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"disqusTitle": "Refugees’ Life Stories Deepen the Brew at 1951 Coffee Company",
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"content": "\u003cp>When baristas hand over your low-fat latte, you probably don’t consider the paths that brought them to stand across the counter from you. But at 1951 Coffee Company, the Berkeley café that opened in January and is staffed entirely by refugees, the baristas’ life journeys are actually the point.\u003c/p>\n\u003cfigure id=\"attachment_115348\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/2-wall-info-2000.jpg\" alt=\"1951 Coffee Company is named for the date the UN set up protections for refugees.\" width=\"2000\" height=\"1440\" class=\"size-full wp-image-115348\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-800x576.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-768x553.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-1020x734.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-1180x850.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-960x691.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-240x173.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-375x270.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-520x374.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">1951 Coffee Company is named for the date the UN set up protections for refugees. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A tall gentleman with an intense gaze and a quiet voice, David [not his real name] takes orders for coffee, tea and muffins from the line of morning customers. David left his home in Uganda when he feared persecution under his country’s repressive policies. The former lawyer escaped to Nairobi, Kenya, where he waited in a refugee camp for two years until the United Nations High Commission for Refugees (UNHCR) found a spot to resettle him in the U.S. But first, he had to successfully complete the vetting process, a subject he wants Americans to understand. “It breaks my heart,” he says, “that people think it is so easy to come into this country. It is very hard; it is definitely an ‘extreme vetting process,’ which can take many years and requires interviews by agents from the FBI, CIA and the Department of Justice.”\u003c/p>\n\u003cfigure id=\"attachment_115351\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/3-Tshirt-2000.jpg\" alt=\"1951 Coffee's T shirt reaffirms their mission.\" width=\"2000\" height=\"2148\" class=\"size-full wp-image-115351\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-160x172.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-800x859.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-768x825.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-1020x1095.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-1180x1267.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-960x1031.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-240x258.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-375x403.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-520x558.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">1951 Coffee's T shirt reaffirms their mission. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By the time he was hired at 1951 Coffee, David had almost given up hope of landing the job he so badly needed. He had already used up some of his limited funds to pay for clothes and transportation to 16 entry-level job interviews at hotels, nursing homes, and businesses. All turned him down, which left him deeply discouraged. He assumed that the combination of his skin color and accent led him to be judged and feared rather than given a chance. He now works at the café five days a week and is actively looking for a second job for the night shift to make ends meet. “As a refugee and a person of color in the Bay Area,” David adds, “I tremble all the time, worrying about my safety everyday. “But,” he adds, “I love this country and look forward to serving it in some way to thank you for giving me this opportunity.”\u003c/p>\n\u003cfigure id=\"attachment_115352\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000.jpg\" alt=\"Rachel Taber and Doug Hewitt, co-founders of 1951 Coffee Company.\" width=\"2000\" height=\"1594\" class=\"size-full wp-image-115352\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-800x638.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-768x612.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-1020x813.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-1180x940.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-960x765.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-240x191.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-375x299.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-520x414.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Rachel Taber and Doug Hewitt, co-founders of 1951 Coffee Company. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Before founding 1951 Coffee Company with Rachel Taber, Doug Hewitt’s job as an employment specialist at the International Rescue Committee (IRC), included preparing refugees for job interviews. He repeatedly witnessed a disheartening pattern: on the way to the interview, the refugees would chat with him personably. “But when prospective employers started asking them questions, they would get nervous,” explains Hewitt. “Their English would become even more ‘broken.’” They also might lose points for the way they answered typical American job interview questions, such as “Where do you see yourself in five years?” While this sounds like a simple query, an honest reply is not necessarily what the employer is looking for. Digital barriers add even more challenges today, as most applications must be completed online. When it asks for previous job experience, the location can only be selected from a list of the 50 states. There is no field to enter international job experience and without the conventional list of references, most prospective employers just don’t want to take the risk of hiring a refugee.\u003c/p>\n\u003cp>Hewitt would discuss these concerns with Taber, a co-worker at IRC, over a cup of coffee. Their shared love for the caffeinated beverage led to charts listing their ratings of nearby coffee spots and a jointly owned espresso machine for their office. “Okay, you can call it an obsession,” says Taber, smiling. They began to envision a place where refugees could be trained and supported while gaining the experience that could further their work lives. Hewitt, who had experience working as a coffee roaster, imagined many opportunities this field could offer refugees. They agreed that refugees + café seemed like a winning combination.\u003c/p>\n\u003cfigure id=\"attachment_115349\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/5-lines-on-floor-2000.jpg\" alt=\"The colorful stripes on the cafe's floor suggest the long journey to resettlement.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115349\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The colorful stripes on the cafe's floor suggest the long journey to resettlement. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Taber, whose background is in fundraising, saw the Bay Area as the perfect place for this kind of social entrepreneurism, with its longtime support for immigrants and refugees coupled with an appreciation of high-end coffee culture. Though they faced numerous hurdles, many organizations and individuals (including the \u003ca href=\"http://www.fpcberkeley.org/\">First Presbyterian Church of Berkeley\u003c/a>, who owned the space where their restaurant is housed and the \u003ca href=\"http://montaag.com/\">Montaag\u003c/a> design firm) appeared --almost miraculously-- to offer support.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The year 1951 in the café’s name refers to a convention held by the UNHCR in Geneva in 1951. During that convention, the word “refugee” and the guidelines for protecting them were first defined. That fact and many other details about the long arduous journey that refugees face are illustrated with artwork that lines the walls of the café. “We want this to be a space for education and for starting dialogues, says Taber.\u003c/p>\n\u003cfigure id=\"attachment_115353\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/6-Nazira-2000.jpg\" alt=\"Nazira was a journalist in Afghanistan. She has just begun a new life here.\" width=\"2000\" height=\"1433\" class=\"size-full wp-image-115353\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-800x573.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-768x550.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-1020x731.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-1180x845.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-960x688.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-375x269.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-520x373.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Nazira was a journalist in Afghanistan. She has just begun a new life here. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another employee is slowly and carefully steaming milk. Nazira has a shy smile and a workable command of English, even though she has only been in the U.S. for two months. Before she left Afghanistan, she was a journalist for TV, radio and newspapers and also worked with the AJSC, an organization in Afghanistan that advocates for female journalists who face a special set of challenges. Her husband had applied for and received a Special Immigrant Visa, which is usually given to those who have provided valuable service to the United States Government.\u003c/p>\n\u003cp>Although in her job as journalist, Nazira spent one month traveling around the U.S. in 2014 to report on our midterm elections, that exposure did not prevent the difficulties she has had in adjusting. Leaving her home and family and the ensuing culture shock made her ill for the first three weeks she was here. She felt physically safe but mentally upset and cried often. The stress was extreme. “We had nothing here, “Nazira says. “I had so many things in my heart but no one to talk to about them.” She went to IRC for help and found Hewitt and Taber.\u003c/p>\n\u003cfigure id=\"attachment_115354\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000.jpg\" alt=\"Nazira works with Batool, a Syrian refugee who was interviewed on The California Report. See link below to hear her family's story.\" width=\"2000\" height=\"1500\" class=\"size-full wp-image-115354\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-520x390.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Nazira works with Batool, a Syrian refugee who was interviewed on The California Report. \u003ca href=\"http://audio.californiareport.org/archive/R201702031630/b\">Listen to her family's story\u003c/a>. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I needed a job. I wanted to get out of the house and stand on my own two feet. When I met Rachel, she was so kind. I didn’t know anything about coffee, but she hired me.” Nazira learned how to prepare coffee plus the cultural code of American customer service. But she still finds many challenges in her new home, including transportation. “We wait such a long time for the bus every day. Why don’t the citizens try to do something about this?” Nazira asks. She wants to go to college, but cannot afford to do so until she has been a resident for one year.\u003c/p>\n\u003cp>“The people here are good, they have been so supportive to me,” says Nazira, “but not the system. In my country, we may be poor, but education is free. I don’t understand why the media doesn’t report on this, as well as need for better public transportation and health care. At home, we used to have as high as 85% illiteracy, but people still listened to the radio and were involved with the issues that affected their lives.”\u003c/p>\n\u003cfigure id=\"attachment_115355\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/8-Diorama-2000.jpg\" alt=\"This diorama aims to educate patrons about the many steps and uncertainties faced by refugees.\" width=\"2000\" height=\"1500\" class=\"size-full wp-image-115355\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-520x390.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">This diorama aims to educate patrons about the many steps and uncertainties faced by refugees. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The large diorama on the wall shows the refugee’s long path to resettlement, which can take from 5 to 20 years. That latter number was the case for 1951 Coffee’s senior barista, Meg, who is in a constant state of motion around the cafe, supporting other employees, checking the bathroom, making sure everything is running smoothly. When Meg was 2 years old, his family fled Bhutan and spent the next 20 years in a massive Nepali refugee camp with 1,400 other families. Life was hard: they were only allotted rice and a few vegetables and had to cover their flimsy huts with plastic to withstand the summer rains. In 2007, after a fire quickly spread through the thatched bamboo-covered huts in the camp, his family had to live in the jungle for two months. Meg went to school in the camp and became a teacher of English, math, and science. He probably never imagined that eventually, he would be teaching other refugees about coffee culture in the U.S.\u003c/p>\n\u003cfigure id=\"attachment_115356\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/9-Meg-2000.jpg\" alt=\"Senior barista Meg shares his experience by training new employees.\" width=\"2000\" height=\"1448\" class=\"size-full wp-image-115356\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-800x579.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-768x556.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-1020x738.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-1180x854.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-960x695.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-240x174.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-375x272.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-520x376.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Senior barista Meg shares his experience by training new employees. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Long before the birth of the 1951 Coffee concept, when Doug Hewitt was just volunteering with IRC, he hired Meg to occasionally package the coffee he was roasting for his job at \u003ca href=\"https://bootcoffee.com/\">Boot Coffee Consulting\u003c/a> in Marin. He also saw how Meg tried to get steady work but was repeatedly turned down for his lack of skills. Finally, \u003ca href=\"http://careers-blog.chipotle.com/irc/\">Chipotle\u003c/a>, who had a relationship with IRC, decided to open several new restaurants, including one at 50 California in San Francisco. Since it was a new location they gave all their new hires, including Meg, a week of training. He became one of Chipotle’s best workers and was eventually offered a management position. Witnessing the way that training made all the difference, Hewitt asked Meg if he could recreate that experience for the refugees at IRC. Hewitt set up a volunteer “food service training” program at IRC, which only happened on intermittent Fridays. While he and other volunteers offered English classes, Meg handled the hands on training.\u003c/p>\n\u003cp>When Chipotle offered him a job as a manager, Meg had to turn it down because the long days required would not have allowed him to fulfill his other obligations, which included volunteering at IRC to help newly arrived refugees. He was also attending Laney College, taking classes in English, math and business, taking care of his parents and playing soccer. He recently married Indira, a woman he knew from the camp. But Indira lives in Vancouver, where she takes care of her parents, while Meg and his parents live here. The couple meets in Seattle when they can.\u003c/p>\n\u003cp>Meg’s goal is to open a restaurant or a non-profit that combines food service and refugees. In September 2016, he became an American citizen in an emotional ceremony with 1000 other new Americans at Oakland’s Paramount Theater. “It’s a blessing. I am so proud.” His message to other refugees is: “You have to believe in yourself.”\u003c/p>\n\u003cp>“Some groups try to raise money for refugees by only highlighting their vulnerabilities,” says Hewitt. “We were inspired by these amazing people, their resilience and determination to work through challenges together as a team.” He and Taber hope this model can be replicated across the country.\u003c/p>\n\u003cul>\n\u003cstrong>Listen to two stories on the California Report about 1951 Coffee Company:\u003c/strong>\n\u003cli>\u003ca href=\"http://audio.californiareport.org/archive/R201702031630/a\">An overview of 1951 Coffee Company\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://audio.californiareport.org/archive/R201702031630/b\">Interviews with Batool and her family\u003c/a>, Syrian refugees, who have been here 2 years\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://1951coffee.com\">\u003cstrong>1951 Coffee Company\u003c/strong>\u003c/a>\u003cbr>\n2410 Channing Way [\u003ca href=\"https://goo.gl/vPYTRr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 280-6171\u003cbr>\nHours: Mon-Fri 7am-7pm, Sat-Sun 8am-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/1951coffee/\">1951 Coffee Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/1951Coffee\">@1951coffee\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/1951coffee/\">1951coffee\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When baristas hand over your low-fat latte, you probably don’t consider the paths that brought them to stand across the counter from you. But at 1951 Coffee Company, the Berkeley café that opened in January and is staffed entirely by refugees, the baristas’ life journeys are actually the point.\u003c/p>\n\u003cfigure id=\"attachment_115348\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/2-wall-info-2000.jpg\" alt=\"1951 Coffee Company is named for the date the UN set up protections for refugees.\" width=\"2000\" height=\"1440\" class=\"size-full wp-image-115348\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-800x576.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-768x553.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-1020x734.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-1180x850.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-960x691.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-240x173.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-375x270.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-520x374.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">1951 Coffee Company is named for the date the UN set up protections for refugees. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A tall gentleman with an intense gaze and a quiet voice, David [not his real name] takes orders for coffee, tea and muffins from the line of morning customers. David left his home in Uganda when he feared persecution under his country’s repressive policies. The former lawyer escaped to Nairobi, Kenya, where he waited in a refugee camp for two years until the United Nations High Commission for Refugees (UNHCR) found a spot to resettle him in the U.S. But first, he had to successfully complete the vetting process, a subject he wants Americans to understand. “It breaks my heart,” he says, “that people think it is so easy to come into this country. It is very hard; it is definitely an ‘extreme vetting process,’ which can take many years and requires interviews by agents from the FBI, CIA and the Department of Justice.”\u003c/p>\n\u003cfigure id=\"attachment_115351\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/3-Tshirt-2000.jpg\" alt=\"1951 Coffee's T shirt reaffirms their mission.\" width=\"2000\" height=\"2148\" class=\"size-full wp-image-115351\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-160x172.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-800x859.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-768x825.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-1020x1095.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-1180x1267.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-960x1031.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-240x258.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-375x403.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-520x558.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">1951 Coffee's T shirt reaffirms their mission. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By the time he was hired at 1951 Coffee, David had almost given up hope of landing the job he so badly needed. He had already used up some of his limited funds to pay for clothes and transportation to 16 entry-level job interviews at hotels, nursing homes, and businesses. All turned him down, which left him deeply discouraged. He assumed that the combination of his skin color and accent led him to be judged and feared rather than given a chance. He now works at the café five days a week and is actively looking for a second job for the night shift to make ends meet. “As a refugee and a person of color in the Bay Area,” David adds, “I tremble all the time, worrying about my safety everyday. “But,” he adds, “I love this country and look forward to serving it in some way to thank you for giving me this opportunity.”\u003c/p>\n\u003cfigure id=\"attachment_115352\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000.jpg\" alt=\"Rachel Taber and Doug Hewitt, co-founders of 1951 Coffee Company.\" width=\"2000\" height=\"1594\" class=\"size-full wp-image-115352\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-800x638.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-768x612.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-1020x813.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-1180x940.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-960x765.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-240x191.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-375x299.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-520x414.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Rachel Taber and Doug Hewitt, co-founders of 1951 Coffee Company. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Before founding 1951 Coffee Company with Rachel Taber, Doug Hewitt’s job as an employment specialist at the International Rescue Committee (IRC), included preparing refugees for job interviews. He repeatedly witnessed a disheartening pattern: on the way to the interview, the refugees would chat with him personably. “But when prospective employers started asking them questions, they would get nervous,” explains Hewitt. “Their English would become even more ‘broken.’” They also might lose points for the way they answered typical American job interview questions, such as “Where do you see yourself in five years?” While this sounds like a simple query, an honest reply is not necessarily what the employer is looking for. Digital barriers add even more challenges today, as most applications must be completed online. When it asks for previous job experience, the location can only be selected from a list of the 50 states. There is no field to enter international job experience and without the conventional list of references, most prospective employers just don’t want to take the risk of hiring a refugee.\u003c/p>\n\u003cp>Hewitt would discuss these concerns with Taber, a co-worker at IRC, over a cup of coffee. Their shared love for the caffeinated beverage led to charts listing their ratings of nearby coffee spots and a jointly owned espresso machine for their office. “Okay, you can call it an obsession,” says Taber, smiling. They began to envision a place where refugees could be trained and supported while gaining the experience that could further their work lives. Hewitt, who had experience working as a coffee roaster, imagined many opportunities this field could offer refugees. They agreed that refugees + café seemed like a winning combination.\u003c/p>\n\u003cfigure id=\"attachment_115349\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/5-lines-on-floor-2000.jpg\" alt=\"The colorful stripes on the cafe's floor suggest the long journey to resettlement.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115349\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The colorful stripes on the cafe's floor suggest the long journey to resettlement. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Taber, whose background is in fundraising, saw the Bay Area as the perfect place for this kind of social entrepreneurism, with its longtime support for immigrants and refugees coupled with an appreciation of high-end coffee culture. Though they faced numerous hurdles, many organizations and individuals (including the \u003ca href=\"http://www.fpcberkeley.org/\">First Presbyterian Church of Berkeley\u003c/a>, who owned the space where their restaurant is housed and the \u003ca href=\"http://montaag.com/\">Montaag\u003c/a> design firm) appeared --almost miraculously-- to offer support.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The year 1951 in the café’s name refers to a convention held by the UNHCR in Geneva in 1951. During that convention, the word “refugee” and the guidelines for protecting them were first defined. That fact and many other details about the long arduous journey that refugees face are illustrated with artwork that lines the walls of the café. “We want this to be a space for education and for starting dialogues, says Taber.\u003c/p>\n\u003cfigure id=\"attachment_115353\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/6-Nazira-2000.jpg\" alt=\"Nazira was a journalist in Afghanistan. She has just begun a new life here.\" width=\"2000\" height=\"1433\" class=\"size-full wp-image-115353\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-800x573.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-768x550.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-1020x731.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-1180x845.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-960x688.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-375x269.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-520x373.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Nazira was a journalist in Afghanistan. She has just begun a new life here. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another employee is slowly and carefully steaming milk. Nazira has a shy smile and a workable command of English, even though she has only been in the U.S. for two months. Before she left Afghanistan, she was a journalist for TV, radio and newspapers and also worked with the AJSC, an organization in Afghanistan that advocates for female journalists who face a special set of challenges. Her husband had applied for and received a Special Immigrant Visa, which is usually given to those who have provided valuable service to the United States Government.\u003c/p>\n\u003cp>Although in her job as journalist, Nazira spent one month traveling around the U.S. in 2014 to report on our midterm elections, that exposure did not prevent the difficulties she has had in adjusting. Leaving her home and family and the ensuing culture shock made her ill for the first three weeks she was here. She felt physically safe but mentally upset and cried often. The stress was extreme. “We had nothing here, “Nazira says. “I had so many things in my heart but no one to talk to about them.” She went to IRC for help and found Hewitt and Taber.\u003c/p>\n\u003cfigure id=\"attachment_115354\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000.jpg\" alt=\"Nazira works with Batool, a Syrian refugee who was interviewed on The California Report. See link below to hear her family's story.\" width=\"2000\" height=\"1500\" class=\"size-full wp-image-115354\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-520x390.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Nazira works with Batool, a Syrian refugee who was interviewed on The California Report. \u003ca href=\"http://audio.californiareport.org/archive/R201702031630/b\">Listen to her family's story\u003c/a>. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I needed a job. I wanted to get out of the house and stand on my own two feet. When I met Rachel, she was so kind. I didn’t know anything about coffee, but she hired me.” Nazira learned how to prepare coffee plus the cultural code of American customer service. But she still finds many challenges in her new home, including transportation. “We wait such a long time for the bus every day. Why don’t the citizens try to do something about this?” Nazira asks. She wants to go to college, but cannot afford to do so until she has been a resident for one year.\u003c/p>\n\u003cp>“The people here are good, they have been so supportive to me,” says Nazira, “but not the system. In my country, we may be poor, but education is free. I don’t understand why the media doesn’t report on this, as well as need for better public transportation and health care. At home, we used to have as high as 85% illiteracy, but people still listened to the radio and were involved with the issues that affected their lives.”\u003c/p>\n\u003cfigure id=\"attachment_115355\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/8-Diorama-2000.jpg\" alt=\"This diorama aims to educate patrons about the many steps and uncertainties faced by refugees.\" width=\"2000\" height=\"1500\" class=\"size-full wp-image-115355\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-520x390.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">This diorama aims to educate patrons about the many steps and uncertainties faced by refugees. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The large diorama on the wall shows the refugee’s long path to resettlement, which can take from 5 to 20 years. That latter number was the case for 1951 Coffee’s senior barista, Meg, who is in a constant state of motion around the cafe, supporting other employees, checking the bathroom, making sure everything is running smoothly. When Meg was 2 years old, his family fled Bhutan and spent the next 20 years in a massive Nepali refugee camp with 1,400 other families. Life was hard: they were only allotted rice and a few vegetables and had to cover their flimsy huts with plastic to withstand the summer rains. In 2007, after a fire quickly spread through the thatched bamboo-covered huts in the camp, his family had to live in the jungle for two months. Meg went to school in the camp and became a teacher of English, math, and science. He probably never imagined that eventually, he would be teaching other refugees about coffee culture in the U.S.\u003c/p>\n\u003cfigure id=\"attachment_115356\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/9-Meg-2000.jpg\" alt=\"Senior barista Meg shares his experience by training new employees.\" width=\"2000\" height=\"1448\" class=\"size-full wp-image-115356\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-800x579.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-768x556.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-1020x738.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-1180x854.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-960x695.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-240x174.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-375x272.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-520x376.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Senior barista Meg shares his experience by training new employees. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Long before the birth of the 1951 Coffee concept, when Doug Hewitt was just volunteering with IRC, he hired Meg to occasionally package the coffee he was roasting for his job at \u003ca href=\"https://bootcoffee.com/\">Boot Coffee Consulting\u003c/a> in Marin. He also saw how Meg tried to get steady work but was repeatedly turned down for his lack of skills. Finally, \u003ca href=\"http://careers-blog.chipotle.com/irc/\">Chipotle\u003c/a>, who had a relationship with IRC, decided to open several new restaurants, including one at 50 California in San Francisco. Since it was a new location they gave all their new hires, including Meg, a week of training. He became one of Chipotle’s best workers and was eventually offered a management position. Witnessing the way that training made all the difference, Hewitt asked Meg if he could recreate that experience for the refugees at IRC. Hewitt set up a volunteer “food service training” program at IRC, which only happened on intermittent Fridays. While he and other volunteers offered English classes, Meg handled the hands on training.\u003c/p>\n\u003cp>When Chipotle offered him a job as a manager, Meg had to turn it down because the long days required would not have allowed him to fulfill his other obligations, which included volunteering at IRC to help newly arrived refugees. He was also attending Laney College, taking classes in English, math and business, taking care of his parents and playing soccer. He recently married Indira, a woman he knew from the camp. But Indira lives in Vancouver, where she takes care of her parents, while Meg and his parents live here. The couple meets in Seattle when they can.\u003c/p>\n\u003cp>Meg’s goal is to open a restaurant or a non-profit that combines food service and refugees. In September 2016, he became an American citizen in an emotional ceremony with 1000 other new Americans at Oakland’s Paramount Theater. “It’s a blessing. I am so proud.” His message to other refugees is: “You have to believe in yourself.”\u003c/p>\n\u003cp>“Some groups try to raise money for refugees by only highlighting their vulnerabilities,” says Hewitt. “We were inspired by these amazing people, their resilience and determination to work through challenges together as a team.” He and Taber hope this model can be replicated across the country.\u003c/p>\n\u003cul>\n\u003cstrong>Listen to two stories on the California Report about 1951 Coffee Company:\u003c/strong>\n\u003cli>\u003ca href=\"http://audio.californiareport.org/archive/R201702031630/a\">An overview of 1951 Coffee Company\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://audio.californiareport.org/archive/R201702031630/b\">Interviews with Batool and her family\u003c/a>, Syrian refugees, who have been here 2 years\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://1951coffee.com\">\u003cstrong>1951 Coffee Company\u003c/strong>\u003c/a>\u003cbr>\n2410 Channing Way [\u003ca href=\"https://goo.gl/vPYTRr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 280-6171\u003cbr>\nHours: Mon-Fri 7am-7pm, Sat-Sun 8am-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/1951coffee/\">1951 Coffee Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/1951Coffee\">@1951coffee\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/1951coffee/\">1951coffee\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Noodle Soups Share Cambodian Culture at Nyum Bai",
"title": "Noodle Soups Share Cambodian Culture at Nyum Bai",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>It’s only the second day of business at \u003ca href=\"http://www.nyumbai.com/#new-page-1\">Nyum Bai\u003c/a>, a new Cambodian noodle spot in \u003ca href=\"http://publicmarketemeryville.com/\">Emeryville’s Public Market,\u003c/a> but owner Nite Yun is sadly putting up a “Closed for the Day” sign after lunchtime. The reason behind the temporary closure is actually a positive one: such a throng of enthusiastic customers came to sample her traditional noodle soups that she ran out of food long before dinner. Pointing to the massive metal pots on her range top, Yun says, “These were supposed to make hundreds of servings of soup. I guess I’ll have to get another pot.”\u003c/p>\n\u003cfigure id=\"attachment_115217\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot.jpg\" alt=\"Nite needs another pot.\" width=\"2000\" height=\"1500\" class=\"size-full wp-image-115217\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-520x390.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Nite needs another pot. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yun’s goal is to introduce Americans to Cambodian culture through some of its lesser-known dishes, especially noodle soups called \u003cem>kuy teav\u003c/em>, which feature aromatic broths sprinkled with fresh herbs and crunchy toppings and are sold in street stalls all over Cambodia. At Nyum Bai, her new food stand in Emeryville’s Public Market, Nite Yun now prepares them daily.\u003c/p>\n\u003cfigure id=\"attachment_115218\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/3-phnom-penh.jpg\" alt=\"The Phnom Penh features rice noodles, sliced and ground pork in a rich pork and shrimp broth, garnished with crispy garlic, cilantro, scallions and bean sprouts.\" width=\"2000\" height=\"1500\" class=\"size-full wp-image-115218\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-520x390.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The Phnom Penh features rice noodles, sliced and ground pork in a rich pork and shrimp broth, garnished with crispy garlic, cilantro, scallions and bean sprouts. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Public Market had reached out to \u003ca href=\"http://www.lacocinasf.org\">La Cocina\u003c/a>, the nonprofit that helps food entrepreneurs, primarily immigrant women and women of color to formalize and grow their businesses. Nite Yun learned of the opportunity to try out this temporary space from her involvement with La Cocina and the organization also helped her negotiate an affordable lease.\u003c/p>\n\u003cp>Yun had a desire to share her family’s heritage through her unique offerings of typical Cambodian street food dishes. Her parents had fled the brutality of the Khmer Rouge and resulting genocide (that killed an estimated two million people) and escaped to Thailand, where Yun was born in a refugee camp. A few years later, with a church group’s sponsorship, her family moved to Stockton, California.\u003c/p>\n\u003cp>Although they were now safe in America, like many refugees before them, her parents felt more comfortable primarily associating with the Cambodian community around Stockton. Her father never mastered English. Her mother worked as a seamstress at home.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Even though I grew up in the U.S.,” Yun says, “I felt I was Cambodian. I spoke Cambodian, only ate the Cambodian foods my mother cooked. My family would sit on the floor and eat rice with dried fish. I thought everyone did.” The apartment was so small, that the family of five was basically always together. So when her mother cooked, Yun would join her in the kitchen and help chop lemongrass or garlic.\u003c/p>\n\u003cfigure id=\"attachment_115219\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/4-koh-ko.jpg\" alt=\"Koh-ko pairs hearty beef broth with egg noodles, braised beef, bok choy, crispy garlic, red onion, and cilantro.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115219\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Koh-ko pairs hearty beef broth with egg noodles, braised beef, bok choy, crispy garlic, red onion, and cilantro. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When she moved to San Francisco to study nursing at San Francisco State, she yearned for home-cooked Cambodian food, but couldn’t find any place that served it. “That’s when I started to really get into cooking. I’d call my mom up for a recipe, but of course, she didn’t really measure things. She would tell me to use ‘a pinkie-size’ of this or ‘a small bowl’ of that.”\u003c/p>\n\u003cp>As a child, Yun often felt frustrated with her parents’ lack of openness about their earlier lives in Cambodia. They didn’t want to talk about or dwell on the trauma they had survived. It left her with a lot of unanswered questions.\u003c/p>\n\u003cp>Six years ago, Yun returned alone to Cambodia to meet her aunts and cousins, find out about her parents’ past -- and eat. On her third trip to Cambodia, while she was sitting at a noodle stall, the idea came to her: to share her Cambodian culture through home-style food. She returned to the Bay Area, started cooking for friends and eventually entered La Cocina’s food incubator program in 2015.\u003c/p>\n\u003cp>Now she has the opportunity to serve some of her favorite dishes, including a trio of \u003cem>kuy teav\u003c/em> noodles. The Phnom Penh features rice noodles, sliced and ground pork in a rich pork and shrimp broth, garnished with crispy garlic, cilantro, scallions and bean sprouts. Koh-ko pairs hearty beef broth with egg noodles, braised beef, bok choy, crispy garlic, red onion, and cilantro. For vegetarians, Ban Lai combines rice noodles and tofu in a mushroom leek broth, with seasonal vegetables, crispy garlic, cilantro, scallions and bean sprouts.\u003c/p>\n\u003cfigure id=\"attachment_115220\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/5-ban-lai.jpg\" alt=\"For vegetarians, Ban Lai combines rice noodles and tofu in a mushroom leek broth, with seasonal vegetables, crispy garlic, cilantro, scallions and bean sprouts.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115220\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">For vegetarians, Ban Lai combines rice noodles and tofu in a mushroom leek broth, with seasonal vegetables, crispy garlic, cilantro, scallions and bean sprouts. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yun also serves stir–fried rice noodles with tamarind sauce topped with an egg omelet and a coconut rice plate with fried scallions, pork and crispy egg -- a dish she says she would often buy for breakfast in Cambodia for only $1. In the coming weeks, she plans to add daily specials to introduce diners to new Cambodian tastes plus daily Cambodian desserts.\u003c/p>\n\u003cp>Nostalgic for an era she did not personally experience, Yun says, “I always knew I wanted to share Cambodian culture. But not only focus on the genocide and what we’ve gone through. I want to celebrate the good times, like the golden era (1960-65) when the art and music were awesome, there was abundance and my parents were young and carefree.”\u003c/p>\n\u003cp>Yun hasn’t graduated yet from La Cocina’s incubator program and is getting a lot of support from them. “Opening a restaurant has been overwhelming,” she says. “There is so much to learn. How to train my staff, how to streamline the production line and definitely how not to run out of food.”\u003c/p>\n\u003cp>She hasn’t actually told her parents, who still live in Stockton, that Nyum Bai is open yet. “I’ll tell them in a couple of weeks, “ she says, “when I get it all down, so that I’ll be able to cook lunch and speak to my mother at the same time.”\u003c/p>\n\u003cfigure id=\"attachment_115221\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/NYUM-BAI-SIGN.jpg\" alt=\"Nyum Bai's sign invites patron to eat.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115221\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Nyum Bai's sign invites patron to eat. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cambodian people who heard about this venture were so excited that they dropped by the tucked away location in the Public Market before it even opened just to take photos in front of their sign. “Nyum Bai literally means ‘eat rice,’ “Yun explains, “but really that’s the way that you call guests to the table. It’s our way of saying, ‘Let’s eat!’”\u003c/p>\n\u003cfigure id=\"attachment_115222\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/teamwork.jpg\" alt=\"Nite Yun and her team hard at work.\" width=\"2000\" height=\"1500\" class=\"size-full wp-image-115222\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-520x390.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Nite Yun and her team hard at work. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://nyumbai.com\">\u003cstrong>Nyum Bai\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"http://publicmarketemeryville.com/\">Emeryville Public Market\u003c/a>\u003cbr>\n5959 Shellmound St., Kiosk 3\u003cbr>\nEmeryville, CA 94608\u003cbr>\nPh: (415) 317-0867\u003cbr>\nHours: Mon-Sat 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Nyum-Bai-740716862679696/?hc_ref=SEARCH&fref=nf\">Nyum Bai\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/nyumbai\">@nyumbai\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/nyumbai/?hl=en\">nyumbai\u003c/a>\u003c/p>\n\n",
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"excerpt": "Cambodian noodle soups make a big splash at newly opened Nyum Bai in Emeryville's Public Market. Nite Yun wants to share her culture by sharing her favorite Cambodian street food.",
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"description": "Cambodian noodle soups make a big splash at newly opened Nyum Bai in Emeryville's Public Market. Nite Yun wants to share her culture by sharing her favorite Cambodian street food.",
"title": "Noodle Soups Share Cambodian Culture at Nyum Bai | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It’s only the second day of business at \u003ca href=\"http://www.nyumbai.com/#new-page-1\">Nyum Bai\u003c/a>, a new Cambodian noodle spot in \u003ca href=\"http://publicmarketemeryville.com/\">Emeryville’s Public Market,\u003c/a> but owner Nite Yun is sadly putting up a “Closed for the Day” sign after lunchtime. The reason behind the temporary closure is actually a positive one: such a throng of enthusiastic customers came to sample her traditional noodle soups that she ran out of food long before dinner. Pointing to the massive metal pots on her range top, Yun says, “These were supposed to make hundreds of servings of soup. I guess I’ll have to get another pot.”\u003c/p>\n\u003cfigure id=\"attachment_115217\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot.jpg\" alt=\"Nite needs another pot.\" width=\"2000\" height=\"1500\" class=\"size-full wp-image-115217\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-520x390.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Nite needs another pot. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yun’s goal is to introduce Americans to Cambodian culture through some of its lesser-known dishes, especially noodle soups called \u003cem>kuy teav\u003c/em>, which feature aromatic broths sprinkled with fresh herbs and crunchy toppings and are sold in street stalls all over Cambodia. At Nyum Bai, her new food stand in Emeryville’s Public Market, Nite Yun now prepares them daily.\u003c/p>\n\u003cfigure id=\"attachment_115218\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/3-phnom-penh.jpg\" alt=\"The Phnom Penh features rice noodles, sliced and ground pork in a rich pork and shrimp broth, garnished with crispy garlic, cilantro, scallions and bean sprouts.\" width=\"2000\" height=\"1500\" class=\"size-full wp-image-115218\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-520x390.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The Phnom Penh features rice noodles, sliced and ground pork in a rich pork and shrimp broth, garnished with crispy garlic, cilantro, scallions and bean sprouts. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Public Market had reached out to \u003ca href=\"http://www.lacocinasf.org\">La Cocina\u003c/a>, the nonprofit that helps food entrepreneurs, primarily immigrant women and women of color to formalize and grow their businesses. Nite Yun learned of the opportunity to try out this temporary space from her involvement with La Cocina and the organization also helped her negotiate an affordable lease.\u003c/p>\n\u003cp>Yun had a desire to share her family’s heritage through her unique offerings of typical Cambodian street food dishes. Her parents had fled the brutality of the Khmer Rouge and resulting genocide (that killed an estimated two million people) and escaped to Thailand, where Yun was born in a refugee camp. A few years later, with a church group’s sponsorship, her family moved to Stockton, California.\u003c/p>\n\u003cp>Although they were now safe in America, like many refugees before them, her parents felt more comfortable primarily associating with the Cambodian community around Stockton. Her father never mastered English. Her mother worked as a seamstress at home.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Even though I grew up in the U.S.,” Yun says, “I felt I was Cambodian. I spoke Cambodian, only ate the Cambodian foods my mother cooked. My family would sit on the floor and eat rice with dried fish. I thought everyone did.” The apartment was so small, that the family of five was basically always together. So when her mother cooked, Yun would join her in the kitchen and help chop lemongrass or garlic.\u003c/p>\n\u003cfigure id=\"attachment_115219\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/4-koh-ko.jpg\" alt=\"Koh-ko pairs hearty beef broth with egg noodles, braised beef, bok choy, crispy garlic, red onion, and cilantro.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115219\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Koh-ko pairs hearty beef broth with egg noodles, braised beef, bok choy, crispy garlic, red onion, and cilantro. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When she moved to San Francisco to study nursing at San Francisco State, she yearned for home-cooked Cambodian food, but couldn’t find any place that served it. “That’s when I started to really get into cooking. I’d call my mom up for a recipe, but of course, she didn’t really measure things. She would tell me to use ‘a pinkie-size’ of this or ‘a small bowl’ of that.”\u003c/p>\n\u003cp>As a child, Yun often felt frustrated with her parents’ lack of openness about their earlier lives in Cambodia. They didn’t want to talk about or dwell on the trauma they had survived. It left her with a lot of unanswered questions.\u003c/p>\n\u003cp>Six years ago, Yun returned alone to Cambodia to meet her aunts and cousins, find out about her parents’ past -- and eat. On her third trip to Cambodia, while she was sitting at a noodle stall, the idea came to her: to share her Cambodian culture through home-style food. She returned to the Bay Area, started cooking for friends and eventually entered La Cocina’s food incubator program in 2015.\u003c/p>\n\u003cp>Now she has the opportunity to serve some of her favorite dishes, including a trio of \u003cem>kuy teav\u003c/em> noodles. The Phnom Penh features rice noodles, sliced and ground pork in a rich pork and shrimp broth, garnished with crispy garlic, cilantro, scallions and bean sprouts. Koh-ko pairs hearty beef broth with egg noodles, braised beef, bok choy, crispy garlic, red onion, and cilantro. For vegetarians, Ban Lai combines rice noodles and tofu in a mushroom leek broth, with seasonal vegetables, crispy garlic, cilantro, scallions and bean sprouts.\u003c/p>\n\u003cfigure id=\"attachment_115220\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/5-ban-lai.jpg\" alt=\"For vegetarians, Ban Lai combines rice noodles and tofu in a mushroom leek broth, with seasonal vegetables, crispy garlic, cilantro, scallions and bean sprouts.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115220\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">For vegetarians, Ban Lai combines rice noodles and tofu in a mushroom leek broth, with seasonal vegetables, crispy garlic, cilantro, scallions and bean sprouts. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yun also serves stir–fried rice noodles with tamarind sauce topped with an egg omelet and a coconut rice plate with fried scallions, pork and crispy egg -- a dish she says she would often buy for breakfast in Cambodia for only $1. In the coming weeks, she plans to add daily specials to introduce diners to new Cambodian tastes plus daily Cambodian desserts.\u003c/p>\n\u003cp>Nostalgic for an era she did not personally experience, Yun says, “I always knew I wanted to share Cambodian culture. But not only focus on the genocide and what we’ve gone through. I want to celebrate the good times, like the golden era (1960-65) when the art and music were awesome, there was abundance and my parents were young and carefree.”\u003c/p>\n\u003cp>Yun hasn’t graduated yet from La Cocina’s incubator program and is getting a lot of support from them. “Opening a restaurant has been overwhelming,” she says. “There is so much to learn. How to train my staff, how to streamline the production line and definitely how not to run out of food.”\u003c/p>\n\u003cp>She hasn’t actually told her parents, who still live in Stockton, that Nyum Bai is open yet. “I’ll tell them in a couple of weeks, “ she says, “when I get it all down, so that I’ll be able to cook lunch and speak to my mother at the same time.”\u003c/p>\n\u003cfigure id=\"attachment_115221\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/NYUM-BAI-SIGN.jpg\" alt=\"Nyum Bai's sign invites patron to eat.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115221\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Nyum Bai's sign invites patron to eat. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cambodian people who heard about this venture were so excited that they dropped by the tucked away location in the Public Market before it even opened just to take photos in front of their sign. “Nyum Bai literally means ‘eat rice,’ “Yun explains, “but really that’s the way that you call guests to the table. It’s our way of saying, ‘Let’s eat!’”\u003c/p>\n\u003cfigure id=\"attachment_115222\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/teamwork.jpg\" alt=\"Nite Yun and her team hard at work.\" width=\"2000\" height=\"1500\" class=\"size-full wp-image-115222\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-520x390.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Nite Yun and her team hard at work. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://nyumbai.com\">\u003cstrong>Nyum Bai\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"http://publicmarketemeryville.com/\">Emeryville Public Market\u003c/a>\u003cbr>\n5959 Shellmound St., Kiosk 3\u003cbr>\nEmeryville, CA 94608\u003cbr>\nPh: (415) 317-0867\u003cbr>\nHours: Mon-Sat 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Nyum-Bai-740716862679696/?hc_ref=SEARCH&fref=nf\">Nyum Bai\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/nyumbai\">@nyumbai\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/nyumbai/?hl=en\">nyumbai\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 5 Favorite Spots for Mac and Cheese in Berkeley and Oakland",
"title": "Bay Area Bites Guide to 5 Favorite Spots for Mac and Cheese in Berkeley and Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>For many people, mac and cheese equals comfort. It’s a childhood food, perfect for picky eaters: even if you hated spices or weird textures as a kid, you probably still loved mac and cheese, whether homemade or from the blue box. As an adult, eating the dish is an easy way to go back to a simpler, cheesier time.\u003c/p>\n\u003cp>In the Bay Area, there are are plenty of restaurants that recognize mac and cheese’s homey appeal. There are countless versions, some gussied up with stinky cheeses, others hewing to tradition with the classic bright orange cheddar. Here are five of our favorite versions in Berkeley and Oakland. Did we miss yours favorite Let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_114868\" class=\"wp-caption aligncenter\" style=\"max-width: 3264px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/homeroom2.jpg\" alt=\"The Gilroy Garlic Mac at Temescal's Homeroom.\" width=\"3264\" height=\"2448\" class=\"size-full wp-image-114868\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2.jpg 3264w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-520x390.jpg 520w\" sizes=\"(max-width: 3264px) 100vw, 3264px\">\u003cfigcaption class=\"wp-caption-text\">The Gilroy Garlic Mac at Temescal's Homeroom. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can't mention mac and cheese in the Bay Area without mentioning \u003cstrong>Homeroom\u003c/strong>, the Temescal restaurant dedicated to the stuff, a place so popular they had to open a second location, offering only to-go orders, in 2014. They also have a cookbook--they know what they’re doing when it comes to mac and cheese. Their restaurant offers unique versions of the dish, with enough combinations of crunch, spice and proteins to please any group, and there’s even a tofu and nutritional yeast version for vegans. Their most popular, the Gilroy Garlic Mac, came out so hot it was bubbling, with an abundance of molten cheese and crispy lid of panko breadcrumbs topping a mix of al dente macaroni and a comforting sauce of gouda, pecorino and a date-threatening amount of garlic. It’s big enough to share, and if you don’t, you’re likely to fall asleep in the school-themed restaurant, their line of custom, mac and cheese-themed postcards (“Not to be be cheesy but I miss you”) the last thing you see before dreamland.\u003c/p>\n\u003cp>\u003ca href=\"http://homeroom510.com/\" target=\"_blank\">\u003cstrong>Homeroom\u003c/strong>\u003c/a>\u003cbr>\n400 40th St. [\u003ca href=\"https://goo.gl/maps/qUeVWanuVhD2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 597-0400\u003cbr>\nHours: Tue-Sun, 11am-10pm; closed Monday.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Homeroom510\" target=\"_blank\">Homeroom\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/homeroom510\" target=\"_blank\">@homeroom510\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/homeroom510/\" target=\"_blank\">@homeroom510\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cfigure id=\"attachment_114860\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_1539-new.jpg\" alt=\"Bacon mac and cheese at Angeline's in downtown Berkeley.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-114860\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bacon mac and cheese at Angeline's in downtown Berkeley. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Angeline’s\u003c/strong> in Berkeley immediately advertises the fact that you’re in a New Orleans-style restaurant. There’s a brass brand soundtrack, Crystal on the table and walls covered with alligators and Mardi Gras signs. Their menu offers beignets, gumbo and muffalettas, and a side dish of mac and cheese. It’s a better version of the kind of classic, no-frills mac and cheese you get at Southern soul food restaurants across the country: it’s baked, so it’s less gooey than other versions and it features a classic cheddar and parmesan blend instead of something wacky like gouda or (god forbid!) goat cheese. Angeline’s version is topped with a delightfully crunchy layer of well-seasoned bread crumbs and the optional addition of bacon adds welcome bursts of texture and flavor.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.angelineskitchen.com/\" target=\"_blank\">\u003cstrong>Angeline's Louisiana Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2261 Shattuck Ave. [\u003ca href=\"https://goo.gl/maps/qQFSHvhSoGn\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 548-6900\u003cbr>\nHours: Mon, 5:30-9pm; Tue-Thur, 11am-9pm; Fri-Sat, 11am-10pm; Sun, 11am-9pm.\u003cbr>\nPrice range: $$$ (Entrees $18-$24)\u003c/p>\n\u003cfigure id=\"attachment_114859\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/better-new.jpg\" alt=\"Mac and cheese fritters at Luka's in Oakland. \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-114859\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mac and cheese fritters at Luka's in Oakland. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Luka’s\u003c/strong> opened in Uptown Oakland in 2004, way before people started moving to Oakland in droves and Uptown became a hot restaurant destination. It’s the \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/27/heres-why-2016-was-rough-for-bay-area-restaurants/\" target=\"_blank\">rare Bay Area restaurant success story\u003c/a>, and it’s thrived because it has a combination that’s surprisingly hard to find in Oakland: a place where you can eat a lot, drink a lot, and dance a lot. It’s a dark, lounge-y space where you can get pink cocktails and dance to Cuban music then show up the next morning for brunch, or alternatively, get mussels while you drink one of the options from their impressive selection of Belgian beers before you play pool. They offer two types of mac and cheese, a main dish version with leeks and four cheeses, and an appetizer of mac and cheese “fritters” accompanied by a buttermilk dipping sauce. The fritters are an American \u003ca href=\"https://en.wikipedia.org/wiki/Arancini\" target=\"_blank\">arancini\u003c/a>, with a light crispy crust surrounding two bite’s worth of incredibly creamy mac and cheese. The sauce has a piquant acidity that’s both spicy and vinegary, a welcome complement to the dish’s richness. Fried mac and cheese seems obscenely decadent, but if you share it with a friend, it’s a perfectly portioned bar snack.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lukasoakland.com/\" target=\"_blank\">\u003cstrong>Luka's Taproom & Lounge\u003c/strong>\u003c/a>\u003cbr>\n2221 Broadway [\u003ca href=\"https://goo.gl/maps/RTt65NYsMkk\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 451-4677\u003cbr>\nHours: Sun-Wed, 11-12am; Thurs-Sat, 11-2am.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/lukas-taproom-lounge/144370601653\" target=\"_blank\">Luka's Taproom & Lounge\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/lukastaproom\" target=\"_blank\">@lukastaproom\u003c/a>\u003cbr>\nPrice range: $$$ (Entrees $18-$24)\u003c/p>\n\u003cfigure id=\"attachment_114847\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114847\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_1571.jpg\" alt=\"The mac and cheese burger at Telegraph in Oakland.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The mac and cheese burger at Telegraph in Oakland. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland has a surplus of \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/27/14-top-notch-spots-to-drink-beer-outdoors-in-the-east-bay/\" target=\"_blank\">beer gardens\u003c/a> (Drake’s, Lost and Found, The Trappist), but \u003cstrong>Telegraph\u003c/strong> is probably the funkiest. Every square inch is graffitied, decor includes old bike wheels and half of a GameStop electronic sign, there’s a wallet-friendly selection of sub-$5 beer cans, and the soundtrack jumps between Bad Brains and Herb Alpert. Despite their lack of pretension, they take their food seriously, with a thoughtful food menu including housemade sausages, a delicious porchetta sandwich and a handful of vegan options, including a hearty tofu hoagie. There are also burgers, one of which is a mac and cheese burger. The burger is large and medium rare, and topped with a layer of mac and cheese that’s been grilled until it achieves a lightly browned crust. Yes, it probably makes an ideal meal for soaking up 3-7 beers and one of the bar’s boozy slushies, but I can attest that it’s also deliciously satisfying stone cold sober. Like those \u003ca href=\"https://vimeo.com/17705882\" target=\"_blank\">annoying Vegas commercials\u003c/a> declare, it’s just the right amount of wrong.\u003c/p>\n\u003cp>\u003ca href=\"http://telegraphoakland.com/\" target=\"_blank\">\u003cstrong>Telegraph\u003c/strong>\u003c/a>\u003cbr>\n2318 Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/KHfLbyanL212\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 444-8353\u003cbr>\nHours: Mon, 4pm-12am; Tue-Thur, 3pm-12am; Fri-Sat, 11am-2am; Sun, 11-12am.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TelegraphOAK/\" target=\"_blank\">Telegraph\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/telegraphoak?lang=en\" target=\"_blank\">@TelegraphOAK\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/telegraphoakland/\" target=\"_blank\">@telegraphoakland\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cfigure id=\"attachment_114849\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_1679.jpg\" alt=\"Orzo mac and cheese and Berkeley's FIVE.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-114849\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Orzo mac and cheese and Berkeley's FIVE. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A good chunk of new restaurants in the Bay Area seem to subscribe to the same Pinterest interior design board. They emphasize subtlety, paint their walls white, get some vintage wood furniture from the Alameda Flea Market, and maybe accent with some mid-century modern pieces. Down with ostentatiousness, up with succulents. Berkeley’s \u003cstrong>FIVE\u003c/strong>, attached to the Hotel Shattuck Plaza ignores these unspoken rules. The space is unapologetically fancy, with high ceilings, intricate wallpaper, and elegant columns. Instead of Edison bulbs, there’s a chandelier. The bathroom smells strongly of vanilla frosting. FIVE is an ideal venue for a parent to get lunch with their hungover Cal student, quizzing them over a glass of wine about why they need to take an \u003ca href=\"http://decal.berkeley.edu/courses/160\" target=\"_blank\">entire class on Radiohead.\u003c/a>\u003c/p>\n\u003cp>Unlike every other mac and cheese I tried, FIVE’s version doesn’t use macaroni noodles. Instead, they use orzo, so when the dish comes out, piping hot in a mini cast iron pan, it’s creamier than a traditional version, where the pasta absorbs much of the cheese sauce. It’s similar to a savory rice pudding, and has the potential to be too much--too much cream, too much cheese--but thanks to touches like their choice of cheese (smoked gouda), a tart tomato jam, and a sprinkle of chives, it’s complex and tasty enough to make you want to keep eating.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.five-berkeley.com/\" target=\"_blank\">\u003cstrong>FIVE\u003c/strong>\u003c/a>\u003cbr>\n2086 Allston Way [\u003ca href=\"https://goo.gl/maps/ZPfeSmUzyjn\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 225-6034\u003cbr>\nHours: Mon-Tue, 6:30-10:30am, 11:30am-1:30pm, 5:30-9:00pm; Wed-Fri, 6:30-10:30am, 11:30am-1:30pm, 5:30-10:00pm; Sat, 7am-1pm, 5:30-10pm; Sun, 7am-1pm, 5:30-9pm.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/FIVEBerkeley/\" target=\"_blank\">FIVE\u003c/a>\u003cbr>\nPrice range: $$$$ (Entrees more than $25)\u003c/p>\n\n",
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"excerpt": "Creamy, cheesy and comforting--what’s not to like about mac and cheese? Here are five great versions. ",
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"description": "Creamy, cheesy and comforting--what’s not to like about mac and cheese? Here are five great versions. ",
"title": "Bay Area Bites Guide to 5 Favorite Spots for Mac and Cheese in Berkeley and Oakland | KQED",
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"headline": "Bay Area Bites Guide to 5 Favorite Spots for Mac and Cheese in Berkeley and Oakland",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>For many people, mac and cheese equals comfort. It’s a childhood food, perfect for picky eaters: even if you hated spices or weird textures as a kid, you probably still loved mac and cheese, whether homemade or from the blue box. As an adult, eating the dish is an easy way to go back to a simpler, cheesier time.\u003c/p>\n\u003cp>In the Bay Area, there are are plenty of restaurants that recognize mac and cheese’s homey appeal. There are countless versions, some gussied up with stinky cheeses, others hewing to tradition with the classic bright orange cheddar. Here are five of our favorite versions in Berkeley and Oakland. Did we miss yours favorite Let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_114868\" class=\"wp-caption aligncenter\" style=\"max-width: 3264px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/homeroom2.jpg\" alt=\"The Gilroy Garlic Mac at Temescal's Homeroom.\" width=\"3264\" height=\"2448\" class=\"size-full wp-image-114868\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2.jpg 3264w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-520x390.jpg 520w\" sizes=\"(max-width: 3264px) 100vw, 3264px\">\u003cfigcaption class=\"wp-caption-text\">The Gilroy Garlic Mac at Temescal's Homeroom. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can't mention mac and cheese in the Bay Area without mentioning \u003cstrong>Homeroom\u003c/strong>, the Temescal restaurant dedicated to the stuff, a place so popular they had to open a second location, offering only to-go orders, in 2014. They also have a cookbook--they know what they’re doing when it comes to mac and cheese. Their restaurant offers unique versions of the dish, with enough combinations of crunch, spice and proteins to please any group, and there’s even a tofu and nutritional yeast version for vegans. Their most popular, the Gilroy Garlic Mac, came out so hot it was bubbling, with an abundance of molten cheese and crispy lid of panko breadcrumbs topping a mix of al dente macaroni and a comforting sauce of gouda, pecorino and a date-threatening amount of garlic. It’s big enough to share, and if you don’t, you’re likely to fall asleep in the school-themed restaurant, their line of custom, mac and cheese-themed postcards (“Not to be be cheesy but I miss you”) the last thing you see before dreamland.\u003c/p>\n\u003cp>\u003ca href=\"http://homeroom510.com/\" target=\"_blank\">\u003cstrong>Homeroom\u003c/strong>\u003c/a>\u003cbr>\n400 40th St. [\u003ca href=\"https://goo.gl/maps/qUeVWanuVhD2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 597-0400\u003cbr>\nHours: Tue-Sun, 11am-10pm; closed Monday.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Homeroom510\" target=\"_blank\">Homeroom\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/homeroom510\" target=\"_blank\">@homeroom510\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/homeroom510/\" target=\"_blank\">@homeroom510\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cfigure id=\"attachment_114860\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_1539-new.jpg\" alt=\"Bacon mac and cheese at Angeline's in downtown Berkeley.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-114860\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bacon mac and cheese at Angeline's in downtown Berkeley. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Angeline’s\u003c/strong> in Berkeley immediately advertises the fact that you’re in a New Orleans-style restaurant. There’s a brass brand soundtrack, Crystal on the table and walls covered with alligators and Mardi Gras signs. Their menu offers beignets, gumbo and muffalettas, and a side dish of mac and cheese. It’s a better version of the kind of classic, no-frills mac and cheese you get at Southern soul food restaurants across the country: it’s baked, so it’s less gooey than other versions and it features a classic cheddar and parmesan blend instead of something wacky like gouda or (god forbid!) goat cheese. Angeline’s version is topped with a delightfully crunchy layer of well-seasoned bread crumbs and the optional addition of bacon adds welcome bursts of texture and flavor.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.angelineskitchen.com/\" target=\"_blank\">\u003cstrong>Angeline's Louisiana Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2261 Shattuck Ave. [\u003ca href=\"https://goo.gl/maps/qQFSHvhSoGn\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 548-6900\u003cbr>\nHours: Mon, 5:30-9pm; Tue-Thur, 11am-9pm; Fri-Sat, 11am-10pm; Sun, 11am-9pm.\u003cbr>\nPrice range: $$$ (Entrees $18-$24)\u003c/p>\n\u003cfigure id=\"attachment_114859\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/better-new.jpg\" alt=\"Mac and cheese fritters at Luka's in Oakland. \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-114859\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mac and cheese fritters at Luka's in Oakland. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Luka’s\u003c/strong> opened in Uptown Oakland in 2004, way before people started moving to Oakland in droves and Uptown became a hot restaurant destination. It’s the \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/27/heres-why-2016-was-rough-for-bay-area-restaurants/\" target=\"_blank\">rare Bay Area restaurant success story\u003c/a>, and it’s thrived because it has a combination that’s surprisingly hard to find in Oakland: a place where you can eat a lot, drink a lot, and dance a lot. It’s a dark, lounge-y space where you can get pink cocktails and dance to Cuban music then show up the next morning for brunch, or alternatively, get mussels while you drink one of the options from their impressive selection of Belgian beers before you play pool. They offer two types of mac and cheese, a main dish version with leeks and four cheeses, and an appetizer of mac and cheese “fritters” accompanied by a buttermilk dipping sauce. The fritters are an American \u003ca href=\"https://en.wikipedia.org/wiki/Arancini\" target=\"_blank\">arancini\u003c/a>, with a light crispy crust surrounding two bite’s worth of incredibly creamy mac and cheese. The sauce has a piquant acidity that’s both spicy and vinegary, a welcome complement to the dish’s richness. Fried mac and cheese seems obscenely decadent, but if you share it with a friend, it’s a perfectly portioned bar snack.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lukasoakland.com/\" target=\"_blank\">\u003cstrong>Luka's Taproom & Lounge\u003c/strong>\u003c/a>\u003cbr>\n2221 Broadway [\u003ca href=\"https://goo.gl/maps/RTt65NYsMkk\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 451-4677\u003cbr>\nHours: Sun-Wed, 11-12am; Thurs-Sat, 11-2am.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/lukas-taproom-lounge/144370601653\" target=\"_blank\">Luka's Taproom & Lounge\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/lukastaproom\" target=\"_blank\">@lukastaproom\u003c/a>\u003cbr>\nPrice range: $$$ (Entrees $18-$24)\u003c/p>\n\u003cfigure id=\"attachment_114847\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114847\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_1571.jpg\" alt=\"The mac and cheese burger at Telegraph in Oakland.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The mac and cheese burger at Telegraph in Oakland. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland has a surplus of \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/27/14-top-notch-spots-to-drink-beer-outdoors-in-the-east-bay/\" target=\"_blank\">beer gardens\u003c/a> (Drake’s, Lost and Found, The Trappist), but \u003cstrong>Telegraph\u003c/strong> is probably the funkiest. Every square inch is graffitied, decor includes old bike wheels and half of a GameStop electronic sign, there’s a wallet-friendly selection of sub-$5 beer cans, and the soundtrack jumps between Bad Brains and Herb Alpert. Despite their lack of pretension, they take their food seriously, with a thoughtful food menu including housemade sausages, a delicious porchetta sandwich and a handful of vegan options, including a hearty tofu hoagie. There are also burgers, one of which is a mac and cheese burger. The burger is large and medium rare, and topped with a layer of mac and cheese that’s been grilled until it achieves a lightly browned crust. Yes, it probably makes an ideal meal for soaking up 3-7 beers and one of the bar’s boozy slushies, but I can attest that it’s also deliciously satisfying stone cold sober. Like those \u003ca href=\"https://vimeo.com/17705882\" target=\"_blank\">annoying Vegas commercials\u003c/a> declare, it’s just the right amount of wrong.\u003c/p>\n\u003cp>\u003ca href=\"http://telegraphoakland.com/\" target=\"_blank\">\u003cstrong>Telegraph\u003c/strong>\u003c/a>\u003cbr>\n2318 Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/KHfLbyanL212\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 444-8353\u003cbr>\nHours: Mon, 4pm-12am; Tue-Thur, 3pm-12am; Fri-Sat, 11am-2am; Sun, 11-12am.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TelegraphOAK/\" target=\"_blank\">Telegraph\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/telegraphoak?lang=en\" target=\"_blank\">@TelegraphOAK\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/telegraphoakland/\" target=\"_blank\">@telegraphoakland\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cfigure id=\"attachment_114849\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_1679.jpg\" alt=\"Orzo mac and cheese and Berkeley's FIVE.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-114849\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Orzo mac and cheese and Berkeley's FIVE. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A good chunk of new restaurants in the Bay Area seem to subscribe to the same Pinterest interior design board. They emphasize subtlety, paint their walls white, get some vintage wood furniture from the Alameda Flea Market, and maybe accent with some mid-century modern pieces. Down with ostentatiousness, up with succulents. Berkeley’s \u003cstrong>FIVE\u003c/strong>, attached to the Hotel Shattuck Plaza ignores these unspoken rules. The space is unapologetically fancy, with high ceilings, intricate wallpaper, and elegant columns. Instead of Edison bulbs, there’s a chandelier. The bathroom smells strongly of vanilla frosting. FIVE is an ideal venue for a parent to get lunch with their hungover Cal student, quizzing them over a glass of wine about why they need to take an \u003ca href=\"http://decal.berkeley.edu/courses/160\" target=\"_blank\">entire class on Radiohead.\u003c/a>\u003c/p>\n\u003cp>Unlike every other mac and cheese I tried, FIVE’s version doesn’t use macaroni noodles. Instead, they use orzo, so when the dish comes out, piping hot in a mini cast iron pan, it’s creamier than a traditional version, where the pasta absorbs much of the cheese sauce. It’s similar to a savory rice pudding, and has the potential to be too much--too much cream, too much cheese--but thanks to touches like their choice of cheese (smoked gouda), a tart tomato jam, and a sprinkle of chives, it’s complex and tasty enough to make you want to keep eating.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.five-berkeley.com/\" target=\"_blank\">\u003cstrong>FIVE\u003c/strong>\u003c/a>\u003cbr>\n2086 Allston Way [\u003ca href=\"https://goo.gl/maps/ZPfeSmUzyjn\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 225-6034\u003cbr>\nHours: Mon-Tue, 6:30-10:30am, 11:30am-1:30pm, 5:30-9:00pm; Wed-Fri, 6:30-10:30am, 11:30am-1:30pm, 5:30-10:00pm; Sat, 7am-1pm, 5:30-10pm; Sun, 7am-1pm, 5:30-9pm.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/FIVEBerkeley/\" target=\"_blank\">FIVE\u003c/a>\u003cbr>\nPrice range: $$$$ (Entrees more than $25)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Celebrate the Year of the Rooster with the Bay Area Bites' Guide to 10 Chinese Restaurants",
"title": "Celebrate the Year of the Rooster with the Bay Area Bites' Guide to 10 Chinese Restaurants",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The Chinese New Year will be celebrated on Saturday, January 28. San Francisco already started the festivities this past weekend with a \u003ca href=\"http://www.chineseparade.com/parade_events.asp?pEvent=mini_parade\" target=\"_blank\">mini procession and ribbon cutting\u003c/a> ceremony in Chinatown that will culminate in the \u003ca href=\"http://www.chineseparade.com/\" target=\"_blank\">big parade\u003c/a> on Saturday, February 11.\u003c/p>\n\u003cp>Now is the time to get in the mood by dining at some of the popular and classic Chinese restaurants in San Francisco and the East Bay.\u003c/p>\n\u003cp>The astrological year technically starts Feb. 3 and it is the \u003ca href=\"http://www.chinesefortunecalendar.com/2017ChineseHoroscope.htm\" target=\"_blank\">Year of the Rooster\u003c/a>. 2017 is a Female Fire Rooster year -- since each year is also associated with an element and gender -- so you may hear it referred to as the year of the Red Fire Chicken. If you are interested in Chinese astrology and want to find out your horoscope for this year check out the \u003ca href=\"http://www.chinesefortunecalendar.com/YourSign.htm\" target=\"_blank\">Chinese Fortune Calendar\u003c/a>.\u003c/p>\n\u003cp>Here are ten Chinese restaurants, some with special holiday menus, to get you started. You can also check out \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/01/bay-area-bites-guide-to-11-favorite-dim-sum-spots/\" target=\"_blank\">our guide to popular dim sum spots\u003c/a>. Add your own favorites in the comments.\u003c/p>\n\u003cfigure id=\"attachment_114687\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_5032-1920.jpg\">\u003cimg class=\"size-full wp-image-114687\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_5032-1920.jpg\" alt=\"Salt and pepper squid with soy-chile sauce. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_5032-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_5032-1920-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_5032-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_5032-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_5032-1920-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_5032-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_5032-1920-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_5032-1920-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_5032-1920-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_5032-1920-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salt and pepper squid with soy-chile sauce at Mister Jiu's. \u003ccite>((Kim Westerman))\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://misterjius.com/\" target=\"_blank\">\u003cstrong>Mister Jiu's\u003c/strong>\u003c/a> (Chinatown): \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/04/13/first-bite-long-anticipated-mr-jius-opens-in-san-franciscos-chinatown/\" target=\"_blank\">We've written about the much-anticipated opening before\u003c/a>, but almost a year later the modern Cantonese spot continues to live up to its rep. The restaurant takes traditional dishes and adds Northern California touches. That means the menu changes with the season, but you can count on starters (like the delicious pork buns), soups, hand-pulled noodles, and dumplings. The tea-smoked Liberty Farm duck is a signature, as is the roasted quail. Get them when you can. Mister Jiu's is having a \u003ca href=\"https://www.eventbrite.com/e/chinese-new-year-at-mister-jius-tickets-31145817980\" target=\"_blank\">Lunar New Year benefit dinner\u003c/a> on January 30.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.zandyrestaurant.com/en/index.html\" target=\"_blank\">Z&Y Restaurant\u003c/a> \u003c/strong>(Chinatown): There's a reason this Szechuan restaurant is a favorite of critics, Chinese restaurateur legend Cecilia Chiang, and President Obama. Chef Li Jun Han learned his trade in Beijing and has fine-tuned his spicy version over the years, while serving Chinese presidents along with American ones. (Han also owns \u003ca href=\"http://www.chilihousesf.com/\" target=\"_blank\">Chili House\u003c/a> in the Inner Richmond, if you're looking for something less well-known but just as good.) There's over 100 items on the menu and you'll want to try them all, but start with the couple's delight, the chicken with explosive chili pepper, and the cold bitter melon.\u003c/p>\n\u003cfigure id=\"attachment_114690\" class=\"wp-caption aligncenter\" style=\"max-width: 604px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/1910624_47688298681_4189_n.jpg\">\u003cimg class=\"size-full wp-image-114690\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/1910624_47688298681_4189_n.jpg\" alt=\"R&G's signature salt and pepper crab.\" width=\"604\" height=\"461\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/1910624_47688298681_4189_n.jpg 604w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/1910624_47688298681_4189_n-160x122.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/1910624_47688298681_4189_n-240x183.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/1910624_47688298681_4189_n-375x286.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/1910624_47688298681_4189_n-520x397.jpg 520w\" sizes=\"(max-width: 604px) 100vw, 604px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">R&G's signature salt and pepper crab. \u003ccite>(Courtesy of R & G Lounge)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://rnglounge.com/\" target=\"_blank\">\u003cstrong>R&G Lounge\u003c/strong>\u003c/a> (Chinatown): There are three levels at this 20-year-old Cantonese restaurant, so you've got options. Downstairs is more of a old-school Chinese-American busy lounge feel, while upstairs is a buffet. The specialty here is the seafood, namely the signature live salt and pepper crab -- a deep-fried seasoned version of local crab. But you'll also want to try the walnut and prawns, black cod, and the West Lake minced beef soup. And it wouldn't be a lounge without lychee martinis. R&G is only doing a specific Chinese New Year's menu for banquets -- in case you want to plan a special event.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://hakkasan.com/locations/hakkasan-san-francisco/\" target=\"_blank\">Hakkasan\u003c/a> \u003c/strong>(Downtown): On the second floor of the One Kearny building, the San Francisco outpost of the international chain, Hakkasan is massive and usually filled with guests. Along with lunch and dinner, they have brunch on Saturdays and an extensive list of tea and cocktails. The New Year's menu includes traditional items, like the Chinese prosperity salad prepared at the table, and specialties, like the roast chicken, jellyfish, and mooli, or try the braised abalone, wok-fried tiger prawns, and shiitake mushrooms. At $128/person, the holiday menu is available until Feb. 11.\u003c/p>\n\u003cfigure id=\"attachment_114688\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o.jpg\">\u003cimg class=\"size-full wp-image-114688\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o.jpg\" alt=\"A table spread at M.Y. China\" width=\"1024\" height=\"1024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-150x150.jpg 150w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A table spread at M.Y. China \u003ccite>(Courtesy of M.Y. China)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.tastemychina.com/san-francisco/home/275\" target=\"_blank\">\u003cstrong>M.Y. China\u003c/strong>\u003c/a> (Downtown): Yes, it's in the Westfield shopping center, but once inside there's James Beard award-winning celebrity chef Martin Yan. (It's also co-owned by the owners of the highly popular \u003ca href=\"http://koipalace.com/\" target=\"_blank\">Koi Palace\u003c/a>.) The open kitchen adds an element of showmanship, so you can watch the noodles being hand-pulled and the giant woks being lit. You'll definitely want to eat some noodles watching the masters at work: noodle soup, the Hong Kong-style crispy noodles or the wild boar scissor-cut noodles. There's also a full menu of dim sum, sides, roast chicken, and Dungeness crab (a specialty.) M.Y. China has a \u003ca href=\"http://www.tastemychina.com/sites/default/files/menus/myc_menu_cny2017.pdf\" target=\"_blank\">special New Year's menu\u003c/a> from January 28- February 11.\u003c/p>\n\u003cp>Check out the M.Y. China episode of KQED's video series \u003ca href=\"https://ww2.kqed.org/food/2016/10/05/taste-this-east-meets-west-noodle-pulling-and-cocktails/\" target=\"_blank\">Taste This\u003c/a>!\u003cbr>\nhttps://youtu.be/UuyD6rah0oM\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.eosanfrancisco.com/\" target=\"_blank\">E&O Kitchen and Bar\u003c/a>\u003c/strong> (Downtown): Just outside the Dragon's Gate, E&O is known for its modern take on traditional foods. From Feb. 5 through Feb. 20, the restaurant will also be offering its take on the Chinese New Year with a special menu that includes long life noodles, whole crispy fish, and specialty cocktails. They'll also have a new dish of Dungeness crab and chicken siu mai dumplings with black vinegar soy. And everyone gets red envelopes with prizes inside.\u003c/p>\n\u003cp>\u003ca href=\"http://www.santungsf.com/\" target=\"_blank\">\u003cstrong>San Tung and San Tung II\u003c/strong>\u003c/a> (Inner Sunset): At San Tung, it's all about the spicy dry-fried chicken wings. Butthey also have other tasty items too. Try the black bean sauce noodles and garlic green beans. This place isn't exactly high-end, but it is popular. There are no reservations and the wait can get long. On the plus side, if you get tired of waiting, San Tung II is right next door. And if that's full too, take your food over to-go and head to the park. San Tung will serve its regular menu during the holiday.\u003c/p>\n\u003cfigure id=\"attachment_114691\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_4237.jpg\">\u003cimg class=\"size-full wp-image-114691\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_4237.jpg\" alt=\"Spices III's stinky Ma-Po tofu and pork.\" width=\"1000\" height=\"561\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_4237.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_4237-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_4237-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_4237-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_4237-960x539.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_4237-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_4237-375x210.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_4237-520x292.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spices III's stinky Ma-Po tofu and pork. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/spices-3-oakland\" target=\"_blank\">\u003cstrong>Spices III\u003c/strong>\u003c/a> (Oakland Chinatown): It may not come as a surprise that a place called \"Spices\" is known for its spicy Szechuan food. Items are rated by levels of spiciness, meaning the famous “Gangsta” casserole “Murder Style” gets triple peppers on the scale. Try the eggplant in garlic sauce, dumplings in chili oil, and the Szechuan fish with beans and tofu. If you really want to wipe out your taste buds, there are extreme stinky options for that too. Cash only. Nothing fancy for the new year.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://sd.222.to/index.php\" target=\"_blank\">Shandong\u003c/a> \u003c/strong>(Oakland Chinatown): The region (and its cuisine) may not be as well-known internationally, but the coastal province Shandong is part of the historic culinary traditions of China. And the Shandong Restaurant in Oakland serves up some of its most famous dishes: Shandong beef and handmade Shandong dumplings with pork and vegetables. Or try the wonton noodle soup with spicy sesame paste noodles -- pay $1 extra for the hand-pulled noodles. There is also a range of vegetarian options and complimentary tea.\u003c/p>\n\u003cfigure id=\"attachment_114692\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/roasted-duck.jpg\">\u003cimg class=\"size-full wp-image-114692\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/roasted-duck.jpg\" alt=\"Roasted duck at Gum Kao.\" width=\"1000\" height=\"561\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/roasted-duck.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/roasted-duck-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/roasted-duck-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/roasted-duck-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/roasted-duck-960x539.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/roasted-duck-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/roasted-duck-375x210.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/roasted-duck-520x292.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted duck at Gum Kao. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.gumkuorestaurant.com/\" target=\"_blank\">\u003cstrong>Gum Kuo\u003c/strong>\u003c/a> (Oakland Chinatown): In the Pacific Renaissance Plaza mall, Gum Kuo serves up what's known as some of the best congee in Chinatown. Order interesting combinations like pork liver and pork blood porridge. Don't ignore the BBQ, though, which you can smell from far away and order over-the-counter. Try the char siu (BBQ pork) or the roast pork with crackly skin. It might be a bit bustling and confusing -- and it won't be fancy -- but it will be tasty. Gum Kuo now has a second location in Dublin. A special Chinese New Year's menu will be available for the next week.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Check out more \u003ca href=\"https://ww2.kqed.org/bayareabites/tag/chinese-food/\" target=\"_blank\">Chinese Food coverage from Bay Area Bites\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Chinese New Year will be celebrated on Saturday, January 28. San Francisco already started the festivities this past weekend with a \u003ca href=\"http://www.chineseparade.com/parade_events.asp?pEvent=mini_parade\" target=\"_blank\">mini procession and ribbon cutting\u003c/a> ceremony in Chinatown that will culminate in the \u003ca href=\"http://www.chineseparade.com/\" target=\"_blank\">big parade\u003c/a> on Saturday, February 11.\u003c/p>\n\u003cp>Now is the time to get in the mood by dining at some of the popular and classic Chinese restaurants in San Francisco and the East Bay.\u003c/p>\n\u003cp>The astrological year technically starts Feb. 3 and it is the \u003ca href=\"http://www.chinesefortunecalendar.com/2017ChineseHoroscope.htm\" target=\"_blank\">Year of the Rooster\u003c/a>. 2017 is a Female Fire Rooster year -- since each year is also associated with an element and gender -- so you may hear it referred to as the year of the Red Fire Chicken. If you are interested in Chinese astrology and want to find out your horoscope for this year check out the \u003ca href=\"http://www.chinesefortunecalendar.com/YourSign.htm\" target=\"_blank\">Chinese Fortune Calendar\u003c/a>.\u003c/p>\n\u003cp>Here are ten Chinese restaurants, some with special holiday menus, to get you started. You can also check out \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/01/bay-area-bites-guide-to-11-favorite-dim-sum-spots/\" target=\"_blank\">our guide to popular dim sum spots\u003c/a>. Add your own favorites in the comments.\u003c/p>\n\u003cfigure id=\"attachment_114687\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_5032-1920.jpg\">\u003cimg class=\"size-full wp-image-114687\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_5032-1920.jpg\" alt=\"Salt and pepper squid with soy-chile sauce. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_5032-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_5032-1920-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_5032-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_5032-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_5032-1920-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_5032-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_5032-1920-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_5032-1920-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_5032-1920-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_5032-1920-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salt and pepper squid with soy-chile sauce at Mister Jiu's. \u003ccite>((Kim Westerman))\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://misterjius.com/\" target=\"_blank\">\u003cstrong>Mister Jiu's\u003c/strong>\u003c/a> (Chinatown): \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/04/13/first-bite-long-anticipated-mr-jius-opens-in-san-franciscos-chinatown/\" target=\"_blank\">We've written about the much-anticipated opening before\u003c/a>, but almost a year later the modern Cantonese spot continues to live up to its rep. The restaurant takes traditional dishes and adds Northern California touches. That means the menu changes with the season, but you can count on starters (like the delicious pork buns), soups, hand-pulled noodles, and dumplings. The tea-smoked Liberty Farm duck is a signature, as is the roasted quail. Get them when you can. Mister Jiu's is having a \u003ca href=\"https://www.eventbrite.com/e/chinese-new-year-at-mister-jius-tickets-31145817980\" target=\"_blank\">Lunar New Year benefit dinner\u003c/a> on January 30.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.zandyrestaurant.com/en/index.html\" target=\"_blank\">Z&Y Restaurant\u003c/a> \u003c/strong>(Chinatown): There's a reason this Szechuan restaurant is a favorite of critics, Chinese restaurateur legend Cecilia Chiang, and President Obama. Chef Li Jun Han learned his trade in Beijing and has fine-tuned his spicy version over the years, while serving Chinese presidents along with American ones. (Han also owns \u003ca href=\"http://www.chilihousesf.com/\" target=\"_blank\">Chili House\u003c/a> in the Inner Richmond, if you're looking for something less well-known but just as good.) There's over 100 items on the menu and you'll want to try them all, but start with the couple's delight, the chicken with explosive chili pepper, and the cold bitter melon.\u003c/p>\n\u003cfigure id=\"attachment_114690\" class=\"wp-caption aligncenter\" style=\"max-width: 604px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/1910624_47688298681_4189_n.jpg\">\u003cimg class=\"size-full wp-image-114690\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/1910624_47688298681_4189_n.jpg\" alt=\"R&G's signature salt and pepper crab.\" width=\"604\" height=\"461\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/1910624_47688298681_4189_n.jpg 604w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/1910624_47688298681_4189_n-160x122.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/1910624_47688298681_4189_n-240x183.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/1910624_47688298681_4189_n-375x286.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/1910624_47688298681_4189_n-520x397.jpg 520w\" sizes=\"(max-width: 604px) 100vw, 604px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">R&G's signature salt and pepper crab. \u003ccite>(Courtesy of R & G Lounge)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://rnglounge.com/\" target=\"_blank\">\u003cstrong>R&G Lounge\u003c/strong>\u003c/a> (Chinatown): There are three levels at this 20-year-old Cantonese restaurant, so you've got options. Downstairs is more of a old-school Chinese-American busy lounge feel, while upstairs is a buffet. The specialty here is the seafood, namely the signature live salt and pepper crab -- a deep-fried seasoned version of local crab. But you'll also want to try the walnut and prawns, black cod, and the West Lake minced beef soup. And it wouldn't be a lounge without lychee martinis. R&G is only doing a specific Chinese New Year's menu for banquets -- in case you want to plan a special event.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://hakkasan.com/locations/hakkasan-san-francisco/\" target=\"_blank\">Hakkasan\u003c/a> \u003c/strong>(Downtown): On the second floor of the One Kearny building, the San Francisco outpost of the international chain, Hakkasan is massive and usually filled with guests. Along with lunch and dinner, they have brunch on Saturdays and an extensive list of tea and cocktails. The New Year's menu includes traditional items, like the Chinese prosperity salad prepared at the table, and specialties, like the roast chicken, jellyfish, and mooli, or try the braised abalone, wok-fried tiger prawns, and shiitake mushrooms. At $128/person, the holiday menu is available until Feb. 11.\u003c/p>\n\u003cfigure id=\"attachment_114688\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o.jpg\">\u003cimg class=\"size-full wp-image-114688\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o.jpg\" alt=\"A table spread at M.Y. China\" width=\"1024\" height=\"1024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-150x150.jpg 150w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A table spread at M.Y. China \u003ccite>(Courtesy of M.Y. China)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.tastemychina.com/san-francisco/home/275\" target=\"_blank\">\u003cstrong>M.Y. China\u003c/strong>\u003c/a> (Downtown): Yes, it's in the Westfield shopping center, but once inside there's James Beard award-winning celebrity chef Martin Yan. (It's also co-owned by the owners of the highly popular \u003ca href=\"http://koipalace.com/\" target=\"_blank\">Koi Palace\u003c/a>.) The open kitchen adds an element of showmanship, so you can watch the noodles being hand-pulled and the giant woks being lit. You'll definitely want to eat some noodles watching the masters at work: noodle soup, the Hong Kong-style crispy noodles or the wild boar scissor-cut noodles. There's also a full menu of dim sum, sides, roast chicken, and Dungeness crab (a specialty.) M.Y. China has a \u003ca href=\"http://www.tastemychina.com/sites/default/files/menus/myc_menu_cny2017.pdf\" target=\"_blank\">special New Year's menu\u003c/a> from January 28- February 11.\u003c/p>\n\u003cp>Check out the M.Y. China episode of KQED's video series \u003ca href=\"https://ww2.kqed.org/food/2016/10/05/taste-this-east-meets-west-noodle-pulling-and-cocktails/\" target=\"_blank\">Taste This\u003c/a>!\u003cbr>\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/UuyD6rah0oM'\n title='//www.youtube.com/embed/UuyD6rah0oM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>\u003ca href=\"http://www.eosanfrancisco.com/\" target=\"_blank\">E&O Kitchen and Bar\u003c/a>\u003c/strong> (Downtown): Just outside the Dragon's Gate, E&O is known for its modern take on traditional foods. From Feb. 5 through Feb. 20, the restaurant will also be offering its take on the Chinese New Year with a special menu that includes long life noodles, whole crispy fish, and specialty cocktails. They'll also have a new dish of Dungeness crab and chicken siu mai dumplings with black vinegar soy. And everyone gets red envelopes with prizes inside.\u003c/p>\n\u003cp>\u003ca href=\"http://www.santungsf.com/\" target=\"_blank\">\u003cstrong>San Tung and San Tung II\u003c/strong>\u003c/a> (Inner Sunset): At San Tung, it's all about the spicy dry-fried chicken wings. Butthey also have other tasty items too. Try the black bean sauce noodles and garlic green beans. This place isn't exactly high-end, but it is popular. There are no reservations and the wait can get long. On the plus side, if you get tired of waiting, San Tung II is right next door. And if that's full too, take your food over to-go and head to the park. San Tung will serve its regular menu during the holiday.\u003c/p>\n\u003cfigure id=\"attachment_114691\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_4237.jpg\">\u003cimg class=\"size-full wp-image-114691\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_4237.jpg\" alt=\"Spices III's stinky Ma-Po tofu and pork.\" width=\"1000\" height=\"561\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_4237.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_4237-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_4237-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_4237-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_4237-960x539.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_4237-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_4237-375x210.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_4237-520x292.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spices III's stinky Ma-Po tofu and pork. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/spices-3-oakland\" target=\"_blank\">\u003cstrong>Spices III\u003c/strong>\u003c/a> (Oakland Chinatown): It may not come as a surprise that a place called \"Spices\" is known for its spicy Szechuan food. Items are rated by levels of spiciness, meaning the famous “Gangsta” casserole “Murder Style” gets triple peppers on the scale. Try the eggplant in garlic sauce, dumplings in chili oil, and the Szechuan fish with beans and tofu. If you really want to wipe out your taste buds, there are extreme stinky options for that too. Cash only. Nothing fancy for the new year.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://sd.222.to/index.php\" target=\"_blank\">Shandong\u003c/a> \u003c/strong>(Oakland Chinatown): The region (and its cuisine) may not be as well-known internationally, but the coastal province Shandong is part of the historic culinary traditions of China. And the Shandong Restaurant in Oakland serves up some of its most famous dishes: Shandong beef and handmade Shandong dumplings with pork and vegetables. Or try the wonton noodle soup with spicy sesame paste noodles -- pay $1 extra for the hand-pulled noodles. There is also a range of vegetarian options and complimentary tea.\u003c/p>\n\u003cfigure id=\"attachment_114692\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/roasted-duck.jpg\">\u003cimg class=\"size-full wp-image-114692\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/roasted-duck.jpg\" alt=\"Roasted duck at Gum Kao.\" width=\"1000\" height=\"561\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/roasted-duck.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/roasted-duck-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/roasted-duck-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/roasted-duck-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/roasted-duck-960x539.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/roasted-duck-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/roasted-duck-375x210.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/roasted-duck-520x292.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted duck at Gum Kao. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.gumkuorestaurant.com/\" target=\"_blank\">\u003cstrong>Gum Kuo\u003c/strong>\u003c/a> (Oakland Chinatown): In the Pacific Renaissance Plaza mall, Gum Kuo serves up what's known as some of the best congee in Chinatown. Order interesting combinations like pork liver and pork blood porridge. Don't ignore the BBQ, though, which you can smell from far away and order over-the-counter. Try the char siu (BBQ pork) or the roast pork with crackly skin. It might be a bit bustling and confusing -- and it won't be fancy -- but it will be tasty. Gum Kuo now has a second location in Dublin. A special Chinese New Year's menu will be available for the next week.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Check out more \u003ca href=\"https://ww2.kqed.org/bayareabites/tag/chinese-food/\" target=\"_blank\">Chinese Food coverage from Bay Area Bites\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "First Look: Bare Knuckle Pizza Brings Neapolitan Pizza to Downtown Oakland",
"title": "First Look: Bare Knuckle Pizza Brings Neapolitan Pizza to Downtown Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Oakland has a lot of pizza options. There are the fancy pizza spots (\u003ca href=\"http://www.pizzaiolooakland.com/\" target=\"_blank\">Pizzaiolo\u003c/a>, \u003ca href=\"http://bootandshoeservice.com/\" target=\"_blank\">Boot and Shoe\u003c/a>). There are the cheap \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/09/23/guide-to-5-favorite-spots-for-pizza-by-the-slice-in-berkeley-and-oakland/\" target=\"_blank\">by-the-slice joints\u003c/a>. There’s deep dish. There’s even Indian pizza. But in downtown Oakland, a place with a huge diversity of food options, there’s relatively few choices for pizza--and there definitely isn’t a spot for thin crust, Neapolitan-style pizza.\u003c/p>\n\u003cfigure id=\"attachment_114733\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114733\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/viet-nguyen.jpg\" alt=\"Owner Viet Nguyen at Bare Knuckle Pizza's grand opening.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Owner Viet Nguyen at Bare Knuckle Pizza's grand opening. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That’s the niche that Viet Nguyen is trying to fill with his new restaurant, \u003cstrong>Bare Knuckle Pizza\u003c/strong>, located on the edge of Oakland’s Chinatown a few blocks from the 12th St. BART station. Nguyen’s pizzas are similar to Pizzaiolo and Boot and Shoe--they’re wood-fired, individual pizzas with local and organic ingredients--but on a smaller, more relaxed scale. Their menu is small, with standard offerings like a Margherita and pepperoni mixed in with creative options like the mushroom-heavy TKO and a specialty pizza whose ingredients change weekly. You order at the counter, then quickly try to claim some of the few seating options, including stools downstairs and a handful of tables upstairs, accessible via a narrow, twisting staircase. Most of the kitchen’s space is taken up by a beautiful wood-fired oven, serving as a cheerful beacon on Wednesday, their rainy opening night.\u003c/p>\n\u003cfigure id=\"attachment_114734\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114734\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior.jpg\" alt=\"Bare Knuckle Pizza is located on the edge of Oakland’s Chinatown.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Bare Knuckle Pizza is located on the edge of Oakland’s Chinatown. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114726\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114726\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/menu.jpg\" alt=\"The grand opening menu at Bare Knuckle Pizza\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The grand opening menu at Bare Knuckle Pizza \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>“I was a kid who messed with fire all the time, maybe that’s why I enjoy making a fire every day,” Nguyen said. “Fire is very archaic. I still have relatives back in Vietnam that cook everything on a wood-fired stove. I think it’s kind of cool to tap into those old school ways.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_114736\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114736\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/wood-fired-oven.jpg\" alt=\"Justin Gee making pizza in the wood-fired oven at Bare Knuckle.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Justin Gee making pizza in the wood-fired oven at Bare Knuckle. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nguyen grew up in a small town in Indiana whose main claim to fame was being the birthplace of John Cougar Mellencamp. If his parents, Vietnamese refugees, wanted to make traditional dishes, they either had to drive four hours to Chicago for ingredients or make it themselves. He grew up watching his mom make her own tofu and noodles, and later, when he traveled to New York, he saw the same dedication to tradition and technique in Brooklyn’s old-school pizzerias. For the next few years, he played with a pizza dough recipe, eventually opening a mobile wood-fired pizza cart in 2012, catering farmers markets and private events around San Jose while also teaching at a local community college.\u003c/p>\n\u003cfigure id=\"attachment_114742\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114742\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/bare-knuckle-signage.jpg\" alt=\"Bare Knuckle Pizza signage.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Bare Knuckle Pizza signage. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The name Bare Knuckle comes from his childhood growing up in that small town. “I grew up in the Midwest, with a lot of racism and bigotry and prejudice. I got into a lot of fights, being called chink or gook or all the different types of racist words you can be called as an Asian person in the United States,” he said.\u003c/p>\n\u003cblockquote>\u003cp>“I was American, but I was Vietnamese American. I didn’t look like the dominant narrative, the dominant group. I always felt like an outsider even though I was born in this country. I got into tons of fights growing up, and it was because of this chip on my shoulder, that I had to prove something.”\u003c/p>\u003c/blockquote>\n\u003cp>Then there’s the more literal interpretation of the name: “You make pizza dough with your bare knuckles and stretch it,” he said with a laugh. “That’s the long winded version and the short version.”\u003c/p>\n\u003cfigure id=\"attachment_114744\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114744\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/bare-knuckle-pizza-making1.jpg\" alt=\"Viet Nguyen uses his \" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Viet Nguyen uses his \"bare knuckles\" in the process of pizza making. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114722\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114722\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/making-pizza.jpg\" alt=\"Making pizza in the open kitchen at Bare Knuckle.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Making pizza in the open kitchen at Bare Knuckle. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nguyen’s years of honing his pizza skills have paid off. The pizzas are thin, chewy and intelligently constructed: there’s no ingredient overload or soggy crust. The Margherita pizza was our favorite, with a balanced, fresh-tasting and ever-so-slightly sweet sauce (from locally grown tomatoes) topped with slices of mozzarella.\u003c/p>\n\u003cfigure id=\"attachment_114725\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114725\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/margherita.jpg\" alt=\"Bare Knuckle's Margherita pizza\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Bare Knuckle's Margherita pizza \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Those looking for an over-the-top meat lover’s pie won’t find it here--instead, Bare Knuckle pizzas feature one quality meat per pie, in keeping with their traditional, simple inspiration. The salami pie featured thick slices of peppery, San Francisco-made Molinari salami. It was a welcome addition, its savoriness playing off the bright sauce. A runny egg on the top, it’s bright yolk spilling over the pizza, added richness.\u003c/p>\n\u003cfigure id=\"attachment_114727\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114727\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/pizza-salami.jpg\" alt=\"The Molinari salami pie with an egg on top\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The Molinari salami pie with an egg on top \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The TKO pizza is a carryover from Nguyen’s catering days, a white pie with large slices of meaty portabella mushrooms and a hearty drizzle of truffle oil. A shower of parmesan adds another layer of umami, adding up to a satisfying vegetarian pie.\u003c/p>\n\u003cfigure id=\"attachment_114729\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114729\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/TKO-pizza1.jpg\" alt=\"TKO pizza with Portobello mushrooms and truffle oil.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">TKO pizza with Portobello mushrooms and truffle oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All the pizzas were very good, emphasizing Nguyen’s flavorful crust and commitment to local, organic ingredients. The only thing I wanted was a crispier crust--while delightfully bubbly, it has less char than the typical Neapolitan pizza.\u003c/p>\n\u003cfigure id=\"attachment_114749\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114749\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/crust.jpg\" alt=\"Pizza crust on TKO pie.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Pizza crust on TKO pie. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nguyen’s inspiration may be Brooklyn pizza joints--he’s cited \u003ca href=\"http://www.grimaldis-pizza.com/home\" target=\"_blank\">Grimaldi’s\u003c/a>, \u003ca href=\"http://www.lucali.com/\" target=\"_blank\">Lucali’s\u003c/a> and \u003ca href=\"http://pauliegee.com/greenpoint/\" target=\"_blank\">Pauly Gee’s\u003c/a> as some of his influences--but his shop has one distinctive Bay Area touch. It’s easy for vegetarians to find a pizza they can eat. It’s much harder for vegans. Bare Knuckle offers vegan mozzarella from Berkeley’s \u003ca href=\"http://www.thebutchersveganson.com/\" target=\"_blank\">The Butcher’s Son\u003c/a>, made from cashews and coconut oil. Nguyen was a vegan for a few years, and believes pizza can be part of a healthy diet:\u003c/p>\n\u003cblockquote>\u003cp>“You can make healthy food, but you can also make it delicious, too,” he said. “When it comes to pizza, people don’t think of that as a healthy food, but I think if you do it with really good ingredients and you don’t overload it with a bunch of cheese and fats, it still can be delicious and healthier than your average pizza.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_114730\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114730\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/upstairs-space.jpg\" alt=\"Upstairs dining space at Bare Knuckle Pizza.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Upstairs dining space at Bare Knuckle Pizza. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bare Knuckle is a welcome mix of old and new, from its location (it formerly housed another pizza place, Villa York) to its approach: traditional techniques mixed with a modern preference to quality, local ingredients like his locally milled flour. Nguyen isn’t trying to reinvent the pizza wheel--his goal is simpler, to share his love of classic Neapolitan pizza with the East Bay. “My hope for the future? Just to be an Oakland establishment,” he said. “I want to be a part of the growing food community here in Oakland.”\u003c/p>\n\u003cfigure id=\"attachment_114741\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114741\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/bare-knuckle-door.jpg\" alt=\"Bare Knuckle Pizza front door.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Bare Knuckle Pizza front door. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.bareknucklepizza.com/\" target=\"_blank\">\u003cstrong>Bare Knuckle Pizza\u003c/strong>\u003c/a>\u003cbr>\n351 12th St. [\u003ca href=\"https://goo.gl/maps/H7MHQFhkDCr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 463-1524\u003cbr>\nHours: Tue-Sat, 5pm-9pm; closed Sun-Mon.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/bkpizzas\" target=\"_blank\">Bare Knuckle Pizza\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BKPizzas?lang=en\" target=\"_blank\">@BKPizzas\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "Viet Nguyen’s new pizzeria is a casual spot for classic, wood-fired pies. \r\n",
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"description": "Viet Nguyen’s new pizzeria is a casual spot for classic, wood-fired pies. \r\n",
"title": "First Look: Bare Knuckle Pizza Brings Neapolitan Pizza to Downtown Oakland | KQED",
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"headline": "First Look: Bare Knuckle Pizza Brings Neapolitan Pizza to Downtown Oakland",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Oakland has a lot of pizza options. There are the fancy pizza spots (\u003ca href=\"http://www.pizzaiolooakland.com/\" target=\"_blank\">Pizzaiolo\u003c/a>, \u003ca href=\"http://bootandshoeservice.com/\" target=\"_blank\">Boot and Shoe\u003c/a>). There are the cheap \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/09/23/guide-to-5-favorite-spots-for-pizza-by-the-slice-in-berkeley-and-oakland/\" target=\"_blank\">by-the-slice joints\u003c/a>. There’s deep dish. There’s even Indian pizza. But in downtown Oakland, a place with a huge diversity of food options, there’s relatively few choices for pizza--and there definitely isn’t a spot for thin crust, Neapolitan-style pizza.\u003c/p>\n\u003cfigure id=\"attachment_114733\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114733\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/viet-nguyen.jpg\" alt=\"Owner Viet Nguyen at Bare Knuckle Pizza's grand opening.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Owner Viet Nguyen at Bare Knuckle Pizza's grand opening. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That’s the niche that Viet Nguyen is trying to fill with his new restaurant, \u003cstrong>Bare Knuckle Pizza\u003c/strong>, located on the edge of Oakland’s Chinatown a few blocks from the 12th St. BART station. Nguyen’s pizzas are similar to Pizzaiolo and Boot and Shoe--they’re wood-fired, individual pizzas with local and organic ingredients--but on a smaller, more relaxed scale. Their menu is small, with standard offerings like a Margherita and pepperoni mixed in with creative options like the mushroom-heavy TKO and a specialty pizza whose ingredients change weekly. You order at the counter, then quickly try to claim some of the few seating options, including stools downstairs and a handful of tables upstairs, accessible via a narrow, twisting staircase. Most of the kitchen’s space is taken up by a beautiful wood-fired oven, serving as a cheerful beacon on Wednesday, their rainy opening night.\u003c/p>\n\u003cfigure id=\"attachment_114734\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114734\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior.jpg\" alt=\"Bare Knuckle Pizza is located on the edge of Oakland’s Chinatown.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Bare Knuckle Pizza is located on the edge of Oakland’s Chinatown. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114726\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114726\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/menu.jpg\" alt=\"The grand opening menu at Bare Knuckle Pizza\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The grand opening menu at Bare Knuckle Pizza \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>“I was a kid who messed with fire all the time, maybe that’s why I enjoy making a fire every day,” Nguyen said. “Fire is very archaic. I still have relatives back in Vietnam that cook everything on a wood-fired stove. I think it’s kind of cool to tap into those old school ways.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_114736\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114736\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/wood-fired-oven.jpg\" alt=\"Justin Gee making pizza in the wood-fired oven at Bare Knuckle.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Justin Gee making pizza in the wood-fired oven at Bare Knuckle. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nguyen grew up in a small town in Indiana whose main claim to fame was being the birthplace of John Cougar Mellencamp. If his parents, Vietnamese refugees, wanted to make traditional dishes, they either had to drive four hours to Chicago for ingredients or make it themselves. He grew up watching his mom make her own tofu and noodles, and later, when he traveled to New York, he saw the same dedication to tradition and technique in Brooklyn’s old-school pizzerias. For the next few years, he played with a pizza dough recipe, eventually opening a mobile wood-fired pizza cart in 2012, catering farmers markets and private events around San Jose while also teaching at a local community college.\u003c/p>\n\u003cfigure id=\"attachment_114742\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114742\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/bare-knuckle-signage.jpg\" alt=\"Bare Knuckle Pizza signage.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Bare Knuckle Pizza signage. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The name Bare Knuckle comes from his childhood growing up in that small town. “I grew up in the Midwest, with a lot of racism and bigotry and prejudice. I got into a lot of fights, being called chink or gook or all the different types of racist words you can be called as an Asian person in the United States,” he said.\u003c/p>\n\u003cblockquote>\u003cp>“I was American, but I was Vietnamese American. I didn’t look like the dominant narrative, the dominant group. I always felt like an outsider even though I was born in this country. I got into tons of fights growing up, and it was because of this chip on my shoulder, that I had to prove something.”\u003c/p>\u003c/blockquote>\n\u003cp>Then there’s the more literal interpretation of the name: “You make pizza dough with your bare knuckles and stretch it,” he said with a laugh. “That’s the long winded version and the short version.”\u003c/p>\n\u003cfigure id=\"attachment_114744\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114744\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/bare-knuckle-pizza-making1.jpg\" alt=\"Viet Nguyen uses his \" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Viet Nguyen uses his \"bare knuckles\" in the process of pizza making. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114722\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114722\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/making-pizza.jpg\" alt=\"Making pizza in the open kitchen at Bare Knuckle.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Making pizza in the open kitchen at Bare Knuckle. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nguyen’s years of honing his pizza skills have paid off. The pizzas are thin, chewy and intelligently constructed: there’s no ingredient overload or soggy crust. The Margherita pizza was our favorite, with a balanced, fresh-tasting and ever-so-slightly sweet sauce (from locally grown tomatoes) topped with slices of mozzarella.\u003c/p>\n\u003cfigure id=\"attachment_114725\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114725\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/margherita.jpg\" alt=\"Bare Knuckle's Margherita pizza\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Bare Knuckle's Margherita pizza \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Those looking for an over-the-top meat lover’s pie won’t find it here--instead, Bare Knuckle pizzas feature one quality meat per pie, in keeping with their traditional, simple inspiration. The salami pie featured thick slices of peppery, San Francisco-made Molinari salami. It was a welcome addition, its savoriness playing off the bright sauce. A runny egg on the top, it’s bright yolk spilling over the pizza, added richness.\u003c/p>\n\u003cfigure id=\"attachment_114727\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114727\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/pizza-salami.jpg\" alt=\"The Molinari salami pie with an egg on top\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The Molinari salami pie with an egg on top \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The TKO pizza is a carryover from Nguyen’s catering days, a white pie with large slices of meaty portabella mushrooms and a hearty drizzle of truffle oil. A shower of parmesan adds another layer of umami, adding up to a satisfying vegetarian pie.\u003c/p>\n\u003cfigure id=\"attachment_114729\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114729\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/TKO-pizza1.jpg\" alt=\"TKO pizza with Portobello mushrooms and truffle oil.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">TKO pizza with Portobello mushrooms and truffle oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All the pizzas were very good, emphasizing Nguyen’s flavorful crust and commitment to local, organic ingredients. The only thing I wanted was a crispier crust--while delightfully bubbly, it has less char than the typical Neapolitan pizza.\u003c/p>\n\u003cfigure id=\"attachment_114749\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114749\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/crust.jpg\" alt=\"Pizza crust on TKO pie.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Pizza crust on TKO pie. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nguyen’s inspiration may be Brooklyn pizza joints--he’s cited \u003ca href=\"http://www.grimaldis-pizza.com/home\" target=\"_blank\">Grimaldi’s\u003c/a>, \u003ca href=\"http://www.lucali.com/\" target=\"_blank\">Lucali’s\u003c/a> and \u003ca href=\"http://pauliegee.com/greenpoint/\" target=\"_blank\">Pauly Gee’s\u003c/a> as some of his influences--but his shop has one distinctive Bay Area touch. It’s easy for vegetarians to find a pizza they can eat. It’s much harder for vegans. Bare Knuckle offers vegan mozzarella from Berkeley’s \u003ca href=\"http://www.thebutchersveganson.com/\" target=\"_blank\">The Butcher’s Son\u003c/a>, made from cashews and coconut oil. Nguyen was a vegan for a few years, and believes pizza can be part of a healthy diet:\u003c/p>\n\u003cblockquote>\u003cp>“You can make healthy food, but you can also make it delicious, too,” he said. “When it comes to pizza, people don’t think of that as a healthy food, but I think if you do it with really good ingredients and you don’t overload it with a bunch of cheese and fats, it still can be delicious and healthier than your average pizza.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_114730\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114730\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/upstairs-space.jpg\" alt=\"Upstairs dining space at Bare Knuckle Pizza.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Upstairs dining space at Bare Knuckle Pizza. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bare Knuckle is a welcome mix of old and new, from its location (it formerly housed another pizza place, Villa York) to its approach: traditional techniques mixed with a modern preference to quality, local ingredients like his locally milled flour. Nguyen isn’t trying to reinvent the pizza wheel--his goal is simpler, to share his love of classic Neapolitan pizza with the East Bay. “My hope for the future? Just to be an Oakland establishment,” he said. “I want to be a part of the growing food community here in Oakland.”\u003c/p>\n\u003cfigure id=\"attachment_114741\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114741\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/bare-knuckle-door.jpg\" alt=\"Bare Knuckle Pizza front door.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Bare Knuckle Pizza front door. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.bareknucklepizza.com/\" target=\"_blank\">\u003cstrong>Bare Knuckle Pizza\u003c/strong>\u003c/a>\u003cbr>\n351 12th St. [\u003ca href=\"https://goo.gl/maps/H7MHQFhkDCr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 463-1524\u003cbr>\nHours: Tue-Sat, 5pm-9pm; closed Sun-Mon.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/bkpizzas\" target=\"_blank\">Bare Knuckle Pizza\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BKPizzas?lang=en\" target=\"_blank\">@BKPizzas\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bay Area Bites Guide to 13 Favorite Burrito Spots",
"title": "Bay Area Bites Guide to 13 Favorite Burrito Spots",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>This article was updated April 2, 2019.\u003c/em>\u003c/p>\n\u003cp>There's not necessarily a ton of new ground to cover in the ongoing and comprehensive best burrito debate. It's been vigorously discussed by both respected publications and drunk college kids for years.\u003c/p>\n\u003cp>But if you're not sure where to start in the Great Bay Area Burrito conversation or you just want a primer, here are 13 places that should keep you full and whet your appetite for more. If we missed your favorite burrito share it in the comments.\u003c/p>\n\u003cfigure id=\"attachment_114122\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/6793403008_512485bfa5_o.jpg\">\u003cimg class=\"size-full wp-image-114122\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/6793403008_512485bfa5_o.jpg\" alt=\"La Taqueria\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/6793403008_512485bfa5_o.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/6793403008_512485bfa5_o-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/6793403008_512485bfa5_o-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/6793403008_512485bfa5_o-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/6793403008_512485bfa5_o-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/6793403008_512485bfa5_o-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/6793403008_512485bfa5_o-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/6793403008_512485bfa5_o-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/6793403008_512485bfa5_o-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/6793403008_512485bfa5_o-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">La Taqueria \u003ccite>(Wally Gobetz/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>San Francisco\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/la-taqueria-san-francisco-2\" target=\"_blank\" rel=\"noopener\">La Taqueria\u003c/a> (Mission): No, it's not exactly under-the-radar. It even won FiveThirtyEight's \u003ca href=\"http://fivethirtyeight.com/features/americas-best-burrito/\" target=\"_blank\" rel=\"noopener\">\"best burrito in America\"\u003c/a> title after an extensive bracket and contest, but there's a reason for that. La Taq is the grandaddy of the Mission-style burrito. Stand in line, bring cash, and enjoy your carne asada (though there are also vocal advocates of the carnitas).\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/el-farolito-san-francisco-2\" target=\"_blank\" rel=\"noopener\">El Farolito\u003c/a> (Mission): It's likely you already have an opinion in the best of the Mission burritos debate — maybe you're a fan of Pancho Villa or Cancun or Guadalajara — but it's hard to ignore the two biggest players in the game and one of those is El Farolito. It may be a favorite of 1 a.m. drunks, but even sober the meat is juicy, the toppings plentiful, and the salsa fresh. Here it's all about the al pastor.\u003c/li>\n\u003cli>\u003ca href=\"http://www.papalote-sf.com/\" target=\"_blank\" rel=\"noopener\">Papalote Mexican Grill\u003c/a> (Mission and Western Addition): The original Papalote was so popular — particularly after an appearance on \u003cem>Throwdown with Bobby Flay —\u003c/em> that it expanded to the Western Addition. At both locations it's all about the salsa. Slather some on top of your Triple Threat Burrito — marinated chicken, prawns, and carne asada — and you'll have a quintessential San Franciscan meal.\u003c/li>\n\u003cli>\u003ca href=\"http://www.hrdcorp.com/\" target=\"_blank\" rel=\"noopener\">HRD Coffee Shop\u003c/a> (SoMA): It's not exactly a traditional burrito with its Korean mash-up, but it is a popular one. The specialty is the smothered burritos with shrimp katsu, but the crowd favorite is the kimchee burrito with spicy pork or bulgogi beef.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_114124\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n.jpg\">\u003cimg class=\"size-full wp-image-114124\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n.jpg\" alt=\"Taqueria San Jose\" width=\"960\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-150x150.jpg 150w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Taqueria San Jose \u003ccite>(Courtesy of Taqueria San Jose)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>North Bay\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://sonomatacoshop.com/\" target=\"_blank\" rel=\"noopener\">Sonoma Taco Shop\u003c/a> (San Rafael): Sonoma may not be as well known as some of the other local favorites, but among its fans, it's known for the fresh ingredients. The popular Santa Rosa location closed earlier this year, but if you're in the North Bay then you want to stop at the San Rafael taqueria for a California-infused Mexican meal. It's won awards for its fresh and healthy ingredients.\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/taqueria-san-jose-san-rafael\" target=\"_blank\" rel=\"noopener\">Taqueria San Jose\u003c/a> (San Rafael): If you're a vegetarian, this isn't necessarily the place for you. Tucked under the freeway, San Jose is really about the meat, and lots of it — though you won't want to skip the salsa bar either. Among locals ,it's a favorite, especially with the nearby high school students.\u003c/li>\n\u003cli>\u003ca href=\"http://grillys.com/\" target=\"_blank\" rel=\"noopener\">Grilly's\u003c/a> (Mill Valley and Fairfax): A distinctly Marin take on Mexican, Grilly's has its devotees. Fresh fish tacos and huge chicken taco salads (along with agua fresca) may be what it's best known for, but the sauteed shrimp burrito with mango salsa isn't bad either. Think of this less as a late-night taqueria and more as a family-oriented community restaurant.\u003c/li>\n\u003c/ul>\n\u003cp>More North Bay options:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/123808/guide-15-best-burritos-in-sonoma-county\">15 Best Burritos in Sonoma County\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_114125\" class=\"wp-caption aligncenter\" style=\"max-width: 1011px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/13391526_10154331029689828_299871927051522629_o.jpg\">\u003cimg class=\"size-full wp-image-114125\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/13391526_10154331029689828_299871927051522629_o.jpg\" alt=\"Picante's burrito platter\" width=\"1011\" height=\"675\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/13391526_10154331029689828_299871927051522629_o.jpg 1011w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13391526_10154331029689828_299871927051522629_o-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13391526_10154331029689828_299871927051522629_o-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13391526_10154331029689828_299871927051522629_o-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13391526_10154331029689828_299871927051522629_o-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13391526_10154331029689828_299871927051522629_o-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13391526_10154331029689828_299871927051522629_o-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13391526_10154331029689828_299871927051522629_o-520x347.jpg 520w\" sizes=\"(max-width: 1011px) 100vw, 1011px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Picante's burrito platter \u003ccite>(Courtesy of Picante)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>East Bay\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://gordotaqueria.co/\" target=\"_blank\" rel=\"noopener\">Gordo Taqueria\u003c/a> (San Francisco, Albany, Berkeley): With three locations in the city and three in the East Bay, Gordo's has a steady customer base and a healthy reputation for churning out top-end Mexican food. Start at the Albany shop. The burritos are big, the flavors are fresh, and add hot sauce.\u003c/li>\n\u003cli>\u003ca href=\"http://www.picanteberkeley.com/\" target=\"_blank\" rel=\"noopener\">Picante\u003c/a> (Berkeley): The idea with the primarily organic food at Picante is that there's something from every part of Mexico. And it's all made fresh daily, down to the corn tortillas — which you can watch being cooked and grab hot. The vegetarian menu is also extensive. Sit outside on the patio with your burrito and a 100% agave tequila margarita.\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/3-hermanas-mexican-home-cooking-richmond\" target=\"_blank\" rel=\"noopener\">3 Hermanas Mexican Home Cooking\u003c/a> (Richmond): A sit-down restaurant in Richmond, 3 Hermanas is run by three women who cook up the food as you order. It may not be as trendy as taquerias on the other side of the water, but if you want authentic burritos try the desebrada (shredded beef).\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_114130\" class=\"wp-caption aligncenter\" style=\"max-width: 904px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/13627062_1330281870334330_5154635859951936694_n.jpg\">\u003cimg class=\"size-full wp-image-114130\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/13627062_1330281870334330_5154635859951936694_n.jpg\" alt=\"Iguana's\" width=\"904\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/13627062_1330281870334330_5154635859951936694_n.jpg 904w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13627062_1330281870334330_5154635859951936694_n-160x170.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13627062_1330281870334330_5154635859951936694_n-800x850.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13627062_1330281870334330_5154635859951936694_n-768x816.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13627062_1330281870334330_5154635859951936694_n-240x255.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13627062_1330281870334330_5154635859951936694_n-375x398.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13627062_1330281870334330_5154635859951936694_n-520x552.jpg 520w\" sizes=\"(max-width: 904px) 100vw, 904px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Iguana's \u003ccite>(Courtesy of Iguana's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>More East Bay options:\n\u003cli>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/06/18/bay-area-bites-guide-to-10-favorite-east-bay-burrito-spots/\" target=\"_blank\" rel=\"noopener\">Bay Area Bites Guide to 10 Favorite East Bay Burrito Spots\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/07/07/bay-area-bites-guide-to-5-favorite-breakfast-burritos-in-oakland-emeryville-and-berkeley/\" target=\"_blank\" rel=\"noopener\">Bay Area Bites Guide to 5 Favorite Breakfast Burritos in Oakland, Emeryville and Berkeley\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>South Bay\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://burritozilla.com/\" target=\"_blank\" rel=\"noopener\">Iguana's\u003c/a> (San Jose): Home to the famous \"burritozilla,\" Iguana's was featured on Travel Channel's \u003cem>Man v. Food\u003c/em> for its five-pound monster burrito. Can you take it down? Or, if you'd rather a more reasonable sized meal, the family recipe al pastor keeps people coming back for many smaller bites.\u003c/li>\n\u003cli>\u003ca href=\"http://www.diadepesca.net/\" target=\"_blank\" rel=\"noopener\">Dia di Pesca\u003c/a> (San Jose): It's right there in the name: this place does seafood right. The specialty is fish tacos, but it didn't expand from a food stand to a brick-and-mortar restaurant on the basis of one dish. The burritos are also delicious, with local and sustainably-sourced ingredients inside — including sliced cucumbers and grilled peppers.\u003c/li>\n\u003cli>\u003ca href=\"http://www.itslabamba.com/about\" target=\"_blank\" rel=\"noopener\">Taqueria La Bamba\u003c/a> (Mountain View): Since the 1980s, La Bamba has been a South Bay staple. At one point it had three locations, but was forced to move from its original spot and consolidate. The food, though, hasn't lost any of its luster. The restaurant offers both Mexican and Salvadoran food. You come for the fresh tortillas and salsa. You stay because you're too full to leave.\u003c/li>\n\u003c/ul>\n\u003cul>More South Bay options:\n\u003cli>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/09/22/bay-area-bites-guide-to-10-favorite-south-bay-mexican-restaurants/\" target=\"_blank\" rel=\"noopener\">Bay Area Bites Guide to 9 Favorite South Bay Mexican Restaurants\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Looking for some CA winter comfort food? Don't know where to get started in the great burrito debate? Fill up at these places first.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>This article was updated April 2, 2019.\u003c/em>\u003c/p>\n\u003cp>There's not necessarily a ton of new ground to cover in the ongoing and comprehensive best burrito debate. It's been vigorously discussed by both respected publications and drunk college kids for years.\u003c/p>\n\u003cp>But if you're not sure where to start in the Great Bay Area Burrito conversation or you just want a primer, here are 13 places that should keep you full and whet your appetite for more. If we missed your favorite burrito share it in the comments.\u003c/p>\n\u003cfigure id=\"attachment_114122\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/6793403008_512485bfa5_o.jpg\">\u003cimg class=\"size-full wp-image-114122\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/6793403008_512485bfa5_o.jpg\" alt=\"La Taqueria\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/6793403008_512485bfa5_o.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/6793403008_512485bfa5_o-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/6793403008_512485bfa5_o-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/6793403008_512485bfa5_o-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/6793403008_512485bfa5_o-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/6793403008_512485bfa5_o-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/6793403008_512485bfa5_o-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/6793403008_512485bfa5_o-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/6793403008_512485bfa5_o-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/6793403008_512485bfa5_o-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">La Taqueria \u003ccite>(Wally Gobetz/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>San Francisco\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/la-taqueria-san-francisco-2\" target=\"_blank\" rel=\"noopener\">La Taqueria\u003c/a> (Mission): No, it's not exactly under-the-radar. It even won FiveThirtyEight's \u003ca href=\"http://fivethirtyeight.com/features/americas-best-burrito/\" target=\"_blank\" rel=\"noopener\">\"best burrito in America\"\u003c/a> title after an extensive bracket and contest, but there's a reason for that. La Taq is the grandaddy of the Mission-style burrito. Stand in line, bring cash, and enjoy your carne asada (though there are also vocal advocates of the carnitas).\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/el-farolito-san-francisco-2\" target=\"_blank\" rel=\"noopener\">El Farolito\u003c/a> (Mission): It's likely you already have an opinion in the best of the Mission burritos debate — maybe you're a fan of Pancho Villa or Cancun or Guadalajara — but it's hard to ignore the two biggest players in the game and one of those is El Farolito. It may be a favorite of 1 a.m. drunks, but even sober the meat is juicy, the toppings plentiful, and the salsa fresh. Here it's all about the al pastor.\u003c/li>\n\u003cli>\u003ca href=\"http://www.papalote-sf.com/\" target=\"_blank\" rel=\"noopener\">Papalote Mexican Grill\u003c/a> (Mission and Western Addition): The original Papalote was so popular — particularly after an appearance on \u003cem>Throwdown with Bobby Flay —\u003c/em> that it expanded to the Western Addition. At both locations it's all about the salsa. Slather some on top of your Triple Threat Burrito — marinated chicken, prawns, and carne asada — and you'll have a quintessential San Franciscan meal.\u003c/li>\n\u003cli>\u003ca href=\"http://www.hrdcorp.com/\" target=\"_blank\" rel=\"noopener\">HRD Coffee Shop\u003c/a> (SoMA): It's not exactly a traditional burrito with its Korean mash-up, but it is a popular one. The specialty is the smothered burritos with shrimp katsu, but the crowd favorite is the kimchee burrito with spicy pork or bulgogi beef.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_114124\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n.jpg\">\u003cimg class=\"size-full wp-image-114124\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n.jpg\" alt=\"Taqueria San Jose\" width=\"960\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-150x150.jpg 150w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Taqueria San Jose \u003ccite>(Courtesy of Taqueria San Jose)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>North Bay\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://sonomatacoshop.com/\" target=\"_blank\" rel=\"noopener\">Sonoma Taco Shop\u003c/a> (San Rafael): Sonoma may not be as well known as some of the other local favorites, but among its fans, it's known for the fresh ingredients. The popular Santa Rosa location closed earlier this year, but if you're in the North Bay then you want to stop at the San Rafael taqueria for a California-infused Mexican meal. It's won awards for its fresh and healthy ingredients.\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/taqueria-san-jose-san-rafael\" target=\"_blank\" rel=\"noopener\">Taqueria San Jose\u003c/a> (San Rafael): If you're a vegetarian, this isn't necessarily the place for you. Tucked under the freeway, San Jose is really about the meat, and lots of it — though you won't want to skip the salsa bar either. Among locals ,it's a favorite, especially with the nearby high school students.\u003c/li>\n\u003cli>\u003ca href=\"http://grillys.com/\" target=\"_blank\" rel=\"noopener\">Grilly's\u003c/a> (Mill Valley and Fairfax): A distinctly Marin take on Mexican, Grilly's has its devotees. Fresh fish tacos and huge chicken taco salads (along with agua fresca) may be what it's best known for, but the sauteed shrimp burrito with mango salsa isn't bad either. Think of this less as a late-night taqueria and more as a family-oriented community restaurant.\u003c/li>\n\u003c/ul>\n\u003cp>More North Bay options:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/123808/guide-15-best-burritos-in-sonoma-county\">15 Best Burritos in Sonoma County\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_114125\" class=\"wp-caption aligncenter\" style=\"max-width: 1011px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/13391526_10154331029689828_299871927051522629_o.jpg\">\u003cimg class=\"size-full wp-image-114125\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/13391526_10154331029689828_299871927051522629_o.jpg\" alt=\"Picante's burrito platter\" width=\"1011\" height=\"675\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/13391526_10154331029689828_299871927051522629_o.jpg 1011w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13391526_10154331029689828_299871927051522629_o-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13391526_10154331029689828_299871927051522629_o-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13391526_10154331029689828_299871927051522629_o-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13391526_10154331029689828_299871927051522629_o-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13391526_10154331029689828_299871927051522629_o-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13391526_10154331029689828_299871927051522629_o-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13391526_10154331029689828_299871927051522629_o-520x347.jpg 520w\" sizes=\"(max-width: 1011px) 100vw, 1011px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Picante's burrito platter \u003ccite>(Courtesy of Picante)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>East Bay\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://gordotaqueria.co/\" target=\"_blank\" rel=\"noopener\">Gordo Taqueria\u003c/a> (San Francisco, Albany, Berkeley): With three locations in the city and three in the East Bay, Gordo's has a steady customer base and a healthy reputation for churning out top-end Mexican food. Start at the Albany shop. The burritos are big, the flavors are fresh, and add hot sauce.\u003c/li>\n\u003cli>\u003ca href=\"http://www.picanteberkeley.com/\" target=\"_blank\" rel=\"noopener\">Picante\u003c/a> (Berkeley): The idea with the primarily organic food at Picante is that there's something from every part of Mexico. And it's all made fresh daily, down to the corn tortillas — which you can watch being cooked and grab hot. The vegetarian menu is also extensive. Sit outside on the patio with your burrito and a 100% agave tequila margarita.\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/3-hermanas-mexican-home-cooking-richmond\" target=\"_blank\" rel=\"noopener\">3 Hermanas Mexican Home Cooking\u003c/a> (Richmond): A sit-down restaurant in Richmond, 3 Hermanas is run by three women who cook up the food as you order. It may not be as trendy as taquerias on the other side of the water, but if you want authentic burritos try the desebrada (shredded beef).\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_114130\" class=\"wp-caption aligncenter\" style=\"max-width: 904px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/13627062_1330281870334330_5154635859951936694_n.jpg\">\u003cimg class=\"size-full wp-image-114130\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/13627062_1330281870334330_5154635859951936694_n.jpg\" alt=\"Iguana's\" width=\"904\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/13627062_1330281870334330_5154635859951936694_n.jpg 904w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13627062_1330281870334330_5154635859951936694_n-160x170.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13627062_1330281870334330_5154635859951936694_n-800x850.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13627062_1330281870334330_5154635859951936694_n-768x816.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13627062_1330281870334330_5154635859951936694_n-240x255.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13627062_1330281870334330_5154635859951936694_n-375x398.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13627062_1330281870334330_5154635859951936694_n-520x552.jpg 520w\" sizes=\"(max-width: 904px) 100vw, 904px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Iguana's \u003ccite>(Courtesy of Iguana's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>More East Bay options:\n\u003cli>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/06/18/bay-area-bites-guide-to-10-favorite-east-bay-burrito-spots/\" target=\"_blank\" rel=\"noopener\">Bay Area Bites Guide to 10 Favorite East Bay Burrito Spots\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/07/07/bay-area-bites-guide-to-5-favorite-breakfast-burritos-in-oakland-emeryville-and-berkeley/\" target=\"_blank\" rel=\"noopener\">Bay Area Bites Guide to 5 Favorite Breakfast Burritos in Oakland, Emeryville and Berkeley\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>South Bay\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://burritozilla.com/\" target=\"_blank\" rel=\"noopener\">Iguana's\u003c/a> (San Jose): Home to the famous \"burritozilla,\" Iguana's was featured on Travel Channel's \u003cem>Man v. Food\u003c/em> for its five-pound monster burrito. Can you take it down? Or, if you'd rather a more reasonable sized meal, the family recipe al pastor keeps people coming back for many smaller bites.\u003c/li>\n\u003cli>\u003ca href=\"http://www.diadepesca.net/\" target=\"_blank\" rel=\"noopener\">Dia di Pesca\u003c/a> (San Jose): It's right there in the name: this place does seafood right. The specialty is fish tacos, but it didn't expand from a food stand to a brick-and-mortar restaurant on the basis of one dish. The burritos are also delicious, with local and sustainably-sourced ingredients inside — including sliced cucumbers and grilled peppers.\u003c/li>\n\u003cli>\u003ca href=\"http://www.itslabamba.com/about\" target=\"_blank\" rel=\"noopener\">Taqueria La Bamba\u003c/a> (Mountain View): Since the 1980s, La Bamba has been a South Bay staple. At one point it had three locations, but was forced to move from its original spot and consolidate. The food, though, hasn't lost any of its luster. The restaurant offers both Mexican and Salvadoran food. You come for the fresh tortillas and salsa. You stay because you're too full to leave.\u003c/li>\n\u003c/ul>\n\u003cul>More South Bay options:\n\u003cli>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/09/22/bay-area-bites-guide-to-10-favorite-south-bay-mexican-restaurants/\" target=\"_blank\" rel=\"noopener\">Bay Area Bites Guide to 9 Favorite South Bay Mexican Restaurants\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Gastropig: A New Destination For Breakfast Sandwiches In Uptown Oakland",
"title": "Gastropig: A New Destination For Breakfast Sandwiches In Uptown Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Why is it that some restaurateurs feel compelled to give common breakfast dishes names better suited to a Pornhub search? Is it a desire to sex up the wholesome meal? A need to edgily prove that they’re no IHOP or Denny’s? Or is it simply a canny marketing move, designed to serve as a memorable hashtag and something easy for Yelpers to remember? In Southern California, there’s \u003ca href=\"http://www.eggslut.com/#eggslut\" target=\"_blank\">Egg Slut\u003c/a>, a “chef driven, gourmet food concept” with locations in LA, Glendale and Venice. On a recent trip to Seattle, I enjoyed a “Straight-Up Bitch” biscuit and egg sandwich from \u003ca href=\"http://biscuitbitch.com/\" target=\"_blank\">Biscuit Bitch\u003c/a>, a “trailer park to table” eatery with three locations across the city. And now, in Oakland, we have the #Baconslut sandwich, from new breakfast and lunch spot \u003cstrong>Gastropig\u003c/strong>.\u003c/p>\n\u003cfigure id=\"attachment_114514\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114514\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_1189.jpg\" alt=\"Inside the Gastropig.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside the Gastropig. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Honestly, it was a selfish want,” co-owner Ann Thai said of restaurant’s focus on breakfast sandwiches, ranging from a simple scrambled egg version to an elaborate avocado toast. “I love breakfast sandwiches, I love breakfast for dinner.” Gastropig is her and business partner Loren Goodwin’s first restaurant, though the two have lots of industry experience: Thai opened and managed restaurants, while Goodwin was a cook at Chez Panisse. Gastropig is conveniently located a few blocks from BART in Uptown, in the shadow of the Pandora office. The space is spacious and modern, with posters of the Oakland skyline and a combination of communal tables and counter seating. They opened on January 2, and just a few days later, it’s already packed with hungry office workers on their lunch break (“Twenty Yelp reviews already,” someone behind me in line noted.)\u003c/p>\n\u003cfigure id=\"attachment_114519\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114519\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/unnamed-4.jpg\" alt=\"Gastropig co-owners Ann Thai and Loren Goodwin.\" width=\"1920\" height=\"1564\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-160x130.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-800x652.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-768x626.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-1020x831.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-1180x961.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-960x782.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-240x196.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-375x305.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-520x424.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gastropig co-owners Ann Thai and Loren Goodwin. \u003ccite>(Nikki Ritcher)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Both Thai and Goodwin live in Oakland, and Thai said she wants Gastropig to become a local institution--like beloved, recently shuttered \u003ca href=\"http://www.eastbaytimes.com/2016/04/30/genova-delicatessen-serves-its-last-sandwiches-in-oakland/\" target=\"_blank\">Genova Deli\u003c/a>, which they’ve named a deli sandwich after. The sandwich is one of the few traditional lunch items on the menu, and while they do plan to expand to a full lunch menu in coming months, the current focus is eggy breakfast and brunch dishes. There are hashbrowns (made in a waffle iron and spiked with cheese and green onions), biscuits, and a few items that fall in the You Could Probably Make It At Home But Not As Well category: avocado toast with pickled red onions and cilantro crema, and a PB&J featuring seasonal jam and chunky peanut butter on a \u003ca href=\"http://www.firebrandartisanbreads.com/\" target=\"_blank\">Firebrand\u003c/a> croissant. They offer fresh squeezed orange juice and coffee from Vallejo roasters \u003ca href=\"https://moschetti.com/\" target=\"_blank\">Moschetti\u003c/a>, and their cold brew is hearty and full-bodied from a mix of light, medium and dark roasted beans.\u003c/p>\n\u003cp>And, of course, there are the breakfast sandwiches. The #Baconslut is obviously being positioned as their signature menu item, and the \u003ca href=\"https://www.instagram.com/p/BO3SfnnlZKm/?taken-by=thegastropig\" target=\"_blank\">hype machine\u003c/a> seems to be working: during my visit, every few minutes the chef yelled “Two more BS’s, with avocado!” and “Four more BS’s!” Yes, the sandwich is good enough to suffer the mild awkwardness that comes with saying the name aloud (I believe the # is silent). It comes with a good amount of crispy applewood bacon piled on a fluffy brioche roll from San Francisco’s \u003ca href=\"http://www.panoramabaking.com/\" target=\"_blank\">PANoRAMA\u003c/a>, topped with cheddar and a perfectly cooked, runny egg. The only disappointment is the aioli. Its orange hue suggests spice, but tasting it reveals none. Aside from that lack of heat--which you can add yourself via their multicultural hot sauce collection--it was a rich, satisfying meal.\u003c/p>\n\u003cfigure id=\"attachment_114538\" class=\"wp-caption aligncenter\" style=\"max-width: 1180px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/baconslut.jpg\" alt=\"The #Baconslut.\" width=\"1180\" height=\"885\" class=\"size-full wp-image-114538\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-520x390.jpg 520w\" sizes=\"(max-width: 1180px) 100vw, 1180px\">\u003cfigcaption class=\"wp-caption-text\">The #Baconslut. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>(And in case you’re wondering about that name, Thai said it comes from her and Goodwin’s obsession with bacon--there are bacon-themed posters all around the restaurant proclaiming that “Bacon makes the world taste better” and “When in doubt, add bacon”--and isn’t a reference to the LA chain. They did, however, drive down just to try it once they realized the similarity between the names).\u003c/p>\n\u003cfigure id=\"attachment_114540\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/sausage-sandwich.jpg\" alt=\"The Sausage Sandwich. \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-114540\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Sausage Sandwich. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Their sausage sandwich was also delicious: your choice of chicken or pork sausage, smoked gouda, an over easy egg, on the same brioche roll. The sausage is homemade and flavorful, tender, juicy and well-spiced--a far cry from the masses of salty gray matter that usually serve as breakfast sausage.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And while Gastropig is a decidedly pork-centric restaurant, even down to its name, it’s nice to see that despite the menu’s small size, it’s adaptable to most diets: there are vegetarian, gluten-free, and even pork-free options.\u003c/p>\n\u003cfigure id=\"attachment_114542\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/sandwiches-coffee.jpg\" alt=\"Some of the Gatropig's breakfast sandwich options, and their cold brew.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-114542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Some of the Gatropig's breakfast sandwich options, and their cold brew. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a good time to a breakfast sandwich fan in the East Bay. Around the corner from Gastropig, there’s the wallet-friendly version at \u003ca href=\"http://www.welocol.com/locol-oakland\" target=\"_blank\">LocoL\u003c/a>, their egg-in-the-hole “melty”; and in Temescal, there’s \u003ca href=\"http://www.crackedsandwich.com/#cracked\" target=\"_blank\">Cracked\u003c/a>, a newish pop-up inside Blackwater Station, offering Spam and corned beef breakfast sandwiches in addition to more traditional versions. Eventually, Thai said, they hope to expand, opening other Gastropig locations in other cities. But until then, it’s just for downtown Oakland, and we’re lucky to have it: a simple, reasonably affordable spot with a menu of creative dishes that manage to be filling and inclusive enough to feed any modern Bay Area group.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.thegastropig.com/\" target=\"_blank\">\u003cstrong>The Gastropig\u003c/strong>\u003c/a>\u003cbr>\n2123 Franklin St. [\u003ca href=\"https://goo.gl/maps/2y3a3Br3UqL2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 817-4663\u003cbr>\nHours: Mon-Fri, 7am-3pm; Sun, 9am-2pm; closed Sat.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thegastropig/\" target=\"_blank\">The Gastropig\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/thegastropig\" target=\"_blank\">@thegastropig\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/thegastropig/\" target=\"_blank\">@thegastropig\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_114518\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114518\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_1233.jpg\" alt=\"The Gastropig, a new Uptown Oakland breakfast and lunch spot.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Gastropig, a new Uptown Oakland breakfast and lunch spot. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "If you can get past the cheeky name of their star dish, you’ll be rewarded with a tasty breakfast!\r\n",
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"headline": "Gastropig: A New Destination For Breakfast Sandwiches In Uptown Oakland",
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"source": "Restaurants, Bars, Cafes, Pop-Ups",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Why is it that some restaurateurs feel compelled to give common breakfast dishes names better suited to a Pornhub search? Is it a desire to sex up the wholesome meal? A need to edgily prove that they’re no IHOP or Denny’s? Or is it simply a canny marketing move, designed to serve as a memorable hashtag and something easy for Yelpers to remember? In Southern California, there’s \u003ca href=\"http://www.eggslut.com/#eggslut\" target=\"_blank\">Egg Slut\u003c/a>, a “chef driven, gourmet food concept” with locations in LA, Glendale and Venice. On a recent trip to Seattle, I enjoyed a “Straight-Up Bitch” biscuit and egg sandwich from \u003ca href=\"http://biscuitbitch.com/\" target=\"_blank\">Biscuit Bitch\u003c/a>, a “trailer park to table” eatery with three locations across the city. And now, in Oakland, we have the #Baconslut sandwich, from new breakfast and lunch spot \u003cstrong>Gastropig\u003c/strong>.\u003c/p>\n\u003cfigure id=\"attachment_114514\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114514\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_1189.jpg\" alt=\"Inside the Gastropig.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside the Gastropig. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Honestly, it was a selfish want,” co-owner Ann Thai said of restaurant’s focus on breakfast sandwiches, ranging from a simple scrambled egg version to an elaborate avocado toast. “I love breakfast sandwiches, I love breakfast for dinner.” Gastropig is her and business partner Loren Goodwin’s first restaurant, though the two have lots of industry experience: Thai opened and managed restaurants, while Goodwin was a cook at Chez Panisse. Gastropig is conveniently located a few blocks from BART in Uptown, in the shadow of the Pandora office. The space is spacious and modern, with posters of the Oakland skyline and a combination of communal tables and counter seating. They opened on January 2, and just a few days later, it’s already packed with hungry office workers on their lunch break (“Twenty Yelp reviews already,” someone behind me in line noted.)\u003c/p>\n\u003cfigure id=\"attachment_114519\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114519\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/unnamed-4.jpg\" alt=\"Gastropig co-owners Ann Thai and Loren Goodwin.\" width=\"1920\" height=\"1564\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-160x130.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-800x652.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-768x626.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-1020x831.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-1180x961.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-960x782.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-240x196.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-375x305.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-520x424.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gastropig co-owners Ann Thai and Loren Goodwin. \u003ccite>(Nikki Ritcher)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Both Thai and Goodwin live in Oakland, and Thai said she wants Gastropig to become a local institution--like beloved, recently shuttered \u003ca href=\"http://www.eastbaytimes.com/2016/04/30/genova-delicatessen-serves-its-last-sandwiches-in-oakland/\" target=\"_blank\">Genova Deli\u003c/a>, which they’ve named a deli sandwich after. The sandwich is one of the few traditional lunch items on the menu, and while they do plan to expand to a full lunch menu in coming months, the current focus is eggy breakfast and brunch dishes. There are hashbrowns (made in a waffle iron and spiked with cheese and green onions), biscuits, and a few items that fall in the You Could Probably Make It At Home But Not As Well category: avocado toast with pickled red onions and cilantro crema, and a PB&J featuring seasonal jam and chunky peanut butter on a \u003ca href=\"http://www.firebrandartisanbreads.com/\" target=\"_blank\">Firebrand\u003c/a> croissant. They offer fresh squeezed orange juice and coffee from Vallejo roasters \u003ca href=\"https://moschetti.com/\" target=\"_blank\">Moschetti\u003c/a>, and their cold brew is hearty and full-bodied from a mix of light, medium and dark roasted beans.\u003c/p>\n\u003cp>And, of course, there are the breakfast sandwiches. The #Baconslut is obviously being positioned as their signature menu item, and the \u003ca href=\"https://www.instagram.com/p/BO3SfnnlZKm/?taken-by=thegastropig\" target=\"_blank\">hype machine\u003c/a> seems to be working: during my visit, every few minutes the chef yelled “Two more BS’s, with avocado!” and “Four more BS’s!” Yes, the sandwich is good enough to suffer the mild awkwardness that comes with saying the name aloud (I believe the # is silent). It comes with a good amount of crispy applewood bacon piled on a fluffy brioche roll from San Francisco’s \u003ca href=\"http://www.panoramabaking.com/\" target=\"_blank\">PANoRAMA\u003c/a>, topped with cheddar and a perfectly cooked, runny egg. The only disappointment is the aioli. Its orange hue suggests spice, but tasting it reveals none. Aside from that lack of heat--which you can add yourself via their multicultural hot sauce collection--it was a rich, satisfying meal.\u003c/p>\n\u003cfigure id=\"attachment_114538\" class=\"wp-caption aligncenter\" style=\"max-width: 1180px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/baconslut.jpg\" alt=\"The #Baconslut.\" width=\"1180\" height=\"885\" class=\"size-full wp-image-114538\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-520x390.jpg 520w\" sizes=\"(max-width: 1180px) 100vw, 1180px\">\u003cfigcaption class=\"wp-caption-text\">The #Baconslut. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>(And in case you’re wondering about that name, Thai said it comes from her and Goodwin’s obsession with bacon--there are bacon-themed posters all around the restaurant proclaiming that “Bacon makes the world taste better” and “When in doubt, add bacon”--and isn’t a reference to the LA chain. They did, however, drive down just to try it once they realized the similarity between the names).\u003c/p>\n\u003cfigure id=\"attachment_114540\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/sausage-sandwich.jpg\" alt=\"The Sausage Sandwich. \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-114540\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Sausage Sandwich. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Their sausage sandwich was also delicious: your choice of chicken or pork sausage, smoked gouda, an over easy egg, on the same brioche roll. The sausage is homemade and flavorful, tender, juicy and well-spiced--a far cry from the masses of salty gray matter that usually serve as breakfast sausage.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And while Gastropig is a decidedly pork-centric restaurant, even down to its name, it’s nice to see that despite the menu’s small size, it’s adaptable to most diets: there are vegetarian, gluten-free, and even pork-free options.\u003c/p>\n\u003cfigure id=\"attachment_114542\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/sandwiches-coffee.jpg\" alt=\"Some of the Gatropig's breakfast sandwich options, and their cold brew.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-114542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Some of the Gatropig's breakfast sandwich options, and their cold brew. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a good time to a breakfast sandwich fan in the East Bay. Around the corner from Gastropig, there’s the wallet-friendly version at \u003ca href=\"http://www.welocol.com/locol-oakland\" target=\"_blank\">LocoL\u003c/a>, their egg-in-the-hole “melty”; and in Temescal, there’s \u003ca href=\"http://www.crackedsandwich.com/#cracked\" target=\"_blank\">Cracked\u003c/a>, a newish pop-up inside Blackwater Station, offering Spam and corned beef breakfast sandwiches in addition to more traditional versions. Eventually, Thai said, they hope to expand, opening other Gastropig locations in other cities. But until then, it’s just for downtown Oakland, and we’re lucky to have it: a simple, reasonably affordable spot with a menu of creative dishes that manage to be filling and inclusive enough to feed any modern Bay Area group.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.thegastropig.com/\" target=\"_blank\">\u003cstrong>The Gastropig\u003c/strong>\u003c/a>\u003cbr>\n2123 Franklin St. [\u003ca href=\"https://goo.gl/maps/2y3a3Br3UqL2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 817-4663\u003cbr>\nHours: Mon-Fri, 7am-3pm; Sun, 9am-2pm; closed Sat.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thegastropig/\" target=\"_blank\">The Gastropig\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/thegastropig\" target=\"_blank\">@thegastropig\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/thegastropig/\" target=\"_blank\">@thegastropig\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_114518\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114518\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_1233.jpg\" alt=\"The Gastropig, a new Uptown Oakland breakfast and lunch spot.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Gastropig, a new Uptown Oakland breakfast and lunch spot. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Saha Brings Classic-Contemporary Middle Eastern Cuisine to Downtown Berkeley",
"title": "Saha Brings Classic-Contemporary Middle Eastern Cuisine to Downtown Berkeley",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_114458\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114458\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/saha-exterior.jpg\" alt=\"Saha's new home on Shattuck Ave. in Berkeley\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-exterior.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-exterior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-exterior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-exterior-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-exterior-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-exterior-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-exterior-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-exterior-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-exterior-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Saha's new home on Shattuck Ave. in Berkeley \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For 12 years, Saha was housed in the Hotel Carlton in San Francisco, a boutique hotel in the Tenderloin, where it was fairly well hidden except to those who knew the talented chef, Mohamed Aboghanem, a native of Yemen (\u003ca href=\"https://www.youtube.com/watch?v=OlyZLGfJrQE\" target=\"_blank\">Watch Saha featured on Check, Please! Bay Area\u003c/a> in 2011). Now his fans have to drive across the bridge to Berkeley, where Saha has reimagined itself—right on Berkeley’s main drag, Shattuck Avenue, in the beautiful Art Deco-style Berkeley Fine Arts Building at the corner of Haste Street. The East Bay has welcomed Saha as Oakland’s hot restaurant scene trickles over to now-booming Berkeley.\u003c/p>\n\u003cfigure id=\"attachment_114476\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114476\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/mohamed.jpg\" alt=\"Chef/Owner Mohamed Aboghanem in Saha open kitchen.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Chef/Owner Mohamed Aboghanem in Saha's open kitchen. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The expansive menu covers weekend brunch, lunch and dinner with variations on the theme of classic Middle Eastern dishes. We stopped in for a weekday lunch and were impressed with every aspect of the operation, from the careful, exciting cooking to the gracious service and elegant, but relaxing, space.\u003c/p>\n\u003cfigure id=\"attachment_114483\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114483\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/saha-space3.jpg\" alt=\"Saha interior dining area and open kitchen.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space3.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space3-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space3-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Saha's interior dining area and open kitchen. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114481\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114481\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/saha-space1.jpg\" alt=\"Saha interior area.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Saha's bar area. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Many have called Aboghanem’s cooking Middle Eastern “fusion,” but I experience it more as classic, i.e., grounded in Arabic traditions, with local flourishes in both ingredients and techniques, including many interpretations of recipes that are gluten-free and vegan, such as the Yemeni fouel (sometimes spelled “foul” and pronounced like “fool”) we started with, the centerpiece of which is dried fava beans. The deep, earthy beans are stewed with tomato, onion, garlic, cumin and za’atar, then coarsely blended and served with pita baked daily for the restaurant by \u003ca href=\"http://www.hamatibakery.com/cms/\" target=\"_blank\">Aroma’s Hamati Bakery\u003c/a> in San Bruno.\u003c/p>\n\u003cfigure id=\"attachment_114462\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114462\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/fatouche-pita.jpg\" alt=\"Saha Yemeni fouel with fresh pita bread.\" width=\"2000\" height=\"3000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/fatouche-pita.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/fatouche-pita-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/fatouche-pita-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/fatouche-pita-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/fatouche-pita-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/fatouche-pita-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/fatouche-pita-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/fatouche-pita-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/fatouche-pita-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/fatouche-pita-520x780.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Saha's Yemeni fouel with fresh pita bread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Because the lunch menu is heavy on sandwiches, we tried three different kinds: the falafel pita, the kofta (minced lamb) burger, and the wild salmon burger, all of which were spot-on.\u003c/p>\n\u003cfigure id=\"attachment_114485\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114485\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/falafel.jpg\" alt=\"The Saha falafel.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/falafel.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/falafel-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/falafel-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/falafel-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/falafel-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/falafel-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/falafel-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/falafel-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/falafel-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/falafel-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The Saha falafel. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The falafel (vegan) was a generous portion of crisply fried falafel served in chewy, absorbent pita with hummus, tahini, big chunks of cucumber and tomato and minced parsley and mint. The rich hummus and tahini covered every inch of the filling, so that there were no dry bites. Ask for the very spicy homemade harissa on the side.\u003c/p>\n\u003cfigure id=\"attachment_114457\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114457\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/lamb-burger.jpg\" alt=\"The Saha kofta (minced lamb) burger.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/lamb-burger.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/lamb-burger-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/lamb-burger-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/lamb-burger-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/lamb-burger-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/lamb-burger-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/lamb-burger-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/lamb-burger-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/lamb-burger-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/lamb-burger-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The Saha kofta (minced lamb) burger. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The kofta was made from ground Niman Ranch lamb, cooked to a perfect medium-rare, slathered in harissa aioli and puréed avocado on a sesame-seed bun, reminiscent of an American drive-in burger with secret sauce, only with much better meat. Arugula and sliced tomatoes were tucked underneath the lamb.\u003c/p>\n\u003cfigure id=\"attachment_114460\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114460\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/salmon-burger1.jpg\" alt=\"The Saha wild salmon burger.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/salmon-burger1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salmon-burger1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salmon-burger1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salmon-burger1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salmon-burger1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salmon-burger1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salmon-burger1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salmon-burger1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salmon-burger1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salmon-burger1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The Saha wild salmon burger. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But the crowning glory was the salmon burger, made from wild-caught fish, chopped coarsely and mixed with herbs and, somehow, miraculously cooked to medium-rare. So, you get a burger (rather than filet) texture, but the fish isn’t overcooked. Toppings, in addition to arugula and tomato, were roasted peppers, pickled red onions and garlic aioli. This is a lunch I’ll be back for, again and again.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Though we were stuffed to the gills, we shared the 'Ya Mama,' a mixture of roasted dates and pears with marzipan and chocolate baked in tender phyllo.\u003c/p>\n\u003cfigure id=\"attachment_114478\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114478\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/saha-dessert-close.jpg\" alt=\"Saha 'Ya Mama' dessert.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-dessert-close.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-dessert-close-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-dessert-close-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-dessert-close-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-dessert-close-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-dessert-close-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-dessert-close-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-dessert-close-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-dessert-close-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-dessert-close-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Saha's 'Ya Mama' dessert. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The airy, high-ceilinged space has a partially open kitchen behind one of two bars and a loving tribute to the chef’s recently deceased mother written in Arabic on a central column. Our server, Marina, was particularly knowledgeable, patient, and thorough in helping us sort through the menu.\u003c/p>\n\u003cfigure id=\"attachment_114474\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114474\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/mohamed-talking.jpg\" alt=\"Chef Mohamed Aboghanem in Saha dining area. The column with Arabic writing in the background is a tribute to the chef's recently deceased mother.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-talking.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-talking-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-talking-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-talking-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-talking-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-talking-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-talking-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-talking-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-talking-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-talking-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Chef Mohamed Aboghanem in Saha's dining area. The column with Arabic writing in the background is a tribute to the chef's recently deceased mother. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Unlike the vague moniker “fusion food” that conjures a hodgepodge of ingredients, Aboghanem’s cooking sings, clearly and resonantly, with the discrete components of each recipe, resulting in bright, bold, confident flavors.\u003c/p>\n\u003cfigure id=\"attachment_114484\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114484\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/salad-side.jpg\" alt=\"The fresh and flavorful salad that accompanied the sandwiches. Homemade soup of the day is an alternative option.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/salad-side.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salad-side-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salad-side-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salad-side-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salad-side-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salad-side-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salad-side-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salad-side-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salad-side-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salad-side-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The fresh and flavorful salad that accompanied the sandwiches. Homemade soup of the day is an alternative option. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://sahaberkeley.com/\" target=\"_blank\">\u003cstrong>Saha\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 2451 Shattuck Ave. Berkeley, CA 94704 [\u003ca href=\"https://goo.gl/Ww2rXg\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n\u003cstrong> Ph:\u003c/strong> (510) 900-2457\u003cbr>\n\u003cstrong> Hours:\u003c/strong> Mon, 11:30am-2pm; Tues-Fri, 11:30am-2pm and 5:30-close; Sat-Sun, 10:30am-2pm and 5:30pm-close\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/sahaberkeley/\" target=\"_blank\">Saha\u003c/a>\u003cbr>\n\u003cstrong> Price Range:\u003c/strong> $$-$$$ (sandwiches, $11-$14; lunch entrées $18-$22)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Watch Saha being featured on Check, Please! Bay Area in 2011\u003c/strong>\u003cbr>\nhttps://www.youtube.com/watch?v=OlyZLGfJrQE\u003c/p>\n\n",
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"excerpt": "Chef Mohamed Aboghanem is reinventing classic Yemeni and North African food traditions at the new Saha on Shattuck Avenue in downtown Berkeley.\r\n",
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"description": "Chef Mohamed Aboghanem is reinventing classic Yemeni and North African food traditions at the new Saha on Shattuck Avenue in downtown Berkeley.\r\n",
"title": "Saha Brings Classic-Contemporary Middle Eastern Cuisine to Downtown Berkeley | KQED",
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"headline": "Saha Brings Classic-Contemporary Middle Eastern Cuisine to Downtown Berkeley",
"datePublished": "2017-01-05T12:36:40-08:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_114458\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114458\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/saha-exterior.jpg\" alt=\"Saha's new home on Shattuck Ave. in Berkeley\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-exterior.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-exterior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-exterior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-exterior-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-exterior-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-exterior-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-exterior-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-exterior-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-exterior-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Saha's new home on Shattuck Ave. in Berkeley \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For 12 years, Saha was housed in the Hotel Carlton in San Francisco, a boutique hotel in the Tenderloin, where it was fairly well hidden except to those who knew the talented chef, Mohamed Aboghanem, a native of Yemen (\u003ca href=\"https://www.youtube.com/watch?v=OlyZLGfJrQE\" target=\"_blank\">Watch Saha featured on Check, Please! Bay Area\u003c/a> in 2011). Now his fans have to drive across the bridge to Berkeley, where Saha has reimagined itself—right on Berkeley’s main drag, Shattuck Avenue, in the beautiful Art Deco-style Berkeley Fine Arts Building at the corner of Haste Street. The East Bay has welcomed Saha as Oakland’s hot restaurant scene trickles over to now-booming Berkeley.\u003c/p>\n\u003cfigure id=\"attachment_114476\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114476\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/mohamed.jpg\" alt=\"Chef/Owner Mohamed Aboghanem in Saha open kitchen.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Chef/Owner Mohamed Aboghanem in Saha's open kitchen. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The expansive menu covers weekend brunch, lunch and dinner with variations on the theme of classic Middle Eastern dishes. We stopped in for a weekday lunch and were impressed with every aspect of the operation, from the careful, exciting cooking to the gracious service and elegant, but relaxing, space.\u003c/p>\n\u003cfigure id=\"attachment_114483\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114483\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/saha-space3.jpg\" alt=\"Saha interior dining area and open kitchen.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space3.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space3-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space3-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Saha's interior dining area and open kitchen. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114481\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114481\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/saha-space1.jpg\" alt=\"Saha interior area.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Saha's bar area. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Many have called Aboghanem’s cooking Middle Eastern “fusion,” but I experience it more as classic, i.e., grounded in Arabic traditions, with local flourishes in both ingredients and techniques, including many interpretations of recipes that are gluten-free and vegan, such as the Yemeni fouel (sometimes spelled “foul” and pronounced like “fool”) we started with, the centerpiece of which is dried fava beans. The deep, earthy beans are stewed with tomato, onion, garlic, cumin and za’atar, then coarsely blended and served with pita baked daily for the restaurant by \u003ca href=\"http://www.hamatibakery.com/cms/\" target=\"_blank\">Aroma’s Hamati Bakery\u003c/a> in San Bruno.\u003c/p>\n\u003cfigure id=\"attachment_114462\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114462\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/fatouche-pita.jpg\" alt=\"Saha Yemeni fouel with fresh pita bread.\" width=\"2000\" height=\"3000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/fatouche-pita.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/fatouche-pita-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/fatouche-pita-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/fatouche-pita-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/fatouche-pita-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/fatouche-pita-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/fatouche-pita-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/fatouche-pita-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/fatouche-pita-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/fatouche-pita-520x780.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Saha's Yemeni fouel with fresh pita bread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Because the lunch menu is heavy on sandwiches, we tried three different kinds: the falafel pita, the kofta (minced lamb) burger, and the wild salmon burger, all of which were spot-on.\u003c/p>\n\u003cfigure id=\"attachment_114485\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114485\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/falafel.jpg\" alt=\"The Saha falafel.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/falafel.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/falafel-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/falafel-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/falafel-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/falafel-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/falafel-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/falafel-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/falafel-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/falafel-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/falafel-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The Saha falafel. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The falafel (vegan) was a generous portion of crisply fried falafel served in chewy, absorbent pita with hummus, tahini, big chunks of cucumber and tomato and minced parsley and mint. The rich hummus and tahini covered every inch of the filling, so that there were no dry bites. Ask for the very spicy homemade harissa on the side.\u003c/p>\n\u003cfigure id=\"attachment_114457\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114457\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/lamb-burger.jpg\" alt=\"The Saha kofta (minced lamb) burger.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/lamb-burger.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/lamb-burger-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/lamb-burger-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/lamb-burger-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/lamb-burger-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/lamb-burger-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/lamb-burger-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/lamb-burger-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/lamb-burger-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/lamb-burger-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The Saha kofta (minced lamb) burger. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The kofta was made from ground Niman Ranch lamb, cooked to a perfect medium-rare, slathered in harissa aioli and puréed avocado on a sesame-seed bun, reminiscent of an American drive-in burger with secret sauce, only with much better meat. Arugula and sliced tomatoes were tucked underneath the lamb.\u003c/p>\n\u003cfigure id=\"attachment_114460\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114460\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/salmon-burger1.jpg\" alt=\"The Saha wild salmon burger.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/salmon-burger1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salmon-burger1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salmon-burger1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salmon-burger1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salmon-burger1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salmon-burger1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salmon-burger1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salmon-burger1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salmon-burger1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salmon-burger1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The Saha wild salmon burger. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But the crowning glory was the salmon burger, made from wild-caught fish, chopped coarsely and mixed with herbs and, somehow, miraculously cooked to medium-rare. So, you get a burger (rather than filet) texture, but the fish isn’t overcooked. Toppings, in addition to arugula and tomato, were roasted peppers, pickled red onions and garlic aioli. This is a lunch I’ll be back for, again and again.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Though we were stuffed to the gills, we shared the 'Ya Mama,' a mixture of roasted dates and pears with marzipan and chocolate baked in tender phyllo.\u003c/p>\n\u003cfigure id=\"attachment_114478\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114478\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/saha-dessert-close.jpg\" alt=\"Saha 'Ya Mama' dessert.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-dessert-close.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-dessert-close-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-dessert-close-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-dessert-close-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-dessert-close-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-dessert-close-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-dessert-close-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-dessert-close-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-dessert-close-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-dessert-close-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Saha's 'Ya Mama' dessert. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The airy, high-ceilinged space has a partially open kitchen behind one of two bars and a loving tribute to the chef’s recently deceased mother written in Arabic on a central column. Our server, Marina, was particularly knowledgeable, patient, and thorough in helping us sort through the menu.\u003c/p>\n\u003cfigure id=\"attachment_114474\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114474\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/mohamed-talking.jpg\" alt=\"Chef Mohamed Aboghanem in Saha dining area. The column with Arabic writing in the background is a tribute to the chef's recently deceased mother.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-talking.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-talking-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-talking-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-talking-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-talking-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-talking-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-talking-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-talking-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-talking-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-talking-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Chef Mohamed Aboghanem in Saha's dining area. The column with Arabic writing in the background is a tribute to the chef's recently deceased mother. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Unlike the vague moniker “fusion food” that conjures a hodgepodge of ingredients, Aboghanem’s cooking sings, clearly and resonantly, with the discrete components of each recipe, resulting in bright, bold, confident flavors.\u003c/p>\n\u003cfigure id=\"attachment_114484\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114484\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/salad-side.jpg\" alt=\"The fresh and flavorful salad that accompanied the sandwiches. Homemade soup of the day is an alternative option.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/salad-side.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salad-side-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salad-side-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salad-side-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salad-side-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salad-side-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salad-side-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salad-side-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salad-side-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salad-side-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The fresh and flavorful salad that accompanied the sandwiches. Homemade soup of the day is an alternative option. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://sahaberkeley.com/\" target=\"_blank\">\u003cstrong>Saha\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 2451 Shattuck Ave. Berkeley, CA 94704 [\u003ca href=\"https://goo.gl/Ww2rXg\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n\u003cstrong> Ph:\u003c/strong> (510) 900-2457\u003cbr>\n\u003cstrong> Hours:\u003c/strong> Mon, 11:30am-2pm; Tues-Fri, 11:30am-2pm and 5:30-close; Sat-Sun, 10:30am-2pm and 5:30pm-close\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/sahaberkeley/\" target=\"_blank\">Saha\u003c/a>\u003cbr>\n\u003cstrong> Price Range:\u003c/strong> $$-$$$ (sandwiches, $11-$14; lunch entrées $18-$22)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Watch Saha being featured on Check, Please! Bay Area in 2011\u003c/strong>\u003cbr>\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/OlyZLGfJrQE'\n title='//www.youtube.com/embed/OlyZLGfJrQE'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\n\u003c/div>\u003c/p>",
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"disqusTitle": "Real Napoli-Style Pizza Comes to Downtown Berkeley at Lucia’s Pizzeria",
"title": "Real Napoli-Style Pizza Comes to Downtown Berkeley at Lucia’s Pizzeria",
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"content": "\u003cp>The first good omen was a welcome in from the pouring rain a full 10 minutes before the restaurant was scheduled to open. I find this gesture characteristically “un-American,” in the best possible way. Rather, it felt like I was walking into a family-run Italian restaurant, albeit one with a laid-back local vibe. I had ventured out in the middle of a storm, on a mission to try \u003ca href=\"http://www.luciaspizzeria.com/\" target=\"_blank\">Lucia’s\u003c/a> Neapolitan pizza, admittedly skeptical.\u003c/p>\n\u003cp>The closest the East Bay gets to Napoli-style pizza is \u003ca href=\"http://www.a16pizza.com/\" target=\"_blank\">A16\u003c/a> (also in San Francisco), with its chewy crust, cooked fast in a wood-fired oven. Lucia’s version is better. But why?\u003c/p>\n\u003cp>Co-owner Alessandro Uccelli, a Venice native, says it’s all about Italy. I say it’s about the dough. Both are, perhaps, true. The oven that occupies the back quadrant of the space is from Stefano Ferrara, a famous Neapolitan maker of handcrafted pizza ovens. This one has a floor of special bricks made in Sorrento (on the Amalfi coast), designed to keep the interior heat evenly distributed. It gets up to 1200 degrees in there, but pizzaiolo Saverio Miranda, who masterfully oversees pizza production, keeps it at around 900 degrees, which allows each pizza to cook in 70 seconds, perfectly blistering the outer edge of the crust and leaving it crisp all across the bottom. And oh, the crust.\u003c/p>\n\u003cfigure id=\"attachment_114092\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114092\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/oven1920.jpg\" alt=\"Lucia's handcrafted wood-burning pizza oven made by Sefano Ferrara in Naples.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/oven1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/oven1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/oven1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/oven1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/oven1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/oven1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/oven1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/oven1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/oven1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/oven1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lucia's handcrafted wood-burning pizza oven made by Sefano Ferrara in Naples. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114093\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114093\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/owners1920.jpg\" alt=\"Co-owners Alessando Uccelli and Steve Dumain.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/owners1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/owners1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/owners1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/owners1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/owners1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/owners1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/owners1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/owners1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/owners1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/owners1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Co-owners Alessando Uccelli and Steve Dumain. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are several kinds of dough available, but the “regular” one, if you will, is made from Pizzuti type 1 flour (also from Salerno), coarser and less processed than the often-lauded type 00 flour. The result is a chewy, but light and easily crisped dough. Miranda makes it look easy, but it’s not.\u003c/p>\n\u003cfigure id=\"attachment_114094\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114094\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/pizzaiolo1920.jpg\" alt=\"Luciano Passeri cuts into a pizza just before serving.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/pizzaiolo1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pizzaiolo1920-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pizzaiolo1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pizzaiolo1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pizzaiolo1920-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pizzaiolo1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pizzaiolo1920-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pizzaiolo1920-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pizzaiolo1920-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pizzaiolo1920-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Luciano Passeri cuts into a pizza just before serving. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Toppings are a precise architecture as well. We ordered the classic Margherita with buffalo-milk mozzarella (made locally by \u003ca href=\"http://belfiorecheese.com/\" target=\"_blank\">Belfiore\u003c/a>) and the house special white pizza with stracciatella, mortadella and pistachios. The tomato sauce on the former is as simple as red sauce comes—all sweet tomato essence with a hint of salt. The cheese is sliced thinly enough to melt in the 70 seconds it takes to cook the pizza, but thick enough to avoid overcooking.\u003c/p>\n\u003cfigure id=\"attachment_114091\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114091\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/margherita1920.jpg\" alt=\"The best Margherita pizza for miles around.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/margherita1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/margherita1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/margherita1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/margherita1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/margherita1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/margherita1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/margherita1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/margherita1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/margherita1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/margherita1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The best Margherita pizza for miles around. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While I’m a sucker for all things tomato, the white pizza ranks among the best I’ve ever had, with paper-thin slices of mortadella under the stringy cheese, punctuated with roasted pistachios for an earthy-sweet throughline. We got this one made with dough from live-sprouted grain flour, said to be more easily digested than the more glutinous regular flour. It was also quite delicious, ever so slightly darker in color than the type 1 flour, but still very light and chewy.\u003c/p>\n\u003cfigure id=\"attachment_114095\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114095\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/white1920.jpg\" alt=\"Lucia’s special white pizza with stracciatella, mortadella and pistachios.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/white1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/white1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/white1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/white1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/white1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/white1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/white1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/white1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/white1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/white1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lucia’s special white pizza with stracciatella, mortadella and pistachios. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Co-owner Steve Dumain is the locus at which Naples intersects with Brooklyn. A recent transplant to the East Bay from New York, Dumain is responsible for the playful pizza names (Lips of Fire, Sprouty Scamorza) and the introduction of gluten-free crust (which I’ll be back to try). He wants Lucia’s to be a community gathering place where guests feel like family, and he and Uccelli are already thinking about what their guests might need: kid-size pizzas with animal faces made of olives and mushrooms, later hours for the after-theater and college crowds, and maybe even lunch service at some point in the near future.\u003c/p>\n\u003cfigure id=\"attachment_114090\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114090\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/kids1920.jpg\" alt=\"Lucia’s playful kids’ pizza.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/kids1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/kids1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/kids1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/kids1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/kids1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/kids1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/kids1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/kids1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/kids1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/kids1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lucia’s playful kids’ pizza. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The small wine list features all Italian selections by the glass and bottle and \u003ca href=\"http://broc-cellars.myshopify.com/\" target=\"_blank\">Broc Cellars\u003c/a> (a Berkeley winery) on tap. I tried a nice natural red wine from Puglia, a Poggio Braccanti Gragnano with a slight effervescence, a bargain at $9.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Lucia’s is a very welcome addition to the East Bay pizza scene.\u003c/p>\n\u003cfigure id=\"attachment_114089\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114089\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/interior1920.jpg\" alt=\"Inside Lucia's Pizzeria.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/interior1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/interior1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/interior1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/interior1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/interior1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/interior1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/interior1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/interior1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/interior1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/interior1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Lucia's Pizzeria. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.luciaspizzeria.com/\" target=\"_blank\">\u003cstrong>Lucia’s Pizzeria\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 2016 Shattuck Ave. Berkeley, CA 94704 [\u003ca href=\"https://goo.gl/3g4cKr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n\u003cstrong> Ph:\u003c/strong> (415) 225-9467\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Sun-Thu, 5:30-10pm; Fri-Sat, 5:30-11pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/luciaspizzeria\" target=\"_blank\">Lucia's Pizzeria\u003c/a>\u003cbr>\n\u003cstrong>Instagram:\u003c/strong> \u003ca href=\"https://www.instagram.com/luciaspizzeria/\" target=\"_blank\">luciaspizzeria\u003c/a>\u003cbr>\nPrice Range: $$ (pizzas $13-$20)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The first good omen was a welcome in from the pouring rain a full 10 minutes before the restaurant was scheduled to open. I find this gesture characteristically “un-American,” in the best possible way. Rather, it felt like I was walking into a family-run Italian restaurant, albeit one with a laid-back local vibe. I had ventured out in the middle of a storm, on a mission to try \u003ca href=\"http://www.luciaspizzeria.com/\" target=\"_blank\">Lucia’s\u003c/a> Neapolitan pizza, admittedly skeptical.\u003c/p>\n\u003cp>The closest the East Bay gets to Napoli-style pizza is \u003ca href=\"http://www.a16pizza.com/\" target=\"_blank\">A16\u003c/a> (also in San Francisco), with its chewy crust, cooked fast in a wood-fired oven. Lucia’s version is better. But why?\u003c/p>\n\u003cp>Co-owner Alessandro Uccelli, a Venice native, says it’s all about Italy. I say it’s about the dough. Both are, perhaps, true. The oven that occupies the back quadrant of the space is from Stefano Ferrara, a famous Neapolitan maker of handcrafted pizza ovens. This one has a floor of special bricks made in Sorrento (on the Amalfi coast), designed to keep the interior heat evenly distributed. It gets up to 1200 degrees in there, but pizzaiolo Saverio Miranda, who masterfully oversees pizza production, keeps it at around 900 degrees, which allows each pizza to cook in 70 seconds, perfectly blistering the outer edge of the crust and leaving it crisp all across the bottom. And oh, the crust.\u003c/p>\n\u003cfigure id=\"attachment_114092\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114092\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/oven1920.jpg\" alt=\"Lucia's handcrafted wood-burning pizza oven made by Sefano Ferrara in Naples.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/oven1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/oven1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/oven1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/oven1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/oven1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/oven1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/oven1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/oven1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/oven1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/oven1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lucia's handcrafted wood-burning pizza oven made by Sefano Ferrara in Naples. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114093\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114093\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/owners1920.jpg\" alt=\"Co-owners Alessando Uccelli and Steve Dumain.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/owners1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/owners1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/owners1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/owners1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/owners1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/owners1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/owners1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/owners1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/owners1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/owners1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Co-owners Alessando Uccelli and Steve Dumain. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are several kinds of dough available, but the “regular” one, if you will, is made from Pizzuti type 1 flour (also from Salerno), coarser and less processed than the often-lauded type 00 flour. The result is a chewy, but light and easily crisped dough. Miranda makes it look easy, but it’s not.\u003c/p>\n\u003cfigure id=\"attachment_114094\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114094\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/pizzaiolo1920.jpg\" alt=\"Luciano Passeri cuts into a pizza just before serving.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/pizzaiolo1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pizzaiolo1920-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pizzaiolo1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pizzaiolo1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pizzaiolo1920-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pizzaiolo1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pizzaiolo1920-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pizzaiolo1920-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pizzaiolo1920-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pizzaiolo1920-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Luciano Passeri cuts into a pizza just before serving. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Toppings are a precise architecture as well. We ordered the classic Margherita with buffalo-milk mozzarella (made locally by \u003ca href=\"http://belfiorecheese.com/\" target=\"_blank\">Belfiore\u003c/a>) and the house special white pizza with stracciatella, mortadella and pistachios. The tomato sauce on the former is as simple as red sauce comes—all sweet tomato essence with a hint of salt. The cheese is sliced thinly enough to melt in the 70 seconds it takes to cook the pizza, but thick enough to avoid overcooking.\u003c/p>\n\u003cfigure id=\"attachment_114091\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114091\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/margherita1920.jpg\" alt=\"The best Margherita pizza for miles around.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/margherita1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/margherita1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/margherita1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/margherita1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/margherita1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/margherita1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/margherita1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/margherita1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/margherita1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/margherita1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The best Margherita pizza for miles around. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While I’m a sucker for all things tomato, the white pizza ranks among the best I’ve ever had, with paper-thin slices of mortadella under the stringy cheese, punctuated with roasted pistachios for an earthy-sweet throughline. We got this one made with dough from live-sprouted grain flour, said to be more easily digested than the more glutinous regular flour. It was also quite delicious, ever so slightly darker in color than the type 1 flour, but still very light and chewy.\u003c/p>\n\u003cfigure id=\"attachment_114095\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114095\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/white1920.jpg\" alt=\"Lucia’s special white pizza with stracciatella, mortadella and pistachios.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/white1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/white1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/white1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/white1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/white1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/white1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/white1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/white1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/white1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/white1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lucia’s special white pizza with stracciatella, mortadella and pistachios. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Co-owner Steve Dumain is the locus at which Naples intersects with Brooklyn. A recent transplant to the East Bay from New York, Dumain is responsible for the playful pizza names (Lips of Fire, Sprouty Scamorza) and the introduction of gluten-free crust (which I’ll be back to try). He wants Lucia’s to be a community gathering place where guests feel like family, and he and Uccelli are already thinking about what their guests might need: kid-size pizzas with animal faces made of olives and mushrooms, later hours for the after-theater and college crowds, and maybe even lunch service at some point in the near future.\u003c/p>\n\u003cfigure id=\"attachment_114090\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114090\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/kids1920.jpg\" alt=\"Lucia’s playful kids’ pizza.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/kids1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/kids1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/kids1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/kids1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/kids1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/kids1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/kids1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/kids1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/kids1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/kids1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lucia’s playful kids’ pizza. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The small wine list features all Italian selections by the glass and bottle and \u003ca href=\"http://broc-cellars.myshopify.com/\" target=\"_blank\">Broc Cellars\u003c/a> (a Berkeley winery) on tap. I tried a nice natural red wine from Puglia, a Poggio Braccanti Gragnano with a slight effervescence, a bargain at $9.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Lucia’s is a very welcome addition to the East Bay pizza scene.\u003c/p>\n\u003cfigure id=\"attachment_114089\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114089\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/interior1920.jpg\" alt=\"Inside Lucia's Pizzeria.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/interior1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/interior1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/interior1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/interior1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/interior1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/interior1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/interior1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/interior1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/interior1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/interior1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Lucia's Pizzeria. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.luciaspizzeria.com/\" target=\"_blank\">\u003cstrong>Lucia’s Pizzeria\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 2016 Shattuck Ave. Berkeley, CA 94704 [\u003ca href=\"https://goo.gl/3g4cKr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n\u003cstrong> Ph:\u003c/strong> (415) 225-9467\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Sun-Thu, 5:30-10pm; Fri-Sat, 5:30-11pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/luciaspizzeria\" target=\"_blank\">Lucia's Pizzeria\u003c/a>\u003cbr>\n\u003cstrong>Instagram:\u003c/strong> \u003ca href=\"https://www.instagram.com/luciaspizzeria/\" target=\"_blank\">luciaspizzeria\u003c/a>\u003cbr>\nPrice Range: $$ (pizzas $13-$20)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 10 Great Local Food Gifts for the Holidays",
"title": "Bay Area Bites Guide to 10 Great Local Food Gifts for the Holidays",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>As 2016--a seemingly endless year marked by losses large and small, local and worldwide--comes to a close, the holidays are a welcome reprieve. There’s family, biological or otherwise. There’s \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/12/14/taste-test-6-california-eggnogs/\" target=\"_blank\">eggnog\u003c/a>. And, of course, there are presents. Here are some locally made food gift ideas for the loved ones in your life, a reminder that even when the world is grim, food is still one of the most powerful ways of bringing people together.\u003c/p>\n\u003cfigure id=\"attachment_113968\" class=\"wp-caption alignleft\" style=\"max-width: 160px\">\u003cimg class=\"wp-image-113968 size-thumbnail\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/CherrywoodRye_Front-160x499.jpg\" alt=\"Cherrywood Rye Whiskey from Sonoma County Distilling Co.\" width=\"160\" height=\"499\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-160x499.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-800x2493.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-768x2393.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-1020x3178.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-1180x3677.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-960x2992.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-240x748.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-375x1169.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-520x1620.jpg 520w\" sizes=\"(max-width: 160px) 100vw, 160px\">\u003cfigcaption class=\"wp-caption-text\">Cherrywood Rye Whiskey from Sonoma County Distilling Co. \u003ccite>(Sonoma County Distilling Co.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Alcohol\u003c/h2>\n\u003cp>There’s a 2005 country song from singer Terri Clark where she sings about the world \u003ca href=\"https://www.youtube.com/watch?v=OXE-vP15cug\" target=\"_blank\">needing a drink\u003c/a>. While the lyrics are a quaint flashback to Bush-era politicking (“Too much tension between Miss Liberty/And The Eiffel tower”), Clark’s thesis remains relevant. Alcohol is a fairly foolproof gift (assuming you have evidence that your giftee does, in fact, imbibe) for everyone from boss to brother, and while you could go with an obvious bottle of red, why not shake things up with some locally made liquor? There’s a rye whiskey \u003ca href=\"http://sonomacountydistilling.com/\" target=\"_blank\">made in Sonoma County\u003c/a>, fruit brandy from \u003ca href=\"http://www.stgeorgespirits.com/\" target=\"_blank\">Alameda’s St. George\u003c/a>, or Seven Stills’ \u003ca href=\"http://www.sevenstillsofsf.com/craft-whiskey/\" target=\"_blank\">line of whiskeys\u003c/a> made from craft beers. If they’re not a fan of brown liquor, a bottle of \u003ca href=\"http://www.raffdistillerie.com/gin.html\" target=\"_blank\">Bummer and Lazarus gin\u003c/a> or \u003ca href=\"http://sutherlanddistilling.com/spirits/vodka/\" target=\"_blank\">Diablo’s Shadow vodka\u003c/a> from Livermore makes a fine alternative.\u003c/p>\n\u003cfigure id=\"attachment_114049\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-114049\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/itsit_cappuccino.jpg\" alt=\"Cappuccino IT`S-IT.\" width=\"1920\" height=\"1920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-150x150.jpg 150w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cappuccino IT`S-IT. \u003ccite>(IT`S-IT)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Bay Area specialties for far-flung friends\u003c/h2>\n\u003cp>Maybe you have a friend who moved out of the Bay Area in an effort to experience “seasons,” or to “not spend 48% of my take-home pay on rent.” While they may enjoy their new city, we bet they miss certain local foods. While it’s hard (\u003ca href=\"https://www.quora.com/Is-there-any-way-to-send-a-burrito-from-San-Francisco-to-New-York-without-it-getting-bad-and-spoiling\" target=\"_blank\">but not impossible!\u003c/a>) to mail a burrito through the US Postal Service, there are plenty of classic Bay Area dishes that can be shipped through the mail. You can ship them pints of Secret Breakfast \u003ca href=\"https://www.goldbely.com/humphry-slocombe#shipping\" target=\"_blank\">from Humphry Slocombe\u003c/a>, or mail them 24 \u003ca href=\"https://www.itsiticecream.com/products/ice-cream/cappucino-its-it\" target=\"_blank\">Cappuccino Its-Its\u003c/a>. If your dad’s a pizza fanatic, send him a \u003ca href=\"https://www.foodydirect.com/restaurants/tony-s-pizza-napoletana/dishes\" target=\"_blank\">three pack of pies from Tony's Pizza Napoletana\u003c/a>. Thanks to Boudin Bakery, you can even \u003ca href=\"http://store.boudinbakery.com/storefront.aspx\" target=\"_blank\">mail sourdough bread\u003c/a>--a baguette, round or loaf in the shape of a crab--to your carb-obsessed sister in Jersey.\u003c/p>\n\u003cfigure id=\"attachment_113970\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113970\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/IMG_7933.jpg\" alt=\"Aprons from San Francisco's Lundy Way.\" width=\"1920\" height=\"1173\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-160x98.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-800x489.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-768x469.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-1020x623.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-1180x721.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-960x587.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-240x147.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-375x229.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-520x318.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Aprons from San Francisco's Lundy Way. \u003ccite>(Lundy Way)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Kitchenware\u003c/h2>\n\u003cp>If you’re not careful, kitchen gifts can easily fall into the back-of-the-closet category of gift--make sure your giftee actually uses their kitchen (and not for \u003ca href=\"https://youtu.be/RpQn0M5bWMI?t=46s\" target=\"_blank\">Bradshaw-esque\u003c/a> clothing storage) before giving them something they’ll have to find room for in their tiny Bay Area home. If they do cook, kitchenware makes a thoughtful, functional gift. Head to the \u003ca href=\"https://towncutler.com/\" target=\"_blank\">Town Cutler\u003c/a> for pricy, lovingly handmade knives. Cooking gets messy; everyone could use a new apron to replace the one they filched from their college barista job. \u003ca href=\"http://www.lundyway.com/\" target=\"_blank\">Lundy Way \u003c/a>and \u003ca href=\"http://caysondesigns.com/aprons\" target=\"_blank\">Cayson Designs\u003c/a> both offer simple, sturdy designs made in San Francisco.\u003c/p>\n\u003cp>If you’re looking for something more ornamental, ceramic kitchenware is a way of gently telling your friend that they deserve better than that Ikea plate set they’ve had since Socks was in the White House. \u003ca href=\"http://www.heathceramics.com/\" target=\"_blank\">Heath\u003c/a> is a classic option but don’t miss newcomers like \u003ca href=\"http://atelierdion.com/\" target=\"_blank\">Atelier Dion \u003c/a>or \u003ca href=\"http://www.svenceramics.com/\" target=\"_blank\">Sven Ceramics\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_92762\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-92762\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/featured_pic.jpg\" alt=\"The New Parkway in Oakland Photo: Shelby Pope\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/featured_pic.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/featured_pic-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/featured_pic-320x180.jpg 320w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">The New Parkway in Oakland Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003ch2>Movie date\u003c/h2>\n\u003cp>Movie tickets make an ideal gift for someone you don’t know very well--while you may not know whether your babysitter prefers subtitled meditations on the human condition or Michael Bay flicks, they’ll still enjoy a movie more than whatever scented candle is leftover at TJ Maxx. Instead of the Regals and AMCs, opt for a local theater, whether that’s the \u003ca href=\"http://www.thenewparkway.com/\" target=\"_blank\">New Parkway in Oakland\u003c/a> or San Francisco’s \u003ca href=\"http://www.roxie.com/\" target=\"_blank\">Roxie\u003c/a>. And if you’re feeling extra generous, get them a gift card to one of the many local theaters \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/02/07/bay-area-bites-guide-to-5-movie-theaters-serving-food-and-alcoholic-beverages/\" target=\"_blank\">that serve food and drinks\u003c/a>, and include enough for dinner in addition to tickets.\u003c/p>\n\u003cfigure id=\"attachment_113699\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-113699\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n.jpg\" alt=\"Chocolates from Hooker's Sweet Treats\" width=\"960\" height=\"720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-520x390.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Chocolates from Hooker's Sweet Treats \u003ccite>(Courtesy of Hooker's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Dessert\u003c/h2>\n\u003cp>Sure, there are plenty of decadent savory holiday foods, but the real reason for all that holiday good cheer is the promise of dessert. If you want to earn a particularly warm welcome at your next gathering, bring something sweet. No time to \u003ca href=\"https://ww2.kqed.org/bayareabites/category/recipes/holiday-recipes/\" target=\"_blank\">make your own\u003c/a>? Check out our list of \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/29/bay-area-bites-guide-to-13-bay-area-chocolate-shops-and-gifts/\" target=\"_blank\">gift-worthy chocolatiers\u003c/a>, or pick up a buche noel from \u003ca href=\"http://www.tartinebakery.com/\" target=\"_blank\">Tartine\u003c/a>, sufganiyot from \u003ca href=\"http://www.saulsdeli.com/\" target=\"_blank\">Saul’s\u003c/a>, stollen from \u003ca href=\"http://cheeseboardcollective.coop/\" target=\"_blank\">Cheeseboard\u003c/a> or bibingka from \u003ca href=\"http://www.auntieemsfinefoods.com/\" target=\"_blank\">Auntie Em’s in Daly City\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_113971\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113971\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/DSC02505.jpg\" alt=\"One of the cooking classes available from Kitchen on Fire.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">One of the cooking classes available from Kitchen on Fire. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Cooking classes\u003c/h2>\n\u003cp>A cooking class is the perfect experience gift. As the old saying goes, give a man a fish and you feed him for a day; teach a man to fish via the gift of cooking classes and be guaranteed an invite to a demonstration of his newfound salmon-cooking abilities. The Bay Area offers cooking classes of every kind, from kid’s classes at \u003ca href=\"http://www.cucinabambini.com/\" target=\"_blank\">Cucina Bambini\u003c/a>, to a French-themed couples cooking lesson from \u003ca href=\"https://kitchenonfire.com/\" target=\"_blank\">Kitchen on Fire\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_31754\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg class=\"wp-image-31754 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/alicewaters500.jpg\" alt=\"Alice Waters - Chez Panisse. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\">\u003cfigcaption class=\"wp-caption-text\">Alice Waters - Chez Panisse. Photo by Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>A trip to an iconic Bay Area restaurant\u003c/h2>\n\u003cp>Even if you’ve lived in the Bay Area your entire life, there’s probably one or two famous sites you’ve never visited. Maybe you’ve never been to Alcatraz. Perhaps you’ve never stepped foot on Pier 39. I’ve never walked across the Golden Gate Bridge. You--and your loved ones--probably have restaurant equivalents. Make this the holiday to take someone to one of their bucket list restaurants, whether it’s finally making it to \u003ca href=\"http://www.yanksing.com/home.php\" target=\"_blank\">Yank Sing\u003c/a> with your cousin or taking your aunt who owns own every single Alice Waters cookbook to \u003ca href=\"http://www.chezpanisse.com/intro.php\" target=\"_blank\">Chez Panisse\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_113969\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113969\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Fern_Home-Cooked.jpg\" alt=\"Home Cooked: Essential Recipes for a New Way to Cook Kindle Edition by Anya Fernald.\" width=\"1920\" height=\"2425\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-160x202.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-800x1010.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-768x970.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-1020x1288.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-1180x1490.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-960x1213.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-240x303.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-375x474.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-520x657.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Home Cooked: Essential Recipes for a New Way to Cook Kindle Edition\u003cbr>by Anya Fernald. \u003ccite>(Ten Speed Press)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Cookbooks\u003c/h2>\n\u003cp>People have been predicting the death of the cookbook for years, but year after year, they continue to top the bestseller list. This year, several local authors released cookbooks covering a wide variety of topics, suitable for everyone on your list. For the person in your life who’s committed to weeknight cooking--but who also wants to know how to cook over an open fire--pick up \u003ca href=\"http://www.belcampo.com/shop/uncategorized/home-cooked-by-anya-fernald/\" target=\"_blank\">\u003cem>Home Cooked\u003c/em>,\u003c/a> from Belcampo Meat Co founder Anya Fernald. \u003ca href=\"http://www.flavorsofoakland.com/preorder/flavors-of-oakland\" target=\"_blank\">\u003cem>Flavors of Oakland \u003c/em>\u003c/a>offers an impressive guide to the Town’s varied cuisines, from Hawaiian to Jewish. Bakers should get San Francisco food blogger Irving Lin’s book of creative desserts, \u003ca href=\"http://www.indiebound.org/book/9780544453739\" target=\"_blank\">\u003cem>Marbled, Swirled, and Layered\u003c/em>\u003c/a>. Your friend with the classy mid century modern bar cart? Get them Smuggler’s Cove’s \u003ca href=\"http://www.smugglerscovesf.com/book/\" target=\"_blank\">guide to tiki drinks\u003c/a> or \u003ca href=\"https://umamimart.com/products/the-complete-cocktail-manual\" target=\"_blank\">\u003cem>The Complete Cocktail Manual\u003c/em>\u003c/a> from local food writer Lou Bustamante.\u003c/p>\n\u003cfigure id=\"attachment_96961\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96961\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/IMG_2508-1920.jpg\" alt=\"Fusti, full of oil ready for tasting, all lined up at Amphora Nueva.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fusti, full of oil ready for tasting, all lined up at Amphora Nueva. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Ingredients\u003c/h2>\n\u003cp>One of the best gifts for a home cook is an intriguing ingredient they wouldn’t buy themselves. If they usually cook with McCormick spices, get them a gift set from \u003ca href=\"https://oaktownspiceshop.com/\" target=\"_blank\">Oaktown Spice Shop\u003c/a>. Upgrade their bottle of Trader Joe’s olive oil to one from \u003ca href=\"http://amphoranueva.com/\" target=\"_blank\">Amphora Nueva\u003c/a> or \u003ca href=\"https://www.mcevoyranch.com/olive-oil-and-table\" target=\"_blank\">McEvoy Ranch\u003c/a>. Are they into experimental cooking techniques like sous vide and foams? Pick them up one of Berkeley perfumer Mandy Aftel’s intense, concentrated \u003ca href=\"http://www.aftelier.com/category-s/1820.htm\" target=\"_blank\">Chef’s Essences\u003c/a>, in flavors like fir needle and shisho. Did your college kid just come back her Berlin study abroad with a taste for sauerkraut and \u003cem>Der Spiegel\u003c/em>? Build her a gift basket of her new favorites from \u003ca href=\"https://www.yelp.com/biz/lehrs-german-specialties-san-francisco\" target=\"_blank\">Lehr’s German Specialties\u003c/a>. Or pick someone up a gift card to a fancy grocery store like \u003ca href=\"http://www.berkeleybowl.com/\" target=\"_blank\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.rainbow.coop/\" target=\"_blank\">Rainbow Grocery\u003c/a> or \u003ca href=\"http://www.biritemarket.com/\" target=\"_blank\">Bi-Rite\u003c/a> and pair it with strict instructions to use it on something special and delightfully non-essential.\u003c/p>\n\u003cfigure id=\"attachment_95701\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95701\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/POH14-112-2.jpg\" alt=\"A recent day in the kitchen at Open Hand.\" width=\"1920\" height=\"1278\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2-960x639.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A recent day in the kitchen at Open Hand. \u003ccite>(Project Open Hand)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Donation\u003c/h2>\n\u003cp>Everyone appreciates a gift made in their name to a worthy charity. There are plenty of \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/16/your-bay-area-guide-to-holiday-volunteering-and-donations/\" target=\"_blank\">food-centric charities\u003c/a> doing important work in the Bay Area, and we’ve covered a few of them: there’s \u003ca href=\"https://www.openhand.org/\" target=\"_blank\">Project Open Hand\u003c/a>, which \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/04/28/project-open-hand-turns-30-an-iconic-san-francisco-nonprofit-looks-forward/\" target=\"_blank\">provides nutritious meals\u003c/a> for people with AIDS and other illnesses. Then there’s the \u003ca href=\"http://ceresproject.org/\" target=\"_blank\">Ceres Project\u003c/a>, a \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/03/31/ceres-community-project-brings-healing-food-and-youth-empowerment-to-alameda/\" target=\"_blank\">nonprofit that teaches teens to cook\u003c/a> while providing meals for Bay Area residents with serious illnesses. \u003ca href=\"http://www.rootsofchange.org/\" target=\"_blank\">Roots of Change\u003c/a> funds the kind of \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/13/how-oaklands-roots-of-change-transforms-food-policy-in-california/\" target=\"_blank\">important food policy research\u003c/a> that will probably come under threat during Trump’s presidency. The \u003ca href=\"http://oaklandfood.org/\" target=\"_blank\">Oakland Food Policy Council \u003c/a>wants to build an \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/10/12/race-money-and-food-talking-to-the-oakland-food-policy-council/\" target=\"_blank\">equitable food system\u003c/a> for The Town. In San Francisco, \u003ca href=\"https://www.projecthomelessconnect.org/\" target=\"_blank\">Project Homeless Connect\u003c/a> hosts all-in-one events where people experiencing homelessness can \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/12/07/shelter-is-just-the-beginning-project-homeless-connect-hosts-multi-service-events-to-help-homeless-san-franciscans/\" target=\"_blank\">secure everything from groceries to STD tests to wheelchair repair\u003c/a>. And don’t forgot your \u003ca href=\"https://www.sfmfoodbank.org/\" target=\"_blank\">local food banks\u003c/a>--they can always use donations, as can religious organizations like \u003ca href=\"https://www.glide.org/\" target=\"_blank\">Glide \u003c/a>and \u003ca href=\"https://www.stanthonysf.org/\" target=\"_blank\">St. Anthony’s\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>As 2016--a seemingly endless year marked by losses large and small, local and worldwide--comes to a close, the holidays are a welcome reprieve. There’s family, biological or otherwise. There’s \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/12/14/taste-test-6-california-eggnogs/\" target=\"_blank\">eggnog\u003c/a>. And, of course, there are presents. Here are some locally made food gift ideas for the loved ones in your life, a reminder that even when the world is grim, food is still one of the most powerful ways of bringing people together.\u003c/p>\n\u003cfigure id=\"attachment_113968\" class=\"wp-caption alignleft\" style=\"max-width: 160px\">\u003cimg class=\"wp-image-113968 size-thumbnail\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/CherrywoodRye_Front-160x499.jpg\" alt=\"Cherrywood Rye Whiskey from Sonoma County Distilling Co.\" width=\"160\" height=\"499\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-160x499.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-800x2493.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-768x2393.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-1020x3178.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-1180x3677.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-960x2992.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-240x748.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-375x1169.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-520x1620.jpg 520w\" sizes=\"(max-width: 160px) 100vw, 160px\">\u003cfigcaption class=\"wp-caption-text\">Cherrywood Rye Whiskey from Sonoma County Distilling Co. \u003ccite>(Sonoma County Distilling Co.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Alcohol\u003c/h2>\n\u003cp>There’s a 2005 country song from singer Terri Clark where she sings about the world \u003ca href=\"https://www.youtube.com/watch?v=OXE-vP15cug\" target=\"_blank\">needing a drink\u003c/a>. While the lyrics are a quaint flashback to Bush-era politicking (“Too much tension between Miss Liberty/And The Eiffel tower”), Clark’s thesis remains relevant. Alcohol is a fairly foolproof gift (assuming you have evidence that your giftee does, in fact, imbibe) for everyone from boss to brother, and while you could go with an obvious bottle of red, why not shake things up with some locally made liquor? There’s a rye whiskey \u003ca href=\"http://sonomacountydistilling.com/\" target=\"_blank\">made in Sonoma County\u003c/a>, fruit brandy from \u003ca href=\"http://www.stgeorgespirits.com/\" target=\"_blank\">Alameda’s St. George\u003c/a>, or Seven Stills’ \u003ca href=\"http://www.sevenstillsofsf.com/craft-whiskey/\" target=\"_blank\">line of whiskeys\u003c/a> made from craft beers. If they’re not a fan of brown liquor, a bottle of \u003ca href=\"http://www.raffdistillerie.com/gin.html\" target=\"_blank\">Bummer and Lazarus gin\u003c/a> or \u003ca href=\"http://sutherlanddistilling.com/spirits/vodka/\" target=\"_blank\">Diablo’s Shadow vodka\u003c/a> from Livermore makes a fine alternative.\u003c/p>\n\u003cfigure id=\"attachment_114049\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-114049\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/itsit_cappuccino.jpg\" alt=\"Cappuccino IT`S-IT.\" width=\"1920\" height=\"1920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-150x150.jpg 150w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cappuccino IT`S-IT. \u003ccite>(IT`S-IT)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Bay Area specialties for far-flung friends\u003c/h2>\n\u003cp>Maybe you have a friend who moved out of the Bay Area in an effort to experience “seasons,” or to “not spend 48% of my take-home pay on rent.” While they may enjoy their new city, we bet they miss certain local foods. While it’s hard (\u003ca href=\"https://www.quora.com/Is-there-any-way-to-send-a-burrito-from-San-Francisco-to-New-York-without-it-getting-bad-and-spoiling\" target=\"_blank\">but not impossible!\u003c/a>) to mail a burrito through the US Postal Service, there are plenty of classic Bay Area dishes that can be shipped through the mail. You can ship them pints of Secret Breakfast \u003ca href=\"https://www.goldbely.com/humphry-slocombe#shipping\" target=\"_blank\">from Humphry Slocombe\u003c/a>, or mail them 24 \u003ca href=\"https://www.itsiticecream.com/products/ice-cream/cappucino-its-it\" target=\"_blank\">Cappuccino Its-Its\u003c/a>. If your dad’s a pizza fanatic, send him a \u003ca href=\"https://www.foodydirect.com/restaurants/tony-s-pizza-napoletana/dishes\" target=\"_blank\">three pack of pies from Tony's Pizza Napoletana\u003c/a>. Thanks to Boudin Bakery, you can even \u003ca href=\"http://store.boudinbakery.com/storefront.aspx\" target=\"_blank\">mail sourdough bread\u003c/a>--a baguette, round or loaf in the shape of a crab--to your carb-obsessed sister in Jersey.\u003c/p>\n\u003cfigure id=\"attachment_113970\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113970\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/IMG_7933.jpg\" alt=\"Aprons from San Francisco's Lundy Way.\" width=\"1920\" height=\"1173\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-160x98.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-800x489.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-768x469.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-1020x623.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-1180x721.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-960x587.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-240x147.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-375x229.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-520x318.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Aprons from San Francisco's Lundy Way. \u003ccite>(Lundy Way)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Kitchenware\u003c/h2>\n\u003cp>If you’re not careful, kitchen gifts can easily fall into the back-of-the-closet category of gift--make sure your giftee actually uses their kitchen (and not for \u003ca href=\"https://youtu.be/RpQn0M5bWMI?t=46s\" target=\"_blank\">Bradshaw-esque\u003c/a> clothing storage) before giving them something they’ll have to find room for in their tiny Bay Area home. If they do cook, kitchenware makes a thoughtful, functional gift. Head to the \u003ca href=\"https://towncutler.com/\" target=\"_blank\">Town Cutler\u003c/a> for pricy, lovingly handmade knives. Cooking gets messy; everyone could use a new apron to replace the one they filched from their college barista job. \u003ca href=\"http://www.lundyway.com/\" target=\"_blank\">Lundy Way \u003c/a>and \u003ca href=\"http://caysondesigns.com/aprons\" target=\"_blank\">Cayson Designs\u003c/a> both offer simple, sturdy designs made in San Francisco.\u003c/p>\n\u003cp>If you’re looking for something more ornamental, ceramic kitchenware is a way of gently telling your friend that they deserve better than that Ikea plate set they’ve had since Socks was in the White House. \u003ca href=\"http://www.heathceramics.com/\" target=\"_blank\">Heath\u003c/a> is a classic option but don’t miss newcomers like \u003ca href=\"http://atelierdion.com/\" target=\"_blank\">Atelier Dion \u003c/a>or \u003ca href=\"http://www.svenceramics.com/\" target=\"_blank\">Sven Ceramics\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_92762\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-92762\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/featured_pic.jpg\" alt=\"The New Parkway in Oakland Photo: Shelby Pope\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/featured_pic.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/featured_pic-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/featured_pic-320x180.jpg 320w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">The New Parkway in Oakland Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003ch2>Movie date\u003c/h2>\n\u003cp>Movie tickets make an ideal gift for someone you don’t know very well--while you may not know whether your babysitter prefers subtitled meditations on the human condition or Michael Bay flicks, they’ll still enjoy a movie more than whatever scented candle is leftover at TJ Maxx. Instead of the Regals and AMCs, opt for a local theater, whether that’s the \u003ca href=\"http://www.thenewparkway.com/\" target=\"_blank\">New Parkway in Oakland\u003c/a> or San Francisco’s \u003ca href=\"http://www.roxie.com/\" target=\"_blank\">Roxie\u003c/a>. And if you’re feeling extra generous, get them a gift card to one of the many local theaters \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/02/07/bay-area-bites-guide-to-5-movie-theaters-serving-food-and-alcoholic-beverages/\" target=\"_blank\">that serve food and drinks\u003c/a>, and include enough for dinner in addition to tickets.\u003c/p>\n\u003cfigure id=\"attachment_113699\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-113699\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n.jpg\" alt=\"Chocolates from Hooker's Sweet Treats\" width=\"960\" height=\"720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-520x390.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Chocolates from Hooker's Sweet Treats \u003ccite>(Courtesy of Hooker's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Dessert\u003c/h2>\n\u003cp>Sure, there are plenty of decadent savory holiday foods, but the real reason for all that holiday good cheer is the promise of dessert. If you want to earn a particularly warm welcome at your next gathering, bring something sweet. No time to \u003ca href=\"https://ww2.kqed.org/bayareabites/category/recipes/holiday-recipes/\" target=\"_blank\">make your own\u003c/a>? Check out our list of \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/29/bay-area-bites-guide-to-13-bay-area-chocolate-shops-and-gifts/\" target=\"_blank\">gift-worthy chocolatiers\u003c/a>, or pick up a buche noel from \u003ca href=\"http://www.tartinebakery.com/\" target=\"_blank\">Tartine\u003c/a>, sufganiyot from \u003ca href=\"http://www.saulsdeli.com/\" target=\"_blank\">Saul’s\u003c/a>, stollen from \u003ca href=\"http://cheeseboardcollective.coop/\" target=\"_blank\">Cheeseboard\u003c/a> or bibingka from \u003ca href=\"http://www.auntieemsfinefoods.com/\" target=\"_blank\">Auntie Em’s in Daly City\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_113971\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113971\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/DSC02505.jpg\" alt=\"One of the cooking classes available from Kitchen on Fire.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">One of the cooking classes available from Kitchen on Fire. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Cooking classes\u003c/h2>\n\u003cp>A cooking class is the perfect experience gift. As the old saying goes, give a man a fish and you feed him for a day; teach a man to fish via the gift of cooking classes and be guaranteed an invite to a demonstration of his newfound salmon-cooking abilities. The Bay Area offers cooking classes of every kind, from kid’s classes at \u003ca href=\"http://www.cucinabambini.com/\" target=\"_blank\">Cucina Bambini\u003c/a>, to a French-themed couples cooking lesson from \u003ca href=\"https://kitchenonfire.com/\" target=\"_blank\">Kitchen on Fire\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_31754\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg class=\"wp-image-31754 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/alicewaters500.jpg\" alt=\"Alice Waters - Chez Panisse. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\">\u003cfigcaption class=\"wp-caption-text\">Alice Waters - Chez Panisse. Photo by Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>A trip to an iconic Bay Area restaurant\u003c/h2>\n\u003cp>Even if you’ve lived in the Bay Area your entire life, there’s probably one or two famous sites you’ve never visited. Maybe you’ve never been to Alcatraz. Perhaps you’ve never stepped foot on Pier 39. I’ve never walked across the Golden Gate Bridge. You--and your loved ones--probably have restaurant equivalents. Make this the holiday to take someone to one of their bucket list restaurants, whether it’s finally making it to \u003ca href=\"http://www.yanksing.com/home.php\" target=\"_blank\">Yank Sing\u003c/a> with your cousin or taking your aunt who owns own every single Alice Waters cookbook to \u003ca href=\"http://www.chezpanisse.com/intro.php\" target=\"_blank\">Chez Panisse\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_113969\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113969\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Fern_Home-Cooked.jpg\" alt=\"Home Cooked: Essential Recipes for a New Way to Cook Kindle Edition by Anya Fernald.\" width=\"1920\" height=\"2425\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-160x202.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-800x1010.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-768x970.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-1020x1288.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-1180x1490.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-960x1213.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-240x303.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-375x474.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-520x657.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Home Cooked: Essential Recipes for a New Way to Cook Kindle Edition\u003cbr>by Anya Fernald. \u003ccite>(Ten Speed Press)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Cookbooks\u003c/h2>\n\u003cp>People have been predicting the death of the cookbook for years, but year after year, they continue to top the bestseller list. This year, several local authors released cookbooks covering a wide variety of topics, suitable for everyone on your list. For the person in your life who’s committed to weeknight cooking--but who also wants to know how to cook over an open fire--pick up \u003ca href=\"http://www.belcampo.com/shop/uncategorized/home-cooked-by-anya-fernald/\" target=\"_blank\">\u003cem>Home Cooked\u003c/em>,\u003c/a> from Belcampo Meat Co founder Anya Fernald. \u003ca href=\"http://www.flavorsofoakland.com/preorder/flavors-of-oakland\" target=\"_blank\">\u003cem>Flavors of Oakland \u003c/em>\u003c/a>offers an impressive guide to the Town’s varied cuisines, from Hawaiian to Jewish. Bakers should get San Francisco food blogger Irving Lin’s book of creative desserts, \u003ca href=\"http://www.indiebound.org/book/9780544453739\" target=\"_blank\">\u003cem>Marbled, Swirled, and Layered\u003c/em>\u003c/a>. Your friend with the classy mid century modern bar cart? Get them Smuggler’s Cove’s \u003ca href=\"http://www.smugglerscovesf.com/book/\" target=\"_blank\">guide to tiki drinks\u003c/a> or \u003ca href=\"https://umamimart.com/products/the-complete-cocktail-manual\" target=\"_blank\">\u003cem>The Complete Cocktail Manual\u003c/em>\u003c/a> from local food writer Lou Bustamante.\u003c/p>\n\u003cfigure id=\"attachment_96961\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96961\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/IMG_2508-1920.jpg\" alt=\"Fusti, full of oil ready for tasting, all lined up at Amphora Nueva.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fusti, full of oil ready for tasting, all lined up at Amphora Nueva. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Ingredients\u003c/h2>\n\u003cp>One of the best gifts for a home cook is an intriguing ingredient they wouldn’t buy themselves. If they usually cook with McCormick spices, get them a gift set from \u003ca href=\"https://oaktownspiceshop.com/\" target=\"_blank\">Oaktown Spice Shop\u003c/a>. Upgrade their bottle of Trader Joe’s olive oil to one from \u003ca href=\"http://amphoranueva.com/\" target=\"_blank\">Amphora Nueva\u003c/a> or \u003ca href=\"https://www.mcevoyranch.com/olive-oil-and-table\" target=\"_blank\">McEvoy Ranch\u003c/a>. Are they into experimental cooking techniques like sous vide and foams? Pick them up one of Berkeley perfumer Mandy Aftel’s intense, concentrated \u003ca href=\"http://www.aftelier.com/category-s/1820.htm\" target=\"_blank\">Chef’s Essences\u003c/a>, in flavors like fir needle and shisho. Did your college kid just come back her Berlin study abroad with a taste for sauerkraut and \u003cem>Der Spiegel\u003c/em>? Build her a gift basket of her new favorites from \u003ca href=\"https://www.yelp.com/biz/lehrs-german-specialties-san-francisco\" target=\"_blank\">Lehr’s German Specialties\u003c/a>. Or pick someone up a gift card to a fancy grocery store like \u003ca href=\"http://www.berkeleybowl.com/\" target=\"_blank\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.rainbow.coop/\" target=\"_blank\">Rainbow Grocery\u003c/a> or \u003ca href=\"http://www.biritemarket.com/\" target=\"_blank\">Bi-Rite\u003c/a> and pair it with strict instructions to use it on something special and delightfully non-essential.\u003c/p>\n\u003cfigure id=\"attachment_95701\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95701\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/POH14-112-2.jpg\" alt=\"A recent day in the kitchen at Open Hand.\" width=\"1920\" height=\"1278\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2-960x639.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A recent day in the kitchen at Open Hand. \u003ccite>(Project Open Hand)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Donation\u003c/h2>\n\u003cp>Everyone appreciates a gift made in their name to a worthy charity. There are plenty of \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/16/your-bay-area-guide-to-holiday-volunteering-and-donations/\" target=\"_blank\">food-centric charities\u003c/a> doing important work in the Bay Area, and we’ve covered a few of them: there’s \u003ca href=\"https://www.openhand.org/\" target=\"_blank\">Project Open Hand\u003c/a>, which \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/04/28/project-open-hand-turns-30-an-iconic-san-francisco-nonprofit-looks-forward/\" target=\"_blank\">provides nutritious meals\u003c/a> for people with AIDS and other illnesses. Then there’s the \u003ca href=\"http://ceresproject.org/\" target=\"_blank\">Ceres Project\u003c/a>, a \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/03/31/ceres-community-project-brings-healing-food-and-youth-empowerment-to-alameda/\" target=\"_blank\">nonprofit that teaches teens to cook\u003c/a> while providing meals for Bay Area residents with serious illnesses. \u003ca href=\"http://www.rootsofchange.org/\" target=\"_blank\">Roots of Change\u003c/a> funds the kind of \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/13/how-oaklands-roots-of-change-transforms-food-policy-in-california/\" target=\"_blank\">important food policy research\u003c/a> that will probably come under threat during Trump’s presidency. The \u003ca href=\"http://oaklandfood.org/\" target=\"_blank\">Oakland Food Policy Council \u003c/a>wants to build an \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/10/12/race-money-and-food-talking-to-the-oakland-food-policy-council/\" target=\"_blank\">equitable food system\u003c/a> for The Town. In San Francisco, \u003ca href=\"https://www.projecthomelessconnect.org/\" target=\"_blank\">Project Homeless Connect\u003c/a> hosts all-in-one events where people experiencing homelessness can \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/12/07/shelter-is-just-the-beginning-project-homeless-connect-hosts-multi-service-events-to-help-homeless-san-franciscans/\" target=\"_blank\">secure everything from groceries to STD tests to wheelchair repair\u003c/a>. And don’t forgot your \u003ca href=\"https://www.sfmfoodbank.org/\" target=\"_blank\">local food banks\u003c/a>--they can always use donations, as can religious organizations like \u003ca href=\"https://www.glide.org/\" target=\"_blank\">Glide \u003c/a>and \u003ca href=\"https://www.stanthonysf.org/\" target=\"_blank\">St. Anthony’s\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bay Area Bites Guide to 11 Favorite Dim Sum Spots",
"title": "Bay Area Bites Guide to 11 Favorite Dim Sum Spots",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>What \u003cem>exactly\u003c/em> is dim sum anyway? While there are aficionados throughout the Bay Area, who can spend hours arguing the merits of what makes authentic dim sum and variations locations, for those of us less well-versed, a quick tutorial: Dim Sum refers to a wide range of dishes, and is more about the style and time of the meal. Typically, the small dishes are served as snacks with tea. Pick your small plates (or baskets) from roving carts. Classic dim sum dishes generally include steamed or fried dumplings with different fillings -- though a number of new and modern takes have extended the title of dim sum to wide range of interesting dishes.\u003c/p>\n\u003cp>While there are dozens and dozens of dim sum restaurants around the Bay Area, here are a few favorite spots we can recommend. If we missed your go-to spot, let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_113791\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/yank-sing.jpg\">\u003cimg class=\"size-full wp-image-113791\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/yank-sing.jpg\" alt=\"A dumpling at Yank Sing.\" width=\"800\" height=\"763\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/yank-sing.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/yank-sing-160x153.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/yank-sing-768x732.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/yank-sing-240x229.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/yank-sing-375x358.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/yank-sing-520x496.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/yank-sing-32x32.jpg 32w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A dumpling at Yank Sing. \u003ccite>(Courtesy of Yank Sing)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>San Francisco\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.yanksing.com/home.php\" target=\"_blank\">\u003cstrong>Yank Sing\u003c/strong>\u003c/a>: Often considered a San Francisco classic and one of the granddaddy of dim sum spots in the city, with two locations in downtown, Yank Sing won a James Beard Award in 2009. Make a lunchtime reservation, order from the printed menu or just pick from the carts coming around, and watch out as your bill adds up. The BBQ pork bun is a classic at a classic.\u003c/li>\n\u003cli>\u003ca href=\"http://www.kingofchinesedumpling.com/english/contact.htm\" target=\"_blank\">\u003cstrong>Kingdom of Dumpling\u003c/strong>\u003c/a>: Down the street from \u003ca href=\"https://www.yelp.com/biz/dumpling-kitchen-san-francisco\" target=\"_blank\">Dumpling Kitchen\u003c/a>, Kingdom of Dumpling makes up part of a hub of dim sum excellence -- with a wholesale location nearby. Well-regarded for their xiao long bao, Kingdom of Dumpling also has a long dumpling menu and tasty appetizers, like the garlic green beans.\u003c/li>\n\u003cli>\u003ca href=\"http://www.greateasternsf.com/\" target=\"_blank\">\u003cstrong>Great Eastern\u003c/strong>\u003c/a>: Yes, President Obama has eaten here. But so have thousands of locals. Right in the heart of Chinatown, Great Eastern is basically one very large and bustling dining room. If you can't read Chinese, pick from a picture menu with simple English titles. Steamed Shanghai dumplings arrive in wooden baskets and the steamed pork buns are delicious. A full dinner menu is offered, but dim sum is from 10 a.m. to 3 p.m. Cash only.\u003c/li>\n\u003cli>\u003ca href=\"http://mamajissf.com/\" target=\"_blank\">\u003cstrong>Mama Ji's\u003c/strong>\u003c/a>: Started as a pop-up, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/08/mama-jis-a-deliciously-quirky-addition-to-the-castros-restaurant-scene/\" target=\"_blank\">Mama Ji's\u003c/a> has blossomed in its simple space at the edge of the Castro. It's not a typical dim sum spot, but more of a modern take. Along with a regular dim sum menu, there are vegetarian pork buns and a steamed lotus-leaf wrapped packet of glutinous rice and shrimp sausage. The menu also includes family specialties and Sichuan classics.\u003c/li>\n\u003cli>\u003ca href=\"http://hongkongloungesf.com/\" target=\"_blank\">\u003cstrong>Hong Kong Lounge\u003c/strong>\u003c/a>: Hong Kong Lounge isn't connected to Hong Kong Lounge II (though the owner of the second used to own the first, but not anymore), but both are excellent dim sum locations. The Hong Kong Lounge I used to be wildly popular, fell out of trend, and is now back. There aren't any carts coming around, but order all you can of baked good. The steamed pork buns are one-of-a-kind.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_113793\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/steamed-dungeness-crab-dumplings.jpg\">\u003cimg class=\"size-full wp-image-113793\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/steamed-dungeness-crab-dumplings.jpg\" alt=\"Steamed Dungeness crab dumplings at East Ocean Seafood Restaurant.\" width=\"1000\" height=\"561\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/steamed-dungeness-crab-dumplings.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/steamed-dungeness-crab-dumplings-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/steamed-dungeness-crab-dumplings-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/steamed-dungeness-crab-dumplings-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/steamed-dungeness-crab-dumplings-960x539.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/steamed-dungeness-crab-dumplings-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/steamed-dungeness-crab-dumplings-375x210.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/steamed-dungeness-crab-dumplings-520x292.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Steamed Dungeness crab dumplings at East Ocean Seafood Restaurant. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>East Bay\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.eastoceanseafoodrestaurant.com/\" target=\"_blank\">\u003cstrong>East Ocean Seafood Restaurant\u003c/strong>\u003c/a>: Dim sum is served in this Alameda favorite from 10 a.m. to 2:30 p.m. Pick from waiters' carts or tray. But if you go on the weekend, be prepared to wait in a long line. The Dungeness crab dumplings are a fresh Bay Area take on the standard -- actually all the seafood comes recommended -- and finish off with the fried sweet durian custard-filled pastry puffs.\u003c/li>\n\u003cli>\u003ca href=\"http://asianpearl.yolasite.com/\" target=\"_blank\">\u003cstrong>Asian Pearl Seafood Restaurant\u003c/strong>\u003c/a>: The motto here is: \"culinary wonderland.\" And that's exactly what this Richmond restaurant is. You can order dim sum everyday and at all hours -- along with Hong Kong style meals. You'll want to try the soft baked BBQ pork buns, the fried turnip cakes, and steamed scallop and shrimp dumplings. Once you're full (or while you're waiting beforehand), there's the nearby Asian grocer, \u003ca href=\"https://www.99ranch.com/\" target=\"_blank\">Ranch Market 99\u003c/a>, and a gift shop and bookstore.\u003c/li>\n\u003cli>\u003ca href=\"http://www.imperialtea.com/category-s/1881.htm\" target=\"_blank\">\u003cstrong>Imperial Tea Court\u003c/strong>\u003c/a>: This Berkeley teahouse is, first and foremost, about tea. However, the spot above \u003ca href=\"http://epicuriousgarden.com/\" target=\"_blank\">Epicurious Garden\u003c/a> also has a surprisingly in-depth menu -- made from local, organic ingredients to boot. Sit on the patio and nibble on the dim sum tasting platter. Specialties include their Dragon Well dumplings, pumpkin or pork shao mai, and green onion pancakes.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_113796\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/koi-palace.jpg\">\u003cimg class=\"size-medium wp-image-113796\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/koi-palace-800x572.jpg\" alt=\"Dim sum plates and tea at Koi Palace.\" width=\"800\" height=\"572\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/koi-palace-800x572.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/koi-palace-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/koi-palace-768x549.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/koi-palace-1020x730.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/koi-palace-1180x844.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/koi-palace-960x687.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/koi-palace-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/koi-palace-375x268.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/koi-palace-520x372.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dim sum plates and tea at Koi Palace. \u003ccite>(Courtesy of Koi Palace)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>South Bay\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/joy-luck-palace-cupertino\" target=\"_blank\">\u003cstrong>Joy Luck Palace\u003c/strong>\u003c/a>: Stuffed in a shopping center in Cupertino, the hidden massive dining room is home to some of the best dim sum in the South Bay. On the weekends you might have to wait a half-hour or longer, but once you're sitting simply pluck from the nearest cart that comes by. Servers push around steamed baskets of buns or spoon dishes like sauteed green beans directly from hot clay pots. For dessert, try the baked sweet buns with a coconut-honey filling.\u003c/li>\n\u003cli>\u003ca href=\"http://koipalace.com/\" target=\"_blank\">\u003cstrong>Koi Palace\u003c/strong>\u003c/a>: Koi Palace has three locations, but the Daly City restaurant is perhaps the most well-known for its 20 years of dishing out dim sum. The wait can be \u003cem>long\u003c/em> on weekends, but the giant and extravagant space has a koi pond and live seafood tanks for you to admire. The Shanghai steamed dumpling sampler gives you a variety of dumplings to try, from beets to black truffles. And the seafood versions include rare abalone. Dim sum is served only for lunch.\u003c/li>\n\u003cli>\u003ca href=\"http://www.myoceandelight.com/\" target=\"_blank\">\u003cstrong>Ocean Delight\u003c/strong>\u003c/a>: It can be a long drive for city-goers making their way down to San Jose, but once you're there you'll find a bustling (but not overcrowded) dim sum favorite. Seafood is the specialty here: pan-fried chive and shrimp dumplings, steamed shrimp and crab dumplings, shrimp stuffed mushrooms, and fried shrimp stuffed eggplant.\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "While there are dozens and dozens of dim sum restaurants around the Bay Area, here are a few favorite spots we can recommend. If we missed your go-to spot, let us know in the comments.\r\n",
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"description": "While there are dozens and dozens of dim sum restaurants around the Bay Area, here are a few favorite spots we can recommend. If we missed your go-to spot, let us know in the comments.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>What \u003cem>exactly\u003c/em> is dim sum anyway? While there are aficionados throughout the Bay Area, who can spend hours arguing the merits of what makes authentic dim sum and variations locations, for those of us less well-versed, a quick tutorial: Dim Sum refers to a wide range of dishes, and is more about the style and time of the meal. Typically, the small dishes are served as snacks with tea. Pick your small plates (or baskets) from roving carts. Classic dim sum dishes generally include steamed or fried dumplings with different fillings -- though a number of new and modern takes have extended the title of dim sum to wide range of interesting dishes.\u003c/p>\n\u003cp>While there are dozens and dozens of dim sum restaurants around the Bay Area, here are a few favorite spots we can recommend. If we missed your go-to spot, let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_113791\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/yank-sing.jpg\">\u003cimg class=\"size-full wp-image-113791\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/yank-sing.jpg\" alt=\"A dumpling at Yank Sing.\" width=\"800\" height=\"763\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/yank-sing.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/yank-sing-160x153.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/yank-sing-768x732.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/yank-sing-240x229.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/yank-sing-375x358.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/yank-sing-520x496.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/yank-sing-32x32.jpg 32w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A dumpling at Yank Sing. \u003ccite>(Courtesy of Yank Sing)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>San Francisco\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.yanksing.com/home.php\" target=\"_blank\">\u003cstrong>Yank Sing\u003c/strong>\u003c/a>: Often considered a San Francisco classic and one of the granddaddy of dim sum spots in the city, with two locations in downtown, Yank Sing won a James Beard Award in 2009. Make a lunchtime reservation, order from the printed menu or just pick from the carts coming around, and watch out as your bill adds up. The BBQ pork bun is a classic at a classic.\u003c/li>\n\u003cli>\u003ca href=\"http://www.kingofchinesedumpling.com/english/contact.htm\" target=\"_blank\">\u003cstrong>Kingdom of Dumpling\u003c/strong>\u003c/a>: Down the street from \u003ca href=\"https://www.yelp.com/biz/dumpling-kitchen-san-francisco\" target=\"_blank\">Dumpling Kitchen\u003c/a>, Kingdom of Dumpling makes up part of a hub of dim sum excellence -- with a wholesale location nearby. Well-regarded for their xiao long bao, Kingdom of Dumpling also has a long dumpling menu and tasty appetizers, like the garlic green beans.\u003c/li>\n\u003cli>\u003ca href=\"http://www.greateasternsf.com/\" target=\"_blank\">\u003cstrong>Great Eastern\u003c/strong>\u003c/a>: Yes, President Obama has eaten here. But so have thousands of locals. Right in the heart of Chinatown, Great Eastern is basically one very large and bustling dining room. If you can't read Chinese, pick from a picture menu with simple English titles. Steamed Shanghai dumplings arrive in wooden baskets and the steamed pork buns are delicious. A full dinner menu is offered, but dim sum is from 10 a.m. to 3 p.m. Cash only.\u003c/li>\n\u003cli>\u003ca href=\"http://mamajissf.com/\" target=\"_blank\">\u003cstrong>Mama Ji's\u003c/strong>\u003c/a>: Started as a pop-up, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/08/mama-jis-a-deliciously-quirky-addition-to-the-castros-restaurant-scene/\" target=\"_blank\">Mama Ji's\u003c/a> has blossomed in its simple space at the edge of the Castro. It's not a typical dim sum spot, but more of a modern take. Along with a regular dim sum menu, there are vegetarian pork buns and a steamed lotus-leaf wrapped packet of glutinous rice and shrimp sausage. The menu also includes family specialties and Sichuan classics.\u003c/li>\n\u003cli>\u003ca href=\"http://hongkongloungesf.com/\" target=\"_blank\">\u003cstrong>Hong Kong Lounge\u003c/strong>\u003c/a>: Hong Kong Lounge isn't connected to Hong Kong Lounge II (though the owner of the second used to own the first, but not anymore), but both are excellent dim sum locations. The Hong Kong Lounge I used to be wildly popular, fell out of trend, and is now back. There aren't any carts coming around, but order all you can of baked good. The steamed pork buns are one-of-a-kind.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_113793\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/steamed-dungeness-crab-dumplings.jpg\">\u003cimg class=\"size-full wp-image-113793\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/steamed-dungeness-crab-dumplings.jpg\" alt=\"Steamed Dungeness crab dumplings at East Ocean Seafood Restaurant.\" width=\"1000\" height=\"561\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/steamed-dungeness-crab-dumplings.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/steamed-dungeness-crab-dumplings-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/steamed-dungeness-crab-dumplings-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/steamed-dungeness-crab-dumplings-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/steamed-dungeness-crab-dumplings-960x539.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/steamed-dungeness-crab-dumplings-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/steamed-dungeness-crab-dumplings-375x210.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/steamed-dungeness-crab-dumplings-520x292.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Steamed Dungeness crab dumplings at East Ocean Seafood Restaurant. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>East Bay\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.eastoceanseafoodrestaurant.com/\" target=\"_blank\">\u003cstrong>East Ocean Seafood Restaurant\u003c/strong>\u003c/a>: Dim sum is served in this Alameda favorite from 10 a.m. to 2:30 p.m. Pick from waiters' carts or tray. But if you go on the weekend, be prepared to wait in a long line. The Dungeness crab dumplings are a fresh Bay Area take on the standard -- actually all the seafood comes recommended -- and finish off with the fried sweet durian custard-filled pastry puffs.\u003c/li>\n\u003cli>\u003ca href=\"http://asianpearl.yolasite.com/\" target=\"_blank\">\u003cstrong>Asian Pearl Seafood Restaurant\u003c/strong>\u003c/a>: The motto here is: \"culinary wonderland.\" And that's exactly what this Richmond restaurant is. You can order dim sum everyday and at all hours -- along with Hong Kong style meals. You'll want to try the soft baked BBQ pork buns, the fried turnip cakes, and steamed scallop and shrimp dumplings. Once you're full (or while you're waiting beforehand), there's the nearby Asian grocer, \u003ca href=\"https://www.99ranch.com/\" target=\"_blank\">Ranch Market 99\u003c/a>, and a gift shop and bookstore.\u003c/li>\n\u003cli>\u003ca href=\"http://www.imperialtea.com/category-s/1881.htm\" target=\"_blank\">\u003cstrong>Imperial Tea Court\u003c/strong>\u003c/a>: This Berkeley teahouse is, first and foremost, about tea. However, the spot above \u003ca href=\"http://epicuriousgarden.com/\" target=\"_blank\">Epicurious Garden\u003c/a> also has a surprisingly in-depth menu -- made from local, organic ingredients to boot. Sit on the patio and nibble on the dim sum tasting platter. Specialties include their Dragon Well dumplings, pumpkin or pork shao mai, and green onion pancakes.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_113796\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/koi-palace.jpg\">\u003cimg class=\"size-medium wp-image-113796\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/koi-palace-800x572.jpg\" alt=\"Dim sum plates and tea at Koi Palace.\" width=\"800\" height=\"572\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/koi-palace-800x572.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/koi-palace-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/koi-palace-768x549.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/koi-palace-1020x730.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/koi-palace-1180x844.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/koi-palace-960x687.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/koi-palace-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/koi-palace-375x268.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/koi-palace-520x372.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dim sum plates and tea at Koi Palace. \u003ccite>(Courtesy of Koi Palace)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>South Bay\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/joy-luck-palace-cupertino\" target=\"_blank\">\u003cstrong>Joy Luck Palace\u003c/strong>\u003c/a>: Stuffed in a shopping center in Cupertino, the hidden massive dining room is home to some of the best dim sum in the South Bay. On the weekends you might have to wait a half-hour or longer, but once you're sitting simply pluck from the nearest cart that comes by. Servers push around steamed baskets of buns or spoon dishes like sauteed green beans directly from hot clay pots. For dessert, try the baked sweet buns with a coconut-honey filling.\u003c/li>\n\u003cli>\u003ca href=\"http://koipalace.com/\" target=\"_blank\">\u003cstrong>Koi Palace\u003c/strong>\u003c/a>: Koi Palace has three locations, but the Daly City restaurant is perhaps the most well-known for its 20 years of dishing out dim sum. The wait can be \u003cem>long\u003c/em> on weekends, but the giant and extravagant space has a koi pond and live seafood tanks for you to admire. The Shanghai steamed dumpling sampler gives you a variety of dumplings to try, from beets to black truffles. And the seafood versions include rare abalone. Dim sum is served only for lunch.\u003c/li>\n\u003cli>\u003ca href=\"http://www.myoceandelight.com/\" target=\"_blank\">\u003cstrong>Ocean Delight\u003c/strong>\u003c/a>: It can be a long drive for city-goers making their way down to San Jose, but once you're there you'll find a bustling (but not overcrowded) dim sum favorite. Seafood is the specialty here: pan-fried chive and shrimp dumplings, steamed shrimp and crab dumplings, shrimp stuffed mushrooms, and fried shrimp stuffed eggplant.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bay Area Bites Guide to 5 Favorite Spots For Mediterranean Food in Berkeley, Emeryville, Albany and San Pablo",
"title": "Bay Area Bites Guide to 5 Favorite Spots For Mediterranean Food in Berkeley, Emeryville, Albany and San Pablo",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The term “Mediterranean food” encompasses a staggering number of regions and foods, from Turkey’s moussaka to Spain’s paella. The phrase includes such a huge variety of cuisine that \u003ca href=\"http://www.nytimes.com/2011/04/03/magazine/mag-03YouRHere-t.html\" target=\"_blank\">some argue \u003c/a>there’s no such thing as authentic Mediterranean food. Yet in the US, the term has become shorthand for a simple, healthful style of cooking, something that’s heavy on fresh vegetables, fish and lamb and probably contains a vat of olive oil. In the Bay Area, we’re lucky to have a wealth of options for this kind of Mediterranean food, from high-end restaurants to hole-in-the-wall cafes. Here are some of our favorites in the East Bay--if we left yours out, let us know in the comments.\u003c/p>\n\u003ch2>Wally’s Cafe\u003c/h2>\n\u003cfigure id=\"attachment_113692\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113692\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/IMG_0104.jpg\" alt=\"A lamb and beef gyro (plus free soup) at Wally's Cafe.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0104.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0104-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0104-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0104-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0104-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0104-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0104-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0104-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0104-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0104-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A lamb and beef gyro (plus free soup) at Wally's Cafe. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Emeryville’s 40th and San Pablo shopping center has nearly everything you could ever need--from shimmery eyeshadows at Ulta to a power saw at Home Depot--but it lacks non-chain eateries. Luckily, there’s \u003cstrong>Wally’s Cafe\u003c/strong>, tucked off San Pablo and attached to the divey Bank Club bar. Once you find the place, you’ll be rewarded by a menu of standard Mediterranean dishes with an emphasis on Lebanese food from owner Wally Matar, who knows how to make diners feel welcome: every meal starts with a free bowl of flavorful lentil soup. A lamb and beef gyro was a departure from the typical shaven-kebab style and featured marinated beef and lamb formed into patties, then crisped. The well-seasoned meat was topped with tzatziki, a shower of herbs, crunchy lettuce, and sumac-y onions. The bread is considerately thick to help keep it from degrading, but it’s still messy, requiring neck contortions to keep it from falling apart. At the end of your meal, there’s another gracious touch: a free piece of delicate, flaky, not-too-sweet Lebanese baklava. Is it any wonder why nearby Pixar employees love the place so much they allegedly decided to immortalize it in 2008’s \u003cem>WALL-E\u003c/em>? (A poster of which hangs in the restaurant, proudly bearing Matar’s name tag from his visit to the studio) Bring cash, and prepare for a wait if you go at lunch time: on a recent weekday, the restaurant and its outdoor area were packed with a crowd that ranged from office workers describing their new favorite podcast to a couple debating whether or not it’s dangerous to crack your joints.\u003c/p>\n\u003cp>\u003ca href=\"http://www.wallysemeryville.com/\" target=\"_blank\">\u003cstrong>Wally's Cafe\u003c/strong>\u003c/a>\u003cbr>\n3900 San Pablo Ave. [\u003ca href=\"https://goo.gl/maps/H3jwh1gv8io\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nEmeryville, CA 94608\u003cbr>\nPh: (510) 597-1303\u003cbr>\nHours: Mon-Sat, 11am-10pm; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/WallysCafe/\" target=\"_blank\">Wally's Cafe\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch2>La Méditerranée\u003c/h2>\n\u003cfigure id=\"attachment_113695\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113695\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/IMG_0058-e1479516443530.jpg\" alt=\"A lunch special Middle Eastern Plate from La Mediterranée.\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">A lunch special Middle Eastern Plate from La Mediterranée. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Charming neighborhood spot \u003cstrong>La Méditerranée\u003c/strong>, with locations in San Francisco and Berkeley, has been a Bay Area standby since 1979, when owners Levon Der Bedrossian and Garbis Baghdassarian opened the first one on Fillmore. The reason for their longevity--as evidenced by the doorway, its length covered with Zagat, Yelp and TripAdvisor recommendation stickers--is straightforward: delicious, simple, food prepared well and at a good price. There are other pros: a huge seating area, easily able to accommodate a \u003cem>Friends\u003c/em>-sized group of amigos; heating lamps outside for when the weather isn’t Mediterranean-esque temperate; and smiling, efficient service. Yet another boon is the long lunch special, which goes until 4 PM and includes some of their star dishes for a few bucks less. If you’re new to the restaurant, get the Middle Eastern plate, which comes with a dizzying amount of options: a rich, sumac-spiked levant sandwich; a sweetly fragrant chunk of Chicken Cilicia; a towering, flaky spinach and feta roll similar to Spanakopita; and a bowl of soup (a piquant bowl of lemon chicken on my visit). In case that wasn’t enough, you also get cheese, fruit, pita, and a sizable dollop of hummus.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafelamed.com/\" target=\"_blank\">\u003cstrong>La Méditerranée\u003c/strong>\u003c/a>\u003cbr>\n2936 College Ave. [\u003ca href=\"https://goo.gl/maps/xgJUcoSXzbw\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94705\u003cbr>\nPh: (510) 540-7773\u003cbr>\nHours: Sun-Thu, 10am-9:30pm 5-10pm; Fri-Sat, 10am-10:30pm.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Cafe-La-Mediterranee-Berkeley/285135371609495\" target=\"_blank\">Cafe La Mediterranee Berkeley\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch2>Rojbas Mediterranean Grill\u003c/h2>\n\u003cfigure id=\"attachment_113689\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113689\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/IMG_0069.jpg\" alt=\"A spicy Adana Kebab from Rojbas Grill.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0069.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0069-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0069-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0069-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0069-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0069-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0069-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0069-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0069-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0069-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A spicy Adana Kebab from Rojbas Grill. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Downtown Berkeley’s \u003cstrong>Rojbas Grill\u003c/strong> is a respite from University Ave’s activity, a peaceful place with buttercup yellow walls to get an affordable, delicious meal. Owner Emin Tekin’s salads are from the 90s (goat cheese and beet, spinach and blue cheese) but his menu is decidedly Mediterranean, with a focus on Kurdish dishes like Adana-style lamb and a mast o sir yogurt dip. The Adana kebab was an antidote for anyone who's experienced tough, rubbery lamb. It was rich and succulent, with an enlivening but not overpowering level of heat. The food is lovingly, almost painstakingly prepared by a single kitchen worker, leaving you time to ponder the efficacy of a nearby \"Mein Trumpf\" sign, or to simply be hypnotized by the slowly rotating column of meat on a spit.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.rojbasgrill.com/\" target=\"_blank\">\u003cstrong>Rojbas Mediterranean Grill\u003c/strong>\u003c/a>\u003cbr>\n1901 University Ave. [\u003ca href=\"https://goo.gl/maps/yc2TTuug1zS2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 679-5205\u003cbr>\nHours: Mon-Sun, 11am-10pm.\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003ch2>Zaytoon Mediterranean Restaurant & Bar\u003c/h2>\n\u003cfigure id=\"attachment_113690\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113690\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/IMG_0081.jpg\" alt=\"Mansaf from Zaytoon.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0081.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0081-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0081-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0081-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0081-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0081-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0081-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0081-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0081-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0081-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mansaf from Zaytoon. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Bay Area has no shortage of low-to-medium priced options for quick, cheap Mediterranean meals. But what if you want something a little more upscale? Albany’s \u003cstrong>Zaytoon\u003c/strong>, which owner Izat Eliyan opened this year, aims to fill that gap. The decor is casually elegant--subdued teal leather booths, artistic light fixtures--and the menu follows suit, with a thoughtfully varied menu that emphasizes sourcing (most of the meats are local). While many dishes are familiar--kebabs abound--there are some rarer-seen options like mansaf, Jordan’s national dish. It’s a tower of incredibly tender braised lamb on top of lavash and yogurt. As you eat, the soggy bread collapses into a delicious mush, thanks to the tangy yogurt, with slivered nuts adding crunch.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/zaytoon-mediterranean-restaurant-and-bar-albany-2\" target=\"_blank\">\u003cstrong>Zaytoon Mediterranean Restaurant & Bar\u003c/strong>\u003c/a>\u003cbr>\n1133 Solano Ave. [\u003ca href=\"https://goo.gl/maps/q5wxQBz3Zox\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlbany, CA 94706\u003cbr>\nPh: (510) 898-1316\u003cbr>\nHours: Tue-Sun, 11:30am-9:30pm; Closed Monday.\u003cbr>\nPrice range: $$$ (Entrees $18-$24)\u003c/p>\n\u003ch2>Kebab Express\u003c/h2>\n\u003cfigure id=\"attachment_113691\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113691\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/IMG_0083.jpg\" alt=\"Chicken and rice at Kebab Express.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0083.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0083-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0083-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0083-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0083-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0083-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0083-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0083-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0083-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0083-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken and rice at Kebab Express. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Should you find yourself starving in San Pablo--whether you’re stuck in traffic on the 80 or just trying to fill up before a long night of gambling at Lytton Springs--park yourself in a nondescript shopping center for distinctive, excellent Mediterranean food. \u003cstrong>Kebab Express\u003c/strong> (located next to charmingly named taqueria-slash-pizzeria Americana Restaurant) offers a halal menu of traditional gyros, but don’t miss their simple chicken and rice dishes, usually prepared by owner Farid Mohsini. A huge pile of chicken--well seasoned, tender, with some char from the grill--comes topped with garlic yogurt sauce. Choose your spice level wisely (when they say spicy, they mean it), but the green sauce it comes with, a zingy yogurt and cilantro jalapeno affair, adds a tempering burst of freshness. Portions are gigantic, so prepare to stay a while: grab some plastic cutlery and settle in to watch the TV in the corner (playing \u003cem>NCIS\u003c/em> on my visit) and enjoy your mountain of food.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/kebab-express-san-pablo\" target=\"_blank\">\u003cstrong>Kebab Express\u003c/strong>\u003c/a>\u003cbr>\n13350 San Pablo Ave. [\u003ca href=\"https://goo.gl/maps/PDbD2C9msX82\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Pablo, CA 94806\u003cbr>\nPh: (510) 233-2733\u003cbr>\nHours: Mon-Sun, 11am-9pm.\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\n",
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"excerpt": "Where to get some of the East Bay's tastiest Mediterranean food, from high-end to hole-in-the-wall spots. ",
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"title": "Bay Area Bites Guide to 5 Favorite Spots For Mediterranean Food in Berkeley, Emeryville, Albany and San Pablo | KQED",
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"headline": "Bay Area Bites Guide to 5 Favorite Spots For Mediterranean Food in Berkeley, Emeryville, Albany and San Pablo",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The term “Mediterranean food” encompasses a staggering number of regions and foods, from Turkey’s moussaka to Spain’s paella. The phrase includes such a huge variety of cuisine that \u003ca href=\"http://www.nytimes.com/2011/04/03/magazine/mag-03YouRHere-t.html\" target=\"_blank\">some argue \u003c/a>there’s no such thing as authentic Mediterranean food. Yet in the US, the term has become shorthand for a simple, healthful style of cooking, something that’s heavy on fresh vegetables, fish and lamb and probably contains a vat of olive oil. In the Bay Area, we’re lucky to have a wealth of options for this kind of Mediterranean food, from high-end restaurants to hole-in-the-wall cafes. Here are some of our favorites in the East Bay--if we left yours out, let us know in the comments.\u003c/p>\n\u003ch2>Wally’s Cafe\u003c/h2>\n\u003cfigure id=\"attachment_113692\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113692\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/IMG_0104.jpg\" alt=\"A lamb and beef gyro (plus free soup) at Wally's Cafe.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0104.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0104-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0104-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0104-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0104-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0104-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0104-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0104-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0104-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0104-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A lamb and beef gyro (plus free soup) at Wally's Cafe. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Emeryville’s 40th and San Pablo shopping center has nearly everything you could ever need--from shimmery eyeshadows at Ulta to a power saw at Home Depot--but it lacks non-chain eateries. Luckily, there’s \u003cstrong>Wally’s Cafe\u003c/strong>, tucked off San Pablo and attached to the divey Bank Club bar. Once you find the place, you’ll be rewarded by a menu of standard Mediterranean dishes with an emphasis on Lebanese food from owner Wally Matar, who knows how to make diners feel welcome: every meal starts with a free bowl of flavorful lentil soup. A lamb and beef gyro was a departure from the typical shaven-kebab style and featured marinated beef and lamb formed into patties, then crisped. The well-seasoned meat was topped with tzatziki, a shower of herbs, crunchy lettuce, and sumac-y onions. The bread is considerately thick to help keep it from degrading, but it’s still messy, requiring neck contortions to keep it from falling apart. At the end of your meal, there’s another gracious touch: a free piece of delicate, flaky, not-too-sweet Lebanese baklava. Is it any wonder why nearby Pixar employees love the place so much they allegedly decided to immortalize it in 2008’s \u003cem>WALL-E\u003c/em>? (A poster of which hangs in the restaurant, proudly bearing Matar’s name tag from his visit to the studio) Bring cash, and prepare for a wait if you go at lunch time: on a recent weekday, the restaurant and its outdoor area were packed with a crowd that ranged from office workers describing their new favorite podcast to a couple debating whether or not it’s dangerous to crack your joints.\u003c/p>\n\u003cp>\u003ca href=\"http://www.wallysemeryville.com/\" target=\"_blank\">\u003cstrong>Wally's Cafe\u003c/strong>\u003c/a>\u003cbr>\n3900 San Pablo Ave. [\u003ca href=\"https://goo.gl/maps/H3jwh1gv8io\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nEmeryville, CA 94608\u003cbr>\nPh: (510) 597-1303\u003cbr>\nHours: Mon-Sat, 11am-10pm; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/WallysCafe/\" target=\"_blank\">Wally's Cafe\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch2>La Méditerranée\u003c/h2>\n\u003cfigure id=\"attachment_113695\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113695\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/IMG_0058-e1479516443530.jpg\" alt=\"A lunch special Middle Eastern Plate from La Mediterranée.\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">A lunch special Middle Eastern Plate from La Mediterranée. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Charming neighborhood spot \u003cstrong>La Méditerranée\u003c/strong>, with locations in San Francisco and Berkeley, has been a Bay Area standby since 1979, when owners Levon Der Bedrossian and Garbis Baghdassarian opened the first one on Fillmore. The reason for their longevity--as evidenced by the doorway, its length covered with Zagat, Yelp and TripAdvisor recommendation stickers--is straightforward: delicious, simple, food prepared well and at a good price. There are other pros: a huge seating area, easily able to accommodate a \u003cem>Friends\u003c/em>-sized group of amigos; heating lamps outside for when the weather isn’t Mediterranean-esque temperate; and smiling, efficient service. Yet another boon is the long lunch special, which goes until 4 PM and includes some of their star dishes for a few bucks less. If you’re new to the restaurant, get the Middle Eastern plate, which comes with a dizzying amount of options: a rich, sumac-spiked levant sandwich; a sweetly fragrant chunk of Chicken Cilicia; a towering, flaky spinach and feta roll similar to Spanakopita; and a bowl of soup (a piquant bowl of lemon chicken on my visit). In case that wasn’t enough, you also get cheese, fruit, pita, and a sizable dollop of hummus.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafelamed.com/\" target=\"_blank\">\u003cstrong>La Méditerranée\u003c/strong>\u003c/a>\u003cbr>\n2936 College Ave. [\u003ca href=\"https://goo.gl/maps/xgJUcoSXzbw\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94705\u003cbr>\nPh: (510) 540-7773\u003cbr>\nHours: Sun-Thu, 10am-9:30pm 5-10pm; Fri-Sat, 10am-10:30pm.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Cafe-La-Mediterranee-Berkeley/285135371609495\" target=\"_blank\">Cafe La Mediterranee Berkeley\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch2>Rojbas Mediterranean Grill\u003c/h2>\n\u003cfigure id=\"attachment_113689\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113689\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/IMG_0069.jpg\" alt=\"A spicy Adana Kebab from Rojbas Grill.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0069.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0069-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0069-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0069-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0069-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0069-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0069-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0069-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0069-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0069-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A spicy Adana Kebab from Rojbas Grill. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Downtown Berkeley’s \u003cstrong>Rojbas Grill\u003c/strong> is a respite from University Ave’s activity, a peaceful place with buttercup yellow walls to get an affordable, delicious meal. Owner Emin Tekin’s salads are from the 90s (goat cheese and beet, spinach and blue cheese) but his menu is decidedly Mediterranean, with a focus on Kurdish dishes like Adana-style lamb and a mast o sir yogurt dip. The Adana kebab was an antidote for anyone who's experienced tough, rubbery lamb. It was rich and succulent, with an enlivening but not overpowering level of heat. The food is lovingly, almost painstakingly prepared by a single kitchen worker, leaving you time to ponder the efficacy of a nearby \"Mein Trumpf\" sign, or to simply be hypnotized by the slowly rotating column of meat on a spit.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.rojbasgrill.com/\" target=\"_blank\">\u003cstrong>Rojbas Mediterranean Grill\u003c/strong>\u003c/a>\u003cbr>\n1901 University Ave. [\u003ca href=\"https://goo.gl/maps/yc2TTuug1zS2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 679-5205\u003cbr>\nHours: Mon-Sun, 11am-10pm.\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003ch2>Zaytoon Mediterranean Restaurant & Bar\u003c/h2>\n\u003cfigure id=\"attachment_113690\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113690\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/IMG_0081.jpg\" alt=\"Mansaf from Zaytoon.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0081.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0081-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0081-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0081-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0081-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0081-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0081-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0081-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0081-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0081-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mansaf from Zaytoon. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Bay Area has no shortage of low-to-medium priced options for quick, cheap Mediterranean meals. But what if you want something a little more upscale? Albany’s \u003cstrong>Zaytoon\u003c/strong>, which owner Izat Eliyan opened this year, aims to fill that gap. The decor is casually elegant--subdued teal leather booths, artistic light fixtures--and the menu follows suit, with a thoughtfully varied menu that emphasizes sourcing (most of the meats are local). While many dishes are familiar--kebabs abound--there are some rarer-seen options like mansaf, Jordan’s national dish. It’s a tower of incredibly tender braised lamb on top of lavash and yogurt. As you eat, the soggy bread collapses into a delicious mush, thanks to the tangy yogurt, with slivered nuts adding crunch.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/zaytoon-mediterranean-restaurant-and-bar-albany-2\" target=\"_blank\">\u003cstrong>Zaytoon Mediterranean Restaurant & Bar\u003c/strong>\u003c/a>\u003cbr>\n1133 Solano Ave. [\u003ca href=\"https://goo.gl/maps/q5wxQBz3Zox\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlbany, CA 94706\u003cbr>\nPh: (510) 898-1316\u003cbr>\nHours: Tue-Sun, 11:30am-9:30pm; Closed Monday.\u003cbr>\nPrice range: $$$ (Entrees $18-$24)\u003c/p>\n\u003ch2>Kebab Express\u003c/h2>\n\u003cfigure id=\"attachment_113691\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113691\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/IMG_0083.jpg\" alt=\"Chicken and rice at Kebab Express.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0083.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0083-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0083-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0083-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0083-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0083-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0083-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0083-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0083-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0083-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken and rice at Kebab Express. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Should you find yourself starving in San Pablo--whether you’re stuck in traffic on the 80 or just trying to fill up before a long night of gambling at Lytton Springs--park yourself in a nondescript shopping center for distinctive, excellent Mediterranean food. \u003cstrong>Kebab Express\u003c/strong> (located next to charmingly named taqueria-slash-pizzeria Americana Restaurant) offers a halal menu of traditional gyros, but don’t miss their simple chicken and rice dishes, usually prepared by owner Farid Mohsini. A huge pile of chicken--well seasoned, tender, with some char from the grill--comes topped with garlic yogurt sauce. Choose your spice level wisely (when they say spicy, they mean it), but the green sauce it comes with, a zingy yogurt and cilantro jalapeno affair, adds a tempering burst of freshness. Portions are gigantic, so prepare to stay a while: grab some plastic cutlery and settle in to watch the TV in the corner (playing \u003cem>NCIS\u003c/em> on my visit) and enjoy your mountain of food.\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.yelp.com/biz/kebab-express-san-pablo\" target=\"_blank\">\u003cstrong>Kebab Express\u003c/strong>\u003c/a>\u003cbr>\n13350 San Pablo Ave. [\u003ca href=\"https://goo.gl/maps/PDbD2C9msX82\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Pablo, CA 94806\u003cbr>\nPh: (510) 233-2733\u003cbr>\nHours: Mon-Sun, 11am-9pm.\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"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?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
"perspectives": {
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"order": 14
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
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