c/p>\n\u003cp>Back then, the Missouri Cafe opened at 6 a.m. with breakfast and booze and closed about midnight.\u003c/p>\n\u003cfigure id=\"attachment_130762\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130762\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC_0009-e1539197780878.jpg\" alt=\"The Missouri Lounge\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">The Missouri Lounge \u003ccite>(Christi Warren)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“She used to tell the family members [the 6 a.m. start time] was because people would get off from work then,” Harris said, laughing. “There ain’t nobody getting off work and coming in at 6 a.m. But there were people going to work at 6 a.m.”\u003c/p>\n\u003cp>She always kept a stash of Certs mints on hand. The idea being, if drunk bar-goers popped half a roll of mints, cops would just give them a ride home.\u003c/p>\n\u003cp>And on Thursdays, Argie would cash bargoers’ paychecks, taking out a load of cash in advance from the Bank of America across the street. Sometime in the 1970s, though, word started to get out about it. Over the next decade or so, the bar was robbed at gunpoint seven times, Harris said.\u003c/p>\n\u003cp>It was Harris and his cousin who changed the bar’s name to its current iteration, the Missouri Lounge, when they took over after Argie’s death in 2004.\u003c/p>\n\u003cp>Still, her photograph graces many a dusty frame on the bar’s grey back wall.\u003c/p>\n\u003cp>The photos are bolted in, lest they get taken, knocked off or used as ammo in the occasional bar fight. Some of them were found tucked deep in the bar’s cabinets when the most recent generation of ownership took over in 2005, alongside decades-old, still-running bar tabs for the regulars who worked at one of the then-neighboring industrial parks.\u003c/p>\n\u003cp>Sitting near the end of the long wooden bar this particular Tuesday is Tim Blanchard, who lived in the studio apartment upstairs about 13 years ago. He’s here four nights a week, and figures he just about put owner Ali Eslami’s kids through college, given how much Lagunitas IPA he drinks.\u003c/p>\n\u003cp>Behind the bar is Mindi Marus. She’s tended bar here for 11 years, and until the DJ shows up, the music selection is up to her.\u003c/p>\n\u003cp>“People don’t really leave,” she said. “It’s a really good bar.”\u003c/p>\n\u003cp>Tonight, her playlist includes a healthy mix of honky-tonk and rock ‘n roll with some folk tossed in for good measure. The playlist of Donovan, The Pogues, Shannon and the Clams, and Glen Campbell is layered with occasional outbursts of laughter and the muted, comfortable din of blue-collar workers fresh off their job sites, talking about the A’s game.\u003c/p>\n\u003cp>In the second inning, Marus changes the song to one by Marty Robbins: “El Paso.” Someone slides a shot of Jameson down the bar.\u003c/p>\n\u003cp>Renatto “Natto” Specia has worked at the Missouri Lounge in various capacities since 2008 when he started as a bouncer. The 39-year-old grew up just around the corner, and when he was a kid, his brother and sister worked at the Bank of America on San Pablo Avenue.\u003c/p>\n\u003cfigure id=\"attachment_130761\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130761\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC_0064-e1539197700323.jpg\" alt=\"Bar patrons filter into The Missouri Lounge, early the afternoon of Sept. 5, 2018.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Bar patrons filter into The Missouri Lounge, early the afternoon of Sept. 5, 2018. \u003ccite>(Christi Warren)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“This whole area was just a super ghost town then,” he said. “The bank used to get robbed, like, once a month.”\u003c/p>\n\u003cp>In the late 1970s and 1980s, the neighborhood around the bar got pretty rough. Business was lackluster on San Pablo Avenue, and instead illicit commerce took over. Kids who grew up in West Berkeley were told to stick close to home, well away from the dealings that happened along the strip.\u003c/p>\n\u003cp>“When I first started working here, there was so much ridiculous stuff that used to happen,” Specia said.\u003c/p>\n\u003cp>One time, a bar manager found a woman using cleaning products to bathe inside the women’s bathroom.\u003c/p>\n\u003cp>“Yeah, we had hookers and drug dealers, all kinds of sh-t up here,” said Blanchard, who paid $725 to rent the bar’s upstairs studio between 2005 and 2006, just after Ali Eslami bought it from Harris.\u003c/p>\n\u003cp>“People who grew up in the neighborhood talk about how rundown it was,” said manager Charlie Barr, who has been working for the Missouri Lounge since 2007. “I think Ali just provided the space that it needed to find its own.”\u003c/p>\n\u003cp>U.C. Berkeley students started catching on to the Missouri Lounge around 2014, except for the “brave ones,” Barr said — they started filtering in a few years before that.\u003c/p>\n\u003cp>In more recent years, the back patio and grill have grown in popularity. What started out as a two-item experiment by Specia (steak sandwich, veggie sandwich), has grown to include burgers and pulled pork sandwiches, nachos and grilled cheeses. Bar food. Beer food.\u003c/p>\n\u003cp>“It's just got this great f-cking vibe, where it’s like family almost,” Blanchard said. “We trade books. I play music with some of these people. It’s like a community more than a bar. It’s a beautiful place to be in Berkeley.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.missouriloungebar.com/\">\u003cb>Missouri Lounge\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/v9MXFMF7r4P2\">2600 San Pablo Avenue\u003c/a>\u003cbr>\nBerkeley, CA 94702\u003cbr>\nHours: M-Su, 12 p.m. to 2 a.m.\u003cbr>\nClosed Thanksgiving and Christmas\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Table Talk: September Is Full of Great Food Events…and Tequila!",
"title": "Table Talk: September Is Full of Great Food Events…and Tequila!",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>Your September calendar is going to fill up with some fab food events, including the SF Cheese Fest, Eat Real Festival in Oakland, a special INFORUM talk with chef José Andrés, an Agave Girls night of tequila with Joanne Weir at Copita, and you can recover from all the over-indulging with some khao mun gai (chicken fat rice).\u003c/p>\n\u003ch2>Oakland’s Eat Real Festival Returns September 14–16\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"http://eatrealfest.com/\">Eat Real Festival\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/SycFV54M9tz\">Jack London Square\u003c/a>\u003cbr>\nBroadway and Embarcadero, Oakland\u003c/p>\n\u003cp>Friday September 14, 3pm to 10pm\u003cbr>\nSaturday September 15, 11am to 10pm\u003cbr>\nSunday September 16, 11am to 6pm\u003c/p>\n\u003cp>General Admission (Free)\u003cbr>\nTicketed Events ($5-$35), purchase on Eventbrite\u003c/p>\n\u003cfigure id=\"attachment_130161\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/ERF_2017_Lincoln-Chu_5765-e1535152097984.jpg\" alt=\"The Eat Real Festival knows how to feed a crowd.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130161\">\u003cfigcaption class=\"wp-caption-text\">The Eat Real Festival knows how to feed a crowd. \u003ccite>(Lincoln Chu)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>September is close, which means it’s time for the return of the \u003ca href=\"http://eatrealfest.com/\">\u003cb>Eat Real Festival\u003c/b>\u003c/a>, now in its tenth year! This street food festival and block party will host more than 50 Bay Area food vendors, all serving sustainably sourced food, in addition to over 40 craft beers, wines, and cocktails. Some confirmed vendors include Gerard’s Paella, Southern Comfort Kitchen, Frozen Kuhsterd, Clove & Hoof, and Aburaya, plus vegan offerings from VegeNation, Core Kitchen, and No Worries. Eat Real’s mission is to help revitalize regional food systems, build public awareness and respect for the craft of making good food, and encourage the growth of American food entrepreneurs. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The festival is free, but there are a handful of \u003ca href=\"https://www.eventbrite.com/o/eat-real-festival-17704849439\">ticketed food experiences\u003c/a> ($5–$35) including a \u003ca href=\"https://www.eventbrite.com/e/brews-bites-2018-tickets-49200688584\">Brews + Bites\u003c/a> pairing class, a \u003ca href=\"https://www.eventbrite.com/e/fermenting-rainbows-tickets-49245550768\">Fermenting Rainbows\u003c/a> class on fermenting vegetables kids will love, a cheesemaking class on how to make \u003ca href=\"https://www.eventbrite.com/e/two-cheeses-in-under-10-minutes-making-ricotta-and-chevre-at-home-tickets-49245720275\">Two Cheeses in Under 10 Minutes\u003c/a> at home, and a culinary class on \u003ca href=\"https://www.eventbrite.com/e/tea-leaf-salad-with-grocery-cafe-tickets-49245998106\">Tea Leaf Salad with Grocery Cafe\u003c/a>. A portion of event proceeds benefit the \u003ca href=\"https://www.foodcraftinstitute.org/\">Food Craft Institute\u003c/a>. \u003c/p>\n\u003cp>There will also be DJs playing Sat–Sun, live mural painting, and a Family Zone at Harrison Street with face painting and a circus workshop for kids of all ages. The entertainment schedule can be found \u003ca href=\"http://eatrealfest.com/about/entertainment-2/\">here\u003c/a>.\u003c/p>\n\u003ch2>Release the Cheese! Don’t Miss the SF Cheese Fest September 15–16\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"https://www.sfcheesefest.com/\">SF Cheese Fest\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/sf-cheese-fest-cheesemaker-celebration-tickets-48018962008\">Cheesemaker Celebration\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/1phUntKdxMu\">Social Hall\u003c/a>\u003cbr>\n1270 Sutter St., San Francisco\u003cbr>\nSeptember 15\u003cbr>\n6pm–9pm\u003c/p>\n\u003cp>Sunday Seminars\u003cbr>\n\u003ca href=\"https://goo.gl/maps/EW8toS9EaCD2\">The Cheese School of San Francisco\u003c/a>\u003cbr>\n900 North Point St. k201, San Francisco\u003cbr>\nSeptember 16\u003cbr>\n11am–9pm\u003c/p>\n\u003cfigure id=\"attachment_130162\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Fat-Bottomed-Girl-e1535152198416.jpg\" alt=\"The array of cheeses at the SF Cheese Fest are lovely to admire, but even better to taste.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-130162\">\u003cfigcaption class=\"wp-caption-text\">The array of cheeses at the SF Cheese Fest are lovely to admire, but even better to taste. \u003ccite>(Ellen Cronin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fourth annual SF Cheese Fest returns, bringing over 20 artisan cheesemakers from across the state for a special walk-around tasting. On Saturday, September 15, you’ll taste beauties from Cowgirl Creamery, Cypress Grove Cheese, Di Stefano Cheese, Point Reyes Farmstead, along with some of California's newest producers, like Folly Cheese Co., Wm. Cofield Cheesemakers, and Moonside Creamery. You’ll also enjoy bites, plus samples of cured meats, pickles, jams, and chocolate from local makers, courtesy of The Cheese School of San Francisco, GreenLeaf, Mission Cheese, and Canyon Market. \u003c/p>\n\u003cp>You’ll refresh your palate with beers, wines, and ciders from Bay Area makers (they know exactly what you need after eating goat cheese), while enjoying live music by SF-based gypsy jazz band Gaucho. One more bonus: all attendees will receive a free one-year subscription to \u003ci>Culture Magazine\u003c/i>.\u003c/p>\n\u003cp>New this year are the educational \u003ca href=\"https://www.sfcheesefest.com/sunday-seminars-1/\">\u003cb>Sunday Seminars\u003c/b>\u003c/a>, in collaboration with The Cheese School of San Francisco, on Sunday, September 16. Ticket proceeds benefit the California Artisan Cheese Guild, a statewide nonprofit dedicated to the education and support of artisan cheese making. \u003c/p>\n\u003ch2>Comfort Food at Its Finest: Khao Mun Gai (and a New Place to Find It)\u003c/h2>\n\u003cp>\u003cb>Rooster and Rice\u003c/b>\u003cbr>\nSan Francisco: multiple locations\u003c/p>\n\u003cp>\u003cb>What the Cluck\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/JjnLeSfdZWR2\">1782 Haight St., San Francisco\u003c/a>\u003cbr>\nOpen daily 11am–8pm\u003c/p>\n\u003cp>Sometimes you need to take a break from the cheese, the pizza, the cacio e pepe, the burgers, the tacos, the spice, the sandwiches, and get down to basics. You just need some simple gingery chicken deliciousness, especially when you’re sick. In Asia, there’s a famous chicken and rice dish known as Hainan/Hainanese chicken rice in Singapore (it’s considered its national dish) and Malaysia, also known as khao mun gai in Thailand (you’ll find it in Vietnam and Cambodia as well). \u003c/p>\n\u003cp>Its origins are from the Hainan province in southern China, and the dish basically consists of poached chicken served over chicken fat rice with a side serving of broth, but depending on where you have it, there will be additions to how the chicken and rice are prepared, plus different garnishes, to a gingery side sauce or a spicier one. It’s a casual dish, an affordable one that is meant to sustain you but brings some comfort too. \u003c/p>\n\u003cp>While poached chicken is not the most photogenic item (some people have a hard time with the poached skin, but really, give it a chance), some of the most delicious foods far surpass their homely appearance. A San Francisco favorite for khao mun gai is \u003ca href=\"http://www.roosterandrice.com/\">\u003cb>Rooster and Rice\u003c/b>\u003c/a>, with three fast-casual locations around the city. I love the way they prepare their chicken and rice (seasoned with the perfect amount of chicken fat), the mix of juicy dark and white organic chicken meat, and their bright side sauce of fresh chile, ginger, garlic, and soybean is tops. The deeply flavorful broth is also like an elixir. Their basic KMG is $11.95. If you can’t make it to their three locations, they also deliver on Caviar.\u003c/p>\n\u003cfigure id=\"attachment_130165\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/whatthecluck-KMG-e1535152503280.jpg\" alt=\"The latest place serving khao mun gai in San Francisco is What the Cluck.\" width=\"1920\" height=\"2883\" class=\"size-full wp-image-130165\">\u003cfigcaption class=\"wp-caption-text\">The latest place serving khao mun gai in San Francisco is What the Cluck. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s a new khao mun gai outpost in the Upper Haight called \u003ca href=\"http://www.whattheclucksf.com/\">\u003cb>What the Cluck\u003c/b>\u003c/a>, from Bangkok native Koonz Vannasetta. Here you also get organic breast and thigh (it’s tender and juicy) for $10.95, and another option is to order your KMG with riceberry (a jasmine and black rice hybrid). For your first time, I’d recommend you stick with the traditional jasmine rice (which gets zhooshed with chicken fat), and skip the brown rice option (the side I ordered was mushy). If you want to go all out, there’s “The Ultimate” ($15.95), with poached egg, chicken liver, and extra sauce (their sauce is on the milder side, with fermented soybean, garlic, and ginger). There’s also a version with tofu for vegetarians. \u003c/p>\n\u003cfigure id=\"attachment_130166\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/whatthecluck-soup-e1535152570560.jpg\" alt=\"You can also opt for the restorative chicken soup at What the Cluck.\" width=\"1920\" height=\"2883\" class=\"size-full wp-image-130166\">\u003cfigcaption class=\"wp-caption-text\">You can also opt for the restorative chicken soup at What the Cluck. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’ll additionally find a restorative chicken and rice soup with spinach leaves ($10.95), which I doctored up with some extra ginger at home to help keep a cold at bay (and boost up the flavor a bit). It hit the spot and the mushy brown rice was perfect in the soup. The food travels extremely well with delivery (there are a few tables and a counter but the place is pretty bare bones), and do note they close a little early. You can order for delivery on \u003ca href=\"http://fbuy.me/j32wv\">Grubhub\u003c/a> (and new customers, take $10 off your first order with that link).\u003c/p>\n\u003cp>You’ll also find KMG at nicer sit-down restaurants \u003ca href=\"https://www.hawkerfare.com/\">Hawker Fare\u003c/a> and \u003ca href=\"http://kinkhao.com/\">Kin Khao\u003c/a>.\u003c/p>\n\u003ch2>Don’t Miss This Moving INFORUM: Feeding Puerto Rico with Chef José Andrés\u003c/h2>\n\u003cp>\u003cb>Marines’ Memorial Theatre\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/6tiNas9XuuR2\">609 Sutter St., San Francisco\u003c/a>\u003cbr>\nMonday September 17\u003cbr>\n5:30pm check-in, 6:30pm program\u003cbr>\nTickets: Members $25, Non-Members $40\u003cbr>\nPremium (includes a book and seating in the first few rows): Members $50, Non-Members $65; Students $10 (with valid I.D.)\u003cbr>\nKQED readers get 10% off with \u003ca href=\"https://www.eventbrite.com/e/feeding-puerto-rico-with-chef-jose-andres-tickets-48337838777?discount=KQED\">this link\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130164\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/JoseI%CC%80_-AndreI%CC%80_s_credit-Ryan-Forbes1-e1535152439863.jpg\" alt=\"Listen to chef José Andrés at this special INFORUM.\" width=\"1920\" height=\"2793\" class=\"size-full wp-image-130164\">\u003cfigcaption class=\"wp-caption-text\">Listen to chef José Andrés at this special INFORUM. \u003ccite>(Ryan Forbes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In September 2017, many of us were in awe of chef José Andrés as he sprung into action to help the people of Puerto Rico when they were in dire need of assistance after Hurricane Maria wreaked havoc on the Caribbean. This was mere weeks after Hurricane Irma had swept through the islands, leaving millions without food or water and the largest power outage in American history.\u003c/p>\n\u003cp>On Monday, September 17, it’s your chance to hear from the man himself at a special INFORUM at the Commonwealth Club: \u003ca href=\"http://inforumsf.org/upcoming-events/2018/8/1/feeding-puerto-rico-with-chef-jos-andrs\">Feeding Puerto Rico with Chef José Andrés\u003c/a>. Joining him is Tom Philpott, Food and Agriculture Correspondent, \u003ci>Mother Jones\u003c/i>. You will hear how Andrés managed to serve 3 million hot meals during his time in the country with #ChefsForPuertoRico and passionately rallied for disaster relief, helping to provide a framework for what humanitarian relief should look like. \u003c/p>\n\u003cp>He founded his nonprofit, World Central Kitchen, after the devastating 2010 earthquake in Haiti with the belief that food can be an agent of change. The organization has expanded globally and developed into a group of chefs creating solutions to hunger and poverty, from providing food and aid during disasters like the Northern California wildfires to distributing meals and gas masks in evacuated areas on Hawaii’s Big Island after the Kilauea volcano erupted.\u003c/p>\n\u003cfigure id=\"attachment_130163\" class=\"wp-caption aligncenter\" style=\"max-width: 2160px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Jose-Andres-CWC.png\" alt=\"José Andrés has a new book: We Fed an Island: The True Story of Rebuilding Puerto Rico, One Meal at a Time.\" width=\"2160\" height=\"1080\" class=\"size-full wp-image-130163\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC.png 2160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-160x80.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-800x400.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-768x384.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-1020x510.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-1200x600.png 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-1180x590.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-960x480.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-240x120.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-375x188.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-520x260.png 520w\" sizes=\"(max-width: 2160px) 100vw, 2160px\">\u003cfigcaption class=\"wp-caption-text\">José Andrés has a new book: We Fed an Island: The True Story of Rebuilding Puerto Rico, One Meal at a Time. \u003ccite>(HarperCollins Publishers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He will also be discussing his book, \u003ci>We Fed an Island: The True Story of Rebuilding Puerto Rico, One Meal at a Time\u003c/i>. As a special offer to KQED readers, enjoy 10% off tickets with the link above.\u003c/p>\n\u003ch2>Calling All Tequila Lovin’ Ladies (or Those Who Want to Learn More)\u003c/h2>\n\u003cp>\u003cb>Agave Girls Dinner\u003c/b>\u003cbr>\nCopita Tequileria y Comida\u003cbr>\n\u003ca href=\"https://goo.gl/maps/FPEDPaoHFC62\">739 Bridgeway, Sausalito\u003c/a>\u003cbr>\nTuesday September 18\u003cbr>\n6:30pm–9pm\u003cbr>\n$80 per guest (plus $11.61 fee and tax), tickets available on \u003ca href=\"https://www.eventbrite.com/e/agave-girls-at-copita-tickets-47749961420?mc_cid=a2c05bc916&mc_eid=%5bUNIQID%5d\">Eventbrite\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130160\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/copita-Margarita2-e1535152026912.jpg\" alt=\"The tequila will be flowing at the upcoming Agave Girls night with Joanne Weir.\" width=\"1920\" height=\"2891\" class=\"size-full wp-image-130160\">\u003cfigcaption class=\"wp-caption-text\">The tequila will be flowing at the upcoming Agave Girls night with Joanne Weir. \u003ccite>(Copita Tequileria y Comida)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>PBS chef and author (\u003ci>Kitchen Gypsy\u003c/i> and \u003ci>Tequila\u003c/i>) Joanne Weir is hosting an upcoming Agave Girls event on Tuesday, September 18 at her restaurant \u003ca href=\"https://www.copitarestaurant.com/\">Copita Tequileria y Comida\u003c/a> in Sausalito (which she opened with Larry Mindel). 25 guests will enjoy passed appetizers and a tequila tasting flight from the evening’s sponsor, Dulce Vida, followed by a three-course dinner paired with tequila cocktails. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Weir first debuted the Agave Girls series in 2006, offering women a celebratory environment to enjoy and appreciate the flavor and history of tequila. It’s assuredly going to be a fun and enlightening evening. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Your September calendar is going to fill up with some fab food events, including the SF Cheese Fest, Eat Real Festival in Oakland, a special INFORUM talk with chef José Andrés, an Agave Girls night of tequila with Joanne Weir at Copita, and you can recover from all the over-indulging with some khao mun gai (chicken fat rice).\u003c/p>\n\u003ch2>Oakland’s Eat Real Festival Returns September 14–16\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"http://eatrealfest.com/\">Eat Real Festival\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/SycFV54M9tz\">Jack London Square\u003c/a>\u003cbr>\nBroadway and Embarcadero, Oakland\u003c/p>\n\u003cp>Friday September 14, 3pm to 10pm\u003cbr>\nSaturday September 15, 11am to 10pm\u003cbr>\nSunday September 16, 11am to 6pm\u003c/p>\n\u003cp>General Admission (Free)\u003cbr>\nTicketed Events ($5-$35), purchase on Eventbrite\u003c/p>\n\u003cfigure id=\"attachment_130161\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/ERF_2017_Lincoln-Chu_5765-e1535152097984.jpg\" alt=\"The Eat Real Festival knows how to feed a crowd.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130161\">\u003cfigcaption class=\"wp-caption-text\">The Eat Real Festival knows how to feed a crowd. \u003ccite>(Lincoln Chu)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>September is close, which means it’s time for the return of the \u003ca href=\"http://eatrealfest.com/\">\u003cb>Eat Real Festival\u003c/b>\u003c/a>, now in its tenth year! This street food festival and block party will host more than 50 Bay Area food vendors, all serving sustainably sourced food, in addition to over 40 craft beers, wines, and cocktails. Some confirmed vendors include Gerard’s Paella, Southern Comfort Kitchen, Frozen Kuhsterd, Clove & Hoof, and Aburaya, plus vegan offerings from VegeNation, Core Kitchen, and No Worries. Eat Real’s mission is to help revitalize regional food systems, build public awareness and respect for the craft of making good food, and encourage the growth of American food entrepreneurs. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The festival is free, but there are a handful of \u003ca href=\"https://www.eventbrite.com/o/eat-real-festival-17704849439\">ticketed food experiences\u003c/a> ($5–$35) including a \u003ca href=\"https://www.eventbrite.com/e/brews-bites-2018-tickets-49200688584\">Brews + Bites\u003c/a> pairing class, a \u003ca href=\"https://www.eventbrite.com/e/fermenting-rainbows-tickets-49245550768\">Fermenting Rainbows\u003c/a> class on fermenting vegetables kids will love, a cheesemaking class on how to make \u003ca href=\"https://www.eventbrite.com/e/two-cheeses-in-under-10-minutes-making-ricotta-and-chevre-at-home-tickets-49245720275\">Two Cheeses in Under 10 Minutes\u003c/a> at home, and a culinary class on \u003ca href=\"https://www.eventbrite.com/e/tea-leaf-salad-with-grocery-cafe-tickets-49245998106\">Tea Leaf Salad with Grocery Cafe\u003c/a>. A portion of event proceeds benefit the \u003ca href=\"https://www.foodcraftinstitute.org/\">Food Craft Institute\u003c/a>. \u003c/p>\n\u003cp>There will also be DJs playing Sat–Sun, live mural painting, and a Family Zone at Harrison Street with face painting and a circus workshop for kids of all ages. The entertainment schedule can be found \u003ca href=\"http://eatrealfest.com/about/entertainment-2/\">here\u003c/a>.\u003c/p>\n\u003ch2>Release the Cheese! Don’t Miss the SF Cheese Fest September 15–16\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"https://www.sfcheesefest.com/\">SF Cheese Fest\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/sf-cheese-fest-cheesemaker-celebration-tickets-48018962008\">Cheesemaker Celebration\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/1phUntKdxMu\">Social Hall\u003c/a>\u003cbr>\n1270 Sutter St., San Francisco\u003cbr>\nSeptember 15\u003cbr>\n6pm–9pm\u003c/p>\n\u003cp>Sunday Seminars\u003cbr>\n\u003ca href=\"https://goo.gl/maps/EW8toS9EaCD2\">The Cheese School of San Francisco\u003c/a>\u003cbr>\n900 North Point St. k201, San Francisco\u003cbr>\nSeptember 16\u003cbr>\n11am–9pm\u003c/p>\n\u003cfigure id=\"attachment_130162\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Fat-Bottomed-Girl-e1535152198416.jpg\" alt=\"The array of cheeses at the SF Cheese Fest are lovely to admire, but even better to taste.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-130162\">\u003cfigcaption class=\"wp-caption-text\">The array of cheeses at the SF Cheese Fest are lovely to admire, but even better to taste. \u003ccite>(Ellen Cronin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fourth annual SF Cheese Fest returns, bringing over 20 artisan cheesemakers from across the state for a special walk-around tasting. On Saturday, September 15, you’ll taste beauties from Cowgirl Creamery, Cypress Grove Cheese, Di Stefano Cheese, Point Reyes Farmstead, along with some of California's newest producers, like Folly Cheese Co., Wm. Cofield Cheesemakers, and Moonside Creamery. You’ll also enjoy bites, plus samples of cured meats, pickles, jams, and chocolate from local makers, courtesy of The Cheese School of San Francisco, GreenLeaf, Mission Cheese, and Canyon Market. \u003c/p>\n\u003cp>You’ll refresh your palate with beers, wines, and ciders from Bay Area makers (they know exactly what you need after eating goat cheese), while enjoying live music by SF-based gypsy jazz band Gaucho. One more bonus: all attendees will receive a free one-year subscription to \u003ci>Culture Magazine\u003c/i>.\u003c/p>\n\u003cp>New this year are the educational \u003ca href=\"https://www.sfcheesefest.com/sunday-seminars-1/\">\u003cb>Sunday Seminars\u003c/b>\u003c/a>, in collaboration with The Cheese School of San Francisco, on Sunday, September 16. Ticket proceeds benefit the California Artisan Cheese Guild, a statewide nonprofit dedicated to the education and support of artisan cheese making. \u003c/p>\n\u003ch2>Comfort Food at Its Finest: Khao Mun Gai (and a New Place to Find It)\u003c/h2>\n\u003cp>\u003cb>Rooster and Rice\u003c/b>\u003cbr>\nSan Francisco: multiple locations\u003c/p>\n\u003cp>\u003cb>What the Cluck\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/JjnLeSfdZWR2\">1782 Haight St., San Francisco\u003c/a>\u003cbr>\nOpen daily 11am–8pm\u003c/p>\n\u003cp>Sometimes you need to take a break from the cheese, the pizza, the cacio e pepe, the burgers, the tacos, the spice, the sandwiches, and get down to basics. You just need some simple gingery chicken deliciousness, especially when you’re sick. In Asia, there’s a famous chicken and rice dish known as Hainan/Hainanese chicken rice in Singapore (it’s considered its national dish) and Malaysia, also known as khao mun gai in Thailand (you’ll find it in Vietnam and Cambodia as well). \u003c/p>\n\u003cp>Its origins are from the Hainan province in southern China, and the dish basically consists of poached chicken served over chicken fat rice with a side serving of broth, but depending on where you have it, there will be additions to how the chicken and rice are prepared, plus different garnishes, to a gingery side sauce or a spicier one. It’s a casual dish, an affordable one that is meant to sustain you but brings some comfort too. \u003c/p>\n\u003cp>While poached chicken is not the most photogenic item (some people have a hard time with the poached skin, but really, give it a chance), some of the most delicious foods far surpass their homely appearance. A San Francisco favorite for khao mun gai is \u003ca href=\"http://www.roosterandrice.com/\">\u003cb>Rooster and Rice\u003c/b>\u003c/a>, with three fast-casual locations around the city. I love the way they prepare their chicken and rice (seasoned with the perfect amount of chicken fat), the mix of juicy dark and white organic chicken meat, and their bright side sauce of fresh chile, ginger, garlic, and soybean is tops. The deeply flavorful broth is also like an elixir. Their basic KMG is $11.95. If you can’t make it to their three locations, they also deliver on Caviar.\u003c/p>\n\u003cfigure id=\"attachment_130165\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/whatthecluck-KMG-e1535152503280.jpg\" alt=\"The latest place serving khao mun gai in San Francisco is What the Cluck.\" width=\"1920\" height=\"2883\" class=\"size-full wp-image-130165\">\u003cfigcaption class=\"wp-caption-text\">The latest place serving khao mun gai in San Francisco is What the Cluck. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s a new khao mun gai outpost in the Upper Haight called \u003ca href=\"http://www.whattheclucksf.com/\">\u003cb>What the Cluck\u003c/b>\u003c/a>, from Bangkok native Koonz Vannasetta. Here you also get organic breast and thigh (it’s tender and juicy) for $10.95, and another option is to order your KMG with riceberry (a jasmine and black rice hybrid). For your first time, I’d recommend you stick with the traditional jasmine rice (which gets zhooshed with chicken fat), and skip the brown rice option (the side I ordered was mushy). If you want to go all out, there’s “The Ultimate” ($15.95), with poached egg, chicken liver, and extra sauce (their sauce is on the milder side, with fermented soybean, garlic, and ginger). There’s also a version with tofu for vegetarians. \u003c/p>\n\u003cfigure id=\"attachment_130166\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/whatthecluck-soup-e1535152570560.jpg\" alt=\"You can also opt for the restorative chicken soup at What the Cluck.\" width=\"1920\" height=\"2883\" class=\"size-full wp-image-130166\">\u003cfigcaption class=\"wp-caption-text\">You can also opt for the restorative chicken soup at What the Cluck. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’ll additionally find a restorative chicken and rice soup with spinach leaves ($10.95), which I doctored up with some extra ginger at home to help keep a cold at bay (and boost up the flavor a bit). It hit the spot and the mushy brown rice was perfect in the soup. The food travels extremely well with delivery (there are a few tables and a counter but the place is pretty bare bones), and do note they close a little early. You can order for delivery on \u003ca href=\"http://fbuy.me/j32wv\">Grubhub\u003c/a> (and new customers, take $10 off your first order with that link).\u003c/p>\n\u003cp>You’ll also find KMG at nicer sit-down restaurants \u003ca href=\"https://www.hawkerfare.com/\">Hawker Fare\u003c/a> and \u003ca href=\"http://kinkhao.com/\">Kin Khao\u003c/a>.\u003c/p>\n\u003ch2>Don’t Miss This Moving INFORUM: Feeding Puerto Rico with Chef José Andrés\u003c/h2>\n\u003cp>\u003cb>Marines’ Memorial Theatre\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/6tiNas9XuuR2\">609 Sutter St., San Francisco\u003c/a>\u003cbr>\nMonday September 17\u003cbr>\n5:30pm check-in, 6:30pm program\u003cbr>\nTickets: Members $25, Non-Members $40\u003cbr>\nPremium (includes a book and seating in the first few rows): Members $50, Non-Members $65; Students $10 (with valid I.D.)\u003cbr>\nKQED readers get 10% off with \u003ca href=\"https://www.eventbrite.com/e/feeding-puerto-rico-with-chef-jose-andres-tickets-48337838777?discount=KQED\">this link\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130164\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/JoseI%CC%80_-AndreI%CC%80_s_credit-Ryan-Forbes1-e1535152439863.jpg\" alt=\"Listen to chef José Andrés at this special INFORUM.\" width=\"1920\" height=\"2793\" class=\"size-full wp-image-130164\">\u003cfigcaption class=\"wp-caption-text\">Listen to chef José Andrés at this special INFORUM. \u003ccite>(Ryan Forbes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In September 2017, many of us were in awe of chef José Andrés as he sprung into action to help the people of Puerto Rico when they were in dire need of assistance after Hurricane Maria wreaked havoc on the Caribbean. This was mere weeks after Hurricane Irma had swept through the islands, leaving millions without food or water and the largest power outage in American history.\u003c/p>\n\u003cp>On Monday, September 17, it’s your chance to hear from the man himself at a special INFORUM at the Commonwealth Club: \u003ca href=\"http://inforumsf.org/upcoming-events/2018/8/1/feeding-puerto-rico-with-chef-jos-andrs\">Feeding Puerto Rico with Chef José Andrés\u003c/a>. Joining him is Tom Philpott, Food and Agriculture Correspondent, \u003ci>Mother Jones\u003c/i>. You will hear how Andrés managed to serve 3 million hot meals during his time in the country with #ChefsForPuertoRico and passionately rallied for disaster relief, helping to provide a framework for what humanitarian relief should look like. \u003c/p>\n\u003cp>He founded his nonprofit, World Central Kitchen, after the devastating 2010 earthquake in Haiti with the belief that food can be an agent of change. The organization has expanded globally and developed into a group of chefs creating solutions to hunger and poverty, from providing food and aid during disasters like the Northern California wildfires to distributing meals and gas masks in evacuated areas on Hawaii’s Big Island after the Kilauea volcano erupted.\u003c/p>\n\u003cfigure id=\"attachment_130163\" class=\"wp-caption aligncenter\" style=\"max-width: 2160px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Jose-Andres-CWC.png\" alt=\"José Andrés has a new book: We Fed an Island: The True Story of Rebuilding Puerto Rico, One Meal at a Time.\" width=\"2160\" height=\"1080\" class=\"size-full wp-image-130163\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC.png 2160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-160x80.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-800x400.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-768x384.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-1020x510.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-1200x600.png 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-1180x590.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-960x480.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-240x120.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-375x188.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-520x260.png 520w\" sizes=\"(max-width: 2160px) 100vw, 2160px\">\u003cfigcaption class=\"wp-caption-text\">José Andrés has a new book: We Fed an Island: The True Story of Rebuilding Puerto Rico, One Meal at a Time. \u003ccite>(HarperCollins Publishers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He will also be discussing his book, \u003ci>We Fed an Island: The True Story of Rebuilding Puerto Rico, One Meal at a Time\u003c/i>. As a special offer to KQED readers, enjoy 10% off tickets with the link above.\u003c/p>\n\u003ch2>Calling All Tequila Lovin’ Ladies (or Those Who Want to Learn More)\u003c/h2>\n\u003cp>\u003cb>Agave Girls Dinner\u003c/b>\u003cbr>\nCopita Tequileria y Comida\u003cbr>\n\u003ca href=\"https://goo.gl/maps/FPEDPaoHFC62\">739 Bridgeway, Sausalito\u003c/a>\u003cbr>\nTuesday September 18\u003cbr>\n6:30pm–9pm\u003cbr>\n$80 per guest (plus $11.61 fee and tax), tickets available on \u003ca href=\"https://www.eventbrite.com/e/agave-girls-at-copita-tickets-47749961420?mc_cid=a2c05bc916&mc_eid=%5bUNIQID%5d\">Eventbrite\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130160\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/copita-Margarita2-e1535152026912.jpg\" alt=\"The tequila will be flowing at the upcoming Agave Girls night with Joanne Weir.\" width=\"1920\" height=\"2891\" class=\"size-full wp-image-130160\">\u003cfigcaption class=\"wp-caption-text\">The tequila will be flowing at the upcoming Agave Girls night with Joanne Weir. \u003ccite>(Copita Tequileria y Comida)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>PBS chef and author (\u003ci>Kitchen Gypsy\u003c/i> and \u003ci>Tequila\u003c/i>) Joanne Weir is hosting an upcoming Agave Girls event on Tuesday, September 18 at her restaurant \u003ca href=\"https://www.copitarestaurant.com/\">Copita Tequileria y Comida\u003c/a> in Sausalito (which she opened with Larry Mindel). 25 guests will enjoy passed appetizers and a tequila tasting flight from the evening’s sponsor, Dulce Vida, followed by a three-course dinner paired with tequila cocktails. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Weir first debuted the Agave Girls series in 2006, offering women a celebratory environment to enjoy and appreciate the flavor and history of tequila. It’s assuredly going to be a fun and enlightening evening. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>This week, learn where can get your carbs on—at Breadbelly’s Asian-American bread delivery and pop-ups, and Tuezday Noodz Day at Le Soleil—and get tickets for OysterFest at Waterbar, and Sake Day before it sells out!\u003c/p>\n\u003ch2>Don’t Miss This Pop-Up’s Asian-American Breads and Pastries\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"http://breadbellysf.com/\">Breadbelly\u003c/a>\u003c/b>\u003cbr>\nVarious locations and delivery\u003cbr>\nUpdates on \u003ca href=\"https://www.instagram.com/breadbellysf/\">Instagram\u003c/a>\u003c/p>\n\u003cp>Can you even imagine having a box of fresh-baked and tasty Asian-American breads and treats arrive at your front door on a weekend morning, just as you’re waking up? And what if they were made by alums of top SF kitchens, like Atelier Crenn, Coi, and Hakkasan? I know, magic. \u003c/p>\n\u003cfigure id=\"attachment_130080\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/breadbelly-sampler-e1534186616155.jpg\" alt=\"A sampling of baked goods in the Pastry Box from Breadbelly.\" width=\"1920\" height=\"2883\" class=\"size-full wp-image-130080\">\u003cfigcaption class=\"wp-caption-text\">A sampling of baked goods in the Pastry Box from Breadbelly. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A couple weeks ago, I had a pastry box delivered for $25 (plus tax), and it was stuffed with a savory ham and cheese ensaymada (a tasty spin on the Filipino brioche treat with ham inside, topped with pecorino and buttercream/sugar), Ovaltine coffee cake, spongy castella cake, brown butter and peanut mochi, piaya, a Filipino street treat which was new to me: an unleavened flatbread filled with muscovado sugar (that was brought from an auntie direct from the Philippines!), banana and macadamia loaf, and soba koh chocolate chip cookies (made with buckwheat). \u003c/p>\n\u003cp>The trio (Clement Hsu, Katherine Campecino, and James Wong) have been baking out of Sababa in the Financial District, and are preparing to open their own Asian-American bakery in the former Heartbaker in the Inner Richmond in the fall (1408 Clement St.). They will be offering a café-style setting for coffee and pastry, both savory and sweet. A solid brunch will also be a part of the plan, and beer and wine and dinner are all being discussed. They’re looking forward to creating a comfortable neighborhood spot. \u003c/p>\n\u003cfigure id=\"attachment_130085\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/breadbelly-ensaymada-e1534186928739.jpg\" alt=\"The ham and cheese ensaymada from Breadbelly is something you’ll want to chase down. \" width=\"1920\" height=\"2883\" class=\"size-full wp-image-130085\">\u003cfigcaption class=\"wp-caption-text\">The ham and cheese ensaymada from Breadbelly is something you’ll want to chase down. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the meantime, you can order delivery or visit their bake sale and brunch pop-ups! The treats are always rotating; you can see what they’re making next on their Instagram at \u003ca href=\"https://www.instagram.com/breadbellysf/\">@breadbellysf\u003c/a>, like kaya toast with pandan. They’re exploring their interpretation of Asian-American baked goods, from nostalgic Chinese and Filipino treats to using Korean techniques for puffing the buckwheat. And great news: they’re starting East Bay delivery too!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As for their brunch pop-ups, you can try some of their dishes like soufflé pancakes! (They have been collaborating with former colleague Mark Liberman, formerly of AQ.)\u003c/p>\n\u003cp>Here are upcoming dates for their bake sales (where you can pick up freshly baked goods) and brunches:\u003c/p>\n\u003cli>Saturday 8/18: Bake Sale at Andytown's Roastery (3016 Taraval St.)\u003c/li>\n\u003cli>Saturday 8/25: Breadbelly Brunch at The Board (1077 Mission St.)\u003c/li>\n\u003cp>\u003cbr>\nThey are already filling up with orders for delivery in September, so don’t delay (email clem@breadbellysf.com):\u003c/p>\n\u003cli>Saturday 9/1: Breadbelly Box Delivery in East Bay\u003c/li>\n\u003cli>Sunday 9/2: Breadbelly Box Delivery in SF\u003c/li>\n\u003cp>\u003c/p>\n\u003ch2>You’ll Want to Make Every Tuesday Noodz Day\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"https://www.facebook.com/TUEZDAYNOODZDAY/\">Tuezday Noodz Day\u003c/a>\u003c/b>\u003cbr>\nat Le Soleil\u003cbr>\n\u003ca href=\"https://goo.gl/maps/8QkCCEWNoDM2\">133 Clement St., San Francisco\u003c/a>\u003cbr>\nTuesdays, 11:30am–3:30pm\u003c/p>\n\u003cp>Noodle soups can be an obsession for many, from Vietnamese pho to Thai tom yum to Chinese wonton noodle soup to Japanese ramen. And in foggy San Francisco, we can enjoy them year-round. So what if I told you there was a noodle pop-up focused on offering almost 10 different kinds of noodle soups from all over the world? At the family-run Le Soleil in the Inner Richmond, Tuesday lunch becomes Tuezday Noodz Day, served from 11:30am–3:30pm or so. \u003c/p>\n\u003cp>You’ll find black garlic turmeric noodles from Vietnam with pork belly, egg, prawn, cilantro, and scallion ($13), or a rich curry duck vermicelli ($13), a crossover with a curry dish they serve at Le Soleil, with carrot, potato, onion, bean sprout, basil, shallot, basil, chile, lemon, and a curry duck leg resting on top. \u003c/p>\n\u003cfigure id=\"attachment_130086\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/noodz-sichuan-e1534187024682.jpg\" alt=\"Warm up your body (and your face) with the Sichuan sole ramen at Tuezday Noodz Day.\" width=\"1920\" height=\"2883\" class=\"size-full wp-image-130086\">\u003cfigcaption class=\"wp-caption-text\">Warm up your body (and your face) with the Sichuan sole ramen at Tuezday Noodz Day. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The last vestiges of my cold were cleared away with the Sichuan sole ramen ($13), a variation of the classic Sichuan dish of tender boiled fish in chile oil, but the soup version here with ramen noodles also featured pickled mustard greens (a favorite of mine, so tangy), plus bean sprouts, scallion, shallot, and chile oil (bring on the numbing \u003ci>ma-la\u003c/i> sensation!). I’m coming back for their Hainan chicken pho and Teochew dry noodles.\u003c/p>\n\u003cp>There are also some Vietnamese starters you don’t want to pass up, including the banh cuon ($13), a special dish they only make for Tuesday lunch: tender steamed rice noodle rolls filled with pork and wood ear mushrooms, topped with fried shallots, bean sprouts, lettuce, and chile nuoc nam on the side. \u003c/p>\n\u003cfigure id=\"attachment_130087\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/noodz-banhcuon-e1534187536896.jpg\" alt=\"Don’t miss the banh cuon, a special dish only on Tuezday Noodz Day.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-130087\">\u003cfigcaption class=\"wp-caption-text\">Don’t miss the banh cuon, a special dish only on Tuezday Noodz Day. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Vietnamese coffee will perk you out of your food coma at the end of the meal, these bowls are bountiful.\u003c/p>\n\u003cp>The Noodz pop-up is an experiment from the owner’s daughter, Bianca Wong, who collaborates with her father Dennis on the menu. She also has two sisters and a brother-in-law helping with the pop-up. Since Le Soleil is closed on Tuesdays, the sisters thought it would be fun to try something new and focus on contemporary Asian noodles. They source a number of their noodles from their dad’s friend who has a local noodle factory—Le Soleil has been open since 1993, so Pops has the connections. Tuezday Noodz Day has been running since January—come by for this multi-generational pop-up and start working your way through the menu.\u003c/p>\n\u003ch2>Aw, Shucks: Don’t Miss OysterFest This Month\u003c/h2>\n\u003cp>\u003cb>OysterFest\u003c/b>\u003cbr>\nWaterbar\u003cbr>\n\u003ca href=\"https://goo.gl/maps/cgvCMq3y46v\">399 The Embarcadero South, San Francisco\u003c/a>\u003cbr>\nSunday, August 26\u003cbr>\n12pm–3pm\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/oysterfest-2018-tickets-47197424768?aff=ebdssbdestsearch\">Tickets: $90/person (plus convenience fees), all inclusive\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130088\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/waterbar-oysterfest-e1534187604887.jpg\" alt=\"OysterFest will be an oyster-lover’s paradise on the patio at Waterbar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130088\">\u003cfigcaption class=\"wp-caption-text\">OysterFest will be an oyster-lover’s paradise on the patio at Waterbar. \u003ccite>(Waterbar)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oyster lovers, don’t miss Waterbar’s annual OysterFest on Sunday, August 26. Waterbar is known for having one of the largest (and most sustainable) oyster selections in the city, so you can imagine their tenth annual OysterFest party is going to be abundant. Just to give you an idea, more than 5,000 oysters were served during OysterFest 2017. \u003c/p>\n\u003cp>This outdoor party will feature small bites from oyster lovin’ restaurants and farms, including Waterbar (of course), neighboring EPIC Steak, Farallon, Homestead, Dobbs Ferry, Leo’s, and more. A selection of local wines and microbrews (including Bare Bottle and Trumer Pils) will be served. There will also be live music, some contests (including oyster shucking), and you can’t beat that view from the bayside patio. \u003c/p>\n\u003cp>Proceeds from ticket sales will benefit The San Francisco Surfrider Foundation, which is dedicated to the protection and enjoyment of the world’s oceans and beaches. Last year, OysterFest raised $20,000!\u003c/p>\n\u003ch2>You Will Say, “Kanpai” All Evening at Sake Day\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"www.sakeday.com\">Sake Day\u003c/a>\u003c/b>\u003cbr>\nHotel Kabuki\u003cbr>\n\u003ca href=\"https://goo.gl/maps/3d72sGL89E72\">1625 Post St. San Francisco\u003c/a>\u003cbr>\nSaturday, September 29\u003cbr>\n4pm–8pm\u003cbr>\nTickets: $80\u003cbr>\n21 and over with a valid ID\u003c/p>\n\u003cfigure id=\"attachment_130089\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/sakeday-e1534187669795.jpg\" alt=\"Explore and taste special sakes that aren’t available in the U.S. at Sake Day.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-130089\">\u003cfigcaption class=\"wp-caption-text\">Explore and taste special sakes that aren’t available in the U.S. at Sake Day. \u003ccite>(Sake Day)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Anyone who loves or wants to learn more about sake will want to get tickets to Sake Day 2018 on Saturday, September 29 at Hotel Kabuki. Beau Timken (sake enthusiast, evangelist, educator, and owner of True Sake) started the tasting event in 2004, a celebration of \u003ci>Nihonshu no Hi\u003c/i>, or the Day of Sake (celebrated in Japan on October 1).\u003c/p>\n\u003cp>Sake brewery owners travel from Japan to be there, as well as sake importers, distributors, and craft brewers, who all pour their best sakes and want to educate guests as much as possible. Guests can try over 200 different sakes at this event. Most are produced in Japan and some are not even available in the U.S., so you will only be able to taste them here. A vast majority of the sake at Sake Day will be available for purchase at the event, and free delivery (California only) is available for all event-day purchases.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>You can see why this event is known to sell out, so get your ticket soon. Proceeds benefit the Japanese Cultural and Community Center of Northern California (JCCCNC).\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This week, learn where can get your carbs on—at Breadbelly’s Asian-American bread delivery and pop-ups, and Tuezday Noodz Day at Le Soleil—and get tickets for OysterFest at Waterbar, and Sake Day before it sells out!\u003c/p>\n\u003ch2>Don’t Miss This Pop-Up’s Asian-American Breads and Pastries\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"http://breadbellysf.com/\">Breadbelly\u003c/a>\u003c/b>\u003cbr>\nVarious locations and delivery\u003cbr>\nUpdates on \u003ca href=\"https://www.instagram.com/breadbellysf/\">Instagram\u003c/a>\u003c/p>\n\u003cp>Can you even imagine having a box of fresh-baked and tasty Asian-American breads and treats arrive at your front door on a weekend morning, just as you’re waking up? And what if they were made by alums of top SF kitchens, like Atelier Crenn, Coi, and Hakkasan? I know, magic. \u003c/p>\n\u003cfigure id=\"attachment_130080\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/breadbelly-sampler-e1534186616155.jpg\" alt=\"A sampling of baked goods in the Pastry Box from Breadbelly.\" width=\"1920\" height=\"2883\" class=\"size-full wp-image-130080\">\u003cfigcaption class=\"wp-caption-text\">A sampling of baked goods in the Pastry Box from Breadbelly. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A couple weeks ago, I had a pastry box delivered for $25 (plus tax), and it was stuffed with a savory ham and cheese ensaymada (a tasty spin on the Filipino brioche treat with ham inside, topped with pecorino and buttercream/sugar), Ovaltine coffee cake, spongy castella cake, brown butter and peanut mochi, piaya, a Filipino street treat which was new to me: an unleavened flatbread filled with muscovado sugar (that was brought from an auntie direct from the Philippines!), banana and macadamia loaf, and soba koh chocolate chip cookies (made with buckwheat). \u003c/p>\n\u003cp>The trio (Clement Hsu, Katherine Campecino, and James Wong) have been baking out of Sababa in the Financial District, and are preparing to open their own Asian-American bakery in the former Heartbaker in the Inner Richmond in the fall (1408 Clement St.). They will be offering a café-style setting for coffee and pastry, both savory and sweet. A solid brunch will also be a part of the plan, and beer and wine and dinner are all being discussed. They’re looking forward to creating a comfortable neighborhood spot. \u003c/p>\n\u003cfigure id=\"attachment_130085\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/breadbelly-ensaymada-e1534186928739.jpg\" alt=\"The ham and cheese ensaymada from Breadbelly is something you’ll want to chase down. \" width=\"1920\" height=\"2883\" class=\"size-full wp-image-130085\">\u003cfigcaption class=\"wp-caption-text\">The ham and cheese ensaymada from Breadbelly is something you’ll want to chase down. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the meantime, you can order delivery or visit their bake sale and brunch pop-ups! The treats are always rotating; you can see what they’re making next on their Instagram at \u003ca href=\"https://www.instagram.com/breadbellysf/\">@breadbellysf\u003c/a>, like kaya toast with pandan. They’re exploring their interpretation of Asian-American baked goods, from nostalgic Chinese and Filipino treats to using Korean techniques for puffing the buckwheat. And great news: they’re starting East Bay delivery too!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As for their brunch pop-ups, you can try some of their dishes like soufflé pancakes! (They have been collaborating with former colleague Mark Liberman, formerly of AQ.)\u003c/p>\n\u003cp>Here are upcoming dates for their bake sales (where you can pick up freshly baked goods) and brunches:\u003c/p>\n\u003cli>Saturday 8/18: Bake Sale at Andytown's Roastery (3016 Taraval St.)\u003c/li>\n\u003cli>Saturday 8/25: Breadbelly Brunch at The Board (1077 Mission St.)\u003c/li>\n\u003cp>\u003cbr>\nThey are already filling up with orders for delivery in September, so don’t delay (email clem@breadbellysf.com):\u003c/p>\n\u003cli>Saturday 9/1: Breadbelly Box Delivery in East Bay\u003c/li>\n\u003cli>Sunday 9/2: Breadbelly Box Delivery in SF\u003c/li>\n\u003cp>\u003c/p>\n\u003ch2>You’ll Want to Make Every Tuesday Noodz Day\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"https://www.facebook.com/TUEZDAYNOODZDAY/\">Tuezday Noodz Day\u003c/a>\u003c/b>\u003cbr>\nat Le Soleil\u003cbr>\n\u003ca href=\"https://goo.gl/maps/8QkCCEWNoDM2\">133 Clement St., San Francisco\u003c/a>\u003cbr>\nTuesdays, 11:30am–3:30pm\u003c/p>\n\u003cp>Noodle soups can be an obsession for many, from Vietnamese pho to Thai tom yum to Chinese wonton noodle soup to Japanese ramen. And in foggy San Francisco, we can enjoy them year-round. So what if I told you there was a noodle pop-up focused on offering almost 10 different kinds of noodle soups from all over the world? At the family-run Le Soleil in the Inner Richmond, Tuesday lunch becomes Tuezday Noodz Day, served from 11:30am–3:30pm or so. \u003c/p>\n\u003cp>You’ll find black garlic turmeric noodles from Vietnam with pork belly, egg, prawn, cilantro, and scallion ($13), or a rich curry duck vermicelli ($13), a crossover with a curry dish they serve at Le Soleil, with carrot, potato, onion, bean sprout, basil, shallot, basil, chile, lemon, and a curry duck leg resting on top. \u003c/p>\n\u003cfigure id=\"attachment_130086\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/noodz-sichuan-e1534187024682.jpg\" alt=\"Warm up your body (and your face) with the Sichuan sole ramen at Tuezday Noodz Day.\" width=\"1920\" height=\"2883\" class=\"size-full wp-image-130086\">\u003cfigcaption class=\"wp-caption-text\">Warm up your body (and your face) with the Sichuan sole ramen at Tuezday Noodz Day. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The last vestiges of my cold were cleared away with the Sichuan sole ramen ($13), a variation of the classic Sichuan dish of tender boiled fish in chile oil, but the soup version here with ramen noodles also featured pickled mustard greens (a favorite of mine, so tangy), plus bean sprouts, scallion, shallot, and chile oil (bring on the numbing \u003ci>ma-la\u003c/i> sensation!). I’m coming back for their Hainan chicken pho and Teochew dry noodles.\u003c/p>\n\u003cp>There are also some Vietnamese starters you don’t want to pass up, including the banh cuon ($13), a special dish they only make for Tuesday lunch: tender steamed rice noodle rolls filled with pork and wood ear mushrooms, topped with fried shallots, bean sprouts, lettuce, and chile nuoc nam on the side. \u003c/p>\n\u003cfigure id=\"attachment_130087\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/noodz-banhcuon-e1534187536896.jpg\" alt=\"Don’t miss the banh cuon, a special dish only on Tuezday Noodz Day.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-130087\">\u003cfigcaption class=\"wp-caption-text\">Don’t miss the banh cuon, a special dish only on Tuezday Noodz Day. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Vietnamese coffee will perk you out of your food coma at the end of the meal, these bowls are bountiful.\u003c/p>\n\u003cp>The Noodz pop-up is an experiment from the owner’s daughter, Bianca Wong, who collaborates with her father Dennis on the menu. She also has two sisters and a brother-in-law helping with the pop-up. Since Le Soleil is closed on Tuesdays, the sisters thought it would be fun to try something new and focus on contemporary Asian noodles. They source a number of their noodles from their dad’s friend who has a local noodle factory—Le Soleil has been open since 1993, so Pops has the connections. Tuezday Noodz Day has been running since January—come by for this multi-generational pop-up and start working your way through the menu.\u003c/p>\n\u003ch2>Aw, Shucks: Don’t Miss OysterFest This Month\u003c/h2>\n\u003cp>\u003cb>OysterFest\u003c/b>\u003cbr>\nWaterbar\u003cbr>\n\u003ca href=\"https://goo.gl/maps/cgvCMq3y46v\">399 The Embarcadero South, San Francisco\u003c/a>\u003cbr>\nSunday, August 26\u003cbr>\n12pm–3pm\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/oysterfest-2018-tickets-47197424768?aff=ebdssbdestsearch\">Tickets: $90/person (plus convenience fees), all inclusive\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130088\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/waterbar-oysterfest-e1534187604887.jpg\" alt=\"OysterFest will be an oyster-lover’s paradise on the patio at Waterbar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130088\">\u003cfigcaption class=\"wp-caption-text\">OysterFest will be an oyster-lover’s paradise on the patio at Waterbar. \u003ccite>(Waterbar)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oyster lovers, don’t miss Waterbar’s annual OysterFest on Sunday, August 26. Waterbar is known for having one of the largest (and most sustainable) oyster selections in the city, so you can imagine their tenth annual OysterFest party is going to be abundant. Just to give you an idea, more than 5,000 oysters were served during OysterFest 2017. \u003c/p>\n\u003cp>This outdoor party will feature small bites from oyster lovin’ restaurants and farms, including Waterbar (of course), neighboring EPIC Steak, Farallon, Homestead, Dobbs Ferry, Leo’s, and more. A selection of local wines and microbrews (including Bare Bottle and Trumer Pils) will be served. There will also be live music, some contests (including oyster shucking), and you can’t beat that view from the bayside patio. \u003c/p>\n\u003cp>Proceeds from ticket sales will benefit The San Francisco Surfrider Foundation, which is dedicated to the protection and enjoyment of the world’s oceans and beaches. Last year, OysterFest raised $20,000!\u003c/p>\n\u003ch2>You Will Say, “Kanpai” All Evening at Sake Day\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"www.sakeday.com\">Sake Day\u003c/a>\u003c/b>\u003cbr>\nHotel Kabuki\u003cbr>\n\u003ca href=\"https://goo.gl/maps/3d72sGL89E72\">1625 Post St. San Francisco\u003c/a>\u003cbr>\nSaturday, September 29\u003cbr>\n4pm–8pm\u003cbr>\nTickets: $80\u003cbr>\n21 and over with a valid ID\u003c/p>\n\u003cfigure id=\"attachment_130089\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/sakeday-e1534187669795.jpg\" alt=\"Explore and taste special sakes that aren’t available in the U.S. at Sake Day.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-130089\">\u003cfigcaption class=\"wp-caption-text\">Explore and taste special sakes that aren’t available in the U.S. at Sake Day. \u003ccite>(Sake Day)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Anyone who loves or wants to learn more about sake will want to get tickets to Sake Day 2018 on Saturday, September 29 at Hotel Kabuki. Beau Timken (sake enthusiast, evangelist, educator, and owner of True Sake) started the tasting event in 2004, a celebration of \u003ci>Nihonshu no Hi\u003c/i>, or the Day of Sake (celebrated in Japan on October 1).\u003c/p>\n\u003cp>Sake brewery owners travel from Japan to be there, as well as sake importers, distributors, and craft brewers, who all pour their best sakes and want to educate guests as much as possible. Guests can try over 200 different sakes at this event. Most are produced in Japan and some are not even available in the U.S., so you will only be able to taste them here. A vast majority of the sake at Sake Day will be available for purchase at the event, and free delivery (California only) is available for all event-day purchases.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You can see why this event is known to sell out, so get your ticket soon. Proceeds benefit the Japanese Cultural and Community Center of Northern California (JCCCNC).\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Drinks to Drink When You’re Not Drinking",
"title": "5 Drinks to Drink When You’re Not Drinking",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Whether you're trying to cut out alcohol from your diet for health reasons or are sober and just don't drink, period, grabbing a drink with friends after work can be tough when everyone else is cheers-ing a full glass of booze right in front of your face. \u003c/p>\n\u003cp>That's why we've pulled together a list of low or no-proof concoctions so that you can still partake in the after-work and weekend festivities. Don't worry, we've also pulled some regularly proofed cocktails too for when you might want that drink after a particularly stressful day in the office. \u003c/p>\n\u003cp>Low-proof drinks aren't anything new to the Bay Area. They showed up years ago, particularly on restaurant drink and bar menus to satisfy diners' desires to indulge in a drink without having to worry about the impending buzz, feeling of fullness, and the possible distortion of their palettes during a meal. \u003c/p>\n\u003cp>Presently, establishments continue to take advantage of fortified wines and unfortified drinks as well as newly developed non-alcoholic distilled spirits to lower a drink's proof without sacrificing on flavor. Knowing that, we say drink up, and clink your glasses to more cocktails with all the flavor and none of the hangover. \u003c/p>\n\u003ch2>Spice and Everything Nice\u003c/h2>\n\u003cp>\u003ca href=\"http://truelaurelsf.com/\">True Laurel\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/True+Laurel/@37.7595126,-122.411448,15z/data=!4m5!3m4!1s0x0:0x654f83ac573dce90!8m2!3d37.7595126!4d-122.411448\">753 Alabama St, San Francisco, CA 94110\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_129985\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice.jpg\" alt=\"Pear vinegar and chamomile are also mixed into the Spice and Everything Nice\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129985\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pear vinegar and chamomile are mixed into the Spice and Everything Nice. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>True Laurel’s bar manager, Nicolas Torres takes advantage of Seedlip, a distilled non-alcoholic spirit, to make the Spice and Everything Nice. Based in the United Kingdom, Seedlip is starting to make its presence known in the United States via burgeoning markets in Los Angeles, New York, and, of course, San Francisco. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The True Laurel libation uses Seedlip Spice, a variation of the non-alcoholic spirit that has flavor profiles of allspice, cardamom, and citrus. With the Seedlip, Torres mixes pink peppercorn, chamomile, pear vinegar, and aromatic bitters, making for a very herb and spice-forward drinking. It feels like you’re almost sipping on a spiced tea. Seedlip is also calorie- and sugar-free, so you'll be hard-pressed to find reasons to not order more than just one of the Spice and Everything Nice. \u003c/p>\n\u003cp>While True Laurel offers just one Seedlip cocktail, other bars in the Bay, including Zuni Cafe and Blind Tiger and Plum Bar in Oakland, also serve Seedlip-cocktails.\u003c/p>\n\u003cp>For those occasions that call for a little added alcoholic-spirit, go for the West Coast Bounty, made with grapefruit wine, pear brandy, raspberry, and gin. \u003c/p>\n\u003cfigure id=\"attachment_129993\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/West-Coast-Bounty.jpg\" alt=\"True Laurel's West Coast Bounty \" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129993\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">True Laurel's West Coast Bounty \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Tarragon\u003c/h2>\n\u003cp>\u003ca href=\"https://www.loc8nearme.com/california/san-francisco/abv/4889283/\">ABV\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/ABV/@37.7650002,-122.4257716,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e220ceb321f:0x289a2c0b0b0cf195!8m2!3d37.7650002!4d-122.4235829\">3174 16th St, San Francisco, CA 94103\u003c/a>\u003c/p>\n\u003cp>San Francisco Mission favorite ABV has got your bases covered with the 0% ABV section of its menu. With four options to sate your no-proof drink cravings, the Tarragon is highly recommended (and is highly Instagrammable thanks to its picture-worthy green hue).\u003c/p>\n\u003cfigure id=\"attachment_129992\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda.jpg\" alt=\"The Tarragon is a simple refreshing drink using tarragon syrup lemon and soda\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129992\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Tarragon is a simple refreshing drink using tarragon syrup lemon and soda \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Tarragon is a simple drink with just three ingredients: tarragon syrup, lemon, and soda. Although simple, it’s still a really flavorful and balanced drink and is perfect for some of these unseasonably (and weirdly) hot days we've been having this year. And since its booze-free, maybe you can indulge in some of ABV's food menu--maybe a burger and octopus to go along with that Tarragon?\u003c/p>\n\u003cp>If you’re interested in ABV’s normal cocktail menu, we say try their Pink Flamingo cocktail. It's equally tasty and just as Instagrammable. It's a fruit-forward mix of Rhum Agricole, lime, pineapple, Tiki-Tivo (a house blend of aperitivos), and absinthe.\u003c/p>\n\u003cfigure id=\"attachment_129989\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos.jpg\" alt=\"The Pink Flamingo uses Rhum Agricole and house-made aperitivos\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129989\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pink Flamingo uses Rhum Agricole and house-made aperitivos \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The PJ\u003c/h2>\n\u003cp>\u003ca href=\"https://www.alsplacesf.com/\">AL’s Place\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/Al's+Place/@37.7490506,-122.4223253,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e416c7ac8cd:0xa09dbf32dadac3e8!8m2!3d37.7490506!4d-122.4201366\">1499 Valencia St, San Francisco, CA 94110\u003c/a>\u003c/p>\n\u003cp>Named \u003ca href=\"https://www.bonappetit.com/restaurants-travel/best-new-restaurants/slideshow/hot-10-slideshow\">Best New Restaurant\u003c/a> in 2015 by Bon Appetit Magazine, AL’s Place continues to be a super popular destination for locals and tourists alike. Part of that draw, if it isn’t already, is the restaurant’s creative take on its drink menu. \u003c/p>\n\u003cp>Helmed by bar director, Kyle Greffin, the AL's Place cocktails are heavily influenced by the food menu and what ingredients are being used in the kitchen-- in some instances, what's going to be thrown out. \u003c/p>\n\u003cfigure id=\"attachment_129990\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu.jpg\" alt=\"The PJ is made using a housemade umeshu\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129990\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The PJ is made using a housemade umeshu \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Take \"The PJ\" for instance. Named for Peter Jacobsen, one of the restaurant's farmers, the PJ uses a sochu (a Japanese distilled beverage usually derived from ingredients like rice or barley) that is infused with sugar and unripe peaches that had naturally fallen--all given to the restaurant by Peter. Greffin says that the PJ is an example of the restaurant's attitude towards not wasting \"otherwise undesirable\" produce. \u003c/p>\n\u003cp>The PJ is just one in a pretty extensive list of all low-proof cocktails. Highly recommended as well are the Japanese Julep that uses hojicha tea and a mix of herbs to mimic the flavor of bourbon; and the Rose (named for another of the restaurant's farmers) that uses Amaro and Cocchi Americano. \u003c/p>\n\u003cfigure id=\"attachment_129984\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep.jpg\" alt=\"Hojicha tea and a mix of herbs mimics the flavoring of bourbon that is usually found in a Mint Julep\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129984\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hojicha tea and a mix of herbs mimics the flavoring of bourbon that is usually found in a Mint Julep \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129995\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro.jpg\" alt=\"The Rose is made with Cocchi Americano and Alysian Bittersweet Amaro\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129995\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Rose is made with Cocchi Americano and Alysian Bittersweet Amaro \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If these cocktails don't do it for you, don't worry, AL's Place also has a good selection of wine and beer. \u003c/p>\n\u003ch2>Abella\u003c/h2>\n\u003cp>\u003ca href=\"https://www.richtablesf.com/\">Rich Table\u003c/a> / \u003ca>199 Gough St, San Francisco, CA 94102\u003c/a>\u003c/p>\n\u003cp>The Abella from Rich Table is a light and refreshing fruit-forward cocktail that achieves its low-proof status by using Lillet Blanc (a wine-based aperitif).\u003c/p>\n\u003cfigure id=\"attachment_129987\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc.jpg\" alt=\"The Abella is low proof with the use of Lillet Blanc\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129987\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Abella is low proof with the use of Lillet Blanc. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fresh strawberry halves are blended with a little bit of sugar and water to make a puree that the rest of the drink is built upon. Layered with the strawberry is Lillet Blanc and a sparkling yuzu soda called Kimino, which is sourced straight from Japan. The result is an easily sippable cocktail, either on its own or as something light to carry you through your meal. \u003c/p>\n\u003cp>For those looking for an equally unique but stiffer drink, the Husker is a great choice. Appropriately named for its use of corn, the Husker takes a strained corn, lemon verbena stalks, and cayenne pepper blend and pairs it with tequila, corn syrup, and lemon. It’s then finished off over some ice.\u003c/p>\n\u003cfigure id=\"attachment_129986\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail.jpg\" alt=\"Tequila is the main spirit in the Husker cocktail\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129986\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tequila is the main spirit in the Husker cocktail. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Nanazake\u003c/h2>\n\u003cp>\u003ca href=\"https://www.rokaakor.com/san-francisco/\">Roka Akor\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/Roka+Akor+%7C+San+Francisco/@37.7965376,-122.4060512,17z/data=!3m1!4b1!4m5!3m4!1s0x808580f52fc9c18d:0xdf853b5d4993a8b7!8m2!3d37.7965376!4d-122.4038625\">801 Montgomery St, San Francisco, CA 94133\u003c/a>\u003c/p>\n\u003cp>With a very robust cocktail program, it shouldn’t be much of a surprise that Roka Akor has a solid showing of lower proofed cocktails.\u003c/p>\n\u003cp>The Nanazake is a great example. The drink can be explained as a low-proof banana bread in a glass. The main component of the Nanazake is a banana and cinnamon-infused sake that is mixed with Blanc Vermouth and walnut aroma and garnished with a pecan. The Nanazake cocktail is an enjoyable experience for both your nose and your taste buds. \u003c/p>\n\u003cfigure id=\"attachment_129988\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake.jpg\" alt=\"The Nanazaka uses banana-bread infused sake\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129988\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Nanazaka uses banana-bread infused sake. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The Sword and Samurai is good for more adventurous drinkers. The drink uses Suntory Whisky with an interesting mix of green tea, lemongrass-honey syrup, fresh yuzu, fresh lemon, and is topped with a charred orange slice. With a mix of whiskey, fresh herbs, and citrus, the drink is smoky yet herbaceous.\u003c/p>\n\u003cfigure id=\"attachment_129991\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange.jpg\" alt=\"The Sword and Samurai is garnished with a charred slice of orange\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129991\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Sword and Samurai is garnished with a charred slice of orange. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
"disqusIdentifier": "129981 https://ww2.kqed.org/bayareabites/?p=129981",
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"excerpt": "There's plenty of reasons to not indulge in booze, but no matter your reason, here are some drinks that you can still have during a fun night out.",
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"description": "There's plenty of reasons to not indulge in booze, but no matter your reason, here are some drinks that you can still have during a fun night out.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Whether you're trying to cut out alcohol from your diet for health reasons or are sober and just don't drink, period, grabbing a drink with friends after work can be tough when everyone else is cheers-ing a full glass of booze right in front of your face. \u003c/p>\n\u003cp>That's why we've pulled together a list of low or no-proof concoctions so that you can still partake in the after-work and weekend festivities. Don't worry, we've also pulled some regularly proofed cocktails too for when you might want that drink after a particularly stressful day in the office. \u003c/p>\n\u003cp>Low-proof drinks aren't anything new to the Bay Area. They showed up years ago, particularly on restaurant drink and bar menus to satisfy diners' desires to indulge in a drink without having to worry about the impending buzz, feeling of fullness, and the possible distortion of their palettes during a meal. \u003c/p>\n\u003cp>Presently, establishments continue to take advantage of fortified wines and unfortified drinks as well as newly developed non-alcoholic distilled spirits to lower a drink's proof without sacrificing on flavor. Knowing that, we say drink up, and clink your glasses to more cocktails with all the flavor and none of the hangover. \u003c/p>\n\u003ch2>Spice and Everything Nice\u003c/h2>\n\u003cp>\u003ca href=\"http://truelaurelsf.com/\">True Laurel\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/True+Laurel/@37.7595126,-122.411448,15z/data=!4m5!3m4!1s0x0:0x654f83ac573dce90!8m2!3d37.7595126!4d-122.411448\">753 Alabama St, San Francisco, CA 94110\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_129985\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice.jpg\" alt=\"Pear vinegar and chamomile are also mixed into the Spice and Everything Nice\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129985\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pear vinegar and chamomile are mixed into the Spice and Everything Nice. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>True Laurel’s bar manager, Nicolas Torres takes advantage of Seedlip, a distilled non-alcoholic spirit, to make the Spice and Everything Nice. Based in the United Kingdom, Seedlip is starting to make its presence known in the United States via burgeoning markets in Los Angeles, New York, and, of course, San Francisco. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The True Laurel libation uses Seedlip Spice, a variation of the non-alcoholic spirit that has flavor profiles of allspice, cardamom, and citrus. With the Seedlip, Torres mixes pink peppercorn, chamomile, pear vinegar, and aromatic bitters, making for a very herb and spice-forward drinking. It feels like you’re almost sipping on a spiced tea. Seedlip is also calorie- and sugar-free, so you'll be hard-pressed to find reasons to not order more than just one of the Spice and Everything Nice. \u003c/p>\n\u003cp>While True Laurel offers just one Seedlip cocktail, other bars in the Bay, including Zuni Cafe and Blind Tiger and Plum Bar in Oakland, also serve Seedlip-cocktails.\u003c/p>\n\u003cp>For those occasions that call for a little added alcoholic-spirit, go for the West Coast Bounty, made with grapefruit wine, pear brandy, raspberry, and gin. \u003c/p>\n\u003cfigure id=\"attachment_129993\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/West-Coast-Bounty.jpg\" alt=\"True Laurel's West Coast Bounty \" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129993\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">True Laurel's West Coast Bounty \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Tarragon\u003c/h2>\n\u003cp>\u003ca href=\"https://www.loc8nearme.com/california/san-francisco/abv/4889283/\">ABV\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/ABV/@37.7650002,-122.4257716,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e220ceb321f:0x289a2c0b0b0cf195!8m2!3d37.7650002!4d-122.4235829\">3174 16th St, San Francisco, CA 94103\u003c/a>\u003c/p>\n\u003cp>San Francisco Mission favorite ABV has got your bases covered with the 0% ABV section of its menu. With four options to sate your no-proof drink cravings, the Tarragon is highly recommended (and is highly Instagrammable thanks to its picture-worthy green hue).\u003c/p>\n\u003cfigure id=\"attachment_129992\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda.jpg\" alt=\"The Tarragon is a simple refreshing drink using tarragon syrup lemon and soda\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129992\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Tarragon is a simple refreshing drink using tarragon syrup lemon and soda \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Tarragon is a simple drink with just three ingredients: tarragon syrup, lemon, and soda. Although simple, it’s still a really flavorful and balanced drink and is perfect for some of these unseasonably (and weirdly) hot days we've been having this year. And since its booze-free, maybe you can indulge in some of ABV's food menu--maybe a burger and octopus to go along with that Tarragon?\u003c/p>\n\u003cp>If you’re interested in ABV’s normal cocktail menu, we say try their Pink Flamingo cocktail. It's equally tasty and just as Instagrammable. It's a fruit-forward mix of Rhum Agricole, lime, pineapple, Tiki-Tivo (a house blend of aperitivos), and absinthe.\u003c/p>\n\u003cfigure id=\"attachment_129989\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos.jpg\" alt=\"The Pink Flamingo uses Rhum Agricole and house-made aperitivos\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129989\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pink Flamingo uses Rhum Agricole and house-made aperitivos \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The PJ\u003c/h2>\n\u003cp>\u003ca href=\"https://www.alsplacesf.com/\">AL’s Place\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/Al's+Place/@37.7490506,-122.4223253,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e416c7ac8cd:0xa09dbf32dadac3e8!8m2!3d37.7490506!4d-122.4201366\">1499 Valencia St, San Francisco, CA 94110\u003c/a>\u003c/p>\n\u003cp>Named \u003ca href=\"https://www.bonappetit.com/restaurants-travel/best-new-restaurants/slideshow/hot-10-slideshow\">Best New Restaurant\u003c/a> in 2015 by Bon Appetit Magazine, AL’s Place continues to be a super popular destination for locals and tourists alike. Part of that draw, if it isn’t already, is the restaurant’s creative take on its drink menu. \u003c/p>\n\u003cp>Helmed by bar director, Kyle Greffin, the AL's Place cocktails are heavily influenced by the food menu and what ingredients are being used in the kitchen-- in some instances, what's going to be thrown out. \u003c/p>\n\u003cfigure id=\"attachment_129990\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu.jpg\" alt=\"The PJ is made using a housemade umeshu\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129990\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The PJ is made using a housemade umeshu \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Take \"The PJ\" for instance. Named for Peter Jacobsen, one of the restaurant's farmers, the PJ uses a sochu (a Japanese distilled beverage usually derived from ingredients like rice or barley) that is infused with sugar and unripe peaches that had naturally fallen--all given to the restaurant by Peter. Greffin says that the PJ is an example of the restaurant's attitude towards not wasting \"otherwise undesirable\" produce. \u003c/p>\n\u003cp>The PJ is just one in a pretty extensive list of all low-proof cocktails. Highly recommended as well are the Japanese Julep that uses hojicha tea and a mix of herbs to mimic the flavor of bourbon; and the Rose (named for another of the restaurant's farmers) that uses Amaro and Cocchi Americano. \u003c/p>\n\u003cfigure id=\"attachment_129984\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep.jpg\" alt=\"Hojicha tea and a mix of herbs mimics the flavoring of bourbon that is usually found in a Mint Julep\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129984\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hojicha tea and a mix of herbs mimics the flavoring of bourbon that is usually found in a Mint Julep \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129995\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro.jpg\" alt=\"The Rose is made with Cocchi Americano and Alysian Bittersweet Amaro\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129995\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Rose is made with Cocchi Americano and Alysian Bittersweet Amaro \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If these cocktails don't do it for you, don't worry, AL's Place also has a good selection of wine and beer. \u003c/p>\n\u003ch2>Abella\u003c/h2>\n\u003cp>\u003ca href=\"https://www.richtablesf.com/\">Rich Table\u003c/a> / \u003ca>199 Gough St, San Francisco, CA 94102\u003c/a>\u003c/p>\n\u003cp>The Abella from Rich Table is a light and refreshing fruit-forward cocktail that achieves its low-proof status by using Lillet Blanc (a wine-based aperitif).\u003c/p>\n\u003cfigure id=\"attachment_129987\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc.jpg\" alt=\"The Abella is low proof with the use of Lillet Blanc\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129987\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Abella is low proof with the use of Lillet Blanc. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fresh strawberry halves are blended with a little bit of sugar and water to make a puree that the rest of the drink is built upon. Layered with the strawberry is Lillet Blanc and a sparkling yuzu soda called Kimino, which is sourced straight from Japan. The result is an easily sippable cocktail, either on its own or as something light to carry you through your meal. \u003c/p>\n\u003cp>For those looking for an equally unique but stiffer drink, the Husker is a great choice. Appropriately named for its use of corn, the Husker takes a strained corn, lemon verbena stalks, and cayenne pepper blend and pairs it with tequila, corn syrup, and lemon. It’s then finished off over some ice.\u003c/p>\n\u003cfigure id=\"attachment_129986\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail.jpg\" alt=\"Tequila is the main spirit in the Husker cocktail\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129986\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tequila is the main spirit in the Husker cocktail. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Nanazake\u003c/h2>\n\u003cp>\u003ca href=\"https://www.rokaakor.com/san-francisco/\">Roka Akor\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/Roka+Akor+%7C+San+Francisco/@37.7965376,-122.4060512,17z/data=!3m1!4b1!4m5!3m4!1s0x808580f52fc9c18d:0xdf853b5d4993a8b7!8m2!3d37.7965376!4d-122.4038625\">801 Montgomery St, San Francisco, CA 94133\u003c/a>\u003c/p>\n\u003cp>With a very robust cocktail program, it shouldn’t be much of a surprise that Roka Akor has a solid showing of lower proofed cocktails.\u003c/p>\n\u003cp>The Nanazake is a great example. The drink can be explained as a low-proof banana bread in a glass. The main component of the Nanazake is a banana and cinnamon-infused sake that is mixed with Blanc Vermouth and walnut aroma and garnished with a pecan. The Nanazake cocktail is an enjoyable experience for both your nose and your taste buds. \u003c/p>\n\u003cfigure id=\"attachment_129988\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake.jpg\" alt=\"The Nanazaka uses banana-bread infused sake\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129988\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Nanazaka uses banana-bread infused sake. \u003ccite>(Patrick Wong)\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>The Sword and Samurai is good for more adventurous drinkers. The drink uses Suntory Whisky with an interesting mix of green tea, lemongrass-honey syrup, fresh yuzu, fresh lemon, and is topped with a charred orange slice. With a mix of whiskey, fresh herbs, and citrus, the drink is smoky yet herbaceous.\u003c/p>\n\u003cfigure id=\"attachment_129991\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange.jpg\" alt=\"The Sword and Samurai is garnished with a charred slice of orange\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129991\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Sword and Samurai is garnished with a charred slice of orange. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Caught In Tariff War, U.S. Distillers Fear Losing Out On Global Whiskey Boom",
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"content": "\u003cp>U.S. whiskey distillers are fretting over the steep new tariffs they're facing around the world. They're being punished as U.S. trading partners retaliate against the Trump administration's tariffs on steel and aluminum. Now, the distillers fear that a long boom in U.S. whiskey exports could be coming to an end.\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/me/2018/07/20180705_me_caught_in_tariff_war_us_distillers_fear_losing_out_on_global_whiskey_boom.mp3\u003c/p>\n\u003cp>Kentucky bourbon has experienced a huge revival over the past decade — thanks in large part to U.S. trade initiatives that have opened up global markets, says Eric Gregory of the Kentucky Distillers' Association.\u003c/p>\n\u003cp>\"The free-trade agreements and the lowering of tariffs that we've received in the past generation have really put bourbon on an equal playing field with our friends in Scotch and Canadian whisky, and other whiskies around the world,\" he says.\u003c/p>\n\u003cp>But all of a sudden the open trade environment that produced that boom — and about $1 billion in annual export revenues — is threatened. Gregory worries that there are no winners in a trade war, only casualties and unintended consequences. \"And that's where we feel we are. We're the victims in a fight that we didn't pick,\" he says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Amir Peay is one of the potential victims. He just opened a new distillery with a historical theme. He bought and refurbished a building in Lexington that housed the distillery that produced James E. Pepper 1776 — once among the most popular whiskey brands in America, with roots that go \u003ca href=\"http://jamesepepper.com/pepper-history/\">back to the American Revolution\u003c/a>.\u003c/p>\n\u003cp>Revitalizing this brand and distillery is a 10-year project that Peay funded with his own life savings. He's already producing nearly 30,000 cases of whiskey a year, using his distillery and excess capacity at other distilleries. About 10 percent of Peay's revenues already come from exports.\u003c/p>\n\u003cp>\"We had been eyeballing Europe as the most logical place to invest and to grow and expand the brand,\" he says.\u003c/p>\n\u003cp>In fact, he's hired a person to manage the expansion and has designed new bottles and labels. But new European tariffs, along with those in Canada and Mexico, could sabotage his growth strategy.\u003c/p>\n\u003cp>\"I just had a meeting this morning with our Canadian importers, who were here at the distillery, and we're all just scratching our heads, because who in their right mind a few years ago would have envisioned us in a trade war with Canada and the European Union, our closest allies and partners,\" Peay says.\u003c/p>\n\u003cp>He estimates the 25 percent EU tariff will force him to raise the shelf price of his 1776 whiskey from 35 euros to 45 euros (from about $41 to $52). He fears European customers will look for something else to drink.\u003c/p>\n\u003cp>\"I think it will have a big negative impact. You know, we're creating a lot of jobs, we're hiring a lot of people and when your growth is being stifled that is very problematic,\" he says.\u003c/p>\n\u003cp>Peay says what worries him most is that over the past 10 years the big whiskey distillers in the U.S. have been doubling and tripling capacity in response to the global whiskey boom. \"The huge increases in production were really intended to fill the anticipated global demand in Europe, in China, in India and elsewhere,\" he says.\u003c/p>\n\u003cp>Whiskey needs to be aged — three to 10 or more years — so those companies have already produced much of the whiskey they think Europeans and Asians will consume in the next several years. But if those forecasts don't pan out because of a trade war, what do those companies do with all that excess whiskey? Peay says they would likely try to sell it in America.\u003c/p>\n\u003cp>\"So then what? Do we now have a flooded market where there's too much whiskey, brutal price competition, distilleries get shut down? There are unintended consequences and what might seem trivial or not as bad early on could snowball into something much worse. And at that point it's kind of hard to turn it back,\" he says.\u003c/p>\n\u003cp>Peay says he hopes the trade conflict will be solved before the worst happens. But he also remembers the original James Pepper, whose distillery he now owns, went bankrupt after a whiskey bubble burst back in 1890. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Kentucky bourbon has experienced a huge revival over the past decade — thanks in large part to U.S. trade initiatives that have opened up global markets, says Eric Gregory of the Kentucky Distillers' Association.\u003c/p>\n\u003cp>\"The free-trade agreements and the lowering of tariffs that we've received in the past generation have really put bourbon on an equal playing field with our friends in Scotch and Canadian whisky, and other whiskies around the world,\" he says.\u003c/p>\n\u003cp>But all of a sudden the open trade environment that produced that boom — and about $1 billion in annual export revenues — is threatened. Gregory worries that there are no winners in a trade war, only casualties and unintended consequences. \"And that's where we feel we are. We're the victims in a fight that we didn't pick,\" he says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Amir Peay is one of the potential victims. He just opened a new distillery with a historical theme. He bought and refurbished a building in Lexington that housed the distillery that produced James E. Pepper 1776 — once among the most popular whiskey brands in America, with roots that go \u003ca href=\"http://jamesepepper.com/pepper-history/\">back to the American Revolution\u003c/a>.\u003c/p>\n\u003cp>Revitalizing this brand and distillery is a 10-year project that Peay funded with his own life savings. He's already producing nearly 30,000 cases of whiskey a year, using his distillery and excess capacity at other distilleries. About 10 percent of Peay's revenues already come from exports.\u003c/p>\n\u003cp>\"We had been eyeballing Europe as the most logical place to invest and to grow and expand the brand,\" he says.\u003c/p>\n\u003cp>In fact, he's hired a person to manage the expansion and has designed new bottles and labels. But new European tariffs, along with those in Canada and Mexico, could sabotage his growth strategy.\u003c/p>\n\u003cp>\"I just had a meeting this morning with our Canadian importers, who were here at the distillery, and we're all just scratching our heads, because who in their right mind a few years ago would have envisioned us in a trade war with Canada and the European Union, our closest allies and partners,\" Peay says.\u003c/p>\n\u003cp>He estimates the 25 percent EU tariff will force him to raise the shelf price of his 1776 whiskey from 35 euros to 45 euros (from about $41 to $52). He fears European customers will look for something else to drink.\u003c/p>\n\u003cp>\"I think it will have a big negative impact. You know, we're creating a lot of jobs, we're hiring a lot of people and when your growth is being stifled that is very problematic,\" he says.\u003c/p>\n\u003cp>Peay says what worries him most is that over the past 10 years the big whiskey distillers in the U.S. have been doubling and tripling capacity in response to the global whiskey boom. \"The huge increases in production were really intended to fill the anticipated global demand in Europe, in China, in India and elsewhere,\" he says.\u003c/p>\n\u003cp>Whiskey needs to be aged — three to 10 or more years — so those companies have already produced much of the whiskey they think Europeans and Asians will consume in the next several years. But if those forecasts don't pan out because of a trade war, what do those companies do with all that excess whiskey? Peay says they would likely try to sell it in America.\u003c/p>\n\u003cp>\"So then what? Do we now have a flooded market where there's too much whiskey, brutal price competition, distilleries get shut down? There are unintended consequences and what might seem trivial or not as bad early on could snowball into something much worse. And at that point it's kind of hard to turn it back,\" he says.\u003c/p>\n\u003cp>Peay says he hopes the trade conflict will be solved before the worst happens. But he also remembers the original James Pepper, whose distillery he now owns, went bankrupt after a whiskey bubble burst back in 1890. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>A little bit of alcohol has been shown to be protective of heart health. But how does drinking influence cancer risk?\u003c/p>\n\u003cp>A new study finds that light drinkers have the lowest combined risk of developing cancer and dying prematurely — even lower than people who don't drink at all. But here's the rub: In this study, \"light\" drinking is defined as one to five drinks per week.\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/atc/2018/06/20180619_atc_drinking_alcohol_can_raise_cancer_risk_how_much_is_too_much.mp3\u003c/p>\n\u003cp>\"It seems to reassure light drinkers,\" says study co-author \u003ca href=\"https://pure.qub.ac.uk/portal/en/persons/andrew-kunzmann(ded9b936-b41a-479c-aea9-1237615a8f73).html\">Andrew Kunzmann\u003c/a>, a researcher at Queen's University Belfast.\u003c/p>\n\u003cp>Researchers studied about 100,000 adults who lived in cities across the U.S., including Birmingham, Ala.; Boulder, Colo.; Los Angeles; and Pittsburgh. The participants were in their mid-50s to early 70s when the study began, and they each completed a survey about their alcohol consumption. Researchers tracked their health for about nine years, and they found that the more a person drank, the higher their risk of getting cancer and dying.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We definitely think [the findings] give a bigger picture of what's going on,\" Kunzmann says. For this study, he collaborated with researchers at the National Cancer Institute in the U.S. The \u003ca href=\"http://journals.plos.org/plosmedicine/article?id=10.1371/journal.pmed.1002585\">study is published\u003c/a> in the scientific journal \u003cem>PLOS Medicine.\u003c/em>\u003c/p>\n\u003cp>The study adds to the evidence that cancer risk may rise when people drink more than one drink per day, but the increase is modest. Moderate drinkers in the study had about a 10 percent increased risk of getting cancer.\u003c/p>\n\u003cp>Not surprisingly, the study finds that heavy drinkers are most at risk. For instance, men who drank three or more drinks per day were three to four times more likely to develop cancer of the esophagus and liver cancer. Other alcohol-related cancers include colorectal cancer and breast cancer in women.\u003c/p>\n\u003cp>\"This study reinforces [the evidence] that people who drink a lot have higher rates of cancer and higher rates of dying from those cancers,\" says \u003ca href=\"https://www.uwhealth.org/findadoctor/profile/noelle-k-loconte-md/6732\">Noelle LoConte\u003c/a>, an oncologist and associate professor at the University of Wisconsin. She was not involved in the study, but NPR asked her to review the evidence.\u003c/p>\n\u003cp>The study comes at a time when the American Society of Clinical Oncology, a group of cancer doctors, is trying to spread awareness about the risks of excessive alcohol consumption. LoConte is the lead author of the group's \u003ca href=\"http://ascopubs.org/doi/abs/10.1200/JCO.2017.76.1155\">recent statement\u003c/a> calling for policies aimed at reducing alcohol consumption.\u003c/p>\n\u003cp>\"We're not proponents of complete abstinence. There probably is an amount of drinking that's OK,\" LoConte says. \"But from a cancer-prevention standpoint, drinking the least amount of alcohol possible would be the best strategy.\"\u003c/p>\n\u003cp>Many studies have pointed to the risks of excessive drinking, yet \"we do not think that most Americans are aware of the link between alcohol and cancer,\" LoConte says.\u003c/p>\n\u003cp>Most people know that too much sun exposure increases the risk of skin cancer and that smoking increases the risk of lung cancer. But a survey done by ASCO last year found that 7 in 10 adults did not recognize drinking alcohol as a risk factor for cancer.\u003c/p>\n\u003cp>When it comes to the lifestyle factors and habits that people can control — or change — to reduce their risk of disease, alcohol is pretty high up on the list. \"Alcohol is estimated to be the third-largest modifiable risk factor for cancer,\" says \u003ca href=\"https://www.cancer.org/research/acs-researchers/susan-gapstur-bio.html\">Susan Gapstur\u003c/a>, an epidemiologist with the American Cancer Society.\u003c/p>\n\u003cp>About 19 percent of cancers are linked to smoking, 8 percent are linked to obesity or excess body weight — and about 5 percent are linked to alcohol.\u003c/p>\n\u003cp>Alcohol is also estimated to be the third-largest contributor to overall cancer deaths in both men and women, Gapstur says. \"Strikingly, alcohol is estimated to account for 39,060 breast cancers [in the U.S.] per year in women,\" she says.\u003c/p>\n\u003cp>One step toward cutting back is to be more aware — and more realistic — about how much you drink. \"The first thing we need to talk about is: What is a drink?\" says LoConte.\u003c/p>\n\u003cp>A drink is a single shot of liquor, 5 ounces of wine or 12 ounces of beer. It's easy to consume more than you realize. Some mixed drinks contain multiple shots of liquor, and some craft beers have higher concentrations of alcohol.\u003c/p>\n\u003cp>Current guidelines recommend that women consume no more than one drink per day, and men consume no more than two drinks per day.\u003c/p>\n\u003cp>But LoConte says this may turn out to be too much. \"I think this study, as I reviewed it, looked like a safer amount would be one drink a day for everybody, regardless of gender,\" LoConte says.\u003c/p>\n\u003cp>At least that's what the study suggests. More research is underway. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It seems to reassure light drinkers,\" says study co-author \u003ca href=\"https://pure.qub.ac.uk/portal/en/persons/andrew-kunzmann(ded9b936-b41a-479c-aea9-1237615a8f73).html\">Andrew Kunzmann\u003c/a>, a researcher at Queen's University Belfast.\u003c/p>\n\u003cp>Researchers studied about 100,000 adults who lived in cities across the U.S., including Birmingham, Ala.; Boulder, Colo.; Los Angeles; and Pittsburgh. The participants were in their mid-50s to early 70s when the study began, and they each completed a survey about their alcohol consumption. Researchers tracked their health for about nine years, and they found that the more a person drank, the higher their risk of getting cancer and dying.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We definitely think [the findings] give a bigger picture of what's going on,\" Kunzmann says. For this study, he collaborated with researchers at the National Cancer Institute in the U.S. The \u003ca href=\"http://journals.plos.org/plosmedicine/article?id=10.1371/journal.pmed.1002585\">study is published\u003c/a> in the scientific journal \u003cem>PLOS Medicine.\u003c/em>\u003c/p>\n\u003cp>The study adds to the evidence that cancer risk may rise when people drink more than one drink per day, but the increase is modest. Moderate drinkers in the study had about a 10 percent increased risk of getting cancer.\u003c/p>\n\u003cp>Not surprisingly, the study finds that heavy drinkers are most at risk. For instance, men who drank three or more drinks per day were three to four times more likely to develop cancer of the esophagus and liver cancer. Other alcohol-related cancers include colorectal cancer and breast cancer in women.\u003c/p>\n\u003cp>\"This study reinforces [the evidence] that people who drink a lot have higher rates of cancer and higher rates of dying from those cancers,\" says \u003ca href=\"https://www.uwhealth.org/findadoctor/profile/noelle-k-loconte-md/6732\">Noelle LoConte\u003c/a>, an oncologist and associate professor at the University of Wisconsin. She was not involved in the study, but NPR asked her to review the evidence.\u003c/p>\n\u003cp>The study comes at a time when the American Society of Clinical Oncology, a group of cancer doctors, is trying to spread awareness about the risks of excessive alcohol consumption. LoConte is the lead author of the group's \u003ca href=\"http://ascopubs.org/doi/abs/10.1200/JCO.2017.76.1155\">recent statement\u003c/a> calling for policies aimed at reducing alcohol consumption.\u003c/p>\n\u003cp>\"We're not proponents of complete abstinence. There probably is an amount of drinking that's OK,\" LoConte says. \"But from a cancer-prevention standpoint, drinking the least amount of alcohol possible would be the best strategy.\"\u003c/p>\n\u003cp>Many studies have pointed to the risks of excessive drinking, yet \"we do not think that most Americans are aware of the link between alcohol and cancer,\" LoConte says.\u003c/p>\n\u003cp>Most people know that too much sun exposure increases the risk of skin cancer and that smoking increases the risk of lung cancer. But a survey done by ASCO last year found that 7 in 10 adults did not recognize drinking alcohol as a risk factor for cancer.\u003c/p>\n\u003cp>When it comes to the lifestyle factors and habits that people can control — or change — to reduce their risk of disease, alcohol is pretty high up on the list. \"Alcohol is estimated to be the third-largest modifiable risk factor for cancer,\" says \u003ca href=\"https://www.cancer.org/research/acs-researchers/susan-gapstur-bio.html\">Susan Gapstur\u003c/a>, an epidemiologist with the American Cancer Society.\u003c/p>\n\u003cp>About 19 percent of cancers are linked to smoking, 8 percent are linked to obesity or excess body weight — and about 5 percent are linked to alcohol.\u003c/p>\n\u003cp>Alcohol is also estimated to be the third-largest contributor to overall cancer deaths in both men and women, Gapstur says. \"Strikingly, alcohol is estimated to account for 39,060 breast cancers [in the U.S.] per year in women,\" she says.\u003c/p>\n\u003cp>One step toward cutting back is to be more aware — and more realistic — about how much you drink. \"The first thing we need to talk about is: What is a drink?\" says LoConte.\u003c/p>\n\u003cp>A drink is a single shot of liquor, 5 ounces of wine or 12 ounces of beer. It's easy to consume more than you realize. Some mixed drinks contain multiple shots of liquor, and some craft beers have higher concentrations of alcohol.\u003c/p>\n\u003cp>Current guidelines recommend that women consume no more than one drink per day, and men consume no more than two drinks per day.\u003c/p>\n\u003cp>But LoConte says this may turn out to be too much. \"I think this study, as I reviewed it, looked like a safer amount would be one drink a day for everybody, regardless of gender,\" LoConte says.\u003c/p>\n\u003cp>At least that's what the study suggests. More research is underway. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Guide: Take a Deep Dive into 6 New Bay Area Restaurants",
"title": "Guide: Take a Deep Dive into 6 New Bay Area Restaurants",
"headTitle": "New Restaurants 2018 | Bay Area Bites | KQED Food",
"content": "\u003cp>Recently, there's been an amazing number of new restaurants springing up in the Bay Area. To celebrate the season we visited five spots in San Francisco and one in Berkeley to explore the food, drink, and story behind these culinary destinations. The intention of these deep dives is to give you a visual and informational taste of what these restaurants have to offer. Enjoy!\u003c/p>\n\u003cfigure id=\"attachment_126231\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/126313/che-fico-opens-on-divisadero-cool-figs-wood-fired-chicken-and-hot-pizza\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1998-new.jpg\" alt=\"Chef/Co-Owner David Nayfeld holding Marinara, Anchovy, Arugula Pizze at Che Fico\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126231\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef/Co-Owner David Nayfeld holding Marinara, Anchovy, Arugula Pizze at Che Fico \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/126313/che-fico-opens-on-divisadero-cool-figs-wood-fired-chicken-and-hot-pizza\">Che Fico Opens on Divisadero — Cool Figs, Wood-Fired Chicken and Hot Pizza\u003c/a>\u003cbr>\nFour 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/p>\n\u003cfigure id=\"attachment_127503\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/127454/buzzy-valencia-street-gets-a-swinging-60s-addition-with-the-beehives-debut\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3885-new.jpg\" alt=\"Lead Bartender Emilio Salehi showcases The Beehive cocktails (L to R): Thunderbird, Ipanema Gold, Bikini Drifter, Rising Sun\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127503\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lead Bartender Emilio Salehi showcases The Beehive cocktails (L to R): Thunderbird, Ipanema Gold, Bikini Drifter, Rising Sun \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/127454/buzzy-valencia-street-gets-a-swinging-60s-addition-with-the-beehives-debut\">Buzzy Valencia Street Gets a Swinging 60s Addition With The Beehive’s Debut\u003c/a>\u003cbr>\nThe Beehive is a groovy trip back to the 60s in the Mission’s former Range location.\u003c/p>\n\u003cfigure id=\"attachment_127147\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/127083/pop-up-to-permanent-sorrel-hits-prime-time-with-a-full-time-presidio-heights-home\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8117-2-new.jpg\" alt=\"Striped Bass with artichoke, cauliflower, sultana, wild ramps, saffron at Sorrel\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127147\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sorrel's Striped Bass with artichoke, cauliflower, sultana, wild ramps, saffron \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/127083/pop-up-to-permanent-sorrel-hits-prime-time-with-a-full-time-presidio-heights-home\">Pop-up to Permanent — Sorrel Hits Prime Time With a Full-Time Presidio Heights Home\u003c/a>\u003cbr>\nAfter 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/p>\n\u003cfigure id=\"attachment_126992\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/126982/berkeley-classic-henrys-scores-a-touchdown-with-new-teams-menu-and-design-changes\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2661-new.jpg\" alt=\"Henry's CheeseBoy on a Tartine sweet potato bun with herbed fries\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126992\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Henry's CheeseBoy on a Tartine sweet potato bun with herbed fries \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/126982/berkeley-classic-henrys-scores-a-touchdown-with-new-teams-menu-and-design-changes\">Berkeley Classic Henry’s Scores a Touchdown with New Team’s Menu and Design Changes\u003c/a>\u003cbr>\nWith Chris Kronner’s exciting small plates and irresistible burgers, plus Tartine bread and cocktails from an industry star, Berkeley’s venerable pub is now a major destination beyond tailgates and happy hour.\u003c/p>\n\u003cfigure id=\"attachment_126786\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/126767/avery-opens-on-fillmore-as-sfs-next-elaborate-tasting-menu-destination\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7732-new.jpg\" alt=\"Avery exterior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-126786\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Avery exterior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/126767/avery-opens-on-fillmore-as-sfs-next-elaborate-tasting-menu-destination\">Avery Opens on Fillmore as SF’s Next Elaborate Tasting Menu Destination\u003c/a>\u003cbr>\nSan Francisco’s latest tasting menu experience opens on Fillmore from a talented and artistic alum of Saison, Atelier Crenn and Benu.\u003c/p>\n\u003cfigure id=\"attachment_127803\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/127643/homework-means-celebrating-on-school-nights-with-the-dogpatchs-new-weeknights-only-bar\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0104-new.jpg\" alt=\"School Night bar\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127803\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">School Night bar \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/127643/homework-means-celebrating-on-school-nights-with-the-dogpatchs-new-weeknights-only-bar\">Homework Means Celebrating on School Nights With the Dogpatch’s New Weeknights-Only Bar\u003c/a>\u003cbr>\nWith a menu designed by Traci Des Jardins and cocktails from Enrique Sanchez, School Night is an intriguing private event space and weeknights-only bar hybrid experiment in the Dogpatch.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Recently, there's been an amazing number of new restaurants springing up in the Bay Area. To celebrate the season we visited five spots in San Francisco and one in Berkeley to explore the food, drink, and story behind these culinary destinations. ",
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"description": "Recently, there's been an amazing number of new restaurants springing up in the Bay Area. To celebrate the season we visited five spots in San Francisco and one in Berkeley to explore the food, drink, and story behind these culinary destinations. ",
"title": "Guide: Take a Deep Dive into 6 New Bay Area Restaurants | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Recently, there's been an amazing number of new restaurants springing up in the Bay Area. To celebrate the season we visited five spots in San Francisco and one in Berkeley to explore the food, drink, and story behind these culinary destinations. The intention of these deep dives is to give you a visual and informational taste of what these restaurants have to offer. Enjoy!\u003c/p>\n\u003cfigure id=\"attachment_126231\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/126313/che-fico-opens-on-divisadero-cool-figs-wood-fired-chicken-and-hot-pizza\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1998-new.jpg\" alt=\"Chef/Co-Owner David Nayfeld holding Marinara, Anchovy, Arugula Pizze at Che Fico\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126231\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef/Co-Owner David Nayfeld holding Marinara, Anchovy, Arugula Pizze at Che Fico \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/126313/che-fico-opens-on-divisadero-cool-figs-wood-fired-chicken-and-hot-pizza\">Che Fico Opens on Divisadero — Cool Figs, Wood-Fired Chicken and Hot Pizza\u003c/a>\u003cbr>\nFour 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/p>\n\u003cfigure id=\"attachment_127503\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/127454/buzzy-valencia-street-gets-a-swinging-60s-addition-with-the-beehives-debut\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3885-new.jpg\" alt=\"Lead Bartender Emilio Salehi showcases The Beehive cocktails (L to R): Thunderbird, Ipanema Gold, Bikini Drifter, Rising Sun\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127503\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lead Bartender Emilio Salehi showcases The Beehive cocktails (L to R): Thunderbird, Ipanema Gold, Bikini Drifter, Rising Sun \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/127454/buzzy-valencia-street-gets-a-swinging-60s-addition-with-the-beehives-debut\">Buzzy Valencia Street Gets a Swinging 60s Addition With The Beehive’s Debut\u003c/a>\u003cbr>\nThe Beehive is a groovy trip back to the 60s in the Mission’s former Range location.\u003c/p>\n\u003cfigure id=\"attachment_127147\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/127083/pop-up-to-permanent-sorrel-hits-prime-time-with-a-full-time-presidio-heights-home\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8117-2-new.jpg\" alt=\"Striped Bass with artichoke, cauliflower, sultana, wild ramps, saffron at Sorrel\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127147\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sorrel's Striped Bass with artichoke, cauliflower, sultana, wild ramps, saffron \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/127083/pop-up-to-permanent-sorrel-hits-prime-time-with-a-full-time-presidio-heights-home\">Pop-up to Permanent — Sorrel Hits Prime Time With a Full-Time Presidio Heights Home\u003c/a>\u003cbr>\nAfter 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/p>\n\u003cfigure id=\"attachment_126992\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/126982/berkeley-classic-henrys-scores-a-touchdown-with-new-teams-menu-and-design-changes\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2661-new.jpg\" alt=\"Henry's CheeseBoy on a Tartine sweet potato bun with herbed fries\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126992\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Henry's CheeseBoy on a Tartine sweet potato bun with herbed fries \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/126982/berkeley-classic-henrys-scores-a-touchdown-with-new-teams-menu-and-design-changes\">Berkeley Classic Henry’s Scores a Touchdown with New Team’s Menu and Design Changes\u003c/a>\u003cbr>\nWith Chris Kronner’s exciting small plates and irresistible burgers, plus Tartine bread and cocktails from an industry star, Berkeley’s venerable pub is now a major destination beyond tailgates and happy hour.\u003c/p>\n\u003cfigure id=\"attachment_126786\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/126767/avery-opens-on-fillmore-as-sfs-next-elaborate-tasting-menu-destination\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7732-new.jpg\" alt=\"Avery exterior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-126786\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Avery exterior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/126767/avery-opens-on-fillmore-as-sfs-next-elaborate-tasting-menu-destination\">Avery Opens on Fillmore as SF’s Next Elaborate Tasting Menu Destination\u003c/a>\u003cbr>\nSan Francisco’s latest tasting menu experience opens on Fillmore from a talented and artistic alum of Saison, Atelier Crenn and Benu.\u003c/p>\n\u003cfigure id=\"attachment_127803\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/127643/homework-means-celebrating-on-school-nights-with-the-dogpatchs-new-weeknights-only-bar\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0104-new.jpg\" alt=\"School Night bar\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127803\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">School Night bar \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/127643/homework-means-celebrating-on-school-nights-with-the-dogpatchs-new-weeknights-only-bar\">Homework Means Celebrating on School Nights With the Dogpatch’s New Weeknights-Only Bar\u003c/a>\u003cbr>\nWith a menu designed by Traci Des Jardins and cocktails from Enrique Sanchez, School Night is an intriguing private event space and weeknights-only bar hybrid experiment in the Dogpatch.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Homework Means Celebrating on School Nights With the Dogpatch’s New Weeknights-Only Bar",
"title": "Homework Means Celebrating on School Nights With the Dogpatch’s New Weeknights-Only Bar",
"headTitle": "New Restaurants 2018 | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>With a menu designed by Traci Des Jardins and cocktails from Enrique Sanchez, School Night is an Intriguing Private Event Space and Weeknights-Only Bar Hybrid Experiment in the Dogpatch\u003c/em>\u003c/p>\n\u003cp>At first glance, a bar being closed on Thursday, Friday and Saturday nights is like a Financial District coffee shop only being open on weekend evenings or a sports bar strictly serving weekday lunch. It makes you raise your eyebrows as if you’re a judge on “Shark Tank” and begs you to ask the contestant, “Are you trying to lose money with this business plan?”\u003c/p>\n\u003cp>Dig a little deeper, however, and you’ll realize that this structure for the Dogpatch Sunday to Wednesday nights-only newcomer, School Night, is actually pretty smart, if unconventional. It may even be brilliant. In present day, start-up-centric San Francisco terms, it’s a “disruptor.” Some “disruptors” truly do disrupt normal life in a negative way and are annoying pests like all of those electric scooters on the sidewalks. Other disruptors like how the Los Angeles chef Dave Beran serves dessert bites throughout the tasting menu at his new restaurant, \u003ca href=\"https://www.dialoguerestaurant.com/\">Dialogue\u003c/a>, are initially met with heavy skepticism for being different but then win approval because they end up being a clever change-up from the status quo that nobody knew they wanted or needed.\u003c/p>\n\u003cfigure id=\"attachment_127810\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4434-new.jpg\" alt=\"Inside School Night\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127810\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside School Night \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>School Night is definitely the latter type of disruptor. Let’s get one thing straight about how it manages to be a restaurant and bar industry disruptor — it isn’t just a restaurant and bar. \u003ca href=\"https://www.thepearlsf.com/school-night-bar\">School Night\u003c/a> is an open to the public part of a spectacular two-year old event spaced called \u003ca href=\"https://www.thepearlsf.com/\">“The Pearl.”\u003c/a> The venue’s Co-Founder and Managing Partner, Adam Mendelson, knew that he couldn’t just open another restaurant in the traditional format when he decided to go into the hospitality business with a background in renewable energy finance (talk about an unlikely path!). Hopefully this isn’t breaking news to the dining public but it’s no secret in the restaurant industry — owning a restaurant or bar or winery or pretty much any food and beverage concept — is not going to make sustainable money. It’s even more daunting in a competitive and outrageously expensive market like this one. \u003c/p>\n\u003cfigure id=\"attachment_127825\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4679-new-1.jpg\" alt=\"Inside The Pearl\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127825\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside The Pearl \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127802\" class=\"wp-caption alignright\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0169-new.jpg\" alt=\"The Pearl Co-Founder and Managing Partner, Adam Mendelson\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127802\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pearl Co-Founder and Managing Partner, Adam Mendelson \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Brooklyn Winery in New York’s flexible business model served as one inspiration for The Pearl, as did multi-purpose art galleries and newer hotels. That aforementioned urban winery, for example, is really a winery, event space, casual place for a few bites, and weddings destination. These are venues that serve multiple functions and attract different crowds for different time periods. They are dynamic concepts. \u003c/p>\n\u003cfigure id=\"attachment_127880\" class=\"wp-caption alignright\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0077-new.jpg\" alt=\"The Pearl signage\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pearl signage \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>School Night is enormously helped by The Pearl and The Pearl is greatly enhanced by School Night. Mendelson described the relationship to us as a “virtuous cycle” where The Pearl wouldn’t be on the radar for many Bay Area residents because private event spaces are a small and not very talked-about niche. Everyone pays attention to restaurants and bars. So, much of the public is now aware of The Pearl because of School Night. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At the same time, School Night gives The Pearl another prime event space on the big nights for those (Thursday-Saturday), which makes a much more substantial amount of money than a restaurant or bar. On those four traditionally slow nights for private events, School Night is its own destination for eating and drinking the creations of one of San Francisco’s most celebrated chefs and one of San Francisco’s most talented bartenders. Besides, who goes out on weekends anymore? Isn’t Monday night the new Saturday night?\u003c/p>\n\u003cp>It’s hard to tell if this is a positive or negative result of #adulting. On one hand, you still have to wake up to work on a Tuesday morning and an 11pm third round of pisco sours might make that less fun. On the other hand, adults (non-parents, that is) don’t have to worry about calculus homework or going to soccer practice because we don’t have the dreaded “school nights” anymore.\u003c/p>\n\u003cfigure id=\"attachment_127855\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0096-new.jpg\" alt=\"Books and signage on display at School Night\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127855\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Books and signage on display at School Night \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For many people, this writer included, “school night” still sends shivers down our spines like how “flight delay” or “jury duty” makes you freeze and clam up. The term has negative connotations of writing essays about Faulkner at the dinner table and your parents telling you to go to sleep by 10pm even if the Giants game is only in the eighth inning. In other words, school night meant “no fun.”\u003c/p>\n\u003cp>Luckily, we have School Night the bar to bring back the “cool” in school night. We’re so over weekends.\u003c/p>\n\u003cfigure id=\"attachment_127818\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4612-new.jpg\" alt=\"The bar at School Night\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127818\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bar at School Night \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>School Night is an 87-seat bar, open kitchen and dining area located next to The Pearl’s spectacular three-level space, entered from a separate door on 19th Street. The bar’s design is compelling everywhere your eye wanders. It’s worth a trip to the Dogpatch just to see the plant-themed faded prints on the three-dimensional wall fixture near the entrance. But, it’s the Latin-inspired food from Traci Des Jardins and chef de cuisine Audie Golder and the cocktails by Enrique Sanchez that really are the reason to skip the Netflix watching and yoga classes after work in favor of going out on the sleepy town.\u003c/p>\n\u003cfigure id=\"attachment_127854\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0094-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0094-new.jpg\" alt=\"School Night's food menu\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127854\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">School Night's food menu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127815\" class=\"wp-caption alignright\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4556-new.jpg\" alt=\"Traci Des Jardins\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-127815\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4556-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4556-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4556-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4556-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4556-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4556-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4556-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4556-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4556-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4556-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Traci Des Jardins \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The food menu is split between composed kitchen dishes and items from the kitchen’s retro red, wood-burning oven named Bertha, brought in from Portland, Oregon. Acquring Bertha from our neighbor to the north isn’t as random as it sounds. One of The Pearl’s main investors is Kurt Huffman, a powerful Portland restaurateur with his ChefStable group. Yes, that’s the connection of why Portland’s beloved pig-centric sandwich shop, \u003ca href=\"http://lardosandwiches.com/\">Lardo\u003c/a>, popped up at The Pearl at the end of April. Keep an eye on a closer Portland-San Francisco dining relationship that has, for the most part, been a distant rivalry.\u003c/p>\n\u003cp>From Bertha, guests can enjoy surf, turf or vegetables with baby back ribs “costillas” slathered with tomatillo barbecue sauce ($16); clams and mussels cooked by the flames and paired with angel hair pasta and aji amarillo aioli for “fideos” ($17); or blistered vegetables ($14) from Mariquita Farms, the Watsonville farm that Des Jardins works closely with. Queso fundido ($16) is a gooey mix of Oaxacan, Provola and Fontal cheeses melted by Bertha and teamed with chorizo and poblano peppers, then ready to be formed into a kind of DIY quesadilla with flour tortillas.\u003c/p>\n\u003cp>https://youtu.be/_XIHOb7OfoY\u003c/p>\n\u003cp>Des Jardins nods to her mother’s and grandparents’ Mexican heritage throughout the menu at her Presidio restaurant, Arguello, and serves a classic plate of tacos al pastor ($15 for three) at School Night. Bay Area diners often cringe at the thought of eating something like duck hearts and gizzards grilled on anticucho skewers ($13), but hopefully can get past that offal mental block because they be some of the most tender and flavorful cuts of duck, beef and chicken. Another unexpected bird preparation emerging from Bertha partners fried quail leg with a moist achiote-marinated quail breast ($23), accompanied by fried plantains and a zesty onion escabeche.\u003c/p>\n\u003cfigure id=\"attachment_127836\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0243-new.jpg\" alt=\"Wolfe Ranch quail\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127836\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wolfe Ranch quail \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Both Bertha and kitchen dishes aren’t necessarily small plates or large plates. Think of the non-snack dishes as larger tapas that are great for sharing with a friend or enjoying on your own as a two-to-three dish dinner. \u003c/p>\n\u003cp>Those snacks for setting the stage of a full meal or just filling an empty belly while drinking include lime, jalapeño and coriander-dusted pepitas ($4) and housemade tortilla chips with tomatillo-chipotle and guajillo-arbol chile salsas ($6).\u003c/p>\n\u003cp>From the kitchen, diners can order meat-free Impossible meatball “albondigas” one at a time ($3) and learn that the Impossible burger meat might actually excel more in meatball form with tomatillo salsa than as a patty on a bun with ketchup and mustard. \u003c/p>\n\u003cfigure id=\"attachment_127834\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0228-new.jpg\" alt=\"Meat-free Impossible meatball\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127834\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Meat-free Impossible meatball \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s not as surprising to find \u003ca href=\"https://www.impossiblefoods.com/\">Impossible\u003c/a> meatballs on this bar food menu as it might seem. Des Jardins’ Hayes Valley high-end flagship, Jardinière, was one of the first restaurants in the country to serve it as a burger (and as Impossible beef tartare!). She started her role as a culinary advisor for the Silicon Valley start-up long before it launched in restaurants a year ago. For a little perspective on the company’s growth and Des Jardins’ importance in it, Jardinière and Cockscomb (Chris Cosentino’s meat-centric, opposite of vegetarian SoMa restaurant) were two of the first three restaurants to serve the Impossible burger and now 1,000 restaurants do just over 365 days later. It’s a borderline phenomenon. \u003c/p>\n\u003cp>Elsewhere on the menu, instead of serving fries, the duck fat-confited fried potatoes ($12) are smashed, crisped and served with guajillo mojo and crema.\u003c/p>\n\u003cp>Cebiche ($13) at School Night comes Peruvian-style. That means raw local halibut comes in small cubes, not heavily diced, is only briefly marinated in the lime-based leche de tigre and comes with hominy and corn nuts, instead of tortilla chips as would be done in Mexico. It’s also given the Peruvian spelling of a “b,” not “ceviche.” Sanchez learned this in high school and insists on it, just like one of his mentors (and Peru’s most influential chef), Gastón Acurio. \u003c/p>\n\u003cfigure id=\"attachment_127838\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0208-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0208-new.jpg\" alt=\"Cebiche\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127838\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cebiche \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salads are generally the last thing on most bar-goers minds but like with the little gem spears at True Laurel and the kale salad at Trick Dog, are given real respect at School Night. The Mexican chopped salad actually is a plate of little gem lettuce cups filled with jicama, cucumber, avocado and pepitas ($13). Meanwhile, the straightforward Tijuana Caesar ($13) is the answer to one of food’s great trivia questions: “Where was the Caesar invented?” Yes, Caesar’s restaurant in Tijuana’s Zona Centro.\u003c/p>\n\u003cp>Sanchez, a native of Lima, Peru, is one of the city’s great ambassadors for that country’s spectacular cuisine and, of course, pisco. The Peruvian brandy gets its own section on the cocktail menu (all cocktails are $12), as do agave spirits and whiskey. If you’re after a daiquiri or a Negroni, don’t worry, it’s a full bar and you’ll be perfectly happy. But for Sanchez’s menu of a dozen drinks, split four per spirit category, trust the master and enjoy his witty and delicious creations. \u003c/p>\n\u003cp>Without question, the bar’s most Instagram-friendly drink is the Maracuyá Sour, essentially a passion fruit and cacao-pisco sour with a “school crossing” symbol stenciled onto the foamy egg white top from a Peychaud’s bitters spray. \u003c/p>\n\u003cfigure id=\"attachment_127890\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0178-new.jpg\" alt=\"Enrique Sanchez displays the “school crossing” symbol stencil used to make the Maracuyá Sour cocktail\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127890\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enrique Sanchez displays the “school crossing” symbol stencil used to make the Maracuyá Sour cocktail\u003c/figcaption>\u003c/figure>\n\u003cp>https://youtu.be/NlUovpPHHMg\u003c/p>\n\u003cp>The Principal’s Punch is a play on the San Francisco-invented pisco punch, adding falernum and the herbal French liqueur, Génépy, to the tried-and-true trio of pisco, pineapple and lemon. There’s one catch to that trio. Instead of the usual pineapple gum syrup most recipes for the drink call for, Sanchez makes a pineapple agua fresca-like mix of pineapple juice from the fruit and pineapple water from the skin. Agua fresca and fresh fruit have been a pivotal part of Sanchez’s life since his boyhood when his grandmother had a roadside kiosk selling both.\u003c/p>\n\u003cfigure id=\"attachment_127883\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0092-new.jpg\" alt=\"The Principal’s Punch\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127883\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Principal’s Punch \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In addition, Sanchez makes his own labor-intensive version of the purple maize-based agua fresca staple in Peru, chicha morada, from pineapple skins, apples, cloves and cinnamon, all stained a deep, dark purple hue from the maize’s cob. It’s served in the, you guessed it, Purple Maize cocktail with pisco, amaro, lime, and orange liqueur. The chicha morada and the pineapple agua fresca are also served on their own as non-alcoholic options ($5). And if you’re wondering, Sanchez, doesn’t make his own version of Peru’s beloved sugary soda, Inka Kola, nor does he actually enjoy drinking it these days.\u003c/p>\n\u003cp>For a spirit-forward pisco option, spring for the Pura Uvas with Madeira and vermouth. Note how it is garnished with a frozen grape because the drink has only three ingredients and each one is made from grapes, as Sanchez playfully mentions in its menu listing. \u003c/p>\n\u003cp>In fact, many of the drinks have fascinating histories or sarcastically comedic stories behind their names. Sanchez does a great job of offering insights into his drink creations, both with drink description paragraphs on the menu and recipes on the back of bar coasters. \u003c/p>\n\u003cfigure id=\"attachment_127840\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0219-new.jpg\" alt=\"Coasters with cocktail recipes\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127840\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Coasters with cocktail recipes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Under the “whiskey” section, the bourbon fizz Teacher’s Pet cocktail doesn’t refer to a nickname for Sanchez in school. It’s actually a tongue-in-cheek reference to a whoopie cushion-like trick he and a friend played on a teacher they didn’t like as mischievous 14-year olds. Cochineals are tiny insects found in cactus around Latin America and South America. They have a vivid red color that, well, gave the teacher a colorful bottom when he sat on the cochineals that had been discreetly placed on his chair in a matchbook by the two young students. \u003c/p>\n\u003cfigure id=\"attachment_127853\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0091-new.jpg\" alt=\"Teacher's Pet from the School Night menu\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127853\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Teacher's Pet from the School Night menu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Along with making teachers angry, the bugs are often used to naturally color alcohol and cosmetics. Campari discontinued using cochineal for price reasons a few years ago but Cappelletti, one of the key ingredients in the Teacher’s Pet, still adds it. Don’t be grossed out. Cochineal eventually has no taste in the final products.\u003c/p>\n\u003cp>Elsewhere on the whiskey side, Hierba Buena is a rye mint julep-like ode to San Francisco’s history as “Yerba Buena” and also the name of the mint leaf used in the drink, providing a minty doubleheader with a San Francisco favorite, fernet. The menu’s Manhattan-style offering is The Queen of Lima, stirring together bourbon; Negra Ciolla (a pisco made of the Negra Criolla grape); mistela (a fortified wine blending pisco and regular grape wine); and Peruvian-made Chuncho bitters.\u003c/p>\n\u003cp>At this point, you might be wondering why was whiskey singled out as a specialty on School Night’s menu? An old-fashioned is Sanchez’s drink of choice when going out and the way for him to quickly judge a bar’s potential. On cue, his old-fashioned, Bertha & The Smoke, includes his own blend of bitters (Angostura, orange and Dale DeGroff’s pimento) smoked in Bertha, then stirred with high-proof rye, and poured over a large rock snugly nestled in a previously smoked tumbler.\u003c/p>\n\u003cp>https://youtu.be/3ZNbFhR_MhI\u003c/p>\n\u003cfigure id=\"attachment_127889\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0183-new.jpg\" alt=\"Bertha & The Smoke\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127889\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bertha & The Smoke \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As these approachable but elaborate drinks suggest, Sanchez is one of the under-the-radar stars of San Francisco’s bar community. He’s not a celebrity bartender because he doesn’t seek the spotlight or have his own bar, but he is an icon to his fellow city bar managers and one of the most entertaining bartenders in the city to chat with. If you want to learn every minute detail about smoking bitters or a particular pisco grape, then get ready for a lesson at School Night. There may be homework afterwards. \u003c/p>\n\u003cp>He arrived in San Francisco from Peru as a 21-year old and grew to become the lead bartender for Acurio’s first restaurant outside of Peru, La Mar Cebicheria Peruana, when it opened on the Embarcadero a decade ago. Sanchez is a big reason why pisco sours are now one of the most ordered drinks across the Bay Area. But, his career has also taken him to a few Mexican concepts, like Tres Agaves and Arguello, that have opened his eyes to agave spirits right at the same time that mezcal started having its “revolution” moment. As a Peruvian, pisco will always “be in his blood” but Sanchez acknowledges he’s really excited by mezcal and tequila nowadays. That’s why agave is the third part of his menu.\u003c/p>\n\u003cp>His version of a margarita is Mr. Kotter, splitting the difference of a classic recipe’s use of orange liqueur and the Tommy’s way with agave nectar, and serving the drink on a hibiscus-infused rock for a color flourish. Tequila isn’t an expected base for a martini but it is in Pancho’s Martini, smoothed out with the salty embrace of manzanilla sherry.\u003c/p>\n\u003cp>The menu’s best match for a poolside cocktail is, appropriately, Spring Break, a smoky mezcal drink on ice pebbles with pineapple gum syrup and hibiscus. Finally, if the lecture at School Night is making your eyes feel a little heavy, it’s time for the Recess Reboot. The mezcal drink is an interpretation of how Mexican coffee often has cinnamon, cloves and piloncillo. Sanchez makes the spiced coffee as a cold brew to mix with amaro and whipped cream for a richer body when poured over crushed ice. \u003c/p>\n\u003cp>Outside of cocktails, four local beers are served on draft ($7), Peru’s national Cusqueña lager is available by the bottle ($5) a few tempting sherries are offered ($6-$8) and three wines are poured by-the-glass on draft ($12). \u003c/p>\n\u003cp>Obviously, in order to make this weeknight-only concept really work, Mendelson knew all along that his grand plan could thrive only if he has an all-star team. He certainly found that with Des Jardins and Sanchez. Des Jardins might not be the national icon of a Thomas Keller or Alice Waters, but the two-time James Beard winner and Central Valley native deserves a place on the local chefs’ Mount Rushmore for her influential work at restaurants and in the community. She sits on the board of La Cocina, is active in all sorts of charity and education activities, and helped launch the Giants’ centerfield garden with the Bon Appétit Management Company a few years ago at AT&T Park.\u003c/p>\n\u003cfigure id=\"attachment_127935\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4548-new1.jpg\" alt=\"Traci Des Jardins at School Night\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127935\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Traci Des Jardins at School Night \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On the restaurant side, she started with no culinary training (no school nights!) but landed apprenticeships with many legendary French kitchens including La Maison Troisgros, Alain Passard’s L’Arpège and Alain Ducasse’s Le Louis XV. After learning classical French techniques from the best mentors possible, Des Jardins’ career brought her back to her home state and the wonderful ingredients of California. She was an opening chef in various capacities at some of the most important restaurants of the 1990s including Patina in Los Angeles (the only one still open); Aqua; Japantown’s fascinating Japanese-French fusion restaurant, Elka (here’s an \u003ca href=\"https://www.nytimes.com/1993/01/13/garden/from-hill-to-hill-san-francisco-s-top-restaurants.html\">interesting throwback article\u003c/a> about that important but oft-forgotten place); and Rubicon. That last one is where Des Jardins finally could run her own kitchen as Executive Chef and where she won the 1995 James Beard Foundation Rising Star Chef of the Year award. \u003c/p>\n\u003cp>Her solo debut, Jardinière, opened in 1997 and still is as strong as ever, balancing a nightly crowd of theatergoers, older regulars and eager, young food-obsessed diners. Des Jardins also owns or co-owns Mijita, a taqueria in the Ferry Building and attached to AT&T Park; Arguello, TRANSIT and The Commissary in the Presidio; and Public House at AT&T Park. Her restaurant concepts are eclectic in style and location to say the least. After helping to put the Presidio on the San Francisco dining map, it’s exciting to see her help elevate the Dogpatch dining scene in the complete opposite corner of the city. \u003c/p>\n\u003cp>Along with Mendelson, Des Jardins and Sanchez have a strong team of industry personnel and non-traditional hospitality personnel to make sure this concept isn’t just an experiment. The Pearl’s General Manager is Jon Larner, a Founding Partner of The Independent concert venue on Divisadero. School Night’s General Manager is Riley Bartlett (Pizzeria Delfina, Spruce) and Amy Reynolds is the Director of Operations for Des Jardins’ medium-sized stable of restaurants.\u003c/p>\n\u003cfigure id=\"attachment_127824\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4658-new.jpg\" alt=\"Pearl’s General Manager is Jon Larner\" width=\"1920\" height=\"1370\" class=\"size-full wp-image-127824\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new-1020x728.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new-1200x856.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new-1180x842.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new-960x685.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new-240x171.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new-375x268.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new-520x371.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pearl’s General Manager is Jon Larner \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So, The Pearl is its own operation and School Night is an overlapping one between the chef and The Pearl. As far as event spaces go, you’d be hard pressed to find a more impressive venue than The Pearl. It’s a three-level loft-chic space with a gorgeous rooftop patio. The main floor boasts several intriguing maps as pieces of art by Alexis Laurent and a ceiling-high living indoor garden on built-in giant cranes à la New York’s High Line. For a bar next door to not seem like a low-key supporting act to such a stunner...good luck! With Laurent’s help, School Night has managed to be architecturally notable on its own.\u003c/p>\n\u003cfigure id=\"attachment_127827\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4700-new.jpg\" alt=\"Inside The Pearl looking down on the first level\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127827\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside The Pearl looking down on the first level \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127887\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4706-new.jpg\" alt=\"The Pearl second level space\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127887\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pearl second level space \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127888\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4710-new.jpg\" alt=\"The Pearl rooftop patio\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127888\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pearl rooftop patio \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Seating is split between the bar, central high-tops and wooden booths on the non-bar side wall. The latter two areas have full service. A partition made of glazed glass cubes and a stack of firewood greets diners at the door and then a chic-industrial theme dominates everywhere you look when walking to a seat. Exposed pipes run overhead with oversized lamp bulbs dangling down from the ceiling. They immediately draw your attention to the skylight (trend alert!) that gives the airy space an even grander aura. \u003c/p>\n\u003cfigure id=\"attachment_127884\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4619-new.jpg\" alt=\"Inside School Night\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127884\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside School Night \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are four main design features that the Instagram and gallery-frequenting crowds will appreciate. We mentioned the three-dimensional plant print wall fixture by the entrance, made by Laurent. The bathrooms are right next to it and each stall has an eye-catching tile wall. The bar’s background is a giant menu board that seems partially inspired by the one at Toronado and partially like a chalkboard in a classroom. The far end of the room features a wheel-like light creation by Laurent that has a steampunk vibe to it.\u003c/p>\n\u003cfigure id=\"attachment_127837\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4628-new.jpg\" alt=\"Three-dimensional plant print wall relief by San Francisco artist Alexis Laurent\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127837\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Three-dimensional plant print wall relief by San Francisco artist Alexis Laurent \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127823\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4636-new.jpg\" alt=\"The festive bathroom \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127823\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The festive bathroom \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Clearly, School Night has the talent and the design to make it a hit on what are usually the most sluggish evenings of the week for bars and restaurants. Plus, the $12 cocktails are “a deal” by San Francisco’s inflated standards and the venue is in a neighborhood going through a huge building and housing boom. There is a lot working in School Night’s favor.\u003c/p>\n\u003cp>School Night is an intriguing industry strategy and one that will be closely watched. We’ve seen other restaurants in the city make daring changes, whether it’s having ticketed reservations or serving high-end cuisine in no-frills spaces. It’s up to San Francisco diners and drinkers to fill our the report card for this concept. However, one thing is for certain — when our adult homework involves tasting cebiche and pisco cocktails, we look forward to school nights. \u003c/p>\n\u003cfigure id=\"attachment_127850\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0084-new.jpg\" alt=\"School Night signage\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127850\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">School Night signage \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"https://www.schoolnightsf.com/\">\u003cstrong>School Night\u003c/strong>\u003c/a>\u003cbr>\n601 19th St. \u003ca href=\"https://www.google.com/maps/place/School+Night/@37.7615343,-122.3911776,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7fb811772cff:0x73e436e233e70b52!8m2!3d37.7615343!4d-122.3889836\">MAP\u003c/a>\u003cbr>\nSan Francisco, CA 94107\u003cbr>\nPh: (415) 903-5427\u003cbr>\nHours: Sunday-Wednesday, 5pm-Midnight\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pg/ThePearlSF/about/?ref=page_internal\">The Pearl\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/schoolnightsf/?hl=en\">@SchoolNightSF\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SchoolNightSF\">@SchoolNightSF\u003c/a>\u003cbr>\nPrice Range: $$\u003c/p>\n\n",
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"excerpt": "With a menu designed by Traci Des Jardins and cocktails from Enrique Sanchez, School Night is an Intriguing Private Event Space and Weeknights-Only Bar Hybrid Experiment in the Dogpatch",
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"description": "With a menu designed by Traci Des Jardins and cocktails from Enrique Sanchez, School Night is an Intriguing Private Event Space and Weeknights-Only Bar Hybrid Experiment in the Dogpatch",
"title": "Homework Means Celebrating on School Nights With the Dogpatch’s New Weeknights-Only Bar | KQED",
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"headline": "Homework Means Celebrating on School Nights With the Dogpatch’s New Weeknights-Only Bar",
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"nprByline": "\u003ca href=\"https://www.kqed.org/author/trevorfelch\">Trevor Felch\u003c/a> (writer), \u003ca href=\"https://www.kqed.org/author/wendy-goodfriend\">Wendy Goodfriend\u003c/a> (photos/video)",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>With a menu designed by Traci Des Jardins and cocktails from Enrique Sanchez, School Night is an Intriguing Private Event Space and Weeknights-Only Bar Hybrid Experiment in the Dogpatch\u003c/em>\u003c/p>\n\u003cp>At first glance, a bar being closed on Thursday, Friday and Saturday nights is like a Financial District coffee shop only being open on weekend evenings or a sports bar strictly serving weekday lunch. It makes you raise your eyebrows as if you’re a judge on “Shark Tank” and begs you to ask the contestant, “Are you trying to lose money with this business plan?”\u003c/p>\n\u003cp>Dig a little deeper, however, and you’ll realize that this structure for the Dogpatch Sunday to Wednesday nights-only newcomer, School Night, is actually pretty smart, if unconventional. It may even be brilliant. In present day, start-up-centric San Francisco terms, it’s a “disruptor.” Some “disruptors” truly do disrupt normal life in a negative way and are annoying pests like all of those electric scooters on the sidewalks. Other disruptors like how the Los Angeles chef Dave Beran serves dessert bites throughout the tasting menu at his new restaurant, \u003ca href=\"https://www.dialoguerestaurant.com/\">Dialogue\u003c/a>, are initially met with heavy skepticism for being different but then win approval because they end up being a clever change-up from the status quo that nobody knew they wanted or needed.\u003c/p>\n\u003cfigure id=\"attachment_127810\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4434-new.jpg\" alt=\"Inside School Night\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127810\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside School Night \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>School Night is definitely the latter type of disruptor. Let’s get one thing straight about how it manages to be a restaurant and bar industry disruptor — it isn’t just a restaurant and bar. \u003ca href=\"https://www.thepearlsf.com/school-night-bar\">School Night\u003c/a> is an open to the public part of a spectacular two-year old event spaced called \u003ca href=\"https://www.thepearlsf.com/\">“The Pearl.”\u003c/a> The venue’s Co-Founder and Managing Partner, Adam Mendelson, knew that he couldn’t just open another restaurant in the traditional format when he decided to go into the hospitality business with a background in renewable energy finance (talk about an unlikely path!). Hopefully this isn’t breaking news to the dining public but it’s no secret in the restaurant industry — owning a restaurant or bar or winery or pretty much any food and beverage concept — is not going to make sustainable money. It’s even more daunting in a competitive and outrageously expensive market like this one. \u003c/p>\n\u003cfigure id=\"attachment_127825\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4679-new-1.jpg\" alt=\"Inside The Pearl\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127825\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside The Pearl \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127802\" class=\"wp-caption alignright\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0169-new.jpg\" alt=\"The Pearl Co-Founder and Managing Partner, Adam Mendelson\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127802\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pearl Co-Founder and Managing Partner, Adam Mendelson \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Brooklyn Winery in New York’s flexible business model served as one inspiration for The Pearl, as did multi-purpose art galleries and newer hotels. That aforementioned urban winery, for example, is really a winery, event space, casual place for a few bites, and weddings destination. These are venues that serve multiple functions and attract different crowds for different time periods. They are dynamic concepts. \u003c/p>\n\u003cfigure id=\"attachment_127880\" class=\"wp-caption alignright\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0077-new.jpg\" alt=\"The Pearl signage\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pearl signage \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>School Night is enormously helped by The Pearl and The Pearl is greatly enhanced by School Night. Mendelson described the relationship to us as a “virtuous cycle” where The Pearl wouldn’t be on the radar for many Bay Area residents because private event spaces are a small and not very talked-about niche. Everyone pays attention to restaurants and bars. So, much of the public is now aware of The Pearl because of School Night. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At the same time, School Night gives The Pearl another prime event space on the big nights for those (Thursday-Saturday), which makes a much more substantial amount of money than a restaurant or bar. On those four traditionally slow nights for private events, School Night is its own destination for eating and drinking the creations of one of San Francisco’s most celebrated chefs and one of San Francisco’s most talented bartenders. Besides, who goes out on weekends anymore? Isn’t Monday night the new Saturday night?\u003c/p>\n\u003cp>It’s hard to tell if this is a positive or negative result of #adulting. On one hand, you still have to wake up to work on a Tuesday morning and an 11pm third round of pisco sours might make that less fun. On the other hand, adults (non-parents, that is) don’t have to worry about calculus homework or going to soccer practice because we don’t have the dreaded “school nights” anymore.\u003c/p>\n\u003cfigure id=\"attachment_127855\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0096-new.jpg\" alt=\"Books and signage on display at School Night\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127855\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Books and signage on display at School Night \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For many people, this writer included, “school night” still sends shivers down our spines like how “flight delay” or “jury duty” makes you freeze and clam up. The term has negative connotations of writing essays about Faulkner at the dinner table and your parents telling you to go to sleep by 10pm even if the Giants game is only in the eighth inning. In other words, school night meant “no fun.”\u003c/p>\n\u003cp>Luckily, we have School Night the bar to bring back the “cool” in school night. We’re so over weekends.\u003c/p>\n\u003cfigure id=\"attachment_127818\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4612-new.jpg\" alt=\"The bar at School Night\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127818\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bar at School Night \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>School Night is an 87-seat bar, open kitchen and dining area located next to The Pearl’s spectacular three-level space, entered from a separate door on 19th Street. The bar’s design is compelling everywhere your eye wanders. It’s worth a trip to the Dogpatch just to see the plant-themed faded prints on the three-dimensional wall fixture near the entrance. But, it’s the Latin-inspired food from Traci Des Jardins and chef de cuisine Audie Golder and the cocktails by Enrique Sanchez that really are the reason to skip the Netflix watching and yoga classes after work in favor of going out on the sleepy town.\u003c/p>\n\u003cfigure id=\"attachment_127854\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0094-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0094-new.jpg\" alt=\"School Night's food menu\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127854\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">School Night's food menu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127815\" class=\"wp-caption alignright\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4556-new.jpg\" alt=\"Traci Des Jardins\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-127815\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4556-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4556-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4556-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4556-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4556-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4556-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4556-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4556-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4556-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4556-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Traci Des Jardins \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The food menu is split between composed kitchen dishes and items from the kitchen’s retro red, wood-burning oven named Bertha, brought in from Portland, Oregon. Acquring Bertha from our neighbor to the north isn’t as random as it sounds. One of The Pearl’s main investors is Kurt Huffman, a powerful Portland restaurateur with his ChefStable group. Yes, that’s the connection of why Portland’s beloved pig-centric sandwich shop, \u003ca href=\"http://lardosandwiches.com/\">Lardo\u003c/a>, popped up at The Pearl at the end of April. Keep an eye on a closer Portland-San Francisco dining relationship that has, for the most part, been a distant rivalry.\u003c/p>\n\u003cp>From Bertha, guests can enjoy surf, turf or vegetables with baby back ribs “costillas” slathered with tomatillo barbecue sauce ($16); clams and mussels cooked by the flames and paired with angel hair pasta and aji amarillo aioli for “fideos” ($17); or blistered vegetables ($14) from Mariquita Farms, the Watsonville farm that Des Jardins works closely with. Queso fundido ($16) is a gooey mix of Oaxacan, Provola and Fontal cheeses melted by Bertha and teamed with chorizo and poblano peppers, then ready to be formed into a kind of DIY quesadilla with flour tortillas.\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/_XIHOb7OfoY'\n title='//www.youtube.com/embed/_XIHOb7OfoY'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Des Jardins nods to her mother’s and grandparents’ Mexican heritage throughout the menu at her Presidio restaurant, Arguello, and serves a classic plate of tacos al pastor ($15 for three) at School Night. Bay Area diners often cringe at the thought of eating something like duck hearts and gizzards grilled on anticucho skewers ($13), but hopefully can get past that offal mental block because they be some of the most tender and flavorful cuts of duck, beef and chicken. Another unexpected bird preparation emerging from Bertha partners fried quail leg with a moist achiote-marinated quail breast ($23), accompanied by fried plantains and a zesty onion escabeche.\u003c/p>\n\u003cfigure id=\"attachment_127836\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0243-new.jpg\" alt=\"Wolfe Ranch quail\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127836\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wolfe Ranch quail \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Both Bertha and kitchen dishes aren’t necessarily small plates or large plates. Think of the non-snack dishes as larger tapas that are great for sharing with a friend or enjoying on your own as a two-to-three dish dinner. \u003c/p>\n\u003cp>Those snacks for setting the stage of a full meal or just filling an empty belly while drinking include lime, jalapeño and coriander-dusted pepitas ($4) and housemade tortilla chips with tomatillo-chipotle and guajillo-arbol chile salsas ($6).\u003c/p>\n\u003cp>From the kitchen, diners can order meat-free Impossible meatball “albondigas” one at a time ($3) and learn that the Impossible burger meat might actually excel more in meatball form with tomatillo salsa than as a patty on a bun with ketchup and mustard. \u003c/p>\n\u003cfigure id=\"attachment_127834\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0228-new.jpg\" alt=\"Meat-free Impossible meatball\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127834\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Meat-free Impossible meatball \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s not as surprising to find \u003ca href=\"https://www.impossiblefoods.com/\">Impossible\u003c/a> meatballs on this bar food menu as it might seem. Des Jardins’ Hayes Valley high-end flagship, Jardinière, was one of the first restaurants in the country to serve it as a burger (and as Impossible beef tartare!). She started her role as a culinary advisor for the Silicon Valley start-up long before it launched in restaurants a year ago. For a little perspective on the company’s growth and Des Jardins’ importance in it, Jardinière and Cockscomb (Chris Cosentino’s meat-centric, opposite of vegetarian SoMa restaurant) were two of the first three restaurants to serve the Impossible burger and now 1,000 restaurants do just over 365 days later. It’s a borderline phenomenon. \u003c/p>\n\u003cp>Elsewhere on the menu, instead of serving fries, the duck fat-confited fried potatoes ($12) are smashed, crisped and served with guajillo mojo and crema.\u003c/p>\n\u003cp>Cebiche ($13) at School Night comes Peruvian-style. That means raw local halibut comes in small cubes, not heavily diced, is only briefly marinated in the lime-based leche de tigre and comes with hominy and corn nuts, instead of tortilla chips as would be done in Mexico. It’s also given the Peruvian spelling of a “b,” not “ceviche.” Sanchez learned this in high school and insists on it, just like one of his mentors (and Peru’s most influential chef), Gastón Acurio. \u003c/p>\n\u003cfigure id=\"attachment_127838\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0208-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0208-new.jpg\" alt=\"Cebiche\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127838\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cebiche \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salads are generally the last thing on most bar-goers minds but like with the little gem spears at True Laurel and the kale salad at Trick Dog, are given real respect at School Night. The Mexican chopped salad actually is a plate of little gem lettuce cups filled with jicama, cucumber, avocado and pepitas ($13). Meanwhile, the straightforward Tijuana Caesar ($13) is the answer to one of food’s great trivia questions: “Where was the Caesar invented?” Yes, Caesar’s restaurant in Tijuana’s Zona Centro.\u003c/p>\n\u003cp>Sanchez, a native of Lima, Peru, is one of the city’s great ambassadors for that country’s spectacular cuisine and, of course, pisco. The Peruvian brandy gets its own section on the cocktail menu (all cocktails are $12), as do agave spirits and whiskey. If you’re after a daiquiri or a Negroni, don’t worry, it’s a full bar and you’ll be perfectly happy. But for Sanchez’s menu of a dozen drinks, split four per spirit category, trust the master and enjoy his witty and delicious creations. \u003c/p>\n\u003cp>Without question, the bar’s most Instagram-friendly drink is the Maracuyá Sour, essentially a passion fruit and cacao-pisco sour with a “school crossing” symbol stenciled onto the foamy egg white top from a Peychaud’s bitters spray. \u003c/p>\n\u003cfigure id=\"attachment_127890\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0178-new.jpg\" alt=\"Enrique Sanchez displays the “school crossing” symbol stencil used to make the Maracuyá Sour cocktail\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127890\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enrique Sanchez displays the “school crossing” symbol stencil used to make the Maracuyá Sour cocktail\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/NlUovpPHHMg'\n title='//www.youtube.com/embed/NlUovpPHHMg'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>The Principal’s Punch is a play on the San Francisco-invented pisco punch, adding falernum and the herbal French liqueur, Génépy, to the tried-and-true trio of pisco, pineapple and lemon. There’s one catch to that trio. Instead of the usual pineapple gum syrup most recipes for the drink call for, Sanchez makes a pineapple agua fresca-like mix of pineapple juice from the fruit and pineapple water from the skin. Agua fresca and fresh fruit have been a pivotal part of Sanchez’s life since his boyhood when his grandmother had a roadside kiosk selling both.\u003c/p>\n\u003cfigure id=\"attachment_127883\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0092-new.jpg\" alt=\"The Principal’s Punch\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127883\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Principal’s Punch \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In addition, Sanchez makes his own labor-intensive version of the purple maize-based agua fresca staple in Peru, chicha morada, from pineapple skins, apples, cloves and cinnamon, all stained a deep, dark purple hue from the maize’s cob. It’s served in the, you guessed it, Purple Maize cocktail with pisco, amaro, lime, and orange liqueur. The chicha morada and the pineapple agua fresca are also served on their own as non-alcoholic options ($5). And if you’re wondering, Sanchez, doesn’t make his own version of Peru’s beloved sugary soda, Inka Kola, nor does he actually enjoy drinking it these days.\u003c/p>\n\u003cp>For a spirit-forward pisco option, spring for the Pura Uvas with Madeira and vermouth. Note how it is garnished with a frozen grape because the drink has only three ingredients and each one is made from grapes, as Sanchez playfully mentions in its menu listing. \u003c/p>\n\u003cp>In fact, many of the drinks have fascinating histories or sarcastically comedic stories behind their names. Sanchez does a great job of offering insights into his drink creations, both with drink description paragraphs on the menu and recipes on the back of bar coasters. \u003c/p>\n\u003cfigure id=\"attachment_127840\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0219-new.jpg\" alt=\"Coasters with cocktail recipes\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127840\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Coasters with cocktail recipes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Under the “whiskey” section, the bourbon fizz Teacher’s Pet cocktail doesn’t refer to a nickname for Sanchez in school. It’s actually a tongue-in-cheek reference to a whoopie cushion-like trick he and a friend played on a teacher they didn’t like as mischievous 14-year olds. Cochineals are tiny insects found in cactus around Latin America and South America. They have a vivid red color that, well, gave the teacher a colorful bottom when he sat on the cochineals that had been discreetly placed on his chair in a matchbook by the two young students. \u003c/p>\n\u003cfigure id=\"attachment_127853\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0091-new.jpg\" alt=\"Teacher's Pet from the School Night menu\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127853\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Teacher's Pet from the School Night menu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Along with making teachers angry, the bugs are often used to naturally color alcohol and cosmetics. Campari discontinued using cochineal for price reasons a few years ago but Cappelletti, one of the key ingredients in the Teacher’s Pet, still adds it. Don’t be grossed out. Cochineal eventually has no taste in the final products.\u003c/p>\n\u003cp>Elsewhere on the whiskey side, Hierba Buena is a rye mint julep-like ode to San Francisco’s history as “Yerba Buena” and also the name of the mint leaf used in the drink, providing a minty doubleheader with a San Francisco favorite, fernet. The menu’s Manhattan-style offering is The Queen of Lima, stirring together bourbon; Negra Ciolla (a pisco made of the Negra Criolla grape); mistela (a fortified wine blending pisco and regular grape wine); and Peruvian-made Chuncho bitters.\u003c/p>\n\u003cp>At this point, you might be wondering why was whiskey singled out as a specialty on School Night’s menu? An old-fashioned is Sanchez’s drink of choice when going out and the way for him to quickly judge a bar’s potential. On cue, his old-fashioned, Bertha & The Smoke, includes his own blend of bitters (Angostura, orange and Dale DeGroff’s pimento) smoked in Bertha, then stirred with high-proof rye, and poured over a large rock snugly nestled in a previously smoked tumbler.\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/3ZNbFhR_MhI'\n title='//www.youtube.com/embed/3ZNbFhR_MhI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cfigure id=\"attachment_127889\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0183-new.jpg\" alt=\"Bertha & The Smoke\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127889\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bertha & The Smoke \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As these approachable but elaborate drinks suggest, Sanchez is one of the under-the-radar stars of San Francisco’s bar community. He’s not a celebrity bartender because he doesn’t seek the spotlight or have his own bar, but he is an icon to his fellow city bar managers and one of the most entertaining bartenders in the city to chat with. If you want to learn every minute detail about smoking bitters or a particular pisco grape, then get ready for a lesson at School Night. There may be homework afterwards. \u003c/p>\n\u003cp>He arrived in San Francisco from Peru as a 21-year old and grew to become the lead bartender for Acurio’s first restaurant outside of Peru, La Mar Cebicheria Peruana, when it opened on the Embarcadero a decade ago. Sanchez is a big reason why pisco sours are now one of the most ordered drinks across the Bay Area. But, his career has also taken him to a few Mexican concepts, like Tres Agaves and Arguello, that have opened his eyes to agave spirits right at the same time that mezcal started having its “revolution” moment. As a Peruvian, pisco will always “be in his blood” but Sanchez acknowledges he’s really excited by mezcal and tequila nowadays. That’s why agave is the third part of his menu.\u003c/p>\n\u003cp>His version of a margarita is Mr. Kotter, splitting the difference of a classic recipe’s use of orange liqueur and the Tommy’s way with agave nectar, and serving the drink on a hibiscus-infused rock for a color flourish. Tequila isn’t an expected base for a martini but it is in Pancho’s Martini, smoothed out with the salty embrace of manzanilla sherry.\u003c/p>\n\u003cp>The menu’s best match for a poolside cocktail is, appropriately, Spring Break, a smoky mezcal drink on ice pebbles with pineapple gum syrup and hibiscus. Finally, if the lecture at School Night is making your eyes feel a little heavy, it’s time for the Recess Reboot. The mezcal drink is an interpretation of how Mexican coffee often has cinnamon, cloves and piloncillo. Sanchez makes the spiced coffee as a cold brew to mix with amaro and whipped cream for a richer body when poured over crushed ice. \u003c/p>\n\u003cp>Outside of cocktails, four local beers are served on draft ($7), Peru’s national Cusqueña lager is available by the bottle ($5) a few tempting sherries are offered ($6-$8) and three wines are poured by-the-glass on draft ($12). \u003c/p>\n\u003cp>Obviously, in order to make this weeknight-only concept really work, Mendelson knew all along that his grand plan could thrive only if he has an all-star team. He certainly found that with Des Jardins and Sanchez. Des Jardins might not be the national icon of a Thomas Keller or Alice Waters, but the two-time James Beard winner and Central Valley native deserves a place on the local chefs’ Mount Rushmore for her influential work at restaurants and in the community. She sits on the board of La Cocina, is active in all sorts of charity and education activities, and helped launch the Giants’ centerfield garden with the Bon Appétit Management Company a few years ago at AT&T Park.\u003c/p>\n\u003cfigure id=\"attachment_127935\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4548-new1.jpg\" alt=\"Traci Des Jardins at School Night\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127935\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Traci Des Jardins at School Night \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On the restaurant side, she started with no culinary training (no school nights!) but landed apprenticeships with many legendary French kitchens including La Maison Troisgros, Alain Passard’s L’Arpège and Alain Ducasse’s Le Louis XV. After learning classical French techniques from the best mentors possible, Des Jardins’ career brought her back to her home state and the wonderful ingredients of California. She was an opening chef in various capacities at some of the most important restaurants of the 1990s including Patina in Los Angeles (the only one still open); Aqua; Japantown’s fascinating Japanese-French fusion restaurant, Elka (here’s an \u003ca href=\"https://www.nytimes.com/1993/01/13/garden/from-hill-to-hill-san-francisco-s-top-restaurants.html\">interesting throwback article\u003c/a> about that important but oft-forgotten place); and Rubicon. That last one is where Des Jardins finally could run her own kitchen as Executive Chef and where she won the 1995 James Beard Foundation Rising Star Chef of the Year award. \u003c/p>\n\u003cp>Her solo debut, Jardinière, opened in 1997 and still is as strong as ever, balancing a nightly crowd of theatergoers, older regulars and eager, young food-obsessed diners. Des Jardins also owns or co-owns Mijita, a taqueria in the Ferry Building and attached to AT&T Park; Arguello, TRANSIT and The Commissary in the Presidio; and Public House at AT&T Park. Her restaurant concepts are eclectic in style and location to say the least. After helping to put the Presidio on the San Francisco dining map, it’s exciting to see her help elevate the Dogpatch dining scene in the complete opposite corner of the city. \u003c/p>\n\u003cp>Along with Mendelson, Des Jardins and Sanchez have a strong team of industry personnel and non-traditional hospitality personnel to make sure this concept isn’t just an experiment. The Pearl’s General Manager is Jon Larner, a Founding Partner of The Independent concert venue on Divisadero. School Night’s General Manager is Riley Bartlett (Pizzeria Delfina, Spruce) and Amy Reynolds is the Director of Operations for Des Jardins’ medium-sized stable of restaurants.\u003c/p>\n\u003cfigure id=\"attachment_127824\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4658-new.jpg\" alt=\"Pearl’s General Manager is Jon Larner\" width=\"1920\" height=\"1370\" class=\"size-full wp-image-127824\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new-1020x728.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new-1200x856.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new-1180x842.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new-960x685.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new-240x171.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new-375x268.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new-520x371.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pearl’s General Manager is Jon Larner \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So, The Pearl is its own operation and School Night is an overlapping one between the chef and The Pearl. As far as event spaces go, you’d be hard pressed to find a more impressive venue than The Pearl. It’s a three-level loft-chic space with a gorgeous rooftop patio. The main floor boasts several intriguing maps as pieces of art by Alexis Laurent and a ceiling-high living indoor garden on built-in giant cranes à la New York’s High Line. For a bar next door to not seem like a low-key supporting act to such a stunner...good luck! With Laurent’s help, School Night has managed to be architecturally notable on its own.\u003c/p>\n\u003cfigure id=\"attachment_127827\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4700-new.jpg\" alt=\"Inside The Pearl looking down on the first level\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127827\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside The Pearl looking down on the first level \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127887\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4706-new.jpg\" alt=\"The Pearl second level space\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127887\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pearl second level space \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127888\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4710-new.jpg\" alt=\"The Pearl rooftop patio\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127888\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pearl rooftop patio \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Seating is split between the bar, central high-tops and wooden booths on the non-bar side wall. The latter two areas have full service. A partition made of glazed glass cubes and a stack of firewood greets diners at the door and then a chic-industrial theme dominates everywhere you look when walking to a seat. Exposed pipes run overhead with oversized lamp bulbs dangling down from the ceiling. They immediately draw your attention to the skylight (trend alert!) that gives the airy space an even grander aura. \u003c/p>\n\u003cfigure id=\"attachment_127884\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4619-new.jpg\" alt=\"Inside School Night\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127884\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside School Night \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are four main design features that the Instagram and gallery-frequenting crowds will appreciate. We mentioned the three-dimensional plant print wall fixture by the entrance, made by Laurent. The bathrooms are right next to it and each stall has an eye-catching tile wall. The bar’s background is a giant menu board that seems partially inspired by the one at Toronado and partially like a chalkboard in a classroom. The far end of the room features a wheel-like light creation by Laurent that has a steampunk vibe to it.\u003c/p>\n\u003cfigure id=\"attachment_127837\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4628-new.jpg\" alt=\"Three-dimensional plant print wall relief by San Francisco artist Alexis Laurent\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127837\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Three-dimensional plant print wall relief by San Francisco artist Alexis Laurent \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127823\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4636-new.jpg\" alt=\"The festive bathroom \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127823\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The festive bathroom \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Clearly, School Night has the talent and the design to make it a hit on what are usually the most sluggish evenings of the week for bars and restaurants. Plus, the $12 cocktails are “a deal” by San Francisco’s inflated standards and the venue is in a neighborhood going through a huge building and housing boom. There is a lot working in School Night’s favor.\u003c/p>\n\u003cp>School Night is an intriguing industry strategy and one that will be closely watched. We’ve seen other restaurants in the city make daring changes, whether it’s having ticketed reservations or serving high-end cuisine in no-frills spaces. It’s up to San Francisco diners and drinkers to fill our the report card for this concept. However, one thing is for certain — when our adult homework involves tasting cebiche and pisco cocktails, we look forward to school nights. \u003c/p>\n\u003cfigure id=\"attachment_127850\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0084-new.jpg\" alt=\"School Night signage\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127850\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">School Night signage \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=\"https://www.schoolnightsf.com/\">\u003cstrong>School Night\u003c/strong>\u003c/a>\u003cbr>\n601 19th St. \u003ca href=\"https://www.google.com/maps/place/School+Night/@37.7615343,-122.3911776,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7fb811772cff:0x73e436e233e70b52!8m2!3d37.7615343!4d-122.3889836\">MAP\u003c/a>\u003cbr>\nSan Francisco, CA 94107\u003cbr>\nPh: (415) 903-5427\u003cbr>\nHours: Sunday-Wednesday, 5pm-Midnight\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pg/ThePearlSF/about/?ref=page_internal\">The Pearl\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/schoolnightsf/?hl=en\">@SchoolNightSF\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SchoolNightSF\">@SchoolNightSF\u003c/a>\u003cbr>\nPrice Range: $$\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Buzzy Valencia Street Gets a Swinging 60s Addition With The Beehive’s Debut",
"title": "Buzzy Valencia Street Gets a Swinging 60s Addition With The Beehive’s Debut",
"headTitle": "New Restaurants 2018 | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>The Beehive is a groovy trip back to the 60s in the Mission’s former Range location\u003c/em>\u003c/p>\n\u003cp>Is there such a thing as “groovy cuisine”? I’m not talking about psychedelic-themed Ben and Jerry’s ice cream flavors or anything inspired by Austin Powers, like a \u003ca href=\"https://la.eater.com/2018/3/27/17165944/austin-powers-bar-glendale-electric-pussycat-coming\">pop-up bar\u003c/a> that is currently open in Los Angeles. Though the groovy 1960s overlapped greatly with the peak of hippie cuisine, a genre that recently was covered extensively by local food writer Jonathan Kauffman in \u003ca href=\"https://www.kqed.org/forum/2010101863775\">Hippie Food\u003c/a>, brown rice and mung bean sprouts aren’t groovy. \u003c/p>\n\u003cp>The term obviously has a 1960s connotation but it also evokes the same upbeat and positive manner of New Orleans’ relentless “let the good times roll” mentality. In other words, “groovy cuisine” should balance both a mindset of optimism in difficult times and a reference to a certain time period. You’ll find both gloriously in harmony at The Beehive, the Mission’s swinging and shiny new imbibing destination with equally noteworthy food. \u003c/p>\n\u003cfigure id=\"attachment_127551\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_4413-new.jpg\" alt=\"The Beehive exterior\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127551\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4413-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4413-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4413-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4413-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4413-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4413-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4413-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4413-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4413-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4413-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4413-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Beehive exterior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127478\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3521-new.jpg\" alt=\"The Beehive interior lounge area\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127478\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3521-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3521-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3521-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3521-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3521-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3521-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3521-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3521-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3521-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3521-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3521-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Beehive interior lounge area \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Let’s be honest--nobody wants to go to a restaurant and actually order a glass of artificial powder and water. Or spam from the can. Or stacks of Ritz crackers from the cardboard box. Or another listless fondue with stale bread and sad vegetables for dipping. Or Swedish meatballs unless you’re desperate at Ikea. \u003c/p>\n\u003cp>All of these retro favorites, some specifically from the 1960s and others just mid-20th general food items, became so untrendy after that time period that newer generations have grown to embrace them and seek to make them trendy again. It’s the circle of canned food and powdered drinks life. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Local bars with strong food programs (Trick Dog, True Laurel, The Douglas Room, \u003ca href=\"https://www.kqed.org/bayareabites/126982/berkeley-classic-henrys-scores-a-touchdown-with-new-teams-menu-and-design-changes\">Henry’s\u003c/a> to name just a few) have tackled the subject of “bar food” with gusto and created a now ubiquitous “elevated bar food” genre that lifts up patty melts and chicken wings in the same way that pizza and meatloaf were given needed tweaks around the Bay Area by chefs during the comfort food craze of five to ten years ago. \u003c/p>\n\u003cp>The Beehive aims to elevate 1960s cocktail party hors d’oeuvres but really extends from that by offering a mélange of those oft-forgotten classic (crudité with dip; pigs in a blanket; shrimp cocktail), general bar food given a twist (sliders; deviled eggs), and also period staples like fondue and Americanized Chinese food that could have been served in the 1960s at school cafeterias, football tailgates or eaten on a random night at home with David Cassidy and Shirley Jones on the TV. \u003c/p>\n\u003cfigure id=\"attachment_127537\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_4284-new.jpg\" alt=\"Trio of Deviled Eggs\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127537\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4284-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4284-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4284-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4284-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4284-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4284-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4284-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4284-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4284-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4284-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4284-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trio of Deviled Eggs \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These are all retro staples that have been fine-tuned, rethought and spruced up with a contemporary chef’s emphasis on higher quality, fresher ingredients. \u003c/p>\n\u003cfigure id=\"attachment_127539\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_4301-new.jpg\" alt=\"House-made “Spam” Rillette\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127539\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4301-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4301-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4301-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4301-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4301-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4301-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4301-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4301-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4301-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4301-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4301-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">House-made “Spam” Rillette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For example, there’s a plate of housemade “spam” rillette with pineapple chutney and “Ritz crackers” ($10) alongside Swedish meatballs ($11) on the “bites” menu. To change up the former, “spam” is a wedge of pork shoulder and bacon that really does have spam’s earthy-meaty flavor profile but exchanges the real thing’s blubbery, watery consistency, for the force meat-evoking, almost mousse-like texture that you’d expect of a typical pork or salmon rillettes. Those “Ritz crackers” are made in a pasta maker and have the buttery mouth feel of the real crackers without the harsh salt blast of each bite.\u003c/p>\n\u003cfigure id=\"attachment_127531\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_4221-new.jpg\" alt=\"Swedish Meatballs\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127531\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4221-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4221-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4221-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4221-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4221-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4221-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4221-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4221-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4221-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4221-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4221-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Swedish Meatballs \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To improve the latter, The Beehive’s gluten-free meatballs skip the frequently cloying addition of breadcrumbs in the mix and have a pleasant balance of 60% pork and 40% beef, so they’re tender and perky but also have some juiciness to them like a burger at Nopa. Each meatball has some deft seasoning from ginger and nutmeg and resides in a pool of creamy gravy that boasts some unexpectedly intense beefy flavor to it. Following the cocktail party motif, the three meatballs each have a fondue stick in them. The witty catch is that each meatball is pretty massive, so there’s a caveman eating a turkey leg vibe to tackling one of these in one mammoth bite. \u003c/p>\n\u003cp>Are oversized Swedish meatballs proper cocktail party food? Definitely not but it’s pretty funny to imagine Don Draper tackling one with a Manhattan in his other hand.\u003c/p>\n\u003cp>Amongst the \u003ca href=\"https://www.thebeehivesf.com/cocktails\">dozen cocktails\u003c/a>, the “Gemini” (all cocktails are $13) is a smooth, not too icy slushie centered on housemade “Tang” with manzanilla sherry and, yet another trendy-untrendy-trendy again stalwart, Ketel One vodka. It tastes like…real Tang with the pronounced saline kick that is manzanilla sherry’s trademark. Honestly, it’s fascinating how dead-on the flavor of this “Tang” really is compared to the chemical-laden one but you can also taste the freshness of having real oranges involved.\u003c/p>\n\u003cfigure id=\"attachment_127575\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3964-new.jpg\" alt=\"Gemini cocktail\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-127575\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3964-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3964-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3964-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3964-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3964-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3964-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3964-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3964-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3964-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3964-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gemini cocktail \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Beehive’s period-specific vision is so sharply defined and the research and development must have been so daunting (an estimated 40 pounds of cheese were used for fondue experimenting) that you know The Beehive can’t be the product of industry rookies. And, it isn’t. \u003c/p>\n\u003cp>The bar is in the same venerable venue on Valencia next to the Mission Playground and Pool that housed the game-changing restaurant, Range, for a dozen years until its closing on New Year’s Eve of 2016. With Delfina and the original Slanted Door, Range helped transform the Mission into the dining juggernaut and frontline of gentrification neighborhood that it is today. Range’s chef and co-owner Phil West shares Partner duties at The Beehive with another celebrated chef, Arnold Eric Wong, and one of the city’s design maestros, Steve Werney. Hang with us as we breakdown the connections that make Wong and West seems like the well-connected Kevin Bacon’s of San Francisco restaurants. \u003c/p>\n\u003cfigure id=\"attachment_127515\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_4014-new.jpg\" alt=\"Partner/Chef Phil West in front of The Beehive\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127515\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4014-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4014-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4014-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4014-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4014-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4014-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4014-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4014-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4014-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4014-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4014-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Partner/Chef Phil West in front of The Beehive \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127576\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3944-new.jpg\" alt=\"Partner/Chef Arnold Eric Wong\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127576\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3944-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3944-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3944-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3944-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3944-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3944-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3944-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3944-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3944-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3944-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3944-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Partner/Chef Arnold Eric Wong \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127544\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_4334-new.jpg\" alt=\"Partner/Designer Steve Werney\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127544\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4334-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4334-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4334-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4334-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4334-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4334-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4334-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4334-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4334-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4334-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4334-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Partner/Designer Steve Werney \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wong, a Haight Ashbury native and now Berkeley resident, opened EOS in Cole Valley (a highly regarded Asian fusion restaurant at the peak of that trend in the late 1990s) and was the founding chef and partner of SoMa’s celebrated Bacar in the early 2000s. West met Wong at Bacar and the two separated for West to open Range with his wife, Cameron (whom he also met at EOS). Werney made a name for himself separately with the award-winning design of 25 Lusk but joined this duo and esteemed bar star Carlos Yturria (who met West and Wong at Bacar) for a formidable partnership quartet to open The Treasury, in the FiDi, in 2015. \u003c/p>\n\u003cp>The team’s set-up is different from almost any other bar or restaurant. You now know about the three partners but they also work in myriad forms with a full-time chef, general manager and lead bartender, all of whom have their own ideas and work together with the partners to fully complete the experience. It’s an unusual set of checks and balances for a bar or restaurant. \u003c/p>\n\u003cp>Wong is a trained pastry chef, in addition to being one of the city’s A-list general chefs. So, he’ll consult on everything from the seasoning for the meatballs to butter in a pie crust to making the gums and syrups for the cocktails. West will offer thoughts on food but also does number crunching, design advice and, when necessary, sweep leaves from the entryway. They are heavily involved mentors who really let general manager Tristen Philippart de Foy (brought over from The Treasury), chef Byron Gee (The Rotunda at Neiman Marcus) and lead bartender Emilio Salehi (an under 30-years old cocktail-making prodigy who has worked at Whitechapel, Mourad and The Treasury) do the day-to-day work.\u003c/p>\n\u003cfigure id=\"attachment_127479\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3544-new.jpg\" alt=\"General Manager Tristen Philippart de Foy at the back bar\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127479\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3544-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3544-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3544-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3544-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3544-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3544-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3544-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3544-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3544-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3544-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3544-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">General Manager Tristen Philippart de Foy at the back bar \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127583\" class=\"wp-caption aligncenter\" style=\"max-width: 1509px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4166-new1.jpg\" alt=\"Chef Byron Gee in The Beehive's open kitchen\" width=\"1509\" height=\"1280\" class=\"size-full wp-image-127583\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4166-new1.jpg 1509w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4166-new1-160x136.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4166-new1-800x679.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4166-new1-768x651.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4166-new1-1020x865.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4166-new1-1200x1018.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4166-new1-1180x1001.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4166-new1-960x814.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4166-new1-240x204.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4166-new1-375x318.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4166-new1-520x441.jpg 520w\" sizes=\"(max-width: 1509px) 100vw, 1509px\">\u003cfigcaption class=\"wp-caption-text\">Chef Byron Gee in The Beehive's open kitchen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127507\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3938-new.jpg\" alt=\"Lead Bartender Emilio Salehi\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127507\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3938-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3938-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3938-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3938-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3938-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3938-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3938-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3938-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3938-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3938-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3938-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lead Bartender Emilio Salehi \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you frequent The Treasury and dined at Range, you’ll see how there’s a distinct style that has emerged in making each venue a consistently likeable place. They have upbeat vibes but aren’t trying to be hip or innovative. The Treasury is a glamorous, celebratory space with no attitude. Range was equal parts high-end and relaxed. You could wear a suit and tie or jeans and a t-shirt to both. Drinks at The Treasury by Yturria and at Range (many of its ex-bartenders have gone on to prominent roles like Jeff Lyons at The Third Rail in the Dogpatch) are clean and exciting, but never wild. That connecting line continues to the food, whether it’s Wong’s albacore and Roncevaux cheese tuna melt at The Treasury or West’s beloved coffee-rubbed pork shoulder at Range. \u003c/p>\n\u003cp>Salehi says he aims for “approachable cocktails that are also cocktails for cocktail drinkers.” That concept pretty much sums up the unifying dining and drinking experiences created at Range and The Treasury, and now at The Beehive: approachable, high quality and clever.\u003c/p>\n\u003cfigure id=\"attachment_127504\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3897-new.jpg\" alt=\"The Beehive cocktails (L to R): Thunderbird, Ipanema Gold, Bikini Drifter, Rising Sun\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127504\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3897-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3897-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3897-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3897-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3897-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3897-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3897-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3897-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3897-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3897-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3897-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Beehive cocktails (L to R): Thunderbird, Ipanema Gold, Bikini Drifter, Rising Sun \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Speaking of approachable but completely refashioned drinks, we’ve come this far and not mentioned the one part of The Beehive that, ahem, has created the most opening buzz. At its core, the “Bikini Drifter” is a piña colada. For the Instagram crowd and novelty drink seekers, it’s the purple drink. To the cocktail professional, it’s a fascinating study of a frothy, tropical cocktail with a bizarre \u003ca href=\"https://en.wikipedia.org/wiki/Falernum\">falernum\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_127500\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3847-new.jpg\" alt=\"Lead Bartender Emilio Salehi puts the finishing touches on the Bikini Drifter\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-127500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3847-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3847-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3847-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3847-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3847-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3847-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3847-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3847-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3847-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3847-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lead Bartender Emilio Salehi puts the finishing touches on the Bikini Drifter \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salehi wanted to express the intensity of the \u003ca href=\"https://en.wikipedia.org/wiki/Nuclear_testing_at_Bikini_Atoll\">Bikini Atoll\u003c/a> atomic bomb testing program of the mid 20th century and the striking colors of the lagoon surrounding it. So, he makes a falernum (a low ABV rum-based syrup) with anchan (butterfly pea flower), chamomile and hibiscus that combines to give a purple-hued jolt when poured onto the frothy drink’s coconut-pineapple-rum-tequila body built on ice pebbles. The syrup eventually collects at the bottom and does have a bit of a mushroom cloud appearance in its tall piña colada glass with the white part of the cocktail rising above the purple.\u003c/p>\n\u003cp>https://youtu.be/x5-91NB7BqI\u003c/p>\n\u003cp>The “Ipanema Gold” isn’t just another play on a Caipirinha. Salehi was a saxophone player while growing up and an avid fan of mid-century Brazilian Bossa Nova music, so he wanted something fun and unexpected with cachaça as the base. Then Salehi adds a mango gum (made by Wong) that incorporates galangal and makrut leaf lime. It’s vital to the drink like how a sauce might finish a duck entrée—a culinary mentality transferred to cocktail designing that Salehi learned from the many talented cooks at Mourad. The drink is rounded out by yogurt liqueur and a lemon and lime zest garnish that represents—you got it—the flag of Brazil. \u003c/p>\n\u003cp>https://youtu.be/pFqpHOJ2pCE\u003c/p>\n\u003cfigure id=\"attachment_127554\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8475-new.jpg\" alt=\"Ipanema Gold cocktail\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127554\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8475-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8475-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8475-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8475-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8475-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8475-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8475-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8475-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8475-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8475-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8475-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ipanema Gold cocktail \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For a fun nod to San Francisco cocktail history, a pair of cocktails are named for the gay bars that existed in this venue before it was Range: the “Fickle Fox” (a smooth, boozy sipper of cognac, Cappelletti liqueur, Gran Classico and Cocchi di Torino vermouth) and the “Crystal Pistol” (a refreshing, bubbly ensemble of vodka, limoncello, Suze liqueur, sparkling wine and soda). \u003c/p>\n\u003cp>Towing the line between citrusy-light and spirit-centric, The Beehive’s egg white sour is the gin-based “Beauty Mark” with a distinct cardamom flavor, enhanced by tangerine, cacao and lime. The “Thunderbird” also resides in this category with the bar’s private barrel Avion Reposado tequila serving as the base for a bergamot thyme marmalade (again, made by Wong, using sous vide techniques), passion fruit, Campari, lime, and tonic. For the namesake “The Beehive” cocktail, sarsaparilla honey adds root beer’s malty-vanilla notes to counter the herbs of Botanist gin and the aggressive spice of ginger.\u003c/p>\n\u003cfigure id=\"attachment_127495\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3698-new.jpg\" alt=\"Thunderbird cocktail\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127495\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3698-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3698-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3698-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3698-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3698-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3698-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3698-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3698-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3698-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3698-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3698-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Thunderbird cocktail \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>https://youtu.be/TSv_t1NwGWg\u003c/p>\n\u003cp>Like The Treasury, The Beehive uses a lot more sherry (Yturria is the city’s sherry guru) and vermouth than your average cocktail bar. Inspired by \u003ca href=\"https://en.wikipedia.org/wiki/Peanut_butter,_banana_and_bacon_sandwich\">Elvis’ beloved sandwich of choice\u003c/a>, the “Hound Dog” uses an oloroso sherry-vermouth blend to balance out peanut-washed bourbon, served on a large rock, and garnished with a caramelized banana chip. The Beehive puts together its own vermouth blend from a pair of vermouths and an amaro to use in many off-menu classic cocktail standards. It also appears on the menu in the “Rising Sun,” a dense, layered rendition of a scotch Manhattan served up in a \u003ca href=\"https://www.diffordsguide.com/encyclopedia/329/cocktails/cocktail-glassware\">Nick & Nora glass\u003c/a> (very “Mad Men,” indeed) with pear brandy, Licor 43 from Spain and Dewar’s scotch, a staple of that time period. \u003c/p>\n\u003cfigure id=\"attachment_127498\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3818-new.jpg\" alt=\"Rising Sun cocktail\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127498\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3818-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3818-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3818-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3818-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3818-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3818-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3818-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3818-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3818-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3818-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3818-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rising Sun cocktail \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Outside of cocktails, there is a selection of high balls, led by a Suntory Whisky toki served from a machine by the bar. Guests will also find four beers on tap and 11 wines poured by-the-glass. If you’re really looking for the best wine, the ones to get are amongst the 10 bottles like a Selbach Oster Riesling Kabinett or Young Inglewood’s Cabernet Sauvignon from one of the Napa Valley’s most exciting young wineries. \u003c/p>\n\u003cp>All of these cocktail details mean that The Beehive really is first and foremost a bar, right? Yes and no. It really is hard to tell if this is a bar-restaurant or a restaurant-bar. Take your pick.\u003c/p>\n\u003cp>Outside of fondue, \u003ca href=\"https://www.thebeehivesf.com/bites\">the food menu\u003c/a> is composed of what it calls “bites” and each plate really would be the definition of “small plates” at all the neighborhood restaurants around town who focus on that sharing is caring style of eating. It’s a pretty simple menu layout, being split in five categories: meat, sea, snacks, veggie and fondue. The Swedish meatballs and spam rillettes share “meat” space with the signature food item from The Treasury—puff pastry-wrapped sausages by Meat by Pete (a local butcher who has worked extensively with Foreign Cinema) that are a faithful but improved rendition of pigs in a blanket ($9) with Mendocino mustard for dipping.\u003c/p>\n\u003cfigure id=\"attachment_127542\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_4319-new.jpg\" alt=\"Treasury Pigs in a Blanket\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4319-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4319-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4319-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4319-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4319-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4319-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4319-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4319-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4319-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4319-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4319-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Treasury Pigs in a Blanket \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>From the “sea,” guests can opt for a puffy batter-fried fish and tartar sauce slider ($5); sake-steamed mussels with Thai chilis ($15); and a Mission shrimp cocktail ($13) with avocado that is like the marriage of ceviche and shrimp cocktail. \u003c/p>\n\u003cfigure id=\"attachment_127547\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_4340-new.jpg\" alt=\"Mission Shrimp Cocktail\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-127547\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4340-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4340-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4340-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4340-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4340-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4340-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4340-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4340-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4340-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4340-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mission Shrimp Cocktail \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Crudité ($10) is far more exciting than it sounds with various vegetables ready to be dunked in a bright green goddess dip. The other “veggie” dishes are more contemporary or seasonal in spirit with roasted beets, Bellwether Farms ricotta and a pistachio-based dukkha spice and nut blend ($9) channeling the former and charred asparagus with dashi aioli ($13) representing the latter.\u003c/p>\n\u003cfigure id=\"attachment_127541\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_4314-new.jpg\" alt=\"Crudité\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127541\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4314-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4314-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4314-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4314-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4314-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4314-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4314-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4314-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4314-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4314-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4314-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crudité \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127557\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8552-new.jpg\" alt=\"Roasted Beets with Pistachio Dukkha and Bellwether Farms Ricotta\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127557\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8552-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8552-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8552-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8552-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8552-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8552-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8552-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8552-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8552-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8552-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8552-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roasted Beets with Pistachio Dukkha and Bellwether Farms Ricotta \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Snacks” include beef tallow-fried French fries with ketchup and mayonnaise ($8); French onion powder-dusted popcorn ($4); rock shrimp-stuffed egg foo young fritters ($11); and a trio of deviled eggs ($5) that features a scotch egg-like fried one, a fiery Tabasco-laced one, and a more conventional styled egg.\u003c/p>\n\u003cp>The pair of fondues ($26 for a small, $40 for a large) arrive in vessels that look like the turret of a castle. One fondue base is a bright, slightly funky aged cheddar mix with piquillo pepper and mezcal. The other is a little more traditional but more nutty and earthy thanks to Kaltbach cave-aged cheese from Switzerland and a subtle hit of barnyard flavor from saison beer added to the mix. Each fondue comes with cubes of Bakers of Paris bread, potatoes and broccoli (beware, the last one drips lots of cheese since it isn’t an absorber!). \u003c/p>\n\u003cfigure id=\"attachment_127532\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_4236-new.jpg\" alt=\"Fondue: Aged Cheddar Cheese, Piquillo Pepper and Mezcal\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127532\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4236-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4236-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4236-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4236-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4236-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4236-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4236-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4236-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4236-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4236-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4236-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fondue: Aged Cheddar Cheese, Piquillo Pepper and Mezcal \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fondue almost could carry The Beehive by itself but it’s not the reason that almost the entire 2,300-square foot space is a striking gold color, which, if you squint is kind of the same shade of yellow as melted cheddar. Honey and honeycomb are the inspiration for the gold theme that Werney and his co-workers at a shared Mission studio, Floriana Interiors, used to design The Beehive. \u003c/p>\n\u003cp>If you ever visited Range, you’ll recognize the narrow three-part configuration of The Beehive. The front part is the main bar for 13 guests with lots of natural light streaming in. Side-by-side barstool seating for 10 with a thin bar ledge runs along the wall opposite the bar.\u003c/p>\n\u003cfigure id=\"attachment_127602\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3650-new.jpg\" alt=\"The front bar at The Beehive\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127602\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3650-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3650-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3650-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3650-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3650-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3650-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3650-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3650-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3650-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3650-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3650-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The front bar at The Beehive \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A central corridor features high-top communal seating for 20, the restrooms and the open kitchen. What previously was Range’s main dining room is now the lounge with its own bar, couch-like seating for 50 and an intimate, dimly lit vibe. It still has just one tiny window slit that makes guests feel like they’re in a secluded bunker. With shiny walnut ceiling panels and candles on each table, dare we say it’s one sexy lounge. If you’re on a first date, stick to the front room. If it’s the third date—the lounge it is. If you’re on a double date with some friends, reserve the soon-to-open “\u003ca href=\"https://www.thebeehivesf.com/honeycomb-hideout-1\">Honeycomb Hideout\u003c/a>,” a discreet booth in the middle corridor that is hidden by a velvet curtain à la the secret booths at Sam’s Grill. The booked ahead experience will be separate from the main bar menu, with paired bites and drinks served in vintage cocktail trolleys. \u003c/p>\n\u003cfigure id=\"attachment_127486\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3603-new.jpg\" alt=\"Central corridor features high-top communal seating\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127486\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3603-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3603-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3603-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3603-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3603-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3603-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3603-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3603-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3603-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3603-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3603-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Central corridor features high-top communal seating \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127482\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3581-new.jpg\" alt=\"Restroom\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127482\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3581-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3581-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3581-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3581-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3581-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3581-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3581-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3581-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3581-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3581-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3581-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Restroom \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127488\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3615-new.jpg\" alt=\"Honeycomb Hideout\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127488\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3615-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3615-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3615-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3615-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3615-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3615-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3615-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3615-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3615-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3615-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3615-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Honeycomb Hideout \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The front room boasts a gorgeous golden honeycomb-themed, brass-studded three-dimensional wall and all sorts of other gold flourishes from the cocktail shakers to the trim on the lamps to “The Beehive” logo emblazoned in handsome cursive above the center of the bar. More honeycomb flourishes in the lounge as a blue and gold glass overlay over mirrored walls. Werney made all sorts of custom furnishings and touches for both rooms that show the same whimsical touch that got 25 Lusk Esquire’s Best New Restaurant Design honor in 2011 (and \u003ca href=\"https://www.sfgate.com/news/article/President-Obama-Twenty-Five-Lusk-San-Francisco-8323330.php\">President Obama’s approval\u003c/a>), like marine blue-topped coffee tables for the lounge and pegboard above the front bar that curiously also looks like honeycomb in a more abstract way. He also managed to create a quartz-topped bar and its red leather bumper that is spacious enough and comfortable enough that guests can actually linger here for a couple rounds, dig into fondue, and not feel claustrophobic or make a mess on neighbors. \u003c/p>\n\u003cp>The smallest of decor details are pretty impressive, too. West collected lots of second hand art and items for Range and some have also carried over to The Beehive, like an old blood bank from Buffalo, New York that now holds mid-century soda bottles and stubby Coors bottles. The glass cocktail stirrers at the bar are actually re-purposed Botanist gin bottles given to Salehi by his friend who works with the brand. Each one lists the botanicals used in the gin. Don’t even try to memorize them unless you’re on a second martini.\u003c/p>\n\u003cfigure id=\"attachment_127480\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3557-new.jpg\" alt=\"An old blood bank from Buffalo, New York that now holds mid-century soda bottles and stubby Coors bottles\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-127480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3557-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3557-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3557-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3557-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3557-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3557-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3557-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3557-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3557-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3557-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An old blood bank from Buffalo, New York that now holds mid-century soda bottles and stubby Coors bottles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After a few rounds of drinks and enough bites to be considered dinner, or at least tide you over until dinner, it’s time to think about \u003ca href=\"https://www.thebeehivesf.com/dessert\">dessert\u003c/a>. The fondue theme continues, of course, with that present day staple of weddings and prom dances: chocolate fondue with fruits and other dipping treats ($25). There’s a seasonal boozy float ($15) because, hey, this was the time period when root beer floats were a staple but a little booze seems more appropriate at a celebratory bar than root beer.\u003c/p>\n\u003cp>The final sweet option is a fitting conclusion for a bar that recently opened in this time of turbulence and has a theme looking back on a period of deep division and unrest. Pineapple upside-down cake ($8) is fun and tropical, while also being chaotic and turned upside-down. Challenging times make us feel like life is upside-down and we seek any retreat that provides us a dose of fun — even if it’s just slices of pineapple representing an island getaway.\u003c/p>\n\u003cfigure id=\"attachment_127550\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_4375-new.jpg\" alt=\"Pineapple Upside-down Cake\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127550\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4375-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4375-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4375-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4375-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4375-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4375-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4375-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4375-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4375-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4375-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4375-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pineapple Upside-down Cake \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Uncertainty creates a need to escape and forget the upside-down world outside. For that, we now have The Beehive. It’s not fake news that Tang and fondue are groovy again in San Francisco. \u003c/p>\n\u003cfigure id=\"attachment_127513\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3972-new.jpg\" alt=\"Most of The Beehive Crew (L to R): general manager Tristen Philippart de Foy, lead bartender Emilio Salehi, partner/chef Arnold Eric Wong, partner/designer Steve Werney, partner/chef Phil West, chef Byron Gee\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127513\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3972-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3972-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3972-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3972-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3972-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3972-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3972-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3972-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3972-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3972-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3972-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Most of The Beehive Crew (L to R): general manager Tristen Philippart de Foy, lead bartender Emilio Salehi, partner/chef Arnold Eric Wong, partner/designer Steve Werney, partner/chef Phil West, chef Byron Gee \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"https://www.thebeehivesf.com/\">\u003cstrong>The Beehive\u003c/strong>\u003c/a>\u003cbr>\n842 Valencia St. \u003ca href=\"https://www.google.com/maps/place/The+Beehive/@37.7594044,-122.4238791,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e3da9be2791:0x5f5396b84ee4d5c0!8m2!3d37.7594044!4d-122.4216851\">MAP\u003c/a>\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nHours: Mon-Wed: 5pm to 12am; Thu: 5pm to 2am; Fri-Sat: 3pm to 2am; Sun: 2pm to 10pm. Food is served until one hour before closing.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/The-Beehive-SF-164311960990155/\">The Beehive\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/thebeehivesf/\">@thebeehivesf\u003c/a>\u003cbr>\nPrice Range: $$\u003c/p>\n\n",
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"excerpt": "The Beehive is a groovy trip back to the 60s in the Mission’s former Range location",
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"title": "Buzzy Valencia Street Gets a Swinging 60s Addition With The Beehive’s Debut | KQED",
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"nprByline": "\u003ca href=\"https://www.kqed.org/author/trevorfelch\">Trevor Felch\u003c/a> (writer), \u003ca href=\"https://www.kqed.org/author/wendy-goodfriend\">Wendy Goodfriend\u003c/a> (photos/video)",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>The Beehive is a groovy trip back to the 60s in the Mission’s former Range location\u003c/em>\u003c/p>\n\u003cp>Is there such a thing as “groovy cuisine”? I’m not talking about psychedelic-themed Ben and Jerry’s ice cream flavors or anything inspired by Austin Powers, like a \u003ca href=\"https://la.eater.com/2018/3/27/17165944/austin-powers-bar-glendale-electric-pussycat-coming\">pop-up bar\u003c/a> that is currently open in Los Angeles. Though the groovy 1960s overlapped greatly with the peak of hippie cuisine, a genre that recently was covered extensively by local food writer Jonathan Kauffman in \u003ca href=\"https://www.kqed.org/forum/2010101863775\">Hippie Food\u003c/a>, brown rice and mung bean sprouts aren’t groovy. \u003c/p>\n\u003cp>The term obviously has a 1960s connotation but it also evokes the same upbeat and positive manner of New Orleans’ relentless “let the good times roll” mentality. In other words, “groovy cuisine” should balance both a mindset of optimism in difficult times and a reference to a certain time period. You’ll find both gloriously in harmony at The Beehive, the Mission’s swinging and shiny new imbibing destination with equally noteworthy food. \u003c/p>\n\u003cfigure id=\"attachment_127551\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_4413-new.jpg\" alt=\"The Beehive exterior\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127551\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4413-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4413-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4413-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4413-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4413-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4413-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4413-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4413-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4413-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4413-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4413-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Beehive exterior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127478\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3521-new.jpg\" alt=\"The Beehive interior lounge area\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127478\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3521-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3521-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3521-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3521-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3521-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3521-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3521-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3521-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3521-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3521-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3521-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Beehive interior lounge area \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Let’s be honest--nobody wants to go to a restaurant and actually order a glass of artificial powder and water. Or spam from the can. Or stacks of Ritz crackers from the cardboard box. Or another listless fondue with stale bread and sad vegetables for dipping. Or Swedish meatballs unless you’re desperate at Ikea. \u003c/p>\n\u003cp>All of these retro favorites, some specifically from the 1960s and others just mid-20th general food items, became so untrendy after that time period that newer generations have grown to embrace them and seek to make them trendy again. It’s the circle of canned food and powdered drinks life. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Local bars with strong food programs (Trick Dog, True Laurel, The Douglas Room, \u003ca href=\"https://www.kqed.org/bayareabites/126982/berkeley-classic-henrys-scores-a-touchdown-with-new-teams-menu-and-design-changes\">Henry’s\u003c/a> to name just a few) have tackled the subject of “bar food” with gusto and created a now ubiquitous “elevated bar food” genre that lifts up patty melts and chicken wings in the same way that pizza and meatloaf were given needed tweaks around the Bay Area by chefs during the comfort food craze of five to ten years ago. \u003c/p>\n\u003cp>The Beehive aims to elevate 1960s cocktail party hors d’oeuvres but really extends from that by offering a mélange of those oft-forgotten classic (crudité with dip; pigs in a blanket; shrimp cocktail), general bar food given a twist (sliders; deviled eggs), and also period staples like fondue and Americanized Chinese food that could have been served in the 1960s at school cafeterias, football tailgates or eaten on a random night at home with David Cassidy and Shirley Jones on the TV. \u003c/p>\n\u003cfigure id=\"attachment_127537\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_4284-new.jpg\" alt=\"Trio of Deviled Eggs\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127537\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4284-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4284-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4284-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4284-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4284-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4284-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4284-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4284-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4284-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4284-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4284-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trio of Deviled Eggs \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These are all retro staples that have been fine-tuned, rethought and spruced up with a contemporary chef’s emphasis on higher quality, fresher ingredients. \u003c/p>\n\u003cfigure id=\"attachment_127539\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_4301-new.jpg\" alt=\"House-made “Spam” Rillette\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127539\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4301-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4301-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4301-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4301-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4301-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4301-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4301-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4301-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4301-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4301-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4301-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">House-made “Spam” Rillette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For example, there’s a plate of housemade “spam” rillette with pineapple chutney and “Ritz crackers” ($10) alongside Swedish meatballs ($11) on the “bites” menu. To change up the former, “spam” is a wedge of pork shoulder and bacon that really does have spam’s earthy-meaty flavor profile but exchanges the real thing’s blubbery, watery consistency, for the force meat-evoking, almost mousse-like texture that you’d expect of a typical pork or salmon rillettes. Those “Ritz crackers” are made in a pasta maker and have the buttery mouth feel of the real crackers without the harsh salt blast of each bite.\u003c/p>\n\u003cfigure id=\"attachment_127531\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_4221-new.jpg\" alt=\"Swedish Meatballs\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127531\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4221-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4221-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4221-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4221-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4221-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4221-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4221-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4221-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4221-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4221-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4221-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Swedish Meatballs \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To improve the latter, The Beehive’s gluten-free meatballs skip the frequently cloying addition of breadcrumbs in the mix and have a pleasant balance of 60% pork and 40% beef, so they’re tender and perky but also have some juiciness to them like a burger at Nopa. Each meatball has some deft seasoning from ginger and nutmeg and resides in a pool of creamy gravy that boasts some unexpectedly intense beefy flavor to it. Following the cocktail party motif, the three meatballs each have a fondue stick in them. The witty catch is that each meatball is pretty massive, so there’s a caveman eating a turkey leg vibe to tackling one of these in one mammoth bite. \u003c/p>\n\u003cp>Are oversized Swedish meatballs proper cocktail party food? Definitely not but it’s pretty funny to imagine Don Draper tackling one with a Manhattan in his other hand.\u003c/p>\n\u003cp>Amongst the \u003ca href=\"https://www.thebeehivesf.com/cocktails\">dozen cocktails\u003c/a>, the “Gemini” (all cocktails are $13) is a smooth, not too icy slushie centered on housemade “Tang” with manzanilla sherry and, yet another trendy-untrendy-trendy again stalwart, Ketel One vodka. It tastes like…real Tang with the pronounced saline kick that is manzanilla sherry’s trademark. Honestly, it’s fascinating how dead-on the flavor of this “Tang” really is compared to the chemical-laden one but you can also taste the freshness of having real oranges involved.\u003c/p>\n\u003cfigure id=\"attachment_127575\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3964-new.jpg\" alt=\"Gemini cocktail\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-127575\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3964-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3964-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3964-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3964-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3964-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3964-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3964-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3964-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3964-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3964-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gemini cocktail \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Beehive’s period-specific vision is so sharply defined and the research and development must have been so daunting (an estimated 40 pounds of cheese were used for fondue experimenting) that you know The Beehive can’t be the product of industry rookies. And, it isn’t. \u003c/p>\n\u003cp>The bar is in the same venerable venue on Valencia next to the Mission Playground and Pool that housed the game-changing restaurant, Range, for a dozen years until its closing on New Year’s Eve of 2016. With Delfina and the original Slanted Door, Range helped transform the Mission into the dining juggernaut and frontline of gentrification neighborhood that it is today. Range’s chef and co-owner Phil West shares Partner duties at The Beehive with another celebrated chef, Arnold Eric Wong, and one of the city’s design maestros, Steve Werney. Hang with us as we breakdown the connections that make Wong and West seems like the well-connected Kevin Bacon’s of San Francisco restaurants. \u003c/p>\n\u003cfigure id=\"attachment_127515\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_4014-new.jpg\" alt=\"Partner/Chef Phil West in front of The Beehive\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127515\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4014-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4014-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4014-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4014-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4014-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4014-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4014-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4014-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4014-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4014-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4014-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Partner/Chef Phil West in front of The Beehive \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127576\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3944-new.jpg\" alt=\"Partner/Chef Arnold Eric Wong\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127576\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3944-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3944-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3944-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3944-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3944-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3944-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3944-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3944-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3944-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3944-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3944-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Partner/Chef Arnold Eric Wong \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127544\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_4334-new.jpg\" alt=\"Partner/Designer Steve Werney\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127544\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4334-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4334-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4334-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4334-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4334-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4334-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4334-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4334-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4334-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4334-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4334-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Partner/Designer Steve Werney \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wong, a Haight Ashbury native and now Berkeley resident, opened EOS in Cole Valley (a highly regarded Asian fusion restaurant at the peak of that trend in the late 1990s) and was the founding chef and partner of SoMa’s celebrated Bacar in the early 2000s. West met Wong at Bacar and the two separated for West to open Range with his wife, Cameron (whom he also met at EOS). Werney made a name for himself separately with the award-winning design of 25 Lusk but joined this duo and esteemed bar star Carlos Yturria (who met West and Wong at Bacar) for a formidable partnership quartet to open The Treasury, in the FiDi, in 2015. \u003c/p>\n\u003cp>The team’s set-up is different from almost any other bar or restaurant. You now know about the three partners but they also work in myriad forms with a full-time chef, general manager and lead bartender, all of whom have their own ideas and work together with the partners to fully complete the experience. It’s an unusual set of checks and balances for a bar or restaurant. \u003c/p>\n\u003cp>Wong is a trained pastry chef, in addition to being one of the city’s A-list general chefs. So, he’ll consult on everything from the seasoning for the meatballs to butter in a pie crust to making the gums and syrups for the cocktails. West will offer thoughts on food but also does number crunching, design advice and, when necessary, sweep leaves from the entryway. They are heavily involved mentors who really let general manager Tristen Philippart de Foy (brought over from The Treasury), chef Byron Gee (The Rotunda at Neiman Marcus) and lead bartender Emilio Salehi (an under 30-years old cocktail-making prodigy who has worked at Whitechapel, Mourad and The Treasury) do the day-to-day work.\u003c/p>\n\u003cfigure id=\"attachment_127479\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3544-new.jpg\" alt=\"General Manager Tristen Philippart de Foy at the back bar\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127479\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3544-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3544-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3544-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3544-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3544-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3544-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3544-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3544-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3544-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3544-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3544-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">General Manager Tristen Philippart de Foy at the back bar \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127583\" class=\"wp-caption aligncenter\" style=\"max-width: 1509px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4166-new1.jpg\" alt=\"Chef Byron Gee in The Beehive's open kitchen\" width=\"1509\" height=\"1280\" class=\"size-full wp-image-127583\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4166-new1.jpg 1509w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4166-new1-160x136.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4166-new1-800x679.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4166-new1-768x651.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4166-new1-1020x865.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4166-new1-1200x1018.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4166-new1-1180x1001.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4166-new1-960x814.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4166-new1-240x204.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4166-new1-375x318.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4166-new1-520x441.jpg 520w\" sizes=\"(max-width: 1509px) 100vw, 1509px\">\u003cfigcaption class=\"wp-caption-text\">Chef Byron Gee in The Beehive's open kitchen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127507\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3938-new.jpg\" alt=\"Lead Bartender Emilio Salehi\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127507\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3938-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3938-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3938-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3938-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3938-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3938-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3938-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3938-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3938-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3938-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3938-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lead Bartender Emilio Salehi \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you frequent The Treasury and dined at Range, you’ll see how there’s a distinct style that has emerged in making each venue a consistently likeable place. They have upbeat vibes but aren’t trying to be hip or innovative. The Treasury is a glamorous, celebratory space with no attitude. Range was equal parts high-end and relaxed. You could wear a suit and tie or jeans and a t-shirt to both. Drinks at The Treasury by Yturria and at Range (many of its ex-bartenders have gone on to prominent roles like Jeff Lyons at The Third Rail in the Dogpatch) are clean and exciting, but never wild. That connecting line continues to the food, whether it’s Wong’s albacore and Roncevaux cheese tuna melt at The Treasury or West’s beloved coffee-rubbed pork shoulder at Range. \u003c/p>\n\u003cp>Salehi says he aims for “approachable cocktails that are also cocktails for cocktail drinkers.” That concept pretty much sums up the unifying dining and drinking experiences created at Range and The Treasury, and now at The Beehive: approachable, high quality and clever.\u003c/p>\n\u003cfigure id=\"attachment_127504\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3897-new.jpg\" alt=\"The Beehive cocktails (L to R): Thunderbird, Ipanema Gold, Bikini Drifter, Rising Sun\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127504\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3897-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3897-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3897-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3897-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3897-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3897-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3897-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3897-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3897-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3897-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3897-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Beehive cocktails (L to R): Thunderbird, Ipanema Gold, Bikini Drifter, Rising Sun \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Speaking of approachable but completely refashioned drinks, we’ve come this far and not mentioned the one part of The Beehive that, ahem, has created the most opening buzz. At its core, the “Bikini Drifter” is a piña colada. For the Instagram crowd and novelty drink seekers, it’s the purple drink. To the cocktail professional, it’s a fascinating study of a frothy, tropical cocktail with a bizarre \u003ca href=\"https://en.wikipedia.org/wiki/Falernum\">falernum\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_127500\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3847-new.jpg\" alt=\"Lead Bartender Emilio Salehi puts the finishing touches on the Bikini Drifter\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-127500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3847-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3847-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3847-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3847-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3847-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3847-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3847-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3847-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3847-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3847-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lead Bartender Emilio Salehi puts the finishing touches on the Bikini Drifter \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salehi wanted to express the intensity of the \u003ca href=\"https://en.wikipedia.org/wiki/Nuclear_testing_at_Bikini_Atoll\">Bikini Atoll\u003c/a> atomic bomb testing program of the mid 20th century and the striking colors of the lagoon surrounding it. So, he makes a falernum (a low ABV rum-based syrup) with anchan (butterfly pea flower), chamomile and hibiscus that combines to give a purple-hued jolt when poured onto the frothy drink’s coconut-pineapple-rum-tequila body built on ice pebbles. The syrup eventually collects at the bottom and does have a bit of a mushroom cloud appearance in its tall piña colada glass with the white part of the cocktail rising above the purple.\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/x5-91NB7BqI'\n title='//www.youtube.com/embed/x5-91NB7BqI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>The “Ipanema Gold” isn’t just another play on a Caipirinha. Salehi was a saxophone player while growing up and an avid fan of mid-century Brazilian Bossa Nova music, so he wanted something fun and unexpected with cachaça as the base. Then Salehi adds a mango gum (made by Wong) that incorporates galangal and makrut leaf lime. It’s vital to the drink like how a sauce might finish a duck entrée—a culinary mentality transferred to cocktail designing that Salehi learned from the many talented cooks at Mourad. The drink is rounded out by yogurt liqueur and a lemon and lime zest garnish that represents—you got it—the flag of Brazil. \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/pFqpHOJ2pCE'\n title='//www.youtube.com/embed/pFqpHOJ2pCE'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cfigure id=\"attachment_127554\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8475-new.jpg\" alt=\"Ipanema Gold cocktail\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127554\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8475-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8475-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8475-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8475-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8475-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8475-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8475-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8475-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8475-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8475-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8475-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ipanema Gold cocktail \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For a fun nod to San Francisco cocktail history, a pair of cocktails are named for the gay bars that existed in this venue before it was Range: the “Fickle Fox” (a smooth, boozy sipper of cognac, Cappelletti liqueur, Gran Classico and Cocchi di Torino vermouth) and the “Crystal Pistol” (a refreshing, bubbly ensemble of vodka, limoncello, Suze liqueur, sparkling wine and soda). \u003c/p>\n\u003cp>Towing the line between citrusy-light and spirit-centric, The Beehive’s egg white sour is the gin-based “Beauty Mark” with a distinct cardamom flavor, enhanced by tangerine, cacao and lime. The “Thunderbird” also resides in this category with the bar’s private barrel Avion Reposado tequila serving as the base for a bergamot thyme marmalade (again, made by Wong, using sous vide techniques), passion fruit, Campari, lime, and tonic. For the namesake “The Beehive” cocktail, sarsaparilla honey adds root beer’s malty-vanilla notes to counter the herbs of Botanist gin and the aggressive spice of ginger.\u003c/p>\n\u003cfigure id=\"attachment_127495\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3698-new.jpg\" alt=\"Thunderbird cocktail\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127495\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3698-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3698-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3698-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3698-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3698-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3698-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3698-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3698-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3698-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3698-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3698-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Thunderbird cocktail \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/TSv_t1NwGWg'\n title='//www.youtube.com/embed/TSv_t1NwGWg'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Like The Treasury, The Beehive uses a lot more sherry (Yturria is the city’s sherry guru) and vermouth than your average cocktail bar. Inspired by \u003ca href=\"https://en.wikipedia.org/wiki/Peanut_butter,_banana_and_bacon_sandwich\">Elvis’ beloved sandwich of choice\u003c/a>, the “Hound Dog” uses an oloroso sherry-vermouth blend to balance out peanut-washed bourbon, served on a large rock, and garnished with a caramelized banana chip. The Beehive puts together its own vermouth blend from a pair of vermouths and an amaro to use in many off-menu classic cocktail standards. It also appears on the menu in the “Rising Sun,” a dense, layered rendition of a scotch Manhattan served up in a \u003ca href=\"https://www.diffordsguide.com/encyclopedia/329/cocktails/cocktail-glassware\">Nick & Nora glass\u003c/a> (very “Mad Men,” indeed) with pear brandy, Licor 43 from Spain and Dewar’s scotch, a staple of that time period. \u003c/p>\n\u003cfigure id=\"attachment_127498\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3818-new.jpg\" alt=\"Rising Sun cocktail\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127498\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3818-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3818-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3818-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3818-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3818-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3818-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3818-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3818-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3818-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3818-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3818-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rising Sun cocktail \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Outside of cocktails, there is a selection of high balls, led by a Suntory Whisky toki served from a machine by the bar. Guests will also find four beers on tap and 11 wines poured by-the-glass. If you’re really looking for the best wine, the ones to get are amongst the 10 bottles like a Selbach Oster Riesling Kabinett or Young Inglewood’s Cabernet Sauvignon from one of the Napa Valley’s most exciting young wineries. \u003c/p>\n\u003cp>All of these cocktail details mean that The Beehive really is first and foremost a bar, right? Yes and no. It really is hard to tell if this is a bar-restaurant or a restaurant-bar. Take your pick.\u003c/p>\n\u003cp>Outside of fondue, \u003ca href=\"https://www.thebeehivesf.com/bites\">the food menu\u003c/a> is composed of what it calls “bites” and each plate really would be the definition of “small plates” at all the neighborhood restaurants around town who focus on that sharing is caring style of eating. It’s a pretty simple menu layout, being split in five categories: meat, sea, snacks, veggie and fondue. The Swedish meatballs and spam rillettes share “meat” space with the signature food item from The Treasury—puff pastry-wrapped sausages by Meat by Pete (a local butcher who has worked extensively with Foreign Cinema) that are a faithful but improved rendition of pigs in a blanket ($9) with Mendocino mustard for dipping.\u003c/p>\n\u003cfigure id=\"attachment_127542\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_4319-new.jpg\" alt=\"Treasury Pigs in a Blanket\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4319-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4319-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4319-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4319-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4319-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4319-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4319-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4319-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4319-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4319-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4319-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Treasury Pigs in a Blanket \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>From the “sea,” guests can opt for a puffy batter-fried fish and tartar sauce slider ($5); sake-steamed mussels with Thai chilis ($15); and a Mission shrimp cocktail ($13) with avocado that is like the marriage of ceviche and shrimp cocktail. \u003c/p>\n\u003cfigure id=\"attachment_127547\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_4340-new.jpg\" alt=\"Mission Shrimp Cocktail\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-127547\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4340-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4340-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4340-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4340-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4340-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4340-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4340-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4340-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4340-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4340-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mission Shrimp Cocktail \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Crudité ($10) is far more exciting than it sounds with various vegetables ready to be dunked in a bright green goddess dip. The other “veggie” dishes are more contemporary or seasonal in spirit with roasted beets, Bellwether Farms ricotta and a pistachio-based dukkha spice and nut blend ($9) channeling the former and charred asparagus with dashi aioli ($13) representing the latter.\u003c/p>\n\u003cfigure id=\"attachment_127541\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_4314-new.jpg\" alt=\"Crudité\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127541\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4314-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4314-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4314-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4314-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4314-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4314-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4314-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4314-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4314-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4314-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4314-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crudité \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127557\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8552-new.jpg\" alt=\"Roasted Beets with Pistachio Dukkha and Bellwether Farms Ricotta\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127557\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8552-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8552-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8552-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8552-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8552-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8552-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8552-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8552-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8552-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8552-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8552-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roasted Beets with Pistachio Dukkha and Bellwether Farms Ricotta \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Snacks” include beef tallow-fried French fries with ketchup and mayonnaise ($8); French onion powder-dusted popcorn ($4); rock shrimp-stuffed egg foo young fritters ($11); and a trio of deviled eggs ($5) that features a scotch egg-like fried one, a fiery Tabasco-laced one, and a more conventional styled egg.\u003c/p>\n\u003cp>The pair of fondues ($26 for a small, $40 for a large) arrive in vessels that look like the turret of a castle. One fondue base is a bright, slightly funky aged cheddar mix with piquillo pepper and mezcal. The other is a little more traditional but more nutty and earthy thanks to Kaltbach cave-aged cheese from Switzerland and a subtle hit of barnyard flavor from saison beer added to the mix. Each fondue comes with cubes of Bakers of Paris bread, potatoes and broccoli (beware, the last one drips lots of cheese since it isn’t an absorber!). \u003c/p>\n\u003cfigure id=\"attachment_127532\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_4236-new.jpg\" alt=\"Fondue: Aged Cheddar Cheese, Piquillo Pepper and Mezcal\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127532\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4236-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4236-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4236-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4236-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4236-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4236-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4236-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4236-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4236-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4236-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4236-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fondue: Aged Cheddar Cheese, Piquillo Pepper and Mezcal \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fondue almost could carry The Beehive by itself but it’s not the reason that almost the entire 2,300-square foot space is a striking gold color, which, if you squint is kind of the same shade of yellow as melted cheddar. Honey and honeycomb are the inspiration for the gold theme that Werney and his co-workers at a shared Mission studio, Floriana Interiors, used to design The Beehive. \u003c/p>\n\u003cp>If you ever visited Range, you’ll recognize the narrow three-part configuration of The Beehive. The front part is the main bar for 13 guests with lots of natural light streaming in. Side-by-side barstool seating for 10 with a thin bar ledge runs along the wall opposite the bar.\u003c/p>\n\u003cfigure id=\"attachment_127602\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3650-new.jpg\" alt=\"The front bar at The Beehive\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127602\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3650-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3650-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3650-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3650-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3650-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3650-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3650-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3650-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3650-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3650-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3650-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The front bar at The Beehive \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A central corridor features high-top communal seating for 20, the restrooms and the open kitchen. What previously was Range’s main dining room is now the lounge with its own bar, couch-like seating for 50 and an intimate, dimly lit vibe. It still has just one tiny window slit that makes guests feel like they’re in a secluded bunker. With shiny walnut ceiling panels and candles on each table, dare we say it’s one sexy lounge. If you’re on a first date, stick to the front room. If it’s the third date—the lounge it is. If you’re on a double date with some friends, reserve the soon-to-open “\u003ca href=\"https://www.thebeehivesf.com/honeycomb-hideout-1\">Honeycomb Hideout\u003c/a>,” a discreet booth in the middle corridor that is hidden by a velvet curtain à la the secret booths at Sam’s Grill. The booked ahead experience will be separate from the main bar menu, with paired bites and drinks served in vintage cocktail trolleys. \u003c/p>\n\u003cfigure id=\"attachment_127486\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3603-new.jpg\" alt=\"Central corridor features high-top communal seating\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127486\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3603-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3603-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3603-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3603-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3603-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3603-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3603-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3603-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3603-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3603-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3603-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Central corridor features high-top communal seating \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127482\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3581-new.jpg\" alt=\"Restroom\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127482\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3581-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3581-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3581-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3581-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3581-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3581-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3581-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3581-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3581-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3581-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3581-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Restroom \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127488\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3615-new.jpg\" alt=\"Honeycomb Hideout\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127488\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3615-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3615-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3615-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3615-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3615-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3615-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3615-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3615-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3615-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3615-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3615-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Honeycomb Hideout \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The front room boasts a gorgeous golden honeycomb-themed, brass-studded three-dimensional wall and all sorts of other gold flourishes from the cocktail shakers to the trim on the lamps to “The Beehive” logo emblazoned in handsome cursive above the center of the bar. More honeycomb flourishes in the lounge as a blue and gold glass overlay over mirrored walls. Werney made all sorts of custom furnishings and touches for both rooms that show the same whimsical touch that got 25 Lusk Esquire’s Best New Restaurant Design honor in 2011 (and \u003ca href=\"https://www.sfgate.com/news/article/President-Obama-Twenty-Five-Lusk-San-Francisco-8323330.php\">President Obama’s approval\u003c/a>), like marine blue-topped coffee tables for the lounge and pegboard above the front bar that curiously also looks like honeycomb in a more abstract way. He also managed to create a quartz-topped bar and its red leather bumper that is spacious enough and comfortable enough that guests can actually linger here for a couple rounds, dig into fondue, and not feel claustrophobic or make a mess on neighbors. \u003c/p>\n\u003cp>The smallest of decor details are pretty impressive, too. West collected lots of second hand art and items for Range and some have also carried over to The Beehive, like an old blood bank from Buffalo, New York that now holds mid-century soda bottles and stubby Coors bottles. The glass cocktail stirrers at the bar are actually re-purposed Botanist gin bottles given to Salehi by his friend who works with the brand. Each one lists the botanicals used in the gin. Don’t even try to memorize them unless you’re on a second martini.\u003c/p>\n\u003cfigure id=\"attachment_127480\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3557-new.jpg\" alt=\"An old blood bank from Buffalo, New York that now holds mid-century soda bottles and stubby Coors bottles\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-127480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3557-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3557-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3557-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3557-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3557-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3557-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3557-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3557-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3557-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3557-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An old blood bank from Buffalo, New York that now holds mid-century soda bottles and stubby Coors bottles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After a few rounds of drinks and enough bites to be considered dinner, or at least tide you over until dinner, it’s time to think about \u003ca href=\"https://www.thebeehivesf.com/dessert\">dessert\u003c/a>. The fondue theme continues, of course, with that present day staple of weddings and prom dances: chocolate fondue with fruits and other dipping treats ($25). There’s a seasonal boozy float ($15) because, hey, this was the time period when root beer floats were a staple but a little booze seems more appropriate at a celebratory bar than root beer.\u003c/p>\n\u003cp>The final sweet option is a fitting conclusion for a bar that recently opened in this time of turbulence and has a theme looking back on a period of deep division and unrest. Pineapple upside-down cake ($8) is fun and tropical, while also being chaotic and turned upside-down. Challenging times make us feel like life is upside-down and we seek any retreat that provides us a dose of fun — even if it’s just slices of pineapple representing an island getaway.\u003c/p>\n\u003cfigure id=\"attachment_127550\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_4375-new.jpg\" alt=\"Pineapple Upside-down Cake\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127550\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4375-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4375-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4375-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4375-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4375-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4375-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4375-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4375-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4375-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4375-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4375-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pineapple Upside-down Cake \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Uncertainty creates a need to escape and forget the upside-down world outside. For that, we now have The Beehive. It’s not fake news that Tang and fondue are groovy again in San Francisco. \u003c/p>\n\u003cfigure id=\"attachment_127513\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3972-new.jpg\" alt=\"Most of The Beehive Crew (L to R): general manager Tristen Philippart de Foy, lead bartender Emilio Salehi, partner/chef Arnold Eric Wong, partner/designer Steve Werney, partner/chef Phil West, chef Byron Gee\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127513\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3972-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3972-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3972-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3972-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3972-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3972-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3972-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3972-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3972-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3972-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3972-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Most of The Beehive Crew (L to R): general manager Tristen Philippart de Foy, lead bartender Emilio Salehi, partner/chef Arnold Eric Wong, partner/designer Steve Werney, partner/chef Phil West, chef Byron Gee \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=\"https://www.thebeehivesf.com/\">\u003cstrong>The Beehive\u003c/strong>\u003c/a>\u003cbr>\n842 Valencia St. \u003ca href=\"https://www.google.com/maps/place/The+Beehive/@37.7594044,-122.4238791,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e3da9be2791:0x5f5396b84ee4d5c0!8m2!3d37.7594044!4d-122.4216851\">MAP\u003c/a>\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nHours: Mon-Wed: 5pm to 12am; Thu: 5pm to 2am; Fri-Sat: 3pm to 2am; Sun: 2pm to 10pm. Food is served until one hour before closing.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/The-Beehive-SF-164311960990155/\">The Beehive\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/thebeehivesf/\">@thebeehivesf\u003c/a>\u003cbr>\nPrice Range: $$\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Edible Oddities: David Bowie-Inspired Menus Reflect His Many Personas",
"title": "Edible Oddities: David Bowie-Inspired Menus Reflect His Many Personas",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Matthew Yokobosky finds food inspirational — which is perhaps not entirely surprising, considering that as an art curator, it's his job to make connections between seemingly disparate objects, just as a chef creates a cohesive dish out of contrasting ingredients.\u003c/p>\n\u003cp>So when New York City restaurateur and chef Saul Bolton suggested developing a themed menu and a series of dinners around the \u003cem>David Bowie Is\u003c/em> exhibition now on view at the Brooklyn Museum, Yokobosky was intrigued.\u003c/p>\n\u003cp>\"I was knee-deep in research for the show,\" says Yokobosky, who selected 100 additional items for the collection's final stop in Brooklyn. The exhibition has been traveling the world since starting its journey at the Victoria and Albert Museum in London in 2013. \"I had just added a menu that Bowie drew by hand for a New Year's dinner in Berlin in 1978, so it was really perfect timing when Saul suggested the idea. And we actually know a lot about some of Bowie's favorite foods.\"\u003c/p>\n\u003cfigure id=\"attachment_127294\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/dig_e_2018_david_bowie_is_01_ps11_custom-851a937476c04bb5ef206eec4f1a9582b13d5bde-s1600-c85.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/dig_e_2018_david_bowie_is_01_ps11_custom-851a937476c04bb5ef206eec4f1a9582b13d5bde-s1600-c85.jpg\" alt=\"Bowie's "Tokyo Pop" vinyl bodysuit that Yamamoto Kansai designed for his Aladdin Sane tour in 1973.\" width=\"1600\" height=\"1057\" class=\"size-full wp-image-127294\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/dig_e_2018_david_bowie_is_01_ps11_custom-851a937476c04bb5ef206eec4f1a9582b13d5bde-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dig_e_2018_david_bowie_is_01_ps11_custom-851a937476c04bb5ef206eec4f1a9582b13d5bde-s1600-c85-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dig_e_2018_david_bowie_is_01_ps11_custom-851a937476c04bb5ef206eec4f1a9582b13d5bde-s1600-c85-800x529.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dig_e_2018_david_bowie_is_01_ps11_custom-851a937476c04bb5ef206eec4f1a9582b13d5bde-s1600-c85-768x507.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dig_e_2018_david_bowie_is_01_ps11_custom-851a937476c04bb5ef206eec4f1a9582b13d5bde-s1600-c85-1020x674.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dig_e_2018_david_bowie_is_01_ps11_custom-851a937476c04bb5ef206eec4f1a9582b13d5bde-s1600-c85-1200x793.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dig_e_2018_david_bowie_is_01_ps11_custom-851a937476c04bb5ef206eec4f1a9582b13d5bde-s1600-c85-1180x780.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dig_e_2018_david_bowie_is_01_ps11_custom-851a937476c04bb5ef206eec4f1a9582b13d5bde-s1600-c85-960x634.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dig_e_2018_david_bowie_is_01_ps11_custom-851a937476c04bb5ef206eec4f1a9582b13d5bde-s1600-c85-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dig_e_2018_david_bowie_is_01_ps11_custom-851a937476c04bb5ef206eec4f1a9582b13d5bde-s1600-c85-375x248.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dig_e_2018_david_bowie_is_01_ps11_custom-851a937476c04bb5ef206eec4f1a9582b13d5bde-s1600-c85-520x344.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bowie's \"Tokyo Pop\" vinyl bodysuit that Yamamoto Kansai designed for his Aladdin Sane tour in 1973. \u003ccite>(Bowie's \"Tokyo Pop\" vinyl bodysuit that Yamamoto Kansai designed for his Aladdin Sane tour in 1973. Jonathan Dorado/Brooklyn Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bowie-inspired food and drinks have popped up on menus in several cities along the world tour, including a \u003ca href=\"http://www.foodandwine.com/fwx/food/rating-david-bowie-menu-museum-contemporary-art-chicago\">smoked tofu and grapefruit salad\u003c/a> — dubbed \"Modern Love\" — at the cafe in Chicago's Museum of Contemporary Art. Tokyo, always ahead of the curve, was creating \u003ca href=\"https://soranews24.com/2013/03/19/ginzas-david-bowie-cafe-now-open-and-in-full-funky-swing/\">Bowie pop-up pubs\u003c/a> long before the artist's death in January of 2016.\u003c/p>\n\u003cp>Visitors to the Brooklyn Museum's The Norm café will find a menu that offers everything from a playful \"Diamond Dogfish and Chips\" to shepherd's pie — which Bowie's wife, model and entrepreneur Iman, \u003ca href=\"http://people.com/archive/domestic-goddess-vol-64-no-15/\">learned to make for him\u003c/a> — to a dark chocolate cake that pays homage to \u003cem>Black Star, \u003c/em>\u003ca href=\"https://www.npr.org/sections/therecord/2016/01/11/462660569/review-david-bowies-blackstar-is-adventurous-to-the-end\">Bowie's final album\u003c/a> that was released two days before his death.\u003c/p>\n\u003cfigure id=\"attachment_127295\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/fish-and-chips_custom-ff31699e00b0674b6889da9a45c6cfa48f3966d7-s1600-c85.jpeg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/fish-and-chips_custom-ff31699e00b0674b6889da9a45c6cfa48f3966d7-s1600-c85.jpeg\" alt=\"The Norm at Brooklyn Museum's spring and summer menu draws inspiration for "Diamond Dogfish and Chips" from the David Bowie is exhibit.\" width=\"1600\" height=\"1016\" class=\"size-full wp-image-127295\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/fish-and-chips_custom-ff31699e00b0674b6889da9a45c6cfa48f3966d7-s1600-c85.jpeg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/fish-and-chips_custom-ff31699e00b0674b6889da9a45c6cfa48f3966d7-s1600-c85-160x102.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/fish-and-chips_custom-ff31699e00b0674b6889da9a45c6cfa48f3966d7-s1600-c85-800x508.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/fish-and-chips_custom-ff31699e00b0674b6889da9a45c6cfa48f3966d7-s1600-c85-768x488.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/fish-and-chips_custom-ff31699e00b0674b6889da9a45c6cfa48f3966d7-s1600-c85-1020x648.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/fish-and-chips_custom-ff31699e00b0674b6889da9a45c6cfa48f3966d7-s1600-c85-1200x762.jpeg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/fish-and-chips_custom-ff31699e00b0674b6889da9a45c6cfa48f3966d7-s1600-c85-1180x749.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/fish-and-chips_custom-ff31699e00b0674b6889da9a45c6cfa48f3966d7-s1600-c85-960x610.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/fish-and-chips_custom-ff31699e00b0674b6889da9a45c6cfa48f3966d7-s1600-c85-240x152.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/fish-and-chips_custom-ff31699e00b0674b6889da9a45c6cfa48f3966d7-s1600-c85-375x238.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/fish-and-chips_custom-ff31699e00b0674b6889da9a45c6cfa48f3966d7-s1600-c85-520x330.jpeg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Norm at Brooklyn Museum's spring and summer menu draws inspiration for \"Diamond Dogfish and Chips\" from the David Bowie is exhibit. \u003ccite>(Ben Hider/Great Performances)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Adding a taste element to the visitor experience made sense to both Yokobosky and Bolton, because the Bowie exhibition is focused on immersing viewers in the sights and sounds of the artist's five-decade career through music, video and original costumes. There's also a seemingly endless array of hand-written notes, drawings, photographs and memorabilia drawn from some 75,000 items in the David Bowie Archive (said to be stored in a secret location somewhere in New York City). And Bolton, a self-described Bowie fan, was thrilled that Yokobosky was game.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Usually what we try to do at The Norm is to reflect the cultural diversity of Brooklyn itself,\" says Bolton, a Michelin-starred chef. \"But, within the context of the Bowie exhibit, we were able to play into different elements, whether it's a song interpreted through food, or the culinary influences of cities that were important in his life.\"\u003c/p>\n\u003cp>Besides Bowie-cizing the cafe's seasonal menu at The Norm, Bolton and Yokobosky also decided to create a \u003ca href=\"http://www.thenormbkm.com/experiences/\">series of four dinners\u003c/a> between April and July this year that would allow for a deeper dive into Bowie's life and art, using food as a vehicle.\u003c/p>\n\u003cp>For inspiration, Bolton turned to four cities that had a major impact on Bowie's career: London, Bowie's birthplace and where he began his journey as a multidimensional artist; Berlin, where Bowie took sanctuary to kick a drug habit and ended up producing three of his most innovative albums (\u003cem>Low\u003c/em>, \u003cem>Heroes\u003c/em>, and \u003cem>Lodger\u003c/em>); Philadelphia, where Bowie recorded the hit \"Young Americans\" with a young Luther Vandross; and Tokyo, where Bowie traveled early in his career, forming longtime collaborations with Japanese fashion designer Kansai Yamamoto and photographer Masayoshi Sukita (whose photographs are currently featured at The Norm) .\u003c/p>\n\u003cp>\"I'm going to give a 15-minute overview at the start of the dinner and talk a bit about the city that the guests are going to eat food from,\" says Yokobosky. \"I'm hoping that it's like a moment of transportation to another place for a while. So you'll be thinking about Berlin in the 1970s, sitting in a cafe with Iggy Pop, eating this delicious food, and getting a glimpse into that experience.\"\u003c/p>\n\u003cfigure id=\"attachment_127288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/dig_e_2018_david_bowie_is_09_ps11-b1154e1ce9d6fc3b3c8ea3b28eaa6485f8dc1ee5-1-e1524510575268.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/dig_e_2018_david_bowie_is_09_ps11-b1154e1ce9d6fc3b3c8ea3b28eaa6485f8dc1ee5-1-e1524510575268.jpg\" alt=\"Quilted suits designed for Bowie's Ziggy Stardust tour, 1972.\" width=\"1920\" height=\"1439\" class=\"size-full wp-image-127288\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Quilted suits designed for Bowie's Ziggy Stardust tour, 1972. \u003ccite>(Jonathan Dorado/Brooklyn Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.npr.org/sections/nprberlinblog/2011/10/05/141048303/currywurst-the-evolution-of-berlins-popular-street-food\">Currywurst\u003c/a> and spaetzle with fried onions will be on the menu for Berlin, while Bolton was influenced by London's Caribbean community to create a West Indian conch salad. For Philadelphia, Bolton simply couldn't resist putting his decidedly upscale spin on a \u003ca href=\"https://www.npr.org/templates/story/story.php?storyId=5573992\">Philly cheesesteak\u003c/a>. A Japanese \u003ca href=\"http://www.apple.com\">\u003c/a> Taiyaki-style fish-shaped cake will be Americanized with a Twinkie-inspired filling instead of the more traditional red bean paste.\u003c/p>\n\u003cp>\"I'm pretty stoked about these menus,\" says Bolton.\u003c/p>\n\u003cp>At a bar just a few blocks away, mixologists Nicole Kanev and Wesley Straton were also pretty stoked to collaborate with the museum on creating \u003ca href=\"http://www.bkwnyc.com/beers-cocktails/\">a series of cocktails\u003c/a> for the spring menu at \u003ca href=\"http://www.bkwnyc.com/\">BKW by Brooklyn Winery\u003c/a>. Deciding where to start, however, wasn't all that easy, says BKW general manager Adam Cornelius: \"The biggest challenge was figuring out what to base the cocktails on, because David Bowie was so prolific in so many ways. In the end, the obvious answer was to focus on the personas that he created — Ziggy Stardust, the Thin White Duke, Major Tom. Then we spent four months reading every interview we could find and watching documentaries looking for inspiration.\"\u003c/p>\n\u003cp>Says Kanev, \"When we create cocktails, we almost always come up with the recipe first and then name the cocktails. This time we started with a name and worked backwards to figure out the flavors.\"\u003c/p>\n\u003cp>While it's easy to focus on the fun garnishes that help give the seven cocktails undeniable Bowie appeal — such as the lightning bolt stenciled onto the egg white foam topping on the Aperol-laced \"Aladdin Sane\" cocktail — it's the ingredients inside the glass that tell the real story.\u003c/p>\n\u003cp>The \"Jareth The Goblin King\" cocktail, for instance, seems to be a simple riff off a classic martini at first glance, but reveals hidden depths upon closer examination. Kanev and Straton focused on two elements from \u003cem>Labyrinth\u003c/em>, the 1986 film in which Bowie plays the menacing, yet lovelorn, monarch: peaches (used to drug innocent protagonist Sarah) and crystal orbs (used by Jareth to create illusions and show dreams).\u003c/p>\n\u003cp>\"Wesley wanted to do a clear drink,\" says Kanev, \"and peach is prominent in the movie, so we wanted that in there as well. But peach can be cloying — we didn't want something that tasted like a peach Bellini.\"\u003c/p>\n\u003cp>A fruit-forward Spanish barrel-aged gin, combined with a dry English gin and Blanc vermouth, needed just a touch of peach bitters to mimic the film's subtle undertone of unrequited love.\u003c/p>\n\u003cp>Bowie's reported \u003ca href=\"https://dangerousminds.net/comments/red_peppers_milk_cocaine_david_bowie-themed_menu\">cocaine-fueled diet of red peppers and milk\u003c/a> in the mid-70s inspired the \"Thin White Duke,\" a spin on milk punch made with brandy, chile liqueur, and black pepper honey. Kanev and Straton created a variation on the \"French 75\" for the \"Ziggy Stardust,\" going to the trouble to make clarified lemon juice so that the wine-based drink would sparkle brightly in the flute without any cloudy residue.\u003c/p>\n\u003cp>\"We knew we'd have a lot of diehard Bowie fans here,\" Kanev says, \"so we had to get it right.\"\u003c/p>\n\u003cp>\u003ca href=\"https://www.npr.org/sections/thesalt/2017/04/13/520000573/kristenhartke.com\">\u003cem>Kristen Hartke\u003c/em>\u003c/a>\u003cem> is a food writer based in Washington, D.C.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Ziggy Stardust and the Thin White Duke are just two of the characters David Bowie created for himself. The innovator explored music and identity, and his art exhibition inspires chefs and mixologists.",
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"title": "Edible Oddities: David Bowie-Inspired Menus Reflect His Many Personas | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Matthew Yokobosky finds food inspirational — which is perhaps not entirely surprising, considering that as an art curator, it's his job to make connections between seemingly disparate objects, just as a chef creates a cohesive dish out of contrasting ingredients.\u003c/p>\n\u003cp>So when New York City restaurateur and chef Saul Bolton suggested developing a themed menu and a series of dinners around the \u003cem>David Bowie Is\u003c/em> exhibition now on view at the Brooklyn Museum, Yokobosky was intrigued.\u003c/p>\n\u003cp>\"I was knee-deep in research for the show,\" says Yokobosky, who selected 100 additional items for the collection's final stop in Brooklyn. The exhibition has been traveling the world since starting its journey at the Victoria and Albert Museum in London in 2013. \"I had just added a menu that Bowie drew by hand for a New Year's dinner in Berlin in 1978, so it was really perfect timing when Saul suggested the idea. And we actually know a lot about some of Bowie's favorite foods.\"\u003c/p>\n\u003cfigure id=\"attachment_127294\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/dig_e_2018_david_bowie_is_01_ps11_custom-851a937476c04bb5ef206eec4f1a9582b13d5bde-s1600-c85.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/dig_e_2018_david_bowie_is_01_ps11_custom-851a937476c04bb5ef206eec4f1a9582b13d5bde-s1600-c85.jpg\" alt=\"Bowie's "Tokyo Pop" vinyl bodysuit that Yamamoto Kansai designed for his Aladdin Sane tour in 1973.\" width=\"1600\" height=\"1057\" class=\"size-full wp-image-127294\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/dig_e_2018_david_bowie_is_01_ps11_custom-851a937476c04bb5ef206eec4f1a9582b13d5bde-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dig_e_2018_david_bowie_is_01_ps11_custom-851a937476c04bb5ef206eec4f1a9582b13d5bde-s1600-c85-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dig_e_2018_david_bowie_is_01_ps11_custom-851a937476c04bb5ef206eec4f1a9582b13d5bde-s1600-c85-800x529.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dig_e_2018_david_bowie_is_01_ps11_custom-851a937476c04bb5ef206eec4f1a9582b13d5bde-s1600-c85-768x507.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dig_e_2018_david_bowie_is_01_ps11_custom-851a937476c04bb5ef206eec4f1a9582b13d5bde-s1600-c85-1020x674.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dig_e_2018_david_bowie_is_01_ps11_custom-851a937476c04bb5ef206eec4f1a9582b13d5bde-s1600-c85-1200x793.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dig_e_2018_david_bowie_is_01_ps11_custom-851a937476c04bb5ef206eec4f1a9582b13d5bde-s1600-c85-1180x780.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dig_e_2018_david_bowie_is_01_ps11_custom-851a937476c04bb5ef206eec4f1a9582b13d5bde-s1600-c85-960x634.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dig_e_2018_david_bowie_is_01_ps11_custom-851a937476c04bb5ef206eec4f1a9582b13d5bde-s1600-c85-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dig_e_2018_david_bowie_is_01_ps11_custom-851a937476c04bb5ef206eec4f1a9582b13d5bde-s1600-c85-375x248.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dig_e_2018_david_bowie_is_01_ps11_custom-851a937476c04bb5ef206eec4f1a9582b13d5bde-s1600-c85-520x344.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bowie's \"Tokyo Pop\" vinyl bodysuit that Yamamoto Kansai designed for his Aladdin Sane tour in 1973. \u003ccite>(Bowie's \"Tokyo Pop\" vinyl bodysuit that Yamamoto Kansai designed for his Aladdin Sane tour in 1973. Jonathan Dorado/Brooklyn Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bowie-inspired food and drinks have popped up on menus in several cities along the world tour, including a \u003ca href=\"http://www.foodandwine.com/fwx/food/rating-david-bowie-menu-museum-contemporary-art-chicago\">smoked tofu and grapefruit salad\u003c/a> — dubbed \"Modern Love\" — at the cafe in Chicago's Museum of Contemporary Art. Tokyo, always ahead of the curve, was creating \u003ca href=\"https://soranews24.com/2013/03/19/ginzas-david-bowie-cafe-now-open-and-in-full-funky-swing/\">Bowie pop-up pubs\u003c/a> long before the artist's death in January of 2016.\u003c/p>\n\u003cp>Visitors to the Brooklyn Museum's The Norm café will find a menu that offers everything from a playful \"Diamond Dogfish and Chips\" to shepherd's pie — which Bowie's wife, model and entrepreneur Iman, \u003ca href=\"http://people.com/archive/domestic-goddess-vol-64-no-15/\">learned to make for him\u003c/a> — to a dark chocolate cake that pays homage to \u003cem>Black Star, \u003c/em>\u003ca href=\"https://www.npr.org/sections/therecord/2016/01/11/462660569/review-david-bowies-blackstar-is-adventurous-to-the-end\">Bowie's final album\u003c/a> that was released two days before his death.\u003c/p>\n\u003cfigure id=\"attachment_127295\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/fish-and-chips_custom-ff31699e00b0674b6889da9a45c6cfa48f3966d7-s1600-c85.jpeg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/fish-and-chips_custom-ff31699e00b0674b6889da9a45c6cfa48f3966d7-s1600-c85.jpeg\" alt=\"The Norm at Brooklyn Museum's spring and summer menu draws inspiration for "Diamond Dogfish and Chips" from the David Bowie is exhibit.\" width=\"1600\" height=\"1016\" class=\"size-full wp-image-127295\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/fish-and-chips_custom-ff31699e00b0674b6889da9a45c6cfa48f3966d7-s1600-c85.jpeg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/fish-and-chips_custom-ff31699e00b0674b6889da9a45c6cfa48f3966d7-s1600-c85-160x102.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/fish-and-chips_custom-ff31699e00b0674b6889da9a45c6cfa48f3966d7-s1600-c85-800x508.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/fish-and-chips_custom-ff31699e00b0674b6889da9a45c6cfa48f3966d7-s1600-c85-768x488.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/fish-and-chips_custom-ff31699e00b0674b6889da9a45c6cfa48f3966d7-s1600-c85-1020x648.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/fish-and-chips_custom-ff31699e00b0674b6889da9a45c6cfa48f3966d7-s1600-c85-1200x762.jpeg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/fish-and-chips_custom-ff31699e00b0674b6889da9a45c6cfa48f3966d7-s1600-c85-1180x749.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/fish-and-chips_custom-ff31699e00b0674b6889da9a45c6cfa48f3966d7-s1600-c85-960x610.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/fish-and-chips_custom-ff31699e00b0674b6889da9a45c6cfa48f3966d7-s1600-c85-240x152.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/fish-and-chips_custom-ff31699e00b0674b6889da9a45c6cfa48f3966d7-s1600-c85-375x238.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/fish-and-chips_custom-ff31699e00b0674b6889da9a45c6cfa48f3966d7-s1600-c85-520x330.jpeg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Norm at Brooklyn Museum's spring and summer menu draws inspiration for \"Diamond Dogfish and Chips\" from the David Bowie is exhibit. \u003ccite>(Ben Hider/Great Performances)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Adding a taste element to the visitor experience made sense to both Yokobosky and Bolton, because the Bowie exhibition is focused on immersing viewers in the sights and sounds of the artist's five-decade career through music, video and original costumes. There's also a seemingly endless array of hand-written notes, drawings, photographs and memorabilia drawn from some 75,000 items in the David Bowie Archive (said to be stored in a secret location somewhere in New York City). And Bolton, a self-described Bowie fan, was thrilled that Yokobosky was game.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Usually what we try to do at The Norm is to reflect the cultural diversity of Brooklyn itself,\" says Bolton, a Michelin-starred chef. \"But, within the context of the Bowie exhibit, we were able to play into different elements, whether it's a song interpreted through food, or the culinary influences of cities that were important in his life.\"\u003c/p>\n\u003cp>Besides Bowie-cizing the cafe's seasonal menu at The Norm, Bolton and Yokobosky also decided to create a \u003ca href=\"http://www.thenormbkm.com/experiences/\">series of four dinners\u003c/a> between April and July this year that would allow for a deeper dive into Bowie's life and art, using food as a vehicle.\u003c/p>\n\u003cp>For inspiration, Bolton turned to four cities that had a major impact on Bowie's career: London, Bowie's birthplace and where he began his journey as a multidimensional artist; Berlin, where Bowie took sanctuary to kick a drug habit and ended up producing three of his most innovative albums (\u003cem>Low\u003c/em>, \u003cem>Heroes\u003c/em>, and \u003cem>Lodger\u003c/em>); Philadelphia, where Bowie recorded the hit \"Young Americans\" with a young Luther Vandross; and Tokyo, where Bowie traveled early in his career, forming longtime collaborations with Japanese fashion designer Kansai Yamamoto and photographer Masayoshi Sukita (whose photographs are currently featured at The Norm) .\u003c/p>\n\u003cp>\"I'm going to give a 15-minute overview at the start of the dinner and talk a bit about the city that the guests are going to eat food from,\" says Yokobosky. \"I'm hoping that it's like a moment of transportation to another place for a while. So you'll be thinking about Berlin in the 1970s, sitting in a cafe with Iggy Pop, eating this delicious food, and getting a glimpse into that experience.\"\u003c/p>\n\u003cfigure id=\"attachment_127288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/dig_e_2018_david_bowie_is_09_ps11-b1154e1ce9d6fc3b3c8ea3b28eaa6485f8dc1ee5-1-e1524510575268.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/dig_e_2018_david_bowie_is_09_ps11-b1154e1ce9d6fc3b3c8ea3b28eaa6485f8dc1ee5-1-e1524510575268.jpg\" alt=\"Quilted suits designed for Bowie's Ziggy Stardust tour, 1972.\" width=\"1920\" height=\"1439\" class=\"size-full wp-image-127288\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Quilted suits designed for Bowie's Ziggy Stardust tour, 1972. \u003ccite>(Jonathan Dorado/Brooklyn Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.npr.org/sections/nprberlinblog/2011/10/05/141048303/currywurst-the-evolution-of-berlins-popular-street-food\">Currywurst\u003c/a> and spaetzle with fried onions will be on the menu for Berlin, while Bolton was influenced by London's Caribbean community to create a West Indian conch salad. For Philadelphia, Bolton simply couldn't resist putting his decidedly upscale spin on a \u003ca href=\"https://www.npr.org/templates/story/story.php?storyId=5573992\">Philly cheesesteak\u003c/a>. A Japanese \u003ca href=\"http://www.apple.com\">\u003c/a> Taiyaki-style fish-shaped cake will be Americanized with a Twinkie-inspired filling instead of the more traditional red bean paste.\u003c/p>\n\u003cp>\"I'm pretty stoked about these menus,\" says Bolton.\u003c/p>\n\u003cp>At a bar just a few blocks away, mixologists Nicole Kanev and Wesley Straton were also pretty stoked to collaborate with the museum on creating \u003ca href=\"http://www.bkwnyc.com/beers-cocktails/\">a series of cocktails\u003c/a> for the spring menu at \u003ca href=\"http://www.bkwnyc.com/\">BKW by Brooklyn Winery\u003c/a>. Deciding where to start, however, wasn't all that easy, says BKW general manager Adam Cornelius: \"The biggest challenge was figuring out what to base the cocktails on, because David Bowie was so prolific in so many ways. In the end, the obvious answer was to focus on the personas that he created — Ziggy Stardust, the Thin White Duke, Major Tom. Then we spent four months reading every interview we could find and watching documentaries looking for inspiration.\"\u003c/p>\n\u003cp>Says Kanev, \"When we create cocktails, we almost always come up with the recipe first and then name the cocktails. This time we started with a name and worked backwards to figure out the flavors.\"\u003c/p>\n\u003cp>While it's easy to focus on the fun garnishes that help give the seven cocktails undeniable Bowie appeal — such as the lightning bolt stenciled onto the egg white foam topping on the Aperol-laced \"Aladdin Sane\" cocktail — it's the ingredients inside the glass that tell the real story.\u003c/p>\n\u003cp>The \"Jareth The Goblin King\" cocktail, for instance, seems to be a simple riff off a classic martini at first glance, but reveals hidden depths upon closer examination. Kanev and Straton focused on two elements from \u003cem>Labyrinth\u003c/em>, the 1986 film in which Bowie plays the menacing, yet lovelorn, monarch: peaches (used to drug innocent protagonist Sarah) and crystal orbs (used by Jareth to create illusions and show dreams).\u003c/p>\n\u003cp>\"Wesley wanted to do a clear drink,\" says Kanev, \"and peach is prominent in the movie, so we wanted that in there as well. But peach can be cloying — we didn't want something that tasted like a peach Bellini.\"\u003c/p>\n\u003cp>A fruit-forward Spanish barrel-aged gin, combined with a dry English gin and Blanc vermouth, needed just a touch of peach bitters to mimic the film's subtle undertone of unrequited love.\u003c/p>\n\u003cp>Bowie's reported \u003ca href=\"https://dangerousminds.net/comments/red_peppers_milk_cocaine_david_bowie-themed_menu\">cocaine-fueled diet of red peppers and milk\u003c/a> in the mid-70s inspired the \"Thin White Duke,\" a spin on milk punch made with brandy, chile liqueur, and black pepper honey. Kanev and Straton created a variation on the \"French 75\" for the \"Ziggy Stardust,\" going to the trouble to make clarified lemon juice so that the wine-based drink would sparkle brightly in the flute without any cloudy residue.\u003c/p>\n\u003cp>\"We knew we'd have a lot of diehard Bowie fans here,\" Kanev says, \"so we had to get it right.\"\u003c/p>\n\u003cp>\u003ca href=\"https://www.npr.org/sections/thesalt/2017/04/13/520000573/kristenhartke.com\">\u003cem>Kristen Hartke\u003c/em>\u003c/a>\u003cem> is a food writer based in Washington, D.C.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
"site": "radio",
"source": "npr"
},
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
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},
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"id": "fresh-air",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"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. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"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. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"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.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"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>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"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?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"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",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
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"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"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.",
"airtime": "SUN 3pm-4pm",
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